Tag Archives: Philadelphia

Vedge

1221 Locust Street, Philadelphia 19107
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It’s finally happened- I’ve eaten at the legendary Vedge restaurant! The spot is known as a major restaurant to check out for any foodie when in Philadelphia – omni, vegetarian, or vegan. It has taken me so long to write this post- 2 months! There is just so much to talk about. The history of the restaurant, building, chefs, and naturally the food. When we went we pretty much ordered everything from the menu (No- really). The meals are sold as small plates, and are suggested you get three plates per person. Each section has 5 dishes to choose from, and we had 4 people altogether. It was easier to choose what we weren’t going to order, but before I get ahead of myself let’s talk about the history.

Vedge opened up in 2011 with Rich Landau and Kate Jacoby. The co-owner Rich Landau has reached a minor celebrity chef status, being featured in many interviews, owning several restaurants, and even being featured on Chopped (and won!) Landau and Jacoby have shaped Philadelphia’s vegan food scene, expanding it from it’s punk and religious background. They opened up V Street, a tapas bar, and Wiz Kid, a fast food cheesesteak shop. Nicole Marquis was an employee at Vedge, and has expanded the vegan high end dining experience by opening up Bar Bonbon, Charlie was a Sinner, and HipCityVeg. Just type in “best of philadelphia” and Vedge will appear in many different articles. There isn’t much debate- Vedge is one of the best restaurants in the entire city.

If you aren’t much for “fancy” food, then grab a drink or dessert at the bar to appreciate the architecture. The building was designed by the legendary Frank Furness. He designed over 600 buildings during the Victorian era. Most of his buildings are in the Philadelphia area, and many were destroyed. But this row home has managed to survive, and it really gives a fun layout for a restaurant. When you first walk up the steps it doesn’t feel like you are going into the right building. Surely you are walking into someone’s apartment? Once you open the doors you make it to the bar area and are quickly greeted by the hostess. There is a dining room in the front of the building and one in the back, we were seated in the front, giving lots of light at the beginning of the meal for photographs. Whoo!

Thinking about visiting? Here are some things to keep in mind. One is that everything I’ve written below is subject to change, in fact, their menu changes daily. Not joking. Part of this is because they try and truly stick with seasonal produce. The waiter said there are staples to the menu, or there are some things that simply get modified. For example the radishes seem to be available year round, but the choice of radishes change according to the season. So this menu is the 2017 spring/summer menu.

Also make a reservation — now! Yes I mean now! Open a new tab, google their number, and call! They book months ahead of time for weekend dinners. My sister tried to make reservations for my birthday, and they were booked. Last year my parents in law tried to take us out to dinner but they were booked. But if you are going to be able to dine during the week- you will probably have a much better chance of snagging a table. Even still, if you don’t mind sometimes they will let you eat at the bar without reservations, which isn’t bad. I wouldn’t mind grabbing a cocktail and dessert at the bar late at night- or right when they open XD!! 

On paper the prices don’t seem too expensive. But the menu is set up to order one plate from three categories. They aren’t particularly shareable- I mean try cutting those tiny radishes into four pieces! So this is what makes the price of your meal to shoot up. The review is divided up in the categories on the menu, cocktails, the vedge bar, the dirt list, the grill, and desserts.

So I will leave you to read my reviews on the dishes after saying this- Hey Vedge! Want to have me back and pay for my meal? I can totally do another review of your fall/winter menu. Hit me up. I can also try Wiz Kid or V Street! *winkie face emoji* Alright I’m done selling out- read and drool.

COCKTAILS

BLACK HOLE SUN
scotch, burnt miso, maria al monte, charcoal 14
Dummy’s Guide: scotch, burnt miso, amaro– a bittersweet herbal liqueur, hip stuff to make things black
Jon, his Dad, and myself all got this cocktail. It is a strong drink served in an old fashion. The combination is very odd, scotch plus an herbally liqueur? And what would burnt miso and charcoal even taste like? They all come together nicely, and the miso and charcoal take off some of that astringent alcohol taste. This was so good that my Father in Law got a second.

THE ELDER SAGE
gin, elderflower, lemon, smacked sage
This is a very tasty cocktail but nothing unique. Gin and elderflower are made for each other. But I can say that the flavors work very well. If you can’t stand neat hard liquor, this is probably the cocktail for you. Simple, light, and not too sweet.

LIFE OF PABLO
tequila, aperol, rhubarb, poblano
Dummy’s Guide: tequila, amaro– a bittersweet herbal liqueur, rhubarb, poblano peppers
I don’t think I’ve ever talked about my love of poblano peppers on the blog. They are my favorite pepper, and I get so excited when they start showing up at my CSA. So it was obviously in the cards for me to get this drink. They layer the drink, making a rhubarb layer and a poblano layer. The more you drink, the more they mix together. Truthfully it seems like a weird mix, but they worked so well with each other. I would never think to mix an amaro with a tequila, but they picked out what seemed like the least bitter of all the ones available.

RABBIT FIGHTER (Not Pictured)
rum, strega, pomelo, cardamom bitters
Dummy’s Guide: rum, green herbal liqueur, a citrus fruit, cardamom bitters
Hmm… I blame this cocktail- my third of the night- for my less than stellar memory. Okay- it is probably because we tried almost EVERYTHING off the menu but hey- I can still blame this right? I remember liking this cocktail a lot, but the specifics are a blur. #blogfail

THE VEDGE BAR

FANCY RADISHES
smoked tamari, yuzu avocado, pickled tofu, shishito
Let me first start by talking about how we all had to skillfully cut each and everyone of those radishes into four pieces. We divided ALL of the dishes- but this one was a particular challenge. This dish is a staple, according to our server, but the radishes change as they come into season. Some of the names I reconized from our CSA, but I was a dummy and didn’t take notes. I can hands down say that my favorites were the radish paired with the tofu and the radish paired with the shishito pepper. The tofu and pepper gave a wonderful contrast of texture to the radishes.


PORTOBELLO CARPACCIO
deviled turnip, caper puree, nigella grissini
Personal opinion here- not sure if I get the whole “deviled” veggies thing. But that is only a minor part of the dish. The grissini, or let’s be real- a breadstick, was super yummy and made daily. The portobello was amazing. They are thinly sliced and cooked or marinated to perfection.


SALT BAKED BEETS
crushed cucumber, dill, capers, cured olive, rye
This is one of Vedge’s signature dishes. They bake beets at low temperatures for 2+ hours over a bed of salt. The salt takes moisture away from the beets, concentrating the flavors. It also gives the beets a unique texture. I’m normally not a huge fan of rye or dill, but they worked wonderfully with the beets.


RUTABAGA FONDUE
today’s soft pretzel, yesterday’s pickle, charred onion
Hands down- one of best dishes of the night, or even best in this category. The pretzel was fluffy and soft on the inside but just enough crust on the outside. It is pure magic how they get the rutabaga to be so fondue like. It is fluffy and creamy. I can honestly say that the pretzel worked perfectly with the fondue. Yeah, the pickles and onion were good too- but the pretzel and rutabaga?!

THE DIRT LIST

NEBRODINI MUSHROOMS (Not Pictured)
as “fazzoletti”, “pomodoro”
If you know Italian food you probably have an idea of what this dish looks like. If you are like me and am totally hopeless, you were completely surprised. Fazzoletti is a flat square noodle, which kind-of look like someone picked apart a ravioli. THe mushrooms were served in a similar fashion- flat and square. Pomodoro is a quick light pasta dish with olive oil and fresh tomatoes. Although everything I ate at Vedge was amazing, this dish was less memorable.


POLE BEANS & ZUCCHINI
briam stew, hummus, smoked sourdough
The title is a little misleading, the pole beans and zucchini are not the highlight of the dish. I think the sub-description better explains what you are ordering. There is a big serving of hummus, topped with briam (a greek stew with pole beans and zucchini), and smoked sourdough chunks are placed on top. Even though we were expecting a larger portion of beans and zucchini, the dish was amazing. The hummus was perfectly smooth and not too thick or thin.


PEA LEAVES
flash seared, smoked onion dashi, pickled spring onions
Greens are always a little disappointing. I always want more than what they serve! These pea leaves were super amazing, tender, flavorful and not too bitter. The dashi and pickled spring onions added only a little bit of flavor, letting the pea leaves really carry the dish.


GRILLED GOLD POTATOES
black garlic tahini, za’atar, calabrian chile relish
I think these potatoes were the favorite in this category. I am not a HUGE potato person so that is saying something. It has everything you need- crispy on the outside, soft on the inside. The flavor combinations were perfect. The tahini had a wonderful garlic-y salty flavor, and the chili relish gave it this dish a bright burst.

THE GRILL

ASPARAGUS “COLCANNON” (Not Pictured)
peas & green garbanzos, garbanzo crepe, smoked kohlrabi
It has been a long time since I’ve eaten asparagus. I don’t get any in my CSA and they tend to be pricey. The asparagus was nice and thin, making each bite tender. The garbanzo crepe wrapped around the asparagus, and sat on sauce (I think made from smoked kohlrabi?) with some peas and green garbanzo beans.


SSAMJANG GLAZED TOFU
edamame puree, burnt miso, cucumber, sea beans, toasted nori
I am a sucker for tofu, and this was a delicious small slab of tofu. It was well pressed, grilled, and marinated. I especially liked the accompanying flavors. The tofu itself wasn’t overly flavored, but the edamame, miso, cucumber, and sea greens added to it perfectly.


EGGPLANT BRACIOLE
smoked eggplant, italian salsa verde, cured olive
My Mother in Law was excited to try this. She had made this recipe several times at home using the Vedge cookbook. She first pointed out how much tidier their eggplant dish looked compared to hers. But after doing some googling, I think she did a REALLY good job with her version. Naturally I can’t help but compare this dish to the one she made. I love the rice filling at Vedge, it is fluffy, light, and packed with flavor. But I think I prefer my Mother in Law’s eggplant. Hers is just a little bit thicker, which I prefer. Regardless, this is a great dish, and I am pretty sure sticks on the menu most of the year. Heck it was even on the menu when Gina from The Full Helping went 5 years ago.

SEARED MAITAKE MUSHROOM (Not Pictured)
celery root fritter, smoked leek remoulade
This was another crowd favorite. We almost ordered a second plate of it. Maitake mushrooms (or hen of the woods) are amazing and hearty. The mushrooms are very “meaty,” perfectly cooked to be tender but not too dried out. The celery root fritter adds a nice contrasting texture.

DESSERT

So this is where I really dropped the ball. I forgot to take a photo of the dessert menu, thinking it would be fairly stable each night. Nope. I know they have rotating ice cream flavors each night, which my Father in Law picked since the featured flavor of the night was pistachio. It also appears that they have different variations of cheesecake that are always available. My husband went with the cheesecake, but I can’t remember what flavor he chose. Regardless, it was one of the best cheesecakes I’ve tasted in awhile.

CHOCOLATE UBER CHUNK (Not Pictured)
malt custard, pretzels & peanut butter, stout ice cream
Although the menu changes all the time, this seems to be the staple of the house. My Mother in Law jumped on this dish the second she saw it. I don’t blame her. I had a bite and it was amazing. Perfect for a chocolate lover.

GOLDEN PEACH ROBATAYAKI (Not Pictured)
yuzu-chile cornbread, miso ice cream, honeydew duck sauce
So after three cocktails and sharing two flights of Amari- my memory is a little hazy. Well, at least when it comes to reading. I couldn’t find the name of the dessert I had, until randomly this dessert appeared on the menu again. Oddly, I remember that night being surprised there was a peach in my meal…which seems unlikely since peach is in the title. Who knows, but I am 99% sure this what I had. Peach. Check. Miso Ice Cream. Check. Honeydew sauce. Check. So much to say about what the heck this even is. Well first robatayaki is a slow barbecue method from Japan. So this is what it looked like- the honeydew “duck sauce” is poured onto the plate creating a pool. The yuzu-chile cornbread sits on the honeydew puree, then the robatayaki-ed peach and ice cream sits on top of the cornbread. It is overall sort of like a fancy-pants sundae. All of this sounds very unlikely to be a good match, but it was actually perfection. So many textures and flavors. I love how salty the miso ice cream is, then is balanced by the sweetness of the honeydew sauce. The peach is also sweet, but adds a hint of tartness. The cornbread added only a little crumble to the dish overall.

Photo from my Mother in Law showing some of the Amari we sampled

AMARI FLIGHT
This deserves mostly an explanation, and less of a review of each individual drink. Maybe one day I will go back and give a more solid review, but this is something you will most likely want to do if you visit.

So what is Amari? It’s Italian for bitter, and you might of noticed me listing some amari in the cocktails above. They are herbal liqueurs that have roots back when hard alcohol was a way to administer medicine. Today they are usually served as an after-dinner digestive, which is why they appear on the dessert menu. If you are wondering what it tastes like- well that’s where things get complicated. Each one has their own blend of herbs and strength in alcohol. They can have anything between 16 to 40 percent alcohol. Wikipedia has a great little breakdown of different types, including ones made with artichokes, grapes, rhubarb, truffles, and bark.

Again, I would love to do a sampling with a notebook and all to really do some justice about these different drinks. But for now, I will leave you with a list of drinks offered, with some notes and links to learn more about them. 

*NOTE: Prices are just listed to give an idea of how expensive the bottle might be. All stores will price differently.
**VEGAN WARNING: If you decide to buy Amari/Amaro from a liquor store check this list or barnivore before buying! Traditionally the red color comes from bugs.

Amaro Don Ferne 25% ABV $50
Amaro d’Erbe ‘Nina’ 30% ABV $35
Amaro Meletti 32% ABV $20
Averna 29% ABV 40 proof $25-30 a bottle
Cynar Carciofo style (made with artichokes) 16.5% ABV (there is a special 70 proof) $35
Elisir Novasalus 16% ABV $25
Fernet Branca 39% ABV $35
Maria Al Monte Fernet style 40% ABV $30
Ramazzotti Amaro 33% ABV $20
Sibona Amaro 28% ABV $32

Congrats! You made it to the end!
Which dish are you most curious to try?
Have you ever been to Vedge in the past?


Jon and I went to see the Michale Nichols photography exhibit. It was really interesting and sad. They had these HUGE photos of red wood trees at the entrance.

Reading: I just finished up American Cakes. Horray! I wish I wasn’t so hot because I would really like to bake a few different cakes. T__T But I guess you’ll see some new recipes in the fall.

I also picked up Strong Female Protaganist. Alexa lent it to me awhile ago but I just started to read it. It is pretty interesting. It tells a story of an early 20s super hero girl who decides to give up crime fighting and go to college. 

He’s a photo of me looking very nerdy ^__~

Watching: Jon wanted to watch the show Paranoid. It was okay. It is a Netflix original and is about a small local police force investigating a murder of a Mother. It ends up exposing a huge cover up of a drug company. It felt a little anti-climatic at the end, and it didn’t feel particularly special. I did really enjoy the Danish police, they were so happy and upbeat. Overall not bad if you enjoy cop dramas.

We finished up the series (or what has been made so far) of Veep. Our library has it and I have to say it is really funny. It is based on the BBC show The Thick of It. I tried watching it in the past, and it was funny but I think the combo of thick accents and foreign governments left me a little too in the dark. Anyways, Selena Meyers is inspiring a potential new hair do…. maybe. I am not sure how much upkeep I would have to do.

Crafting: Well my Mom and I add the grey spacing between the cats, and the glasses so all we need to do is.. you know… make it into a quilt. The summer is almost over but oh well. We can enjoy next summer and the every summer after that.

I also have been working more on the crossstitch for my friend but nothing special to photograph and put on the blog. Maybe next month?

Listening: Gosh- am I even listening to anything worth while? Hmmm… I took out a bunch of Flaming Lips albums from the library but they are sitting on the dining table. Feminist Killjoy PHD playlist became public again so I’ve been listening to that a lot. But that is more or less it. 

Look at this cool kid rocking the jean jacket with blue jeans at the hippest place in town- The Philadelphia Flower Show!

Garden: Not much is going on right now in my garden. The balloon flowers randomly started to bloom! Yey! But otherwise I think we have hit the end of the variety in my garden. Hopefully I can re-arrange a few things and plan what I want to grow next year.

Podcast: Mosaic Science had a REALLY interesting episode on the safety of city cycling (you can either read or listen the article). They compared the stats and types of biking routes in different cities. I have learned to bike in Philly which promotes the USA style of biking with traffic. You think of yourself like a vehicle and follow all the laws. But we are slowly making bike only lanes and such.

CSA: I have NOT been keeping track of my CSA picks and what I have been making but here is a brief list of what I have been getting:

  • green beans, green beans, and oh green beans
  • fresh onions and garlic, and some scallions and leeks
  • a few green bell peppers
  • one eggplant
  • “cutting” celery
  • zucchini and summer squashes
  • spring carrots
  • okra
  • tomatoes!!
  • cherry and sungold tomatoes
  • blackberries
  • and finally nappa and regular ol’ cabbage

Other Eats: Jon and I went to the new Whole Foods location. I will be writing a review because it is actually a pretty cool place. We were planning on eating as Wiz Kid, but they were closed! They literally JUST opened up their new location, making me think they were closed to get as many staff members over for their grand opening. Ugh. 

Little me during Christmas time at my Grandmothers on Long Island

Other Shares: I scanned some old photos recently- like the embarrassing ones. In all my dorky kid glory. I loved taking photos and I was always just testing the waters, so you have my lovely 90’s selfie. There is also the photo of me at the Philadelphia Flower Show in my jean jacket.

And Outside is CRUSHIN IT with their articles! There is a really interesting one that I read this month about eating disorders and sports. I thought it was really interesting since many people assume that if a certain diet is endorsed by an athlete that it MUST be healthy. Heck even my Mom off handedly talked about how marathoners loose their periods as if that was okay. 

So what made your month in July?


Photo credit to Bar Bonbon website

Bar Bombón

133 S 18th St, Philadelphia, PA 19103
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May is a busy month for me – having a birthday in May pretty much means you are used to your birthday thunder being stolen. I remember once being invited to two different weddings on my birthday one year (one being my uncle, the other being my grade school teacher.), as well as there being school graduations, Mother’s Day, and copious other birthdays. This year we celebrated Mother’s Day, my birthday, and my 4th wedding anniversary all in the same week. So when Jon told me one Saturday that he was taking me out for a surprise I really didn’t know what to expect. Turns out we were going out for a big birthday dinner with my sister and friends (apparently I am turning 30 this year and that’s a big deal)!

Jon got his parents to watch Wolfie as we got dressed up and got into the car. At this point I didn’t know yet that what was going on. I tried not to speculate since Jon has a poor history of keeping surprises (I’d already found a wrapped gift in the closet). I noticed we were getting off at the exit for the train so I start pulling out my PATCO card… and then we drive right past the station….

“We need to stop by your sister’s house. We split a gift for your birthday and she forgot to bring it into work so we’ll need to pick it up!”

That sounded plausible, so I thought no big deal. She also lives next to a different station so it made sense. As we start pulling to my sister’s house I see a car, one I’ve never seen. So I asked who’s car was that- or rather “Who the fuck did that shitty park job?!” Jon said that it MUST have been a friend of my niece’s – and at this point if I wasn’t sleep deprived I would of gotten suspicious. When we got inside I was surprised by Alexa and both my sisters! That shitty park job was Alexa!!! In her defense there wasn’t much she could of done, it’s just the shape of my sister’s driveway.

So we all got on the train and met up with my friend Justine in the city to eat at Bar Bombon. It is a Puerto Rican/latin tapas restaurant owned by Nicole Marquis. She worked at Vedge, and opened up Charlie Was A Sinner and HipCityVeg. There was a lot of hype when the restaurant opened and much has already changed. The restaurant moved from having a mix of burritos, arepas, and tacos to having more seasonal plates.

If you are thinking about coming to this place YOU MUST make a reservation. My goodness the place was packed! When you come in it is a little awkward as you immediately walk into the bar area. There is barely enough room to walk past the bar to the seating. There is also a few tables outside but it is next to alley, which isn’t terribly charming. But the inside is awesome and very warm.

asksalexaAlexa’s note: At first glance I noticed that I really liked the decor of this place. I don’t go out into Philly that often unless I’m with Jen, so I just love taking in the scenery of new restaurants and such. It was very crowded, but it was also a Saturday night around peak “let’s go out” hour – I guess I was just surprised because it was also pouring rain (I’ve been out of the city for too long and apparently forget that rain stops almost no one from going out and being away from their apartments). 

Overall I really enjoyed the food and drinks, they had an extensive list of cocktails that I did not partake in…unlike Jen I’m wary of liquor as opposed to beer because if I don’t like it, it’s not a pretty sight. This is a place that I would love to come back to and try more off of the menu.

BUFFALO CAULIFLOWER
Avocado, green goddess, black bean puree, mirepoix
Alexa: One of the things I miss most as a vegetarian is good barbecue and food slathered in buffalo sauce. I love buffalo cauliflower for this very reason! Let me tell you – this taco DELIVERS. The cauliflower is slightly crisp and not soggy and the buffalo sauce isn’t overpowering. While I would say that everything we ate that night certainly tasted fresh I especially felt that way about everything in this dish. 

CUBANO CLUB
Blackend chick’n, smoked tempeh, avocado, dill pickles, lettuce, tomato, grain mustard aioli
Jen: This was my favorite of the dinner and it was FILLING. This is one of those confusing tapas how big/small are the plates moments as this sandwich I think was a lot more food than the tacos. The club comes with a side of fries, which makes it pretty much a stand alone meal. The club was amazing! Definetly the chick’n and tempeh make it stand out as a unique sandwich from the original cubano sandwich. The smoked tempeh was tasty, and the pickles and aioli give just enough tang. If I were to go back with hubby, I might get this again with a vegetable plate and probably would have enough to eat (with cocktails too duh)

GUACAMOLE FRESCO & PICANTE
I know it is possible to mess up guacamole, but it happens to rarely. I liked the guac here. They let the avocados speak for themselves. You can pick it “fresco” or “picante.” The picante wasn’t insanely hot, but if you want a more traditional route, get fresco. They give a good amount of guac to chips. I was able to use some of the guac with my yuca fries. The chips were pretty nice too, and clearly fried on location.

MUSHROOM EMPANADAS
Leeks, currants, pickled plantains
I had really high expectations for these empanadas and was a little disappointed. Not to say they tasted bad, I just envisioned something different. The flavor was soft, and the plantains were served on the side. The empanadas were fried to perfection though.

REPOLLITOS FRITOS
Brussels sprouts, peanut, mango, lemon
Jen: My rushed meals at home mean I don’t eat enough veggies. So this night I was craving vegetables so Jon and I split the brussel sprouts. They were roasted to perfection with crispy leaves. There was a tasty peanut dipping sauce which was amazing. The annoying thing is that I tasted zero mango. I am guessing it was mainly in there as a sweetening agent?

Alexa: I love Brussels sprouts. Jen isn’t exaggerating when she said these were cooked to perfection, I probably could have had that whole plate as a meal for myself! To be fair, I didn’t know there was supposed to be any mango involved in the dish so I wasn’t as let down, but the oil used to cook the sprouts did have a sweetness to it. So maybe she’s not off on the “sweetening agent” idea!

SEITAN “AL PASTEUR”
Guacamole, onion, cilantro, pineapple
Alexa: I enjoyed this taco as well, but it wasn’t my favorite of the two that I tried. I enjoy spicier foods, so the buffalo cauliflower was a huge hit. The seitan was cooked well and had a lot of flavor that was brought out more by the onion and pineapple. I would definitely recommend this if you’re looking for a “meatier” dish. 

SPANISH FRIES
Roasted peppers and onions, cheese sauce
Jen: My sister seemed to be very concerned about what was in the cheese sauce. The wait staff was very hesitant to give any clue about what it was made of, but if I were to take a guess it was maybe a veggie based sauce? Whatever was in it ended up tasting great. The fries were thin and extra crispy. My only complaint is that it could of had more toppings.

Alexa: My only complaint was that these weren’t bottomless because…
a) potatoes are a gift on this green Earth
b) potatoes cut into thin pieces covered in sauce and veggies are also a gift.

YUCA FRITA
Maduro sauce
I strongly recommend getting these yuca fries. They are light and fluffy but crispy on the outside. If you like handcut french fries, you will love these. They come with a sauce that made me think of the “special sauce” that my parents would get in Southern Utah. It was just ketchup and mayo, but this sauce tasted like it had a paprika kick.

BETTER & BETTER
aged rum, mezcal blanco, falernum
DUMMY GUIDE: rum, tequila (or something like it), spiced syrup
Hubby got this drink first. I am guessing the mezcal blanco means it is similar to tequila. Mezcal is pretty much an open ended category for drinks made from any type of agave plant. So this ended up being a strong “manly” drink served in a low-ball/old fashioned glass. The drink was very robust and nicely spiced. I question the purpose of the mezcal? I couldn’t particularly pick up on any of it.

LA CLASICA
tequila blanco, orange liqueur, lime
This is a classic magarita- like a REAL one. No neon colors, no slushie ice, and all fresh ingredients. It was really refreshing and tasty. Personally I like less ice, but is perfect for people who don’t like strong drinks.

LA PREFERIDA
tequila blanco, beet, habanero, lime
This is a twist to a margarita. Alexa got this drink and it comes out looking pretty pink-red because of the beet juice in it. It had just enough habanero to give a wee little kick.

NO LOVE LOST
london dry gin, lavender, cucumber, thyme, lime
This was my sister’s favorite drink, so much so she got it twice! I can see why. I found it super refreshing and you could taste all the different components. They worked all so well with each other. I strongly suggest this to anyone, but particularly to people who don’t like strong drinks.

SMOKING DARTS
mezcal blanco, white rum, creme de violette, rose water
DUMMY GUIDE: a tequila like liquor, un-aged rum, sweet violet flavor liquor, rose water.
This was my drink of choice! I’ve been wanting to try creme de violette for some time but not many liquor stores sell the stuff. FYI it is creme because the sugar gives a creamy texture. It was really nice. It had nice floral notes but wasn’t over powering. You don’t taste much of the rum and mezcal but I think they helped prevent the drink from tasting too much like perfume.


A tomato pie right before it goes into the oven

A tomato pie right before it goes into the oven

*A QUICK NOTE FOR US CITIZENS* Go out an vote tomorrow! Even if you don’t like Hilary or Trump, there are lots of local elections that you should pay attention to. And if you aren’t sure about who you will vote for, I STRONGLY recommend checking out the videos made by John Greene comparing Trump and Hilary’s policies to each other. In America sometimes we vote with who we “like” not who is better qualified, will do a good job, or have good policies. There is a very good video on Tax Policies, Health Care, and about the unlikeness that election will be rigged. That being said I hope that everyone votes tomorrow.

Coming up with a local food was a little hard. New Jersey’s culture is a little hard to pin point. We are a very diverse state, but we are also very segregated. We have lots of strong communities of immigrants. I’ve seen a wide range of ethnic supermarkets ranging from Korean, South East Asian, Chinese, Indian, Polish, Caribbean, African, Mexican, Italian, or some sort of mix (weirdest is the Chinese-African market, which might still be open). And looking past the international food contenders, New Jersey is heavily divided by their food influences between North (aka New York City) and South (aka Philadelphia).

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I grew up where Alexa is, and you might notice our reviews for restaurants in Fair Haven, Red Bank, and Asbury Park. These places are super dependent on NYC, even though it takes over an hour to get there. Fun fact, we actually fairly close to New York City- if we took a boat into the city. But otherwise cars, trains, and buses need to go west, then north, the east again. But I am now living in South Jersey, which means I am finding out weird traditions. Like apparently there is a Philly Style Bagel (it’s boiled in beer), irish potatoes, water ice (known as Italian Ice to everyone else),  cheesesteaks, and soft pretzels. Heck, you will probably hear about other various Pennsylvanian Dutch cuisines such as  scrapple and apple dumplings being “Philly foods.”

But it wasn’t until I moved out of Philly I heard of a tomato pie. I was complaining of the crummy pizza selection in Philly and South Jersey when my co-worker suggested I grab a tomato pie from Brunos. He was vegan, and I was eating mostly vegan at the time. I figured tomato pie was a term for a cheeseless pizza. But it isn’t. It is a term for a SPECIFIC kind of cheeseless pizza. There wasn’t really any tomato pies in North Jersey, but we did have the same style of pizza- we called them Sicilian styled pizza. My friends LOVED that pizza, but I wasn’t a big fan. Apparently it was just too greasy, because once you remove the cheese it is perfect.

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I’ve already featured a tomato pie on this site before. It was in the Southern method where you use a pie crust (side note there is a sweet pie using green tomatoes?! I should try that next year!) Well, mine was more like a cobbler with a corn bread crust on the top. So don’t expect a pizza when you order a tomato pie in the South.

I didn’t post a recipe, as this was my first time making it. I think I can tweak it to make it more like my favorite tomato pie. But it is a pretty easy recipe to make, I used the one from Serious Eats. I suggest making it on the weekend. It isn’t labor intensive but there is a lot of wait time. I made the dough in the morning, and about 2 hours before you eat, make the sauce and start proofing the dough. 

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Nervous about how to serve the pizza? Technically the pizza is served at room temperature, and you cut it in big square pieces (the dough is rolled out in a rectangular pan.) Traditionally the dish is pretty much vegan. Sometimes people use butter to sauté the sauce, and some people sprinkle parmesan cheese on top. Some pizza shops like to sprinkle cheese on the dough, then place the sauce on top. So ALWAYS ask if the tomato pie is vegan.

Anyone have a local cuisine that has a misleading name as well?


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Animo

210 Kings Highway East, Haddonfield, NJ 08033
1701 Arch Street, Philadelphia, PA 19103
website | facebook haddonfield | facebook philadelphia | instagram | twitter

I am actually a little surprised it took me so long to post this review. See I use to work at Animo I guess around 2 years ago. I worked there for quite sometime actually, and I really miss the food. Vegan MOFO has the prompt of “Where do you eat when you want someone else to cook for you?” and the answer is nowhere. I usually have enough leftovers in the fridge or freezer to hold us off. We tend to find take out too much of a burden to do. The closest we get is me making a pizza from store bought dough or possibly Chinese take out.

But then I thought about the days of when I worked at Animo. If I ended up closing I would take home some burritos for Jon and I to eat. When I first started to work there they had free food for employees, which meant I would have their fresh juices, smoothies, and salad whenever I wanted. It was pretty nice. I would even sometime suppliment some of the meals there. If I had some soy yogurt, I would toss in some fresh fruit.

So let’s start with the basics- there are two locations for Animo. They have their original location in Haddonfield, NJ, but they have expanded into Philadelphia. I would recommend checking out the Haddonfield location since the Philadelphia location is always packed and is usually visited by office workers grabbing their lunch. Both locations differ, as I think the Philadelphia location tends to have more on location baked goods and special events.

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The stores are not exclusively vegan. Sorry. But it is very easily customizable. The staff is usually pretty knowledgeable about what vegan means and will help you make your meal vegan. They don’t do fake vegan cheese or sour cream, but the flavors are really intense and you don’t need it.

The basic vegan ordering low down- the smoothies have yogurt in them. Ask for no yogurt or to sub with soy milk. The protein shakes are actually vegan by nature! They will probably ask what type of milk you want, cows, soy, or unsweetened almond. If they don’t, they defaulted to the soy. The protein powder is soy based unless you specifically ask for whey. They have acai bowls and special banana ice cream, both have no dairy in them. For the breakfast foods, you have a choice between their oatmeal or a peanut butter banana burrito.

Now for the burritos. My favorite thing about Animo is that they have two burrito sizes! You can get the full size burrito, or the ‘petito.’ A petito is about half the size of a normal burrito. So if you think Chipotle’s burritos are two meals, you’ll enjoy the petito. You can get their classic “mission” burrito, without cheese, and you have the “protein” option of veggies for extra. They also have the Bank Street (with veggies), Kale and Quinoa, and the Hummus and Veggie burritos which are all vegan as well.

And what is that beauty you see up above? That would be The Border Salad. It is lettuce greens topped with guac, blue corn chips, and pico de gallo. Since I’ve worked there I have my own little preferences. I skip the cilantro-lime dressing and go straight for their homemade hot sauce. I also like to get their salsa added, and it is totally worth it to get the roasted veggies added. Only thing is that you need to ask for no-cheese to make it vegan.


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Dizengoff

1625 Sansom St, Philadelphia, PA 19103
75 9th Ave, New York, NY 10011
website | PA: facebook | PA: instagram | NYC: instagram | PA: twitter | NYC: twitter

There has been a growing movement in Philly that it is a vegan friendly city. The funny thing about that statement is that there aren’t THAT many 100% vegan restaurants. Or rather, I am quick to point out there is a polar divide between culinary styles. You have high end places like Charlie Was a Sinner, V Street, Vedge, and Bar Bonbon (high end tapas bars), but then you have more punk/take out style restaurants like Dottie’s Donuts, Blackbird Pizzeria, Grindcore House, Govindas, HipCityVeg, and the like. And if the cuisine isn’t very American, you tend to get more a fast food places that are owned by Asian owners like Su Xing House, Lee How Fook, Veggie Lovers, New Harmony, and Vegan Tree.

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What makes Philadelphia shine is that almost all independently owned restaurants have lots of vegan options. So many, that I know I would never be able to feature all the restaurants that I have been to that I think are worth mentioning (although, maybe I should try?!) Khyber? My husband loved it. Was some dosas? Go to Philadelphia Chutney Company. Gym Rat? There are options at Fuel. Yes, vegan food seems pretty normal in the city of Philadelphia. So if you have a stubborn friend who doesn’t want an all vegan menu, you can pretty much select anything in the city and get something very good.

Dizengoff falls into this category. Not vegan, but super trendy and very vegan friendly. I first heard about the place from photographer Ted Nghiem (who’s photos are much better than mine) And when meeting up with my friend Chrissy, she wanted to try the place out.

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Dizengoff features seasonal food in a middle eastern style. Naturally hummus and pitas are on the menu year round, but aside from that the menu has never been the same each time I have been. When I first went, Chrissy and I pretty much got the two vegan options (out of 4-5 options) which was a fava bean hummus and a hummus topped with beets. It was hard to choose which was better. The fava bean dip was amazing, but the it was nice to scoop chunks of beets from the second dish.

The second time coming I went with my husband. We were originally planning on eating at The Philadelphia Chutney Company, but we got there too early. We noticed Dizengoff was opened and thought it would be a good place to eat. We got Spicy Cauliflower dish, which was a bowl of hummus with tender cauliflower covered in a spicy sauce. The meal was really filling, and we both filled up by just sharing the plate. All of their hummus dishes comes with a side of pickles, a cucumber salad, and a pita. You can buy an extra pita for $1, which I recommend especially when sharing.

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Things to know about the place? Well, the store in Philadelphia is VERY small. It is a hole in the wall and finding a spot to eat might be hard depending on the time you come. They do take out and you can eat in Rittenhouse Square. Just keep in mind that if you take out and eat in the park that you can’t grab a beer to go. No drinking booze in public in Philly. They have a second location in New York City, thstaffough I have never been. I can only assume it is equally as small.

Don’t be afraid to ask which dishes are vegan, since the menu is so small the staff is well aware of what is vegan, vegetarian, or not. I love how small the menu is, because it sometimes forces you to take a chance. I don’t think I would of ever picked out that fava bean dish if there was a huge selection to choose from. And the food is fresh and top quality.

 


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Indeblue

619 Collings Avenue Collingswood, NJ 08107
205 South 13th Street Philadelphia, PA 19107
website | facebook | google+ | instagram | twitter

I’ve been a long fan of Indeblue. I remember visiting it with Jon and his father when it was starting out in it’s first small location, which is just across the street from their current location in Collingswood. I went with my husband and my Father-in-Law, my Father-in-Law just went nuts with ordering. I’d be looking at the menu and say I was thinking about ordering the soup, and BAM he would just order the soup for us to try without me deciding if I really wanted it or not. I don’t think I actually had a vegan dinner, as it was years ago before I was fully vegan. Since then they’ve moved to a much bigger building and had expanded their menu. They also have a location in Center City Philadelphia, but I haven’t visited it. Why would I? It is much easier to go to the one in Collingswood. So how vegan is it now?

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Very vegan friendly. They might not have a massive selection of vegan options, but there is enough that if you go in you will have some choices. We went during a Sunday for their brunch and we were pleasantly surprised. If you want to drink for brunch, prepare before hand. Collingswood is a dry town, so you need to bring your own booze. This can save you some big bucks on the overall menu. Most places in the town are prepared to make cocktails for you if you bring your own drinks. They have a bloody mary that was to die for. I loved it so much that I had to make my own at home. The only downside is that there is a lot spices in there and the drink is really thick. I didn’t know at the time that worcestershire sauce is used in bloody marys, so if you are interested, make sure you ask. You can buy it by the glass or pitcher. If the bloody marys do use worcestershire sauce, you can get orange and mango juice that you can mix with some vegan champagne.

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What I really like about IndeBlue is that all their vegan options are labeled easily along with gluten free options. Some of them overlap. They even list things that are easily made vegan so you can just state “make it vegan” when ordering, you know instead of saying “instead of no cheese and mayo can I….” Once you look at the menu you then realise you have tons of options to pick from. I know Jon and I had a hard time picking what we wanted when we got there.

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I got the chole bhature made vegan, pictured above. I was so hungry that I didn’t ask what made it non-vegan. The end results was super yummy, but very spicy. There is a big puffy piece of bread that I spooned the chickpeas onto. The chickpeas were in a curry sauce made from tomatoes and a pomegranate juice, balancing the spicy, sweet, and sour flavors into a delicious brunch. This was super filling, and I actually took some home to eat later.

My husband got the uttapam, pictured below. Uttapam is a lentil pancake, that comes with two different chutneys to dip into. My husband loved the savory pancakes, and appreciated having some protein in a normally carb heavy breakfast food. in fact he was a little too stuffed by the end of the brunch.

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One thing I can say is that the menu can vary greatly between the Philadelphia location and the Collingswood location. A lot of restaurants do this because the cities have different markets, and it also keeps things a little interesting between the two places. It does also appear that the Philadelphia location does have a liquor license so they have a few cocktails to choose from. If you go during dinner time there is an entire section of vegetarian dishes, make it easier to select your main dish. But if you go during lunch your vegans options are very limited unfortunately.

Personally I love the idea of an indian brunch. I am not a big brunch fan, and usually favor more lunch like options. So coming here is a great compromise. And as mentioned, the vegan options make it easy to pick because nothing is more annoying than having to ask the waiter a bucket full of questions.


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Blackbird Pizzeria

507 s 6th St. Philadelphia, PA, 19147
website | facebook | instagram | twitter

Blackbird Pizzeria opened up my last year of college. I vaguely remember spending my last few months of my senior year hearing about an all vegan pizza place. As many vegans may know, people get things confused, maybe they meant all vegetarian or organic. I was in disbelief that there would be a vegan pizza place, especially considering that at the time vegan cheeses were pretty pathetic (and that wasn’t that long ago!) We heard a bunch of people say things like “I THINK it is on 6th between South and Pine….” and I would walk right by the place.

So fast forward to the future, I get my shit together and go full vegan. I heard all my friends who live in New Jersey talk about all the great vegan places in Philly. Clearly I missed my opportunity to try lots of fun new restaurants. But one place that got mentioned often was Blackbird. Then it hit me- it was the pizza place that refused to believe in! In my defense, people were right in which store it was, I was just scared. When I went the first time it all seemed so familiar, walking down 6th street staring at the store front, was it even open? Apparently. And it still is.

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Today Blackbird Pizzeria is an important part of Philadelphia’s vegan scene. The place is always busy, and has no frills. The place really punk, and my husband and I joked that it was filled with some stereotypical punks, vegans, and hipsters. But their customer base is really diverse with a large range of people coming in. Our most recent visit included a woman who came in with her 12 month (or less) baby, several single guys, a young couple, and large group of two families. The owner encouraged some of his workers to make vegan donuts, and started a business named Dottie’s Donuts who started by distributing donuts throughout Philly. They are now going to open a shop in West Philly, which I will be sure to review when it opens up. But for now I wrote what I thought of the donuts in my review of Grindcore House.

So what should you expect when you come? Well there is take out and tables to sit at. There isn’t anything glamorous about their set up. There is one bathroom, the sink is outside of it (which is brilliant!), you can even see how they set up their soda machine. The goal of the restaurant is just to provide awesome food, not create a specific atmosphere. It is an order and sit sort of place. They will bring your food out once you order, and usually as the food is ready so don’t be surprised if you get your single pizza slices before your wings.

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So what is available? They basically have pizzas, calzones, a few pan pizzas, hot sandwiches, a few cold wraps, salads, and seitan wings. They do have some sweet sold in the store and are kind-of done at random and on a first come, first served basis. You can pre-order desserts online. One of their popular desserts is the compost cup, where it looks like a plant is growing a cup full of dirt. I assume it is made with ground up oreos. I regrettably should of gotten on for the review. The soda selection is from Maine Root Sodas, they are all pure cane sugar based, fair trade, and made in the USA.

Before I talk about the specific foods, keep in mind restaurants change their menus all the time- at least good ones. “Really?” you might think, but it is true. It is a sign that owners are willing to improve recipes, and adapt to any changes in the public tastes. So if I post saying there is a certain type of pizza and it isn’t there when you go a year from now, don’t be too surprised. I know from reading old reviews of Blackbird there was a portobello mushroom melt, and it is nowhere to be found on their current menu.

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Since I knew I would be making a review of Blackbird I figured it was time to try something other than the pizza. I see that Blackbird always tries to win best veggie cheesesteak in Philly, in fact they won in 2014. Apparently they changed their recipe since that victory, but it still rocks. I never gotten a “real” cheesesteak before since I was never an all meat sandwich type of girl, but this is one you shouldn’t miss. The sandwich features seitan that was made on location and thinly sliced just like a traditional cheesesteak. There is a yummy cheesey sauce with some grilled veggies in a crispy grilled roll. It is heaven. I think next time we go my husband might want to get this sandwich instead.

Other hot sandwiches? There is a chicken parm, a fried chicken sandwich, and a cubano made with tofu. They have two cold wraps if that is more your style, but truthfully you can a vegan wrap almost anywhere. Can you get a hot crunchy vegan sandwich anywhere else? Not as common.

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If you are the sides type of person you have a few options. You have some non-traditional healthier vegan ones like a side of sauted kale, side salad, and chickpea salad. But you if you want traditional pizza food you can get some french fries, cheese fries, or seitan wings. The wings are super noteworthy because they are just amazing. There three different sauces to choose from- smoked habanero, root beer BBQ, or spicy sweet. I assume the smoked habanero is closest to a buffalo styled wing, but I like how they have other options to pick for people who are a little more heat sensitive.

Now I’ve had vegan wings from Good Karma, and yes they were tasty, but nothing compared to these. If you don’t believe me, they were ranked as top 10 wings in the United States by PETA. They were even trying wings from non-vegan restaurants. Blackbird takes their homemade seitan and makes them have enough surface area to get a nice crispy outside. When eating them you get the same crispy and meaty variety that you would get with real wings. We were feeling a little crazy and tried their root beer BBQ and it was fantastic. I’ve always wanted to try that southern sort of BBQ that uses soda to sweeten the sauce, and I wouldn’t surprised if they got really close to that.

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So now let’s talk pizza! This is what Jon and I normally get after walking 5+ miles to the art museum and back. These are honestly my favorite pizzas in Philadelphia, vegan or otherwise. I remember really missing pizza during my college days and part of the problem was that I didn’t order out often and I had high standards to live up to. The dough at Blackbird is crisp on the bottom and chewy in all the right ways. Not too much daiya (which I find most pizza places sprinkle WAY too much on) and excellent toppings. These are the various pizza’s I’ve tried, and I have yet to be disappointed.

  • Balboa PizzaRoasted cherry tomato, seitan sausage, baby arugula, pumpkin seed pesto, tofu ricotta, chili flakes, olive oil
    This one is my personal favorite. It is more like an artisan pizza with the arugula, ricotta, and cherry tomatoes. It all works perfectly with each other.
  • Brunchbird PizzaTofu scramble, crispy coconut bacon, sauteed spinach, garlic butter, daiya cheese
    This is the pizza that gave me the idea to put tofurky deli slices on pizza. This is a joy to eat, and you can order this any time of the week or day (I’ve heard some places make them weekend exclusive)
  • Haymaker PizzaSeitan sausage, red onions, garlic butter, tomato sauce, daiya cheese, fresh oregano
    This is the pizza pictured above. My husband loves the seitan sausages. This is a great pizza for anyone who use to love a typical meat lovers pizza.
  • Funghi PizzaAssorted exotic mushrooms, fresh thyme, truffle oil, garlic butter, mozzarella style daiya cheese
    I love mushrooms, so I really like this pizza. So creamy and the mushrooms were tender. I particularly like how they switch up the mushroom selection and don’t use canned mushroom. Yuck.
  • Marinara Pan PizzaTomato sauce, roasted cherry tomato, fresh oregano, sliced garlic, olive oil
    I still have a soft spot for a tomato pie. Apparently it is a New Jersey speciality, and I’ve grown to like it since I can’t do the whole cheese thing. This definitely will fit that bill if you are craving some good old tomato sauce.
  • Nacho PizzaAvocado, caramelized onions, Jalapeño peppers, tomato sauce, cheddar style daiya cheese
    I am still unsure how I feel about hot avocados. This was really awesome but truthfully I think I would just ask for no avocado, or have it subbed with something else

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Hey guys. Anyone watched and enjoyed the Super Bowl? I enjoyed the game and surprisingly enjoyed the halftime show (that’s is normally really weird, and Coldplay didn’t even have to play Yellow to please me). Oddly I do like Coldplay’s new single Adventure of a Lifetime but the video guys, I just can’t. Is it just me, but is Coldplay SOO positive and upbeat that it makes you go crazy? I personally like my music to be angsty and full of deep political messages… okay not all my music. I mean I do love me some Stupid Hoe. But I guess I am getting off topic.

So much has happened this week and I kind-of fell behind on various posts that I wanted to put up this week. Oh well. But I do have a few links to share this week. I hope everyone enjoys it.

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Judge John Hodgman Episode 245: Live at SF Sketchfest 2016

This is one of the funniest episodes of Judge John Jodgeman I’ve heard. It starts with a big bang with a case of a wife asking her husband to get his water collection methods under control. It is full of kombucha and fart jokes. What is there not to love?

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Why Women In China Are Obsessed With This Workout Trend

This is kind-of just a fluff piece, but it is nice to see changing attitudes in fitness in Asia. I love Asian culture and you might notice most women are stick thin compared to some of the Western female counterparts. Getting shape in some Asian countries involve pretty much starving yourself. Nope, not sugar coating it either. So hearing that some women are opting to go to the gym and focus on strength is probably a good thing, even if most of these ladies are trying to loose weight in the end.

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How This Black Woman Made Room for Herself in The World of Comics

I’ve heard some things about this coffee shop in other news articles, but I find this really cool. There are so many things I am digging about this location, the diversity, females, and this cool new movement in Philadelphia of pairing a coffee shop with another store idea. There is this location and cinemug, that is a video rental and coffee shop. Maybe Alexa and I will stop here tomorrow?

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The End of the Calorie

I’ve listened to GastroPod before, and they provide awesome podcasts about science and food. This one tackles the topic of calories. It is fun to hear about what they are, and the pitfalls of calorie counting. Some information I knew about in the past, but others were fairly new to me. It is great listen for anyone who has struggled with dieting, or want some more scientific backup about why counting calories is a load of shit.

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My LA Food Diary

My sister emailed me this wonderful article about daily meal plan of the owner of Moon Juice. Oh boy was that article a load of shit. You know, the kind of crap that makes you remember why people don’t want to try my maca milkshake. The whole article is pretty much a promo for overpriced sprouted rice protein powder from the company, so there’s been a lot of articles bashing it. This one is clearly the best one.


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Vegan Mofo is asking for us to share our regional dishes. Many people in the US will say this is a little bit of a tricky one. Yes, we do have foods we are proud of and only found in certain parts of the US, BUT we are a melting pot here. I think it becomes most obvious in places like New Jersey, where we are sandwiched between two major cities. It isn’t that we don’t have local foods, but it more like people say it is a “Philadelphia” food or a “New York City” kind-of food. It is more obvious to me, since I have went from North Jersey to South Jersey, and can see all the local foods get snatched by the cities.

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One very regional food is the Irish Potato. One might think two things- one that the food is really Irish and two that the food would have potatoes. I am not sure how this weirdo dish came to be, but it has no potatoes, and no Irish roots. The food gets it’s name because they resemble a small potato. And although they don’t have Irish roots, they are a seasonal treat with the Saint Patricks Day holiday.

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And if you are sitting here thinking “I’m from New Jersey and I’ve never heard of an Irish Potato!” then I am going to guess you are from Central/North Jersey. I never heard of these guys until I moved to Philadelphia. My roommates (one from Northeast Philly, the other from South Jersey) thought I was crazy that I never heard of these things. One told the story about how for class their assignment was to make a food from their heritage. So Italian kids made lasagna, German kids schnitzels, and Irish kids would make Irish potatoes. As laughable it maybe for a kid to mistake “American” food with “Irish” food they are a great food to make with kids. They are super sweet and super easy to make. You just need an electric mixer, or a really good potato masher.

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So what is an Irish potato made of? Well, they are like small candies on par with a fudge. They are pretty much just butter, cream cheese, powdered sugar, and coconut rolled with a cinnamon coating. As my roommate described it “They should be really disgusting, but you can’t stop eating them.” Oh I think I should note that most people use Crisco over butter in the recipe!

But I couldn’t just leave it be simple. I took another region dessert from the United States and mixed it. Needhams. These are a Maine treat that use potatoes, powder sugar, butter, and coconut flakes, that is covered in chocolate. The snack uses potatoes to balance all that sugar and fat, which is probably what Irish Potatoes need.

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I made the batch and sent to my husband’s work, putting it to the true locals test. Turned out that everyone loved it, and couldn’t taste the “vegan” parts of it. Plus most people liked how the potatoes cooled out the sweet parts.

I technically made this recipe almost 2 years ago before I “opened” the blog up. But I thought I should update the photos. I only had two pictures, and I remember taking it with a very-old not-so-hot camera. These are such a local food, that I think they need to be shared around more often.

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