Vegan Options at Happy Trails Café, Alvarado Station on the Virginia Creeper Trail!
Posted by Danielle Bussone on Jul 24, 2016 in American | 2 comments
Happy Trails Café in Alvarado Station, Virginia is smack dab in the middle of the Virginia Creeper Trail between Abingdon and Damascus, VA. The famous Virginia Creeper Trail is named after a railroad that ran between Abingdon, VA to Whitetop Mountain in North Carolina, spanning three states on what is now 34 miles of biking, hiking and horseback riding trails.
What is unique about Happy Trails is that they offer vegan options! Since there isn’t a single place in Abingdon or Damascus where we can find a plant-based meal, it is rather astonishing to find something to eat in this out of the way diner. The owner, Gwyn Hill, is a darling. Her partners/co-workers are her husband, Travis and her son, Logan, her parents, Loretta and Harvey Johnston, and her mother-in-law, Fran Hill, making it truly a family affair.
There are several plant-based options on the menu and Gwen often offers vegan specials. The first thing I noticed was the sign for boiled peanuts. I’m not ashamed to admit it, I’m a boiled peanut fanatic. Rich and I scarfed down an order while awaiting the rest of our meal.
We couldn’t think of celebrating the Fourth of July without the traditional hotdog, vegan of course, with relish and sweet onions and a side of fried chips.
Vegan Hot Dog
We ordered the Big Honkin’ Veggie Wrap, a flour tortilla layered with house-made hummus and stuffed full of fresh vegetables from local farmers and dressed with a lemon vinaigrette.
The Big Honkin’ Hummus Wrap
On a subsequent visit, I discovered I could replace the chips with a fresh side salad for a healthier version.
The Big Honkin’ Hummus Wrap with a side salad instead of chips
Rich and I also shared a Loaded Veggie Wrap, which is wrapped in gluten-free rice paper, stuffed with fresh veggies and served wit a lemon-vinaigrette. This wrap is made surprisingly sweet by the house-made sweet onions prepared by Gwen from a prized family recipe. It really is something special.
On our next visit we tried the Veggie Quinoa Salad, crisp, garden fresh vegetables topped with the now famous pickled sweet onions.
Veggie-Quinoa Salad
We enjoyed our meals in a small dining area next to the kitchen. Outside are plenty of tables underneath a sunscreen as well as numerous bike racks and plenty of parking. Across the street is a public park next to a lovely stream. There are pavilions with tables for dining and even swings to relax in underneath.
Small indoor seating area with lots of tables outside, plus a park across the street bordering a stream with covered eating areas.
This day’s veggie special was a veggie burger which comes with two sides. The menu board also features a delicious juice of beets, apples, carrots and ginger. I watched as one customer’s eyes popped open wide as took a sip from her friend’s glass. She immediately ordered one for herself.
Happy Trails Café is perfectly located and is a welcome oasis in the middle of our 17-mile bike ride. Rich and I are becoming regular customers and, so far, Gwyn and her charming family do not disappoint.
Danielle’s Meatless BBQ pulled ‘pork’ made from Jackfruit WJHL 11 Daytime Live
Posted by Danielle Bussone on Jul 22, 2016 in American, Southwestern US, Vegan | 0 comments
Danielle Bussone demonstrates how to make Vegan “Pulled Pork!”
Note from Danielle: In the video I misspoke and said to add 1/4 teaspoon brown sugar. It is actually 1/4 cup! Oops! 🙂 Full recipe attached.
Ingredients:
2 16oz cans Green Jackfruit in brine
¼ cup Light Brown Sugar
1 tablespoon Southwestern Chili Powder
1 tablespoon Paprika
1 teaspoon Chipotle Chili Powder or Chipotle in adobe sauce (optional)
1 tablespoon Liquid Smoke
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 – 1½ cups Barbecue Sauce (see Time For Change) or any commercial BBQ sauce
Method:
Drain and rinse in cold water. With a fork pull the wedges of jackfruit apart until it resembles pulled pork. (It is much easier if you microwave the jackfruit for 30 seconds or steam it in a tablespoon or two of water first.)
Transfer to a covered skillet or sauté pan.
Add remaining ingredients and simmer for 10-15 minutes stirring frequently.
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Jackfruit can be found in most Asian and Indian markets, probably at a better price than you can find on-line. However, if you don’t have these markets in your area or prefer the convenience of delivery to your door, this is good option.
This is a brand that I enjoy and is a reasonable price. I haven’t found an organic source for this product to date. This product doesn’t have high-glucose corn syrup and is overall the best among the available brands within the same price rang. You may be able to find this at you local grocers but, if not, this is an option!
This may be a better choice. Simply Organic brand is widely available at most grocers, but you may have a little more difficulty finding the chipotle powder. When buying hot peppers, it is important to find them organically grown if at all possible because many of them are sprayed with pesticides which also contain neurotoxins. Better to be safe than sorry!
Liquid Smoke is far less toxic than actually smoking your food over smoldering wood coals. A little of this goes a long way and is an essential ingredient if you want your dish to really taste like pork without resorting to cooking animal protein. This product is widely available in your local markets. The remaining ingredients can also be found at most markets, so there is no need to list them here.
Green Truck Neighborhood Pub Serves Up Vegan Options In Savannah, GA
Posted by Danielle Bussone on Jul 12, 2016 in American, Savannah | 0 comments
Green Truck Neighborhood Pub isn’t just a great place to find a plant-based meal in Savannah, it is a community experience. We arrived early for lunch on a Wednesday and the place was already packed. Rich and I were disheartened to learn there was a 30 minute waiting list, just our luck. We were en route to another destination and couldn’t hang around. But, just as we were about to leave the waiter mentioned there were two seats at the bar. Bingo! We were seated immediately.
I was surprised to find Green Truck so busy considering how large the dining area is. We were elbow to elbow at the bar where our orders were taken and place settings appeared out of thin air.
The Original Green Truck; the Namesake, a 1965 Chevy Stepside is a metaphor for hard work, a long road, and enjoying the journey.
There is a pride that exudes from the staff and for good reason. This is truly a community effort. Local farms provide grass fed hormone-free beef (still a boo from all us vegans) as well as produce in season. Local Perc Coffee, provides the coffee served at Green Truck. The furniture, bulletin boards and booths were either made from local artisans, or were salvaged. Local print shops created the menus and t-shirts, the beer comes from artisan brewers within the US, and everything that can be recycled or composted from restaurant is. And if this kind of social responsibility isn’t enough to tempt you to eat here, check out the menu.
The Mighty Veg With a Side of Vegan Chili
Rich ordered the Mighty Veg Burger topped with sliced tomato, avocado, grilled onions and red pepper with a side of homemade vegan Chili, dill pickle and crostini. The breads, salad dressings and sauces are made in house, including the ketchup. It was a beautiful presentation and OMG delicious! We always divide our orders so we can enjoy the entire meal. The burger was plump, flavorful, and moist, and did not fall apart as I bit into it.
The Mighty Veg Up Close and Personal
I ordered the Veggie Reuben, which is also the Mighty Veg burger sandwiched between slices of homemade Rye and topped with zesty Saurkraut and homemade Thousand Island dressing. I ordered a salad on the side. Normally it comes with Swiss cheese, but we opted to omit it. It wasn’t your typical Reuben, but it was really good. As usual, we divided the sandwiches and shared, so we both won.
The Vegan Reuben Close-up
The Vegan Reuben With A Side Salad
Green Truck doesn’t have a lot of veggie options, but what they do have is outstanding. If you are ever in the Savannah area, it will be worth the effort to check out Green Truck Neighborhood Pub.
Interior
Bar offers a selection of 30 micro brews in bottles and 6 on tap From American craft breweries owned and operated in the United States, as well as a number of wines in bottles or by the glass.
Sweet Savor African Restaurant
Posted by Danielle Bussone on Jul 12, 2016 in African, Charleston | 0 comments
En route to Jesup, GA , we stopped in Charleston for an overnighter. Just down the road from our hotel, we discovered Sweet Savor African Restaurant, a Nigerian restaurant that is located in exactly the same location as now defunct Taste of Ethiopia, one of our all-time favorite Ethiopian restaurants. It’s a cautionary tale, use it or lose it. If we don’t support these marvelous ethnic restaurants with our patronage, they disappear, along with their amazing vegan options.
Sweet Savor is certainly not a plant-based restaurant but it does offer a few plant-based options. This cuisine is based on healthy whole foods like beans, grains and fruits. The spices are definitely understated so don’t expect exotic flavors. The food is simple and hearty. The owner is a lovely Nigerian woman who is willing to work with customers to see they have everything they need. If you find yourself in North Charleston, check out Sweet Savor and discover the hearty food of Nigeria.
Chef Leslie Haas Talks about the Upcoming Plant Based Cooking Summit
Posted by Danielle Bussone on Jul 7, 2016 in Living Plant-Strong! Profiles & Articles | 0 comments
Certified PCRM Food For Life Cooking Instructor & eCornell graduate in Plant-Based Nutrition, Leslie Hass, talks about the upcoming Plant Based Cooking Summit to be held in Lake Lure, North Carolina this October. As a cofounder of The Eat Smart Live Longer Club, her community’s interest in a plant-based lifestyle grew from 60 to 600 participants.
Leslie says that people understand the value of a plant based lifestyle and the the interest is there. What she feels is needed is hands on experience in plant-based cooking and that’s what people will be getting at the Plant Based Cooking Summit.
In this last segment Leslie explains what she likes about plant based cooking and what you will be able to learn from her.
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