Tuesday, December 15, 2009

A New Portrait and a Giveaway!

Remember Sunday night's post about Kenzoil, the awesome garlicky-basil salad dressing/dip/marinade made from cold-pressed extra virgin olive oil? Well, the makers of Kenzoil want to give one yummy bottle to a random commenter.

If you want to be entered in the giveaway, just leave a comment at the bottom of this post about what you'd do with Kenzoil if ya had some. On Friday morning (around 10 a.m. CST), I'll use a random number generator to pick a lucky winner. Be sure and leave me a way to contact you (like an e-mail address) if your identity isn't linked another blog. Oh, and the contest is only open to U.S. residents, due to shipping costs.

Besides this exciting giveaway, I also want to share my new portrait with you guys. Here I am at Deja Vu Creole Vegetarian Restaurant in Memphis (936 S. Florida St., if you're ever in town), about to chow down on some BBQ tofu, collard greens, and vegan candied yams:

The photo was taken by Amie Vanderford, an awesome photographer who is currently aiming to shoot 365 Memphians (one a day) for one whole year. In the end, she'll compile the photos into a book.

Amie said she sought out "cool people" in an attempt to show folks that if 365 cool Memphians exist, then Memphis must be a cool place. I didn't know Amie before the shoot, but one of her other subjects recommended me. I'm honored to be considered cool enough for Amie's project, and I'm super-happy to have this fun photo of me in my natural state — about to cram food in my mouth. She asked me to choose my favorite spot in Memphis, so of course I chose a restaurant that serves vegan soul food.

Here's a link to Amie's website if you want to see her other gorgeous photos!

77 comments:

GEORGE ALAN FRAMPTON said...

I live north and would love to try something as wonderful sounding as Kenzoil. I just came across your blog today and will visit again.

Andrea - said...

Sounds interesting. I'd like to try it.

Katrina Adams-Burnside said...

Bianca, you're so darn cute and definitely cool. =)
What would I do with Kenzoil? Hmmm...probably dip some crusty bread in it. Or use it on salad. I'd have to taste it to actually get creative with it. =)
katrina.burnside@smail.astate.edu

Valerie said...

Mmm... would love some! val.accounts@gmail.com

Sarah said...

I have been following your blog for awhile and I love it! The Kenzoil looks fantastic and it would be great to try it!

chow vegan said...

Awesome photo! I got a chance to try Kenzoil too and it's great on all sorts of things. :-)

Jamie said...

Oooh. If I had some, I might put it on salad, sauteed greens, and/or pasta. I'd taste it first to figure out what it would go well on.

Jamie said...

Oh ack, my email is Jamiewilcox@comcast.net
Sorry I forgot to put it in my last comment!

jrsimon56 said...

I'd use it to make a quinoa salad! Love spicin' up that great grain-ish with tasty sauces.

ashtree said...

Happened upon your blog a few weeks ago and I've been meaning to comment. Looks like now is a good time. I'd love to try the Kenzoil!

I lived in Memphis for 5 years and grew up in Mississippi. I've been vegetarian for 9 years and always miss soul food (sans meat, of course!). I'm looking forward to your cookbook. And I'm so glad to see there is a veggie soul food restaurant in Memphis. Yum!!

Libby said...

I'd love to use it in a kale salad.

B. said...

I would love try Kenzoil as a base for salad dressings, soups and my tofu marinade! If you can get it to me I would love that!
b.morandi@hotmail.com

Veg is Sexy said...

Ooh I hope you ate ALL that food!

Um, well, I would probably take shots of it...

James said...

I would serve it as a dipping sauce to my co-workers here in Japan and listen for all the "oishiiiiii"s. Japanese are very vocal about the deliciousness of the food they eat (especially gift food!) which is such a rewarding experience for me when I dare to bring in goodies I made at home.

Tara said...

Your portrait is gorgeous!
If I had a bottle of Kenzoil I'd probably try using it to bake some tasty tofu or to make a simple pasta dish.

Erin said...

Thanks for sharing the Kenzoil! I eat a ton of salads, so I'd like to try it as a dressing. Maybe marinate tofu?

kilax said...

I love the photo!

I think I would drizzle the Kenzoli on bread and put it in the oven. Yum!

VeggieGirl said...

Love the photo!!! I'd use the stuff for steamed vegetables and root vegetables.

Brooke said...

Your pic is too cute! Cramming food into my mouth is my natural state as well. :D

I think kenzoil sounds delish! I would put it on salads and dip bread into it.
thanks for your awesome blog! i check it every day, :D

bmckay06@hotmail.com

Kiersten said...

The first thing that came to mind when you posted the Kenzoil was hummus. I bet that stuff would be great in hummus in place of regular olive oil.

Love the photo of you! You definitely look "cool."

Alanna said...

While I love the raw vegan salad dressing I get from my whole foods, I would love to try something savory to dress my salads!

JohnP said...

Awesome!

HeyitsBeth said...

Cute pic! If I had Kenzoil I'd definitely try it as a salad dressing first.

maren said...

kenzoil sounds delicious! i'd love to eat it with some thick crusty chewy freshly baked bread :)

mstav517 at yahoo dot com

Maggie said...

I'm going through serious Kenzoil withdrawl. This spring I moved away from southeast MI (where Kenzoil's made) and haven't found a source at my new town.

radioactivegan said...

i'm not sure what I'd use kenzoil for, but I'd certainly find an application :)

Carrie said...

Very cool portrait!

As for the oil, I would make a kick ass salad dressing. :)

taleoftwovegans said...

Mmm, that oil sounds good on pasta or greens. I love your portrait! So neat that you were picked to be part of that project! :) -Eve tygerinthewoods@gmail.com

City Girl said...

Great picture. I would love to be entered for the giveaway. I would use Kenzoil on pasta and salads :)

Knit-Picky C said...

I think I'd make a sliced portabella, fresh garlic, brown sugar-glazed onion, halved-grape tomato, fresh oregano, and a little mozzerella sheesh pizza on a light wheat crust, and after it is baked to a very friendly golden brown, I'd take it out of the oven and drizzle it with my Kenzoil for a full flavor effect. The oil would dance nicely with all the other flavors of the pizza, and I'd be a very happy camper!

Erin said...

I would love to marinate some big portobellos and grill em up! mrserinregister@gmail.com

Anonymous said...

I'd use it on salad, pasta, vegies, everything! Awesome giveway and awesome blog. Yours is the first I check each day...Mindy (m_seher@hotmail.com)

Paul B. said...

if i got some Kenzoil, i would break a couple large loaves of fresh, nutty whole wheat break, pour it in a dish, and dip the bread it it all night long. drizzle it over some kale and chickpeas mayhaps? so many options!

aquale said...

I'd love to use Kenzoil in a salad dressing or with a simple pasta with white beans. Thanks for the giveaway!

deborah said...

well we love to dip bread in olive oil so i would probably sub it out for that and it sounds like it would be amazing on my salads.

Rachel said...

Kenzoil sounds amazing! Hope I win that bottle... I've been reading your blog for sometime now and just love it!

Kate said...

This sounds so good! I think I would probably be boring and just have it on a salad.

The Ordinary Vegetarian said...

Ooh please please pick me! I'm talking to the random generator of course. If I win I'd get right to roasting veggies with it and dressing raw veggies as well.

Love the portrait!

Making said...

I would use it to make some delicious salad dressings for my dad...he's on a strict vinegar-free diet at the moment and is missing his favorite dressings! Hopefully I can replace them with something new and exciting concocted with Kenzoil!

pixiepine said...

Awesome pic, Bianca!!

Ashton said...

Honestly, I'd have a hard time not putting the Kenzoil on everything! That stuff looks delicious.

super_priestess@yahoo.com

Anonymous said...

I would use it as a dipping oil for some homeade warm fresh bread. Yummy! Thanks :)

lauren.littleton@yahoo.com

Robb & Nancy said...

Since I've heard such good things about this oil, I'd want to use it where it really shines - as a dipping oil.

Anonymous said...

Sounds so tasty, this Kenzoil -- I'm thinking it would be lovely over pasta, bread or even potatoes....

Thanks for the giveaway opportunity...!

Sincerely,
Patience
artofpatience @ ourprairie DOT net

amsterwill83 said...

I came across your blog recently and thought now would be a good time to say hi! The Kenzoil looks pretty tasty... I think I'd try roasting some potatoes in it like you did!

nora said...

I'd use the Kenzoil to roast vegetables! mmm especially potatoes!

I love your portrait, it's so you! obviously you're cool enough for that project. i mean, you have a facial piercing and you're eating candied yams...duh!

Anonymous said...

I would like to try the Kenzoil on just plain Romaine lettuce!

runninggirl (at) mac (dot) com

The Tofu Lush said...

First- your picture is adorable and the food looks sooooooooo good! What a cool project to be involved in!

Second- I want that oil!! :) I have been eating greens everyday for breakfast for about a month now- collards and blue kale are my fave. I think the Kenzoil would be awesome drizzled over them with some brown rice or barley. YUM!

River - The Crafty Kook said...

Of course you're cool! And I'm not just saying that because I want that olive oil to make some toasty herby bread! :-D

Sheridanna said...

Hey! I want to eat at that restaurant! That sounds awesome! Also - I'm entering myself into your Kenzoil contest. I would try it on brussel sprouts. I love brussel sprouts and usually douse them with apple cider vinegar, but I bet they would taste super awesome with some of that Kenzoil on them too!

See you next week!

Jennifer said...

Oh this stuff looks so yummy! I love anything with a strong garlic flavor. I would try it on some cold pasta salad, some yummy french bread or just a plain ole salad! Your blog is the best. I check it out at least twice a week. Can't wait for your book to come out.

jennylovesjeff (at) hotmail (dot) com

car said...

Kenzoil on fresh spinach of course! nom, nom

Rita said...

I'd love to try the kenzoil on pasta.

Michal said...

You look so pretty in that picture, I love your hair color!

The dressing sounds like it would be wonderful to try.

Trinity (of haiku tofu) said...

Mmm if I had kenzoil, I'd eat it up! Also, next time I'm in Tennessee, will you take me to that restaurant? Collards!!

two vegan boys said...

I love the picture. It is great.

And thanks for hosting this entry. I would use it for salads, pasta salad, bean salad, a marinade and maybe try to concoct some type of dip. It sounds really tasty.

kryskagan@yahoo.com

a.bumblingbee said...

That stuff sounds goooo-ooood!
Love yo' blog!!

ashleyhull3@yahoo.com said...

i would make salad dressing! YUM

Erica said...

Mmmmm. Kenzoil. If I had some I would totally put it on pasta or steamed veggies or pasta and steamed veggies at the SAME time.

Love your blog!

elizondo.erica@gmail.com

Tiffany C. said...

Yum. I love dipping bread in good olive oil, so I'd totally want to use Kenzoil for that application before trying anything else. :)

Belle said...

I'd love to try Kenzoil. I would try it first on some bread and then probably in a casserole or some homemade soups. email: karmabat at gmail dot com


Also, I'm so glad you put up a link for Deja Vu! I heard about it recently but couldn't find a working website or anything. C'ant wait to try it out!

aTxVegn said...

Great photo - congratulations on being selected for the shoot!

KTBuns said...

Bianca, you're the effin' coolest vegan blogger out there! :D

Mmm... I think I'd first try a salad dressed in Kenzoil, straight up!

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andrea said...

Neat photo and nice project.

I'd pour that oil over toast, use it in soups.. maybe over a pizza ?
In a salad.. Ohhh, so many things.
I don't use oil in my tofu scrambles, but I'd definitely use that to brown a bit a scramble.

(PS. -Just in case- I'm from México, but I have an address in CA, hehe).

prof.janeczko said...

your blog is so inspiring! I'd try the kenzoil on spaetle and greens or asparagus risotto in the spring...
holypolack@gmail.com

Anonymous said...

It seems like it'd be great with pasta!

sasha
retrochick421 at hotmail dot com

Melisser; the Urban Housewife said...

What a great shot of you! too cute,

Terra D said...

If I had the Kenzoil I would use it to marinate tofu and make a few great salads! naterra.w@gmail.com

Wethingtons said...

I'd drizzle it over a lovely potato and chard soup!

Love your blog by the way, and you are just totally adorable!

Melanie said...

Thedressing sounds wonderful. I'd try it on a salad and those potatoes looked yummy!

Cyn said...

You look so cute in that photo! I would totally dip bread in that Kenzoil, it sounds delish.

alotis2words said...

hm yum. i lived in ann arbor but had never heard of this before. what a great way to find something. I would totally put it on salads and dip breads in it!

Anonymous said...

I'd love to try it! email me @ manmaraka@yahoo.com

K. said...

Definitely on salad, which I am trying to eat more of! Pick me!

Lindsey said...

I love the picture, Bianca!! How cool! Memphis IS cool just because you're here. I will have to buy the book no matter who the other 364 people are.

Consciously Rebuilding said...

I ordered Kenzoil, and I just received it today. I am embarrassed to say that I went through half of the bottle already. The flavor is one of a kind--bold, spicy, fresh. Thank you Bianca.

PS- I also tried the raw carrot cake from Intentional Foods. It was an interesting experience.