There are less than two days remaining on my New York hiatus, and I can’t seem to fit in enough time for bagels. The agony! I’ve fallen a bit behind as we near the last stretch of VeganMoFo. It’s funny, my sister and I worked on what could be a Dinner with…Jen and a new cocktail recipe; I’ve simply been running around too much to assemble and put some thought into my updates. If you’re curious as to what I’ve been up to, I have posted over at Vida Vegan HQ for Food! Day! Friday!, and with a (hopefully) repaired camera in town and a shiny hand-me-down Iphone after the heart failure of my droid camera (what fun), so, I’ll hypothetically have more coming up.
Earlier this week, Jenny and I cooked tacos with a Mexican-spiced tvp filling and the super impressive nacho butternut sauce from Artisan Vegan Cheese (subbing soaked sunflower seeds for cashews, as usual). This contains no oil and blew my non-vegan artisanal cheese loving sister and her boyfriend away. Seriously. My sister is not vegetarian, but she loves the Trader Joe’s soyrizo and I wanted to show her she could make something reminiscent, from scratch, at home. Plus, it was really fun walking into her neighborhood tortilla factory for fresh corn tortillas.
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The following night, I introduced her to whiskey sours, with a tropical twist, and lots of big sister life advice followed. Next time I make these, tamarind will be involved.
Passionfruit Whiskey Sours
serves 3
- 6 ounces whiskey
- 2 ounces fresh lemon juice
- 2 ounces fresh orange juice (which would have been even better if I had noticed the limes on the counter)
- 2 ounces passionfruit juice
- 1.5 ounce agave or simple syrup
- Optional: sub 1/2 ounce tamarind concentrate for 1 ounce of the orange juice
Shake well with ice, and pour over additional ice. Garnish with cherries or shaved lemon peel.
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For now, we await the superstorm and prepare to simmer the seitan…








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