Living On The Vedge

Matcha Made in Heaven: My Take on the Matcha-tini.

2012-05-20T09:21:00.000-04:00

It's no secret how I feel about wine. How I love to roll it around in my...OKAY. I stick to a few glasses a week and I like to reassure myself that so many studies lean in red wine's favor, that yes, I will have another. It's mystifying, relaxing, it it pairs so well with food. Cocktails are a little more challenging to pair, and a lot easier to fuck up. I don't often drink a cocktail out, but if I do, it's an aperitif.

That said, cocktails are certainly a fun time, and when I am feeling FUN FUN FUN, I still don't stray too far from my wine preference and tend to go for wine-based cocktails. My regular drink is a Vermouth Cocktail, equal parts dry and sweet vermouth and 2 dashes of angostura. I'm also a big fan of anything with citrus, and my take on the Master Cleanse Cocktail, as seen here, is a crowd-pleaser.

In keeping with my wino tendencies, this matcha cocktail has a base of Cocchi Americano, an aperitif wine that I recently tasted after we picked up a bottle. I've had cocchi in drinks and could never quite pick it out because I had no clue what exactly it was. 1) It's amazing on its own. 2) It doesn't keep long so I was trying to think of a way to use it before it turned.

Fun Fact: Because Cocchi is made with cinchona bark, the original source of quinine, drinking it can protect you from malaria. Hello summer.

Matcha-tini? I was inspired by a recent post on Matthew Kenney OKC's Facebook. It sounded delightful, and they were using sake, so I thought, okay? I tinkered around with it and decided that cocchi would be just lovely. It's sweet enough to balance out the bitter matcha and it has some citrus to it that would be nice with some orange bitters.

Matcha Made in Heaven

2 oz Cocchi Americano

2 oz almond milk

1/2 tsp matcha powder

couple of dashes of orange bitters (almond or vanilla bitters would also be nice)

Shake with ice and double strain.

Makes 1.

It's lightly sweet, earthy, slightly grassy, and in case it helps, somewhat healthy. I wasn't expecting it to be so delicious, but the combination really works. If you like green tea lattes or sake-based cocktails, this will rock your world.

Pimp My College Kitchen

2012-05-13T17:17:00.000-04:00

Our ideal kitchen is still a few years away, but we've been pretty spoiled the past couple of years with a sweet kitchen that was able to A) Store our obsessive collection of appliances B) Provide necessary counter space for all of our juicing/dehydrating/cocktailing/dinner partying C) Seduce us with high-quality appliances and finishings.

Back to our sobering college lifestyle here in Ithaca...which means, a more industrial kitchen. It's bigger and LEED-certified with rubber flooring. Totally utilitarian, and not pretty or stylish. We humored it for a few days, but we had to replace the sink faucet immediately. Luckily, one of us is a handy plumber type.

As far as storage, there just wasn't enough. Most of it is too high for me to reach, so we're picking up a folding stool called the Skinny Mini (that's a Lithe Method class!). We purchased some industrial restaurant-style shelving (super cheap storage and doesn't look terrible) along with some shelf liners to keep bottles and smaller items secure and neat. We decided to display spices, flours and everyday items, along with our dinnerware and major appliances. Things that we don't use often are tucked away in the harder-to-access shelves.

Kitchen BEFORE:

There was very little in the way counter space, and no island for entertaining and prepping. Cooking is usually a joint effort here, so we both like to have our own space for a cutting board so that we are able to cook together without bumping elbows. The solution? We invested in two stainless steel counter tables, and we have tons of room. Which lets us keep the juicer out for once (more motivation to juice) so that I may actually use it more often.

The other shelf acts as the liquor library, with a smaller adjusted shelf for bitters, syrups, and glassware. Our apartment came with a wooden counter table that is very similar to the metal ones and right now, we're using it for miscellaneous barware. Perhaps it will be my dehydrating station?

We turned what was a basic kitchen into a place that is more functional and reflective of our interests: a true workspace for all things food and drink. It pleases me to be able to see all of my tools at the ready, no straining to find a particular pan or appliance that is hidden behind a medley of other things. With spices and major ingredients out in the open, it's much easier to see what I have and just cook from there.

How have you tricked out your less-than-ideal kitchen?

Now to properly stock the fridge and pantry...right now the fridge contains cashew cheese, too much vermouth, and Lulu's Chocolate.

The raw chocolate company is new to me, as I've heard of it but was always so fixated on Fine & Raw and Gnosis, my go-to raw chocolate sources, that I'd never tried a bar.

As neither of my favorites are available here, I picked up two flavors of Lulu's the other day: Chocolate Maca Chunk and Smoked Sea Salt Almond There are a couple of other raw chocolate brands that I want to try here but Lulu's looked the most appealing. It's sweetened with coconut sugar (I prefer this over cane sugar or agave for flavor, texture, and nutritional reasons) and it also cost less, at $4.49 a bar.

Does it melt my face off? Yes, we're happy together. It's no Fine & Raw, but that's because it's thinner and not as fudgy. It's crisper and it is the perfect size - one smallish bar is the ideal fix - not too much and not too little.

Also of chocoholic note, I highly recommend Emmy's Super-Fudge. Because Emmy's is made here in Ithaca, it's everywhere, and every flavor of Super-Fudge is available in the pastry case at the Greenstar Co-op West End. I've tried the Goji and Peppermint, and I am very near in love of this low-sugar wonder.

Sunny Lemon Dill Hummus

2012-05-08T17:57:00.001-04:00

Spring to me means dill, and right now, I cannot get enough of this herb. Chopped into salads and grain dishes, on roasted potatoes, or even infused into cocktails, this flavorful herb is making my May.

Dill is the star of this light and spring-y hummus recipe, which also gets a hand from sunflower seed butter and lemon. Why the sunflower? Our tahini did not make the move to Ithaca with us and it's on my shopping list, but I knew that sunflower butter would provide the richness that this hummus recipe needed. The result? A suitable stand-in, should you ever find yourself tahini-less, too.

Sunny Lemon Dill Hummus

2 cups chickpeas + 3 tbsp reserved chickpea liquid

2 tbsp sunflower seed butter

Juice of 1 lemon

1/3 cup chopped dill

3 cloves garlic, chopped

1/2 tsp sea salt

1/4 tsp paprika

Combine all ingredients in food processor.

Garnish will more dill, olive oil, and lemon slices if you'd like.

This is going to make its way into some collard wraps with pea shoots and peppers and perhaps some tea sandwiches.

White Chia Pudding...& Macro Eats!

2012-05-07T17:58:00.000-04:00

Looking for a new spin on chia pudding? Try white chia seeds. I found these at my local Wegmans here in Ithaca. They are from a great company called Living Intentions that also makes a sprouted white chia flour and some incredible sprouted nuts. I just killed off a bag of the Tamari Almonds this afternoon.

What's the difference? I couldn't taste much of one, but visually, I found the white seeds more appealing. They also had a more delicate "chew". While chia seeds are predominantly black, both varieties have similar nutritional value and benefits. In your basic chia pudding recipe, the color will be slightly lighter.

I upped the vanilla and added cacao chips to my pudding for a refreshing crunch. I went a little heavy on the oats here, but that's just how I prefer it: 2 tbsp chia + 3 tbsp oats.

Have you tried white chia seeds? I plan on adding them to smoothies next.

Other local finds...

I've been lucky to have 2 amazing co-ops within walking distance, Greenstar Oasis, which is 2 blocks away, and the West-End Greenstar, which is about a mile, in addition to Wegmans. I've been living off of the Ithaca Soy tofu, which is easily the best textured tofu I've ever had access to, and Oatmeal Date Bars from Blue Wave Pastry. Along with plenty of salads from the Co-op salad bars, Dr. Cow Cashew Cheese (so happy to not have to travel to NYC to find it!), and macrobiotic loveliness from Macro Mamas:

Macro Mamas appears at the Ithaca Farmer's Market every Saturday and the line is by far the longest at the market. They have platters starting at $8, their special Peanut Lime Noodles, and an abundance of vegan desserts (some gluten-free, also). It doesn't even matter how healthy this food is, it is so flavorful that people just line up for it and rave about it. They also sell platters at the Co-op, and this will probably be my lunch for the rest of the year. And every Saturday. Committed.

This Macro Mamas dessert was a Strawberry, Lemon, Coconut Cream Parfait. Tart and luscious, 100% summer. In a compostable container, natch.

More Farmer's Market pics:

Live from Ithaca

2012-05-04T14:20:00.001-04:00

If you've been following me on Twitter at all, you know I've adjusted, um, quite well, to Ithaca after the move earlier this week. It's like a San Francisco (one of the cities that is most dear to me) that's cheating on the West Coast. Same laidback, hyper-granola everybody-composts vibe, slightly less giant hills (OH how my thighs ache), and some seductive summer-like weather with clean breezes.

Just walking around randomly here, you're likely to bump into a store that sells hemp products, a waffle house that serves vegan waffles with Earth Balance, a tea apothecary that has a raw foods demo going on inside, and animal rights activists doing their thing at Cornell. It's the greenest city I've ever been to, and I feel relaxed for the first time in months, even with the stress of living out of a suitcase for the past few weeks because of the move and London trip.

I'm having an interesting week...but I couldn't be more excited to unpack and immerse myself in the culture here.

Here's a peek at our new place. The view is what sold us on it. It overlooks a creek and I have taken to perching on the wooden ledge and gazing out like there's nothing better. We had some difficulty finding a modern space that was available here and took this apartment without driving up to see it first. We looked at photos, and were relieved when we finally saw it in person. It's bright, open, and waiting for furniture.

The kitchen, which is obviously a big deal to this couple, doesn't really compare to the old kitchen in Northern Liberties, but there's always the view and the fact that it's pretty open. We'll be adding in more counter tables and a shelf for the bar.

Overall, we have more space, and our LEED-certified building is quickly feeling like home. Compost downstairs, plus a big emphasis on recycling which was always lacking in building management in Philadelphia. Lots of green space and sculptures outside, too, and a baby waterfall a few feet away. Exterior therapy...

I'm almost ready to cook again (still unpacking) and I have been trying some amazing products that I found here in Ithaca which I'll be posting about soon. I'll ache for you at times, Philly, but this year will be good for me. And us. Go Flyers!

Vegan London: Hard Cocktails & Mushy Peas.

2012-04-26T08:55:00.001-04:00

London, you have my soul.

We stayed at the best vegan hotel in London: My in-law's flat in Soho. They had stocked our bathroom with organic toiletries, plush towels, a London rubber duckie, and a flower. Our bedroom had a photo of the two of us on a trip to Germany on the bedside table. The courtyard and lobby had major 60's mod vibes, and the apartment itself was modern with lots of white and a balcony.

We quickly fell in love with their neighborhood of Soho, which was full of independent boutiques, pubs, and cafes and smartly-dressed folks.

London has some of the best cocktail bars in the world. In fact, we only made it to one pub, where I managed a few sips of Badger before suggesting that we leave.

Because we had cocktails to drink. We visited Purl and the Experimental Cocktail Club for some new school concoctions, and the American Bar at the Savoy for classics. American Bar was named World's Best Hotel Bar at the Tales of the Cocktails Spirited Awards.

The Experimental Cocktail Club in Chinatown was hands down the most special experience. While the American Bar is impressive and historical, and the barmen are extremely talented, the more provocative ECC really won me over with their drinks. Quite honestly, I thought the best drink of the night was a cumin and dill-infused vodka with aquavit and salt and pepper. We're already planning on making it at home with that one rare bottle of vodka that we keep tucked away in case anyone ever asks.

At the Borough Market, we refueled on superveg veggie burgers and sides of barley salad and vegan potato salad. I was drunk, but really, I remember it hitting the spot and somehow I managed photos.

And even though we didn't do the pub thing much, we still delighted in some traditional food at Mildred's Vegetarian: Mushroom & Ale Pie with mushy peas and fries. All vegan. The mushy peas were excellent. I feel sorry for Mr. Vedge, because he ordered this and I ended up eating half of his food.

What did I order? The "Organic Energising Detox Salad". Which was also very good, and how could I ignore so many buzzwords in one menu item?

Vegan London: Saf Restaurant & Sweets.

2012-04-24T19:09:00.002-04:00

One of the highlights of last week's trip to London was our visit to Saf Restaurant in Kensington. I was skeptical, considering that this vegan restaurant happened to be tucked inside an enormous Whole Foods Market, but I needn't have worried. It was well worth the jaunt, so we had two meals here during our stay. It didn't feel like we were inside a supermarket food court at all.

What intrigued me about the menu was the emphasis on raw food, with about half of the menu devoted to cashew cheese plates, raw pad thai, salads, and the like. After a 4 mile walk in drizzling weather (through Soho, St. James and Hyde Park) we were ready for green juice, a Cashew Cheese Trio with dehydrated crackers and raw quince jam, Curried Kale Crisps, and that was just the beginning.

The interior itself is calm and casual, with a bar that also serves organic wine and special pitchers of ionized alkaline water (so worth it). We had the sweetest server who gave us lots of winks and thumbs ups throughout our meals. I pretty much stole her gestures and have been doing her little thumb-wink here at home. It's fucking adorable, you should see it.

I chose the Saf Bowl, a raw medley of parsnip rice, kimchee, avocado, smoky mushrooms, and zucchini noodles, all delicious and just what I needed.

Mr. Vedge went for the Maple Glazed Tofu Bahn Mi, with a side of odd and wonderful stir-fried carrots with kelp. And yes, more kimchee.

We could not skip dessert after eyeing the mostly raw dessert menu. I opted for a lucuma and pecan crusted Pumpkin Pie with cashew cream. Then I tried Mr. Vedge's dessert, and immediately developed a case of diner envy. His White Chocolate Jasmine Tart with Apricot & Cacao Nib Crust was the best vegan dessert in London, and I don't even need to try anything else to feel confident about that. If you know how I feel about the mint sundae at Pure Food & Wine, then know that this is up there in terms of SPECIAL.

On our second visit, which we did not photograph, we had a smoked tofu salad and a curry, which were both just okay. We had the tart again (it was haunting us) and a fudge-like Lavender and Chocolate Mousse, which I also really liked. I had preferred our lunchtime visit, but it was pretty great both times and I look forward to returning.

It being London, we ate our share of vegan sweets in addition to nights full of cocktail "research". We walked everywhere, hit up a Soho yoga studio, and went to Mr. Vedge's parents' gym (conveniently located next door) every other day. So yes, desserts were pretty much mandatory.

I found some amazing wheat-free vegan cupcakes at the Whole Foods, and also perused the selection of raw chocolates and macaroons. Surprisingly, I did not like most of the raw chocolate brands that I tried there. They were much too sweet and the texture was too soft. I could not find any chocolates that were sweetened without agave. Even the almond milk that we bought for the week was agave-sweetened. So odd.

The Cat & the Cream cupcakes were quite good. I liked the interesting flavor combinations. The one I tried was Pear Hazelnut Chocolate Chip.

Hip City Veg. First Bites.

2012-04-23T17:09:00.000-04:00

I had my first taste of Hip City Veg, Philly's newest all veg eatery, today. I've gotta say, I'm totally smitten with what owner Nicole Marquis and chef Lauren Hooks have done with the space, concept, packaging and food. Clean, smart design gives off a modern gleam, and the "fast food" satisfies on all levels, offering up the salty/fatty/sweet flavors that the human body craves, with a leaner and greener take. This is fast food with some serious sex appeal.

Hip City's sweet potato fries with black bean dip make a major case for themselves as the superior tater. The compostable fry pouch stands so that you don't have to worry about spillage, they are crisp and perfectly portioned, and the SAUCE. The cilantro-black bean dip could arguably make cardboard taste good, and I can't quite figure out what else is in it, but, really, really wonderful stuff it must be.

The Crispy HipCity Ranch is not to be missed. Mr. Vedge and I could not decide between this sandwich and the Ziggy, a classic veggie burger with tempeh and special sauce, so we attempted to split both. We each took a bite or two and then passed the sandwiches back and forth, still undecided, and then we both realized we were lingering over the Crispy Ranch, and called it king.

Being the loving wife that I am, I lied and told him that I preferred the Ziggy, and let him finish the Ranch. Well, the Ziggy was pretty wonderful, too, and one of the better veggie burgers that I have had in my life. I've had thousands and I mean that. The patty itself seemed like the basic veggie patty, but it was the seedy, wholesome bun, dripping sauce, tempeh and pickles that gave this burger its personality. It held my attention for every bite.

Back on the Ranch sandwich, it was made from a crispy vegan "chik'n" patty. Say what you will about vegan meat substitutes, this one is highly delicious and this is that one sandwich that will convince people to eat vegan more often. It's like the more educated, not-as-bad-for-you, cleaner-tasting crispy chicken sandwich of your youth (yes, I used to love these as a kid) slathered in ranch sauce. And you know that even faux chicken is less processed than the real (barely) chicken that goes in those fast food sandwiches. All the more reason to sate that craving at Hip City Veg.

We sipped on a Green Lemonade (tart, not too sweet), nibbled on a Side Caesar (jicama, plantains, well-dressed), and left thinking about the Crispy HipCity Ranch. Chef Lauren said it was the most popular, and I think it just found a few new friends.

Nail Candy.

2012-04-14T18:00:00.000-04:00

Raw chocolate and organic nails. What do they have in common? Now you can indulge in both of life's best pick-me-ups at Tierra Mia Organic Spa in Rittenhouse.

The new Chocolate Tasting Menu is a must. The $1 tasting includes 3 samples of carefully selected craft chocolate from different regions, including raw and vegan varieties. Add that on to your mani or pedi, and the most relaxing spa in Philadelphia (or anywhere, if you ask me) turns into paradise. Along with an always charming staff, organic services, and a soothing atmosphere, it's easy to see why this is one of my favorite escapes in the city.

To me, what makes a stand-out business concept is when the owners fully embrace it, and Justin and Karina are so genuinely behind their belief of the healthy salon experience. I see so many people abuse the word "organic" and "natural" that it is refreshing to see a couple that have the highest of standards, from the materials they use in the decor, to the products they offer, to the laundry detergent that they use. And of course, a strong knowledge of fine chocolate!

Even better news? I've been visiting Tierra Mia for years, pleading with them to expand, and they are! Soon, Tierra will have at least one more new location. If not a few...

Now get on over there and do what's best for your fingers, toes and tastebuds, and in case you're wondering, the Amazonia was just wonderful.

[image via Tierra Mia]

London Calling

2012-04-14T17:14:00.000-04:00

What I'm packing for a week in London: Comfy french sneaks, organic beauty on the go from Dr. Alkaitis, Brad's Raw crackers for the plane, Melissa plastic wedges for rainy day chic

[Image of Bensimon sneakers via Garnet Hill, Dr. Alkaitis Travel Kit via Spirit Beauty Lounge, image via Brad's Raw]

Green Crispies for Breakfast

2012-04-10T16:22:00.002-04:00

Sunday brunch at Pure Food & Wine (cashew cheese & broccoli quiche, kombucha, and my dearly beloved mint sundae) led to daytime drinking in Brooklyn. It would be our last visit to NYC for many months, so we hit up my favorite haunts, along with Mr. Vedge's cocktail bar must-visits.

After too much sun (where did it go?), gin, and several miles, we had dinner at Caravan of Dreams. I'm a big fan of their raw sampler platter with various spreads and raw bread, and I like how casual it is there. The food is always very comforting. Afterwards, we walked down the street to Mayahuel, which is where Mr. Vedge's heart beats fast, and learned a few things about sherry.

As it was meant to be, we came home on the late bus and passed out.

My morning recovery? One Lucky Duck's Crispies are my breakfast cereal of choice, and a little goes a long way. I fill my bowl with fruit and then try to ration out my Crispies so that I get a few servings out of the bag. That's the downside: they are so good that they don't last long, and they don't sell them in bigger bags. An older photo of my obsessive stock:

But you can make your own if you don't mind waiting. Based on the Maple Cinnamon Buckwheat Crispies recipe from Raw Food/Real World, I made a batch of Crispies with a splash of green (spirulina powder) for kicks. That, and I'm working spirulina powder into whatever I can. These tasted just like the Cinnamon Crispies, except they were a funky green.

Green Crispies

2 cups buckwheat groats, soaked for a few hours and then rinsed
3/4 cup maple syrup
2-3 tsp spirulina powder
2 tsp vanilla
1 tsp sea salt
1 tsp cinnamon

Combine ingredients in a food processor until you have a thick oatmeal-like consistency, adding the spirulina last.

Spread mixture onto Teflex sheets and smooth out until 1/2 inch thick.

Dehydrate at 115 degrees for 8 hours, then flip. At this point, I break it into cracker-sized pieces and dehydrate for another 2-3 hours, until crispy like a flake cereal.

I store in a tightly sealed container in the fridge, which makes it even crispier. Serve with fruit and nut milk. I even love snacking on this from the jar, it's so good.

Makes 4-6 servings.

Bonus: Your entire place will smell like cinnamon all day.

Spread it out slightly thinner than this, onto two Teflex sheets

Maca Chip Truffles...and Rawnola Parfaits at Le Pain Quotidien

2012-03-31T09:33:00.000-04:00

These aren't just any cookie ball/truffles. I'm always looking for ways to tuck a boost of maca powder into a recipe, for its various benefits. My latest is a quick-to-make, low sugar almost-raw snack that is great for travel or pre or post workout: Maca Chip Truffles.

In this recipe, I started with 1.5 tbsp maca powder for 9 truffles. Next time, I may increase that to 2 tbsp to really lend that maca buzz.

In traditional Living on the Vedge fashion, these are not very sweet, just a light touch of maple, I love that I can have a dessert-like bite that is very low in sugar to reach for when my sweet tooth rears its head.

Maca Chip Truffles

Makes 9 truffles

3/4 cup cashews
1/3 cup rolled oats
2 tbsp maple syrup (or coconut nectar or agave)
1.5-2 tbsp maca powder
1 tbsp cacao nibs
1 tsp vanilla
pinch of sea salt

Grind cashews and oats into a fine flour in your food processor.

Add maca powder and salt and pulse for a few seconds. Then add sweetener and vanilla. Pulse to combine.

Lastly, add cacao nibs and pulse. When the dough is ready, it will clump up into balls and bang around in the processor. A nice alert, right?

Scoop out small balls and roll into truffle shape. Chill in fridge for an hour.

Other maca recipes...I started with adding 1/2 to 1 tbsp to my single-serving recipes because I did not want a powdery flavor or to overdo it. Now that I consume maca a few days a week, I have shifted my intake to at least 1 tbsp., so feel free to adjust in those recipes if it seems like too little. I definitely don't taste the powder.

My Maca Smoothie...with a chocolate chai variation:

Maca Pancakes, and Maca Detox Pudding:

Now, onto another delicious matter. I stopped into Le Pain Quotidien earlier this week for tea and the new spring seasonal specials caught my eye: Sweet Pea Tartine, Wheatgrass Spritzer, Vegan Carrot Cake, and yes...a vegan Acai Yogurt, Banana Rawnola Parfait with soy yogurt, buckwheat, and goji berries!

Chia pudding fans will love this...Thank you to LPQ for always being incredibly accommodating to vegans, especially when it comes to breakfast. This parfait went the extra mile. They add acai to a regular soy yogurt, along with chia seeds to plump it up. It's fantastic. The raw buckwheat granola has dried fruit and seeds, and a pleasant, chewy crunch. There is a generous amount on top, so this will stick with you.

Just the thing for that warmer weather ahead?

Green Party: More Jar Bar + Dinner at Sbraga

2012-03-26T15:38:00.000-04:00

As Mr. Vedge and I prepare to head to Ithaca in May, we have been trying to spend as much time with friends and family as possible. We recently found out that his parents are jetting off to London for an exciting venture of their own for several months, which leaves us all nervous, giddy, and aware of how precious our time together truly is. We'll be visiting them in London in April, so I will gladly take any and all recommendations as to what we should do while we're there (Indian food, dinner at Manna, cocktails and markets).

I've been soaking up the sun and spending lots of time getting my v's at Jar Bar.

My favorites: Mexican Salad, Gazpacho, Sprouted Hummus Salad w/ Ginger Sesame Dressing

We also emailed ahead for a vegan meal at Sbraga, the newish restaurant from Kevin Sbraga (winner of Top Chef Season 7 AKA the BEST season). They not only delivered beyond our expectations, they had our table of 4 blubbering like lovesick fools for the rest of the weekend about how thoughtful, flavorful, and special the 4 course meal was. Attentive service, wonderful vibes, and yes: Kickass food that just happened to be meatless.

Gem lettuce salad, peppers, SEXY dressing (I would eat a bucket of this):

Parsley risotto, mushrooms (risotto gone wild with intense flavor):

Grilled mushroom, vidalia onion, olives (smoky, haunting):

Our 4th course turned out blurry, but the toasted coconut sorbet with bruleed banana and tropical fruit was a stellar finish. I will also note that they make a proper drink, because that is what separates the men from the boys.

So, with that, it's back to getting in as much Philadelphia as possible before we go away for a year.

Veg Out: JAR Bar

2012-03-09T13:17:00.002-05:00

Blissed out on raw food...I first sampled some of Catalyst Cleanse's goods after a yoga class last fall, and have had my third eye on the opening of raw cafe, Jar Bar, since then. I was very impressed. Well, it's official, people, 113 S. 12th Street is your destination for healthy pleasures both "juicy and raw".

The space inside is cool and modern, with orange walls, counter seating and stools facing the window. If you don't mind the juicing sounds in the background, it feels calm, even during a lunch rush. During yesterday's soft open (today is the grand opening), I tried a few of the items...and nearly moaned out loud with satisfaction when I first sipped the Mint Chocolate Chip Elixir. I managed to keep it together.

Hemp milk, raw cacao nibs, mint extract...and then I added maca for $1 as an enhancer. It's like a frosty, if a frosty was nourishing and calming and not loaded with sugar. Pure refreshment. Deeply fulfilling. Even after my lunch, I was minty fresh all afternoon.

Mr. Vedge enjoyed his elixir as well. Maca smoothies are for lovers.

For eats, I decided on the Burger (almonds, flax, carrot, celery) and fries (jicama, garlic, pepper, paprika). This raw burger was tasty, although it could use a topping to spice it up a bit. Cashew cheese or a zesty sauce? The jicama fries were well-spiced and had a satisfying crunch.

We also tried the Sprouted Hummus Wrap. I love a collard wrap, but we both agreed that it could use a spicy dipping sauce to kick it up. I am a sauce/condiment fiend.

Alas, I could not leave without more chocolate, so we took an avocado-based Chocolate Mousse Pie to go. Had it with my lunch today...smooth, rich, with a date crust. It'll take care of your chocolate needs.

I'd go back in a heartbeat. This weekend, most likely. I look forward to trying the juices (which I prefer to drink on an empty stomach) and stocking up on kale chips and raw granola. And of course, the food...I am elated to have a raw food cafe here in Philly after years of whining about the lack thereof. Less whine, more juice.

Have you been to Jar Bar yet?

Random Goods: Creamy Cauliflower Crostini.

2012-03-06T17:12:00.000-05:00

Cauliflower, yet another way...Cauliflower mash meets crostini and really hits it off.

I have been known to puree just about anything, put it on toast, and call it lunch. Lentil pate, carrot miso spread, hummus, and so on. This latest concoction - a creamy, crunchy appetizer - was conceived at a dinner party. It was my sister-in-law's birthday and she had planned on a cashew cheese based crostini, only to find that her cashew cheese supplier was out of the goods. So...mashed cauliflower to the rescue? Game on.

The impromptu recipe emerged as a wicked success story. A jar of vegan mayo, some flash fried capers, and caramelized onions came to our aid. Versatile vegan mayo has earned its way onto my roster for those last-minute situations where you need a creamy vegan sauce. It rose to the occasion yet again here. This was so different from the other crostini and bruschetta recipes that I've tried in the past, and really worth making.

Creamy Cauliflower Crostini

1 head of cauliflower, chopped into florets
1 tbsp olive oil
1/2 tsp sea salt, pepper
1 onion, chopped
2 tbsp finely minced sage
2 cloves garlic
1 tbsp grapeseed oil
1/4 cup vegan mayo
1-2 tbsp stone-ground mustard
1/2 tbsp champagne vinegar
pepper
1/2 jar capers
oil
1 baguette, sliced

Boil your cauliflower in a pot of water (or steam) until tender.

Puree cauliflower in food processor. Add in olive oil, salt, and pepper.

Preheat oven to 350 degrees. Brush your baguette slices with oil and bake until toasty.

Heat oil in a pan, add garlic and onion, saute until caramelized. Introduce the sage towards the final minute of the saute. Remove mixture from pan and set aside.

Add more oil to pan, you'll need enough to cover your capers. When oil is hot, add capers, cover with splatter sheet to prevent oil from popping out. Let fry until capers are crispy, shaking pan frequently. Remove capers and set aside.

Now put it all together! Mix cauliflower mash with vegan mayo, vinegar, mustard, pepper, capers. Spread on crostini slices, top with caramelized onion-sage mixture.

Makes 16 crostini.

Vivo Raw: Philly's Raw Chocolate Gurus.

2012-02-24T11:23:00.000-05:00

I've been raving about raw chocolate ever since I first got my hands on it, but it's something that, until recently, I've had to purchase online and in New York City. I always try to emphasize that raw chocolate is the way to go if you're going to eat chocolate for nutrition, as well as taste. And now, I'm finally happy to share that Philadelphia is getting into the raw chocolate game.

"We want to be the Green & Black's of raw chocolate," Juliet Burgh says of Vivo Raw Chocolate.

Locally-produced here in Philadelphia, the brand new handmade raw chocolate company is the brainchild of Burgh, Mackie Root, and Sam DeLuca. Burgh and Root are the founders of Feed Your Power Nutrition, an on-site service at Fusion Crosstraining Gym. Both are graduates of the Institute of Integrative Nutrition, where raw chocolate was having its moment, and businesses like Gnosis Chocolate got their roots. DeLuca has a background in food service, sales, and PR, and is excited to bring raw chocolate to a more mainstream market with Vivo.

Vivo got its starts after the fitness-minded chocolate lovers decided to introduce raw chocolate as a "Weight Management. Hearth Health. Antioxidant Rich" product.

Raw chocolate is kept at a lower temperature (under 115 degrees) during the tempering process, to preserve its nutritious properties and benefits, which include hormonal balance and appetite suppression. Vivo tastes less sweet than most raw chocolate brands out there, and has a rich mouthfeel, with a little bit of crunch from the coconut sugar. If you're used to regular dark chocolate, such as Green & Black's, this is a completely different, much more intense bar. And if you're a fan of raw chocolate already? Well, Vivo gets even deeper.

I tried a piece of the chocolate a few hours before dinner and felt a sustained level of energy throughout the evening, as well as a sated appetite.

The Vivo trio will officially launch their brand at a raw chocolate and bourbon "Pop-up Bar" at One Shot Coffee on March 10th from 7-9pm. The chocolate is currently available in Vivo's Online Store and will be sold at One Shot. They hope to offer it at other local shops, as well as Whole Foods, with the goal to expand nationally. In the meantime, they're planning chocolate events and workshops.

The team is currently hard at work developing additional flavors and bars (their current offering is heart-shaped chocolates which were a hit during Valentine's Day). They use Peruvian cacao, cacao butter, and coconut palm sugar in their recipe. Vivo hopes to partner with a Peruvian farm in the future and donate a percentage of sales to charity.

"We'd love to mentor under Brad from Brad's Raw," Burgh adds when discussing their inspirations, along with raw visionary David Wolfe.

When the conversation turns to health hotspots, the trio lists Pure Fare, Sweet Freedom Bakery, and Essene as some of their local haunts. Later, I discover that Burgh makes a special batch of chocolate for herself that contains no sugar, just pure cacao butter and powder. Now that's hardcore.

Golden Curried Cauliflower, 2 Ways.

2012-02-13T08:59:00.000-05:00

Two easy ways to turn cauliflower into edible gold.

You'll need just one head of cauliflower. Initially I wanted to prepare cauliflower as steak, but after slicing it into appropriately-sized pieces, I was left with enough florets to fry to golden perfection. This no-waste meal provides a little bit of variety in the way of technique and texture, and guarantees that you up your cruciferous veggie intake. Too much cauliflower? No way. Just try not finishing each crisped up, melt-in-your-mouth bite.

Curried Cauliflower, 2 Ways

For the cauliflower:

1 head cauliflower
1/2 onion
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground fennel seed
1/2 inch oil + 2 tbsp grapeseed oil
sea salt
pepper to taste

For the puree:

1.5 cups white beans
1 cup squash (kabocha or butternut), baked until fork-tender and cubed
1 tbsp lemon juice
1 tbsp scallions, minced
2 cloves garlic, minced
1/2 tsp sea salt
pepper to taste
drizzle of olive oil
dash of curry powder

For the sauce:

2 tbsps vegan mayonnaise
1 tbsp white wine vinegar
1 tsp stone ground mustard
2 tsp of capers
drizzle of lemon juice
sea salt, pepper to taste

Preheat oven to 350. Slice 1-inch thick slabs of cauliflower from head to stem. Reserve florets to the side. Create a spice blend from the curry, coriander, fennel seed, sea salt, and pepper. Coat each side of the cauliflower steak with the blend, then toss florets in remaining spice blend. You want a nice coating on the cauliflower, so add more seasoning if needed.

Prepare puree by adding white beans, squash, lemon juice, scallions, garlic, sea salt, pepper, curry, and olive oil to food processor and pulse until you have a creamy consistency. This will be the base of your plate.
Prepare sauce by mixing mayo, vinegar, mustard, capers, lemon juice, sea salt and pepper together. This will be drizzled over the finished cauliflower steak.

Back to the cauliflower, heat 2 tbsp oil in a pan on high heat. Add chopped onion to season the pan. When onion starts to brown, push to the side of pan and add your cauliflower steaks. Cook until brown on one side, 4-5 minutes, then flip. Place pan into oven and let bake for 5 minutes.

While cauliflower steaks are baking, heat 1/2 inch of oil in another pan. I use a 2.5-inch deep saute pan so that there is enough room for the oil. When oil is hot, carefully add florets and let fry for 4-5 minutes, until nicely browned. Use slotted spoon to remove and drain on paper towels. Most of the oil will still remain in the pan.

Arrange cauliflower steak on top of puree, finished with sauce. Add florets to plate if you like, but I like to pile them on a plate or long platter if you have guests over, served with extra dipping sauce (just double the sauce recipe if you like).

Veg Out: Gingersnaps Organic

2012-02-08T17:12:00.002-05:00

It always amazes me that in the raw food world, you can turn blend, mix, mold and dehydrate live foods to your fancy, beyond the everyday salad and crudites. While I certainly enjoy cauliflower and a handful of almonds in their basic form, the fact that you can make a burger out of them is even more compelling to me. If you're looking for nutrition, this is the bold, beautiful, screw-boring way to go about it. Given the choice between a cooked pasta, vegan pizza, taco, or veggie burger, and a raw one? I will almost always opt for the raw version simply because the flavors are going to be lively and I will have more energy than most six year olds shortly after eating it. I'm hooked. (Here in Philly, you can get your raw food fix at Pure Fare and Essene).

So I sat there in wonder awaiting my cauliflower-and-almond composed raw burger at Gingersnaps Organic, a newly opened raw, organic food bar in NYC's East Village. The small, casual space encourages communal seating and raw-cracker-snacking with shelves lined with various raw crackers and kale chips. The 18-seat BYO was empty on my lunch visit, but I wished it wasn't so I could see it in full swing cranking out kelp ramen and hempseed pizza from its open air kitchen. Desserts (caramel brownies, carrot cupcakes, all raw), juices, and namesake raw gingersnaps rounded out the edibles.

So how'd my burger rate? I only have one other raw burger by which to compare, and that is the burger from One Lucky Duck. While I found Gingersnaps' tasty, it was harder to eat, simply because of the raw crackers that were the "bun". Although the chipotle ketchup was fantastic, I wanted some type of burger sauce. Both burgers are completely different and delicious in their own ways, from the buns to the burgers to the condiments. But if Gingersnaps added cashew cheese or sauce to the burger, I'd melt a little more.

I could have eaten 8 plates of the side salad, the dressing was that subtly beautiful. I go wild for thinly matchsticked radishes in anything and when a dressing is perfectly balanced and applied, the food geek in me purrs happily. Looks like I'll be sampling a bit more of the menu in the future.

Village Tart.

2012-02-04T20:00:00.000-05:00

I'll take tart over sweet any day. In desserts, cocktails, and juices, sharp citrus is a lively component that I never tire of. So I thought I'd type an ode to two of my recent lime-y treasures.

Le citron vert in Hail Merry's Persian Lime Miracle Tart is a welcome end to a spicy meal. If you haven't tried Hail Merry's raw, vegan product line, I highly suggest you grab one of everything, or at least a tart. If I don't have time to make a dessert for a special dinner, I've been known grab a few of these to slice up into bites, along with some coconutty Hail Merry Macaroons, for a dessert platter that transports you to a warmer, more tropical place.

Now that we're somewhere else, I'll bring the subject to happy hour. If I had my way, there'd be green juice at more bars, and I'd often choose it over wine. Exit Dream World!

At home, we often participate in Green Juice Happy Hour. And if a little bit of juice happens to mix with some harder stuff, well, that's just because I live with a mad scientist. His latest cocktail involves fresh pineapple juice, and so does my current green beverage of choice...

Beachy Greens. Good pineapple is tart, highly sweet, but with plenty of pucker. Add a little hit of lime, refreshing mint, and cool greens for this tall glass of passport, please. Only thing missing is sand-between-your-toes.

This is why you should use fresh pineapple and never canned...creamy, frothy pineapple juice.

Beachy Greens

2 cups kale
1 cup mint
6 oz pineapple juice (about 1/4 of a pineapple)
1/2 lime

Peel lime. Chop of ends and outside of pineapple and quarter it (don't worry about chopping much, you only need to be able to fit into your juicer). Add ingredients to juicer. I added pineapple first so that I could measure the juice but 1/4 of a pineapple should be sweet enough.

Veg Out: Loco Pez

2012-02-01T10:53:00.003-05:00

From left: Mushroom, Seitan, Soy Chorizo

Small. Saucy. Vegan. Developed in Fishtown. The veggie tacos at Loco Pez and I were to meet on common ground.

Mushroom. Soy chorizo. Seitan (a special). These were the vegan goods in a neighborhood cantina that is swiftly becoming known as worth its margarita salt. On a weekend, we were told a 45 minute wait, but, quickly claimed 2 seats at the bar. Food arrives fast, though, so even the people waiting around us were seated within minutes in the diner-style dining area.

The bar takes up most of the space, and rightly so, because that's where the action was. My trio of tacos ($1.75 each) delivered with bright, fresh flavors. Homemade hot sauces made them even more satisfying (go for the unsuspectingly hot green one). The mushroom taco was the most interesting, but the seitan taco filling is well-cooked and the soy chorizo is impressive.

We also scooped up some guacamole. Normally I'd opt against adding tomato to guac in January, but Loco Pez turned out a righteous, chunkier guac that we gladly chipped away at. Summer made an appearance.

I respect that the menu is small, simple, and to the point. One thing that I did find missing was a vibrant Mexican-style salad to add to my more-chips-than-greens meal.

But I could not find any regrets in this festive taqueria, with its fish tank and Pez collection and friendly-yet-focused bartenders and inviting interior. Kind of like I don't regret my taco-shell-from-a-box childhood on Thompson Street. My life in tacos comes full circle.

BeKind Butters. Peanut Butter Packed with...Chia?

2012-01-30T15:19:00.000-05:00

I'm an occasional Opensky shopper. When I spotted a chia-infused peanut butter sampler pack on sale, called BeKind Butter from Chia Charger, I ordered it without even thinking. Two of my favorite pantry ingredients, joining forces to become the ultimate power couple? I know you're thinking, I could have accidentally spilled some chia seeds into my nut butter and continued on brilliantly from there...so why does a company need to sell me on this idea?

1) It's pretty good and has lots of chia packed into each bite

2) Sales benefit charity

3) The varieties are intriguing

4) I was out of nut butter. This rarely happens.

The BeKind Butter Taste Test...

The sampler pack included 3 flavors.

Gator Grit: Super chunky peanut butter with 2x the chia seeds (also available in smooth)
Manhattan Mud: Smooth Peanut butter blended with vegan dark chocolate
Buffalo Dirt: Smooth peanut butter made with real coffee

From left: Gator Grit, Manhattan Mud, Buffalo Dirt

The chia butters are much thicker and chunkier than most butters. The texture actually benefits from the chia, and I liked the satisfying crunch of the seeds in each bite. These butters are not sweetened (there is a flavor available with agave nectar but I like my nut butter unsweetened). Expect a roasted, savory flavor, even from the chocolate variety.

Gator Grit was the winner for me. Chunky with bits of peanuts, it tasted fresh and "refreshingly plain". Yes, sometimes you just want peanut butter to taste like peanut butter.

Manhattan Mud has a subtle cocoa flavor, but I would have gone darker. I expected it to be a blend of peanuts and almonds like it shows on Opensky, but the ingredient list had peanuts only. Very similar to the Gator Grit, just not as chunky. And not sweet at all, which is rare for a chocolate nut butter.

The Buffalo Dirt is certainly the most interesting of the three, with that familiar coffee flavor tucked in, slightly bitter, but pleasant. I could see this working really well for a tiramisu-style stuffed french toast or dessert.

Nutritionally, the nut butters fall in the same calorie/fat range as most others, but of course, you get powerful chia seed Omega-3s and fiber. You can order all 3 for $26 at Opensky.

As for me, I prefer my nut butter raw rather than roasted, but I'm looking forward to baking with these butters. If you're a chia lover and normally buy roasted, then you'll likely be a big fan.

Cacao-Covered Peanut Butter & Jelly Shake

2012-01-25T16:35:00.002-05:00

Doesn't it sound devastating?

I assure you, it does a body good.

Energy in a glass. Sandwich in a straw. Cacao in an instant.

This makes 1 large shake (1.5 tall Collins glasses) and is incredibly filling - undoubtedly my most satisfying smoothie/shake yet. I almost couldn't finish. But I persevered.

Cacao-Covered Peanut Butter & Jelly Shake

1.5 cups almond milk

1 cup frozen berries (organic blueberry & organic raspberry here)

1/2 frozen banana

1.5 tbsp cacao powder

1 tbsp creamy peanut butter

1 tsp vanilla

couple drops of stevia extract

Blend, baby, blend. Top with a dollop of PB.

Cold. Creamy. Fruity. Choco-fied.

South Carolina Barbecue Tofu Sandwich: A Recipe from Spork Foods!

2012-01-24T08:50:00.000-05:00

My cravings tend to sway more towards green juice than barbecue sauce, but let me tell you: I am all about the finger-lickin' good right now. That's because I've found a sauce recipe that is worth its salt. This craveable South Carolina-style sauce recipe comes from the Spork-Fed cookbook. We made the oh-so-soulful sandwich last week and then we added leftover sauce to mini tofu tacos over the weekend. Well, I will be making a bigger batch of sauce next time around, because it went FAST.

Lucky day. The Spork Foods sisters were kind enough to give me permission to share the recipe with you.

I highly recommend the book (other fave recipes of mine include the quinoa fennel white bean salad and the glazed tempeh) but if you need more convincing? Give this a whirl...

South Carolina Barbecue Tofu Sandwich

Barbecue Sauce Ingredients:

1 tbsp neutral tasting high-heat oil, plus 2 tablespoons
1/2 medium onion, finely chopped
2 cloves fresh garlic
1 1/2 small cans (about 3/4 cup) tomato paste
1/2 cup unfiltered apple cider vinegar
1/2 cup evaporated brown sugar
1/4 cup brown rice syrup
1/4 cup maple syrup
2 tbsp vegan Worcestershire sauce
1 tsp sea salt, plus dash
1/2 tsp finely ground black pepper, plus dash
1/2 tsp ground allspice
1/4 tsp celery seed
1 tbsp dry mustard powder
1/4 tsp cayenne pepper, plus to taste
1/2 cup water

1 14 oz block extra-firm tofu
4-6 whole grain burger buns or dinner rolls

To make barbecue sauce, put a large (6-quart) pot over medium heat and add 1 tbsp oil, onion and garlic, and cook until soft, about 3 minutes.

Add tomato paste, vinegar, brown sugar, brown rice syrup, maple syrup, Worcestershire sauce, sea salt, black pepper, allspice, celery seed, mustard powder and cayenne. Add water. Cook for 5-10 minutes over medium heat, stirring occasionally. The longer the sauce is cooked, the better the flavor.

Preheat a large saute pan or grill pan and add remaining oil. Cut tofu into 1/4-inch slices. Place tofu in pan and sprinkle with a dash of sea salt and black pepper. Cook for about 4 minutes on first side until well browned. Flip and coat tofu with barbecue sauce. Cook for additional 5-7 minutes, flipping tofu over gently, until it looks well coated and is heated through.

Serve warm on a toasted whole grain bun or roll with all of the fixin's!

(Posted with permission from Spork Foods)

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods, online vegan cooking classes at www.sporkonline.com, one-on-one in-home healthy pantry makeovers, and recipe development/trainings for chefs, food companies and colleges. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

Party Food.

2012-01-22T11:10:00.000-05:00

All of those years of watching my mother prep for parties, lingering over the details, with platters and trays arranged ever so slightly, her beloved folders of clippings from home magazines with table displays and themes for just about any occasion.

Appetizers, canapes, hors d'oeuvres, crudites. There is nothing more I love about a cocktail party than preparing and arranging those little bites.

These are the days of hummus, which is no stranger to my countertop, but if I have the time, I want to do it right. I want to think that mom and grandma are counting on me to serve a proper spread. Even if it has evolved beyond fancy crackers and cheese and things with toothpicks to reflect a modern vegan influence.

Don't fret, there are still toothpicks.

Teriyaki Tempeh Rollups, Sriracha Mayo, Veggies, Toothpicks!

Here are my tips for party eats that impress:

Big flavor. Since you only get a bite or two to make a statement, make a big one. Spice it up (even people who are sensitive to heat will be okay with just a bite or two of something particularly fierce). Just enough to wake them up, without being overwhelming.

Components. It's all about the details, so flavor-packed slaws, zingy sauces, and crunchy garnishes are what make an appetizer special. You can prep these ahead of time for quick assembly before guests arrive.

Go fresh. While it may take more time to knock out your own mini flax tortillas from scratch (see below), the flavor will justify the work and your guests will appreciate that you sweat a little for them. Not to mention how fun they are to make and how freakishly cute they are. Same thing with spreads. It's fine to serve hummus but make it yourself and make it special. Why pay $5.99 for hummus when your recipe is better? Kimberly Snyder's Zucchini Hummus is a refreshing change. And that homemade BBQ sauce? People will talk about it for years.

Recognizing when shortcuts are okay. There are a few exceptions. If I have time to make my own dehydrated crackers or macaroons for dessert, then fine, but these things can take several hours, so buy them if you must. I like Hail Merry's or Greenwood Kitchen's macaroons for a crowd-pleasing cookie platter. Greenwood Kitchen also makes tasty raw crackers. For tempeh, sometimes only Rhapsody (which is pre-cooked and delicious) will do, and everyone knows that Vegenaise is an incredible sauce base (mix it with Sriracha for a spicy mayo or Dijon mustard for a mustard sauce). I also like tahini mixed with miso and orange juice for a nice dipping sauce.

Finger-friendly. This is a no-brainer, but obviously you want to keep things small and chop things accordingly. This means that you should get a little crazy slicing your veggies because nobody wants giant hunks of carrot in their wrap that get in the way of conversation.

And As Always, Please Don't Serve Food in a Martini Glass. Really. Don't be that person.

BBQ Tofu Tacos, Tex Mex Slaw, Homemade Flax Tortillas

Smoked Mushroom Crostini, White Bean Puree, Sauerkraut, Mustard Cream

(inspired by Vedge's Happy Hour Menu)

Softie.

2012-01-20T12:08:00.000-05:00

No secret that I am having a sordid affair with the vegan soft serve at Pure Fare. It's made from rotating nut milks whipped up in-house - so it changes every week. Sometimes it's wickedly creamy and reminiscent of my dream dessert (the cashew-and-coconut-based sundaes at Pure Food & Wine) and other days it's lighter and refreshing. I think my favorite incarnation has been the peanut version a few weeks back. I could not believe how decadent it tasted. No weird ingredients...just clean, not-too-sweet flavors.

Spooning.

On February 1st, I'll be doing it up sundae-style once again at Pure Fare's Soft Serve and Butterfly Brittle Event at 8pm. Check out the details and consider joining me for the splendor:

http://www.facebook.com/events/289074007808169/