Tag Archives: beets

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.

You Can Get Anything You Want at CoulditbeSeitan’s Restaurant

Wow! Arlo Guthrie wrote a song about me! Amazing that he would have the foresight in ’65 to know how rad my vegan cooking would be in 2008. A true visionary, that guy.

Oh, you didn’t know? Hmm.

So I recently found myself engrossed in Alice Waters and Chez Panisse, a bio of Alice and the restaurant by Thomas McNamee. I haven’t ventured to the restaurant myself, but I love how adamant she is about having fresh, local ingredients. I’d take a just-picked Californian apple over the Chilean imports Trader Joes is messing around with any day. I hit up the Hollywood Farmers Market every Sunday, but last week I wanted to have people over to celebrate local California produce and share in some unadorned, unfancy, unpretentious, un-not-delicious vegan recipes.

The most unpretentious part of the meal – thanks to Dawn and Jesse.

The meal started out with a salad of lettuce, beets, and oranges. I sprinkled cumin over the beets because there’s something I really like about that combination. I tried a dish a few months ago in Ojai that was basically a big pile of cumin-y beets and I’ve just been mainlining the stuff ever since. The salad was served with and olive oil and vinegar dressing.

For the main dish, I made the Chickpea Cutlets from VCON, which I will now and forever refer to as “Ole Faithful.”

Every time I make these they are gobbled up. I served them with a Garlic Faux Aioli. Speaking of that, get pumped for a:

Recipe!

Ingredients

1 package Silken tofu – Mori Nu style

3 cloves of garlic

2 T mustard

1 T apple cider vinegar

Directions

  • Blend it all together in a blender and then let it chill out in the fridge. Put it on your food. Cooking is harrrd.

‘Tis the season for some beautiful asparagus, so I roasted it all up with some olive oil, salt, and pepper, and let it bask in its own heavenly glow.

CHECK OUT how pretty these potatoes are. Seriously. I am in love with purple potatoes. I also roasted these with rosemary, salt, and olive oil. I don’t have any post-roast pictures because it was dark outside by the time everyone arrived and my camera’s flash HATES food. Hates it.

And for dessert?

This was the easiest and most rewarding dinner I’ve made in a while. Everyone gobbled it up happily and hung around my living room playing fictionary into the wee hours of the night. My favorite kind of night: great friends, great food, and extra fancy pink wines.