Monday, December 9, 2013

Traveling Vegan: Nola Trip Day 2

I love New Orleans!  When I came across the spillway this morning and saw the city in the distance, I got very happy.  This is such a great place.

Day two of my New Orleans trip, I woke up in my hotel in Vicksburg and hit the road at 7.  I drank down a carrot juice and some tea, saving all necessary stomach room for the big easy.  I arrived at my friend Amber's house (the birthday girl) around 10:30, and I noticed a few familiar things on the wall.

These are a few of my paintings!  Sometimes I forget how many I have floating around at various friends' houses.

We piled into cars and headed to our rental on Magazine Street.  While looking for a parking spot, I noticed a sign for vegan donuts!!  I had to go in and investigate.

I picked out a Mexican chocolate donut, which was delicious.  It was moist and incredible.  It is just around the corner from where we are staying, so I will be venturing back.

After getting settled in, we headed over to Slim Goodies Diner, because I had read they had some tofu scramble and veggie things on the menu.  I will give you a full write up, but I was incredibly disappointed in the scramble and grits.  The veggie chili was great. 

We shopped a bit, then headed back to the rent house.  I had a few snacks after the terrible lunch, and we investigated the courtyard.

It started raining like crazy, and the temperature dropped, putting a halt on our dinner plans.  However, the birthday girl and it were prepared to whip up a great dinner.  We ran over to Whole Foods (the first one I had ever been to, years ago) and grabbed supplies.

Amber made a mushroom and parsley bruschetta, (as well as some spinach dip for the other), and I made a lentil butternut squash soup.  It was so easy and delicious.  I don't have a worked out recipe, because I just threw it together, but it was something like this:

Butternut Squash Lentil Soup

1/2 butternut squash, peeled and cubed
2 cups vegetable stock
3/4 cup green lentils
1/4 cup red lentils
1 tbs chopped fresh ginger
1 can coconut milk
1 1/2 tbs curry powder
2 tsp cumin
Cracked pepper
Crack of sea salt at the end, after the lentils have cooked

Add stock to pot, add lentils, boil for 10 minutes
Add squash, ginger and coconut milk, continue boil
Reduce to vigorous simmer, add spices
Cook another 10 minutes, or until lentils are done
Take off heat, let sit 5 minutes

Dinner was a big hit.  Sometimes adding really simple ingredients together goes a long way.  More on great food and friends tomorrow!

If you are in nola today, there is a vegan bake sale at hey!cafe on Magazine street today!  I am hoping to check it out.


I'd love to hear from you!