No Mo Meat (original) (raw)
February 14th, 2009
| luckycharmer |
**12:04 pm - Valentine's Breakfast- Heart Biscuits with Gravy and Soysage**So... Al loves biscuits, gravy and sausage for breakfast, but in the six years we've been together, we've never tried to make those at home. I don't have a great baking track record, when it comes to making things from scratch. So biscuits seemed too hard. But when I decided to make breakfast for Valentine's Day, I couldn't think of anything good. We eat pancakes and waffles all the time. And like I said... baking and me haven't been working lately, so things like cinnamon rolls and muffins seemed too risky. So when I researched biscuits and noticed the small number of ingredients- no messing with yeast or egg substitutes- I decided to try it. Homemade "Buttermilk" Biscuits- Thanks to Jewish Vegan for this recipe!Ingredients:2 cups self-rising flour (I subbed 2 cups all purpose flour, 3 teaspoons baking powder, 1 teaspoon salt)- I used the substitution¼ cup shortening (I used the spectrum stuff and it worked great)- I used a shortening and vegan butter combo. Shortening makes baked goods fluffy and butter gives it flavor. ¾ cup "buttermilk" To make buttermilk, measure out about 3/4 cup of faux milk ( i use almond milk because it stays in the background in baked goods more than soy or rice milk) then add about 3 teaspoons of apple cider vinegar or lemon juice. Directions:Preheat oven to 400 degrees.Mix almond milk with vinegar in a small bowl and let sit for 10 minutes to curdle. Sifted flour into bowl, add shortening and use pastry cutter to cut shortening into small particles.Add "buttermilk" a little at a time until a medium-soft dough is formed. (The original directions say more may be needed if dough is too hard, but I didn't even use all of this buttermilk)Turn out onto floured surface, and dust with more flour. Pat with hands to form ball. Roll flat (doesn't need to be really thin). Then fold dough in half and pat down. Repeat rolling flat, folding in half and rolling out again about 3 or 4 times (not too much, you don't want them to be tough). This folding action creates those awesome layers. When done roll out and cut. To be adorable, I cut the biscuits with a heart shaped cookie cutter, but you could also just break them into pieces for irregular-shaped biscuits. For biscuits with soft sides, place in pan with edges touching. For biscuits with golden sides, makes sure the edges don't tough. Bake at 400 degrees for 10 – 13 minutes or until golden brown.Golden Bean Gravy- Thanks to Idiots Guide to Vegan Living for this recipeThis is the original recipe, with my modifications in italics: 1 can (15 oz) baby butter beans or other white beans, drained and rinsed- _i used white beans_3/4 cup vegetable stock 1/2 cup onions, finely diced- _i used half a shallot_1/4 cup nutritional yeast flakes- _i did not use the nutritional yeast flakes_1 tb. garlic, minced- _i used a little less than this_1/2 tsp seas salt- _this ended up being too much salt for me. I think it's because I didn't use low sodium broth_1/4 tsp freshly ground black pepper- _I used a TON of pepper_1/4 tsp rubbed dried sage- _i used a piece of fresh sage_The reason i changed up the recipe is that I didn't want it to be TOO savory. It would be great with the garlic and onion and nutritional yeast on a potato or something. But this is breakfast. I wanted it to taste more like regular cream gravy, which is almost a little bland sometimes. That's where the sausage comes in to flavor things up! I combined all the ingredients in my VitaMix (best blender ever!!) and blended until completely smooth. Then I took frozen vegan sausages (courtesy of Whole Food Kitchen brand, but you could use any) and pan fried then in some oil, sprinkling with salt and pepper, to make a season crust on each side. I turned the heat down and added the gravy to the sausage and let the gravy cook. It will thicken the longer you let it sit, and will thicken more when it cools, so don't worry if it looks watery when it comes out of the blender. You could definitely opt to take the sausage out first and let it cool, then crumble it back onto the biscuits and gravy when you assemble. To assemble, just place the biscuits on your plate, top with gravy and sausage and eat!To add some produce into the mix, we also ate a fruit salad, with oranges, kiwis, strawberries, apples, bananas, and a teaspoon and a half of sugar, to bring out the fruit juices and a dash of cinnamon. Current Location: cookin in the kitchen |
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January 23rd, 2009
| luckycharmer |
**11:22 am - Lentil Soup in a Crockpot**In these winter months, I can't help but crave soup. Often. And there's nothing heartier and healthier than lentil soup. After all, lentils are high in protein and fiber, and both of those are things experts recommend getting plenty of if you are watching your weight. It is supposed to help you feel more satisfied and fuller for longer. I used a crockpot, but you could definitely do this over the stove as well. Ingredients:1 and 1/3 cup of lentils1 12 oz can of diced tomatoes1/2 c of carrots1/2 cup of onions2 cloves of garlic, roughly chopped, or more or less depending on your tastes20+ grinds of fresh ground black pepper3-5 tablespoons of Braggs liquid aminos, depending on your tastes (or you could use tamari or soy sauce instead)salt to taste- i only used about a half teaspoon, but if you use more braggs, you might want less salt or if you use less braggs you might want more salt. a light sprinkle of some Italian seasoningsI threw all these ingredients in a crock pot with about 6 cups of water, set it on high and let it cook for about 5 hours. Ta-da! It was done. I didn't even have to soak the lentils first. I ate it with a couple of rolls that I basted with melted SmartBalance Light vegan butter and garlic and Italian seasoning. It was warm and yummy!Normally I use celery and or spinach in this, but I did not last night when I made it because I had none and it was still great! Potatoes would also make a nice, hearty add in. |
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November 18th, 2008
| luckycharmer |
**07:37 pm - Vegetarian Thanksgiving 2008**This year, I am truly fortunate. After 6 years of miserable Thanksgivings, where family members waved turkey legs in my face and asked me why I wasn't eating it, I am doing Thanksgiving my way. That's right, we're having a vegetarian ThanksLiving! Al's family is coming over here, and a friend will be visiting from out of town, bringing our total guest list to 7. Not a huge gathering, but better than our singular Whole Foods meal purchased days in advance and microwaved the day of. Now we'll all be eating the same foods together! I couldn't ask for more out of this holiday!My uncle sent me this link- to some beautiful and scrumptious-sounding vegetarian Thanksgiving menus courtesy of Gourmet Magazine.If you are as lucky as I am this year, and get to host a meat-free Thanksgiving, you'll probably feel pressured to dazzle your guests with food good enough that they won't complain about missing turkey. Those seems like they'd be crowd pleasers. What's on my menu this year? Well, since you asked:Butternut Squash Ravioli Soup- It's my take on THIS RECIPE, subbing Rising Moon's butternut squash ravioli for the cheese ravioli used in the original recipe. Haven't done it before but it seems like it can't be bad. The ravioli tastes great in pasta sauce, so why not in a tomato broth?Vegan Pot Pies- I will combine these two recipes- Vegan Harvest Pot Pies from Vegetarian Times and the Gourmet Roasted Vegetables In Wine Sauce. Basically, I want the veggies in the pot pies to be roasted in a casserole kind of dish, covered in a thick sauce, and then topped with beautiful fall leaf-shaped puff pastry pieces. Vegan Wild Rice With Cranberries And Chestnuts- I will be subbing faux butter and veggie broth for the non-veg ingredients in THIS RECIPE. Plus I will be adding chestnuts instead of hazelnuts. Mashed potatoes, stolen from the above Gourmet menu or maybe making these Vegan Scalloped PotatoesSweet Potato Casserole and Vegan Corn Pudding will both be made by Al's mom. I don't have her recipe for those. We will have Vegan Pumpkin Bread, recipe found on FatFreeVegan. Al's mom will make the Zucchini Bread, which again, I don't have the recipe for, and I will be purchasing some wheat rolls from Whole Foods. For condiments, it doesn't get much better than Whole Foods' Mushroom Gravy, which I discovered when I ordered their vegan Thanksgiving meal last year. I'm going to make some herbed vegan butter(s) and a sweet faux cream cheese spread with cinnamon agave and nuts for the pumpkin and zucchini breads. And for dessert? MM! We'll have:Vegan Apple Pie With Crumb Topping and a Pumpkin pie, both Al's mom's recipes. Vegan Chocolate Pudding Pie- a storebought crust (consult PETA's Accidentally Vegan list if you need help) with Jello's Chocolate Pudding, also vegan according to that list, and since I hate soy whipped cream, I will be attempting to make a really fluffy, light version of vanilla frosting to top the pudding, and then top that with dark chocolate shavings. The trick to keeping the pudding vegan is to use about one-half or up to two-thirds Almond Breeze almond milk to the pudding mix. Start with half and see if it's too thick, then slowly add more as needed. Whole Foods will be the source of our Cranberry-Orange sauceThat does it! Doesn't it sound great? Do you have any vegetarian Thanksgiving recipes to share? |
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November 17th, 2008
| luckycharmer |
10:47 pm - Pumpkin Cake & Vegan Essentials Coupon Code **TWO-Ingredient Pumpkin Cake:**So.... I have an amazing "recipe" to share with you in time for Thanksgiving. A vegan pumpkin cake with only two ingredients- I'll take it. Al found this in a blog and emailed it to me. Take a box of cake mix ( I chose yellow, but you could do chocolate, vanilla, whatever) and mix in 1 can of pureed pumpkin (15 oz can), pour into a greased cake pan, or cupcake pan, and cook according to instructions. The batter seemed a little more like dough, and i was worried it needed more liquid. It just didn't seem like cake batter. But I decided to follow the directions I read online and it turned out quite well. It was taste tested by Al and D and they both loved it! We all agreed the consistency is a little more muffin-y than bread-y or cakey. But it was very good. A nice mellow pumpkin flavor, without the pumpkin pie spices, though you could certainly add those, and walnuts and whatever else you like and I'm confident it would still be awesome. They preferred it plain, I frosted mine with vegan vanilla frosting (made the "vegan cupcakes take over the world" style with faux butter, vegetable shortening, powdered sugar and vanilla) and sprinkled some cinnamon and a dash of nutmeg. You could also glaze it, as in the original recipe, with a basic powdered sugar glaze mixed with pumpkin pie spices and drizzled over a fully cooled cake. **November Vegan Essentials Coupon:**We've got 2 coupon codes for you this month, and here's how you can save: Use coupon code "Nov2008a" through November 22nd, 2008 (expires midnight at the start of 11/23/08) and save 5% off of any order excluding shipping costs. Better yet, if you spend $70.00 or more (excluding shipping) before that time, you can use coupon code "Nov2008b" and save 10% off of your order total. Both coupons expire at midnight on November 22nd (start of the 23rd), so be sure to use them soon to save on all items we sell! |
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October 20th, 2008
| luckycharmer |
**04:37 pm - Vegan split pea soup and more coupon codes**Well... since I decided to leave my job recently and mooch off of Al, (thanks Al) I am now going for extra cheap vegan meals. So fewer faux-meat-based dishes and expensive Amy's meals and more home cooked meals. I made split pea soup recently in a crock pot, and it turned out pretty well. For two people (it made about 4 bowls) I used:Vegan Split Pea Soup Ingredients:1 Cup of split peas (dried)1 & 1/2 large carrots, dicedabout half an onion, diced2 cloves of garlic ,1 minced, 1 crushed and left whole2 teaspoons of saltquite a few grinds of black pepper4 cups of waterThe recipe called for a bay leaf, which i didn't have on hand, and once I saw the price didn't bother to buy, so I just left it out and I don't think it made a noticeable difference. Basically, you dump everything in a crock pot in the order listed above.Then you either cook it on high for 4-5 hours or on low for 8-10 hours. (I let mine cook on high for 6-an extra hour-and it got a little too thick, but still tasted great)Give it a stir to help mix the split peas and water together in the last hour to thicken things up.At the end, you can fish out the other clove of garlic, or if it has disintegrated, just leave it. Alternatively, if you are a garlic lover (like I am) then I recommend mincing up both cloves and leaving them both in.Serve with a salad or a roll, or both, and you'll have a nice thick soup and a really economical meal. Good for the cold nights that are starting to creep in after dark. :)Vegetarian Vitamin Coupon Codes for October:Coupon Code Discounts |
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September 8th, 2008
| luckycharmer |
09:13 pm - Reviews: Soy yogurt and Amy's burritos & A Discount CodeI started my taste-testing of soy yogurts weeks and weeks ago... but did a final test today to be sure of my opinion. I tried 3 brands- Silk, So Delicious, and Whole Soy. My winner is Silk, but if you care to read my thoughts on all three, I'll tell you below.Whole Soy- lets start with the worst. Did it taste OK? Well, I'll never know. I bought a flavor that I thought sounded decent, but when I opened it, it exploded white yogurt goop all over my face and hair. No need to say it, but it was kind of a "Something About Mary" moment. My office mate, Kelly, cautioned me against eating it, saying if food is exploding, it's probably bad. I examined it and didn't find anything wrong with it, but thought the better of it and threw it away anyway. So, I went to the store the next week and bought myself a different one, brought it to work and... the same thing happened! Yuck. But this time, I actually saw mold growing on it. That was it. Two different weeks, two different stores, two exploding yogurts. I don't recommend them, based on some obvious quality control issues. So Delicious- Well, the taste wasn't terrible, by any means, but this was more like a thick custard than a yogurt. I tried both blueberry (ehh..) and vanilla, which just tasted like flan. (For those of you not from the south and therefore not familiar with flan, it's a Mexican egg custard with a gelatinous texture). Al LOVED it, because she loves flan. I found it to be TOO thick (it retains it's shape as one jiggly blob if you turn over the container), and therefore less like traditional dairy yogurt. Silk- Awesome. I tried the strawberry and loved it. It has a slightly nutty undertone, but at the same time is sweet and the strawberry flavor did not taste artificial. It was not overly tangy, had good texture- though perhaps slightly more thin than some yogurts, I think it had a similar texture to what I remember diary yogurt having. It's my pick. A tip- stir well before eating. And it's only downside- it's a little dingier in color, not as bright white, as dairy yogurt would be, so other people might see it and wonder "what are you eating?"For all three- there wasn't a lite version that I could find. The Silk strawberry was 150 calories and 3 WW points. (On the WW website, they say it's 4, but if you use the points calculator and enter it in yourself, it's 3) As usual, there seems to be a trade-off decision... is it worth it to eat some extra calories and perhaps forgo a snack later in the day in order to stay on my calorie target just to eat vegan? AMY's Burritos: They're all good! And healthy... with vitamin C, iron, protein, etc. I recently discovered that Amy's has a vegan diet plan. So it made me want to browse through their vegan food offerings. I was surprised to find that more of their food was vegan than I thought. Maybe I ruled things out when I first started trying to eat vegan because I didn't like beans much. Or maybe I just didn't notice how many things were dairy-free. OR maybe they've been steadily adding more as time goes on. In any case, I've been eating three vegan burritos for lunch for the past two weeks trying to decide which ones I like best. Amy's Breakfast Burrito- It's not really all that breakfast-y. It has potatoes, tiny tofu cubes, and a veggies like tomatoes and peppers that are a little too mashed up for me to identify them without reading the back of the package. The first time I tried it, I was on the fence about it. I think they went a *tiny, tiny, tad bit* overboard on some spice or herb. That's why I can't eat their soups. They just get carried away. But today, I ate it for the third time and decided it was good. The potatoes make it soft and squishy and I'm glad there are no crunchy bits in it. So a warm, soft burrito-- it will be a perfect comfort food come winter. Amy's Black Bean Burrito- Good burrito. There's nothing I can think of to say about it that's bad. It's got whole black beans, mild spices... yummy.Amy's Bean and Rice Burrito- This one is may favorite because its contents are very squishy- the beans are mashed, the rice is soft (but not in a gummy way). The only things it's missing is salt, or some other flavor. It's a bit on the bland side. With all three... carry some mints because your breath will be a little...yucky later. VeganEssentials Discount Codes! Do you love Vegan Essentials like I do? They emailed me some discount codes and I thought I'd share them with you. Coupon code information for discounts We've got two coupon codes for discounts for you to use between September 4, 2008 and October 4th, 2008, and here are the details! Use coupon code "BTS1" through October 4, 2008 (expires midnight at the start of 10/4/08) and save 5% off of any order excluding shipping costs. If you spend $70.00 or more use coupon code "BTS2" and save 10% off of your order total. Both coupons expire at midnight on October 4.Current Location: homeCurrent Music: The Daily Show |
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June 26th, 2008
| luckycharmer |
12:08 pm - Herbed Pea Salad in Lettuce CupsIt's been so, so hot here in Texas lately that I just can't stand the idea of going home and standing over a hot stove while my air conditioner, set at 70 degrees, battles to keep the house under 90. So I thought a dinner that doesn't require oven use would be a great idea today. Technically, the recipe asks you to toast the almonds, but I say you can buy pre-roasted ones, roast them the night before while it's cooler, or just eat them raw. But even if you follow the recipe as-is, the oven will only have to be on for 5 or 10 minutes.Creamy Lemon Vinaigrette1/4 cup lemon juice1/4 cup soy mayonnaise2 Tbs. white wine vinegar1 Tbs. lemon zest1 Tbs. minced shallots, optional1 tsp. Dijon mustard3/4 cup canola oilLettuce Cups6 Tbs. slivered almonds2 cups frozen petite peas, thawed1/2 cup chopped fresh dill30 small inner leaves of butter lettuce, 2 to 3 inches wide each (about 3 heads lettuce)To make Vinaigrette: Whisk together all ingredients except oil in medium bowl. Slowly whisk in oil. Season to taste with salt and white pepper. To make Lettuce Cups: Preheat oven to 325F. Spread almonds on baking sheet and toast 5 to 10 minutes, or until golden. Toss peas, dill and toasted almonds with 9 Tbs. vinaigrette in small bowl. Place large spoonful of pea salad in center of each butter lettuce leaf or “cup.” Drizzle each cup with 1 tsp. vinaigrette. Set on serving tray and serve immediately, or cover with damp paper towels until ready to serve. Recipe makes 30 lettuce cups, but that's if you want to make these into some sort of appetizer. If you use larger lettuce leaves and more filling, you can make this into more of a meal. Thanks to the Vegetarian Times Dairy-free recipe of the week for this cool meal (or snack) idea. |
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April 26th, 2008
| luckycharmer |
**11:40 am - Vegetarian Times Recipes: Vegan Quiche and Vegan Pound Cake**I get the Vegetarian Times dairy-free recipe of the week sent to my inbox, and every week I have a new recipe that I never end up making, even though they sound awesome and I always mean to expand my culinary horizons. Two weeks in a row, I got awesome recipes, one for a deep dish quiche and one for a pound cake with lime glaze. They both sound very appetizing, and I don't think it's just because I haven't eaten anything yet today. Deep Dish Sundried Tomato Quiche: (this one's kinda long)Pastry 2 cups whole wheat pastry flour 1/3 cup rolled oats 1/4 tsp. sea salt 1/3 cup “lite” silken tofu 1 Tbs. olive oil 1 Tbs. brown rice syrup 1/3 cup plus 1 Tbs. ice water Filling 1 3-oz. pkg. dry-packed sun-dried tomatoes 1 cup boiling water 1/2 cup enriched soymilk 2 Tbs. lemon juice 2 tsp. olive oil 1/4 tsp. crushed red pepper 4 cloves garlic, minced 1 large shallot, minced 1/2 cup sliced scallions 1 13.75-oz. can artichokes, cubed 2 Tbs. capers, rinsed 2 Tbs. chopped fresh basil leaves 1 12.3-oz. pkg. “lite” silken tofu, plus remainder from pastry 3 Tbs. mild white miso 1/4 cup dry sherry or apple cider 1/3 cup mashed-potato flakes 1/3 cup nutritional yeast 1/4 tsp. ground turmeric 1 tsp. dried basilBecause this is so long, read the directions hereVanilla Pound Cake with Lime Glaze: Vanilla Pound Cake 5 oz. silken tofu, drained 2/3 cup sugar 1/4 cup canola oil 1/4 cup vanilla soymilk 2 tsp. vanilla extract 1 1/2 cups cake flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt Lime Glaze 1/3 cup confectioners’ sugar 1 Tbs. lime juiceTo make Vanilla Pound Cake: Preheat oven to 350F. Coat 9x5-inch loaf pan with cooking spray.Blend tofu, sugar, oil, soymilk and vanilla extract in food processor until smooth.Whisk together cake flour, baking powder, baking soda and salt in large bowl. Fold in tofu mixture. Pour into loaf pan, and bake 30 minutes, or until toothpick inserted in center comes out clean.Cool in pan 5 minutes, then unmold and cool on wire rack until just warm.To make Lime Glaze: Whisk together sugar and lime juice in small bowl until smooth. Drizzle over top of cake. Cool cake completely before serving to allow glaze to set. |
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April 23rd, 2008
| luckycharmer |
**07:37 pm - SO(Y) delicious fudge pops!**Years ago, before I even dreamed of wanting to learn how to become a vegan, back when even becoming a vegetarian was a bit too much for me in fact, I was introduced to Soy Delicious ice cream. And I loved it from the first taste. Ever the fan of Soy Delicious, SO Delicious, and Purely Decadent lines of frozen desserts, I was excited by their ads in VegNews magazine for dairy-free fudge pops (marketed to kids, but that's not stopping me). I'm a Weight Watcher, so I'm always looking for a low-cal dessert to stock up on, and fudge pops are usually diet-friendly. These fudge pops are just like any other- nothing particularly "healthy" or "soy" tasting about them. Any kiddo (or adult) could be tricked into thinking these are the real deal, easily. They're more icy than creamy but I find that to be true of most dairy fudge pops as well. I guess that's what makes them light. But they're lightly chocolatey, not too rich for those of you who aren't in to decadence, but maybe not *quite* chocolatey enough for me. Still, I think that's true of most fudge pops. All in all, I think they are pretty consistent with what's already available in the regular grocery store's freezer section, except more humane!And at only 60 calories, I can eat two! And it's about time. Normally, I find that the faux, vegan versions of a food - Tofutti cream cheese and sour cream, soy yogurt, Vegenaise, etc are heavier on the calories, and even sometimes on the fat, than the "lite" dairy versions. For example, I can't make a "light" vegan cheesecake because there's no "less-fat" version of vegan cream cheese. So while on my quest to loose weight and transition to a much more vegan-friendly diet, I was constantly debating whether to choose the light yet dairy-filled product or the more fattening but ethical vegan choice. With this dessert, I don't have to ask myself that question. It's so nice!If all that weren't enough, sales benefit the Farm Sanctuary and they promote the Farm Sanctuary Kidz Club all over their packaging for this product. It's a win-win. So go try some now that the weather is getting warm! |
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April 21st, 2008
| luckycharmer |
**08:10 pm - Sprial Diner & Bakery**I was in Dallas for a week-long training and I was anxious to try the much-praised Spiral Diner & Bakery. The restaurant originated in Fort Worth, also know as "Cow Town," to DFW-area residents, but was apparently successful enough to venture into the equally veg-unfriendly Dallas. Oak Cliff is not known as the "nice" part of town by any means, and this restaurant isn't exactly in the kind of place you'd want to be walking around in alone after dark. BUT, it's the only all-vegan restaurant in the whole city, as far a I know. And, it was pretty dern good. It's not fancy like NY's Candle 79; it's more home-cookin' style. I ordered the "Ate-layer" burrito, my sister ordered the taco salad and my 60-year-old Aunt Linda ordered the Mediterranean Wrap. I had organic apple slices as my side, while my sister and aunt ordered the potato salad. The burrito was pretty good. Faux-meat, mexican quinoa (instead of mexican rice), black beans and veggies, with spicy sauce wrapped in a wheat tortilla. It's not amazing, mind-blowing fare, but it was hearty and healthy and better than a fast-food burrito. It was rather like something I would have been able to throw together at home. Though I would never have thought to use quinoa to replace rice. It was a tasty- and protein filled- substitution. My sister's taco salad was the hit of the table. She was looking for a gluten-free option so opted for a salad over a wrap to skip the need for a tortilla. The mexican-quinoa was also used along with taco meat, mexican quinoa, corn, black beans, diced red onion, black olives,avocado, shredded carrot, and peas oversalad greens with salsa, and sour cream. I happen to have a love of taco salads so maybe that' why I loved this, but my carnivorous aunt also thoroughly enjoyed it. I didn't try my aunt's Mediterranean wrap so I can't comment but I don't think she was all that crazy over it. It seemed she found it mediocre, though she tries to stay positive about almost everything. Also disappointing to my sister and aunt was the potato salad. It was more like mashed potatoes with dill. It wasn't chunky like you expect a "salad" to be. But they both agree the flavor was good. The desserts... well now those were nothing short of delicious. My aunt ordered the apple pie and ate every bite- and it was a huge, heaping slice covered in a yummy crumb topping. Unfortunately they were out of non-dairy ice cream so she couldn't go a la mode and I couldn't try the famous milk-shake. Again, since my sister is gluten-free, and because we were splitting dessert, we went for the only other gluten-free option- smoothie. We settled on chocolate- strawberry. But it tasted like- blech. And it was topped with soy whipped cream... also blech! Dissatisfied, I promptly ordered 3 desserts to go. A whopping slice of chocolate cake, a heaping helping of apple pie and a peanut butter cup with graham cracker crust. The chocolate cake was sooooo good. I ate it the next day and it was still moist, butter-creamy, chocolatey- I will be picking that sweet little baked good up every time I'm in Dallas. Even my sister couldn't resist after she heard my exclamations of extreme pleasure. And then when I was gone, she ate the apple pie and peanut putter cup so I can't even say for myself if they were worth it. I guess it must have been pretty good if she ate that much flour!The best part- 3 meals, 2 desserts + 3 desserts to go and it cost me just under $50! In short, the pleasure and ease of eating at an all-vegan restaurant where everything you order from the menu is compliant to your special diet as-is, combined with the affordability of the hearty and healthy food and yummy desserts make this a must-try for any Texas vegetarian. |
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