"An American in Paris" Finally Classes Up London's West Endby Randi / April 27, 2017
Hello friends!! Today we have a guest post! How exciting is that! Did you even know we could HAVE guest blogs on Laughfrodisiac? Because I didn’t! But I like this idea – I do very little work – so if you are interested in writing a guest piece, please email me at the link at the top right corner. I do still get to write the headlines as you can see. The W stands for WIN. Anyway, today’s amazing piece comes from Cara W., a dear friend of mine who is also the best short story writer you’ll probably ever read in your entire life, so I’m a little hesitant to post this because you’ll prob be like ‘damn she is much better she should take over the site.’ And no her real name is not Alice Munro but I can see why you’d think that!
Cara brings us her own take on a cauliflower soup recipe. Her take means she removes the garlic and tries to make up for it in other ways. I KNOW! We are very different in that regard because as you know I have eaten 5 types of garlic in one dish. But this is nice for all of my vampire readers out there. I can’t believe that I haven’t posted a recipe of my own in over a year (!!) (too busy eating at amazing restaurants?) so thanks to Cara for easing us back into this section of the site! Obviously I do not have the self-restraint to let someone else talk without me interrupting (have you MET me) (could I BE any more interrupty?) so when you see bracketed comments in italics in the body below, that’sa me! Mario! It’ll look like this [it’s me! Mario!]. So thank you Cara and, readers, enjoy!
CAULIFLOWER SOUP WITH CARA W.
THIS IS THE FUTURE LIBERALS WANT
So, I am not as amazing as our fearless vegan leader and blogger, Ms. Laughfrodisiac herself, [correct she is more amazing and is also the first person to spell the site name correctly wow] and I’ve actually never been adamantly vegan or even casually vegetarian in my life. Instead, I do the far too common thing of over-analyzing calories and obsessing over sugars versus carbs versus proteins. I fall into diet fads and once even tried to straight green juice it for a month–CLEANSE ME YOU MAGICAL GREENERY!! (This is actually a really great story that ended pretty dramatically with emergency gallbladder removal, but I digress.) [holy crap, you need to tell us this story. Next guest post?! THE DANGERS OF DETOX BULLSHIT.] The point is, I admire our blogger’s fearless dedication to do no harm and to love all around her and am often quite jealous of her food voyages and the seriously wide variety of foods she gets to experiment with. Now that she lives across the proverbial pond, I guess I sort of felt like I should try to fill Southeastern Pennsylvania’s Veganess Void by attempting to prepare the following amazing recipe for Cauliflower Soup.
I know it sounds gross. Cauliflower seems to be a divisive vegetable; my sisters despise it while my mother and I devour it. So when this recipe popped up on my Pinterest home page (or whatever you kids call it, is it a dashboard?), I just had to try it.
I am not historically well-known for my cooking skills. In fact, until a few years ago, I despised cooking. Everything about it grossed me out and made me nervous. You mean *I* have to literally saute the onions and decide how much salt and pepper to add for spice?!?!? What happens when the onions turn black? I remember those mini-panic-attacks with fondness now. Starting in late April of 2014, after battling a nearly month long craving for buttercream frosting, I decided I’d research recipes for frosting and made some kick-tushy double chocolate cupcakes with buttercream frosting for a friend’s work gathering. They were the hit of the party and I basically started an obsession with cooking and baking from that moment on.
Cauliflower Soup really does a good service for the saying “Less is More” and also for the idea that you don’t actually need cream for a soup to taste bisque-y [lolol this is a treat for my PPKers out there. the filter will never die]. It is FULL of flavor and also very comforting warmth for these 7 degree winter days. [WHY IS IT STILL SO COLD I AM SHIVERING CARA MAKE ME SOUP.]
Some Cara Thoughts on Carrots:
I despise carrots. I have no idea why, but starting maybe 5 years ago, I started to think that carrots taste like people. [ . . . ] I realize this makes little to no sense, and I’ve been laughed out of a number of cocktail party conversations by bringing this bizarre personal, uh, quirk to light, but hey, I swear to you: If people were a thing that people ate, I like, am 99.8907% certain the dish would be a little carrot-y tasting. I know it’s weird, but I tend to avoid carrots in all forms, and am particularly frightened of them in their cooked form, so uh, it’s weird that I decided to make this recipe, as there are cooked carrots. BONUS: you really can’t taste them.
I despise carrots. I have no idea why, but starting maybe 5 years ago, I started to think that carrots taste like people. [ . . . ] I realize this makes little to no sense, and I’ve been laughed out of a number of cocktail party conversations by bringing this bizarre personal, uh, quirk to light, but hey, I swear to you: If people were a thing that people ate, I like, am 99.8907% certain the dish would be a little carrot-y tasting. I know it’s weird, but I tend to avoid carrots in all forms, and am particularly frightened of them in their cooked form, so uh, it’s weird that I decided to make this recipe, as there are cooked carrots. BONUS: you really can’t taste them.
Some Cara Thoughts on Garlic:
Call me Edward Cullen, but I actually hate garlic, too. I know, I know, you’re probably thinking, “Cara, how could you study abroad in Italy and hate garlic?” or the more common, “Cara, how can you possibly enjoy good food if you hate garlic?” but here’s my stock response: whatever you love about garlic, I guarantee I can create with a nice mix of sweet onions, shallots, and fresh spring onions. (Seriously guys, garlic is icky. It tastes like burnt. And it makes me breathe fire. Can’t we just move on from this? Call it a fad (of the past million centuries)? Bring on some more varieties of onions? Eh?) [BUT I LOVE FIREBREATHING.]
Call me Edward Cullen, but I actually hate garlic, too. I know, I know, you’re probably thinking, “Cara, how could you study abroad in Italy and hate garlic?” or the more common, “Cara, how can you possibly enjoy good food if you hate garlic?” but here’s my stock response: whatever you love about garlic, I guarantee I can create with a nice mix of sweet onions, shallots, and fresh spring onions. (Seriously guys, garlic is icky. It tastes like burnt. And it makes me breathe fire. Can’t we just move on from this? Call it a fad (of the past million centuries)? Bring on some more varieties of onions? Eh?) [BUT I LOVE FIREBREATHING.]
When I wanted to make this recipe, I asked my mom to grab some of the ingredients from the store. She didn’t. I found out why: my mom had read the recipe all the way through, and it requires a food processor. We do not have one of those new fangled machines, so Sheila, in all her wisdom, just didn’t buy any of the ingredients for the soup and also didn’t explain to me why. [LOL Sheila this is amazing.] [Also I don’t have a food processor either! I make do with the good blender and with the little crappy 1/2 cup processor bowl that comes with the immersion blender.]
While at the store, I learned that coconut oil is very expensive [Indian grocery stores for the win!], and also that my locally owned grocery store (with a checkered past, one of its founders was murdered several years ago and the crime remains UNSOLVED, it’s like all we have for intrigue around these parts) sees it as reasonable to put coconut milk in like 102398098 different locations throughout the establishment. Which I guess is good for disorganized shoppers (like me) but also confusing for others, especially those who want to price compare because MAN is there a disparity between Goya’s coconut milk and the Thai label coconut milk. Sheesh. Marketing.
CAULIFLOWER SOUP
Inspired by http://shrinkingkitchen.com/creamy-cauliflower-soup/
Ingredients:
- 1 large head of cauliflower
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 large carrots, diced
- 1 tbsp of jarred SHALLOTS
- 1 bunch of diced spring onions
- 3 cups water
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup coconut milk (unsweetened)
Instructions:
- Wash and core the cauliflower. Although Cara did not core her cauliflower, because she had no idea what that meant. It did not affect the turnout.
- Heat a large pot over medium-high heat and add the oil, then add the onions, carrots, and onion-y deliciousness that is standing in for garlic. Cook and stir with a wooden spoon about five minutes, until they’re soft and golden. I did not use a wooden spoon, and, still, the soup came out delicious.
- Add the cauliflower and cook until it starts to brown. Please note, seriously the cauliflower isn’t going to BROWN really, it’s cauliflower. Just don’t burn it. I trust you will know when it’s time to add the water. You’re not dumb.
- Add the water and bring to a boil. Then reduce to a simmer, and cover, and cook until the vegetables are tender, about 30 minutes.
- Add in coconut milk, sea salt, and pepper.
- Puree soup in a high speed blender or with an immersion blender.
Despite the hilarious thirty minute attempt my sister and I had at reassembling an old food processor, neither she nor I could actually make it happen. We did try though. So instead I just poured the mixture into the blender, hit puree, and the rest is history. Everyone in my family adored this soup and right now I am craving more. No, seriously. I’m going to hit “send” and then heat up my leftover bowl. OMG THIS SOUP.
Yay Vegans. Yay soup. YAY! [yay!]
Yay Vegans. Yay soup. YAY! [yay!]
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Another new favorite: Sip N Glo Juicery, Philly
It’s getting ridiculous, Philly! A few years ago, I had to go to NYC if I wanted interesting cold-pressed juice. But now, everywhere I turn there’s a new juice bar opening in Philadelphia! As you know, last week I discovered the wonderful Yellow Juice Bar at 20th & Sansom. This week, while spending some time on South Street, I discovered Sip N Glo Juicery, one of my new favorite juiceries. (Is this a word?)
Right across from the Whole Foods and next to a few yoga studios, Sip N Glo’s location is pretty perfect for their desired kind of foot traffic. I wandered in the first time during the lagging pre-lunch hours, so I was the only customer in the tiny place. The man working was bottling juices while I deliberated, and he let me sample a few.
Right across from the Whole Foods and next to a few yoga studios, Sip N Glo’s location is pretty perfect for their desired kind of foot traffic. I wandered in the first time during the lagging pre-lunch hours, so I was the only customer in the tiny place. The man working was bottling juices while I deliberated, and he let me sample a few.
He’s making my juice!
First, he had me try the One Love, a mix of green apple, cucumber, kale, spinach, pineapple, and ginger. The guy said it was his favorite, and I could see why. It was pure heaven! Next, I tried Sweet Greens, which I was biased towards getting to begin with. Mixing kale, spinach, apple, and cucumber, it was one of my favorite juice combos, and Sip N Glo makes it perfectly.
I ordered a large Sweet Greens (16 oz., about $7 after tax), and the craziest thing happened. So, I usually ask for my juices and smoothies to be ‘heavy on the kale’, but I didn’t here because it was my first trip and I wanted to get a true sense of their juice. When the juiceman handed my cup to me, though, he said, “I made it heavy on the kale.” Like he read my mind! Crazy! And no joke, it was one of the best juices I’ve ever had. I don’t understand how they balanced the flavors so well, especially with supposedly extra kale. It tasted like very mild apple juice, but obviously better. Amazing.
I ordered a large Sweet Greens (16 oz., about $7 after tax), and the craziest thing happened. So, I usually ask for my juices and smoothies to be ‘heavy on the kale’, but I didn’t here because it was my first trip and I wanted to get a true sense of their juice. When the juiceman handed my cup to me, though, he said, “I made it heavy on the kale.” Like he read my mind! Crazy! And no joke, it was one of the best juices I’ve ever had. I don’t understand how they balanced the flavors so well, especially with supposedly extra kale. It tasted like very mild apple juice, but obviously better. Amazing.
 Really awesome pictures |
 I was in a hurry.., |
The Green Balance Smoothie
Next time, I ordered a smoothie. Now, one of the downsides of this place is that a lot of their smoothies use Greek yogurt and honey. So, be careful when ordering. I didn’t see any possible substitutes for the yogurt, so I chose a smoothie that didn’t use any to begin with. Otherwise, it would be too far from the original concept and not the best thing to judge. I chose the Green Balance: kale, spinach, chocolate protein powder, chia seeds, and almond milk. Sounded great! I asked the woman working what kinds of protein powder they use, and she said they were all plant-based and vegan. So that part is good! This smoothie tasted fantastic. I wish it was blended with a little bit of ice to make it colder; with no frozen fruit to add in, it was a bit warm. But the taste was wonderful. A large 16 oz. smoothie after tax ran me $8 and change, which is pretty steep.
Some fun wall decorations
Note that this place is very much just a counter that happens to be indoors. There is no seating and the counter runs clear across the space, separating you from the workers (and the bathroom – go across the street to Whole Foods to pee). In pictures online, I thought I saw some outdoor seating, but a) I don’t understand how that would be possible considering South Street sidewalks are crowded and b) it’s freezing out now anyway. But while there is room inside for a few stools, the small space is left completely empty. Maybe they don’t want people lingering. Another downside is the price. Given the South Street location, it’s understandable that the prices are a little higher. They’re not NYC-terrible, but it’s not something I could afford regularly. However, the products are so good that it’s worth a splurge every now and then. Hopefully, they will make the smoothie options even more vegan-friendly (the option to use agave instead of honey would be a nice offer, as well as having something instead of yogurt). On the plus side, they do have punch cards!
Happy News Alert: 2nd Annual Vegan Family Reunion (San Antonio, TX)
I think we all need something wonderful to look forward to! With impeccable timing comes the 2nd Annual Vegan Family Reunion, the brainchild of host Rooted Vegan Cuisine of San Antonio, Texas. This special occasion is THIS WEEKEND, Sunday March 6, and promises to be an epic day of food, fun, festivities, and community building. Featuring more than 30 Black-Owned small businesses and artists, the event will benefit local nonprofits and support local charities, including the Black Birth Fund.
San Antonio’s Rooted Vegan Cuisine, once a pop-up vegan restaurant and now a maker of incredible frozen vegan foods, hosts the Vegan Family Reunion for the second year. From 12-5pm on Sunday, the pop-up market and party at the San Antonio Food Bank will convene more than 30 Black-owned and vegan small businesses, artists, entertainers, and more to celebrate “food, fun, and Black excellence!”
The event celebrates the intersection of Black equality and veganism, raising funds that will pour back into the local Black community through small businesses, artists, and charities. It will do all this while highlighting the importance and benefits of veganism and its direct impact on the Black community.
WHAT YOU’LL FIND
- VEGAN FOOD
- PRO CHEF DEMOS
- MUSIC
- LIVE DJ
- VEGAN RAPPER GREY
- DANCING
- PONIESSSSS (from Ponycycle)
- HAYRIDES
- LIVE ART PRESENTATIONS
- PET ADOPTIONS!!!
- BOUNCY HOUSES (YESSSS)
- NUTRITION SEMINAR
- VEGAN BEAUTY & HAIR DEMOS
- MINI SKATEBOARD PARK
Did I mention it’s free to attend? It’s free to attend! But please RSVP in advance so they can anticipate the crowd size. Book your space here and register either for your free space, or with a donation (omg you’re so awesome!), or as a VIC (Very Important Charity). More ways to contribute – including from afar! – are listed further down.
I must take this time, before I forget, to tell you that there will be two bounce houses – one for kids and one just for adults. LITERALLY THE DREAM.
The strength of a local community is so important, and that’s clearer now more than ever. So many different businesses, organizations, and various community members are coming together to make this happen. Host Naomi of Rooted Vegan Cuisine said the list of participants and supporters is “incredible and humbling”.
She also said she’s bringing to-go containers to make sure she doesn’t miss any of the amazing food…so…follow her lead!
Some of the food vendors expected to blow your minds on Sunday include: Wheatsville (I know, one of our faves!), Vegan Sushi Spot, Alamo City Cakes, The Vegancy, Chef Cidney, and Bake Love. Non-food amazingness includes Art by Sheri, Gardopia Gardens, Tracy J Jewelry, and Ionic Soul Spa. I MEAN. COME ON!
There’s a whole packed schedule for the day too, with kitchen demos, nutrition and fertility seminars, and musical entertainment. It promises to be an incredible day!
We’re all aware of how exponentially veganism has increased in recent years, and a large part of that is due to Black activists, who have been promoting veganism even back to the Civil Rights Movement of the ’60s. And African-Americans compose the fastest-growing vegan demographic. This event aims to respect and acknowledge these facts while cementing the connection between veganism and Black activism, especially on the community level.
Proceeds from the event will benefit the Black Birth Fund, created by the San Antonio Nurse Midwife Birth & Wellness center. The team said they learned of this organization through one of the Vegan Family Reunion committee members, who was herself a recipient of assistance from the Fund when she gave birth. This chance to give back to the fund that helped their teammate so greatly makes this event all the more special, they said.
Vegan Family Reunion has also teamed up with Black Restaurant Week San Antonio to raise money for the San Antonio Food Bank via donations and other funds raised. Attending the event is free, but guests are encouraged to buy t-shirts, buy raffle tickets (see below), and donate whatever they want to raise funds for these worthy organizations.
They are going even further this year in making the space accessible and inviting for so many types of attendees: There will be maternity lounges with doulas for expecting and new parents. There will will a special needs sensory retreat, with trained assistants, for people who need a break from the hubbub. There will be a sign language interpreter, and a toddler soft play area. The level of care is off the charts here. And there will also be a Zero Waste initiative, with the team measuring how much waste is saved from going into landfills.
HOW TO SUPPORT THE EVENT IF YOU AREN’T IN TEXAS
I’m sure many of you are, like me, watching and wishing from afar that we could attend. While we cannot eat its amazing food (or jump in the bouncy house) remotely, we can support it by doing the following:
- Spreading the word – on social media, use the hashtag #veganfamilyreunion and tag @veganfamilyreunion
- Buy raffle tickets – even if we cannot collect or use certain prizes, think of it as a donation, with the money going to truly worthwhile beneficiaries
- Or, Buy tickets to the event as a donation
- Buy the official tee shirt HERE
- Support Rooted Vegan Cuisine – their frozen vegan goodies are available to ship in the USA nationwide (someone please work on getting this to the UK!)
Whatever you can do to support this wonderful event is great, and let’s hope that we can be in San Antonio in person next year!
