Spice Up Your Travels With A Taste Of India in Winchester, VA

by Danielle Bussone

 

As you must know by now, Rich and I are huge fans of Indian cuisine. Indian food is a perfect fit for plant-based diners with a penchant for robust spice blends and mouth-watering preparations. Indian fare varies from restaurant to restaurant just as it does from region to region within India. This provides us with endless opportunities for exploration of this exotic cuisine as this visit exemplifies. Rich and I are delighted to report on dishes we have not previously encountered.

 

 

 

Yesterday, upon returning from a family affair in Syracuse, NY, we stopped at Winchester, Virginia for a sleepover and a meal. Luckily for us, Taste of India Winchester must have been signaling to us telepathically because our fine-tuned culinary antennae honed in on their transmission and directed us right to their location, just as we finished checking into our room.

 

 

 

 

 

Taste of India is a gorgeous restaurant decked out with large comfortable booths, glass-covered tablecloths, a bar with seating, and a splendid buffet area with free-standing tables and chairs. The buffet is served at lunchtime from 11am to 2:30pm, Tuesdays through Sundays. The restaurant is closed Mondays. The buffet boasts at least three vegan items on the menu at all times. There is also a fourth item that may be either vegan or vegetarian, depending on the day. The bar serves a variety of beers and wines but no hard liquor.

 

 

Buffet Area (Tues-Sun 11am-2:30pm)

 

Bar serves beer and wine

 

The first thing I noticed upon opening the menu, is that there is a separate vegetarian section in which vegan options are clearly listed as VEGAN! As much sense at this makes, it rarely ever happens. I usually have to go through the menu ingredient by ingredient, hassling the waiter with dozens of questions, and still I’m not really sure if I’m getting a truly vegan product. Taste of India Winchester has taken the guesswork out of the equation, with the exception of the appetizer section, where one does still have to ask. That list is not long though, and the staff know what they are doing, so even that is not a problem.

A welcome plate arrived with three types of sauces and a crispy flatbread, almost like a cracker, imbedded with cumin seeds. One of the sauces was a sweet tamarind chutney, the second was a chunky savory mint and cilantro green sauce, and the third a crisp onion condiment with tomato puree and spices. All worthy of recognition!

 

Welcome Plate

 

For starters we shared a combination of two fried dishes which were very similar; a Samosa, a traditional triangular-shaped fritter stuffed with Potatoes Masala and peas, and Aloo Tikki, a similar tasting potato patty dipped in chickpea batter and fried. These were served with another amazing sauce, which is apparently a combination of the three mentioned earlier and with an added layer of something extra.

 

Samosa (left) and Aloo Tikki (right)

 

The store owner and manager, Kamal Khatri, has agreed to share his recipes for these fantastic sauces, which are staples of Indian cuisine. Rich and I will be returning in the coming weeks to do a video of of just how these exquisite flavors are achieved so that you will be able to make them for yourself!

Now on to the main course!

For my entree, I ordered Vegetable Patia, a slightly sweet dish of mixed vegetables stewed in a blend mangos and Indian spices and served with jasmine rice.

 

Vegetable Patia

 

Mattar Mushrooms, a house specialty

 

Rich ordered Mattar Mushrooms, a house specialty of mushrooms and peas in a rich and savory stew, also served with rice. They were perfectly spiced with a melt-in-your-mouth yumminess that is hard to describe. Of course, we shared so we each enjoyed both dishes, which were perfect complements of one another.

 

 

We also enjoyed Poori, a balloon-shaped airy unleavened flatbread that must have been quick fried. It left us licking oil from our fingers from its exterior, while still savoring layers of the soft interior. This was a first for me. While I’m not generally a fan of fried food, once in a while I figure I can indulge.

 

Poori

 

This is a definite two thumbs up for some of the most superb Indian food we have found in recent memory. Taste of India Winchester is located conveniently off I-81 and is a perfect place to stop for lunch or dinner to break your travels whether heading north or south across this great country.

 

Fortunately for us, the impending chutney/sauce/condiment video makes our return a fete accompli. I can’t wait to sink my teeth into some more of the many vegan options on the menu! 

 

Check with us in a month or so when Kamal shows us how to make his marvelous condiments!

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Wolf Farm Natural Elements –A Marketplace For Local Farm Products in Abingdon, VA

By Danielle Bussone

 

Steve and Becky Wolf are living their dream. After working in management positions for over 20 years, raising their kids and putting them through college, the empty nesters decided they wanted to get out of the rat race and the stress that comes with it and finally do something for themselves.  “There is still stress, of course,” says Steve, “because you’re running a business and you’re worried about finances, but it isn’t the same kind of stress. These are things we are controlling, rather than having to get something done for someone else.”

 

Steve and Becky Wolf

 

So, they moved to Abingdon, VA in the fall of 2008 and by the next spring they were living on their own farm. Steve had been a manager for a door and window manufacturer, and Becky had been in management for Walmart. Now they have taken their business experience and have opened a retail store, Wolf Farm Natural Elements, carrying farming supplies, animal feeds, fertilizers, minerals, plants, seeds, and just about anything you need for your garden or small farm.

 

 

From a modest beginning, about a year and a half ago they began selling their supplies from from their garage/warehouse at their farm, and at the Abingdon Farmers Market on Saturdays and Tuesdays. The carried their supplies in a two wheel covered trailer and sold them from the parking lot in town. “I felt like a drug dealer,” recounts Steve with a laugh. “Customers would come to my space at the market and I’d say, ‘meet me at the parking lot.’ They’d give me money and I’d give them a bag of feed.”

 

 

Locally grown organic flower plants, herbs and vegetable starts, blueberry bushes, and planting supplies.

 

Wolf Farm Natural Elements sources its products as locally and sustainably as they possibly can. The Wolfs carry a variety of flower plants from an organic company, Blue Door owned by Tom and Deni Peterson, who also sell cut flowers at Abingdon Farmers Market. T & T Farms and Greenhouse, an organic operation owned by Tamara McNaughten, provides the Wolfs with blueberry bushes and vegetable starts. You can find Tamara on Saturdays at the farmers market in Abingdon as well with her array of food plants and freshly harvested organic vegetables.

 

 

 

Wolf Farm does carry an organic feed for horses, cows, chickens, sheep, rabbits, and so on. They also have another line that is an in-between line for some farmers. Its non-gmo certified. The seed is certified that it doesn’t contain genetically modified organisms but it may contain pesticides. It is an interim step for farmers who may eventually go organic but at present can’t spend the extra money for organic feeds that are significantly more expensive, $17.50 non-gmo vs $29.50 a bag for organic, a $12 difference in price. “New Country is starting to expand,” explains Steve. “They are putting in a new mill in Texas where they’ll be able to source more organic material down there and between the two plants they’ll have less freight costs.”

 

 

Richard Moyer of Moyer Farms provides organic seeds for Southern Seed Exchange out of Mineral, VA, which is where Wolf Farms Natural Elements sources all of their seeds. The Moyers also offer a wide variety of vegetables and mushrooms at the farmers market. Fingerling and seed potatoes are provided to Wolf Farm by New Sprouts Organic from Black Mountain, just outside Asheville, NC, and they get all of their feeds from New Country Organics of Waynesboro, VA.

 

 

 

 

 

The Wolfs carry a lot of quality tools, such as a Japanese digging tool. It has a cove to the blade so you can dig with it like a trowel, you can cut with it, harvest cabbage or lettuce heads with it, just an all round tool which comes in both stainless or tempered steel.

The other tools come from Yoeman and Company out of Iowa, also called Yo-Ho. Wolf Farm Natural Elements’ warehouse is packed with fertilizers, including all-purpose, specialty fertilizers with concentrated nitrogen, phosphorous or potassium, minerals to build up magnesium or calcium, lime, diatomaceous earth, kelp, all kinds of animal minerals, chicken scratch, worm castings, potting soil, seed starter mixes, trays, peat baskets, etc. “We try to have as much certified organic OMRI listed (Organic Materials Research Institute) products as possible, meaning they are acceptable products for use in organic farming practices.”

 

 

As well as quality products from responsible vendors, Steve and Becky produce some products of their own; soaps, body butters, natural hand sanitizers and a lavender mist that is wonderful for adding a non-toxic scent to towels and sheets.

Whatever your farm needs, do yourself a favor and visit Wolf Farm Natural Elements. You can support your local community by shopping at a market dedicated to supporting local organic businesses. This helps to expand an ever-widening web of interconnectedness that puts money back into our own community in a cycle that benefits everyone. This is a model I’m hoping will continue to expand.

Wolf Farm Natural Elements, located at 25245 Lee Highway, in Abingdon, VA opened on April 1 of this year and celebrated its grand opening on Earth Day.

 

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Vava’s Crêperie Café – An Exciting New Crêperie in Bethlehem, PA With Vegetarian Options!

 

 

by Michael Wilkins

 

I grew up in the town of Bethlehem, Pennsylvania, where the biggest industry was the manufacturing of steel and Bethlehem Steel was the biggest employer in the Valley. My father worked there all his life and retired from the company before they went bankrupt. I have many fond memories of the city and it’s culture, but in my entire life I never encountered a place like the Crêperie.

 

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The Crêperie is is a little French café located in a strip mall right around the corner from the Marriott hotel properties near the airport. When I arrived at the hotel, I inquired about local places to have breakfast that served vegan food and I was directed to the Crêperie. I went for breakfast the following morning and had a great conversation with Kathy (the owner) about how she cooks her food and what brought her into this line of work. She told me her story about leaving corporate America and opening a small restaurant serving food that she enjoyed while growing up. Her grandmother, which she affectionately calls Vava, was a major influence in her life. This is how she came up with the name Vava’s Crêperie Café. We both grew up in a family of six children which gave us the opportunity to exchange stories about our places in the pack. One of her fondest memories is coming home after school to crepes with homemade raspberry jam.

 

Crepe

 

I must admit at this point she almost had me drooling as she described the crepes her grandmother made with great affection. She uses the recipes her grandmother used to make crepes when she was a little girl. Let’s face it folks, don’t we all want to eat the food our grandmothers cooked for us when we were younger. It takes us back to a happy and comfortable time sharing meals with our family in grandma’s kitchen. This is the atmosphere Kathy has tried to create in her café.

 

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As is the case with many people working in corporate America, Kathy became disillusioned with her work and decided to open the Crêperie. Her goal was to create a similar atmosphere to a French café, mimicking the recipes her grandmother had made for her. Much of this information is locked away in her memory of growing up as a child. She went back to visit Mery, France her grandmother’s birthplace, which gave her the inspiration for the Creperie. The personal touches with which Kathy has imbued her café is obvious the moment you walk in the door. I had conversations with several of the patrons, all of whom heartily endorse Kathy’s creations. The café is small and friendly, which lends itself to an atmosphere of interaction. The Crêperie is evidence that the culture of the city of Bethlehem has changed a great deal from what it was when I grew up. The breakfast of choice for the blue-collar workers in Bethlehem was quite different from what Kathy has created in her restaurant.

 

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As you pick up the menu or look at the choices on the wall where the daily offerings are written, your mind starts to spin trying to digest all of the choices available. You can order anything from a Montecristo, to a peanut butter and banana crêpe. The nice thing about this place is that you can also create your own crêpe from a large list of choices available. The categories include a source of protein, cheese, vegetables, and sauce. There are no strictly vegan options at this point since the crepe batter contains eggs and milk. After our discussion, Kathy has agreed to research vegan crepe options and hopes to have them available in the future.

 

Recommendations

 

The sauces range from a balsamic glaze to a pesto created by Kathy. She prepares everything from scratch and obtains her produce from local sources. I had a blast ordering my meal and going through all the choices available to create my crêpe. Kathy prepared for me a whole-grain plant-based crêpe which included spinach, mushrooms, caramelized onions, tomatoes, sautéed peppers and a pesto sauce. Needless to say, by the time I received my breakfast, my mouth was watering. The taste was fantastic and took me back to a time when I was having breakfast with my brothers and sisters in my mom’s kitchen.

 

Menu Board

 

There are plenty of choices here for carnivores and vegetarians. My bet is that everyone will walk away from here delighted with what they have experienced. The Crêperie has been open a little over a year. If you are like me, when you travel it is fun to experience new and different places to eat. It’s great to have an opportunity to experience food that is prepared with affection and passion. Nowhere is that more evident than at the Crêperie. Bethlehem has finally acquired a little slice of French cuisine. I plan to tell everyone I know about what Kathy is doing here so that she has enough business to allow to continue fueling her passion.

 
 
 

Michael Wilkins is a respiratory therapist, an avid scuba diver and an accomplished photographer. He has been living with hepatitis C for more than two decades and is a cancer surviver. Michael has kept liver cancer at bay by employing the healing properties of a plant-based diet.

A year later, after a strict plant-based regimen, his tumor markers are normal and his MRIs are clean! This has made Michael more passionate about staying on a vegan diet. He has met lots of wonderful passionate people with amazing stories while walking down this path. Michael’s area is Northeast Florida, particularly the Jacksonville area. Contact Michael to share your restaurant finds, make comments, or just to say hello!

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Family Convenience Store, Harrisburg, VA, Serves Up Ethiopian Cuisine Family Style!

    

By Danielle Bussone

 

Chef, Tirhas Negassi Woldebabr and Manager, Mehari. T. Ocbamichael, owners of Family Convenient Store

Chef, Tirhas Negassi Woldebabr and Manager, Mehari T. Ocbamichael, owners of Family Convenient Store

 

In one of the most unlikely places, we discovered a gem of an Ethiopian restaurant located in the recesses of a small family owned convenience store, appropriately name Family Convenience Store. The chef, Tirhas Negassi Woldebabr, was once the chef of a favorite Ethiopian restaurant in the same city, called The Blue Nile. We had reviewed The Blue Nile several years ago and were dismayed to learn that it had closed. What I remember best was how delicious the food was, especially the Ethiopian Peanut Soup served with an unforgettable bread, Ambashi, which is the national bread of Ethiopia, according to Tirhas’s husband and partner, Mehari. T. Ocbamichael. With overtones of honey, it was a perfect complement to the to-die-for peanut soup.

 

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Now, the couple has opened up the Family Convenience Store, and Tirhas is back, juggling batches of batter between three grills, efficiently making injera and ambasha breads for her customers. She also prepares a wonderful menu of Ethiopian stews, called Wot (pronounced What), served on the spongy sourdough injera flatbread for which Ethiopia is famous. She offers packages of fresh injera for sale in the store, as well as with the dinners she prepares for eat-in or take-out service. Their daughter, a newly graduated high-school student, helps out in the store when she’s needed.

 

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Mehari manages the Family Convenience Store, which offers all the standard items one can find at an American convenience store, but it also provides a range of Ethiopian goods, such as an assortment of spices, teff flour, and false banana root. I bought some of the false banana, though I’ve no idea what I’m going to do with it. I just couldn’t resist! You may wonder whether there is a demand for Ethiopian products in the area, but it seems there is. Harrisonburg boasts a thriving Ethiopian community of 400 families. It is no wonder a constant stream of native Ethiopians drifted in and out during our visit, picking up bundles of fresh injera for their families or filling the small tables in the back to enjoy a meal.

 

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Tirhas was kind enough to show us how she makes both injera and ambasha, which is almost unbelievable since Ethiopians tend to guard their injera recipes with their lives. Making injera is an art that takes time to master. Some people never get it right; Tirhas certainly does.

 

The quality of injera is measured by the size and number of little holes in the top, called "eyes." This gives injera its spongy texture. This injera is perfect.

The quality of injera is measured by the size and number of little holes in the top, called “eyes.” This gives injera its spongy texture. This injera is perfect.

 

But let’s get to the food. While there isn’t a huge variety of vegan fare, it is certainly enough to give you a filling taste of authentic Ethiopia with a good balance of nutrients. We ordered the Gomen (collard greens), Misir Wot (spicy red lentils), and the Diniche Alicha (potatoes, green beans, and carrots), which included a tasty salad of tomatoes, lettuce, onion and jalapeño peppers with a lemony dressing.  The injera is some of the best we’ve tasted anywhere. It was soft and pillowy, with a slight sourdough flavor.

 

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While we were speaking with Tirhas, we ran into Rick Yoder, who had popped in to let her know that he was bringing in a party of four later that evening. A former economics professor of Eastern Mennonite University, Yoder is now a Health Systems Consultant for low-income countries. Rick had once lived in Ethiopia and tells us that this convenience store/restaurant is a very typical venue there. He says he loves the food and attests to Family Convenience Store’s authentic flavors. What he particularly likes is that it hasn’t been Americanized like a lot of the Ethiopian restaurants he’s tried in this country. Not having visited Ethiopia ourselves, we can’t attest to that, but we can say this food is equal to or better than many of the Ethiopian restaurants we’ve visited and the injera, which is the heart of any Ethiopian meal, is among the best.

 

Former University Professor with

Rick Yoder loves the great Ethiopian cuisine at Family Convenience Store!

 

Do yourself a favor the next time you are tooling down I-81 South and are hankering for some good Ethiopian cuisine. Stop by Family Convenient Store and enjoy the best Ethiopian food within a 100-mile radius!

 

Links to Amazon.com are affiliate links. When you buy something through my links, Veggin’ Out and About! receives a small commission that helps support this site, which is greatly appreciated. It does not increase the cost of your purchase, and it helps us to continue to serve you. I post links only to products I use myself, have been highly recommended by a trusted source (which I will always disclose), or are very similar to my own products that are no longer available. Click on product to view link.

 


 

Tirhas swears by the Heritage grill. She has been using one of hers for twelve years and she has bought two more to keep up with her baking demands, making three injera in quick succession. She feels they are the best, especially for the price. You will need the lid, which is purchased separately. I, personally, have a Wass digital grill (mitad). You can get it at half the price listed on Amazon at almost any Ethiopian market, but you will no doubt pay a lot in shipping costs. I’ll add a link to that product below. I am happy with my purchase but have not had it long enough to verify its longevity.

 

  

Co-founder and editor of Veggin’ Out and About, Danielle writes restaurant reviews, profiles and interviews of people who are making a difference in the plant-based community. She is the author of, “Time For Change: Whole Foods For Whole Health,” released January 1, 2015.

Danielle’s region is SW Virginia, Tennessee and North Carolina and anywhere she happens to stop for sustenance along the road. Contact Danielle directly to share your restaurant finds, to make comments or just to say hello.

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Gosh Ethiopian Restaurant – Healthy Plant-based Dining In Knoxville, Tennessee

by Danielle Busssone

 

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On one of our pilgrimages to Knoxville to visit the Apple Store and the most wonderful Asian market EVER (Sunrise Market on Kingston Pike), we discovered a restaurant we have somehow missed on previous visits to this bustling city. Gosh is one of the few family-owned restaurants in Knoxville where you can find a healthy, plant-based meal without the bother of a litany of questions. Ethiopia has a long history of religious fasting days in which no animal protein is allowed, so whenever you order vegetarian at an Ethiopian restaurant, vegan is what you get. You can count on that!

 

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The menu offers individual stews a la carte from $7.99 to $8.99 each or you can opt for a vegetarian (actually vegan) four dish option from the vegetarian menu, plus a salad for $9.99. Finally, there is the option of six vegetarian dishes plus salad for $11.99.

 

We chose the six veggie combination plate including Kik Alicha (mild pureed yellow split peas seasoned with onions and turmeric), Yemiser Wot (red split lentils cooked in a uniquely Ethiopian spice blend called Berbere), Yemiser Alicha (red split lentils cooked in a mild sauce of onion, garlic and curry), Tikil Gomen (a mild stew of carrots, potato and cabbage), Gomen ( a mild stew of collard greens cooked with onions, garlic and jalapeño peppers), Shurro Wot (ground split peas cooked in Berbere spice blend with onions and fresh garlic), as well as a house salad. This is served with a special flatbread native to Ethiopia called Injera, made from teff, a highly nutritious grain that is fermented to give the bread its unique sourdough flavor. It’s texture is somewhere between a crepe and a pancake and it is used not only as the lining of your plate, upon which the various stews are placed, but will also serve as your utensils. To eat Ethiopian food, unroll a piece of injera and pinch a portion of the stew within the folds of your injera. Then just pop it into your mouth!

 

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Green Erth Bistro – Persian Cuisine In North Florida, And It’s VEGAN!

 

by Michael Wilkins

 

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Having a meal at the Green Erth Bistro is like sitting down at the dinner table with your family in your own home. This restaurant is a little slice of heaven, hearkening back to a time when we sat down at grandma’s table for a homemade meal. All of the dishes are made simply with very fresh ingredients. Mashid goes to the market each day to select garden-fresh produce, which she and her staff prepare just prior to opening. The restaurant is designed so that vegans and carnivores can dine together, and everyone can get what they want.

 
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The owner, Mashid,  is a marvelous lady who came to Jacksonville from New York. I spoke with her about her background and the restaurant. She came to the United States with her family at the age of 18. Originally from Iran, she describes herself as Persian. There is a delightfully comforting feel to this place that strikes you from the moment you walk in the door. A central high chair dining area features decor like you would find in your own kitchen, including an enticing jar of marinated vegetables. This is all by design. There are mirrors and items on the walls that add to the familiar homey ambiance.  Green Erth has maintained a manageable size that allows them to offer excellent service without compromising quality and the intimate atmosphere.

 

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While advertised as vegetarian/vegan Persian food, I learned in my conversation with Mashid that this restaurant is vegetarian and vegan-friendly. After doing a little investigating, I discovered that they guarantee their vegan food is 100% pure. I discovered this place a few months ago and vowed to visit it for lunch, but I never made it.  So, recently, as I was driving through downtown Jacksonville on Hendricks Avenue headed for a Tropical Smoothie Café, I passed this Green Erth Bistro. I turned around and headed back, intent on finding out what they were all about. I’m so glad I did;  I had a wonderful lunch in a very comfortable setting with fresh ingredients that express themselves in unmistakable bursts of flavor. Let’s be honest with ourselves here, isn’t this what we all really want?

 
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I ordered a cup of the vegan soup of the day which turned out to be the Barley Aash. It is a hearty concoction of barley, lentils, navy beans, fresh herbs, garlic & onion and is very tasty.

 
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I also ordered a sandwich which is listed on the menu as a TempehWrap. This delectable wrap includes, organic tempeh marinated in-house dressing, served with diced tomato,onion and organic greens wrapped in lavash (a soft, thin flatbread), served with gluten-free chips. I could only finish half of the wrap as it was a sizable portion.

 

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Inquiring about their dessert, I was happy to find out that they have vegan desserts such as ice cream and the weekly special, which turned out to be the double chocolate cheesecake. The cheesecake is sweetened with agave which was pleasing to me since I avoid refined sugar like the plague. When I inquired about the desert, Mashid told me that she does not make them in her kitchen but orders the vegan desert from Shakthi Life Kitchens, located right here in Jacksonville. Shakthi Life Kitchens is owned by a young lady whose father owns European Street Café, which I posted in an earlier blog.

 
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In addition to the food that I ordered there are many other items on the menu that vegetarian/vegans will find delightful, like falafel, baba ghanoush, a hummus plate, tabouli, various salads, vegan chili, vegan soup, and various vegetarian/vegan sandwiches or wraps. One of the unique items in this restaurant is skewers and kebabs.

 

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I cannot wait to go back and try the organic tofu and vegetable kebob. You can also order sides of tabouli hummus, organic tempeh, vegan bread, vegan cheese, and basmati rice. Have I given you the impression that I could eat here every day? Well I’m glad I did, because it’s true.

 

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Lunch is served here Monday through Saturday 11 AM to 2:30 PM. Dinner isserved Tuesday through Saturday 5:30 PM to 9 PM and they are closed on Sunday. If you are traveling through Jacksonville this is a must stop. It is locatedin the downtown area on Hendricks Avenue. Please say hello to Mashid from Mike the Diver, and enjoy all of the great food choices she has to offer.

 

Michael Wilkins is a respiratory therapist, an avid scuba diver and an accomplished photographer. He has been living with hepatitis C for more than two decades and is a cancer survivor. Michael has kept liver cancer at bay by employing the healing properties of a plant-based diet.

A year later, after a strict plant-based regimen, his tumor markers are normal and his MRIs are clean! This has made Michael more passionate about staying on a vegan diet. He has met lots of wonderful passionate people with amazing stories while walking down this path. Michael’s area is Northeast Florida, particularly the Jacksonville area. Contact Michael to share your restaurant finds, make comments, or just to say hello!

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