Tag Archives: Veeegs

As we’ve said before: Living in Los Angeles, we rarely have to worry about summer’s harvest spoiling before we can can preserve the goods for winter. Farmers markets year-round. Aint’ no thing. But that doesn’t mean we don’t habitually crave … Continue reading →

The times we resort to getting our vegetables from a plastic bottle are few and far between. Driving at midnight on the I-5 North. Drinking vodka on an airplane… Yep, that’s about it. But we can still admit there’s something … Continue reading →

It is gazpacho season. Don’t know if you’ve ever noticed, but very few dishes as simple as ‘buy vegetables, blend and chill’ inspire such strong, bossy preferences as this iconic cold soup. (We give props to the oil-laden, paprika-orange smoothie … Continue reading →

This is undoubtedly the only recipe we have ever developed with a church potluck in mind. Our favorite local brewer, Mark Jilg, the mad man (in a good way) behind Craftsman Brewing in Pasadena was hosting the annual fundraiser for … Continue reading →

Call it overcompensation, but we have a fondness for heavy doses of protein in all its veggie forms. Nuts. Beans. Soy. Crunch. Chew. Slurp. Sometimes all in one dish! Sunday afternoon, we found ourselves sipping a sake-aged beer on the … Continue reading →

Though the term “escabeche” formally refers to pickly-preserved fried fish in Spanish cooking, to us it’s the stuff of plastic bags. Here in L.A., a taco truck is generally considered remiss if they don’t hand out free sides of escabeche … Continue reading →

We rarely puke anymore. Borrrrring. Yeah, perhaps. We blame it on the slow, silent exit of whiskey from our diet and it’s jolly replacement: fancy beer. It makes for earlier bed times, a regular body clock and generally happy guts. … Continue reading →

“Ewwww, look at these baaaee-beeez heeeere.” That’s an exclamation the two of us heard in the kitchen for years. Whenever Chef Whalid, our bombastic, Mercedes-driving Afghani chef would parade around the prep kitchen examining produce or partially prepared hors d’oeuvres … Continue reading →

Hard to believe but it’d been years (years!) since either of us had eaten, let alone crafted, a hot lasagna. Something about boiling those flat noodles and stuffing them with plain jane veggies seems a) mundane and b) inappropriate for … Continue reading →

This weekend, on a testosterone-heavy desert camping sojourn, our friend Spencer enlightened us regarding a high-school epiphany he once had: that Salsa Verde Doritos and a 20-ounce Coca-Cola are the “perfect combination” of flavors. We’re still not entirely sure what … Continue reading →