Our pizza from the last post was actually inspired by a visit to American Flatbread a few weeks ago where we sipped the best beer and ate the most delicious pizza. This is one of our go to restaurants because they have amazing flatbread that is made from local and/or organic ingredients. Plus they keep it simple- their menu has a salad (which is amazing) and a number of flatbread creations as well as an option to create your own flatbread. THAT IS IT. They don’t need to put anything more on that menu because it is perfect keeping it simple. They also have a special salad, vegetarian pizza and omnivore pizza each night as well as dessert specials.
On top of having a great salad and flatbreads they easily accommodate vegans and they brew their own beer. Now their dining menu maybe short and sweet but the beer list is extensive and filled with a great selection of microbrews as well as their house made which are all really good.
Veganized Special- white pizza with delicata squash, apples, garlic and maple glazed hazelnuts
I know we are crazy, this weekend one of my girlfriends came over and we spent the entire Saturday afternoon/evening making crafts for Christmas gifts. We also enjoyed this wonderful pizza that was so delicious.
Kale, Squash and Apple White Pizza
Recipe:
1 whole wheat pizza crust (I buy prepared dough from our health food store)
1/2 delicata squash, thinly sliced and roasted at 375F for 25 minutes
2-3 cups of dinosaur kale, chopped and sauteed with 1T olive oil and 1T garlic until soft
1 small apple sliced
1/2 cup diced tofu, sauteed in 1T olive oil and 1T garlic until browned
Garlic Base- 2T Vegan margarine, 1/2T vegan parmesan and 3 cloves of roasted garlic; blend to a paste
red chili flakes, optional
salt and pepper
Preheat your oven to 450F.
Roll out your dough and place on a baking sheet that has been sprinkled with cornmeal. Spread the garlic base on your pizza and then begin to place on all of the toppings. Sprinkle with chili flakes if desired and a little salt and pepper.
Place in the oven and bake for 15-18 minutes until the crust is brown.
We didn’t do much for Halloween weekend- in fact we spent most the weekend making gifts for Christmas. However on Sunday my parents were over so we decided to have a Halloween inspired meal which included Mummy Dogs with shriveled purple potatoes and a side salad
And Bloodthirsty Marys
Recipe:
Serves 4
3 cups tomato juice
3 tablespoons drained prepared horseradish
1/2 cup vodka
2 teaspoons vegan worcestershire sauce
2 tablespoons soy sauce
Juice of 1 lemon, more for garnish
1/4 teaspoon freshly ground pepper
Hot sauce
Celery stalks, for garnish
Celery Salt and Cayenne to garnish rims of glasses
Directions
In a pitcher, stir together tomato juice, horseradish, vodka, vegan worcestershire sauce, soy sauce, lemon juice, 1/4 teaspoon pepper, and hot sauce to taste.
Wet the rim of 4 glasses with lemon juice and dip into a mixture of celery salt with a pinch of cayenne. Fill the glasses with ice and pour the tomato mixture over. Garnish with a lemon slice and a celery stalk.
Read more at Marthastewart.com: Bloodthirsty Marys – Martha Stewart Recipes
My favorite non-dairy milk is Blue Diamond Unsweetened Almond milk it’s creamy, low calorie, soy free and it works well in hot and cold dishes. I really love Tempt hemp milk as well but it is awful in hot items- it curdles in coffee boo- but I love it in smoothies or in cereal.
2. What are the top 3 dishes/recipes you are planning to cook?
I plan on making some bean and kale soup tonight, I am working on a pasta recipe with truffle oil and a rice and bean dish with chipotle peppers and saffron powder.
3. Topping of choice for popcorn?
Nutritional Yeast and Cajun Seasoning!
4. Most disastrous recipe/meal failure?
ummm some Asian inspired dish with glass noodles- it was slimmy and gross.
5. Favorite pickled item?
Bubbies pickles!
6. How do you organize your recipes?
I don’t really organize them haha.
7. Compost, trash, or garbage disposal?
Trash, Recycle and garbage disposal- we used to compost but don’t have the place to accommodate this now.
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)?
I would bring avocados, brown rice and kale.
9. Fondest food memory from your childhood?
Monkey Bread- my mom used to make this at Christmas and I loved it.
10. Favorite vegan ice cream?
Salted Caramel at Stogo in NYC
11. Most loved kitchen appliance?
My Blend Tec
12. Spice/herb you would die without?
cumin and chili powder
13. Cookbook you have owned for the longest time?
The Moosewood Cookbook- it’s my mom’s from the 80’s
14. Favorite flavor of jam/jelly?
Raspberry jam- with lots of seeds
15. Favorite vegan recipe to serve to an omni friend?
Stuffed mushrooms
16. Seitan, tofu, or tempeh?
tempeh
17. Favorite meal to cook (or time of day to cook)?
Love cooking dinner.
18. What is sitting on top of your refrigerator?
Nothing.
19. Name 3 items in your freezer without looking.
flax meal, spinach, butternut squash
20. What’s on your grocery list?
i haven’t made one yet- we are going out of town soon
21. Favorite grocery store?
Healthy Living in South Burlington
22. Name a recipe you’d love to veganize, but haven’t yet.
Nanaimo bars for the husband
23. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?
http://www.healthytippingpoint.com/
http://carrotsncake.com/
http://fitnessista.com/
24. Favorite vegan candy/chocolate?
I love Sjaak’s peanutbutter cups
25. Most extravagant food item purchased lately?
I haven’t really purchased any…I received dried wild mushrooms for a contest though!
It’s that time of year again! VEGANMOFO! Wahoo! I love Vegan MoFo!
Right now we are on the ends of the political campaign season and after spending the day listening to a number of great democratic nominees and the Vice President Joe Biden I am exhausted and ready to curl up with fur baby. Blogging will resume to normal on Wednesday! Good thing I decided to participate in early voting- that means I get to sleep in before work tomorrow and a night of political events and parties- I love my job.
The Farmhouse Tap and Grill opened just the past spring and has been packed every night since. It quickly has become one of the most popular restaurants in Burlington. This gastropub is all about featuring and supporting local farms and it has a tap room as well. In the summers you can sit and have a brew in the outdoor beer garden while you wait for table. Although the menu is heavy on the meat and dairy side the vegan options do not disappoint. Shortly after the restaurant opened I emailed inquiring about the vegan options and this is what I was told are vegan:
Heirloom tomato salad (sans feta cheese)
House soy burger (sans cheese and bun) we suggest over some wilted kale in place of bun
Kale & arugula salad (sans blue cheese, with lemon vinaigrette instead of the buttermilk vinaigrette
Marinated olives, spiced pecans from the snacks menu
Roasted Beets (sans goat cheese)
Phil’s Vegan Delight – not on the menu, but we make it often. Some braised greens, mushrooms, and veggies over grilled Red Hen Bakery bread
We have enjoyed the french fries which are crispy and delicious, the corn cakes with the lemon vinaigrette which is just to die for, the marinated olives- plump juicy and so good and of course the vegan delight. The thing I love about the vegan delight is that the basis is the same every time greens, mushrooms and veggies over bread however the combination is different each time I order it because it is based around what veggies they have that day. It is always amazing and the Hubz and I have been known to frequent here more often then any other restaurant around.
The beer selection is really outstanding which is why we keep going back for more. There is also a small wine menu that features some nice wines, however if you are looking for liquor you won’t find it here. The atmosphere is loud with low lights and is always packed and full of energy. Unfortunately due to the lighting inside I didn’t get great photos but I do have some from the beer garden. I have to say that if you are a beer and food lover this is the place to visit in Burlington.
