Thursday, October 30, 2008

Outline of Plans for the Weekend

Friday:
Stop in Concord to try something sweet at Cafe Indigo

Then it is off to Allston where we will dine at Grasshopper

Saturday:
It's all about the Veg Fest

Then dinner somewhere maybe TJ Scallywaggles (tentative)

Sunday:

Of course we have to hit up our favorite spot for sum yummy bagels and tofu Spread- Bagel Rising

then who knows but it sure will be a yummy vegan weekend.

Veganmofo: CSA stirfry and a ridiculous amount of Daikon

I made a yummy stir fry last night however I didn't bother to measure anything so it's not a real helpful recipe to recreate. I made it with onions, daikon, pepper, carrots and cabbage and peanut gluten. I stir fried it all in some a mix of sesame oil, canola oil and hot chili oil (I know sounds like a lot of oil but I only used about a teaspoon of each.) I first cooked everything except the cabbage and gluten until soft. Then I added soy sauce and a little sugar and let it caramlize up then I added the cabbage and cooked until wilted. Lastly I added hoisin and gluten and served over brown rice.


However I still have a massive amount of daikon because of share partners do not like it so I got stuck taking it all and I have no idea what to do with it all. Any ideas? Help!

Wednesday, October 29, 2008

Veg Fest This Weekend!

Yay! my husband and I are going to the Boston Veg Fest this weekend so excited. Can't wait to report back on our weekend adventure...and can't wait for it to happen.

CSA Week 2

This Week's Share Contains Kohlrabi; Sugarsnax Carrots; Bunch Leeks; Daikon Radish; Savoy Cabbage; Red Kuri Squash; Delicata Squash; Red Mars Onions; Bunch Bright Lights Chard; Bunch Bull's Blood Beet Greens; Bunch Cilantro; Butterworks Farm Plain Yogurt; Champlain Orchards Liberty Apples;
Vegetarian Shares: 2 Vermont Soy Tofu; 1 Cabot Clothbound Cheddar

the cheddar and yogurt will be taken by our omnivore share partners.

Monday, October 27, 2008

Veganmofo: Weekend

So this weekend has been pretty busy so I have had little time to blog. I am also sorry to say that I have very few pictures because I can't find the charger for my digi camera :(.
Weekend break down:

Friday night we met my parents in Winooski and went to dinner at Food 88 which was really good. I got the Combo Vegan Maki Roll which was gigantic and so yummy and Neil got the Cashew Tofu which was great; the sauce was really light with a nice spice.

Saturday I made a yummy hash out of products from our CSA:
Hash

  • 1 bulb of fennel diced
  • 1 onion diced
  • 4 sm red potatoes skin on and diced
  • 1 bell pepper
  • salt and pepper
  • pinch of chipotle chili pepper
  • 1 bunch of parsley chopped
  1. saute the fennel onion and potato for 5 min over med-high.
  2. add the bell pepper and spices and cook for 20 min stirring occassionally.
  3. add parsley and cook for 30 more seconds and serve.
For dinner we had a celebration roast with mashed potatoes and VWAV
Punk Rock Chickpea Gravy
makes about 3 cups
1/4 C all purpose flour
Approximately 2 1/2 C water
1 Tbs olive oil
1 medium sized onion, quartered and sliced thin
2 tsp mustard seeds3 cloves garlic, minced
2 C cooked chickpeas, or 1 can, rinsed and drained
2 pinches ground cumin
2 pinches paprika
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried coriander
3 Tbs soy sauce
juice of 1 lemon
1/4 C nutritional yeast
Mix the flour with 2 cups of water until the flour is mostly dissolved. Heat a large skillet over medium heat. Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted. Add the garlic and saute for 2 minutes more. Add the chickpeas; use a potato masher to mash them -- you don't want to mash them into a paste, just make sure each one is broken up although if there are a few whole ones left, that is ok. Add the herbs and spices, soy sauce, and lemon juice. Scrape the bottom of the pan to loosen any browned bits of onion. Lower heat and pour the flour mixture into the pan. Stir constantly until a thick gravy forms. Stir in the nutritional yeast. If it looks too thick and pasty, add more water and mix well. It may look like it doesn't want any more water added to it, but just keep mixing and it will loosen up. Keep warm until ready to serve.

and corn. I was so excited to see that the Hunger Mountain Co-op in Montpelier now carries Field Roast products so now I don't have to wait and go to maine or mass to get one.

Sunday Neil and I went to Gesine to get some amazing soy lattes and then home to start making Christmas gifts. We didn't make anything new just ate leftovers for lunch and some pasta with sauce for dinner.

Friday, October 24, 2008

Entertaining

http://media.tumblr.com/jgWRGzmqQemerjb15iVRgAoRo1_500.jpg

Veganmofo- Rhapsody- Montpelier

I just got back from a nice (but too quick) lunch with my hubby down at Rhapsody on Main St. in Montpelier. I really wanted to see my husband and have a lunch date, but needed some place quick and easy to go to so I wouldn't go over my allotted lunch time. Lets just say that I won't be doing many more lunches here. It was just kind of meh, which I already had come to the conclusion of months ago but decided to give it another try.

I had:
whipped ginger sweet potatoes- these were actually pretty good a little too gingery but good
brown rice- very over cooked
tofu stew- now this was really good their stews usually are
tempeh nugget- this was not good it was deep fried tempeh is some sort of black sesame seed crust and it was dry and boring
vegetable Indian lentils- these were okay the flavor was decent but they were super gummy they either needed to be less gummy or more soupy
chickpea curry- this was pretty good
salad with tofu dill dressing- I have to say I love this dressing
Artichoke heart salad- this is really good and creamy
Marinated Mushrooms- these were pretty good

for dessert we split:
a carob almond cup- kinda like a PB cup ....not made on site
a cinnamon oatmeal raisin cookie- this was alright it was kinda crunchy, I like my oatmeal raisin cookies chewy



Overall: 3.7/5
Service: counter service
Food Quality:2.5/5
Atmosphere:4/5
Vegan Options:4.7 (there is sushi)

Times Visited: 5

From the sounds of it you'd think I'd like it more...but it is just nothing special and super pricey.

Veganmofo: Delicata Squash Soup

Last night my hubby Neil made some wonderful soup from our delicata squash that was part of our CSA this week. He used veganyumyum's recipe for delicata squash soup and it was super yummy! I have a photo but it is on my film camera so you will have to wait until I get them developed and put on a disc. To acompany our soup we had a slice of our Elmore Mountain Pain au Levain bread from our CSA and I made a warm shallot dressing with Sweet Salad Turnips over a Bunch Mizuna. Our entire meal used ingredients from our CSA and were otherwise local and organic it was a great light meal before our first yoga class at Yoga Mountain.

Thursday, October 23, 2008

Veganmofo: Moroccan Tofu & Couscous

I got this great Moroccan dipping sauce a few weeks ago and decided it would just takes so good on some tofu. So I marinated to tofu in the sauce for the day and then baked it in the oven for an hour.

For the couscous:
1T olive oil
1 shallot minced
2 roasted red peppers, diced
1/4 c raisins
1 c whole wheat couscous
1 1/2 c boiling water
salt and pepper to taste


Bring a kettle of water to boil. Then sautee the shallots over med-high until soft. Add the peppers, raisins couscous, salt and pepper a stir to combine. Add the boiling water and stir. Remove from the heat and cover. Let sit for 5 min and then fluff with a fork.


I haven't charged the battery for my camera so that is why I still have no picture of my tofu loaf or of this dinner. However Neil is working from home today so he plans on photographing dinner from last night since there were left overs for lunch and then he can also upload the tofu loaf picture.

Wednesday, October 22, 2008

Vegan Care Swap- update

I hear that there have been some issues with my e-mail cookingforaveganlover@gmail.com if you are finding that it won't let you send to this address please just leave me a comment with your e-mail contact and I will contact you through my e-mail. Thanks!

p.s. Let me know where you are loacted!

Our CSA starts today!

This Week's Share Contains Fennel; Bunch Sweet Salad Turnips; Mixed Sweet Peppers; Walla Walla (Sweet Onions); Bunch Mizuna; Green and/or Purple Pac Choi; Delicata Squash; Bunch Curley Parsley; Red Norland Potatoes; Shallots; Vermont Cranberry Company Dried Cranberries; Maplebrook Farm Ricotta Cheese; and Elmore Mountain Pain au Levain bread.

so our non-vegan partners will take the cheese and we will have to figure out the rest but i am excited to use all these ingredients!

Tuesday, October 21, 2008

YAY!

Neil got a raise I think this means an out to dinner celebration! We are going out to A Single Pebble! yummy food here we come!

Things have been crazy busy and little real recipe cooking has been done. Mostly we have just been throwing easy things together at home.

Monday, October 20, 2008

Veganmofo- Favorite Chili

I was just lurking some blogs as I waste the last 45 min at work and I came across this recipe for Tempeh Chili and I made this about 2 or 3 months ago and it was amazing. So thick and yummy and I want to make sure the rest of the world knows how great it is.


Tempeh Chili
(from 28 Cooks)

1 (8 oz) pkg tempeh

Marinade
2 tbsp soy sauce
2 tbsp water
1 tbsp Lousiana-style hot sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp sesame oil

4 tbsp oil
4 cloves garlic
1 cup onion, chopped
1 tsp Italian seasoning
1 tsp mustard powder
1 tsp cumin
1 tbsp chili powder
1 tsp salt
1/4 tsp freshly cracked pepper
2 (14.5 oz) cans diced tomatoes with green chilies
1 (15 oz) can black beans
1/2 c water

In large ziploc bag, combine all marinade ingredients. Add tempeh, seal bag, and refrigerate for 1-8 hours (or longer). Grate tempeh with large grater and place into medium bowl with remaining marinade. Heat olive oil over medium-high in large pot. Add garlic and onion, and saute until almost tender, about 5 minutes. Add Italian seasoning, mustard, cumin, chili powder, salt, and pepper, and stir for 30 seconds. Add tomatoes, beans, tempeh, and water. Stir well, bring to a boil, then lower heat. Simmer, uncovered, stirring frequently, for 30-45 minutes, until chili is thickened. Serve and enjoy!

Care Package Swap

I am glad to see that there has been a good amount of interest that has sparked from the idea of doing a vegan care package exchange. Now I would like to move on to the next step which would be getting this all going. If you are really interested in doing this please send me a an e-mail at cookingforaveganlover@gmail.com by October 31st, 2008. I will then let you know within a week who your partners are and you are expected to send your packages within a month of receiving this information.


Please just send me a note with an e-mail address that you would like to be contacted by and whether you are willing to exchange internationally or not. Please do not send me your address I will then match you up with someone and give each of you each others e-mail contacts and it is up to you to exchange mailing addresses. As well please expect to spend around $20 on goods, if you would like to spend more than do so however do not be disappointed if your partner does not do the same. As well this is all based on trust that whoever is participating in this exchange will actually follow through on the exchange, BE AWARE that someone may default and that there is nothing that I can do regulate whether your partner will follow through or not you have to trust that both of you really want to participate. If you don't feel like you will be able to participate to the full extent please do not respond to this.

I look forward to seeing how many people are interested in participating. Please encourage other vegan bloggers to participate as well.

Friday, October 17, 2008

Vegan November Care Package Swap

So I was drawn to the PPK forum because of this idea of vegan care package exchange which I think is a great idea and would love to participate in. However there are two problems:
1. it's over on the PPK
2. (this is the big one) I have not been posting on the PPK for 6mos. nor do I have 1000 posts so apparently I couldn't even participate if I wanted to....it is said that those who do not fulfill one of the two requirements are statistically more apt to default on the exchange.


So now is where I propose an exchange with someone. I have no idea how many people acutally read this blog but I would really like to put the idea of an exchange out there. I am willing to send anywhere.

So comment below if you are interested and we can get this started.

Veganmofo- survey...3?

I finished the gym earlier than I thought so here I am at my desk dreading the minutes until I acutally feel obligated to start doing something work related. Until then however...lets survey:
(oh and p.s. I took pictures of the tofu loaf ....which was delicious....however my camera battery died and I have to find it's charger so I will upload a picture soon!)

1. What was the most recent tea you drank?
Yogi- peach detox

2. What vegan forums do you post/lurk on? If so, what is your username? Spill!
I’m lindzveganlover on the PPK

3. You have to have tofu for dinner, and it has be an Italian dish. What comes to mind first?
tofu pumpkin manicotti

4. How many vegan blogs do you read on an average day?
pretty much I read blogs constantly at work when I have nothing else to do.

5. Besides your own, what is the most recent one you’ve read?
I just read The Spice Must Flow….that’s where I got this survey from

6. If you could hang out with a vegan blogger that you haven’t met, who would it be, and what would you do?
that’s weird to say.

7. If you had to base your dinners for a week around one of the holy trilogy – tofu, seitan or tempeh, which would it be?
tofu

8. If you had to use one in a fight, which would it be?
what???!um seitan because it is tough.


9. Name 3 meals you’d realistically make with that tough protein of choice!
seitan satay, seitan burgers, sweet and sour crispy seitan

10. What’s a recipe in vegan blogland that you’ve been eyeing?
it’s more like which one haven’t I been….
But I really want to make the Spicy Vegan Hot Wings from http://www.myvegancookbook.com/blog/?p=62

11. Do you own any clothing with vegan messages/brands on them?
no I don’t think so

12. Have you made your pilgrimage to the 'vegan mecca' yet? (Portland, duh)
not yet

13. What age did you first go vegan? Did it stick?
the first time I was 17, it didn’t stick I wasn’t healthy about it. Then I began vegan again at 21 and it has stuck.

14. What is the worst vegan meal you’ve had? Who cooked it?
hmmm the worst vegan meal was some curry thing that made me really sick that my old roommate lisa made.

15. What made you decide to blog?
I was first inspired by the Fat Free Vegan

16. What are three of your favorite meals to make?
thai, Indian, tacos

17. What dish would you bring to a vegan Thanksgiving-themed potluck?
FFV’s Green Bean Casserole it is my favorite

18. Where is your favorite vegan meal at a restaurant? How many times have you ordered it?
Um let’s see….Pad Kee Mao- (veganized) at our local thai place…..um probably like 10 times

19. What do you think the best chain to dine as a vegan is?
I haven’t ever been to one

20. My kitchen needs...
lets see… my stove needs a hood….and more counters and better lighting and a better fridge/freezer…but we do okay

21. This vegetable is not allowed in my kitchen!
I don’t really think that there isn’t a veg allowed in my kitchen, yet anyways.

22. What's for dinner tonight?
Chana Masala with mushrooms and spinach and brown rice

23. What is your Favorite Vegan (for vegan friendly if you can’t think of a pure vegan one) Restaurant?

Yuan in Montreal.

24. Add a question here!What would you like me to write about in future entries?

Thursday, October 16, 2008

Veganmofo- Tip Top Tofu Loaf

As you might have already known we have been crazy busy with trips to Northampton and Cooperstown/Albany. Along with this we have had house guest so needless to say our house is need of some cleaning. Since I had to get up early with Neil this morning I decided since I had the time I would get dinner ready. Rather than having to rush home after the gym and try and prepare dinner and clean all I have to do is heat the oven and pop my tofu loaf in and cook up some broccoli!


La Dolce Vegan's Tip-Top Tofu Loaf

  • 2 T Olive Oil
  • 1 c medium-firm tofu, drained
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 2 T ketchup
  • 2 T tamari
  • 1 T dijon mustard
  • 1t montreal chicken spice (my own addition)
  • 1/2 c rolled oats
  • 1 T tahini
  • (in La Dolce Vegan the recipe calls for 1/4 t black pepper and 1/4 c parsley, minced however I had no fresh parsley so i omited these and went with montreal chicken spice which already has pepper in it)
Preheat oven to 350F. Oil a 9-inch loaf pan with olive oil and set aside. In a food processor, blend together tofu, onions, garlic, ketchup, tamari, mustard, montreal chicken spice, oat flakes and tahini until well mixed. Pour into baking dish, pressing down evenly into baking pan. Bake for 55-60 min. Let cool 10 min before removing from pan.




4 Servings; per serving: calories 220.5; sodium 697.5mg; fat 10.25g; carbs 14.5g; protein 17g

Wednesday, October 15, 2008

Veganmofo- Sesame Ginger Stir Fry

Last night for dinner we decided to try a recipe from our new book La Dolce Vegan!


This is our adaptation of the recipe:
(Eileen's) Neil and Lindsay's Sesame Ginger Stir-Fry

  • 1 cup of whole wheat couscous
  • 1 small onion, chopped
  • 1 package of may way natural veg chik'n
  • 1-8oz pkg of shiitake mushrooms
  • 1 T sesame oil
  • 3 T tahini
  • 1 T water
  • 2 cloves minced garlic
  • 1 inch fresh ginger, grated
  • 1 pkg of stir fry mix (broccoli, carrots and snowpeas) from the produce section
  • 2 T soy sauce
In a medium pot cook the couscous according to directions.

While the couscous is cooking, in a wok on med-high heat, saute the onions, chik'n and mushrooms with the sesame oil. Cook until the onions are translucent.

In a small bowl, stir together the tahini and water until smooth. Set aside.

Add the garlic, ginger, and veggie to the pan and saute for 2-3 min. Add the tahini and soy sauce. Cover, reduce heat, and simmer for 4-6 min. Serve over couscous.
Makes 4 servings.

4 servings- per serving: calories 326; fat 17g; sodium 792mg; carbs 27g; dietary fiber 13g; sugar 3g; protein 15g

Tuesday, October 14, 2008

Veganmofo- What's in your (vegan) freezer?

What's in your (vegan) Freezer?
Started by Billy


Here's how it works:

  1. Take a picture of the items in your freezer

  2. Post the picture to your blog and give a summary of the items

  3. Tag 5 vegan bloggers


Here's a look into my freezer:
  • mock eel
  • veggie healthy chicken
  • veggie smoked chicken
  • bac'n ham
  • citrus spare ribs
  • bbq pork
  • Eggplant slices
  • broccoli
  • stir fry vegetables
  • corn
  • peas
  • filo dough
  • ice
  • Frangelico
  • edamame

So it seems we have a freezer full of veggie meats and vegetables. Neil and I went on a MayWah (vegieworld.com) shopping spree about a month ago and we are still eating our massive supply of veggie meats.



I'm tagging:

  1. Addicted to Olives
  2. Vegan Appetite
  3. How to Feed a Vegan
  4. Spotted Devil Cat
  5. Show Me Vegan

Veganmofo- Apple Almond- Crumb Cake Muffins

We had some left over apples that were beyond what I like eating; pretty much as soon as they get soft I am over them. So I decided to make some muffins.

For Muffins:

  • 1 c flour
  • 1/2 c almond meal
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 c + 2T sugar
  • 1 t ground cinnamon
  • 1/2 t ground allspice
  • 1/4 t salt
  • 3/4 plain soy milk
  • 1/3 c canola oil
  • 1 t vanilla extract
  • 1/2 c grated apple
  • 1/2 c diced apple
For Topping:
  • 1/4 c flour
  • 1/4 c brown sugar
  • 1/2 t ground cinnamon
  • 1/4 t ground allspice
  • pinch of salt
  • 3 T canola oil
  • 1/4 c maple granola
Prepare the topping by mixing all the dry topping ingredients except the granola together in a small bowl. Drizzle the oil in 1 T at a time while mixing with your fingertips until crumbs form. It may be slightly went. Then add the granola in and mix to crumble. Set aside

Preheat oven to 375F, line the muffin tin.

In a large mixing bowl mix together th flour, sugar, baking powder, baking soda, spices, salt and almond meal. Create a well in the center and add the soy milk, oil and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 min.

Made 11 muffins- per muffin: calories 226; fat 10g; sodium 189mg; carbs 30g; dietary fiber 1g; sugars 26g; protein 4g

Monday, October 13, 2008

Veganmofo- Foo Kin Chinese


This weekend my husband and I went to Cooperstown, NY. I had done some research prior to our trip and was feeling pretty disappointed because it seemed that there were no vegan options in this town except for your standard veggie sandwiches, salads and veggie burgers. However, to our surpirse we found a great Chinese restaurant that had a number of vegan options.

Foo Kin Chinese is located right around the corner from the Baseball Hall of Fame and is small and kinda sketchy looking but amazing. It is all family run, the dad cooks the kids seat and serve and the mom helps out as well.


We had:

(Steamed or) Fried Vegetable Dumplings (6) 3.95- These were amazing they were filled with mushrooms and cabbage and were just so good and the sauce that came with them was amazing as well.
then we split:

GENERAL TSO's BEAN CURD 8.25
Fried bean curd w. sautéed broccoli
with hot & spicy sauce.
This was good too the tofu was all crispy and yummy the sauce was good not the best general tso's I've ever had but it was satisfying.
Their other vegan options include:
  • Vegetables
    (w. Rice)
    Per Order
    Bean Curd w. Garlic Sauce 7.25
    Bean Curd w. Szechuan Sauce 7.25
    Bean Curd w. Mixed Vegetables 7.25
    Kung Po Bean Curd 7.25
    Bean Curd w. Broccoli 7.25
    Broccoli w. Black Bean Sauce 6.25
    Mixed Chinese Vegetables 6.25
    Sautéed Broccoli 6.25
    Broccoli w. Garlic Sauce 6.25
    Stir Fried Snow Peas 7.25
    Buddhist Delight 7.25
  • Diet Dishes Special
    (w. Rice & Ginger Sauce)
    Per Order
    Mixed Vegetables or Plain Broccoli 6.00
    Steamed Snow Peas 6.95
    Bean Curd w. Mixed Vegetables 6.95
  • Sesame Cold Noodles 3.95

Overall we enjoyed it and were glad that we found something vegan in Cooperstown that wasn't just a veggie burger.





Overall- 3.375/5

Service -4/5

Food Quality - 3.5/5

Atmosphere - 2/5

Vegan Options 4/5


Location: 48 - 50 Pioneer Street, Cooperstown, NY
Hours:
Mon. - Thurs.: 11:00am - 10:30pm
Fri. & Sat.: 1100:am - 11:30pm
Sunday: 12:00 noon - 10:00pm

Times Visited: 1

Friday, October 10, 2008

Hemingway's Restaurant


Hemingway's Restaurant
4988 US ROUTE 4 • KILLINGTON, VT • (802) 422-3886

Four Course Vegetable Menu
Three tasting portions of vegetable or dairy items plus dessert: $55 per person.
An all vegan menu may be had with advance notice.
Following are sample menu items:Vegetable Strudel with Pine Nuts
Asparagus Flan
Risotto of Local Exotic Mushrooms
Crown Romanesco with Autumn Root Vegetables
Timbale of Zucchini with Fresh Herbs and Couscous

We have a four course vegetarian menu available each evening, which can
be made Vegan.

Ted Fondulas
Chef Owner

Christmas Came Early

My in-laws are here right now and last night we had Christmas with them, early I know, eh? However we are not going to be able to make it the Maritmes before Easter weekend so since they were coming here anyways we decided to celebrate Christmas in October. I was lucky enough to receive a nice holder for my cookbooks so that when I am making things my hands don't make my book all dirty and I won't have to prop it open with cans or anything else that will hold the pages down. I also received:


I am so excited to start making things from it!

Veganmofo- Pastabilities


Pastabilities is located at 4735 Williston Road in Williston, Vermont (West of the Industrial Ave and Williston Road intersection. Right next to Mr. G's.)
802-598-5513
Open Daily 11am-7pm, Closed Sunday

Response from my inquiry about vegan options:
Hi,

All our stock pastas contain eggs at this point in time. However, the pizza crust and sauce is egg/animal free. You could do a vegan pizza if you opt to go without any cheese. We also make our own pita bread for sandwiches, so there are vegan options there. We've tested some vegan pastas, but haven't produced any yet. If you were interested in a special order, we could arrange to make a batch of fettuccini or spaghetti. Unfortunately there isn't much demand for Vegan though, so I'd have to ask you to purchase at least half the batch, which would be 10 lbs. I'd try to sell the other half here. Shelf life is almost indefinite if kept frozen.
Thanks,Dan

Veganmofo- Daily Planet


I e-mailed the Daily Planet http://www.dailyplanet15.com/ to inquire about the vegan options that they offer.
The Daily Planet

15 Center St.
Burlington, VT 05401
(802) 862-9647

This is what they said:

Hi Lindsay

These are our vegan options:

Field Greens - Mixed baby greens dressed with your choice of balsamic vinaigrette 5.00


Thai Peanut Noodles - Fresh garden vegetables and linguini tossed in a spicy peanut sauce 7.00

Marinated Portabella Sandwich - Served on sundried tomato focaccia with basil pesto and fresh mozzarella. Accompanied by a spinach-roasted red pepper salad, in a balsamic vinaigrette 8.00(w/out the cheese)

Citrus Caponata Eggplant, red plums, blood oranges, figs and walnuts. Over a savory, rosemary-cracked pepper waffle 18.00 (without the waffle)

Thank you for your interest
Kristi
The Daily Planet




Thursday, October 9, 2008

Veganmofo- another survey

1.. Favorite non-dairy milk?
I really like the Kirkland brand (Costco) Vanilla soymilk but lately we have been buying Westsoy which is pretty good

2. What are the top 3 dishes/recipes you are planning to cook?
Oh I have about a million recipes that I am planning to make I will however be making green bean casserole, pumpkin whoppie pies and lots of curry

3. Topping of choice for popcorn?
salt, nutritional yeast, and chili powder and cumin.

4. Most disastrous recipe/meal failure?
lentil soup first attempt it was just awful.

5. Favorite pickled item?
green beans.

6. How do you organize your recipes?
clutter

7. Compost, trash, or garbage disposal?
compost, recycle and trash when there is no other option

8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?
chickpeas, pasta and garlic

9. Fondest food memory from your childhood?
mom’s monkey bread at every holiday ….yumm I wish there were vegan prepackaged biscuits 

10. Favorite vegan ice cream?
purely decadent turtle something rather

11. Most loved kitchen appliance?
cuisinart immersion blender

12. Spice/herb you would die without?
cumin

13. Cookbook you have owned for the longest time?
I don’t know ……my first vegan one however was vegan with a vengeance

14. Favorite flavor of jam/jelly?
raspberry jam

15. Favorite vegan recipe to serve to an omni friend?
hmmmm …..curry?

16. Seitan, tofu, or tempeh?
I use tofu the most because it is the least expensive however I enjoy tempeh and seitan they all have their place.

17. Favorite meal to cook (or time of day to cook)?
Dinner.

18. What is sitting on top of your refrigerator?
nothing there is a cupboard above it

19. Name 3 items in your freezer without looking.
edamame, frangelico, eggplant

20. What's on your grocery list?
um about a million things I need to go shopping

21. Favorite grocery store?
Healthy Living

22. Name a recipe you'd love to veganize, but haven't yet.
doughnuts

23. Food blog you read the most (besides Isa's because I know you check it everyday). Or maybe the top 3?
I bloglines so I view about 500 food blogs a day my favorites however are vegan yum yum and how to feed a vegan

24. Favorite vegan candy/chocolate?
dagoba

25. Most extravagant food item purchased lately?
umm….i have no idea.

And another questionnaire since I am bored and exhausted at work

1. If you have to choose between locally grown or organic, which do you usually choose?
local and organic haha ….probably local

2. Favorite way to prepare potatoes:
mashed

3. Do you press your tofu before preparing/cooking it (if you eat soy)?
not really. I miss the tofu you could get in Canada that isn’t waterpacked

4. Name your favorite recipe that is a tradition in your family:
green bean casserole

5. Any food allergies?
No.

6. When you want to go to a fancy dinner, where do you go?
A Single Pebble

7. When you have a cold, what do you crave?
Soup and Chili

8. What kind of water do you drink? (Filtered, spring, tap, etc.)
Filtered

9. Name a flavor of soda you'd love to see:
I don’t know?

10. If the recipes you ate as a child were compiled into a cookbook, what would the title be?
I will get back to you on that one

11. If you were allowed to grow one food that can't grow in your climate, what would it be?
pineapple

12. Favorite type of mushroom?
portobello

13. Most frustrating part of your kitchen?
NO DISHWASHER not enough counters no vent over the stove

14. Last food you burned?
popcorn

15. Usual response to a veg*n's favorite question, "But where do you get your protein?":
lame question…moving on

16. If you were baking your own birthday cake today, what flavor would it be?
chai

17. Favorite brand of chocolate chips?
I don’t know

18. You have $200 of your tax return reserved for Williams Sonoma- What do you buy?
ooo there are too many things

19. Do you plan your menus in advance? Any tips to share?
I try and plan a menu at the start of the week based on what we have in our cupboards, what we desire and the new recipes that I have found

20. You have 3 minutes before you have to leave the house and you're starving- What do you eat?
cliff bar

21. If Martha Stewart, Paula Deen, and Rachel Ray got into a fight, who would win?
Martha she went to jail she probably scrapped some there haha

22. If you eat oatmeal, what do you add to it before serving?
soy milk and raisins

23. If you got to travel to one country and learn all the traditional dishes there, where would you go (ignore commitments in your current place of residence)?
spain

24. Favorite late night snack?
spring rolls

25. Favorite springtime food?
asparagus

26. Favorite food-related magazine?
Veg News

27. Which do you prefer: shoyu, tamari, conventional soy sauce, or Bragg's Aminos?
tamari.

28. What vegetable or fruit do you dislike the most?
baby corn

29. Name a holiday food you look forward to all year long:
green bean casserole

30. If you could convert anyone to veganism with your magic wand, who would you convert?
neil’s parents

Veganmofoing- break for a few days

Neil and I will be taking a break from blogging for a few days as his parents are visiting from New Brunswick. As well I am exhausted and did not cook yesturday because we decided to take a 2.5 hour (each way) road trip to Northampton, MA to see Okkervil River and the What Cheer Brigade


both were amazing. There was also another band- Crooked Fingers- but they were awful I took a nap during their set.

Anyways with such busy events going on there has been little time for cooking however Neil and I are going to be going to dinner with his parents while they are here since they don't care much for vegan eats and we will be heading to the Baseball Hall of Fame in Cooperstown (where there is nowhere for us to dine) but we will let you know about our dining adventures upon our return.

Tuesday, October 7, 2008

Veganmofo: We have a CSA share with Pete's Greens!


I have just been notified that we were able to get a CSA share with Pete's Greens. We will be splitting this share with another couple as the fall-winter share is veggies and localvore products and although they can make the share vegetarian they are unable to make it vegan so there will be eggs and dariy products, however the couple we are splitting with are willing to take the animal products in exchange for vegan localvore products. Neil and I have wanted to do this for awhile and we are so excited about it. For $23 a week for 17 weeks we will be receiving localvore products and local organic vegetables how can you not love it. I find that this will be really inspiring to take on the challenge of using produce that is either foreign to us or not something we use in our everyday lives.


Mid-November Example Share
2 Festival Winter Squash
¾ lb. Winter Greens
1 Bunch Kale
2 lb. Ailsa Craig Onions
2 lb. Carrots
1 lb. Pac Choi
2 lb. Yukon Gold potatoes
1 Napa Cabbage
5 lb. Rolled Oats
Other products that will be taken by the other couple:
1 Dozen Eggs
½ lb. Jasper Hill Clothbound Cheddar


Visit http://www.petesgreens.com/ for more information

Veganmofo- Kismet Kitchen

Another great place that Neil failed to mention is Kismet Kitchen on Barre Street in Montpelier. Although neither vegan nor vegetarian they are very accommodating to your individual dietary needs and even have vegan crepes. It is absolutely amazing for breakfast and trust me you will leave and need to unbutton the top of your pants, untuck your shirt and loosen your belt. They are open
breakfast
brunch
and lunch.......
wednesday through sunday 8-3
(kitchen closes at 2:45)
Also be aware that is Cash or Check only! No cards!


“when the work we do is motivated by our best intentions, we are ultimately rewarded
with the divine gifts of inspiration, joy, and pleasure.
As we devote more and more of each day to this good work, we are giving ourselves the opportunity to better ourselves and our community.
At kismet, we believe that through our intimate relationships with local farmers, individual customers and clients, our staff, and our neighbors, we are able to feed ourselves with the abundance that surrounds us. We use food as our medium, like artists, musicians, or healers, to keep us engaged and connected to our vision.
Using as much local food as we can, sourcing all of our other ingredients, and making as much as we can from scratch (like butter, ketchup, mustard, and kombucha), we have the ability to control and maintain the quality and intimacy of the food we are serving.
Sure, it's just food- but we're sure that its good food,
and it sure does feel good making it.” (Kismet Kitchen Website- http://kismetkitchen.com/default.aspx)

Monday, October 6, 2008

VeganMofo- Italian Tomato Sauce

Yesterday Neil and I had my parents and grandma down for lunch. I made some yummy tomato sauce to go along with the salad and apple crisp my mom brought.
The sauce was adapted from the Moosewood Cookbook by Mollie Katzen (copyright 1977)

Saute in a large pot:
3T olive oil
1 cup chopped onion
1T minced garlic
3t italian spice
2 bay leaves
2 t salt
1/2 lb coarsely chopped mushrooms
1/2 c nutritional yeast

when onions are clear and very soft, add:
1-28oz can of roasted tomatoes
1- 13oz can of diced italian tomoatoes
2T red wine
2t sugar

Turn the heat way down. Cover and simmer for at least 45 minutes, stirring occasionally.

Vegan MoFo: Review of my favourite vegan friendly restaurants in Vermont

Since moving to Vermont from Fredericton, NB, Canada, I must say that I feel rather spoiled by the great options for veg*n dining throughout Vermont. In Fredericton, there were very few options available to vegans (for the most part french fries/salad and the occasional boca type veggie burger) and what was available was often bland and uninspiring. I'm not a food critic, so I won't go into too many details, but here's a quick run down of some of the Vermont restaurants that my my partner, Lindsay, and I enjoy eating at as vegans are:

Stone Soup
College St
Burlington, Vermont
This vegan friendly counter service restaurant has a great, always fresh salad bar, a number of veg*n friendly hot and cold sandwiches and fresh vegan baked goods! I love the vegan macaroons and the Vegan club sandwich!

Bee's Knees
Morrisville, Vermont
http://www.thebeesknees-vt.com/
The Bee's Knees is a small, locally run cafe in Morrisville, Vermont with a really welcoming, community oriented feel to it. They often have many different veg*n dishes including great salads and sandwiches. My favourites are the mock pulled pork (mushrooms and eggplant i believe) and the tofu breakfast sandwiches (I love being able to get vegan breakfast that consists of more than just homefries). The menu indicates which options are vegan friendly and which can be made vegan friendly on request. They have local music acts playing there fairly regularly as well.

A Single Pebble
http://www.asinglepebble.com/intro.htm
Classical Chinese cuisine in downtown Burlington. Offers many traditional Chinese dishes including many veg*n options including my favourites mock eel (made from mushrooms) and the Buddha's Beef (made from seitan).

Pho Dang Vietnamese Cafe
Winooski, Vt
http://www.7nvt.com/7n/listing.htm?establishment_id=793
This Vietnamese cafe makes up for what it's lacking in atmosphere by it's great, fresh food. It has a very lunch room sort of feel to it but that really doesn't matter once you taste their great soups and tofu dishes. The portions are huge and the prices are cheap.

Ocha/Royal Orchid
Waterbury/Montpelier, Vermont
These two Thai restaurants are owned by the same family. Both restaurants seem to have very similar menus with slight variations between the two. They have many veg*n dishes and are willing to make changes to other dishes to accommodate veg*n customers as well. The menu is split into curries, noodle dishes, rice dishes and vegetable/stir fry dishes with your choice of tofu or meat. We usually start off our meal with the fresh rolls which is a soft rice paper roll with tofu, rice noodles and just a taste of mint with a nice light sweet and sour sauce for dipping. It's a nice light and fresh start to the meal. The entrees we have had are the pad ki mao (my personal favourite, a wide rice noodle dish with thai basil and chilli), brocolli and tofu in a nice creamy peanut sauce, penang and massuman curries (personal favourites at home when my parnter cooks them and both very well done by the restaurants) and the pad thai (with no fish sauce or eggs). The pad thai is closer to a traditional pad thai than what people in New Brunswick knew as pad thai (spicy peanut sauce with rice noodles). While the Waterbury location seems to be a bit pricier, it also has a nicer atmosphere than the Montpelier location and I typically find the food to be a little better. Entrees are typically in the $10 range while the appetizers are in the $3 to $5 range.

Pacific Rim
Burlington, Vt
Pacific Rim is one of my favourite spots to eat when we're in Burlington. It is a mainly Korean Asian restaurant in downtown Burlington. There is a good selection of salads/appetizers and main courses that are veg*n friendly. The food is fresh, flavourful and very affordable. They also have a good drink menu with asian takes on popular drinks and lots of ginger! It's a very informal seat yourself sort of atmosphere with fairly decent service considering how busy things can get there.


Magnolia Bistro
Burlington, Vermont
Hidden away in downtown Burlington is Vermont's only truly green restaurant, Magnolia Bistro. Magnolia focuses on eco-friendly, fair trade, local and organic foods and offers a twist on regular breakfast and lunch fare. They have many veg*n friendly options and the menu indicates what is vegan or can be adapted to be vegan. Some of the veg*n options you can order vegan french toast, substitute eggs for tofu in breakfast dishes or if you're not in a breakfast mood go for a garbanzo burger. The food is fresh tasting, well seasoned and fairly affordable considering the quality of ingredients used.

Time to wrap up this entry as my bus home is due to arrive any moment. Hope that some of you can elaborate more on veg*n friendly places to eat in and around Vermont or even provide more insight on the places I've decided to mention!

Neil

Sunday, October 5, 2008

Veganmofo: Survey

1. Name a song that involves food in some way.
That peaches song by the Presidents of the US of A
2. What criteria do you use when choosing a new cookbook to buy?
must have interesting recipes that are different than books I already have
3. What did you eat today?
nothing yet but my hubby is making apple cinnamon pancakes and my parents and Gma are coming and we having a pasta dinner.
4. Name a vegan food that you know exists but you have never tried.
Donuts, I want to try so bad. Also Sheese, I have tried other fake cheeses but never this kind.
5. The Food Network just called and needs you to start your new show tomorrow. What will the title of the show be?
Vegan Cooking for Everyone
6. Favorite hot sauce or other spicy condiment?
I love Vermont Pepper Works Chocolate Chipotle
7. How old were you when you became vegetarian/vegan?
9 Vegetaran- 17-vegan, then 18 vegetarain- 21 vegan
8. Favorite vegan cheeze?
Almond Cheeze- Herb and Garlic
9. Cutest baby animal?
kittens, puppies, COWS (i love cows)
10. Favorite type of jam/jelly/marmalade/preserves?
pepper jelly and raspberry jam, and apricot preserves
11. Do you take any vitamins/supplements?
B12 and Iron
12. What food/dish most embodies the Fall season?
Squash soup (my hubby makes the best)
13. What food would you have a hard time living without?
onions
14. Coffee, tea, or hot chocolate?
tea
15. It's 10PM and you're starving. What do you eat?
crackers and hummus
16. If you have an animal companion, what is his/her favorite food?
Ariel loves Science Diet (the only fish one she is picky), she also surprisingly likes raspberry pie
17. Worst injury you've gotten in the kitchen?
sliced my hand when I was 10 trying to cut up carrots
18. When you have a food-related question, who do you call?
mom, or i google
19. Summer is ending- What food will you miss most?
green beans and Tomatoes
20. What snacks do you keep in your purse/backpack/desk at work?
apples, pretzels, granola bars
21. Favorite soup to make on a rainy day?
carrot or squash
22. What's your favorite combination of fresh vegetable and/or fruit juices?
raspberry, mango, apple, cranberry
23. Favorite brand of root beer?
i don't really drink root beer. I like Boyles though
24. What is one dish that you have never but would like to veganize?
Pecan Pie
25.Make up your own question!
I already made up a bunch- this one's for the rest of you.

Friday, October 3, 2008

Ariel our baby cat ...and other kitties I miss

Here is Clyde our lovely little guy who was only with us for 2 months before he was too sick to stay with us :(
clyde


clyde

Clyders





our old roomates' cat vaughn aka super cat



hahaha... oh vaughn






and of course her boyfriends cat Jazmine who was the most loveable thing ever

And then there is Ariel our Princess Baby


She just loves this sweater...haha...not really








she loves drinking from cups more than her water bowl








Veganmofo: Cupcakes and Squash




This morning I was very ambituous and I decided to makes cupcakes and roasted squash soup for a dear friend of mine who just found out her father has cancer. She is home right now to be with him and her mom and I decided to make some "lets be positive cupcakes" and some yummy comforting roasted squash soup. I am going to deliver them to her tonight after work, I hope they enjoy them!




Roasted Squash Soup:
adapted from Andrea's Recipes

Ingredients
1whole butternut squash (about 1 1/2 pounds)
1 whole acorn squash (about 1 1/2 pounds)
fresh ground black pepper
kosher salt
4 tablespoons (1/2 stick) margarine
1 onion, diced
2 large garlic cloves, chopped
6 cups of vegetable broth
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup plain soy milk
1 T maple syrup


Preparation
1. Preheat oven to 400° F.
2. Cut the butternut and acorn squash in half and scoop out the seeds. Drizzle with olive oil and lightly sprinkle with kosher salt and pepper. Place face down on the prepared baking sheets and bake for 45 to 50 minutes. Remove from oven and allow to cool so that you can handle it without getting burned. (If you have a convection oven, do not preheat. Put the prepared squash on the baking sheets and put into the cold oven. Bake at 400° F for 20 to 25 minutes.)
3. Scoop all of the squash out into a large bowl and mash with a potato masher.
4. Melt the margarine in the pot over medium heat. Add onions and garlic and sauté until tender, about 10 minutes. Add the broth, mashed squash, and herbs and bring to boil. Reduce heat, cover and simmer until the squash is very tender, about 20 minutes.
5. Pour about 1/3 of the soup into the blender and puree. Pour puree out into the large bowl and repeat two more times. Pour the pureed soup back into the pot. Stir in the soy milk and maple syrup and bring to a simmer. Season with salt and pepper.








For the Cupcakes:


I added thawed frozen raspberries and saved the juice for the frosting.


Frosting Recipe:

INGREDIENTS
1/2 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine, we use Earth Balance

1/4 juice of raspberries

3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Veganmofo: Yummy Pizza


So we had some yummy pizza last night...I know we were all about the mashed potoates but it just didn't happen so hopefully tonight it will. But we ran around and didn't get home until late and then we wanted to watch the debate so we made a quick pizza using this wonderful crust:





It was so good. Not too thick, but not too thin and it held our topings of mushroom, marinara, green onions and sundried tomatoes perfectly.

Thursday, October 2, 2008

Veganmofo: Comfort Food


Tonight we are having a big bowl of comfort food- mashed potatoes. Neil received a big bag of potatoes from a guy at work and now we have to use them. The plan is to make some yummy Montreal Chicken Spice Mashed (rather whipped) Potatoes. They will then be topped with vegan gravy, french fried onions and to add a little green we will have some salt and pepper roasted brussel sprouts on the side. I know not the most well balanced meal but we have been craving something warm, creamy and comforting in these last few cold and rainy days in VT.

Vegan Gravy (adapted from Vegetarian Gravy on http://www.vegcooking.com/)
3 Tbsp. Earth Balance
3 Tbsp. corn starch
2 1/2 cups vegetable stock (I like to use Veggie Better than Boullion)
3 Tbsp. dark soy sauce salt and pepper to taste
• Heat the oil in a saucepan and add the cornstarch. Stir over moderate heat for a few minutes until the flour turns brown.
• Pour in the water or stock and stir slightly until thickened. Simmer for 10 minutes, then add the soy sauce and a little seasoning to taste, if desired

For the Potatoes:
4 potatoes, diced
3/4 cup soy milk
2 Tbsp. margarine
1 T Montreal Chicken Spice (trust me makes all the difference)

Cook the potatoes and then add the remaining ingredients and whip with electric beaters.

For the Brussels sprouts:
1 bag frozen sprouts (fresh if you can)
1t salt
1/2t pepper
4 Tbsp. extra virgin olive oil
• Defrost sprouts slightly and then cut them in half, arrange in a baking dish, and set aside.
• Mix the salt, pepper, and olive oil and pour the mixture over the Brussels sprouts. Bake in a preheated oven for about 25 to 30 minutes at 375 degrees F. Turn after about 15 minutes to ensure even cooking.
Makes 4 servings

Wednesday, October 1, 2008

Veganmofo: Dinner Tonight



Sesame Soy Curls with Asparagus and Roasted Garlic Couscous


Serves Four


1 package Dry Soy curls

2 Tbs Oil

2 Cloves Garlic, minced

2t chili flakes (I like mine spicy)

1 box frozen asparagus

2 Tbs Sugar

5 Tbs Soy Sauce/Tamari

2 Tbs Rice Vinegar

2 tsp Toasted Sesame Oil

Sesame Seeds for garnish.

Place soy curls in a bowl and cover with boiling/near boiling water. Let sit for 10 minutes or so to re-hydrate. Once hydrated, squeeze out any remaining liquid.
Heat a wok over high heat and add oil. Add soy curls and stir-fry until browned. Remove curls from the wok and add garlic, chili and veggies (using more oil if needed). When asparagus is bright green and tender-crisp, add soy curls back into the wok. Add soy sauce, sugar and vinegar and toss well. Drizzle sesame oil over the top. Taste a soy curl and adjust seasoning if needed.


Serve over Roasted Garlic Couscous


I am using Near East Roasted Garlic & Olive Oil Couscous