Greetings from the sweat-dungeon that is my apartment.
I went to Austin last week for Tom and Aubrey’s wedding (next time I bring up going to Texas in July, please feel free to smack me silly). The wedding was delightful and you could tell the couple really liked each other, but being outdoors mid-summer in The South is just punishing. People with my skin pigment should not have that kind of relationship with the sun. I scuttled between air conditioned buildings pretty much the whole weekend until the night of the wedding, at which point I became one with the sweat and lost track of whether I had urinated on myself or there was just *that* much sweat on my legs. I digress.
I find it interesting when people share what they’ve done and eaten in other parts of the country and world, so I will briefly share what we did and where we ate. If you are just here for the recipe, please feel free to scroll to the bottom and also fuck you, but I forgive you. Just kidding! I don’t forgive you.
On our first night we went to Craft Pride (Texas-only craft beer bar) which has a Via 313 truck in the back beer garden area. We tried The Herbivore (mushroom/onion/pepper/olive) deep dish Detroit-style pizza with vegan cheez subbed in. I would shove this stuff in my mouth hole every day if I could. The non-vegans in the group were fighting over slices. This was the night that I somehow ended up being part of a bachelor party as the only female with a group of 20 dudes. I owned them all in corn hole. My work on this green earth is done.
Ben and I went to Bouldin Creek last time we were in Austin two years ago. I got El Tipico with black beans and SEVERAL MIMOSAS THANK YOU because it was my birthday and also I’m a burgeoning alcoholic. I don’t think this place can make a bad meal and would strongly recommend you check out their breakfast cocktails.
I don’t have a picture of Barton Springs (I was too paranoid that the paparazzi were tracking me on my mobile and I needed to escape for a bit), but it was definitely the best thing we did in Austin. It’s a giant swimming pool that is fed from underground springs and is a perfect temperature. Seriously the only thing that can save you from 100 degree heat.
My day of eating beans, avocados, lettuce, and tomatoes in various forms continued at El Chile for some pretty dank enchiladas. These vegan babies are not on the menu, but they were happy to whip them up with zucchini, summer squash, and mushrooms inside instead of the meat offerings. That velvety blanket you see on top is not hot fudge as you probably weren’t thinking, but black bean purée! I drank enough margaritas that the flavor of the food was only vaguely relevant, but I enjoyed this meal a lot.
After dinner, we moseyed to Butterfly Bar for a modest 5 more rounds of mojitos. One thing I really loved about Austin was how great the outdoor spaces are. I guess if you don’t have cold winters it makes sense to build sprawling patios and food trucks and porches. Note to self: stop living fucking cold places.
Other notable eats I didn’t photograph:
Peached Tortilla I tried the Chinese BBQ Tofu Taco (fried tofu, Asian slaw, Chinese BBQ sauce, cilantro). I could eat 88 of these.
Thunderbird Coffee Great coffee and an awesome selection of local kombucha
Eastside Cafe MOAR ENCHILADAS
And now, what you’ve all been scrolling for:
Cheezy Dill Crackers
Preheat oven to 350*
- 2-3 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon salt (plus a bit more for topping)
- 3/4 cup all purpose flour
- 1/3 cup finely chopped dill
- 2 tablespoons olive oil
- 3-4 tablespoons cold water
- Preheat oven to 350* and line a baking sheet with silpat or parchment paper.
- Add dry ingredients to a food processor and process to thoroughly combine. Add olive oil and pulse, then add cold water until it forms a loose dough.
- Remove from processor and form into a loose ball with your hands, then flatten into a disc.
- Lay on a lightly floured surface, dust the top with flour, and roll out with a rolling pin (it should be about 1/8″ thick). Slice the dough into squares and sprinkle lightly with sea salt.
- Bake at 350* for 13-17 minutes, or until golden brown. Allow to cool fully, then serve!