Hello pillowy pita cloud!

This week I will be in Portland attending the Vida Vegan Con vegan food blogger conference.  Not only am I looking forward to this amazing event, but I am thrilled to finally be visiting one of the great vegan food meccas of the world.

I arrived in Portland exhausted, frustrated, achy and famished after taxi-ing on the runway for 3 hours during a hail-thunderstorm in Dallas in a stuffy airplane with no water, followed by a 4-hour flight, then driving through torrential rain and rush hour traffic. My first vegan meal in Portland was Lebanese because it was only 7 minutes away from the hotel.  On a stretch of highway punctuated by fast food restaurants and steak joints, I wasn't expecting much - falafel alone would've sufficed! - but this blew me away.

Happy Cow informed me that I had 3 options within 10 miles of my hotel:  a health food store, a health food cafe, and Nicolas Lebanese Restaurant.  Because it was already 7:45 p.m. and the first 2 places closed at 6:00, I chose the Lebanese.

(photo: www.oregonlive.com)

It was a cozy little spot on a quieter stretch of sidewalked side street with neighboring craft shops, a brewery, and ice cream parlor.  My first thought was, "at least it looks warm and dry."

I love Middle Eastern foods like falafel, hummus, baba ganoush, and tahini, and that's what I was expecting here.  It would've been fine, too.  But this wasn't your standard fare.  Instead, everything tasted fresh, hand made with love, seasoned a little more generously with garlic, herbs and spices, and oh so satisfying.

It was by happy accident that I stumbled upon this hidden treasure, and I'm glad I did.  Had my plane arrived on time, I would've taken the drive downtown to visit one of the 200+ dining hotspots recommended by Happy Cow and other vegan bloggers.  Nope, this is my little secret oasis, and I would recommend it to anyone coming to the area.

This is what arrived at my table on its own little stand:  a puffy pita cloud steaming with doughy goodness.  How could I possibly resist?  I decided to forgo the gluten-free dietary requirement in order to inhale this delicate bread.  It came with an unusual (to me), yet nonetheless delicious, dipping sauce called manakish, made with olive oil, parsley, thyme, oregano, sumac, and sesame seeds.

Stuffed Grape Leaves were filled with rice, pine nuts and raisins and perched in a pool of creamy tahini lemon sauce made a luscious accompaniment.

The vegan Arabian Mezza Platter included Baba Ghanoug, Hummus with Caramelized Onion, Garlic Roasted Cauliflower, Falafel, and Hamara, a sweet and savory pate made with roasted red pepper, tomato and walnuts.  This would've been a feast for 2 people, so I enjoyed as much as I could last night and took the rest home to my hotel room, which I enjoyed this morning for breakfast.  There's still some left for an afternoon snack that I'm already looking forward to.

Jeera Thai

A few months ago when I was doing some holiday shopping at the Project Storefronts pop-up shops in New Haven, I spotted a new Thai restaurant on Crown Street.  It's wedged between a Nail salon and Bubble Tea place, all of which are making a go of it across from the new cooperative arts and humanities school.  I made a mental note to give the restaurant a try next time I was in the neighborhood, which is where I happened to find myself today.

After a week of summer-like weather, today's chill set the perfect stage for a bowl of noodles.  Jeera Thai does not disappoint in this arena, as there are many options to choose from.  There are also plenty of soups and curries as well.  I decided on the Pad Thai Miracle Noodles, which came with a good amount of my favorite veggie, baby bok choy.  You can choose from noodles made from tofu, yam or rice; I went with the traditional rice noodle.  The dish was topped with ground peanuts and had a flavorful combination of citrus and soy with a bit of sesame oil.

I started the meal with an order of Triple Mushroom Spring Rolls with Hawaiian Pineapple Dipping Sauce.  This was a good portion of super crisp and hot rolls filled with smoky mushrooms and cabbage.  The sweet and sour dipping sauce was the perfect contrast.

I jumped ahead and ordered dessert not realizing how filling my meal would be, but I was intrigued by the Yam Coconut Custard with Purple Sticky Rice.  Most of the time I get Mango Sticky Rice for dessert and have never had this dish before.  My server assured me it was vegan, so I decided to give it a try.

Served warm, the custard is light and spongy, and the sweet coconut cream is a luscious contrast to the savory sticky rice underneath.  I'm happy to know I now have a place for vegan dessert in New Haven!

Jeera Thai is a lovely little spot for a quick bite to eat serving creative dishes that surpass most Thai restaurants in the area.  There are only 4 stools beneath a narrow counter for seating, so unless you're prepared to bump and twist during your meal to allow diners and servers to squeeze past, I recommend takeout rather than dining in.  Or, once the weather warms up again, be sure to grab one of the 2 streetside tables for dining al fresco.

Thali, Too, I Missed You

It's been awhile since I've visited Thali, Too, the all-vegetarian Indian restaurant tucked behind the Yale Bookstore.  So today's lunch was a pleasant ending after a morning spent wandering around the Yale Art Gallery.

Thali, Too features chat and other Indian "street fare" not often found at most Indian restaurants, so we started off with the Masala Papad, a fried chickpea flour wafer topped with tomato, red onion and cilantro salsa.  While typically these flavors appeal to me, I kept wishing there was a little tamarind to cut the heat of this particularly spicy onion.

The second light dish was Aloo Bonda, a split pea batter fried dumpling filled with potatoes, mustard seed and curry leaf.  These were tasty on their own, though strangely paired with a ketchup-like dipping sauce.

For my entree I ordered a stewed eggplant, similar to Baigan Bhurtha, but with a richer flavor and creamier texture that took some getting used to, though I think the verdict is a "like."

My dining companion ordered a rice noodle dish which was described as a "coconut vegetable stew," which sounded like a comforting entree for a chilly winter afternoon.  Expecting it to arrive in a soup bowl, we were both surprised to see a plate of noodles arrive at the table.  But the roasted asparagus on the side made up for the bewilderment.

All in all, Thali, Too is an enjoyable experience for a vegan since the menu is clearly marked with non-vegan items, and everything else is "safe."  Service is always courteous and attentive, and it's even a great place to dine alone since there's seating with a window overlooking the kitchen, so it's almost like getting a free show with the meal.

Cafe Allegre

I recently had the pleasure of dining at Cafe Allegre in Madison, CT.  It's a comfortable yet elegant restaurant located close to the Madison Green on Main Street.  The menu is Italian - American, featuring well executed standards such as chicken parmesan, eggplant rollatini, and an array of seafood options.  So why would a vegan eat here, you might wonder?  Well, the dinner was to celebrate a family birthday, and it was mom's choice.  Fortunately, even though there was a vegetarian option of pasta primavera, I chose to request something off menu and was pleasantly surprised.

I highly recommend this option when dining out as a vegan.  Scan the other offerings and come up with something that would appeal to you.  In my case, I asked the chef if he could create something from the following items:  portobello mushroom, cannelini beans, broccoli rabe, and marinara sauce.  It felt kinda like I was orchestrating an episode of "Chopped," but in this case there weren't really any exotic ingredients.  I always enjoy seeing (and tasting!) what the end result is.  Here's how it looked after I drizzled marinara over the top:

The chef at Cafe Allegre handled the challenge well.  Not only was the plate gorgeous, but it accommodated my vegan and gluten-free needs and was incredibly flavorful.  The broccoli rabe was cooked to perfection with just the right amount of bitterness.  It helped that it was soaking in a generous amount of olive oil and sliced garlic.  This is a perfect restaurant for vegans and non-vegans alike, as well as those with gluten-sensitivities.  It's so nice to find a place to eat with family and friends and feel like a regular person! 

Sticky Fingers

A trip to DC wouldn't be complete without visiting Sticky Fingers Bakery, one of the few all-vegan bakeries in the U.S. (and in my opinion, one of the best, if not THE Best).

As any vegan knows, being able to walk into a bakery and order ANYthing off the menu is a rare treat.  The only problem is it's so hard to decide.  Sure, I could've horded every last morsel in their display case, but there was a line of hungry customers behind me and I had to do the polite thing and save some for them.  So. Hard. To. Resist.

We opted for the sit-down breakfast along with a bag of their signature Sticky Buns to go.  As we waited in line, samples of their oatmeal "Cowvin" Bars became available, making staying on track with our decision more difficult.  Yes, of course, we caved, grabbing a full bar to take with us to the Smithsonian and beyond.  And those sticky buns didn't last very long.

I had to try the Biscuits and Gravy since it's something I never make due to my gluten sensitivity.  It's almost entirely made of wheat:  light and crumbly flour biscuit in a gravy thickened with a wheat-based roux, dotted with crumbled wheat gluten soy sausage.  Ahhh... so not good for me, but soooo delicious.  As if this wasn't satisfying enough, the B&G were served with a side of crispy rosemary homefries, tempeh "bacon," and a decent portion of tofu scramble.  This kept me going through the afternoon.

Thank you, Sticky FIngers, for a hearty start to my weekend in DC.  I'm already counting the days till my return visit!  Maybe AR 2010...?

Valentine's Day at Georgie's

Finally had a chance to recover from yesterday's Vegan Valentine bash at Georgie's. It was a ton of work, but I'm glad everyone had a good time, which made it worth it. Thank you to all who came out to celebrate Valentine's Day at the first ever four-course vegan dinner at Georgie's Diner. Happy Valentine's Day!

Prime counter seating

That red valentine glow

First course: Red Pepper Tapenade and Tofutti Cream Cheese
on Crostini with Cayenne Coulis

Preparing the sauce for Tofu Picatta entree

Ahhh... final course!

Jose and Evan - kitchen crew heroes!

Chocolate Ambrosia Tart with Toasted Coconut Almond Crust,
Raspberries and Shaved Chocolate

Georgie's Diner Winter Menu

I just got back from an afternoon at the diner, Georgie's, that is. If you're looking for vegan comfort food in the New Haven area, you have to stop by Georgie's Diner in West Haven. Along with their regular vegan features, I just worked with them to create a couple of specials for the winter menu. These two are sure to please.

The first is Tofu Piccata with Garlic Mashed Potatoes and Fresh Asparagus. I've been playing with this recipe for the past few weeks and I think the mashed potatoes really pull it all together. The squeeze of lemon is a pleasant surprise to the creamy sauce. I think you'll enjoy it.

But the big hit this month are the Tempeh "Fish Cakes" with Vegan Remoulade. When these came out of the pan, everybody couldn't wait to dig in. They are perfectly crisp on the outside and smooth and creamy on the inside, with a taste reminiscent of salmon. I think they fall into the category of "you'd never know it was vegan."

And then there's the slightly spicy Remoulade that gets its kick from a few splashes of Tabasco. It's a lovely accompaniment.

We have big things planned for February... being the month of love that it is. If you're looking for a special way to celebrate Valentine's Day - vegan style - we've got you covered. Stay tuned for details!

It's Only Natural

It's been awhile since I've been to It's Only Natural, a vegetarian restaurant in Middletown, CT. I used to work there with Chef and owner, Mark Shadle, in the tiniest restaurant kitchen. It's amazing how they can pump out so many lush and gorgeous entrees in that cramped space, and they do it well.

I was pleasantly surprised to find two major changes to their menu. The first is that ION is now almost entirely vegan. For the longest time, they were still serving seafood on their Specials Menu even though they billed themselves as a vegetarian restaurant. This can be confusing for the uninitiated who seem to think fish and chicken are vegetarian (they're not).

[Occasionally, I had the unpleasant job of skinning the salmon fillets. I'd have to clip the fins with scissors and peel off that stubborn layer of skin with pliers. It was not fun. On the plus side, I'd usually bring home the skin for my dog to eat as a treat. She'd chew on it as if it was dental floss.]

The second change is that there was a raw vegan selection for soup, appetizer, entree and dessert. I'm always looking for ideas, and after all the cake I've been eating lately, I felt the need to go all health.

I tried the Collard Rolls Stuffed with Sage Pesto and Veggies, Corn Polenta and Sage Blossom Flax Seed Crackers. Overall, it was a delicious and satisfying plate, and fairly priced at $13. While the Collard Rolls could've used a little more flavorful pesto filling, the polenta and crackers were a nice balance of crisp/creamy, sweet/savory.

For dessert we shared a plate of very rich Cacao Truffles with Berry Coulis and Pickled Cherry. At $7, this was a little pricey, but one truffle was just the right amount of decadence to end the meal. I felt like we were dining in Santa Monica, on one of the rare sunny days we've seen this June.

Mezcal

If you have a craving for authentic Mexican food, you must head to Mezcal, a gem of a hole-in-the-wall restaurant off State St. in New Haven. The flavors are pure and fresh, and even a vegan can navigate a decent meal off their extensive menu.

Yes, there are a lot of meat dishes. And I witnessed plenty of the meals arriving at tables swimming in cheese. But eliminating these two ingredients did not make the end result any less spectacular.

Because I can't eat gluten, I have to avoid the complimentary bowl of crispy wheat tortillas served with a delicious avocado, cilantro and jalepeno dip (although I do generously spoon out some of that dip onto my plate). I also must forgo the burritos, which look hefty and satisfying.

My standby meal is the Vegetarian Fajitas, served with beans and rice, soft corn tortillas and I always get a side of guacamole and pico de gallo. Normally I'm not a huge fan of onions and peppers, but fortunately, their sizzling platter of veggies also includes thick slices of zucchini and yellow squash as well as fresh avocado, and everything is caremelized to perfection. Their mole sauce is also outstanding, with a depth of flavor and richness that feels like a Mexican sunset.

I also must highly recommend enjoying a Pina Colada with your meal. While I'm not much of a drinker, I decided to give theirs a try because it's made with real coconut milk and fresh pineapple juice, rather than those syrupy sweet artifically flavored mixes. The difference is immediately apparent, and oh so satisfying.

New York, NY

I just got back from a combined social visit and research trip to New York. The morning we left New Haven was dreary and rainy, and clouds hovered in the sky during the entire train ride, threatening a gloomy day ahead in the city. But I never lost hope that the sun would peek through and brighten the day.

We arrived at Grand Central around 3:00 Saturday afternoon -- tired, hungry, disoriented, and in desperate need of some comfort. Curly's Vegetarian Lunch was the perfect ticket out of the miasma.

Me out front with my brand new Stella McCartney bag (thanks, Dianna!!)

The restaurant was tiny and cozy with an inviting diner flare and the welcoming manifesto: "Where Vegetarians, Vegans and Sympathetic Omnivores can always find something good to eat." Who could go wrong with that kind of promise?

It took awhile to study the extensive menu filled with vegetarian versions of All-American favorites like sloppy joe's, BLT's, crabcakes and breakfast all day items. Plus, we were distracted by the placemat artwork decorating the walls (as well as the bright sun beaming through the window!).

I finally decided to "go faux" by ordering the Tofu Rancheros - two big slabs of grilled tofu on top of 3 slices of "Sham" (faux ham slices) and corn tortillas, slathered by black beans, warm salsa and a heaping mound of tofu sour cream and shredded Follow Your Heart Cheese. To balance out the meal, I opted for the side salad instead of the Curly Fries. I think that's what kept my energy level up the rest of the afternoon.

In the evening we had dinner reservations for Counter. I love the atmosphere: dark, moody, chic, yet unpretentious enough that an older couple in jeans and fanny packs seemed right at home seated at the bar sipping wine.

I apologize for the pictures - our secluded little corner was lit only by a solitary tea light that just didn't do the food justice. Nonetheless, it all tasted fabulous. They start the table off with a plate of olive bread and dipping sauce made of hot chili oil, tofu bits and various herbs & spices (our waitress said it was a melange of rosemary, oregano and Ethiopian berbere spice mix).

We chose the Mezze platter of 3 appetizers: Corn Beignets with Remoulade, Zaalok (roasted red pepper and eggplant spread with toast points), and the special of the evening Buffalo Mushrooms with Vegan Ranch dressing. These were all outstanding, particularly the beignets which were delicate little fritters that had been lightly deepfried then dipped in a decadent cream sauce scented with fresh rosemary. Even my non-vegan dining companion was impressed.

For our entrees, we selected the pasta special which was a handcut Papardelle with Baby Asparagus, Snap Peas and Trumpet Mushroom in a Light Lemon Sauce, and the Cauliflower "Risotto," which didn't have any rice at all but was instead a finely chopped mash of cauliflower studded by snap peas and shiitake mushroom in a cream sauce (which, alas, was more pastey than creamy, to my chagrin).

We ended the meal with a Hot Fudge Sundae which, of course, was nothing like what you'd find at your average Dairy Queen. A dense little chocolate cake was encircled by a ring of thick, rich dark chocolate sauce, which then was encircled by a caramel sauce. This was topped by a scoop of freshly made vanilla ice cream. You'd have to ask if it was vegan if the waitress hadn't already said so. All in all, an exceptional dining experience.

Shoreline Diner and Vegetarian Enclave

Last week I spent some time consulting with the Shoreline Diner and Vegetarian Enclave in Guilford, CT to develop some vegan items for their Daily Specials menu. Over the past few weeks I've been testing recipes for a breakfast item, lunch item and gluten-free item. It's tough translating what works in a home kitchen to what will be quick and easy to prepare in a fast-paced restaurant environment, but I'll keep my fingers crossed these will be hits! I enjoyed my afternoon spent with Louis and the rest of the kitchen crew who will be expertly preparing these three specials for the month of April. Be sure to stop in and check them out!

Southwestern Tofu Fritatta with Salsa and Avocado

Hummus Stuffed Portobello Steaks with Herbed Quinoa, Baby Greens and Red Pepper Dice

Mediterranean Pasta - Gluten-free Rice Penne with White Beans, SUndried Tomatoes, Artichoke Hearts, Kalamata Olives and Garlic Greens