"Carnivores, please see other menu!" advises a note at the top of Arbol Cafï¿½'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 ï¿½ 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.
|Click to enlarge|
|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.
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 ï¿½ this'll be a post-"YES!" meal for the happy veggie couple, but it still needs that ambience. A few places off the top ï¿½ 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?
Kelly White profiled Landers' all-vegan baking business for CP back in 2007.
|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 ï¿½ "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 ï¿½ 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."
Butternut Squash Soup $7
Escargots ï¿½ shiitake mushrooms, tomato confit, Pernod-garlic butter $12
Baby Spinach Salad ï¿½ spicy walnuts, pears, sun-dried cherries, violet-mustard vinaigrette $10
Warm Romaine Salad ï¿½ lardons, caramelized onions, poached egg, chicken liver vinaigrette $8
Charcuterie Plate ï¿½ housemade pï¿½tï¿½, rillettes, cured meats, pickled tomato-cornichon salad $14
Crispy Chicken Livers ï¿½ balsamic vinegar reduction, spiced walnuts, sun-dried cherries $9
P.E.I. Mussels ï¿½ tomato-leek saffron broth, aioli, grilled baguette $11
Crispy Calamari ï¿½ fennel slaw, roasted pepper emulsion $10
St. Canut Farm Porcelet ï¿½ wild mushroom risotto, juniper oil $28
Roasted Berkshire Pork Belly ï¿½ Lentils DuPuy, charred Brussels sprouts, bacon aioli $22
Cochonï¿½s Choucroute Garni ï¿½ housemade sausages, pork ribs, cured loin, herbed-dumplings $25
Berkshire Pork Stew ï¿½ pork cheek, pearl onions, baby turnips, parsley potatoes, spicy tomato sauce $20
Pan-seared Duck Breast ï¿½ garlic sausage-white bean cassoulet, haricots verts, five-spice sauce $26
Roasted Lamb ï¿½ poached egg, shallot confit mashed potatoes, sautï¿½ed spinach, rosemary jus $23
Roasted Organic Chicken Breast ï¿½ potato gratin, haricots verts, Riesling-mustard sauce $22
Seared Scallops ï¿½ gnocchi, sweet peas, slow-roasted tomatoes, truffle butter sauce $26
|Photo l Felicia D'Ambrosio|
This simple, filling soup is like the edible translation of a crispy fall day.ï¿½ 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.ï¿½ 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
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.ï¿½ Slice each squash in half lengthways.ï¿½ 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.ï¿½ Pour a glug of olive oil over squash chunks.ï¿½ Season generously with salt, smoked black pepper and nutmeg. Stir everything around to coat.
Place uncovered dish in oven.ï¿½ 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.ï¿½ 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 overï¿½ medium-high heat.ï¿½ When oil is hot and shimmering, add onions, carrot and celery to pot.ï¿½ Cook, stirring occasionally, until vegetables are soft and slightly colored.ï¿½ Reduce heat to low.
Once squash is cooked, add it and all its oil to the stockpot.ï¿½ Turn heat up.ï¿½ Add garam masala, cider vinegar and vegetable stock.ï¿½ Use a potato masher to break squash down.ï¿½ 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.ï¿½ If you have an immersion or stick blender, you can use it right in the pot.ï¿½ Puree mixture until smooth.
Place a mesh strainer or china cap over a large metal or glass bowl or pot.ï¿½ Working in batches, press the puree through the strainer with the back of a wooden spoon.ï¿½ 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.ï¿½ Serve hot, garnished with stripped thyme leaves.
|Summer in a jar|
I have posted my dear, genius friend Janina Larenas' recipes and techniques on Meal Ticket before.ï¿½ 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.ï¿½ 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.ï¿½ 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.ï¿½ 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.
Understandable excitement accompanied our August 5th news that Sweetie's Pie Diner (1822 Spring Garden St.), an all-vegetarian, all-pie eatery, would be opening October 1.ï¿½ Now Stephanie Thaw and partner Kathy Tench are in the thick of menu development:ï¿½ sweet and savory pies (think tarts, bread puddings, phyllo turnovers), soups and salads.
Organic and locally sourced dairy and eggs, as well as local produce, will fill out Thaw's shopping list.ï¿½ The duo will run Sweetie's as a BYOB, practically requiring you to pick upï¿½ a warming, 8 percent ABV Weyerbacher Imperial Pumpkin Ale to pair with the root vegetable and mushroom potpie and a scoop-topped apple pie slice.
Kale, Porcini mushroom, and pumpkin gnocchi soup
Sweet potato corn chowder
Three Sisters Salad; Vegan Israeli cous cous, sweet potatoes, kidney beans, corn, in a lime cilantro dressing
Root Vegetable & Mushroom Potpie; carrots, turnips, Yukon gold potatoes, leeks, and red field peppers in a vegetable gravy topped with herbed biscuits
Portobello Mushroom Tart; served with of fresh field greens, mushrooms, ricotta, roasted peppers in a cream cheese pastry
Wild Mushroom Turnovers with Salad of Fresh Field Greens; Wild mushrooms, chestnuts and cranberries wrapped in phyllo dough
Spinach and Feta Turnovers with Salad of Fresh Field Greens Fresh baby spinach, sheepï¿½s milk feta wrapped in phyllo dough. Served with a side of field greens and house vinaigrette.
Wild Mushroom Bread Pudding; bread pudding with shitake, portabella, and crimini mushrooms. Served with salad of Fresh Field Greens
|Photo l Michael T. Regan|
|Vegans take Manhattan.|
On November 3, Rich Landau and Kate Jacoby of Horizons (611 S. 7th St.) will become the first vegan chefs to work the hallowed line at the James Beard House in New York City.ï¿½ The pair has fired off their tentative menu to JBH, which you can check out in all its cruelty-free glory after the jump.
Appetizers will be passed around at a 7 p.m. cocktail reception; the sit-down portion of the meal, complete with wine pairings for each of the five courses, begins at 8 p.m. Prices have not yet been posted for the event.ï¿½ï¿½ Call the Beard House at 212.627.2308 or 800.36BEARD for reservations.
Horizons' James Beard House Dinner (tentative menu)
Oyster mushroom fritters, aguardiente creamed spinach
Black olive blinis, truffle cream, golden beet relish and seaweed caviar
Edamame puree on crispy sushi rice, gochujang, daikon and nori dust
Grilled seitan, crispy tortilla, whipped avocado, cilantro and green olive relish
Amuse:ï¿½ Smoked eggplant parfait, preserved lemon aioli and piquillo peppers
Portobello Carpaccio, crispy capers, rosemary mustard, spaghetti squash latke
Saffron Cauliflower Bisque, confit fennel crostini, oloroso sherry crema
Caramelized Celery Root Ravioli, charred Brussels sprouts, smoked royal trumpet mushrooms, sage and grain mustard emulsion
Peppercorn Seared Tofu, creamed leeks and truffled parsnip puree, salt-roasted golden beet with hazelnuts and apple cider vinegar reduction
Heirloom Pumpkin Cheesecake, chestnut candy and pinot noir jam
|Photo l Felicia D'Ambrosio|
Everyone's been mourning this year's sad-sack tomato pickings. June's drippy days fostered a bad crop of late blight, a fungus that attacks heirlooms and beefsteaks alike with the sort of gusto a fat kid applies to birthday cake. If the love apples you're eating are disappointing, try substituting them with something new.
Pictured above, Caprese salad (mozzarella, basil, olive oil, salt) with sliced roasted red peppers in the tomato role. The same roasted reds add sweetness and freshness to BL, minus the T. Red onions, quickly pickled in vinegar, sugar and spices add crunch and ruddy tones to green salads.
If you took the leap of faith at a good farmer's market, or grew your own backyard tomatoes, there is no shortage of recipes that make use of your good luck. Mark Bittman's tomato jam is tempting, flecked with ginger and jalapeno; CHOW has a great thread on what to do with a bevy of cherry tomatoes.
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