On our first free day in New Orleans James and I decided to take in as much of the city as we could on foot. The friend we are staying with  attends Tulane Law School on the north-side of the city. Our mission was was to travel the 5 miles from there to the French Quarter and along the way find a good Louisiana-style vegetarian lunch.

After wandering past seemingly endless blocks of Victorian mansions on St. Charles Street, we turned west toward the river and found ourselves on surrounded by boutiques, antique stores, and restaurants on Magazine Street. Increasingly warm and hungry, we happened upon Mahoney’s Po’Boy Shop just as the grumbling in our stomachs was becoming unbearable.  Luckily for us, Mahoney’s had a Fried Okra Po’Boy special for the day, as well as several other vegetarian po’boy options – including Fried Green Tomatoes, Eggplant Parmesan, Grilled Cheese, and even a Potato Chip Po’Boy.  We opted for the Fried Okra and Fried Green Tomato sandwiches. When okra is abundant it is easy to get tired of it, but after a whole year without it (okra does not exist in any reliable quantity in Peru) this fried okra sandwich was divine.  Both po’boys were moistened by homemade remoulade, consisting primarily of mayonnaise seasoned with horseradish, green onions, and chopped hard boiled eggs.

After separating ourselves from the table, we resumed our trek to the center of town only to be halted once again by a sign advertising a $2 seasonal Abita. The Strawberry Harvest Lager is a light refreshing beer with a strawberry finish. Not a bad way to cool off and relax on a beautiful warm spring day.

We did eventually make it down to the French Quarter – it was beautiful and Bourbon Street smelled bad – then we treated ourselves to a street car ride home where we committed round one of an attempt at vegetarian gumbo. More on that later…

This Sunday James and I set out on our first trip to New Orleans, Louisiana. The trip was prompted by an invitation from a close friend which coincided with a week of fantastic weather. Is there a better way to embrace the spirit of spring than with a road trip under a blue sky with the windows down? No, there is not. So, we strapped the bikes onto the car, packed our cleanest clothes, and hit the open road.

This drive took us east from Austin to Houston. Then, rather than take the interstate in to Louisiana we decided to venture along the Creole Nature Trail, also known as Highway 82. This route parallels the Gulf of Mexico allowing us to take in some interesting views of beaches, wetlands, and numerous massive oil and petrochemical refineries. True to its name, this scarcely-traveled two-lane highway is indeed a nature trail and in this coastal landscape we spotted thousands of birds, several snakes, a few alligators, a beaver, and a wild boar!

We are old hands at road trips having traversed the North American continent by car this past summer. At that time we learned a thing or two about eating well on the road and our favorite car snack, whenever we had a chance to make it, was hummus with sliced vegetables. For this trip we were armed with a healthy selection of carrots and radishes from the Saturday farmer’s market and a fresh batch of Megamaga Hummus. Car trips can be exhausting, but eating well and staying hydrated helped us reach our destination ready to take on (almost) any adventure the Big Easy has to offer.

 

 

The entire City of Austin observes an annual collective hangover the last Sunday of SXSW. Post-party smells waft down 6th Street and off in the distance one or two lonely bands can be heard playing for a few remaining bleary-eyed, stumbling revelers. However, it is still technically SXSW, the weekend, and, for  those associated with The University of Texas, this Sunday is the last day of Spring Break. All of these factors require commemoration and we have found that the best way to celebrate while still respecting the malaise of the day is an afternoon BBQ.

James and I wanted to use the occasion to try out our ideas for a vegetarian Pachamanca, meaning “earthen pot” in Quechua. Traditional Pachamanca in the central Andes is accomplished by lining a large hole with searing hot rocks and then cooking several whole animals over the course of a few hours. Our variation, which is included in The Authentic Peruvian Vegetarian Cookbook, focuses on the vegetables that traditionally accompany a Pachamanca — including corn, potatoes, sweet potatoes, and beans — replaces the meats with mushrooms and tofu marinated in traditional Peruvian sauces, then grilled on a conventional appliance. It was a delicious and healthful way to wrap up SXSW.

Spencer and Elliott Gall, along with their parents Rob and Lynn, contributed to the cookout with the famous Gall Grilled Beet and Brussels Pizza that used broiled sweet golden beets and sauteed beet greens.

The last Saturday of SXSW is the ultimate date in Austin’s party calendar.  James and I attended the festivities after a morning volunteering at the downtown farmer’s market. As a result of our volunteering we were well equipped with several fresh local vegetables which inspired the following photos we dubbed “Bands with Fennel”.

The lovely Casey Desmond and Taylor Barefoot

Jess Collins of Mellow Bravo

Keith Pierce of Mellow Bravo

We also had the opportunity to discuss local agriculture and the value of fresh produce with our fellow concert goers. This lead to the timely and delicious end of our produce stash as “Bands with Fennel” became “Fans Eat Fennel”.

On our third day of venturing into the South by Southwest jungle of music, noise, food, and people, we were ready for a bit of a low-key day to regroup before the weekend really kicks off.  Aside from seeing a few bands and enjoying a few beverages, we made it over to one of Top Chef-winner Paul Qui’s East Side King food trucks at Shangri-la. James had the Avocado Buns – delightful vegetarian snack sandwiches consisting of a Chinese bun stuffed with grilled avocado, crunchy onions, cilantro, scallions, and some spicy mayo.  As you would expect, they were delicious!

Now that we’re well-rested, tomorrow we’ll be out working at the Johnson’s Backyard Garden produce stand at  Sustainable Food Center‘s downtown Austin farmers’ market.  If you’re in town, come out and say hi to us!

With long lines, blazing sunshine, and long walks between venues, SXSW can be physically grueling. That is why it is important to start the day right with a healthy, well-rounded breakfast.  This morning we hosted a small brunch that featured locally available seasonal ingredients from Johnson’s Backyard Garden, the largest organic community supported agriculture farm in Texas. James and I are proud Johnson’s volunteers, and this time of year our refrigerator is flush with greens and root vegetables. With this inspiration we decided to serve a Peruvian style Sweet Potato and Kale Tortilla along with Spiced Carrot Bread.

To me, there is no better way to start the day than to have a nice hot cup of coffee, but SXSW demands nutrient dense foods in addition to caffeine. We opted to compliment our meal with a classic salty dog, a cocktail that make use of our wonderful seasonal Ruby Red Texas grapefruits and Tito’s Handmade Vodka, another celebrated Austin brand.

March is a beautiful month to be a Texan. Winter, if there was one, is over, the bluebonnets are in bloom, and bands, techies, and filmmakers from all over the world are descending on Austin for South by Southwest (SXSW).  SXSW started in 1987 with a music festival, but has since gown to also include education, interactive (tech), and film conferences.

Today was the first day that James and I attended this year’s SXSW events, and we did so with a specific eye on the culinary culture surrounding the activities. Many events are sponsored by major food and beverage brands hawking their newest products.  This year it is possible to snag a new Doritos Locos Taco while double fisting a Miller Highlife and Monster Energy Drink vodka cocktail all free of charge. If that isn’t the recipe for a party I don’t know what is!

However, if you take time to look past the festival sponsors and the free products  it is possible to catch a glimpse of Austin’s real food culture. Austin has been one of the centers of the country’s local food movement and, like every other crunchy hippie mecca in the United States, Austin’s menus are frequently veggie-centric. This is evident at the festival where it is possible to breakfast alfresco on an award winning migas taco at Tacos Veracruz, stroll the convention floor with a seared tofu and polenta sandwich, and munch on a Whole Foods vegan “chick’n” salad sandwich while waiting for admission to an official music showcase.  So, if you are coming to Austin for SXSW, bring your sunscreen, concert ear plugs, and a healthy appetite for delicious vegetarian fare.

During our 6 months of traveling in Peru, we put together a great collection of vegetarian recipes of classic Peruvian cuisine.  These recipes were informed by trips to local eateries, ingredients found in local markets, and cooking with native Peruvians. Now that we are back in the United States we are  re-testing our recipes with available ingredients and getting feedback (pun intended) from our friends and family. We are also actively seeking a publisher!

If you are interested in learning more about our work or simply want to talk about Peruvian food please visit the About page for our contact information.