Dining Out in Boston - Grasshopper

The No Name - Grasshopper Restaurant

Although I passed by this place many times throughout college and since then, I never tried it until becoming vegan. Located along Allston's "Vegan Way" it's not the easiest place to pick up takeout at as it's next to an intersection with busy street parking, but I plan to stick with takeout for now due to the not so cozy ambience for dining in. However, I must say the staff here is very friendly and fast! Also, I recently learned that the Boston Vegetarian Society hosts a monthly educational seminar at Grasshopper, giving it some street cred :)

Takeout from Grasshopper

Grasshopper offers a large Chinese menu, with options like lo mein, dumplings, stir-fry, and all of it is vegan! Based on Yelp reviews, the only dish I've tried is The No Name so I can't really speak to the rest of the menu options. The description for The No Name reads battered gluten in a sweet and sour sauce served with assorted steamed vegetables and topped with sesame seeds, also comes with a side of brown rice atop a very small salad. This is a huge serving for about $13 and is really meant to be shared or saved for leftovers, as I do. 

When I crave junk food like back in my college days, this is the sort of meal that would satisfy me (except for the gluten-belly bloat after). I have to admit it's not the best quality food and part of me questions if it's that much healthier than regular Chinese food, but it is nice to have once in a while and I would recommend you give a try. 

Grasshopper

1 North Beacon Street

Allston, MA 02134

Grasshopper Website 

Dining In - Zucchini Cookie Sandwiches

Zucchini Cookie Sandwiches - Speedbump Kitchen

While not a traditional flavor for the holidays, these zucchini cookie sandwiches were super sweet, delicious and unique at our Thanksgiving feast. I had a hard time figuring out the best name for them. The author of the recipe calls them zucchini sandwich cookies, I thought they were more like whoopie pies because of the cake-like consistency. As far as the taste, I loved the cinnamon and brown sugar flavoring and thought the cream cheese based frosting blended perfectly with it. My only complaint was that these were a little mushy and fell apart when you picked them up - best eaten with a plate and fork! you can find the original full recipe here on Speedbump Kitchen. 

Zucchini Cookies

1/2 cup (1 stick) Earth Balance margarine

1/2 cup sugar

1/2 cup brown sugar, packed

1 teaspoon vanilla

2 tablespoons water

1 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup old fashioned oats

1 cup shredded zucchini

Filling

4 oz. non-diary cream cheese (Trader Joe's This is Not a Tub of Cream Cheese)

1/4 cup Earth Balance margarine

2 cups powdered sugar

1 teaspoon vanilla

Preheat oven to 350 degrees and prepare two baking sheets with parchment paper. In a large bowl, beat together the stick of margarine with the two sugars. Add in vanilla and water.

In a separate medium bowl, sift together the dry ingredients - flour, cinnamon, baking soda and powder,  and salt. Add this to the wet mixture and beat until well-combined. Remove bowl from stand mixer or if using handheld mixer put it aside. Add in oats and zucchini and mix by hand. 

In 2 tablespoon-sized spoonfuls drop the batter onto the prepared pans. Leave some room in between. You can make 10-14 of these cookies depending on how you size them - remember you'll have half as many full cookies as you do zucchini cookies since you need two for each  (I only ended up with 10 and cut the cookies in half for serving). Bake for 15 minutes. Cool completely before frosting. 

To make the frosting, beat together the margarine and cream cheese first. Then add in powdered sugar and vanilla and mix completely. To stiffen a bit while waiting for the cookies to cool you can move the frosting into the refrigerator. 

Assemble the cookies by spreading a generous spoonful or two of frosting between two zucchini cookies. 

Dining In - The Best Vegan Green Bean Casserole

The Best Vegan Green Bean Casserole - Fat-Free Vegan Kitchen

Since I transitioned to a vegan diet in March of this year I had never experienced a "cruelty-free" Thanksgiving until now, but becoming vegan didn't stop me from enjoying some of my favorite dishes of the season. Check out my Thanksgiving post (coming soon) for details on my vegan meal! 

Green bean casserole is a staple at our Thanksgiving meal and I was excited to try this dairy-free version. The name convinced me. I'm not a big fan of mushrooms, but I still very much enjoyed the flavors of this dish, especially the bread topping. My family dug right in and gobbled it all up! This is another recipe that I must give credit to two different sources - the original version and the vegan version. The vegan version I found on Fat-Free Vegan Kitchen blog, despite the name this is sadly not fat-free. The original version came from A Veggie Venture. 

Green Beans:
2 quarts of water
1 tablespoon salt (or a little less, if this is too much for you)
1 1/2 lbs. fresh green beans, trim ends and cut into 1 inch pieces

Sauce:
10 oz. button mushrooms, trimmed and chopped
3 garlic cloves, minced
Pinch of cayenne pepper
Salt, to taste
Black pepper, to taste
2 tablespoons flour
3/4 cup vegetable broth
1 tablespoon dry sherry
3/4 cup soy creamer (I used Silk brand)

Topping:
1 1/2 slices of multi-grain bread
1 tablespoon Earth Balance margarine
1/8 teaspoon salt
Pinch of black pepper

3 oz. (1 can) French's French fried onions

Boil salt and water in a large pot and add in green beans. Cook for about 6-8 minutes then drain, rinse with cool water, drain again. Set aside.

Spray a large skillet with canola oil and heat on medium-high. Add in mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are soft, reduce heat to low-medium. 

In a small bowl, mix together vegetable broth and flour. Add this mixture to skillet. Add in sherry. Simmer for a few minutes until the mixture thickens, stirring continuously. Add in soy creamer and continue cooking for about 5-10 minutes, until mixture thickens more. 

In an oiled casserole dish mix together the sauce and the cooked green beans. 

For the topping, use a food processor and blend together the bread slices, margarine, salt and pepper until crumbly. Pour into a small bowl and mix in French fried onions (without snacking on them!). 

Cover the green beans with the bread and onion topping. Preheat oven at 425 degrees and cook for about 15-20 minutes. 

Dining In - Amy's Gluten-Free Non-Dairy Burrito

Amy's Gluten-Free Non-Dairy Burrito

Vegan Burrito with Organic Beans & Rice

This has quickly become my go-to lunch in the office. I found these at my local Stop & Shop in the frozen food section within the natural foods section. While I'm not allergic to gluten, if given an easy choice I'd rather avoid it. Amy's makes this same vegan burrito with gluten (and a few more calories). This one contains a gluten-free tortilla filled with organic rice, pinto beans, vegetables, and a mild Mexican sauce. It doesn't have much spice at all really, but it still has a nice Mexican flavor from the tomatoes and beans. 

Just a couple minutes in the microwave and you have a satisfying, healthy, light meal. It may be small, but the fiber in the beans will fill you up. Not to mention, it's only $2.79, can't beat that for a lunch you can still feel good about! I'm hooked.

Nutrition Facts - Amy's Gluten-Free Non-Dairy Burrito

Check out this product in more detail and others on Amy's Website.

Dining In - Chalupas & Salsa

Chalupas & Salsa - Engine 2 Diet

I first heard about the Engine 2 Diet when I watched the documentary Forks Over Knives (which I credit for opening my mind about nutrition and turning me into a vegan). I looked up a couple of recipes online and I gave this one a try for a quick dinner. Just a few ingredients and you have a very filling, flavorful meal. My non-vegan boyfriend really liked it and eventually I made this for his family. They thought it was delicious, too! It's perfect all year-round, but works particularly well in the summer. Find more recipes at Engine2.com.

6 corn tortillas (Trader Joe's, labeled vegan)
1 can fat-free refried beans (also available at Trader Joe's)
12 cherry tomatoes, cut in half
1 jalapeno, diced
1 avocado, sliced
2 cups shredded romaine
1/2 bunch cilantro
Salsa

Preheat oven on broil setting. Place the tortillas on a lightly greased baking sheet, broil for 2 minutes. Flip over and cook for another 1-2 minutes. 

Spread refried beans on tortillas, lay down tomato halves (I love tomatoes so I try to fit 6 on each tortilla). Sprinkle diced jalapeño on top. Broil for 5-7 minutes, remove when tomatoes look wrinkled.

Lay avocado slices on cooked chalupas. Top with lettuce, pour on salsa, and then sprinkle on cilantro.

Dining In - Ooey Gooey Cinnamon Rolls

Ooey Gooey Cinnamon Rolls - Chloe's Kitchen

Vegan Cinnamon Rolls

Heavenly, rich, sweet, decadent, delicious, mouthwatering - just a few words to describe these cinnamon rolls from Chloe's Kitchen. As much as you'll want to hoard these for yourself, they are heavy so be prepared to share and you'll automatically win over friends and family. I have fond memories of making Pillsbury cinnamon rolls on the occasional Sunday morning growing up. I remember popping that cardboard container and waiting not-so-patiently for the rolls to be done so I could enjoy the warm, sweet, soft breakfast dessert. These are SO much better! I felt proud to make my first-ever batch of cinnamon rolls from scratch, despite the hours involved. There was more satisfaction eating one of these bad boys than something I pulled off a grocery store shelf. 

Not to discourage you from trying this recipe, but just a disclaimer - I don't see how you could make this for breakfast unless you woke up at 5am to prepare it! That said, Chloe does leave a note in her recipe about preparing the night before. I will take her up on that advice next time, as this ended up being an afternoon treat for me and my boyfriend. There are a number of steps involved as you'll see below and most of the prep time is spent waiting on the dough to rise or rest. Stick with it though, the end result will make you smile! You can find this recipe and others in Chloe's Kitchen (buy your copy here).  

Cinnamon Roll Dough:
1 cup plain almond milk
1/2 cup sugar, plus 1 tablespoon, for later
1/2 teaspoon salt
8 tablespoons Earth Balance margarine

Ingredients for Ooey Gooey Cinnamon Rolls

1 teaspoon vanilla
1/4 warm water
1 packet active yeast
4 1/2 cups flour

Filling:
3/4 cup brown sugar 
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons melted Earth Balance
1 cup raisins

Icing:
1 1/2 cups powdered sugar
3 tablespoons water

Stir together almond milk, 1/2 cup sugar, salt, and margarine in a small saucepan and heat on low until the margarine has melted. Remove from heat and let cool until you can touch it without it burning. 

Stir warm water, remaining 1 tablespoon sugar, and full packet of yeast in a liquid measuring cup. Let sit for 10 minutes. The yeast will cause the mixture to rise to about the 3/4 cup mark. 

Combine yeast mixture and milk and margarine mixture with a stand mixer (recommended paddle or whisk). Beat for a minute on medium. Get your flour ready and on low speed add in 2 1/2 cups flour. Keep mixing for 2 minutes and add last 2 cups of flour. Beat for 1 minute to ensure all ingredients are incorporated. Dough will be very thick and sticky. Remove from bowl and knead for a couple minutes. 

Pour a little bit of canola oil in a large bowl, place in ball of dough and move around so it's covered in oil. Cover bowl with a dry towel. Let sit for 1 1/2 hours, dough should double in size. 

Punch in center of dough so it deflates and remove from bowl. Lightly flour a flat surface and put the dough on it. Cover again with dry towel and wait 10 minutes. 

Lightly grease a 9 x 13 pan. Roll out the dough using a rolling pin. You want to make a rectangle that is about as wide as the long side of your pan and about 20 inches in length. 

Using a pastry brush, cover dough with melted margarine. Mix together brown sugar, sugar, and cinnamon. Now sprinkle this mixture and the raisins over your dough (see photo). 

Roll the doll into a log on the long side. Cut in half. Cut each half into 6 (will be about 1 1/2 inches). You want to have 12 rolls. Place the rolls into your greased pan. They will expand so leave some space in between if you can. 

Last wait time I promise - cover your pan with rolls for 1 hour. 

Preheat oven at 375 degrees. Bake rolls for 20 minutes. Let cool for 10 to 15 minutes. 

Mix powdered sugar and water in a small bowl. Pour the icing over the cooked rolls. Give it time to set before diving in!

Dining In - Cinnamon Sugar Raspberry Cream Cheese Squares

Cinnamon Sugar Raspberry Cream Cheese - This Can't Be Vegan 

This dessert is amazing! You could even convince yourself it's a breakfast pastry, but as decadent as it is that might be pushing the envelope. I loved the tart, sweet flavor of raspberry preserves paired with velvety cream cheese. Topping if off with a cinnamon, brown sugar butter crust was a brilliant idea. For how gourmet and lovely this recipe is, it really doesn't take much time at all. I think this one will be added to my holiday recipe list!

There are a few links involved in how I found this recipe, so I want to give credit where credit is due. First I saw an image of this recipe on VegNews' Pinterest wall, which linked to a fantastic vegan blog with beautiful photography and creative recipes called This Can't Be Vegan. On that blog I noticed that the author gives credit for this recipe to another blogger who posted this as a non-vegan recipe (Averie Cooks). So there you have it, a lot of love went into this recipe and it deserves it. 

In reading the ingredients list I learned that Pillsbury Crescent Rolls are vegan, who knew? That actually makes me a tad bit uneasy since something like a "buttery" crescent roll I would have thought had dairy. I'm not a huge fan of processed foods, but hey it's perfect for this dessert. 

1 can Pillsbury Crescent Rolls
8 oz. vegan cream cheese (I use Trader Joe's This is Not a Tub of Cream Cheese)
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup raspberry preserves
2 tablespoons Earth Balance margarine, melted
2 tablespoons sugar
1 tablespoon brown sugar

First Step - Roll out Crescent Dough to Cover Bottom

1 teaspoon ground cinnamon

Lightly grease an 8 x 8 inch pan and preheat the oven to 350 degrees.

Use half of crescent rolls (four triangles) to cover bottom of pan, try to press together the seams so you don't have any holes. Set other half aside for now.

In a medium bowl mix together the cream cheese, sugar, cornstarch, lemon juice and vanilla. Spread this mixture in the pan over the crescent roll bottom. 

Spoon raspberry preserves over the cream cheese, covering it evenly so you have a nice top layer of raspberry. Use remaining crescent dough to cover, again pressing gently so you have no holes. Pour melted butter over the crescent dough. 

In a small bowl mix together the sugar, brown sugar, and ground cinnamon. Sprinkle over the pan, covering dough evenly.

Bake in the oven for about 40 to 45 minutes until the dough has puffed up and sugar topping has melted. Remove from oven and let cool, ideally for an hour before serving, the middle is melted so it will fall apart if you cut into it too soon (the ultimate challenge!). Keep leftovers in refrigerator and heat individual servings. 

Ready for the Oven!

Dining In - Straw and Hay Pasta

Straw and Hay Pasta - Chloe's Kitchen

Here's a fun, colorful pasta dish that incorporates two colors of linguine and three veggies. The creamy sauce is non-dairy milk based rather than some other vegan pasta recipes that use blended cashews. Tahini adds creaminess and a unique flavor to the mix. While not a huge fan of mushrooms, I actually enjoyed the sauteed shiitake mushrooms in this dish. This makes enough for 4 to 6 people. You can find this recipe and others in Chloe's Kitchen (buy your copy here). 


8 oz. spinach linguine (vegan variety found at Whole Foods)
8 oz. linguine
1 cup frozen peas
2 tablespoons olive oil
6 oz. shiitake mushrooms, stemmed, sliced thin
1 3/4 teaspoons sea salt, plus more for seasoning
Ground black pepper
2 cups plain almond milk
1 cup water
1/4 cup cornstarch
2 tablespoons tahini
1 tablespoon soy sauce
3 garlic cloves
1 teaspoon onion powder
10 sun-dried tomatoes (in oil) drained and chopped (I used Trader Joe's Julienne Sliced variety and added about 1/3 cup)


Cook linguine according to package in a large pot. With about 5 minutes remaining add in frozen peas and stir. Continue cooking then drain pasta and set aside. 

Heat olive oil in a medium skillet, add in mushrooms and cook until browned and softened. Use salt and pepper to season. 

To prepare the sauce, add almond milk, water, cornstarch, tahini, soy sauce, garlic, onion powder, and 1 3/4 teaspoon sea salt to a blender. Use high setting to combine ingredients. Pour into a medium saucepan. Heat on medium and stir constantly until sauce thickens, about 5-10 minutes. 

Combine all ingredients! Toss the pasta with the mushrooms, sauce, and tomatoes. Add more salt and pepper if desired.

Dining Out in New Hampshire - Cafe Indigo

Carrot Cake - Cafe Indigo

Carrot Cake Ingredients & Nutrition

While I prefer to bake for myself at home, I can't say no to trying new vegan desserts when I'm out and about. Unfortunately vegan baked goods are hard to come by in Boston. At the Boston Vegetarian Food Festival I was delighted by the variety of vegan desserts for sale and sampling. Cafe Indigo, a Concord, New Hampshire-based bakery, had prime real estate by the entrance. They had a poster up describing themselves and on it it stated VegNews recognized them for having the "Best. Carrot. Cake. Ever." (supposedly this was in 2007, so I'm curious if this is still accurate). Regardless, I immediately jumped at the chance to sample their carrot cake. 

It was delicious and tasted just like a regular non-vegan carrot cake, probably even better. The cake is moist and spiced and the "cream cheese" frosting was sweet enough to balance it out. I brought home a mini cake (for $3) to continue the cake bliss. You can order muffins, cookies, cupcakes, and cakes online from their website, but you have to buy a large quantity and pay shipping. I was glad to have the opportunity to taste test without a big purchase, but now that I know I might visit their site in the future, or even better visit My Thai Vegan Cafe in Boston where they sell Cafe Indigo cakes! You can read other Cafe Indigo reviews on Yelp. 

Cafe Indigo

128H Hall Street

Concord, NH 03301

Cafe Indigo Website

Dining In - Chocolate-Chip Brownie Bites

Chocolate-Chip Brownie Bites - Chloe's Kitchen

These delicious, chocolately treats remind me of the popular Dunkin' Donuts Chocolate Munchkins! They are a different consistency and much denser (and vegan!), but the flavor is certainly similar. At first when I read this recipe I wasn't totally bought into the idea of taking a perfectly good pan of brownies and smooshing the partially cooked batter into small balls. 

I get it now :) They are more like gourmet truffles than a plain ole pan of brownies, and unfortunately easier to eat this way, too! I will definitely make these again - the first batch disappeared too quickly. You can find this recipe and others in Chloe's Kitchen (buy your copy here). 


1 cup vegan chocolate chips
3/4 cup flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain almond milk
1/4 cup canola oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 cup mini vegan chocolate chips (optional, I did not use these)
Powdered sugar for finishing touch!

Grease an 8x8 inch pan. Preheat oven to 325 degrees. 

Heat chocolate chips in the microwave until fully melted (use medium power, so you don't burn the chocolate). 

In a large bowl, mix dry ingredients (flour, sugar, cocoa powder, baking soda, salt). In a separate, small bowl mix milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry ingredients and mix together, don't overstir. Add in the melted chocolate and stir. If opting for the added mini chips, stir into batter. 

Pour batter into pan. Bake for 20-30 minutes, the middle should be soft, somewhat moist. Remove from oven and let cool until you can touch the brownies.

Using a tablespoon, scoop out the brownie batter and roll into balls. Skip the more cooked parts, like the edges because this will make the balls fall apart. Roll balls in the powdered sugar. Done.

I stored these in the fridge when I was done. 

Dining Out in Boston - Deep Ellum

Vegan Burger with Fries - Deep Ellum

Situated along what some have dubbed "vegan row"in Allston, Deep Ellum offers only one vegan option on their menu, but it's a great one. The vegan burger is house-made seitan, topped with lettuce, tomatoes, and pickles on a warm bun. You can order it with cheese, but it is not vegan cheese so this add-on only works for vegetarians. The seitan burger has a nice, meaty texture and with all the usual toppings it's the perfect substitute for a real burger. Many of their menu items, including a long list of cocktails, are house-made. You can even order their amazing bloody mary without Worcestershire sauce.

This hipster spot is popular, particularly for Sunday brunch so be prepared to wait for a table or belly up at the bar if you come during peak hours. 

Deep Ellum

477 Cambridge Street

Allston, MA 02134
Deep Ellum Website 

Boston Vegetarian Food Festival

Tofettes

Dandies - Vegan Marshmallows
(Available at Whole Foods)

 The 17th annual Boston Vegetarian Food Festival took place last weekend - October 27th & 28th, 2012 - at the Reggie Lewis Athletic Center at Roxbury Community College. It's a free event open to the public. I opted to go on the first day at around noon. To describe it in one word I would say overwhelming! Now to describe it using more words.. :) Boy, was it crowded, but it was actually nice to see that so many other people are "veg-minded" like me. 

Sabertooth Vegan Bakery
Now Sold at Fomu

There were a ton of vendors set up at tables all throughout the gym, even spilling into the hall. Sponsors and exhibitors included vegan packaged food products, animal rights groups, vegan clothing and shoe retailers, book sellers, local restaurants and bakeries, and guest speakers. I was pleasantly surprised the majority if not all samples were vegan-friendly! With a sweet tooth like mine, I was even happier to take home a couple delicious baked goods from bakeries I wouldn't normally get the chance to try - including Cafe Indigo and Vegan Treats Bakery. My friends who came along were introduced to Daiya for the first time, and I finally tried Gardein. Both booths gave out coupons, which did the trick because we all went to Whole Foods within the same weekend to purchase our taste-tested vegan products. 

Vegan Treats Bakery - VeganTreats.com 

I'm glad I went - I was introduced to a number of new products and I plan to go again next year. I just wish the festival was held in a larger venue. There was not nearly enough room to accommodate tables and the huge crowd and it got hot fairly quickly. 

Learn more about this event on the Boston Vegetarian Society website.

Free Samples and Coupons Galore
Boston Vegetarian Food Festival

Dining In - Thyme for Creamy Scalloped Potatoes

Thyme for Creamy Scalloped Potatoes - Chloe's Kitchen

It's hard to believe this dish doesn't contain any dairy. It's so creamy, you can fool a non-vegan! I plan to make this for Thanksgiving to put the mashed potatoes to shame. This is a fairly easy recipe, with just a few simple ingredients, but the flavor sure isn't simple or bland. What gives it a dairy-like taste and texture are cashews, softened and blended into a cream. With a couple spices to season the potatoes, you've turned a classic potato dish into a much healthier vegan-friendly version. Share this with your friends and family and see what they think (you'll need to, as you can see it makes more than enough)! You can find this recipe and others in Chloe's Kitchen (buy your copy here).  


1 cup raw cashews (boil for 10 minutes to soften)
2 cups water
3 garlic cloves
2 teaspoons sea salt
2 teaspoons fresh thyme (I used 1/2 teaspoon dried)
2 scallions, rinsed and finely chopped
5 russet potatoes, peeled and sliced thin
Smoked paprika

Preheat oven to 375 degrees. 

Add cashews, water, garlic, salt to a blender. Blend well until all ingredients are combined and there are no large pieces of cashew remaining. Pour mixture into large bowl. Add thyme and scallions and stir into mixture. 

In a greased 9x13 pan, arrangle half of the slices potatoes to cover the bottom completely, overlap them as you go. Pour half of the cashew, thyme, scallion mixture into pan. Add the remaining potatoes and cover with the rest of the liquid mixture. 

Vegan Scalloped Potatoes

Sprinke smoked paprika over the top and cover with tin foil. 

Bake for 45 minutes. Remove tin foil and bake for an additional 15 minutes or until top is golden brown. Garnish with fresh thyme, and serve!