Last weekend, we went out for a special six course vegan dinner at Miss Rachel’s Pantry in South Philly. I guess it was a celebration of one year of home-ownership, but really I have been dying to try this restaurant and needed an excuse for a fancy dinner. Every Saturday night, Miss Rachel puts together a dinner for twelve guests at a communal table. The menu changes each week depending on what they get from their farmers, and you have to purchase your seats in advance (several weeks in advance in our case).
This is a food and beer blog, but I’m so happy I can’t hold back from writing a completely personal post sans the recipes and libations. My decision to go all in and be completely vegan will certainly have some effect on the blog, all for the best I’m sure. It will mean more creativity, more experimentation, and a lot more posting! The decision to adopt a completely vegan lifestyle has left me inspired and excited.
Dallas, TX – I have been traveling a lot for work lately. It has been hectic, exhausting, and I invariably get sick anytime I have to get on a plane. But the upside is that I have been seeking out local vegan restaurants to try. On my recent trip to Dallas, I made a quick stop at Spiral Diner & Bakery before heading to the airport.
Last week, work took me to Omaha, Nebraska for a few days. I can’t say too much about Omaha as most of my time was spent on a plane or in a meeting, but I did get to enjoy a fantastic dinner at Isa Chandra Moskowitz’s vegan restaurant, Modern Love. Unfortunately, I wasn’t able to take a lot of photographs of my food as I was having dinner with a work colleague.
One of the dishes I had was the Mac and Shews – a to-die-for combination of vegan mac and cheese, pecan crusted tofu, barbecue cauliflower, and kale. The mac was slightly sweet and reminded me of butternut squash. The tofu was cooked perfectly, and the combination of barbecue, pecans, and mac and cheese was the definition of comfort food.
Hi there! Let’s just not talk about the fact that it’s been several months since I last posted. The only thing I can say is that life seemed to have gotten in the way – new house, new dogs (!), and planning a wedding. It’s been crazy. We are now less than nine months from the wedding, and with the new year, I have started to focus on cleaner eating.
I don’t know about you, but we have been finding awesome corn so far this season. There has not been a bitter ear in sight. It has all been that juicy, sweet, worm-less perfection that I wait all summer for. Since it has been so great, I have been continually overestimating how much corn we can eat. The good news? Leftover corn is so versatile!
If you are a vegetarian or vegan, you know the one question on everyone’s lips as soon as you tell them you don’t eat meat. You know the question before they even know they are going to ask it. You’ve heard it a trillion times. No – a gazillion times…
Coming May 1st, we may have to rename this blog. The kitchen is about to get a lot less coveted. No, I am not forcing Steven to give up his brewing, and I am certainly not giving up cooking. On May 1st, we will be New Jersians with a whole house to our selves! And a whole kitchen to myself once Steven sets up his basement brewery! Now, before you judge me and presume that I have banished my fiance to the basement, know he is thrilled about his new brew space. In fact, Steven decided halfway through our house search (which took all of one day) that a basement was absolutely necessary. Plus, he’s getting a fermentation chamber so he’s plenty happy.
Ever get a craving for a big bowl of salty ramen noodles? You know those noodles you would get for 25 cents out of your dorm vending machine late at night? This recipe will totally satisfy those cravings, and it is (probably) healthier than the original. Hey, at least it’s vegan!
What to make your love for Valentine’s Day breakfast? Soda bread, of course! This recipe screams love. So much love that it is welcome every day after Valentine’s Day. And since this bread is so easy to make, I threw together a homebrewer’s version on Sunday night using spent grain flour from our Armistice Brew Co. Dark Saison. Because true love deserves a dinner of Irish soda bread and Champagne. Serve with Earth Balance and pure maple syrup to really pump up the flavor.