This week's menu

I had a special request this week for "soft food" from a client with TMJ. I was happy to oblige, since "soft food" often equates with "comfort food" in my book. And since it was a rainy week, I thought these meals worked perfectly within both contexts.

Meal #1:Baked tofu with mashed potatoes and asparagus with hollandaise sauce

Meal #2: Tempeh stroganoff with peas on baked polenta

Meal #3: Mediterrannean chick pea with garlic greens and Israeli cous cous

My favorite was Meal #1, since I've been experimenting with the lemony hollandaise sauce all week. I think it works really well with asparagus.

New May Menu

For the month of May, the Shoreline Diner and Vegetarian Enclave in Guilford, CT will be featuring three new items on their specials menu which I'm happy to have helped develop. For breakfast-all-day there will be Tofu Rancheros with Black Beans, Tofutti Sour Cream and Salsa (also perfect for celebrating Cinco de Mayo); lunch is a Tempeh "Mock Chicken" Salad Sandwich; and the gluten-free dinner item is a personal favorite: Curried Chick Pea and Quinoa Pilaf with Shaved Fennel, Jicama and Creamy Avocado Dressing. This was a staff favorite as well, and I highly recommend it to anyone, even non-vegans who don't need to mind their wheat.

Please tell them I sent you!!

Passover Seder Dinner

Last night Passover began at sundown, and it was my first experience preparing a vegan Passover Seder dinner. I found inspiration for my menu in an excellent book (thanks, Sandy!) by Debra Wasserman called The Lowfat Jewish Vegetarian Cookbook.

I stuck with tradition, following Sephardic rules and staying away from chametz grains like wheat, barley and rye, which I do anyway since they all contain gluten (which I can't eat). It was exciting to prepare a meal with spices common to Moroccan Jews like cinnamon, cumin, turmeric, paprika and sesame seeds (in my case: a mushroom gravy made with tahini). Anything in the Nightshade family (tomatoes, potatoes, peppers and eggplant) are also popular for this occasion. I'm very pleased with the menu I developed and with the way everything turned out.

MENU

Cornmeal Crusted Tofu Cutlets with Mushroom Gravy
Curried Chickpea and Quinoa Pilaf
Zaalouk (Moroccan Eggplant and Red Pepper Caviar)
Asparagus with Lemon Vinaigrette and Caramelized Shallots
Warm Russian Dried Fruit Compote

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

Vegan Vernal Equinox

March 20 marked the first day of spring, and also the anniversary of the Great American Meatout. I was happy to hold two events this year to encourage people to consider a plant-based diet. The first was a cooking demonstration at Newington Public Library on Thursday night.

On the menu was Tomatoes with White Beans and Sage, Wilted Kale with Toasted Pine Nuts, Curried Chick Pea and Quinoa Pilaf and Grandma's Apple Cake. Over 50 people attended this event and received literature from Vegan Outreach and Farm Sanctuary, plus food samples from Eat in the Raw and Primal Spirit Foods. Phew! Thank you sponsors and mom and dad for all of your help passing out the plates!

Last night was a special Vegan Vernal Equinox Dinner at my house. Guests received a goodie bag with free samples, recipes and seed packets to get that garden started early.

The special green-themed Spring menu began with an Equinox Elixir made with raw kale and parsley, then followed with Green Olive Tapenade, Cornmeal Crusted Tofu Cutlets with Colcannon (mashed potatoes and kale), Crimini Mushroom Gravy and Caraway Cabbage. Dessert was a vegan interpretation of my grandma's incredibly moist and delicious Apple Cake, and guests left with a little bag of homemade chocolate peanut butter truffles. Thank you everyone who came to this special dinner!!


(and I apologize to everyone for Zinnia's bad manners!)

Polenta

Whenever it gets cold and rainy, I tend to crave comfort food. This week, it was polenta. So I decided to create a dish with a Mediterrannean feel because, well, that's where I wish I was on this cold and rainy day.

I love those convenient tubes of polenta that you simply slice into rounds, bake and serve beneath a hearty sauce in place of the standard pasta. It's the perfect alternative if you're gluten-intolerant since it's made with corn instead of wheat. I like the creaminess, too.

On the Menu:

Mediterrannean Kale with Cannelini Beans and Sundried Tomato Marinara on Baked Polenta

Cooking lessons

Last week I spent a few days with a Long Island couple who are learning how to eat vegan. The husband had been diagnosed with diabetes and his doctor recommended that he change to a plant-based whole foods diet in order to lose weight and manage his condition. I was happy to help make this transition easy for them!

We spent an evening together cooking a hearty, yet healthy, menu which started with a bowl of Gingered Winter Vegetable Bisque topped with Spiced Pepitas.

The main course was Sweet and Sour Seitan with Broccoli and Red Pepper on Brown Rice. And to reinforce the message that healthy food can also include a delicious dessert, I had to introduce them to the wonders of raw food - Yes, you CAN have dessert if you're diabetic and NO, you don't need to use Splenda to satisfy your sweet tooth. This one was as beautiful as it was delicious, a Fresh Fruit Tart with Nut Crust.

Vegan Resolution

It's the New Year, and as we all know, the time for resolutions. In a recent post, Katie Molinaro of the Huffington Post writes about her resolution to go vegetarian. Like many who make the shift, she admits it can be tough at first. But then once the ball is rolling... it just gets easier.

I had a couple of false starts when I became a vegetarian. The morning after I decided to try vegetarianism, I ate bacon for breakfast. A few days after getting back on my vegetarian plan, I ate chicken ramen. But I had promised myself I was going to stop eating meat, and I stuck with it until I went one week without meat, which turned into two weeks, then a month and then years. I had a couple of false starts when I became a vegetarian. The morning after I decided to try vegetarianism, I ate bacon for breakfast. A few days after getting back on my vegetarian plan, I ate chicken ramen. But I had promised myself I was going to stop eating meat, and I stuck with it until I went one week without meat, which turned into two weeks, then a month and then year.

If you're determined to fulfill a Vegan Resolution in 2009 -- for your own health, for the sake of the animals or because you care about the planet -- let me offer a few tips for staying on track. Remember, be specific. Every journey begins with that first step.

1. Set specific goals. Decide if you want to go "cold turkey" (so to speak) or take it slow. Do what will work best for you.

2. Make a specific plan. Maybe you might want to give "Meatless Mondays" a try. Then gradually add one more day each week. Or maybe you could start with that favorite food that is impossible to give up (like cheese, for example - always a tough one!).

3. Follow up on a daily basis. Check in with yourself to see how you're doing and how you're feeling. Those who keep food diaries have the most success when changing their eating habits.

4. Be mindful of what you eat. The simple act of thinking about food has a tremendous impact on what goes into your mouth. When you find yourself saying "do I really want to eat that?" you will have come a long way.

5. Do some research. Vegan cookbooks and websites are plentiful. You could spend a lifetime reading them. Fortunately, most of the work has been done for you. [Check out my "Great Reads" in the Sidebar. One of the best for jumpstarting a vegan journey is Skinny Bitch by Rory Freedman and Kim Barnouin].

6. Discover new restaurants. Make dining out a pleasure by experimenting with new ethnic cuisine (Thai, Ethiopian, Japanese and Indian have many delicious options) or go to your favorite places and ask the chef if he/she can create a vegan dish for you. There are many vegetarian restaurants in the New Haven area and NYC is a vegan mecca (and just a MetroNorth hop away). Explore!

7. Experiment at home. Try one new recipe a week from those fabulous vegan cookbooks you found. Go to vegan potluck dinners. Share your favorites with friends and family. They'll love you for it (especially if you bring desserts!)

8. Find a buddy. It always helps to know someone who is struggling at the same time so you can help each other out. Or, talk to someone who has been there before (I've been through it all, just ask).

9. Enjoy your food. Really. It's new. It's different. And you don't have to feel deprived. You will soon discover an amazing array of options you never dreamed existed. Now, who could possibly be upset about eating these Sweet Nothings?

10. Be kind to yourself. Your choice to adopt a vegan diet is a big decision and will require dedication. Don't worry if you "fall off the wagon" or "cheat." It's not a guilt trip. It's not about perfection. Every little thing you can do to minimize the suffering of animals, improve your health and respect the environment has a positive impact on all those around you. The effect multiplies. And you'll feel pretty good in the process.

Nataz "Adventures in Eating"

Now, when you see a banner like that hanging on the front entrance of a restaurant, you either think "yeah, sure" or "ok, let's see." We opted for the latter and gave Nataz in North Branford a shot at adventurous dining.

The concept is simple: price fixe four-course meals and BYOB. The catch is... there's no menu. The dinners are different every night, which makes it an adventure for most diners. And a potential hazard for vegans. Fortunately, we spoke with owner and executive chef, Rik, prior to arriving to be sure he could accommodate my no-eggs, no-dairy, no-gluten request, and he went out of his way to do so. In fact, the service here is the best I've ever enjoyed. Waitstaff is pleasant and attentive, and Rik spends half his time out on the floor greeting and serving guests (unless there's a twin doing double-duty in the kitchen... that could be the secret).

He prepared a special appetizer of Fruit Ceviche, a citrus marinated mix of fresh pear, pineapple and tomato, while my companion got a mini Caprese Salad with an assortment of artisan cheezes arranged on a platter like an artist's pallette.

My salad was mixed greens, fresh pineapple and pear slices tossed with a balsamic vinagrette. It would've been topped by a tangle of breaded and fried onion strips, but alas, these were coated in flour so I had to forgo the crunchy treats (and who needs those pesky trans fats anyway?). A basket of warm and toasty bread and a tray of accoutrements such as herbed olive oil, fresh butter and white bean compote accompanied the salad.

For my entree, Chef Rik prepared a primavera with mushrooms in a marsala wine sauce atop rice. It was a colorful array of snap peas, zucchini, yellow squash, tomato and carrot, and flavorful (though I added a bit of the herbed olive oil and fresh black pepper to perk it up - next time I'll remember my vegan Parm!).

My dessert was almost a reprise of my appetizer, minus the pickled flavor. Still, I can't complain about a champagne glass filled with fresh pineapple, strawberries and mango. The perfect palate cleanser.

All in all, I enjoyed my dining experience, mostly because of the effort made by the chef and his staff. I know it's tough for a "regular" restaurant to please a vegan. This kinda reminded me of going to my mom's house for dinner; it's just nice to be home.

Pot au Pho

Brrrr.... it's nights like this - frigid, windswept and threatening - when I find myself craving pho, that delectably light, yet warm and satisfying Vietnamese soup that's a one-bowl meal. Last night was no exception. We had a holiday party on the late night agenda, yet being that I knew my dining options would be limited once we arrived, the plan was to eat ahead. So we headed downtown to Whitney Ave. to this reliable little hideaway.

Set up a flight of stairs from the streetside Asian apothecary, Pot au Pho is a cozy spot for an informal, inexpensive and quick meal. The upstairs has two tables with limited seating, so you're welcomed downstairs to join the small but lively college crowd that typically gathers most weeknights.

We started our meal with the summer rolls, thin rice paper packages filled with rice noodles, shredded cabbage and fresh basil accompanied by a peanut dipping sauce and spiralized pickled carrot salad. I chose the Soup Chay for my entree, a humungous bowl brimming with clear broth flavored with Star Anise, baby bok choy, carrot rounds, shiitake mushrooms and chunks of steamed tofu. It's amazing how such light fare can prove to be so filling.

I had my heart set on the delectable banana tapioca pudding for dessert and requested it at the beginning of the meal, only to be crushed when told they had already sold out. This is no ordinary pudding. It's the perfect blend of creaminess with the warmed bananas and chewy tapioca all bathed in a decadent coconut milk cream. I think I may have to make a special trip there this week to get my just desserts.

Holiday Survival Guide for Vegans

I must admit, I have mixed feelings when it comes to holidays. While it's great to get together with family and friends we don't often see, it can be difficult to be seated at a table overflowing with pot roast, sliced ham and meatballs. I often find that this can add to the typical stresses of shopping, wrapping presents, gift giving and driving around from party to party.

To keep upbeat this holiday season, I've prepared a few simple party tips for vegans. Let's call it the "Holiday Survival Guide for Vegans." Whether it's your party or someone else's, the most important thing is to think like a Boy Scout and always be prepared. Oh yeah, and try to have fun, too.

1. Plan ahead. You might want to call the host or hostess to let them know ahead what you can and can't eat. Ask if there's a special dish you can bring to share with others. This will help make it easier on your host/hostess and also ensure there's at least one thing you can eat.

2. Eat ahead. If you don't know what will be on the menu, eat a full meal ahead of time so you won't wither away at the dinner table.

3. Grab a snack. I always pack a snack in my pocketbook just in case hunger pangs strike before, during or after the party. Fresh fruits like oranges and apples, dried fruits and nuts travel particularly well. Larabar makes a great raw snack that keeps well, too.

4. Drink plenty of water. Hold onto a glass of water throughout the evening and take a few sips here and there to help hydrate and prevent headaches. This will also make you feel less hungry if you haven't found much to graze on.

5. Breathe deeply. Think of the delicious meal you're about to enjoy or the one you've already eaten at home as you inhale and exhale deeply. Visualize a pleasant dining experience of good conversation, a bounty of food and peaceful contentment.

6. Take small bites. If you're lucky enough to be gathered at a table which includes an array of veggies among the offerings, don't hesitate to take a second serving. Then make it last as long as you can.

7. Compliment your host/hostess. Enjoy what you can, and let the chef know how much you appreciate that they included some yummy foods you can eat.

If you'll be hosting your own holiday party this year, BRAVO! Make it a healthy and compassionate one for all to enjoy. For tips on creating the perfect vegan table, please read the article in Veg Family's Magazine for Vegan Family Living.

Happy holidays!

Food is elementary

For the past two days I've had the priviledge to attend a food educator training session for the "Food is Elementary" curriculum developed by Dr. Antonia Demas of the Food Studies Institute. Words can't express how impressed I am with this organization and the amazing work Dr. Demas does. Her program teaches children of all ages about healthy food and nutrition through hands-on multi-cultural lessons that engage all of the senses. And it's real nutrition, too, about vegetables, fruits, whole grains and beans (not the typical USDA Food Pyramid nutrition stuff that encourages the consumption of meat and dairy).

The training session was geared specifically for teachers who have volunteered to become part of a pilot program to incorporate these lessons into their regular curriculum. I commend all of them for their incredible enthusiasm, creativity and commitment, as it was a pleasure to share this learning experience with everyone.

Even though I consider myself to be relatively well-versed in vitamins and nutrients, there was still plenty to learn, particularly in the methodology department. Most important, I liked the "No YUCK" rule. Antonia explained that students should be introduced to these new foods gradually, in a safe environment, encouraged - but not forced - to try them. First with smelling and touching, then with taste. It's ok if somebody doesn't like what they eat, as long as they politely indicate this... maybe with a "this is different" or "I've never tasted something like that before" comment. This encourages a sense of freedom and independence so that children learn to appreciate the food on their own. No more cajoling or demanding "Eat it! It's GOOD for you!!"

For most of the teachers, this food was new, too. We created and sampled staple dishes from a variety of ethnic traditions, including Egyptian, Italian, Soul Food and Native American. Who knew okra could taste so divine?! Our group was assigned the task of walking like Egyptians, and we created this lovely Bulgar Wheat Pyramid Pilaf with Dried Apricots, Pistachios and Pomegranate Seeds.

Our main meal consisted of a Barley Salad with Leeks, Artichoke Hearts and Fresh Dill. It couldn't be any easier: simply soak your barley in water, rinse, then put in a pot with water and bring to a boil. Cover it and let simmer for 10-15 minutes. Dump it into a collander to drain off any extra liquid. Then return the pot to the burner and sautee leeks and artichoke hearts in olive oil for a couple of minutes. Add the barley, some frozen peas, fresh chopped dill and a little salt and you're done. Delish!

We also read the lesson plan on the Egyptian culture, learning that the slaves who built the great pyramids ate a diet consisting solely of bread, onions and beer. How's that for the perfect fuel?!

Ooo, you're a holiday

I'm really happy with the way everything turned out yesterday. The soup was the best, and the rest of the meal was pretty good, too. I was actually quite surprised that I finished making everything about an hour before guests arrived and had time to play some tug-of-war with my dog. Afterward, she waited patiently under the table, eyeing the front door for any movement.

Earlier in the day, NPR affiliate WPKN 89.5 FM aired a little segment on vegetarian Thanksgivings and interviewed me to find out what I'd be serving. Thank you Melinda Tuhus for inviting me to speak on your fabulous program, The Forest and the Trees! Here's the menu:

Gingered Winter Vegetable Bisque

Cornmeal Crusted Tofu Cutlets with Crimini Mushroom Gravy
Garlic Mashed Potatoes and Parnsips

Brussles Sprouts and Broccoli with Shallots

Minted Wild Rice Pilaf with Dried Cranberries, Toasted Pine Nuts and Orange Zest

Maple-Glazed Butternut Squash with Pecan Praline

Mixed Berry Applesauce

After dinner, we indulged in Pumpkin Pie, Apple Crumble and Chocolate Chip Cookies. Sorry... we were too busy stuffing ourselves to stop for a picture. Then we collapsed by the fire and bid a fond adieu to another Thanksgiving.

Anyone have any stories to share? I love a good story...

Thanksliving

It's 10:00. Do you know where your turkeys are? Hopefully, they're all gobbling away at Farm Sanctuary in bucolic Watkins Glen, NY.

As I write, there is a pot of Gingered Winter Vegetable Bisque simmering away on the stove. This will be the first course of my mini-epic Thanksgiving Feast which I will be hosting at my home tomorrow afternoon. I hope it sets the perfect mood... No politics. No religion. No talk about the weather. Nothing but mmmm...

[ed. note: I needed to take a break because that buttercup squash just smelled too good to resist.]

I am now sitting happily, a warm bowl of soup in my tummy. This is the perfect way to take the edge off a cold autumn day. For an added kick and contrast to the creamy sweetness of the squash, I decided to top the soup with green onion and toasted spiced sunflower seeds. Chili powder, cinnamon, sea salt and a tiny pinch of cayenne sauteed in about 1 Tbl of Earth Balance, then tossed with the sunflower seeds until they sizzle and pop. Ooo, it smells heavenly.

I limited myself to an itty bitty serving so as not to skimp on my Thanksgiving guests. Quite a challenge, but it will give me something to look forward to tomorrow.

Happy Thanksgiving!

Thali, too - Now OPEN!!

Ever since moving to New Haven in November, 2006, I've made a point to sample all the chat, chana masala and saag I can find from the many fabulous Indian restaurants within minutes of my apartment. I was in heaven when I discovered Thali on Orange Street. Their delectable dahl and rich and delicious chat are enough for a full meal, but they'll also accommodate us vegans with an off-menu order of coconut curry (just ask). I couldn't believe my eyes when I read recently that the owner of Thali would be opening a vegetarian-only version of the restaurant down on Broadway, tucked into that little corridor next to the Yale Bookstore. You can't see it from the street, but it's there - trust me. As of May 7, Thali, too is now Officially OPEN!! Please go and support them!

It was a warm, breezy evening last night, the perfect weather for outdoor dining. We decided to take a stroll by Thali to see if they were open and were pleased to find a gorgeous and bustling little patio set up with tables and big red umbrellas, so we happily took a cozy table for two. We started the meal with a fantastic masala dosa appetizer; eaten alone, it would have been a hearty meal. We fought each other for the last crumb, it was so yummy. The huge rolled up crepe arrives on an elegant silver tray with 3 pretty little vessels of accompanying sauces. I wasn't sure about the coconut chutney which may have been made with yogurt, but the sambal was a delicious tomato based spiced stew that was hearty and warm. There was also an accompaniment of chili oil with fried Indian spices that was hot, but not too hot. They have an interesting little concept going here: rice and noodle bar. You start with a base of either basmati rice or rice vermicelli ($5), add on some vegetables of choice ($2 each), and any of 5 sauces. We tried the Manchurian (which I'd highly recommend) which had garlic, onion, chili pepper and cilantro, that was actually more subtle and flavorful than you'd imagine, and the Sesame Peanut, which was good, however I detected no sesame or peanut and I'm wondering if I got what I ordered. Considering this was only the second night they were open, I allowed some leeway in working out the kinks. Our server was not very familiar with the menu and needed to bring the general manager over to our table to answer a few questions about dairy in dishes. He assured us there was no dairy used in the rice, noodles or the accompanying sauces. The rest of the menu is filled with creative interpretations of standard northern and southern Indian cuisine and I'm already dying to make a return visit to give them a try. They also have Take Out!! This is a fantastic little addition to New Haven's already plentiful dining scene, but it stands out for its affordability, creativity and pleasant atmosphere. I know where I'll be spending my summer...