Dining Out in Boston - FoMu

Cookies & Cream Pint & Carrot Cake Ice Cream - FoMu

I scream, you scream, we all scream for vegan ice cream! Okay, maybe only a few of us do, but I'm one of them and I was so happy when FoMu* opened up in Allston earlier this year. Prior to becoming vegan I was a huge fan of the frozen yogurt (fro-yo) shops that were popping up on every street in Boston. Once dairy was out of my life so were my options for a convenient, tasty cold treat. So I thought. Thanks to FoMu I have easy access to some delicious dairy-free ice cream flavors (which is certainly dangerous). 

On my first trip to the ice cream shop, located right next to Deep Ellum in Allston, I got the cake batter flavor and my boyfriend got the cookies 'n' cream. At the time all the ice creams were coconut milk-based. We both really enjoyed it and it was definitely comparable to real ice cream, but you could taste the subtle coconut base. The second time I went back and ordered a mocha bean smoothie with almond milk (made with espresso and chocolate ice creams. I would really call this a milkshake). It was creamy and yummy, but the guilt factor set in quickly because the large portion certainly wasn't "healthy". The third time, at the end of October, was the best, with fall flavors on the menu and newly added nut-based ice creams. I got the carrot cake ice cream and it was unbelievable. I got worried that it wasn't vegan because of how rich and delicious it was (I should know better by now...). There were generous chunks of actual spiced carrot cake in it. I inhaled my serving. 

I highly recommend FoMu. The owner and his staff are friendly and helpful. It's great to see that they've been revamping the menu options as they gain popularity. They even sell a few baked goods from nearby vegan bakeries like Veggie Galaxy and Sabortooth Bakery.

*Before the shop opened I heard it was going to be called NoMu ("no moo") but when I chatted with the owner he said there was a last minute issue with the trademark. Faux moo is still cute though!

FoMu

481 Cambridge St.

Allston, MA

FoMu Website

Dining In - Aurora Borealis

Aurora Borealis - Grilled "Cheese" Sandwich
VegNews' Most Decadent Vegan Recipes Ever

This is one of the best grilled cheese sandwiches I've ever had, and what's incredible is that it's still vegan! I found this gourmet sandwich recipe in a VegNews article "The 13 Most Decadent Vegan Recipes Ever" which I immediately bookmarked :) It fooled the judges and won 3rd place amongst real dairy filled sandwiches at the 10th Annual Grilled Cheese Invitational. Brandy-soaked peaches, vegan cream cheese, Daiya mozzarella - this sweet medley of flavors is sandwiched between two delicious maple-butter soaked slices of bread and topped with a berry reduction. Even the name is awesome, Aurora Borealis! Here is the recipe with some of my added tips. First tip - save enough time before your meal to prep, you'll need it!


2 slices of artisan bread (the recipe called for sourdough, but I used Tuscan Pane, an Italian bread from Trader Joe's instead, labeled vegan!)
2 tablespoons Earth Balance or vegan margarine
2 tablespoons maple syrup
3 tablespoons Daiya mozzarella shreds
3 tablespoons Trader Joe's This is Not a Tub of Cream Cheese
1/2 peach sliced (and soaked in equal parts simple syrup and brandy)
1 lb. of fresh berries (I used 2/3 blackberries, 1/3 raspberries)
1/4 cup sugar
1/4 cup orange juice

Ingredients for Aurora Borealis

 

Berry Reduction: 

In a large bowl, combine berries, sugar, and orange juice. Mash with a fork and let set for at about an hour.

Pour berry mixture into a medium sauce pan, heat on low. Let simmer for 20-30 minutes, until sauce thickens.

Strain out large bits and seeds (I skipped this part). Let cool and refrigerate leftovers in a jar (shelf life is about a week).

Preparation of the Sandwich:

In a large skillet melt 1 tablespoon of Earth Balance and 1 tablespoon of maple syrup over medium-high heat.

Place two slices of bread into pan with melted margarine and syrup, remove after about a minute. Add another tablespoon of margarine and maple syrup to the skillet and place the dry side of the bread slices into the melted mixture. 

Let bread cook until golden brown. Watch closely as the sugar caramelizes quickly and you can easily burn the bread.

Flip the bread and quickly add the 3 tablespoons of Daiya cheese on only one slice of the bread. Smear 3 tablespoons of vegan cream cheese on the other slice of bread.

Add sliced peach onto the cream cheese covered slice.

Flip Daiya covered bread slice on top of the other to create a sandwich. Continue to cook, flipping once, until both sides are crispy and browned.

Remove sandwich from skillet. Cut in half and drizzle with Berry Reduction.


All the time and effort is worth it!

Read more about this recipe on the chef's blog:
The Award-Winning Aurora Borealis 

Dining Out in Boston - Naked Pizza

Thin Crust Pizza with Daiya Cheese - Naked Pizza

"You're going to feel good. Promise, friendo."

True statement - it's pizza you don't have to regret eating.

A Mark Cuban and Robert Kraft investment, Naked Pizza popped up in Coolidge Corner about a year and a half ago. For those who haven't yet tried Naked Pizza, it brands itself as being different from other pizza joints because their focus is on wholesome, natural ingredients. Here's what they say about the crust: "our special prebiotic dough mix of more than 10 seeds and grains, fortified with probiotics, promotes digestive health and balance by stimulating the normal, beneficial bacteria in the digestive tract." Besides great marketing that also pushes this message, I can attest to actually feeling better after eating this pizza than the usual heavy feeling that comes from the traditional greasy cheesy pie. I ate at Naked before going vegan so I say that in reference to eating a regular cheese pizza.

Daiya cheese was just recently added to the menu in May at Naked Pizza. Unfortunately ordering it early on was quite a challenge since my local Naked Pizza never had it in stock! After about 3 attempts (and a $5 credit to my account) they finally came through and my boyfriend and I enjoyed a large Daiya covered pizza. It was delish! There has always been the option to veganize their pizza by ordering it without cheese and adding on veggies instead, since both the red sauce and crust are vegan. The Superbiotic is one veggie-loaded specialty option. A common complaint for this pizza shop is the price. The large is more like a medium size and with a $2 upcharge for Daiya it can get expensive quickly. I heard the company is looking to make a few changes - add new menu items, update the pricing model, etc. in an effort to improve customer satisfaction. I can certainly appreciate a company that adapts quickly to meet its customers' needs - it's the smartest way to run a business.

Naked Pizza

1331 Beacon Street

Brookline, MA 02246

Naked Pizza Website

Dining Out in Boston - Boloco

Teriyaki Bowl with Tofu - Boloco

Boston Local Company = Boloco, a quirky, innovative company that does a great job branding and keeping customers satisfied and informed. Boston is teeming with bolocos, so anytime I'm in need of a quick, convenient, affordable lunch or dinner, I stop by. They offer online ordering so I can prepay and skip the line completely! 

My favorite vegan-friendly burrito is the teriyaki with tofu - sweet teriyaki sauce, caramelized onions, broccoli, shredded carrots, brown rice, and tofu. I cut some calories, and keep the taste, by opting for a bowl rather than the wrap. I appreciate that their website has a full ingredients list that is clearly labeled, so I can pick out other vegan options to try - take a look.

Side story: The colorful artwork you see hanging in almost all boloco locations is by local artist Sean Boyce.  Before I ever knew this, my boyfriend commissioned Boyce for a painting, a wedding gift for his brother. My boyfriend always said that when his brother got married his gift to him and his wife would be a townhouse in NYC... but he was just $10 million short. This painting serves as that dream townhouse. It was such a fun experience and the final result was beautiful and very well received. Here it is! 

NYC Townhouse by Sean Boyce

Multiple Locations throughout 

Massachusetts and New England

Boloco Website

Dining In - Whole Wheat Vegan Banana Pancakes

Whole Wheat Vegan Banana Pancakes

I was in the mood for a sweet breakfast treat, so I decided to make a quick batch of pancakes. I've made Chloe's Kitchen "Pancakes for Dinner" recipe a couple times and it does the trick at satisfying a pancake craving. I wanted to revise it a bit to incorporate healthier ingredients like wheat flour and flaxseed, so I came up with an adapted version that I'll give a boring, descriptive name - Whole Wheat Vegan Banana Pancakes. These are fluffy, light pancakes without any milk or oil in the batter like traditional pancakes (just a little for coating the pan). The best part is these take no time at all to prepare!




1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground flaxseed (I used Bob's Red Mill Whole Ground Flaxseed Meal)
3/4 cup water
2 tablespoons agave nectar
1 1/2 bananas, cut into small slices
Canola oil for greasing the pan
Maple syrup for topping

In a medium bowl combine all dry ingredients. In a small bowl combine water and agave. Add the wet mixture to dry. Don't overmix the batter. The batter will be very fluffy from the baking powder, this is normal.

Lightly grease a large skillet or griddle with the canola oil and heat on medium. Scoop 1/3 cup (more or less depending on how large you want the pancakes) onto the pan, add banana slices, and heat through until bubbles form in the middle. You may need to flatten them out a bit, since the batter is somewhat stiff. Flip the pancakes over and heat until lightly browned. 

Dining In - Trader Joe's Chickenless Mandarin Orange Morsels

Trader Joe's - Chicken-less Mandarin Orange Morsels 

& Organic Brown Rice

Another delish vegan product from Trader Joe's! You can find these right next to the Chickenless Crispy Tenders in the frozen food section. I typically try to stay away from mock meat products and stick with unprocessed foods, but when in need of a night off from cooking these come in handy. The package includes two servings and a sweet mandarin sauce packet. You just pop them in the oven for about 15 minutes, pour on the sauce, done! To make a quick meal out of these I usually mix them in with brown rice and some veggies like peas, carrots, corn, etc. 

Chicken-less Mandarin Orange Morsels & Brown Rice - Trader Joe's

Nutrition Facts

Dining In - Pasta Italiano

Pasta Italiano - Chloe's Kitchen

Here's a pasta dish that will fill you up! Combining pasta with beans adds the fiber and protein that most vegan pasta dishes are missing. I opted for gluten-free pasta (readily available at Trader Joe's). This was a simple and quick dish to prepare. I felt good knowing it has healthy ingredients like almond milk, raw garlic, and fresh veggies. You can find this recipe and others in Chloe's Kitchen (buy your copy here). 


1 pound fusilli pasta (Try Trader Joe's Brown Rice Fusilli, it's gluten-free!)
1 bunch of asparagus (rinsed, ends trimmed, chopped into 1 inch pieces)
2 15 oz. cans of cannellini beans (these are large white beans)
1 cup plain almond milk
1/4 cup extra virgin olive oil
3 garlic cloves
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
1 1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 cup cherry tomatoes, cut the long way

Cook the pasta according to the package, but add in the chopped asparagus for the remaining 5 minutes. Drain the pasta and set aside. 

Make the bean sauce by combining 1 can of cannellini beans, almond milk, olive oil, garlic, lemon juice, thyme, salt, and pepper in a food processor; mix well. 

Mix the sauce with pasta and asparagus, then add in the second can of beans, the red pepper flakes, and the chopped tomatoes. 

Side note: I decided I'm not a huge fan of dried thyme, so I might reduce or omit next time. 

Dining Out in South Beach - Pizza Fusion

Very Vegan Pizza on Multi-Grain Crust - Pizza Fusion

During my stay in South Beach, I was determined to get to this vegan-friendly pizza place. I researched vegan spots in Miami before my trip and Pizza Fusion showed up on a few sites. They have consistent messaging about being eco-friendly and clearly noted they served vegan pizza! There is even a page on their website for more details on Gluten-Free, Vegan, and Vegetarian options (check it out here). Pizza is one of those delicious treats that is not nearly as readily available for a vegan (most of the time this is positive), so I get excited when I can spoil myself. I ordered the obvious choice Very Vegan on multi-grain crust - with crimini mushrooms, roasted garlic, tomato sauce and Daiya cheese. They didn't skimp on the "cheese." There is another vegan-labeled specialty pizza, Spinach & Artichoke and the option to create your own vegan pizza. I really enjoyed it, so much in fact that I wolfed down my whole personal pizza in about 5 minutes. Oops!

 Check out my post on the best Italian in South Beach at Osteria del Teatro!

Pizza Fusion

1115 5th Street

Miami Beach, FL 33139

Pizza Fusion Website

Dining Out in South Beach - Osteria del Teatro

Vegan Penne Pasta with Mushrooms and a Tomato, Basil, Truffle Oil Sauce
Osteria del Teatro

I spent a few days in South Beach, Miami recently and did my usual pre-travel research to find places that offer vegan cuisine. This one was not on my list, but it should have been! Osteria del Teatro tops the list for best service and it doesn't hurt that the food is delicious too.

My boyfriend wanted to go out for a nice romantic meal and chose this Italian restaurant based on high reviews on Yelp. He made a reservation and verified that they could make a vegan meal. We arrived early and they greeted us by saying "vegan?" ha, I loved it! They were so attentive from the start. The owner Gilbert Gonzalez immediately came to our table and mentioned he just started taking vegan cooking classes and he would make sure I got a great meal. He was so knowledgeable about what was vegan and what was not, it put me at ease.

I ended up having Bruschetta (which wasn't even on the menu, but he said he'd make for me) - it was fantastic! For my entree I had Penne Pasta with a tomato, basil, truffle oil sauce with mushrooms - also delicious! My boyfriend (non-vegan) had the tomato burrata cheese appetizer and bolognese with homemade pappardelle pasta. When it came time for dessert I had to pass, mainly because I was so full but also most options had dairy. My boyfriend was hoping to try the famous tiramisu, but didn't want a full order and said no. When the waiter brought our check over he brought him a plate of tiramisu on the house. That was the cherry on top! I highly recommend this restaurant, you will be well taken care of by the wonderful staff.

Osteria del Teatro

1443 Washington Ave
Miami Beach, FL 33139

Osteria del Teatro Website

Dining In - Green Smoothie Test a Success

Grassfed Vegan Smoothie

With smoothies you have free reign to experiment with different ingredients to get the taste you want. They are an easy way to pack in lots of nutrients that you might otherwise be missing, and talk about quick! All you need is a good quality blender (try a Vitamix, Magic Bullet) and you can just throw in whatever fresh ingredients you have available in your kitchen for a quick breakfast or snack between meals. To veganize any smoothie just substitute the dairy with almond milk (or soy). This was my very first attempt at making my own green vegan smoothie so I'm eager to see what other superfoods I can pack in without sacrificing on taste. I was surprised that the spinach in the recipe below was hardly even noticeable, except of course for its vibrant green color!

Here's what I used:

"Grassfed Vegan" Smoothie

1 frozen banana
2 cups fresh spinach
2/3 cup almond milk (use more if needed, I had poured a cup and realized I didn't need that much)
1 tablespoon ground flaxseed

Add the spinach, banana and about half of the milk to start blending until it comes together smoothly, then add in the remaining milk and finally the flaxseed. 

If it's not as thick as you'd like it you can add in a few ice cubes. Simple, quick, healthy and delicious!

Dining Out in Boston - Pho Lemongrass

Vermicelli with Tofu - Pho Lemongrass

Vermicelli with Peanut Sauce Drizzled on Top

Asian food tends to be a bit easier to "veganize" therefore I frequent this Brookline Vietnamese restaurant quite often, located in Coolidge Corner, Pho Lemongrass has a good selection of vegetarian dishes that can also be prepared vegan. This article on VegNews was helpful for deciphering the menu (Vegan Vietnamese Food). 

My favorite meal is the vermicelli with tofu. I double-checked with the staff that no egg is used, and besides the coating on the tofu you can tell there isn't much hiding in this dish. The rice vermicelli dish is made with shredded lettuce and carrots, bean sprouts, scallions, roasted peanuts, and peanut sauce instead of the traditional Nuoc Cham fish sauce.  It's a light meal and a much better option than greasy not-so vegan-friendly Chinese food. There is even a dessert option for vegans - Che Dau rice pudding (from the VegNews article it says this is "a sweet, gelatinous soup usually made of coconut milk, various beans, sweet corn, and tapioca pearls"). I ordered it once and enjoyed the sweetness, but it has an interesting texture that I couldn't really get used to. I say give it try if you've never had it. You never know!

Pho Lemongrass

239 Harvard Street

Brookline, MA 02446

Pho Lemongrass Website

Dining In - Grilled Pesto Pizza with Sweet Potatoes, Kale and Balsamic Reduction

Grilled Pesto Pizza with Sweet Potatoes, Kale
and Balsamic Reduction - Chloe's Kitchen

Vegan Pizza - Almost Done!

Before I discovered a vegan-friendly pizza chain in my area, I was craving this "junk food" and thought being vegan meant no more of this ooey, gooey goodness. Not true! I found Chloe's recipe for a pizza that sounded so gourmet, so fancy, and yet so easy to prepare. I had to try it. Wow! It's amazing. You don't even miss the cheese when you're eating this. There are so many other flavors to make your taste buds happy. You can buy prepared vegan dough at the store (try Whole Foods) or make it yourself, Chloe's Kitchen cookbook has a separate recipe for pizza dough. You assemble the pizza by layering it with healthy, wholesome ingredients that work very well together - walnut pesto sauce, sauteed kale, baked sweet potato, and a balsamic-maple syrup reduction. The original recipe calls for grilling the pizza, but I reached out to Chloe Coscarelli for an alternative method and she said you can simply set your oven to broil and get the job done. You can find this recipe and others in Chloe's Kitchen (buy your copy here). 



Balsamic Reduction: 
1 cup balsamic vinegar
1 tablespoon maple syrup

In a small saucepan heat balsamic vinegar over medium-high until it boils. Let simmer on low heat until it thickens, which should take about 20 minutes. Remove pan from heat and add in the maple syrup.

Pesto Sauce:
2 cups fresh basil leaves
1 1/4 cups toasted walnuts

Pesto Sauce Before Layering the Toppings

3 garlic cloves, chopped
2 tablespoons lemon juice
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
2/3 cup olive oil

Put all ingredients listed for pesto sauce in a food processor, except the oil. Combine and slowly add in the oil as you go. 

Pizza Toppings:
1 large sweet potato (peel and cut into 1/2 inch cubes)
5 tablespoons olive oil
1/2 bunch of kale, remove stems and rip into bite size pieces
Sea salt
Ground black pepper

Preheat oven to 350 degrees. Coat the sweet potato cubes with 3 (out of the 5) tablespoons of olive oil and a pinch of sea salt. Bake for about 25 minutes on a baking sheet until lightly browned, flip the cubes midway. 

In a large skillet, heat 2 tablespoons of olive oil. Add the kale, sprinkle sea salt and pepper on it, and saute for about 4 minutes until the leaves get a little tender and are a vibrant green. Put your potatoes and kale aside.

Pizza Dough:
1 1/2 pound pizza dough (you can find prepared vegan dough at Whole Foods)
Flour

On a floured surface, it can even be your countertop, split the dough into six equal parts and roll out into thin circles about 6 inches in diameter. Brush or use olive oil spray on each side of the circle, put them on a baking sheet. Broil for 2-3 minutes until bottom is lightly browned, flip to that slide and spread the pesto sauce on each pizza. Put a small handful of kale on each followed by sweet potato cubes. Return to oven on broil and let cook another 2 minuts. Drizzle the balsamic reduction on each pizza, serve, and enjoy!

Dining Out in Boston - Khao Sarn

Pad See-Ew with Tofu - Khao Sarn

In the mood for indulging? Be prepared for a food coma from this delicious Thai cuisine. Located right in Coolidge Corner, Brookline, Khao Sarn offers great quality Thai food with pleasant staff and speedy service. I was dining here before becoming a vegan and found that with a few omissions and substitutions you can make a number of meals vegan-friendly. I usually order the Pad See Ew, on the menu it's listed as stir-fried wide rice noodles with chicken or beef, Chinese broccoli & eggs. I order it with tofu, no eggs, and just to be on the safe side I say no fish sauce (a staple ingredient in many Southeast Asian dishes). The word "see ew" means soy sauce. This dish has a dark, sweet soy sauce on it, so it's less likely that it has fish sauce, but it's good just to request it without, in case. The takeout comes in nice Tupperware containers, making it easy to save for leftovers, but it does not make it any easier to stop yourself from gorging on the whole thing! This is a heavy meal and I try not to get it more than once, maybe twice, a month since it can sneakily pack on the pounds. 

For a much lighter bite try the fresh rolls (roll sod), soft rice paper rolls filled with lettuce, vermicelli, sweet basil leaves, carrots, bean sprouts, and cucumber with a sweet peanut sauce on the side (this usually comes with chicken, so just request it without meat).

Khao Sarn

250 Harvard Street

Brookline, MA 02446

Khao Sarn Website 

Dining Out in Boston - Bagel Rising

Vegan Tequila Sunrise - Bagel Rising

I found a delicious bagel sandwich that a vegan can eat! In the crowded, hipster Allston area, vegan-friendly places are easier to come by. A great vegan brunch however is still not. Bagel Rising delivers with a menu item for vegans - the Vegan Tequila Sunrise on a bagel of your choosing. This bagel sandwich consists of baked eggplant, baked tempeh, jalapeno tofu spread, tomato, onion, and avocado spread. The staff here informed me that the whole wheat bagel has honey in it, so it's not for strict vegans. I recommend toasting this before diving in.
If you're looking for the standard bagel and cream cheese combo, you're in luck because Bagel Rising also offers a few tofu spread varieties, and they're just as good as the real stuff! Flavors include plain, jalapeno, veggie, and sundried tomato. Be prepared for long lines, this is a popular place!

Bagel Rising

1243 Commonwealth Ave

Allston, MA 02134

Bagel Rising Website 

Dining In - Double Double Drive-Thru Burgers

Double Double Drive-Thru Burgers - Chloe's Kitchen

Who needs McDonald's? With this double-decker burger you'll be satiated and satisfied knowing it's so much healthier for you than anything a fast food joint can offer. The burger is made with lentils and walnuts - very hearty! When you combine it with a homemade sweet and tangy sauce it's a perfect duo. You can find this recipe and others in Chloe's Kitchen (buy your copy here). 

Burgers:
8 oz. package tempeh (find it at Trader Joe's, with the tofu)
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
15 oz. can lentils (rinsed and drained, Goya brand sells these)
1 cup toasted walnuts
1/2 cup flour
1 teaspoon dried basil
1 teaspoon sea salt
1 teaspoon ground black pepper
3 tablespoons canola or vegetable oil

Sauce:
2/3 cup soft tofu
1 garlic clove
1 tablespoon Dijon mustard
3 tablespoons ketchup
1 tablespoon agave syrup
1/2 teaspoon salt
2 tablespoons pickle relish
1 tablespoon chopped dill

Burger buns (Try Barowsky's - They're vegan-friendly!)
Toppings for the burger - Sliced red onion, sliced tomatoes, lettuce, pickles

Start by steaming the tempeh to remove the bitter taste. Fill a small pot with water and use a steamer basket, break up the tempeh to fit. Steam for 20 minutes.

Cook onions in a large skillet with olive oil, heat until soft. Add the garlic and cook for a few minutes more. Place in food processor.

In a food processor add in tempeh, lentils, walnuts, flour, basil, salt, and pepper (the onions and garlic should already be in there). Blend and pulse until walnuts are a fine crumb and everything mixes together. Take out and make into eight burger patties. If you plan to make the double-decker version like the photo make the patties thin. 

Heat the vegetable or canola oil in a large skillet. Pan-fry the burger patties once oil is heated, lighly brown and flip. Add more oil as needed and continue cooking until all patties are nicely browned, move them onto a plate with paper towels to collect excess oil.

For the sauce: 
Combine all ingredients except the dill and relish in a blender (not a food processor) and blend until smooth. Move into a bowl, and now add in the dill and relish. 

Put it all together! Place a burger patty on a bun and add special sauce, red onions, lettuce, tomato. To make it double add in a bottom bun instead of a top bun and layer again in the same way you made the first one! Open wide :)