Cousin's New Year's Eve Party For Vegan

This onetime Turkish spot underwent a radical change, both with the decor and the menu. The hookah, ethnic artifacts and floor pillow seating made an exit, replaced by hues of "sun-earth-water" and "light-forest-energy" (that's yellow, green, blue and brown for the rest of us).

The menu is now 100-percent meat free, leans toward organic and sustainable products and promotes raw and "living" foods. Why the change? Chef Mehmet Ak (chef-proprietor of Cousin's) put himself through a raw foods detox program last fall--he lost 70 pounds and dropped digits on both his blood pressure and cholesterol readings. He even trained at California's Living Light Culinary Arts Institute to brush up his raw skills.

The menu still has hints of the Middle East with hummus, tabouleh and dolma, but now offers Mediterranean pasta and a vegetarian burger instead of the lamb chops. The eatery offers classes and workshops, plus there is a combo market/carryout /smoothie bar area.

Happy New Year 2007 for Vegan parties in everywhere.

[Source from; metromix.chicagotribune.com]

Khai Pa Lo - Sweet Stewed Eggs

Khai Pa Lo is a menu for vegetarian and most famous of Thailand local, Khai Pa Lo is a very unusual soup. it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients;

- 1 Tablespoon of Cinnamon
- 4 Boiled Eggs
- 4 Piece of Brown Dry Tofu
- 2 Cloves Garlic
- 1 Pepper Corn
- 1 Tablespoon Chopped Coriander Leaf
- 1 Teaspoon Dark Soya Sauce
- 1 Tablespoon Light Soya Sauce
- 1 Level Teaspoon Salt
- 2 Level Tablespoon Sugar
- 1 Chicken Stock Cube (Or Vegetable Stock for Vegetarian)
- 200 ml. Water
- 1 Teaspoon Oil

Preparation;

1. Pound the garlic, pepper corns, and coriander together in a pestle.
2. Remove the shell of the boiled eggs. Put the water to boil and add the stock cube in a boiling pan.
3. Heat a frying pan, add the oil and the pounded garlic, pepper, cinnamon and coriander mix and fry.
4. Fry lightly until the garlic is softened. Add the dark Soya sauce, light Soya sauce, salt, and sugar and stir it to mix it.
5. Add the whole boiled egg in fry them for a second to take on some of the flavours.
6. Put the fried ingredients into the boiling pan containing the chicken stock and water.
7. Cut the tofu into bite sized pieces and add to the boiling pan.
8. Boil for 10 minutes and turn heat on low for a gentle simmer for a further 30 minutes.
9. Leave it for cool then serve warm.

Enjoy eating for your cooking Khai Pa Lo.