Friday, June 21, 2013

Friday Food News (+ Recipe)!

Here are some recaps from this week (in food):


Real Food Daily in Santa Monica is celebrating their 20th birthday TODAY (Friday, June 21st)!
Come celebrate Real Food Daily’s 20th year in business at any three of their locations (Santa Monica, WeHo and Pasadena). Check out their Facebook page for the SECRET PASSWORD in order to get-in on the special birthday discount on their menu prices.

The special discounts, by location, include: prices from their original 1993 menu at their Santa Monica location and 20% off of the current menu items at their West Hollywood & Pasadena locations.

PLUS: the Santa Monica location will be holding an actual birthday party all day today with raffles, tastings, and a toast to Ann Gentry, the creator, founder and operating owner of Real Food Daily!

Photo source: Real Food Daily

Kippy’s Non-Dairy Ice Cream Shop *soft opening* Saturday in Venice, CA! 


I feel that the long reign of the froyo shop may finally be coming to an end. The craze may very well be on its way out. And while the old fad slowly subsides, it will give way to a new fad in town: the non-dairy ice cream shop. What better place to start than Venice, CA? And what better product to champion a new era than raw, organic coconut-based sorbet?

Kippy’s Non-Dairy Organic Ice Cream Shop will have a soft opening this Saturday, June 22nd from 12pm-8pm. The address is 326 Lincoln Blvd, Venice, CA 90291 (on the corner of Lincoln and Rose).

Kippy Miller is the co-founder and owner of Truly Raw Gourmet. You may have seen their sorbets sold in local groceries in LA, such as Whole foods and Pacific Coast Greens. Truly Raw Gourmet’s sorbets are TRULY unique because they are all dairy free, soy free and GMO free. They also feature fresh-picked organic fruits (some of which are locally-grown), fresh organic coconut water, and are sweetened with locally-sourced raw unheated honey. The products that they distribute to groceries are created in small batches, by hand, with eco-friendly glass packaging.

I imagine that Truly Raw Gourmet’s sorbets will be the stars of the soft opening this Saturday, along with some of their non-dairy ice creams. I also hear that they have a completely 100% vegan non-dairy ice cream in the works too (which will not use honey)! It’s great to see the company branching-out and testing the waters of an ice cream shop. I predict that this just might be the start of something good.

Photo source: Truly Raw Gourmet

More Sweet News: Vegan Soft Serve Coming Soon to Cinnaholic! 


On the subject of non-dairy ice creams, Cinnaholic announced on their FB page this week that they will now be serving-up vegan soft serve ice cream in their Berkeley, CA store. So, let me get this straight: not only can you order an ooey-gooey, warm cinnamon roll with the icing flavor of your choice and all the topping choices you could ever dream of, but NOW you can also get it with a side of melt-y, delicious vegan soft-serve. I couldn’t think of a better way of improving, Cinnaholic! Not that you even needed improvement- you are pretty much perfect.
Photo Source: Cinnaholic

Bonus Recipe: “I Can’t Believe it’s Not Homemade” Vegan Recipe of the Week!  

Alfredo Macaroni!

-Ancient Harvest Quinoa Veggie Curls Pasta

-Victoria Vegan Alfredo Sauce (made with cashews, so beware if you have a nut-allergy)

-Organic frozen vegetables (I used Earthbound Farm California-Style Blend)

-2 tbsp. olive oil

-Handful of Daiya mozarella-style shreds (or non-dairy mozzarella-style cheese of your choice)

-Salt and pepper to taste

Bring large pot of water to a boil. Turn down the heat and add in pasta and frozen veggies. Bring back to a boil and boil pasta and veggies together for about 9 min (stirring frequently). Drain the pasta and veggies in a strainer. Pour pasta and veggies back into pot and add olive oil. Stir well. In a small sauce pan, heat your alfredo until it is hot. Turn it off and add some of your cheese, plus salt and pepper to taste. Finally, mix the heated sauce in with your noodles and veggies. Pour the rest of the cheese on top and let it melt. Serve and enjoy!

Optional: add nutritional yeast or bread crumbs and add more Daiya cheese and bake in oven @ about 350 degrees, or until crispy and brown.

Comfort food! Mmmmm.


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