1 tablespoon yellow curry paste
1/2 cup coconut milk
1 tablespoon sugar
2 tablespoons vegetarian fish sauce
2 cups mixed vegetables (in this demo she is using broccoli, carrots, boiled potato and onion)
1/2 cup fried tofu
Add oil to hot wok or skillet. Add yellow curry paste. Stir to combine.
Add coconut milk. Lower heat and stir to combine. Add vegetarian fish sauce and the sugar. Mix together until creamy.
Add fresh vegetables and tofu. Cook unit vegetables deepen in color. They should still have a little crunch when you bite into them.
Serve with brown or white rice.
To say that this summer was busy would be an understatement. Planning a crazy beautiful do-it-yourself wedding for my sister, graduating from nutrition school, starting a culinary nutrition program, and working two jobs was maybe a little too much to take on at one time. With the wedding over and school settling into a comfortable rhythm, I finally have the time to write about my recent trip to the truly great Great Sage restaurant.
WHO, WHAT, & WHERE?
If you live in the Baltimore/Washington, D.C. area and are even the slightest bit of the plant-based persuasion, you’ve probably already heard of Great Sage, an all-vegan restaurant with lots of heart, located in Clarksville, MD. And if you haven’t, let me assure you – it’s worth the trip. Allow me to set the scene. A modern, yet comfortable dining room welcomes you in. Knowledgeable, attentive servers and managers appreciate your coming in and are more than happy to answer any questions and make individualized suggestions. And the food – oh, the food! Let’s get to that.
Garden of Vegan in Delray Beach, FL, Offers Vegan, Gluten Free Fare With NO GMO’s!!! Unfortunately this Restaurant Has Closed.
So my running partner (non-vegan) and I had just finished a grueling 10-mile race in Wellington, FL on Sunday when suddenly we were ravenous! We needed to refuel and fast! Not typically a breakfast person, my hunger made me want to sink my teeth into a hearty, healthy rib-sticking morning meal as my sweet reward! Since we weren’t from the area, a quick internet search yielded not just a vegan-friendly place but a vegan-dedicated little gem called The Garden of Vegan, just a few blocks away from bustling Atlantic Ave. in trendy downtown Delray Beach, FL.
Open 7 days a week from 9 am to 9 pm, breakfast from 9-11 weekdays, 9-12 on weekends, the Garden of Vegan promises no GMO, no dairy, no wheat, no soy and no gluten!! Many raw items are available too. Score! They have basically taken all the guesswork out for us vegans who struggle to find suitable plant-based nutrition. However, they do use cashews and walnuts in a few dishes, so heads up to those with tree nut allergies.
Nestled in the seaside town of Beverly on the North Shore of Boston, Massachusetts, is a culinary gem—Organic Garden Café founded in 1999 by Robert Reid. According to the cafe’s website, Reid’s sister-in-law was fighting terminal cancer in the mid-1990s. Her illness launched him on a journey to seek an alternative diet that would support her in her battle. His extensive research led him to develop an organic, raw food diet packed with living nutrients. In a sense, he was somewhat ahead of his time. Over the succeeding years, studies have shown that similar diets featuring locally sourced, unprocessed, and antioxidant rich ingredients are essential to living a long, healthy life. Reid’s mission to help people access healthy, “medicinal” food became the basis for opening his Beverly restaurant.
Organic Garden Café is located on Cabot Street, a busy downtown thoroughfare. It’s housed in an intimate space with twelve to fourteen tables—mostly for two—placed closely together. A refrigerator case at the back of the establishment contains a variety of homemade vegan desserts, as well as take-out items, including the café’s own veggie burgers. The menu is a vegan-lover’s dream. Breakfast, lunch (weekdays only from 10 a.m. to 4 p.m.), and dinner items are prepared from scratch every day and feature certified whole foods, many of which come from local farms. Dishes are not cooked in the conventional sense. Instead food is prepared using no- or low-heat techniques. The result is fare that pops with melt-in-your-mouth flavor.
Because of the restaurant’s popularity and limited space, reservations are suggested. When we arrived around 1 p.m. on a Sunday afternoon, only a few tables were occupied. But by the time we left, the place was nearly full. After we were seated, we surveyed the extensive menu options. There were so many delicious looking choices that it was difficult to decide. The guest of honor (the person whose birthday we were celebrating) selected the Nut Butter Squash Ravioli ($17.95). Made from thinly sliced red beets, the flavorful “raviolis” were stuffed with nut butter, covered in a vegan cashew alfredo sauce, and sprinkled with rosemary, walnuts, and tomatoes. The luscious dish was both light and satisfying. (more…)
Looking for a made to order breakfast or lunch item with a locally roasted coffee?
If you are in Richmond, then check out Lamplighter Roasting Company. Located in a repurposed service station in Richmond’s historic fan district, Lamplighter has an eclectic artsy atmosphere with indoor and seasonal outdoor seating. On the sunny day when we visited the outdoor seating was busy but a table was open for us. Looking around we noted many milling around enjoying a cup of coffee and the weather while others were enjoying lunch and a game of chess.
Lamplighter opened in 2009 with the goal of offering a world class coffee experience. This cafe not only offers fresh food, but free public tastings the last Friday of every month.
We ordered the TLTNA $7.75 with tempeh and plum BBQ sauce. Many of the vegan BBQ sandwiches I have had in the past tend to be messy, however this had a good amount of sauce giving it a hint of BBQ without making it overwhelming or messy. The tempe had enough crunch combined with the avocado for a creaminess to make it a satisfying meal. Combined with a tasty fruit cup on the side this was a perfect light lunch.