Vacation Recap

5 05 2010

First off, thank you to my man, Robbie, for the beautiful post…now get on it
more often. Turns out, a real camera (and a good photographer…thanks again Robbie) makes a huge difference, so after this post and going forth, I promise to lose the crappy phone camera shots as much a\s possible and deliver better pictures.

Last week, Robbie and I went to the Pacific Northwest. We basically flew into Seattle, then went to Orcas Island in the Puget Sounds, hung in Seattle, hiked a little Mt. Rainier, drove down to Portland, went to Willamette Valley wine country, then made our way up to Multnomah Falls, back to Settle then flew out. We packed our itinerary rather tight, but somehow we didn’t feel rushed.

We really got to see what we wanted to see (except a longer hike would have been great at Rainier), but for a week, I couldn’t have been happier with our trip. What a beautiful country we have…

So, I must highlight a few specific vegan foodie moments that were particularly memorable. First of all, Portland is a vegan HEAVEN. Everybody knows what the terms vegan means, and even the BIGMENLOVEMEAT hot dog truck guy had vegan hotdogs. Dude…it was crazy.

Our first WOW meal was at Portobello, an all vegan Italian-ish spot in Portland. What is awesome about them, besides the kick-ass food, is that they are really into organic, local produce and supporting local farmers. And, they make their seitan in house, which us in NYC know is a rarity. Side note: Sacred Chow does make their own- Kudos! Back to Portobello, though. We had the Pate, which was actually from Field Roast. It was served with an amazing baguette. You can’t get the Field Roast pate in retail, so if you are ever in Portland, eat it at Portobello.

Next, we had the Portobello Steak, with fleur de sel, olive oil whipped yukons and asparagus. The mushroom was perfectly cooked, as was the asparagus and the amazing creamy mashed potatoes. We also shared the Potato Gnocchi with rapini, fennel and cauliflower vellutata. The sauce on these buggers was plate-licking-worthy. It was so exciting to be able to visit a place with dished like this gnocchi, which is something usually seemingly vegan friendly but often containing eggs, or any number of non-vegan sauce ingredients.

We drank a beautiful bottle of Bunny Rouge from Hip Chicks Do Wine. It was such a beautiful, fruit-forward, well-loved wine. And it was local, baby!

For breakfast the next morning, we hit up Voodoo Doughnut. Robbie got the classic Voodoo style, filled with yummy, jammy blood. I barely remember what doughnuts taste like, but to me, it brought me right back to elementary school birthday parties. Robbie said it was spot on as well, and I trust his perspective on such matters. Regardless, they tasted awesome…

For lunch, we hit up Sweetpea. They have some killer lunch sandwiches, and we had one with some Field Roast, seitan, veg pepperoni,  pickled jalapenos, and other goodies. It was pretty awesome.

After a great lunch at Sweetpea, we hit up the rest of the vegan strip mall. YES- really. Next to Sweetpea is Herbivore, where I got an awesome zip-up hoodie and some fun buttons. Then, we went next door to  Food Fight grocery, an all vegan grocery store that I have been aching to visit for years. In case you were wondering, they’re open: EVERY F’ING DAY from 10-8PM (their signage says so!). I finally was able to try and buy Teese for the first time, as well as find a vegan jello mix! Rainbow cake on the way! The Teese is pretty rocking by the way. I love my Daiya (which is apparently pronounced day-ah…I don’t know how to feel about that), but Teese is easier to melt on things like nachos without drying out.

We also made the mandatory visit to Powell’s books. I thought you might be amused by this sign. Check out the “VEGAN” notation on the sign. Veg books took up most of the right aisle- it was a pretty beautiful sight.

Overall, it was an incredible trip. Not just the food, and the wine (oh..the wine…we brought 10 bottles home), but the country out there is really beautiful. And the folks there appreciate the land. They work with nature, not on it. This was made very clear while we were in Willamette Valley, talking one on one with the vinters. They respect the land and what it gives us. They nurture it and treat it as the living, fragile Earth that it is. The commitment to organic/natural/biodynamic farming that is prevalent out West is inspiring.

We’ll definitely be back.

When we got home, it was 30 degrees warmer, and time to take out the picnic basket for its inaugural trip. We had a wonderful picnic in Fort Greene park, with our Field Roast loot (the PATE, baby- and other things..mwahaha)…if you visit the factory in Seattle, you may just get as lucky as we did.



All Local Dinner

4 05 2010

Hi everybody. Robbie here. You may have heard of me from such posts as Mexican Explosion or Italian, Chinese, and a Birfday. I am Danielle’s fellow cooker-in-crime/live-in-moocher/all around good guy. This is my first post, obviously, but hopefully there you’ll be hearing more from me as this blog/my not-putting-off-my-first-post develops.

Anyway, a while back we discovered Brooklyn Oenology. They source grapes from the North Fork of Long Island and produce and bottle wine a few nabes away in Greenpoint. We tasted them at Astor last year, and were smitten, as the reds were the only reds we’d had from LI that didn’t taste like metaly, flat, mineraly swill… wow that’s harsh… They do make excellent whites out there though… Channing Daughters, for instance (there, now I feel better). Anyway, their Merlot and Motley Cru were excellent, and we’ve been fans ever since.

But, I digress. We got the ’05 Chardonnay (which has been sold out for a while) a few weeks ago, and I thought it might need something special to go along with it. So we decided to hit up the USQ Greenmarket and do an all local dinner.

We ended up thinking that a wheat meat and potatoes style dinner was what we wanted to go for and immediately Ray’s seitan (made in Philadelphia) came to mind. Now, as far as we know, there’s only one place in the city to get it, and that’s at Lifethyme on 6th, so we headed down there, but they were out of it. We called around a couple other health food stores, but nobody else carries it. At this point, things were looking dire, we had just gotten some beautiful asparagus, potatoes (Norwich Meadows Farm, NY), and mushrooms (Madura Farms, NY) from the Greenmarket , and weren’t about to go down without a fight. So Danielle had the idea to call Blossom, we know they use Ray’s, and it was worth a shot right? Right, because they said it wouldn’t be a problem, and they had it waiting for us when we got there. Thank you VERY much to them. We rewarded them (but mostly us) by going to Cocoa V and  having a glass of wine and getting some amazing chocolate.


Our main dish was the seitan, but we’ll get to that in a second. We also had bread leftover from our first picnic of the season (Fort Greene Park, it was awesome) so we decided to do bruschetta.

There it is, a 7 grain bread from il Forno in the Bronx topped with caramelized onions, sautéed portobello and shiitake mushrooms, PA grown cherry tomatoes, Dr. Cow’s aged cashew and brazil nut cheese (Brooklyn), and fresh basil from Danielle’s mom’s herb garden. It’s alongside the asparagus which we roasted with just a little bit of olive oil and S & P. They were great additions to our wheat meat and potatoes.

This was great. I did my classic mashed potatoes with rosemary again from Danielle’s mom upstate, while Dani seared the seitan and made a red wine reduction to finish it off.

This was a great dinner, and a lot of fun to make. As we get further into the summer season, I want to do this as much as possible, it’s great to get fresh ingredients, and talk to the people who grow them.

But that was last night, and now it’s a new day… and that day eventually turns into TACO NIGHT! So I’ve got to get started on that!

More with Match Meats and Earth Day!

23 04 2010

Last night was breakfast for dinner, and we had the idea to use our leftover Match Meat sausage style to make Daiya stuffed sausage. To prep, I basically just crumbled the Match and added some wheat gluten, along with garlic, pepper, chipotle in adobo, and a little salt. Here’s the step by step in photos. After the sausages are wrapped on foil, simply steam them for about 30-40 minutes and you’re done!! They were super easy to make, and incredibly tasty. I love Match…

On another note, today is Earth Day. But realistically, 24 hrs of green behavior isn’t going to cut it. How about making this Earth Day the start of Earth…life? One area I could definitely be greener in is household cleaning products. So, from today on I am going to try to make as many of my own cleaners as possible. For example, vinegar and baking soda are
great natural cleaners, without all the nasty/harmful chemicals.

What is your green goal?

Saturday, Robbie and I are jetting to Seattle, Olympia, Portland and Willamette Valley. I couldn’t be more excited. Neither of us has been to any of our destinations, so it will all be new. Also, it will be a very, very veg friendly trip! There are so many places in both Seattle and Portland that are vegan centric…much shall be reported back!

Product Review: Match Meats

14 04 2010

Through the world of twitter, I found a meat alternative called MATCH (

It is a soy based vegan meat alternative that comes in ground chicken, beef, pork, sausage, and crab varieties. What is super cool about it is that you can shape/form the “meat” into any shape you want. Then, you can cook it in any style you want too.

I did a little online research, and found myself watching all of their online videos, where they demonstrate making a ton of awesome dishes out of their products. I went further and looked at their youtube channel, and decided I really had to try this. Check this stuffed thanksgiving roast out, for example:

I was really excited (and surprised) that MATCH is sold at D’Agostino locations in NYC. When I went looking for it in the store, I checked the usual sections- where they keep meat alternatives and such. No luck. I tried the freezer section. No luck. Just when I was about the leave MATCH-less and sad, there it was. A beautiful sight in the midst of all the real meat (It goes for 9.99/pound package- sounds a bit pricey, but it lasts a while- at least two meals each for two hungry people). I find it somewhat odd that they place it in the middle of the meat section, but I think it is also an opportunity for someone browsing that section to see an alternative where they normally wouldn’t.

We decided to by the ground beef MATCH, and first used it to make Southwestern style burgers with Daiya Cheese, corn,  and black beans. Now, I have made many a veggie burger, and many good ones at that. But this stuff is SO easy to shape and form. AND, when you cook it, it stays together. Any of us who have made our share of veggie burgers know how cool that is. And, they tasted really great too. YUM.

Next, we used the leftover MATCH beef for taco salad night. I simply crumbled it in my hands, right into the pan and cooked it with some salt, pepper, chipotle in adobo, hot sauce, and garlic. It came out great.

I’m definitely impressed with MATCH, and excited to use it in other dishes.

Has anyone out there tried it? I’d love some more ideas!!

Blossom Review and adventures in seitan! And an amazing dinner by Robbie.

2 04 2010

On Wednesday, Robbie and I were lucky enough to nab 2 free tickets to see te Roundabout’s production of “The Glass Menagerie.”

Before the show, and after much deliberation regarding which of the many amazing vegan spot we could go to for a pre-theatre dinner, we decided on Blossom Cafe. We’ve been here a number of times and every experience has been wonderful.

As an appetizer, we couldn’t help but order the Black Eyed Pea cake- which we have, without fail, ordered every time we’ve been to Blossom. It is just that great. Packed with Yukon gold potatoes and a chipotle aioli, it is really a special dish. I’ve tried recreating it at home, but my version fell short. The deal is, when we’ve made our own home version that rivals Blossom’s, we’ll keep getting it for an appetizer. So, we will probably be ordering it for a long time.

Next, we shared two enterees.

One was the Port Wine Seitan- the port wine reduction is incredible, as is Blossom’s impecible seitan….wowza.

“Seitan cutlets pan-seared in a sauce of port wine and mushrooms, accompanied by creamy mashed potatoes, tempura onion, and sautéed garlic spinach.”

The other entree was “Rigatoni in Porcini Cream.” This dish is incredibly creamy, yet light at the same time. All the flavors are beautifully balanced. YUM!

“Cooked with shallots, leeks, and broccoli rabe, finished with pistachio gremoulata and truffle oil.”

We also shared a really nice bottle of Sangiovese.

As always, dining at Blossom is a pleasure.

We asked if their seitan is made in house, as it is consistently the best seitan we’ve had. We thought we may get some secrets for making our own as tasty. To our surprise, they don’t make it. They get it from Fresh Tofu Inc., who distubutes Ray’s brand seitan to a number of restaurants including Candle Cafe and others. If you’re in NYC, you can find Ray’s at Lifethyme on 6th ave. Anyway, I contacted Fresh Tofu and their Pres/Founder Gary was more than willing to give me some tips on making our seitan more kick-ass. He said it’s all about how much starch you rinse out after it is in dough form- this also means using high gluten flour as oppose to my beloved vital wheat gluten. Here is his email reply for all of us nerds:

Use a high gluten flour. King Arthur is 1 brand. Mix the flour and water and knead to make a dough. Let rest for 10 minutes, keep it covered in water. Then rinse with luke warm water until it looks stringy and the water is getting clear that rinses out. This is the point that you need to decide how much starch to rinse out, which will effect the texture. Let it rest a bit, then boil in broth stirring so it doesn’t burn to the bottom of the pot. When it floats and is cooked through it’s done.
Learn from your errors and improve the next time.
Blossom and Candle are very good at cooking with seitan, that’s why it tastes better. Candle has a cookbook that might help.
I hope this helps.

Another reason to support local, small businesses! So cool.

Lastly, Robbie cooked an incredible dinner fo me last night. We somehow found this Hazelnut roast en Croute from Field Roast at a health food store in Bed-Stuyvesant. It can’t believe we found this- we haven’t seen it anywhere else. Along with that he made twice baked potatoes (with daiya and tofutti cream cheese), and the most gorgeous salad I’ve ever seen. Edible flowers! And, some pear vodka pom lime cocktails…

Amazing dinner to come home to…

Keste Pizza & Vino

23 03 2010

Last night we went to Keste Pizza & Vino for the second time. It is so tasty, and I think worth the hype. It keeps getting voted high up on NYC pizza ratings, and to me, these rating are all about the crust. The Neopolitan style pizza has a really light, fluffy crust that is the result of super high oven temps.

One cool thing about Keste is that it is the official USA location for APN (Associazione Pizzaluloli Napoletani), which is an organization that attempts to preserve and promote the tradition and art of making Neopolitan style pizza. There are strict guidelines that must be followed to be an APN member which include:

1. The dough must be made only with flour, natural yeast/brewers yeast, salt and water

2. Dough must be kneaded by hand or mixers that don’t cause it to overheat

3. Dough must be shaped and punched by hand

4. Only wood burning, bell-shaped brick overs are permitted.

5. Pizzas must be cooked directly on the oven’s surface (often made of volcanic stone)

6. Temps must reach 750-800 degrees (which often takes hours before the pizza hits the oven)

The results of all these rules is a seriously yummy, totally different kind of pizza that anyone can make at home (unless, of course you have an oven that will reach 800 degrees- if so, lucky you)!

There is usually a wait to get into Keste during prime dinner times, but it is definitely worth it. Last night, we got there at around 8:15, and had to wait about 20 minutes for a table of 4. Also, they don’t take reservations.

The only vegan pizzas are the Marinara (which I have yet to try), which costs $9.00, and my fav, the  Vegetariana ($16.00), which features tomatoes, eggplant, mushrooms, artichoke, zucchini and olive oil. This one is great because it comes cheese-free! There are plenty of vegetarian pies as well.

Here’s my pizza:

Robbie had the Pizza del Papa, which has a butternut squash cream, artichoke, red and yellow peppers, and mozzarella- unfortunately NOT vegan at all, but so easy to fake this one at home. We’ve recreated it multiple times, and he’s said (besides the crust), that it tastes pretty much the same. It is great to make when butternut squashes are abundant at the green market. To make the cream sauce, we just baked the squash, and pureed it in a food processor with some soy creamer and sauteed onions, garlic, pepper and salt to taste. Add cream to create desired consistency.

Here’s our Keste inspired home version of their Pizza del Papa, topped with Daiya and Follow Your Heart:

Also, a while ago we hit up Roberta’s in Bushwick. It was great as well and Neopolitan in style. Here’s my Rosso pizza, topped with mushrooms and onion. Very tasty pizza, in a really cool space.

We still have to hit up Motorino, Saraghina, and Co.


The Empire (Coca-Cola) Strikes Back!

20 03 2010

Coca-Cola was quick to respond to my email! Their response is pretty much what I expected. Completely unsatisfactory. Of course, to make me happy, they’d have to admit that Coke is crappy for your health and for the world, which was never going to happen. But what is most bothersome is that they still blatantly say that there is link between soft drink consumption and obesity, along with the continued hypocrisy that they are super excited to help America get healthier.

Here is what they said:


Date: March 18, 2010 10:29:12 AM EDT

Thank you for contacting The Coca-Cola Company.

Your email, and the few others like it we have received, are very troubling to our company.  We pride ourselves on providing safe, wholesome beverages to a thirsty public around the world.

We apologize if there was a misunderstanding with our message however, we stated that Coca-Cola classic can be a part of a healthy lifestyle and contributes to hydration, not that the beverage alone would provide most or all nutritional needs.

Worldwide, The Coca-Cola Company is committed to supporting programs that promote a balanced lifestyle and physical activity. In the US alone, our support of physical activity programs have helped more than four million young people become more active.

We are aware of the child hood obesity issues and The Coca- Cola Company strongly supports the American Beverage Association’s industry-recommended school beverage guidelines for the U.S. which accelerate the shift to lower calorie and nutritious beverages for children in schools.  This year we have included these guidelines to apply to schools globally.

We do understand that individuals in some areas in the U.S. and globally do not have the education on calories and healthy lifestyle living available to them.  We also believe that people need to hear a very clear and unequivocal message that calories do count, and that extra calories from sugar are no different from extra calories from any other source when considering risk for overweight and obesity.  They also need to know that it is important to have a balanced diet and to be physically active every day.  Research shows that calorie (or energy) information is important in helping people achieve energy balance and maintain a healthy weight. Front of package labelling is designed to help consumers make informed choices that enable them to stay within their total daily calorie allotment. In the U.S., the new labels appeared on bottles and cans in 2009 and they include calories per serving and number of servings per container information. We expect to have front package calories and energy globally by the end of 2011.

As you know, there are many studies available showing a possibility of sugar sweetened beverages causing obesity however, there are also studies refuting these finds.

An epidemiological study in 2009 involving Spanish teenagers found that excess weight and obesity are not related to the consumption of sweetened soft drinks (SSD).  The cross-sectional study, involving 1,283 teens aged 13 to 18, was originally presented in October 2007 (a field notice was sent in December 17, 2007) at the VIII Congress of the Spanish Society for the Study of Obesity.  The paper has now been published and peer reviewed.  The research is part of the AVENA (Alimentation and Evaluation of the Nutritional State of Teenagers) study, a multicenter study sponsored by the Spanish Ministry of Health, as well as international companies such as Procter & Gamble and The Coca-Cola Company.

The authors reported that:

-No association seems to be present in the studied population between SSD consumption and obesity.

-No differences were found in BMI between subjects having a moderate or even higher consumption of SSD compared to the non-consumers.

-Dietary patterns and physical activity need to be considered when examining epidemiological food intake relationships with obesity

-Intervention studies are crucial when trying to identify solutions of the increasing obesity epidemic.  (As noted above, this study was an epidemiological study, not an intervention study.)

We do understand that we will have to agree to disagree but, we wish you all the best.



Industry & Consumer Affairs

The Coca-Cola Company