Chow Thai in Boca Raton, FL – A Favorite Among Vegan Diners!

So there we were, my running partner, Mark, and I, scrambling to find a restaurant to accommodate our specific tastes on a Friday night.  With no long run scheduled for the next morning, we were looking for something somewhat exotic and spicy.  We contemplated the trendy and overpriced Japanese place up the street and then decided on the all-you-can-eat Japanese place nearby for the same value.  Much to our dismay, it had closed so we were at a loss.  Then it suddenly occurred to me…a few blocks north of us, on S.R. 7 or 441, just south of Palmetto Park Rd. , in South Boca Raton, FL, there is a Thai restaurant that the local vegan Meet up group raves about.  I know, I know, Thai food isn’t typically vegan friendly, with either fish or oyster sauce present in most, if not all of their dishes, sauces and dressings, not to mention egg in the Pad Thai.  I had eaten at this very place a few years back and I did indeed enjoy it.  With my palate being even more refined, I thought, why not revisit this establishment, long hallowed by discerning vegan patrons.
Chow Thai Vegetable Soup

Chow Thai Vegetable Soup

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Taste of India, Charleston, SC, Teaches Us How To Make Bhindi Masala

 
 
 
 
This is a video shot by VegginOutAnd About! at the Taste of India Restaurant in Charleston, SC, on how to make Bhindi (Okra) Masala:
 


 

Ingredients:

1 1/2 Tablespoons high quality olive oil
1/2 teaspoon cumin seeds
1/4 cup chopped onion
1 teaspoon turmeric
1/4 cup freshly chopped tomatoes, plus a tablespoon for garnish
1 cup fried okra
1/4-1/2 teaspoon chili powder (you may use cayenne)
1/8 teaspoon cumin powder
1/8 teaspoon coriander powder
1/4 cup onion sauce
chopped cilantro for garnish

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Veggin’ Out at Mooney’s Mediterranean Café in Winston-Salem, NC!

by Laura Blankenship

 

Step into Mooney’s off of fourth street in Winston-Salem and the first thing you’ll notice is the chic interior for such a quaint little café. Actually, if you’re there during the middle of lunch, like my dining partner and I, the first thing you’ll notice is that it’s jam-packed and you’ll worry about your chances of getting a table. Luckily we snagged one of two vacant ones in the house; business is bustling and turnover is fast during lunch, where mostly business people from downtown are on their lunch breaks.

 

Mooney's Mediterranean Café In Winston-Salem, NC Interior

Mooney’s Mediterranean Café In Winston-Salem, NC
Interior

 

During lunch, customers order at the counter from the menu above it written in chalk on a blackboard. With tons of options–vegan, vegetarian, and meaty, too–in small handwriting and the long line that was moving fast, I didn’t have long to deliberate and quickly picked something that sounded vegan and delicious: the Tempeh Pita.   

 

 

Mooney's Tempeh Pita

Mooney’s Tempeh Pita

 

During my lengthy conversation with owner Ameen David, I learned that my wrap was developed by a strict vegan employee, Stephen (minus his consumption of two eggs a week per doctor’s orders, Ameen recalls). The Tempeh Pita isn’t the only menu item developed by his employees. Leah, one of Mooney’s servers, and her boyfriend, a chef at a neighboring downtown restaurant, suggested that Ameen start using olive oil rather than butter in the couscous when they became vegan. He listened.  And every time his wife saw him, Ameen says, he was eating this sandwich that wasn’t on the menu. “What is that?” she asked. Thus the Falafel Burger, the brainchild of an employee named Scott, was born.

(more…)

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Veggin’ Out and About Dedicates A Page To Organic Eateries!

by Danielle Bussone

 

Organic Garden Café

Organic Garden Café

VEGGIN’ OUT AND ABOUT  DEDICATES A PAGE TO ORGANIC EATERIES!

In 2014, Veggin’ Out and About! has decided to dedicate a page called “Organic Standouts” for restaurants that go the extra mile in offering organic, non-GMO, pesticide free foods for the health of our population and planet. Too often, even restaurants that offer 100% vegan meals continue to prepare their foods with genetically modified corn or canola oil. They sweeten with high-fructose sugars derived from genetically modified corn, genetically modified sugar beets or cane sugar processed with cow bone char. Ninety percent of the soy produced in the US is genetically modified. Many restaurants which serve vegan meals, particularly Asian, are still using genetically modified corn starch and soy products.

Lately, the speak I’m getting from many restauranteurs is “Our produce isn’t organic, but it is sourced from local farmers.” So, are they are saying  it is it’s OK to eat produce which has been modified to include genes from a foreign species (such as salmon genes in tomatoes), drenched in pesticides and treated with toxic herbicides as long as it comes from local farmers? I hardly think soiling one’s own back yard fixes the problem.

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Gotta Run!

HIDDEN AND FORBIDDEN:

ANIMAL INGREDIENTS IN THE UNSUSPECTING FOODS WE LOVE!

by Andrea Medalie

 

Andrea Medalie

Andrea Medalie

 

In a perfect world, everyone would follow a strict plant-based diet.  Struggling to find a vegan-friendly establishment would no longer be an issue.  Stressing out about animal ingredients in our veggie foods would be a thing of the past!  All the guesswork would be taken out!!!  Vegan restaurants would abound!  The most difficult choice we would face would be WHICH one among so many!  Ahhh…. a girl can dream, can’t she?

Fortunately, the word “vegan” is not so esoteric anymore.  In fact, veganism is becoming more socially acceptable these days. Heck, the word is even being recognized and pronounced correctly for the most part by our non-vegan counterparts. Thanks to healthier trends, celebrities and famous athletes around the world, veganism is growing steadily in popularity and is here to stay!

It’s true that there are more and more dedicated vegetarian, vegan and raw restaurants popping up but overall, they are relatively few and far between. Thus, when dining out, we must rely on mainstream restaurants, especially when our most of our friends and family remain omnivorous (they have yet to evolve). It is important for all parties to be flexible and keep an open mind in order to arrive at a destination that will accommodate everyone satisfactorily while avoiding the cliché garden salad/baked potato combo that vegans often get stuck with. It’s impressive to see items marked as “V” on many menus but that could mean vegetarian and NOT vegan.  DON’T assume that veggie dishes are “safe” using descriptions and common sense alone. DO assume that all potential dishes contain animal ingredients unless proven otherwise. Food prep peeps LOVE, LOVE, LOVE throwing animal ingredients into the mix to “elevate” the flavors. They just can’t help themselves. I say nonsense!   For these so called flavor enhancers only mask the subtle, earthy flavors found in foods from mother nature from herbs to vegetables, soups to grains.  Be proactive: Calling ahead or checking menus online is always a plus! (more…)

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Rich Niche, Great Eats In Puerto Morelos, Mexico!

by Amanda Trevelino

 

The “festive season” is meant to be a time of good cheer, but  in late December chilly gray weather (and maybe exposure to Ebenezer Scrooge), left me craving a warm New Year lavish with sun, surf, golden sand, maybe even palm trees laden with coconut loot. And so, that’s how I found myself on a Mexican highway driving south from Cancun Airport to celebrate 2014 near the ancient Mayan ruins of Tulum.

 

El Nicho Exterior

el Nicho Exterior

 

Along the way, my family and I visited the lesser-known town of Puerto Morelos where a man on the street told us not to miss El Nicho. Good advice, because this tiny gem is tucked away like buried treasure; only the line of hungry patrons and a small placard mark the spot.

 

El Nicho Sandwich Board

el Nicho Sandwich Board

 

Owner/Manager Maureen was efficiently running the show during  our two visits, and we assume Owner/Chef Pablo was at the helm in the kitchen. The duo have created a vibrant, welcoming niche that obviously appeals to both locals and visitors with a small menu of healthy fare, not to mention a community board announcing drop-in yoga and other organic pursuits.

(more…)

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Roti Video from Taste of India, Charleston

 
 
 
by Danielle Bussone
 
In this video Taste of India Restaurant in Charleston, SC demonstrates how to make Roti in a Tandoori style oven.
 


 
 

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Taste of Tandoor Marries Indian Spices With Old World Elegance in Woodbridge, VA

by Lisa Harris

The Taste of Tandoor located at 13836 Smoketown Road, in Woodbridge, Virginia is a wonderfully pleasant and relaxing place to dine for lunch or dinner.  Although not a completely vegan restaurant the owner Dave has worked very hard to meet the needs of his vegan patrons by having nine main vegan dishes permanently on the menu such as Chana Masala, Aloo Masala, and Aloo Ghobi Masala.

 

Chana Masala

Chana Masala

 

Vegan Flatbread

Vegan Flatbread

 

 Bismatti Rice

Bismatti Rice

 

They also have two appetizers and several vegan breads.  The appetizer vegetable samosa is a delicious vegetable turnover stuffed with potatoes, green peas, cumin seeds and spices.  It come with two types of dipping sauces but a word of advice, the green dip is not vegan so be sure to avoid it.  Besides your everyday salads Taste of Tandoor serves kachumbar which is a delicious cucumber and onion salad with lemon herbs. (more…)

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GO VEG 2014 – Vegan Boxing Champion, Omowale Adewale, Challenges Us To GO VEGAN!

 

by Danielle Bussone

The new year offers a clean slate and opportunities to create a healthier new beginning. Super Middleweight Boxing Champion, Omowale Adewale has created a vegan challenge to help us do just that. He is challenging 100 people to go vegan for a year, in an effort he calls GoVeg 2014. He offers himself as a guide through the labyrinth of choices we can expect in so dramatically changing one’s diet, as well as fitness guidance to get us living as healthy and energetic a lifestyle as possible. The challenge begins on New Year’s Day. Omowale is generously offering his expertise as an athlete and a vegan for free for the year, 2014, according to the needs of the participants.

 

Omowale Adéwale (Wale) Champion Middleweight Boxer

Omowale Adéwale (Wale)
Champion Super Middleweight Boxer

About Omowale Adewale

Omowale Adewale, or Wale for short, was given his name from a friend, Moyosore who passed away in 2007 after his first African trip to Nigeria. The name Omowale means “The son has come back home,” and Adewale means, “The crown has returned.”

 

Wale became vegetarian when he was 15 before becoming involved in competitive sports.  Omowale began sports competition in high school and was a collegiate 2-gold champion. He also taught himself Jeet Kune Do, a form of martial arts. Omowale was a NABBA finalist (National Association of Body Building of America) in 1997. In 2012, he became Super Middleweight Champion in the Brooklyn Brawl. He became vegetarian for health reasons, wanting to become as fit and strong as possible. It wasn’t until early last year that Wale took the plunge and cut out animal products entirely.

 

“I became vegan because it makes no sense to slaughter animals for consumption or to wear as clothing. I sense that is a better way of life,” says Wale. “There are a lot of vegetarian people out there who realize they are not in need of eggs or milk products from animals. I prepare my own foods utilizing substitutes for dairy and eggs.”

 

Wale (Central Figure0

Wale (Central Figure0

 

It is not surprising given the amount of scientific data now available which links milk and egg consumption to cancers, allergies, heart disease and numerous other ailments that Wale found himself naturally moving away from these items to include healthier whole foods with plenty of fiber and nutrition in his diet.

 

Omowale has three children who are vegetarian. Their mom is pescatarian, she eats fish, and the children are vegetarian. They will also be taking the vegan challenge. Family, friends new friends, anybody.

 

Omowale's Children From Left to Right Aziza, Rayne and Chisore

Omowale’s Children From Left to Right
Aziza, Rayne and Chisore entertaining themselves while waiting for the audience to begin arriving.

 

Why a Vegan Challenge? 

“When I first became vegetarian, I pretty much ate the same things all the time because I didn’t have anyone to teach me, I didn’t have a guide to teach me what to eat, how to cook and that sort of thing. My participants will also want to know what to do in terms of fitness. They will have general questions like, what are the best times to eat certain types of meals or what foods have a sufficient amount of protein or iron. People worry about getting adequate protein on a vegan diet.

 

I want to get people talking about their experiences. We are looking at evaluating our participants after the first month.  What are the main questions coming up?  A month gives people a sense that they can actually do this, that they are able to make these meals. They are really easy for the most part. I want to see people still on it after a month and I want to monitor people from week to week and they can contact me as often as they need to. They may have to wait 24-48 hours for a reply depending on the final number of people who sign on, but I will get back to them as soon as possible.

(more…)

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Udipi Café Indian Vegetarian Restaurant of Sunrise, FL Offers Certified Kosher Fare!

by Andrea Medalie

If you are lucky enough to find yourself in South Florida this time of year then you must not miss out on Udipi Café where, upon first bite, you are transported to the Southern region of India known for exotic vegetarian cuisine.  Udipi Café is located 11 minutes northwest of Fort Lauderdale via I-95 and Hwy 518 or just 8 minutes south of Coral Springs via University Drive. It is the only certified Kosher Indian restaurant in Florida and just about everything can be made vegan!

Udipi Café Mission Statement

Udipi Café Mission Statement

 

For my running partner and I, we often delight in such spicy Indian fare as a reward for enduring our scheduled long runs in the grueling heat.  More heat, you ask?  Why of course, it’s what we crave!!!  The hotter the better!  We sweat when we train and likewise there’s nothing like breaking out in a cold sweat and grabbing your jacket during a meal!  For those spices contain anti-inflammatory properties not to mention they taste so darn good!!!  If you don’t fancy your meals burning hot, chef/owner Santhosh Shetty is more than happy to accommodate your preferences without compromising flavor.

 

Udipi Kosher Menu

Udipi Kosher Menu

 

Mr. Shetty was happy to start our dinner off with his famous Chinese style Manchurian Cauliflower ($10.95)!  While it isn’t exactly low calorie, if you work out like we do, we would rather indulge in this rich starter than any ordinary fried finger food. Or dessert, for that matter!   An absolute must for us for every Indian meal is Dosai.  At Udipi, the delicate rice crepe the size of a cornucopia, filled with potatoes, onions and an array of spices known as Madhuri Masala Dosai ($7.50) never disappoints.  It is very light, airy and savory, like an elevated version of the classic deli-style potato knish! We always say we will never finish it but not even a crumb can ever be found.

 

 

Madhuri Masala Dosai

Madhuri Masala Dosai

 

Manchurian Cauliflower

Manchurian Cauliflower

 

Our meals included Yellow Dal ($9.95), made up of protein-rich lentils (to heal those tired muscles) with a savory stew-like consistency, along with Diwani Handi (Tawa Ghotala) ($11.95) made up of fresh, juicy (and healthy) mushroom shreds combined with mixed veggies and Indian spices…so creamy without the cream!  How do they do that?

 

Udipi Café Tawa Ghotala with Yellow Dal

Udipi Café Tawa Ghotala with Yellow Dal

 

Each entrée is accompanied by fragrant white basmati rice for a hearty meal but should you feel guilty about white carbs after the cauliflower and the dosai, the dishes hold up on their own.  Of course, if your plan is to run or work out even harder the next day, then by all means, load up on those carbs!  It might just be what you need as a binder to offset the potential for a little delayed gastro action!

 

Mango Lassi

Mango Lassi

 

Dessert is not really our style with our overabundance of saltier taste buds (lost from sweat) so as a rule, we avoid the sweets.  However, Mr. Shetty delighted us with  his mango puree smoothies (Mango Lassi $3.50) to accompany our meal.  I believe they contain yogurt. My running partner isn’t vegan and was happy to drink both as he knows I prefer to eat, rather than drink my calories anyway!

Offering authentic Indian cuisine in the same location for 11 years, Udipi Café is here to stay!

Well, I gotta run!  Until next time…                                  

Andrea “VeGAL” Medalie 

 

Andrea earned an MS degree from The University of Florida and is a mom to 3 incredible sons. She works as an independent Speech and Language Pathologist within a diverse population in the Northwest Broward County, FL area. She LOVES to plan destination marathons (when budget allows) where she get to visit new cities and discover fab vegan/veg friendly restaurants/cafes/markets. Andrea has been a vegetarian for over 20 years, vegan for about 10. “It’s very exciting to see how society is beginning to truly embrace veganism for improved health, animal welfare and a greener environment!” she exalts. Andrea has developed a blog (book in the making) for vegan female endurance/hard core fitness athletes a.k.a.VeGAL (Vegan Girl AthLetes). Andrea’s territory is all of South Florida!  Contact Andrea to review your favorite veg-friendly restaurants within her territory.
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