miss rachel's pantry

Indulge, Sans Bulge

2012-01-12T19:22:00.000-05:00

The media is hilarious, isn't it? Ads for pies and stuffing and starches covered in cheese during the the holidays, then commercials for scarcely clad women in workout gear screaming at you to get your fat, shameful butt in shape after all that calorie dense food. Slimeball tactics, huh?

There's no reason to be completely down on yourself, or to make the quick jump from rich comfort food to light yogapants fare. Surely, there's compromise.

So this week, try along with me to find balance. Swap mashed sweet potatoes with olive oil and sea salt for buttery mashed white potatoes.

Try a green veggie that you don't eat often. Get some protein and fiber from legumes by bulking up seitan or soy-based "meats" with lentils, chickpeas or white beans. Have a small fruit smoothie with your breakfast or as a snack, or pair something decadent with a fruit salad, stewed tomatoes, raw greens or a baked apple.

And don't be too hard on yourself! Pie is really hard to resist.

Just Brie Yourself!

2012-01-11T18:35:00.001-05:00

After painstaking attempts, I made a spreadable, tangy, sweet, salty and very satiating "brie" out of a tofu and cashew mixture. After it was baked, a sweet bourbon reduction with walnuts was poured overtop. It's great to spread on toast or crackers... I love the sweet and salty combination. Before becoming vegan, I had a baked gorgonzola situation at a holiday party with the same type of syrupy, nutty sauce. I've been trying to make something as delicious ever since. This comes pretty close, at least while I work on a 'bleu cheese' recipe.

What's your favorite homemade vegan cheese?

Give Thanks!

2011-11-09T08:27:00.000-05:00

Friendly Food!

2011-08-19T22:55:00.000-04:00

Whoa! Long overdue post!
Years and years ago (okay, it was last month), my pal Taylor so graciously gave (yes, GAVE) me her CSA share.

Beets, red potatoes, dill, green beans, cabbage, onions and beautiful bulbs of garlic. The best gift I could have received (besides a kitten. But joking aside, please don't give me a kitten. Unless you'd also like to give me a bigger apartment... and then... who are you?). Have y'all had really fresh garlic? Before it sits on a shelf or chills in the 'fridge, the skin that wraps each clove is soft, thin and delicate and peels off with little to no effort. And when the top part is left on the bulb, it's cinch to remove the tough outer skin. Just cut the stem until you've got about an inch left and split it down the middle with a knife. Then use your hands to continue the split down the bulb, and voila! All of the cloves inside are exposed. It's sort of a dream to work with.

Using some of the string beans, cabbage, onions and garlic in the gift bounty, I made a simple fried rice, which I then topped with my ladybro Diana's other-worldly portobello seitan, to which I added agave, sesame oil and tamari to complement the Asian-ness of the rice. Perfect!

The recipe is really simple, and easy to alter. A little too easy...

All you do...
- cook 2 servings of brown rice
- set it aside
- dice 1 onion
- crush and dice 1 garlic clove
- crush a tiny piece of ginger
- dice a handful of string beans
- julienne 1/2 cup cabbage
- chop 1/2 cup mushrooms
- heat a skillet with 2-3 tablespoons of coconut oil (or canola or olive)
- add the veggies to the skillet
- cook them for 5 minutes
- add a few pinches of salt
- add the cooked rice
- mix
- turn off heat
- eat

That's all there is to it! Thanks to my buddies for helping me make such an awesome (and easy) dinner. If you want to be my buddy, you'll have to give me a CSA share or seitan or a kitten and a bigger apartment. Thems the breaks. Thanks again, friends!

Get Dressed!

2011-07-19T16:30:00.001-04:00

In case you haven't noticed, it's sort of melty outside. Keep cool with this refreshing, creamy tomato and garlic dressing... instantly turning plain ol' salad into a stress-free, cook-free summer dinner. You might not want to get dressed... but your greens do! (... I had to.)

Tomato-Garlic Dressing

You'll need:

-1/4 cup vegan mayo or soy yogurt (if using yogurt, also add 1 tablespoon of light tasting oil)

-1 teaspoon dijon mustard

-1 medium tomato, halved (I got some lovelies from Dickinson Square Park Farmers' Market)

-1 clove of garlic, halved

-1 teaspoon salt

What to do:

Add all of the ingredients to your food processor and blend until smooth. Add to greens. (I said this was stress-free, didn't I?)

Makes 4 servings - keep refrigerated until use.

It's In The Bag

2011-06-21T22:01:00.003-04:00

A sweet lady I cook for suggested I start snapping shots of my lunch customers. Here are some! I love each and every one of you guys and gals and really enjoy seeing your faces when I show up. <3

Fake it

2011-06-03T18:48:00.001-04:00

As you may remember, I've been dealing with byo health insurance.

I guess it's no surprise that - though they guise it with a healthy veil - the healthcare companies really want to keep us sick.

Case and point:

Yesterday marked day one of my new insurance plan, so today I registered online to see what discounts are offered for health and fitness. Some plans will reimburse your gym membership if you go x many times per year, while others offer free visits to centers like Weight Watchers. But the cunning folks at the company I chose have other things in mind. You see, they offer member discounts for Jenny Craig and Nutrisystem... 2 "weight management" plans that feed you chemically altered, preservative and trans-fat laden, ultra artificial FAKE food that will reek havoc on your insides (and outsides) in the long run. Oh, and they'll make you tired, hungry, and vitamin deficient immediately... as they harden your arteries. SIGN ME UP (I have health insurance now, after all).

For your viewing pleasure, I've included some food for thought from epicurious.com, where a nutritionist weighs in on Jenny Craig and NutriSystem, and notes that they are (in nice, airy terms) quite literally full of shit.

An apple a day, people. That's all I'm saying. And not an apple pie deep fried in butter with hydrogenated whipped topping (though that does kind of sound amazing).

No pearls

2011-05-15T16:15:00.000-04:00

Just yellow oysters.

Nice buns

2011-05-12T13:30:00.000-04:00

Burger night on the homefront was such a success, that I'll be posting the recipe for this seitan, corn and chickpea veggie burger with Daiya, mushrooms and onions with BBQ sauce really, really soon.

What's your favorite type of veggie burger? Homemade? Store bought?

Healthy

2011-05-03T22:14:00.001-04:00

Veggie sandwich from Higher Grounds Cafe, Cape May

It's been exactly six months since I made the decision to leave my writing job in favor of my sanity, dropping my workweek from a whopping 80 hours to a cool 40-50. Now that my only job is cooking as a sole proprietor (which is well and good and all), there are a ton more things to worry about. Mainly, my health, and keeping it in tip-top condition.
I recently started the process of acquiring my own health insurance, which is enough to make anyone sick.
For starters, the costs are unbelievable. A couple hundred dollars a month, plus a copay at each office visit, plus co-insurance that only kicks in after an astronomical deductible. What's the point?
I opted for a cheapie plan to have around in case of emergency. Not that any of the plans I looked really helped with any sort of non-pharmaceutical care. Sure, they include a yearly physical, but no coverage for chiropractic care or any sort of therapy/acupuncture sessions/nutrition counseling. The application asked me everything but what color underpants I had on (though, it had no shame in asking about menstrual things), and now I get to wait 7-10 days for "approval." Gee, thanks.
Every question asked could be the reason that someone is denied, so why aren't they asking the right things? Who cares if you had surgery for something stupid five years ago? Who gives a flying fig if you have anxiety or have gone to the doctor eczema? What does it matter?

I wish the insurance companies' questionnaires asked the right questions.
1 - Does your diet include artery-clogging, fatty red meat?
2 - Do you consume products like chicken that put your body at risk for salmonella?
3 - Do you consume fish, which raises your mercury to unhealthy levels?
4 - Are cholesterol-rich eggs a breakfast staple for you?
5 - Do you drink a glass of milk, full of saturated fats, every day?

Simple dietary choices make us healthier, lower our risk for diseases and would probably make it cheaper to get insured. Think about it. If these health insurance monsters would spend a shitty little fraction of what they make in a year on food education, they'd have to shell out a bunch less for procedures and medications and then this whole insurance thing would be a lot cheaper for everyone.
I wouldn't think twice if I heard BlueCross got funding from McDonalds, or Aetna stays afloat because of Burger King contributions.

Hmph. This makes me so stressed out... which is probably a pre-existing condition, anyway.

Good & Plenty

2011-04-03T16:53:00.001-04:00

This sunny Sunday was perfect for a walk down Passyunk Avenue to snag some golden beets from Green Aisle Grocery and a carrot-apple-lemon juice from B2.

Meandering home, I stopped by Plenty - a newish artisanal prepared foods cafe on the Avenue - and was pleasantly surprised to find some vegan offerings in their cold case: BBQ tofu, roasted local carrots/parsnips, lemony risotto, roasted potatoes and herbed cauliflower were among my options.

I ended up taking home a square meal with the BBQ (sweet and tangy, and better cold than warmed), carrots/parsnips (chewy and sweet), and risotto (lots of flavor from the lemon, not really creamy at all, but still tasty). Grab & Go dinners like this include a main dish and two sides for $10.

It's so nice to have a complete meal ready for me to eat for dinner (even if I did nibble on everything already).

Plenty
1710 E. Passyunk Avenue
267.909.8033
plentyphiladelphia.com

Una Dosa

2011-03-31T12:13:00.001-04:00

I finally had my first dose of dosa this week from the Philadelphia Chutney Company.

A thin, slightly sour tasting (vegan) crepe-like outer that breaks my dad's "don't eat anything bigger than your head" rule houses all sorts of goodies. I chose #7, with arugula, veggie "chicken," avocado, and tomato, paired with curry, coconut and cilantro dipping sauces and a 93 cent side of warm and spicy Sambar (soup). Though, I could have ordered almost anything, because the whole menu is vegetarian!

Without the cheese (and spicy sauce that I didn't know was an option to get), and with the tomatoes (which looked and tasted like a chunky canned variety) my dosa left just a little to be desired... but I still really enjoyed it. The chutneys are smooth and great for dipping, and the curry kind was my fave.

My lunching pal and I also split an order of the freshest, most wonderful samosas ever, paired with a sweet and tangy tamarind dipping sauce for only $2.50.

I'll be back next time I want a meal larger than my head.

Philadelphia Chutney Company
1628 Sansom Street
215.564.6446
phillychutneycompany.com

PS
A big thanks to MAC & CHEESE for tipping me off to its existence!

Philly's Burger Restaurant

2011-03-17T12:56:00.001-04:00

Since the weather's been nicer, I've been wandering around my neighborhood a little more.
Today I walked past a totally nondescript place on Snyder Avenue that I would not have thought twice about had they not had a sandwich board on the sidewalk with a veggie burger special.
In I went.
Totally no-frills, seemingly hurting for business and a strong french fry smell in the stuffy air.... I ordered anyway (to go).

Their humble menu has a vegetarian section with a veggie burger, veggie cheesesteak, burrito and grilled vegetable sandwich.
I chose the grilled vegetable sandwich (portobellos, eggplant, spinach, red pepper), sans cheese. I think the pesto that comes on it contains dairy, though (note for next time). Perfectly cooked veggies, no drippy, vinegary marinade left behind, chewy Sarcone's roll, heaping helping of crisp, hand-cut fries.

The only issue with this place is the location - a rundown block that's never met a vegetable. The sweet couple behind the counter appeared very gracious to have a customer.
I just hope it doesn't go the way of the vegetarian Chinese spot that opened on the block behind my house and lasted 3 months (that was a dream, by the way).
So help them help you:
They're there for 11 am to 11 pm, serving breakfast, lunch and dinner.\
Philly's Burger Restaurant
1439 Snyder Ave
(215) 454-2096

They're Good For Your Heart

2011-03-05T17:20:00.001-05:00

Beans!
I don't use them as much as I should, but the other day I found myself in a surplus and really wanted soup. I also had a can of chipotle peppers already open, so I came up with this recipe to use up my leftovers. It's creamy, smokey, filling, decadent...a warm and wonderful comforting dinner. And it makes ya toot! Dinner and a show.

You'll need
- 15 oz cannellini beans
- 1 cup soy milk
- 1 cup filtered water (Recently got this! It's wonderful!)
- 2 chipotle peppers
- 1/4 c chopped onion
- 1/4 cup chopped bell pepper
- 1/2 cup melty vegan cheese shreds
- 1 tsp salt

What to do
Pour beans, soy milk and water into a pot over medium heat. Julienne chipotles and add them (some of the sauce from the can makes a nice addition, as well), the onion, bell pepper, vegan cheese and salt. Mix and bring to a boil. Once there, cover and simmer for 15 minutes (any longer and the beans will all break down... you just want them to break down a little to make the soup thick).

Enjoy! It's a gas.

Once Ya Pop

2011-02-15T21:09:00.002-05:00

Full and happy

Lately, I've been popping up "cafes" in people's homes. It's a lot of fun for the host(s) (who just sort of gives me their kitchen and dining room for a few hours) and for their guests who eat 'til they pop. Diners can pop in (how many "pop" puns can I make?!) any time they'd like during the allotted hours, and donate, on a sliding scale, what they think their meal was worth.
Here's some pictures from the most recent buffet-style brunch cafe in West Chester, which was awesome! Leaving the city once in awhile is a must, especially when it's so dreary outside. The lovely hosts of this cafe had a nice fire going in the fireplace and a beautiful vintage kitchen in which I set up quite a buffet spread. The group of guests who showed up were great, too, and not everyone knew one another. See? Vegan food forges friendships.

more full bellies and clear plates

The aftermath

More leftovers. I went overboard with the macaroni... but just right with the French toast.

Always looking for new places to host... could your home be next?

A Cooperative Effort

2011-02-11T14:32:00.001-05:00

Mariposa co-op, providers of healthy, locally-grown and sustainably produced food for almost 40 years, is growing! To help with the expansion, they're hosting a two-day craft fair and flea market (free admission!) this weekend in their soon-to-be home at 4824 Baltimore Avenue (West Philly, kids! Talkin' to you.).
Then on Monday, you're invited to bring your Valentine for the "I Heart Mariposa Co-op" Dance Party from 8p-midnight. A donation on a sliding scale is required for attendance.

And here's where Miss Rachel's Pantry comes in! At the weekend craft fair and flea market and also at the Valentine's day dance, they'll be raffling off dinners and desserts for two from local vendors, including yours truly!
We've given Mariposa a dinner for two gift certificate nestled in a kitschy polka dot oven mitt. (I really want one. ) The winner will be chosen at the dance on Monday.

Mariposa Co-op
4824 Baltimore Avenue *Future location//actual location of events this weekend & Monday*
4726 Baltimore Avenue *Current co-op storefront... but not for long!*
www.mariposa.coop
215.729.2121

All Thai-ed Up

2011-02-06T22:16:00.005-05:00

It all began when I was six years old and had Pad Thai for the first time. Since then, anything with sprouts, cilantro, lemongrass, crushed peanuts, coconut milk and scallions has my immediate attention.

I recently tried two new-to-me Thai spots that couldn't be any different from one another.

On the recommendation of Mac & Cheese, I learned of a new spot just four blocks away where glorious, casual Thai fare is whipped up behind bullet-proof glass (delivery, please?). Full of juxtapositions (sort of sketchy looking from the outside, meh location, aforementioned safety barrier... but then a sweet Flash website, amazing attention and acknowledgment to vegan/vegetarian options, and what's this? a Twitter and Facebook account that's updated near-daily?), Circles Contemporary Asian Cuisine is my new go-to take-out/delivery spot.

Their lunch special (which I should mention is perfect for every day besides Friday) hits the spot and left me stuffed 'til dinner and, weighing in at just under $11 includes a spring roll, lunch-size entree, soup and dessert.

The guy who took my order let me know that the tofu Pad Thai normally has fish sauce and egg, but that those ingredients could easily be omitted. He also deduced that I wanted a veggie spring roll and a veggie soup. The only thing I wasn't warned about was the dessert - a sweet, coconut-y rice concoction topped with something eggy and flan-like. I picked at the rice and - with no offense to Circles - let my cat Minnie have a little go at the flan stuff (it would have just gone right to the trash otherwise!). The portion of Pad Thai was more than generous and way less greasy than others I've had. At dinner, they top the gigantic portion with mango slices. So glad to have this place in the neighborhood!

The second new Thai place I've visit lately is in West Philadelphia. A homey little cubby of a space, Vientiane Cafe invites customers to bring their own bottle and cram into their dining room where one or two servers rush around to all the tables and only check on you once or twice. Aside from being seated near the door on a frigid evening and also conveniently located in a spot where diners anxiously hover a little as they wait for a table to clear, I really liked this place for their many veggie options and wonderful use of spices, curry mixtures and coconut milk. (Please note that my idea of the space would have been much better if we had gotten another table.) The boyfriend called ahead to ask if the soup bases were vegetarian, and was told that they are. [update] I was convinced that his tofu pho wasn't, so I called again today and the person who answered assured me it was!

My dish, the "King soup," was lovely. As was the lemongrass tofu skewer starter.

A very light coconut broth with hints of curry was the base for rice noodles and tofu. A little platter of Thai basil, cilantro, lime, sprouts and scallions tagged along for me to plop on top. I slurped extra loud for the lurkers to hear (!) and left stuffed with a bit left over.

"King soup"

Circles Contemporary Asian Cuisine
1516 Tasker Street
(267) 687.1778

Vientiane Cafe
(see their menu here, but note that it's actually a bit different now)
4728 Baltimore Avenue
(215) 726.1095

Savvy Sister Interviews Miss Rachel

2011-01-25T18:44:00.001-05:00

My gal Susan - a friend, cancer survivor and healthy living advocate in Georgia - recently interviewed me for her blog about veganism and making the jump to cooking full time. Here it is!

You can't have this much fun in the usual 9-5 grind!

Miss Rachel is a vegan chef and caterer who treats her clients in the the Philadelphia area to some amazing vegan eats. Her company, Miss Rachel’s Pantry, is a business that is flourishing on excellent customer service and word of (satisfied) mouths.

Not so very long ago, you would have found Miss Rachel in the running gears of the every day grind. But trading in her computer and 9 – 5 job at a well known apparel manufacturer for an apron and rolling pin was a decision she knew she would never regret.

SS: How long have you enjoyed cooking and when did you become a chef?

MR: I have been cooking vegetarian food since the ripe old age of 8, but began vegan-cheffing about 3 years ago.

SS: What made you want to follow a vegan diet?

MR: I became a vegetarian at age 5, not wanting to eat anything with a face (or so my parents say). I went vegan a little over 2 years ago. It only seemed natural. I don’t like the treatment of animals being raised for food, and couldn’t imagine that those being raised for other products are being treated any better.

SS: You had a very good job with a large apparel company, so what do you think pushed you to leave your secure corporate job and start your own business?

MR: Leather goods…well, that’s one reason. The nature of my job was writing product descriptions for a fashion company. There was a shift in my department, and I got stuck writing about women’s shoes–some containing “pony hair” and other bizarrely named words for fur, hair, leather…sort of detaching the consumer from the truth….and I had to touch those damn shoes every day! Ick!

The second reason was that I had already started my own business while working 9 – 5, and I figured if I didn’t make the shift now, I’d be doing the same thing in a year, or 5 years down the line, without the ability to grow my business due my time restraints.

SS: Did anyone inspire you to start your business?

MR: I don’t think it was inspiration as it was reinforcement and support from my family and beau. My dad is a very practical guy, and when he took my idea seriously, I knew I was on to something good. I also have this great boyfriend who is always supporting me and adding to everything I do. When I’m freaking out wondering if this week will be successful, he reminds me why I’m doing what I’m doing, and that the beginning is always difficult.

SS: There are so many people making life changes right now… what advice would you give to people who want to change their career?

MR: Don’t jump before you look. I had my own biz for 2 years in conjunction with a stable job. If you want to do something on your own because you think it might be “fun,” you may want to reconsider. Make sure you know what you’re getting yourself into, and be armed with the knowledge that you will mess up, there will be ups and downs, and you can’t be everything to everyone.

SS: What are your future goals for the business?

MR: Lunch truck and prepared shelf-stable soups and a cookbook… oh my!

SS: Let’s talk about your delicious food! What is your favorite vegan dinner?

MR: Changes all the time! Currently I am really digging these hearts of palm dumplings I make. They are seasoned like seafood with Old Bay, then they get a smokey, spicy ‘cream’ sauce and crumbled tempeh bacon. Mmm.

SS: OOOh..I love Old Bay! What about your favorite vegan snack?

MR: Popcorn, spicy pickles… OH! I made a half sandwich today that was the best snack. Vegan potato bread, arugula, avocado and a few slices of Tofurkey deli stuff.

SS: We all get stuck in bad eating habits, and we all know we need to make changes. What would you say to people who think “it’s too hard to change the way I eat”?

MR: I think that food is really personal and if you want to change and are taught how, you will. I don’t forcefeed veganism on anyone; I wouldn’t want someone shoving meat in my face. I get backhanded compliments often – usually at the urban farmer’s market that I sell food at, or at events with mixed company. I get a lot of “wow! That’s actually good.” See what I mean about backhanded? I think that vegan food got a terrible name along the way.

I think the problem is twofold. One – if you’re vegan and don’t have many options where you live, food that’s maybe not so good will seem great to you because you’re just happy to have options. And then non-veggies try it and aren’t so desperate, so don’t see the good in it. Two – a lot of places (at least around here) have vegan options, but they’re made by traditional chefs who don’t even seem to taste the cube of tofu that they barely fry/season and slap on a plate. Finally (another fold…), there’s the whole hippie/kumbaya/crunchy image we have to overcome.

SS: Ha! I agree with the image thing. Some don’t realize that for most, it’s a healthy choice not a political one.

Do you see a positive or negative trend in the way people think about their diets in general?

MR: I think it’s pretty positive! There are more vegans and vegetarians than ever in the US now, and a wider variety of healthy, organic and vegetarian/vegan products available at regular grocery stores than previously. I think the main issue with diets in general is that people equate “low fat” with healthy. Some of those diet bars have high fructose corn syrup and hydrogenated oils – almost like they’re purposely sabotaging consumers. There should be less focus on “thin” and more focus on “healthy living.”

Good...Better...Best Butter!

2011-01-15T15:06:00.000-05:00

So check it.
The other day, I got my hands on the Nutty Chocolate Chip variety of Better Butter, pure decadent deliciousness made locally here in Philadelphia. Rich peanut butter and scratch-made chocolate come together in a creamy spread that's just as great for toast as it is for making sandwich cookies (which I did, promptly. Photo pending...). It's also amazing by the spoonful, as you can see, below. The nice thing about all of the butter varieties is that in addition to being a total treat, they've got about half the amount of fat and calories as regular peanut butter (read: eat double). So that you can try it out for yourself (and perhaps exhibit a bit more self-restraint than yours truly), the Better Butter folks have given me a 20% off coupon code to share with you, my lovies!
To order from anywhere in the US, simply use the code "rachelspantry" (without the quotes) at checkout right here. Good 'til the 27th of January.

A Scrapple A Day

2011-01-12T12:28:00.001-05:00

Milkboy's vegan scrapple before I devoured it in the car.

Yesterday, I met up with a new customer at MilkBoy in Ardmore, PA. While I waited for my soy cafe au lait, the words "vegan scrapple" scribbled on the chalkboard menu behind the counter caught my eye. Could it be? Homemade vegan scrapple in the suburbs? With a note next to the option letting me know that it received a Best of Philly Award? I met with my client, handed over her meals, then headed back to Philly with scrapple in hand. The poor scrapple - with a creamy, lightly textured and perfectly spiced inside and crisp outer only made it to City Ave. I devoured it! Then I called to ask what it was made of. A mixture of seitan and gluten flour make up the inside (with a chickpea-like consistency) and a nutritional yeast breading creates the perfect crust. The rest of MilkBoy's menu is very vegan friendly with plenty of protein and dairy subs, and if they're prepared as well as this scrapple, I'll become a regular... even if it is 45 minutes away. Anyone for a brunch date in the 'burbs?

Fun With Upton's... On a Roll

2011-01-07T12:09:00.001-05:00

Just because it's snowing doesn't mean you can't make a tasty, healthy summer roll! To warm mine up, I've swapped the traditional tofu for Upton's Naturals' Original Seitan with Chinese 5-spice.
Using traditional, fresh Asian flavors, this appetizer whips up in a flash and packs a flavorful punch.

Seitan-Stuffed (Wish-It-Was-Summer) Rolls
Makes 6 rolls

You'll need
For the seitan:
- 1 tablespoon canola oil
- 1- 8oz package Upton's Naturals seitan, chopped
- 1 teaspoon diced ginger
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon sriracha
- 1 tablespoon agave nectar
- 1/2 teaspoon Chinese 5-spice

For the rolls:
- 6 rice paper wrappers (and a few extra - they are delicate and you'll want more in case of rippage)
- Prepared seitan (makes approximately 1 cup)
- 1/2 cup finely sliced cucumber
- 1/2 cup shredded carrot
- 1 cup rice vermicelli, cooked according to the package, and the hot cooking water reserved
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallion (green part)

What to do:
- Heat canola oil in a pan over medium heat and add the seitan. Coat well with the oil, then add the ginger and soy sauce. Brown for 5 minutes, then add the lemon juice, sriracha, agave and 5-spice. Cook for an additional 5 minutes, then remove from heat.
- Take the reserved cooking liquid from the rice vermicelli and place in a wide, shallow pan (or just use very hot tap water). Submerge one rice paper wrapper at a time in the water to soften; about 15-30 seconds per piece.

- Place the softened wrapper on a plate, and add 2 tablespoons of the seitan mixture, a few pieces of cucumber, 1 tablespoon of shredded carrots, 2 tablespoons (a big pinch) of rice noodles, then a light sprinkling of cilantro and scallion.

- Gently and carefully roll the wrapper by first bringing sides over the mixture, then bringing the bottom up over the mixture and press down while rolling up.

Serve immediately with your favorite dipping sauce. I used hoisin and shriracha here, but peanut sauce would be great, too!

Spaghetti Scramble

2011-01-01T20:42:00.000-05:00

I love the idea of pasta for breakfast. And after staying up late and sleeping in most of the morning, the first meal of the day didn't happen until early afternoon. At that point in the day, making traditional breakfast seems like a sham. I mean, who are we kidding? It was even too late to call it brunch. So the first breakfast on the first day of the new year was skipped, but to make us feel better about missing out on the most important meal, I combined two of my favorite things. Breakfast and pasta.
You may notice that I posted a breakfast pasta recipe some months ago, but I think this one blows the other one way out of the (lightly salted, boiling) water.

Spaghetti Scramble
Serves 4

You'll need:
- 1/2 box spaghetti pasta (8 oz, dry)
- 1 brick firm tofu
- 2 tablespoons canola oil
- 1/4 cup crumbled veggie sausage (optional)
- 1/4 cup yellow onion, diced
- 1/2 cup button mushrooms, chopped
- 1/4 cup chopped frozen spinach
- 1/3 cup plain soy milk
- 1 1/2 teaspoons salt
- 2 teaspoons natural ketchup
- 1/2 cup melty vegan cheese

What you do:
-Bring a pot of water to a boil and cook spaghetti until it's just about cooked. Following the directions on the box, cook one minute less than instructed. Drain and set aside. Do not rinse.
-Next, open your package of tofu and remove from the water but do not squeeze out the excess water. Set aside.
-Heat the canola oil in a large skillet and, once hot, add the veggie sausage (I use the Lightlife tube) and diced onion and cook for 3 minutes over a medium flame until the sausage begins to brown.
-Next, add the mushrooms and spinach and cook for an additional 5 minutes.
-Then, grab your tofu cube and begin to squeeze it, a little at a time, between your fingers so that it crumbles right into the pan. It will resemble a dry ricotta. Once it's all crumbled, mix to combine it with the rest of the skillet ingredients.
- Immediately following the tofu, mix in the soy milk, salt, ketchup (I know, sounds gross, but it really, really works) and vegan cheese (I used cheddar Daiya).
- Mix well and cook for about 8 minutes, until the mixture resembles soft-set scrambled eggs. If yours isn't looking "creamy," add a splash more soy milk until the desired consistency is reached.
- After 8 minutes, add in the cooked spaghetti pasta and toss until well-coated. Cook for an additional minute, then serve!

Feeling Squashed and Make It Vegan

2010-12-29T09:00:00.003-05:00

I wrote this post a few months back and never published! Its happy to finally debut.

Today started off pretty perfect and then the weather turned to crap, which made me want soup. I whipped up a batch of beet-sweet potato-parsnip-carrot variety. I cook for a person who loves healthy, creamy soups, and decided to make extra for myself when making her batch. It's really pretty and creamy which is sort of surprising given the low fat nature of the concoction.

Speaking of low fat.

I had plans all day to test out another suggestion for Make It Vegan (where I take a classic food and veganize it) - fried chicken. But, on my way home from running some errands this evening, I had a nearly disastrous encounter with one of South Philly's finest - a youngish dude riding his bike in the rain wearing headphones instead of a helmet, who ran a light and caused me to slam on the brakes and skid and then yell at him when he asked me why I didn't look where I was going.

UGH.

Turns out, the fried "chicken" ("fried pickens" from here on out) was just what I needed.

The idea comes from Jimmy of JimmyStyle. I have to admit something here, friends. I've never had real fried chicken. I know what it looks and smells like, and that it should have a fantastic crunch and come out of the fryer a delicious shade of golden brown.

I think this recipe needs a little more tweaking until I think it's perfect, but for now, it's pretty darn good.
I also found that I really dig curry flavor in this recipe. You don't have to use it, but I think you should because it's quite tasty.

The recipe is divided in a few steps. First you make a seitan dough, then you simmer/boil the dough, then you dip in batter, roll in dry ingredients and fry. I've since updated this recipe (reflected below), so the crust is a lot airier and crispier than pictured.

Hereere we go.

Curry Fried Pickens

You need:

For the "chicken" (seitan):
- 2 cups vital wheat gluten
- 1 cup chickpea flour
- 2 teaspoons soy sauce
- 1 teaspoon red curry powder
- 1 teaspoon onion powder
- optional 1 teaspoon chopped fresh sage
- Approx 3/4-1 cup water, enough to make a soft dough

For the stock:
- 6 cups water
- 2 tablespoons soy sauce
- 1 celery stalk
- 1 bunch sage
- 2 garlic cloves, halved
- 1 chili pepper, halved
- 1 teaspoon red curry powder

For the wet batter:
- 1 cup flour
- 3/4 cup seltzer
- 1/2 teaspoon onion powder
- 1 teaspoon baking powder

For the dry coating:
- 2 cups panko breadcrumbs

For frying:
- 4 cups canola oil
- 1 large pot with high sides or a deep fryer
- thermometer

Optional:
- Maple syrup or BBQ sauce for dipping

What to do:

Combine the vital wheat gluten with chickpea flour, soy sauce, red curry powder, onion powder and water. Form to create a mass that looks like a brain, and knead/stretch for 1 minute. Kneading more than this will result in a too-chewy, dense seitan. At the end (not pictured), stretch the top part of the seitan around to the bottom, so it stretches and smoothes out.

Slice the dough into cutlets and set aside on the counter to rest. Bring the stock ingredients to a low boil, then simmer for 10 minutes before easing in your cutlets. While they simmer over medium-low heat for about 40 minutes, mix your wet batter ingredients together in a large bowl. Then, pour your panko on a plate (pictured is a mixture of panko and whole wheat breadcrumbs... I find this works better with straight panko).

When the pieces of seitan are firm (but should still have some give when you push on them), remove from the stock, shake off excess liquid, and dip first in the wet and then in the dry coating.

Pour the oil into the pot and heat to 365 degrees. Make sure you have enough oil in your pot so that the pieces of seitan will be totally covered. Once at temperature (not before! if you add the seitan too early, it will absorb too much oil and get soggy instead of crunchy), gently place in the pieces with tongs and fry for 3-4 minutes, 'til golden brown. Let the pieces sit on a plate that's lined in paper towel to remove excess oil, then serve with maple syrup or barbecue sauce.

Go Bowl-ing

2010-12-28T10:00:00.002-05:00

Something about a gigantic bowl full of noodles is so alluring. Usually, a noodle bowl - topped with chewy, lemongrass tofu - is a rare treat that I get to order when my bestie Sheena and I make it out to this Vietnamese spot at 11th and Washington in South Philly. The boyfriend had one too many bad/gross experiences at Vietnamese place across the street from this one, so he (sadly) won't go near a Vietnamese resto ever again.
He WILL, as it turns out, eat Vietnamese-style food if I make it, so when the craving hit, I made us noodle bowls for dinner.
As a side note, I'm a control freak when it comes to food, so adding exactly what I wanted to this dish made it that much more perfect (servers look at me cockeyed when I say "extra lettuce"...). The beauty of the recipe is that you can do the exact same thing. Tweak it how you like it. Add what you like on top. And, you can cram in as many veggies as you like in case this mammoth concoction somehow doesn't fill you up as-is.
*A little precaution: Rice vermicelli (aka rice noodles/rice sticks) is NOT the same as cellophane noodles, which are translucent when cooked and have a goopier, less hardy texture. They are not really a suitable substitute. If you have a hard time finding rice vermicelli, soba noodles or ramen-style noodles would be tasty replacements. *

Miss Rachel's Tofu-Noodle Super Bowl
Tofu vs Noodles. The crowd is silent. Everybody wins! Go home! I don't even like football!

You'll need:

- 1 cube ulta firm tofu (I like Fresh Tofu Co. brand)
- 1/4 cup tamari or soy sauce
- 1/4 cup water
- 1 tablespoon Chinese 5-spice
- 1 teaspoon sugar (or agave is a fine substitute)
- Approx 2 tablespoons canola or peanut oil

- 3 cups dry rice vermicelli
- 2 cups torn or shredded lettuce
- 1/4 cup rough chopped cilantro
- 1/4 cup hoisin sauce
- (Optional): sriracha sauce, crushed peanuts, shredded carrots/cucumber, scallions

What you do:
- Drain the tofu block and cut it into strips (those pictured above are a bit less than an inch wide).
- Lay the tofu strips in a wide, shallow dish. In a separate bowl, combine the tamari, water, 5-spice and sugar. Pour the mixture over the strips and let the tofu marinate in the fridge for at least 1/2 hour. You do not have to cover the tofu.
- Pour the oil into a frying pan and bring the heat up to medium-high. Remove the tofu strips from the marinade and let sear on each side for about 6 minutes, 'til brown.
-While the tofu is browning, fill a medium size pot with water and bring to a boil (we'll come back to it later. Multitasking here, people!). When the tofu is finished, cover it with leftover marinade and set the pan aside.
- At this point, the pot of water should be boiling. Plop in the rice vermicelli. Cook for about 6 minutes, 'til tender. Turn off the heat and let the noodles sit in the hot water for a minute, then drain and divide among two bowls.
- Top the noodles with the lettuce, cilantro and accoutrements on one side, and the tofu on the other. Drizzle with hoisin sauce and dig in! This bowl makes a good, happy kind of full, since there's really no wheat or greasiness involved. Yum, yum.

Let's Make a Bagel

2010-12-26T23:54:00.000-05:00

You want I should make you a bagel?
I've actually never made a bagel before. This is evident in the photo of the sloppy little rounds of joy I created this afternoon. Ugly, maybe... but warm, chewy and wonderful? Uh huh. Yep!
These beauts are the product of a forced-indoors-and-not-allowed-to-work day because most other days, the thought of spending time on a multi-process kitchen task for personal consumption is unheard of. I think this might be the only good thing to come of a blizzard (along with napping, cat hugging and getting to watch a Hoarders marathon...).
So maybe you're snowed in, too. Or maybe you're blessed with patience. Or MAYBE, you don't get up early enough to ever have a fresh from the oven bagel and you've finally found your chance. Whatever the case... try this recipe! Then have a bagel party and invite my grandmother. She loves bagels!

A Dreamy Dozen Bagels
You'll have warm set of 12 in a little over an hour - but these guys are needy... so plan to stay put. If making mammoth-size bagels, you'll end up with about 6.

You'll need:
- 4 cups of unbleached flour
- 2 teaspoons (one little packet) of instant rise yeast
- 1 teaspoon ground flax seed
- 2 teaspoons sugar
- 2 pinches of salt (I use fine ground sea salt)
- 2 tablespoons canola oil (olive would work, too)
- 1 3/4 cups warm water
- Oil for non-stick purposes
- (Optional) salt, sesame seeds, granulated garlic

The most necessary tool:
- 1 long, sturdy mixing spoon with a thin handle

What you do:
- In the bowl of an electric mixer (or standard mixing bowl), combine the flour, yeast, flax, sugar and salt. Then mix in the oil and warm water, slowly. Using the hook attachment on your mixer (or your trusty hands... hope you brought a back-up pair!), mix the ingredients together for a full 5 minutes. If working without a mixer, you'll need to knead by hand for a full 10 minutes.
-When time is up, divide the dough into 12 little dough balls, and place on a greased cookie sheet for 20 minutes to rest.
-After 20 minutes, poke a hole with your thumbs in the center of each ball, and gently stretch to make a bagel shape. I made pretty big holes, but yours could be small so the bagels are better for sammiches (hindsight...).
-Let the newly formed bagels rest again on a greased pan for another 20 minutes.
-While they rest, bring a wide pot filled halfway with water to a boil, and set your oven to 425 degrees.
-Once 20 minutes has passed, gently plop your rounds into the boiling water, and let boil for a little over a minute. After that time, the floating bagels will need to be flipped and should continue to cook for another minute and a half or so. This is when the long mixing spoon comes in handy. Use the scoop side to give each bagel a flip.
-When ready, use the skinny handle of the spoon to fish out each bagel through its middle. Place immediately on a plate and let the bagels stand for a minute while they lose a little moisture.
-At this point, you should add your toppings, if desired. Simply put the toppings on a plate, and smush one side of the bagel into them.
-Grease a cookie sheet/roasting pan or two and space the bagels on it so that they don't touch. If your sheet pan doesn't have a good non-stick surface, I recommend being generous with the oil so that you don't end up scraping off bagel bits that you worked so hard to make in the first place.
-Bake the bagels - uncovered - for 9-11 minutes (until very lightly browned) and then flip. Bake for an additional 9-11 minutes and then let cool for at least 10 minutes before eating.
Enjoy, bubbelah!

End The Year With Yummies

2010-12-26T15:36:00.000-05:00

Order them by phone, email, or online with PayPal checkout!

Wear Her Wares

2010-12-20T15:06:00.001-05:00

Well! This is a first for my food-centric blog, but I think ya'll are going to like it. Miss Melissa of the new and ultra-chic lady clothier, ecolissa, wants to offer my readers 20% off of everything in her super adorable, vegan and eco-friendly shop.
Just use the coupon code vegan20 at checkout. And while you're at it, please order me this skirt ('tis the season!).

Fun With Upton's

2010-12-19T19:28:00.004-05:00

It's been a real seitan bonanza over in these parts lately. I've been buying Michael's Savory Seitan in insane quantities for various events, and recently went so nuts over the thinly sliced pepperoni-style seitan at Blackbird Pizzeria that I had to contact their maker: Chicago's own Upton's Naturals.
After singing the praises of said "pepperoni," the nice, old-timey enthusiasts at Upton's shipped me a variety of their wares for tasting and recipe-concocting.

Upton's in Dr. Quinn Medicine Woman-style packaging. Please enjoy the edited "antique" effect.

While they couldn't send me any of their wholesale wares that I've tried ("pepperoni" or the chewy, peppered seitan that's piled high on sammies at Grindcore House...), they were more than kind enough to include a few of their traditional, ground beef-style, chorizo-style and Italian sausage-style seitans for me to play with (along with a faux mustache, a sticker and a temporary tattoo... which I wore all at once before a cat-only audience).
The chorizo-style option jumped out at me first, and since I've been on a cornbread kick lately, combining the two seemed only natural.

The pieces of Upton's seitan are bigger than, say, Boca crumbles, and smaller than most of the local seitans here in Philadelphia. The pieces are firmer than Ray's or Michael's or the blue box type, and lack that sort of stringy, pull-apart consistency. I decided this chorizo seitan would be best stuffed inside of a savory cornbread pancake, and pulsed the whole pack of seitan (8 oz) in a food processor to create a texture that works really nicely with the recipe.

Speaking of recipe...

Movin' On Upt Chorizo-Stuffed Cornbread Pancakes
Too much fun to stuff into one pancake... makes 8!

You'll need

For the chorizo stuffing:
- 1 8oz package Upton's Naturals chorizo-style seitan
- 2 teaspoon olive oil (canola is okay, too)
- 1/4 cup crushed tomato (no basil, please)
- 1/2 teaspoon fresh garlic, chopped
- 1/2 teaspoon fresh jalapeno, chopped
- 1/2 teaspoon liquid smoke (optional)
- 1 tablespoon Egg Replacer
- 1/4 cup your favorite melty vegan cheese
- 1 pinch of salt
- Oil for pan-frying

For the pancake:
- 3 cups soy milk
- 2 cups cornmeal, medium grind
- 1 cup unbleached flour
- 2 teaspoons baking powder
- 4 teaspoons Egg Replacer
- 1 tablespoon agave nectar (or 1 tablespoon sugar)
- 1 teaspoon salt
- Oil for pan-frying

For the syrup:
- 1/2 cup maple syrup
- 1 teaspoon finely diced jalapeno

What to do:

In a food processor, combine the Upton's chorizo, olive oil, crushed tomato, garlic, jalapeno and liquid smoke, and pulse 'til ground. Transfer to a mixing bowl, then add in the Egg Replacer, vegan cheese and salt. Mix well, then create tablespoon-size patties (the batter will be slightly loose, but will tighten up when heated). Place a pan over medium-high heat and pour in enough oil to lightly coat (approximately 1 tablespoon for a medium size pan). Once hot, add the patties and cook for about 3 minutes on each side, until brown. Set aside.
Next, heat the soy milk in a sauce pan until it boils. While it's heating, combine cornmeal, flour, baking powder, Egg Replacer, agave and salt in a mixing bowl. Pour the milk over the dry mixture and mix well to form a thick batter (it should look like a thin oatmeal). Heat a pan with oil like you just did for the patties, and pour the batter to make pancakes. Once poured, lightly press a patty into the center of each cake, then top with more batter to hide the patty.

Now you see it...

...now you don't! (Pancake magic!)

After 3-4 minutes, the edges will start to brown, and that's how you know it's time to flip. Unlike traditional pancakes, the batter doesn't really bubble to indicate doneness. Once flipped, cook for another minute. Coincidentally, a minute is all you need to prepare the syrup! Imagine that. Simply puree the maple syrup with the jalapeno until the mixture is nice and uniform - maple-ly with little green bits.
Flip your pancakes onto a plate, pour with syrup, and enjoy the best savory-sweet breakfast, lunch or dinner you've had since you started on that mustache (which I hear takes awhile when it's not sent to you in the mail).

Then, all that's left is the eatin' part. Surprise! There's your chorizo patty! He was there all along.

Oh, Pie! Didn't See You There.

2010-12-15T16:51:00.003-05:00

I recently submitted a recipe on Madejustright.com for a really versatile pumpkin cheesecake pie that can be a no-bake (just let it set a few hours in the fridge), or cooked in an oven for a totally different texture. I hate to bake... this recipe to me is more like cooking.

Enjoy!

Everyday I'm Brusselin'

2010-12-07T17:09:00.000-05:00

Brussels sprouts conjure up fear in children. They're up there with peas and lima beans in the thing-you'll-only-eat-if-dessert-is-on-the-line category.

Because if the bad rap, I've successfully avoided brussels throughout my entire existence. But recently, after seeing them so beautifully on their branch at a local farmers market, I decided it was time to try. After some hesitation (and dessert withholding), I whipped up a batch, roasted with some of my favorite veggies.

The verdict? They're actually good! In the flavor and texture categories, they seem to be a combination of broccoli, cabbage and cooked parsnip (in the center, where it's soft). They're packed with nutrients and cancer-fighting properties, so I think I'll be eating them more often.

Here's how I make them...

What you need:

- 1.5 cups brussels sprouts, halved

- 1 large yellow or sweet potato, cubed

- 1 cup baby bella mushrooms, halved

- 3 cloves of garlic, whole

- 2 pinches coarse salt (sea salt or Kosher are a-ok)

- 2 TBSP olive oil

- 1 tsp agave nectar

What you do:

In a mixing bowl, combine brussels, potato, mushrooms and garlic cloves. Add the salt and olive oil and mix to coat. Pour everything on a lined baking pan (I use aluminum foil or parchment paper, lightly coated with olive oil) and drizzle the agave over the top. Roast, covered with aluminum, at 375 degrees for 25 minutes, or until the veggies are lightly browned on top.

For added color, texture and sweetness, try adding a half cup of diced beets. Just roast a few beets whole on a bed of coarse salt for approximately 1 hour at 375, let cool, remove skin and dice. Add to the recipe at the beginning.

Serves 2.

Bet Your Bottom Collard

2010-12-04T19:55:00.003-05:00

(Holler at your collards was a fine name, but this one rules)

So, I'm not Southern, but I make at least a batch of collard greens every week. I've never had traditional collards (on account of the ham hocks). Simmering them with a little sweet, salty, smoky pot liquor creates a dish that's great on its own or as a side. Collards are pretty readily available in the Philly area and the price rarely fluctuates above $2/lb... which is good, because this leafy green shrinks quite a bit in the cooking process.

Here's how you make collards (just like your Southern grandmom did! Except if she was a vegetarian from the Northeast...).

You'll need:

- 1 bunch of collards, rinsed well

- 6-8 cups of water (enough to cover your greens)

- 1/2 cup tamari or soy sauce

- 1/2 teaspoon liquid smoke

- 1 cup brown sugar

- 2 large carrots, chopped, or 1 medium sweet potato, diced

What to do:

Make sure all of your collard greens are thoroughly rinsed. Using a sharp knife, carefully remove the spine of each leaf.

Next, julienne by rolling up each leaf and slicing every 1-2 inches.

Place the water to a large pot, then add the tamari, liquid smoke and brown sugar. Heat over a medium flame for 5 minutes, then add the collards and carrots (or sweet potatoes). Make sure that all the collard pieces are covered in liquid and simmer over medium heat (no boiling, please!) for 35-40 minutes.

Makes 4 sides

Note:

I save the leftover pot liquor for cooking yams/sweet potatoes/beets or for simmering homemade seitan (or for drinking straight... I mean...). It keeps nicely in the fridge for a couple of days and adds a ton of flavor, since on top of the seasonings added, it's got collard and carrot-y goodness.

Enjoy!

Hello, Pancake

2010-11-10T10:13:00.001-05:00

Breakfast for dinner is my favorite. And having friends over for breakfast-dinner means pulling out all the stops and jamming some fruit into fluffy pancakes and adding other goodies to make a real full plate.
My previously insane 80 hour a week work schedule has calmed down to a cool 40-50 hours, and I now have time to not only make pancakes for my friends, but to photograph and tell the internet about them, too!
Yesterday was a whirlwind of a day, with meetings, a much-needed visit with my gram and a few deliveries. I managed to get a few minutes in for coffee with a sweet-lovin' vegan buddy of mine (and by a few minutes, I mean we sat down with our drinks (a coconut milk au lait for me!), had one sip, and I was out the door (after profusely apologizing for having to jet so fast).
In the morning, I remembered I was having another gal pal over for dinner, but by the time my last delivery at 6 pm rolled around, I had completely forgotten about our plans, and knew she was down in the dumps. So the first thing that came to mind was pancakes. What can't a pancake solve?

I was fortunate that without a set recipe, I managed to get a batch of ten lovelies, filled and topped with fruit. Here's how you make this happen, but um, with a recipe.

Problem-Solving Pancakes

You'll need approximately:
- 3 cups whole wheat flour
- 1 tbsp baking powder
- 1 cup soy milk
- 1/3 cup seltzer
- 1/4 cup agave nectar
- Vegan butter for the pan (I used 1/2 of 1 Earth Balance stick)
- 1 cup chopped fruit (I used organic frozen strawberries and peaches from Whole Foods)

What you'll do:
In a mixing bowl, combine whole wheat flour and baking powder. Mix well. Then add the soy milk, seltzer and agave nectar, mixing well to combine. The final consistency should resemble a thin yogurt, so add seltzer as necessary. Set your batter aside and coat a large skillet with vegan butter. I like to cut a stick in half, then rub one end all over the pan, creating a light barrier between the pan and soon-to-be pancakes.
Heat the skillet over a medium flame. Though it's tempting, don't raise the heat to high. It will heat things up quicker, sure, but you'll wind up with pancakes that are burnt on the outside and overly gooey inside. Bleh.
Once the skillet is hot, ladle in two to three pancakes, three to four inches in diameter, each. Make sure they are roughly the same size so that they cook evenly. Sprinkle a teaspoon of chopped fruit right on top of the raw side of the pancake, and swirl in with a spoon. Once bubbles begin to form - after three minutes or so, it's time to flip (gently, with a spatula). Once on the other side, the pancakes only need a minute or so to finish up. Top with more fruit, vegan butter and maple syrup, as you see fit.

I made a feast, and paired mine with tofu scramble and potato pancakes... and have been full since 8 pm last night.

Vegan Thanksgiving! Get Yo' Yummies On.

2010-11-03T18:12:00.003-04:00

(click the banner, please)

Blackbirds... (fortunately not) Baked in a (delicious and vegan pizza) Pie

2010-10-11T10:14:00.003-04:00

Seems I have been too busy eating and cooking to actually write about eating and cooking. But all that is about to change. There are some things one just has to share with the world, no matter how busy one is.

Like the mindblowing vegan pepperoni pizza at the brand new Blackbird Pizzeria at 6th and South, in the modern and sparsely appointed former grease pit, Gianna's Grille.

I met the chef/co-owner, Mark, a few years ago while working together at the kitchen at Horizons and he's always been a really swell guy. So when I saw on Twitter that they were doing a soft opening for their first night, I raced over, got 2 slices and devoured them in the car (there are pics, but you don't want to see them).
I took the boyfriend back this past weekend for a more dignified experience.
The pepperoni pizza at this all-vegan pizza-sammich joint is by far my favorite. Perfect crust - not too thin, not too thick - serves as a chewy vessel for sauce, Daiya vegan cheese and Upton's Naturals seitan pepperoni (thinly sliced, perfectly seasoned, natural tasting, Jebus I want that right now).

We each had a slice and, between chews, vowed to go back this week to try the "cheesesteak." And eat more pizza.

Oh, and remember when I said Mark was a swell dude? Um, here's proof.

A gift of fries! And these are no ordinary hand-cut fries, my friends. These are lightly salted with a lovely thin layer of crispiness on the outside. I usually shy away from hand-cut fries, as I've been disappointed many a time by salty, burnt tasting varieties. These do not disappoint.

Lastly, I have to mention that there was cake involved in this trip. Delicious peanut butter bomby chocolate cake with a ganache style icing. "Uh, babe? Should we take a picture of this?" sounded like "uhm beb, schood wee take a peecture of dis?" (Mouths were full. Hands were chocolately. Too chocolately and peanut buttery to operate a camera. Or an iPhone. No photos were taken).

I'll be at Blackbird again this week. Hope to see you there!

Blackbird Pizzeria
507 S. 6th Street
215-625-6660

Salmonella Sucks! Buy A Casserole!

2010-08-25T16:22:00.000-04:00

The best tofu scramble you've ever had - filled with mushrooms, onions, bell peppers and Daiya vegan cheese - is accompanied by rosemary home fries and vegan maple sausage or tempeh bacon. Get a casserole with 4 servings for just $20 this week (usually $24) or 8 servings for $30 (usually $34)... and give the chickens a break!

Available for delivery or pick-up.
Just heat 'n' eat!

xoxo

Fun with Fettuccine

2010-08-23T22:38:00.002-04:00

Here with local squash, zucchini, and tomatoes from Three Springs farm, topped with pesto from Greensgrow Farm:

And here with fragrant chantarelles (picked wild in Pittsburgh by my mom's friend) in a white wine sauce with carrots, button mushrooms and local corn:

Lovemesomefettuccine.

Make It Vegan - Cheesy Dip (Velveegan!)

2010-08-19T14:15:00.001-04:00

When I dip, you dip, we dip.

Thanks to Taylor who submitted Velveeta-ish cheesy dip as her suggestion for the Make It Vegan segment of the blog. It's like the suggestion was meant to be since I had been thinking about cheesy dip already that day (I mean, when do I not think about that sort of thing, really...).

So here it goes! Mexican-style Velveegan:

You need:
- 1 standard can of chickpeas (garbanzo beans) - approx 15.5 oz
- 1/4 cup Earth Balance or Smart Balance Light (any type of vegan butter, really)
- 1 cup water
- 1/4 cup nootch (nutritional yeast)
- 1 teaspoon lime juice
- 2 teaspoons to 1 TBSP adobo powder (the green cap variety from Goya), to taste
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cane sugar
- 1/4 cup Daiya or your fave melty vegan cheese (this is optional and tastes great without, but it adds a little more gooey to the mix), shredded

Okay GO:
In a blender on the highest setting, combine the chickpeas, soy butter and water. Puree the crap out of this mixture until it's super duper smooth. It should be loose and easily pour out of the pitcher. If not, add a touch more water and blend again.
Add to a sauce pan over medium heat. Then add in the nutritional yeast, lime juice and spices, whisking until smooth. Finally, mix in the vegan cheese and whisk again. No lumps, people! Cook until hot, then remove from heat and serve. Mix-ins are fun, too! Combine with salsa to make salsa con "queso" or pour over rice and top with finely chopped cilantro.
I'm really into this recipe for a few reasons.
1 - chickpeas. You'd never guess they're in there, but you still benefit from their fiber and protein.
2 - So easy. Ready in 20 minutes (and that's with prep).
3 (this might be the best one) - it doesn't harden! A lot of vegan cheeses get gelatinous and downright gross after sitting out a few minutes. This stuff stays smooth and gooey... even in the fridge.

Since I'm making a vegan version of a traditional food, I thought I'd also provide the ingredient list for the real Velveeta stuff from the Kraft website:

MILK, WATER, MILKFAT, WHEY, WHEY PROTEIN CONCENTRATE, SODIUM PHOSPHATE, MILK PROTEIN CONCENTRATE, ALGINATE, SODIUM CITRATE, APOCAROTENAL (COLOR), ANNATTO (COLOR), ENZYMES, CHEESE CULTURE.

Ewwww. Look how much better the vegan version is for you!

Thanks again Taylor. Hope you guys enjoyed this segment of Make It Vegan.
Next up - fried "chicken'...

Make It Vegan and Old Timey Things

2010-08-16T22:28:00.002-04:00

I feel like it's been forever since I've written. After a long weekend at the Finger Lakes in Upstate NY for a friend's wedding, 2 big catering jobs, a stand at the Farmers' Market and a few new clients, I'm back to tell you about awesome vegan ice cream, show you a picture from my trip and present a new idea.

First thing's first.
The vegan ice cream at the Franklin Fountain is made in small batches in New York by a company called Klein's Vegan Ice Cream. Maybe they're long lost relatives of mine.

That's my sugar cone of mint chocolate chip. I couldn't wait to take a big lick... and that resulted in a melty picture. Sorry friends. Franklin Fountain has a really big selection of regular ice cream, a few vegan varieties (chocolate, vanilla, mint choc chip) and then specialty sundaes, shakes, and drinks.

As you can see, they're old timey and cash only (and expensive! But that's what happens when you're old timey and in Olde City. You attract Olde Tourists with Olde Money and they can handle it).

Speaking of olde timey... I found this car in Canadaigua, NY (the 2nd smallest Finger Lake? Maybe?) with a very classy license plate which makes the picture a little more awkward. Turns out there was a classic car show the night we visited, and the streets were filled with the neatest old automobiles! I was elated because on the weekend we were away, there was a classic car show going on here at home that we missed. Hooray for classic cars everywhere!

Ahem.

And now for my grand idea. Here it goes:

Once or twice a week I'm going to write a post called "Make It Vegan," where you can write in with your favorite non-vegan dish and I will, well, make it vegan. That is, I'll revamp it with vegan ingredients and post the recipe with detailed pictures so you can do it yourself. So send away!

Which reminds me, does anybody remember Captain Noah? Looking back it was a total creeper show, but Captain Noah had a segment where kids would send in their artwork. He and his off-key wife sang "Send your pictures to dear old Captain Noah... send away... send today" or something. Conveniently, there's a video floating around the Youtube (see below).

So if you have a favorite non-veg dish that you've been missing, let me know about it! I'll try and get the vegan version up on here within a week.

xoxo

Hello Pa and Hello Blog Friends!

2010-08-10T23:20:00.005-04:00

I know that cupcakes are all the rage right now, but I'm really into cookies, too.
Since I'm more of a savory person, I can really get down with cookies. They're not overly sweet, and lots of times they have treasures like chocolate chips, oats or fruits mixed in.

That's why I was SO flippin' stoked to find that my new blog friends Eric and Lauren of Goodbye Texas, Hello, PA MADE ME A BATCH OF COOKIES (chocolate chip! goji berries! oh my...) when I stopped by to give them a sample summer veg pot pie (they took really pretty pictures and put them here).

Our picture doesn't do these guys justice, but it was a hurried snapshot before a looooonnnng car ride to Upstate New York, on which these cookies made their debut as the world's finest carsnacks.

Thanks guys. Please make more. Will trade biscuits.

Speaking of cupcakes, a dish of treats made it to our bellies last week by way of my friend Rajani, who has just launched a cupcake biz with tons of vegan varieties! Stanley Cupcake (a cupcake company named for a dog who is named for the Stanley Cup) starts with vegan cakes (Raj is an egg-free vegetarian) that can be topped with a variety of vegan (or not vegan, but that's not the point here) icings. I love you Rajani! The bit of strawberry she delicately placed on top of this one made it feel healthy. Ahem.

(Please note, that is fantastic view is not from my house. You want a great view? Come over and stare at the parking garage across the street. Awesome.)

This here tray has a variety of goodies, my favorite being chocolate cupcake with Oreo (cookies 'n' cream style) icing. Her vanilla cakes are sweet and simple and remind me of birthdays past. Hot damn.

Now might be a good time to mention that I did a few miles on the elliptical today.

Eating Like I'm 5

2010-07-30T17:15:00.001-04:00

With homemade seitan chicken fingers.

Tako What?

2010-07-29T22:03:00.003-04:00

The takoyaki - little crepe balls filled with yummy things - at Maru Global can be made vegan! We got some Maru Global takeout not too long ago, and I think their takoyaki makes the perfect dinner when you want to try a lot of different things and are kind of tired of the same old. Oh... and they're around $3 an order. Cheapies.

The "pizza" variety has vegan cheese, sauce, and a whole lotta basil (really... it's a lot). We thought it was awesome if you're eating one or two, but if you go for the whole tray of 6, it's a little overpowering. These little dudes are so chewy and satisfying, though... basil overkill or not.

The other type we tried was called barbecue. It had a sweet, tangy, ultra-gingery hoisin-like sauce and little cubes of tofu hidden inside. Surprise!

Even though the flavor was so intense, the texture kept us going. The boy was really into the pizza variety, but that's to be expected from a guy who grew up with an Italian papa, so close to New York City. I was into both... but preferred the barbecue kind because I liked the contrast of the chewy dough with the soft fried tofu inside.

We also got tofu gyudon - a big rice noodle bowl - perfectly spiced and a little salty - with lightly fried tofu, onions and a side of what I think was pickled ginger.

The whole menu is inexpensive and full of variety (and though it's not a vegetarian-only place, they have a good deal of vegan and vegetarian options), and the takoyaki is awesome for sharing. So go share:
Maru Global
255 S. 10th Street (10th between Locust and Spruce)
267.273. 0567
‎

And The Winner Is...

2010-07-21T22:46:00.000-04:00

Hungry Crasian!

Thanks to everyone for leaving your lovely comments and for all of my new blog friends.

Dear Hungry Crasian - please send me an email:

missrachelspantry at gmail dot com

...and I will make you a pot pie inside your new vintage dish!

xoxo

(PS... there's a lot more where that came from! Please stay tuned for more edible-inside-of-inedible giveaways)

My Favorite Things

2010-07-19T10:24:00.007-04:00

About six months back, I did a post on a vegetarian restaurant called Thoreau. While Thoreau is no longer in existence, the owner's original spot, Blue Sage, is alive, well, and amazing.

Blue Sage was a saving grace for me as a teenager. As a vegetarian in the Philadelphia suburbs, there weren't many options around. When Blue Sage first opened (about 10 years ago) - we could walk right in and get a table. These days it's no longer a secret, and reservations are definitely necessary for dinner.

A few things I love most about Blue Sage:

1 - You get what you pay for. Blue Sage is not cheap, but they don't cut any corners. You'll get a filling, absolutely amazing meal with very generous portions. Most appetizers are around $10; entrees are in the $18-$21 range and "casual" dinner options in the mid-teens. Desserts weigh-in well under $10.

2 - They don't use mock meats or tofu. Utilizing texture, spices, beans and ultra fresh produce - their meals are like nothing I've ever had. And they're as lovely to look at as they are to eat. The colors and presentation of each dish makes it a treat before the first bite.

3 - Though only about a third of the menu offerings are labeled vegan, nearly three quarters of the dishes can be made vegan - and this is marked clearly next to the description of each item.

On our most recent trip, we shared the Green Curry BBQ Summer Rolls (Not-fried rice paper roll with baby spinach, Thai barbeque glazed vegetables, smoked red onion, fresh ginger and basil ... with a sweet soy syrup and herbaceous dipping oil) (they had these on the menu at Thoreau, also).

We also tried Blue Corn and Asparagus Tacos - an option that traditionally contains cheese, but can be made vegan. It was stuffed with the most amazing, creamy filling - like a thick bean puree with sundried tomato flavor - and perfectly seared asparagus throughout. It comes with a cold bean and corn salad and greens.

Our main dish was the Cubano Supper - flaky, chewy little plantain pastries (like empanadas) with a creamy, decant, nutty filling. In the center of the dish is a tower of amazing yellow tomato slices and guacamole, topped with jicama slaw and surrounded in mango-papaya relish. I wish the picture did it justice.

The 45 minute hike from Center City is so worth it - you'll be rewarded with inventive cuisine, a cozy BYOB atmosphere with well-informed servers AND leftovers for the next morning.

If you want to try Blue Sage on a smaller budget, I'd definitely recommend going for lunch (well, I'd recommend that for anyone, actually). Practically everything on the menu - from salads to pressed sandwiches - cost less than $11. So you can take me out to lunch.

Blue Sage Vegetarian Grille
772 Second Street Pike
Southampton, Pa 18966
215.942.8888
www.BlueSageGrille.com

Dinner Giveaway!

2010-07-16T08:03:00.004-04:00

Hi Philly friends!
See this lovely vintage Glasbake dish from my collection?

Pretty sweet, huh? I want to give it to you... filled with a homemade summer vegetable pot pie!
All you have to do is add a comment about pie (of any type) or follow my blog with your blog or Google Friend Connect. Do both, and you're entered twice!

I'll randomly generate one winner and announce who it is on Wednesday night (July 21). Please contact me if you've won and I'll email you about getting your pot pie!

Happy Friday, happy weekend, and good luck!

xoxo

Tricked by Garces Trading Company

2010-07-14T23:15:00.011-04:00

WELL.
I had written a nice little post about my vegan trip to Garces Trading Company,only to find out NOW (after the fact) that they put duck fat in their pizza dough. My server did NOT mention this. In fact, no one mentioned this, even though I stated that I was vegan and ordered the pizzas sans cheese. (No word of it on the actual menu, either.)

I haven't eaten meat since kindergarten and I feel totally repulsed and disgusted. And tricked.

Let this be a heads up to any veg folk out there. There's a hidden culprit in the pizza dough.

Thanks to Goodbye Texas, Hello PA for the tip. I later confirmed with a manager.

Thanks Iron Chef Garces. Maybe this shit flies in Kitchen Stadium, but certainly not here.

I Scream!

2010-07-05T20:37:00.003-04:00

What was your most recent impulse buy?

Mine was an ice cream maker.

For $20 (I love you, Target), my little Sunbeam ice cream maker whips up little batches in 25 minutes. It's got a canister with thick walls and some mystery goo encased inside (the ice cream doesn't touch it! don't worry)... that, once frozen, makes ice cream happen. You just mix up your ice cream recipe, pour it into the cold canister, then put the lid on. The paddle within the lid mixes the ice cream so that it's constantly moving against the cold walls of the canister while air gets whipped in. Then ta da! Chocolate-cherry coconut milk ice cream.

I love this ice cream maker, and this chocolate cherry ice cream recipe. Here it is for you to try. I recommend eating it right away if you like a custard-y consistency, and popping it in the freezer for 1/2 hour to harden. Use regular coconut milk for a creamier ice cream, and light coconut milk for an icier treat. Store leftovers (like you'll have any...) in an air tight freezer-safe container.

What you need:

- 1 can (approx 13 oz) coconut milk

- 1/4 cup soy cream

- 1/3 cup sugar or agave nectar (it'll be a little sweeter with the agave, so you can use a little less)

- 1/4 cup vegan chocolate chips

- 1/3 cup fresh cherries, halved and pitted (just remove stems, cut around the circumference and pop out the pit)

What to do:

Heat the coconut milk, soy cream and sweetener in a sauce pan over medium heat. Mix well and add the chocolate chips. Mix 'til melted then remove from heat and add the cherries. Refrigerate 'til cool. If you want the chocolate to swirl instead of mix totally, melt it separately and gently swirl it into the cooled coconut milk mixture.

Then just pour into your ice cream maker and let it go according to directions and you've got yourself a treat.

Ohhhh. We also made banana-peanut butter-chocolate-walnut. No recipe (ice cream frenzy), but pictures! Melty pictures. Stupid hot day.

Vegan Love

2010-07-03T08:59:00.005-04:00

Yesterday, my lunch came from a chain restaurant... and I liked it.

Loving Hut is a chain of eclectic, vegan Asian "fusion" cafes everywhere from New York to Hawaii to Taiwan. The company's mission is for you to be healthy, "be veg, go green and save the planet" (that message has hearts around it on their website). Their Philly location -- right on South Street where the internet cafe with the knock-off Internet Explorer logo used to be -- opened but two days ago and we couldn't wait to go.

The menu at every Loving Hut outpost varies, and this one was pretty sparse. The menu itself is hilarious (I'm going to borrow a scanner so you can see), with options like "Sandwich,""Wrap (gyro style)," and "Sushi"... with absolutely no descriptions. Turns out practically everything has a fake meat in it. I was a little disappointed to find that out, but was almost instantaneously greeted with news of bubble tea!

Have you ever had bubble tea? The chewy bubbles are little tapioca pearls, boiled in hot water, sugar and what tastes like jasmine tea. Then the base is some sort of soy milky stuff. I chose strawberry. Usually bubble tea is made with real milk, so whenever I find it elsewhere I ask if the bubbles can go in plain iced tea. I especially love the comically large straw necessary for such a beverage.

I couldn't wait for my summer rolls. Summer rolls are pretty much my favorite food on earth, and Loving Hut's don't disappoint - rice paper filled with fresh raw vegetables and tofu (and make some mock chicken?) with peanut sauce for dipping.

I ordered Sandwich for sharing...

... while the boy thought we could use MORE food and ordered Wrap (definitely not gyro style):

Sandwich was good. In case you don't want to have to ask what Sandwich is, it's a crusty bread with a variety of veggie meats (hammie, "chicken") with vegan mayo, mustard, lettuce and tomato. A little too much faux meat for me, but that's just because I have a freezer full of vegan chicken at the moment (long story) AND chicken is the one of the only real meats I have ever had in my lifetime and anything that resembles it too much skeeves me out way a lot. So when Wrap came with more vegan chicken, some type of mild chili pepper sauce, onions, peppers, lettuce and tomato, I was less than enthused (even though it was pretty tasty).

We ended our feast with Cheesy Bread, and holy stuff! It was awesome! I watched the nice little lady behind the counter shmear some stuff on bread and then toast it. From what I gathered, it's a mix of vegan cheeses, soy milk, onions and "bacon-y" bits. Really, really good. I think you might have a heart attack if you attempt to eat these all yourself.

Our ENTIRE lunch was $23 (plus tip) for all that food! Something you might want to know is that when you first walk in, you won't have any idea that there's partial table service. Seems like you wander up to the counter, order, ask if you should pay now, hear a "no," find a table, sit there, expect to get called, then realize that the counter person will bring the food to you as it's ready. Confucius.
Let me know how you like it... and bring me back some cheesy bread, please.

The Loving Hut
742 South Street, Philadelphia
215-454-2898
CASH ONLY but there is an ATM inside.

A Tip - In Bulk

2010-06-30T12:35:00.003-04:00

Lately I have been putting my bulk goods in jars, and my least favorite part about said goods is getting them into their permanent receptacles. The other day I got my dry quinoa into its jar easily with the use of an empty paper towel roll. Just pour your goodies into a liquid measuring up (any measuring cup with a spout will do), then carefully pour down an empty paper towel roll (which you should cut in half to make things easier... I guess you could use a TP roll but the thought of using something bathroom-related for food is unsettling to me) into the jar. Tada!

Make sure to label the jars you use, too, or you might accidently use corn flour when you meant to use corn grits. Sad story.

xo

(photo courtesy of gogreence.blogspot.com)

Curry in a Hurry

2010-06-29T21:53:00.002-04:00

This is my favorite new dish! I've made curries in the past, but none as awesome as this! [edit - this is a total lie. I love curries of all types. I'm on like a lifelong curry kick and every time I make a new one I say it's the best. THEY'RE ALL AWESOME... ahem.] It's perfect over rice or quinoa, and even great all by itself. I add more liquid than you would for a stew/ traditional curry because I really love brothy stuff. If you want this thicker, replace the one cup of water with 1/2 cup more coconut milk.

However you like it, you'll love it topped with braised - then caramelized - tempeh. This recipe makes enough for 4.

Here we go. First the cast of veggie characters...

All together now, you'll need:
- 2 cups light coconut milk (a can is usually 13 oz or so. you can use a can plus water to make 16 oz)
- 1 cup water
- 1 tablespoon minced fresh ginger
- 1 teaspoon chopped garlic
- 1/4 cup agave nectar

- 2 teaspoons salt

- 1-2 tablespoons red curry (more or less depending on your taste)

- 1/2 teaspoon black pepper

- 1 tablespoon onion powder

- 1 can of chickpeas, drained (or 1 and 1/2 cups rehydrated chickpeas)
- 1/2 cup dried lentils
- About 1/2 cup carrots, in rings
- 1 cup chopped raw sweet potato or Yukon gold potato (sweeties cook faster)
- Approx 1/2 cup corn off the cob (I just used one ear - feel free to use more)
- 1/4 cup fresh shelled peas (these dudes are organic)
- 1 1/2 cups baby bok choy, rinsed well and chopped

Directions:
Add the liquids, ginger, garlic, agave, salt, curry powder, pepper and onion powder to a big pot. Mix well, then add the chickpeas and lentils. Bring to a boil and carefully add the carrots, sweet potatoes and corn. Let cook over a low boil for 15-20 minutes, until the potatoes are soft. While waiting, prepare quinoa or rice.
Once ready, add the peas and bok choy. Cook at a low boil for 5 minutes then remove from heat and cover.

If you want to make the tempeh, you'll need:
- 1 block of three grain tempeh
- Approx 2 tablespoons balsamic vinegar
- 2 tablespoons tamari sauce (soy sauce or Bragg's is okay, too)
- 1 teaspoon squeezed ginger
- Oil for the pan
- 1/4 cup agave nectar

How to make the tempeh:
Cut the tempeh in small triangles and arrange in the bottom of a dish. Pour the balsamic and tamari over the tempeh. Squeeze a piece of peeled ginger through a garlic press, and sprinkle the juice over the tempeh. Let marinate for at least 25 minutes in the fridge.
Heat a shallow layer of oil in a pan over medium-high heat, and once hot, add the tempeh. Cook 3 minutes on each side, then lower the heat to medium and drizzle the agave over the pieces. Cook for an additional 2-3 minutes on each side, making sure to coat evenly with the agave and keeping an eye on it so that it doesn't burn.

You can make this with tofu instead of tempeh if you like. Just make sure to drain it really well before marinading.

Enjoy!

More Vegan Eats at the Beach

2010-06-29T00:02:00.002-04:00

The organic cafe that we went to twice really took the cake, but a few other places put effort into providing vegan offerings.

Here's one:

At Bella Vida Cafe , a place we had been trying to visit last summer when each attempt was thwarted by a delicious falafel spot (sadly, closed now), we had a dinner that reminded me a little bit of a meal at the Olive Garden, in that our food came with dressed salad and bread, and unsweetened iced tea refills were free. There were also tablecloths (black PVC... sort of goth... I'll explain the unseen humor in this shortly) and a fork for each course, but the place seemed really welcoming and family-friendly ... and it's surrounded in garden with outdoor tables.
For dinner, Bella Vida has a decent amount of vegetarian and gluten-free options. Vegan is a little harder, but their staff made it really easy for us to order, pointing out what we could eat and even bringing us olive oil with herbs for dipping - our server made it herself after telling us that the regular pesto olive oil dip contains parmesan cheese (she was awesome, btw).

The salad that our meals came with just a regular iceberg salad, but the homemade citrus-basil dressing was deeeelish... there was just way too much of it and our poor iceberg drowned.
We started with a plantain bites appetizer that have a sweet rum sauce and pineapple-mango salsa. The plantains were cooked just right.

Then came spaghetti - nothing special, but their meatless "gravy" was really nice and familiar. We added spinach and mushrooms to the dish. Look at all that fancy parsley :)

The other plate we ordered was totally bizarre. Not bad, really, just weird. Homemade polenta "cakes" with veggies mixed in (like shredded carrots), random cooked vegetables (squashes and some lettuces?), sweet chili sauce, and rice + beans. Hmm. Boyfriend thinks maybe they were doing some sort of Latin thing. Sure I was a little disappointed in the rice because it was crunchy, and that means that it probably sat in a hot holder all night. But vacation! Let's not get caught up on the little things. Take a gander at this dish. Straight up odd, right?

Our dinner ended with a banana whip. Have you ever had one? I haven't had a banana whip since I made them at a local health food store a handful of years ago. They're smooth and creamy like soft serve, made with just frozen bananas that are "whipped" when pressed through a fancy, juicer-type machine.

My suggestion would be to most definitely have a banana whip and to go during lunch. I just noticed that their lunch menu looks like it came from an entirely different (and even more awesome) place. With 13 vegetarian sandwiches that look easily adaptable to vegan, salads, dips and sides, and a coffee menu with soy milk, it could really make a shore trip much easier... and tastier. Oh, and remember when I mentioned the humor in the goth-y tablecloths? This place seems to have a strong God theme. Like Jesus fish sporadically throughout the kitschy decor and a proverb scrawled on a specials chalkboard. Meh. Long as they keep crankin' out food for my people.

Bella Vida Cafe
406 North Broadway
Cape May, NJ
(609) 884-6332
bellavidacafe.com

A Higher Love

2010-06-27T23:42:00.007-04:00

This weekend we took a little car trip to Cape May New Jersey and stayed in a barbie pink hotel by the ocean.
It's not very easy to find good vegan food at this quiet-ish beach town... but I think we did okay.

My favorite is this cozy beach shack-type coffee house/cafe that's about a 25 minute walk from the beach. We first visit Higher Grounds exactly one year ago and were really excited to go back and see that they're not only still there, but they have a complete cafe menu now, too! They also have a sweet outdoor space, but due to the 1,000,000-degree heat we opted to stay inside.

And look how cute it is in there!

What you don't see is the GIGANTIC pup (more like a grandpa of a dog) just lazing about on an equally big rug. He didn't seem to mind us interrupting his naptime.

Aside from being adorable to the point that I want to move in, the food is worth writing home about (or, you know, blogging about).

The menu is entirely organic - vegetarian and vegan. Add almond, soy or hemp milk (they've got the real stuff, too...) and natural sweeteners to your organic, fair trade cup o' coffee. The breakfast menu has goodies like organic egg or tofu scramble (add vegetarian sausage or vegan bacon...), loaded oatmeal with fruit, nuts and flax seed, bagels with various toppings and more. The lunch menu has things like homemade hummus, a stacked vegan BLT, loaded salads, fresh soups and daily specials.
We got a BLT (on wheat... I think that's the default... see below) and peanut butter and jam on an everything bagel (not pictured, but delicious) for sharing. The vegan B was nice and crisp and the tomato tasted really fresh (we were in Jersey...).

The meal left us full without the overstuffed food coma feeling. I like the little extras that were on each plate. They're hiding in this picture, but we each got a few slices of apple and orange and a couple of grapes. I shtupped (yiddish word of the day...) the apple slices into my half of each sandwich, and boyfriend pointed out that the typically nasty Gherkin pickle was way better sandwiched between tortilla chips. That's why I like him so much.
That said, I'm totally pooped from a fun weekend and am off to sleep. More vegan beach eats tomorrow.

xoxo

Higher Grounds
479B W. Perry St.
West Cape May, NJ, 08204
highergroundscapemay.com/
Higher Grounds on Facebook

A Bounty & A Challenge

2010-06-15T22:54:00.006-04:00

Galaxy Foods sent me a bunch of vegan cheese a little while ago. Really. Look how much:

Rice cheese, soy cheese, slices, bricks, cheddar, mozzarella, American, pepperjack, cheesy topping... phew. We sampled some of it straight up, and then some melted on crackers. (When melting and eating without any doctoring up, I like the rice cheese varieties better.)

The first thing I do with vegan cheese (after a taste) is make macaroni and "cheese" out of it. Mac n' chee is sort of a benchmark for me to gauge how good the cheese is, since I know how I want my macaroni to taste.
So I melted up a brick of the soy cheddar and the rice mozzarella and heated it in a pot with plain soy milk, salt, pepper and onion powder to make a cheesy sauce.

Then I poured the sauce over 3 different types of pasta. The shells got mushrooms, truffle oil and garlic. The rice noodles got a dash of hoisin sauce and cilantro. The tri-colored pasta got tomatoes, spinach, a bit more salt and a sprinkling of Vegan Topping (their version of parmesan).

I actually liked the rice noodles the best. I think they jived well with the consistency that the cheese obtains when it begins to cool (see below). I didn't love the flavor of the vegan cheeses with the tri-colored pasta, but it worked well with the truffle oil on the shells.

Some pros and cons. I really like how well these cheeses melt. You can quickly zap them in the microwave or heat them on the stovetop and they truly get melty. The taste is a little off, though, and when the cheese begins to cool, it also begins to harden in a semi-congealed sort of way. This is very typical for processed vegan cheeses, and I realized after the photos were shot that the problem can be remedied (not totally, but a little) by mixing with some type of fat (like canola oil). This may be the slightest bit counter productive since all of these cheeses are low in fat and calories (sorry guys).
Surprisingly, the vegan slices (rice and soy) are quite tasty right out of the fridge, and I really enjoyed the Rice Vegan pepperjack with some vegan deli slices, lettuce, tomato and mustard on wheat bread. The Vegan Topping has a nutty-ish taste, similar to nutritional yeast (of which I am a huge fan), and I can see myself putting it on my next batch of spaghetti.

So here it is. I'd buy the stuff, keeping in mind that I would want to add other flavors to spruce it up. A few more photos of what I've done with it are on their way.

xoxo

New To Me

2010-06-13T12:38:00.000-04:00

As a thank-you for watching my best friend's cats a few weeks ago, she brought me these Pyrex dishes she found on her trip!

And, on our trip to The Golden Nugget Antique Market, I picked up these great Pyrex Cinderella bowls and a vintage Heinz recipe box:

And (!!) just the other day, my friend Carly sent these cute little refrigerator dishes to me. Aren't they sweet?

Happy Sunday! Hope it's a good weekend for everyone. xoxo

What's Cookin'

2010-06-12T22:53:00.005-04:00

We've had some awesome dinners here lately. This first one is a light, spicy red curry with kale, sweet potato, scallions, shitake mushrooms and jasmine rice. I think it would look way more delicious and curry-coconut broth-y if I could use the photos I took prior to these, but they are now stuck on my memory card with no way off. The first version had more kale and less sweet potato, because that's what I wanted to eat (and then I ate it, and then I had to take another picture with a skewed green to potato ratio).

**I guess I'll make a quick PSA (public service announcement) and say that you shouldn't get a Walgreen's brand memory card.**

If you're a big fan of shitake mushrooms, I suggest buying them dried. Not only is the texture chewier, but the shitake flavor is stronger. Plus, they're way cheaper. Just soak them in warm water for about 10 minutes before using them like you'd use fresh.

Next up! Just made this a few hours ago. This marinara and Daiya pizza pocket satisfied a pretty strong pizza craving. The marinara -- which cooked for over 3 hours! -- has basil from my roof garden, some locally grown rosemary, Morningstar crumbles and fresh tomatoes.

Though Daiya is totally awesome, I find it's best in moderation on pizza. Less means gooey, stretchy, cheesy-like results. More means eating something that resembles nacho cheese dip in consistency. That gets old after a few minutes, believe it or not.
A final tip: if you don't have time to make pizza dough, Whole Foods sells balls of it for around $3. When I use it, I like to add my own seasonings before baking.

Chasing Amy('s Vegan Macaroni!)

2010-06-04T23:39:00.001-04:00

GUYS.

I can't believe I forgot to post this! Maybe I did post it, and just can't find it. But whatever. It's worth seeing again.

Amy's has finally come out with a vegan macaroni and cheese meal! They call it "Rice Macaroni with Non-Dairy Cheeze." It's casein free (unlike their "soy" cheese version) and is made with, among other things, my favorite substance on earth, Daiya vegan cheese. Oh, there's a banner on the front of the box that says "New." That's another indication that you're getting the right one.

Nothing this good comes without drawbacks. A little serving of Amy's vegan macaroni will set you back like 500 calories... but holy shit, it is so worth it. It's really, really, rich, and does that thing that regular frozen macaroni does where it gets crisp and almost burnt on the sides where the sauce sloshes over the noodles and sticks to the tray.

here's a more detailed shot:

A Thoreau Goodbye

2010-06-04T23:30:00.001-04:00

Farewell, Thoreau, you insanely delicious vegetarian restaurant. You will be missed. Maybe you can be reincarnated as a restaurant in a nicer neighborhood... maybe even one closer to MY HOUSE.

The owner is back in Bucks County at his original spot, Blue Sage (equally delicious, and way less "closed.").

Boxy Fit

2010-06-04T22:01:00.005-04:00

First, a few things of note.

1 - My cat cheers for the Flyers. Not sure if this is because he wants to be just like his uncle (our roommate) who shouts at the television like it just stole an old lady's purse, OR if he's been a superfan all these years and just never said anything. In any case, whenever his uncle cheers/yells/goes ballistic, Oscar the cat goes "eh eh eh eh"... for all of you cat ladies out there, you know that that's the noise kitties usually reserve for birdwatching. (he looks so dapper here) *Update! He also cheers for the Phillies! What a Phan.*

2 - It's one hundred f-cking degrees in here. Jesus f-cking Christ.

3 - I just received a BOUNTY from Galaxy Foods - probably like 10 packages of vegan cheese. The photos are shot (and lovely, if I do say), but haven't been uploaded, as the boyfriend went to Virginia and took the fancy camera with the photos still stored on it. Gah.

The first note is so cute I can't be mad about the second two.
So while I'm here, I want to talk about one more thing that makes me un-mad... the Vegan Bento Box at Maru Global.

Maru Global is pretty new to the city, and it is just adorable - inviting, totally straightforward and really relaxed... no yappy ladies on phones or bro-dawgs with their boyzzz gettin' dinnuh. Maru is best known for its Takoyaki; bite-sized eggy crepe balls with goodies mixed in. We, being vegans, totally overlooked that option (though we saw people order them and ohhhh boy, do they look good) ... and later that night I read on their website that if you're vegan they can make 'em with an egg substitute! Hooray. That's a good excuse as any to go back.

Let's talk about the bento box. A perfect package with: a tofu Gyodon bowl (upper right) - firm tofu, rice noodles, onions, brown sauce (it was just a LITTLE too salty for me), edamame pods (lower right), a tofu and tomato salad with lettuce and basil dressing (lower left - yumyum), assorted treat from Vegan Treats (holy crap!), mushroom soup (Not pictured AND not at all what you'd expect. it was sorta like brown gravy, minus the creamy. Not bad. Sorta salty. Maybe I'm too sensitive to salt?) AND a can of soda or bottle of water. For $12.

Nomnomnom. Go visit! Just not at the same time as when I go back for my second visit, because I might have to fight you (with words, of course) for one their four tables.

OK, Go Flyers! Eh eh eh eh!

Maru Global
255 S. 10th Street
(267) 273-0567
www.maruglobal.com

Feelin' Vine

2010-05-30T23:01:00.002-04:00

A few months back, I wrote about my dinner at the soft opening of the vegan restaurant Sprig and Vine in New Hope. I'm happy to say that I got to go back this weekend and it was even better than last time!

We got our days mixed up and thought we were going for brunch (which they only do on Sundays), but our accident turned out to be an awesome one because we partook in one of the best lunches I've ever had.

Here we go.

Boyfriend and I started with a shared coconut soup - it was sort of curry-spiced, filled with oyster and shitake mushrooms, carrots and onions. We almost ordered a second one, it was that good. (Boyfriend actually got some bread to sop up the little bit that a spoon just couldn't grab...).

Then we got two sandwiches to share: the oyster mushroom po' boy and the tempeh reuben.
The oyster mushrooms on the po' boy were breaded and nice and crisp, served on a baguette with lettuce, pickle, and a spicy, creamy sauce.

The reuben... my god. The reuben. The tempeh was nicely marinaded and topped with homemade sauerkraut (usually I hate sauerkraut... but I'd eat this on its own), a pickle and thousand island dressing on grilled pumpernickel (ie - bread disguised as chocolate cake).

Lunch ran us about $26 and we were full for HOURS.

As a side note, we went to The Golden Nugget Antique Market beforehand (a few miles away in Lambertville, NJ), and there's a cute little diner in the center of the market that has Boca burgers! It was sort of funny to see that option #1 under breakfast egg sandwiches was called "Vegan" ... because it came with egg and cheese, but what they really meant was that the "meat" portion of the sandwich was a vegan burger. So boyfriend and I sampled a vegan burger with homefries on a roll (pretty tasty... I only ate half though in anticipation of Sprig & Vine!). AND they had Silk chocolate soy milk in their cold case. AND they were really, really nice. AND I scored 3 new vintage Pyrex pieces.

Moral of the story - leaving the city is pretty much always a good idea.

Sprig & Vine Pure Vegetarian
450 Union Square Drive
New Hope, PA
215.693.1427
www.sprigandvine.com/

------------------------------------------------

The Golden Nugget Antique Market

Use That Noodle

2010-05-30T22:29:00.001-04:00

Had some leftover veggie burger mix from yesterday's BBQ, and decided to make some meatballs with it.
This was by far the most hippie recipe I've ever come up with, and I'm pretty happy with how they turned out, have since tweaked the recipe, and would be totally happy serving them to anybody. I've been cutting down on processed veggie products, so these burgers/meatballs are made of lentils, quinoa, beans, Egg Replacer and breadcrumbs (along with spices tomato paste). I felt a little cliche feeding my non-vegan friends lentil-based food, but the burgers were a big hit... so there!
Anyway. Meatballs.

Here they are with angel hair pasta and aweessommmmeeee sauce (I love sauce. I eat the leftovers with a spoon like soup...) made with organic local zucchini, Roma tomatoes, tomato paste, vidalia onions, olive oil, spices and fresh basil from the roof garden. OH! And remember when I said I was cutting down on processed veggie products? I say "cutting down" instead of "cutting out" because I make an exception for Daiya cheese. I put a lot of that in there.

I really like getting angel hair pasta that's packaged in little birds' nests. Have you seen them? They're the perfect shape for plopping into the water, and you can fit so much more in a smaller pot because you don't have to worry about the long strands not being covered.

Best use of leftovers ever.
All 'cause I used my noodles.

Towering Above

2010-05-26T21:26:00.000-04:00

Today I had my first day off from cooking in a really long time... and it felt nice (and weird). Isn't it strange that we need to take breaks from stuff we really enjoy? (Even Kitchen Nightmares marathons and a freezer full of ice cream can get old after awhile...)

The temperature reached into the '90s today, and since it seems that the weather is going to fluctuate for the next week, I thought I'd share an appetizer that can be eaten hot or cold. It's one of my favorite new recipes, and so far I have been able to teach it to a class and make it for a few clients. They're little eggplant towers, stuffed with roasted tomato and tofu ricotta, and drizzled with fresh basil pesto.

Here's the recipe

You'll need:
Olive or canola oil
1 small eggplant, sliced into thin rings
1 large tomato, sliced
1 teaspoon salt
1 teaspoon pepper
1 recipe Tofu Ricotta (see below)
1 recipe Pesto (see below)

Tofu Ricotta ingredients (you'll have a little leftover!):
1 cube of tofu, drained
1 teaspoon lemon juice
2 tablespoons canola, grapeseed or olive oil
2 teaspoons salt
2 teaspoons dried or fresh thyme (oregano is okay, too)
1 pinch black pepper

Pesto ingredients:
1 cup whole basil leaves, washed
1 teaspoon lemon juice
1-2 tablespoons water
2 tablespoons unsalted walnuts (pieces or whole, doesn't matter)
1/2 clove garlic, diced
salt and pepper to taste

What to do:

Line a cookie sheet with aluminum foil or wax paper and generously coat with the oil. Arrange the slices of eggplant and tomato on the oiled sheet and drizzle with a bit more oil to lightly coat, and sprinkle with the salt and pepper. Bake at 350 degrees for 20-25 minutes, until the edges of the eggplant darken and shrivel slightly, and the tomato looks stuck to the aluminum.

While that bakes, gather your tofu ricotta ingredients. In a big mixing bowl, squish the tofu between your fingers, mixing and squeezing until there are no clumps left. Add in the rest of the tofu ingredients and mix until it looks like ricotta cheese.

Then onto the pesto. Put the basil, lemon juice and water in a food processor and blend together. Add in the rest of the ingredients and puree again. You may need to add a few more splashes of water to reach a thin, saucy consistency.

Once the tomatoes and eggplant are out of the oven, let them cool a minute or two, then carefully slide them off the cookie sheet with a spatula. The tomatoes will mush up a little - that's okay.
On a plate, stack one eggplant slice, one tomato slice, a stack of ricotta and another layer of eggplant. Top with pesto and repeat with remaining ingredients. Serve hot or cold.

Makes approximately 5-6 towers.

What A Tart

2010-05-10T22:09:00.000-04:00

Phew! It's been awhile. Dinner parties to cater, cookbooks to edit, writing to do, meals to make...

and tarts to eat.

This is one of my newest appetizers. It combines sweet, crisp apples, caramelized onions, crunchy walnuts, smooth walnut creme and a chewy, biscuit-y crust. Maybe it's not a tart, per se, but the bread works as a little plate to deliver the nomnoms and to me, that's the work of a tart.
You can make your own biscuit dough (using unbleached white flour, Earth Balance, baking soda, baking powder, pinch of salt and pinch of sugar), or buy a tube of pre-made. A word to the wise: read those ingredients! Most generic brands put something random/gross (like beef fat) in their regular varieties, but the reduced fat versions are usually okay. And by okay I don't mean all that healthy (strange preservatives, etc), but they'll work in a pinch, and on occasion.
And now here are some (way too casual) instructions on how to do this yourself.

All you do is slice up a sweet onion, caramelize it in a pan with a little Earth Balance, pinch of salt and 2 pinches of brown sugar. Cook that for 4-5 minutes, then slice up 2 tart green apples and add them to the onions. Once the apples soften (approx 10 minutes), add a splash of water and a tiny handful of crushed walnuts. Cook until the water is absorbed/evaporated. Set aside.
Next make the walnut creme. Put a big handful of walnuts in a blender with almond milk (approx 3/4 cup to every big handful). Add a pinch of salt and a pinch of brown sugar and puree 'til smooth.
Then roll out your biscuit dough to 1/2 inch circles. Smear a thin layer of walnut creme on each circle, then top with the apple-onion mixture.
Bake for 10-15 minutes at 350 degrees on a greased cookie sheet.
Serve right away or refrigerate and reheat, covered, in a warm oven.
Oh! And you can make these babies in appetizer or hors d'oeuvre (bite) size.

What I Eat

2010-04-29T08:30:00.000-04:00

Inspired by this dude's totally boring vegan diet, I thought I would share what I have been eating lately. It is totally not as glamorous as it used to be, because I have been working to shed some pounds (2.5lbs this week!!). Most days I exercise for 1/2 hour. Some I don't (unless you count cooking, cleaning, chasing cats, or laundry as exercise). I am trying to keep my daily intake below 1300 calories (I messed up a little the 1st day). Also in tracking what I eat, I can see what I am doing wrong. For instance, I am totally not eating enough vegetables. I mean, anywhere you see a sauce or a curry or something, you should know that they are packed with greens, but I should probably boost my veggie intake. I should also stop buying Boca nuggets. It's especially funny since they're a "convenience" food but I don't have a microwave. So they take pretty darn long to heat up.

Here are a few recent days:

day 1
Breakfast:
Green smoothie (spinach, strawberries, almond milk, frozen peaches)
-Coffee
1/2 Cliff bar (I got hungry 2 hours later)

Lunch:
Vegan mac and cheese - 1 serving
Carrot sticks
Small handful of pistaccios (like 3 hours later)

Dinner:
1 cup homemade curry (veggies, potatoes, tofu) with brown rice
1/2 veggie burger with tomato, onion and little bit of Daiya

Day 2
Breakfast:
Cinnamon oatmeal
Coffee with soy milk

Lunch:
Thai noodle soup
Small handful of mixed nuts
Carrot sticks
Banana (few hours later, along with a handful of sweet potato chips)

Dinner:
1/2 bento box from Maru, minus the Vegan Treats cupcake (it has green salad with tofu and roasted tomatoes and pesto, tofu and rice, edamame pods)
3 Boca nuggets (it was a late dinner and I needed something to hold me over)

Day 3:
Breakfast:
Maru leftovers (about 1 cup in total)
Handful of nuts
Coffee

Lunch:
Homemade veggie chili (I cooked it for 5 hours! It was awesome!)
1/2 bagel (homemade by my friend Sheena!) with soy-free Earth Balance (tastes better than the other kinds)

Dinner:
2 Boca nuggets (addicting...)
Homemade noodle soup with steamed broccoli
Small handful of nuts

Day 4 (weekend! not as healthy as usual, but not too bad!)
Breakfast:
Breakfast pasta
Coffee
1/4 of 1 Jack's donut ( :( )
Lunch:
Homemade pizza (2 mini slices - I was testing out a recipe for a client) - homemade marinara, multigrain crust, topped with spinach and Daiya

Dinner:
More chili
Fruit

Day 5
Breakfast:
Cinnamon oatmeal
Fruit salad

Lunch:
Vegan mac and cheese - 1 serving (so fattening, I have to be careful with these and plan my day accordingly)
Small handful of nuts
carrot and green pepper sticks

Dinner:
Brown rice sushi with avocado
2 Boca nuggets (finally finished the bag. phew)
Iced tea
1/4 of 1 Jack's donut

Day 6
Breakfast:
Oatmeal
Coffee

Lunch:
Thai noodle soup (packaged kind, using 1/2 the flavor pack. bleh)
Green salad with mushrooms, chick peas, peppers, few cubes of tofu
Fruit snacks

Dinner:
1 1/2 whole wheat banana pancakes with syrup
5 slices of tempeh, made to taste like "bacon"

Jack's Donuts

2010-04-26T21:40:00.003-04:00

I wrote about Jack's Donuts a long, long time ago, back when I still had a Wordpress blog. I sure wish I saved that post somewhere, or I wouldn't have to write this again.

Well here I go. For a girl who's sort of on a diet, Jack's is a big problem. That's because I sort of lack self control most of the time. Hmph. What's one donut?! (slippery slope, folks). Now why am I getting my underpants in a bunch for this place? They sell donuts, right? Even vegans not on diets can't eat donuts.

That's what you think.

Jack's is a regular ol' donut shop with a greasy breakfast menu... but wait! Just about all of their raised donuts are vegan by accident. I'm talkin' "cream" filled, apple cinnamon, jelly... the works. Follow?

After eating a healthy, filling breakfast - I gave in to boyfriend's almost pregnant-like cravings for a donut and we took a short car ride to Laurel Springs, New Jersey.
It's such a comfortable diner-like place, with a donut (and homemade bagel) takeout counter and then a counter with ancient barstools for drinking (probably) Lacas coffee and eating donuts and drippy egg sandwiches. And there's always a bubbly, polite girl there to rename everyone hon and take orders with an endearing Jersey accent (I'll take it at Jack's. No where else. Maybe a farm stand. That's it).

(I've been hanging onto these two pictures since last summer)

We got a dozen donuts for the road (they are now in the freezer), 2 donuts for eating there and 2 coffees for $13 and some change. I chose some sort of chocolatel-y filled thing and managed to stop 1/4 way through. Boyfriend had his favorite - a sugar-coated jelly, pictured above.

Now I can't stop thinking about my freezer donuts. I just have to pretend they don't exist.

Go to Jack's. And please don't tell me you're going.

Jack's Donuts (cash only!)
503 North White Horse Pike
Laurel Springs, NJ 08021
(856) 627. 0431

Breakfast Pasta

2010-04-26T21:04:00.006-04:00

Lately I have been eating a lot better - smaller portions, less calories, more vegetables... things like that.
I have been also trying to eat more protein and cook with less oil. This, as you might imagine, sort of sucks. But breakfast spaghetti was my saving grace on Sunday morning when all I wanted was brunch. Boyfriend was all like LET'S GET DONUTS, so I knew we had to start with a filling, healthy breakfast.
I like to make breakfast spaghetti when I have leftover pasta and vegetables from the day before. One good thing about eating less is that you tend to have more leftovers. I love leftovers.

Breakfast spaghetti (okay, breakfast "pasta") can be made with any sort of noodle, any leftover veggies, a brick of tofu, and some vegan cheese if you have it. Recently, the nice non-dairies at Chicago Soy Dairy Co. sent me their *new and improved* Teese vegan cheese (it melts! it stretches!). I cooked with that (more on that recipe later) and had a little cheese nub leftover. Perfect for this mishmosh breffast!

So here's to not wasting, and to filling up on my favorite noodle early in the day.

For 2

You'll need:
-1 tbsp oil (canola is good, so is olive)
-1 shallot, diced (or 1/4 cup onion, diced)
-1 big handful mushrooms
-1 brick of tofu, drained
-2 tbsp diced tomatoes
-1.5 cups pasta (tri color linguine is my favorite! fancypants stuff...)
-1/2 cup of any sort of green (spinach or broccoli or bell pepper = yum)
-1/4 cup vegan cheese
Salt, pepper, and optional garlic to taste

What to do:

Assuming your pasta is already cooked, take it out of the fridge and set it aside. In a large pan, heat the oil and add the shallots, mushrooms and tomatoes. Let the mixture cook for about 3 minutes. While that happens, mush the tofu real good in a big mixing bowl with your hands. You want the tofu to be crumbly - no big chunks, but not totally pulverized. Add the tofu to the hot pan and sprinkle on some salt and pepper. Let it cook for about 10 minutes, depending on your oven (I am stuck with an electric stovetop. Bleh.). Add in the pasta and the veggies and toss. Cook for 3-5 minutes, 'til the vegetables are how you like them (I enjoy a crunchy vegetable). Last, mix in the vegan cheese and sprinkle in salt, pepper and garlic to taste. And there's brunch! You could add whatever you want, too, to make it more breakfast-y. Tempeh bacon would be nice. Or veggie sausage. That would be great. Also you could probably mix in some ketchup while the stuff's still in the pan, if you're into that sort of thing.
Then when you go get donuts because your boyfriend doesn't understand what healthy means, you'll have a pretty full belly and might be able to resist eating a whole (vegan) creme-filled confection. You might.

Putting Things in Things

2010-04-24T10:27:00.005-04:00

I love vintage Pyrex. I love how much thought used to go into patterns and colors. How housewives could coordinate a set for every occasion. Now we're all about being clean and modern and Pyrex is crankin' out clear glass bowls and containers. Functional, yes... but I like pretty, too.
I have been collecting vintage Pyrex for the last year or so. For my birthday this year, my friend got me this awesome little cabinet, with sliding glass doors, for displaying some of my favorites. I topped it with an Ikea painting that I've had for years and um, more Pyrex (surprise!). There's also my favorite pitcher and a silly container with some treats in it that I keep up high so it's more of a challenge. Hmph.

The cabinet, in all its glory, looks like this:

Can you identify the prints? I only know some of them. This month, my sister got me a few Early American pieces (a refrigerator dish and a small bowl) to match my favorite small cinderella bowl from Etsy. Though I'm not sure if what I started with is a cindarella bowl. You can see it in the lefthand section with the Amish Butterprint bowls. What the heck is it? It's like a little baby casserole, but the sides are very round. It's basically a round bowl with small handles. Thoughts?

As a side note, my favorite Pyrex is usually just on display. For cooking and baking, I tend to only use my bowls and containers that have more wear and more common prints. Good idea?

Oh! Another piece I want to share because to me, it's brand spankin' new. As a late birthday gift, my friend Maria got me this great bowl she had found on a recent trip!

I've always wanted one of these! And it's in such good condition!
You guys are too good to me. I'm gonna need a second kitchen soon. Or at least an extra wall.
xoxo

Po' Lenta

2010-04-22T16:54:00.002-04:00

Hi friends. I wanted to share a quick and healthy side dish recipe. I sort of forget if I posted a recipe with polenta in it recently, but ever since I've started making my own, I'll never go back to store-bought.

"What is polenta?", you might ask.

Here is a quick overview

Polenta (say it "Puh-LENT-uh") is made from finely ground corn grits or cornmeal. When you make it yourself instead of buying it - expensive as hell - in a tube from the grocery store, you can control the consistency 100%. In making my own, I've discovered that I like soft, creamy polenta better than the firmer consistency I got used to from buying it packaged (I really never thought it could be any different...).

Polenta is a great side dish and is yummeh in place of things like mashed potatoes or pasta. It's inexpensive (a bag of Bob's Red Mill* brand costs $4 and makes oh, I dunno, 10-15 servings?) and so simple to make! I had mine here with grilled seitan and topped it with some stir-fried veggies and fresh basil.

* Bob's Red Mill brand's polenta says something on the label like "Corn Grits - Also Known As 'Polenta'." You should use this type and not the other types of coarse ground corn meal that they or other companies make for this recipe. I say this because I haven't used other types and I don't want anybody to be all pissed off at me when the recipe comes out wrong.

Creamy polenta

You'll need:

- About 4 cups of water or vegetable stock
- About 1.5 cups of corn grits (Bob's Red Mill is a great brand)
- 2 pinches of salt, plus 1 teaspoon to salt the water
- 2 pinches of pepper
- 1 teaspoon raw sugar or agave nectar (honey or white sugar are okay, too - the grits just need a bit of sweetening up!)
- 1/2 teaspoon fresh crushed garlic
- 1/4 cup grated vegan cheese (optional)
- 1 teaspoon olive oil (optional)

What to do:

Salt the water, bring to a boil and pour in the corn grits, slowly. It's important that you lower the heat right away to a low flame, and have yourself a long-handled spoon ready. The hot corn grits will begin to bubble and sputter and will make you curse your head off because you'll get burnt like 2 million times if they get too hot and you get too close. Now with that long spoon, mix often for about 3 minutes to avoid any clumping. Then add in the salt, pepper, sweetener and garlic (remember, if you cooked up the garlic in some olive oil FIRST before adding the water, don't do this step or you'll have garlic overkill). Let the grits cook, stirring every other minute or so, for about 20 minutes. The nice thing about grits is that they are pretty hard to overcook, unless you totally run out of moisture and they start burning. Don't do that.
Mix in the cheese and olive oil right before serving, and you've got yourself a side dish that'll feed at least 4 (maybe more. We always have hungry people around).

Add some fat... add some flavor:
Since I'm trying to be good lately, this version is pretty low in fat. If you don't mind the extra oil, it would be awesome to first heat the pot you are going to cook in with some olive oil and cook up the crushed garlic that the recipe calls for - then add the water, boil, and carry on like nothing happened.

* To make a firmer polenta, use one less cup of water. Cook for an additional 10 minutes (for 30 minutes in total), then pour into a wide, shallow dish. Let the hot polenta set for about 20 minutes in the fridge. Then, to serve and slice, put a plate securely on top of the shallow dish and flip gently to transfer.

I Could Get Used to These Foodswings...

2010-04-18T20:04:00.009-04:00

SORRY PHILLY.

For a minute there, I seriously considered leaving you for Brooklyn...
home of nomnomnom vegan fast food joint, Foodswings.
On a recommendation from our lovely friend James (we listen to what he says because he's very tall... and has an amazing ability to find awesome vegan food wherever he goes. But more so the former), we took the subway (not one of my favorite things) UNDER AN F-ING RIVER (!!!) just for vegan goodies. Totally worth it.

We got there thinking we were early because the internets said they opened at noon, but lucky for us they were open at 11:30! The simply decorated cafe had only a few tables, band flyers and handbills in the window, a condiment table and a bar from which to order (with Vegan Treats in a tiny dessert case). The whole menu (it's pretty insane) was scrawled on a great big chalkboard behind the counter, and a little window pokes out in the middle for a view of the kitchen. The bathroom (like most vegan junk food places) had strange graffiti in the bathroom. Mike noted that "Up Tha Punx" was written on the underside of the toilet seat cover. Makes sense.

As the only people there at such an hour, our food came so fast! We pretty much knew what we wanted when we got there since we studied (and dreamed about) the menu for weeks, and wound up eating an insane amount of food AND taking some back to the hotel to smush into our faces later.

Ok ok ok! Here is where I show you what we ate:

First - Mac n "cheese," delicious original-style (we didn't know there was a "creamy" option, but that is because we didn't have enough patience to actually read the whole menu...)

Second and Third - Well, these are both of our sandwiches. They look alike. Mike had the classic breaded and fried Chick'n Cutlet sandwich. I had the Chick'n Cordon Bleu sandwich - basically the fried Chick'n Cutlet sandwich with a thin slice of veggie ham and Daiya cheese PLUS a tangy dijon mayo.

HOLY CRAP!

LOOK AT ALL THAT MELTY "CHEESE" UP THERE!

AND LOOK AT THE BIG FIRST BITE I TOOK (okay, it was two bites. but still).

Fourth: Crisp and tasty "fish" sticks. They had a nice light fishy taste, but the texture was more like a chicken nugget. Regardless, we ate every last bite (with the included tartar sauce. Which was good but a little turmerick-y..).

AND THEN! We got the Trainwreck milkshake - strawberry ice cream, peanut butter and cookies - to-go. That's not pictured. By the time we got to it, we were feeling so ashamed for eating so much we couldn't bear to do much more than groan about our growing bellies.
We got the Chick'n Parmigiana and Italian Hero to-go so we could have them for dinner. We ate them at room temperature in our pjs, hours and hours and hours and hours later (I have never been so full in my life).

YOU GUYS. This place is open until 2 o'clock AM in the morning on weekends! They're even open 'til 11 PM on Sundays.

...I wish Brooklyn was closer. Sigh. It's probably for the best.

Foodswings
www.foodswings.net
295 Grand Street
Brooklyn, NY
718-388-1919

Layer It Up Vegan Lasagna

2010-04-04T20:53:00.003-04:00

Mmm. Lasagna. One thing I've missed terribly since doing away with cheese.

That is... until I made this recipe! I thought now would be a good time to share since I've gotten so many orders for it this weekend. AND (!) I've been so happy to make it lately since realizing that I don't need to boil the lasagna noodles first (hallelujah).

This recipe has a lot of steps - but they're very easy. The cheeses used are a very abridged creamy cashew, optional Daiya (or your favorite melty vegan cheese) and tofu ricotta.
Without further ado, Layer it Up Vegan Lasagna...

You'll need

- Prepared marinara sauce (see recipe below - if you buy premade sauce, you'll need 2 jars)
- Cashew cheese (see recipe below)
- Tofu ricotta (see recipe below)
- 1 box of lasagna noodles (you'll have a few sheets leftover)
- 1 large tomato, sliced
- 1/4 cup Daiya or other vegan cheese, optional

For the sauce:
-2 tablespoons oil (canola or oil - whatever you want)
-1/2 white onion, chopped
-1 teaspoon of fresh garlic, chopped
-1 cup baby bella mushrooms, sliced
-3 small cans of tomato paste (organic, if you can)(approx 18 ounces)
- About 4 cups of water
-1 cup crumbled tempeh
-1 1/2 teaspoons salt (more to taste)
- 2 teaspoons sugar
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh basil

For the cashew cheese:

- 1 cup of raw unsalted cashews

- 3/4 cup water

- Pinch of salt and pepper

For the tofu ricotta:
- 1 block firm tofu, drained very well
- Juice from a half of a small lemon (if you have a big lemon, use a bit less than half)
- 1 pinch of salt, pepper and garlic powder
- 1 teaspoon olive or canola oil
- Optional pinch of nigella seeds

What to do

Heat the oil in a large pot over medium high heat and add the garlic, mushrooms and onions. You can add any veggie of your choice at this point (may I suggest bell peppers or eggplant?). Add the tomato paste and water. Whisk together to get rid of any lumps. Next add the tempeh, herbs and fresh basil. Drop to a lower flame and cover. Simmer for 25 minutes.

Now onto the cashew cheese. This is a really simple version of a cheese I make that's usually a little more complicated. All you do is put the cashews in a food processor. Blend 'til they look like very fine crumbles - almost like sand. Then, add the water, salt and pepper.

The tofu ricotta is a quick step. Get yourself a large mixing bowl and squish the drained tofu between your fingers until it feel like, well, ricotta. You want to make sure there are no big chunks of tofu. Then add the lemon juice, salt, pepper and garlic. Squish to mix. Drizzle in your oil.

Now we're ready to assemble.
Lightly grease a wide casserole dish and ladle enough sauce to coat the bottom. Add a layer of uncooked lasagna noodles. Next, spoon on a layer of the cashew cheese and a layer of the tofu ricotta. Top with a layer of sauce. Repeat.

On the final layer, top with slices of tomato and your melty vegan cheese of choice. Before baking, make sure every bit of noodle is covered in sauce. This is really important because the noodles are dry and need liquid to cook.

Almost done!

Cover your dish wish aluminum and bake for 40 minutes on 350 degrees in the middle rack of the oven.

And...

Ta-da!

Serves 4-6. Garfield would be proud.

Cat Lady

2010-03-31T11:47:00.001-04:00

I know this is a food blog, but the aspiring crazy cat lady side of me cannot help but share this video.

Cat Sanctuary

And The Winner Is...

2010-03-29T13:21:00.005-04:00

Adam!

Adam will be getting a quart of vegan matzo ball soup for his enthusiastic ode:

You say Matzoh, I say Matzah,

You say super, I say souper!
Matzoh! Matzah! Super! Souper!
Let's eat the whole thing up.

I picture this chant really catching on. Thanks Adam! And thanks everybody for writing me poems here and on Twitter! They were, in Adam's words, souper.

Cafe Spice... Up Your Life?

2010-03-26T08:28:00.004-04:00

A group of us went to Cafe Spice's Old City location a few weekends ago because a) we don't eat Indian food a lot and I sort of love it and b) I got a Restaurant.com gift certificate for $25 off (which turned out to be a to-do to redeem, but that's coming).
Cafe Spice has a bunch of locations in New York and Philly. Unbeknownst to me at the time, we eagerly dove into a chain restaurant (d'oh), and later realized that Cafe Spice is to Indian food what The Olive Garden is to Italian Food.

Moving on.

We arrived in Old City and noted the simple storefront (with big windows) that blends in with the Old CIty scenery. Inside, the spacious dining room features high ceilings, bold artwork, and various seating options. We were taken to our cozy booth - nestled inside of three walls. So far so good.
The lighting was still bright when we arrived, then it dimmed, and then it sort of got brighter and dimmer every few minutes. We were confused, but also hungry, so we disregarded that as well as we could.

A variety of chutneys was brought to our table with little crisps (shaped almost like Fritos) for munching while we scoped out the menu. A few drinks were ordered. After realizing that my guy's drink (a local IPA or something) was $6.50 ($3.5/$4 everywhere else), I stuck with water.

We had the good fortune of dining with a friend who practices Hinduism and is well-aquainted with traditional Indian food. She, a vegetarian, was like our little tour guide and helped us pick things from the menu that seemed vegan-friendly.

We chose samosas (""beggars' pouch") with potato and pea filling to start. I'm glad we started with the samosas. Not in a traditional shape, they were chewy and delicious and came with the same chutneys we were presented with in the beginning.

We then went with vegetable curry and Malai Kofta ("vegetable dumplings cooked in cashew almond gravy"). Ghee (clarified butter) was not mentioned anywhere on the menu. BUT - neither was the fact that my vegetable dumplings HAD CHEESE IN THEM. That was a major bummer, especially since it was sort of hidden in there and I didn't realize right away. Every cheese item seemed to be labeled as such, and my assumption that vegetable dumplings didn't have cheese in them was wrong. The sauce was very heavy and the slivered almonds provided a strange crunch every few bites. I was really disappointed. In addition, all of the main dishes included basmati rice with huge coriander seeds (I'm pretty sure that's what they were. And big cumin seeds, as well, I believe) mixed in - providing an overwhelming flavor and sort of inedible texture. What saved the meal was the included naan (delicious chewy bread - somewhat similar to pita bread, cooked in a tandoor oven). But afterwards, we got the feeling that maybe they put ghee on it.

(sorry for the sloppy picture)

In the hour and fifteen minutes we were there, our water was refilled 7 times - sort of absurd. And plates were cleared before they were finished. And then our bill came unannounced and it was a big to-do when we asked to use the certificate. AND THEN! 20% gratuity was added to our bill without anyone pointing it out. Good thing we checked! The service wasn't worth a double tip.

Anyway, maybe you are not a vegan and want to check it out for yourself.
Cafe Spice
35 s. 2nd street
215.627.6273

Have a Matzo Ball!

2010-03-25T18:08:00.001-04:00

Mmmm. Matzo balls.

I love matzo balls. I loved them traditional-style as a kid, in vegetable broth as a teen, and now I like 'em vegan. You might like 'em too.

Maybe you like 'em a whole lot.

In 140 characters or less, write a poem about matzo balls. An ode - if you will. Tweet me, or comment with below, your lovely words about these dense, beloved dumplings.

Best poet wins a quart of my vegan Matzo Ball ("Not-so Ball"?) Soup - for next week (Passover, conveniently), and your masterpiece will be boldly displayed on this here blog.

Ok.. go!

Sprig & Vine - So Fine!

2010-03-23T22:40:00.004-04:00

Had the good fortune to be invited to the soft opening of Sprig & Vine vegan restaurant in New Hope last night.
Run by Chef Ross Olchvary - formerly of Horizons (where he was a super awesome chef who taught me lots of good stuff when we worked there together), the simply appointed, welcoming restaurant features an clean, eclectic menu that got me to eat -- and enjoy -- my veggies.

We started with peanut coconut soup, edamame falafel with black bean tahini and a red oak lettuce salad with shaved fennel and French curry vinaigrette. The texture of the soup threw me off a little (crunchy peanuts!), but the falafel was so delish I soon forgot about that.

We got three entrees.

Cornmeal crusted tempeh with a smoked maple-mustard sauce, mashed potatoes and braised cabbage. The tempeh had a really nice sweet, glazed crust. I think it was maybe the best tempeh I've ever had.

The slow roasted root vegetable pave was my favorite. Flavorful root veggies, grilled asparagus and red wine braised shallots topped soft, creamy polenta (noted on the menu as "local").

I was most excited for the last dish to arrive - grilled tofu with a carrot top pesto topping, moroccan glazed portobello mushrooms on a skewer, a chickpea pancake and braised greens.

The portobellos were so flavorful, and I couldn't get enough of the greens (kale, I believe). The chickpea pancake was tasty, too. I was just a little disappointed by the tofu steak, which lacked flavor (though the light pesto topping gave it a little something). I'd definitely try it again the next time I go back since it was only the first night of service and I'm confident they'll work that out.

So there you have it! Vegans taking over the 'burbs! Check it out for yourself! And bring your own bottle!

Sprig & Vine

450 Union Square Drive, New Hope, PA (a few doors down from Triumph Brewery)

215.693.1427

Out with the Meat

2010-03-17T13:39:00.000-04:00

I got an email the other day about The Great American Meat-Out, created by Mobilization for Animals. You just host an event at your office, school, etc, providing vegan goodies and literature, and they reimburse you up to $50! Get right on this if you want to do it because it's only running 'til the end of the month. It's a great way to spread the vegan love!

Details:

MFA Meat-Out Challenge

In honor of the 25th anniversary of the Great-American Meat-Out, Mobilization for Animals (MFA) encourages you to provide a vegan lunch, snack or dessert tray, or other food-tasting event at your workplace, club, place of worship etc. We will reimburse up to the first $50 for any items or ingredients purchased. Many people love vegan food once they have a chance to try it, and especially if it’s free! A "Veg-In" can be held at any point during the remainder of March (official Meat-Out Day is March 20) in order to qualify for funds.

What to do:

Write to mfaevent@yahoo.com, indicating your desire to host an event to a non-vegan group (there may be other vegans present, but there must be non-vegans who will be exposed to the food and information), and a brief description of what you will do.

Host the event, letting people know the benefits of a vegan diet (health, environmental, ethical - just put out any type of literature – Meat-Out brochures, Vegetarian Starter kits, recipes, etc – contact us if you need information or suggestions).

Once you have purchased the food or ingredients, mail the receipts to P.O. Box 421 , Conshohocken , PA 19428 . Let us know how the event went, and include a picture if possible. If you have access to a digital camera,please email a picture or so to mfaevent@yahoo.com, and you can also scan a copy of your receipts and email them instead of mailing them.

Pictures will be posted to our website.
We will reimburse you promptly. If you are not able to pay for items or ingredients and need up-front assistance, please contact us for arrangements.

Feeling Green

2010-03-12T20:40:00.009-05:00

I found a green tomato at the little produce store near my house the other day and waited a little while til I finally decided I'd use it (what if it's gross inside and I make a bad dinner?! the horror).

Since it's raining outside and going anywhere that's not another room of my apartment means I might get cold and rained on, I pulled together stuff in the house to utilize the mysterious green fruit.

Here's my recipe for fried green tomatoes (cliche, right?) with vegetables, marinara and polenta (one of my favorite starches made from corn meal - you can buy it packaged at just about any grocery store. It's vacuum-sealed in plastic and sometimes found in the refrigerated section or on the shelf in the "Italian" section where there's fancy olives or pasta...).

Yields 4 servings

For the tomatoes, you'll need:

- 1 big green tomato (trust me, folks, don't try this with a ripe red one)

- 1/4 cup wheat flour

- 3 Tbsp water

- 1 pinch salt + pepper

- 1 pinch oregano

- 1 pinch garlic powder

- 1 cup panko bread crumbs

For the rest:

- 1 Tbsp olive oil

- 1/4 cup diced mushrooms (baby bellas would be nice. I used a weird shitake because that's what I had. meh)

- 1 big handful of broccoli crowns

- 1/4 cup greens, chopped small (bok choy worked well - so would spinach)

- 1 small can tomato paste (6 oz)

- 1 cup water

- 2 tsp sugar

- 2 tsp salt - more to taste

- 1 tsp pepper

- 1 tsp garlic

- 1 1/2 cups polenta, cubed

- 2 tsp your favorite vegan cheese shreds (optional)

What to do:

1. Slice your tomato into 1/4" slices.
2. In a bowl, combine the flour, water and seasonings.
3. Dip each slice into the flour mixture and then coat in the panko crumbs. Set these aside while you start the sauce.

4. Heat the mushrooms, broccoli and greens in a pot and cook for about 5 minutes, stirring occasionally. 5. Add the tomato paste and water and whisk together quickly so the tomato paste doesn't clump up.

6. Add the sugar, salt, pepper and garlic.
7. Then drop in the polenta, mix to coat, and simmer for 15 minutes.

8. While the sauce simmers, it's frying time! I use a deep fryer (so easy. And sad. I'm sorry, belly. And hair that smells like frying). You can heat up approximately 2-3 inches of canola oil in a pot and heat to 360 degrees. Cook tomato slices for 4-5 minutes, until golden brown, remove with a spider (or whatever fun slotted tool you've got) and shake the oil off (too much makes the tomatoes soggy when they cool).
9. Plating! Put your polenta mixture on the plate, add the tomatoes and top with vegan cheese. It's important that you serve this right away, because cold fried green tomato ain't too great. Neither is microwaved fried green tomato.

Tomato. TomAHto. Let's call the whole thing dinner.

PS - what do you think of the recipe with numbered steps in the instructions? Easier to read? Send me feedback! xo

Just a Friendly Suggestion

2010-03-12T14:27:00.003-05:00

Friendlysuggestions.com - the site that brings you everything from gardening tips and recipes to movie reviews and short stories - has been sharing some of my recipes! Recently I gave them some easy recipes for spicy seitan hot wing kebobs and mac and "cheese." They're pretty straightforward with step by step instructions (I'd like to be able to give photos for each step in the future). Check it out... and there's more to come!

Sweet Freedom is delivered! A repost!

2010-03-11T16:26:00.001-05:00

Good news from City Paper! Sweet Freedom - the bakery that makes decadent stuff for people who don't eat lots of stuff (it's all gluten free, vegan, soy free, peanut-free, soy-free...) - now delivers! So eat the blueberry bar in your pjs! Heck, eat 4! You're at home!

Sweet Freedom is delivered :: Meal Ticket :: Food Blog :: Philadelphia City Paper

We Can't Say It's Black Bean Soup

2010-03-08T22:28:00.006-05:00

As a vegan who secretly pines for cheese on a daily basis, I'm always looking for - at the very least - edible cheese substitutes. For a while, we were getting by on my homemade cashew cheese. Then we'd get pizza from places like Slice at 10th and Federal (I think they use Follow Your Heart vegan cheese, which is okay until it gets cold and hardens...) and Gianna's Grille. The store-bought soy cheeses were always too plastic-y and unlikely to melt, and one can only eat so much nut-based cheese.
I love Daiya (that's no secret) and buy 5 lbs at a time (it freezes nicely, people!), but find when I eat it too often I get bellyaches. And the Teese I worked with a few weeks ago is okay, too, but not the cheddar variety.

So that is why I requested a sample from Wayfare Foods for "We Can't Say It's Cheese" vegan cheese spreads + dips (they come in little tubs like Tofutti). Plus I'd heard good things... and I like to eat. Anyway.
THEY SENT ME 8 TUBS, YOU GUYS! Filled with outstanding, creamy, delicious, spreadable cheesy-like stuff! Two "mexi cheddar-style" (with cumin) dips, two hickory smoked cheddar spreads, two regular cheddar spreads and two cheddar dips. Good lord they're good. And the kicker? They're made from oats! So they're gluten free* and pretty natural. And since they're creamy to start, no worries on the melting front! (*edit: they are not certified gluten free so they do not claim to be as such - just so you know. Thanks for clearing that up, guys!)

Here's my first recipe with We Can't Say It's Cheese, using their mexi cheddar style dip. And there's so much flavor in there you don't have to add much spice. So it's like a secret. And that's why this is called:

Don't Spill the Beans Soup (!)

Makes 2 really big bowls (or 4 smaller bowls, if you feel like sharing. weirdo).

You'll need:
- 1 TBSP light tasting olive oil
- 1 small jalapeno, sliced, seeds removed
- 1/2 small onion, diced
- Pinch of sugar
- 1- 16 oz can black beans
- 16 oz water
- 1 heaping TBSP tomato paste
- 1 teaspoon hot sauce (optional)
- 2 TBSP We Can't Say It's Cheese Mexi Cheddar Dip
- Pinch of coriander (optional)
- Salt and pepper to taste

What to do:

In a big pot, heat the olive oil and add the jalapeno and onion and sprinkle with the pinch of sugar. Cook for a minute and then add the black beans. Mix well and add the water, hot sauce and tomato paste. Cook over a low boil for 10 minutes then add the cheese, coriander, salt and pepper. Reduce heat to a simmer and cook for 10 more minutes.

In the past

2010-03-05T15:43:00.000-05:00

I realized today that my old Wordpress blog is gone! That means everything I wrote in the months before I made this one is gone. Sad.

I wish I could remember everything so that I can do a little recap and share ancient recipes with you. I know I made donuts and a "chicken" fried "steak" dinner, but those are nowhere to be found. I remember posting Drew Lazor of City Paper's nice words about my tofu chicken salad sammie.

So here's to moving on.

PS - there is someone out there with a vegan-ish blog at http://www.missrachel.com/. How strange. That's not me, fyi.

<3

Banh Mi, Banh You

2010-03-04T23:34:00.002-05:00

Vietnamese hoagies from O Sandwiches - with a recipe to do it yourself!

O Sandwiches is pretty much our go-to spot when we're in the mood for Vietnamese tofu hoagies. My favorite Vietnamese hoagie is actually at that teeny tiny little spot on Christian Street called Cafe Nhuy, but they shmear some type of mayonnaise-y sauce on the bread (which may be delicious but probably isn't vegan at all).
O's has a stronger flavor - sweet and soy saucy - than the fresh simplicity of Cafe Nhuy's - and at first bite I was pretty pissed off at the friend who recommended I go there. But a few weeks later I had a taste for it - and then a few weeks after that, and so on, and so on. It's been a year and a half. Good relationship.

Aside from the 7th graders manning the register and making the sammies, the small spot has an interesting charm about it, with an exposed stone/brick wall, industrial duct work and sleek wood tables and chairs. We usually sit while we wait for our sandwiches to go (sometimes there's loud music and banter from the kitchen, and mostly all the time there's asshole tourists with cups from Pat's and Geno's asking to use the bathroom. It's hard not to jump out of my seat and scream at them for their ignorance when they get pissed off that the restaurant doesn't want to pay for the water, toilet paper and soap necessary for them to crap out the cheesesteaks that they bought down the street). I don't care if you have a hummer. So that's why we get takeout).

We always get Vietnamese Summer Rolls (with peanut dipping sauce) and tofu hoagies (Banh Mi).
The hoagies look like this:

They stuff their homemade bread with lightly fried tofu (I hear it's marinated in a sugar + soy sauce mixture), pickled carrots and daikon, cilantro and jalapenos. I like the tofu, but I'm not the biggest fan of the pickled veg.

So here's my recipe for tofu Banh Mi, loosely based on this one.

You'll need:

-1/2 cube tofu, firm, drained well

- 1/4 cup soy sauce

- 1 TBSP granulated sugar

- 2 TBSP hoisin sauce

- 2 TBSP canola oil for cooking

- 1/4 cup Tofutti cream cheese

- 1/2 teaspoon Sriracha sauce (or more, if you like spicy)

- 1 really big French baguette

- 1/4 cup carrots, shaved or finely sliced

-1/2 cucumber, sliced thin with most of the seeds removed

- Cilantro and jalapeno for topping

What to do:

Slice the tofu into 1/4" slices. Mix together the soy sauce, sugar and hoisin sauce and pour over the tofu. Let marinade for 1/2 hour in the fridge.

Heat the canola oil in a pan over medium heat. Fry the tofu on both sides for 5 minutes, until lightly browned.

Mix together the Tofutti and the hot sauce. Shmear on the inside of the bread. Arrange the tofu, carrots, cucumbers, cilantro and jalapeno.

Banh Mi!

The Perfect Couple

2010-03-03T15:12:00.000-05:00

Ever since making the tofu quiche last week, I've sort of had quiche on the brain. And recently I made sweet potato ginger soup for a client (with well-hidden turnips for an extra dose of healthy) - it's a balanced mix of comforting and refreshing that's perfect for the upcoming -dare I say - "warmish" weekend weather we're supposed to get.

I think the soup and quiche go swell together, so for the next week, get a personal-sized quiche (homemade crust, and a tofu, mushroom, pepper, potato and vegan cheese filling) with a pint of sweet potato ginger soup for $15.

xoxoxo

I Love the French

2010-02-27T18:15:00.004-05:00

(and the Mexican.)

We thought our meal at the Cantina in South Philly would be like any other when we went for brunch today. We were wrong...

...It was the most awesome trip to Cantina ever!

This decadent vegan french toast was the BEST thing I've had from a restaurant in a long, long time. Chewy sopapilla bread (it IS a Mexican-style eatery, after all), a syrupy sauce (it was very light tasting - so I don't think it was straight up maple syrup), berries, and the real kicker: cinnamon whipped soy cream.

Holy hell. I'm not really a sweets person and I ate almost 2 of the 3 slices before it defeated me. The vegan french toast was just a special but I hope it can make the jump to their regular brunch menu (though it will always be special in my eyes...). Well done, guys!

Cantina Los Caballitos

1651 e. Passyunk Ave

215-755-3550

Gimme a Quiche! Teese Cheese Challenge

2010-02-26T21:57:00.009-05:00

The nice non-cheese makers at Chicago Soy Dairy sent me a few logs of their mozzarella vegan Teese to include in a new recipe. They said that standards (things vegans make the second they find a cheese sub), like vegan pizza and lasagna, have been overdone and they wanted Teese included in something a little different.
So I did some thinkin' and came up with this recipe for "cheesy" mushroom and bell pepper quiche. Let's call it the Gimme a Big Quiche quiche because whomever you cook it for is gonna totally hug and quiche you for making them such a good dinner (d'oh).

Without further ado, I present you with a step by step Gimme a Big Quiche recipe.

Serves 4.

You'll need

For the inside:
Olive oil for cooking
2 TBSP jalapeno peppers, sliced
1/4 cup diced white onions
1 cup baby bella mushrooms, halved
1/2 cup red, orange or yellow bell pepper
1/2 log of Teese vegan cheese
1 cube firm tofu, drained well
1 TBSP basil, chopped
1 TBSP Egg Replacer powder (optional)
Salt and pepper, to taste
1/2 teaspoon turmeric
1 teaspoon nigella seed (optional)

For the crust:
2 cups unbleached flour
2 teaspoons baking powder
2 TBSP olive oil
Approx 3/4 cup very cold water
Pinch of salt
Pinch of pepper

What to do:

1. First, get your veggies ready.

Coat a pan with a bit of olive oil and heat over a medium flame. Add your veggies and a sprinkling of salt and pepper and let them cook for about ten minutes. This is an important step. If you put raw veggies into your quiche, you'll end up with a watery mess.

2. Grate your vegan cheese.

3. In a big mixing bowl, squish your block of tofu with your hands until it's a pretty mushy consistency. Add the shredded Teese, salt, pepper, turmeric, basil and Egg Replacer (if you're into that. I think it helps to hold the mixture together a tad better). If you're using nigella seeds (which are those awesome black seeds that are in braided Armenian string cheese...mmmm....), add them now, too.

4. Combine the tofu and Teese mixture in with your cooked veggies and let that sit while you make the dough. Combine the flour and baking powder, then add the olive oil, water, salt and pepper. Mix gently in a bowl until everything is combined and you find yourself with a soft but substantial dough. If it's too firm, add water - a teaspoon at a time - until softer. If too soft, do the same with flour.

5. Rough up your dough for a few seconds on a floured surface. It'll get a little firmer - still soft and pliable - but a little more malleable. It'll feel almost like biscuit dough. Now, make a dough ball.

6. Roll out the dough. I don't know if I even have a rolling pin, so I sort of smushed it up with my hands and that worked just fine.

7. Grease a baking dish and gently place the crust into it. Don't worry about it looking nice. You can fix that later.

8. Fill the crust. Top with more grated Teese. Bake at 350 for 45 minutes.

9. Now, I found that when I pulled my quiche out of the oven, it looked all bubbly and delicious, except for the grated Teese on top. I popped the hot quiche into my microwave for 5 minutes and that made top all ooey gooey (in a good way). Ta da!

Teese Vegan Cheese Challenge

I Say Tomato

2010-02-24T19:28:00.003-05:00

Got some awesome, locally grown tomatoes at Green Aisle Grocery the other day. Local tomatoes from Pennsylvania in the winter?! That's right! They're grown in a greenhouse at Green Meadow Farm in Gap, PA (not too far from Philly!). I did a little poking around their website and learned that they heat and power their farm with waste vegetable oil. Pretty rad.

A handful of tomatoes set me back $5 at Green Aisle and the color and smell alone made them totally worth it. I sliced them up with some onions and garlic cloves, sprinkled with salt, pepper and olive oil, and baked at 350 for 25 minutes. The result was BIG fresh flavor! The tomato taste gets so intense and awesome, the onions caramelize, and the garlic adds a nice kick. It's a very simple combination but you can use it in many ways, like pouring it over pasta, pureeing into a soup, or serving it with veggie chicken. I could eat this stuff every day.

Get yourself some tomatoes at Green Aisle (1618 Passyunk Avenue). They've also got an extensive spice selection and some yummy soups made by Yours Truly (I had to!). xo

Ida Mae-kes A Meh Breakfast

2010-02-23T17:30:00.003-05:00

Hanging out with my dad and sister this weekend, we eventually found ourselves in Fishtown. I lived there a handful of years ago, but rarely think about going there for any reason. Not that I don't like it... it just really doesn't cross my mind as a place to go.

We wandered around for a bit and took a short trip to Circle Thrift (I got such a cute dress! My sister thinks it looks like a tablecloth pattern. Whatever. I think it's awesome). Then we headed to Ida Mae's Bruncherie for lunch.

I've only been to the Irish-themed eatery once before, and it was shortly after they opened (and before I was a vegan person... so I guess I probably got eggs). It's homey and cute inside, with a very open kitchen (ie - you walk in and there's only some bar seating to separate you from the griddles and the lady cook with the Philly accent, shooting the breeze with everyone who'll listen). The layout is a little weird in that it's divided into two rooms - the first room with the open kitchen has a narrow space for seating, while the back room is sort of square and a little more open - still tight - but not as squished feeling.

Their menu is basically upgraded American diner fare, sprinkled with a few classic Irish dishes (you can order an Irish breakfast with white pudding, sausage, soda bread, tomatoes, eggs, etc... but you can also get huevos rancheros...more on that, later).

So we got there probably right after the brunch rush and got a table pretty quickly. Finally someone came to our table and told us that she'll get us silverware soon. Good sign.

So we got our freshly wiped down menus and SURPRISE! My only option in the whole place was tofu scramble. When will restaurants learn that watery cubes of soft tofu are not pleasant, and typically not at all what I want for breakfast? In any case, a few offerings caught my eye - like soy butter, a side of avocado, and salsa. All three of those things went on to save my dish.

A few minutes after we ordered, the coffee came out and silverware had yet to be produced. So we found a server (the place is severely understaffed... I think for 30 seats, they have 2 girls working) and got.... wait for it.....plastic cutlery! ("They're having problems with the dishwasher right now," said our server... who was wearing sweats, by the way.)

Armed with the knowledge that my plate might not be fully clean, I awaited lunch very, very patiently.

And then it arrived. A pretty beautiful plate, with bold colors and a side of rye toast with enough soy butter on the side to butter everyone's toast in the whole place.

Verdict? Watery, tumericky tofu with spinach and things like that. Not too much flavor. I was so glad that I ordered the salsa, because it gave the tofu some much needed flavor. I buttered one slice of rye and layered avocado and tofu scramble on the other slice. The potatoes weren't good (dry, burnt taste...), so I left them there.

My sister complained about her breakfast burrito (yes, at an Irish-ish breakfast spot- what can you really expect?!) because it had sweet jarred peppers in it. Dad didn't say much. We declined the server's offer for "real sliverware" (as she put it) when we were halfway through our meal.

As a side note, I get that maybe they want to please everyone with their menu, but Tex Mex at an Irish spot is totally unnecessary. Unless it's done insanely well. And even then...

So that's that. I REALLY wanted to like Ida Mae's Brunchery, but felt it really fell short. And definitely not worth the trip from South Philly. Ida, I Mae not be back.

Ida Mae's Bruncherie

2302 e. Norris Street, 19125

Ida Mae's on Menu Pages