Saturday, June 15, 2013

Vegan BBQ Torta from Mendocino Farms LA

The Vegan BBQ Torta is a 3 napkin sammich.  It's spicy and messy, but freakin' delish.  Boasting thinly sliced seitan in spicy smoky BBQ sauce, baked beans, avocado, candied jalapeƱos, and vegenaise on toasted ciabatta, this artisan sandwich really packs a punch.  Too bad it's my last day here or I'd be back to try the vegan banh mi later.  They also have a vegan veggie burger and a vegan Shawarma and a bunch of vegan sides.  Rock on!

Despite some convention sucking up all the hotel rooms downtown this week, I somehow lucked out and booked a supercool hotel room at The Standard that's around the corner from the office.  My room was totally rock star retro and featured a very bizarre foot "sculpture" prominently in the ginormous bathroom.  Hanging out with work colleagues on the roof deck was totally LA chic to boot even though the pool was closed.  

LA is definitely growing on me and the weather has been fantastic!

Finishing up the work day then taking the red eye home.

And yes, I have had "Walking in LA" by Missing Persons in my head the whole time!

Saturday, June 8, 2013

Farmer's Market Strawberry Rhubarb Cobbler

Late spring brings fresh rhubarb and bright strawberries to the farmer's market.

This quick and easy cobbler is the perfect balance of sweet and tart with a savory biscuit topping.   

Strawberry Rhubarb Cobbler

1 pint fresh strawberries (quartered)
2 stalks fresh rhubarb (about 2 cups chopped)
3/4 cups sugar
2 TBS corn starch

1 cup white whole wheat flour
1/4 cup ground flaxseed
2 tsp baking powder
1/2 tsp salt
1/2 cup almond milk (or any non-diary milk)
1/4 cup vegetable oil

Preheat oven to 450 degrees.  Grease a 2 quart baking dish.

Mix together strawberries, rhubarb, sugar, and corn starch and pour into the baking dish.

In a separate bowl, mix together flour, flaxseed, baking powder, salt, almond milk, and oil.

Use 2 teaspoons to drop biscuit sized dollops on top, then use spread out gently.

Bake in 400 degree oven for 20 minutes.

Easier than pie!