Sexy side dishes

Bonjour mes amis!  Well, I have already broken the rules I set for myself at the onset, which was to make a new post every single week.  I missed last week’s post, but in my defense… I received a promotion at my job!  This coincidentally resulted in the most busy work week to date.  I am so happy to be moving up in my company, but now back to my routine – all Julia all the time (or at least once a week).

I realized about two weeks ago that I don’t know much about Julia other than what I’ve seen in the movie, and I’m not too sure how accurate that story is.  So, to educate myself, I ordered two books off Amazon; an autobiography that Julia wrote about herself, and a biography that someone else wrote.  I’m sure lots of the information will overlap, but I feel that if I’m going to be spending 3 years cooking this lovely heroine’s recipes, I should at least learn somethings about her life.  I’ll let you know more as soon as I delve deeper into the books, but so far I can say that the beginning of Julie and Julia is extremely true to life in the way Julia describes her first days in Paris, right down to the sole meunière that Julia orders at the very first French restaurant she eats at when they arrive.  The entire meal was so perfect that she said she compared every dish that she ever encountered in the future to that first meal.  Sigh, so romantic…

Eeeeeeew, poor fish!

In other news, Steve had a birthday last week!  We had a birthday barbecue for him today at our house, and a beer tasting as well – we asked everyone to bring their favorite beers, and we all tasted each selection.  It was delightful!   San Diego is the premiere craft beer city in the U.S., so we have a lot to choose from here.  I brought one of each flavor of Julian Hard Cider – it’s local, and it’s my favorite.  Try sooooommmeeee.

Alrighty, onto the cooking for this week!  I am breaking my own rules a little, and am including one Julia recipe, and one of my friend’s recipes.  It may not be Julia’s, but it’s delightful, and you gotta support your fellow foodie bloggers, right!?


The menu for this week:

  • Bouchées paramentier au fromage (Potato cheese sticks [hors d’oeurvres])
  • Sriracha-lime summer orzo salad (courtesy of my friend Shehryar over at Food Mischief)


Both of these dishes are delightful side dishes that will impress at any party.  And they’re both fairly quick and simple to make!  Let’s start with Julia.  Ladies first!


Bouchées paramentier au fromage  (VEGAN)

The fun thing about these is that you can shape them however you want!  It’s basically potato flour dough that you bake into little bites.  They could be tiny bites, or they could be long sticks.  You could even make snowmen at Christmas!  Whatever you want.



  • 1/2 lb baking potatoes (about two medium potatoes)
  • 2/3 cup flour
  • 4 ounces Earth Balance vegan butter
  • 1/3 cup silken tofu, pureéd
  • 1/3 heaping cup nutritional yeast flakes
  • 1/2 tsp white pepper
  • Dash of cayenne pepper
  • Lightly buttered (a.k.a. Earth Balanced) baking sheet
  • Stock pot and salt
  • Medium heavy bottomed sauce pan

1.  Preheat oven to 425 degrees.  Peel and quarter the potatoes.


2.  Bring a stock pot half full of water to boil, and add a few dashes of salt.

3.  Boil the potatoes until tender.  Drain and mash.


4.  Stir the potatoes by themselves in the sauce pan over medium heat for 2-3 minutes, until a light film forms on the bottom of the pan.

5.  Stir the flour into the potatoes.


6.  Add the butter and stir thoroughly


7.  Stir in tofu, nutritional yeast, pepper, and cayenne.



8.  Remove from heat.  You will be left with a soft dough.

9.  Shape dough into small bite sized pieces, or short sticks, whatever strikes your fancy.


10.  Place in buttered baking pan and bake for 15-20 minutes, or until pieces are lightly browned.

11.  Serve warm with any dipping sauce that would pair well with cheesy potato cheesy flavor.  They’re so yummy!


Alrighty, the next recipe is not a Julia recipe, but it turned out so well, and I wanted to give a shout out to my friend and fellow foodie blogger Shehryar over at Food Mischief.  He and I are sort of co-workers.  His company processes payments for my company, so we get to chat a lot.  And we both love our jobs (and food of course).  We were fast friends.


Sriracha Lime Summer Orzo Salad (VEGAN!)


As I mentioned, this recipe was featured on the official Sriracha Cookbook blog!  So fancy.  It is perfect for the warm weather coming up, and has so many of my favorite flavors.  The original recipe called for chicken broth, but he even says on the original entry that veggie broth was a fine substitute.  I’m glad he won’t be upset with me for changing it 😉

Now, I also changed the vegetable ratios to my liking, and I’m sure he’d be alright with that too.  That’s the great thing about salads!  It’s kind of like the  “fuck it, just make it up as you go” meal, but with some guidelines that keep you from going too crazy.  Maybe that’s why I like salads so much, because that’s sort of my life philosophy too…


  • 1 cup dry orzo
  • 4 cups vegetable broth
  • 15 oz. canned black beans, drained & rinsed
  • 2/3 cup frozen roasted corn
  • 3/4 cup red onion, chopped
  • 12 cherry tomatoes 
  • 1 pound zucchini, quartered into spears
  • 3 small sweet peppers (or use 1 small red bell pepper, de-seeded)
  • 2 small semi-firm avocados, diced
  • 5 tbsp. lime juice, fresh squeezed (about 3 limes)
  • 2 tbsp. sriracha sauce (or to taste)
  • 1/4 tsp. salt (or to taste)
  • 1/4 tsp. pepper (or to taste)
  • 1 tbsp. olive oil

1.  Bring the vegetable broth to a boil and cook the orzo to the instructions on the package.


2.  In the last 2 minutes of the orzo’s cooking time, add in the corn.


3.  Drain the orzo and corn, and cool under running water to stop the cooking.

4.  Transfer into a mixing bowl.

5.  Add in beans, onion, lime juice, sriracha, salt, and pepper.


6.  Rub zucchini, peppers, tomatoes in olive oil, and season to taste with salt and pepper.


7.  If you have a grill, grill the veggies until they are nicely charred.  If you don’t have one, roast them in the oven like I did – it just took a little while longer.  I set it to 450 degrees.


8.  Cool the roasted/grilled veggies in the freezer for 10 minutes so that they are easier to handle.  Chop them up and toss them in the mixing bowl.

9.  Dice your avocados and mix them in gently so that they don’t become mush.


10.  Serve immediately, or chill for later!


Notes on this recipe:  I personally feel it could have used 2-3 more tablespoons of sriracha, but I like things spicy.  As is, it was still good, the sriracha was just more subtle.  I also would have added a bit more red onion, and maybe some green onion as well?  It seems like the type of recipe you can play around with – have fun!  And check out Shehryar’s blog when you get a chance, he has some yummy looking recipes over there.

I hope you liked this week’s post!  I’m sorry it was a week late, but lots was happening at the job – such an exciting time in my life!  I’m happy to be sharing it with you.  Have a beautiful week, and I’ll see you in a few days ❤



My little typing buddy
Steve’s birthday cake that I made
My buddy Isaac grilling at Steve’s party.  They were making fun of my tofu steaks 😛


I know it seems so far like vegetarianizing Julia Child’s cookbook is a walk in the park, but I am here to tell you that I’ve had my first vegisaster.  Maybe you can guess what it was?

On the menu this week…

VEGAN SOUFFLÉ!  Duh duh duuuuuuuuhhhhhh!!!  (You know, that sound where something sinister is revealed in B movies)


My first attempt was a complete and utter disaster.  Like, I’ve never seen ANY DISH turn out so badly in my life – it was like the ingredients up and quit on me halfway through and were like… “F&^% this…”

What I did was try to replace the ingredients one-for-one, just like with the other stuff I’ve made so far.  I should have know that wouldn’t work with this because A) Baking is a whole different game, and B)  IT’S F&^%ING SOUFFLÉS.  They’re tough bastards in the first place.

Julia has this whole process for mixing the ingredients together, but it really could be boiled down to “mix all ingredients together and pour into baking dish.”  Because the process is not so important here, but rather the ingredients and ratios, I’ll give you Julia’s ingredient list first, and then tell you the various attempts I made.


Julia’s Ingredient List for Chocolate Soufflé

  • 7 oz semisweet chocolate
  • 1/3 cup strong coffee
  • 1/2 TBSP butter
  • 1/3 cup flour
  • 2 cups milk
  • 3 TBSP butter
  • 4 egg yolks
  • 1 TBSP vanilla extract
  • 6 egg whites
  • 1/8 tsp salt
  • 1/2 cup sugar

Okay… so the real conundrum here is the eggs, obviously.  It clearly calls for yolks and whites in different points in the recipe, and they play very different roles.  That’s what I like about the challenge of vegetarianizing – you have to think about what role the ingredient plays.  For example, you can use Ener-G Egg Replacer in a chocolate chip cookie recipe because it’s a binder.  However, that wouldn’t work here because what we need is a fluffer.  That’s probably not the technical term, but that’s the literal role eggs play in a traditional soufflé recipe – they make that light fluffiness that one comes to expect, spilling over the top of the ramekin.

(Photo Credit)

So on my first pass, I replaced the 4 yolks with 1 cup puréed silken tofu, because those act as a binder.  Then, for the 6 whites, I THOUGHT I had a stroke of genius.  I needed to fluff things, right?  Baking powder, I thought.  DUH!  1 teaspoon per egg, RIGHT?!  I put that all in my Magic Bullet, and added a tablespoon of water and WHIRRRRRR.  IT LOOKED LIKE EGG WHITES YOU GUYS!


I was like, “Oh my god, I’m a TOTAL CULINARY GENIUS.”  Cockiness catches up to you, friends.  I continued with the rest of the recipe as written, and finally it was time to pop it in the oven.



I was so excited!  The first 15 minutes looked really promising.  It was rising!  It was chocolatey and smelled delicious and it was RISING!  Then, somewhere between minute 16 and 20, the sh%& hit the fan.  The fluff went flop, and all the ingredients literally separated from each other.  It looked like a big hot pile of chocolate poo.  LE GROSS.


I took it in stride.  It was more like a fun challenge than anything!  That’s the reality of vegan baking – you can’t always replace the ingredients one-for-one and hope to get the same results.

So I took to the internet to do some research.  Turns out, most other vegan bakers have had trouble with this feat as well.  It usually took many trial runs for them, even with their successful combinations.  I kind of picked and chose from a few different recipes that I read about, and applied them to Julia’s method.  Guess what… IT WORKED!  I was dancing around the kitchen with excitement.  It was a magical moment.  In Julie & Julia, Julie Powell always says she feels like Julia is with her in the kitchen, on her side, helping her through.  I feel like I have this weird relationship with Julia – I more envision her exaggeratedly rolling her eyes and being like, “… why don’t you just f%$*ing use eggs?!”  And then I chuckle and say, “Oh Julia, you saucy minx!”  And then I take another swig of wine…


DRUMROLL PLEASE!  Brrrrrrrrrrrrr…

Vegan Chocolate Soufflé


  • 7 oz vegan semisweet chocolate (easier to find than you think – many chocolates past 65% cacao content are naturally devoid of dairy)
  • 1 block silken tofu
  • 1/4 cup coffee
  • 2 TBSP vegan butter substitute (I use Earth Balance), melted
  • 1/2 cup oat flour
  • 4 TBSP agave nectar
  • 3 TBSP congac or other liquor (probably not necessary, but I saw it suggested somewhere and it was YUMMO)
  • 1 TBSP vanilla extract
  • 1 cup almond milk
  • 3 TBSP cornstarch or arrowroot power
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 large stock pot
  • 1 medium sauce pan
  • 2 quart soufflé dish
  • 1 large baking dish (for water bath)

1.  Preheat oven to 350 degrees.  Fill large stock pot 3/5 full of water and bring to a boil.

2.  Break up chocolate into pieces and place into a medium saucepan.  Place sauce pan on top of water in stock pot and turn heat down to a simmer.  Chocolate will melt but not burn!

3.  Add coffee to melted chocolate and stir together.  Set aside.


4.  Purée entire block of tofu until it’s silky smooth.  (I use my Magic Bullet for this (and everything else) and it’s like, well, magic!  I highly recommend picking one up.  It might change your life.)  Pour puréed tofu into a large mixing bowl.

5.  Mix together the chocolate/coffee mixture and the tofu.


6.  Stir in melted butter, flour, agave, liquor, vanilla, and milk.

7.  Add in cornstarch, cocoa powder, baking powder, and salt.  Mix all together.

8.  Oil soufflé dish with butter or cooking spray.  Pour mixture into dish.


9.  Fill baking dish 1/2 full with water, and place soufflé dish to rest in water.


10.  Bake for 60 minutes.  Soufflé should rise gently, and crack a bit at the top.  The insides will be moist and gooey and delicious.




As you can see, it doesn’t rise a TON, but it does rise, and if it were baked in a smaller ramekin and filled more, it probably would rise to the levels normally expected of a soufflé.

I hope you guys will try this recipe, it is really delicious!  Let me know how it goes.  I had fun with my first vegisaster!  Thoughts, comments, follows, shares – all appreciated 🙂


San Diego sunset.  #nofilter


Birthday cake I made for my Grandma