I haven’t been cooking much, which is why you haven’t seen too many new recipes here lately. And you won’t be anytime soon, as I’m going on vacation in a few days. Though, as I’ll be staying with my folks in Florida, I suppose I’ll need to whip up a vegan dish here and there, so stay tuned.
Though I haven’t been cooking, I’ve certainly been eating!
Saturday night I dined out again for Hudson Valley Restaurant Week.
Sunday my friend Megan and I had brunch at Fig & Olive in Scarsdale (Eastchester, if you ask me) for the first time. When I made the reservation I indicated that one of the guests was vegan. They confirmed that there was a vegan in the party when we checked in and they handed me this menu.
I started with the mushroom soup.
For the entrée I simply ordered three vegan sides.
We did a little power-shopping before I went home and crawled into bed for an afternoon nap. The snooze-fest didn’t happen, though, because I ended up watching chick flicks (Hope Floats and Sliding Doors). Hours later I was hungry. And lazy. So I made a Naughty Girl Sandwich for dinner.
Oh it’s really not all that bad, but it was so tasty that it felt decadent and, yes, a little wanton. I toasted two slices of bread and, in a skillet, fried up shallots and Upton’s Naturals limited edition seitan bacon in a dab of avocado oil. Since the “bacon” didn’t get all that crispy, but nicely supple, it call for some type of BBQ sauce.
Creamy Vegan BBQ Sauce
No measurements here! Tap into your intuition and make this sauce your own!
- Liquid Smoke (a teeny, tiny amount)
- Agave nectar (or maple syrup)
- Cayenne pepper
Mix everything together!
While I ate my way through the weekend Emily of Jersey City Vegan volunteered at Woodstock Farm Animal Sanctuary to help get ready for opening weekend at the Farm – that’s right, next weekend you can visit the animals! Read all about Emily’s experience volunteering at the farm.