573 posts tagged food
Massaged Kale Salad
There is a new post at Vegenista’s Kitchen! A light & summery kale salad with the most delicious, yet simple garlic-tahini-lemon dressing. When the weather heats up & the body starts to feel a bit sluggish & lethargic, nothing tonifies & detoxifies quite like a kale salad! This one is packed full of summer veggies straight from the local farms, massaged with a flavorful mix of roasted garlic olive oil, tahini, lemon juice & sea salt. Perfect for summer, summer, summertime…(best summer song ever!)
Get the recipe here!
There’s a new post over at Vegenista’s Kitchen,but I’ll be kind & share the recipe here too!
"Gingerberry Smoothie"Serves 1INGREDIENTS:
- 1 cup unsweetened coconut milk
- ¼ cup plain coconut yogurt
- 1 cup mixed summer berries (strawberries, blackberries, raspberries)
- 1 large handful of chopped kale
- 1 Tbsp. chia seeds
- A few sprigs of mint
- A drizzle of raw honey (or agave) for sweetness, if desiredINSTRUCTIONS:
- Put all ingredients into a high speed blender & blend until smooth.
Sunday Pop-up Vegan Brunch with Katie’s Healing Kitchen!
Today, Katie took over this typically omnivorous restaurant & prepared an all out awesome vegan, gluten-free, soy-free, & refined sugar-free brunch! She delighted us with 4 courses of amazing eats, mimosas, fair trade coffee & more. Check out this menu:
- Morning Jolt | Fair Trade Coffee / Coconut Cream
- Superfood Green Tea | Goji Berry / Pomegranate
- Citrus Mimosa | Champagne / Orange
- Health Nut Muffin | Lemon / Chia / Strawberry Jam
- Grammy’s Birchermuseli | Coconut Yogurt / Local berries / Oats
- Breakfast Panini | Gluten-Free Sourdough / Tempeh Bacon / Avocado / Basil Aioli / Roasted Bell Peppers / Savory Potato Hash / Wilted Greens
- Minty Sundae | Quinoa Brownies / Mint Chip Ice Cream / Raw Chocolate Sauce
Yum! Right? The proof is in the pictures! And all of this deliciousness for only $30!
My favorite dish of the day? Hmmmm, it’s a tough call, but if I had to choose…I really loved the "Breakfast Panini" ~ some of my favorite things wrapped up in a sandwich! Contrary to popular belief, when grilled or toasted, gluten-free bread is not bad at all! Of course not all are created equal, so I asked Katie which brand she prefers. She uses Cook’s GF Sourdough Bread which you can find at the co-op if you’re local. And I’d be lying if I didn’t say that the "Minty Sundae" knocked my socks off, come on! Ice Cream for brunch? Don’t have to twist my arm. But honestly, in true Katie fashion, everything was fantastic!
So, if you are in San Diego & you have not been to a pop-up or cooking class with Katie you are missing out! Katie has an upcoming dinner pop-up on July 22nd that you do not want to miss. The theme "LONGEVITY." Who wants a bit more of that? I know I do!! Check out Katie’s lovely website for more information & to RSVP. And to learn more about Katie, be sure to read my extensive review of her Thanksgiving Cooking Class & her Superfood Breakfast Guest Post.
Be sure to sign up for her mailing list & newsletter. Hope to see you at a future event!
Beet & Carrot Noodles with Lemon Tahini Sauce
Think zucchini is the only veggie suited for spiraling? Think again. Beets work too! Get the recipe here!
How adorable are these vegan "Nests” from the Radiant Rachels? If only I has more time :). Inspiration for next year! Or a baby shower! So sweet.
Happy Easter, everyone! Hope your holiday is filled with kindness, love & compassion for all!
Quinoa Salad with Snap Peas & Radish
"Holy Smokes Bowl" from Seabirds Kitchen
I had such a lovely lunch at Seabirds Kitchen this afternoon with my friend Angela of Nutritious Freedom. I enjoyed this “Holy Smokes Bowl” with brown rice, BBQ jackfruit, sautéed greens, steamed cauliflower, pickled red onion, coconut bacon, seabirds sauce & Kentucky BBQ sauce. Delicious! Full review on the vegenista.com. #vegan #veganfoodshare
Miyoko to Launch Vegan Cheese Company!
Did you guys hear this miraculous news?? Miyoko Schinner, queen of the vegan cheese & author of "Artisan Vegan Cheese" is launching a cheese company, & eventually opening a vegan cheese shop. Whoop! Whoop!
I’ve got the book, but let’s face it…I don’t wanna spend all that time trying make it, I just want it to magically appear so I can eat it! Soon it will be possible! Eeeeeeeeee!
MOTHEREFFING HIGH ALERT, Y’ALL:
MIYOKO SCHINNER IS STARTING A VEGAN CHEESE COMPANY. This is huge news because her vegan cheese is litereally the best vegan cheese in all the land. THE. GD. BEST.
From her Facebook page:
Vegan cheese! I’ve kept it fairly quiet about my cheese company, & I’m not quite ready to blast all the details to the world, but here’s the initial scoop: Construction is well under way at our facility in Fairfax, California, & the package design is just about to start! I can’t announce yet what the brand name will be, but will do so soon enough. We will have a range of 5 to 10 cheeses available both online & in stores, & will eventually have our own retail store. For more news or to get updates, sign up at http://miyokoskitchen.com/wordpress2/
YES!!!!! I repeat: YES!!!! True story: I went to a holiday party that she catered & ate an entire brie wheel. And half of another entire brie wheel. Then I drank a carafe of fondue & fell asleep on a chunk of cheddar. It was digusting/the best night of my life.
Spring Saffron Stew
Be sure you don’t miss this week’s guest post featuring this beautiful recipe for "Spring Saffron Stew" from special guest Farra Miron of Hostess Haven, with stunning photography by Jacqueline Campbell of Birds of a Feather! Check it out at Vegenista’s Kitchen!
Restaurant Review & Interview with Juan Miron of JUKE
For several years the "MIHO Gastrotruck" has a fixture on the San Diego foodie scene. They were the first “gourmet” food truck to hit the scene back in 2010, & inspiring single handedly inspired the San Diego Food Truck movement. Prior to MIHO rolling around in their artfully designed truck selling delicious hand-crafted farm-to-table street food, about all you’d see on the streets were “roach coaches” that you were better off avoiding. MIHOs arrival changed everything. I remember tracking them down at the Adams Avenue Art Walk, their very first weekend in business, ordering a vegetarian "Bahn Mi" & sang its praises here. Not only was the food awesome, the guys behind the wheel/kitchen/concept were awesome too. MIHO started showing up all over town, & soon you were fighting off long lines & big crowds in the hopes of reaching the counter before the good stuff sold out. The best part…they always offered a few vegetarian/veganizable items on the menu. So imagine my disappointment when I heard the announcement that the truck would be semi-retiring. The truck would still be available for private catering events, but no longer making the weekly rounds. Major sadface.
All was not lost, however, just re-imagined, as Juan & Kevin, the duo behind MIHO, partnered up with Bottlecraft in North Park to open "JUKE", a small farm-to-table “cafe” counter hidden in the back of the shop. Their culinary concept focuses on a “neo-traditional” menu that highlights internationally inspired street foods. For those of us of the veggie inclined about 1/3 of the menu is vegetarian &/or veganizable. While it’s not a physical restaurant, communal style seating is available outside.
JUKE is a new school of thought on what, how & why we eat. This means a healthy balance of ingredients, an honest way of cooking, & a more conscious approach to the composition of each dish. JUKE’s neo-traditional menu draws inspiration from the beloved flavors of California, Baja, Asia & the Mediterranean. With a bedrock of local farms & sustainable food practices, JUKE features a menu that celebrates vegetables & grains, but is still in many ways an homage to the casual, international street food that MIHO is known for.
Last month, Juan graciously invited me to JUKE to try out their veganizable options & of course I jumped at the chance! I was treated to the "Cauliflower Steak" with roasted cauliflower, curry-apple sauce, herbed couscous, toasted marcona almonds, & greens, & the "Bibimbap" with roasted tofu, forbidden rice, pickled shiitake, greens, radish & gochujang, made vegan by holding the poached egg. Both were super fresh, flavorful & delicious. If I have to play favorites, the cauliflower steak it is! As I am a fan of every component of this dish, it was an easy choice. Sweet roasted cauliflower over a mild, yet tangy, green curry, fluffy couscous, tender greens & crunchy marcona almonds? Sounds like my kind light, yet satisfying meal. While I, gracefully, stuffed my face, Juan & I chatted about MIHO, JUKE, & the future:
Vegenista: The MIHO Gastrotruck really helped to shape the San Diego Food Truck scene. How did you get involved in the food business & what led you to launch a food truck?
Juan Miron: Kevin & I have always been super passionate about food, where it comes from, how its prepared & the experience it creates. My wife & I were hosting underground beer supper clubs since 2006 as a creative outlet for both of us. In 2008 I started working at The Linkery, SD’s original farm to table restaurant, that’s where I met Kevin & soon enough he & his fiancé joined Farra & I on the beer dinners. We did that for a couple of years & ultimately, we knew we wanted to strike on our own & pursue a business opportunity. That’s when we caught wind of the food truck scene in other cities & instantly we knew that was our next step.
V: You recently retired the highly successful food truck & launched JUKE inside of Bottlecraft North Park. What inspired you to make the change? How did the concept of a counter & the partnership with Bottlecraft come about?
JM: For us every decision is all about progressing & enhancing the experiences we offer. We left the streets at the beginning of 2013 as we had planned to transition into a full time catering company. The essence of the food truck scene had evolved & was not fulfilling anymore. Catering had been an area of our business that we always enjoyed, creating memorable experiences around food for special events, this just felt right. A year later the opportunity to reconnect with our followers came when Brian from Bottlecraft mentioned that he was planning on putting a kitchen & would love us to do it. We then decided to open up JUKE.
V: Thank you for offering vegetarian & vegan friendly menu items! How would you describe the style of food you are serving at JUKE & how is it different from MIHO?
JM: MIHO is internationally inspired street food., where JUKE is a new style of food, “neo-traditional” as we call it. It’s our take on traditional dishes, with our twist, while maintaining our bedrock of sourcing from local farms & using a sustainable approach to all that we do. It’s a reflection of the styles of food we enjoy eating, baja, mediterranean, asian, with a conscious thought on balancing greens, grains & meats, with a few vegetarian & vegan items too.
V: Do you have any other exciting plans/projects in the works that you would like to share?
JM: Yes, we just launched our cocktail catering company, "Please & Thank You," & we thrilled to be able to add that on as another service under the "A MIHO Experience" brand. Again this was another project where it just seemed natural for us to offer bar catering for all the events that we do.
A few days later I was back for more, bring my friend Anna along for a Sunday afternoon brunch. I’d had some cocktails the night before, so a strong pour-over coffee & a belly filling meal was calling my name, so naturally, I was drawn to the "Chilaquiles," - hold the carnitas add tofu - with vegetarian refried beans, tortilla chips, avocado, roasted tofu & gochujang. While it was tasty enough, it doesn’t quite rival the vegan chilaquiles masterpiece from Gracias Madre, but it was just what the doctor ordered to ease my hangover. Need I say more? Anna went for lighter fare & ordered the "Romesco Salad" with roasted root vegetables, manchego, toasted hazelnut, raisins, greens, & romesco dressing. If you wish this to be vegan, hold simply omit the cheese. She enjoyed the fresh & flavorful salad, however, as I’ve read in other reviews, it was a bit overdressed causing the greens to get a little soggy. Romesco is a rich dressing, so just a dab will do ya! Maybe order it on the side? As we were finishing up our coffee, another patron sat beside us with the most beautiful bowl of fresh fruit & cashew “yogurt.” We decided that our bellies could expand just a little bit more to make room for that delicious treat…”Cashew Parfait” topped with homemade granola, seasonal fresh fruit & mint. As expected, it was divine. I could definitely taste the cashews, as I use them for various creams & sauces around here, but never thought to make it a thick, yogurt consistency. It was definitely rich! But the fresh fruit & mint helped to lighten it up a bit. I will most certainly be back for more of that!
So, if you are in the San Diego area & have not made your way over to JUKE, why wait any longer? They’re open Tues-Saturday from 11am-9pm, & from 10am-7pm for Sunday Brunch. Remember, they are located INSIDE Bottlecraft in North Park, between 30th & Ray Street. Keep up with JUKE on their website, Facebook, & Instagram.
A big thank you to Juan, JUKE, & the MIHO family for the hospitality invitation to check out this exciting new establishment! #EATJUKE