Saturday, July 5, 2014

Creamy Triple Almond Breakfast Smoothie

My friends at California Almonds hooked me up with a bundle of goodies recently, so I decided to experiment pushing the almond-lope, erm, envelope with some smoothie recipes. After a few rounds of tinkering, this nutrient-packed gem hits the right balance of sweet, creamy goodness with a layer of nutty earthiness.




INGREDIENTS:
1/2 cup unsweetened almond milk
1/4 cup almond slivers
2 tablespoons unsalted almond butter
1 banana
1/4 cup mixed berries
1/4 cup kale
1 tablespoon chia seeds
1 tablespoon flax seeds
1 teaspoon cinnamon
3 ice cubes

Blend until smooth. Happy gulping!


Sunday, June 15, 2014

5-ish Ingredient Vegan Pesto

Carbs + herbs + summer + wine, what could be better?



Ingredients
2 cups macadamia nuts
1 cup basil, tightly packed
4 tablespoons  extra virgin olive oil, plus more when blending
juice of half a lemon
1/4 cup Kalamata olives (you can also use white miso paste...or anchovies if you're not vegan/inebriated)

Blend together until smooth. Add olive oil as needed to adjust thickness. Pour over desired pasta and toss. Add red chile pepper flakes and more basil to garnish, if desired. Also makes a great spread for toast.







Monday, June 9, 2014

Purple Pecan Power Shake

So easy you can toss this one together without even trying. Guess I could also call this a basil-berry shake. Quoi-ever.



Ingredients:
  • 1 cup unsweetened almond milk (I use So Delicious)
  • 1/2 cup frozen unsweetened blackberries (I use Earthbound Farm Organic)
  • 1/4 cup chopped pecan pieces
  • 1 banana
  • Handful frozen kale
  • handful fresh mint
  • 1 tablespoon almond butter (okay, maybe 2)
  • 1 tablespoon chia seeds
  • shake or two of cinnamon
  • a few drops of pure vanilla extract
  • basil sprigs for garnish
  • 3 ice cubes
Blend to desired texture.


Sunday, May 18, 2014

Vegan Breakfast Recipe: Hungover Okra Toast

The old Perri used to crave an everything bagel with the works: lox, juicy tomato slices, globs of cream cheese, capers, freshly squeezed lemon. Times two. The new Perri? All I want is a giant hunk of this oh-so-simple okra toast.
                        

First, let's address okra. So underrated! This warm-season veggie, also known as "ladies fingers," is low calorie, rich in vitamin C, and packed with magnesium, Vitamin A and calcium to boot. You can stir fry it, gumbo it, bake it, eat it raw, and do about a billion and a half delicious things with it. My favorite thing is a quick sauté over medium heat with a boatload of seasonings.


For all you hungover souls craving salvation, I assure you, this simple recipe sops up the vodka-fueled pain just as well as any overloaded bagel. Even better: You don't wind up with that overindulgent double hangover feeling come nighttime.

Tender seasoned okra melds with a generous swirl of canned tomatoes and creamy avocado, while hearty black beans soak up the previous night's bad decisions and give you a needed protein and fiber dose... all blanketed over a crunchy canvas of toasted rye bread, and finished with a generous squeeze of lemon for a note of acidity and brightness. Sounds a lot fancier than it is. It also might sound a bit weird, but don't knock it until you try it, I promise it's really, really good. Or maybe I'm just really hungover. Either way, here we go:

Ingredients
2 pieces rye bread
1/2 cup raw okra
1/2 cup canned black beans (preferably no salt added)
1/2 cup canned diced tomatoes
1/4 ripe avocado (when would a recipe ever call for a not-yet-ripe avocado? I'm not sure but it seemed like the right thing to say), cut into small slices
1 tablespoon olive oil (for sautéeing)
1 teaspoon paprika
1 teaspoon chipotle
Freshly ground black pepper, to taste
Lemon wedge



Assembly:

1. Ensure you're sober enough to not accidentally walk towards the toaster with your okra and towards the pan with your rye bread.

2. Heat olive oil in pan. Add okra, paprika and chipotle (and whatever seasonings you like). Sautée for about five minutes over medium-high heat until it begins to brown. Add canned tomatoes and black beans and reduce heat to medium. Let sit for a few minutes.

3. Meanwhile, toast your bread (in a toaster, not a pan). Spread smushed avocado wedges over bread, which has now emerged as toast. Transfer warmed up bean and vegetable mixture from pan to plate. Squeeze a generous amount of lemon over everything. Resist desire to add olive oil and sea salt. Crank out the pepper mill and grind over mix until happy. Eat and take a milk thistle supplement (alleged liver helper) for good measure.




Friday, May 16, 2014

This Cocktail from Marquis Vodka Will Blow Your Mind


...and even three drinks in, you'll hopefully still stay vegan ;-)

Happy Friday. Cheers ya'll!

Recipe courtesy Marquis Vodka.

Virtue & Vice 
Created by master mixologists Brian Valencia and Rael Petit.
Served at Sons of Essex (133 Essex St, Manhattan, NY 10002)

2oz Marquis Vodka
1 oz Dole Pineapple juice 
1/2 oz simple syrup
1/2 oz lemon juice 
1/4 oz maraschino liquor 
3 dashes of angostura bitters 

Start with an empty dry shaker.Then add pineapple juice,simple syrup,lemon juice,maraschino liquor,Marquis vodka. Add Ice. Shake vigorously for 10-15 seconds. Strain out into a coupe/martini glass. Add dashes of angostura bitters. Garnish with fresh pineapple chunks.

So what makes this libation a virtuous vice? Marquis Vodka, the ultra-premium vodka that's quickly becoming the hippest vodka there is and growing faster than your windowsill's basil plant under the warm spring sun  (it's currently being launched at fine restaurants,nightclubs, bars, hotels and retail stores throughout the New York metropolitan market,Florida and California), donates 20% of their retail revenue to charitable partners like Meals On Wheels and The Trevor Project. Now there's a hangover you can at least feel good about.


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