a vegetarian pop-up for New Orleans

Tag: dessert

Menu for Saturday

Beautiful weekend coming up — join us at the OCH Art Market between 10 a.m. and 3 p.m. on Saturday for a full slate of events, including the 2nd Annual Faubourg Lafayette Historic Home Tour, and musical performances by Kermit Ruffins and Irvin Mayfield on OC Haley Boulevard. The menu: 

Seared Mushroom and Ruby Streak Salad with an Egg

Turnip Soup with Greens and Rosemary

Lentil Burgers on Whole Grain Bread with Satsuma Chutney

Oatmeal Cookies with Yogurt Cheese Frosting


Coffee, Cappuccino, Latte

Mint Iced Tea

Thyme Lemonade


Menu for the OCH Art Market, 10/13

Asparagus and Avocado Flan with Pumpkin Seeds

Egg over Roasted Red Pepper and Tomato Bean Stew

Braised Greens with Sweet Potatoes and Rice


Rice Pudding with Pumpkin and Brown Sugar


Horchata Café au Lait

Spicy Lemonade

Menu for Sunday

Cucumber Chickpea Salad

Pickled Bitter Melon with Seared Onions and Feta

Roasted Baby Okra with Goat Yogurt and Peach Chutney

Green Eggplant with Tomatoes, Cardamom and Ginger

Red Lentils with Mushrooms and Garlic

Bright Rice


Almond Cookie Sandwiches

Black Rice Pudding


Basil Coconut Limeade

Cucumber Jolly Rancher

Blueberry Sangria

Menu for Sunday

Rosemary Dumplings with Black Lentils, Caramelized Onions, and Fig

Baby Squash Salad with Cherry Tomatoes , Egg, and Rosemary Basil Pesto

Crunchy Green Beans and Chickpeas with Creamy Poblano Dressing

Chilled Sweet Potato Rounds with Aji Dulce Peppers and Cilantro Coconut Dressing


Succotash with Hungarian Wax Pepper Relish

Braised Summer Vegetables

Choice of Red-Roasted Potatoes or Mushroom Shiso Fried Rice


Chicory Tea Cookie and Honey Lemon Goat’s Milk Ice Cream Sandwiches

Watermelon Lime Pudding with Pickled Watermelon Rind


Cucumber Basil Lemonade

Watermelon 75

Bourbon-soaked Peach Old Fashioned

Food and Music 11/5, a TSAI House event

Images from last TSAI House event, courtesy of Daniel Morales.

Our monthly food + music event takes place this Saturday, at a new location this time. Live music, good food, and great people, again with both indoor and outdoor seating for a beautiful evening. We’re starting up a little earlier this time so that those of you watching the LSU vs. Alabama game can get some food beforehand. We hope to see you all soon! Please RSVP by emailing us at tsainola@gmail.com or reserving a spot on the Facebook event page.

Menu:  Still in development, but there will be $5 and $8 plates with rice, your choice of rich, savory sauce, fresh greens from the farmer’s market. Our friend Isabel is preparing two different desserts: 7-layer Oreos and Satsuma-infused Cheesecakes with a Graham Cracker Crust. Check back in the next couple of days for a complete menu.

When: 6 to 10 p.m.

Where: 2802 Desoto, right behind the CC’s on Esplanade

To Bring: There will be some chairs available, but feel free to bring picnic blankets for sitting outside on the lawn. You can also bring tupperware if you’d like your plate to go.

Recipe: Coconut Ginger Rice Pudding

Rice pudding is one of our favorite things to make. Leftover rice, spices, and a few other ingredients are all that’s needed for a quick and delicious dessert. Here’s our recipe for coconut ginger rice pudding, which we served at our noodles and music event earlier in August.

Ingredients: cooked rice, ginger, cardamon, cinnamon, nutmeg, golden raisins, coconut milk, sugar

1. Cover cooked rice with water and bring to a boil.

2. While bringing the rice to a boil, mince copious amounts of ginger, and add to the pot with the other spices and golden raisins. Use a fair bit of cardamon — approximately a teaspoon or so for each cup of rice, and just a dash of the other spices.

3. Gently boil mixture for 15-20 minutes, or until the grains of rice have started break down and the contents of the pot have begun to thicken.

4. Add coconut milk to taste, and return to a slow boil. Cook for 5-10 minutes.

5. Mix in sugar to taste. We like to use a turbinado sugar to sweeten and thicken the pudding, but any kind of sugar will do. Of course, a darker sugar will change the color of the pudding, if that is a consideration.

6. Serve hot or cold.




Rice Bowls at the Bridge Lounge, 8/20

We’ll be at the Bridge Lounge this Saturday, serving hearty rice bowls from 9:30 until midnight. The Bridge Lounge is Uptown, at 1201 Magazine St. Each bowl comes with brown or white jasmine rice, and the following:

sauces: black bean shiitake mushroom sauce OR red curry with ginger and zucchini

toppings: fried tofu with fresh lima beans, thai basil, and salted radish, pickled daikon and carrots, and cucumbers

dessert: homemade oversized anise-citrus fortune cookies (limited)

Saturday Dinner, 5:30 to 9:30 at the Dragon’s Den


happy eating at TSAI

We’re excited to be serving our food this Saturday right across the street from the US Mint, where Satchmo Summerfest will be taking place. Whether you’re going there or to White Linen Night, the Dragon’s Den at 435 Esplanade is the perfect spot to drop by for a bite to eat before, during, or after festivities.

Like last week, we’ll have plate specials and a new menu using plenty of the best local produce. Some ideas right now include a jicama salad as well as a sweet potato dish with a black bean and ginger sauce — stay tuned for the full menu tomorrow. We’re also featuring a one time to-go special for those looking for just a tasty morsel and not a full meal: slices of tofu fried and served with fresh greens, cherry tomatoes, and a spicy shallot and horseradish dressing.

We’re also be selling lemon shortbread tartlets by Buttered Side Up, for those of you with a sweet tooth.

Today’s Menu

coconut lentil brown rice with pickled watermelon rind

toasted corn and cabbage salad 

zucchini with mushrooms, pesto, and garlic croutons

kale with crowder peas, roasted garlic, and tomatoes

ginger eggplant stew (with peanuts)

peach whoopie pies with basil buttercream filling

Saturday Grand Opening — 7/23

We open officially this Saturday at 6 p.m. Come out for some great food, music, and desserts by Buttered Side Up — the husband and wife team of Savanna Meekins and Chris Kurts. Please visit our Facebook event page for more information.

desserts by Buttered Side Up

setting up for the soft opening