This week's menu

It's a cold and rainy day here at Well on Wheels headquarters, and I'm looking forward to some curried rice noodles for lunch.  For my clients, it's something a bit fancier for the week, though nonetheless satisfying and delicious.

Black Bean and Brown Rice Stuffed Zucchini with Roasted Red Pepper Coulis

Teriyaki Tofu with Broccoli, Carrots, Peanuts and Fresh Basil on Brown Rice

Pan-fried Tempeh with Mushroom Gravy, Wild Rice Pilaf, and Caraway Cabbage

This week's menu

The theme is "comfort food" at Well on Wheels headquarters this week.  It always seems I'm in the mood for rich and creamy carbs once the weather changes, so the menu this week reflects that.

Seasonal zucchini makes an appearance in the first entree.  I sauteed it with some garlic and onions and seasoned it with lemon and oregano before cooking it down with some white beans.  This was accompanied by a generous portion of delectable potato au gratin made with rice milk and Daiya mozzarella.

The second entree featured baked tofu made my favorite way:  marinated in tamari and toasted sesame oil.  I topped this with a sweet and savory fig and balsamic reduction and served it with a baked garnet yam and Brussels sprouts.

The last dish is a vegan twist on an old standard:  Tempeh Stroganoff.  I added some mushrooms, carrots, peas, and onions to the medley and the end result was reminiscent of a deconstructed pot pie.

This week's menu

I had a request from a client this week to make burritos and it occurred to me, gee, it's been a LONG time since I've made them!  I generally try to move beyond the standard vegan fare when I cook for clients, so this gave me a challenge to do something a little different.

For some variety, I used spinach tortillas and filled them with brown rice and pinto beans sauteed with onion, pepper, garlic and the absolutely delicious Muir Glen fire-roasted petite diced tomatoes in adobo sauce.  I topped them with a red sauce made from the same fire-roasted tomatoes along with cumin, chili powder, garlic powder, and paprika, then I sprinkled some Daiya pepper jack over that for melty goodness when it's reheated.

The next meal featured seasonal veggies, a Zucchini and Tomato Stew with Cannelini Beans and Fresh Basil on Baked Sun-dried Tomato Polenta.

Lastly, since it's still technically summer, I wanted to do a salad for the third meal.  This was a Soba Noodle Tossed with Miso Vinaigrette and topped with Baked Tofu, Carrot, and Red Cabbage.  Sesame seeds were sprinkled over the top for a nice crunch.  It can be eaten cold or lightly reheated, but either way it's delish!

Dining at Cafe Indigo

I recently spent one of the last weekends of summer away in New Hampshire and had the pleasure of visiting Cafe Indigo, a little vegan cafe and bakery in Concord.  Famous for its veganized carrot cake and woopie pies, this wholesaler of vegan baked goods also has a tiny dining area where guests are served simple, casual vegan fare for lunch, dinner, and weekend brunch.

When you first enter the tiny storefront tucked inside an industrial strip far from the town center, you are greeted with a tempting display of baked goods.  I was so transfixed by the brownies, cupcakes, and bars that I almost forgot to take a seat in the dining area for lunch.

The menu features standard veganized versions of classics like burgers, BLT, fried fish, "cheese steak," as well as salads, soups, and wraps.  They also have a separate wheat free menu that is greatly appreciated by diners like me who stay away from gluten.

I ordered "The Rachel," which was kind of like a reuben with cabbage slaw and mustardy dressing.  The regular sandwich includes housemade seitan, but for the gluten-free version the patty inside was made from bean flour.  It was a suitable substitute, albeit a tad dry and crumbly, so I was happy to receive a side of Sriracha when I requested some hot sauce to dress it up a bit.

My dining companion had the House Made Veggie Burger which was made from black beans and brown rice, dressed with garlic aoili, and served with lettuce and tomato on a homemade roll.  Both sandwiches came with a handful of corn chips.

image from wtfveganfood.com

For dessert I had my tastebuds set on carrot cake, but was disappointed to find they were out of it (!!).  My alternate choice was the famous woopie pie, but when I asked which of the three flavors our server would recommend, she said she isn't really a big fan of them because they're too sweet.  The next option was the sweet potato brownie with chocolate ganache, which she assured us was really good.  We also got a couple of the chocolate mini cupcakes - one with vanilla frosting, and one with chocolate, both of which were decent desserts that even nonvegans would happily devour.  As for the sweet potato brownie, it was more like dense pumpkin bread with a not-too-chocolatey coating on top.  I was a little disappointed and regret not going for the sugar fix of the woopie pie.  Next time...  

Restaurant Review: 6 Main, Chester, CT

I've been meaning to take a drive all summer to the quiet little hamlet of Chester, CT so I could sample the town's newest culinary addition, 6 Main, a vegetarian restaurant housed in a former bank. This sounds like an unlikely combination, but once inside you forget the room's history and instead focus on the food.

From the outside, the exterior with its "Savings Bank" title written into the yellow brick could leave one wondering if dinner would be served upon entering, but the bright red patio umbrellas and the renovated interior with its soothing blue hues and warm wood floors were reassuring.

The one page menu included simple dining options such as soup, salad, panini, pasta, and a couple of raw items, making ordering relatively easy.  Several of the items featured local eggs and dairy from the owner's farm.  Since I wanted to eat vegan and gluten-free, I chose a raw entree and dessert.

The entree featured a southwest raw wrap made from a collard leaf filled with sunflower seed pate, pepitas "chorizo," guacamole, cabbage and jicama slaw, and salsa.  The wrap was served with a side of some dehydrated flax seed crackers.  Overall, this dish was tasty, but at $15 I was left feeling like I wished there was more to it:  either more garnish, prettier presentation, filling... or all of the above.

For dessert I had the raw key lime pie which was garnished with brandy soaked strawberry sauce.  The first bite packed a powerful sweet-sour punch that took me by surprise considering the very mildly flavored entree.  I eagerly dug into each rich and creamy forkful, savoring the contrasting flavors and textures.  I'd highly recommend ending a meal with this treat.

The location is perfect, set along a babbling stream with windows overlooking the strollers and window shoppers on Main Street.  It's a nice way to spend a leisurely summer afternoon.

Chef Rachel indicated a cooking class series would be starting in September, so this is sure to be a fun gathering spot once the weather gets cooler.  I'll be looking forward to seeing what new seasonal items will be added to the menu.

This week's menu

The Well on Wheels garden is overflowing with stringbeans, so I was happy to get a request from one of my clients for stringbean amandine as the side for one of this week's meals.  Also on the menu are seasonal red bliss potatoes, zucchini, and fresh basil.

Adobe Black Beans, Dirty Rice, and Chili Spiced Zucchini

Fusili and Zucchini with Bechamel Sauce, Basil Chiffonade, and Toasted Pine Nuts

Southern Style Cornmeal Crusted Tofu, 

Herbed Red Bliss Potatoes, and Stringbeans Amandine