Tuk Tuk Thai – Pad Kee Mao
Plow Bao – Crab Rangoons and Breakfast Bao Tacos
Het Say Vietnamese Kitchen – Tofu Bao and Salt & Pepper Tofu
B-Dama – Futomaki Sushi
Tag: food
Wordless Wednesday: Breakfast, Lunch, or Brunch?
Counter Culture – GF Breakfast Sammie (Garbanzo Sausage Patty, Mung Bean “Egg”, Local Tomato, Cashew Cheeze and Aioli on a Toasted Organic GF English Muffin)
Burma Love – Burmese Samusa Wrap (A hearty spinach wrap featuring Burmese curried potatoes and peas and crunchy fresh veggies with tea aioli dip)
Casa De Luz – Saturday Lunch (Garden Greens Tossed with Basil Dressing, Basmati Rice with Mixed Vegies, Pinto Beans with Steamed Vegetables Sprinkled with Pumpkin Seeds and Garlic, Blanched Kale Topped with Almond and Oregano Sauce, Pickled Red Cabbage and Beets)
Opera Cafe – Chaga Frappe (Mushroom-Based Mocha Blended with Ice and Topped with Coconut Whipped Cream)
Dosa by DOSA – Butternut Squash Dahl (Lentils, butternut squash, ginger, garlic, onion, tomato and turmeric)
Citizen Eatery – Chorizo Omelette (JUST Egg omelette stuffed with chorizo & cheddar cheese topped with avocado, aioli & salsa verde)
Wordless Wednesday: Snack Attack
Wordless Wednesday: Finger Food and Handheld Meals
Nissi VegMex – Birria Tacos
Lemat – Beyaynetu (Veggie Combo)
HapPea Vegans – Kimchi Kimbap
HapPea Vegans – Dylan Pickles
Fowl Mouth – Vegan Chicken Sandwich
Candle Cafe [CLOSED] – Mezze Plate
Dosa by Dosa – Paper Dosa
Wordless Wednesday: Eat Your Vegetables
Catch a Healthy Habit – Zucchini Alfredo Lasagna
The Beer Plant – Roasted Carrots
Sanctuary Bistro – Red Beet & Jackfruit Mignon
Lemat – Mushroom Tibs
Kebabery – Mushroom Kebabs, Lentil Puree, Carrot Salad, Cabbage
Bouldin Creek Cafe – Buffalo Cauliflower
Prince Char-ming
You know what’s really good at True Food Kitchen? Well, everything, but I can’t ever get the charred cauliflower out of my head. Ever since the first time I tried it, I’ve been enamored with this darkly roasted, mysterious dish. Teetering on the edge of burnt but never quite crossing that line, it’s nutty, spicy, crunchy, herbaceous, salty, bold, and VERY sassy. It’s what all cruciferous vegetables aspire to be when they grow up.
You know what’s not so great at True Food Kitchen? Well, at least in downtown Austin, the parking. I have parking PTSD from that whole area; I would genuinely rather walk the 10 miles there and back than negotiate those streets. It’s an infuriating case of “so close, but still so far.”
In any event, it’s just another good reason to stay home, save money, and do it yourself, right?! Hell-bent on satisfying that craving with what was already on hand in the pantry, the results were bound to be different, but equally delicious in an entirely unique way.
Being thrifty and lazy, I’ve made all sorts of egregious substitutions. Peanut butter instead of tahini, sriracha instead of harissa, dried cranberries instead of dates. Is it even the same dish, at the end of the day? Nope, not at all. But is it delicious? Oh yes, hell yes. I’m calling that a success.