Life: There's Churro In That Milkshake!

Life: There's Churro In That Milkshake!
Originally uploaded by Sanctuary-Studio

The Counter
Marina Del Rey, CA

Life: Tybee Island Social Club...

Life: Tybee Island Social Club...
Originally uploaded by Sanctuary-Studio

We popped into Social for an early dinner and drinks. The veggie taco (with a flatbread style shell) was by far the best thing we've eaten on the Island thus far. The pesto dressing was a nice touch. Farilla opted for the salad version of the same dish and now looks forward to recreating this meal at home. We could not get enough sangria. Red for Farilla. White for me. The rustic decor was nice (see the insulator chandelier in the previous post) but I'm definitely not so crazy about all of the taxidermy. And I'm glad they had the fans cranking. It's pretty humid here, yo!

Food: Happy Grilled Cheese Month!

Food: Happy Grilled Cheese Month!
Originally uploaded by Sanctuary-Studio

Clementine Bakery/Cafe
1751 Ensley Avenue
Los Angeles, CA 90025

Shown above: Total Meltdown - Gioia Scarmoza, roasted cherry tomatoes and green garlic with crusty white bread. $9.75

This sandwich was good but not great. I thought it would be a little more flavorful with all of that fancy cheese and green garlic. I definitely prefer the less expensive Grilled White Cheddar (with Hall of Fame status) with roasted cherry tomatoes (@$7.25) over the Meltdown.

Health: Bill Clinton on Veganism

Food: Charles Phoenix's Cherpumple Pie Cake

Add cookies and you have my DREAM dessert...which Farilla and I like to refer to as CupcakeCookiePie. 

As in....
Me: I'm hungry for something sweet.
Farilla:  What do you want?
Me: CupcakeCookiePie

Food: Buratta & Arugula Pizza Pie!

Food: Buratta & Arugula Pizza Pie!
Originally uploaded by Sanctuary-Studio

This is our favorite pie over at Pitfire. Farilla decided to recreate it at home last night. Dude...Molto delizioso! Thanks, Honey!

Food: Baby Bella Sliders w/ Herbed Goat Cheese

Food: Baby Bella Sliders w/ Herbed Goat Cheese
Originally uploaded by Sanctuary-Studio

A few of my favorite burger joints serve Sliders but I have yet to find a place that offers a vegetarian option. So last night I decided to make my own. I kid you not when I say that these mini burgers are one of the yummiest things my taste buds have ever experienced. I marinated the baby portobella mushrooms in a homemade vinaigrette dressing for about 45 minutes before popping them on the grill.  Farilla spread a little herbed goat cheese (made with herbs from our garden) on the burger buns...and voilá...mouthwatering deliciousness!

Life: Eggplant Status: Grilled

Life: Eggplant Status: Grilled
Originally uploaded by Sanctuary-Studio

Life: We <3 Pitfire Pizza!

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Life: We
Originally uploaded by Sanctuary-Studio

Burrata Pie, Chopped Salad & an Arrogant Bastard = nom nom nom (hiccup)!

Life: Garden Salad, Literally!

Life: Garden Salad, Literally!
Originally uploaded by Sanctuary-Studio

We've been reaping the benefits of our garden all week. Tonight's salad includes Russian red lettuce, arugula, green onions and radishes...all grown right out our back door!

Life: Gotta Love Swingers!

Life: Gotta Love Swingers!
Originally uploaded by Sanctuary-Studio

It's all about the Vegan Wrap w/ a side of Quinoa.

Life: My Dream Restaurant...Coming Soon

Life: My Dream Restaurant...Coming Soon
Originally uploaded by Sanctuary-Studio
As seen in Culver City.

Food: Cream Cheese Wontons @ Wirin Thai

Originally uploaded by Sanctuary-Studio

There is a God!

TED: Jamie Oliver - Teach Every Child About Food

You are what you eat!

Life: Thai Iced Tea @ Celadon

Life: Thai Iced Tea @ Celadon
Originally uploaded by Sanctuary-Studio

Yum- city!

Life: Baked Apple Deliciousness!

Life: Baked Apple Deliciousness!
Originally uploaded by Sanctuary-Studio

I'm trying a new baked apple recipe (in Gram's vintage Pyrex!) sans butter and sugar. Well see how they come out. I wish you could smell our house right now! Yum!

Food: Quinoa Stuffed Bell Peppers

I cooked up some quinoa a couple nights ago which was completely uninspired. In an effort to redeem my cooking abilities I decided to take make these stuffed peppers with the leftovers. The recipe below is adapted from this recipe I found on Allrecipes.com.


Ingredients-
2 cups veggie broth
1 cup uncooked quinoa
2 red bell peppers, halved and seeded
1 tablespoon olive oil
1 medium yellow onion, diced
1 teaspoon dried basil
2 cloves garlic, minced
1 teaspoon 21 Seasonings Salute
ground black pepper, to taste
1 tomato, diced
1/2 cup crumbled feta cheese

Directions-
-Preheat oven to 400 degrees F. Lightly grease a baking sheet.
-Rinse quinoa then prepare (according to package) with veggie broth, set aside.
-Place the peppers, cut-side down, on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
-While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, 21 Seasoning Salute, garlic and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the non-fat feta cheese, and spoon the mixture into the pepper halves.
-Return to the oven for 5 minutes. Serve immediately.

This dish turned out so good! So much flavor. In fact, Farilla referred to it as a meal good enough to serve to guests! Aww, thanks honey! Worth noting, the listed spice measurements are just estimates. I highly suggest adding all the seasonings to taste. Fortunately we had a little leftover quinoa so tonight I'll be stuffing some marinated Portabella mushroom caps. Mmmm.

Recipe: Creamy Vegan Zucchini Basil Soup

It's starting to feel like soup-weather here in LA. Admittedly, I'm not a huge fan of this recent chill in the air but I do love me some soup so when I ran across this recipe a couple weeks ago I put it in queue. My CSA box has been FILLED with zucchini and basil these last few weeks. Garlic, onions and cashews are staple items in the house so I suspect this soup will find a pretty regular spot in the meal rotation. Oh, did I mention how delicious it turned out? So savory! I modified the original recipe a bit by adding the avocado and doubling the cashews which , yes, means more fat so feel free to cut back if that's a concern.


Creamy Vegan Zucchini Basil Soup

2 Tablespoons of olive oil

4 medium zucchini, cubed

1 large vidalia onion, chopped

4 cloves garlic, crushed

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups vegetable broth

1/3 cup fresh basil leaves, packed

1/3 cups raw (soaked) cashews

1 avocado

additional salt & pepper, to taste

Cook onion in olive oil in a large saucepan for about 5 minutes, until softened. Add the garlic and cook for another minute. Stir in the chopped zucchini, salt, and pepper and cook over medium heat, stirring occasionally, for 5 minutes. Add the broth and simmer until zucchini is tender, about 15 minutes. Remove from heat and allow soup to cool for about 30 minute before proceeding.

Pour into a blender (in 2 batches, if necessary) taking care to avoid burns by not filling the blender more than halfway. Add the basil, cashews, and avocado. Blend until smooth.

Return soup to the pot, season to taste, and keep warm. Pour soup into bowls and garnish with avocado slices and a sprig of basil.

Servings: 4-6

Food: Green Smoothie Family

Start 'em young!

Food: Curried Butternut Squash Dhal

Internet, I can't even believe I'm about to admit this but it's true....I HEART Facebook! Not only has it put me back in touch with tons of long lost friends but it's been an incredible resource for sharing information. I received two Butternut Squash in my most recent CSA Box and no sooner did I put the word out on fb did a flurry of recipes fly my way. Sarah, a friend from back-in-the-day, sent me this amazing-sounding Dhal recipe. Mmm, spices...I couldn't resist!



Curried Butternut Squash Dhal

*1 Medium Yellow Onion, quartered
*1/2 can Coconut Milk
*3 Garlic cloves, sliced
* 1 TBL Ginger root, minced
*1 tsp Garam Masala
*1 tsp Cumin
*1/2 tsp Cinnamon
*1 tsp Real salt or sea salt
*1/4 tsp Coriander
*1/4 tsp Turmeric
* 2 cups Vegetable stock or water
*1 TBL Olive oil
*2 cups Fresh tomatoes, diced
*2-4 Sun-dried tomatoes, minced
*4 cups Butternut squash, peeled & diced
*2 cups Black-eyed peas, cooked
*2 cups Spinach or kale chopped
*1 cup Green peas



Combine onion, coconut milk, garlic, ginger, garam masala, sun-dried tomatoes, cumin, cinnamon, salt, turmeric, coriander and 3 Tablespoons of veggie stock in a blender. Puree mixture to paste.

Heat oil in a large sauce pan. Add spice paste and cook, stirring often for 10 minutes. Add remaining veggie stock, tomatoes and squash. Cook over medium heat until squash is tender, about 20 minutes.

Pour into a blender (in 2 batches, if necessary) taking care to avoid burns by not filling the blender more than halfway. Puree then return mixture to your sauce pan. (I suppose an immersion blender would do the job as well.)

Mix in black-eyed peas, green peas and spinach. Continue to cook, stirring often until spinach is tender, (about 10 minutes)

Serve over Basmati rice or your favorite grain. Farilla and I really enjoyed our Dhal with quinoa and garlic Naan. Mmmm

Thanks, Sarah! We loved this delicious and healthy meal. I'll definitely make this dish again, however, next time I'm going to experiment with being a little more liberal with the spices. Worth noting...this Dhal took me a couple of hours to prepare. When it comes to cooking I'm still, very much, a novice so I suppose my prep time is a little slower than the norm. If you've never prepared Butternut Squash before then consider yourselves warned...this squash is no joke! I spent more time peeling, de-seeding and cubing the squash than prepping any of the other ingredients. That said...ENJOY! It's totally worth the effort. And be sure to let me know if you make this recipe. I'd love to compare notes.