Tag Archives: vedge

Produce Bucket: Radishes

October 31, 2018

Every year I always stumble over the same vegetables from my CSA. I never really know what to do with them, and somehow, I have a hard time finding recipes for them as well. If I search in pinterest I get the same old recipe repeated over and over.

So I wanted to remedy that. Start a list of recipes I want to try out, or at the very least gives an interesting way to use the ingredient. Right now my fridge is getting overrun by radishes. I get keep getting them, and not using them by the end of the week. I pick up some more and now at this point I really need to use them us I can’t figure out the difference between them and turnips (sometimes)

Salads

Croatian Radish Salad
This dish seems simple and easy. Naturally I am a little interested in the fact there is some tradition going surrounding the dish. It technically isn’t vegan but is easy enough to sub with Just Mayo.

Herby Black Rice Salad with Radishes and Ricotta Salata
I am not sure what is speaking to me about this salad, but it is. Maybe it is the black rice? Or maybe it is because it just seems so different from any other recipe I’ve found. Whatever the reason this is another technically not vegan dish that might be easy to veganize. I think I would just swap the ricotta with a tofu or maybe even just a vegan cheese.

Sides

Braised Red Radishes
Well, I’d probably halve this recipe. 40 radishes seems like a LOT. Maybe not. But sometimes I forget that you can simply cook a vegetable and serve next to something else. It would give me a good excuse to make some baked tofu.

Moosaengche Radish Salads
I would love to make this little side dish to eat with Szechuan Beefless Strips or Beefless Tips. Maybe paired with some sauteed greens and rice?

Pickled

Vegan Dumpling Bowls with Quick Pickled Radishes & Almond Miso Sauce
There are SO many recipes on pinterest that are for pickled radish. That’s great, but what to use them for? Sure, toss them in salad, wraps, whatever really. But I like how Gina makes a recipe specifically for pickled radish. She gives a recipe for a quick pickle, but you could use any pickled radish really.

French Breakfast Redishes with Nori Tamari and Avocado
This is a dish that I loved so much that I had to share again on here. These radishes are quickly pickled, wrapped in nori, and served on a bed of mashed avocado. I would LOVE to make this again, but it works best with spring radishes. So I’ll patiently wait till next spring.

Soy Pickled Radishes with Jalapenos
These might not look the prettiest, but I’ve made a similar recipe in the past. They are very salty and very umami. It makes a great side dish with dinner.

Meals

Chickpea Scramble Breakfast
I might not eat this as a breakfast, but it would be a nice lunch that I can meal prep. Maybe. It seems pretty simple, chop and roast the veggies, cook a grain, and scramble the chickpea flour. Save the rest and heat when you want to eat.

Vegan Wild Mushroom + Daikon Radish Cakes
I’ve made a radish cake from the V Street cookbook. It was yummy, but I like the idea of the more traditional recipes where you steam the cake then fry it, to get a crispy edge. Sure it makes my house smell like farts, but it is pretty tasty.

Inspiration

Radishes with Burrata
This is a pretty simple dish- just thinly sliced radish with a cheese (pretty much a fresh mozzarella). I would love to use Miyoko’s Fresh Mozzarella and I feel like it is so simple that you could do lots of different things. Like maybe a little pesto, stacked, maybe in a sandwich. Lots of options here.

Mooli – Indian Radish Raita
My biggest fault with Indian cooking is that I never make any raitas, or chutneys. I’m just lazy. But this might be a nice one to make, simple easy, and getting rid of more veggies. Clearly it isn’t vegan, but I just need to get a vegan yogurt.

Steak Tacos with Cilantro-Radish Salsa
Clearly there is a lot I would need to modify about this recipe. But I like the idea of a simple radish salsa. I am thinking about replacing the steak with “refried” black beans, and maybe a cashew cream sauce.

Is there any radish recipes or dishes you guys like? Anything else I should be checking out?

Posted by Jennifer in All About the Ingredient Tags: bon appetit, csa, kimchimari, New York Times Cooking, produce bucket, radishes, saveur, the full helping, UCD Intergrative Medicine, Umami Holiday, vedge, vegan miam

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Vedge Review

August 30, 2018

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Most vegans know about Vedge, a fancy restaurant that all the omnivores eat at. Naturally, when a place is popular there are haters. I’ve herd people complain that the food is too salty, tastes burnt, or too hippy-dippy (yup, that was said about the book at least.) But when I went, I only have wonderful things to say.

That said, I’ve always been a little intimidated about this book. It sat on my shelf forever, and I am pretty sure it was gifted to me by my Mother in Law, otherwise I think I would of felt it would be too fancy for me. But once we went to Vedge, my husband demanded a birthday dinner made completely from this book. *sigh* So I made some food from it, and it wasn’t so hard. So I made even more from the book and here we are now with this review. So let’s go!

Photos

The photos in this book are beautiful. They are done by Michael Spain-Smith- who has a few shots on his website. The photos show shots of food and the restaurant itself, heck even some shots of the food within the restaurant (you know, as if it was being served to someone.) I am a little sad that there aren’t more shots of the plated foods. This is suppose to be high end food, and the visuals are an important aspect. It would be nice to have an idea of how to serve the dish. The authors say to use your imagination, and because of this I don’t demand the recipe to match the photos perfectly. For example the recipe for the breakfast radishes show chunks of avocado when the recipe tells you mash them up.

Set-up

A fairly typical setup- an into by Joe Yonan (because the authors are now famous enough for someone to write about them), then an introduction from the authors, and some “before you cook” tips. Overall I like how quick and to the point the authors are. It doesn’t take long to get into the recipes, and they do stress the importance of fresh ingredients, and basic cooking skills. I didn’t like their chapter on pantry essentials. It felt a little pointless, and dumb, it would be nice if they ditched it.

They divide up the recipes into 6 categories- Small bites and small plates, Soups and stews, The dirt list, Plates (aka mains), Desserts and baked goods, and finally Cocktails. This is KIND-OF how they set it up at the restaurant. Small bites and small plates I guess are normally listed as their vedge bar. They are usually things you could get with a drink at a fancy cocktail bar, or as they suggest in the book something like tapas. The dirt list tends to be cooked veggies, something that resembles a side dish. I find that this category there is a very thin line to the Plates (aka mains) category, which is listed as “The Grill” on the menu. The mains tend to be a little heartier and more umami. But it is pretty hard to figure out the difference in my opinion. The organization is so arbitrary. There is a stew listed under plates- even though there is a soup and stews chapter. Luckily they are pretty on topic for the cocktails and desserts. No confusion there.

Writing

I like the writing, it is quick to the point but very informative. The instructions are pretty simple for the recipes, which feels a little odd since we are talking about a fancy pants restaurant. Although it doesn’t give massive clues to a perfectly charred pepper, I think it makes the recipes a lot more accessable. I easily read this book now that I’ve made a few of the recipes, and it feels really easy to tackle on 3 recipes at once. At the very least one recipe that I serve with leftovers.

Overview

The recipes really need to be tried out before anyone dismisses this cookbook. I’ve read some reviews on Goodreads, half say how much they love it, and other half usually poo-poos recipes without actually trying them out. I will admit, there are some pretty crazy sounding things, especially in the desserts. A sweet potato and cabbge dessert? An apple wardof salad sweet?!

But just with following the few recipes that I have made, it has given me more confidence in the kitchen with more unusual vegetables. I now have a better idea what I would like to do with radishes. I don’t feel like I have to keep layering flavors to get something that tastes good.

But when you have a cookbook that has such spectacular recipes, but maybe not other inspirational, educational aspects, you need to deliver on the recipes. I found that almost every single vegetable dish needed more time in the oven. Period. There is no mistaking “just cooked” with “not cooked.” I had to add as little as 3 minutes, but sometimes as much as 20 minutes. It happened so often I didn’t bother adding the notes in the recipe reviews. I also felt there was a little sparse detail on what to look for in cooking, I would have to give 4 out of 5 stars for this cookbook. If the devil is in the details, give me all the details please.

The Recipes

As always, I give reviews for individual recipes. If I am able to find the recipe online with a publisher approved website, I’ll link it. I think it is a great way to “test out” a cookbook before buying it. The next best thing is checking it out from the library.

Continue reading →

Posted by Jennifer in Book Review, Reviews Tags: book review, cookbook review, Kate Jacoby, Rich Landau, vedge

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My Vegan Restaurant: Vedge

August 28, 2017

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?

Posted by Jennifer in Food Review, Reviews, Tour Pennsylvania, Traveling, Vegan Pitstop Tags: amaro, cocktails, my vegan restaurant, Philadelphia, vedge, vegan bar, vegan pitstops, vegan restaurant, vegan restaurants

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