Bianca Phillips's Blog, page 217
August 20, 2013
Vegan Drinks 2.0
Last month, I blogged about Memphis' first-ever Vegan Drinks, a very successful event at Chiwawa in Overton Square. We had our second Vegan Drinks event tonight at 3 Angels Diner in the Broad Avenue Arts District.
In case you're not familiar, Vegan Drinks is a nationwide grassroots social movement. Vegans get together. We drink. We eat. We chat. That's it. Tonight's event was big too! Bigger than I expected, and we even had some new people show up!
3 Angels Diner is a kitschy diner with a couple of vegan items. None of Memphis' totally vegan restaurants serve alcohol (Imagine Vegan Cafe is in-between beer permits, but they will have beer again in a few months!). So for Vegan Drinks, we have to pick places that are vegan-friendly and not totally veg.
I started with a High Cotton Scottish Ale. High Cotton Brewing Co. is a fairly new local mircobrewery putting out some high-quality beer. I've sampled a few of their offerings recently, but this dark and toasty Scottish Ale is my fave so far. I also tried the High Cotton Saison tonight, but it was just okay. It reminded me a little too much of a hefeweizen. Too light for me.
Autumn had a Long Island Iced Tea.
And then she had a Cocotini (not sure what was in this!).
I failed to take pictures of everyone's drinks, but I know some Manhattans were ordered, and Greg had a Sidecar. So retro.
3 Angels doesn't have appetizers, so everyone who ate ordered full meals. I had the Momma's Veggie Sandwich — seasoned tofu, roasted red peppers, pickles, vegan mayo, and lettuce — with Flattop Roasted Taters with Red Peppers and Onions.
Here's my sandwich open-faced. That tofu is amazing!
I've had this sandwich several times before, and it's always a winner. Several people at our table ordered the veggie burger, and there were mixed reviews. It's been my experience that 3 Angels veggie burger varies each time I've tried it, so I tend to avoid that now. You can never go wrong with the Momma's Veggie. Sadly, the eggless tofu salad sandwich that used to be on the menu is gone now. That was always my favorite.
Anyway, we had a great time. And we'll do it all again at a different place next month. We plan to rotate Vegan Drinks around to vegan-friendly bars around town.
In case you're not familiar, Vegan Drinks is a nationwide grassroots social movement. Vegans get together. We drink. We eat. We chat. That's it. Tonight's event was big too! Bigger than I expected, and we even had some new people show up!
3 Angels Diner is a kitschy diner with a couple of vegan items. None of Memphis' totally vegan restaurants serve alcohol (Imagine Vegan Cafe is in-between beer permits, but they will have beer again in a few months!). So for Vegan Drinks, we have to pick places that are vegan-friendly and not totally veg.
I started with a High Cotton Scottish Ale. High Cotton Brewing Co. is a fairly new local mircobrewery putting out some high-quality beer. I've sampled a few of their offerings recently, but this dark and toasty Scottish Ale is my fave so far. I also tried the High Cotton Saison tonight, but it was just okay. It reminded me a little too much of a hefeweizen. Too light for me.
Autumn had a Long Island Iced Tea.
And then she had a Cocotini (not sure what was in this!).
I failed to take pictures of everyone's drinks, but I know some Manhattans were ordered, and Greg had a Sidecar. So retro.
3 Angels doesn't have appetizers, so everyone who ate ordered full meals. I had the Momma's Veggie Sandwich — seasoned tofu, roasted red peppers, pickles, vegan mayo, and lettuce — with Flattop Roasted Taters with Red Peppers and Onions.
Here's my sandwich open-faced. That tofu is amazing!
I've had this sandwich several times before, and it's always a winner. Several people at our table ordered the veggie burger, and there were mixed reviews. It's been my experience that 3 Angels veggie burger varies each time I've tried it, so I tend to avoid that now. You can never go wrong with the Momma's Veggie. Sadly, the eggless tofu salad sandwich that used to be on the menu is gone now. That was always my favorite.
Anyway, we had a great time. And we'll do it all again at a different place next month. We plan to rotate Vegan Drinks around to vegan-friendly bars around town.
August 19, 2013
Spicy Korean Rice Cakes
No, not those kind of rice cakes! These aren't the dry, bland, tasteless, crunchy cakes (although despite their blandness, I actually like those rice cakes). I'm talkin' about garaeddeok, chewy Korean cakes that are more like a big noodle and less like a dry patty.
I first discovered these a few weeks ago at a little noodle shop in Memphis called The Crazy Noodle (review post coming soon). I ordered a bowl of vegan noodle soup there, and it was loaded with these flat, chewy rice patties that were unlike anything I'd ever tried.
I'm a noodle freak. In high school, I used to write poems about noodles. If I were being executed in a prison somewhere, I'd request noodles for a last meal. And while these aren't technically noodles, I'd place these somewhere on the noodle spectrum. They're actually made from glutenous rice flour, and they're super-duper chewy. Think chewier than tapioca. If I had to pick a favorite texture, it'd be chewy.
Anyway, shortly after trying these at the Crazy Noodle, I found some at the Asian market by my house. I didn't know what I'd do with them, but I knew I'd figure something out. And then, as if by fate, I stumbled on the recipe for Spicy Rice Cakes by Jesse Miner in the August issue of VegNews.
Okay, I know this looks a little messy. But I made the dish last night and took pictures of the re-heated leftovers. The rice cakes taste awesome the next day, but they don't photograph as well since they tend to stick together as the dish cools. The cakes, baked tofu, cabbage, and scallions are simmered in a spicy, sweet, and savory sauce made from soy sauce, sugar, rice cooking wine, and ground chili.
Anyway, if you have the August issue of VegNews and you have access to an Asian market, you should definitely make this dish.
On non-noodle-related note, I have my first real running injury — a stress fracture, which came during a 7-mile run this past Saturday. And I'd wear that like a badge of honor if I weren't smack dab in the middle of training for my first half-marathon. I saw an orthopedic doctor today, and I have to wear special flat shoe for 2 weeks. And no running for at least that long. Really hoping this thing heals in two weeks because my race is on October 13th. Until then, the doctor gave me permission to maintain my cardio on a stationary bike. Ugh. Here's my boot.
I first discovered these a few weeks ago at a little noodle shop in Memphis called The Crazy Noodle (review post coming soon). I ordered a bowl of vegan noodle soup there, and it was loaded with these flat, chewy rice patties that were unlike anything I'd ever tried.
I'm a noodle freak. In high school, I used to write poems about noodles. If I were being executed in a prison somewhere, I'd request noodles for a last meal. And while these aren't technically noodles, I'd place these somewhere on the noodle spectrum. They're actually made from glutenous rice flour, and they're super-duper chewy. Think chewier than tapioca. If I had to pick a favorite texture, it'd be chewy.
Anyway, shortly after trying these at the Crazy Noodle, I found some at the Asian market by my house. I didn't know what I'd do with them, but I knew I'd figure something out. And then, as if by fate, I stumbled on the recipe for Spicy Rice Cakes by Jesse Miner in the August issue of VegNews.
Okay, I know this looks a little messy. But I made the dish last night and took pictures of the re-heated leftovers. The rice cakes taste awesome the next day, but they don't photograph as well since they tend to stick together as the dish cools. The cakes, baked tofu, cabbage, and scallions are simmered in a spicy, sweet, and savory sauce made from soy sauce, sugar, rice cooking wine, and ground chili.
Anyway, if you have the August issue of VegNews and you have access to an Asian market, you should definitely make this dish.
On non-noodle-related note, I have my first real running injury — a stress fracture, which came during a 7-mile run this past Saturday. And I'd wear that like a badge of honor if I weren't smack dab in the middle of training for my first half-marathon. I saw an orthopedic doctor today, and I have to wear special flat shoe for 2 weeks. And no running for at least that long. Really hoping this thing heals in two weeks because my race is on October 13th. Until then, the doctor gave me permission to maintain my cardio on a stationary bike. Ugh. Here's my boot.
August 18, 2013
Sheridan's Very Vanilla Birthday
My BFF Sheridan's 33rd birthday was on August 8th, but we didn't get a chance to celebrate it together until this past Saturday night. Sheridan lives in Little Rock, Arkansas, but she was in Jonesboro (our hometown) to do birthday party stuff with her family this weekend, so I drove up yesterday to see her.
Here we are with one of her birthday cupcakes!
I make Sheridan's birthday cupcakes every year. She's vegan too! We usually go over recipes in Vegan Cupcakes Take Over the World, and she picks what sounds good. This year, she requested the Maple Cupcakes with Sugared Walnuts.
These cupcakes are sweetened with maple syrup and brown sugar, and there are sugared walnuts — made by toasting walnuts and then coating in a maple-sugar caramel — peppered throughout. For the frosting, I skipped the maple frosting suggested in the book since it calls for soymilk powder, which I don't have access to here (come on, Whole Foods, start carrying powdered soymilk!).
Instead, I made the Vanilla Buttercream from VCTOTW, but I added a dash of maple extract. Creamy maple-y goodness.
Making these cupcakes seemed like the perfect opportunity to try out my new bottle of Nielson-Massey Madagascar Bourbon Vanilla Extract.
This was sent to me to review over a month ago, but I've not baked much lately. So this was my first chance to try it. I'll admit that I'm typically a cheap-o when it comes to buying vanilla. I do buy the pure stuff (no artificial vanilla here!), but I usually buy the store brand. I figure pure vanilla is vanilla is vanilla, right?
Wrong. I cracked open this bottle, and the most velvety notes of vanilla bean wafted through my kitchen. Unlike some of the vanilla I'm accustomed too, this stuff didn't have that strong alcohol smell. It was more like the scent of a freshly cut vanilla bean, which I'm also typically too cheap to purchase.
The Nielson-Massey vanilla lent these cakes and the frosting a delicate vanilla flavor that shone through despite all the maple extract in the recipe. It definitely make a difference. Plus, this stuff is organic and fair-trade, so you can feel and warm and fuzzy and ethical when you use it. From now on, I'll definitely spring for the good stuff.
Here we are with one of her birthday cupcakes!
I make Sheridan's birthday cupcakes every year. She's vegan too! We usually go over recipes in Vegan Cupcakes Take Over the World, and she picks what sounds good. This year, she requested the Maple Cupcakes with Sugared Walnuts.
These cupcakes are sweetened with maple syrup and brown sugar, and there are sugared walnuts — made by toasting walnuts and then coating in a maple-sugar caramel — peppered throughout. For the frosting, I skipped the maple frosting suggested in the book since it calls for soymilk powder, which I don't have access to here (come on, Whole Foods, start carrying powdered soymilk!).
Instead, I made the Vanilla Buttercream from VCTOTW, but I added a dash of maple extract. Creamy maple-y goodness.
Making these cupcakes seemed like the perfect opportunity to try out my new bottle of Nielson-Massey Madagascar Bourbon Vanilla Extract.
This was sent to me to review over a month ago, but I've not baked much lately. So this was my first chance to try it. I'll admit that I'm typically a cheap-o when it comes to buying vanilla. I do buy the pure stuff (no artificial vanilla here!), but I usually buy the store brand. I figure pure vanilla is vanilla is vanilla, right?
Wrong. I cracked open this bottle, and the most velvety notes of vanilla bean wafted through my kitchen. Unlike some of the vanilla I'm accustomed too, this stuff didn't have that strong alcohol smell. It was more like the scent of a freshly cut vanilla bean, which I'm also typically too cheap to purchase.
The Nielson-Massey vanilla lent these cakes and the frosting a delicate vanilla flavor that shone through despite all the maple extract in the recipe. It definitely make a difference. Plus, this stuff is organic and fair-trade, so you can feel and warm and fuzzy and ethical when you use it. From now on, I'll definitely spring for the good stuff.
August 15, 2013
BBQ Nachos!!
Legend has it that barbecue nachos were invented in Memphis. Not sure how true that is, but when you google "barbecue nachos," almost every search result on the first page has a Memphis connection. So I believe it.
There are barbecue nachos on menus all over this city, and yes, there are even vegan BBQ tofu nachos at R.P. Tracks. But let's face it — fried tofu coated in tangy 'cue sauce is amazing, but it's not a great imitator of pulled pork barbecue. I really haven't found any spot-on imitation pork. The "pulled pork" barbecue recipe in Cookin' Crunk uses tempeh, and it's delicious. But it's not pork. Jackfruit coated in BBQ sauce looks an awful lot like the real thing, but it's all off texture-wise (Too soft? Not chewy? Can't quite put my finger on it).
Enter Match Ground Pork Without the Meat.
Last week, I shared a review of Match burgers, which are perhaps the meatiest vegan burgers I've ever tried. And same thing goes for this Match vegan pork. Tastewise, it's a spot-on imitator of meaty pork. And although it's not as stringy as pulled pork, the chewy texture is just right.
Like all of Match's ground meats, it comes frozen in a one-pound package. You simply thaw and cook just like you would with meat from animals. Just as animal meat isn't seasoned, neither is Match's ground meat without the meat. Match sent me several samples of their products to try (more reviews to come), but when I saw ground pork, I knew exactly what to do — BBQ Nachos!
I thawed the pork, crumbled it into a skillet, and browned it in a little olive oil. Then I added enough bottled barbecue sauce to coat and cooked until the sauce was heated through. I used Food Should Taste Good Blue Corn Chips, Teese Nacho Cheese Sauce, raw corn cut from the cob, diced tomatoes, salsa, jalapenos, and Wholly Guacamole.
This was such comfort food. I've made this same meal for three days in a row now, and I could honestly eat this for three more. But I'm out of chips. Sadness. I did, however, have leftover pork that I refroze for later use. Unlike meat, Match can be refrozen without any concern of going bad. That's just one of the many advantages of using vegan meat. Of course, the fact that no animals died for these nachos is best advantage.
There are barbecue nachos on menus all over this city, and yes, there are even vegan BBQ tofu nachos at R.P. Tracks. But let's face it — fried tofu coated in tangy 'cue sauce is amazing, but it's not a great imitator of pulled pork barbecue. I really haven't found any spot-on imitation pork. The "pulled pork" barbecue recipe in Cookin' Crunk uses tempeh, and it's delicious. But it's not pork. Jackfruit coated in BBQ sauce looks an awful lot like the real thing, but it's all off texture-wise (Too soft? Not chewy? Can't quite put my finger on it).
Enter Match Ground Pork Without the Meat.
Last week, I shared a review of Match burgers, which are perhaps the meatiest vegan burgers I've ever tried. And same thing goes for this Match vegan pork. Tastewise, it's a spot-on imitator of meaty pork. And although it's not as stringy as pulled pork, the chewy texture is just right.
Like all of Match's ground meats, it comes frozen in a one-pound package. You simply thaw and cook just like you would with meat from animals. Just as animal meat isn't seasoned, neither is Match's ground meat without the meat. Match sent me several samples of their products to try (more reviews to come), but when I saw ground pork, I knew exactly what to do — BBQ Nachos!
I thawed the pork, crumbled it into a skillet, and browned it in a little olive oil. Then I added enough bottled barbecue sauce to coat and cooked until the sauce was heated through. I used Food Should Taste Good Blue Corn Chips, Teese Nacho Cheese Sauce, raw corn cut from the cob, diced tomatoes, salsa, jalapenos, and Wholly Guacamole.
This was such comfort food. I've made this same meal for three days in a row now, and I could honestly eat this for three more. But I'm out of chips. Sadness. I did, however, have leftover pork that I refroze for later use. Unlike meat, Match can be refrozen without any concern of going bad. That's just one of the many advantages of using vegan meat. Of course, the fact that no animals died for these nachos is best advantage.
August 14, 2013
Vegan Aspertame-Free Gum!
When I was 14, my best friend Sheridan and I attended Barbizon Modeling School. We had big dreams of being famous. She wanted to be an actress, and I just wanted attention (modeling, acting, whatever would get me seen). Yea, I was a bit of a fame whore.
Well, Barbizon didn't do much for us, except drain our parents' bank accounts. Oh, and we learned some very 1980s makeup tricks (and this was 1994, mind you). But it was fun. And it made us feel special and important. I remember this one instructor who told us that ladies never chew gum in public. Never one for following rules or doing anything lady-like, I silently scoffed. I'd chew gum wherever I damn well pleased.
Fast forward to today: I still love gum, and I'm still as far from lady-like as can be. But as a semi-health-conscious vegan, it's hard to find a gum that's both animal-free and free of nasty aspertame. There are a few brands out there, and some are better than others. Enter PUR Gum.
The makers of PUR sent me samples of their aspertame-free, vegan, gluten-free, non-GMO, nut-free, dairy-free, diabetic-friendly gum. There's pomegranate-mint, wintergreen, spearmint, and peppermint.
The gum is sweetened with xylitol, a naturally occurring alcohol found in some fruits and veggies. There is a little controversy over xylitol, but I don't typically buy all the anti-this-or-that-hype. I eat soy. I use agave. And although I try to avoid GMOs and white bread, I don't make it a religion. So I'm fine with chewing a little xylitol gum.
These are the small candy-coated Chiclet-style squares. When you first pop one into your mouth, there's a burst of flavor and a slight crunch through the hard shell. The flavor is intense and perfect for coating your garlic breath ... for about one minute. And the it starts to die away. And then the gum gets a little waxy and hard to chew. Luckily, that's sufficient time for masking bad breath.
To be fair, I've had similar experiences with just about every candy-coated gum. Only the soft sticks (which are almost always from brands that are either not vegan or loaded with artificial sweeteners) have long-lasting flavor.
My mom has more patience with gum, and she tried a piece as well. She says the PUR gum softens up again once you've chewed for awhile. I believe her. That woman has the patience and perseverance of a saint.
Always a fan of fruity gums, I thought the pomegranate-mint gum had the best flavor of the bunch, but the mintier flavors were better breath fresheners.
Although the gum's long-lastingness could use a little work, I'd still say that PUR Gum is one of the tastiest "healthy" gums that I've had. I'd buy it if I saw it at Whole Foods. I don't care what that instructor from Barbizon has to say about it.
Well, Barbizon didn't do much for us, except drain our parents' bank accounts. Oh, and we learned some very 1980s makeup tricks (and this was 1994, mind you). But it was fun. And it made us feel special and important. I remember this one instructor who told us that ladies never chew gum in public. Never one for following rules or doing anything lady-like, I silently scoffed. I'd chew gum wherever I damn well pleased.
Fast forward to today: I still love gum, and I'm still as far from lady-like as can be. But as a semi-health-conscious vegan, it's hard to find a gum that's both animal-free and free of nasty aspertame. There are a few brands out there, and some are better than others. Enter PUR Gum.
The makers of PUR sent me samples of their aspertame-free, vegan, gluten-free, non-GMO, nut-free, dairy-free, diabetic-friendly gum. There's pomegranate-mint, wintergreen, spearmint, and peppermint.
The gum is sweetened with xylitol, a naturally occurring alcohol found in some fruits and veggies. There is a little controversy over xylitol, but I don't typically buy all the anti-this-or-that-hype. I eat soy. I use agave. And although I try to avoid GMOs and white bread, I don't make it a religion. So I'm fine with chewing a little xylitol gum.
These are the small candy-coated Chiclet-style squares. When you first pop one into your mouth, there's a burst of flavor and a slight crunch through the hard shell. The flavor is intense and perfect for coating your garlic breath ... for about one minute. And the it starts to die away. And then the gum gets a little waxy and hard to chew. Luckily, that's sufficient time for masking bad breath.
To be fair, I've had similar experiences with just about every candy-coated gum. Only the soft sticks (which are almost always from brands that are either not vegan or loaded with artificial sweeteners) have long-lasting flavor.
My mom has more patience with gum, and she tried a piece as well. She says the PUR gum softens up again once you've chewed for awhile. I believe her. That woman has the patience and perseverance of a saint.
Always a fan of fruity gums, I thought the pomegranate-mint gum had the best flavor of the bunch, but the mintier flavors were better breath fresheners.
Although the gum's long-lastingness could use a little work, I'd still say that PUR Gum is one of the tastiest "healthy" gums that I've had. I'd buy it if I saw it at Whole Foods. I don't care what that instructor from Barbizon has to say about it.
August 13, 2013
Eatin' Vegan in Chicago
Last night, I posted about the fun time I had at Chicago Veggie Fest — doing cooking demos, signing books, eating delicious vegan festival food. Tonight, I'll post about the food I ate in Chicago outside the festival.
It was a really quick trip (arrived Friday at 4 p.m. and left Sunday 5 p.m., and most of the time in between was spent at Veggie Fest), so I didn't have nearly enough time to squeeze in all the stuff I wanted to eat. But I knew that a trip to Chicago would not be complete without a visit to the Chicago Diner. Soon after checking into our hotel in Warrenville (way, way out in the suburbs), Paul and I hopped back in the car (after a 10-hour car trip, mind you) and drove another hour into the city.
Little did I know, the Chicago Diner is right in the heart of Boystown!! There were rainbows and adorable gay boys and lovely lesbians everywhere!! My kind of place. These rainbow art installation street signs are all up and down North Halsted, where the Chicago Diner is.
Once inside, I ordered a Bloody Mary right away, because, vegan Bloody Mary. I asked for the spicy version and look how it came garnished — with "spicy" written in sriracha!
I'd been studying the menu for weeks, so I already knew what I wanted to order. We started with the Vegan Poutine (Teese cheese, gravy, sour cream, vegan bacon, and scallions atop waffle fries). BEST THING EVER! Even my omni boyfriend couldn't stay out of it. I think he ate more of this than I did. I was trying to save my appetite for the big entree.
Also, Paul ordered some Edamamme as an appetizer because he loves the stuff. I like it too, but I can eat that anywhere. Meh.
For my entree, of course I ordered the Radical Reuben! How could I order anything else? It's the stuff vegan dreams are made of — corned beef seitan, Thousand Island dressing, sauerkraut, vegan cheese, and marbled rye. Oh my! Every bite was pure magic.
The Chicago Diner offers dairy cheese by request, so I fully expected Paul to order something with dairy cheese. But you know what? He ordered a totally vegan entree with no prodding from me — the Country Fried Steak.
Wow. This was just as good as the reuben, if not better. It was a tender seitan steak coated in the world's best crispy breading and deep-fried and then covered in country gravy. Lucky for me, Paul could only eat about half before he was full, and then he said I could have the rest for breakfast in the hotel room! Score. He raved and raved about that country fried steak all weekend. He just couldn't believe how much he loved seitan. Planting seeds, my friends. Planting seeds.
Anyway, we were way too full for dessert, which is damn shame. Chicago Diner is known for their phenomenal milkshakes. But I'll have to save that for next time.
We ate at the Veggie Fest for lunch on Saturday, but we headed back into the city Saturday night for dinner. Now I really had my heart set on a meal at Upton's Breakroom, but I promised Paul we'd find him a Chicago dog while we were there. And since he was such a good boy and ate all vegan on Friday night, I decided we could opt for a vegan-friendly hot dog joint for dinner.
Huey's Hot Dogs has both meaty Chicago dogs and vegan ones. Here's mine loaded up with tomatoes, mustard, a pickle, sport peppers, and celery salt. This meal was delicious! I'm a sucker for a good hot dog. Plus, this place has a dog-friendly patio, so we spent our meal hanging out with other people's pooches.
Speaking of pooches, we stumbled upon a "gourmutt" Doggie Food Truck just a few blocks down from Huey's!! Fido's To-Go sells doggie fro-yo and fresh baked treats.
I picked up a couple of Peanut Butter and Coconut Rice Krispie Treats for Maynard and Datsun.
I was kinda hoping there'd be enough time left to swing by Upton's for a late-night snack, but they close at 10 p.m. and we just couldn't make it. Next time.
Even though we were stuffed, I wanted to check out Handle Bar, a mostly vegetarian bar (they do serve a few fish dishes) in Wicker Park.
I ordered a Beermosa — made with the regionally brewed (Michigan) Bell's Oberon Ale and a splash of orange juice. Very summery and refreshing.
Sad story: We parked the car about a block away from Handlebar, and as I stepped out of the vehicle, guess what I saw — a Vietnamese sandwich shop called Bon Bon. And guess what they had in their window — a menu that listed vegan ramen as an option. I wanted it sooooooo bad!!! But we'd just left Huey's, and I was stuffed. I considered letting my inner glutton shine through, ordering it anyway, and dealing with the guilt later. But I talked myself out of it.
I wish I hadn't. I wish I'd just ordered those damn noodles and worked extra hard to get back on track this week. Damn food guilt. I woke up the next morning thinking about those noodles. That's how badly I wanted them. You know ramen is, like, sacred food to me, right? Anyway, once we were back to the hotel and Sunday at Veggie Fest, we were about an hour outside the city and driving in just for noodles was too far out of the way. But next time, right? Next time. I have a lot to do next time! Guess I'll have to plan a trip back to Chicago soon.
It was a really quick trip (arrived Friday at 4 p.m. and left Sunday 5 p.m., and most of the time in between was spent at Veggie Fest), so I didn't have nearly enough time to squeeze in all the stuff I wanted to eat. But I knew that a trip to Chicago would not be complete without a visit to the Chicago Diner. Soon after checking into our hotel in Warrenville (way, way out in the suburbs), Paul and I hopped back in the car (after a 10-hour car trip, mind you) and drove another hour into the city.
Little did I know, the Chicago Diner is right in the heart of Boystown!! There were rainbows and adorable gay boys and lovely lesbians everywhere!! My kind of place. These rainbow art installation street signs are all up and down North Halsted, where the Chicago Diner is.
Once inside, I ordered a Bloody Mary right away, because, vegan Bloody Mary. I asked for the spicy version and look how it came garnished — with "spicy" written in sriracha!
I'd been studying the menu for weeks, so I already knew what I wanted to order. We started with the Vegan Poutine (Teese cheese, gravy, sour cream, vegan bacon, and scallions atop waffle fries). BEST THING EVER! Even my omni boyfriend couldn't stay out of it. I think he ate more of this than I did. I was trying to save my appetite for the big entree.
Also, Paul ordered some Edamamme as an appetizer because he loves the stuff. I like it too, but I can eat that anywhere. Meh.
For my entree, of course I ordered the Radical Reuben! How could I order anything else? It's the stuff vegan dreams are made of — corned beef seitan, Thousand Island dressing, sauerkraut, vegan cheese, and marbled rye. Oh my! Every bite was pure magic.
The Chicago Diner offers dairy cheese by request, so I fully expected Paul to order something with dairy cheese. But you know what? He ordered a totally vegan entree with no prodding from me — the Country Fried Steak.
Wow. This was just as good as the reuben, if not better. It was a tender seitan steak coated in the world's best crispy breading and deep-fried and then covered in country gravy. Lucky for me, Paul could only eat about half before he was full, and then he said I could have the rest for breakfast in the hotel room! Score. He raved and raved about that country fried steak all weekend. He just couldn't believe how much he loved seitan. Planting seeds, my friends. Planting seeds.
Anyway, we were way too full for dessert, which is damn shame. Chicago Diner is known for their phenomenal milkshakes. But I'll have to save that for next time.
We ate at the Veggie Fest for lunch on Saturday, but we headed back into the city Saturday night for dinner. Now I really had my heart set on a meal at Upton's Breakroom, but I promised Paul we'd find him a Chicago dog while we were there. And since he was such a good boy and ate all vegan on Friday night, I decided we could opt for a vegan-friendly hot dog joint for dinner.
Huey's Hot Dogs has both meaty Chicago dogs and vegan ones. Here's mine loaded up with tomatoes, mustard, a pickle, sport peppers, and celery salt. This meal was delicious! I'm a sucker for a good hot dog. Plus, this place has a dog-friendly patio, so we spent our meal hanging out with other people's pooches.
Speaking of pooches, we stumbled upon a "gourmutt" Doggie Food Truck just a few blocks down from Huey's!! Fido's To-Go sells doggie fro-yo and fresh baked treats.
I picked up a couple of Peanut Butter and Coconut Rice Krispie Treats for Maynard and Datsun.
I was kinda hoping there'd be enough time left to swing by Upton's for a late-night snack, but they close at 10 p.m. and we just couldn't make it. Next time.
Even though we were stuffed, I wanted to check out Handle Bar, a mostly vegetarian bar (they do serve a few fish dishes) in Wicker Park.
I ordered a Beermosa — made with the regionally brewed (Michigan) Bell's Oberon Ale and a splash of orange juice. Very summery and refreshing.
Sad story: We parked the car about a block away from Handlebar, and as I stepped out of the vehicle, guess what I saw — a Vietnamese sandwich shop called Bon Bon. And guess what they had in their window — a menu that listed vegan ramen as an option. I wanted it sooooooo bad!!! But we'd just left Huey's, and I was stuffed. I considered letting my inner glutton shine through, ordering it anyway, and dealing with the guilt later. But I talked myself out of it.
I wish I hadn't. I wish I'd just ordered those damn noodles and worked extra hard to get back on track this week. Damn food guilt. I woke up the next morning thinking about those noodles. That's how badly I wanted them. You know ramen is, like, sacred food to me, right? Anyway, once we were back to the hotel and Sunday at Veggie Fest, we were about an hour outside the city and driving in just for noodles was too far out of the way. But next time, right? Next time. I have a lot to do next time! Guess I'll have to plan a trip back to Chicago soon.
August 12, 2013
Chicago Veggie Fest
This weekend, I did a couple of food demos and booksignings at
Chicago Veggie Fest
. It's about a nine-hour drive (ten hours with pee stops), so Paul and I road-tripped it up there. This was, by far, the largest VegFest I've ever attended. There were soooo many people.
Since it was hosted by the Science of Spirituality Center (a meditation center), the fest had a bit of a spiritual bent to it, which was quite unlike other festivals I've attended. There was a meditation tent, and the keynote speaker was His Holiness Sant Rajinder Singh Ji Maharaj. Also, the fest wasn't totally vegan. Some vegetarian food was offered in the food court area, but vegan food was more prevalent. Chicago has a more vegan culture-centric VegFest in September called VeganMania.
Look how crowded it was when we first arrived! And yes, that's Paul in the right foreground.
On Saturday, I had the first demo. I made my Eggless Tofu Olive Salad from Cookin' Crunk. Here I am mashing the tofu up with my hands. I wish those Porta-Pottys didn't show up in the background!!
Here's a slightly out-of-focus shot of me passing out samples.
After my demo, I met Warren from the Book Publishing Company (my publisher) and he sold books while I signed. I met some awesome dedicated blog readers! And I made some new friends.
Once that was over, I was famished! Paul and I hit up the food court for lunch. There were so many options, but I was craving carbs. So I went for the Soy Chicken, Veggie Noodle, and Rice dish from the China Palace booth.
This was really yummy. The "chicken" was really textured and meaty, and it was swimming in a sweet-and-sour chili sauce. The noodles reminded of the not-so-vegan lo mein that I still miss, but these were marked as a vegan item. Also, carbs for the win.
Paul got the Cajun Carribean Chicken from another booth. It was deep-fried and amazing! Also very meaty. I was little jealous, so I proposed that we share (and by share, I mean, let me half of yours but you can only have a few bites of mine).
I signed books again for awhile at the Book Publishing Company's tent, and I spent a little time wandering around and sampling all the freebies. Teese was there with Dandies samples. And Follow Your Heart was making quesadilla samples with their new shredded cheese. We were especially impressed with the samples of Phood protein powder. Paul even bought a $40 tub of the stuff to take home!
On Sunday, it was time to do it all over! My demo was at 3 p.m. on Sunday, so I hit up the food court before my demo. I found a vendor selling Vegan Sausage Pizza. Wow! This was really good. The crust was chewy and tender at the same time, and they were very generous with the cheesy toppings (they used Daiya). My slice was hot and fresh out of the oven.
For my demo, I made Creole Steamed Sausages from Cookin' Crunk. Here I am talking about my favorite Cajun seasoning — Slap Ya Mama.
I signed books outside the demo tent again afterward. And then I moved to the Book Publishing Company tent to sign more. Other BPC authors presented and signed at the fest too. Jennifer Cornbleet (Raw Food Made Easy), Caroline Marie Dupont (Enlightened Eating), and Miyoko Schinner (Artisan Vegan Cheese) were there. Miyoko was in the tent Sunday afternoon when I was, so we snapped pics together. She is pretty much the goddess of vegan cheese!!
Since we were driving home Sunday night, we had to leave the fest around 5 p.m. in order to make it back to Memphis at a decent time. But before we hit the road, I had to eat one more meal from the food court — Masala Dosa! This crispy dosa was served with sambar, masala filling, and a coconut chutney.
Chicago Veggie Fest was such fun! I'm so thankful my publisher invited me. Check back in tomorrow because I'll be posting about the vegan and vegan-friendly places we visited when we weren't at the fest.
Since it was hosted by the Science of Spirituality Center (a meditation center), the fest had a bit of a spiritual bent to it, which was quite unlike other festivals I've attended. There was a meditation tent, and the keynote speaker was His Holiness Sant Rajinder Singh Ji Maharaj. Also, the fest wasn't totally vegan. Some vegetarian food was offered in the food court area, but vegan food was more prevalent. Chicago has a more vegan culture-centric VegFest in September called VeganMania.
Look how crowded it was when we first arrived! And yes, that's Paul in the right foreground.
On Saturday, I had the first demo. I made my Eggless Tofu Olive Salad from Cookin' Crunk. Here I am mashing the tofu up with my hands. I wish those Porta-Pottys didn't show up in the background!!
Here's a slightly out-of-focus shot of me passing out samples.
After my demo, I met Warren from the Book Publishing Company (my publisher) and he sold books while I signed. I met some awesome dedicated blog readers! And I made some new friends.
Once that was over, I was famished! Paul and I hit up the food court for lunch. There were so many options, but I was craving carbs. So I went for the Soy Chicken, Veggie Noodle, and Rice dish from the China Palace booth.
This was really yummy. The "chicken" was really textured and meaty, and it was swimming in a sweet-and-sour chili sauce. The noodles reminded of the not-so-vegan lo mein that I still miss, but these were marked as a vegan item. Also, carbs for the win.
Paul got the Cajun Carribean Chicken from another booth. It was deep-fried and amazing! Also very meaty. I was little jealous, so I proposed that we share (and by share, I mean, let me half of yours but you can only have a few bites of mine).
I signed books again for awhile at the Book Publishing Company's tent, and I spent a little time wandering around and sampling all the freebies. Teese was there with Dandies samples. And Follow Your Heart was making quesadilla samples with their new shredded cheese. We were especially impressed with the samples of Phood protein powder. Paul even bought a $40 tub of the stuff to take home!
On Sunday, it was time to do it all over! My demo was at 3 p.m. on Sunday, so I hit up the food court before my demo. I found a vendor selling Vegan Sausage Pizza. Wow! This was really good. The crust was chewy and tender at the same time, and they were very generous with the cheesy toppings (they used Daiya). My slice was hot and fresh out of the oven.
For my demo, I made Creole Steamed Sausages from Cookin' Crunk. Here I am talking about my favorite Cajun seasoning — Slap Ya Mama.
I signed books outside the demo tent again afterward. And then I moved to the Book Publishing Company tent to sign more. Other BPC authors presented and signed at the fest too. Jennifer Cornbleet (Raw Food Made Easy), Caroline Marie Dupont (Enlightened Eating), and Miyoko Schinner (Artisan Vegan Cheese) were there. Miyoko was in the tent Sunday afternoon when I was, so we snapped pics together. She is pretty much the goddess of vegan cheese!!
Since we were driving home Sunday night, we had to leave the fest around 5 p.m. in order to make it back to Memphis at a decent time. But before we hit the road, I had to eat one more meal from the food court — Masala Dosa! This crispy dosa was served with sambar, masala filling, and a coconut chutney.
Chicago Veggie Fest was such fun! I'm so thankful my publisher invited me. Check back in tomorrow because I'll be posting about the vegan and vegan-friendly places we visited when we weren't at the fest.
August 8, 2013
Match Meat Burger Review
I've been hearing about MATCH Meats for a few years now. And when I saw they were featured in a number of recipes in Betty Goes Vegan, I got super sad that MATCH isn't sold in Memphis. I'd heard it was an amazingly realistic plant meat, and I'm a vegan-meat-and-potatoes kind of gal. I like my plant meat to taste like, well, meat.
But then MATCH emailed me a few weeks ago to ask if I'd review some samples of their products. Hell yeah! When they said "samples," I had no idea I'd get all of this!!!
Look at all this fake meat (I know some vegans don't like the phrase "fake meat," but I'm owning it)! I'm set for months!
I'll be breaking reviews of these meats into multiple posts as I try things. But of course, I tried the burgers first because these aren't just any old vegan burger. These are stuffed burgers!
Out of the whole "sample" haul, I was probably most excited for the Vegan Stuffed Pimiento Burger. In my cheese-eating days, I loved pimiento cheese, and I've created a tasty (and healthier) vegan version for my cookbook. This MATCH burger is freakin' stuffed with pimiento cheese.
I'd never had a stuffed burger (meaty or vegan) in my life, so this was a new concept. But I'm a sucker for anything with surprise center. The creamiest vegan pimiento cheese mushed out of these little guys, and I was scared to push my bun down for fear of losing my cheese. It's made from Tofutti vegan sour cream, Daiya, and some other stuff, and it really tastes like pimiento cheese. Oh, and the meaty part was delicious too. It was very realistic. I'd say this plant protein rivals Gardein for the meatiest, most realistic vegan burger.
Next I tried the Vegan Stuffed Mushroom Burger.
Also wonderful! Same great burger meat but stuffed with a creamy mix of porcini mushrooms in a vegan cream cheese sauce. It really has that wild mushroom taste. I topped mine with avocado and a slice of Daiya Swiss.
These are the only two MATCH products I've tried so far, but judging by how perfect these were, I'm certain MATCH will become my new favorite plant meat. I wish I could buy this stuff in Memphis, but it looks like it is sold on Pangea and Vegan Essentials.
Stay tuned for future MATCH meat reviews. And just FYI: I'm heading to Chicago Veggie Fest this weekend, where I'll be signing books and doing a couple of food demos on Saturday and Sunday, along with Miyoko Schinner, Jennifer Cornbleet, and lots of other vegan authors and chefs. Come see me if you're in the area. And if not, I'll be posting plenty of Veggie Fest pics when I return on Monday.
But then MATCH emailed me a few weeks ago to ask if I'd review some samples of their products. Hell yeah! When they said "samples," I had no idea I'd get all of this!!!
Look at all this fake meat (I know some vegans don't like the phrase "fake meat," but I'm owning it)! I'm set for months!
I'll be breaking reviews of these meats into multiple posts as I try things. But of course, I tried the burgers first because these aren't just any old vegan burger. These are stuffed burgers!
Out of the whole "sample" haul, I was probably most excited for the Vegan Stuffed Pimiento Burger. In my cheese-eating days, I loved pimiento cheese, and I've created a tasty (and healthier) vegan version for my cookbook. This MATCH burger is freakin' stuffed with pimiento cheese.
I'd never had a stuffed burger (meaty or vegan) in my life, so this was a new concept. But I'm a sucker for anything with surprise center. The creamiest vegan pimiento cheese mushed out of these little guys, and I was scared to push my bun down for fear of losing my cheese. It's made from Tofutti vegan sour cream, Daiya, and some other stuff, and it really tastes like pimiento cheese. Oh, and the meaty part was delicious too. It was very realistic. I'd say this plant protein rivals Gardein for the meatiest, most realistic vegan burger.
Next I tried the Vegan Stuffed Mushroom Burger.
Also wonderful! Same great burger meat but stuffed with a creamy mix of porcini mushrooms in a vegan cream cheese sauce. It really has that wild mushroom taste. I topped mine with avocado and a slice of Daiya Swiss.
These are the only two MATCH products I've tried so far, but judging by how perfect these were, I'm certain MATCH will become my new favorite plant meat. I wish I could buy this stuff in Memphis, but it looks like it is sold on Pangea and Vegan Essentials.
Stay tuned for future MATCH meat reviews. And just FYI: I'm heading to Chicago Veggie Fest this weekend, where I'll be signing books and doing a couple of food demos on Saturday and Sunday, along with Miyoko Schinner, Jennifer Cornbleet, and lots of other vegan authors and chefs. Come see me if you're in the area. And if not, I'll be posting plenty of Veggie Fest pics when I return on Monday.
August 7, 2013
Endless Crunk Summer
Summer is filled with potlucks, picnics, and bountiful trips to the farmer's markets. Even though we're trying to stay in shape for our bathing suits, we're also indulging in delicious summer fare.
Many of the recipes in Cookin' Crunk are perfect for summer! I have lots of recipes that call for seasonal summer produce and others that are meant to be served at picnics and summer potlucks. I've made two of those dishes this week!
Today my office held our annual summer party. Work let out at noon, and we headed downstairs for a cookout on the loading dock, where we typically load newspapers into delivery trucks. There were coolers of beer, burgers (and yes, they grilled some vegan Boca burgers), grilled veggies, and lots of potluck-style sides. I brought the Dillweed Potato Salad from Cookin' Crunk:
This cool, vegan, mayo-based salad is loaded with tender red potatoes (I recommend cooking them a little al dente so they don't get mushy), fresh dill, celery, red onion, and green olives.
Also this week, I made the Harvest Crowder Pea Soup from Cookin' Crunk:
Every year about this time, our farmer's markets are stocked with all sorts of fresh peas — black-eyed peas, purple-hull peas, lady peas, and my fave, crowder peas. Crowders are like bigger, not-as-mushy black-eyed peas. They're perfect in this soup made with fresh basil, carrots, celery, onions, and veggie broth.
I hate to think that summer is almost over. So I won't. I'll just keep living it up with summery meals for as long as possible and pretend like fall and winter will never come.
Many of the recipes in Cookin' Crunk are perfect for summer! I have lots of recipes that call for seasonal summer produce and others that are meant to be served at picnics and summer potlucks. I've made two of those dishes this week!
Today my office held our annual summer party. Work let out at noon, and we headed downstairs for a cookout on the loading dock, where we typically load newspapers into delivery trucks. There were coolers of beer, burgers (and yes, they grilled some vegan Boca burgers), grilled veggies, and lots of potluck-style sides. I brought the Dillweed Potato Salad from Cookin' Crunk:
This cool, vegan, mayo-based salad is loaded with tender red potatoes (I recommend cooking them a little al dente so they don't get mushy), fresh dill, celery, red onion, and green olives.
Also this week, I made the Harvest Crowder Pea Soup from Cookin' Crunk:
Every year about this time, our farmer's markets are stocked with all sorts of fresh peas — black-eyed peas, purple-hull peas, lady peas, and my fave, crowder peas. Crowders are like bigger, not-as-mushy black-eyed peas. They're perfect in this soup made with fresh basil, carrots, celery, onions, and veggie broth.
I hate to think that summer is almost over. So I won't. I'll just keep living it up with summery meals for as long as possible and pretend like fall and winter will never come.
August 6, 2013
Magical Coconut Cookie Bars
Tonight was National Night Out, when neighborhoods across the country hold block parties to get to know one another and their local police officers in an effort to combat crime. For the past couple years, my neighbor Randy has been holding a National Night Out event for my little street at his place. We gather on his porch and driveway, drink beer, snack, and gossip. The cops usually stop by and say hi.
This year, I brought a plate of Magical Coconut Cookie Bars from Vegan Cookies Take Over the World. There are layers of graham cracker crumbs, coconut-caramel, chocolate chips, shredded coconut, and walnuts.
None of my neighbors are vegan, but everyone who tried one raved. And as always happens when you feed omnis delicious vegan desserts, conversations about veganism are sparked. I've noticed a shift in the last several years in the way omnis react to vegans. People don't think it's all that weird anymore. You tell someone you're vegan or that the cookie in their mouth is cruelty-free and they say, "I'm trying to eat less meat." or "I use soymilk in my cereal." or "I'd like to be vegan, but ..."
I love that! I love that veganism is mainstream and even impressive to folks. That means we're one step closer to world veganization. That means we're one step closer to saving more and more precious animal lives.
Anyway, the bars were delicious. I made 'em at my mama's house last night, and she measured out all of the ingredients for me and put them in baggies. Oh, and she did the dishes while I stirred and baked. I felt like I was on a cooking show. Baking is way better when someone else does most of the work. Thanks Mama Crunk!
This year, I brought a plate of Magical Coconut Cookie Bars from Vegan Cookies Take Over the World. There are layers of graham cracker crumbs, coconut-caramel, chocolate chips, shredded coconut, and walnuts.
None of my neighbors are vegan, but everyone who tried one raved. And as always happens when you feed omnis delicious vegan desserts, conversations about veganism are sparked. I've noticed a shift in the last several years in the way omnis react to vegans. People don't think it's all that weird anymore. You tell someone you're vegan or that the cookie in their mouth is cruelty-free and they say, "I'm trying to eat less meat." or "I use soymilk in my cereal." or "I'd like to be vegan, but ..."
I love that! I love that veganism is mainstream and even impressive to folks. That means we're one step closer to world veganization. That means we're one step closer to saving more and more precious animal lives.
Anyway, the bars were delicious. I made 'em at my mama's house last night, and she measured out all of the ingredients for me and put them in baggies. Oh, and she did the dishes while I stirred and baked. I felt like I was on a cooking show. Baking is way better when someone else does most of the work. Thanks Mama Crunk!
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