Shirley’s is once again participating in Maryland’s Vegan Restaurant
Week through September 1st, 2019 and they’ve added some new vegan
dishes to their already long list of vegan options:
APPLE SAGE SAUSAGE & HASH SKILLET –
Apple Sage Grain Sausage, Shredded Potato & Onion Hash Browns, Cauliflower
Rice, Red & Yellow Peppers, Diced Tomatoes, Red Radish & Cilantro,
topped with Avocado Mash
SIDE ITEM: Apple Sage Sausage (Soy
Free, No GMO’s or Artificial Flavors)
The Vegetarian Resource Group maintains an online Guide to
Vegan/Vegetarian Restaurants in the USA and Canada. The entire guide can be
found here: http://www.vrg.org/restaurant/index.php
To support the updating of this
online restaurant guide, please donate at: www.vrg.org/donate
We happened to be near Asbury Park, New Jersey and decided to check out the Vegan Pop Up Shop being held in the Convention Hall along the boardwalk on August 18th, 2019. The Hall was filled with people checking out all the vegan booths. As expected, the most crowded spot was the section with food booths. Sample booths included Caribreeze Vegan Delight from Spring Valley, NY serving up Caribbean cuisine, Cinnaholic from Westfield, NJ selling vegan cinnamon rolls, The Baklava Lady vending vegan baklava in several flavors, Sesame Satori selling vegan halva, Freakin’ Vegan serving up vegan empanadas, Hungry Like the Wolf offered vegan pizza, Mexi-Boys sold a wide range of vegan Mexican dishes, and there was so much more including vegan bags, t-shirts, etc.
Once again, the greater Baltimore area and a few other
locations in Maryland can enjoy Vegan Restaurant Week. For details on this
event see: https://www.mdveganeats.com/
Some of the participating restaurants in Baltimore include:
Falafel from Cypriana
Cypriana ($35 all you can eat including hummus, falafel,
stuffed grape leaves, mousaka, roasted beets in tahini sauce, roasted eggplant,
grilled Portobello mushrooms, yeast doughnuts, and more)
Golden West Café (Fried Chicken Mac and Cheese; Aztec Steak
Quesadilla; Waffle Monster Redux; Tofu Benedict; and more)
Greener Kitchen (Vegan Cheesesteaks; Kale Salad; baked
goods; and more)
Land of Kush (vegan Mac and Cheese; Collard Greens; Vegan
Crab Cakes; Curry Chickun; Kush BBQ Ribs; and more)
Spicy Fried Seitan Sandwich from L’Eau de Vie Organic Brasserie
L’Eau de Vie Organic Brasserie(house made Chili Cheese Dog special, new desserts, and items off their seasonal menu including Corn Bisque, Loaded Veggie Cheese Fries, Grilled Seitan-Sausage Reuben, Breakfast Panini, Spicy Fried Seitan Sandwich, Pasta Provençale, and more)
Miss Shirley’s (Avocado Toast; Oh Snap! Quinoa Salad;
Gluten-Free Griddle Cakes; Apple Sage Sausage & Hash Skillet; Be More
Beyond Burger; plus more)
Heirloom Tomato Salad from The Out Post American Tavern
The Out Post American Tavern ($35 special of 3 courses
including items such as Vegan Mac, Heirloom Tomato Salad, Cauliflower Steak,
Green Curry Veggies, Coney Island Chili Dog, and Sweet Peach Cobbler)
Roland Park Bagels (Vegan Pizza Bagels; Breakfast
Powerhouse; Beyond Burgers; Falafel Pita Pocket; and more)
Stall 11 (Korean BBQ Cauliflower Bites; Buddha Bowl; Funghi
Philly; Shroom Burger; Seasonal Quinoa Pancakes on weekends; plus more)
In Howard County Great Sage is participating (Artichoke
Spinach Dip; Chopped Salad & Tex Mex Quesadilla; Yasai Noodle Bowl; Bourbon
Street Burger; Chocolate Lava Cake; Carrot Cake; plus much more)
In Montgomery County Lion & Dove Winery is participating.
Chef Nancy Berkoff, EdD, RD, previously wrote about
preparing vegan dishes using late summer fruit (melons, peaches, apricots,
etc.) in her Vegan Cooking Tips column that appears in each issue of Vegetarian Journal. For example, for
plums she suggests:
“Creative treats using
plums may take a bit more work, but they are worth it! Create a plum pie by
pitting and slicing ripe plums. Be warned that this process can be a bit messy.
Preheat your oven to 400 degrees. Place plums in a pot and heat with a small
amount of apple juice, cooking until just mushy. Pour the plum filling into a
frozen pie crust and bake for approximately 20 minutes or until crust is
golden. Allow to cool before serving.
Plums also make a
great fruit compote. Place sliced, pitted plums in a pot with sliced apples and
dried apricots. Just cover with water. Cook slowly over a low flame. Season
plum mixture to taste with fresh or powdered ginger, orange zest, and cinnamon.
If you need more sweetness, add some maple syrup or orange juice concentrate.
Cook until all of the fruit is very soft. Pour into airtight containers and
refrigerate. Your compote will last for at least four weeks in the
refrigerator. Stir compote into hot cereal; top sorbet with it; serve it as a
condiment with grilled tofu, seitan, or tempeh; or create your own rice dessert
by mixing cooked, steamed rice with the compote and a splash of rice or
soymilk.”
The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG tables at different events throughout the USA and also sends literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a donor to The Vegetarian Resource Group.
Thanks so much for your support. You can donate online here:
vrg.org/donate
Whenever we see fresh beets growing in a garden or stocked
in a store, we wish we had new ideas for preparing a vegan beet-based dish. In
a previous issue of Vegetarian Journal,
Debra Daniels-Zeller wrote an article offering many suggestions including
Orange Beet Puree, Savory Baked Beets with Horseradish Sauce, Roasted Rosemary
Beets, Creamy Beet Green Chowder, Spicy Sesame Beets and Greens with Jasmine
Rice, Smoky Tempeh with Beets and Wilted Greens over Pasta, Balsamic-Basil
Pickled Beets, and Borscht.
In addition to The Vegetarian Resource Group’s quarterly vegan magazine (Vegetarian Journal), VRG publishes a national email newsletter called VRG-News each month, as well as a separate monthly Maryland email newsletter (focusing on Maryland activities). Vegan news is so vast these days that we saw the need to publish more than can fit in our quarterly magazine.
The Vegetarian Resource Group maintains an online Guide to
Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan
restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php
To support the updating of this
online restaurant guide, please donate at:
Cholo Ass Vegan is a food truck that
makes home-made Mexican food to-go, just like your abuela used to make. The
hours and menu rotate, but they are posted on Facebook and Instagram, so check
out the social media links on their website. On Instagram in particular, you’ll
see prior offerings like tamales, tacos, gazpacho, seitan asada, etc.
Lindiana’s Southern Vegan Kitchen
2615 Calumet
Houston, TX 77004
This little gem in the 3rd ward of
Houston city could play hard to get. At first glance, the place may look closed
but venture a few steps upstairs and voila! You find a great retro-style
restaurant with a menu filled with vegan goodies. Their menu has strong
undercurrents of a typical Louisiana kitchen but, with a vegan twist. The menu
includes everything from vegan “Boudain” balls to “Fish” grits to “Shrimp” Po
Boy. Start with their appetizer of Cauliflower “nuggets” sizzled with buffalo
sauce and savor the “Linda Plate” which includes “Fish”, mildly sweet Cornbread
and a choice of two sides. You can finish off with a vegan beignet or a waffle
but beware their dessert choices are erratic, not because they are not good but
because they are made fresh from scratch every day. So, if you are lucky, you
may find a juicy, glazed lemon cake waiting for you in the menu. Otherwise, be
prepared to walk away without satiating your sweet tooth. Overall though, you
will return from here with a smile of contentment from great tasting food!
MC Kitchen
401 Park Dr.
Boston, MA 02215
MC Kitchen is located in the Time Out
Market, where they serve up vegan food daily. Choices include cauliflower
tacos, rice noodle bowl, corn cakes, beet ravioli, and more. The food is from
all over, but the price point is down the middle.
Meta Burger
7950 E Mississippi Ave.
Denver, CO 80247
Meta Burger’s menu offers a variety
of vegan burgers to choose from, like their Godfather, the Island Burger, or
the extra-spicy Supernova. If you don’t like the pre-designed burgers, build
your own! Don’t want a burger at all? They also have vegan cheesesteaks,
chicken sandwiches, patty melts, hot dogs, and more. As a plus, the prices are
pretty reasonable, so it’s hard to go wrong.
Nabati
317 NW 25th St.
Miami, FL 33127
Nabati is a vegan ice cream shop
where all the vegan ice cream is made in house. If they don’t have the flavor
you want, suggest it on their website! There’s also a discount if you bring
your own container.
Seed Burger
176 Easton Ave., Store 1A
New Brunswick, NJ 08901
Seed Burger is a vegan burger joint
with a good variety of burgers to choose from, including the Impossible and
Beyond burgers, but also Chick’n sandwiches and black bean burgers. There are
fries too, of course, including curly potato fries, sweet potato fries, and
yuca fries. The prices are reasonable and it’s BYOB.
Toasted
928 W. Main St.
Boise, ID 83702
Toasted is an all-vegan toast café.
Try a banana bread flight which comes with three thick slices of banana bread
each with different decadent toppings. Or opt for something more savory with
the “Later Tater,” a slice of potato bread with roasted potatoes, sour cream,
chives, and parmesan. Grab a drip coffee or local brew and toast to all the
flavorful, inventive combinations!
Veegos
10932 Westheimer Rd.
Houston, TX 77042
Do you love spicy Pico and yummy
guac? Looking for a pure vegan Mexican place to dine out at this weekend? Try
Veegos. I would start with their Guacamole bowl served with nachos and order a
glass of the Aguas frescas to wash the oil down. For main course, the Tostadas
offered with jackfruit piques my curiosity. Or, their mouthwatering green
tomatillo enchiladas, could be a great choice as an entree. Finally, what is a
Mexican vegan meal without the creamy Arroz con Leche. Of course, we can rest
easy that this is without the “leche” (Milk)! Note that Veegos is very
responsive over their Facebook page, should you have any questions on the menu.
Wong Way Veg
Denver, CO 80220
Wong Way Veg
is a food truck in the Denver area, serving up an array of delicious vegan
nosh. Follow their Instagram or other social media for upcoming locations and
menus. Prior options have included tacos, waffles, bagels, biscuits, burgers,
poutine, gyros, and more! They do catering as well!
The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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