vegansaurus!

06/07/2012

Wow! I was googling how to blanch my gluten-free pasta and came across this vegan, gluten-free broccoli salad by the Daily Garnish!
This salad looks like it would be a fab addition to any BBQ, or afternoon sitting on the couch watching Nurse Jackie (my new series of choice). The recipe calls for honey, but you can easily substitute agave nectar.

Wow! I was googling how to blanch my gluten-free pasta and came across this vegan, gluten-free broccoli salad by the Daily Garnish!

This salad looks like it would be a fab addition to any BBQ, or afternoon sitting on the couch watching Nurse Jackie (my new series of choice). The recipe calls for honey, but you can easily substitute agave nectar.

09/03/2009

Vegetarian Option Leads to Downfall on This Week’s Top Chef  »

Someone get Jeremy Fox or the entire crew of Millennium up in this piece because this week’s veg options on Top Chef were SAD. Okay, not entirely, but the losing dish happened to be vegan and was created solely for the possibility of herbivores, which is nice, but at least make it interesting. We all know it is possible. We all know veg options can do so much better than (wait for it)…pasta salad.

Yes, pasta salad. Any teenage vegetarian knows the pain of going to a family function, watching everyone around you feast on hamburgers and hot dogs while you are relegated to this sad bowl of wet pasta with some canned artichokes thrown in. And that is when you vow to learn to cook. Or bring veggie burgers next time.

But, I digress. The pasta salad was a disaster. I don’t even want to link you to the recipe because I’m pretty sure everyone here knows how to boil water and open cans of food. Granted, the kitchen this week was military-style and limited, but in an upscale cooking competition where your competitors are coming up with things like bread pudding, three-bean chili, and chowder in that same kitchen, with the same limitations, it’s time to step up your game.

Sadly, the contestant that went home last week was also a San Francisco chef, which was a double-burn! And she worked at GOOGLE. So embarrassing on so many levels.

Other non-meaty dishes cooked this week included Laurine Wickett’s potato burger on portobello mushroom bun with fingerling chips. She made this for the Quickfire and I would eat about a million of all these things. This dish was almost vegan, except for heavy cream and an egg used to make the burgers. Easy to vegan-ize, right?! Jesse Sandlin’s sweet potato soup was another almost-vegan, just replace the heavy cream and go easy on the cayenne pepper (judges said it was too spicy). Finally, eliminated cheftetant Preeti made a vegetarian dish for the Quickfire: Russian banana fingerling potatoes with asparagus and tomatoes. Sub the butter with Earth Balance and you’re good to go!

What did you all think of last night’s episode?

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