Another day, another offering to DFW vegans. After six months of recipe testing, Hypnotic Donuts is now selling vegan donuts on Mondays and Tuesdays. If they are flooded by vegans with a hankering for donuts, they will expand with the demand. Now vegans have a choice of plain or chocolate glaze ($1.50) and cinnamon rolls ($2.00).
I want you to know that I am struggling. The need within me to to make some sort of god-awful pun, relating jam (the food) to jam sessions or getting in a jam or Jimmy Jam and Terry Lewis or jambalaya (which doesn’t even make sense) or whatever, is consuming me.
I should’ve called this recipe jelly instead of jam. Damn you, hindsight.4 Comments »
I’m writing about pizza again because, well, I can. And because lately I can’t shut up about pizza. Internet me is just following real life me’s lead.
More and more, I find myself engaging in these conversations about pizza making and… they’re not even conversations, really. It’s just me, impassioned, bathed in self-righteousness, and raving with the conviction of a true believer about how easy it is to make pizzas at home and how you have to try it. By the time I get to the ingredients, people are usually either genuinely afraid that I’ll never stop talking, or they’re nodding along, politely undressing me with their eyes instead of listening.2 Comments »
Um, this @#$% is good. Alarmingly good.
I’m trying to write up an intro for this recipe and all I can think of are interjections and superlatives (where are you when I need you, other parts of speech?), so a few quick thoughts, then on to the recipe…
Continue reading "Look What I Made: Vegan Pistachio Ice Cream"
It’s an awkward week for recipe bloggists — big holiday last week, Christmas isn’t for a month. Sigh. There’s nothin’ to do, man*! What am I gonna talk about, cheeky uses for Thanksgiving leftovers? You know years in advance the kinds of depraved things you’re going to do with your leftovers; you don’t need me to remind you that tacos are in play.
Alas, there’s a job to be done here. I’m not that big into snacking**, so I wouldn’t usually get too excited about something like chips. Likewise, I try to dispense with the superlatives in regard to my own recipes. Whatever, walls are coming down today.
These are the best mother-expletiving chips I’ve ever had.
Continue reading "Look What I Made: Root Veggie Chips"
Over the summer, Nancy reported that Jerry’s Wood-Fired Dogs was opening at 6340 Gaston Ave. sometime in the fall. Jerry’s is a small California chain restaurant expanding into Dallas, and its first Texas location should be open by this weekend, according to Joe Corcoran, one of the owners. He says they’re shooting for Friday. If you haven’t yet, check out the menu. These specialty hot dogs are mighty cheap. And there are vegetarian options, too.
We don’t really care that her “good friend just received a big promotion,” but we will help her with her with her question:
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$he asked me to recommend a nice place for her, her husband, and me to have a special dinner. They are both vegetarians, and I am a carnivore. Do you know of any nice restaurants that vegetarians rave about?
Every neighborhood should have a place like this, a groovy, laid-back joint to hang where you can choose a local beer and nibble on a flatbread, salad, or burger. My hood has nothing close to Sundown, and I make the trek to Greenville Avenue to bask in the late-afternoon glow that streams through the windows and warms the wooden walls. Finicky eaters and beer lovers will find nirvana. The kitchen offers an extensive vegan, vegetarian, and ecofriendly menu that features chilled buckwheat soba noodle salad tossed in rich peanut sauce, free-range chicken covered with tasty tabbouleh, and a righteous barbecue grass-fed brisket topped with pecan-smoked bacon and sharp (sharp!) cheddar cheese.
Not to brag or anything, but I may have been the one to convince Chef Ryan Barnett to make his fourth and last pop-up dinner on August 24 completely vegan. It all began when I cornered Barnett for a photo in the kitchen during his second pop-up dinner. (See photo to the right.) As he told me his plans to make his last pop-up completely vegetarian, I asked, “Why not make it vegan?” Vegan cooking for a French-trained chef like Barnett is quite a challenge, you see, but I’m sure he’ll make it look like a piece of cake. This young fella first started his culinary training at L & M Kitchen & Salumeria in Oxford, MS, and then went on to work at Neighborhood Services, Bistro 31, and Ormsby Catering.
Jump to the bottom of this post for reservation info or continue reading an interview with Ryan Barnett, where we discuss bonsai trees, Alice Waters, and all things random under the sun.
Carol: What made you actually listen to me?
Ryan: I looked at it as a challenge. I hate when people come in, especially when I worked at a steakhouse, and we had no other options other than sides. Vegans want to eat a full start-to-finish meal just like everyone else. It became more of a challenge. How do I pair all these ideas down? How do I make this into a flowing meal? Finally I sat down and tied it all together.4 Comments »
October 21st the 3rd annual Texas State Veggie Fair will return to Dallas, boasting their continued vegan fried foods competition where all things fried are good, and all things meat are bad.
The family friendly event will move to Reverchon Park near downtown this year starting at 11am with vendors selling everything from vegan corn dogs, vegan Frito pie and funnel cakes, as well as live music, games and activities. Last year the event drew about 2,500 attendees.
Sponsored by DallasVegan.com to promote the growing vegan trend in Dallas while giving attendees the opportunity to learn about living in a cruelty (to animals)-free lifestyle.
This year promises a fun-filled day of cooking demos, guest speakers (including Gene Baur, nationally renowned vegan activist, author, and co-founder of Farm Sanctuary in Watkins Glen, N.Y.,) carnival games and lots of fried food. Even if you’re a meat eater who doesn’t celebrate a the beauty of anything fried?
Bolsa execuchef Jeff Harris shows what he can do when you put him in a box. He comes out fighting! The mandate: prepare a vegetarian meal for 20 to be served at Bolsa Mercado’s communal table as part of their ‘Meet and Eat’ series that takes place on Friday evenings. The result? A menu that even a carnivore could love. Check out Melisa Oporto’s pictures for a feast for the eyes. Continue reading "Bolsa Mercado Goes Vegetarian at ‘Meet and Eat’"
Team Lucy (Good Karma Kitchen‘s little truck) is fightin’ for the title of Mobile Cuisine’s 2012 Vegetarian/Vegan Food Truck of the Year. If you love their gluten-free options and chocolate dreams, then do these sistahs a favor and vote for them here. Snap your fingers, clap your hands, and go clickety click on the “Vote” button.1 Comment »
D Magazine intern Michelle Saunders is moving on to bigger and better opportunities, so this will be her last recipe… for now. Last week she brought you these (un)healthy Mexican chocolate cupcakes, and this week she conquers breakfast.
I made this for Mother’s Day brunch, and my non-vegetarian mother enjoyed it immensely. Using bananas as an egg substitute is a trusty vegan trick that works surprisingly well to help leaven baked goods. This simple blueberry sauce makes a stack of ordinary pancakes feel like a gourmet treat and it only takes minutes to make. Serve with freshly squeezed orange juice mimosas for maximum breakfast pleasure!3 Comments »
D Magazine intern Michelle Saunders usually brings you healthy food recipes (like this quinoa salad), but she wants you to know that these cupcakes are an exception. She writes: “I believe that an occasional cupcake can do as much good for the body as a salad and certainly more good for the soul.”
To celebrate Cinco de Mayo this past weekend, I thought it only proper to make a Mexican-inspired dessert. I’ve seen various recipes for Mexican chocolate cakes and I’ve tried a few, but I was never quite satisfied with the result. I played around with spices and came up with a cupcake that is surprisingly complex – the cinnamon & cayenne are the perfect blend of sweet and spicy while the chili and espresso powders add another dimension of flavor to the cocoa. Although these spices are not typically included in dessert, they are the perfect compliment to the chocolate, resulting in rich, moist cupcakes with a kick. Not only were these super easy to make, but they were a hit with the non-vegans I tested them on as well. Give them a try – you may be pleasantly surprised!5 Comments »
D Magazine intern Michelle Saunders is a health food geek. Her recipes may not be fancy, but they’re simple and easy to make. She brought you this watermelon salad and avocado sandwich last week.
With Cinco de Mayo coming up this weekend, I’ve definitely got Mexican food on the brain. Although I love the robust flavors, I tend to feel heavy (read: bloated) after a meal of refried beans and rice, so here’s my version. Quinoa (pronounced keen-wah) is an excellent grain substitute – it contains more fiber, amino acids, vitamins, and minerals than most grains. Although it is technically a seed, it is actually a complete protein that’ll leave you feeling full and satisfied. With a fluffy texture and mild flavor, it can be enjoyed as it is or spiced savory or sweetly to complement many different recipes. I added some of my favorite spices to come up with a Mexican-inspired meal and even added a can of black beans for extra protein.
Jump for the salad. Continue reading "Vegan Fresh: Tex-Mex Quinoa Salad"5 Comments »
D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She brought you this chickpea-free hummus last week.
Today I’m sharing one of my favorite simple dinners. As the weather gets warmer I tend to want lighter, less-cooked meals and this salad and sandwich combo is just that. With seasonal fruits like watermelon readily available, this meal only takes minutes to whip up. I like to add fresh mint to just about everything in the summer for a refreshing kick, and the colors and sweet and savory combination of flavors in the salad will make this a staple for me all season long.
Jump for the recipe.10 Comments »
D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions.
Since we tackled breakfast here last week, I figured I’d provide a lunch option this week. Hummus is often considered to be a vegetarian’s bread and butter, with good reason. Although I enjoy traditional hummus on occasion, I prefer this lighter, raw, and chickpea-free version. Made without the cooked and processed starch/protein legume combo, I find this version to be easier on my digestive system, but just as satisfying. Most commercial hummus is made with canned chickpeas which have been cooked and even salted, and are consequently devoid of their natural enzymes. This, I assure you, is a better option. Plus, it only takes about five minutes to throw together in the blender and can be served on wraps, salads, and with veggie sticks and whole grain crackers for a quick and easy meal on-the go.10 Comments »
D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She fights crime and saves the world with her vegan powers.
If you’re anything like me, then chances are pretty high you indulged in a little too much sugar over the holiday weekend. Here’s an easy way to get back on track while providing a jumpstart to your week. You’ve probably heard about the recent juicing craze and may be ready to dismiss it as a fad, but I encourage you to try it before you do so! Juicing provides an excellent way to effortlessly add a lot of vegetables to your diet which will boost your energy and benefit your body in a lot of different ways. (Google it if you don’t believe me!) Juicing breaks down the cell walls of the vegetables and removes the fiber to make a nutritious drink that can be quickly and efficiently digested, and absorbed by your body. Although the taste can take a little while to get used to, the apple helps sweeten the flavor, providing a refreshing drink that can be enjoyed by anyone looking for an extra boost. I drink my green juice every morning on my way to work, but you can enjoy yours at any time, as long as it’s consumed on an empty stomach. There are many different juice recipes out there, but this is my favorite one due to its high content of veggies, minimal sugar, and zesty flavor.
Jump for the recipe. Continue reading "Vegan Fresh: A Zesty Recipe for Juice Drinkers"7 Comments »
Most of you know Eric Nadel as the voice of the Texas Rangers. This year, Eric begins his 34th year as a Rangers broadcaster in 2012, his 18th as the lead radio voice. The other day, he picked up his seventh 2011 Texas Sportscaster of the Year Award from the National Sportscasters and Sportswriters Association. When he’s off the air, he practices his new hobby as a concert promoter. He’s helping a few female singers get gigs. His current hot property is Daphne Willis.
Nadel loves to eat. He leans towards vegetarian food most of the time, but he can be seduced by a bitchin’ burger every once in a while. When he travels, he sends reports of restaurants he discovers in American league cities. Last night he was invited to a “friends and family” preview dinner at Sundown at the Granada. He was so excited when he finished he dashed off this quick review and sent it to me at 11:41PM.
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Most people were eating burgers and sliders but we found a very wide range of vegetarian options and we tried four of them, all of which were great. We had stuffed avocados (you get three different kinds on a plate), a chopped salad (with kale, sweet potato, avocado and all the normal veggies too), homemade veggie burger, and a succulent quinoa-black bean-sweet potato dish with avocado sauce. Unfortunately I totally forgot to take pictures. If tonight was any indication, you will really like this place. They are buying locally produced ingredients such as grass fed beef and free range chicken whenever possible, avoiding the Sysco type distributors whenever they can. The owner and his wife are vegan primarily for health reasons, but he says he has no trouble giving the public whatever they want to eat. He has come up with a big vegetarian selection with lots of taste, great seasoning. It’s the best tasting vegetarian food I have had in Dallas. And the other people were raving about the burgers. The chef is the guy who has been catering for the bands at the Granada.
D Magazine intern Jessica Melton attended yesterday’s Texas State Veggie Fair. She files this report.
The Texas State Fair is renowned for its vast array of weird, interesting, and just plain crazy fried foods. The same could be said about this weekends’ Texas State Veggie Fair—minus the meat.
Yesterday, the 2nd Annual Veggie Fair ground, otherwise known as Winfrey Point at White Rock Lake, was filled with vegan, vegetarian, and perhaps a few meat lovers like myself. (I was a vegetarian for a brief stint, but one day I woke up with a hankering for a T-bone steak—medium rare, if we’re being specific—and I haven’t looked back.) But diners are demand for vegan and vegetarian food is skyrocketing and the folks who hosted this event, DallasVegan.com, now have two successful day-long events to prove it.
Pictures and more galore.3 Comments »