Last weekend, I had the chance to attend a wonderful menu preview dinner at V Eats Modern Vegan–Troy Gardner’s new vegan restaurant at Trinity Groves in Dallas. The event was hosted by none other than my friends The Harvest Hands. Thank you, Courtney and Zak, for inviting me to this stellar menu tasting!
Spring has sprung and I couldn’t be happier (allergies aside, ugh)! Let’s celebrate with something colorful and fresh, shall we?
Last week on Instagram for #VeganMofo, I shared a shot with my favorite late summer food: fresh, ripe peaches. It was the aftermath of the recipe I’m about to share with you.
I celebrated the end of summer with this sweet and savory pizza, made with all seasonal ingredients. Gather up your very last summer peaches and some basil from the garden! Continue reading
Shredded Mushroom + Tofu Bánh Mì
When it comes to bánh mì, the fixings really make the sandwich, and silly things like measurements are not necessary. The quantity of fillings just depends on how hungry you are.
Fixings I used:
- paprika mayo (I just whisked together some Just Mayo, smoked paprika & garlic powder)
- cucumber sticks
- fresh cilantro
- fresh basil
- jalapeño slices
- Đồ chua (Vietnamese pickled carrots & daikon–available at Asian markets, or you can DIY!)
The warm spring weather has prompted my sister and me to put many spring rolls and lettuce wraps on the menu lately. My cousin Jackie introduced us to kimchi tofu wraps last month and we’ve been hooked. Savory dry-fried tofu and fiery kimchi provide the main flavors in these wraps, while add-ins like basil, sprouts and cucumbers add green freshness.