Tag Archives: avocado

Crazy Bean Sports League

On Sunday I had a Kickball/Going Away Picnic in the park with all my favorite deputies.  It was AMAZING. A few games of kickball (in which we recruited four other picnickers) turned into ultimate frisbee and then a tennis tournament.  It was like we were all five years old at a field day!  I had so much fun and I’m really grateful to everyone who came for giving me such a nice send-off to New York.  Of course, I had to test out some new recipies on my loved cronies.  After two failed attempts at making vegan brownies (ugh), I decided to make the salad you see above and Oatmeal Cream Pies!  At the picnic, everyone referred to my salad as:

That Crazy Bean Salad

Recipe

Ingredients

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1/2 Purple Onion
  • 1 Ripe Avocado
  • 2 Tomatoes
  • 1 can sweet corn
  • 1 can black beans

Directions

  • Chop the peppers, onion, and tomatoes into 1/2 inch pieces and put in a large bowl
  • Drain the corn and beans and add to the bowl
  • Mix it all up like you’ve got something to dance about

I had this salad a couple nights ago at my aunt and uncle’s house and fell in love with it.  It was perfect for a hot day of running around and kicking things and crashing into people.  Just in case you need a recipe for that.

What’s that?  Oatmeal Cream Pies?

These things are so sweet and decadent that you’d think I’d have only been able to polish off one.  You’d be wrong four times.  The oatmeal cookie part is based off of Kittee’s Oatmeal Cookies minus the chocolate chips and cherries.

Recipe

Ingredients

  • 8 oz Earth Balance (half a tub) or soy margarine
  • 2 T molasses
  • 1 1/2 cups unbleached granulated sugar
  • Ener-G egg replacer for 1 1/2 eggs (follow box directions)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 2 cups rolled oats

Filling

  • 1/4 C vegan margerine
  • 1/4 C vegetable shortening
  • 2 1/2 C powdered sugar
  • 1 t vanilla extract

Directions (copied from pakupaku.info)

  • Preheat the oven to 350F.
  • In a large bowl, cream together the margarine and both sugars until light and fluffy.
  • Add the prepared egg substitute and beat together.
  • Add the vanilla and mix to combine, scraping down the sides of the bowl.
  • In a separate bowl, sift together the flour and baking soda and stir it into the creamed mixture until well combined.
  • Add the oats and mix to combine.
  • Spoon a heaping teaspoon of dough onto an ungreased baking sheet. Repeat, spacing the cookies at least two inches apart. You should have room for three rows of four cookies.
  • Bake cookies until golden brown, 14-16 minutes. Transfer to a wire rack to cool. Makes four dozen delite-full cookies.
  • Begin to prepare the filling by creaming the sugar and margerine for two minutes.
  • Add in the powdered sugar and beat until light and fluffy.
  • Add the vanilla and mix until incorporated.
  • Construct the cream pies by spooning a heaping teaspoonful of the filling and smashing it between two cookies.
  • Refrigerate until ready to serve.

Everyone seemed to like the cream pies, but I’m not sure anyone appreciated them quite as much as this guy:

Theo managed to snag a cookie and got through a third of it before I noticed.  Sneaky little mustache man.

Jill’s is Kinda Jacked

It’s a post!  With photos!  Be still my beeting heart!

(Went there.)

I am currently apartment hunting in New York, and last week I decided Brooklyn deserved a little attention.  Specifically, I wanted to check out the Cobble Hill area.  I had the pleasure of visiting some friends of friends who live in an incredible old brownstone there and they pretty much sold me on the neighborhood as soon as they opened the door.  It’s slightly less pricey than my favorite hood, the West Villy, and it’s disarmingly quieter.  After getting used to the sound of the city, it took me a while to adjust to the calm on the other side of the river.  ANYWAY, this blog is about food.

I decided to check out Jill’s after yelping several options.  At first glance, the place reminded me of M Cafe de Chaya in Los Angeles – aka Mecca.  It was clean, bright, modern – all the nice stuff that suckers like me are into.  I walked up to the counter and was floored by the beautiful display of salads and desserts in their glass case.  I decided to order a two side dish of beets and cucumber spaghetti and a slice of the ridiculously good looking (raw!!) chocolate cake.  The first problem arose when I ordered – the woman behind the counter was RUDE.  I get the stereotype of New Yorkers – I get it and I appreciate it.  I like it when people are upfront and honest, but seriously.  If you’re going to be in the service industry (especially in a rather unique specialty restaurant), maybe you should get rid of the perma-tude.  Speaking of attitude, let me complain some more.  I ordered what seemed to me like a pretty small amount of food and when the total came out to $30, I thought about saying ‘forget it’ and leaving.  Since I’m a pushover and severely passive aggressive (blogrevenge), I payed and perched myself on one the uncomfortably small stools the restaurant offers.

All that said, the beets were okay and the cucumber spaghetti was …. ok.  The portions were about the size of my fist – which is very small.  I still didn’t finish any of it.  But the raw chocolate cake.  Oh.

Oh.

Albeit, not worth ten dollars but Oh.

The different colored layers had different textures – the light was more like a mousse and the dark was more brownie like.  The cacao nibs on top added a nice crunch and bitterness aaaaggghsogood.  I walked through the pouring rain, eating it with my hands, and probably looking like a complete whackadoo cracked out on raw chocolate goodness.  I don’t know what the exact ingredients were – something about figs and dates and nuts blah blah blah the cake took over my listening skills when the counter lady read off the ingredient list in a voice that said, “I hate my life.”  I think she has never tasted this cake.

Overall, I understand that raw food will always be a little bit pricier because of the ingredients and freshness but if you’re going to rob me blind, at least smile about it.