So, about that food...

The "steak" recipe I used for the shooter sandwich didn't work out - good for texture, but flavor needs tweaking. We ended up eating the as "steaks", thusly:

So, this was a variation on a seitan recipe for a "steak" type base. The steaks themselves turned out rather flavorless...kinda like meat, really, so...points for authenticity? Anyway, I boosted the flavor by sauteing them in a "not-beef" broth reduction with red wine, minced garlic, finely-chopped onion shallots, shiitakes, creminis, tamari and vegan worcestershire sauce. The result was very palatable, if a tad...meat-like.

What is steak without potatoes, right? These are banana fingerlings and baby blues from our garden this summer, with half a medium white onion, some garlic, savory, and tarragon (because, as I discovered, I was out of rosemary).

Served the whole lot up with some organic green beans, steamed. It should be noted that variations of water-sauteing were used in pretty much all recipes here. Flavor is not impacted, if one adds seasonings. 

I did, however, make some tequila-lime-agave "shrimp" tacos...

Look for these in your fridge or freezer section for those die-hard seafood fans in your life. Sophie's prawns are passable, but their breaded "fish" fillets are much more convincing.

The prawns, after two hours marinating in a tequila-lime-agave sauce with spices. I threw together a batch of my blackening spice, and tossed it in with the marinade. Really livened things up. The base for the sauce was juice of one lime, a shot of tequila, a half tablespoon of agave syrup. Then I added two fresh cloves of garlic, minced red onion, chopped green onion, and blackening spice.

I wasn't feeling like making my own soft shells. These whole wheat ones were a pretty good pick - locally made, too.

Chipotle black frijoles. So, this was a can of black beans, rinsed and drained; one small white onion, chopped; two mid-size cloves of garlic, minced; half to 3/4 cup of water, and half a can of chipotle peppers in mole sauce. Toss the whole lot into a Blendtec or food processor, pulse until smooth, and simmer over low-medium heat until thickened. May not look like much in the photo, but it is packed with flavor. And definitely not for the heat-intolerant - this stuff will cure what ails you!

Clockwise from left, the players: Heirloom pico de gallo, shredded red leaf lettuce, lime wedges, and avocado.

The finished plate: Chipotle frijoles and spiced couscous (I ran out of time to make rice) with pico, and shrimp taco with all the fixings. 

As for the B.L.A.T., eh...I ended up veganizing a "carne con chili" recipe I found featured on the New York Times' website, instead:

http://www.nytimes.com/2015/01/28/dining/texas-chili-makes-a-welcome-guest.html?ref=dining

I blame the cold snap for the sudden substitution. But it was DELICIOUS. My changes and additions are listed, first:

Cook up a cup of brown rice and set aside (I like it steamed - better texture).

1-2 pkgs Gardein Beefless Tips
1 can black beans, drained and rinsed
1 teaspoon smoked paprika
1 heaping tablespoon whole cumin seed
1 heaping tablespoon whole coriander
1 large white onion, finely chopped
1 can (or 3 large ripe) diced tomatoes
3-4 cloves garlic
2-3 jalapenos, sliced, seeds in (or not, if you don't like it that spicy)
3 tablespoons cocoa powder or 1/3 of a standard bar of plain, DARK chocolate
1 12oz. can or bottle of beer of choice...I used some home-brewed amber that I have bottled, and would recommend a beer on the brown/dark end of the spectrum, for this recipe.
1-2 tablespoons chili powder (I used ancho)
1/4 to 1/3 cup masa or corn flour
3-4 whole dried chilies of choice (I used colorado)
1/2 bunch fresh cilantro, chopped (garnish)

Toast the cumin and coriander in a dry skillet until fragrant. Crush with a mortar and pestle, set aside. 

"Brown" the beefless tips in the largest skillet you have with olive oil (and a concentrated beefless broth, if you have access to such a thing) until cooked through. Remove from pan and set aside, but leave the liquid. 

Add to the pan black beans, garlic, onion, toasted spices, jalapenos, chili powder, and paprika. Turn until well until all is well-mixed. Put the beefless tips back in, and add the masa; turn to coat everything. Now, add the tomatoes, beer, and chocolate. Turn everything again until fully incorporated, then toss the whole chilies in and gently cover in the sauce. Simmer until the chilies are tender and breaking up. 

Serve in big bowls with a generous helping of cilantro, a squeeze of fresh lime juice (if desired), and some of this cornbread:

http://food52.com/recipes/31697-no-fuss-vegan-cornbread

Photos of these recipes will follow, just as soon as I can make more...it didn't last ;)

Middle Way (again) and Snow City, all in one week!

First off, Happy Pride, everybody! It was awesome. Got to go support my partner at her organization's booth, see the parade, catch up with some friends, and check out local organizations. And then we went to lunch :)

So, Snow City Cafe has improved their menu...they're now using a house-made lemon tofu, instead of the baked teriyaki tofu, for their vegan brunch items.

I ordered the Nuevo Huevos, vegan-style. It appears they've either made the switch from using refried beans on this, or they incorporate dairy into the refritos somehow, and used straight-up whole black beans, sauteed with some onion, cumin and seasonings, instead. It was served up on a bed of brown rice and their house ranchero sauce (REALLY good, btw), and a fresh fried flour tostada, topped with the bean mix, and then the tofu. A good start, but it definitely needed the chili sauce I added to it. Their soy latte, though, is one of the best I've had in weeks. No-sugar-added soy milk, so it actually tasted like a latte, and not burnt sugar. 

Middle Way's Lotus Bowl this week, was gorgeous. Steamed quinoa and kale, with chickpeas in a coconut red curry sauce, steamed bean sprouts, zucchini, red cabbage, and onions, topped with crisp caramelized onions and fresh basil leaves. Beautiful...and tasty. Mild enough for those that don't like a heavy amount of heat; light enough that you're sated, but not over-full, when done. 

That's it, for this week. Wish I could write more, but honestly, house projects beckon! Hope that this finds all you vegans well.

The Bear Tooth - an unlikely ally

The hipster's hangout; home to all types of people and food philosophies, not to mention some insanely good brew. Mmmm...beer.


Anyway, best vegan items on the menu, to date, are:


Spicy Bear burrito, vegan style; get it without the sour-cream-cucumber-dill sauce. I like this one best, because, as its name implies, it has a bit of a kick to it. Refried black beans, brown rice, blackened tofu, a fetching mixture of spicy and bell pepper ribbons, spinach... It's a beautiful thing. Served with salsa salad or beans and rice. I like to pair this with their Pipeline Stout, or, when they have it on Revolving Tap, their Thai Coconut Stout.

Mushu Wrap...it's already vegan. Served up on your choice of tortilla, it has tofu, a blend of mushrooms, carrot shreds, cabbage, tofu, cashews, and a Thai peanut sauce. Served with chips or salsa salad.

Turnagain Burrito - served dairy free, you actually have to pay more to add three-cheese blend and sour cream or crema de arbol to this one. Has blackened tofu, black bean salsa, pepitas, sauteed peppers and onions, and salsa fresca. Served with salsa salad or beans and rice. Pairs best with amber beer.

Black Bear Burrito - an "almost natural vegan" item on the menu, if one leaves off the crema de arbol and cheese blend. Has refried black beans, rice, lettuce, salsa fresca, and guacamole. Just a little side note on the guac - it's house made, fresh each day, dairy free (and no mayo in it). As I recall, it's pretty good, but then, that was consumed by mistake, and I paid dearly for that. My partner says it's pretty good, but not as good as the stuff I make. Figures the thing I make that she likes best, is the one thing I can't have... :-P Served with salsa salad or beans and rice. Best with darker or amber beers.

BLACKENED TOFU TACOS! No dairy, and their blackened tofu seasoning really shines through, in these. Blackened tofu, refried black beans, lettuce, salsa fresca, and tomato-jalapeno salsa on soft corn tortillas. I love these with some Chugach Session Ale or their house Hefeweizen. If you're an IPA fan, then check out their Fairweather IPA. If you're a taco fan of any variety, this is where it's at, hands-down. 

The Blackened AK Cod Tacos can be made vegan with the simple substitution of tofu for the fish. Blackened tofu, habanero-kiwi-mango salsa, and cabbage on flour tortillas. The habanero-kiwi-mango salsa pairs incredibly well with the tofu. Served with salsa salad or beans and rice. Best with amber or light beers. 

Thai Chicken Wrap can also be made vegan, with the substitution of tofu for chicken. Has cabbage, noodles, cucumbers and cashews tossed in Thai peanut sauce, served on your choice of tortilla with a side of their Thai peanut sauce. Served with chips and fresh salsa bar. Pairs best with lighter, malted beers.


And that's just the Theatrepub side! I should mention that, every single time we've been there, D and I have been pleasantly surprised by their enthusiasm to meet our dietary restrictions/needs. If you want to try and veganize something, they are more than happy to try, with you! There have been practically zero incidents where we got sarcasm, lip or nastiness from any staff, regarding what we did and did not eat. These guys and gals don't bat an eyelash, just accept that you don't eat animal products, and move forward, from there. Good times!

I should also mention that they have a revolving non-alcoholic brew and beverage selection, as well as serving Kaladi Brothers Coffee. Among their N.A. selection, are their hand-crafted draft sodas. Check it out!

Until next week. :)