Veg Out: Pure Fare

It's like every single cafe and restaurant that has opened in the past 6 months in the city of Philadelphia has decided to go with reclaimed wood details, a communal seating area, a healthy concept, and hyper-snob coffee.

I am 100% okay with that.

So it was with a sigh of relief that my lunch partner and I wandered around Pure Fare, trying to figure out the set-up. Normally I would not be a fan of having two separate areas to place orders for beverages and food, but since you can pay for your entire meal at one counter, I did not mind a wee bit of confusion in the beginning. Now that I know, I know.

After a video shoot and long walk in heat with all of my gear and no water!, I passed on the Blue Bottle Coffee (a detour from character for me, sure) and re-hydrated with a Kale-Apple Smoothie and a sip of Carrot-Ginger-Grapefruit Juice. Pure Fare and I both have the same juicer, but it would be nice to know I could enjoy one in Rittenhouse on a very thirsty afternoon.

The Breakfast and Soup Counter is on the left...some of the soups sounded amazing, but again, it was hot outside. Cold soup would be a great addition.

The Beverage/Pastry Counter is to the right, with a communal table in the middle and some cases for sandwiches, salads, and fruit.

They were all out of Black Bean Hummus Sandwiches in the to-go case, so they made me a fresh one. My friend pointed out that her bread was soggy from her Veggie & Provolone Sandwich and after tasting mine, decided that mine was much better, as it was just made. My sandwich was a winner with crisp veg and Baker Street Bread, but I'm on the fence with that one. Some sandwiches that have been "marinating" for hours taste phenomenal, like a banh mi, for example. Others just taste mushy. It all depends on what you're into.

There were many salads to choose from, but only the Quinoa Salad was vegan.

I inquired about the pastries and found out that they were all vegan with fruit added to optimize the nutritional value. We investigated with a Sweet Potato Brownie. The consensus? The texture was more cakey than brownie, the cocoa flavor was exceptionally dark and rich, and I liked it a little more than she did. I prefer my baked goods to taste healthy, though, because I'm no fun. So yes, I absolutely loved this brownie and can't wait to dip it into a cup of Blue Bottle.

What sets Pure Fare apart is their system that allows you to track your food intake. While I'm certainly curious about it, I did not use my account while I was there because I was in a hurry. I think it would be more of an advantage if I was tracking my caloric intake or having lunch there every day. If you use it and think it's useful, let me know how it's working for you.

Have you tried Pure Fare? What's your take on pre-made sandwiches?

Living on the Raw at Horizons.

With changes up ahead for Horizons, I want to make something something clear. Do I think of Grilled Seitan when I think of the restaurant? Yes. But mostly, I think of Mushrooms. 

As much as I turn into a stuttering fool around a plate of Pacific Rim Grilled Tofu, it's the vegetable sides and appetizers that leave me whipped. While the larger plates are dreamy and satiating in their own right, we almost always order a side of exotic mushrooms or drool over the sauce or vegetables that accompany those entrees. Often we eschew mains altogether and compose a meal of various appetizers.

With that in mind, and because I've been on such a raw kick lately, we decided to finally request a raw meal (which they'll put together with advance notice). Was I expecting it to be a great experience? Yes,  but I had no idea...

Two giant wooden slabs of variations on cucumber were set before us. Yes, that board below was all mine. From the left - cucumber pasta, radishes, cucumber salad roll, cucumber melon balls, cuke gazpacho. Much more exciting than any salad, with "pasta" that was rich and light at the same time and a decadent herbal soup.

Course #2 brought out a clean, crisp, and crunchy veggie roll.

For our next course, a Zucchini, Tomato, & Cauliflower Lasagna with Basil Brazil Nut Pesto and Tomato Water. Consider this the Grilled Seitan of Raw Food, if you will.

Imagine a just picked summer tomato, the most potent basil, zucchini that is supple as a noodle, cheesy cauliflower, and buttery macadamias all molded together. This is fantasy.

Mr. Vedge cut into his very neatly, because he does things like that. He declared his opinion on raw food (he's into it, but not all the time) forever changed.

We were already full - lots of water-packed veg to thank. Being full on raw is a different experience, you don't feel weighed down, you just feel energized. You can probably walk on water.

We polished off some Mushroom Tacos with dehydrated mushrooms (you'd never know they weren't cooked) with avocado and salsa.

I was highly anticipating Kate's dessert. She always comes up with amazing combinations and her desserts are so visually striking. The last thing I expected was a Cacao & Brazil Nut Ice Cream served along with some sliced dragonfruit and mandarins. The texture of the ice cream was much different than her other recipes, thicker and nuttier, but we both loved that. Whenever I talk about raw food, it sounds dirty.

The most surprising thing was a tiny dish of Chia Seed Pudding! With a deceiving goji sauce on top. I like chia for breakfast, but for dessert? That works, too. I turned to Mr. Vedge and saw a pleased chia pudding eater demolishing every spoonful.

This is one of those rare meals that we'll never forget.

Purple Rain Vegan Cupcakes.

These "Purple Rain" Vegan Chocolate Cupcakes with Blueberry Frosting are your go-to April dish this month. Turn to them for any of the following occasions that you happen upon:

You've been appointed to host a Royal Wedding Tea Party. They're purple. It counts.

You're charged with providing an Easter-y dessert. Pastel is not really so bad when it's got this chilly tone to it, and these will add a little bit of style to the rest of the Easter Glitter Circus. 

You're really into Earth Day - you could add a touch more blue to represent an ocean and they are vegan with fruit frosting - very in touch with the planet if you ask me. For a savory Earth Day dish, try my Earthy Risotto.

For these rich vegan chocolate cupcakes with glossy tops, I started with a recipe from Oh She Glows and made the following adjustments:

- 1/4 cup Kelapo coconut oil instead of 1/3 cup olive oil: Kelapo recently sent me a sample jar of their Virgin Unrefined Coconut Oil to test and this was the perfect tester recipe. Coconut oil is my preferred baking oil.

- 3/4 cup sugar instead of 1 cup. My body doesn't tolerate sugar well (instant headache and general feeling of imbalance), so I will almost always cut back on the stuff when I can. The rich taste of chocolate shines right through and gives this a dark chocolate flavor. 

- 1/2 tsp baking powder, I noticed there was no baking powder in this recipe and wasn't sure if that ingredient was missing, so I decided to be safe and added some.

- No almond extract, as it was optional.

- For the "Purple Rain" frosting, I added in some blueberry juice (2 tbsp frozen organic blueberries, defrosted) pressed in a citrus hand juicer. The defrosted berries gave off more blueberry "water" and were easier to juice than fresh blueberries. You could also try lavender, but I could not find any at my market.

- I used a small "raindrop" puddle of frosting on the top of each cooled cupcake and loved the way that looked so much that I didn't even bother frosting the entire top.

I don't make cupcakes often, but this recipe turned out so well and the apartment smelled  like a bakery and my husband raved about the flavor all night, that I may have to whip these up on the regular.

They were moist, fluffy, decadent, with a fine texture and delicate crumb. I am deeming this the ultimate vegan cupcake recipe,  and you should go visit Angela's blog right now to get familiar with it.

Raw Cuisine with Russell James at Organic Avenue.

My adventures in raw continued with an Advanced Raw Cuisine Class at Organic Avenue in NYC on Sunday. I signed up immediately when I heard about the class - I had been watching some Russell James (the Raw Chef) videos and there was so much I wanted to learn. On the list for the 3-hour session: Coconut Yogurt, Coconut Kefir, Cashew Ice Cream, Tempering Chocolate, Kimchee, Cashew and Macadamia Cheeses, Sushi Rolls, Porcini Gnocchi Arrabiata, and Chocolate Marble Cake...

I was like a kid in a raw candy store. I've been to the main Organic Avenue space before and it's spacious enough for this kind of thing and I immediately knew I was not going to be able to leave the store without bringing home all kinds of raw treats. The selection of raw products, tools, and health and beauty items is extensive...

I found a seat in the second row next to JL from JLGoesVegan - who was warm and friendly from the second I met her.

Russell shared his background and his personality really came through. He was funny, engaging, extremely knowledgeable and in touch with everything he talked about. This is a man who is very passionate about the raw lifestyle and its benefits, while still being approachable and fun. He is the rockstar of raw food.

We began with chocolate, by "melting" cacao butter below 118 degrees (it starts to melt at 105), and mixing it with cacao powder and agave before placing it in molds. What did it taste like? Only the finest, purest, most"energetic" chocolate. 

We moved on to kimchee, kefir made from coconut water, and coconut yogurt. I finally decided to purchase probiotics so that I can make my own yogurt at home. Russell made it look so easy...

Here's as close as I could get to that yogurt. I missed the samples...

Speaking of samples, they disappeared very quickly! But I was able to try a couple of things. It was like a raw tapas style dinner for me, as I had to catch my bus back to Philadelphia immediately after class. 

Samples of chocolate, kimchee, and coconut kefir:

After I realized that my camera and a crowd around food did not mix, I switched over to quick cell phone shots. Kefir & Canon is not a good look.

Gnocchi and Sushi:

Cashew Cheese and Macadamia Cheese with Caraway, Fennel, and Olives:

Marble Cake & Cashew Ice Cream:

Chocolate, up close & personal:

Russell continued with sushi using jicama "rice" and went through the process of culturing nut cheese (this cleared up a lot for me!) and then delved into the most decadent raw treat of all: Marble Cake.  Starting with chocolate and ending with chocolate? That's pure class.

I was nowhere near the level of most of the attendees (I juice, prepare nut milks & creams, and dabble with dehydrating) but there is so much to be learned when it comes to raw cuisine. Rather than be overwhelmed, I left feeling inspired with a packet of recipes, lots of energy, and yes, some chocolate for the road:

Fine & Raw Chocolate is a Brooklyn-based chocolatier and it is almost as good as that lustrous piece of chocolate above. It's hard to beat something that was just made. If you're a fan of Mast Bros., then you will love these bars as well.

This is the Almond Chunky...made with almond butter:

If you ever have the opportunity to take a class with the incredible Russell James - I highly recommend that you do, for the sake of your wellness and yes, the chocolate.

Earth Day Risotto: Inspired. Earthy. Friendly.

While trying to come up with the perfect Earth Day recipe - that's April 22, hot stuff - I realized I already had it.

What's more earth-y than a Vegan Mushroom Risotto with Filtered Water Mushroom Stock? This is one of the recipes that I filmed with Mavea, the filtered water company. Choosing to filter your own water over purchasing bottled is one simple change that you can make to lessen your impact.

And using filtered water in your recipes tastes so much better!

So while I prepared this back in January, it still is totally on-point for spring. You can even green it up with some chopped herbs. 

Don't be afraid of risotto...contrary to popular Risotto Belief, this is actually a hard recipe to mess up and does not take very long. As long as you pay attention to stirring and follow my measurements and intervals for adding your liquid, you should be fine.

This is one of my recipes that pleases everyone and after preparing it for Mavea (twice so that I could have back-up) we had risotto for a few days. How earth-friendly of us?

Got any plans for an Earth Day feast? 

Vegan Mushroom Risotto with Mushroom Stock

Stock

Assorted mushroom stems, veggie scraps, and herbs

Filtered Water to fill pot

Risotto

1 cup Arborio rice

1 cup crimini mushrooms

½ cup shitake mushrooms

1 shallot, chopped

1 onion, chopped

2 cloves of garlic, chopped

½ cup dry white wine

2.5 cups mushroom stock

1 tbsp Earth Balance

1 tbsp fresh parsley, chopped

Salt and pepper to taste

Prepare your mushroom stock ahead of time.  I place assorted herbs, veggies, and water in a large pot with mushroom stems until it boils, then I let it simmer for 2 hours.  Strain it after. It adds a really earthy, rich flavor to my risotto. You can keep this in the fridge for up to a week or freeze for later use.

Heat margarine in a large saucepan over medium heat.  Add the chopped garlic and onions and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and salt and pepper, and cook until the mushrooms are soft, about 4 minutes more. Add the rice, and, stirring constantly, cook until the rice is evenly coated and starts to pop,  another  5 minutes. Add the wine, stirring constantly, until the liquid has evaporated.

Pour 1/2 cup stock into the rice mixture, stirring, until most of the liquid is absorbed. 

Add ½ cup at a time, until absorbed, before adding more.  Continue to cook for about 20 minutes, stirring constantly, until rice is a creamy consistency.

Fold in chopped parsley and serve.

Serves 4.

Veg Out: Talula's Garden

During our treehouse visit to Kennett Square last fall, we fell in love with Talula's Table.

Naturally, when we heard that Talula's Garden was opening in Washington Square, we booked a reservation a few days after the opening.

Of course it was pouring outside. No garden enjoyment for us. No pretty pictures. Though the charming space did look calm and inviting even as the storm ripped through. Another time, then.

We had incredible service throughout the evening, including the ever-so-helpful and otherworldly-pleasant Bonnie. She was like my serene vegan concierge for the night, bringing me a vegan option with the non-vegan bread offering, double-checking with the chef for each of my courses, very knowledgeable about the entire menu and what contained dairy, and on the ball through the very end when she brought soy milk with our coffee and appropriately charged us for the vegan app and vegan entree (marked clearly and priced accordingly on the check).

Then there was the food. With the fresh and inspired direction of the menu, the kitchen was bound to turn out something beautiful.

Seasonal vegetables prepared well? Check. My salad greens with shaved beets and grilled onions tasted like they were just picked. Lettuce of champions.

I was even more excited about my "mystery entree". I basically provided that I loved all vegetables and had no aversions, as long as it was vegan.

Seared cauliflower, grilled artichokes, fresh dill, baby asparagus, herb oil, and cauliflower foam? Well, you've just made my weekend.  This immediately went on my Must-Re-make-at-Home List. What a well-balanced, inventive entree highlighted with herbs and delicate touches.

As much as I love cauliflower, I don't think I've ever found it this satisfying before.

The eco-wine list has vegan options, by the glass or bottle, but we found the color coding on the key to be a little confusing, as the colored dots are very similar shades. I checked with the  bartender, who pointed out a Pinot Gris and Merlot.

Take note, however, that the bar itself is not quite up to the standards that the restaurant has set. I'm guessing it will work out the kinks, and you can't help but notice a couple of bar/cocktail flaws when you dine with the mixology police and a restaurant has just opened. He was gentle.

As for the vegetarian at the table, both his gnudi app and gnocchi entree were enthusiastically devoured with adjectives such as "surprisingly light", "far different from most standby restaurant gnocchi".

We ended with coffee, intrigued by La Colombe's new single origin, a Haitian delight via French Press. It was sweet and rich, like a dark hot cocoa. I added a tiny bit of soy milk (not necessary, just happy that they brought it out) and yes, it's officially dessert in a cup. Drink this now.

I sampled a bit of the rhubarb sorbet (vegan) from Mr. Vedge's dessert. The chocolate sorbet is also vegan. I don't jump for sorbet, but this made me happy...

When those warm, dry nights finally arrive, I can't wait to enjoy a glass of wine and that lovely salad in the garden. We do have the arrival of spring and summer produce to look forward to, and I'm curious to see how the menu (and the garden) grow.

Coconut Bacon & Waffles.

Chicken & Waffles? Meet Coconut Bacon & Waffles.

Coconut Bacon is having a moment. This simple technique of dehydrating or baking unsweetened coconut flakes at a low temperature with liquid smoke, tamari, water, and maple syrup is a smoky, crunchy topping for sandwiches, salads, and, yes, now it's coming over for breakfast.

Find the basic recipe at Vegan Good Things.

Coconut bacon is smart fat and has incredible flavor...it's what I call Smart-Body food.

The Waffles...Serve on top of your favorite waffles. I tried the Gluten-free, Vegan Waffle recipe from the new Babycakes cookbook, Babycakes Covers the Classics. These are by far the best waffle recipe that I have ever found from a book.

You'd never know these were gluten-free or vegan, they taste simply amazing. Crisp exterior, buttery flavor singing through (from the coconut oil), begging you to do all sorts of naughty things with them.

Why gluten free waffles? I love experimenting with different flours and have all of the ingredients on hand. My favorite baked goods usually come from gluten-free bakeries. And finally, I find that I digest these alternative flours with greater ease - meaning no breakfast coma..

Normally I top a single waffle with peanut butter (sometimes a thimble of maple) and eat it like toast, but I bet coconut bacon and PB would make a lovely couple.

Look for more new Babycakes recipe goodness appearing soon.

Now what should I do with my leftover coconut bacon?

Mystery Box Recipe Challenge: My Vegan Pasta Dinner Pie.

On a cooking show, you get very little time to come up with a dish from a Mystery Box.

In my kitchen, I had more time to plan.  A) I wanted to keep my ingredients local. B) I wanted to skip a traditional pasta dish.

The first thing that came to mind: Pasta with pan-fried Mushrooms and Creamy local Tofu "Ricotta".  There is a tofu factory in my neighborhood that makes an amazing product. I knew that would be good.

But I could take it further...

I wanted to nix the tofu ricotta idea for one of my favorite pasta toppers: Almond Cheese. Although we all know that almonds are grown in California. I did some research to see if there were any nuts commonly grown in the Mid-Atlantic. Ha.

I found some reports of pecans being grown in Pennsylvania. Something about hazelnuts in New Jersey. Another article about almonds grown in Pennsylvania that are less sweet because of the climate conditions.

So, if a Locavore is watching, make the pecan cheese. And if anyone knows about any local nuts here or in Jersey, do chime in.

Dish #1 : Vegan Pasta Dinner Pie...coming right up.

Vegan Philly Pasta Pie

1/4 pkg Severino Malfadine Pasta, cooked according to package
1/3 jar Stepped in What Tomato Sauce
1 cup local mushrooms, pan-fried until tender
1 cup pecans, almonds, or other nuts
1/4 - 1/2 cup filtered water
1 tsp garlic powder
1 tbsp nutritional yeast, optional
salt & pepper, to taste
oil

Preheat oven to 350 degrees.

Place nuts in food processor or high speed blender with 1/4 cup water and pulse until you have a hummus-like consistency. Scrape down sides. Add garlic powder, nutritional yeast, salt, and pepper and pulse to combine. You may need a bit more water. Set aside.

Oil a 6-inch springform pan so your pasta doesn't stick. Begin by layering strands of pasta onto bottom of pan until you have a solid inch of pasta. Add your mushrooms and a few dollops of sauce and then layer again with pasta strands. Follow with more sauce and mushrooms. Top with nut cheese and spread to edges of pan.

Bake for 30 - 40 minutes.

Makes 1 6-inch pie.

It's a little messy to cut into, like any respectable casserole.

Let the pie cool for a few minutes before releasing the springform and cutting into it. I recommend a pizza cutter if you have one.

This tastes like lasagna...but with a nutty, smoky flavor from the nuts and a deep, earthy mushroom flavor.  And the tomato sauce really shines through...

Dish #2 : Apple Pepper Glazed Tofu & Broccoli

Bonus Round...earlier in the week, I broke open the Apple Pepper Jelly from Tait Farms with the idea to use it as a glaze on tofu (you could also use local seitan). I mixed my jelly (it's pretty sweet so be careful) with sesame oil, rice wine vinegar, and spices and then pan-seared it. I did a similar marinade for the broccoli.

It was a simple, winning dish.

Thank you to Philly Homegrown for sending me so many delicious things that are all grown or produced nearby. Philadelphia really is a great food city and part of that is because we do have wonderful access to inspiring ingredients. 

Ice Queen.

Grandma was on to something with cold cream.

I've been storing my favorite moisturizer, Pratima Botanical Moisture, in the fridge so that it's even cooler and creamier than normal (it's usually pretty chill). Right out of a hot shower, the frosty cream feels divine. Stock up on a jar at Moko Salon in Old City or order it online.  For extra cooling, try the Tulsi Mint Eye Mask.

For a steely finish, I have been generously applying Prtty Peashun, a "skintight body lotion" with vegan ingredients that include avocado oil, pomelo, green tea extract, and blue vervain leaf.  The vervain leaf actually reduces pain related to exercise and stress, and the other ingredients are anti-inflammatory, collagen/elastin promoting, detoxifying, and toning.

Now I'm  not calling it a miracle potion, but I can tell you that your skin looks immediately better after you slather it on. Try applying it to one leg and then compare. I'm convinced, but I'm guessing it helps if you already eat a somewhat detoxifying diet with lots of water, and do lots of lunges.

Even the pouch that it comes in is so cool that I had to put it in the freezy next to the filtered water ice cubes and that's when it hit me that every ice queen is a little more tolerable after a cocktail.

So, behold, in all of its majestic purple-tinged glory, the Ice Queen:

Ice Queen

2 oz. Hayman's Old Tom Gin

.5 oz Pineapple Juice (I used fresh)

2 tbsp Henri Bardouin

1 tbsp Creme de Violette

1 tbsp Maraschino
Ice

Chill coupe glasses in freezer. Shake with ice and double strain into glasses. Makes 2. Because even Ice Queens need a drinking partner.

It's eerie, cool, and has a dramatic bite of anise (think licorice) with just a little bit of sour. 

The Mystery Box Challenge.

It's a good day at Living on the Vedge when the people from Philly Homegrown send over a box of locally sourced food products, delivered by courier. I was assured that each product was vegan, but I did not know what to expect.



So I'm challenging myself to put together a meal, and perhaps a dessert with those fine looking flours. To be honest, I've never been excited about pasta & red sauce, or Italian cuisine, unless it's extremely special, so I can guarantee that this will not be a traditional pasta dish. It would be way too simple (albeit delicious) if I were to mix together some pasta, sauce, mushrooms, and make a loaf of crusty bread. That's perfectly okay if that's what you want.

But I'm thinking a little, oh, fine, outside of the box.

What would you make?