The Philafel at 500 Degrees: Not So Full.

The introduction of a vegan falafel burger at 500 Degrees was announced through the burger bar's Facebook and Twitter Challenge:  Followers were encouraged to suggest and vote on a name for the new Vegan Burger.

I checked in to try it on the first day to find that they were already sold out of the burger. Glad to hear it, I promised to be back.

A few days later, awaiting the winning entry "Philafel" burger, I asked for it  "vegan-style". Turns out, the sauce is not vegan, and obviously, the cheese is not vegan, either. Well, a falafel without sauce or some type of hummus isn't too fun...but I was still looking forward to sinking my teeth into it.

One of the cooks came out to let me know that the buns were also not vegan. My face fell. Was there anything about the vegan burger that was vegan?

He kindly offered to wrap it in lettuce for me, but I was still a little let down. Especially since the burger is advertised through 500's social media networks as "vegan" several times with instruction to "please let us know that you would like the burger "vegan style" when ordering".

That's exactly what I did, guys. Now how about a vegan sauce and vegan bun to go with? Because the Philafel is quite a promising patty, and I've love to get the full experience.

I'm glad that at least someone at 500 figured it out and let me know...thanks, dude! He also  mentioned that he would let management know and sort out the bun mess...so we'll see what happens. 

The Fast Foothie.

What's a Fast Foothie, you ask? The label maker geek strikes again.

It's your ready-to-go smoothie blend: cinnamon, flax, hemp or chia seeds, coconut, nut butter, cocoa or cacao nibs, protein powder, whatever you fancy in your smoothie drinking jar. Simply add contents to blender along with frozen fruit (or fresh fruit with ice), an optional handful of greens, and nut milk. Refrigerate until ready to drink, or grab your jar on your way to work (with a metal straw for sipping).

Your best weapon against bad decisions is preparation. That would have been a much lengthier label.

A Vegan Graduation. Sweet and Punch-y.

It was Graduation Day for my husband.  Time for cake, punch, and some big next steps...

But first, the goods:

He may be the vegetarian in the house, and this is my first year as a vegan, so I was delighted when he placed an order for a vegan cake from Sweet Freedom Bakery -- Vegan Chocolate Chip Banana Cake with Chocolate Frosting and Vegan Cinnamon Sugar and Chocolate Caramel Doughnuts. 

When we contacted Cantina Dos Segundos for catering, they came up with tons of options for a vegan spread, including Seitan Empanadas, Vegan Fajitas with all the fixings, Chips & Salsa, Mixta Salad, and Seitan Tacos... a spicy, interactive feast for a crowd. The seitan tacos are Josh's favorite in the city...

What's so special about an Ithaca six-pack box? He's applying to Cornell University for their 1 year hospitality program. We found it fitting that the Foodery had these carriers and picked out a couple of Ithaca beers.

If cutting cake was a requirement for getting in, we'd already be plotting the move to Ithaca for a year.

Our guests were quite pleased, and I was pretty wowed by how banana-like and exceptional this gluten-free, dairy-free, soy-free, corn-free, refined-sugar free, peanut-free layer cake was...but my award for excellence goes to? The cinna-sugar donuts. They're cake-like and gooey, and I dipped one in my coffee for breakfast the very next day.

If you're having a party and your guests have any dietary issues at all, Sweet Freedom is something that everyone can agree on.

The message on the cake was his idea...looks like he finally got a sense of humor, too.

For your own party, someone else should make the drinks, right? Not when you're Mr. Vedge. He has been reading Punch by David Wondrich and adapted one of the recipes - Cognac, Trinidadian rum, lemon juice, black tea, sugar with lemon oils, and nutmeg.

This punch bowl was quickly emptied. This is the best punch I have ever tasted. And yes, it did have a swift hook.

This is his passion...and with a background in business information systems and a flare for teaching and entertaining others, the next logical step is to explore that.

Who says punch has to be red?...

Stock Photos.

Just a little preview of what's been on the menu lately at Vedge Loft. Recipes dropping soon...

Carbohydrated: Le Pain Quotidien on Walnut St.

Somebody carries a torch for Le Pain Quotidien around here. I want you to know that this was not all me; my co-anchor, who works downtown and likes getting out of the office for lunch, abetted my madness.

I was jubilant at the opening of an very vegan-savvy and mostly organic chain on Walnut St. I attend yoga or pilates nearby a few times a week and I was just waiting for a respectable coffeehouse and healthy lunch destination for yoga buddy lunch dates and many a rendezvous with Mr. Phillips.

So where to start? Let's begin with the favorites thus far and work our way down.

I'm a lover of the communal table (Talula's, Fork Etc.) and this one is no exception. I'm also big on the fact that they will serve alcohol (coming soon) and an evening menu (featuring Seared Organic Tofu* with brussels sprouts, raisins, spicy tahini and lapsang vinaigrette).

The Asian Organic Tofu Salad with slaw and miso dressing is easily a front runner on my top salads list. Right now, I'm obsessed with all things slaw - cool, crunchy, colorful, fibrous and snappy with vinegar. Add a pile of slaw to anything and it's instantly remarkable. For 160 calories, I left full, but it does come with a side of bread.

For $12.50, I've had a better salad, but you can't exactly find this offering at any regular cafe, now can you? So, they've got me hooked if I happen to be downtown. (Similarly, the Veg Salad at Koo Zee Doo in Northern Liberties is my favorite at $12, for a larger portion, with more interesting bread and the wonderful charm that has no price).

My next choice would be the Vegan Riz Au Lait - a rice pudding made with soy milk and agave nectar. For breakfast or dessert, it is a sweet, thick pudding that is substantially filling (which is why I say breakfast).  This is Vegan Pudding Luxury.

The pastry case had Hazelnut Flutes and Apple Cannelles (both vegan), but it also had this looker of a Vegan Carrot Muffin. I was hoping to find a blueberry, but the carrot was pro. Even this day-old muffin that I purchased yesterday was still moist with juicy raisins and a glorious top. A little sweet, but perhaps just right with a Soy Latte Bowl? The soy lattes are excellent.

This Warm Fingerling Potato Salad that I made at home was accompanied by a Spelt Loaf that I picked up from Le Pain. Philly is a bread town and I must say, this is not quite as amazing as some our local vendors (Metropolitan, Four Worlds, Parc) but that may be in part because they are shipping it in from a DC location. It's still very good and the bread loaves are generous.


Mister commented that his Avocado Tartine was a bit bland but that the Black Bean Soup Special was good.

We were both a little surprised by prices, some of which are reasonable, and others that seem oddly steep. Makes you feel like you really are in New York...

I've yet to try the tartines, but I'm hoping  to like them, because so far I've been pleased. The Oatmeal and the Harvest Porridge are next on my list.

Have you found love at Le Pain?

Le Pain Quotidien, 1425 Walnut Street

M-T: 7am-9pm
F: 7am-10pm
Sa: 8am-10pm
Su: 8am-8pm
Menu at Menupages

Vegan Brunch Quesadilla. Mi Lah Vegetarian.

Vegan Breakfast..err..Brunch Quesadilla with Seitan Taquitos...

Okay, so Mi Lah Vegetarian serves entirely vegan food. But I still always have to ask whenever I see "cheese" on their menu, and they always assure me that it's a vegan cheese.

The food here is more International Diner than Fine Dining, but for a casual brunch in the city with no questions asked (unless you're me, of course), it can hit the spot.

It's not exactly my first choice for brunch, but I do love these scrambled tofu and bean filled triangles with crisp taquito pastries (on the brunch menu). Call it a guilty pleasure. Going Mexican at Mi Lah is easily a solid decision...

Other dishes I like there...

The Miso Kale - I like it as a side during brunch.

The Tofu Omelet...only place to get one in Philadelphia?

The African Peanut Stew - Warming and surprisingly light.

I'm not a fan of the Seitan burger....but the Bahn Mi is pretty good.

Check out my old review of Mi Lah for the City Paper. Lots of changes...

The Revisit: Philadelphia Chutney Company.

It's been some time since I first reviewed Philadelphia Chutney Company - and a friend pointed out that I should post an update. Not only has Chutney Co become one of my most beloved casual eateries - it consistently gets more impressive each time I go.

It's one of my favorite openings of 2010.

And honestly, you cannot beat the prices when it comes to healthy, flavorful, inspired cuisine. 

In my first post, I mentioned that the chutney didn't quite hit the mark. Well, I take it all back, the chutney is now fully developed in flavor and the temperature is just right. I favor the coconut chutney of them all, but the cilantro is now a close second.

If you want spicy food, don't be afraid to ask them to dial it up for you. They will. And you will leave with a sear in your mouth that reminds you all night at how effective communication can be.

The fried lentil cakes, Medhu Wada, are airy and light, the ideal base for any of the chutneys, but we chose the curry one.

We normally go for the already-legendary Dosas, which are also available as Uttapa - pancake-style. They look like personal pizzas and are much thicker than the crepe-like dosa.

His - Curry Veggie Chicken with Balsamic Roasted Onion and Spinach...Spicy, please. Tomato chutney.

Hers - Grilled Portabella, Roasted Onion, Spinach.  Cilantro chutney. Actually, I made use of all of our chutneys because that's the best part.

Add on the vegan Sambar soup for under a buck...and dip some dosa into it.

There is no butter or ghee used in any of the veggies or batters on the menu. If you stay away from the cheese fillings, then you're vegan solid here.

Board of Vegan Review.

The produce that made up our Sunday Night Vegetable Board below was purchased during a last minute excursion to the "corner store".  We doctored a couple of not-quite-prime looking vegetables from a local deli with some freshly ground spices and assistance from a fine oil.

Thinly chipped potatoes had a light fry and were addressed with a fierce vegan aioli.

Everyday tomatoes were salted, massaged with oil, and roasted until they were sweet and saucy.

Carrots accepted a coat of cilantro and a trip to the oven as well, resulting in crispy bits of herb that took on an entirely different identity. Cilantro is not my favorite herb raw, but when cooked, it wows me.

Finally, assemble your trio on a new set of white stone trays that you found on discount. Switching up your plate always gives dinner a little more appeal. 

Simple, light, and inexpensive...for a night in that doesn't necessarily feel like one.

Eat Good Granola.

Store-bought granola and I don't mix so well - I find it laden with too much sugar and much of it is honeyed. Since I typically eat granola with soy yogurt (very sweet) or almond milk and bananas (also sweet), I want something that's more oat-y and nutty, instead of something that tastes like candy.

Plus, granola is one of those simple things that I know I should be making myself.

I went full-on granola control freak today and called on my entourage of loyal ingredients for a truly bitchy batch.

Bitches Eat Good Granola

1.5 cup rolled oats
2 tbsp shredded coconut
2 tbsp flaxmeal
2 tbsp sunflower seeds
1/3 cup chopped almonds
1/4 cup brown rice syrup
1 tbsp agave syrup
1 tbsp peanut butter
1 tbsp coconut oil
1 tsp cinnamon
1/2 tsp sea salt
dash of nutmeg
dried fruit, optional

Preheat oven to 325 degrees. Mix together dry ingredients. Combine wet ingredients and melt until warm, then drizzle over dry ingredients and stir until mixture clumps together. Spread on a baking sheet and bake for 40 minutes.

Makes 6-8 servings.

And the final word? This is expletive-worthy good.

Blueberry Cheese Crepes.

I rarely wake up first in this household. So when I do, I seize it as an opportunity to conjure up crepes, letting my blueberry sauce simmer on the stovetop, slow dancing a little by myself because the hungry guy is still in bed.

Breakfast and those first few minutes of the day should be a savored moment. I like to make sure that the details are right.

There's no rush for me to get dressed and rush out to an office, but if there was, I'd wake up a few minutes earlier just so that I could fully appreciate "breakfast time".

Today I made Vegan Crepes (from Skinny Bitch) stuffed with whipped vegan cream cheese and a citrusy berry sauce. I substituted maple syrup for the sugar and I recommend adding a touch more almond milk to thin out the batter.

Wake Up Citrus. For my sauce I squeezed half a grapefruit and a tablespoon of agave nectar over a cup of berries and let it cook on low heat while I prepped my batter, lovingly stirring it each time I passed it.

Cheese Stuffed. My filling was simple - 1/3 container of vegan cream cheese whipped with agave nectar, a dash of citrus, and a few carob chips folded in. You could also make a sweet cashew cheese for a heartier filling.

Without a crepe pan, it's tricky to turn out a paper thin crepe, but don't sweat that. You'll land your technique and it'll taste every bit as good. Just try to get it as thin as you can.

Airy, delicate, slightly battered. Susceptible to bruising. Morning and crepes are two sensitive types that you should be gentle with.

I can already taste this crepe being a delivery system for truffled mushrooms...

Haute Cocoa Coffee Scones.

Caramel. Toffee. Butterscotch. All of these ice cream parlor basics lashed out at me as I sank into a gooey Cocoa Coffee Scone. It was a variation on a variation of a scone recipe. Everyone in the family knows if there's an occasion for scones, I will show up bearing these buttery-tasting biscuits.

As for what flavor will strike me, they will never know.

I've made 'em savory, I've done them simply, with a handful of carob chips or fruit.

Some take their scones with tea. I prescribe coffee. I added our leftover Blue Bottle Three Africans roast, one of my choice coffees of the moment, still hot, to the mix. Along with shards of 70% dark chocolate (Dolfin). The new dark red velvet/chocolate hair color has amped up my devilish side.

Hot Coffee + Haute Chocolate + No-Fail Scone Recipe will get the results you want. Full Coffee Snob Approval.

As much as this sounds and tastes like a decadent number, the most surprising thing of all is that each scone is only 207 calories, 8 grams of fat, 4 grams of fiber, 8.5 grams of sugar (sweetened with agave nectar). Compare that to a Starbucks Raspberry Scone, which contains 500 calories and 26 grams of fat, with 18 grams of sugar.

Clearly, the sound choice here is the vegan scone, with its scandalous notes of sea salt and caramel. The coconut oil gives them a velvety textured interior. They are just crumbly enough when you bite into them. This, in my mind, is the ultimate scone. The husband said it while I was thinking it.

Serve your scones with orange marmalade or nut butter. We loved both, but orange and dark chocolate is so smooth.

Haute Cocoa Coffee Scones

2 cups spelt flour
1/4 cup cocoa powder
1 tbsp baking powder
1/2 tsp sea salt
1 tbsp vanilla
1/4 cup agave nectar
1/4 cup coconut oil
1 tbsp dark chocolate
1/4 cup hot coffee

Preheat oven to 350 degrees. Combine flour, cocoa powder, baking powder, and sea salt. Add vanilla, agave nectar, and coconut oil. Mix until combined, then fold in chocolate and 1/4 cup coffee. You'll have a moist brownie batter.

Place a sheet of parchment paper on your baking sheet.

If you like triangular scones, scoop all of the batter and shape into a small sphere on the baking sheet.

If you like round, cookie-like scones, add 8 even scoops of batter to the sheet. Each cookie will have 2 - 3 shards of chocolate.

You can brush with additional oil and sprinkle with sea salt if you like.

Bake for 15 minutes, rotating the baking sheet halfway through. Enjoy the rest of your coffee while you wait.

Makes 8 coffee-snob, chocolate-snob scones.

Admire the snow and warm up with my edible version of hot cocoa...