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 😛

The best meal of the day!

Bonjour everyone!

Today we are making VEGAN OMELETTES!  I know, exciting right?  They turned out so deliciously, I cannot wait to share the recipe with you.  I’ve made many a vegan scramble in my day, but never a vegan omelette, so it was really fun creating the recipe.  You will be surprised at how omelettey it looks.


Julia has many omelette recipes, so there will be more in the future, but I decided to start with the most appetizing sounding one, Pipérade, or an open-faced omelette garnished with onions, peppers. tomatoes, and ham.  I was in the grocery store looking through the fake meats and none of them sounded appetizing to me, so I decided to forego the ham.  You can use a soy bacon or tempeh in it if you’d like, but it’s not necessary.  I wanted a nice light fresh vegomelettte for this first go.

Julia says pipérade is a Basque specialty.  Where is Basque, anyway?

Donc, c’est ici!


Très beaux, non?


Apparently the basque region spans southern France, all the way down through northern Spain.  Never heard of it before!  I should very much like to visit some day.

Alrighty, onto the cooking!  So, what does every vegan think of when it’s egg time?  Tofu, DUH.  (I would strongly recommend only purchasing organic tofu, as it’s become one of the most highly regulated, pesticide pumped, GMO crops out there.  Organic is not always a sure thing, but it’s definitely a better bet.)  And how do you make tofu more eggy?  NOOCH, DUH!  (Nooch = nutritional yeast if you’re unfamiliar.  I defined it thoroughly in my last post.  Don’t be off put by the gross name – it’s freaking delicious, and amazing for you.

I should say this recipe is not perfect yet, but I have many more omelettes to go.  I’ll perfect it yet.  It is REALLY delicious as it is, and I would definitely recommend making it – it would kill at a vegan brunch party!  Plus, it’s preeettyyyyy.

Pipérade (VEGAN! Serves 4)


Up close tomato – eeeeewwwww!


  • 1 package silken tofu
  • 4 TBSP nutritional yeast
  • 1 tsp salt
  • 1 tsp pepper (I used white pepper and it was delicious!)
  • 1 TBSP arrowroot powder (or cornstarch, if you don’t have arrowroot)
  • 2 cloves garlic
  • 1 TBSP olive oil
  • 1/4 onion, diced
  • 1/2 bell pepper, diced
  • 1 clove garlic
  • Dash of cayenne pepper
  • 1/3 cup tomato, diced
  • Salt and pepper to taste
  • 4 TBSP olive oil

First, we will prepare the pipérade, which is the veggie mixture that lays on top of the omelette.

1.  Heat olive oil over medium heat.  Cook the onions and peppers slowly until they are tender but not browned (but every time Julia says this, I’m like… what does it matter?  It really doesn’t matter.)



2.  Stir in 1 clove diced garlic and cayenne pepper.  Cook for 1 minute.

3.  Lay the tomatoes over the onions and peppers, and cook slowly for 5 minutes.  Season to taste with salt and pepper and set aside.


4.  Purée 2 cloves of garlic in food processor (Like I tell you every time, I use my Magic Bullet, and it really is MAGIC!  Get one!!!)


5.  Add in entire block of tofu in and purée.

6.  Add in salt, pepper, and nutritional yeast and blend together.

7.  Add in arrowroot powder and blend until smooth.


8.  Heat 1 TBSP olive oil over medium heat in a non-stick pan.


9.  Take 1/4 cup tofu mixture at a time, and pour into heated pan.  Cook for 10 minutes.


10.  (This is the tough part – because I haven’t perfected the recipe, it is not easy to flip over using your spatula, so you have to do one of those insane leap of faith flips.  I didn’t have enough courage, so mine ended up folded, and it’s supposed to be open-faced.  it works just as well!  Don’t be afraid, just take a break and FLIP!)  


11.  Cook for 6 more minutes on other side, and transfer to a plate by sliding it off the pan.

12.  Lay 1/4 of the pipérade mixture over the omelette, and serve warm!  It’s SO YUMMY!


I really hope you guys try this recipe, it’s delicious and so pretty. I promise I’ll perfect it so that you can flip with a spatula someday.  More experimenting to come!  Thank you so much for reading.


Bunny shaped olive oil!