Frushi at Orange on Clark st.

I just went to the restaurant Orange, near Clark and Fullerton.  It's sort of a brunch place.  I got fruit sushi (frushi) for the first time and it was amazing.  They had 2 different kinds, one in a nigiri style and one in regular sushi style, and the flavors change frequently.  For the sushi roll, they had lime infused rice rolled with pineapple and for the nigiri, they had coconut infused rice with a green apple slice on top.  They were drizzled in strawberry and orange sauce.  I loved the lime and pineapple ones, I thought they tasted like fruity Popsicles.  It was fairly cheap too.

Here's some frushi that my friend got the other day (I forgot to take a picture when we went out).  We're hoping to experiment and figure out how to make it ourselves.

Caterpillars

This is an easy little snack that would also be cute on display for parties.
Take a bag of stick pretzels.
For each pretzel, dip one end in creamy peanut butter so that it gets a q-tip sized ball of peanut butter on it.
Set on a plate and then push 2 chocolate chips (non dairy) into the peanut butter on either side of the pretzel, so that they look like 2 bug eyes.  Cute!

If I can think of something that would look like wings, I want to make a "dragonfly" version.

Mine are a little melted from sitting on my stove while baking something, but they still tasted delicious.

Blood Drive #2 results

The blood drive at my work was yesterday, and it went really well.  I was surprised by how many walk ins we had, and how well it went in general.  I've been reading about all the trouble the recent storms have been causing for the red cross and their blood supply, so I had that in my mind most of the day.  I posted a brief article on it alongside the posters in the window for the drive.

http://online.wsj.com/article/SB10001424052748703439504576116182306439262.html?mod=googlenews_wsj

"The American Red Cross said it was alerting disaster workers and seeking blood donations, because more than 18,000 expected donations have gone uncollected in recent weeks due to other storms." 


Our goal was 23 pints, and we got 24 successful donations, so that was great.  I'm going to post thank you signs at work for all the donors with a visual of all the people that could help (72 pictures of people I found on the internet.  72 since you can save up to 3 lives with each donation).  It looks really cool to see it laid out visually like that.

Aplastados

In 2008, I spent a few weeks in Ecuador on a study abroad trip, which was really awesome.  I spent time with some amazing people, seeing awesome things, practicing Spanish, teaching at after school programs, hearing stories, and learning another way of life.  Each night our group came together with some of the volunteers there and made dinner together, and the funny thing is that most of our meals were vegan.  Meat is a treat there.  (Actually, I met my first vegan on that service trip and went vegetarian myself shortly after coming back).  We used lots of plantains, among other things.  Instead of doing standard banana chips (thinly slice plantain bananas and frying them), here's a twist on that recipe.

These are called aplastados, meaning smushed or smashed in Spanish.  You use plantain bananas; the longer, thicker ones that can usually be found in grocery stores (although sometimes you have to ask).  You want it to be green.  Pour a layer of canola oil into a frying pan and put it on medium heat.  Get one or two and peel them (Note: this is harder than with a regular banana.  It helps to cut a slit down the side of the peel and work it off with your nails.)  Cut the bananas into slices about an inch thick while the oil is heating up, then put them in to fry until they turn a golden yellowish color (3 minutes), then flip them and do the same on the other side (2 minutes). Pull them all out of the oil and put them on a durable surface that won't melt.  You will probably need to temporarily turn off the heat under the oil so it won't burn during the next step. Take a glass or ceramic glass and, using the flat bottom of it, "smash" each banana disc.

Once they are all smashed, put them back in the oil and make sure it is back on.  Heat each side for another minute or two, then pull them out and salt them.  Delicious!

Using the above times, yours will turn out less brown than mine.  If they seem to be cooking too fast, turn the heat down.

Nectarine Sorbet

This is my second time making nectarine sorbet, and it has turned out deliciously both times.  I adapted a recipe I saw in The Ultimate Book of  Vegan Cooking for Iced Clementines (which look really good) for the proportions, and then changed the rest around.

Take 6 nectarines and puree them in a food processor.  Strain the result through a fine sieve.  I had to do one at a time because my food processor is small, but just strain each one and mix it together.  Once you have strained all of them, you can process and strain the remaining larger chunks again to maximize how much sorbet you'll get.  Throw out the rest.  (Or, if you're Steve, mix it with sugar and the pulp of the limes/lemons you'll have to juice and spread it on toast).

Put 1/2 cup sugar and 4 TBPS water in a large sauce pan on a low heat.  Stir until the sugar has completely dissolved.  Boil for 3 minutes without stirring, then turn off the heat.

While this is cooling a little, squeeze one lime and one lemon.  Add the resulting juice to the sugar mixture and stir.

Add in the nectarine puree and mix everything together thoroughly.  Pour it into a large container, preferably with a lid so that it doesn't get freezer burn.  Freeze for at least 4 hours, stirring the mixture vigorously every hour or two.  After it freezes completely, enjoy.  You'll have delicious sorbet.  Now I want to experiment with other fruits, and possibly make the Iced Clementines.  That would be really cute for a party.

The Ultimate Book of Vegan Cooking

Re-energizing Trail Mix

Trail mix is full of vegan protein and good, healthy fats.  Also, its delicious.  This is the trail I make when I want a quick pick-me-up.  I also make it for the donors who come to the blood drive at my work.  I use raw nuts and roast them myself, which can be tricky.  It seems like half the time they never want to brown, and the other half they burn.  However, this is what works for me:

Combine in a large mixing bowl:
1 cup raw cashews
1 cup raw almonds
1 cup raw pecans
1 cup raw walnuts
1/4 cup sunflower seeds, shelled.
1 Tbsp sesame seeds
1 Tbsp olive oil
1 tsp salt, then to taste

Preheat the oven to 350.  Toss until everything is coated in oil/salt and evenly distributed.  Pour it into a baking tray and spread it out into an even layer.  Put it in the oven for 15 minutes or a bit longer if it doesn't look like it has browned at all.  Be very careful not to burn it.  Once you have pulled it out and it has cooled, mix in 1 cup cranberries.  It's great for when you need a little mid-day energy.

Little things from the week

I don't have one cohesive recipe for this post, but rather a lot of little vegan things to share.

I went to Ian's pizza on vegan night with some friends this Thursday.  It was great!  The whole time we were there, we kept hearing group after group order vegan pizza.  I tried the chicken seitan taco pizza and the pepperoni sausage from Upton's Naturals.  The chicken taco was really spicy, but both were extremely delicious.  I got to have my punch card punched and I'm halfway to a free piece of pizza.  The other thing that was really cool was knowing there were other vegans in the restaurant.  Considering I only know 3 other vegans, and one lives in Minnesota, it was a new experience to know that I was surrounded by other people who had the same challenges and subscribe to the same philosophy as me.  It's like at work how, after 2 years of being the only non-meat eater at work, there's now another vegan and 2 vegetarians. Anyway, the night was great.

I accidentally discovered that if you freeze a silk yogurt, the result is delicious.  It tastes how I would imagine frozen yogurt tastes (I've never had it), and like a really creamy strawberry ice cream.  I highly recommend it.

I got some nectarines on sale this week, so I'll be trying to make some nectarine sorbet again, and hopefully posting the recipe soon after.  Also, I'm trying to find a recipe for oatmeal raisin cookies and substituting in cranberries.  We'll see how my time management skills are.  Until next time...