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Vegan
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| Photo | Drew Lazor |
PETA's VegCooking blog recently rounded up their picks for the best faux meatballs in the nation, and Gianna's (507 S. Sixth St.) earned a slot for its "Haastile" meatball sub with saut�ed onions, peppers and mushrooms. A solid pick, but we should also give a nod to the kofta sub at Govinda's (pictured above), which helped us through the hallucinatory vision quest that was The Week Without Meat.
[...] Gianna’s meatballs lauded by PETA as having some of the best faux meatballs in the nation. [VegCooking via Meal Ticket] [...]
Social comments and analytics for this post... This post was mentioned on Twitter by mealticket: Gianna's meatballs earn honors from PETA: http://bit.ly/412TkV...
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| Photo | James Saul |
On a tip from Miss Rachel's Pantry, we discovered that you can find homemade vegan donuts 20 minutes down the White Horse Pike (or a 15-minute walk from Lindenwold Speedline) in scenic South Jersey.
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| Photo | James Saul |
Jack's Donuts (503 White Horse Pike, Laurel Springs, N.J., 856-627-0431) is a charming greasy spoon with homemade donuts that just so happen to be dairy-free (save for chocolate). The Apple Crumb (pictured) doubles as an insane trip through an orchard of the mind. My partner says she hasn't eaten a donut like this since she went vegan seven years ago, and it takes me back to that fateful box of Little Debbie's Donut Sticks that kicked off my more conversion. Other donuts on deck include vanilla creme (yes, they are vegan!), pumpkin spice and jelly.
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| Photo | James Saul |
Jack's also serves up traditional diner farem like omelettes and sandwiches with home fries and endless coffee. It's the kind of place where friends of all eating persuasions can gather 'round the counter and rap over Sunday breakfast. Do it now, while dipping the pumpkin spice in your coffee is seasonally appropriate, and you can still catch some of that Garden State foliage on your trip down Route 30.
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| Photo l Michael Persico |
| Homemade gnocchi with pesto, spinach and Parmigiano |
Eating a bowl of fluffy gnocchi, simply sauced with pesto or sage in brown butter,� is the equivalent of falling into a soft feather bed.� Easy to do and easy to enjoy, but to actually make that feather bed you've got to kill a whole lot of geese and get pretty messy.� The analogous pitfalls and time requirements of hand-making pasta has kept me from attempting those feathery pillows until now, when I went on the hunt for the Ultimate Gnocchi Recipe.� Prescriptions for perfect pasta abound on the Web; the Food Network came up high offering versions from Emeril Lagasse (who starts with mashed potatoes) and Mario Batali (who has you par-cook the things and hold them in oil until service). �� Further research turned up dozens of other, slightly less corporate sources.
The first method that stood out came from Anna Maria Volpi, a native of Italy who provides step-by-step instructions (with photos) for classic Gnocchi Patate.� Her version is as traditional as it gets, boiling the potatoes in their skins and incorporating only flour and salt into the dough (the egg is optional) to create a super-light and incidentally vegan dumpling.
Executing Volpi's recipe resulted in puffed, airy dumplings that came at the expense of a difficut-to-work, crumbly dough.� These boiled potato, egg-free vegan gnocchi worked best when cut into� 1" pieces from a 3/4" rolled dowel of dough.
The second recipe worth using originates at The Italian Dish, a blog devoted to simple recipe/photo guides to classic Italian preparations.� The Italian Dish bakes their Russet potatoes instead of boiling, mixing drier riced potatoes with eggs and flour. This egg-enriched dough held together better and was easier to work with.� The gnocchi were also stiffer and took to their saut� without tearing, without sacrificing the fluff and bite of a quality gnoccho (singluar of gnocchi).
Gnocchi made in a large batch can be frozen and used later, by placing freshly cut gnocchi on a floured cloth on a baking sheet and freezing for 20 minutes.� Partially frozen gnocchi can then be transferred to a freezer bag and stored for up to one month.� To serve, add gnocchi straight from the freezer to vigorously boiling water until they float.� Add gnocchi to saut� pan containing warmed sauce of your choice; toss to combine sauce with gnocchi.� Serve hot, immediately.
To make successful vegan, traditional gnocchi, follow Anna Maria Volpi's technique, which can be modified by using baked potatoes instead of boiled.� Bake the 2 lbs. of Russet potatoes for 65 minutes in a 400 degree Fahrenheit oven, then proceed with the recipe as usual, omitting eggs.
To make successful egg and potato gnocchi, follow The Italian Dish's recipe.� Bake 1.5 lbs. of Russet potatoes in a 400 degree Fahrenheit oven for 65 minutes, until tender to the fork.� Be cautious peeling potatoes of their skin; steam released from under the skin can burn you badly.
Vetri's gnocchi is pretty much ethereal, agree.
Vetri makes a mean gnocchi.
"Carnivores, please see other menu!" advises a note at the top of Arbol Caf�'s new all-veg selection. The Paraguayan eatery (209 Poplar St., 215-923-3150), we which just "Where'd We Eat"-ed yesterday, rolled this entirely separate menu out about two weeks back, and it's no one-dish-and-done situation � there are entire hot and cold sandwich selections, plus salads, potato dishes and "tortillas Paraguaya," rice, onion and cheese patties bound with milk, egg and flour and stuffed with veggies (kinda like a quesadilla).
Full menu after the jump.
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| Click to enlarge |
I agree completely with Miss L. This city certainly does not need more eggs, cowmilk, and fish on its menus. If a restaurant wants to attract folks who don't eat meat, it should think about adding vegan items to its menu. The vegan community in Philly loves to eat delicious and diverse food; we also love to support restaurants that expand their menus with us in mind. Try again, Arbol...?
I was excited when I saw this tweet but it's disappointing to see that there are no vegan options on the "vegetarian" menu aside from two salads, which might not even be vegan depending on the dressing. Also, they have fish on this menu which isn't vegetarian. I hope that the chef chooses to add more vegan options in the future.
I saw the menu and have been to the cafe, perhaps the vegans can omit the eggs, milk, cheese, bread, honey and ask for just veggies. It's a cafe, not a restaurant, and the owners are more than happy to accomodate with the ingredients they have on hand. They also have non dairy cheese & mayo. I know the dressing is vegan and delicious.
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| Photo | Drew Lazor |
We ran into the ladies of the forthcoming Sweet Freedom Bakery at last week's Appetite for Awareness event, and they were kind enough to share some details about their in-the-works storefront at 1424 South. Heather Esposito (right) and her partner Allison Lubert, both of whom are holistic health counselors, are targeting Nov. 1 to open their bakery, which'll specialize in vegan goods produced without using (ready?) gluten, dairy, eggs, corn, wheat, peanuts, soy, casein or refined sugar. Esposito, who has food sensitivities herself, knew of very few retail resources in the area for those with similar dietary restrictions, motivating her and Lubert to tackle this project. Their product line will include cookies, cupcakes, cakes, pizzelles, loaves and muffins, and they'll do tea and coffee, as well.
Such a great niche. These ladies are going to take the market by storm!
Hope their nutrition science taught them based on real evidence. Like that coconut oil (and saturated fats) cause inflammation, which causes digestive cancers. http://latimesblogs.latimes.com/booster_shots/2009/11/curbing-inflammation-with-food.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BoosterShots+(Booster+Shots)&utm_content=Google+Reader Wonder how much they really know about nutrition and health versus quack science?
Sweet Freedom indeed! I can't wait for their opening!
I've sampled some of their baked goods and they are all delicious! Everything I tried was moist, flavorful, and made me want seconds. The great thing about these gals is that the treats they are cooking up don't have to feeling guilty when you want to grab another. Can't wait to try some of their new recipes!
I cannot wait!!! :)
The snacks I have tasted from these two lovely ladies have me ready to get plane tickets home from Denver in order to come to the actual bakery and sample some more!
I'm not gluten intolerant, but I am vegan so I'm excited to see a new vegan shop open. Good luck with the opening!
[...] South St.) will open to the public next Friday, Jan. 15. The dietary restrictions-sensitive bakery, which we first detailed in October, will offer an array of cakes, pies, cupcakes, muffins, cookies, brownies and the like, all of which [...]
[...] Feeding Frenzy. Here’s a quick peek inside their South Street storefront. (Previous coverage here and here.) Check out more shots, and the full opening menu, after the [...]
Taylor from Mac & Cheese tweeted this call to arms earlier, and we thought it'd be a perfect query to put out there to all you Meal Ticketers:
Help! Suggestions for romantic Philly restaurant (a proposal is involved) for two vegetarians (not me!). Doesn't have to be all veg rest.
So how about it, y'all? Where are some good Philly spots that are both romantic AND vegetarian-friendly? Note that the proposal is not actually taking place at the restaurant � this'll be a post-"YES!" meal for the happy veggie couple, but it still needs that ambience. A few places off the top � Cochon is quite romantic (and, as we told you recently, can accommodate vegetarians). Mi Lah could be an option. And while this may be a slightly obvious pick, how could you possibly go wrong with Horizons?
Farmacia has some good veggie options, and you can bring your own wine with no fee or drink from their bar.
A lot of it depends on the vibe of relationship. If the couple likes to get all doled up, then the posh surroundings and gourmet cuisine of Horizons will suit their fanciness. A similar vibe can be achieved at Blue Sage out in Southampton, if a romantic car ride would add to the event. If the whole proposal is so intense and they're just looking to grub out, then Maoz or Alyan's could be a low-key Mediterranean outing. Or they could just rock veggie burgers and brews at National Mechanics, Nodding Head or Memphis Taproom. Hope the proverbial MAZEL TOV gets blasted over the internets though!
May not be the most romantic, but Adobe Cafe in Manayunk has a tasty veggie-friendly menu!
Pumpkin on South Street always takes good care of my vegetarian wife. Even if there's nothing on the menu, the chef will happily go off-menu and whip up something uniformly excellent.
of course horizons. if this isn't a time to go to horizons, when is? (unless of course they don't have the $$$ to spend.) if the vegetarian doesn't mind only having one or two menu options to choose from, farmicia isn't bad. and if they want an all-vegan place, but can't afford the price of horizons, new harmony is slightly romantic if you're seated in the back, and nobody else is there. also, if they want mediterranean, and don't mind hopping over to jersey, cous-cous is really quite romantic, but like farmicia, few veg options. (but at least they're aware, since the son of the owners is vegan. and the veg shwarma really is the bees' knees.)
i'd say call Zahav and talk to Solomonov. Ask if he could put together a vegetarian menu that you could have in the Quarter on a thursday. typically their tastings are like $80/pp or something, and they have a lot of vegetarian stuff on their normal menu, so he might be willing to do it. and that room to the left, in a corner maybe... pretty romantic.
alex is on an interesting path...i think matyson has in the past (do they still?) offer vegetarian options by request. i've had a lot of success with birthdays by stopping by a restaurant (helps to be at least a repeat customer) a couple days or a week before and requesting a special touch for a birthday. I'd bet a lot would be willing to do that for a post-proposal celebration.
OH also. you could try to beg (AND I MEAN *BEG*) for the table in the kitchen at talula's. i think this could work if you've been there before/have a relationship. especially if that night they're doing a veg menu for some people at the farm table. that would be a pretty baller move too.
Hey, y'all, thanks for all the suggestions for my reader, and keep them coming. As a vegetarian, I'd say the gentleman can't go wrong with Horizons or Zahav, two restaurants I've eaten at before and would highly recommend to vegetarians and non-vegetarians. Horizons, is, of course, all vegan, and there are definitely plenty of great vegetarian dishes already on Zahav's menu, but calling for something a little special for such an occasion is always a good idea. Like people have mentioned, the type of place depends on the couple, but you better not take me to South Street for Maoz (I absolutely adore their falafel) after a proposal to dine standing up on South St! National Mechanics, Memphis Taproom, Nodding Head, Adobe Cafe, and New Harmony also seem a little too casual. Keep in mind he asked for romantic. Any other suggestions?
xochitl is a really sweet place to go on a special date. not so good for vegans, but if you are on the dairy train, the food there is top notch. i don't know about anyone else, but i find good mexican food super sexy. or maybe it's just all the tequila.
on the purely romantic tip, though it might not be nice enough, the outside seating at XIX is amazing. they have avegetarian tasting menu, but i never had their vegetarian food. i was really impressed with them when I went in June. what about the new-look marigold kitchen? it looks like it has a vegetarian option or two for each course. if they're pescatarians, umai's chef definitely would do something special for them.
Rory, I recommended XIX to my reader in a private email. It's definitely fits the romantic bill, and I've enjoyed a nice meal there as well, although I think there was only one vegetarian entree. Again, a call to a restaurant does wonders!
Check out this video of Philthy Blog's Conrad visiting with North Port Fishington Cookie Factory baker Mike Landers at South Street's Philly Kitchen Share.
Kelly White profiled Landers' all-vegan baking business for CP back in 2007.
Oh man...that looks good
he makes the best baked goods ever!!
Seriously good! Mike gave us a box of sample goodies (not that I wouldn't have paid) that we ate 'till like 4am. I don't know how he does it.
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| Photo | Drew Lazor |
Chef Gene Giuffi just launched his new menu for fall at Cochon (801 E. Passyunk Ave.), and it's no surprise that it's meaty as hell. (Check it out in full after the jump.) St. Canut Farm Porcelet? Berkshire pork stew? Roasted lamb? Housemade pate? Yesyesyesyes. This is the hearty stuff Giuffi's known for, and he does a hell of a job. But we couldn't help but notice a little addendum on the bottom of this new lineup � "vegetarian option upon request."
Gene's wife Amy, who runs the front of the house, says that she's encountered more than a few vegetarians who are hesitant to dine at their BYO based on its reputation for meaty goodness. But the team's more than happy to accommodate vegetarians with off-the-menu dishes � all you gotta do is ask. Recently, Gene has prepared stuff like root vegetable pot pie, wild mushrooms in puffed pastry and house-made gnocchi with a chanterelle/royal trumpet mushroom ragout, slow-roasted tomatoes and gorgonzola black truffle sauce (!). For pescetarians, there are regular seafood options, too.
"Also, the butternut squash soup is 100 percent vegetarian," adds Amy. "Though Gene sometimes garnishes it with some meat, so vegetarians should definitely inform their server first."
First Course
Butternut Squash Soup $7
Escargots � shiitake mushrooms, tomato confit, Pernod-garlic butter $12
Baby Spinach Salad � spicy walnuts, pears, sun-dried cherries, violet-mustard vinaigrette $10
Warm Romaine Salad � lardons, caramelized onions, poached egg, chicken liver vinaigrette $8
Charcuterie Plate � housemade p�t�, rillettes, cured meats, pickled tomato-cornichon salad $14
Crispy Chicken Livers � balsamic vinegar reduction, spiced walnuts, sun-dried cherries $9
P.E.I. Mussels � tomato-leek saffron broth, aioli, grilled baguette $11
Crispy Calamari � fennel slaw, roasted pepper emulsion $10
Second Course
St. Canut Farm Porcelet � wild mushroom risotto, juniper oil $28
Roasted Berkshire Pork Belly � Lentils DuPuy, charred Brussels sprouts, bacon aioli $22
Cochon�s Choucroute Garni � housemade sausages, pork ribs, cured loin, herbed-dumplings $25
Berkshire Pork Stew � pork cheek, pearl onions, baby turnips, parsley potatoes, spicy tomato sauce $20
Pan-seared Duck Breast � garlic sausage-white bean cassoulet, haricots verts, five-spice sauce $26
Roasted Lamb � poached egg, shallot confit mashed potatoes, saut�ed spinach, rosemary jus $23
Roasted Organic Chicken Breast � potato gratin, haricots verts, Riesling-mustard sauce $22
Seared Scallops � gnocchi, sweet peas, slow-roasted tomatoes, truffle butter sauce $26
[...] that ambience. A few places off the top � Cochon is quite romantic (and, as we told you recently, can accommodate vegetarians). Mi Lah could be an option. And while this may be a slightly obvious pick, how could you possibly [...]
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| Photo l Felicia D'Ambrosio |
| Squashed |
This simple, filling soup is like the edible translation of a crispy fall day.� In addition to being inexpensive and healthy, my vegan version omits all of the butter and cream that make restaurant versions delicious but fatty.
I tested two methods of roasting the butternut squash: peeling the whole squash and cutting it into chunks before roasting, and slicing the unpeeled squash in half and roasting it cut-side up, both in a 400 degree oven.� The peel-and-chunk method emerged as the winner for both speed (the chunks of squash roasted twice as fast as the squash halves) and ease (scooping flaming hot squash into a stockpot without bringing the tough skin along for the ride was painful and annoying).
You will need a blender or food processor for the recipe; I also pressed my pureed soup through a mesh strainer to further refine the texture.
Vegan Roasted Butternut Squash Soup
serves four to six
Go Get This:
Two medium-sized butternut squash
Several glugs extra-virgin olive oil
One large red onion or two medium onions
Three stalks celery
One carrot
1 tbsp. Salt
Smoked black pepper to taste
Nutmeg to taste
1 tsp. garam masala or curry spice
2 Tbsp. apple cider vinegar
16 oz. vegetable stock
Thyme, for garnish
Now Do This:
Preheat your oven to 400 degrees Fahrenheit.
With a vegetable peeler, peel the skin off the squashes.� Slice each squash in half lengthways.� Scoop out and discard squash guts and seeds.
Cut squash into 1-inch chunks and lay in a single layer in a metal or glass baking dish.� Pour a glug of olive oil over squash chunks.� Season generously with salt, smoked black pepper and nutmeg. Stir everything around to coat.
Place uncovered dish in oven.� Roast 25-35 minutes, until squash is tender. It will give easily when pierced with a fork when it is done.
When squash has been in oven for about fifteen minutes, peel and chop your onion and carrot.� Chop the celery, discarding the leaves and tough white root ends.
In a large stockpot or Dutch oven, heat another few glugs of olive oil over� medium-high heat.� When oil is hot and shimmering, add onions, carrot and celery to pot.� Cook, stirring occasionally, until vegetables are soft and slightly colored.� Reduce heat to low.
Once squash is cooked, add it and all its oil to the stockpot.� Turn heat up.� Add garam masala, cider vinegar and vegetable stock.� Use a potato masher to break squash down.� Bring the whole thing up to the boil and let it boil for a minute.
Turn heat off under pot.
Carefully (this is HOT) and working in batches, add mixture to a food processor or blender.� If you have an immersion or stick blender, you can use it right in the pot.� Puree mixture until smooth.
Place a mesh strainer or china cap over a large metal or glass bowl or pot.� Working in batches, press the puree through the strainer with the back of a wooden spoon.� Set solids left in the strainer aside; they can be used to enrich mashed veggies or pasta sauce.
Taste your strained soup for seasoning; add more salt, pepper, garam masala or vinegar to taste.� Serve hot, garnished with stripped thyme leaves.
[...] Butternut (or Kabocha) squash soup gets spiked with garam masala and apple cider vinegar in a first-course recipe that’s incidentally vegan [...]
This recipe worked out REALLY well. Leftovers were such good snacks here and there throughout the next day. Perfect fall-opener recipe!!!
also, a perfect time to whip out the immersion blender! then you can worry less about batches and burns and all that nastiness. soup looks lovely, felicia.
Simple and delicious!
This soup was delicious until I added the apple cider vinegar. In my opinion the flavor of the vinegar was too overpowering, and I did not enjoy it. Will definitely make again--without the vinegar. Thanks.
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| LittleIsobel.com/Bramblings |
| Summer in a jar |
I have posted my dear, genius friend Janina Larenas' recipes and techniques on Meal Ticket before.� Her slow-cooked seitan and veggie stew and resourceful method for vegetable stock are the products of her lifelong vegetarian status and insatiable culinary curiosity.� Sadly for us in Philly, Janina has returned to her native Santa Cruz, California -- but she is still sharing her experiments with us through her blog, Bramblings.
The week's feature is an exhaustively detailed foray into canning tomatoes.� Janina is in her third year of canning 40 lbs. of the rosy beauties to have on hand all winter long, and has finally worked out the bugs in the canning process.� If you have ever been interested in canning, but were afraid of explosions, botulism or scalding water, check out Janina's photo essay and video, along with step-by-step instructions for canning summer's bounty.
You can do it.
Cute blog!
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