Monday, June 23, 2014

Tasty Travels- Sticky Fingers Sweets and Eats

If you follow my Facebook (if you don't... why not?!) you may have seen that I started a new photo album of all of the foods I've eaten when I travel.  I decided this was a good way to share not only my pictures but also to let you know of vegan places all around.  

Classic TLT

Peanut Butter Pie (mini and out of this world!)












For example, one place I frequent here in the DC area is Sticky Fingers.  They are a vegan bakery and cafe in the Columbia Heights neighborhood of DC (Literally like a block from the Columbia Heights metro on the green line) and they are the only place I have found in this area that does VEGAN DONUTS! Yup, Tuesdays and Thursdays their bakery produces a TON of donuts.  Everything from your standard Cinnamon Sugar and Vanilla Glazed to flavors like ESPRESSO GLAZED w/ chocolate (Hands down my favorite) and PB filled with Jelly and even cranberry ginger!  On top of donuts, they are also knockin out some great milkshakes, sandwiches, soups, and more! 

Here's their address in case you're in the DC area and want to visit them! 
  • 1370 Park Rd NW
  • Washington, District of Columbia 20010

Soup de Jour: Sweet Potato and an Asian Wrap

(I just realized I raved about the donuts and DO-NUT have any pictures of them... haha see what I did there.. I'm a dork.  Oh well just another excuse to go back and get more!)

** UPDATE I FOUND A PIC!!!**
Tiramisu Filled Donut: Chocolate filling, espresso glaze YUM!


Sunday, June 8, 2014

"Kentucky Fried" Chick'n Salad Sammies

Sooooo... My last post was basically a love letter to My Old Kentucky Home... Today's post isn't going to be much different :-) haha! I'm heading to Kentucky later this month and I. CAN'T. WAIT!

There are three things that Kentucky is known for....... wellllll, okay there's a lot of things people know Kentucky for... but if I sat here and listed everything, you'd get bored, I would get bored... and I would probably forget to post the recipe for today... so for now lets stick with 3 BIG THINGS KENTUCKY IS KNOWN FOR!
  • BOURBON -- mmmmmmmm my favorite 
  • Horse Racing
  • FRIED CHICKEN
I love me some bourbon... Horse racing's only tie to food is that which is served at the race... but today, neither of those have any place in my recipe.  BUT THE FRIED CHICKEN DOES!  

Quick little not-so-random factoid... Kentucky Fried Chicken was founded during the Great Depression in Corbin, KY (about an hour from where I went to college) by Colonel Harland Sanders.  My college mascot was the Colonels, and he kinda looks like Colonel Sanders... yeahhhhhh #truestory 

Okay sooo anyway... I was thinking about it being summer and gettin all excited about goin to the Bluegrass soon so I got the idea of doing a twist on an old standby... Fried Chicken Salad Sandwiches!! "Omg" Riiiiight?!  It's a dish that I threw together in less than 30 min and it was SPECTACULAR!!! And a special little secret ingredient just took it up to the next level.  I will definitely be making this one for my Big Brother when I get out there in a few weeks! (You hear that Scott?!)

Today I made enough for a single serving but I'll definitely work on bumping up the amounts because you're going to want to share this one with a lot of people this summer!

5 pcs gardein Crispy Tenders
1-2 stalks celery, diced
1 slice of onion (about 1/4 inch thick), diced 
1 1/2 TBS Just Mayo (or your fav vegan mayo)
1 1/2 tsp dijon mustard
Salt and Fresh Cracked Black Pepper, to taste
Splash of hot sauce (I used Sriracha)
2 tsp BBQ Sauce (I used a hickory bourbon BBQ sauce when I was in Kentucky!)
2 Slices of bread (I used WF's Early Bird Multi-Seed Bread)



First things first, cook the tenders according to the package instructions.  Let the tenders cool, chop into bite sized pieces and place in the fridge until chilled.

Put the chunks of tenders, celery, onion, mayo, mustard, hot sauce, and the BBQ sauce in a bowl and mix until everything is coated evenly.  

Toast the bread.  See below that I put two slices of bread in one part of my toaster.  This is my go to toasting method whenever I make a sandwich...

It makes the bread toasted on one side and warm and fluffy on the other... It also helps the bread to not become a soggy mess when you build your sandwich!

Now, lets build that sandwich.  Put the softer sides of the toast on what will be the outside of your sandwich.  

The toasted sides being on the inside will allow for moisture (extra mayo and tomato slices) to hit the bread but not make it soggy! Plus biting into a softer slice of bread is easier on the roof of your mouth... Yeah... I've hurt my mouth on a sandwich before... DON'T JUDGE ME! :-)





YUMMMM!!!!!! So simple and soooo TASTY!  Big, I cannot wait for you to TASTE THIS!

Sunday, June 1, 2014

Biscuits

I've been feelin' a bit homesick for the rolling bluegrass pastures, the shockingly sweet tea in every restaurant and home, the bourbon, the home cookin', the genuine southern hospitality, the slow pace, and especially the accents of "My Old Kentucky Home".  I will get my fix later this month but until then... How about some biscuits?

In the south, Biscuits are a serious staple.  Starting at a young age girls would hear, "No man wants to marry a woman who can’t make a decent biscuit," from the matriarchs of their families.  Breakfast, lunch or dinner can be served on them... What's not to love about a tender, flaky, hot from the oven biscuit? 

This biscuit recipe is one for quick, in-a-pinch biscuits... Literally takes more time to heat up the oven than to make and bake these yummy biscuits and you can make a bunch of small nuggets or about 3 big ol' biscuits with this one.

1 2/3 cups All Purpose Flour
1 TBS Baking Powder
1/2 tsp Salt
2/3 cup Non-Dairy Milk (I used cashew milk today)
1/3 cup canola oil or melted Earth Balance

Preheat the oven to 475.  Grease a baking sheet.  Wait for a few minutes so the oven has a few extra minutes to get started so your biscuit dough doesn't sit and wait for long.

Mix together the Flour, Salt, and Baking Powder until combined.

Stir in milk and oil/butter.  Dough will come together but will be very sticky.

Drop either a heaping tablespoons of dough onto the baking sheet about an inch and a half apart Or use a large serving spoon to create larger biscuits. 

Bake for 8-12 minutes (depending on the size) until the tops are golden brown.  Serve hot with gravy or apple butter/jam. Let cool and store in a ziplock bag for a breakfast sandwich the next day!
I'll be back soon Kentucky... until then:
"Weep no more, my lady,

Oh weep no more today!
I will sing one song for my old Kentucky home,
For my old Kentucky home far away."
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