Berry Vodka Shot

Someday you just have to indulge a little.  And this little Berry Vodka Shot made with none other than Tito's vodka is also a slight nod to the amazing time I had at the Vida Vegan Con blogger's convention a few days ago in Austin, Texas. Yes, this is the birthplace of Tito's vodka and a mecca for Vegan Food Trucks galore. I was in heaven.  Now I'm home, work is calling, kids are calling, my dogs are demanding every last ounce of my attention and I'm mentally wanting a little break.  So as I sit here sipping this berry concoction with a fresh juiced taste, I'm waiting for the next little break in my day to have another one of these little babies.  And to that my hubby even said...Ditto! (Or should I say Tito?)

~Berry Vodka Shot Recipe
4 ounces Chilled Vodka
2 ounces Simple Syrup
5 Chilled Strawberries
1/2 Cup chilled Blueberries

Blend for a few minutes and pour into sugar rimmed glass. Sip and Savor.  (*note~ this will get thick if you let it set for too long.)

Teriyaki Rice Bowl

 

 

When I made the choice to go vegan back in 2010 after my doctor recommended it due to a possible cancer diagnosis (and later found out it was), I struggled to find quick and easy meals. One thing that I ate almost every day was canned re-fried beans spread onto a tortilla with a few dashes of hot sauce.  I'd microwave it for 45 seconds and call it a day.  When my daughter went vegan that's what she ate too. We didn't know any vegans that would hold our hand through the process of discovery and what we could eat, and this meal, well, it...got...really...boring!  But, at least I knew I could eat it.  Not only have I come a long way but so have vegan foods and vegan replacement products.  Before we go on...I get it.  50% of you are questioning why I would want to trade chicken for a chicken looking product vs whole foods that don't represent something dead.  Let that be your choice.  We are all coming from different places with different feelings, tastes and cravings.  Let's not judge here but support everyone where they are.  You may like tofu.  I do too sometimes but I love creativity, flavor and sometimes something a bit fun and with texture.   This could be made with tofu but I always stock up on quick and easy foods for days like today!

 

There is this awesome company that found my blog and decided to send me a box of their products to create recipes.  Edward & Sons Trading company is an online store that sells not only Vegan foods, but also gluten free and other organic foods too.  So check them out if you aren't near a local vegan grocer like myself.  But in their box of goodies was a delicious Teriyaki marinade and sauce.  Right away I decided to make a Rice bowl similar to what my father-in-law Gary used to make for the family when we'd go visit.  I'm happy to say...I have a food crush!  This is not only filling and satisfying but delicious and flavorful! This marinade had a nice zing of vinegar, garlic, pepper and ginger with a nice citrus tone. Really really good. 

 

Teriyaki Rice Bowl

~serves 4-5
4 Cups cooked rice
1 1/2 Cups Vegan Chicken (I used Gardein)
5 scallions (green onions) sliced
1/2 Cup sesame seeds (toasted for a few minutes to bring out the flavor)
4-5 ounces Teriyaki sauce (Premier Japan from Edward & Sons is also Gluten Free)
Chopsticks are optional

In a bowl, put about 3/4 cup of rice and 1/2 cup or less of the vegan chicken, and a handful of scallions. Drizzle on an ounce of Teriyaki sauce and sprinkle with sesame seeds. Eat quick if you are in the company of others.  Or guard it like crazy because others will devour their food and comeback for more if you look away.  True story....Eat it quick, or guard it with a lock and key. It's that yummy!

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Lemon Caper Tartar Sauce

 

 

 

 

 

     The Last few days have been completely lazy days. I just returned home from Austin, Texas.  I was thrilled I was able to attend the Vida Vegan Con for bloggers.  What an incredible learning event.  I can't say enough about the awesome and knowledgeable teachers, the great vegan business and CEO's of the companies, and the many volunteers that put the event together.  My only regret...this was the last put on by this group and I wish I had found them three years earlier.

     Well, I made it through the convention, Pneumonia and all.  Fortunately I was on the tail end and felt much better after a trip to the doctor but it's been very difficult to get back into the groove of things. I am so happy I was able to pick up a few quick items that could be quickly assembled into meals once I returned home and was resting up from the trip. 

     Since I always have my pantry and refrigerator pretty much stocked up with items to make sauces, syrups, pastas, etc.,  it was easy enough to whip up a nice spread for my fish-less sandwich.  And the bagels...nice touch eh?   Well, it's all I had in the freezer, but it worked!   

 

 

Lemon Caper Tartar Sauce Recipe

 

1/2 Tbs Sour Cream (I used Better Than Sour Cream)

1/2 Tbs Veganaise

1 Tsp Horseradish

1 Tsp Capers

1 Tsp Lemon Juice

1 Tsp Chopped Italian Parsley

Dash salt and Pepper to taste

 

Mix all ingredients and spread on Grilled bun or on tofu.

 

Pictured above was my Fish-less Bagel Sandwich made with Gardein Fish-less fillets, Daiya Havarti Style Nut cheese, and Bagels grilled with vegan butter and a nice heaping spoonful of Lemon Caper Tartar Sauce.  This Sauce would also be great with a bit of Sriracha sauce in it and drizzled over Vegan  Fish-less Tacos. Click here for another fish-less recipe-   More Fish-less Tacos 

 

Next on the blog~ Vodka Berry Shot.   A sexy and healthy libation.