Eating Vegan in Liverpool: Maray & Our Kitchen
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Philly’s Newest Little Amazings: Wiz Kid & Goldie PLUS A RECIPE!
Lastly, the KFT was another glorious sandwich on this wee menu. I LOVE tempeh, and I eat it just baked with no doctoring at all a lot which is objectively gross but I still love it, so I’m a bit biased about tempeh. I realize that not everyone loves it, and I think that despite the amazing flavors in this sandwich, it’s still a big ole hunk of tempeh in the center, so if you aren’t already a lover, you probs won’t love this sandwich. However, if like me you love a big ole hunk of tempeh in your life, then this Korean fried tempeh sandwich with tomato, radish kimchee (I know), and sriracha thousand island dressing (I knowww) will be your new fave. I loved that it switched up the bread and instead of the harder cheesesteak roll of the other two, this was served on a softer burger roll. That dressing oh man, it was so good.
Overall, this place is amazing. These sandwiches, the steak, the CHEESE, lordy lord there’s a reason Rich Landau is considered a magician sent from another realm to make eating vegan easier and more delicious than mere humans ever thought possible. The only draw, really, was that the young lady working was kindaaaa a b word to me and my peeps. We were the only people there when we arrived and I’m stupid nice to strangers so like what the heck lady? I thought maybe I was just too PINK and SMILEY but my trusted Philly food guru friend said she was mean to her too. Why so mean to us lady??!! You’re surrounded by such lovely food!
Goldie got INCREDIBLY crowded at about 11:45am so prepare to take away instead of waiting for a table. It’s a tiny little cute place but guess what, they do have a bathroom! And a nice one at that! Loving these new Philly lunch spots. Philly is the best.
MAKE YOUR OWN TAHINI MILKSHAKE
Ingredients:
- 1/3 cup Ripple Pea Protein milk in vanilla
- 1/4 cup tahini
- 1 cup So Delicious Cashew Milk ice cream in Very Vanilla
- Trader Joe’s new Coconut Whipped Cream – aka the GREATEST
Directions:
- Blend the milk and tahini in a blender RG (real good). Seriously please blend these before adding the ice cream because that way you will not overblend and thus liquefy the ice cream and end up with a UK-style ‘milkshake’ which is a lie and is really just flavored milk DON’T DO IT milkshakes should be THICK.
- Add the ice cream and blend for as short a stint as possible.
- Pour into a glass. A pretty one!
- Add a good 5 second spray of the Coconut whip (after you’ve shot a good 10 second spray directly into your mouth) and mix through with a spoon. Then top with a whole lot more whip, like the whole can.
- ENJOY!!!
- VISIT PHILLY!!!
That Time When I Made a “Sneaky Bean” Dessert & It Wasn’t Gross
I’ve tried all of them. They were always disgusting. I’m sorry, but they were. Disgusting. Is there anything more upsetting than expectations of a delicious brownie dashed? Than having no dessert but some kind of bean patty that tastes more like hummus than brownie? No, I don’t think there is.
Faced with my most-feared culinary nightmare, I decided not to be a victim anymore. We were going to make chickpea-filled cookies, and by god they were going to be FANTASTIC. And guess what? They were. I attribute this to throwing out all the recipes I’ve ever seen for these monstrosities, and instead learning from my experiences and accounting for the usual problems.
THE USUAL PROBLEMS WITH SNEAKY BEAN RECIPES:
PROBLEMS:
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SOLUTIONS!
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Told you they were gorgeous, didn’t I!! Oh wait no, no I didn’t.
- 1 can chickpeas, rinsed very well
- 2t vanilla extract
- ¼ C almond milk
- ½ C peanut butter
- ¼ C speculoos
- 1/3 C agave nectar
- 1t baking powder
- pinch salt
- ½ C flour
- ½ C chocolate chips
Directions:
Preheat oven to 350°.
Puree the chickpeas and almond milk in a blender. (The Magic Bullet is perfect for this.) Add the vanilla, peanut butter, speculoos, and agave. You may need to add more milk if it gets too thick.
Mix the dry ingredients in a mixing bowl, then add the blender contents. Mix well. Line a baking sheet with parchment paper, and drop the batter onto it in cookie-sized balls. Bake for about 12 minutes. Let cool before trying to see if you finally made a beany cookie that isn’t disgusting.
I hope this works for you like it worked for me!