tag:blogger.com,1999:blog-7103735737055182162024-03-13T21:48:44.474-07:00A (soy) Beanthoughts from a vegan beanAbby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.comBlogger729125tag:blogger.com,1999:blog-710373573705518216.post-57137949877887300222019-10-24T12:06:00.001-07:002019-10-30T08:55:30.059-07:00Sweet Maresa's of Kingston<div dir="ltr" style="text-align: left;" trbidi="on">
I don't blog much around these parts lately; admittedly, long form has given way to the explicit, instant gratification of Instagram. As such, you've likely seen a lot of posting <a href="https://www.instagram.com/abbybean/">there</a> of <a href="https://www.instagram.com/sweetmaresas/"><b>Sweet Maresa's</b></a> impeccable treats- procured from <a href="https://www.instagram.com/p/BydWAjPjdnM/">Vegan Shop-Up</a>, <a href="https://www.instagram.com/p/B2121PHpt2u/">larger-scale events</a>, and the joint <a href="https://www.instagram.com/p/BwxNeCdD5T_/">Confectionery NYC</a> venture in the East Village. Not that she's been neglected here! The <a href="http://a-soy-bean.blogspot.com/search/label/Sweet%20Maresa">Sweet Maresa's label</a> on this blog has 13 mentions from when I was blogging more regularly- the first dating back to <a href="http://a-soy-bean.blogspot.com/2013/06/a-grand-day-at-pine-box-vegan-shop-up.html">June of 2013</a>. But, I digress...<br />
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<tr><td class="tr-caption" style="text-align: center;">Hooray! (photo by VM)</td></tr>
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All of this preamble is to say: <b>Sweet Maresa</b> very recently opened a storefront in Kingston, NY and it is a million times more glorious than you're already picturing. I could not, in good conscience, relegate the occasion merely to an instagram post (although there will be plenty!).<br />
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<tr><td class="tr-caption" style="text-align: center;">Yes, that's real, pink, Depression glass. Yes, she serves on it; it's not just for show.</td></tr>
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As reno buffs and Maresa fangirls, VM and I watched online as the blank
space Maresa procured was transformed into a regal dessert oasis; images- including mine, cannot
do it adequate justice. </div>
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<tr><td class="tr-caption" style="text-align: center;">The mauve tones in this floor alone are worth the trip.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">4/8 shoes</td></tr>
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But let us not forget the real star: the baked goods. For starters, the <i>original </i>vegan macarons: lined up in stunning splendor. </div>
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<tr><td class="tr-caption" style="text-align: center;">I was excited and it was busy; please excuse the blurry photos!</td></tr>
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Also, a whole caseful of cakes! Top right was a maple pumpkin that was lusciously autumnal.</div>
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There was also cheese, which I unfortunately couldn't focus on in the moment because I was overwhelmed by sweets; I will surely revisit.</div>
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<tr><td class="tr-caption" style="text-align: center;">Lighting issues: mine; Maresa clearly paid extra for extraordinary natural light, but I blocked it with my bod.</td></tr>
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I held my camera up for an overhead shot and this is what I captured: cakes, cookies, pies, and petit fours all on exalted display...and... more beautiful flooring. </div>
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We started off with the <b>chocolate walnut cookie(s)</b>. We've each had this cookie at least 1000 times, but this one, in this space, made us look at each other and ask why we bother to eat anyone else's cookies. </div>
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<tr><td class="tr-caption" style="text-align: center;">I told you she serves any old schmucks on these gorgeous plates.</td></tr>
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Because VM's fave<b> chocolate-dipped berry shortbread</b> needed an even more chocolatey, Bean-approved companion, Maresa wowed us with a swoon-worthy double (triple?) chocolate version with cacao. The accompanying truffle/petit four was also chocolate berry and it was a delight.</div>
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Oh, and what do we find here in the wider shot? A little shelf built just for <a href="https://www.instagram.com/dognamed89/"><b>89</b></a>, making the space perfect.</div>
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Of course we couldn't leave without an enviable treat box (followed shortly thereafter by a second...judge not!).</div>
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<tr><td class="tr-caption" style="text-align: center;">#thisiswhatyoucamefor</td></tr>
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<strike>Excuses</strike> reasons to visit Kingston and get your own box of treats: This year, it was the home of the <a href="http://www.hvvegfest.org/">Hudson Valley Vegfest</a>. It's also not too far from quite a few farm animal sanctuaries. Heck, have you looked outside? It's worth the trip for the foliage alone! What I'm saying here is that if you can find a way, GO. You owe it to yourself.</div>
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Best of luck and continued success to Sweet Maresa!</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com0tag:blogger.com,1999:blog-710373573705518216.post-54096486403485101352019-07-18T10:01:00.002-07:002019-07-18T10:03:03.145-07:00Chef Chloe is Supernatural<div dir="ltr" style="text-align: left;" trbidi="on">
It's been about 24 hours since I ate as much as I possibly could at Chef Chloe Coscarelli's latest, limited pop-up, "<a href="http://youaresupernatural.com/">Supernatural</a>," and I haven't thought about- much less eaten, anything else; I'm awestruck by the experience.<br />
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Let's dig right in, shall we? We certainly did. Here we have the enormous serving of <b>butternut nachos</b> <i>with butternut-cashew queso, maple chorizo, tomato salsa, mango salsa, and guacamole. </i>INSANE! I want this cheese always and forever. I want it poured on everything; I want it in a vat to save for emergencies. I want it now, tomorrow, and every day thereafter. I've been vegan for almost 20 years and I lived through some pretty hard times for vegan cheese, so I DESERVE THIS and so do you. The maple chorizo? Incredible. I love maple everything and this was easily the best vegan, taco "meat" I've ever had. I'm generally ambivalent about mango, but DAMN that sweetness was a killer addition to this seemingly bottomless bowl of stupendous nachos. I could go on an on, but you get the point.<br />
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Oh, those drinks back there? Mind-blowing <b>dragonfruit lemonade</b> to feed my new dragonfruit obsession. Who wouldn't want to drink something this beautiful and refreshing- particularly on a day where the "real feel" is 101 degrees? Perfectly sweet, tart, and pink. Absolutely loved it.<br />
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Served in the cutest, reusable pineapple, this <b>tropical guava punch with coconut rum</b> is a sweet, delicious beverage with a literal rum punch- GENIUS! Couldn't choose a favorite, so just sipped alternately through the beautiful paper straws that complimented both the drinks and my manicure.<br />
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Next up were the <b>cauliflower tacos</b> <i>with arugula, sweet & spicy chili sauce, and black sesame seeds</i>. Having just eaten these, I know that if I was granted three wishes, I'd probably use one to have the ability to reach into this photo and eat them again. And, while I could not and will not pick a favorite, you should know that when I asked my SO my favorite post-meal question, "If you were ordering again RIGHT NOW, what would be the first thing that you'd order," he said these and I strongly concur. Trying to stick to the rule of three with adjectives, so I'll just say that they were the most flavorful, crunchy, sweet tacos I've ever tasted and if you know anyone that has taste buds, you should definitely make them come eat these with you pronto.<br />
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Here's another photo of the nachos just because I want you to know that I didn't forget about them; I ate them throughout the meal so they'd know that I still loved them.<br />
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The <b>spicy jalapeno mac & cheese</b> <i>with cashew cheese, jalapeño-basil pesto</i>, and the best, crispest, spiciest jalapeño slice in all the world was positively luscious. Creamy, dreamy, and not done justice by this photo, which was taken in a rush because the mac was served steaming and that was the way it was meant to be enjoyed.<br />
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<a href="https://1.bp.blogspot.com/-yj-0UVLKnm8/XS_8X1VYU4I/AAAAAAAA-Mg/z7TN4WnS-AwSOPS3bf7wnPT25lP96jglgCLcBGAs/s1600/Image-56.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-yj-0UVLKnm8/XS_8X1VYU4I/AAAAAAAA-Mg/z7TN4WnS-AwSOPS3bf7wnPT25lP96jglgCLcBGAs/s400/Image-56.png" width="400" /></a></div>
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Full disclosure: we also shared the massive <b>animal lover burrito</b> <i>with coconut-lime rice, black beans, butternut-cashew queso, maple chorizo, shiitake carnitas (!), tomato salsa, mango salsa, and guacamole</i>. Correction: we inhaled it. It was intense and incredible and, unfortunately, not too photogenic. Find comfort in the knowledge that it was just one of those things that is such a terrific amalgamation of deliciousness, that it couldn't be captured by a single frame. Or, just go get one for yourself and find comfort in that.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jgXxi-zRSyI/XS_8o0V1w_I/AAAAAAAA-M8/fjVpE-kHGesxsl_6NErKQCigofoqWqDewCLcBGAs/s1600/Image-54.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-jgXxi-zRSyI/XS_8o0V1w_I/AAAAAAAA-M8/fjVpE-kHGesxsl_6NErKQCigofoqWqDewCLcBGAs/s400/Image-54.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">not sure you can read this, but you can find the menu <a href="https://www.youaresupernatural.com/welcome/#menu-section">here</a></td></tr>
</tbody></table>
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You'd <i>think</i> we would have been full by now, but you forget that I am a professional. I haven't blogged much of late, but you probably remember the drill: ALWAYS SAVE ROOM FOR DESSERT!<br />
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We didn't go in expecting to order the <b>matcha soft serve</b> <i>with cashew milk</i>, but it was so hot out and it looked so tropical and inviting (not to mention photogenic) that we couldn't resist. <br />
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<a href="https://1.bp.blogspot.com/--EAq1kUTVbo/XS_8YeoSSdI/AAAAAAAA-Ms/eRl6QOFcjpMseppXF4c2G5SCt5U08OC_gCLcBGAs/s1600/Image-57.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/--EAq1kUTVbo/XS_8YeoSSdI/AAAAAAAA-Ms/eRl6QOFcjpMseppXF4c2G5SCt5U08OC_gCLcBGAs/s400/Image-57.png" width="300" /></a></div>
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When we finally dug in (I can't help that it's pretty from every angle and with every backdrop), our minds were blown by the sumptuous creaminess; everything we thought we knew about matcha was so wrong. After we'd each had a single bite and our individual eyeballs had popped out of our collective skulls, I whispered to my SO, "We're not even big fans of matcha; how is this possible?" HE DIDN'T KNOW EITHER. Later that evening, because we will never talk about anything but this extraordinary meal ever again, he said wistfully, "I can't believe that I could have to go through the rest of my life not eating that ice cream." This is the shame of a pop-up; it's so fleeting! But, instead of lightning in a bottle, we have awesome matcha ice cream served in a real coconut. Such is life, my friends; go while you can.<br />
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<a href="https://1.bp.blogspot.com/-dX-VwVQ8DHE/XS_8Yp93WXI/AAAAAAAA-Mw/U3S4vpfn0f0PAMt0JHbI827lm0FKBxeHACLcBGAs/s1600/Image-58.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-dX-VwVQ8DHE/XS_8Yp93WXI/AAAAAAAA-Mw/U3S4vpfn0f0PAMt0JHbI827lm0FKBxeHACLcBGAs/s400/Image-58.png" width="300" /></a></div>
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And, speaking of the world's most photogenic desserts, behold the famous <b>sprinkle cake slice </b>that infinitely surpassed all of our ridiculously high expectations.</div>
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<a href="https://1.bp.blogspot.com/-mB8VSCeSVPg/XS_8o5fJOpI/AAAAAAAA-NE/Cnk895Y237YkqtI22UVYdHOpyg1RrwgcACLcBGAs/s1600/Image-55.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-mB8VSCeSVPg/XS_8o5fJOpI/AAAAAAAA-NE/Cnk895Y237YkqtI22UVYdHOpyg1RrwgcACLcBGAs/s400/Image-55.png" width="300" /></a></div>
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Appreciate the layers and the fact that I, lover of all things chocolate, agreed to share this cake in its purest, vanilla form, and wouldn't hesitate to do it again.<br />
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<a href="https://1.bp.blogspot.com/-CLEfQGxUHps/XS_8o_GWLeI/AAAAAAAA-NA/x9Dr6x44cCIyARrXNyAqwOto1No_ZCWCQCLcBGAs/s1600/Image-56.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-CLEfQGxUHps/XS_8o_GWLeI/AAAAAAAA-NA/x9Dr6x44cCIyARrXNyAqwOto1No_ZCWCQCLcBGAs/s400/Image-56.png" width="300" /></a></div>
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Now, take another look at the dense coating of what is, perhaps, the perfect food: sprinkles:<br />
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<a href="https://1.bp.blogspot.com/-TV1_a3Gtf14/XS_8pyoYnxI/AAAAAAAA-NI/ZvUsBmqr5WIqIiF0e4Oee7iFUBXHewwaACLcBGAs/s1600/Image-57.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-TV1_a3Gtf14/XS_8pyoYnxI/AAAAAAAA-NI/ZvUsBmqr5WIqIiF0e4Oee7iFUBXHewwaACLcBGAs/s400/Image-57.png" width="300" /></a></div>
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Yeah, you know I walked around (and outside of) the restaurant to try and fully capture the beauty that is this cake; I'm not embarrassed! If you've had it, you understand. If you haven't, go, Go, GO! When we were describing the cake to VM, my SO said, "It was no ordinary cake." She replied*, "I don't think anything she makes is ordinary." Ain't that the truth.<br />
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As if all of this wasn't enough, look at these completely precious earrings I got to take home to remember the day! My sweetest heart, 89, happens to be a lover of flavored, bubbly water (strange, but true). She did not venture to the pop-up with us, but I promise that I will find a way to let her share these with me that doesn't require her getting her ears pierced.<br />
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<span style="text-align: left;">Supernatural is located at 27 East 19th Street and open for lunch only: 11am - 3pm, until July 28th. You're going to want to go soon and often because Chef Chloe Coscarelli <i>is</i> the magical force of vegan food.</span></div>
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*VM also said, "Isn't Chloe the sweetest?" That, too, is true.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com1tag:blogger.com,1999:blog-710373573705518216.post-34399810039053642492019-02-14T11:16:00.004-08:002019-02-14T13:01:27.821-08:00Matthew Kenney at De Gustibus<div dir="ltr" style="text-align: left;" trbidi="on">
A few months ago, the fearsome threesome <a href="http://a-soy-bean.blogspot.com/2018/05/de-gustibus-for-rest-of-us-cinnamon.html">returned </a>to <a href="https://degustibusnyc.com/">De Gustibus</a> for another vegan chef demonstration; this time, Matthew Kenney. I have a lot of thoughts.<br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk"><a href="https://3.bp.blogspot.com/-3_pIgVV3ZMs/W84iDihN2cI/AAAAAAAA-HE/flLfIixEXDkBlI4_hpOM813WGbnaoVknQCLcBGAs/s1600/IMG_0155.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://3.bp.blogspot.com/-3_pIgVV3ZMs/W84iDihN2cI/AAAAAAAA-HE/flLfIixEXDkBlI4_hpOM813WGbnaoVknQCLcBGAs/s400/IMG_0155.JPG" width="400" /></a> </span></span></div>
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">I didn't know much about MK going in, but I don't know too much more now. What I thought I knew was that he owned Double Zero and Bar Verde, but it seems- if I understood correctly, his partner in <a href="http://a-soy-bean.blogspot.com/search/label/Double%20Zero">Double Zero</a> is a partner in <a href="http://a-soy-bean.blogspot.com/2017/12/bar-verde.html">Bar Verde</a>, so they're only tangentially connected. It also seems as though many of "his" <a href="http://www.matthewkenneycuisine.com/new-hospitality">restaurants around the world</a> are licensing deals. I'm not entirely sure he's still officially affiliated with <a href="https://www.plantlab.com/culinary-nutrition">Plantlab</a>, the culinary school he founded, for which the eponymous <a href="https://www.amazon.com/PLANTLAB-Matthew-Kenney/dp/1682450880">cookbook </a>was being sold at the event. Basically it seems like his name/name recognition is the driving force behind many of what are widely considered/referred to as MK restaurants. I'm not mad; I guess I just don't understand the restaurant business.</span></span><br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">All in all, he seemed relatively affable, but not necessarily invested in the evening; it appeared as though he wasn't certain how the event was supposed to flow, so it did so only barely. The prep/cooking "demonstrations" were treated like an afterthought. If any happened at all, it took place after we'd finished the course and, even then, only consisted of the most basic of actions. His interest was seemingly only piqued when it came time for plating the dishes for the chef's table: brandishing, with the utmost concentration, elongated tweezers he'd pluck from his chef's coat as needed. This was ironic, since the dishes we were served were plated rather lazily and wholly inconsistent in terms of ingredients/proportion.</span></span><br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">Most prep (and questions) were deferred to another chef he'd brought with him, Chris Owen, who was introduced as Bar Verde's chef de cuisine. Overall, he seemed much more present and engaged. He was humbly deferential to MK, but seemed significantly more at ease with both the crowd and the subject matter. Spoiler alert (and good news): DeGustibus is having Chris back <i>on his own</i> this March and I highly recommend you <a href="https://degustibusnyc.com/store/events.php?action=viewEvent&EventId=962">get tickets here</a>. Take that for what it's worth as you read on.</span></span><br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">Onto the food...</span></span><br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">The amuse bouche was <b>beet manti</b> <i>with cumin yogurt and parsley oil</i>. The only prep we were privy to for this dish was to watch the pre-assembled purses steam long after the crowd had eaten them. Tasty filling, but a little lightly proportioned for the thick dough. Would guiltily eat a dozen of these from the bottom, discarding the majority of the pursed dough atop. The meal seemed promising.</span></span><br />
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The first course was <b>maitake tempura</b> <i>with tomato jam</i> and who doesn't love a fried mushroom? Unfortunately, this was pretty much just a fried mushroom. The accompanying tomato "jam" was somewhat reminiscent of cocktail sauce; I definitely thought something creamier and definitely tastier would have made more of an impact. Yawn.</div>
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MK mentioned more than once that a little olive oil, salt, and pepper were the best prep tools and this <b>Balkan tomato salad</b> was literally just that. The heirloom tomatoes Chris told us he'd personally acquired from the USQ greenmarket ranged from tasty to mealy and were overall underwhelming. Those in the crowd following along with the recipes were quick to point out that this dish was served sans the listed <i>Brazil nut feta</i>, so a bowl was passed around the crowd after the fact. It seemed also to be missing red bell peppers and green onions, but perhaps that was just my portion.<br />
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I'm not entirely sure why, but I really expected this <b>double zero flatbread</b> <i>with piquillo romesco and marinated olives</i> to be hot in temperature. It wasn't, nor was it even room temperature. The chill of the ingredients was startling and the olives needed to be diced, or at least halved, in my opinion. The tomato was flavorful against the umami of the olives and redundant tapende, but most of the flavor seemed to come from the olive oil. Again.<br />
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Next up: <b>hearts of palm ceviche</b> <i>with avocado, chili, and almond oil</i>. Never was the inconsistency between servings more evident than between my plate of blah, shown here, full of hearts of palm, and VM's dish of purely avocado. She had no watermelon radish, I had one slice tucked in mine; our third had three. The hot pepper rings were the most flavorful bite of the evening, but I could have done without another course relying so heavily on oil for flavor.<br />
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At this point in a <i><a href="http://a-soy-bean.blogspot.com/2018/05/de-gustibus-for-rest-of-us-cinnamon.html">previous</a> </i>De Gustibus demo, I was stuffed before being served a generous main course. At the same point <i>this </i>evening, I was still hungry for food and innovation. The <b>chickpea socca</b> <i>with green goddess, field greens, and vegetables</i> provided neither. Again, a little too chilled for my taste on a fall day: the plating was kind of sloppy because the ingredients were all too large for the host socca. Dry and just not flavorful at all, this was another dish that was just the sum of its parts. Incidentally, some of the "parts" were missing again. Judging by the evening's accompanying recipe, this dish alone was missing herbs, sprouts, pomegranate seeds, and possibly cashew yogurt- although it could have just been in too short supply to have made an impact. <br />
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I'd already braced myself for a dessert that was likely not going to be my cup of tea, but nothing could have prepared me for the horror of this triangle of <b>salted almond* cheesecake</b>. Upon first glance, I assumed that the worst thing about it was to be the cranberries, but not so. The cheesecake itself (or was it the unexpected pistachio crust) actually tasted <i>rancid</i>; I remain shocked that it was served. *For the record, t<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">his
too was missing a component- the salted candied almonds to be precise, but we were advised by Salvatore, the host
with the most, that we didn't "need" them. Poor guy; I think he was just
trying not to waste any more time, as the awkward "</span></span><span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">demonstration" was already running very long.</span></span><br />
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Sigh. There were no revelations here, to be sure: barely more than oil to showcase the flavors of simple, naturally vegan food-- certainly nothing to indicate how far vegan food as come in the last twenty years. Further, the missing ingredients and lack of engagement was disrespectful for the sold out crowd who spent their time and money to learn something from a successful someone who, presumably, would want to share what excites him about veganism in earnest.<br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">Overall, MK seems like a bit of an aloof enigma, which is fine, but then I would have preferred for Chris to have taken the helm of the evening. I couldn't be happier that DeGustibus has discovered the error of their ways and has invited him back <a href="https://degustibusnyc.com/store/events.php?action=viewEvent&EventId=962">to headline</a>, although I think I'm going to skip this one- I still have a bad taste in my mouth from this event's disorganization, half-hearted demos, missing ingredients, and the ultimate dismissal of it all.</span></span><br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk"><span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">On
another vegan note, MK shared a few unusual tidbits with us over the course of the event that I've been mulling over ever since. One, that
he shot a deer at the age of 10 (and felt compelled to share because...?). Two, that he eats fish once in a while,
but hasn't in a long time (Again, WHY? Trying to appeal to the non-vegans in the room? Just a guess). Third, that he doesn't have <a href="https://www.vegansociety.com/go-vegan/honey-industry">honey </a>on his
menus because vegans don't want it. Vegans. Not himself, but some mysterious <i>other </i>vegans? Is he actually vegan? It was all rather baffling.</span></span></span></span><br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">In fairness, I really enjoy "MK's" restaurants, but this whole experience has really given me pause as to whether or not the whole business is a cash grab rather than an ethical labor of love. There are many other vegan chefs who haven't achieved an iota of the global success he has and this display didn't give me any clue as to why.</span></span><br />
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Finally, I want to state that I'm so grateful that De Gustibus showcases vegan chefs (seemingly once/season), but I think it would be helpful if they were to have<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span data-offset-key="8mlkv-0-0"><span data-text="true"> a vegan primer at these vegan
events so that ridiculous, sometimes haughty questions don't hijack the event as they did often this evening. This could take the form of an emailed cheatsheet on what veganism is (no animals/animal byproducts) and isn't (gluten-free, always healthy) in advance of the event, or even an </span></span></span><span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span data-offset-key="8mlkv-0-0"><span data-text="true"><span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span data-offset-key="8mlkv-0-0"><span data-text="true">Ask A Vegan booth on site just outside the venue for sincere inquiries pre and post event.</span></span></span></span></span></span><br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span data-offset-key="8mlkv-0-0"><span data-text="true">For context, some of the gems I recall from this particular evening:</span></span></span><br />
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"What do you recommend as a substitute for 'perfect' non-vegan foods like chicken soup, which is medicinal?"<br />
<br />
<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">"Did
you know you can buy MCT oil in AMAZON DOT COM which is like coconut
oil with all the bad stuff taken out BUT it might give you diarrhea?"</span></span><br />
<br />
<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">"How vegan does the chocolate have to be?" </span></span><br />
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<span class="_mh6 _wsc" id="cch_f12a5263ff17422"><span class="_3oh- _58nk">Admittedly I was on edge from what I considered to be a wholly sub-par event, but <i>come on</i>. If you're going to attend a vegan event, would it kill you to prepare a little? This question goes out to both the attendees <i>and </i>Matthew Kenney.</span></span></div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com0tag:blogger.com,1999:blog-710373573705518216.post-81902470703489846312019-02-05T16:47:00.002-08:002019-02-05T16:48:29.940-08:00Seedburger New Brunswick<div dir="ltr" style="text-align: left;" trbidi="on">
Was so excited when I learned, shortly before the grand opening, that an all-vegan, fast casual, burger shop was coming to New Brunswick, NJ. I wasn't able to make it to the <a href="https://www.seedburger.com/"><b>SeedBurger </b></a>opening party, but I followed a bit of the journey on social media (<a href="https://www.facebook.com/SeedBurgerOfficial/photos/a.310307159603547/310305789603684/?type=3&theater">this photo</a> made my week for obvious reasons) and finally visited on my way to see <b><a href="https://www.preacherlawson.com/">Preacher</a></b> and <b><a href="https://www.instagram.com/justinllawson/?hl=en">Justin Lawson</a></b> perform at the <a href="https://newbrunswick.stressfactory.com/"><b>Stress Factory</b></a>. Vegan food followed by vegan comedians? LEVEL FIVE VEGAN, Y'ALL.<br />
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Unless I'm missing something, be prepared to look for street parking; we did fine. The resto is bright and inviting; best of all, it was crowded! You order at the counter and your food is brought out to you; there are individual tables as well as a communal table depending upon preference and availability. There's free wifi, dance encouragement, and a bright, clean restroom WITH HOOKS on the back of the door.<br />
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Did I mention ice cream? There's ice cream too!<br />
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<b><a href="https://1.bp.blogspot.com/-cXQAwA4ugGk/XFor1UmS4DI/AAAAAAAA-J8/1PZS9ULrBcIP-PnldicvDaXmqjIiwJKdgCEwYBhgL/s1600/IMG_1986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-cXQAwA4ugGk/XFor1UmS4DI/AAAAAAAA-J8/1PZS9ULrBcIP-PnldicvDaXmqjIiwJKdgCEwYBhgL/s400/IMG_1986.JPG" width="400" /></a></b></div>
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<a href="http://a-soy-bean.blogspot.com/2014/09/cookman-creamery-more-vegan-in-asbury.html"><b>Cookman Creamery</b></a> pints to go (or to stay; no one is judging) and a legit amount of flavors to enjoy by the scoop.<br />
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<a href="https://4.bp.blogspot.com/-MKJnmPRFo6k/XFor2CboXkI/AAAAAAAA-KI/C0sGDYocHD4jkxZK3-W9knqTQ1n8QN4qgCEwYBhgL/s1600/IMG_1988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://4.bp.blogspot.com/-MKJnmPRFo6k/XFor2CboXkI/AAAAAAAA-KI/C0sGDYocHD4jkxZK3-W9knqTQ1n8QN4qgCEwYBhgL/s400/IMG_1988.JPG" width="400" /></a></div>
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But, let's start from the beginning. Follow along with the <a href="https://www.seedburger.com/menu">menu</a>, if you please.<br />
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Happy to report that aside from the <a href="http://a-soy-bean.blogspot.com/2017/03/beyond-burger-quick-review-by-vegan-and.html"><b>Beyond </b></a>and <a href="http://a-soy-bean.blogspot.com/2018/03/impossible-burger-no-flag.html"><b>Impossible </b></a>burgers on offer, which are probably the biggest draw to vegans and non-vegans alike, they offer two veggie-based burgers to choose from. Combined, we wanted to try just about everything, and we pretty much succeeded.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Sw6xQayxloc/XFor2Ocs72I/AAAAAAAA-KE/O2f9NDkAlWQ4o6ERO7eYyWgD3uV9sUQOwCEwYBhgL/s1600/IMG_1989%2B%2528002%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://2.bp.blogspot.com/-Sw6xQayxloc/XFor2Ocs72I/AAAAAAAA-KE/O2f9NDkAlWQ4o6ERO7eYyWgD3uV9sUQOwCEwYBhgL/s400/IMG_1989%2B%2528002%2529.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>cold brew and kombucha on tap</b></td></tr>
</tbody></table>
My first choice was the <b>chipotle bean burger</b>: <i>black bean patty, chipotle sauce, fresh spinach leaves, tomato, red onion, pickles on a pretzel bun</i>. I added <i>cheese and avocado</i> to the burger and <b>curly "air" fries</b> on the side (most things are a la carte).<br />
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<a href="https://4.bp.blogspot.com/-Wp0lfy3utK8/XFor3ArLFeI/AAAAAAAA-Jw/0uIzhjZDynwc6dFiIM4hVxz4rthBk5-jACEwYBhgL/s1600/IMG_1995.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://4.bp.blogspot.com/-Wp0lfy3utK8/XFor3ArLFeI/AAAAAAAA-Jw/0uIzhjZDynwc6dFiIM4hVxz4rthBk5-jACEwYBhgL/s400/IMG_1995.JPG" width="400" /></a> </div>
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I'm assuming it was a pre-packaged patty, but it was really good. The cheese (chaze) & avo add-ons were plentiful and worked really well with the black bean base. I'm not a huge burger fan, but I really, really enjoyed this. The chipotle sauce wasn't spicy, but had a really great taste. The bun did not seem to have even a hint of pretzel, but the only real disappointment was the curly fries: they came out limp and barely lukewarm, which I recall as a issue with the "air" fries at <a href="http://vegansaurus.com/post/158904175662">another vegan establishment</a> that shall not be named.<br />
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My SO errs on the meatier side of things, so he got us a buffet that included a build-your-own <b>Beyond Seed Burger</b> AND an <b>Impossible Seed Burger</b>- both with buffalo sauce; cheese & avocado, as well as an order of <b>chick n' tenders</b>, which he immediately identified as Gardein. He also got an order of <b>yuca fries</b>- despite my protestations,
which was the exact right thing to do. Although I normally don't enjoy
yuca, these were outstanding: crisp and delicious; definitely the fry
choice of the evening. Don't be fooled by the buffalo sauce because it's light in color; it's awesomesauce nonetheless.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-vUQNELIZT5I/XFor2aWKLjI/AAAAAAAA-KI/eiH3ZObrV6g45xbWdcxS022BhB65n-z9wCEwYBhgL/s1600/IMG_1990.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://2.bp.blogspot.com/-vUQNELIZT5I/XFor2aWKLjI/AAAAAAAA-KI/eiH3ZObrV6g45xbWdcxS022BhB65n-z9wCEwYBhgL/s400/IMG_1990.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beyond Burger</td></tr>
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The Beyond burger is a thicker patty than the Impossible, but because he
was familiar with both: pretty standard and enhanced by the toppings - bonus points for being able to get it off a vegan grill at an all vegan establishment.
Please note that the "special" sauce and the "house" sauce are the same;
it's referred to differently in different places, but we confirmed. It
has a Thousand Island quality to it- albeit thinner and no chunks,
thanks to pickle juice instead of pickle bits. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Iq1VsjKmdSk/XFor2xVm4PI/AAAAAAAA-KE/oX5EYDqMYT8eabLo682U8fhrSVcGcdi3wCEwYBhgL/s1600/IMG_1994.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://3.bp.blogspot.com/-Iq1VsjKmdSk/XFor2xVm4PI/AAAAAAAA-KE/oX5EYDqMYT8eabLo682U8fhrSVcGcdi3wCEwYBhgL/s400/IMG_1994.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impossible Burger</td></tr>
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We left over just enough food to justify getting ice cream for dessert (i.e. one tender and 2.5 curly fries). We tasted a couple of flavors, but ultimately both chose a scoop of <b>cookie butter </b>each.<br />
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<a href="https://2.bp.blogspot.com/-HTCu7TITRYs/XFor3fOwRsI/AAAAAAAA-J0/CaSOH2UoXOAWBr2evoliYgfQcckl2SosQCLcBGAs/s1600/IMG_2001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://2.bp.blogspot.com/-HTCu7TITRYs/XFor3fOwRsI/AAAAAAAA-J0/CaSOH2UoXOAWBr2evoliYgfQcckl2SosQCLcBGAs/s400/IMG_2001.JPG" width="400" /></a> </div>
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SeedBurger's website denotes the following:<br />
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"More sustainable.<br />
More compassionate.<br />
More community."<br />
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Yes and more, please.<br />
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Best of luck, SeedBurger!</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com0tag:blogger.com,1999:blog-710373573705518216.post-1027237271420803882018-11-28T07:11:00.000-08:002018-12-06T06:49:11.425-08:00Pizza Suprema <div dir="ltr" style="text-align: left;" trbidi="on">
FINALLY made it to traditional NYC mainstay <b><a href="http://nypizzasuprema.com/">Pizza Suprema</a></b> this past weekend and the vegan offerings were more impressive than I even could have hoped.<br />
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The first option I spied was just above my eye level (thus the crappy photo): a relatively ubiquitous cheeseless, veggie pizza option. I wasn't interested, but extra points for it being a Sicilian pie AND for noting it's vegan-friendliness right on the sign. From the online menu:<br />
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<blockquote class="tr_bq">
<span class="12Bold"><span style="color: #ff9900;"><b>Veggie Medley - Vegan Friendly Pizza</b></span></span>
On a light airy Sicilian crust, diced fresh tomatoes, black olives,
onions & fresh mushrooms that are sauteed with fresh garlic in
imported extra virgin olive oil. (No cheese)</blockquote>
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THEN I spied what we'd came for: the <b>vegan margherita </b>pie, sold by the slice*. What makes this option particularly special is that they didn't decide to offer vegan pizza, buy some Daiya, and call it a day. <i>They make their own vegan cheese</i>. OUT OF SUNFLOWER SEEDS FFS. And it's pretty damn great. <b><span style="color: #990000;">[UPDATE 12/6/18 It is not actually Pizza Suprema housemade cheese; it's <a href="https://tryche.com/">Che cheese</a>. Thanks, <a href="https://www.instagram.com/mattsvegan/">McMarshall</a>, for the correction/information!]</span></b><br />
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My one complaint (I know, I know) is that I think I prefer traditional marinara to this fresh tomato sauce, but still- it's really, really, really good. Anyone else would think it was mind-blowingly amazing, so I get it; no need to @ me.<br />
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When we'd arrived, there'd only been one margherita slice available. I selflessly offered to relinquish that to my companion- mostly because I had my eye on the unexpected <i>second </i>slice of vegan cheese pizza available: the "<b>new vegan slice*</b>" <i>made with white truffle & ash brie (!!!) with sauteed onions</i>. Selfless, I say.<br />
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This slice was outstanding. If I were to visit again tomorrow and these were the only options, I would go for this slice without hesitation; it was decadent. For starters, I had to blot it with a paper napkin before eating; I haven't had to do that in almost 2 decades. Yay for oil! It was rich and creamy with a significant depth of flavor; I really can't say enough good things about it.<br />
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To be fair, BOTH slices were, at their core, exactly what we needed: traditional, foldable, NY pizza by the slice. No doubt I LOVE our <a href="http://a-soy-bean.blogspot.com/2016/07/give-me-all-screamers-pizzeria.html">all-vegan pizza options</a>, but to have these outstanding options available from a traditional joint in view of MSG is priceless.<br />
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* Tips for planning your visit:<br />
Aside from the Veggie Medley, as of this writing, the vegan options are not listed on Pizza Suprema's <a href="http://nypizzasuprema.com/NYPizzaSupremaMenu.pdf">online menu</a>. I *think* it's because they're not necessarily permanent menu items? Also, it's important for me to note that sometimes when the vegan slices run out, there aren't anymore (thanks to my accomplice for suffering through this experience on a previous visit so that I could bring this information to you).</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com2tag:blogger.com,1999:blog-710373573705518216.post-19913905432104197892018-08-22T11:20:00.002-07:002018-08-23T07:42:16.037-07:00Tacoria Mexican Street Kitchen's Vegan Menu<div dir="ltr" style="text-align: left;" trbidi="on">
If you're a vegan in New Jersey, chances are you've heard of <a href="http://tacoria.com/"><b>Tacoria Mexican Street Kitchen</b></a>. Similar, in theory, to fast casual Mexican chains, the Tacoria flagship opened in New Brunswick a couple of years ago and has since opened two more locations with a fourth impending.<br />
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While I immediately admired their signage from afar (it's cool!), I had no idea it was a vegan-friendly establishment until a friend visited the (extraordinarily loud) Princeton location and reported back that they have a separate vegan menu; I immediately put it on my short-list to patronize.<br />
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Behold said <a href="http://tacoria.com/tacoria-menu-2017.pdf">separate vegan menu</a> (scroll down if you follow the link):<br />
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I hadn't originally given it much thought, but <a href="https://www.bringyourownlentils.com/">BYOL</a> observed that it's an interesting choice for the vegan "proteins" not to include more standard tofu/tempeh/seitan/bean options. Yes, we know vegetables contain protein; it's just an interesting take on the "vegan protein" issue. More on the menu options later. <br />
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Full disclosure: our first visit began with disappointment because, while the New Brunswick location has outdoor seating, dogs aren't allowed because you can only access the area by walking through the interior of the restaurant. Understandable, but regrettable. So, we got take-out:<br />
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<b>En-salad-a</b>: <i>black beans, pico de allo, sliced avocado, house pineapple lime dressing served on a bed of chopped romaine with your choice of protein</i>; here we chose <b>brussel sprouts</b>: <i>charred & tossed in chipotle sauce with vegan chipotle aioli</i>.<br />
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VM liked this way more than I did; mainly I was perturbed because it was predominantly halved Brussels sprouts with pico atop five giant pieces of lettuce and no discernible dressing. I'd really been looking forward to that pineapple lime; if it was there, I didn't taste it. It's possible that the extremely flavorful sprouts overshadowed it, but it seems doubtful since the lettuce leaves were basically dry. The cilantro in the pico wasn't a dealbreaker, and the avocado was a nice touch: generous enough that you needn't add guac (additional $$); overall, it just wasn't what I'd describe as a salad. I'd recommend, especially in light of the recent resurgence in popularity of chopped salads, that the lettuce be torn smaller and the sprouts be shredded.<br />
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Next up we ordered the <b>viva la nachos</b>: <i>hand cut tortillas black beans, sliced pickled jalapenos, and your choice of protein</i>; we went with the <b>golden avocado</b>: <i>fried avocado with vegan chipotle aioli</i>. SIGH. Okay, so we got this home and I was confused because: </div>
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<li>This wasn't what I had pictured when I imagined fried, "golden" avocado; where was the batter, the crunch? These avocado chunks glistened with oil and had about 20 breadcrumbs stuck to each.</li>
<li>I hadn't remembered there being vegan cheese on the menu. Spoiler alert: THERE WASN'T. I was able to pick out and eat one, dry tortilla that tasted mainly of disappointment.</li>
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<b>Mexican Street Corn</b> wasn't on the vegan menu,* but the person taking my order kindly offered to veganize it and I was so excited that I forgot to say NO CILANTRO. Luckily, it was easy to remove the giant leaves and then it was basically just corn smothered in vegan aoili. Undeniably good, but I recognize that I probably don't need to consume that much aioli; that's on me.<br />
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* it turns out that on the omnivorous menu it says "vegan option available"<br />
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Because I wanted to try all three "proteins," and certainly not because we needed more food (although ultimately we did because of the nacho snafu), I ordered the <b>mission style burrito</b>: <i>rice, black beans, salsa in a flour tortilla</i> with <b>rajas</b>: <i>roasted corn and poblano peppers with smokey roja</i>. This was definitely my favorite item ordered; it was on the dry side, but the ingredients were perfectly proportioned to each other and throughout the burrito, which had been assembled and sealed with extraordinary neatness (I'm looking at you, messy Chipotle).<br />
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I enjoyed it so much so that, a few weeks later, we returned to try the burrito with the Brussel Sprouts and added guacamole. The beans were a little more saucy this second time around but, once again, I think this menu item would benefit from the sprouts being shredded.<br />
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Overall, I'm really happy such a mainstream chain has an entire vegan menu instead of secretly/accidentally vegan menu items/substitutions that only vegans are aware of through an underground, food-sharing, word-of-mouth, social media community. That being said, I think they could benefit from a few changes/additions. In addition to those I've cited above, it would be great if they could take their menu up a notch by offering vegan dairy substitutions, like cheese and sour cream, that seem to have become relatively ubiquitous in vegan/non-vegan establishments. In the meantime, I'll continue to get takeout and add my own.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com3tag:blogger.com,1999:blog-710373573705518216.post-13974476920730745482018-06-28T19:14:00.003-07:002018-06-28T19:14:26.283-07:00Update and Throwback: Veganized, NJ<div dir="ltr" style="text-align: left;" trbidi="on">
In light of the recent, exciting news that New Brunswick's own, <b><a href="http://veganizedfoods.com/">Veganized</a></b>, is going to be <a href="https://www.mycentraljersey.com/story/entertainment/dining/2018/06/27/veganized-new-brunswick/629630002/">expanding to a larger location</a> and keeping the original as some variation of a pizzeria, here's a throwback to my <a href="http://a-soy-bean.blogspot.com/2015/07/veganized-in-new-brunswick-nj.html">original post</a> about them, as well as <a href="http://vegansaurus.com/post/132877589507">the follow-up I wrote-up for Vegansaurus</a>, wherein I delved a bit deeper into the over-bearing waitstaff and the unusual exultation visited upon non-vegan customers.<br />
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I'm thrilled that they're so successful, but the chef/owner's habit of taking their vegan clientele for granted is still going strong and just rubs me the wrong way. As quoted in the article linked to above,<br />
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<span style="background-color: #fafafa; color: #333333; font-family: arial, sans-serif; font-size: 14px;">"Since those who are vegan will likely try Veganized anyway, said Biton, his target customer base is non-vegans who are learning what vegan food really is."</span></blockquote>
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I recognize that the goal is always more vegans (or even more vegan meals for non-vegans), but the dismissive sentiment continues to be off-putting. Why? Why alienate your own peeps- both in person and in print?<br />
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Wishing them every success, but likely not a must-visit for me.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com0tag:blogger.com,1999:blog-710373573705518216.post-52895869731343203832018-06-04T13:05:00.002-07:002018-06-04T13:05:17.584-07:00Eat Nice Vegan Raviolis <div dir="ltr" style="text-align: left;" trbidi="on">
I've now officially consumed <a href="https://eatnicefoods.com/"><b>Eat Nice</b></a> raviolis in enough variations that I feel thoroughly compelled and adequately equipped to give you my unbiased opinion, which is, THEY ARE SO RAD!! I mean, just look at <a href="https://www.instagram.com/dognamed89/"><b>89</b></a>'s hangry face; she is all of us in the presence of these rad ravs.<br />
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Let me start from the beginning. I'd been hearing all about these raviolis and everyone seems to have a favorite. "Oh, you MUST get the creamy (nada) ricotta; they're the best!" "Oh, no; the meaty walnut is unmatched in flavor!" Guys, guys: calm down. You know Imma try both, so slow your roll. I got these at <a href="http://basilbandwagon.com/">Basil Bandwagon</a>, but then I picked up additional bags at an <a href="http://a-soy-bean.blogspot.com/2017/07/nj-vegfest-vegan-pop-up-shop-asbury.html">NJ vegfest event</a>.<br />
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Obvs I enlisted VM to prepare said raviolis. I mean, boiling water is hard work AND a large pot to clean! Brace yourself for this admission: she boiled both varieties TOGETHER in the SAME POT so that you didn't know which kind you were gonna get. BLASPHEMY.<br />
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But then she served them up nice in her award-winning marinara, so I didn't mind. And, I absolutely could not pick a favorite; they are both ridiculously good in their own way. I suppose more research is required, though; know what I'm saying?<br />
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Just look how luscious:<br />
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THEN I was lucky enough to try the <b>radioli slice</b> from <a href="http://www.screamerspizzeria.com/">Screamer's Pizza</a>- Mamma Mia! <br />
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Next up, I had the <b>meaty walnut raviolis</b> at <a href="https://veganshopup.wordpress.com/"><b>Vegan Shop-up</b></a>: prepared with a positively decadent, creamy, <b>cauliflower paprika sauce</b>. <br />
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Obviously, I was totally hooked at this point, but I was waiting to catch the holy grail: <b>fried creamy nada ricotta raviolis</b> at an event. Then, sure enough, I got 'em the following month at the next Vegan Shop-up!<br />
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I cannot describe how decadent these were. I was so excited that I gave a few away... and then ordered a second batch to keep to myself. THEN I got a third batch to bring home to VM; they were THAT GOOD. I wish I had some right now. Sniffle, sniffle.<br />
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What could be better than a ravioli that you can eat with your hands? Nothing, that's what. Unless it's LIMITLESS raviolis you can eat with your hands.<br />
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Eat Nice even gave a shout out to my furry food monster and partner in snacking. She does look hella cute calling dibs on this rav.<br />
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So happy to support such an amazing product by a <a href="https://eatnicefoods.com/why-vegan/">proud vegan company</a>. </div>
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If you haven't yet tried these bad boys, definitely seek them out at a <a href="https://eatnicefoods.com/store-locator/">store near you</a>, or <a href="https://store.veganessentials.com/vegan-ravioli-by-eat-nice-foods-p4910.aspx">order them online</a>.</div>
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Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com2tag:blogger.com,1999:blog-710373573705518216.post-66696081873879156492018-05-18T20:59:00.003-07:002018-05-18T20:59:42.682-07:00De Gustibus for the rest of us - Cinnamon Snail's Chef Adam Sobel<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.degustibusnyc.com/"><b>De Gustibus</b></a> cooking school was established in 1980 as a place where you can "<a href="http://degustibusnyc.com/store/pages/76/About.html">meet and learn</a>" from world-class chefs in the heart of the city: on the 8th floor of Macy's Herald Square. The <a href="http://degustibusnyc.com/store/pages/86/Pantheon_Of_Chefs.html">chefs </a>and the menus prepared tend, not surprisingly, not to be vegan. But, every once in a while, owner and director <a href="http://degustibusnyc.com/store/pages/78/About_Salvatore_Rizzo-Owner%7B47%7DDirector.html">Salvatore Rizzo</a> welcomes a vegan chef so that the rest of of us can experience what all the fuss is about. This was the case this past week when <a href="http://a-soy-bean.blogspot.com/2010/02/organic-vegan-food-truck-headed-for-ny.html"><b>Chef Adam Sobel</b></a> of the <a href="http://cinnamonsnail.com/"><b>Cinnamon Snail</b></a> hosted a terrific chef demonstration and tasting.<br />
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For the record, when I use the term "tasting" to refer to the menu prepared at this impeccable event, I do so in the loosest possible terms. It was a verifiable FEAST! Obviously we didn't know this going in, or we may have chosen to forego the pre-game <a href="https://www.instagram.com/p/Bizv6gIATa7/?taken-by=vegmommarie">salad</a>, <a href="https://www.instagram.com/p/BizvaBugXnL/?taken-by=abbybean">snacks</a>, and <a href="https://www.instagram.com/p/Bi0e7N9A67n/?taken-by=abbybean">dessert </a>at Cinnamon Snail's <a href="http://a-soy-bean.blogspot.com/2016/01/the-return-of-cinnamon-snail-at-pennsy.html">Pennsy</a> location. Still, no regrets.<br />
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VM and I arrived at Macy's a little early because, although it was a beautiful, sunshiny day, our weather app told us a storm was abrewin'. We did some shopping and managed to completely distract ourselves from any sky darkening and all manner of stormage that veritably shut down mass transit for an hour or so in the early evening. Ever the early birds, we rode what we assumed were the original wooden escalators for a while, blissfully unaware of the panic ensuing in Grand Central, before taking the elevator up a good while earlier than the time at which we'd been tasked with arriving. We stepped of the elevator and barely had time to scan the area for which direction to turn in when Sal locked eyes, welcomed us, and seamlessly ushered us in to a sleek and beautiful hallway from which you could see the cooking area. He checked our belongings (i.e. shopping bags), offered us <a href="https://www.acquapanna.com/">still</a> and <a href="https://www.sanpellegrino.com/us/en">sparkling</a> water, and just generally joined us in bubbling over with enthusiasm as we awaited the start time with <a href="https://www.instagram.com/broccolishitake/">our friend</a>.<br />
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Because we're huge nerds, we sat in the center of the front row.<br />
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Our view? A sleek and stunning <a href="https://www.mieleusa.com/">Miele </a>kitchen. Fun fact; you can attend demos at the Miele "<a href="https://www.mieleusa.com/domestic/princeton-3111.htm">experience center</a>" in NJ.<br />
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Here's Sal expertly explaining the organized and efficient manner in which everything would flow for an optimal experience; it worked like a charm. <br />
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Chef Adam started us off with an amuse bouche, or what I like to call a "bonus" appetizer. These <b>Cashew Cheese Jalapeno Poppers with Roasted Lemon Dijon Dressing</b> could knock your socks off; wow, wow, wow, wow, wow. I knew immediately that we were embarking upon an incredible evening of Chef Adam's incomparable combinations of thoughtful flavors and textures and this was the literal <i>kick</i>-off. Most Americans are accustomed to a bland diet that can use some shaking up. One of my favorite things about Chef Adam's cooking is that he doesn't shy away from spice. I happen to love my food to have a kick and this was relatively mild from my perspective, but I heard a few "woahs" come from the crowd. People: that feeling is your taste buds awakening from a sad slumber; embrace it! The heat and flavor from Adam's spices are your friends.<br />
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<tr><td class="tr-caption" style="text-align: center;">VM's was infinitesimally prettier than mine, so this is hers.</td></tr>
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Next up was this superbly generous portion of mind-blowing <b>Maple Mustard Beer Battered Cauliflower Wings with Lemon Dill Tarter Sauce</b>. I'm not lying when I tell you that I had no idea how to make tartar sauce before this; I think I thought it was just vegenaise and relish. So wrong! VM, who can't pack it away like I can, uncharacteristically ate all of her cauliflower (although I did commandeer her left over tartar sauce) and then spent the rest of the evening eyeing the demo plate, plotting how to acquire it without anyone seeing. FANtastic.<br />
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<tr><td class="tr-caption" style="text-align: center;">Once again, VM's dish was more photogenic.</td></tr>
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I should note that while we were eating and enjoying both the demo and banter, we were simultaneously treated to a ridiculously generous wine course from <a href="https://www.instagram.com/viaswine/">Vias Wine</a> that was complimentary with every course. I, myself, am not a wine drinker, but VM and <a href="https://www.instagram.com/p/Bi0fEIhgD1V/?taken-by=broccolishitake">our friend</a> had no problem making sure my wine did not go to waste. I will say that it was very easy to get so distracted with eating and drinking that you forgot that the chef was right up there creating amazing things before your eyes. De Gustibus is definitely a jovial atmosphere that lends itself to the utmost enjoyment and Adam's talent and overall openness to all manner of questions only added to the experience.<br />
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After that we were treated to <b>Korean Smoked Carrot Pigs in a Blanket with Gochujang Ketchup</b>. A word about <a href="http://vegansaurus.com/post/111284226272">gochujang</a>. I LOVE IT! I've been eating the Cinnamon Snail's <a href="http://a-soy-bean.blogspot.com/2015/02/until-next-time-cinnamon-snail.html">gochujang burger deluxe</a> since it was introduced and I never tire of it. Chef Adam didn't invent gochujang (although he does make his own; there's a recipe in <a href="http://a-soy-bean.blogspot.com/2013/11/scenes-from-cinnamon-snail-recipe.html">Street Vegan</a>) but, much like loading up a sammie with arugula, it's just another thing I've learned to love and appreciate through his cooking. While creating this gourmet version of the finger food staple, Chef Adam broached many topics of interest to me, including: veganizing old school classics in homage, not imitation; avoiding making weird things simply for the sake of being weird; and, the cost of doing business in NY, whether you're a food service worker, consumer, or at the helm of a veritable vegan empire.<br />
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<tr><td class="tr-caption" style="text-align: center;">My dish was finally aesthetically superior, but I did have to steal one of VM's onions (I didn't return it).</td></tr>
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Full disclosure: I received a third pig in a blanket to gobble down because my friend felt like she had to offer something in trade for my wine. She didn't, but I didn't tell her that. Om nom nom nom.<br />
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At the point when most people's stomachs were reaching full capacity, we were served the main course: <b>Jerk Grilled Seitan with Jalapeno Mac N Cheese and Stewed Collard Greens</b>. WOAH. So "woah," in fact, that VM ate and enjoyed her first piece of seitan, which she described as "perfect" (code for thin, tender, and crisp at the edges) and stated unequivocally that "everything should be covered in this sauce." The mac was completely different from the version served at The Pennsy (which I LOVE); this one cashew-based and equally decadent. Collards were tender and succulent AND I learned a superior method of cutting them too. </div>
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<tr><td class="tr-caption" style="text-align: center;">Couldn't resist the frazzled jalapeno on VM's plate.</td></tr>
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I had to help VM finish hers; she's still an amateur endurance eater.<br />
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For dessert, there were <b>Thai Tea Blondies with Earl Grey Chocolate Pudding</b>. I think this was my favorite demo, most likely because...well, I was going to say a couple of things, but the reality is: chocolate. More specifically, chocolate pudding. Chocolate pudding is one of those things that my mom made for special occasions when I was a kid and it still holds a special place in my heart- especially when I'm not in charge of the endless stovetop stirring. The ceylon in the brownie and the earl grey in the pudding gave this favorite dessert of my childhood a new depth of flavor complexity. Not only did I eat my own and VM's, but I also scooped the pudding of my friend's and ate it in one fell swoop (with permission). Can't stop, won't stop!<br />
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<tr><td class="tr-caption" style="text-align: center;">This was actually mine, but I also ate VM's.</td></tr>
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At the end of the meal, it was wonderful that Sal brought out the entire team that worked to make the evening a success.<br />
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Chef Adam noted a special affinity for one of the staff in particular, Emeril; it's completely delightful to see people appreciate their colleagues this much. This is just one of the things that makes the utterly talented Adam a joy to be around. The candid reverence he exhibits when speaking of his family is heartwarming; we should all be so lucky to be so revered by our loved ones.<br />
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I highly recommend visiting De Gustibus for their next vegan chef demo. If it's Chef Adam again, all the better!</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com0tag:blogger.com,1999:blog-710373573705518216.post-9926133166374431772018-05-08T10:24:00.000-07:002018-05-08T10:24:40.138-07:00Phase 2: Thoughts on Vegetables and the Dreaded SOS<div dir="ltr" style="text-align: left;" trbidi="on">
So, whereas Penn saw relatively consistent weight loss as he transitioned from the <a href="http://a-soy-bean.blogspot.com/2018/04/demystifying-potato-diet-1-potato-2.html">potato phase</a> of the "diet" to the vegetable phase (no salt/oil/sugar), I spent the week and a half that followed gaining and losing the same pound a half; it was most infuriating. After all, I was literally eating vegetables- half raw, half stir fried in a bit of vegetable broth- without exception, and stopping only because my jaw was tired of chewing. Literally. Whereas I could normally mindlessly eat <a href="https://veganrobs.com/products/cauliflower-puffs">cauliflower puffs</a> while watching Judge Judy, I was munching carrots instead. My biggest (and first meal of the day) was always an early lunch, with raw veggies as a snack mid-afternoon, and cooked veggies (no accoutrements) for dinner. I was still not hungry by any stretch of the imagination, but I would have <i>liked </i>to have eaten something along the lines of the <a href="http://fieldroast.com/product/miniature-corn-dogs/">Field Roast corn dogs</a> that were hiding in my freezer. I even bought a second bag for no reason other than to keep the first company? <br />
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Re-integrating into society:<br />
A week into veggies VM and I "splurged" on Starbucks. She got a black coffee because, after being outed as a cheater, she wanted to walk the straight and narrow. I, on the other hand, got a soy latte. Did you know there was a size smaller than their small (tall)? There is; it's insultingly called a "short", and that's what we got to lessen the splurge. I ordered from the app and VM went in to get it. How convenient that she had no problem finding our mobile orders since they were the only tiny cups in the tray! I'll admit I didn't "need" more than that (but definitely would have drank as much as I ordered), but still; she was working my last nerve trying to be a hero.<br />
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A few days later we decided to have a semi-cheat day (more like a meal) to give our metabolism a kick-start. Ray Cronise doesn't recommend "rare and appropriate" cheats until after 10 weeks of veggies, but Ray obviously has more willpower than we do. We decided to get Indian takeout and ultimately ordered/ate 1/2 - 2/3 of what we normally would. I definitely ate more than I needed to, but it wasn't as mind blowing as I expected it to taste after weeks of no added flavor. Whereas Penn warned that celery would taste salty and food with oil would taste spoiled, I was just finding that certain foods that I assumed would be, just weren't worth a cheat. On top of that, I had a reaction to what I originally assumed was the rice/bread after having had none, but a friend suggested it could have been "wheat belly" instead of the starch and/or gluten. Interesting either way; my nose ran like a faucet all evening. Related: I ate a little coconut curry rice with my veggies at a work lunch meeting one day and was then uncharacteristically ravenous at dinner; that hasn't happened since this whole shebang started and it really cautioned me to avoid rice/bread and even fruit which seemed to have the same effect (although, curiously, not fresh juice). At another work meeting I loaded my plate up with salad: mixed greens, tomatoes, cukes, carrots, multi-colored peppers. There was no vinegar in the room, so I drizzled- at most- a teaspoon and a half of vegan balsamic vinaigrette. It was SO sweet, SO pungent that it was borderline unpleasant. <i>Way </i>too pungent. There has to be a happy medium between that and plain vinegar (red wine or balsamic), but I've yet to find it.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-vWAyrqLOShQ/WvHKMhM-tuI/AAAAAAAA-Bk/jjj2YRyI_409OoasIUnCIvxywlHEdnCEACEwYBhgL/s1600/IMG_5144.JPEG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://4.bp.blogspot.com/-vWAyrqLOShQ/WvHKMhM-tuI/AAAAAAAA-Bk/jjj2YRyI_409OoasIUnCIvxywlHEdnCEACEwYBhgL/s400/IMG_5144.JPEG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">it only took a couple of weeks before I was ready for more potatoes</td></tr>
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Condiments:<br />
Obviously I'd started reading labels more carefully (kind of funny for a vegan to say that) and I was learning about secret things that I'd never noticed before. For instance, I LOVE hot sauce. My friend gave me a new one for the holidays and I finished 1/2 the bottle in three meals. Since Penn had mentioned that during phase 2 he was allowed to add Tabasco only, I started comparing hot sauce ingredients- mostly because I don't really like Tabasco. To my surprise, my go-to OG sriracha was positively laden with sodium in comparison. You know what else is laden with sodium? <a href="https://www.instagram.com/p/BevxU-XAe3_/?taken-by=dognamed89">NUTRITIONAL YEAST</a>! Nooch, you traitor. My wise friend pointed out that it's "grown in salt water," like I was supposed to have known that. Whatevs; B12 ;-) Mustard can be consumed seemingly with abandon and my favorite mustard, <a href="http://www.plochman.com/products/kosciusko-spicy-brown-mustard/">Kosciusko,</a> is a delightfully flavorful and spicy treat on potatoes- yes, potatoes. Who could have predicted that mustard- unassuming condiment that it is, would wind up being the flavor savior in all this?<br />
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<tr><td class="tr-caption" style="text-align: center;">VM and I share a gold card</td></tr>
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Coffee:<br />
Although not a lot by coffee-drinker standards, I hadn't realized how much coffee I was drinking previously. So, of course I started thinking about what was actually in the "coffees"- even a short. I use the term "coffee" loosely because I don't actually like coffee/espresso unless it's filled up with soy milk (or Oatly...) and, um, sweetener. The short latte I had was unsweetened in that I hadn't added a flavor (pumps of sugary goodness), although I believe SB uses sweetened vanilla soy milk. It was delicious. At the coffee shop near work one day, I got a small soy latte instead of a small soy <i>vanilla </i>latte. It was good, but not as good. It made me think, should I be drinking lattes if I need to jazz them up with sugar? Maybe I shouldn't! Or, do I want to drink plain lattes once a week or vanilla lattes once/month and enjoy them more. All good things to consider! Instead of mindlessly consuming beverages, I was really thinking about what was in them and the volume I was consuming. SO MUCH THINKING. Positively exhausting<br />
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I had to miss some social events because I was under the weather for unrelated reasons, so I planned another cheat day for my favorite event: <a href="http://a-soy-bean.blogspot.com/search/label/Vegan%20Shop-up">Vegan Shop-up</a>. You know how they say you should pack your day's food or at least plan it out so you don't eat anything impulsively? That was my plan. I scoured the event's scheduled vendors and planned exactly the things I was going to eat...AND I stuck to the plan. Drinking was fine too. I love sweet drinks and I ordered an amazing one. Okay, 2. That was my limit! So, all was going exceedingly well until I met friends for dinner, ordered an enormous noodle dish and, well, you know how that goes. I didn't consciously tell myself that I'd only eat half. I didn't divide the plates contents into eat now/eat later. So, before I knew it, it was all gone. What can I say? Lesson learned. More nose-blowing with the added bonus of feeling uncomfortably full. Not good.<br />
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<tr><td class="tr-caption" style="text-align: center;">Also when they brought out a case of fritos I almost dove over the bar</td></tr>
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Visiting with friends:<br />
Okay, this section isn't about socializing; it's about all the delicious treats I hid in VM's pantry after I'd cleaned out my own pre-potato famine! Ironically, I was in there looking to see if she had Tabasco, but as I was scanning the shelves my eyes fell upon old friends. Hello, <a href="https://veganrobs.com/products/cauliflower-puffs"><b>Vegan Rob's cauliflower puffs</b></a>; how are you? <a href="https://www.instagram.com/chocolatecalling/">Chocolate Calling</a> chocolate-covered potato chips and pretzels, ARE YOU OKAY? Don't be mad; we'll be together soon, I hope. As this reunion of sorts was taking place, I heard VM tell OD, "THIS is what she does in the supermarket! Stares at the pizza and I can't get her out of the ice cream aisle." In my defense, the reason I was looking at pizza was because I'm still looking for more <a href="http://a-soy-bean.blogspot.com/2018/01/amys-kitchen-vegan-margherita-pizza.html"><b>Amy's pizza swirls</b></a>. I haven't had them since the original box! I'd lingered so long in the ice cream aisle was because I was looking for <b>Sorbabes' </b><a href="https://www.instagram.com/p/BgPSMLLDZwo/?taken-by=sorbabes"><b>peanut butter with caramel and chocolatey chunks</b></a> after I'd been blown away by the <a href="https://www.instagram.com/p/BgXbawghVAB/?taken-by=abbybean"><b>double chocolate hazelnut and fudge</b></a>. RESEARCH, VM! Then she yelled at me from the other room, "GET OUT OF THERE!" You see, after having been a cheater, VM was not allowing any deviation on her watch.<br />
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It's fair to say that most socialization revolves around food, but could it be true that it all does? Or has to? There is more than a grain of truth in <a href="https://www.theonion.com/man-has-no-idea-what-to-do-with-visiting-friend-between-1819577199">the theory</a>. But, I've now gone out a number of times on not-cheat days and done fine. I'll order a seltzer instead of a drink. Tea instead of a latte. Salad without dressing is not too dry if there are enough veggies and it's a fine substitute over sub-par hummus or meh fries at non vegan friendly establishments. I'm not wasting a cheat on a salad just because of dressing! Basically I'm only cheating when it's worth it, and for me that most always means that it's planned in advance and it's for something(s) that are REALLY good. Don't get me wrong; I went to a carnival and ate <a href="https://stoshskettlecorn.com/">kettle corn</a> because I couldn't resist. I'm still human! But I now recognize what I need to drastically limit for my own good. Penn cheats with a "rare and appropriate" day once every two weeks. I take them as they come- usually once every week. If there's a holiday thrown in there, it could be twice. So, yes; food and socialization definitely go hand-in-hand and so too does food & tv (I've solved that with carrots over chips), but neither are a license to binge or consume mindlessly.<br />
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Another interesting facet of this process has been recognizing that I brought my own specific baggage by having been vegan before starting this journey. When non-vegans flip out about what they're going to eat when invited to a vegan event, that's a glimpse into every vegan just living their life in the real world. We won't starve and neither will you. If I'm not cheating and I'm at an event with no good vegan food, I won't eat potato chips; I'll just eat when I leave. Changing the way I was eating to how I've been eating since starting the potato diet has been similar to going vegan in that I just had to address the reflex, the convenience of eating and replace it with a new normal.<br />
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Ultimately, while I didn't have the exact same experience as Penn, this has definitely been a significant lifestyle shift for the better. I feel much improved and I've come to terms with the fact that the scale doesn't lie. Whether or not you choose it as your friend is entirely up to you. For me, I say keep your enemies close ;-)<br />
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Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com2tag:blogger.com,1999:blog-710373573705518216.post-39152627297470900022018-04-13T07:15:00.003-07:002018-04-16T12:36:36.208-07:00Comida Fresca at Whole Foods Metuchen<div dir="ltr" style="text-align: left;" trbidi="on">
I had an appointment in the area a few weeks ago so I did a quick google search for vegan food and <a href="https://www.wholefoodsmarket.com/service/metuchen-comida-fresca"><b>Comida Fresca</b></a>, a fast casual establishment with a bar in the relatively new Whole Foods Metuchen, came up with a decidedly vegan-friendly <a href="http://www.wholefoodsmarket.com/sites/default/files/media/MTC_ComidaFresca_FINAL_100617_OL_Low.pdf">menu</a>.<br />
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<span style="color: #0000ee;">We ordered two agua frescas that took an inordinately long time to come out and were cloyingly sweet with little discernible taste other than that the hibiscus lemon was less disgusting than the honeydew lime. BUT we were already eyeing the establishment's pinball machines for a post-lunch game.</span> <br />
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I didn't want us to fill up on guac and then not be able to try other things, so we went with the <b>chips & salsa </b>to start. The chips arrived a little oily on wax paper in a baking sheet, so I assumed they'd fried them in-house. The salsa was nice- not too much cilantro and there were a lot of sweet bell peppers in it, which I thought had a great taste and probably filled in the gaps during the tomato off-season. <br />
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In our ongoing effort to eat more greens, we ordered the vegan salad option: <b>heart of Jalisco</b>: <i>kale, heart of palm, jicama, bruleed orange </i>(nope; ours were fresh)<i>, avocado </i>(it was guac)<i>, pepitas, lime agave vinaigrette</i>. This was such an enormous salad that we shared it, used it with our entrees, and even took some home. <br />
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My only complaint was how plain it was; the whole was really just the sum of it's parts: kale, hearts of palm, jicama, (not bruleed) orange, guacamole (not avocado), pepitas, and a dressing that literally tasted like lime juice and agave.<br />
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We each ordered the vegan taco option (2 per order): <b>faux-rizo</b>: <i>cauliflower rice, tomatillos, jicama, <strike>cilantro</strike>, vegan lime crema</i>. The presentation was really disappointing, as was the taste. Have you ever tried cauliflower rice plain? Judging by the color, I assumed this must have had <i>some </i>seasoning, but my tastebuds would declare otherwise. There was more jicama, which added a negligible crunch. I guess they were out of the tomatillos (we know Whole Foods has a history of <a href="https://www.instagram.com/p/BfuEtstnPSn/?taken-by=abbybean">not utilizing their own stock</a>)? The crema was wet, that's about all I can say it added. How a place like Whole Foods could offer such a deplorable and anemic looking vegan option is completely beyond me. <br />
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I filled up my tacos with some of the behemoth salad and accoutrements for improved flavor and presentation. VM was not a fan in the least. It honestly wasn't worth the effort it took to chew it.<br />
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Pinball fans from way back, we were excited<span style="color: #0000ee;"> </span>to check out the machines at the end of our meal. <br />
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To our surprise, NEITHER of them were in working order. <br />
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<a href="https://www.wholefoodsmarket.com/service/metuchen-comida-fresca">The restaurant's website</a> has only two photos and one of them is of these pinball machines. For them not to be working was a travesty.<br />
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You won't be too surprised to learn that the place was empty when we were there. <br />
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Not much else left to say*. Overall, not noteworthy; just skip it. Do better, Whole Foods.<br />
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*except I do want to note that Whole Foods is positively BLOWING the <a href="https://www.youtube.com/watch?v=AP1mnFJG0-s">free TTLA advertising from Tabitha Brown</a>; I've been to three Whole Foods since who haven't had it.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com7tag:blogger.com,1999:blog-710373573705518216.post-12968408940778003212018-04-04T11:27:00.003-07:002018-05-22T08:32:11.062-07:00Demystifying the Potato Diet: 1 Potato, 2 Potato, 3 Potato, NO MORE<div dir="ltr" style="text-align: left;" trbidi="on">
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A couple of months ago I listened to Penn Jillette read his own audio book, "<a href="https://www.amazon.com/gp/product/1501139525/ref=ox_sc_sfl_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER">Presto! How I Made Over 100 Pounds Disappear and Other Magical Tales</a>," and was completely fascinated by his weight-loss journey, which began with a 2 week potato fast. It was partly because it was stunning, and partly because it was vegan.* He's ultimately vague with his details of the diet and the "upcoming" book by Ray Cronise he refers to still hasn't been published so, in lieu of that, this is <a href="http://calorielab.com/news/2015/06/12/penn-jillette-diet/">the best summary I've seen</a> about the specifics of what he ate and when (but I definitely still recommend reading the book for inspo). I went back and forth deciding whether or not I'd be able to even partially duplicate his efforts (or results), but after too many days of feeling uncomfortable, I decided I would just give it a go for as long as I felt like it. I managed to convince VM to do it with me and, as a bonus, she baked all the potatoes. Can't beat that! Other than VM, I told only one other person who's been trying to get me to eat healthier for years. I'd mentioned the idea to a few other people while I was listening to the book and they all said it was crazy; I didn't want to be talked out of it. Plus, Penn says the first rule of the "potato famine" is not to talk about the potato famine. VM was my comrade and <a href="https://www.bringyourownlentils.com/">my other buddy</a> was supportive, helpful with information, and non-intrusive throughout. It was all the support system I needed really. I won't say I was hopeful, but after two months of "regular" dieting, I'd lost 8 pounds & gained back 5, so this was kind of a last ditch effort of sorts.<br />
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<b>Day 1: weigh-in </b><br />
I wasn't hungry when I woke up because I'd eaten a lot the previous day. <a href="https://www.instagram.com/p/BgeE0myBEo7/?taken-by=abbybean">Breakfast</a>, <a href="https://www.instagram.com/p/BgeJqNsBfkw/?taken-by=abbybean">dessert</a>, <a href="https://www.instagram.com/p/BgfZuePhJ0c/?taken-by=abbybean">dinner</a>...<br />
VM packed me 6 baked, perfectly sized potatoes to take to work and I ate the first one at about 10:30- somewhat later than I would have liked, but it was an unusually hectic morning. If I hadn't had the potatoes to eat, I probably would have stuffed the quickest thing I could find into my mouth much earlier- most likely <a href="http://a-soy-bean.blogspot.com/2014/12/vegan-chocolate-covered-caramels-from.html">cocomels</a>. Instead, I ate two white potatoes. Even though I usually put butter or sour cream on white potatoes, they were actually really delicious plain. A few hours later I ate a sweet potato, which I also enjoyed sans butter & cinnamon sugar...then another one a short time after that. I could have squeezed in another before I left work, but I figured 'why bother' if I was just going eat more potatoes for dinner? VM had roasted yukon golds and red-skinned potatoes, so I had 2 tiny golds, 1 small red, and 1 medium white- which put me over the edge. Those are the plainest, starchiest, and most filling; I'm going to have to limit those. A couple of hours later I was still full and I felt a little nauseous. I'd been drinking water all day, but I had a La Croix to calm my stomach and went to bed early. I'd had a busy weekend, so the tiredness could also have been caused by that. Overall, really easy.<br />
<i>potato intake: 8 </i><br />
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<b>Day 2: down 2.9 pounds</b><br />
I woke up with an inexplicable smokey taste in my mouth, but I wasn't hungry. The weight loss was appreciated; I'd lost only 1 pound more in the entire previous month of eating 90% veggie salads with vinegar and low-sodium soup. It was another unusually hectic work morning and, wherein I normally would have started the day with a soy vanilla latte- I didn't. I also didn't stuff random carbs in my mouth simply because toast smells delicious. I actually didn't eat until almost noon, when I had 1 white potato. I received two party invitations for the coming weeks and found myself just generally thinking about how I will avoid eating in future social situations, which is a departure from the way I usually think: wondering how I can optimize eating- particularly in non-vegan situations. I was thirsty, so I drank water, but I wasn't really hungry. Two hours later I still wasn't really hungry, but there was a catered event down the hall that smelled delicious, so I ate 80% of a sweet potato; 89 ate rest. Someone at work said "do not" as part of a sentence and I swore he said "donut." I thought about donuts for a while, but I didn't have any to eat if I wanted to and I truly wasn't hungry. About an hour before the end of the workday, things took a stressful turn and I ate another sweet potato. Over three hours later, for dinner, I ate a red-skinned potato and 2 yukon golds.<br />
<i>potato intake: 6</i><br />
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<b>Day 3: down another 3.2 pounds</b><br />
We had a snow day, so I slept in. I dreamt about eating slice upon slice of toast with butter. When I got up, I again had a smokey taste in my mouth, but I wasn't hungry until noon, when I had 2 white potatoes. VM and I texted about why this was seemingly so much easier than regular dieting. I ate 2 sweet potatoes at about 4pm, then couldn't stop thinking about black beans & avocado. Oh, also a <a href="https://www.instagram.com/p/BdF8i7ohetF/?taken-by=vegantreats">devil's food donut Vegan Treat's</a> posted on Instagram. If you're dieting or have the stomach flu, Instagram is the devil. At 7pm I ate 3.5 potatoes; the yukon took on a soapy taste and I couldn't finish it.<br />
potato intake: 7.5<br />
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<b>Day 4: down another .8 pounds</b><br />
This was a painfully small number, but I knew I had to just trust in the process. Also, the total weight I'd lost in three days was equivalent to what I'd lost in the previous two months combined. Still, I was beginning to consider whether I would continue with the potatoes after one week (Penn did two, but he had much more weight to lose) because I was just. so. over. potatoes. Already! At 11:00am I ate 1 white potato. At this point, their heaviness was preferential to the soapy notes I was detecting in the yukons that had, just days ago, been my favorite. As you can tell, I was beginning to think way too much about potatoes. I was also thinking about greens: garlicky greens, <a href="http://a-soy-bean.blogspot.com/2013/12/vegan-ethiopian-recipe-testing.html">Ethiopian greens</a>. A friend posted <a href="https://www.instagram.com/p/Bgl50RXBKgW/?taken-by=broccolishitake">spaghetti </a>on Instagram and I drooled over that too, but, when left to my own devices, I was really craving whole foods- just not potatoes. I ate a sweet potato at about 3:30pm and then, for dinner, VM made us fingerlings: baked, smashed and dry-"fried." They were a welcome change of pace (although I did weirdly fantasize about slathering them with Kosciusko mustard) and I didn't keep track of how many I ate (a lot), so I decided to stop tracking the daily intake number, particularly because 10 fingerlings is way different than 10 sweet potatoes which can, in and of themselves, come in drastically different sizes. It didn't matter. I'd originally been curious how many potatoes I could eat in a day, so I think it's fair to say an average of 7 small to medium at most: less than I'd thought. I saw something on TV that made me think of celery and I obsessed about that for a while. It had only been a few days and already VM had been texting me, "what ifs" like, "what if we had a little salad; that would be so bad?" That evening I saw that Kevin Smith was also doing Penn's potato diet; he was on day 9 already and was down 17 pounds- likely with more precise guidance from <a href="https://twitter.com/search?q=ray%20cronise&src=typd">Cray-Ray</a> himself. I started looking at my calendar to see if I could really stretch this out the full two weeks because now there was a competition. As an aspiring filmmaker in the late 90s, I was in awe of Clerks and now I was in a (one-sided) weight loss contest with Silent Bob; the world is a strange place.<br />
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<b>Day 5: down another 1.4 pounds</b><br />
Gotta admit that those three pound days were way more exciting, but I could already feel a difference when I buttoned my coat. VM says 10 pounds = "a size;" I have no idea if that's true or not, but I still had a long way to go to hit what I considered to be my goal weight: i.e. the weight at which I could fit into all of the clothes I already own. I was already feeling better. Not as tired or sluggish and just generally more energized. Not sure if that was the weight loss or the fact that there wasn't crap food running through my veins. Even as a long-time vegan, I still fall victim to eating things like corn chips if I'm somewhere with no vegan options...and lots of them out of spite. I don't know much about nutrition (quelle surprise), but my doctor told me last year that trans fats can turn into cholesterol, which- in my opinion, is NOT FAIR when you consider that vegan food technically doesn't contain any cholesterol. I was now leaning towards doing the full two weeks and looking for more specific information on phase 2. I double checked to see if Ray Cronise had snuck in a book when I wasn't looking and saw him hawking <a href="https://www.amazon.com/dp/1465470204/ref=cm_sw_r_cp_api_FDzlAb8MWJMZV">The Idiot's Guide to Plant-Based Nutrition</a>, which he wrote with Julieanna Hever. It didn't sound like the potato diet, but I figured I'd buy it and give it a go. To my surprise, it was already on my Kindle app. These are the things I purchase at night when I'm about to fall asleep?!?!?!?!?! I figured I'd read it over the weekend, as I still had 2 - 9 days of the potato famine to get through first. For anyone wondering, <a href="https://www.instagram.com/dognamed89/?hl=en"><b>89</b></a> is also on the potato diet. What I mean is that she's eating all of her regular Vdog & treats, but she's also eating potato every time I do because that's how she rolls. Haven't weighed her because I know it's important for her to have a positive self image and not fall prey to society's unrealistic and unfair ideals. Woah, woah, woah. Just read that Kevin Smith lost 20 pounds in 13 days. Sounds like he's more ahead of me, timewise, than I realized <i>and </i>he slowed a bit at the end. I'm thinking <i>it's on</i>.<br />
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<b>Day 6: down another .6 pounds</b><br />
I realized that the 12th day is going to run into Passover, so that made the duration decision for me; I'm stopping at 11 days. Since I'm cutting myself off from a full 2 weeks (I'm not missing VM's matzoh ball soup), my plan is to compromise and do potatoes for 11 days: not 7, not 14. Fair enough. I was not hungry at all today. I ate 3/4 of a white potato, plus lots of water, tea, and la croix. Still weirdly craving celery.<br />
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<b>Day 7: down another 1.8 pounds </b><br />
Not really hungry again, but VM sent me a Japanese sweet potato and a purple yam, which may or may not be allowed. YOLO. I spilled some peas on the counter when I was making 89's dinner and I wanted to gobble them up like an anteater, but I resisted. I think that was when this seemingly easy diet took a turn.<br />
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<b>Day 8: down another .6 pounds</b><br />
Realizing that eating is just tied to my routine- both personal and at work. Back at work after a quiet weekend at home, I'm "hungry" because I smell other people's food, but I'm not <i>really </i>hungry. Told the nurse at my doctor's appointment what I was doing and she was mystified by the "only potatoes" business and asked me what potatoes taste like without butter and salt. Um, potatoes without butter and salt! It may sound mystifying, but it's working. Then, at some point in the day- possibly between my white potato for "breakfast" and sweet potato for "lunch" I began to begrudge the potatoes. I was barely tasting them as I was eating them. I wasn't eating them because I wanted them, I was just eating them because I was actually feeling hungry, but becoming more hangry with every bite. By dinner time I was disgusted. The Japanese sweet potato that had been relatively luscious by comparison the previous night, now practically made me recoil. I watched the commercial for Taco Bell fries over and over. I don't even know if they're vegan; I didn't care. I should note, though, that I had tucked in my blouse and needed to wear a belt today, so that was something. It was definitely a turning point for my stamina, though. Whereas week 1 had been surprisingly easy, week 2 wasn't starting off that way.<br />
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<b>Day 9: down another .6</b><br />
Welp, I officially broke myself. I was driving into work today and suddenly found myself craving an apple. An actual apple. Slices, in fact. This is important because I HATE APPLES. I hate the taste of apples, the texture, <i>the skin</i>. My watch & shoes (yes, really;<i> my shoes</i>) were looser, however, and my necklace was hanging noticeably lower. I was wearing a sweater I haven't worn in at least two winters and needed a belt for a pair of pants I'd worn a week and a half ago without. After 9 days of avoiding socialization, I went to a happy hour work party. Whereas Penn says you can participate in such things and just drink a seltzer and everyone will get over it in 15 seconds, that wasn't my experience. At this point I felt like I was noticeably slimmer and, therefore, a testament to the experience, but no one seemed to notice or, if they did, they didn't mention it. It was so glaringly obvious that I wasn't eating or drinking alcohol that I had to spill the beans. There was a lot of laughing, a lot of dire warnings, and just general disbelief exhibited over the course of the two hours that followed. As for me, I spent most of the time watching a woman at the next table double dip subpar looking french fries and talk with food in her mouth. The tapas at our own table of 12 consisted mostly of non-vegan dishes I wouldn't have been able to eat under normal circumstances. Those dishes that I could eat- namely hummus and pita, were appealing in that they weren't potatoes, but I recognized that it was just basic hummus with a pool of oil atop, accompanied by what looked to be store-bought pita. It was a good wake-up call that, going forward, "cheat meals" should consist of things I actually <i>wanted </i>to eat, not just the default vegan option available at a social event. This was not to say it wouldn't be tricky, but it was good information to have. Note: this was also the day I hugged the mason jar containing the last of my <a href="http://a-soy-bean.blogspot.com/2018/02/divine-treasures-valentines-day-2018.html">Valentine's Day non-pareils</a> and whispered, "see you soon(ish?)."<br />
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<b>Day 10: no loss</b><br />
To add to the general malaise I was feeling about week 2, there was this first day with no weight loss. Although we were both following the same plan, VM had already had a few, so I knew it was possible. I was hungry and wanted just about anything other than the wide variety of potatoes I'd been consuming for the previous 9 days. VM regaled me with a story about a man who ate only potatoes for one year. UGH. One day to go after today. As for the book Ray Cronise has been recommending on Twitter in response to people inquiring about the diet, <a href="https://www.amazon.com/dp/1465470204/ref=cm_sw_r_cp_api_FDzlAb8MWJMZV">The Idiot's Guide to Plant-Based Nutrition</a>; it does <i>not </i>seem to include any kind of diet outline. I've pieced it together enough to continue, but finding it kind of disappointing that this information seems available only to celebrities. The sweet potato I ate for breakfast wasn't fully cooked. Later, someone in my office opened a bag of fritos, which I know taste delicious even though they smell like feet. I ate another potato. She walked away and left the bag open on her desk; I considered stealing one- more as an experiment than a snack, really. <i>Research</i>, if you will. I once joked that I'd rather be happy than thin. Maybe it wasn't a joke? By dinnertime my morale was up. VM had experienced the same moments of despair during the day (well, not <i>the same</i>; she wasn't considering stealing another woman's snacks) and wasn't feeling well to boot. She had a headache and her stomach was upset, so she decided to add broccoli to her potato at dinner. it was random and I disagreed with it, but that's what she did. I felt a renewed sense of purpose, particularly since there was only one full day to go.<br />
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<b>Day 11: down another 1.4 pounds</b><br />
LAST DAY! No more potatoes in my purse to go to work! No more potatoes period!<br />
It was good to see more loss and I was excited to be embarking on the LAST DAY, but I did have a moment of panic when I got off the scale, wondering if the transition to phase 2 (albeit nebulous) would mean decreased weight loss or, even worse, gain. I guess I just had to remember to eat predominantly for hunger, not taste. If I could eat a single potato in one day (not all days), then clearly my body does not require the amount of food I can generally shovel in because it's yummy. I realized that I had way more potatoes in my fridge than I could possibly eat today (and that my fridge now smelled, disturbingly, like potatoes) and it allowed me an array from which to choose from for the day; I took a white, a purple yam, and a Japanese sweet potato to work. I left VM's smashed fingerlings home for dinner: more than I can possibly eat in a sitting. In the afternoon a coworker told me that a colleague who had been at the work party on day 9 told him I was on "a potato diet." Playing offense, I led with the amount of weight I had lost and he said he could tell. Hallelujah; it wasn't just in my mind. I was hungrier today than I'd been throughout this entire phase, but 1 potato (or 3 fingerlings) filled me for each meal. This was something to keep in mind, beginning tomorrow, when I'd be able to introduce more delicious veggies that I'd <i>want </i>to eat more of. Eat when you're hungry; stop when you're full. In the evening I noticed that Ray Cronise had answered my tweet inquiry, doubling down on his recommendation for his co-written book, Plant-Based Nutrition, in lieu of an outline of the actual diet that Penn, Kevin, and surely others were following. The book is impressive, but kind of on the scientific side for me. I'll give it another go, but mostly I'll rely on the general principles I understand from Penn's book, as well as Fuhrman, MacDougall, Campbell etc.<br />
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<b>Day 12: down another .6 pounds</b><br />
VM packed me my corn!! She also ate some herself, the night before, because she can't follow rules (she cheated with veggies 3-4 times during the potato phase and still lost 10 pounds). She also included celery and carrot sticks- both of which I'd been craving all of phase 1. The thought of the celery within reach in the car on the way to work was enough to fool me into thinking I was hungry, but I wasn't. I waited until 10:00am to have my corn. I really felt hungry, but the recesses of my mind knowing something other than potatoes was coming probably also had something to do with it. Decreasing my "fed window" was going to take some practice, but I didn't beat myself up over it because it wasn't like I was eating a chocolate chip cookie. Mmmm cookies. Anyway, the corn was good. It wasn't life-changing or "sweet like candy" (that description makes me shudder), it was just good, sweet corn; I enjoyed it. Most importantly, it wasn't a potato. I ate half of my portion, which was about a whole bag of frozen corn, and saved the rest until later. I was at work, so I could have mindlessly eaten the whole bit, but I wasn't hungry enough to need to. The raw carrot sticks tasted like carrots and the celery like celery, no better or worse than I remembered and certainly not overly salty like Penn experienced. Maybe I'm just not overly dramatic?<br />
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That's it; officially the end of phase 1. Onward to <a href="http://a-soy-bean.blogspot.com/2018/05/phase-2-thoughts-on-vegetables-and.html">phase 2</a>. I will never look at a potato the same again.<br />
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*Penn calls himself an unethical vegan. Aside from 2 cheat days a month and holidays, he essentially follows the <a href="https://www.drfuhrman.com/?gclid=Cj0KCQjwy9LVBRDOARIsAGqoVnu9dBMQmjKS1p74VRMZGsDzJ46qEul9dNkwjoUFr490UA2fFT7SJN8aAo6fEALw_wcB">Fuhrman </a>diet. I'm an ethical vegan and, in a perfect world, everyone would be. I'll take a smattering of unethical vegans because it means more animals saved. Progress, not perfection.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com20tag:blogger.com,1999:blog-710373573705518216.post-24838038948559188862018-03-29T12:50:00.003-07:002018-03-29T13:01:43.206-07:0089 visits Boris & Horton, dog-friendly cafe<div dir="ltr" style="text-align: left;" trbidi="on">
89 and I are big fans of <a href="http://a-soy-bean.blogspot.com/2012/06/this-vegan-bean-loves-vegan-friendly.html">The Bean</a>, but a new explicitly dog-friendly coffee shop, <a href="https://borisandhorton.com/"><b>Boris & Horton</b></a>, recently opened in the East Village and 89 was invited to her bestie, <b><a href="https://www.instagram.com/olive_monster_jones/">OMJ</a></b>'s, barkday there!<br />
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We prepared by wrapping OMJ's present all personalized like and choosing 89's partay outfit.<br />
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It was a quick walk over from <a href="https://www.facebook.com/confectioneryNYC/">Confectionery </a>and we could spy the dog crowd from a distance.<br />
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This little outdoor addition to the left of the photo below shows where you can order from "outside" if you have a dog in tow. The menu is posted only on the outside, however, which makes it difficult to order once you're inside, where there is no menu posted. I can't be expected to remember what I want for too long!<br />
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The cafe is split into two sides: one that is the actual cafe with seating (adjacent to the outdoor ordering nook) and is explicitly <i>not </i>dog-friendly: <br />
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The other, more popular side has less seating, as well as a shop that sells clothes, toys, bags, and even canine baked goods (more on that later).<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-V4_G9AEAyFI/Wr0Vhwgp0GI/AAAAAAAA99U/CgoOHB4IQrw-LBKPUfrxPEo3tchuF5vOACLcBGAs/s1600/IMG_9934.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-V4_G9AEAyFI/Wr0Vhwgp0GI/AAAAAAAA99U/CgoOHB4IQrw-LBKPUfrxPEo3tchuF5vOACLcBGAs/s400/IMG_9934.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">89 & OMJ kiss hello</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tuGBG99Xlwk/Wr0VeBmfuhI/AAAAAAAA984/6-F8i8NGOBMW1lxcdqim1eDsrYccWZB8wCLcBGAs/s1600/IMG_9910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-tuGBG99Xlwk/Wr0VeBmfuhI/AAAAAAAA984/6-F8i8NGOBMW1lxcdqim1eDsrYccWZB8wCLcBGAs/s400/IMG_9910.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">89, clearly confused that there is a party and it's not for her</td></tr>
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89 holding down the fort while we get situated. This is the only table in the store half of the dog-friendly half of the cafe. By my estimation, the non dog-friendly cafe side constitutes 60% of the space, with the dog-friendly seating taking up 20% and the dog-friendly shopping area the remaining 20%. The odds are stacked against the dog people- which is the draw after all.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-mz4RodAQWbQ/Wr0Vep3WxUI/AAAAAAAA988/n-yPK_MfeecOkJLwjUfC78xJwJksadlQACLcBGAs/s1600/IMG_9912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://2.bp.blogspot.com/-mz4RodAQWbQ/Wr0Vep3WxUI/AAAAAAAA988/n-yPK_MfeecOkJLwjUfC78xJwJksadlQACLcBGAs/s400/IMG_9912.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sensory overload!</td></tr>
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This is the seating half of the dog-friendly half of the cafe; there are about 4-5 two-seater tables, which isn't nearly enough to accommodate people with dogs <i>and </i>people without dogs who want to be around other people's dogs. It seems as though the cafe portion of the establishment should have been made as small as possible- so as to occupy only 10% of the space, so that there could be enough space left for retail and the utmost amount of dog-friendly seating. I can't imagine that they're really trying to draw a non dog-friendly crowd, but the size of the dog-less half of the space would suggest otherwise. <br />
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We were under the impression that we could place our order at the outdoor window
and the order would be delivered to us in the dog-friendly half of the
cafe. After some time passed and our order hadn't arrived, we went back to find it waiting for us at the window. It seems like delivery would be a more
efficient gameplan, but this is just one of the many kinks they're going to need to work out. <br />
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<a href="https://4.bp.blogspot.com/-VSeSB_mNLW0/Wr0VkR2c26I/AAAAAAAA99w/TnWiowk-jjUC0ZGqyf32nad8HVb47WBGwCLcBGAs/s1600/IMG_9968.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://4.bp.blogspot.com/-VSeSB_mNLW0/Wr0VkR2c26I/AAAAAAAA99w/TnWiowk-jjUC0ZGqyf32nad8HVb47WBGwCLcBGAs/s400/IMG_9968.JPG" width="300" /></a></div>
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I had the <b>Horton latte</b>: <i>with housemade cinnamon spiced mocha syrup and Oatly milk</i>. It was my first time tasting oat milk, but I couldn't taste anything aside from the pungent spice of way too much cinnamon; it was really pretty terrible. <br />
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<a href="https://borisandhorton.com/pages/menu">The menu</a> is a little
mysterious. It's all vegetarian, but proudly states that it's vegan and
gluten-free friendly. However, most of the menu offerings involve toast and
B&H uses Balthazar bread. GF peeps can substitute (presumably non-vegan) gluten-free
bread, but the menu plainly states that the Balthazar bread contains honey. As
far as I can tell from the menu, this limits the vegan menu offerings to beverages. I
appreciate that they're so up front on the menu about the honey, but
it's kind of an odd bread choice for an establishment catering to
vegetarians, vegans, and the gluten-free crowd.<br />
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Also, we didn't find out until later, but there were non-menu items available in the non dog-friendly half of the cafe: baked goods and the like that weren't advertised or visible from the outdoor ordering window. The only reason we had any idea was that our dog-less friend came back with a banana bread! Again, if you're catering to a dog crowd, why are you making it so difficult for said crowd to order? <br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-AtQ9z6SDzjk/Wr0Vfl2WFLI/AAAAAAAA99E/wuM4TXOAnp0tONI9b6LGqhuYnRx0CV4dwCLcBGAs/s1600/IMG_9920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://3.bp.blogspot.com/-AtQ9z6SDzjk/Wr0Vfl2WFLI/AAAAAAAA99E/wuM4TXOAnp0tONI9b6LGqhuYnRx0CV4dwCLcBGAs/s400/IMG_9920.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is a stranger dog; I don't know what's happening, but it seems indecent</td></tr>
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OMJ isn't a vegan dog like 89, but when her human bought her this decorated peanut butter carob donut (for dogs), I let 89 investigate. Later on, a nice woman seated next to us bought her friend's dog an apple cider donut (for dogs) and kindly got one for 89 & OMJ as well. For some reason, 89 was all over it- which was surprising because she rarely takes treats when we're out. Lucky for us, <a href="http://maisondepawz.com/"><b>Maison de Pawz</b></a> saw her inhaling it <a href="https://www.instagram.com/p/Bf4tVxtgU97/?taken-by=dognamed89">on Instagram</a> and reached out to tell us that the apple cider was vegan! <br />
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Here's 89 being demonstrably jealous of one of OMJ's gifts: a monster hedgie.<br />
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<a href="https://1.bp.blogspot.com/-_sVgqPd3L90/Wr0Vg8uqNSI/AAAAAAAA99Q/Ztj_clG95VQU8g25d3AnIwWJAwL5yBDHwCLcBGAs/s1600/IMG_9930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-_sVgqPd3L90/Wr0Vg8uqNSI/AAAAAAAA99Q/Ztj_clG95VQU8g25d3AnIwWJAwL5yBDHwCLcBGAs/s400/IMG_9930.jpg" width="400" /></a></div>
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OMJ was very sociable with the many other dogs in the space, but 89 felt more comfortable hanging out mostly with OMJ and the humans she knew. In her defense, there were a lot of humans squealing in delight and talking babytalk to dogs, which she abhors. I'd really underestimated the amount of people that would wander in just to be in the company of dogs. Yet another example of why B&H needs to find a way to extend the dog-friendly seating area and make it easier to order on this side of the cafe.<br />
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Incidentally, these are the house rules on the dog side. I'm curious what the rules are on the people side. #justsaying<br />
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These were some really cute coasters; I was surprised no one had stolen them (we didn't!). <br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-x0inbSIv3zE/Wr0VjCJbAtI/AAAAAAAA99o/GNkQd3OENwY2-pgevlofcBtN-NsuXzdbwCLcBGAs/s1600/IMG_9954.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://2.bp.blogspot.com/-x0inbSIv3zE/Wr0VjCJbAtI/AAAAAAAA99o/GNkQd3OENwY2-pgevlofcBtN-NsuXzdbwCLcBGAs/s400/IMG_9954.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">doggies telling secrets</td></tr>
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When we were there, all of the dogs were really well behaved- including 89! Unfortunately, with the set-up the way it is, there's nowhere to conveniently purchase more food and drink while you're there enjoying the dogmosphere. I hate to belabor the point, but couldn't they have put the bar of the cafe in the center of the two spaces and have had a window opening into the dog-friendly side instead of having the dog-friendly ordering window as far as possible from the dog-friendly side? </div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-gQ9NmTAeyWg/Wr0Vj9aYliI/AAAAAAAA990/I9ciiI9EnfsO2_BFPVTpT6S9uTJjTaD_wCLcBGAs/s1600/IMG_9964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://4.bp.blogspot.com/-gQ9NmTAeyWg/Wr0Vj9aYliI/AAAAAAAA990/I9ciiI9EnfsO2_BFPVTpT6S9uTJjTaD_wCLcBGAs/s400/IMG_9964.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Both OMG & 89 loved this dog</td></tr>
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All in all, we had a great time because of the atmosphere, but the offerings and the access of the offerings could definitely use some reassessment. <br />
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<a href="https://3.bp.blogspot.com/-pQjuK7SZAtg/Wr0VcIHsNgI/AAAAAAAA98o/lT6DsAAIHBY6ooa7dMbxSGU26T82ynAYQCLcBGAs/s1600/5DE43373-1A69-4CA1-89A9-A35A7775D5A8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://3.bp.blogspot.com/-pQjuK7SZAtg/Wr0VcIHsNgI/AAAAAAAA98o/lT6DsAAIHBY6ooa7dMbxSGU26T82ynAYQCLcBGAs/s400/5DE43373-1A69-4CA1-89A9-A35A7775D5A8.JPG" width="400" /></a></div>
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Maybe because it's new it's more of a scene than a pleasant spot to grab coffee with your dog in tow. <br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-LJ_0Ovmf4qw/Wr0VlIf9fhI/AAAAAAAA9-A/cwysS3weOMgagOVH9XT-NMPd4zgK_JyqQCLcBGAs/s1600/IMG_9992.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://2.bp.blogspot.com/-LJ_0Ovmf4qw/Wr0VlIf9fhI/AAAAAAAA9-A/cwysS3weOMgagOVH9XT-NMPd4zgK_JyqQCLcBGAs/s400/IMG_9992.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">onto their next adventure</td></tr>
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Ultimately a great concept with questionable execution. I really hope they make improvements because it's definitely a terrific idea and a draw for sure.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com3tag:blogger.com,1999:blog-710373573705518216.post-22098790613573911122018-03-22T08:52:00.003-07:002018-03-22T08:52:10.177-07:00The Royal Elephant Fusion Plant Based Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
On Superbowl Sunday, I headed over to <a href="http://theroyalelephantplant-basedcuisine.business.site/">The Royal Elephant Fusion Plant Based Cuisine</a> in Montclair, NJ with a Fox and a Pie; we were hoping for some vegan Thai food to fill our bellies while everyone else was watching football.<br />
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The <a href="https://www.beyondmenu.com/42430/montclair/the-royal-elephant-fusion-plant-based-cuisine-montclair-07042.aspx#group_1999092">menu </a>was significantly more varied than we had anticipated. In addition to traditional Thai offerings, there were Mediterranean, Japanese, Italian, and Mexican options. For the less adventurous, there were also staples like chicken nuggets, burgers, split pea soup, soups & smoothies. It's a small place with a huge menu!<br />
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We started off our meal with <b>vegetable shumai</b>: <i>vegetables wrapped in wonton skin served with soy sauce</i>. We were given the option of steamed or air-fried and we went with air-fried; they were crisp and delicious.<br />
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We also got the air-fried spring rolls: veggie spring rolls served with plum sauce. These were good as well, but- truth be told, probably would have been better regular-fried.<br />
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My pals each got the <b>spicy drunken noodles</b>: <i>flat rice noodle, chili, onion, bell pepper, string beans, bamboo shoots, and basil</i>. You have your choice of protein; one person chose tofu and one "chicken." I tasted a noodle and it was starchy and sticky, just how it's supposed to be. They loved it.<br />
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I went with the <b>red curry</b>: <i>coconut milk, bamboo shoots, eggplant, string bean, bell pepper, and basil with jasmine rice</i>. Although I would have vastly preferred broccoli to eggplant and tofu puffs to plain tofu, it was really delicious. I shared my leftovers with VM and she really enjoyed it as well.<br />
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Unfortunately there was no homemade ice cream to be had that day (we passed on the housemade pineapple cupcakes), but hopefully the issue will be resolved soon.<br />
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Royal Elephant definitely errs on the healthier side and there's some room for improvement (seems like a very small staff to do everything), but how lucky to have such a varied, all-vegan option in Montclair. I wish them good luck!</div>
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Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com2tag:blogger.com,1999:blog-710373573705518216.post-84964962578256519312018-03-15T05:59:00.004-07:002018-03-15T07:26:54.822-07:00Impossible Burger (no flag)<div dir="ltr" style="text-align: left;" trbidi="on">
A talented chef where I work had the opportunity to use Impossible Foods' <a href="https://www.impossiblefoods.com/burger/"><b>Impossible Burgers</b></a><span style="color: #990000;">*</span> as an exploration of sustainable protein sources for the next generation, assuming they will have figured out that filtering grain through animals doesn't seem like the best plan. Knowing I'm vegan, he was anxious to hear what I thought of it, and offered myself and my colleagues a private taste test at a top secret location.<br />
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He explained that he'd received the product as "chopped meat" and had experimented with patties of different thicknesses. He'd decided that a relatively thin patty offered the most authentic tasting burger, so that's what he prepared for us. These were the partially thawed patties looking all bloody like I remember coming out of VM's freezer (insert barf-face here):<br />
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He told us that the "meat" was made up predominately of <i>wheat, coconut oil, and potatoes</i>. He knew all about the "<a href="https://www.impossiblefoods.com/burger/">heme</a>" (leghemoglobin) and explained that the burger could be cooked well, medium or bloody rare- with the droplets of coconut oil mimicking the animal fat pockets in cow burgers. Grody. He cooked mine in a separate pan because I was the only vegan in the group and he's the best.<br />
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I thought I detected a meaty smell when it began cooking, but as it continued to cook I couldn't exactly place the scent. He recommended cooking my burger well, guessing correctly that I did <i>not </i>need my burger to "bleed." He cooked it in a little bit of oil, which gave a nice crisp to the surfaces of the patty.<br />
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The others in the group ranged from ardent carnivores to everyday omnivores, and one relatively new vegetarian. I think it's a great sign that they were all up for the taste-test- with nary a naysayer in the bunch.<br />
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It's not often I get to partake in a fixin's bar, so I loaded my burger up with ketchup, lettuce, tomato, and sliced pickled jalapenos in lieu of standard pickles.<br />
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<tr><td class="tr-caption" style="text-align: center;">You'll note that I was robbed of an "Impossible" flag</td></tr>
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I've eaten a lot of bean and/or vegetable patties in my day- and more of the ubiquitous portabella mushroom "burgers" than I care to revisit, so I wouldn't necessarily categorize this as a veggie burger. It reminded me more of a fast-food type burger replica (sans gristle) than a hand-formed, chopped meat patty- except it wasn't nasty. I actually enjoyed it much more than I expect to, as did the omnis and vegetarian. The meat-lover ate a bite and a half and apologized that she couldn't "choke down" any more, but everyone else finished every bite. Nobody thought they could be tricked into thinking that this was a cow burger, which I think <i>is</i> a possibility with the <a href="http://a-soy-bean.blogspot.com/2017/03/beyond-burger-quick-review-by-vegan-and.html">Beyond Burger</a>.<br />
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Our group had a great conversation about sustainability and spoke very little about ethics, but what they were most interested in was the nutrition. It turns out that the Impossible Burger packs about twice as much protein as a cow burger; this was probably why I found it to be so extraordinarily filling. I suppose that Impossible Foods made the Impossible burger so protein-dense in an effort to stave off the "where do you get your protein" crowd. <a href="https://www.impossiblefoods.com/burger/">They're definitely marketing it to non-vegans</a> (fine by me), but could the protein content be overkill? Another interesting note is that my colleagues were very interested in the nutritional stats, but none of them had any offhand knowledge regarding the nutrition of a cow burger. One admitted that he won't purchase a store-bought knish because the nutritional information listed on the package scares him off, but that he doesn't hesitate to buy what is likely the same product, albeit unlabeled, from a deli without worrying about the contents because he can't see them. What you don't know and all that.<br />
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So grateful to have had the opportunity to try this burger, but I definitely wouldn't seek it out for a redo. Others seem to be in love with it, so if that makes vegans and/or keeps vegans happy, that's fine by me.<br />
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<span style="color: #cc0000;"><span style="color: #cc0000;"><b>*UPDATE 3/15/18</b>: after gentle reminders from friends and fans, I'm adding the issue of Impossible Foods' animal testing to this post, the original omission of which was an egregious oversight on my part. The CEO of Impossible Foods is vegetarian and conducted animal testing that was not required to create this burger. His response appears <a href="https://impossiblefoods.com/ceo-response-animals/">here</a>; you can find many opinions with a quick Google search. As an ethical vegan, I am not a proponent of animal testing, but acquiesce that it is sometimes unavoidable- many of our systems are ill designed. That seems not to have been the case here, so the decision is a perplexing one, for sure. </span></span></div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com0tag:blogger.com,1999:blog-710373573705518216.post-8992364139805275952018-02-23T13:26:00.004-08:002018-02-26T07:16:48.748-08:00Divine Treasures Valentine's Day 2018<div dir="ltr" style="text-align: left;" trbidi="on">
Had a special treat for <b>Valentine's Day</b> this year: chocolates from <a href="https://dtchocolates.com/"><b>Divine Treasures</b></a>!<br />
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In addition to the above assortment, which we'll get back to, were other wonderful treats that I'm still enjoying because I'm <i>trying </i>not to overdo it (for example, please see <a href="http://a-soy-bean.blogspot.com/search/label/Valentine%27s">previous V-day posts</a>).<br />
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The first thing I dug into was one of these <a href="https://dtchocolates.com/animal-shapes/53-hettie-the-hedgehog"><b>Hettie the Hedgehogs</b></a>. Filled with coconut cream and almonds, these are basically the most delicious coconut/almond/dark chocolate candy bars, but, because they're hedgehog-shaped, they're infinitely superior to any non-hedgehog shaped candy bar. Absolutely DELICIOUS and the proportion of chocolate to yummy filling was perfection. i have a special affinity for hedgies because 89 loves 'em (plush versions). *edited to ad that you can't tell how cute the hedgie is in this pic because if I open another one, I will immediately stuff it in my pie hole.<br />
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Then I opened the assortment, which was wrapped quite nicely (bag not included).<br />
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Even better, though, was the fact that there was a chocolate key inside! You know: the little chart that tells you exactly which chocolates are which flavors; I love that.<br />
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But the BEST part about getting an assortment like this is that dogs can't eat chocolate, so... NO SHARING NECESSARY! Sorry, nerd. <br />
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The first thing I <strike>devoured</strike> ate was the non-pareils. Lucky for me, there was another box full of them lurking in my V-day package, so there were many to fall back on.<br />
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The rest of the flavors were truly an assortment. I've done you the favor of rating them one through eight, with 1 being best (obviously). I'm hoping this information will be very helpful to <strike>my chocolate benefactors when buying me more chocolate</strike> you.<br />
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Here's some specifics to back up my ratings:<br />
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<li><b>mello bar</b>:<i> vegan marshmallow, crisp rice and chocolate</i>. WOW. Who doesn't want what basically amounts to a chewy, marshmallowy krackel bar?</li>
<li><b>non-pareils</b>: <i>chocolate covered in naturally dyed organic sprinkles</i>. First of all, you get two in this slot, so that's a major bonus. Secondly, when I was a kid, the Russell Stover assortment my dad got me annually had one slot that was filled with two candies and we called those the dog biscuits and I would get fed them under the table. TRUE STORY. Last, I love sprinkles, so the non-pareils are always a winner.</li>
<li><b>peanut butter melt</b>: <i>organic peanut butter and chocolate</i>. I mean, obviously. The peanut butter in this was subtle, which somehow made it fancier. It also really did melt in my mouth, which was kind of awesome.</li>
<li><b>hazelnut praline</b>: Enough said, right? Agreed.</li>
<li><b>caramel with sea salt</b>: <i>caramel with himalayan pink salt</i>. Super soft caramel with a medium coating of chocolate and a dusting of salt.</li>
<li><b>toffee bark</b>: <i>ground toffee mixed in our chocolate</i>. I expected to like this one much more than I did. The toffee just had all of the stick-to-your-teethedness with not as much toffee flavor as I would have liked.</li>
<li><b>woodford reserve bourbon with pecans</b>: OOF; this was STRONG! I actually had to take a bite, eat a different candy, and then come back to this one. I swear there was a whole pecan (yay!) in there and probably a full shot of bourbon (oof).</li>
<li><b>strawberry margarita</b>: <i>tequila & sea salt</i>. I'm going to be honest with you; I did not even try this one. I'm not super into fruit in chocolate AND I hate margaritas; they taste like when you get ocean water up your nose. VM ate it and immediately confirmed, "you wouldn't have liked it."</li>
</ol>
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Other than my chocolate, <a href="https://www.facebook.com/dognamed89/">89</a> got a pink stuffed lamb to devour and flowers.<br />
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I got flowers too. Beautiful. Not edible.<br />
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When's the next chocolate-appropriate gift-giving holiday?</div>
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In the meantime, you can check out <a href="https://www.facebook.com/dognamed89/">89's insta</a> for the rest of her valentine's outfits and assorted shenanigans.</div>
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Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com6tag:blogger.com,1999:blog-710373573705518216.post-38548941556046869412018-02-13T09:37:00.003-08:002018-04-03T10:30:22.523-07:00Jajaja Mexicana<div dir="ltr" style="text-align: left;" trbidi="on">
The stars finally aligned and I found myself at the door to <a href="http://jajajamexicana.com/"><b>Jajaja</b></a>- right at the top of the F train stairs, <span style="color: #0000ee;">5 minutes before opening</span> on a weekend morning. <br />
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<a href="https://4.bp.blogspot.com/-miP8vPsgb6k/WoMbFKOrrQI/AAAAAAAA93g/EfLWEpN1je8YTn6TYI8vygZsiTax5_O3QCLcBGAs/s1600/IMG_9202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://4.bp.blogspot.com/-miP8vPsgb6k/WoMbFKOrrQI/AAAAAAAA93g/EfLWEpN1je8YTn6TYI8vygZsiTax5_O3QCLcBGAs/s400/IMG_9202.JPG" width="400" /></a></div>
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But, I'm getting ahead of myself with this picture.<br />
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The interior is bright and adorable; kitschy and inviting. <br />
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There's bar seating, tables, and a couple of booths. <br />
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During our meal, we were attended to by a number of servers and staff: all were
professional, knowledgeable, and helpful with great
personalities.<br />
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<a href="https://1.bp.blogspot.com/-dic7_JCiWcc/WoMbEXiFqwI/AAAAAAAA93Y/oSt4rP6PyiMayfg_LcLvcWpwgwpGlaOQACLcBGAs/s1600/IMG_9200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-dic7_JCiWcc/WoMbEXiFqwI/AAAAAAAA93Y/oSt4rP6PyiMayfg_LcLvcWpwgwpGlaOQACLcBGAs/s400/IMG_9200.JPG" width="400" /></a></div>
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When the two of us attempted to order the large nachos, our initial server explained to us, completely without judgement, that we might want to add 2-4 additional people to our party if we were going to attempt to finish that serving size and all of the other things we wanted to try. Noted and appreciated!</div>
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These <b>nachos</b>: "<i>our chorizo, fermented black beans, turmeric queso fundido, spicy vegetable relish, sour cream, and added guacamole</i>" were exquisite. I'm not usually a fan of "meaty" nachos, but the chorizo crumbles (suspiciously reminiscent of those in the <a href="http://vegansaurus.com/post/158904175662">by Chloe</a> taco salad) were ideally proportioned to all of the other toppings which, in turn, were perfectly proportioned to the chips, as well as throughout the dish. All that <i>and</i> nary a mushy chip anywhere within the bowl. So very well done; I don't know how you could come to Jajaja and <i>not </i>order these. *edited to add: if you really like heat, you should DEFINITELY eat the two dried peppers that my friend dismissed as garnish.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-lonafj2SaY0/WoMbFCrdV-I/AAAAAAAA93k/w9NoWm-JhuE3a2XKSH4Y9sJQsEnGJNykACLcBGAs/s1600/IMG_9203.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://4.bp.blogspot.com/-lonafj2SaY0/WoMbFCrdV-I/AAAAAAAA93k/w9NoWm-JhuE3a2XKSH4Y9sJQsEnGJNykACLcBGAs/s400/IMG_9203.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">if there has to be cilantro in the universe, at least this was easily removable!</td></tr>
</tbody></table>
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It was early and we'd decided not to do cocktails, which was fine- except for that they all looked so great as they were delivered around us from the bar. Instead, I chose the <b>almond milk horchata</b>, which came out looking uber festive with a rim of coconut, square ice cubes (I'm a sucker for square ice cubes), and a floral paper straw. Truly a creamy, non-alcoholic indulgence. <br />
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To ensure we'd have enough room for dessert, we decided to share the <b>pupusas</b>: <i>two corn tortillas stuffed with beans, cashew cotija, serranos, topped with sour cream, shiitake bacon, romaine lettuce</i>. The fresh toppings paired with the rich pupusas and umami mushroom bacon lent itself to a wholly decadent dish.<br />
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Blah, blah, blah; it was finally time for dessert! There was no question we were ordering the <b>churritos</b> <i>with coconut dulce de leche</i> and they far exceeded my expectations. <br />
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<a href="https://2.bp.blogspot.com/-XSzXdnGWNAc/WoMbHPCUVNI/AAAAAAAA930/qlwH6AbnpCcZGQSnunsfMEdViH_necjTwCLcBGAs/s1600/IMG_9214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://2.bp.blogspot.com/-XSzXdnGWNAc/WoMbHPCUVNI/AAAAAAAA930/qlwH6AbnpCcZGQSnunsfMEdViH_necjTwCLcBGAs/s400/IMG_9214.JPG" width="400" /></a></div>
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First of all, how cute are they: served in their own little, branded baggie? The churros were thick, crisp, perfection and the dulce de leche sauce was divine. Totally Superb. <br />
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As if all that wasn't enough, the restroom...IS PINK! I was so enamored by it upon entry that I actually stopped in my tracks, causing the employee who entered behind me to kindly excuse my mindlessness by saying, "I know; it's a lot to take in."<br />
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Jajaja hit all the right notes of atmosphere, service, food, drink and extra details; the only thing that seemed to be missing was pretense and I much prefer friendliness.<br />
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Highly recommend visiting soon and often. They don't take reservations, so you too may find yourself waiting for the doors to open 5 minutes before time. Enjoy!</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com6tag:blogger.com,1999:blog-710373573705518216.post-79036063666475965382018-01-29T09:40:00.001-08:002018-01-30T13:56:52.071-08:00Smackin Whip Vegan Whipped Cream<div dir="ltr" style="text-align: left;" trbidi="on">
The other day I was sitting at home, thinking about the current state of affairs with the <a href="http://a-soy-bean.blogspot.com/2017/11/im-breaking-up-with-soyatoo-trader-joes.html">whipped cream drought</a>, when I receive a text from OD. I see whipped cream, I see vegan, and I see him telling me the price as if now is any time for comparison shopping. WHO CARES? JUST BUY IT! <br />
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<a href="https://1.bp.blogspot.com/-xwj_jDTu6nQ/Wm9OyAzeaZI/AAAAAAAA92g/piuvYlR6G_wGUT738Ezuqg-f7_No6SrIgCLcBGAs/s1600/IMG_8591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="750" height="400" src="https://1.bp.blogspot.com/-xwj_jDTu6nQ/Wm9OyAzeaZI/AAAAAAAA92g/piuvYlR6G_wGUT738Ezuqg-f7_No6SrIgCLcBGAs/s400/IMG_8591.jpg" width="276" /></a></div>
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He did, of course, and here it is: <b>Smackin' Whip</b>. I'd never seen it before; he said it was just hanging out amongst the non-vegan whipped cream like it was NBD.<br />
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<a href="https://2.bp.blogspot.com/-XYz-O1-XZ2A/Wm9OyAYC5DI/AAAAAAAA92k/nHd8OlK76-s12dhBIpbqVpHVIurinmmUgCLcBGAs/s1600/D58855B3-6DF4-4D91-BDCE-86275E9D6157.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="400" src="https://2.bp.blogspot.com/-XYz-O1-XZ2A/Wm9OyAYC5DI/AAAAAAAA92k/nHd8OlK76-s12dhBIpbqVpHVIurinmmUgCLcBGAs/s400/D58855B3-6DF4-4D91-BDCE-86275E9D6157.JPG" width="400" /></a></div>
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A little internet sleuthing brought me to the brand, <a href="http://www.smackingood.com/"><b>Smackin' Good</b></a>. It seems that they make whip/light whip, pancakes/waffles, and potato knishes; there was very little additional info. All signs point to them being a Kosher company that embraces their accidentally vegan products- kind of like Klein's ice cream. <br />
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<a href="https://1.bp.blogspot.com/-fotZ6SVOuSE/Wm9OyGfH15I/AAAAAAAA92o/H0MSJEfBcEsN2T8nOQAZwp2cod-OS6B3QCLcBGAs/s1600/IMG_8661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1420" data-original-width="1420" height="400" src="https://1.bp.blogspot.com/-fotZ6SVOuSE/Wm9OyGfH15I/AAAAAAAA92o/H0MSJEfBcEsN2T8nOQAZwp2cod-OS6B3QCLcBGAs/s400/IMG_8661.jpg" width="400" /></a> </div>
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Taste test time:<br />
Unlike <a href="http://a-soy-bean.blogspot.com/2017/11/im-breaking-up-with-soyatoo-trader-joes.html">Soyatoo</a>!,
Smackin' Whip comes right out of the can...right outta the fridge. The
whip has the look and texture of non-vegan whipped cream; you can control it into
florets, but it was also build-able for a more impressive presentation.
Taste-wise, it had a subtle sweetness: no discernible vanilla, no coconut
(like <a href="http://a-soy-bean.blogspot.com/2017/11/im-breaking-up-with-soyatoo-trader-joes.html">Trader Joe's</a> version).<br />
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None of this prevented me from <a href="https://www.instagram.com/p/Beiy2mknq9d/?taken-by=abbybean">filling my bowl</a> with what would generally
be considered a disproportionate amount (there's one scoop of Nada Moo
mint chip under there). I was happy to have it, but I'm pretty sure that I'd still choose Trader Joe's in a blind taste test.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com4tag:blogger.com,1999:blog-710373573705518216.post-69775948423884568842018-01-10T13:46:00.001-08:002018-01-10T13:46:15.678-08:00Amy's Kitchen Vegan Margherita Pizza Swirls- Quick Review<div dir="ltr" style="text-align: left;" trbidi="on">
As I stated over on <a href="https://www.instagram.com/p/Bdq0m-_n9kr/?taken-by=abbybean">Instagram</a>, <span title="Edited">I'm a huge fan of <a href="https://amys.com/our-foods?vegan=1">all things vegan</a> by <a href="https://amys.com/"><b>Amy's Kitchen</b></a> and these new <a href="https://amys.com/our-foods/vegan-margherita-swirls"><b>vegan, margherita (pizza) swirls</b></a> are no exception. </span><br />
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<a href="https://4.bp.blogspot.com/-q4MFFuthYC0/WlaJU1f7ZvI/AAAAAAAA92Q/hJFuP6zfsswh93wKifs3u3QO599W3Z7aQCLcBGAs/s1600/pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://4.bp.blogspot.com/-q4MFFuthYC0/WlaJU1f7ZvI/AAAAAAAA92Q/hJFuP6zfsswh93wKifs3u3QO599W3Z7aQCLcBGAs/s400/pizza.JPG" width="400" /></a></div>
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I've eaten more than my fair share of their incredible <a href="http://a-soy-bean.blogspot.com/2015/10/amys-vegan-margherita-pizza.html">vegan margherita pizzas</a>, but they're a tad pricey for one meal and I do not possess the self control to only eat half of it at a time. Enter: the less expensive and seemingly more portion controlled swirls.<br />
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I'm not gonna lie; in comparison, the pizza swirls looked like they'd be much less filling and, frankly, a little dry. Well, I'm happy to report that nope and NOPE. They were actually quite perfect.<br />
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I have a special affinity for finger foods, so this one is definitely staying on the must-have-in-freezer-at-all-times list.<br />
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If you can find them, I highly recommend picking them up. They do seem to be a little bit elusive right now, so stock up when you have the opportunity! I know I will.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com2tag:blogger.com,1999:blog-710373573705518216.post-42070848139855423862018-01-03T11:20:00.001-08:002018-01-03T11:27:07.338-08:00Happy New Year! Happy Wax!<div dir="ltr" style="text-align: left;" trbidi="on">
We have so many holiday-related things to catch up on, but I wanted to start off the year with this amazing home fragrance product* I received for review from <a href="https://happywax.com/?utm_expid=133255202-0.rgEgkJMmSZCgfdLNF07GbQ.0&utm_referrer=https%3A%2F%2Fwww.google.com%2F"><b>Happy Wax</b></a> because it really made me very happy!<br />
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<a href="https://3.bp.blogspot.com/-v8aobCqLawc/Wk0ZmtmcdtI/AAAAAAAA908/Dgw2M9Q9HdkvHaSxH_BNtehxQf5AwSIqwCLcBGAs/s1600/IMG_7153.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-v8aobCqLawc/Wk0ZmtmcdtI/AAAAAAAA908/Dgw2M9Q9HdkvHaSxH_BNtehxQf5AwSIqwCLcBGAs/s400/IMG_7153.JPG" width="400" /></a></div>
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I was already enjoying a wonderful season, but when I broke out this wax warmer candle alternative on Christmas day, it kicked things up a few notches by filling my home with a pleasant, fresh scent without making me or VM crazy worried about an open flame. You see, we're not really candle people. Already too busy making sure the oven is off, the furnace isn't making a funny noise, and all the doors are locked; candles are just one extra fear we choose not to deal with. I, personally, usually use <a href="https://fancifulfox.myshopify.com/collections/house/products/linen-room-spray">room sprays</a> (NOT air fresheners); wax warmers are completely new to me. WOW.<br />
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<a href="https://4.bp.blogspot.com/-pPZtrfj6SBQ/Wk0Zl_RVY4I/AAAAAAAA900/mOd6MCTJUJwB3ZUSv-c3Ck3ngEyJRjGMACLcBGAs/s1600/IMG_7150.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1199" height="400" src="https://4.bp.blogspot.com/-pPZtrfj6SBQ/Wk0Zl_RVY4I/AAAAAAAA900/mOd6MCTJUJwB3ZUSv-c3Ck3ngEyJRjGMACLcBGAs/s400/IMG_7150.jpg" width="298" /></a></div>
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Happy Wax currently offers three wax warmers: "<a href="https://happywax.com/collections/wax-warmers/products/classic-wax-warmer">classic</a>," "signature," and an <a href="https://happywax.com/collections/wax-warmers/products/copy-of-happywax-outlet-warmer-plug-in-ceramic-wax-warmer-leopard-print-1">outlet plug-in</a>; they kindly sent me the <b><a href="https://happywax.com/collections/wax-warmers/products/happywax-signature-scented-wax-warmer-teardrop-pattern">signature tabletop warmer in the teardrop design decorative wrap</a>.</b> It really could not have been more perfect; I have a rather colorful interior design aesthetic, so it went beautifully with my decor. I literally removed it from the box, took the silicone dish out of the plastic bag, and it was ready to go. <br />
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<a href="https://3.bp.blogspot.com/-v8aobCqLawc/Wk0ZmtmcdtI/AAAAAAAA908/Dgw2M9Q9HdkvHaSxH_BNtehxQf5AwSIqwCLcBGAs/s1600/IMG_7153.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-v8aobCqLawc/Wk0ZmtmcdtI/AAAAAAAA908/Dgw2M9Q9HdkvHaSxH_BNtehxQf5AwSIqwCLcBGAs/s400/IMG_7153.JPG" width="400" /></a></div>
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The gummy bear-shaped, soy <a href="https://happywax.com/collections/melts">wax melts</a> I received were <a href="https://happywax.com/collections/melts/products/citrus-mix"><b>citrus mix scented</b></a>- which is precisely what I would have chosen if given the choice. There is a wide variety of scents available- all infused with essential oils. Those I'm interested in trying next are <a href="https://happywax.com/collections/melts/products/half-pounter-baby-powder-wax-melts">baby powder</a> and <a href="https://happywax.com/collections/melts/products/cinnamon-chai-wax-melts">cinnamon chai</a>. By my rough math, each bear provides approximately 4 hours of burn time; it is recommended that you remove and discard (compostable) the melted wax once it ceases to be fragrant.</div>
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<a href="https://4.bp.blogspot.com/-UR0FQP_J7Zw/Wk0Zl8gzQvI/AAAAAAAA904/mlSI4E-dOpYB-V5kSScERAYNHQgAKj38QCLcBGAs/s1600/IMG_7152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-UR0FQP_J7Zw/Wk0Zl8gzQvI/AAAAAAAA904/mlSI4E-dOpYB-V5kSScERAYNHQgAKj38QCLcBGAs/s400/IMG_7152.JPG" width="400" /></a></div>
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I'm not really someone who likes to read directions, so I just plopped one of each color/scent (<b>green</b>: <i>cucumber melon</i>, <b>orange</b>: <i>citron mandarin</i>, <b>pink</b>: <i>grapefruit mangosteen</i>) in the warmer, plugged it in, and clicked it on. You can easily choose between a 3/6/9 hour burn time and it will shut off automatically when the time is up.<br />
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<tr><td class="tr-caption" style="text-align: center;">No real bears were hurt in the melting process.</td></tr>
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The scent filled the room in almost no time at all; it was fresh and pleasant, not at all artificial and/or cloying. It was hard to capture in a photo, but the (included) interior light bulb that warms the wax also provides a significant light feature as an added bonus.<br />
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When all is said and done, the bears (or snowmen, or hearts, etc.) melt into a neat pool of wax that dries when cool. Because I couldn't help myself, I did stick my finger in the melted wax while hot and it wasn't anywhere near a scalding temperature, which is good to know. I managed to reheat the same wax a couple of times before simply popping out the "used" wax for compost. From what I've read, it seems that not all wax warmers are this easy to use, so I'm especially grateful for this having been my inaugural experience. As much as I enjoyed the scent, I would have zero patience for a mess; this presented no mess whatsoever.<br />
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<a href="https://3.bp.blogspot.com/-1UTUO1UZA_Y/Wk0ZnuszDWI/AAAAAAAA91I/1WPh34PNftQjFBlJmgFHdgAQ7Rf0w9bUACLcBGAs/s1600/IMG_7208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-1UTUO1UZA_Y/Wk0ZnuszDWI/AAAAAAAA91I/1WPh34PNftQjFBlJmgFHdgAQ7Rf0w9bUACLcBGAs/s400/IMG_7208.JPG" width="400" /></a></div>
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The entirety of the Happy Wax product experience was impeccable. From the design to the execution, this product is extraordinarily thoughtful; there isn't a detail that was missed. I don't usually gush over products, but this one is truly deserving. <a href="https://www.instagram.com/dognamed89/"><b>89</b></a>, another reason we don't burn candles, agrees! <br />
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<a href="https://1.bp.blogspot.com/-tvlZbXQCB8U/Wk0Zl8P-f5I/AAAAAAAA90w/KS9lV_d3XiEnuEnsyQcJ73bKEJHWBi53gCLcBGAs/s1600/IMG_7149.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://1.bp.blogspot.com/-tvlZbXQCB8U/Wk0Zl8P-f5I/AAAAAAAA90w/KS9lV_d3XiEnuEnsyQcJ73bKEJHWBi53gCLcBGAs/s400/IMG_7149.JPG" width="400" /></a></div>
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You can find out more information <a href="https://happywax.com/pages/about-us">on their site</a>, but I'll take a moment to share, from their PR, that Happy Wax products are "...all-natural, vegetable based, non-GMO, and not tested on animals. Plus, unlike paraffin-based candles and melts, Happy Wax is made from renewable resources, American farm-grown soybeans, and are completely pesticide-free and non-toxic. Each melt is hand-poured in Durham, North Carolina." Have at it!<br />
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*You didn't think I meant body wax, did you? Because there'd be nothing "happy" about that.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com2tag:blogger.com,1999:blog-710373573705518216.post-70141456657124231532017-12-27T10:25:00.004-08:002017-12-27T10:31:36.464-08:00Peacefood Cafe Uptown- Then & Now<div dir="ltr" style="text-align: left;" trbidi="on">
Haven't been to the <a href="http://www.peacefoodcafe.com/menu/"><b>Peacefood Cafe</b></a> in a while, so I hit up the uptown location when I was in the area recently. Um, what the hell happened? First of all, this place use to be bustling. It was practically empty on a Friday night. I'm not complaining about that; it was good for us. Or, was it? <br />
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We started out by ordering an old favorite: <b>chickpea fries</b> "<i>an award-winning recipe with a hint of Indian spices, served with our house dipping sauce.</i>" These hardy and flavorful spiced fries are famous for being served in jenga formation.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-_L2nlTG1pds/Wjgy7yUUYXI/AAAAAAAA90U/nQxlCCnQDoMCPJu-im7GEG4n92xtBAz6QCLcBGAs/s1600/IMG_6603.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="486" data-original-width="747" height="208" src="https://4.bp.blogspot.com/-_L2nlTG1pds/Wjgy7yUUYXI/AAAAAAAA90U/nQxlCCnQDoMCPJu-im7GEG4n92xtBAz6QCLcBGAs/s320/IMG_6603.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">THEN</td></tr>
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On this recent visit, however, they were instead served to us as though they'd insultingly been thrown onto a plate from across the room. They did not taste the same either- likely because the proportions were compromised with the smaller fries. Also, the dipping sauce was in a paper cup such that you might find in a dentist's office to rinse out your mouth: totally unappealing.<br />
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<tr><td class="tr-caption" style="text-align: center;">NOW</td></tr>
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For dinner, I wanted to order the <b>PFC unchicken basket</b> of f<i>ried breaded plant protein tenders with the option of chipotle sauce</i>. Once upon a time, you could order this considerably sized dish with half the chicken, subbing their delicious potato salad for the the other half. Peacefood downtown has never allowed you to make this adjustment and, now, neither does uptown. With such a small menu to begin with, this seems like an odd place to draw a line.<br />
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So, I begrudgingly went with the <b>tempeh avocado sandwich</b><i>: baked marinated tempeh, creamy avocado, pickled radishes, shredded carrots, and <strike>cilantro</strike> served on toasted whole spelt rye sourdough bread</i>. This sandwich has always been unapologetic hippie food, but once upon a time it was hardy and decently sized. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-SKJhTnqKeUA/Wjgy8eVniFI/AAAAAAAA90g/RO4WHmaqLowtGMza-AbU3RtUrNUrRYi8QCLcBGAs/s1600/IMG_6604.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="464" data-original-width="750" height="246" src="https://2.bp.blogspot.com/-SKJhTnqKeUA/Wjgy8eVniFI/AAAAAAAA90g/RO4WHmaqLowtGMza-AbU3RtUrNUrRYi8QCLcBGAs/s400/IMG_6604.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0000ee;">THEN</span></td></tr>
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On this visit it was considerably smaller and <span style="color: #0000ee;">served rather sloppily</span>- although slightly less obnoxiously than the fries. The bread was heavily toasted, which made me wonder if it was stale, and the tempeh had no flavor whatsoever. It's hard to believe it won "best sandwich" as recently as the 2010 vegan guide when, all these years later, it just seems basic and unimaginative- yet interestingly at a pricepoint that rivals the likes of Cinnamon Snail's behemoth, flavor bombs.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-4r5eNLz4No0/Wjgy7-HNizI/AAAAAAAA90Y/Zs9jfi8i1uUqDI3rLtDXgqRglolLoedjACLcBGAs/s1600/IMG_6597.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://4.bp.blogspot.com/-4r5eNLz4No0/Wjgy7-HNizI/AAAAAAAA90Y/Zs9jfi8i1uUqDI3rLtDXgqRglolLoedjACLcBGAs/s400/IMG_6597.jpg" width="400" /></a></td></tr>
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Although not necessarily conscious, I think I originally stopped going to Peacefood because their menu never changed; even their "<a href="http://www.peacefoodcafe.com/PeacefoodCafeMenu.pdf">specials</a>" have remained largely constant. Now I see there are more reasons to avoid. A shame, really; this once popular spot has a niche, so long as their food and service remains thoughtful- which it obviously hasn't. Our waiter never even checked in to see how the food came out or if we needed anything else over the course of our meal. He literally just never came near our table at all- we had to track him down in order to procure the check.</div>
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To add to the disappointment, on my way out, I noticed that the dessert case- once boasting one of the most impressively sized and varied offering of vegan desserts in the city, had nary half of what they once had on offer and not a single thing that appealed to me. Mind-boggling.</div>
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Anyone else been there recently and can tell me my recent experience was a drastic departure from what's normally going down?</div>
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Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com4tag:blogger.com,1999:blog-710373573705518216.post-42207107480844123472017-12-18T13:01:00.003-08:002018-04-03T10:30:47.900-07:00Bar Verde<div dir="ltr" style="text-align: left;" trbidi="on">
I was really anxious to try <a href="http://www.matthewkenneycuisine.com/bar-verde"><b>Bar Verde</b></a>, so I was thrilled when a friend planned a holiday din-din there recently. It was a wet, sloshy, slushfest of a day, so obviously our reservation was inside.<br />
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<a href="https://4.bp.blogspot.com/-e5pi3Mk2Wzo/WjAjiig5FmI/AAAAAAAA9zw/LrwyjA9_PA4KaJ7xdyPkDpDN6iKM6PaegCLcBGAs/s1600/IMG_6311.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://4.bp.blogspot.com/-e5pi3Mk2Wzo/WjAjiig5FmI/AAAAAAAA9zw/LrwyjA9_PA4KaJ7xdyPkDpDN6iKM6PaegCLcBGAs/s400/IMG_6311.jpg" width="400" /></a></div>
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The interior is really beautiful- in what seemed like shades of blue, possibly peacock. It was very dark, though; I knew immediately it would be bad for food photography. Don't get me wrong; I get that living in the ambient moment > IG likes, but I feel like restaurants can find a happy medium. <i>I</i> may look better in dim lighting, but my food sure doesn't.<br />
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The cocktail menu, though mezcal heavy, looked quite appealing; I'll definitely need to revisit asap for that alone. I'd just come from <a href="https://www.oscarwildenyc.com/">Oscar Wilde</a>, so I did not want to have another drink. When I ordered a coke, I was offered the choice between a "regular" coke and an "organic" coke. Because the waiter had a gleam in his eye when he said, "organic," that's what I chose. To my surprise, I was served a literal <i>superior </i><a href="http://www.qkola.com/index.html"><b>Q Kola</b></a>- which I highly recommend because it was kind of a cross between a coke and a cream soda. Note: since our server had a great sense of humor about the organic coke, I figured it was going to be a fun night AND IT WAS. <br />
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<a href="https://1.bp.blogspot.com/-643hArTqsUU/WjAje1dgkaI/AAAAAAAA9zE/XCtN_MhD8PQVDwDtzuvYpK372Hjb2CSVQCLcBGAs/s1600/IMG_6291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-643hArTqsUU/WjAje1dgkaI/AAAAAAAA9zE/XCtN_MhD8PQVDwDtzuvYpK372Hjb2CSVQCLcBGAs/s400/IMG_6291.jpg" width="400" /></a></div>
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The <a href="http://www.matthewkenneycuisine.com/bv-menus">menu</a> is extraordinarily appealing; there were so many things we wanted to try.<br />
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We started out with a few appetizers from the "share" portion of the menu. Because we're professionals, two orders of <b>nachos</b>: <i>butternut queso, black beans, pico de gallo, cashew crema, guacamole, jalapeno, (watermelon) radish</i>. This cheese wasn't the <i>best </i>I've ever had, but it was pretty damn great. The proportion and distribution of toppings to chips was almost perfect and the chips remained crisp throughout. I especially appreciated that both the cilantro (worst) and the jalapeno (best) were easy to remove/hoard instead of being hidden throughout and within in tiny dices.<br />
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<tr><td class="tr-caption" style="text-align: center;">photo credit: Sheryl Yvette</td></tr>
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A friend had the <b>elote</b>: <i>grilled corn, chipotle crema, arbol chile, almond cotija, grilled lime</i>; it looked really great and I heard no complaints. My guess is he's already recreated it in his own kitchen because that's how he rolls. <br />
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<a href="https://3.bp.blogspot.com/-CuCvzoOh_D8/WjAje19R2pI/AAAAAAAA9zI/uPJK4zeH48wsPNp2zM6PPqBresc7TUlWQCLcBGAs/s1600/IMG_6292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://3.bp.blogspot.com/-CuCvzoOh_D8/WjAje19R2pI/AAAAAAAA9zI/uPJK4zeH48wsPNp2zM6PPqBresc7TUlWQCLcBGAs/s400/IMG_6292.jpg" width="400" /></a></div>
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I also shared the <b>smoked potato croquetta</b>: <i>lime cashew sour cream, cacao mole, avocado, pickled jalapeno</i>; it was kind of like deep fried mashed potatoes, but elevated. The thing that made this dish was the varying textures: crisp, creamy, and viscous. I'm not usually a fan of mole, but this was really delicious- particularly mixed with the other sauces. I wouldn't necessarily order this again, but I have nothing bad to say about it. <br />
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For dinner I chose the <b>truffle potato flautas</b> <i>with huitlacoche, avocado, marinated kale</i> from the "not tacos" section of the menu. It was kind of small for an entree; I certainly couldn't have eaten just this for dinner and been satiated. Perhaps it was meant to be like a larger plate, not necessarily an entree? That part is a little confusing. To order 2 items from the tacos/not tacos portions of the menu seems overkill, but 1 just under enough even with an app. It was really good; the exterior was crisp and the contents creamy with a taste resembling black beans, although I think that was the <a href="https://www.google.com/search?q=huitlacoche&ie=utf-8&oe=utf-8&client=firefox-b-1">huitlacoche</a>. The kale was really exquisite, but the the slices of avocado between the flautas and the kale made the whole dish kind of unnecessarily compact. I think I would have preferred if the kale were served alongside as a salad of sorts topped with the avocado; then the dish would have both appeared larger and would have been cohesive rather than layered. <br />
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A friend had the <b>grilled quesadilla</b> <i>with spicy cashew cheese, tomato salsa, salsa verde, flour tortilla</i>. She <i>really </i>liked them. Correction: she LOVED them and "everything else she had." I would have thought plain cheese quesadillas would be boring, but she was definitely not disappointed in the least.<br />
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Two friends each had the <b>classic BV burrito</b>: <i>rice refried beans, guacamole, lettuc, salsa fresca, cashew crema</i>. They didn't look too exciting to me and I was warned that the sauce was pretty much pure cilantro, so this one won't be on my must order list. <br />
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The <b>wild mushroom tamale</b> <i>with mole, cashew crema, salsa verde</i> was probably the smallest of the entrees. Again, we don't even really know if they were supposed to be entrees. To recap, we ordered from the "share" section of the menu as appetizers and then from the "tacos"/"not tacos" as entrees, but it could be that everything was supposed to be tapas style? TBH, we all steered clear of the taco section of the menu because we assumed they'd be very small entrees. In a perfect world, I'd love to see a mix and match option such as "choose any three" served in a, wait for it, partitioned plate!<br />
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For the table, dessert #1: <b>mango cheesecake</b>. The crust was the most impressive factor: very nutty. The "cheesecake" had a nice flavor (not overly mango-y), but was not dense enough to be considered the texture of a cheesecake by any means. I didn't try the dollops because I don't love mango and I figured that's where the flavor would be the most concentrated; others enjoyed, but weren't blown away.<br />
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I'd waited the whole meal for our dessert #2, the <b>churros + chocolate</b>. I *think* the waiter threw in an extra churro because he knew I was really resistant to sharing with my tablemates. The chocolate was a dip of medium-thickness; some of my friends had expected it to be an accompanying drinking chocolate and, taste-wise, it was definitely reminiscent. As for the churros...sigh. The ends and edges were crisp, cinnamon sugar deliciousness. The inside may as well have been mashed potatoes; it was <i>so </i>mushy/undercooked. <br />
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Overall, we really enjoyed Bar Verde. The space was beautiful, the service was terrific (I love a personality and a sense of humor!), the food was great, and I'd even give the churros another go in case this was an off day. However, if there's an ideal ordering method I should know about, I'm open to suggestions.</div>
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Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com3tag:blogger.com,1999:blog-710373573705518216.post-42972363455013672972017-12-11T13:30:00.002-08:002017-12-11T13:44:08.062-08:00Korilla BBQ: Korean Seasonal Kitchen- Quick Review<div dir="ltr" style="text-align: left;" trbidi="on">
On Saturday I was trudging through the relentless slushfall with a pal and we stopped into <a href="http://thisisstory.com/">Story</a> to do some holiday shopping. The <a href="http://korillabbq.com/sites/default/files/korilla-menu-FALL2017.pdf"><b>Korilla food truck</b></a> was parked out front, but I didn't think anything of it until, when I made my purchase, I was given a token to get a free lunch. So cool!<br />
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But, I reserved my excitement until I could get outside to check for vegan options and, lo and behold, I was shocked to find that there were vegan Vs all over the build-your-own burrito/rice bowl/salad bowl <a href="http://korillabbq.com/sites/default/files/korilla-menu-FALL2017.pdf">menu</a>! My eyes just darted around:<br />
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Protein option: <b>organic tofu baked with garlic, gluten free soy sauce, red pepper, and sesame</b>. Vegan!<br />
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Seasonal toppings: <b>kale, roasted corn, sweet black beans</b>. Vegan!<br />
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Sauce: <b>Vegan Korilla mild & smokey favorite made with silken tofu</b>. VEGAN!!!<br />
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All options come with your choice of sticky rice, or <b>a blend of sticky, black and brown rice</b>, which is what I chose for my burrito. <br />
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They handed it to me all perfectly wrapped up with a smile and I couldn't wait to eat it. <br />
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I brought it home and heated it up in the oven so the burrito even got a little crisp on the outside. Then, with anticipation, I sliced it in half to prepare to eat and... womp womp.<br />
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The cross section looked like I'd taken a time machine to the early nineties where wraps filled with unseasoned tofu, greens, and rice were the vegan option du jour. I promise you, I took a bunch of pics and none were any better, so I'm using the one with <a href="https://www.instagram.com/dognamed89/">89</a> because at least she's interesting to look at.<br />
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I have to say, I just don't get it. Korilla obviously went to the the trouble to include vegan (not vegetarian!) options across the board, but nothing had any taste. After the first bland bite, I specifically ate some of each of the ingredients separately. None had any flavor- let alone any spice, aside from natural flavor. Along with the seemingly unseasoned tofu, the kale tasted like it was sauteed without even salt & pepper; the corn tasted naturally fresh and sweet; the black beans just tasted like black beans. As for the vegan Korilla sauce? I don't know know where it could have gone to, but if it absorbed into any of the other ingredients in its travels, I certainly didn't see or taste it.<br />
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Aside from <a href="http://a-soy-bean.blogspot.com/search/label/Hangawi">Hangawi</a>, <a href="http://a-soy-bean.blogspot.com/search/label/Franchia">Franchia</a>, and <a href="http://a-soy-bean.blogspot.com/2012/09/soaked-and-soaking-it-up-at-bethlehem.html">Cinnamon Snail's Korean BBQ seitan</a>, I'm not overly familiar with Korean food, but surely it must be more flavorful than this? I'm grateful for the plentiful vegan options at Korilla, but I'm hoping they can kick this up quite a few notches for future vegan menu choices; if I have to slather your food in pedestrian sriracha, it really isn't cutting it.</div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com3tag:blogger.com,1999:blog-710373573705518216.post-55333696682155221772017-11-30T06:55:00.003-08:002017-12-19T06:08:56.507-08:00I'm breaking up with Soyatoo!; Trader Joe's new vegan whipped cream is far superior<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.soyfoods.org/product/soyatoo-soy-whip"><b>Soyatoo!</b></a>, we've had some good times. Back when you were the only game in town, I was satisfied to wait a half hour for you to "defrost" from the fridge- despite the fact that your can claims that you <i>only</i> need to take it out 8-10 minutes in advance for it to be "ready to serve." Never mind that non-vegan whipped cream is ready at a moment's notice; we vegans are used to accommodating weird inefficiencies. I was even long-accustomed to throwing out what were probably half-full cans of Soyatoo!- simply because I couldn't, for the life of me, get it to come out even when I could feel that there was still cream left in the can. <i>That </i>problem just got chalked up to the vegan tax- paying twice as much money for half as much product. I was willing to accept all of this in order to fill the whipped cream-shaped hole in my life in any way I could. But, no longer.<br />
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Veganism has come so far into the mainstream that I
am able to be discerning in my quest for vegan whipped cream. Don't think I made this decision to ditch Soyatoo for <a href="https://www.instagram.com/p/BbiZzfNhsJA/?hl=en&taken-by=traderjoesvegan"><b>Trader Joe's new coconut whipped topping</b></a> lightly. I did what any responsible, whipped cream-loving vegan would do: I conducted a proper taste-test.<br />
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First, I had to wait the requisite eons letting my Soyatoo! warm up from the fridge. In case you're wondering, leaving the can in the sunniest spot in the house is the whipped cream equivalent of pressing tofu with a stack of cookbooks and cans. I know I'm not alone in getting creative with this.<br />
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Anyone familiar with Soyatoo! knows that it can come out of the can relatively slowly (i.e. snail's pace)- even when full, and appear kind of, well, slug-like. To be fair, I made sure to squeeze out a pretty, Soyatoo! floret to visually compare with the creamy dollop of TJ's whipped cream that burst airily from the can DIRECTLY FROM THE FRIDGE. If it sounds like I'm bitter, it's because I am. Is it too much to have vegan whipped cream and be able to enjoy it <i>on a whim</i>?
Must I plan a half hour ahead of time? And, as VM pointed out: imagine
passing the sputtering can around the table at a large dinner party? It
would be laughable.<br />
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Admittedly, I'd never had an issue with Soyatoo!'s color, taste, or consistency until I compared it to TJs.<br />
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<li>TJ's is white; Soyatoo! is ecru- far less appetizing from a visual standpoint. </li>
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<li>TJ's is sweet and coconutty; Soyatoo! is far less sweet and bland in comparison.</li>
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<li>TJ's is light & fluffy; Soyatoo! is creamy, but oddly thick in comparison.</li>
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And, not to put too fine a point on it, <b>TJ's comes right out of the can as soon as you want it to</b>. <br />
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I estimate that it took me .0002 seconds to generously spritz TJ's on the left pie slice. I had to work for the plop of Soyatoo! on the right pie slice for about 4 minutes*: three sputtering tries and two unsuccessful attempts included. *This after the 30 minutes of defrost...</div>
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All of this to say: it's over, Soyatoo!; I am never, ever, ever getting back together with you and your stupid "!," which- by the way, is an indication of SO SLOW!!<br />
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If you need me, I'll be stocking up on TJ's. One for home, one for VM's, one for the car, and one for my purse. Two extras just to be on the safe side.<br />
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UPDATE: before I even had the chance to post this, I stopped by Trader Joe's to pick up a bushel more cans of whip. To my dismay, I was met with this sign.<br />
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The cashier kindly told me that there would be a delivery the next day and that I could call in the morning to ask if they'd hold a can or two for me. In order to "hold" a case, I'd have to place an order in advance. What? You didn't think I'd ask?<br />
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Anyway, because I am awfully impatient, I chose to drive to the next closest TJ's in the meantime. Not only were they out as well, but there was not even a sign there. So, I panicked and inquired at customer service. To my surprise, they told me the product is "on hold" as they deal with a "quality issue." "QUALITY ISSUE?," I demanded, "It's practically the world's perfect food!" One of the nearby staff members instantly agreed with me: nodding his head and recommending it on pina coladas (genius). I was assured that the issue was with the packaging, but the whole thing sounds suspect to me. I wanted to blame someone. The USDA, the National Dairy Council...BIG AG? So, this morning I called the original location to request a hold. Sadly, the gentleman I spoke to told me the cashier had been mistaken and went on to reiterate the 2nd location's explanation about the quality issue. He confirmed that it is a problem with the packaging. Apparently they identified an issue with getting the whip to dispense, AND THEY ARE ADDRESSING IT. Imagine that, Soyatoo! Oh, the irony.<br />
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I'll keep you posted on the progress of my quest over on Instagram; in the meantime, think positive thoughts on the matter. I meant what I said about Soyatoo!; our breakup was final. Now that I know how good it can be, I'll wait for TJs to make a comeback.<br />
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<b><span style="color: #990000;">UPDATE 12/5/17: I went back to TJ's yesterday (I'm nothing if not persistent) and customer service told me the issue is that the can originally stated erroneously that the item was a product of Canada, instead of Indonesia. The person I spoke with said this is an "easy fix" but that it "could take some time." In the meantime, I went to Whole Foods to snag their vegan whipped cream (that I just learned about from <a href="http://jesseanneo.blogspot.com/">Jesse</a>) and there wasn't even a spot on the shelf for it. Is there a vegan whipped cream conspiracy going on? Now I just blame Soyatoo! !</span></b><br />
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<b><span style="color: #990000;">UPDATE 12/19/17: This very can of Soyatoo! is still 80% full, but guess what? NOTHING WILL COME OUT. I left it out of the fridge overnight and it still won't budge. I just went on their website so I can send them a strongly worded letter, only to find out that their email address is </span><span style="color: #990000;">north.america@tofutown.com. You really can't be angry at someone whose domain is tofutown. It's practically <a href="http://www.nbc.com/saturday-night-live/video/veganville/n35373?snl=1">veganville</a>!</span></b> </div>
Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com9tag:blogger.com,1999:blog-710373573705518216.post-31394759241821489172017-11-29T06:37:00.004-08:002017-11-30T06:57:31.103-08:00Thanksgiving/Thanksliving Recap<div dir="ltr" style="text-align: left;" trbidi="on">
Non-vegans always ask me what vegans eat for Thanksgiving. My answer? SO, SO MUCH!<br />
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First let me give a shout-out to the best-dressed pooch at the holiday dinner: <a href="https://www.instagram.com/dognamed89/">89, who now has her own insta!</a>! She's wearing a silver hoodie from <a href="https://www.shopdogandco.com/">Dog & Co</a>, adorned with a <a href="http://www.compassionco.com/">Compassion Co.</a> pin (gifted from <a href="https://www.gonepie.com/">Gone Pie</a>) that says, "Give thanks for all life."<br />
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Since my family has the veganized Thanksgiving meal down to a science, I'll give you the complete breakdown for your records. But, first: let me note one important factoid... moments before we were about to sit down to dinner, I found this in my parents' kitchen cabinet. <br />
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<a href="https://1.bp.blogspot.com/-YDzRHzylvdI/Wh3KPHFQ87I/AAAAAAAA9vI/hUGq_Idi4ZI7ARhmO_01ix57-gJLNJS1ACLcBGAs/s1600/IMG_5664.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://1.bp.blogspot.com/-YDzRHzylvdI/Wh3KPHFQ87I/AAAAAAAA9vI/hUGq_Idi4ZI7ARhmO_01ix57-gJLNJS1ACLcBGAs/s400/IMG_5664.jpg" width="400" /></a></div>
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Looks weird, right? A little too tropical for a fall holiday? Well, how about full of vegan, cruelty-free, Thanksgiving goodness? <br />
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<a href="https://3.bp.blogspot.com/-L0cPrVY1X9k/Wh3KPvWG6NI/AAAAAAAA9vM/C6QnIXrxpVcw8HF9RjDMMqkAzBhA4vBbgCLcBGAs/s1600/IMG_5666.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://3.bp.blogspot.com/-L0cPrVY1X9k/Wh3KPvWG6NI/AAAAAAAA9vM/C6QnIXrxpVcw8HF9RjDMMqkAzBhA4vBbgCLcBGAs/s400/IMG_5666.jpg" width="400" /></a></div>
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I know; it's hard to believe you ever ate your Thanksgiving meal any
other way. It's THE perfect plate- even if it could have used one extra
compartment. <br />
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So, let's break it down, shall we? In no particular order:<br />
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<a href="http://www.isachandra.com/2010/11/doublebatch-chickpea-cutlets/"><b>PPK chickpea cutlets</b></a>- I know it's not called Post-Punk Kitchen anymore, but that's what it says on my printout from eons ago, and that's what it's gonna stay to me. I miss VM's breaded chicken cutlets with applesauce and this is a superior substitute! Make no mistake; you definitely want to use the double batch recipe (I've actually been known to quadruple batch). The double batch makes 8 and they're never as large as Isa recommends stretching them to. You'll want one every day you're <a href="https://www.instagram.com/p/Bb71i5FBmxW/?taken-by=dognamed89">eating those leftovers</a>, with a few left over to eat in sammies.<br />
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<a href="https://1.bp.blogspot.com/-a0DQJmq42OE/Wh3el2Ltb3I/AAAAAAAA9wI/Tlsk7uSgmc8G3zDFMuDhDxDS1ieL_o2wACLcBGAs/s1600/IMG_5671.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://1.bp.blogspot.com/-a0DQJmq42OE/Wh3el2Ltb3I/AAAAAAAA9wI/Tlsk7uSgmc8G3zDFMuDhDxDS1ieL_o2wACLcBGAs/s400/IMG_5671.jpg" width="400" /></a></div>
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<b>VM's sweet corn stuffing:</b> my mom has been using this recipe forever; she sometimes makes them as stuffing "balls" in cupcake trays and asks guests if they want gravy on their balls. That embarrassing anecdote notwithstanding, it's the best stuffing I've ever had and don't try to tell me otherwise.<br />
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<a href="https://1.bp.blogspot.com/-Sv_SvNrUfig/Wh3elToZjbI/AAAAAAAA9wA/y720Hg0_W4sWN23ZBY-aYyXYPPuVdrrAwCLcBGAs/s1600/IMG_5670.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://1.bp.blogspot.com/-Sv_SvNrUfig/Wh3elToZjbI/AAAAAAAA9wA/y720Hg0_W4sWN23ZBY-aYyXYPPuVdrrAwCLcBGAs/s400/IMG_5670.jpg" width="400" /></a></div>
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<b>VM's horseradish mashed potatoes</b>: So, VM is one of those Italian cooks that doesn't read recipes or ever write anything down. She can't explain how to make 99.9% of her amazing dishes, but it's easier if she makes it <i>for me </i>anyway, so I ain't mad. I've watched her mash these suckers and eyeball the butter, almond milk, and horseradish proportions. I couldn't replicate it, but hers comes out amazing every time.<br />
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<a href="https://2.bp.blogspot.com/-nfUQJJ3M4D4/Wh3elVrwoqI/AAAAAAAA9v8/4KGabB3nydkjiAHFWfX8JMI7aMqxYhzYQCLcBGAs/s1600/IMG_5669.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://2.bp.blogspot.com/-nfUQJJ3M4D4/Wh3elVrwoqI/AAAAAAAA9v8/4KGabB3nydkjiAHFWfX8JMI7aMqxYhzYQCLcBGAs/s400/IMG_5669.jpg" width="400" /></a></div>
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<b>Isa's green bean casserole:</b> I don't know when the green bean casserole was invented, but I do know that I can't quit it. If you've never had it, YOU ARE MISSING OUT! I am not in the habit of tweaking recipes, but I've made this so often that I've had the chance to perfect it to the tastebuds of my audience & that means the following:<br />
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<li>Use two pounds of fresh green beans instead of one, so there's proportionately more beans to liquid. Cut them in half at the onset, but don't bother boiling them if you don't mind them slightly al dente (and also want to skip having to wait for water to boil & then having to wash a pot and strainer).</li>
<li>Use cream of leek soup instead of mushroom; this way it's not as shroomy.</li>
<li>Use double the fried onions: double the mix in, double the topping. I use Trader Joe's brand because the ingredients are not icky.</li>
<li>I use water instead of broth and no bouillon because I never have any.</li>
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<a href="http://chefchloe.com/recipes/on-the-side/maple-roasted-brussels-sprouts-with-toasted-hazelnuts.html"><b>Chloe Coscarelli's Brussel's sprouts</b></a>: You might not think you need a recipe to roast Brussel Sprouts, but you'd be wrong. We sub chestnuts for hazelnuts and use <a href="http://www.berkshiresweetgold.com/">swanky maple syrup</a>, but neither are deal-breakers. Okay, deep breath. I'm not going to lie to you. VM burned the sprouts. Worse, she burned them last year as well. They were so glorious and then she forgot about them like they're not the most important part of the meal. It was a heartbreak (X2).<br />
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Also, creamed corn for color (per VM).<br />
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<a href="https://1.bp.blogspot.com/-hv_3Xyyi7Tg/Wh3emdzRo2I/AAAAAAAA9wM/Hjg--XAspcczUC2fKzzVXJWbnZjvCDzFACLcBGAs/s1600/IMG_5672.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://1.bp.blogspot.com/-hv_3Xyyi7Tg/Wh3emdzRo2I/AAAAAAAA9wM/Hjg--XAspcczUC2fKzzVXJWbnZjvCDzFACLcBGAs/s400/IMG_5672.jpg" width="400" /></a></div>
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<b>Baked sweet potatoes with marshmallows & cinnamon: </b>This one isn't really tough to figure out. VM picks the long, skinny sweet potatoes because we like them like that (and, they also fit in the chopstick section of my tray that way). When they're hot, I stuff 'em with vegan marshies: minis are better, but I had these giant ones left from the summer when we never got around to making s'mores at a pool party. Sprinkle with cinnamon & voila! Note about the marshie's: I've been buying the Trader Joe's ones and they're pretty fab and extremely reasonably priced. <br />
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And, in case you were wondering, <a href="https://www.instagram.com/dognamed89/">89</a> got her own plate of goodness as well:<br />
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<a href="https://1.bp.blogspot.com/-FDD06JFYIj8/Wh3KQF-42rI/AAAAAAAA9vQ/leCAskl3d-UFWpm5tqpOKiZjHJLRcsTFACLcBGAs/s1600/IMG_5679.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://1.bp.blogspot.com/-FDD06JFYIj8/Wh3KQF-42rI/AAAAAAAA9vQ/leCAskl3d-UFWpm5tqpOKiZjHJLRcsTFACLcBGAs/s400/IMG_5679.JPG" width="400" /></a></div>
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I am totally embarrassed to report that we had no room in our tummies to consume dessert on Thanksgiving night. So, we reconvened the next day for a repeat performance of dinner with leftovers:<br />
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<tr><td class="tr-caption" style="text-align: center;">it's appropriate to come to leftover dinner in your PJs</td></tr>
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And we all saved plenty of room for this smorgasboard of <a href="http://www.vegantreats.com/">Vegan Treats</a>.<br />
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Dessert breakdown: VM & OD couldn't remember what this one was (they made the trip and chose everything), but I thought it was a <b>pumpkin streusel donut with pumpkin Dandies</b>, which 89 promptly ate. Top right: <b>chocolate pecan pie</b>, which was really delicious and FULL of pecans. Bottom left: <b>traditional pecan pie</b>, which for some reason I liked even better than the chocolate version. Bottom right: <b>apple crumble pie</b>, which I tasted to be polite and reminded myself that apples are only appropriate in sauce. Also <b>cannolis </b>and <b>chocolate-covered cannolis</b>. We'd also shared a <a href="https://www.instagram.com/p/Bb2SddJhuI1/?taken-by=abbybean"><b>pecan bun</b></a> that morning. And I'd eaten VT <a href="https://www.instagram.com/p/Bbx-Z0FhmKJ/?taken-by=dognamed89">pumpkin cheesecake softserve</a> the night before. But. that's it (there may have also been cowboy cookies and jelly donuts).<br />
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89 got dessert as well, in the form of a pumpkin pie toy from <a href="https://barkbox.com/">Barkbox</a>. This was her really excited about it.<br />
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And then this was her when she realized it wasn't really edible (but damn if those Barkbox toys aren't sturdy; it's still 100% intact).<br />
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Lest I forget to mention... per usual, we watched the Macy's Thanksgiving Day parade on TV. This was my fave balloon this year: Grinch and Max! <br />
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One more autumnal snack to brag about before the next post, which is going to be about something else FAB-U-LOUS I ate on Thanksgiving!<br />
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This <a href="https://www.parkersmaple.com/"><b>Parker's maple cotton candy</b></a> is maybe the best cotton candy I've ever had- especially since I already love both cotton candy AND maple syrup. I got mine at <a href="https://www.instagram.com/p/Bah9MaNB5yI/?hl=en&taken-by=dognamed89">Orchard Grocer</a>! and they still have some left as of this weekend (you're welcome). I can't promise anything after I go again to refill my supply...<br />
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Hope your Thanksgiving was a good one and that you're ready for the holiday onslaught! In the meantime, 89 is waiting for more leftovers...<br />
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Abby Beanhttp://www.blogger.com/profile/03060920122127099172noreply@blogger.com1