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Vegetarian
You know the place is good when you're full and you can't stop eating. Especially loved the bubble tea! Awesome food!
[...] This post was mentioned on Twitter by Meal Ticket and Meal Ticket. Meal Ticket said: New all #vegan restaurant open on South Street: http://bit.ly/c1M4Sk [...]
I want to try this out. I always wonder why there aren't more chain vegan/vegetarian restaurants around.
I tried this place last week and it was the strangest place I've ever been. Four people working, no one knew what they were doing. The people behind the counter spoke only broken English and were completely incapable of describing anything on the menu. The place looked much like the business that had been there previously and resembled a chain in no way whatsoever. I understand they've just been there for a few days, but they seem like they really need to get their act together if they hope to survive.
Am I the only vegan out there that doesn't go gaga for this restaurant? The food is always painfully boring and bland, and menu selections are limited. The new age cult weirdness behind this restaurant (and playing on the TV's and forced down my throat by the employees, btw) doesn't help. The stuff Loving Huts serve is the sort of thing vegans of the 1970's were *forced* to eat because they were without the wealth of recipes from inventive chefs and the readily available melange of grains, vegetables, fruits, and spices that we enjoy today. Let's not go back to that era. Sometimes simple food is good, but simple doesn't need to taste like grass and not much else.
Hi Jean see my comment to steve on the review page. We need better food everywhere I agree. If I wasn;t into full time production with my seitan I would open a place and show off some real cooking skills. I do food demos at the whole foods stores and a place called greensgrow farms in kensington. Ive been inviting other vendors there and I have rachels pantry coming and a guy named sanee who does great vegan and raw foods. He is called herbs greenhouse he is a non profit trying to launch his foods as well. We all need a push for help in this field. Have a great summer peace and out Michael C templ foods PS My product is michaels savory seitan my seitan is very different tasting than the other competitors I hand rub my seasonings into each and every batch. I am availabe in the whole foods stores and other locations around the city.
hi steve do you think this place could use seitan? i make and deliver the michaels savory seitan available in some locations around the city. Have you tried the p.o.p.e on passyunk ave or have you been to monks cafe on 16th? i do not know what they make at monks. The adobe cafe and a place called las cazuelas does a great job on the seitan. Las cazuelas is on girard near 4th and the adobe has 2 locations one on passyunk and the other on mitchell street in manyunk. I was just reading about this love hut place, sounds like they need help with cooking and alot of chains are what they are. chains. No real soul going into the food. thanks michael c
Been to like three of these before. Agree that the food was always boring and not worth the time, but since they sometimes have them in strange places like a Mall food court, I've been more often than it probably deserves, especially since I'm not even vegan. Also, Michael C, thanks for the recommendation of Adobe. Definitely going to check that out.
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| Chrstopher Gabello/Meritage |
I am so excited to go tonight, this menu looks great!
[...] This post was mentioned on Twitter by Vegan News, angela bragg, Millionaire Healers, Millionaire Healers, Vegan Dream and others. Vegan Dream said: Tonight: Chef Anne Coll unveils vegan tasting menu at Meritage: Philadelphia Citypaper (blog) This entry was poste... http://bit.ly/bmxSKy [...]
[...] This post was mentioned on Twitter by Bhavani, Meal Ticket. Meal Ticket said: Who's checking out the vegan tasting menu at @meritagephl tonight? http://bit.ly/9jJmjy [...]
Went tonight for dinner - loved it and would go back. A total steal for a tasting menu and please save your appetite for the sticky rice in course 3...it's like that vacation you've been meaning to go on.
Wow! Beautifully presented and wonderful depth of flavors. They even have a $29 bottle of Vegan Rose..who knew!
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| vegantreats.com |
It would be amazing if Dunkin' Donuts offered vegan options! Even just offering soy milk would be a huge first step. Seriously -- Why are they so behind the times? Aren't they based on Boston which has a very active vegan community? Oh, and I voted. Vegan Velvet Elvis, baby! Thanks for the tip City Paper
I'd like soy milk at DD, too. Where's the love for us lactards? We need coffee, too!
This is great! I've missed my Dunkin' Donuts since I went vegan. It would be so amazing if they offered stuff for us vegans! I voted for the Strawberry Lemonade Love!
Ladies, thanks for reading the post and voting. The vegan doughnuts are not in the running for DD's menu but for a limited-time production by Vegan Treats Bakery based out of Bethlehem. Your participation in the contest shows support for Compassion Over Killing's quest to get DD to offer healthier, cruelty-free items. Check out their website (dunkincruelty.com) and write DD a letter about more vegan options!
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| thethirteenthdiet.com |
| Daniel McLaughlin culminates each month's diet with a multi-course feast open to the public. |
Social comments and analytics for this post... This post was mentioned on Twitter by mealticket: Daniel McLaughlin wants to free you from your food phobias. That's why he's eating a different diet each month of 2010: http://bit.ly/cFxfPA...
[...] This post was mentioned on Twitter by Allie Harcharek, Peter Passoli, Travis Marcal, tammy oslo, danica boxer and others. danica boxer said: In search of the âsuper dietâ, feasting all the while: Daniel McLaughlin wants to free you from your food phobias,... http://bit.ly/c5Cees [...]
[...] a different diet during each month of 2010 to produce his fascinating blog The Thirteenth Diet (check out our April post), is drawing summer to close with an Ayurvedic feast scheduled for Friday, Aug. 27, at 7 p.m. [...]
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| Spring morels |
SQUARE 1682 â CHEF TELLEZ'S EARTH DAY VEGETABLE TASTING AND OPTIONAL WINE PAIRINGS
Terrine of asparagus and petite carrots
Preserved mushrooms, carrot cardamom vinaigrette
Optional wine pairing: Adelsheim Pinot Noir Rosé, Willamette Valley, Oregon (Sustainable)
Spring pea soup and bleeding heart radishes
Cashew butter, lime-mint graniteì
Optional wine pairing: 2008 King Estate Signature, Pinot Gris, Oregon (Organic)
Petite vegetable medley
Celery root, red wine reduction, mustard vinaigrette
Optional wine pairing: 2007 Paraducci Pinot Noir, Mendocino, California (Organic)
Roasted local mushroom tart
Brie cheese, pickled turnips, herb oil
Optional wine pairing: 2007 Descendientes de Jose Palacios Petalos, Bierzo, Spain (Biodynamic)
Lemon curd napoleon
Almond cream
Optional wine pairing: NV J "Cuvee 20" Brut, Sonoma, California (Sustainable)
Valhrona dark chocolate pateì
Coconut eggless custard
Optional wine pairing: 2006 Chapoutier Banyuls, France (Biodynamic)
SQUARE 1682 EARTH DAY COCKTAIL
âGreen Squaredâ
Organic Square One Cucumber Vodka, fresh lime juice, natural agave nectar and muddled cucumbers
[...] 2-3: Colin Shearn and Al Sotack of The Franklin• April 22: The Whole 9 Yards at London Grill• All-veggie Earth Day tasting at Square 1682• New bar menu and cocktail list at Union Trust's "Mezz Bar"• Wynnewood's Tiffin opens [...]
Excellent work on this particular post. It makes for an interesting and thoughtful read. Myself, I prefer to go the organic route. But then again I'm rather particular.
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| Photo | Drew Lazor |
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| Photo l Michael Persico |
Just hitting markets now are the very first signs of spring -- favas, fiddlehead ferns, rhubarb and lovely English peas. Encased in a fibrous inedible pod, the legume must be shucked by hand before preparation. Once you strip out the tough thread that edges the pod, six to ten perfect peas are revealed.
On sale this minute at Whole Foods Market (929 South St.) for $2.99/lb., English peas can be enjoyed a myriad of ways. Boil them for three minutes in salted water and lash with butter for the most traditional prep; or toss lightly cooked peas with parmigiano, prosciutto and a raw egg over fettuccine for a luscious carbonara variation. Though the pods are too stringy to eat, they make a nice addition to vegetable stock. Do buy in quantity -- a pound of peas in the shell yields only about a cup of the little green guys. Viva Spring!
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| Photo l Felicia D'Ambrosio |
| Breakfast sparkle |
Our usual Eat This Immediately picks veer unhealthily towards the rich and fatty (like foie gras scrapple, 12-year cheddar, this insane burger), so we were shocked-- shocked-- to fall in love with this entirely vegan jicama salad on Distrito's (The Hub, 3945 Chestnut St.) brunch menu.
Served parfait-style in a flaring glass, chef de cuisine Tim Spinner layers brunoise jicama and Galina melon with orange supremes, pomegranate seeds and pepitas in a lemon vinaigrette, topping it with a perfectly tart quenelle of lime sorbet.
Sweet, tart, bright and crunchy, this salad was a tour de force of flavors, and certainly the maximum fruit alchemy $7 can buy.
Eat this immediately.
Sounds incredible, perfect for a warm sunny spring weekend. Doesn't sound too hard to make at home either. Bing!
oh man. i had that the first time i went there...memories. it was so amazingly fresh and delicious. i must have again. now.
Check out this informative and inspiring video on why people choose vegan: http://veganvideo.org/ Also see Gary Yourofsky: http://www.youtube.com/watch?v=bagt5L9wXGo
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| Photo l Felicia D'Ambrosio |
| Medi-Veggie Snack Wrap |
In 2006 McDonald's introduced the American eating public to the $1 Snack Wrap. Fried or grilled chicken, or even a shuddersome wedge of what passes for a burger, are dressed with shredded lettuce and cheese and wrapped in a flour tortilla. We don't know why the Snack Wrap exists, what deep ravenous need it fulfills, but we knew we could make a better, healthier and worlds more satisfying 3 p.m. bite.
Bitar's Market (947 Federal St.) in South Philly is a Lebanese sandwich shop/market with two equally appetizing faces. The tiny sandwich shop-side vends combinations like the grilled chicken Angelo Cataldi sandwich with roasted red pepper spread, lettuce and string cheese ($5.50) as well as more traditional lamb gyros, chicken kebabs and falafel-stuffed pitas. On the market side lives any Middle Eastern ingredient your cookbook can send you out for -- beautiful handmade pita in a multitude of sizes, the essential herb blend za'atar and creamy, salty Bulgarian, French or Greek feta by the pound.
Our Bitar's-sourced snack wrap is a vegetarian assortment of hummus (or baba ganouj, or both) spread on pita toasted on one side in olive oil, a few slices of that sharp feta and crisp cucumbers topped with a heaping handful of mixed winter greens. Crushed into a portable cylinder, the contrasting textures and bright flavors snap against the warm delicate pita, crispy on the inside and soft outside.
Learn how to assemble our Medi-Veggie Snack Wrap after the jump.
Medi-Veggie Snack Wrap
Yields one wrap
Go Get This:
One 8-inch Bitar's hand-stretched pita
Few tablespoons of hummus or baba ganouj, or both
Few slices of Bulgarian feta to taste
Half a cucumber, peeled and sliced
Big handful of raw greens (spring mix, arugula, weeds, whatever you like)
Extra-virgin olive oil
Now Do This:
Pour about a teaspoon of olive oil into a 10-inch or larger skillet. Heat until shimmering over medium heat. Tilt pan so olive oil covers the surface in a thin layer.
Place the pita in the warm oil and allow to toast, about 1-2 minutes. Do not flip; you want the outside of the wrap to stay nice and clean and soft.
Remove warmed pita and place toasted side up on a plate. Spread with hummus or baba ganouj or both, just 3/4 of the way across the round. See photo.
Layer sliced feta over spread(s). Add sliced cukes. Place big handful of greens on top.
Roll wrap, starting with side that has lots of ingredients on it.
Eat. Feel smugly healthy.
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