Last night I visited the Spiral Diner in good ol' Fort Worth, Texas for the second time. It's a completely vegan restaurant and it is freaking deliciously fabulous!
The first time I went a little over a month ago, I tried the Chk'nless Chk'n Salad Salad. A delightful tossing of various lettuce-like items and fake chicken salad. Last night's choice was even better: The Ate-Layer Burrito. Filled with veggie taco meat, avocado, vegan sour cream, and various other acoutrement. Delicious. They also make a mean potato salad and their baked goods are to die for!
So if you live in or near Cowtown, or ever plan to visit, make sure you stop here! I believe there is another Spiral Diner elsewhere in the DFW area, but can't for the life of me recall where. And I'm a lazy blogger, so I'm not going to go to the trouble to research it just now.
In summary: 10 thumbs up!
Saturday, October 24, 2009
Tuesday, October 20, 2009
Latest Discoveries
So, I've been doing a lot of quick meals this past week and have discovered two delicious products that I will buy more of in the future.
1. Amy's Roasted Vegetable No Cheese Pizza
OMG! This is the BEST frozen pizza I have ever eaten in my life. I didn't "research" the box too closely, but whatever is used as the sauce/base is freaking amazing! Sweet onions, artichokes, and shitake mushrooms. Fabulous!
2. Whole Foods Pantry Vegan Meatballs
Threw these puppies into a batch of spaghetti with tomato sauce and they were to die for. My non-vegan sister tasted one when she was over that night and she even thought they were delicious. They have a really yummy bready taste that I enjoyed. I'll be making spaghetti with these meatballs for many a day to come.
1. Amy's Roasted Vegetable No Cheese Pizza
OMG! This is the BEST frozen pizza I have ever eaten in my life. I didn't "research" the box too closely, but whatever is used as the sauce/base is freaking amazing! Sweet onions, artichokes, and shitake mushrooms. Fabulous!
2. Whole Foods Pantry Vegan Meatballs
Threw these puppies into a batch of spaghetti with tomato sauce and they were to die for. My non-vegan sister tasted one when she was over that night and she even thought they were delicious. They have a really yummy bready taste that I enjoyed. I'll be making spaghetti with these meatballs for many a day to come.
Tuesday, October 13, 2009
Roasted Veggies
Made this dish this weekend and it's pretty much just something I threw together. I could LIVE on these vegetables. This particular blend works nicely I think and has a certain autumn yumminess.
Roasted Veggies
Ingredients:
4 or 5 russet potatoes
2 large sweet potatoes
2 cups baby carrots
1 large onion
2 green bell peppers
2 yellow squash
2 tbsp minced garlic
2 tbsp olive oil
1/4 cup pine nuts
Directions:
Preheat the oven to 400. Roughly chop the bell pepper, squash, and onion. Peel the potatoes (though I like to leave the peel on the russets) and cube. Toss all vegetables with olive oil, garlic, and a little salt and pepper. Roast for 20 minutes. Toss the vegetables. Roast some more for another 20-25 minutes. Toss again, this time adding the pine nuts. Roast an additional 20-25 minutes or until done to your likeness.
Roasted Veggies
Ingredients:
4 or 5 russet potatoes
2 large sweet potatoes
2 cups baby carrots
1 large onion
2 green bell peppers
2 yellow squash
2 tbsp minced garlic
2 tbsp olive oil
1/4 cup pine nuts
Directions:
Preheat the oven to 400. Roughly chop the bell pepper, squash, and onion. Peel the potatoes (though I like to leave the peel on the russets) and cube. Toss all vegetables with olive oil, garlic, and a little salt and pepper. Roast for 20 minutes. Toss the vegetables. Roast some more for another 20-25 minutes. Toss again, this time adding the pine nuts. Roast an additional 20-25 minutes or until done to your likeness.
Friday, October 9, 2009
S'mores Cupcakes
I got this little gem from Vegan Cupcakes Take Over the World. These are my faves and this is the second time I've made them. The buttercream frosting is to DIE for, people. To DIE for! This time I was a little more lazy than the first time, so I didn't top them with the suggested graham cracker crumbs and ganache. Now I would like to mention how difficult it is to find vegan graham crackers unless you are located near a Whole Foods or other such store.
There are still about 500 other recipes in that little cookbook that I want to try out, so I will keep you posted. Meanwhile, go buy this book, immediately!
There are still about 500 other recipes in that little cookbook that I want to try out, so I will keep you posted. Meanwhile, go buy this book, immediately!
Wednesday, October 7, 2009
Sloppy Joes & Tuscan Potato Salad
Yeah, so I've been a blogging slacker, but here's a little ditty for Vegan Month of Food Trois....
I made one of my favorites last night: Vegan Sloppy Joes and Tuscan Potato Salad. The sloppy joe recipe is my rendition of one that I got a year or two ago when I was receiving menus and recipes from Saving Dinner. I think the tanginess of the potato salad works well with the sweetness of the sloppy joes.
Sloppy Joes
Ingredients:
12 oz. fake meat crumbles
1 tsp. olive oil
2/3 vidalia onion, choppped
2 medium stalks celery, chopped
2 tbsp. garlic (I like to buy the pre-minced kind that comes in a little jar)
1 1/2 cups organic ketchup
1/4 cup brown sugar
1 tbsp red wine vinegar
1 1/2 tbsp yellow mustard
Directions:
Brown the crumbles, onion, celery, and garlic in the olive oil for about 3 minutes or until the crumbles are defrosted. Meanwhile, mix the remaining ingredients. Add the sauce to the veggie mixture and simmer for about 10 minutes or until you personally feel that it's good to go. Serve on your favorite hamburger rolls. Makes 6 servings.
Tuscan Potato Salad
Ingredients:
4 medium russet potatoes
1/4 cup Vegannaise or Nayonnaise
1/4 cup Tuscan style Italian salad dressing
1/3 cup sweet onion, finely chopped
2 tbsp dijon mustard
2 tbsp pickle relish
1 tsp Italian seasoning
1 tsp Rosemary leaves, crushed
Directions:
Cut the potatoes up into bite size chunks. In a large pot, cover the potatoes with water and boil for about 20 minutes or until done. Meanwhile, prepare the dressing, mixing together all remaining ingredients. You can also throw some celery into this puppy too if you so choose. Chill (yeah, daddy!)and serve. Makes 6 servings.
Meanwhile, I'm still between digital cameras and trying to figure out how to post pictures that I email to myself from my phone, so please bear with me! :)
I made one of my favorites last night: Vegan Sloppy Joes and Tuscan Potato Salad. The sloppy joe recipe is my rendition of one that I got a year or two ago when I was receiving menus and recipes from Saving Dinner. I think the tanginess of the potato salad works well with the sweetness of the sloppy joes.
Sloppy Joes
Ingredients:
12 oz. fake meat crumbles
1 tsp. olive oil
2/3 vidalia onion, choppped
2 medium stalks celery, chopped
2 tbsp. garlic (I like to buy the pre-minced kind that comes in a little jar)
1 1/2 cups organic ketchup
1/4 cup brown sugar
1 tbsp red wine vinegar
1 1/2 tbsp yellow mustard
Directions:
Brown the crumbles, onion, celery, and garlic in the olive oil for about 3 minutes or until the crumbles are defrosted. Meanwhile, mix the remaining ingredients. Add the sauce to the veggie mixture and simmer for about 10 minutes or until you personally feel that it's good to go. Serve on your favorite hamburger rolls. Makes 6 servings.
Tuscan Potato Salad
Ingredients:
4 medium russet potatoes
1/4 cup Vegannaise or Nayonnaise
1/4 cup Tuscan style Italian salad dressing
1/3 cup sweet onion, finely chopped
2 tbsp dijon mustard
2 tbsp pickle relish
1 tsp Italian seasoning
1 tsp Rosemary leaves, crushed
Directions:
Cut the potatoes up into bite size chunks. In a large pot, cover the potatoes with water and boil for about 20 minutes or until done. Meanwhile, prepare the dressing, mixing together all remaining ingredients. You can also throw some celery into this puppy too if you so choose. Chill (yeah, daddy!)and serve. Makes 6 servings.
Meanwhile, I'm still between digital cameras and trying to figure out how to post pictures that I email to myself from my phone, so please bear with me! :)
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