Archive for January, 2011
For any veggies in the Raleigh area who might want to try some new fine dining, Capital Club 16 is currently having “Veggie Week.” That means that in addition to their regular menu, they are adding daily vegetarian and vegan specials. I love this idea, I just hope it generates enough interest that they will make some permanent veg additions to the menu. One week out of 52 is not enough!
I’ve never been to Capital Club 16, but Friday night’s vegan special – Vegetable Chili over Stone ground grits cakes topped with house guacamole – is calling my name. Anyone want to go?
Capital Club 16 is located in downtown Raleigh at 16 West Martin Street.
For Christmas, I got an awesome Cuisinart food processor from my parents. It is so badass that it actually came with an instructional DVD, which contains some cooking segments from a Culinary Institute chef. One of these segments shows an easy recipe for Salmon and Pesto Potatoes. It looked so delicious and simple, I figured I’d switch out the fish for faux chicken. I found the same instructional video on Cuisinart’s website, and you can check out the bit about this meal starting at the 7:00 minute mark. Here are the simplified steps that I followed, and the recipe for vegan pesto I made:
- Rub the center of the tinfoil lightly with olive oil.
- Place a layer of potatoes (maybe 5 or 6 slices) in a bed in the center of the foil.
- Add a few dollops of pesto to the top of the potatoes.
- Add a few pieces of thawed soy chicken to the pile.
- Top chicken with a few more dollops of pesto.
- Close tinfoil at top and fold sides in.
- Bake at 400º for 18-20 minutes.
Creamy Vegan Pesto
Puree together the following ingredients:
- 3 oz. fresh basil
- 3 oz. fresh spinach
- 2 tbsp. Tofutti Better than Cream Cheese
- 1 tbsp. olive oil
- 1 clove fresh garlic
- 1 tsp. salt
- 1 tsp. black pepper
Here’s some Wednesday eye candy.
As far as cupcakes go, I’m an icing gal. Unless the cake is super delicious and moist. But this one was all about the icing for me. I wish I could take this icing and put it on top of the cake recipe from Jessica’s mom. Mmmmm…