Brooklyn-Bound: Champs Family Diner & Dun-Well Doughnuts

As a congratulatory gift to myself for successfully completing my first year as a student at Vassar College, I planned one last pre-fall semester jaunt down to New York City—well, to Brooklyn, more exactly. Though a live show at the Music Hall of Williamsburg by my all-time favorite band Of Montreal provided the trip’s impetus, I undoubtedly managed to integrate a scrumptious sampling of Brooklyn’s finest vegan offerings into my 24-hour journey, shared with my fellow Ferry House member and native Brooklynite Gabe. After jumping wildly about to Of Montreal’s eclectic musical majesty, trekking southward to Gabe’s brownstone home, and promptly collapsing on his living room couch, Gabe and I awoke eager to explore Brooklyn’s vegan scene.

Gabe and I began our culinary expeditions at Champs Family Diner—a lively 50′s-style diner and bakery that boasts seitan Philly cheesesteaks and tofu-scramble-and-chili-topped French toast alongside green juices and raw kale salads (all vegan, of course!). Clearly, the eatery offers compassionate cuisine suited for all dietary preferences and moods (including gluten-free), and its constant flow of customers speaks to its skill in doing so. Not only does Champs serve its impeccably fresh and filling breakfast fare all day everyday, it also hosts a themed three-course prix-fixe dinner and movie screening every last Sunday of the month. For example, this January saw a Spanish-themed “Drive-In/Dine-In” that featured vegan churros with chocolate and ice cream, soy ham croquettes, and paella with soyrizo, chik’n, and prawns during a screening of Pan’s Labyrinth. How’s that for an unassuming neighborhood diner? With VegNews’ recommendation of Champs as one of Williamsburg’s nine hottest vegan-friendly eateries, Gabe and I determinedly paid a visit to the acclaimed restaurant.

Seated at the bar among classic metal-paneled walls, black-and-white checkerboard napkins, and soda fountain spigots, Gabe and I launched our hungry selves into an excited analysis of the Champs menu. Both of us opted to order from the all-day breakfast section, choosing the Awesome Bowl and the Belgian Waffle Breakfast (gluten-free, if you can believe it!), respectively.

Gabe’s Awesome Bowl featured a mildly spiced mix of quinoa, scrambled tofu, roasted potatoes, sautéed bell peppers, and leafy greens in a generously sized cereal bowl. After the woman behind the counter informed us that the Awesome Bowl comprised one of Champs’ most frequently ordered menu items, Gabe held high expectations of the dish, yet experienced no disappointment. Hearty, nutrient-packed, and boasting a medley of complementary flavors and textures (succulent peppers, chewy browned tofu, crusty potatoes, garlicky greens), the Awesome Bowl provided ideal brunch fare for my health-minded and large-appetited (just pretend this is a real adjective) buddy.

Awesome Bowl.

Beckoned to by the golden, baseball-sized baked goods showcased ‘neath a countertop glass display case, Gabe also partook in one of Champs’ Cornbread Muffins. Unfortunately, the muffins contained gluten, hindering me from sampling them, but Gabe assured me of their moist sweetness studded with flecks of fresh corn.

 

As for myself, after glimpsing the words “gluten-free Belgian waffles,” I required no further consideration of the Champs menu. As an avid proponent of savory waffles, I felt an immediate, passionate connection with Champs’ Belgian Waffle Breakfast—a fluffy gluten-free waffle served alongside a perfectly browned tofu scramble, two capacious triangles of spiced tempeh, and a pile of garlic-sautéed leafy greens. Garnished with a liberal drizzle of maple syrup, the dish nourished both my body and spirit, especially after an exhilarating yet exhausting night of ecstatic rollicking.

Belgian Waffle Breakfast

Bellies contentedly full of highest-quality vegan noms, Gabe and I set out yet again for a quick walk to Dun-well Doughnuts—the vegan doughnut shop widely touted to offer the best doughnuts this side of the Mississippi River, if not around the globe. The brainchild of college companions Christopher Hollowell and Dan Dunbar, Dun-well Doughnuts began with a craving of Christopher’s for the ideal vegan doughnut, unsatisfied by other animal-free fried-and-glazed dough in NYC. On a mission “to be the premiere vegan doughnut shop on planet Earth and reverently carry on the tradition of doughnut making in a manner that is both innovative and ethical,” Dan and Christopher now craft over 200 varieties of organic, artisanal, and compassionate doughnuts, baked fresh twice daily. In 2012, Dan and Christopher’s realized vision earned the title of New York City’s Best Doughnuts by the Daily News—not the best vegan doughnuts, mind you, but the best doughnuts period. Tell that to your naïve friends when they once again ask what on earth vegans eat.

Dun-well Doughnuts Interior

I had long intended to visit Dun-well Doughnuts, but unforeseen circumstances during my spring break in March hindered me from engaging in the vegan bucket list item of biting into one of the shop’s creations…until now. After building up such anticipation of the perfect doughnut experience, I required a couple calming deep breaths and a decisive “It’s time” from Gabe before entering the Dun-well storefront. Upon opening the shop’s door, a mouthwatering aroma of freshly baked sweet bread flooded over us, only adding to my blissful state.

Before I continue my fairytale of fried dough any further, I must acknowledge that yes, Dun-well Doughnuts do indeed contain gluten. While I maintain a gluten-free diet the vast majority of the time, I find that small amounts of gluten on very seldom occasions do not majorly agitate my digestion. However, continued consumption of glutinous substances does condemn my tummy to an unhappy state, so I will not partake in my next encounter with gluten for a good long while after this glorious doughnut experience.

Though on the day of our visit the Dun-well shop did not offer the mouthwatering flavors I had most looked forward to sampling (Rose with Dark Lavender, Caramel Popcorn, Peach Mango, Raspberry Pistachio, Green Tea, Lychee, Sweet Potato Pie, and Tangerine Basil, to name a few), the fresh doughnut case still boasted a wide array of tantalizing fried yumminess. Gabe and I opted to purchase a dozen mixed doughnuts of the following varieties (starting in the upper-left hand corner and snaking around to the bottom-left): Strawberry Cream (2), Peanut Butter & Jelly (2), Sugar Cookie (1), Cinnamon Sugar (2), Lemon (1), Blueberry (1), Jelly-Filled (1), and Toasted Coconut (3). For myself, I saved the Strawberry Creams, one Peanut Butter & Jelly, the lemon, and the blueberry, while Gabe shared the remaining doughnuts between himself and a couple of our Ferry housemates.

The Lemon and Blueberry doughnuts both boasted a flavored glaze over a pillowy, tender, magnificently delicate round of fried wonder—two truly impressive specimens. However, the Dun-well team showcased their doughnut-making prowess with the Strawberry Creams and Peanut Butter & Jellies. Denser and cakier than the other doughnut varieties and featuring a thick layer of silky strawberry frosting, the Strawberry Creams reminded me more of whoopie pies than of traditional doughnuts. But hey, I’m not picky about this disparity as long as the doughnuts taste good; and damn, they did. I must, though, crown the Peanut Butter & Jellies as the kings of the Dun-well Doughnut universe (at least, the section of the universe I had the pleasure of exploring on this particular visit). Glazed in an unctuous peanut butter frosting and filled with an oozy, generously sized blob of strawberry jelly, these doughnuts laughed in the face of the humble PB&J sandwich, seeing it and raising it a million in their game of delectable poker. So, uh, yeah, I liked them.

Not only do the Dun-well boys stuff their shop with top-notch doughnuts creations, they also cram it full of vegan literature and wall décor supporting various animal rights organizations. For example, their bookshelf boasts such books as James McWilliams’ “Just Food,” Woodstock Farm Sanctuary founder Jenny Brown’s “The Lucky Ones,” and the tome of vegan nutrition “Becoming Vegan,” while their wall features a hand-painted wooden plaque celebrating Mercy for Animals. Clearly, the Dun-well Doughnut team dedicates itself not only to crafting artisan, animal-free pastries, but also to spreading the message of compassionate living.

Even the Dun-well Doughnut tip jar partakes in animal advocacy.

Though I always find it difficult to say goodbye to New York City, it proved particularly painful to do so in this instance seeing as my summer will not feature any trips to the Big Apple, for as I scribe this blog post, I sit in my Washington D.C. apartment eager to begin my 12-week internship with Compassion Over Killing. You can certainly bet that the ol’ blog will feature plenty of narratives recounting my adventures of animal activism in the nation’s capital, but we’ll have to save that until I’ve spent more than a single day in the city.

Until next time, Ali.

A Veg-anza in New Paltz

Last weekend, instead of taking the train into New York City to see my beloved mother (and now fellow vegan!), I invited her up to Poughkeepsie in honor of Vassar’s annual spring Families Weekend. While we did not engage in any of the (thrilling, I’m sure) planned campus activities, my mother and I enjoyed ourselves immensely by paying a visit to the adorable gem of a town known as New Paltz. A mere 30-minute drive from Poughkeepsie, New Paltz functions essentially as a much more thriving, hipper city than the 18th most miserable city in America that Vassar calls home (sigh). In keeping with the town’s hip young atmosphere, New Paltz boasts an all-vegan cafe, a vegan fair-trade chocolate shop, a quaint health foods co-op, plenty of vegan items on many restaurant menus, and a grand slew of unique handmade jewelry stores, clothing boutiques, and antique shops. Needless to say, I wholeheartedly wish that I could gather up the Vassar campus and relocate it to New Paltz, but as that seems rather impossible, I’ll settle for weekend visits to the happy little town.

Upon first arriving in New Paltz, my mother and I sought lunch at a traditional Japanese restaraunt called Gomen Kudasai. The noodle shop features an entire vegan menu, as well as plenty of gluten-free items, including mung bean thread and yam noodles. Unfortunately, we didn’t have the chance to experience the full extent of Gomen Kudasai’s offerings, as the restaurant only offered their brunch menu during our visit. Regardless, my mother and I found plenty of vegan options, as specially denoted by helpful symbols on the menu. We began our meal with a complimentary bowl of always-satisfying salted edamame, followed by a simple and elegant triangular prism of brown rice and seaweed known as onigiri. For her entree, my mother opted for a stir-fry of udon noodles, chewy browned tofu, and succulent vegetables in a delightful gingery sauce. As for myself, I ordered an incredibly comforting bowl of kaki ten soup with gluten-free noodles, which comprised of slippery, chewy, semi-transparent noodles and crispy shredded veggies in an unctuous umami broth. All of Gomen Kudasai’s fare tasted fresh, simple, and quite thoughtfully prepared, though it did verge on the overly salty side.

 

 

After contentedly filling ourselves with noodles and other Japanese goodies, my mother and I set out on the gorgeously sunny day to explore the town of New Paltz. Our ventures brought us first to the much-acclaimed Lagusta’s Luscious—a vegan artisanal chocolate shop with a commitment to social justice, environmentalism, and animal rights. Indeed, the lovely and hugely talented ladies at Lagusta’s source all of their ingredients from small farms and producers in and around New Paltz, package all of their chocolates in 100% post-consumer recycled paper boxes and packing materials, use only fairly traded chocolate certified not produced with child/slave labor, and often donate to various worthy causes including animal sanctuaries and feminist organizations. The shop’s proprietor, Lagusta Yearwood, also just contributed an insightful and inspiring essay to the Defiant Daughters anthology entitled “Eat Chocolate, Have Faith in Women,” which she read at the book’s launch at Bluestockings Bookstore in NYC, where I had the honor of meeting and chatting with her.

The Lagusta’s Luscious storefront.

Greeted by my favorite professor’s wife, who works at Lagusta’s Luscious and refers to me as her “vegan sister,” my mother and I gazed in awe at the tantalizing and uniquely flavored chocolate truffles and bars lining the blue-and-brown walls of the tiny shop. Yearning to spoil me after not seeing me since spring break (that’s my mother for ya), my mother eagerly gifted me an eight-piece box of assorted chocolate truffles, a smoky corn-on-the-cob chocolate bar, and a block of Lagusta’s housemade chickpea-kidney bean tempeh (I know, right?). From the glass-plated truffle case, I chose to include in my assorted chocolate box a Rosemary Sea Salt Caramel, a Sea Salt Shiitake Truffle, a Caramelized Onion and Chipotle Truffle, a Coriander-Beet Truffle, a Fennel-Apple Truffle, a Grapefruit Cream, a Macadamia Maui Vanilla Cream with Chamomile, and a Raspberry Balsamic Truffle. Um, can you say heaven on earth?

Every spice imaginable to inject oodles of flavor in Lagusta’s decadent chocolate.

The April 2013 Chocolate-of-the-Month: a vegan “bacon” bar filled with shiitake-miso-yuba caramel.

Two chocolate barks: a Sea Salt and Almond Slate, and a Fig and Fennel Bark.

My very own box of chocolate truffles.

Homemade chickpea-kidney bean tempeh.

After bading goodbye to Lagusta’s rather magical shop, my mother and I meandered around New Paltz for the better part of the afternoon, peeking inside and browsing nearly every quaint little storefront in the small town, including a shop called Scarborough Fair that specialized in artisan infused oils and vinegars. There, my mother insisted upon buying me a 4-oz bottle each of avocado oil and pomegranate balsamic vinegar (hey, I’m not complaining), but they also boasted other intriguing varieties like porcini mushroom extra virgin olive oil and fig balsamic vinegar. I hope to experiment with the avocado oil and pomegranate balsamic to produce a couple winning recipes for the blog in the near future, so keep an eye out for those.

Oil and vinegar jugs at Scarborough Fair.

Our wandering also brought my mother and me to Inquiring Minds—an independent bookstore that, incidentally, will host a reading by three contributors to the Defiant Daughters anthology, including Lagusta Yearwood herself, this Saturday at 7pm (stop by if you’re in the area!). Inside the bookstore, I excitedly discovered an entire display table devoted to vegan cookbooks and animal rights literature, including the cult classic The Sexual Politics of Meat by vegan pioneer Carol Adams. With her feminist background and newfound veganism, my mother immediately became enthralled with the book’s cover and premise. After purchasing the book, my mother and I agreed that I would read it first while at Vassar, hand it off to her when she comes to help me relocate to D.C. for the summer, and discuss the book’s still groundbreaking ideas once we had both finished reading it. I can’t wait to start paging through the book that has enlightened so many individuals to the unavoidable intersections of veganism and feminism.

Vegan & animal rights display table at Inquiring Minds bookstore.

I planned on accompanying my mother back to New York City to spend Sunday with both of my parents, so before departing from New Paltz, my mother and I picked up a dinner to enjoy on the train ride home at organic and local vegan deli, bakery, juice & smoothie bar Karma Road. Though I didn’t obtain photos of the actual food that my mother and I ordered (snapping pictures on moving trains does not translate to quality photography), I did document the deli case, which boasted gluten-free veggie burgers, coleslaw, kale pizza with Daiya cheese, mixed vegetable curry, braised greens, and spelt sweet potato biscuits among other offerings. For our to-go dinners, my mother ordered a hummus wrap and a small portion of coleslaw from the deli case, while I chose the Karma Combo salad—kale, sunflower sprouts, carrot, celery, tomato, and roasted peppers in a tahini dressing—accompanied by two logs of hearty and sweet apple juice-glazed tempeh. Followed by a piece each of my smoky corn-on-the-cob chocolate bar, our meal from Karma Road provided immense satisfaction on the train ride to NYC.

As my mother and I strolled around New Paltz, we discussed the pervasive feeling of great clarity achieved after adopting a vegan lifestyle, the abhorrently corrupt nature of the meat-industrial complex and food corporations, and cruelty-free cosmetic brands. I never could have fathomed that my own mother of all people would find herself caught up in the same issues that I hold near and dear to my heart, and feel so unbelievably greatful to now call my mother an ally in the vegan movement. To those individuals feeling frustrated with their own family members who haven’t yet found their vegan calling, I’d encourage you not to lose hope, to always speak to those family members with patience, kindness, and compassion, and to continue to embody your own values in your everyday life. Even if your loved ones don’t adopt a vegan lifestyle in this lifetime, you can rest confident that you at least shifted their consciousness, if just a smidgen, to a more compassionate mode of existence. At the end of the day, I’d call that successful advocacy.

Until next time, Ali.

Austin Extravaganza, Day 4: Daily Juice, Sweet Ritual, & the Wheatsville Co-op

Aware that the conclusion of my Austin adventure would pass the next morning, I resolved to take full advantage of my final day in the southern gem of a city by indulging in vegan soft-serve sundaes at Sweet Ritual and sampling the animal-product-free portion of Austin’s famed taco culture. Ashley and I intended to accomplish the latter endeavor at The Vegan Nom—an electric-blue food truck self-described as “Austin’s first vegan taco hub” specializing in breakfast and regular tacos loaded with tofu scrambles, caramelized veggies, alfalfa sprouts, avocados, plant-based meats, refried beans, and non-dairy cheeses. However, after waiting for a bus that arrived over 30 minutes late, trekking down a rather godforsaken street, and all the while nursing a grumbling tummy, we reached a very not-open Vegan Nom only to discover the owner preparing to take the truck in for inspection. Short story: no tacos for Ali and Ashley.

Disappointed, irritated, and ravenous, Ashley and I frantically searched HappyCow.net on her iPhone, desperately hoping for a vegan restaurant within walking distance. Thankfully, we discovered that dining at Mother’s Cafe and Garden—a vegetarian restaurant boasting standard café-style fare as well as enchiladas—would require only a couple block’s walk. However, as we approached the intersection of Duval and 45th Streets, a mere two blocks away from Mother’s, Ashley and I stumbled upon an adorable eatery called Daily Juice located in a refurbished gas station and offering nourishing vegan eats alongside raw entrees, desserts, and green juices. Lo and behold, the cozy sunlight establishment also housed Sweet Ritual, the vegan soft-serve joint that Ashley and I had planned to patronize since day one of my arrival to Austin. Clearly, the universe decided to smile upon Ashley and I after throwing us a curveball of a morning.

Never one to pass up a gourmet raw meal, I ordered from the uncooked portion of the Daily Juice menu, opting for the Raw Enchilada—a tomato “tortilla” rolled around a kale salad with sesame seeds and Bragg’s liquid aminos, smothered in cashew queso and topped with red bell peppers and alfalfa sprouts. Tempted by the raw dessert case while waiting for my entree, I decided to immediately satisfy my hunger with a chocolate-walnut truffle cup topped with a mixture of goji berries and coconut. Gorgeously dense, silky smooth chocolate encased crunchy walnuts and provided a decadent base for the fruity, chewy topping to culminate in an extravaganza of bittersweet gastronomic luxury. So, like, yeah, the truffle was okay. As for the enchilada, each of its components offered a lovely fresh flavor, though the massaged kale filling felt a bit ersatz without a more hearty accompaniment inside the tortilla—perhaps some spiced ground walnut meat?

Raw chocolate-covered strawberries with walnuts and coconut in Daily Juice’s dessert case.

Goji chocolate truffle cups.

YUM.

Raw Enchilada.

Ashley fell for the Avocado Wrap—a spinach tortilla folded around a generous amount of avocado, mixed salad greens, tomato, alfalfa sprouts, and onions. Both overly excited and overly hungry, Ashley began to devour the wrap before I could even snap a photo (hence the teeth marks in the picture below).

After returning to Ashley’s apartment and working up another appetite, Ashley and I commissioned her skeptical-of-veganism boyfriend to drive us back to the Daily Juice location for vegan ice cream sundaes at Sweet Ritual. The shoppe’s hard-pack case offered such tantalizing flavors as lavender blossom blueberry, salted caramel, and raspberry chocolate, while the sundae menu included Rocky Road (chocolate sauce, Dandie’s marshmallows, and pecans), Dirt and Worms (oreos and gummy worms), Faux Butterfinger (Chick-o-Stix and chocolate sauce), and Glitterbeast (salted caramel sauce, strawberry sauce, and edible glitter). Seduced by the lavender blossom blueberry and salted caramel ice creams, I opted for one scoop of each flavor topped with toasted coconut, while Ashley (after much deliberation) ordered the Turtle Sundae—vanilla soft-serve drizzled in chocolate sauce and sprinkled with pecans (no photo, many apologies!). Somewhat begrudgingly, Ashley’s boyfriend tested the waters of vegan desserts with the sundae of the day—salted caramel ice cream drizzled with peanut butter hard-shell, salted peanuts, and chocolate-covered cookies. Needless to say, all three of us immensely enjoyed the creamy, animal-cruelty-free deliciousness. What better way to showcase the pleasures of a vegan lifestyle to cynics than with plant-based ice cream? Effective and yummy, I must say.

Lavender Blossom Blueberry and Salted Caramel ice creams topped with toasted coconut.

Sundae of the Day.

I mentioned in my Austin Extravaganza, Day 3 post an absolutely magical place known as the Wheatsville Co-op. Enamored with the vast array of vegan & gluten-free baked goods; the hot foods bar rife with vegan options, the entire half-aisle devoted to raw foods like kale chips; flax crackers, and cacao truffles; the well-stocked bulk section; and a whole host of other various health-food products, Ashley and I journeyed to the co-op two days in a row to gawk at the impressive selection housed between their colorful walls. While perhaps Wheatsville’s material offerings don’t appear too dissimilar from those of other co-ops around the country, the overwhelmingly welcoming, knowledgable atmosphere cultivated in this friendly Austin co-op provided in me a deep sense of homecoming—I felt quite confident that the vast majority of the co-op’s employees wouldn’t question my veganism or choice not to consume sugar, would share in my enthusiasm for kombucha, and would understand (and confidently answer) my inquiry as to the gluten-free-ness of the tempeh taco filling offered on the deli menu. In other words, the folks at Wheatsville seemed like my kind of people.

One of many vegan & gluten-free baked goods at Wheatsville.

Samples of raw energy bars from local company the Bearded Bros.

During our first excursion to Wheatsville, Ashley and I merely oohed and ahhed at their exciting selection, but on our second visit, we actually purchased some of the co-op’s tantalizing offerings in the form of our final dinner together in Austin. Determined to enjoy tacos in the land of acclaimed southwestern food before I returned to the east coast, I ameliorated my lunchtime taco failure by ordering from the Wheatsville made-to-order deli counter two fragrant corn tortillas filled with juicy and spicy tempeh crumbles, diced tomatoes, jalapeno slices, shredded carrot, romaine lettuce, and alfalfa sprouts. I accompanied these delightful handheld eats with a salad of kale, beets, and alfala sprouts coated liberally in a creamy, tangy tahini dressing, also from the deli case. To round out the meal, I picked up a small box of raw chocolate-hazelnut “love” truffles from Lulu’s. Ashley and I enjoyed our meal while basking in the evening’s setting sun and entertaining Bella, Ashley’s boyfriend’s absolutely delightful canine companion—a perfect finale to a perfect four-day adventure.

Tacos!

Kale-Beet Salad.

Lulu’s Chocolate-Hazelnut “Love” Truffle.

Needless to say, my four days in Austin proved absolutely magical, both because of the 48 straight hours I spent with my best friend of eleven years after not seeing her in person since sophomore year of high school, and because of the vibrant vegan community rampant in the heart of Texas. I also found myself truly appreciating Ashley’s open-mindedness regarding and support of my veganism—by the end of my visit, she truly seemed to understand the reasons behind my leading a vegan lifestyle. I don’t know if she intends to start making the shift towards a plant-based diet, but the fact that she will advocate on behalf of the vegan community against her antagonistic boyfriend means the world to me. My spreading of the compassionate message into Ashley’s life, as well as into the lives of everyone I meet wherever I journey, reminds me of Johnny Appleseed except with veganism—just call me Ali Vegan-seed!…or something like that. I eagerly await my next bout of traveling during which to positively affect the hearts and minds of those I meet.

Until next time, Ali.

What I Ate Wednesday #64

Breakfast: A green smoothie of 1 cup frozen mango, 3 deglet noor dates, 1 scoop Amazing Grass Green Superfoods powder, 2 tbsp chia seeds, 4 large leaves lacinato kale, and 1 cup homemade almond milk, all topped with a homemade granola of apples, buckwheat groats, cooked brown rice, walnuts, goji berries, blueberries, hemp seeds, cinnamon, cardamom, turmeric, maple syrup, and coconut oil.

I crafted this particular granola on the first morning of my stay in my parents’ NYC apartment over Vassar’s spring break, implementing the limited supply of items in their pantry as well as the various superfood ingredients that had traveled with me. Thus, instead of abiding by my usual template for fresh fruit-sweetened granola by pureeing up a mixture of fresh & dried fruit with various spices and coconut oil in which to coat nuts and grains, I shredded an apple and mixed it with about 2 tbsp each of maple syrup and olive oil to provide adequate moisture for the rest of the granola. Quite crunchy, nicely spiced, and bejeweled with bursts of juicy blueberries, this makeshift granola turned out surprisingly well for a creation comprised of odds and ends.

Breakfast Checklist: Protein—chia seeds, almond milk, walnuts, hemp seeds. Whole Grain—buckwheat, brown rice. Fruit—mango, dates, apples, goji berries, blueberries. Leafy Green—kale. Superfoods—Amazing Grass powder, chia seeds, hemp seeds, goji berries.

Morning Tea: Mayan Secret Green Tea from local NYC store Spices and Tease.

Though the aroma of this tea (which includes sencha green, mate, rooibos, and darjeeling teas mixed with lemongrass and bits of carrot, pineapple, and papaya) promised a complex fruity flavor, the amalgamation of various teas created a harshness that vastly overpowered any hope of a pleasingly refreshing tang. Perhaps I’ll simply have to play around with the steeping time and amount of tea used for each cup, but my experiences with this tea thus far have proved rather unfortunate.

Lunch: A sandwich of BBQ Tempeh strips, celery-apple-carrot slaw coated in Luscious Lemon Dressing from the Ayurvedic Vegan Kitchen, and avocado slices between two experimental cornbread fritters. I served the sandwich alongside a salad of mixed greens, alfalfa sprouts, mixed bean sprouts, sprouted almonds, and dulse flakes, tossed with Liquid Gold Dressing and topped with Green Raw Slaw from Bao’s. For dessert, I enjoyed a raw truffle made with sprouted sunflower seeds, sprouted almonds, dates, and maca powder, inspired by this recipe.

The impetus for this sandwich began with my discovery of a waffle iron hidden in the back of a cabinet in the NYC apartment currently subletted by my parents. Inspired to craft a savory waffle in part by this recipe of Kristy’s, I contemplated a southern-flavored checkered quickbread to complement the Barbequed Tempeh Sandwich Filling that I had made earlier that day from a new cookbook of mine—the James Beard award winning Modern Vegetarian Kitchen by Peter Berley, who apparently served as the executive chef at NYC vegan staple restaurant Angelica Kitchen for nine years. Unfortunately, the lack of gluten-free flours in my parents’ sparse pantry rendered me scrounging for waffle base options. In a bout of vegan MacGyver-ness, I combined 1/2 cup white cornmeal (already in the pantry), 1/4 cup roasted buckwheat grouts finely ground in the food processor, and 1/4 cup almond pulp leftover from the milk I had made that morning to comprise the full cup of flour required for four waffles. After mixing the flours with nooch, baking powder, baking soda, paprika, cumin, oregano, tomato paste, maple syrup, liquid smoke, almond milk, and coconut oil, I excitedly heated up the waffle iron, oiled it, spooned the batter in to yield a satisfying sizzle, closed the iron, waited for the light to signal the waffle’s completion, opened the iron, and…experienced utter failure. The batter had all but completely stuck to the iron, probably due to both an inadequate oiling of the iron and an overly thick batter lacking in a starch of any sort. Sigh. I managed to salvage the remaning batter by pan-frying it into thick pancakes, but still reeled from crushed waffle-based dreams. Curse you waffle iron! I shall prevail eventually.

Meal Checklist: Protein—tempeh, sprouted almonds, sprouted sunflower seeds, almond meal, tahini. Whole Grain—cornmeal, buckwheat flour. Vegetables/Fruit—celery, apple, carrot, avocado, alfalfa sprouts, bean sprouts, dulse flakes, ginger, pears, dates. Leafy Greens—mixed greens, kale, collard greens, dandelion greens, radish greens.

Afternoon Beverage: Choice Organic White Peony tea.

A bottle of Carpe Diem’s Kombucha in Quince flavor.

With an off-putting taste of artificial sweetener (certainly not one of the actual ingredients, though) and an inadequate amount of carbonation, this particular brand of kombucha failed to fully satisfy my mid-afternoon beverage needs. Try as I might to find a brand of local kombucha (other than the Madison-based NessAlla, of course) of as high a caliber as GT’s, I’ve not yet honed in on one. The search continues!

Dinner: A Middle Eastern feast, shared with my parents in their temporary NYC apartment, of Cookie & Kate’s Crispy Baked Falafel with Creamy Tahini and Dill Dressing, sandwiched between Cara’s Gluten-Free Pita Bread along with mixed greens and cherry tomatoes, accompanied by a side of cauliflower and carrots roasted with cumin, paprika, and coconut oil.

My changes to Kate’s original falafel recipe include substituting canned chickpeas for dried (I worried about the digestibility of merely soaked rather than fully cooked beans), adding 1/2 cup sprouted almonds and 1 tbsp GF flour blend to the mixture, and omitting the salt. Though Kate warns against implementing canned beans in the recipe, I found that adding the almonds and flour ensured adequate binding of the falafel, even when using the more moist canned chickpeas. Crispy on the outside, creamy on the inside, and not at all dry or mealy like many of the falafel recipes with which I’ve experimented in the past, the falafel verily impressed my parents (and fulfilled my mother’s three-day-long craving for falafel), who helped me to scarf down the entire batch of herby chickpea fritters. My only critique of the recipe pertains to the Creamy Tahini and Dill Dressing; the lemon tasted a bit too harsh, in my opinion. However, that minor flaw certainly did not prevent me from slathering the dressing all over my falafel sandwich.

As for the pita bread, I utilized the gluten-free flour blend from Bob’s Red Mill instead of Cara’s homemade blend, replaced the sugar with maple syrup, substituted 1 tbsp flaxseed meal for the xanthan gum, and decreased the salt to 1/4 tsp. I had rather excited myself about the prospect of perfectly crisp, toasty, homemade pita pockets, and therefore became thoroughly disappointed when the pitas would not puff up or slice open as promised (reasons for this fault include the omission of xanthan gum, not allowing the water bath to adequately heat up in the oven, or over-working the dough). Regardless of cooking complications, the pitas still tasted delicious, acting as sliced of bread between which to sandwich the falafel and fixings, rather than as pockets in which to stuff the ingredients.

Meal Checklist: Protein—chickpeas, sprouted almonds, tahini, chickpea flour, fava bean flour. Whole Grain—sorghum flour. Vegetables—onion, garlic, tomatoes, cauliflower, carrots. Leafy Greens—mixed green, parsley, cilantro, dill.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Comment Provoking Questions: How do you adapt your cooking to kitchens not as well-stocked as to which you’re accustomed? Do you own a waffle iron? Have you had luck with it? What is your favorite brand of kombucha other than GT’s? Have you made pita bread yourself before?

Happy WIAW!

Until next time, Ali.

Austin Extravaganza, Day 3: Casa de Luz & Beets Cafe

Don’t miss the vegan eats and adventures of my first two days in Austin here and here.

The penultimate day of my visit to the liberal-hippie-progressive-veg-friendly city of Austin, TX commenced with a scenic stroll along Lady Bird Lake, which eventually led Ashley and I to our lunch destination of Casa de Luz. The “favorite place in the world to eat” of one of my ultimate vegan inspirations James McWilliams, who attests to patronizing the restaurant for breakfast every morning, Casa de Luz serves macrobiotic vegan fare out of an open kitchen in a community-centered atmosphere, with a group of different chefs providing each meal. The restaurant offers a set meal for breakfast, lunch, and dinner every day (no menus here!), which always includes tea, soup, salad, and an entree complete with a whole grain, a bean, a leafy green, and a pickled vegetable—all for $12, not including dessert. On the day that Ashley and I patronized Casa de Luz, the menu boasted a creamy soup of cauliflower and yellow squash; a salad of crisp greens and red cabbage in a tangy sunflower seed, basil, and parsley dressing; meltingly tender pinto beans swimming in their own silky broth; short-grain brown rice in an earthy mushroom sauce; a saute of crisp-tender burdock root, carrots, and green beans; steamed greens topped with a dollop of sesame-almond-pecan sauce; and pickled red sauerkraut. I sprinkled my serving generously with a Japanese sesame seed condiment known as gomasio, a jar of which graced every table.

The picturesque walkway into Casa de Luz.

Casa de Luz’s open-style kitchen.

Creamy cauliflower and yellow squash soup.

Crisp Salad with Sunflower Seed, Basil and Parsley Dressing.

Entree plate.

Gluten-Free Pecan Pie.

Nourishing to both the body and the soul, macrobiotic cuisine never fails to impart a feeling of having given a generous gift to myself; indeed, I would argue that nothing more holistically fulfilling exists than the act of enjoying and truly appreciating a wholesome vegan meal prepared by caring hands. Surrounded by diners and restaurant employees who clearly shared in my sentiments, I could certainly understand why James McWilliams speaks so highly of Casa de Luz. Before departing from the oasis-esque nature of Casa de Luz, Ashley and I shared a slice of sticky and scrumptious gluten-free pecan pie, and browsed through the shelves of the restaurant’s mini macrobiotic market, which offers books on macrobiotic principles, animal rights, and veganism, as well as traditional Japanese food products and cooking supplies like miso, umeboshi plums, mochi, bamboo rolling mats, and suribachi.

Raspberry-flavored brown rice syrup; yes, please.

Love me some mochi, especially with medicinal herbs thrown in!

Harboring an avid sweet tooth and a passion for crafting baked goods, Ashley requested to learn the ways of animal secretion-free baking from the experienced vegan gastronomer that she held at her fingertips for the next couple of days. Thanks to the multiple dairy-and-egg-less desserts we’d enjoyed prior to our baking excursion, Ashley already felt quite confident about the high quality of sweet vegan treats, and ardently awaited the opportunity to craft her own. Unfortunely, our first bout of recipe experimentation with a veganized version of this Pomegranate-Soaked Almond Hazelnut Cake fell rather flat due to my mistaking of the 1/2 cup measure for the full cup measure to yield a lack of flour…oops. Determined to fully impart to Ashley the joy and success that usually ensues from vegan baking, I searched for recipes that would use up the rest of the baking ingredients we had purchased from Whole Foods, and discovered two cookies: Almond Flour Cookies with Almond Butter and Pistachios (we subbed peanut butter for almond butter and walnuts for pistachios), and Banana-Flax Crackers. Both of these recipes yielded infinitely more delicious results than our failed cake, and even impressed Ashley’s skeptical meat-eating boyfriend.

Our baking extravaganza filled up most of the afternoon, but Ashley and I decided to while away the remaining few hours before dinner by perusing the area around Guadalupe Street, which includes such desirable locations as the nostalgic wonderland of Toy Joy; the vintage, thrift, and clothing swap store of Buffalo Exchange, which recently participated in the noble endeavors of discontinuing the use of plastic bags and accepting used fur apparel donations to benefit Coats for Cubs; and my new happiest place on earth, the Wheatsville Co-op, of which I’ll provide a full review in the blog post regaling my final day in Austin.

For dinner, Ashley and I excitedly visited Beets Café—a raw restaurant serving up gourmet uncooked cuisine in a chic yet unpretentious and quite welcoming dining room to everyone from moms with strollers to bulky machismos to bespectacled hipsters to college students. After a bit of a bus-induced planning hiccup (thank you, Austin bus system, for picking us up an hour later than scheduled), Ashley and I yearned to fill our growling tummies immediately and began our meal with raw treats from Beets Cafe’s dessert case. While all of the sweets looked absolutely beautiful and surely ambrosial (can you say Blueberry-Lavender Cheesecake and Chocolate Macaroons?), Ashley and I decided to partake in the Almond-Raspberry Cookies and the cacao-coated Superfood Clusters (chock full of goji berries, coconut, brazil nuts, spirulina, raisins, inca berries, maca powder, and mesquite powder), respectively. Bittersweet, chewy, crunchy, and creamy all at once, the Superfood Clusters served as the perfect beginning to a stunning meal. However, even though Ashley regaled the wonders of her Almond-Raspberry Cookies, the bite I snuck of them left me unimpressed by their miserly amount of raspberry filling and rather unflavorful cookie exterior. Glad I made the right choice on pre-dinner dessert.

While I beat Ashley on dessert choices, she prevailed in entree selection by ordering the Raw Reuben—two pliable slices of sunflower seed flatbread layered with Thousand Island dressing, sauerkraut, marinated portabella mushrooms, dehydrated “caramelized” onions, and cashew Swiss cheese, served alongside a shredded beet salad and a pile of dill-and-nooch-dusted sweet potato chips. Ashley generously offered me a bite of her sandwich, which transported me to veritable raw food heaven due to the genius mingling of creamy-tender-tangy-umami-ness bursting from in between the flatbread, the hearty and chewy texture of which impressed me more than most of the raw flatbreads I’ve sampled in the past. With Ashley’s blessing, I also finished off the last of her sweet potato chips, which exactly resembled an oil-free, dehydrated variation on sour-cream-and-onion potato chips.

Though Ashley’s entree proved a tad more extraordinary than mine, I still thoroughly enjoyed my Cha-Lu-Pas—two crunchy corn tostadas spread with sunflower seed “refried beans,” topped with shredded lettuce, salsa, guacamole, and olives, drizzled with a cashew sour cream, and served alongside a kale salad in a tangy marinara-style dressing. All of the components proved quite fresh-tasting, though the creamy sunflower seed beans served as my favorite aspect of the dish, which satisfied my intense day-long craving for avocado. While quite tasty, the Cha-Lu-Pas simply could not match the sheer perfection of Ashley’s Reuben. I suppose I’ll just have to return to Beets Café during my next visit to Austin—darn.

On the bus ride back to her apartment, Ashley expressed her happy surprise at how much she enjoyed her first experience at a raw food restaurant. In fact, for the remainder of my trip, she continually waxed poetic about her sandwich at Beets Café, and even asked me if she could make a version of the sunflower seed flatbread at home (I passed these two recipes from Gena at Choosing Raw along to her). If not for the slightly out-of-reach price tag, Ashley would have suggested that we dine at Beets Café again the next day. Instead, we planned our meals for my final day in Austin to include ice cream at Sweet Ritual and dinner from the Wheatsville Co-op (more details on our eventful lunch excursion in the next post).

Until next time, Ali.

Austin Extravaganza, Day 2: Juiceland, Nomad Dosa, & Counter Culture

You can find the first post of my Austin Extravaganza series here.

The first full day of my long-anticipated spring break jaunt to Austin, TX began with a green smoothie sprinkled with my new favorite granola, both of which I picked up at the flagship Whole Foods market the night before. After waiting for Ashley—my best friend of eleven years who provided the main reason for my visit to the southern U.S.—to awake from her slumber, I suggested that we kick off our action-packed day with a journey to Barton Springs. A man-made pool incorporated into a channel of Barton Creek, Barton Springs serves as a popular venue for nature enthusiasts who prefer to swim in fresh spring water, as opposed to chemically treated pools, surrounded by chirping birds and lush foliage. The area proved absolutely gorgeous and rife with wildlife, including lizards and a regal blue jay of whom I managed to snap a photo.

During our lengthy stroll to Barton Springs, I began to feel a bit peckish and enthusiastically welcomed the sight of Juiceland, a juice and smoothie bar with four locations around Austin that specializes in cleanses and liquid nutrition. Their extensive menu boasts three categories of juices (milder “fresh & easy” juices; fruity agua frescas; and “next-level” juices packed with veggies, greens, and spices), four categories of smoothies (basic fruit smoothies; sweet green smoothies; protein smoothies—many of which implement whey protein, unfortunately—; decadent dessert smoothies; and “next-level” smoothies, one of which even includes durian fruit, wowza!), superfood “cocktails,” herbal tonics, energizing shots, and a selection of premade to-go salads and raw desserts. The tiny liquiteria also sold a wide array of locally prepared kombucha, fresh young thai coconuts, raw chocolates, and vegan fruit-and-nut bars, including those crafted by Caleb and Chris of the Bearded Brothers—an organic snackfood company specializing in generously sized raw, gluten-free, and vegan energy bars. Ashley and I would later have the pleasure of sampling their tantalizing snack bars at the Wheatsville Co-op, but for the time being, we would simply stare longingly at mouthwatering flavors like Bodacious Blueberry Vanilla, Fabulous Ginger Peach, and Mighty Maca Chocolate. Yum. Wanting to satiate myself until lunch without ruining my appetite, I opted for a light snack of a wheatgrass shot and a couple sips of Ashley’s “Hydrator” smoothie of watermelon juice, peaches, and lemon.

Premade juices, oodles of kombucha, and fresh coconuts for sippin’.

Ahh, the sound of a wheatgrass juicer motor.

A journey back across town to Congress Ave landed Ashley and I smack-dab in the middle of a conglomeration of food trucks, including a health-conscious Indian one, referenced in many of my Google searches of “best food trucks Austin,” known as Nomad Dosa. The young hipsters inside Nomad Dosa’s sleek, silver caravan create all of the truck’s fare without the use of meat, wheat, gluten, soy, additives, gums, refined flours, and sugars (whew!), and implement nourishing food preparations including fermenting their soaked rice-and-lentil batter for several hours, carefully selecting spices to optimize digestion, and utilizing only olive and coconut oils in their cooking. Not only do Nomad Dosa’s gastronomic tenets jive perfectly with my own, they also mingle to produce some of the freshest, most flavorful, and most satisfying Indian cuisine I’ve ever had the pleasure of tasting—completely unlike the overly greasy, muddled-tasting dishes I’ve sampled at many an Indian restaurant. Hungry and eager to dosa, Ashley and I put in our orders, paid an incredibly reasonable sum (only $9-$10 for ginormous dosa, a chutney, and a side of either rice or lentil soup), and awaited our food for a mere five minutes before hearing the sweet call of, “Ali and Ashley—your order is ready!” Ashley ordered the “Holy Cow” filling—creamy spiced potatoes, sauteed onions, roasted cashews, and green peas—on a soft dosa topped with shredded carrots served alongside a mild coconut chutney and a lentil dipping soup known as sambar, while I opted for the “Kerala Kokonut” filling—butternut squash, zucchini, eggplant, carrots, and cauliflower in a coconut curry—on a soft dosa topped with romaine lettuce and avocado, served alongside a spicy cilantro chutney and sambar. A spongy, sourdough-tasting dosa wrapped around impeccably spiced, veggie-laden stews and accompanied by a thick, bliss-inducing lentil soup? Be still my beating heart.

Ashley’s “Holy Cow” dosa.

An inside view of my “Kerala Kokonut” dosa.

After our immensely fulfilling lunch, Ashley and I meandered down Congress Ave, popping in just about every storefront along the road, including a nifty antique shop called Uncommon Objects, described by Austinites as “your eccentric uncle’s attic on steroids.” There, I fawned over the vintage mason jars, old-style cameras, and clickety-clacky typewriters while Ashley revealed a peculiar obsession with science-lab-style glass vials. We also passed an open-air adoption event hosted by Austin Pets Alive!, the city’s most prominent and almost completely volunteer-run organization devoted to achiving a 100% no-kill rate of sheltered companion animals in Austin.

Sufficiently tuckered out after our active morning and afternoon, Ashley and I rejuvenated from the balmy Austin weather in her air-conditioned apartment. However, another bout of hunger soon overcame us, and we trekked out once more to enjoy a casual yet scrumptious meal at Austin’s almost-one-year-old vegan restaurant, Counter Culture. Born from humble beginnings in July 2009 as a food truck, Counter Culture launched a wildly successful Kickstarter project in February 2012, the 195 donors of which enabled the business to relocate to a brick-and-mortar, diner-style restaurant bedecked in cheerful aquamarine-and-brown decor. On the Counter Culture menu, owner Sue Davis emphasizes nourishing, wholesome versions of comfort foods alongside playful raw dishes, while devoting her restaurant’s ethos to animal welfare, environmental sustainability, and long-term health. In utter support of Counter Culture’s mission and drooling over the tantalizing photos on their website, I quite looked forward to sampling their dinner fare. Though the Raw Bruschetta with flax crackers, cashew cheese, pesto, and tomatoes called my name, Ashley turned down my offer to split the appetizer, arguing that she’d like to save her money for dessert. Her miserliness couldn’t stop me, however, from ordering the Meltdown sandwich—a creamy garbanzo bean “tuna” salad with celery and dulse flakes, topped with melty cashew cheese and sliced tomatoes, layered between two slices of toasted gluten-free bread and accompanied by a side of the novel Pac Man salad of kale, Pac-Man-shaped carrot slices, and chia seeds in a creamy garlic dressing. If you recall my recent declaration of love for sandwiches, you can no doubt envision a starry-eyed, beaming Ali munching on the Meltdown’s hearty layers, each bursting with unique flavor (including the tomatoes! Perhaps the south enjoys quality tomatoes earlier in the year than does the midwest). After analyzing Counter Culture’s online menu, Ashley continually expressed her excitement toward ordering the Jackfruit BBQ sandwich—shredded jackfruit smothered in chipotle barbeque sauce, topped with red onions and pickles, and stuffed inside a multigrain hoagie bun, accompanied by a side of perfectly roasted sweet potatoes and beets. The meal certainly lived up to Ashley’s high expectations, causing her to exclaim how surprisingly accurately the shredded jackfruit resembled pulled pork (in texture and flavor, not oppression and exploitation, of course). For dessert, Ashley and I shared an ice cream sundae of vanilla coconut milk ice cream (supplied by local vegan ice creamery Sweet Ritual, which Ashley and I would visit in two days), silky raw cashew cream, and berries, as well as a tropical-flavored raw truffle of almonds, dried pineapple, shredded coconut, and dates. While delicious, the meal left my stomach not quite as full as I would have preferred; Counter Culture seems to keep its portions on the small side. I knew I should have partaken in that bruschetta appetizer!

Counter Culture interior.

Meltdown Sandwich with Pac-Man kale salad.

BBQ Jackfruit Sandwich with roasted sweet potatoes and beets.

Ice cream sundae.

Raw tropical truffle.

After catching a bus back to Ashley’s apartment and pajama-ing up, we planned our eating excursions for the following day, which would include lunch at Austin’s staple macrobiotic, community-based restaurant, Casa de Luz, and dinner at the gourmet raw eatery of Beets Cafe. Stay tuned for summaries of those meals in an upcoming post.

Until next time, Ali.

Austin Extravaganza, Day 1: Welcome & the Whole Foods Flagship Market

If you’ve followed the recent flurry of activity on my Facebook account and Twitter feed, you’ll know full well that for the past four days I’ve reveled in the sheer joy inspired by the southern hippie hub of Austin, Texas. Three years ago, my best friend of eleven years relocated from Madison to Austin (much to my obvious and immense dismay), and I finally found the time and resources to complete the halfway-cross-country trek and visit my dearest Ashley. The trip, however, not only constituted a long-awaited and quite heartfelt reunion, but also a veritable festival of impressive vegan eats, a peek into one of the most extensive food truck cultures in the nation, an almost comical abundance of vintage/thrift shops, and a 75° escape from the brisk New York weather.

To the Vassar students who wrinkled their noses and inquired accusatorily, “Why are you going down south for spring break?”, unaware of Austin’s intensely liberal, progressive atmosphere, I silently pitied their geographical ignorance before calmly reciting this analogy: Austin is to the southern United States as Madison is to Wisconsin; both serve as open-minded oases in conservative deserts. Indeed, Austin holds a number of hip titles, including live music capital of the world; #1 city in the U.S. to live, work, and make movies; #7 of America’s best hipster neighborhoods; #2 best city for young adults; and (most importantly) #8 of America’s top vegetarian cities, as ranked by number of vegetarian restaurants. Boasting four all-vegan food trucks, four all-vegan bakeries, two vegan catering/delivery services, the infamous vegan queso company Food for Lovers, and a 90% save-rate of animals in shelters, Austin offers one heck of a cruelty-free scene that even those harboring the most ardent aversion to southern culture won’t want to miss.

I arrived at the Austin-Bergstrom Internation Airport at 4:40 pm on Saturday afternoon—perfect timing to shower my best friend with love and hugs, acquaint myself with her apartment, and semi-unpack before experiencing my first taste (pun oh-so intended) of Austin’s vegan culture at Whole Foods’ flagship market. With 30 years of history, 80,000 square feet, a rooftop patio, a bike-repair center, and nearly every health-food product known to humankind, this Whole Foods reduced me to a incoherent maniac exclaiming gleefully at every bottle of locally brewed kombucha, superfood-infused granola, and raw chocolate bar I discovered. You can imagine my absolute explosion of excitement when I spotted the 100% vegan, largely raw deli counter flanked by the produce and bulk sections, at which I picked up a glorious dinner of avocado-massaged kale salad, creamy chickpea salad with cashew mayonnaise and celery, and cinnamon-dusted butternut squash slices.

After preparing for the days ahead by purchasing four bottles of kombucha, four green smoothies from the juice bar, and a bag of astoundingly delicious raw granola called Hemp and Green Superfood Cereal, I accompanied Ashley up to the roof to share a lovely meal, a slice of raw blueberry cheesecake from Earth Cafe (which left Ashley, who previously harbored a rather negative view of vegan desserts, absolutely emphatic about animal-product-free sweet treats), and a flood of intriguing conversation by which to catch up on the current events of each others’ lives.

Ashley and I decided to enjoy the rest of the balmy evening by walking back to her apartment via one of Austin’s lively main drags of Congress Avenue. Loaded with cafes, food truck gathering spots, and vintage stores, Congress Ave immediately endeared me to the city and ensured our return to the street the following day. That night, however, my travel fatigue kicked in and prompted an early bedtime for Ashley and I, after which I dreamed of the many vegan noms and adventures soon to ensue.

Stay tuned for the next post regaling my second day of Austin ventures, which featured mouthwatering jaunts to Juiceland, Nomad Dosa, and Counter Culture.

Until next time, Ali.

A Weekend in NYC, Part 1: The NYC Vegetarian Food Festival

This weekend, U.S. VegCorp hosted the third annual New York City Vegetarian Food Festival at the Metropolitan Pavilion in the Chelsea neighborhood. After enviously listening to Erin Red recount her delightful experiences at last year’s festival on a past episode of her podcast, I rushed online to discover the dates of the 2013 event and vowed to attend. Luckily, my parents decided to rent an apartment in NYC from mid-February until the end of April, providing me with a convenient home base in the city and practically begging me to take advantage of all the vegan goodies and happenings NYC has to offer; frankly, the universe would have admonished me had I not patronized the veg fest this year.

Numerous reliable vegan sources stressed the value of purchasing a VIP ticket for the festival in order to avoid the up-to-four-hour-long line for entry into the venue. Indeed, my decision to heed their advice and shell out the most well-spent $30 of my life on a Sunday VIP ticket proved quite prudent—I bounded through the building’s glass doors, displayed my ticket to a smiling woman who awarded me with a specially market wristband, and threw myself into the torrent of enthused veg*n/veg-curious attendees, eager vendors, tantalizing noms, and cruelty-free fashions, eliciting a couple resentful glares, I’m sure, from those still standing outside in line.

Arriving at the festival around my lunchtime, I first paid a visit to the renowned vegan food truck The Cinnamon Snail, whose selection of baked goods rivals any of a traditional brick-and-mortar bakery (can you say lavender-pear turnovers, passionfruit-glazed donuts, and strawberry cheese danishes?). Unfortunately, none of these mouthwatering creations bore a gluten-free (or sugar-free, for that matter) label, but I certainly contented myself by ordering a Raw Goji Berry Bar to accompany my Fiery Southeast Asian Salad of kale, homemade kimchi, sliced fresh jalapenos, curried peanuts, and chili oil. Both vittles satisfied my tastebuds immensely—the goji bar harbored a mysterious coconutty-cashew flavor while the salad excited the palate with its fresh spiciness (though it did feature a tad too much chili oil for my liking).

The Cinnamon’s Snail baked goods case.

Fiery Southeast Asian Salad.

After enjoying a lovely lunch, I began making my rounds about the festival. Immediately upon entering, I spotted the ice cream counter of DF Mavens—a coconut-based frozen treat free of gluten, soy, and (in the case of some flavors) sugar about which I had heard at the recent Ivy League Vegan Conference. The company has not yet launched their products into stores, but to give you a sneak peek, some of their tantalizing flavors include Sicilian Hazelnut Truffle, New Orleans Salted Praline, Alphonso Mango, and Peanut Butter Fudge Mash. Wowza.

Free samples of DF Mavens.

Oodles of jewelry-makers and clothing-crafters showcased their wares, including the well-known vegan t-shirt company Compassion Co., a woman who creates gorgeously unique bracelets out of dehydrated fruits and vegetables at Wired Up Creations, the rebellious Portland-based outfitter of Herbivore Clothing Company (positively thrilled to meet her, I basically fawned over owner Michelle Schwegmann, who has gained plenty of fame in my book thanks to Our Hen House), and an independent jeweler with no company name of which to speak but who provided lovely graphic pendants. An independent screen-printer stood next to the DF Mavens booth and enthusiastically demonstrated the screen-printing process at my confession that I’ve long yearned to learn how to screen-print.

One of Compassion Co.’s t-shirts emblazoned with, “Anything you can eat, I can eat vegan.” Love it.

“Animal Liberation” pendant from an independent jeweler.

Stickers from Herbivore Clothing Company.

Original screen-print t-shirt design from the friendly independent screen-printing guy.

The festivals’ bounty of cosmetics included allegedly intensely healing face creams and serums derived from broccoli sprouts, as well as deliciously fragrant soaps from Fanciful Fox and Metropolis Soap Company

Broccoli sprout skin cremes.

Soaps from Fancful Fox.

Of course, the festival couldn’t deem itself a food festival without an inordinate amount of yummies rampant throughout the convention hall. Though I didn’t snap a picture of every single food booth, I’ll provide you with a sampling:

“Raw Slaw” fermented veggies from Bao Fermented Food and Drink–they also sell home-brewed kombucha, sauces, and superfood shots.

I picked up a jar of Bao’s Greens Raw Slaw, packed with kale, collard greens, dandelion greens, radish greens, apples, pears, ginger, and garlic.

Vegan & gluten-free empanadas from Brooklyn’s acclaimed V-Spot.

The ever-popular Dandies marshmallows–gelatin-free!

Fryin’ up some Field Roast sausages.

Pastel-hued cookies from Pipernilli Bakery.

Cashew-and-coconut-based ice cream from the Raw Ice Cream Company (chocolate hazelnut, anyone?).

Monkey Boy peanut butter with banana extract and raisins from the Saratoga Peanut Butter Company.

Gorgeously frosted cupcakes from Pink Frosting Bakery.

Rehydrated dried fruit from Fruit Bliss–apparently, re-moistening dried fruit is all-the-rage in Europe!

Delectable and creamy Faux Gras, Basilcotta, and Superfood Pesto from the Regal Vegan.

Spicy Mang roll from Beyond Sushi (for dinner later that night) with avocado, mango, cucumber, and black rice topped with spicy pickled veggies and toasted cayenne sauce.

King-sized gluten-free cookies from Dauphin Bakery, included Ginger Spice Molasses. Mmm…

Three Fennel tea from Pukka Herbs. The woman behind the stand generously gave me three free tea bags of this blend, in which I have reveled for the past two days due to my ardent love of fennel.

Vegan scallops (yes, you read right) from Sophie’s Kitchen, made from Elephant Yam Root, aka Konjac. Fascinating!

Certainly my favorite aspect of the entire festival comprised of schmoozing with prominent vegan activists, bloggers, and authors whom I’ve long admired. Though I didn’t snap any photos with them, I also met the bloggers (Sharon and Dianne, respectively) behind Big City Vegan and VeggieGirl, two quite successful blogs in whose footsteps I hope to follow.

I’ve become quite a fan of Erin Red’s podcast, Red Radio, and her special brand of no-nonsense activism. Honored to extend our relationship from Twitter to the real world!

Farm Sanctuary founder Gene Baur delivered an inspiring speech that touched upon effective animal advocacy among many other topics. His assertion that “being right is not the same as being effective” struck me as particularly important.

Ximena and Derek from my all-time favorite yoga studio, Jivamukti, described the intrinsic connections between yogic philosophy and veganism.

Matt Frazier of the acclaimed No Meat Athlete blog showcased his merchandise and gave a talk on Saturday of the festival.

I still cannot fathom how I managed to meet the legendary vegan author and lifestyle coach Victoria Moran.

Though I didn’t manage to snag a photo of Miyoko Schinner, author of Artisan Vegan Cheese, I did sample some of her very own gourmet nut cheeses after her talk.

Of course, standby animal rights organizations like PETA, Mercy for Animals, Compassion Over Killing, and Sea Shepherd also made appearances at the festival, along with eastern farm animal sanctuaries like Woodstock and Catskill. I had the pleasure of meeting two immensely friendly COK volunteers who welcomed me with open arms when I informed them of my summer internship with the organization—further proof that the animal rights movement attracts the most generous, all-around wonderful human beings.

To round out my festival experience, I indulged myself in adding yet another vegan cookbook to my collection: the Ayurvedic Vegan Kitchen by Talya Lutzker. I haven’t yet had a chance to thoroughly examine the book’s recipes, but cannot wait to learn of the doshas and how to eat in order to best balance inner energy—like yoga and eating all rolled into one! From my quick flip through the book (which has sat on my Amazon Wishlist for quite some time now), all of the recipes feature only wholesome, unprocessed ingredients and include a host of raw, sugar-free desserts. My Ferry housemates will surely taste at least a couple of goodies inspired by this book!

After spending over three hours chatting, sampling, and handing out homemade Farmers Market Vegan business cards, I had thoroughly exhausted myself and decided to trek back uptown to my parents’ apartment before catching my train home to Vassar. Witnessing such a successful outpouring of vegans and omnivores alike (2,000 people attended the festival on Saturday alone) fostered within me such hope for a shifting mainstream consciousness toward a more compassionate, deliberate, conscious, and healthful lifestyle. The innovative products featured at the festival also aided in proving that leading a vegan lifestyle by no means entails sacrificing the joy of delicious food, chic fashion, and effective skin care. I fully intend to attend many more events similar to this one, with the third annual Veggie Pride Parade on Sunday, March 24th as the most upcoming one.

Stay tuned for a post detailing my meals at Candle Cafe West and Blossom on the Saturday before the festival (yes, I’m posting out of chronological order, but I wanted to recap the festival before recounting my fabulous meals).

Until next time, Ali.

What I Ate Wednesday #59

Breakfast: A juice of apple, kale, carrots, and beets, accompanied by a bowl of Cocoa-Pomegranate Granola garnished with goji berries, spirulina, and hemp seeds and moistened with a dash of homemade almond milk.

Breakfast Checklist: Protein—flaxseed meal, walnuts, pistachios, hemp seeds, almond milk. Whole Grain—GF rolled oats, millet, raw buckwheat groats. Fruit—apple, goji berries, pomegranate, prunes, coconut. Leafy Green—kale. Superfood—pomegranate, flaxseed meal, cacao nibs, goji berries, spirulina, hemp seeds. Added Veggie Bonus!—carrots, beets.

Local Ingredients: Apples from Wicklow Orchards.

Morning Tea: Numi’s Chocolate Pu-Erh tea.

Lunch: A massaged kale salad of curly green kale massaged with roasted sweet potato, Liquid Gold Dressing, and button mushrooms, mixed with julienned carrots, navy beans, dulse seaweed flakes, and a mix of amaranth and quinoa, all topped with sauerkraut and accompanied by a spoonful of peanut butter (unpictured).

Meal Checklist: Protein—navy beans, peanut butter. Whole Grain—amaranth, quinoa. Vegetables—sweet potato, mushrooms, carrots. Leafy Greens—kale, cabbage in sauerkraut, dulse seaweed.

Local Ingredients: Sauerkraut from Perry’s Pickles (no website).

Afternoon Beverage: Rishi’s Cinnamon-Plum tea.

Dinner: A large bowl of vegan three-bean (pinto, black, and kidney) chili chock full of veggies—including onions, carrots, tomatoes, and bell peppers—dusted with nutritional yeast and accompanied by a simple, gluten-and-sugar-free apple crisp topped with walnuts and almonds sitting atop a pile of mixed salad greens.

Meal Checklist: Protein—pinto beans, kidney beans, black beans, walnuts, almonds. Whole Grain—none. Vegetables—onions, carrots, tomatoes, bell peppers, apples (fruit, but whatever). Leafy Greens—mixed salad greens.

Local Ingredients: None.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Happy WIAW!

Until next time, Ali.

Goji-Pumpkin Baked French Toast/Bread Pudding

If you perused through my latest What I Ate Wednesday post, you may recall this particular sentiment I expressed regarding my adaptation of the Raisin Cinnamon Rolls in “Gluten-Free and Vegan Bread”:

Though these rolls prove superbly moist and light when enjoyed straight out of the oven, I’ve found that they do not keep well and turn rather dry and crumbly after a mere two days of sitting on the countertop.

Faced with half a batch of stale cinnamon rolls but loathe to throw away five baked goodies still harboring delicious breakfast potential and chock-full of high-quality (read: expensive) ingredients, I brainstormed common applications for less-than-fresh bread and recalled the ever-mouthwatering dish of french toast. However, since the rolls’ rather lumpy shape does not lend itself well to the slicing needed for traditionally battered and cooked french toast, I began pursuing the idea of baked french toast, which I had made once before in my pre-vegan days. Inspired by the Pumpkin Baked French Toast featured by Chocolate Covered Katie, I crafted a superfood-infused recipe for moist, creamy, chewy, decadent, and superbly healthy baked french toast, which I’d also consider a less saccharine version of the more dessert-y bread pudding.

I chose not to add any sweeteners to this recipe since the cinnamon rolls already contained a bit of maple syrup, and I prefer not to start off my day with overly-sweet baked goods. You, however, may feel differently and choose to include a couple tablespoons of syrup in this recipe, or to simply drizzle some on top of the finished dish.

Goji-Pumpkin Baked French Toast/Bread Pudding–Can be Soy Free, Oil Free, can be Nut Free, Low Sodium, Low Fat

Serves 4-6.

Ingredients:

3 1/2 cups cubed stale GF bread (I used up the Raisin-Almond Butter Cinnamon Rolls, adapted from Jennifer Katzinger’s “Gluten-Free and Vegan Bread,” that I made earlier in the week, but you can use any bread you like–preferably whole grain, gluten-free if needed. Ezekiel is a commonly used brand)
1 tsp cinnamon
1 tsp maca powder
1/2 tsp cloves or nutmeg (whichever you prefer)
1 tbsp nutritional yeast
1 1/4 cups plant-based milk
1 15-oz can pumpkin puree, or 2 cups freshly pureed pumpkin/squash/sweet potato
1 tsp vanilla extract
1 tsp maple extract (can sub more vanilla if unavailable–do try to include it though, for it smells up the house quite nicely)
1/4 cup goji berries
Optional: 1-3 tbsp maple syrup

The night before you’d like to enjoy this healthy breakfast delicacy, oil an 8×8″ baking pan or line it with aluminum foil. Combine all of the ingredients in a large bowl and mix very well, then transfer the mixture to the baking pan. Cover the baking pan and let sit in the refrigerator overnight.

The next morning, preheat the oven to 400 degrees F and bake for 30-35 minutes.

Recipe submitted to Foodtastic Fridays, Wellness Weekend, Gluten-Free Fridays, and Healthy Vegan Fridays.

Alongside a tall glass of green juice, this decadent-tasting yet incredibly nutritious baked french toast provided a wonderfully nourishing morning meal.

Comment Provoking Questions: How do you like to use up stale bread?

Until next time, Ali.