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Scholar's Pub

11/6/2014

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Last night I had an alumni event at Scholar's Pub in Boston, which means this blog is quickly turning into more of a restaurant review blog instead of a cooking blog... oops. It's been a busy week, but don't worry, for the most part I'll be posting recipes as opposed to restaurant reviews. 

In the meantime, Scholars... I've been there on weekend nights before, but never for dinner. I hadn't realized until recently how creative of a menu they have, definitely more than your average bar fare. 

I had the Lemon Scallion Risotto, which is the only thing marked on their menu as vegan. They also have a portabella sandwich that seems to be vegan by reading the menu, but for some reason is not marked as such. It was dark (hence the poor quality photo) and loud, plus I was at a networking event so I didn't want to eat a messy sandwich and therefore did not inquire about it.
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My dish was delicious. It was not what I expected based on the description, but it was still great. I was expecting more of a light Italian dish, when I read about the risotto, lemon, and asparagus, but I guess I should have paid more attention to the shishito peppers in the dish. The waitress informing me that it was a slightly spicy dish should have been my key that it was not a typical Italian risotto. While it was not spicy to my standards, the sauce was distinctly Asian, and not lemony at all (which is fine with me cause lemon is not my favorite flavor). Based on the thickness of the sauce I'm not sure how healthy it was, but the pepper, asparagus and tomato were great (I love some cooked tomatoes!!).

Overall, it was a great dish, a little misleading, but still good. I was surprised to find such a great menu at Scholars, since I think of it as a place to dance on the weekends. I appreciate the fact that not only do they have designated vegan items on their menu but, even though it's only one item, it's an interesting dish you don't find everywhere and not a boring go-to just so that they can say they have something. Thanks Scholar's!
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Avocado, Tomato, Caramelized Onion Sandwich

11/3/2014

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Happy National Sandwich Day!
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I found out today is National Sandwich Day so I thought I would make one for dinner! I had one little onion and decided that cooking that in some balsamic vinegar would add some interesting flavor. I added my favorite vegetables of avocado and tomato along with some of my Something GUD greens, Sriracha (one of my all time favorite condiments) and some Daiya Provolone cheese. I don't eat store bought vegan cheese often, but I made a trip to Whole Foods last week so I happened to have some on hand.
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Ingredients:
One small onion
1/2 TB Coconut Oil (or Olive) or Water
1 TB Balsamic Vinegar

Two slices of bread
1 Half an Avocado
Two slices of Tomato
1/2 Cup of Greens
Sriracha (optional)
Slice of non-dairy cheese (optional)

Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: One Sandwich
Instructions:

Heat oil or water in a skillet over medium-low heat. Slice onions and add to skillet. Cook for 3-5 minutes or until they start to get translucent. Add the balsamic vinegar and cook until it's all absorbed by the onions.

Meanwhile, spread the avocado on one side of the bread. Add the greens and slices of tomato on top. Once the onions are done cooking add them as well. If you would like add a little sriracha and a slice of cheese on top, before finishing with the second slice of bread.

Place the sandwich on a baking sheet and either put in a toaster oven or a broiler for 3-5 minutes. Flip over and cook for another 3-5 minutes or until the sandwich is warmed all the way through. Enjoy!
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Dinner at Veggie Galaxy in Cambridge

11/3/2014

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One of my old roommates and good friends from college was in town last night to attend an event at MIT today. Since she was staying in Cambridge we met up out there. Veggie Galaxy has been on my list of places to go for a while and she was in the mood for something healthy so it worked out well! Veggie Galaxy is a vegan/vegetarian diner and bakery in Cambridge. The menu is mostly vegan but they do have some cheeses and egg with breakfast (the egg can be substituted with tofu).
When I saw the BBQ sandwich made with jack fruit I couldn't pass it up. If you're one of the many people that's asked me what I miss most since adopting my vegan diet there's a strong chance I told you pulled pork because it's so hard to replicate. I've seen recipes uses it and have always wanted to try it, but had a hard time finding jack fruit and was hesitant to go on too much of a chase for something I didn't know I would like. The waitress's excitement at my order was a great sign!
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Look at how awesomely messy that BBQ sandwich looks! It did not disappoint! The sandwich had a great flavor and texture. The pickles on top added a nice crunch. The sandwich came with a green salad with a light dressing and a side of your choice. I went with the potato salad on the waitress's recommendation. It was good but didn't have a whole ton of flavor, although I'm not a huge potato salad fan in the first place.
My friend got the Homage salad and the soup of the day, which was a creamy potato soup.
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Those are tofu croutons on the salad - how interesting!
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Those crispy pieces that look like bacon are actually crisped up pieces of potato!
We were too full to eat dessert - but the menu looked awesome. In addition to their pastries they had coconut based ice cream and vegan frappes! I'll have to come back with Jay - I think he'll enjoy the comfort-food centric menu!
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Vegetable Delivery!

11/2/2014

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I just got my weekly delivery from Something GUD. I normally get the Organic Veggie Box, but they recently started offering a Vegan version of their "Box of the Week" series, so I ordered that for the first time this week. Look at all the great stuff I got!
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Field Tomato–Confreda Farms–conventional
Sweet Corn–Heron Pond Farm–conventional
Romanesco Cauliflower–Heron Pond Farm–conventional
Orange and Purple Carrot–Four Town Farm–conventional
Mixed Apples–Apex Orchards–conventional
Bosc Pears–Honey Bee Orchards–conventional
Pea Shoots–Allen Farms–organic
Spinach–Red Fire Farm–organic
Mixed Salad Greens–Heron Pond Farm–conventional
Fresh Organic Kale
Iggy’s Bakery – Whole Wheat Sliced Bread
2 Guys Soup – Hearty Curried Apple Butternut Squash
Three Rivers Farm – Kidney Beans
Fastachi – Cashews
Lalibela Farm – Tempeh
21st Century – Tofu
MOM’s Organic Munchies – On the Go Goji Bar

I wish I could get all the veggies organic, like I used too, but this is still really exciting! Stay tuned to see how I use these items in my recipes this week!

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Butternut Squash Macaroni

11/2/2014

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This sauce is so simple I was amazed. I had a butternut squash and a recipe I wanted to make that only called for half of it (to be posted later), so I needed something to do with the other half. I had seen sauces made with butternut squash before, but had never attempted one myself. Since I am always trying to find a vegan cheese/cream sauce that my boyfriend, Jay, will like I thought I would give it a shot.
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I thought roasting the squash would add a little something extra to the sauce flavor. In choosing spices to roast it with I thought adding nutritional yeast here could add a little bit more of the cheesy taste that I am always looking for. I wasn't exactly sure what I would add to make the sauce besides some more nutritional yeast and some non-dairy milk - turns out I didn't need a whole lot more - check out below! When Jay tasted the sauce as I was making it he said it really had that cheesy flavor that most of my sauces are missing! The cheesy flavor diminished a bit during cooking, which I'll have to work on, but we both agreed that the consistency was spot on.

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Ingredients:
1/2 Butternut Squash, peeled with seeds removed
Olive oil
3 TB Nutritional Yeast
Ginger Powder
Onion Powder
1 Box Whole wheat pasta of your choice (I used shells - elbow or rigatoni would work well too)
1 Cup non-dairy milk (I used unsweetened almond milk)
1 Clove Garlic
1/2 Cup Bread crumbs

Instructions:
Preheat the oven to 400 degrees. Slice squash into quarter inch thick pieces and place on a baking sheet with parchment paper. Lightly oil the top of the squash, just enough so it doesn't get burnt (if you aren't using parchment paper then oil both sides of the squash). Sprinkle the squash with nutritional yeast (this is not where you use the full three tablespoons), ginger powder, and onion powder. Roast for 30 minutes. Let cool.

While the squash is roasting cook your pasta according to package directions.

Peel and slice the garlic clove into about 4 slices. Once the squash is cool to the touch add it to your food processor or blender (my blender only works well with a lot of liquid so I used my food processor). Add half the non-dairy milk, garlic, and 2 tablespoons of nutritional yeast. Blend until smooth. Continue to add the rest of the milk and nutritional yeast until you have the desired flavor.

Combine the pasta with 2 cups of the sauce and place in a casserole dish lined with parchment paper. Sprinkle pasta with a little bit more nutritional yeast and bread crumbs. Cover with aluminum foil and cook for 15 minutes. Remove the foil and broil 5 minutes uncovered. Enjoy!

Note: I've entered this recipe in theVirtual Vegan Linky Potluck 23 - check it out!
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Welcome to Vegetable Way!

11/1/2014

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Thanks for visiting my blog! I hope you like what you find!

I've toyed with the idea of writing a blog of some type for the last couple years and after spending the last few weeks setting everything up I am finally ready to start!

One of the things I like the most about cooking is the freedom and creativity it allows me, so even if I am following a recipe I rarely use the exact same ingredients or ratios. Similarly, I often combine pieces from various recipes based on ingredient preferences or what I have on hand. Therefore, while I know which recipes I've followed before, I have no record of exactly what I did when I made them. I want to be able to go back to recipes I've had success with before and I often have friends and family ask for recipes. So, I finally decided to start a blog so I could document my own creations and share them with the world.

Visit my About page to learn more about me and my blog and welcome to my journey on Vegetable Way! 
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    This blog is about my adventures adhering to a plant-based diet in a meat-based world and incorporating vegan practices into more parts of my life. As many of my friends and family aren't vegan, and the best part of cooking is sharing your food with others, I try to make recipes that can be enjoyed by vegans and meat-eaters alike. 

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