VeganMofo

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

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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).

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

Veganmofo: Survey

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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.

Veganmofo: Cupcakes and Squash

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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

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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.

Veganmofo: Comfort Food

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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

Veganmofo: Dinner Tonight

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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