Guru Rabbit

Turn a new leaf (and EAT it)

Not Reccommended February 28, 2012

Filed under: Random — rabbit @ 9:57 am
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Heeey.  I’ve been pretty busy and haven’t been able to put together a nice post/recipe for you.  But don’t worry.  Good things come to those who wait.  Even if you spend your waiting time drinking, crying, and watching Disney movies…

I’ve never done that.

But hopefully this week I’ll be able to let you tag along in what I’m doing.  In the meantime, I love this guy:

^that, I’ve definitely never done.

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Oh Hell Yes. February 14, 2012

Filed under: Biz Stuff,Random — rabbit @ 9:31 am

(I know it’s Valentine’s Day, and that I could’ve done some crazy awesome chocolate thing.  But I don’t care, so nyaaah.)

So Barbara and I had a party.  A party that I think Party Cat would be proud of.

As a little marketing ploy for The Drunken Doughnut (and kinda just for fun), we held a dinner party where the guests paid $20 a head and brought the booze of their choice, while we cooked up deliciousness and provided some spirits as well.  And got everyone drunk.  Basically.

Tatiana and Drew came (though Drew isn’t in this pic), as well as Allie.  And in the background is Andrew the giant on the left, and two of my favorite customers EVER, Lisa and Manny.  When I worked at Creme Brulee, Lisa and Manny were there almost constantly, and when they brought their kids, I’d load them up with sweets.  Evil Rabbit…

Then there was Cedric, who just became a vegetarian, which is highly appropriate since the featured menu was vegetarian and vegan (yaaay!).  And of course, Henry…  Ugh.

The night began with my Goat Cheese & Pistachio Stuffed Mushrooms.  Because peeps can’t get enough of them.  Meanwhile, we sipped/chugged Barbara’s homemade cranberry-infused vodka with a hint of lemonade and seltzer.  Veddy, veddy nice… Though frankly, Barbi, I’m surprised you didn’t make them stronger…

I worked on polenta croquettes stuffed with Manchego, Brie, and Gouda cheese…

And Barbara taught everyone how to make Vietnamese summer rolls, paired with her sweet and spicy chili sauce.  Dude, that sauce… Correction, dat sauce.

Success and amazement.  Love the expression, Drew.  ^_^

And once the polenta croquettes were fried up, we served them on top of some Swiss chard and drizzled with a mixed berry vinaigrette.  Crispy, cheesy, tangy, tender, melty, aaaaaah…  I began to explain the nutritional importance of greens like chard to Cedric.  But the vodka cocktails were done, we had moved onto wine, and well, by that point, one of the few skills I retained was not so much speech, but cooking.

We then served up my Vegan Aztec Chili, which, in the early stages of cooking, caused a spoon to jump onto the floor.  Yeeeaah.  Anyway, we topped it with an avocado whip, which I made by whipping up the chilled fat from a can of coconut milk, and mixing it with with avocado, lemon juice, salt and pepper.  This made me stupidly happy.

 Speaking of stupid… I think by the time we had gotten through the first four dishes, cocktails, and a couple bottles of wine, no one really took pictures of dessert.  That’s okay, I couldn’t speak English by then.  We made doughnuts, paired with a drunken dulce de leche, loaded with sherry and spiced rum.  I also made vegan chocolate stout cupcakes.  I’ll be sure to have the recipe up once I perfect it, because, while they were good enough to serve on this occasion, were not as fluffy as cupcakes should be.  I battled with that recipe for hours the day before we threw this dinner!  Still, I was happy with the results, and so was everyone else.

Then we had everyone write down an international theme for the next dinner.  Barbara and I each picked one from a bowl, which, judging by this picture, made me euphoric…

Stay tuned for the next Drunken Doughnut event!

And now, me and Barbara being promotionally drunk, with Henry in the background…

Finally, a BIG THANK YOU to Tatiana, Drew, and Allie for taking photos, and ESPECIALLY THANK YOU to everyone who joined in on the fun!  Better watch out for next time…

 

Chili of the Gods February 5, 2012

Filed under: Interestin' Food Info,Recipes — rabbit @ 2:59 pm
Tags: , , , , ,

Hey.

Hey, guys…

I have to tell you about this chili.

 

I mean, it just looks like a bunch of funky stuff.  Which it is.  But it’s an awesome bunch of funky stuff… tomatoes, onion, and garlic, naturally.  Cumin, cayenne powder, AND chili paste.  Yesss.  Black lentils and red quinoa, for heartiness and protein, but also because they are the perfect color for chili (thanks again, Tiiinnnaaa).  Cinnamon, cocoa powder, and peanut butter… wait!  Don’t make faces at me!  I know those last three are more like dessert ingredients, but trust me…

This chili is largely inspired by ancient Mesoamerican culture (damn you, inner Mexican).  If you are familiar with mole sauce in Mexican cuisine and how it’s made, the array of spices in this chili should not surprise you.  There are many versions of mole sauces, but the most accessible types are general mash-ups of chili peppers, sweet and savory spices, herbs, nuts, seeds, and unsweetened chocolate or cocoa.  The chocolate/cocoa adds a unique depth to mole, as well as this chili.  In fact, you may find that many chili afficionados support the addition of chocolate or cocoa.  Then there’s the quinoa, the “mother of all grains”, according to the Incas.  Although most associated with Peru in origin, various types of quinoa have been grown throughout South and North America, and is therefore, totally appropriate combined with Mexican flavors.  And I’m not gonna lie, black lentils just sounded cool to use in combination with red quinoa.

 

Amiright??

Vegan Aztec Chili

Ingredients:

(Long list, yes, but easy to make.  You can use other veggies if you’d like– bell peppers, sweet potato, greens, summer squash, etc.  But definitely keep the onion, garlic and tomatoes.  Quinoa and lentils of any color will do, also.)

2 medium carrots, chopped into small pieces
1 1/2 cups finely chopped mushrooms
1 medium onion, diced
3 garlic cloves, minced
2 medium tomatoes, coarsely chopped
1 cup black lentils
1 cup red quinoa
2 tsp cumin
1 1/2 tsp coriander
1 1/2 tsp cinnamon
3 Tbsp cocoa
2 tsp paprika
1 tsp oregano
1 tsp thyme
2-3 Tbsp peanut butter (almond or cashew butter would probably work nicely as well)
2-3 Tbsp chili paste
2-4 Tbsp apple cider vinegar
2-4 Tbsp soy sauce
2-3 tsp vegan worcesteshire sauce

Seriously, this is the most laborious part.  If you have a food processor though…

1) In a large soup pot, combine the carrots, mushrooms, onion, garlic and tomatoes.  Bring to medium-high heat, and cook until reduced.

2) Add the quinoa, lentils, and EVERYTHING ELSE.  Oh, and six cups of water.  Simmer over medium-low heat for about 30 minutes, stirring occasionally.  This should be enough time for the lentils and quinoa to cook thoroughly.

3) Add salt and pepper to taste, and adjust seasonings if need be.  If it’s not rich enough for you, add some olive oil or extra peanut butter (but be careful, you don’t want too much peanut flavor).  If you like it more saucy, add some plain tomato juice (or dark beer… that would be good… but let the alcohol cook out).  For ultimate awesomeness, let it sit for at least 15 minutes so the flavors can party together.  You can serve this with some avocado, corn chips, tortillas, pico de gallo, or if you’re not doing the vegan thing, some sour cream or farmer’s cheese.

Why, yes, you CAN eat chili from a mug!

But don’t eat the dried chili pepper…  You’ll die.