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Vegetarian
"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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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.� Now Stephanie Thaw and partner Kathy Tench are in the thick of menu development:� 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.� The duo will run Sweetie's as a BYOB, practically requiring you to pick up� 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.
Related: Sweetie's Pie Diner coming this fall [05Aug09]
Soups
Spicy Tomato
Carrot Ginger
Tuscan Vegetable
Kale, Porcini mushroom, and pumpkin gnocchi soup
Sweet potato corn chowder
Salads
Three Sisters Salad; Vegan Israeli cous cous, sweet potatoes, kidney beans, corn, in a lime cilantro dressing
Entrees
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, sheep�s 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
Yumm looks delicious.
The menu looks great. Stephanie, if you are reading this, could you let us know which items (aside from the israeli couscous) will be vegan? Can't wait for your opening! Really exciting! :)
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| 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.� 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.�� Call the Beard House at 212.627.2308 or 800.36BEARD for reservations.
Horizons' James Beard House Dinner (tentative menu)
Passed Appetizers
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
Dinner
Amuse:� 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
[...] Horizons’ James Beard House Dinner Menu [Meal Ticket] [...]
i really like how this menu shows restraint on the fake meat tip, focused instead on vegetables - familiar and exotic - done right. hooray for horizons! show those new yorkers what's up.
hope to give u a visit when i visit nyc next year...menu sounds yummy
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| Photo l Felicia D'Ambrosio |
| No-tomato Caprese. |
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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