CURRY ME HOME TONIGHT

SoCal is the land of eternal sunshine and has very nearly mastered the art of balmy. The desert evenings, on the flip side, are downright shiver-inducing. I know, I know; I'm not exactly dealing with tundra-like frigidity here. And the mild desert chill ain't got nothing on the bitter winters of the mid-West and East Coast. This gal comes to Los Angeles by way of the blustery winds of Chicago. I spent twenty odd years of my life desperately trying to acclimate to anything sub-75 degree perfection. Guys, don't hate. I just run cold. I swear I was amphibian in a former life.

The good news is that I've developed a damn near foolproof formula for a cozy evening to offset any lingering nippiness. Key ingredients include an over-sized chunky sweater, the latest episode of Game of Thrones on HBOgo (obsessed), and a steaming bowl of homemade curry. While finding the perfect sweater and TV show are on you, I am more than happy to hook you up with a stellar coconut milk curry recipe. Peep it:

{token ingredients shot}

-Ingredients-

14 oz can light coconut milk
2 tsps red curry paste
1 1/2 tsps curry powder (I used equal parts coriander, cumin and tumeric)
1/2 tsp maple syrup
1 tsp fresh ginger
4 tbsps Tamari or gluten-free soy sauce
1 bunch of green onions
an assortment of your favorite veggies (I used rainbow carrots, asparagus and bok choy)
1 cup brown rice
salt to taste

{the token in-progress shots}

-Directions-

Rice

• Add the cup of rice to two cups of water in a large pot and turn the burner up high. 
• Once the water starts to boil, cover pot and turn down to medium heat
• Cook rice for about 45 minutes and then drain
• Careful not to overcook the rice; it should have a nutty taste and an al dente texture

Curry

• Do a rough chop on the array of beautiful vegetables you've assembled
• Dice the green onions
• Combine coconut milk, red curry paste, curry powder, soy sauce, and ginger in a skillet
• Turn burner to medium heat; bring to a boil
• Add chopped veggies and green onions; cover skillet and cook for 5-7 minutes
• Stir in the basil; continue to cook for a few minutes until vegetables are tender (they should still have some bite)
• Have yourself a taste, add salt if you so desire
• And, huzzah, you've done it!

{token glamour shots}

Don't be timid with the portion size. My attempt at a more refined presentation was solely for the purpose of the photos. This is your night. This is your curry. Get sloppy.

Pour yourself a hefty helping of the brew over a substantial bowl of rice. Eat up,  homies!

Here's to cozy nights at home (with Peter Dinklage).

xx DRV

MORE RECIPE LOVIN' - Blackberry Fennel "Goat Cheese" Pizza + Some Booze

I know I just did a recipe post, but shmeh. Since when can you ever have too many recipes?! I ask you.

Last month, movie stars primped and groomed, waxed and exfoliated, donned their most lavish duds and were promptly shuttled over to Dolby Theatre in preparation of the most anticipated event of the year in Hollywood: the Oscars.  Meanwhile, the rest of civilization threw on their Sunday's finest (read: comfiest sweatpants), grabbed some tasty morsels, and curled up to watch the ceremony. I still say that we, the people, got the better end of that deal.

Alright, so I did (somewhat begrudgingly) manage to transcend the ratty lounge wear, throw on some suitable street attire and get my booty to a friend's viewing party; believe-you-me, that took some serious doing on the part of my will power. There was food awaiting me at said shindig, so I was up to the task.  Here's the lowdown on what I made for zee soiree:

RAW GOAT "CHEESE"

(P.S. I borrowed Cara's awesome recipe from her blog forkandbeans.com. She gets fancier than I did; check it out!)

-Ingredients-

1/2 cup raw cashews (soak for a few hours)

juice of 1/2 lemon

1/3 cup water

1 tb coconut oil

1 tsp apple cider vinegar

pinch of salt

-Directions-

• Use a couple of small ramekins and be sure to line them with plastic wrap
• Blend all of the ingredients in a blender at high speed until the mixture is smooth
• Pour into ramekins and cover over with plastic wrap
• Let it set and refrigerate overnight

BLACKBERRY FENNEL GOAT "CHEESE" PIZZA

-Ingredients-

egg-free cornmeal pizza crust (I got mine at Whole Foods)

1 1/2 cups blackberries
1 small bulb fennel thinly sliced (I used a mandolin slicer)
1/2 goat “cheese” (recipe above),
1/4 cup chopped hazelnuts
a few sprigs fresh thyme
salt and pepper

-Directions-

• I bought a frozen vegan, gluten-free cornmeal crust from Whole Foods. If you're feeling ambitious and want to create the crust from scratch, power to you :)
• If you take the lazy way out as I did, remove crust from plastic wrap and let it thaw
• Pre-heat the over to 500 degrees
• Drizzle some olive oil over the crust and spread the goat cheese on top of that
• Sprinkle blackberries, fennel, crushed hazelnuts and sprigs of thyme on top of the cheese
• Back for 10-12 minutes
• The crust should be cooked through to the center and browned on the edges
• Remove pizza from the oven and let it cool
• Add salt and pepper to taste
• And, huzzah! There you have it

Mmmmhmmm. Slice me off a piece of that. And what's an evening of pizza without a little libation? 

TANGERINE CHAMPAGNE SORBET COCKTAIL

-Ingredients-

2-3 cups tangerine juice

2/3 cup sugar

1/2 cup Champagne (or your sparkling wine of choice)

WARNING: don't forget to set aside plenty of Champagne for the actual cocktail!

-Directions-

• Heat 1/2 cup of the tangerine juice and Champagne in a sauce pan on low heat
• Once warm, add the sugar and stir until it has dissolved completely
• Remove from the stove top and set the saucepan aside
• Once it's cooled, pour into a bowl and put it in the fridge to chill for the better part of an hour
• Once the mixture has been properly chilled, you have two options: you can be a fancy pants and put it in an ice cream machine OR you can do as my cheap ass did:

• Put the mixture in the freezer once it's cool
• At 45 minute intervals, remove the bowl from the fridge and, equipped with a sturdy spoon, scrape the ice chunks from the edge of the bowl and mix them into the rest of the sorbet
• Doing so will cause the mixture to get thicker with each interval
• Once the concoction is uniformly thick throughout, you've done the impossible: you've made sorbet without no stinking machines. BAM

• Now that the sorbet is done, it's time to blame it on the alcohol. Bust out your fanciest Champagne flutes or wine glasses, scoop out whatever amount of sorbet your heart desires into the glass. Pour the wine over that deliciousness and voilà!  

And, with that, I conclude this hunger-inducing tale. It's been a slice.

xx Happy munchin' (and drankin')

NYE 2013: HAPPY NEW YEAR!

I rang in the New Year with dangerously high heels, electrifying funky music, wonderful friends, and (as I do) some sensational vegan comfort food.

A few snapshots from the last night of 2012 and into the morning of 2013:

Keepsake dress, My Delicious Jones pumps and Zoya Monka nail polish

Organic Prosecco and donuts from Babycakes.

The sinfully delectable (and festive) nachos from Real Food Daily for dinner.

Sweet jams from Vintage Trouble at The Roxy. #killingit

Dinner part deux: banana pancakes (I had them add chocolate chips - duh) from Swingers. The detox starts tomorrow...

Throughout the evening of festivities (and noshing with a vengeance), we took some time to discuss our wishes for the new year. Earlier in the day, my yoga instructor had asked us to reflect on our intentions (she felt "resolutions" carried a harsher connotation). As I shared with my friends, here are my mantras for 2013:

• Fear and procrastination are not an option.
• Honor and explore creative impulse.
• Ere on the side of simplicity.
• Commit time to travel, as well as the study of language and music.
• Write at least one line everyday.
• Remember to breathe through pain, both literal and figurative.
• Focus on health, health, health!
• To meet this world with respect and compassion. 

Beautiful people. So very glad you're all in my life. 

Cheers to peace, health and compassion in the New Year!

xx So much love to all

HOLIDAY GIFT GUIDE 2012: For the Glamazon

It can be intimating to shop for the girl who has everything. The utter sophisticate, she's the first to sport the latest trends and is primped to perfection. Fear not! Here are some items that will give her decadent taste level a run for its money:

No fashionista should be without the LBB (little black bag)

She can never get too much Hollywood Retro.

Because her palette is equally as discerning as her taste in clothing.

Her bare nails haven't seen the light of day since she was 15.

Give this only on the condition that she swears to never make the Olsen duck-pout in photos.

xx Here's to a dazzling holiday!

HOLIDAY GIFT GUIDE 2012: For the Mountain Man

This charmingly unkempt man often sports some facial hair, loves his hiking and can be caught wearing plaid on any given day. Ruggedly handsome and devilishly adventurous, he seems impossible to shop for. Lo and behold, here's a gift-buying road map to help you on your quest:

A rucksack for all of his manly accoutrements. 

Added bonus: $10 from every purchase goes to the wonderful non-profit Knock Foundation. Learn about how Stone Cloth came to be here.

This jacket - it gets frigid in the great outdoors.

A little somethin' to groom those straying whiskers. 

Because, after all, no meal is complete without hot sauce.

This handy device, for all of his wildlife sightings.

xx Love to all

HOLIDAY GIFT GUIDE 2012: For the Dapper Gentleman

On behalf of all the peeps out there who still have some belated shopping to do (ahem, me), I'll be posting gift guides over the next few days to aid you in this final stretch before the Holidays. 

Here are a few present-giving tips for the delightful dandy in your life.  This chap's winning style and enchanting manners are straight from a page of The Great Gastby.

A classic staple of every debonair ensemble: the bowtie.

A snappy pair of oxfords.

The secret to every man's heart: a jar of handcrafted pickles.

Four-eyes.

No self-respecting gent can resist a good grooming product.

xx Happy Holiday shopping!

SNEAK PEEK: Holiday Sample Plate at Hugo's Restaurant!

I can't seem to get enough of all the festive grub of the past month and, fortunately, I don't have to shelf my cravings just yet. Several restaurants in the Los Angeles area have added a special holiday-themed plate to their menus for the month of December, and I'm more than happy to partake. 

The other day, I continued my indulgence in the season's merriment with the Happy Happy Holiday Platter at Hugo's Restaurant. With both omnivore and vegan variations (make sure to specify), the plate delivers up all the classic fixins. 

DISCLAIMER: The amount of food seen in the photo above is only about half of the actual serving. I didn't have the restrain to snap a picture before diving into the delectableness. 

The star of the show is the sliced veggie patty covered with mushroom herb gravy. The plentiful trimmings include harvest vegetable cornbread stuffing (made with GMO-free corn), mashed maple yams, sautéed leafy greens, corn cakes (so, SO good) and cranberry sauce. Not too shabby for this girl, I'll tell you what.

Hit that platter up before it's too late!

xx Happy vegan eats

A VERY MERRY UN-TURKEY DAY TO ALL!

This year's Thanksgiving was riddled with oh-so-much champagne, scrumptious food and - most importantly - wonderful company. I came equipped with an array of vegan, gluten-free goodies: sparkling Moscato, cornbread stuffing, mushroom gravy and a raw lemon blackberry souffle tart.

The first of several rounds.

My darling hosts whipped up some vegan nosh, including cooked greens, spicy sweet potato patties, miso-marinated tofu and creamy non-dairy mashed potatoes. As my multiple trips back to the kitchen for seconds (and possibly thirds...) proved, it was all beyond tasty.

Here are some more visuals of the delectable bounty:

Cornbread Stuffing

With the Mushroom Gravy

Lemon Blackberry Souffle Tart

The recipe called for raspberries, but I ended up substituting blackberries.

We ended the day in a happy - and very full - stupor, lounging on couches with peppermint tea and a romantic comedy marathon.

A respectably messy kitchen = the markings of a successful Thanksgiving dinner.

Wishing you all a belated happy un-turkey day!

WHAT I'M BRINGING TO THANKSGIVING DINNER

On this year's Day of Thanks, I will be dining with some lovely, omnivorous friends. They are graciously accommodating my veganism and, in addition to their more traditional fare, will be serving up some veggie dishes along with a tofu-turkey concoction for Yours Truly. 

For the past couple of weeks, I have been mulling over what to add to the Thanksgiving spread. And, now, in the eleventh hour, the moment of decision is upon me. I opted for classic dishes with a fun spin:

CORNBREAD STUFFING

I love that it  has a medley of veggies AND fruit and can be made gluten-free! 

GLUTEN-FREE MUSHROOM GRAVY

As far as I'm concerned, no Thanksgiving is complete without some cravings-inducing gravy to pour over everything.

RAW MEYER LEMON RASPBERRY SOUFFLE TART

Thought I'd challenge myself with a raw dessert this year.

Here are a couple of the runners-up, very deserving of mention:

BALSAMIC ROSEMARY CARROTS

BOURBON CRANBERRY COMPOTE

And, in the spirit of Save-A-Turkey Day, I adopted this handsome fella from Farm Sanctuary:

His name is Payton - ain't he a beaut? You can adopt your own wonderful turkey here.

What are you all making for Thanksgiving? Please share your pics - I'd love some inspiration for next year! Check back this weekend - I'll be posting my own pictures from the festivities and of all the food. And be sure to follow me on Instagram (@dirtyrottenvegan) on Thursday for a foodie play-by-play!

xx Here's to all the turkeys of the world (and to stuffing our faces with cruelty-free food)

SNEAK PEEK: Thanksgiving Sample Plate at M Cafe!

Suffice it to say, I couldn't hold off on delicious Thanksgiving vegan fare until the actual Day O'Tofurkey.

Too many delectable temptations! I was outnumbered and, joyfully, caved. Behold, the vegan Thanksgiving sampler plate from M Cafe de Chaya:

*drool*

It was a splendorous feast of seitan turkey, cranberry sauce, mashed potatoes, broccolini, stuffing - all drenched in a mouth-watering gravy. Get on it, LA peeps! This is (obviously) a limited time platter.

Everyday should be Save-A-Turkey Day :)

xx Peace and love to turkeys everywhere.

THANKSGIVING VEGAN RESTAURANT GUIDE 2012 - Los Angeles Edition

I’ll be joining some friends for this year’s Thanksgiving dinner. The day will be filled laughter and mayhem (and, if history is any indicator, some champagne cocktails) circling around the kitchen, as we try our hands at mastering some vegan dishes for the ultimate holiday spread. 

But, for those of us who are eager to bypass the mania and inevitable chaos of cooking a T-day meal, here’s a quick guide to where you can find a scrumptious, prepared-for-you vegan holiday meal in and near Los Angeles:

M CAFÉ DE CHAYA  

SHOJIN 

REAL FOOD DAILY 

MADELEINE BISTRO  

NATIVE FOODS 

On second thought, maybe homemade dinners are overrated... *stomach-rumble*

xx