|
|
|
Vegan
 |
| Photo l Felicia D'Ambrosio |
| Traditional white gazpacho with green grapes |
Say gazpacho and immediately think tomato. Say white gazpacho, the Andalucian pur�e of olive oil, almonds and garlic, and think again.
This Spanish soup is a traditional summer starter course, served in restaurants fancy and humble all over Andalucia. Also called ajo blanco, the smooth soup is an easy pur�e of blanched almonds, raw garlic and green grapes. The chilled, finished product is shockingly refreshing, yielding spoonfuls more flavor than its milky white appearance suggests.
The major flavors here are clean and simple: sweetness from the grapes, earthy nuttiness from the blanched almonds and a bite from the garlic. If you can find locally grown garlic, by all means use it, as it has a less sharp flavor than commercial bulbs from Cali.
I've tried several recipes for white gazpacho, with mixed results. Starting with just one clove of garlic is recommended � it can become a powerful element.
Searching "white gazpacho recipe" on Google turns up 54,200 matches. I filtered for you.
The Good: The best recipe (flavor, ease, good instructions) was adapted by Sean of San Francisco's Hedonia blog. His tips are way useful, and his ajo blanco is supreme.
The Bad: I don't know why I didn't look at the URL of this terrible, one-dimensional recipe. It should have tipped me off immediately.
The Complicated: Bobby Flay adds all kinds of luxe ingredients to his version, including verjus and walnut oil.
You like me, you really like me! I'm flattered beyond belief and thrilled you found the recipe so compelling. It was an homage to the white gazpacho we had in Cordoba that haunts me still.
Great work. Thanks for shairing that.
 |
| Photo l Felicia D'Ambrosio |
| Major heat. |
Firing up the grill marks the transition between changeable, windy spring and the warm, outdoor-eating nights of summer. At my house, it also means throwing all kinds of things onto the grill in� char-broil experiments. Pizza, chicken thighs and fruit all cook well on the high heat.
Grilling sweet melon is as unnecessary as it is tasty. The stuff tastes great on its own, but caramelizing the surface sugars amplifies the sweetness of an underripe fruit and amplifies the juicy texture. The grilled melon can then be combined with other fresh fruits and vegetables for a summer salad, pur�ed into a chilled soup and garnished with cr�me fra�che for a light dessert, or wrapped in prosciutto for a twist on the traditional Italian starter.
To prepare, slice the melon in half and scoop out the seeds. With the cut side down, cut away the skin and green layer of the fruit with a sharp knife. Slice the skinned half-melon into 1/4- or 1/2-inch slices. Heat a grill or grill pan to medium-high and brush lightly with vegetable oil, or spray with nonstick grilling spray. Grill each side of the melon until dark brown grill marks form and the fruit is softened slightly, two minutes on each side.
Chop the melon into chunks and mix with sliced cucumbers, Belgian endive and sliced fennel for a unique salad. Dress with lime juice and a bit of cayenne pepper. For a dessert, serve the whole slices topped with vanilla ice cream, or pur�e the grilled melons and place in a shallow pan in the freezer for an hour. Scrape the mostly frozen mixture with a flat spoon to create a chilly granita. Layer the granita with whipped cream for a parfait.
Ah, summer.
When Benna's Caf� and B2 owner Nancy Trachtenberg needed to source locally made, gluten-free snacks for her coffee shops, she clicked her way through the top gluten-free hits on Google. "Mr. Ritt's Bakery on Passyunk Ave. used to be the place to go for wheat-free baked goods," Trachtenberg said, "but they moved to New Jersey and I figured there had to be something made locally." Enter Sweet Christine's Gluten-Free Confections, owned by a mother of three who was diagnosed with celiac disease after a long journey of misdiagnosis and mystery.
Once Christine Ruggio knew she had celiac disease and needed to avoid gluten completely, she began tasting gluten-free cookies on the market and was sorely disappointed in their taste and texture. Knowing her children couldn't live without Mom's chocolate-chip cookies, Ruggio set out to make delicious treats that everyone could enjoy. In March of 2008 she opened her brick-and-mortar bakery in Kennett Square, while providing gluten-free muffins, cookies, brownies, cakes, pizza crusts, sandwich bread and pizzelles to wholesale accounts from caf�s to hospitals.
Rice, potato and tapioca flour substitute for wheat in Ruggio's sweets. Her blueberry and flax muffins, sugar and oatmeal raisin cookies as well as vegan, gluten-free chocolate chip cookies (individually wrapped to avoid contamination) are now available at Benna's Caf� and B2. Trachtenberg noted that if the demand was there, she would expand into carrying Christine's gluten-free baguettes for sandwiches.
Visit Sweet Christine's Web site for more information: sweetchristinesglutenfree.com
Benna's Caf�, 1236 S. Eighth St., 215-334-1502, bennascafe.com
B2, 1500 E. Passyunk Ave., 215-271-5520
Tomorrow kicks off Restaurant Week in Kensington, Fishtown and Port Richmond.� Take a peek at the article I wrote for Keystone Edge on the newest and hippest of the Restaurant Weeks.
To the young newcomers who have flocked north of Center City Philadelphia in search of affordable housing, Fishtown, Kensington and Port Richmond seem like real estate prayers answered. These post-industrial, car-friendly communities still retain the grit of the Irish, German and Polish immigrants who settled them in the early 19th century, but have been lent an edgy credibility by artists and craftsmen seeking warehouse live-and-work spaces. Following the last decade's wave of gentrification are the restaurants and caf�s who feed and entertain these locals old and new.
From Friday, May 1 to Wednesday, May 6, twelve restaurants in the river wards will feature specials designed to attract diners northward and out of their comfort zones. This Restaurant Week is a collaboration between local restaurant owners and the New Kensington Community Development Corporation (NKCDC), an organization seeking to grow the community by supporting sustainable business.
The three distinct 'hoods now known as Kensington, Port Richmond and Fishtown were collectively designated the Kensington District in 1820. The precise borders of each are still a topic of dispute today, with the only inarguable lines at Girard Avenue to the south and the Delaware River to the east.� Though the official northern political border is Norris Street, York Street divided the two Catholic parishes of Port Richmond and defined neighborhood identities since the earliest years of the 20th century.
Neighborhood identities still have the power to inflame passions in these historically working-class neighborhoods. Attending grade school in the mid-eighties, Port Richmond native Rob Cooper was taunted as a "Kenzo" by his classmates, since he lived on the wrong side of York Street. Kensington was always seen as the toughest and roughest of the river wards, dominated politically by the K&A Gang, known as the Irish Mob. After textile, fishing and metal working industries fled the area in the 1950s, K&A (Kensington and Allegheny Avenues) became well known as the corner to score heroin and pick up prostitutes. Philadelphia filmmaker David S. Kessler documents Kensington's continuing struggle with poverty and addiction in Shadow World, his hypnotic series of encounters with strangers under the elevated train tracks.
Such dark associations still dog the steps forward by the river ward neighborhoods, although organizations like the NKCDC are putting forth a huge efforts to support economic development through revitalization of abandoned buildings into affordable housing, greening vacant land, microloans to small business owners and community organizations. Restaurant Week in the river wards showcases their improving conditions and highlights what makes them tempting places to live--walkable, family-friendly caf�s, a growing art and gallery scene and like-minded neighbors bent on beautifying streets.
Keeping residents' discretionary dollars in the neighborhood is a priority for NKCDC, and in recent years it's been paying off; nine new eateries have opened in the river wards since January 2007. William Reed and Paul Kimport, owners of bellwether gastropub the Standard Tap in Northern Liberties, turned their attentions to the underserved corner of Frankford and Girard Avenues when they purchased and renovated the 40-year old Johnny Brenda's Tavern in 2003. Since then, Johnny Brenda's (1201 N. Frankford Ave., 215-739-9684) has served as the anchor of the expanding neighborhood, serving simple but exceptional food, an all-local, all-draft craft beer selection and adding an acclaimed music venue in 2007. For Restaurant Week, their kitchen celebrates shad--once the mainstay of Philadelphia's colonial fisheries and the creature that gave Fishtown its name--with a three-course, $30 shad-centric special that includes an appetizer, entr�e and dessert.
The strength of the river wards has always come from ordinary people, and the new wave of restaurateurs has wisely played to working-class wants. Sketch Burger (413 E. Girard Ave., 215-634-3466) crafts the classic American sandwich for every eater--try sirloin, American Kobe, turkey, chicken, vegan or smashed onion burgers, washed down with a dairy or vegan milkshake. During Restaurant Week any non-Kobe burger with two toppings, fries and a shake is just $15.
Jovan's Place (2327 E. York St., 215-634-3330) has been the destination for Yugoslavian home cooking since the 1990s. The family-run bar serves classics like goulash, stuffed cabbage and schnitzel; even the menu takes a parental tone, admonishing you to "be patient" while your food is made to order. During Restaurant Week, $25 buys a three-course meal that will barely leave room for the complimentary quaff of homemade brandy.
When a lavish brunch is in order, the signature Irish Breakfast at Ida Mae's Bruncherie (2302 E. Norris St., 215-426-4209) fills the void in home-style. Stop by Mercer Cafe (2619 E. Westmoreland St., 215-426-2153) for generous Restaurant Week breakfast and lunch specials; NKCDC economic development assistant Kathryn Doherty-Chapman recommends the tuna nicoise salad and French toast. Art classes for children, a live music venue and upstairs gallery add flavor to the offerings at Hinge Cafe (2652 Somerset St., 215-425-6614), with Restaurant Week multi-course choices for three daily meals.
Visit riverwardrestaurants.wordpress.com for details and a complete list of participating eateries.
Photos:
Interior shot of Ida Mae's
Johnny Brenda's Tavern
Veggie, Kobe, and Chicken burgers at Sketch Burger
All Photographs by Michael Persico
 |
| NewScientist.com |
| Reducing beef consumption could help halt climate change. |
The National Cattlemen's Beef Association has spent $1.5 million and the last five years trying to figure out new ways to slice up a cow, all in the hopes of teaching customers to buy unfamiliar cuts of meat.
The New York Times reports today on this project, financed by the Beef Check-off program, which will debut five new cuts from the familiar chuck steak, and four new cuts from the round. Some seasoned butchers are skeptical of these new cuts, stating that the "Denver," "Petite Tender" and "Sierra" are just the same old pieces trimmed in different ways.
The interesting part of the article is what it doesn't say, which is that the average home cook knows only how to cook steaks and roasts, and cannot be bothered to learn how to cook more flavorful and cheaper off-cuts.�� The Cattlemen's Association therefore has a huge financial interest in identifying cheaper cuts that can be grilled like a steak or stuck in the oven surrounded by carrots and onions.
Writer Kim Severson notes that Americans spend $15.5 billion a year at the supermarket buying beef. In 2008, 1.12 cows were slaughtered every second in America � Mark Bittman linked to this pretty amazing graphic on Herbiv.org that illustrates the rate of slaughter of cows, chickens and pigs.
My question to the Cattlemen: how much more beef can we eat? Elke Stehfest of the Netherlands Environmental Assessment Agency and colleagues have studied the carbon impact of animals raised for slaughter. From NewScientist.com:
Climate-change experts have warned of the high carbon cost of meat for several years.
Beef is particularly damaging. Methane, a potent greenhouse gas, is released from flatulent cows and by manure as it decays. Furthermore, to produce a kilogram of beef (2.2 pounds), farmers also have to feed a cow 15 kg of grain and 30 kg of forage. Grain requires fertiliser, which is energy intensive to produce.
If eating habits do not change, Stehfest estimates that emissions would have to be cut by two-thirds by 2050, which is likely to cost around $40 trillion.
If, however, the global population shifted to a low-meat diet � defined as 70 grams of beef and 325 grams of chicken and eggs per week � around 15 million square kilometres of farmland would be freed up. Vegetation growing on this land would mop up carbon dioxide. It could alternatively be used to grow bioenergy crops, which would displace fossil fuels.
Shifting the argument for reducing meat consumption from the shrill cry of animal rights to a sober environmental analysis is a brilliant approach. Much like casting alternative energy as the way to stop giving hostile nations billions of dollars for fossil fuels, it allows a different segment of the population to latch on to the cause.
Though a $5.99 "Denver" steak could tempt a thrifty home cook into trying a new cut, it's still the same high-cost beef, no matter how you slice it.
 |
| Photo l Elizabeth D'Ambrosio |
| A classic 4-Bean Salad, all from cans. |
I don't really get Easter food. The fluorescent pink ham, the marshmallow ambrosia � these things are fine, but they don't inspire excited anticipation like a whole prime rib at Christmas, or Thanksgiving mashed potatoes.
One thing I look forward to is my stepmother's mom's 4-Bean Salad. Fran mixes this one up the old-fashioned way � that is, straight from cans. It takes 5 minutes from opening the cans to sticking the whole bowl in the fridge to marinate overnight, and comes out delicious, crisp and refreshing with apple cider vinegar.
If you turn your nose up at canned veg, feel free to soak, cook and cool the cannelli and kidney beans before mixing them with snipped and chopped green and yellow wax beans. If you want to get really fancy, Rancho Gordo has been getting serious foodie press as the elite grower of American heirloom beans. Check out their stunningly photogenic selection here.
After the jump, a fast recipe for 4-Bean Salad, infinitely modifiable to your personal proclivities.
Bean Salad
Adapted from Pamela Mathieu, RN, CHD, from Successful Operations in the Kitchen, a cookbook compiled by the O.R. Staffs of Kennedy Memorial Hospitals, University Medical Center
Go Get This:
1 (16 oz can) can green beans, drained
1 (16 oz can) can yellow wax beans, drained
1 (16 oz can) can white cannelli beans, drained
1 (16 oz can) can red kidney beans, drained
1/2 cup green bell pepper, minced
2 tbsp onions, minced
� cup sugar
2/3 cup apple cider vinegar
1 tsp salt
1/2 tsp black pepper
1/3 cup extra light olive oil
Now Do This:
Drain all beans and combine in bowl. Mix remaining ingredients in a quart jar, shake to combine.
Pour dressing over beans, cover and refrigerate overnight. Makes 10 servings.
Just sharing a healthy, colorful, tasty and super simple black bean salad recipe: http://miocibo.com/2009/04/27/black-bean-mango-and-lentil-salad/ ;)
 |
 |
 |
 |
Last week, I was laid low by a mystery microbe.� I don't know if it was food poisoning or flu, but whatever its name, it tried to kill me.� No drop of liquid or nibble of toast could pass my lips without being express-trained out the way it came in. In Anansi Boys (Harper Perennial), Neil Gaiman unleashes a comparable misery on his innocent protagonist, Fat Charlie Nancy:� "Anything louder than the gentle Brownian motion of air molecules drifting softly past each other was above his pain threshold. Also, he wished he were dead."
I was as helpless as Fat Charlie, but no one will ever write a novel about it.� By the time I could pick my head up off the pillow on Thursday night, I was as dehydrated as a sun-dried tomato without any of the pleasant sweetness.� Since all fluids had been a no-go,� I pondered the contents of the refrigerator for watery edibles that might stay in my stomach for longer than five minutes.
When you are already sick or nauseated,� drinking water can induce vomiting because it is absorbed too quickly across the membranes of your stomach (osmosis).� That's why ginger ale, with its absorption slowed by sugar, has long been a home remedy.� Ginger also alleviates nausea.� Once your stomach can tolerate it, food with a high water content can help rehydrate you.
Hello, crisper.� Out of the fridge came a cantaloupe, a grapefruit, green grapes and a cucumber.� Sliced down and mixed together, they saved my life.� They also tasted amazing, especially after two days of eating nothing.� For just a moment, I understood the raw foodists and vegans who promote fresh and pure plants as the best way to nourish your body.� The next time a born-again prostelytizer asks me if I've heard the Good News, I'll look them right in the eye and say, sure have.
I have seen the Truth, and its name is Melon.
 |
| Simon & Schuster |
Everyone who missed Foie Gras Week's $5 plates will get a second shot at liver love this Sunday, April 5, when The Foie Gras Wars (Simon & Schuster) author Mark Caro visits London Grill for an evening meet-and-greet, complete with foie, beer and sauternes specials and representatives from controversial producers and sellers Hudson Valley Foie Gras and D'Artagnan.
London Grill owner Terry Berch McNally and chef-owner Michael McNally led the charge against Philadelphia animal-rights protesters, who began picketing restaurants that serve foie gras in mid-2007. Hugs for Puppies and Nick Cooney, who originally took credit for forcing restaurant owners to remove fattened duck liver from their menus, have renamed themselves Humane League of Philadelphia and no longer use public protest as their main tool. This year's Foie Gras Week, compared to the first iteration in 2008, was quite peaceful.
The hotly contested issue has since cooled in Philadelphia, and Caro's book devotes two full chapters to the charged debate of 2007-08. Simon & Schuster's Web site describes Caro's book and how he was thrown into the maelstrom:
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture.
Chicago has since reversed the ban. Whether you're for, against or simply curious, meeting the author of The Foie Gras Wars should add a little spice to an already hot pot.
Sun., April 5, 6-8 p.m, London Grill, 2301 Fairmount Ave., 215-978-4545, londongrill.com
RELATED: Foie Gras Week scheduled for March 13-19 [9Mar09]
 |
| Photo l Felicia D'Ambrosio |
Foodie-ism is a condition both pleasurable and perilous.� The more interested you get in food, the more you eat.� The more you eat, the more you realize you eat way too much.� Though everyone in my family is a great cook and I was always well fed, I didn't think much about food until I began working in restaurants.
In a few short months, I went from being pleased with my daily lunch of dry turkey Wawa hoagies to begging the garde manger for the ends of rare tuna loins, hoovering up the scraps of torchon of foie gras and asking if the staff meal potatoes could be cooked off in duck fat.
In other words, I transformed from an indifferent American teenager into a fat-crazed foodie.� Though I'll always be mad for butter and amorous to the egg, I will admit you can't eat so richly without ending up working a late-stage Marlon Brando look.
The best thing to cut through the jiggle is a massive heap of raw vegetables.� In the same way just a scrap of clothing is sexier than the full monty, just a touch of dressing brings out the best in raw, crunchy red cabbage and daikon sprouts.� A fast gastrique of apple cider vinegar, sugar and red chili flakes punches up the flavor factor without adding major calories.
Simple recipe for Red Cabbage and Sprouts in the Raw, after the jump.
 |
| Photo l Felicia D'Ambrosio |
Red Cabbage and Sprouts in the Raw
(makes 6 servings)
Go Get This:
Half a head of red cabbage, sliced thin
Two or three handfuls daikon sprouts
1/4 cup sugar
1/2 cup apple cider vinegar
1 teaspoon red chili flakes
Sea salt, to taste
Now Do This:
In a small, heavy saucepan, dissolve the sugar in a tablespoon of water. Turn the heat to medium, and bring the syrup to a boil, without stirring. Brush down the sides of the saucepan with a wet pastry brush. DO NOT STIR. Boil for five minutes, until the sugar is amber-colored.
Add the apple cider vinegar all at once. DO NOT INHALE VAPORS.� Mixture will bubble wildly.� Add chili flakes.� Stir mixture until all crystallized sugar bits are dissolved back into mixture.� Remove from heat and set aside to cool.
Slice the root end off the cabbage head.� Slice in half and then quarter.� With a long, serrated knife (or on a mandolin) slice the cabbage as thin as you can.
Place sliced cabbage and sprouts in a large bowl.� Pour gastrique over vegetables, season with sea salt.� Toss to coat.� Taste for seasoning.� Add more salt if desired.
Eat. Detox.
 |
| Express-Times Photo |
| Danielle Konya at Vegan Treats |
You've seen them wrapped in cellophane, their names scrawled with the specials on menu chalkboards, "We have vegan desserts!" From the Royal Tavern on Passyunk Ave. to Milkboy Cafe in Ardmore, Danielle Konya's Vegan Treats have been "making people happy for 10 years."
Danielle's Vegan Treats retail bakery opened last year in Bethlehem, inspiring veggies from afar to make the trek just to bow down before the woman and her doughnuts. We caught up with the mistress of cruelty-free cake for a chat about eating your way toward justice.
Meal Ticket: How did you get your Vegan Treats into Philadelphia restaurants like the Royal Tavern?
Danielle Konya: I feel very fortunate that my foray into vegan baking actually began in Philadelphia and then flourished with word of mouth. I have found that when you work extremely hard and have passion the size of Texas, people hear about it and want in. I wanted to make cruelty-free desserts that look fantastic and taste even better. When I started this bakery, I set out to do the impossible � change the way people view what it means to be vegan and make an alternative that's better than its egg- and dairy-filled nemesis. After a decade pursuit against animal injustice, I feel like I'm working toward a foreseeable goal every day now which makes me work even harder. We're always excited when we get such loyal, dedicated clients like the Royal Tavern.
MT: What are the biggest challenges of vegan baking? How do you adapt to baking without classic texture-builders, like eggs and butter?
DK: The second question is easy. I've never had to adapt to baking without eggs or butter because to be honest, I wouldn't even know how. I have never in my life baked a non-vegan cake. It's a classic question for the vegan cook or baker. How does it work? There are some very good, and getting even better replacements for just about everything in the animal product world. It's just a matter of playing the chemist and figuring out the right combinations. But if you've tried the treats, there's no difference.
The challenges have surpassed trying to make the products taste the exact same as their counter part in the non-vegan realm. I feel like the past 10 years I have been really mastering that. My main goal was always trying to produce the best product possible in appearance and taste, but now it's the challenge of the message. In addition to always dedicating myself to produce every counterpart in the dessert world from complicated truffles to fluffy doughnuts to creamy cheesecakes and wedding cakes, I want people to understand why. Why eating vegan equates to saving rain forests, and ultimately over 100 lives per year. That people start with treats, and move to researching why they're eating what they're eating and what a huge impact it makes.
It began as treats, but it moved into something much bigger, infusing my life's goal with an easy introduction: sweets!
 |
| Photo l Mike Panic |
| A variety of vegan cheesecakes |
MT: Are there many vegans in the Bethlehem area? It seems that your customers are more than willing to travel to your bakery and fill up an ice-chest of Peanut Butter Bombes!
DK: Many vegans everywhere, and growing!
I am fortunate to have very dedicated customers, as well. Yes, I have seen many ice chests. People travel hundreds of miles (and even thousands) to come to the bakery. People have camped out, freaked out, gotten on their knees bowing ... it's incredible. The uniqueness and quality of my treats draw people in. I'm proud to own a company that possesses so much energy and captivates a national audience all through dessert. It's a labor of love that continues to exceed my expectations every single day.
MT: What is your dream for your business?
DK: My dream is to change the way people think about their food choices one slice of cake at a time. Opening people's eyes to the dramatic impact eating a vegan diet makes on wildlife, rain forest, other living beings. The whole reason why I am doing what I am doing, trying to expand, always challenging myself to push the company to higher levels is all for the animals. Just last night I was driving home from NYC and it was almost 2 a.m. and I passed a cattle truck on the highway. I tried to look away but of course couldn't. Packed in by the dozens, scared, confused ... I looked down at the temperature gauge and it was a chilling 31 degrees. I felt sick that in 2009 we are still a human race blind to the other species of animals that inhabit this planet and what a disgrace we have been in respecting these life forms. It is my goal to make a small difference in the fight for animal injustice.
 |
| Photo l Mike Panic |
| The famous Peanut Butter Bombes |
Vegan Treats, 1444 Linden St., Bethlehem 610-861-7660, vegantreats.com; info@vegantreats.com
The blog Philly Vegan Life has a fairly complete list of caf�s and restaurants that sell Vegan Treats. See it HERE.
Interesting Q&A. I've had her baked goods-they're pretty tasty. But I'm still not 100 percent sure I want my baker to be "playing chemist."
They all play chemist, Joy. It's just a matter of not using synthetic chemicals. Vegan Treats is the BEST. Bethlehem is my hometown. If I lived there now I would probably be a barge because Vegan Treats is SO good. Now it's even more of a treat to go back because a trip to Vegan Treats is always included. Who needs animal products? No one!! Try Vegan Treats and you'll see.
best fucking deserts on the planet earth and romulan . I love the fact that Danielle has enought balls to play chemist . Rock on veganizzle
Go, Danielle! Vegan Treats rocks the house!
what is cooking/baking if not a form of playing chemist? the question is whether one presents it as scientific or not.
Vegan Treats are amazing!! This is a great article, thanks for giving us some insight into the mastermind behind these awesome desserts!!!
[...] - Vegan Treats founder Danielle Konya sharing what keeps her oven burning. To check out the whole interview, visit Citypaper.net! [...]
[...] Meal Ticket wrote a fantastic profile on Danielle Konya, the mastermind behind Bethlehem’s Vegan Treats, which has been serving Philadelphia for more than ten years with decadent veg-friendly desserts. I have been guilty of hoarding those famous peanut butter bommes in my apartment. So sue me! They’re delicious! [...]
Thanks for doing what you do, Danielle! You make the vegan world so much sweeter. :)
Joy, you Tight Ass... I think Konya was speaking in a joking, tongue in cheek manner..... She is an amazing person and her Discipline and Determination should be the envy of all Americans. The Treats are Phenomenal much like the Baker Herself.
[...] PREVIOUSLY ON MEAL TICKET: Vegan Sweetheart: Baker Danielle Konya [17Mar09] [...]
Cooking IS chemistry, dumbass. This happens to be organic chemistry. Baking of any kind requires mastery and the vegan creations at VT are masterful! I am one of those who has driven for hours to get to this place. I bought a bunch of cakes for my (meat-eating) family at Christmas and they were all gone in minutes! The chocolate glazed donuts are beyond amazing and the strawberry shortcake (with or without chocolate) is my most favorite dessert of all time!
[...] Philadelphia City Paper’s Meal Ticket section ran a great article and interview yesterday with Vegan Treats owner Danielle Konya and featured some of my photos. I feel so honored [...]
Wish there were more people like Danielle - just had my first taste of your cheesecakes at The Red Bamboo (my kids have raved about them - they attend college up in Boston - we are down in Houston) and hands down the best cheesecake!!! Keep baking for the animals - we think you are awesome.
[...] gets its 15-ish minutes of fame on the menu at award-winning Vegan Treats Bakery in Bethlehem (Felicia D chatted with the bakery’s Danielle Konya back in March �09). If Bethlehem seems like a hefty distance to travel for snacks, remember that you can look for [...]
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
