The Phantom of the Opera: Incredible New Cast, Fantastic Production, Weirdest Show Everby Randi / June 29, 2014
Look I used a fancy pants flower muffin pan
Man alive, I haven’t posted in a while! And I haven’t posted about food in a longer while! My deepest apologies to all of you who have been sitting at the computer hitting refresh…refresh…refresh for the past month. I hope you took bathroom breaks.
I’ve been so busy because I have been planning a wedding! We have compressed the expected 10-12 month process into about 2 months, so I have been hella distracted. But there’s always time to bake because I read that the appropriate wedding diet is baked goods. So here are three (3!) recipes to make amends for the computer silence lately. From here on out, we should be posting regularly because I hired someone to yell at me every day until I write. (That part is true except for the hiring and paying.)
All three of these recipes were made out of NECESSITY. First, I found a sick sale on Dandies vegan marshmallows at Mom’s Organic Market, so you know I bought the entire shelf. That led to recipe #1. Then, I needed to use up browning bananas. Hence recipe #2. Finally, I found an old can of pumpkin pie mix in the back of my cupboard, and while it wasn’t necessarily going to go bad anytime soon, I sensed how wrong it was to have Thanksgiving food around in the summer. I felt the ghost of Squanto standing in the corner of my kitchen with his hands on his hips, arching his left eyebrow, and mouthing ‘For. Shame’. So that’s recipe #3.
Oh also all three of these recipes have chocolate chips. You can obviously omit or exchange them if you want but then wtf would be wrong with you?
CHOCOLATE CHIP MARSHMALLOW COOKIES
Dudes, before you say anything, I do realize that if I added pecans or almonds or some such, these would be properly called rocky road cookies, but as you well know, sometimes you feel like a nut
BUT SOMETIMES YOU DON’T.
Dudes, before you say anything, I do realize that if I added pecans or almonds or some such, these would be properly called rocky road cookies, but as you well know, sometimes you feel like a nut
BUT SOMETIMES YOU DON’T.
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Ingredients:
**Note: When I used Earth Balance, it produced more of a biscuit-y cookie. The oil made a chewier cookie that I greatly preferred, but some test subjects liked the biscuitness. Your call! Directions:
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The biscuity buttery batch
This is how it looks when it is mixed. Ta daaa
This is what the inside of an oven looks like.
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SOFT BANANA CAKE WITH SPECULOOS AND PEANUT BUTTER RIBBONS
That shit sounds goooood. This was definitely more like cake than regular banana bread. I think because I didn’t use wheat flour or flaxseed, which is usually in my banana bread. Or, it could be because I ate it straight from the oven…
That shit sounds goooood. This was definitely more like cake than regular banana bread. I think because I didn’t use wheat flour or flaxseed, which is usually in my banana bread. Or, it could be because I ate it straight from the oven…
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Ingredients:
For the ribbons:
Directions:
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VEGAN PSA THIS IS WHAT BANANAS LOOK LIKE
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PUMPKIN PIE MUFFINS
What’s better than pumpkin and chocolate chip muffins! So yummy and it shouldn’t just be relegated to November.
What’s better than pumpkin and chocolate chip muffins! So yummy and it shouldn’t just be relegated to November.
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Ingredients:
Directions:
Before. Raw food.
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VEGAN PSA THIS IS WHAT PUMPKIN FROM A CAN LOOKS LIKE
This is what milk on top of canned pumpkin looks like.
Seriously this flower muffin pan makes everything special.
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Ta daaaa! Enjoy! I hope you make all of these right now! They all use the same oven temperature and chocolate chips so it’s not that big of a deal. I’ll be back with lots more stuff soon! Yebop!
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Morimoto Philadelphia: The Original Sushi Lovers’ Paradise Has Wonderful Vegan Options
Despite living in Philadelphia since Morimoto opened, I never ate there until after I became vegan. It might seem like unfortunate timing to many, but the vegan options are so wonderful that anyone, vegan or omnivore, would be more than satisfied eating fishless here. I called the restaurant when I was helping The Humane League make the new Philly Veg Dining Guide, and the person I spoke with was so excited to talk about their fantastic vegan options that it warranted inclusion.
It’s still milk! |
Now it’s tofu! |
I’ve tried many dishes and still not all of them. I started with the yosedofu, which I’ve heard is one of Morimoto’s most famous and beloved dishes for vegetarians and non-vegetarians alike. Perhaps the most authentic dish on the menu, the yosedofu is a soft tofu that is made at your table. The server brings a clay pot of fresh soy milk to your table, stirs it with a flourish, and covers it for 10-15 minutes. When the time is up, the lid is lifted and you magically have a dish of solid tofu! It usually comes with a crab sauce, but the vegetarian option was some type of carrot-y goo. The tofu was insane, obviously the freshest you could ever imagine, but begged for a strong sauce. This goo was not that sauce. I ended up using a lot of soy sauce to give it the necessary kick. The video below shows the waiter stirring the soy milk for way longer than you need to watch it.
The tofu, now plated
Speaking of the soy sauce, the #1 rule for vegetarian dining at Morimoto is to ask for the vegetarian soy sauce! What kind of soy sauce isn’t vegetarian by default, you ask incredulously? Morimoto’s house soy sauce, that’s what. It’s ‘infused’, or some other fancy word, with fish sauce. E. Gads. Like I said, #1 rule.
Next I tried a dish that I have been craving daily ever since I had it, the cha-soba, which are green tea noodles, chilled, with scallions, wasabi, sesame seeds, and shoyu. I don’t know how these subtle noodles won me over but they did. I didn’t quite get the green tea – maybe I don’t actually know what the flavor of green tea is if it’s not over-steeped actual bitter tea – but there was a special, new taste to them that was lovely. I love noodles. Noodles noodles noodles. Watch them go down. Down into my belly.
Noodles. Every time you eat them, you get smarter.
See you tonight! Sushi! Sushi!
Surprisingly, the sushi rolls were less impressive, though of course delicious. At a place like this, you’d expect even their vegetarian sushi rolls to be as innovative and remarkable as the fishy rolls. But, although the seasonal vegetable maki and the shiitake mushroom rolls were great and I could eat 100 of them, they were basic. They weren’t noticeably better than anything I’d get from the local great but non-veg sushi place. Maybe I’m just super-spoiled by Beyond Sushi, the all vegan sushi joint in NYC, which I have pretty much every single weekend. Okay, I’m definitely spoiled by Beyond Sushi. But shouldn’t Morimoto be better than a counter in Chelsea Market? He needs to add some creative vegan sushi to the menu.
Two of the main entrees can be made vegan, and while I didn’t get them, I will need to next time because they both sound great. One, the ishi yaki bop, is rice cooked with vegetables and tofu (for the veg option) in a hot stone bowl that crispifies the components, like a bi bim bap. I know you are shocked I didn’t get something with the word bop in it. Next time. The other option was another rice and tofu-based dish that sounded wonderful.
Two of the main entrees can be made vegan, and while I didn’t get them, I will need to next time because they both sound great. One, the ishi yaki bop, is rice cooked with vegetables and tofu (for the veg option) in a hot stone bowl that crispifies the components, like a bi bim bap. I know you are shocked I didn’t get something with the word bop in it. Next time. The other option was another rice and tofu-based dish that sounded wonderful.
My favorite dish was the yasai ramen, an already vegetarian soup with vegetable broth, rice noodles, and Japanese vegetables. The vegetables were not as plentiful as I would have hoped (or cut small enough! It got messy), but there were lots of those stick-like mushrooms that I love. And more importantly, the broth was superb. It was the best soup broth I have ever tasted. Stuffed at this point, I still needed to finish this enormous bowl. I would go back and just get this ramen. I wonder if Morimoto does orders for pick-up. This huge bowl of perfect soup was only $12, too, so it’s pretty much the same price as any ramen you’d get from any street corner noodle shop. What a great deal! The rest of the menu is pretty incredibly expensive, but this ramen is so filling and delicious you’d be set just having this and proving to your friends that eating vegan can be cheap, even at four-dollar-sign restaurants! (Just don’t ever split the bill evenly. Ever. Always say, “Nah let’s each pay for what we got.” Jesus.)
Someone remind me what my favorite kind of mushroom is called.
MORIMOTO, PHILADELPHIA
- Water speed: Decent, but the glasses are too small. What is it with fancy restaurants and tiny glasses? Give me enormous beersteins or something!
- Bathrooms: Downstairs and lovely, as expected in fancy restaurants. HOWEVER, my biggest gripe was that one sink was marked as ‘out of order’, but was just running nonstop. I talked to the hostess and she said “Yeah, that’s broken.” I asked if someone was called to SHUT THE WASTING WATER OFF, and she said yes but like, how long does it take to get a plumber to just shut off the water? How long did they let it run? Ughhh stabby.
- Service: It was fine at first, but then in the second half of our meal, our waitress was nowhere to be found. It got so bad that we were going to order dessert, and then too much time went by that it was like bedtime so we just asked another waiter for our check. When it was time to pay, our waitress came back and looked super out of it. I blame the rampant drug problem that occurs behind the scenes at fancy restaurants.
- Food: Delicious and interesting, for the most part. Great place to bring omnivores for a special occasion (it is expensive!)
- Bonus: Eating at an Iron Chef’s restaurant is pretty cool, even if he wasn’t there.
