Curry Carrot Oat Latkes & Pecan Encrusted Tempeh...DOUBLE CHALLENGE DAY!

A day of challenges but not a challenging day. 

First up: Vegan Mofo Iron Chef Challenge: 

Carrots and Oats

Wanting to make a savory dish--I made latkes but instead of the traditional potatoes, I used carrots. What is a latke you wonder? You can read a little history about latkes HERE

I added a little curry powder which blended nicely with the carrots. Serve with the traditional accompaniments of vegan sour cream and unsweetened applesauce. These made a simple, light lunch. 

Curry Carrot Oat Latkes

Ingredients:

3 cups Carrots, grated*

2 cups Potatoes, grated*

1/2 cup Onion, grated*

2 tsp Salt

1/2 tsp Baking Powder

2/3 cup Whole Oats, ground fine

1/4 tsp Curry Powder

3 Egg Replacers (I used Ener-G) 

Canola Oil for frying

Instructions:

*NOTE: After you have grated the carrot, potato and onion wrap them in towels and ring them dry. Remember the rule: Oil and Water don't mix. This is a critical step for good frying.

1. Combine grated, dried, carrot, potato, and onion in a large bowl. 

2. In a small bowl, combine salt, baking powder, curry powder, and ground oats. 

3. Mix in dry ingredients and egg replacers in with the grated veggies. Mix until well combine but don't over-stir.

4. Heat oil in pan for frying. I used about a 1/2 cup but I have a big pan. 

5. Using a medium spoon, ( a regular tablespoon), scoop mixture and flatten into a "pancake" and drop into hot oil. 

6. Cook about 3-4 minutes on each side so that pancakes are golden and crispy. Drain on paper towels. Serve and enjoy!

Now as you have read before, my girls over at Vegan Cooking & Cookbooks at Goodreads like to have challenges of our own. Today we had a PECAN challenge! Another wonderful Autumn ingredient, the pecan is best known this time of year as the star of creamy, gooey Pecan Pie. But sticking with a savory theme I wanted to combine some of my favorite flavors and ingredients. 

Pecan Encrusted Tempeh had to be made. I added sweetness by dipping the tempeh in a duck sauce/sherry wine mixture before dredging in pecans. The result: "4.5 Stars," says the hubs! 

I'll take that!

Pecan Encrusted Tempeh

Steamed Broccoli

Rosemary Roasted Potatoes

Pecan Encrusted Tempeh

Ingredients:

8 oz Tempeh ( I used a wild rice tempeh from Whole Foods)

1/4 cup Duck Sauce 

2 tbsp Sherry Cooking Wine

1/2 tsp Red Pepper Flakes

1/2 cup Pecans, ground 

1 tsp Salt

1/4 tsp Cinnamon

1/2 cup Panko Breadcrumbs

2 tbsp All-Purpose Flour

Canola Oil for frying

2 tbsp Pecans, roughly chopped for garnish

Instructions:

1. Mix the ground pecans, cinnamon, salt, and panko breadcrumbs together in a shallow bowl and leave aside.

2. Mix the duck sauce, sherry, and red pepper flakes together in a separate shallow bowl. 

3. Put all-purpose flour in a separate shallow bowl. 

4. Cut tempeh into four even pieces. 

5. Heat oil in pan, I used 1/4 cup for this.

6. Take a piece of tempeh, dredge in flour, and shake off excess. Dip in sherry mixture and coat, shaking off excess. Roll around in pecan crumbs, coating well. Repeat for all four pieces. 

7. Put tempeh in hot oil, frying 5 minutes on each side. The tempeh is done when it is browned.

8. Let rest on paper towel for a few minutes to soak up excess oil. Plate with some chopped pecans on top. 

The tempeh has a creamy, nutty flavor and paired with the sweetness of the pecans and sauce it is a wonderful Autumn dish!

Look at that crust!

Mmmm....

Check out some of these other wonderful blogs for some Pecan dishes:

Triumph Of The Lentil

Plenty Sweet Enough

I can't believe October is coming to a close and with it,Vegan Mofo. I know I didn't exactly stick with my theme, but it has been so much fun blogging! I know I have certainly learned a lot of great vegan cooking ideas, and met some wonderful vegans this month! 

Uncle Pete's Kicked Up Pasta--Vegan Style

Me (age 3) and Uncle Pete-1981

My uncle, Peter Brindisi, was a wonderful, charismatic, caring man. He loved his family and friends! He also loved to play golf, make wine, and enjoyed really good food. He didn't cook often, but when he did it was always a pasta dish of some sort. He loved to dice up onions, peppers, and garlic and make a sauce with some olive oil and red pepper flakes. We would all sit down to a family pasta night, glasses filled with homemade red wine, crusty Italian bread, and talk about our day, or the news, or whatever was going on at that time. 


It is always seems the simplest things become the most cherished memories. 


This summer, we lost my uncle after he battled many years with Alzheimer's Disease. He was only 69. This Sunday, I will be walking in Team Brindisi, in honor of my uncle and others in our family who have suffered and lost the war with this disease. 


Alzheimer's affects millions worldwide. Although much research has been done, we still have a long way to go before we can put an end to this awful epidemic that is spreading rapidly. You can help to find a cure for this disease. The link below is for my personal page if you would like to donate. But you can also join a walk and raise money in your area OR elect to start your own walk. 

Link To Donate For Alzheimer's Association Walk October 23rd

In honor of my uncle, I made a dish tonight that reminded me of those family pasta nights. Sitting around a table with loved ones and sharing a meal is so special and creates wonderful, lasting memories. 

Uncle Pete's Kicked Up Pasta--Vegan Style

Ingredients:
2 cups Tofurky Italian Sausage, diced
2 tbsp Olive Oil
1 cup Onion, diced
4 cups Mixed Mushrooms, chopped
2 cups Zucchini, diced
1 cup, Bell Pepper, diced
3 Garlic Cloves, minced
2 tsp Italian Seasoning
2 tsp Red Pepper Flakes
2 tbsp Nutritional Yeast, optional (but makes it oh so good!)
2 tsp Salt
3/4 cup White Wine ( I used Luna di Luna Pinot Grigio/Chardonnay because I had it left over from a party)
1 lb Pasta, (rigatoni, penne, any medium sized pasta) COOKED

Instructions:

1. In a large frying pan, (with lid preferably), brown the sausage. About 8-10 minutes. Remove and put aside.
2. Heat oil in pan and add onions, cooking until translucent. Add zucchini and bell pepper and cook for 3-5 minutes, stirring occasionally.
3. Add mushrooms, sausage, garlic, spices, and nutritional yeast. Mix well in pan. Add wine, stir, cover and cook for 10 minutes. Remove cover, cook for another 5-8 minutes.
4. Combine with cooked pasta and serve.

Thank you to those who have already donated. We will find a cure and beat this disease!

The Morning Rule...Vegan Or Not...

Since I, or my family, can remember there has been one constant trait with me that has stood the test of time. (Okay, there are probably a few, quirky ones, but let's stay on this track for a moment.)

The trait? I am NOT a morning person. Never was. I hated getting up for school, slept until noon on the weekends, and rarely took a morning class in college. When I started drinking coffee (I think I was 11)...one rule had to exist. 

No Talking Until I Get My Coffee!

Seriously, it's a rule. Ask my nieces and nephews, as they can recite this verbatim! In fact, while they were on vacation a few years ago, they brought me back this mug which I use every morning:

My husband--a non-coffee drinker--does not understand the caffeine addiction BUT still makes me coffee every morning, (yes I know...AWWWWWW), because I just really don't function well before that first cup. 

Once I have that first cup of stimulant-induced deliciousness, I am ready to start cooking! Trying to break free from the oatmeal routine, we are loving the Breakfast Scramble! 

Served on a Red Chili Wrap from Whole Foods, it is such a wonderful breakfast! 

Here is how I made ours this morning:

Ingredients:

8oz (half a block) of Extra Firm Tofu, drained, crumbled

1 cup Red Potatoes, diced

1 cup Onion, diced

1/2 cup Yellow Bell Pepper, diced

11/2 Tsp Turmeric

1/2 Tsp Dried Basil 

Salt and Pepper to taste

Instructions:

Heat a large frying pan (with a lid preferably), sprayed with non-stick cooking spray, over medium-high heat. Add potatoes and onions and stir. Cover and let cook until soft, about 10-15 mins, stirring occasionally. Add pepper and cook for another 3-5 minutes, until soft. Add tofu, turmeric, basil, salt and pepper and stir until the tumeric is incorporated and everything has that nice golden yellow look. Put lid on and cook for another 3-5 minutes. 

I know some people think this is weird, but I used to eat ketchup on my eggs, and now eat it on my scrambled tofu. 

Sweet Potato Pumpkin Lasagna

SUCCESS! Happy Family Vegan Dinner!

I have met some wonderful gals over on Goodreads. Our group is called Vegan Cooking & Cookbooks and we had our own little Vegan Mofo Challenge. Pumpkin was our secret ingredient and I had my family test out a lasagna recipe.  It was a great success! 

The Menu:

Sweet Potato Pumpkin Lasagna

Swiss Chard with Walnuts and Raisins

Wheat Berry Salad 

Roasted Brussels Sprouts

Baked Carrots

Sweet Potato Pumpkin Lasagna

Ingredients:

3 Large Sweet Potatoes, peeled, sliced 1/2" rounds, roasted (Instructions below)

Pumpkin Sauce (Recipe Below)

Tofu Ricotta ( Recipe Below)

1 lb Lasagna Noodles, cooked

1 cup Daiya Mozzarella Cheese, divided

Instructions:

Preheat oven to 350 deg. F. 

Line the bottom of the lasagna pan with a layer of noodles. Spread 1/3 of the pumpkin sauce on evenly. Put 1/2 of sweet potatoes on in a single layer evenly. Sprinkle 1/2 of the ricotta on top. Sprinkle 1/2 cup of the Daiya cheese on. Top with another layer of noodles, 1/3 pumpkin sauce, rest of sweet potatoes, rest of ricotta. Top with another layer of noodles, the rest of the pumpkin sauce and the 1/2 cup of Daiya cheese. Cover with aluminum foil and bake for 25 minutes. Take foil off and bake for another 10 minutes. Take out of oven and let sit for 10-15 minutes before serving. 

Roasted Sweet Potatoes

Preheat oven to 425 deg F. 

Peel sweet potatoes. Slice into 1/2" thick rounds ( try to make them all as even as possible). Place in a single even on a cookie sheet that has been coated with cooking spray. (Will need more than one cookie sheet.) Drizzle olive oil on top, sprinkle salt and pepper to taste. Roast in oven for 30 minutes, flipping half way through. Or until potatoes are soft but not mushy. Take out and cool.

Pumpkin Sauce

Ingredients:

12 ounces Firm Silken Tofu

11/2 cups Non-Dairy Milk

1/2 cup Nutritional Yeast

11/2 cups Pumpkin Puree

2 Tbsp Pepitas

2 Tsp Salt

1/2 Tsp Cinnamon

1/4 Tsp Allspice

1 Tbsp Earth Balance Spread

1 Tbsp Flour

Instructions:

In a  food processor add the tofu, milk, nutritional yeast, pumpkin puree, pumpkin seeds, salt and spices. Process until smooth and creamy. In a sauce pan, melt spread over med high heat and sprinkle flour in, stirring constantly. (Making a roux) Stir until all the flour is dissolved and it is smooth and creamy and slightly golden brown. While stirring, slowly add the blended ingredients until everything is mixed well. Turn heat to low and continue stirring until sauce is heated through.  

Tofu Ricotta

Ingredients:

1 14oz Block of Extra Firm Tofu

3 Garlic Cloves, smashed and minced

1/4 Cup Nutritional Yeast

2 Tsp Sweet Miso Paste

2 Tbsp Tahini

1 Tbsp Lemon Juice

2 Tsp Salt

Instructions:

In a large bowl, mix all ingredients together, mashing with a spoon to incorporate everything. 

Oh...and the cupcakes....

 Hubs got a little creative with our new favorite kitchen tool...

It was a wonderful evening! The non-vegan family left our home full and happy. Now go check out these other great blogs for more delicious pumpkin recipes:

A Cowhugger's Life

Plenty Sweet Enough

The Blooming Platter

Vegan Fox In The Snow

A Blended Vegan Family and Carrot Cake Cupcakes...

I am blogging in anticipation for tomorrow's dinner. First off, I have accepted to take on a Vegan Mofo Challenge with a wonderful group of vegan bloggers I met through Goodreads. We picked one ingredient and all accepted the challenge to make a dish or two with that special ingredient. (Similar to an Iron Chef Challenge) The ingredient? Everyone's favorite fall comfort ingredient: PUMPKIN! 


Secondly, I am having some family over for their first vegan dinner. We are a "blended family" --my husband and I are vegan and the rest, well...not. I'm...a little nervous. 


Don't get me wrong, I love entertaining. I love feeding people. I am Italian and Irish--eating and drinking is in my blood! :)


BUT...As a new vegan, there is still much to learn about this culinary world. Previously, I could throw a meal together for a dinner with ease. Having served as a helper and cook in my family's kitchen since I was a child, the knowledge of ingredients comes natural. However, tofu and I don't have such history. So as I try and "veganize" many old family recipes, I often feel lost as substitutions are needed. (But I have found that help is usually a blog or two away.) 


I have been working on recipes all week and I think I am on to something delicious. We shall ALL see tomorrow. (And don't worry, it includes pumpkin)


For dessert tomorrow, I decided to rely on a guru of vegan baking, and made Isa Chandra Moskowitz's Carrot Cake Cupcakes from Vegan Cupcakes Take Over The World.


My non-vegan step-daughter agreed to help, after her vegan dad came to the rescue with soy yogurt as that is  one of those "hard to find" ingredients around where we live. 

Salt Lion watches closely to make sure all ingredients are perfect

As the cupcakes cook, the house fills with the calming aromas of cinnamon, sugar, carrots, and raisins. The perfect aromatherapy for a nervous cook! And when they come out of the oven they are adorably naked without their cream cheese frosting. 

Tomorrow they will be frosted and decorated. If the dinner turns out to be a failure, I can always say, "Well! Let them eat cake. Cupcake that is!" 

Until Tomorrow...

And the Liebster Award Goes To...

Thank you Val at A Cowhugger's Life for giving me a Liebster Award! Check out her delicious blog! Such a sweet lady :)

And now...I get to award a few :)

"Liebster" is German and means 'dearest' or 'beloved' but it can also mean 'favorite'.

The idea behind this award is to bring attention to bloggers who have less than 200 followers and how your support duing Vegan Mofo!

 

The rules of winning this award are as follows:

 

1. Show your thanks to those who gave you the award by linking back to them.

2.Reveal 5 of your top picks and let them know by leaving a comment on their blog.

3. Post the award on your blog.

4. Enjoy the love and support of some wonderful people on the www!

 

And the Liebster goes to:

 

1. Vegan Fox In The Snow

2. Busy Vegan

3. Midlife Vegan

4. Blessed Vegan Life

5. Kale and Cookies

 

 

Check out these wonderful blogs and many more at Vegan Mofo!

 

There are some wonderful vegans out there!

 

 

Vegan Pumpkin Polenta, Roasted Mushrooms, Black Bean Sweet Potato Salad

Today is a special day, my anniversary. I wanted to make a savory dinner recipe from The Blooming Platter, as I think Betsy DiJulio has some of most creative, mouth-watering dishes in the vegan blogosphere. However, time got away from me and I couldn't get to the store for ingredients. (That recipe is bookmarked and plan to make it very soon I promise!)

Hubs was very happy with his dinner though. I've been having a craving for creamy polenta and since I am on a pumpkin kick...why not combine the two?

Pumpkin Polenta & Roasted Mushrooms

AND

Black Bean Sweet Potato Salad

(Bear with these photos just a little longer.  I am still reading my copy of Plate To Pixel)

Pumpkin Polenta & Roasted Mushrooms

(Recipe serves 6)

Ingredients:

4 Cups Mushrooms, ( I used Cremini, Shitake, Portabella, and Oyster) coarsely chopped

2 Tbsp olive oil

4 Garlic Cloves, smashed and minced

1 Tbsp Fresh Sage, chopped

1 Tsp Salt

1 Tsp Black Pepper

1 Cup Pumpkin Puree

3 Cups Vegetable Stock, plus 1/4 Cup

1/4 Tsp Nutmeg

1/2 Tsp Cinnamon

1 Cup Quick-Cooking Polenta

1/2 Tsp Red Pepper Flakes

1 Tbsp Earth Balance Spread

1 Tbsp Maple Syrup

Instructions:

1. Preheat oven to 425 degree F. Toss the mushrooms with oil, garlic, sage, salt, pepper. Let sit for about 5 minutes and then put in a roasting pan and roast for 30 mins, stirring halfway through.

2. In a small pan, heat pumpkin puree with 1/4 Cup Veggie Stock, nutmeg and cinnamon. In a large pot, bring 3 cups vegetable stock to a boil and whisk in polenta, and red pepper flakes. Whisk constantly, until polenta is nice and thick and boiling. Stir in Earth Balance and maple syrup till smooth. Turn off heat.

Plate up the polenta with some roasted mushrooms on top. Oh this is so good, I am drooling while writing this blog thinking about going back for seconds.

Black Bean Sweet Potato Salad

(Recipe serves 4)

Ingredients:

2 Large Sweet Potatoes, peeled, and cut into 1/4" cubes

1 Can of Black Beans, drained and rinsed

1 Large Green Bell Pepper, diced

1/2 Cup Green Onions, sliced thin

1/2 Cup Roasted Red Peppers, sliced thin

1 Tsp Salt

1 Tsp Pepper

1 Tsp Cumin

2 Tbsp Fresh Lime Juice

1 Tbsp Pepitas

Instructions:

1. Preheat oven to 425 degrees F. Put sweet potatoes on large baking sheet, sprinkled with a pinch of salt and pepper. Roast for 30 minutes.

2. In a large bowl combine the rest of the ingredients. When the potatoes are done, add them to the bowl and combine everything together.

I garnished with a few extra pepitas.

Both dishes would be great on their own!





Pumpkin Sage Baked Rotini With Italian Style Sausage

Vegan MoFo this year should be tagged Vegan MoPu--Vegan Month Of Pumpkin--with all of the pumpkin recipes around the blogs!

It is the time of year where pumpkin reigns supreme as the go-to comfort. After traveling all weekend, I was in the mood for some comfort food for dinner and since I had pumpkin on the brain, (hmmm because maybe a group of us bloggers might be having a little MOFO pumpkin challenge later in the week, hmmm), I had to put some in this dish.

I was craving a cheesy pasta dish like baked rigatoni. Having no rigatoni, but a box of rotini, I went to work. The recipe is delicious, although I might try a different type of "sausage" next time or dare to make my own. Vegan tested, vegan husband approved.

Pumpkin Sage Baked Rotini with Italian Style Sausage
(Note: I put cooked pasta in my ingredients list so make sure you cook the pasta before or while making the sauce. There is nothing worse than not reading a recipe through first and then realizing too late you missed a crucial step. I speak only from experience. Heed the Carrot Top warning. )

Ingredients:

1 Tsp Olive Oil
2 Vegan Italian Style Sausages, sliced 1/4" thick (I used Tofurky but you can use any brand you prefer)
1 Large Onion, diced
4 Cloves Garlic, minced
1 Tsp Red Pepper Flakes
11/4 Cups Vegetable Stock
2 Tsp Fresh Sage, chopped
2 Tsp Salt
1 Tbsp Italian Seasoning
1/3 Cup Tofutti Cream Cheese
1/4 Cup Almond Milk or any non-dairy milk
2 Tsp Nutritional Yeast
2 Cups Pumpkin Puree
1 pound Rotini, cooked according to package directions
2 Tbsp ParmaVegan Parmesan, ( or any vegan parmesan you prefer)

Instructions:

1. Preheat oven to 375 deg F.
2. Put Tofutti Cream Cheese, Almond Milk, and Nutritional yeast in a blender and process until smooth and creamy. Leave aside.
3. Heat oil in pan over medium heat, cook sausage until it is browned. About 10 minutes, stirring occasionally to cook evenly. Remove from pan onto a plate and cover.
4. Add onion to pan and cook till translucent, (3 mins). Add garlic and red pepper flakes and cook another minute.
5. Stir in stock, pumpkin, sage, salt, and italian seasoning. Bring to a boil then lower heat to LO and simmer for about 5 minutes, stirring to blend well.
6. Add cream cheese mixutre, stirring constantly until well blended. Add sausage. Simmer for another 5 minutes.
7. Mix pasta and sauce togther until well blended. Put in a 9x13 pan (any 3 quart size baking pan will do) and top with Parma or vegan parmesan cheese.
8. Cover with aluminum foil and bake for 30 minutes. Take out and serve.

Wine suggestions:
Pinot Noir or Shiraz

We had ours with Williamsburg Winery Claret and it was a bit too sweet for this savory dish that has a kick from the red pepper flakes.

Browned Sausage

Cheese Sauce

Hello Delicious!



A Perfect Dinner Of Comfort Food...

And here are some more Williamsburg Photos, just in case you were on the fence about making the trip there. Seriously, it is such a wonderful place to visit. Especially all the kitchens. Ok I am a little odd, but I have a thing for kitchens.

Ok this is NOT vegan food, but the word vegan wouldn't exist for another 200 years from this point.

Oh My Vegan Pizza And Some Sexy Sheep...

As I have said before, traveling as a vegan can be challenging. Especially for a foodie couple who is always on the hunt for the perfect dish. I can break down a marinara into individual ingredients by taste and smell alone and confirm if the whole is greater than the sum of it's parts!

Although I have heard some great ideas for eating out in a pinch, vegan should not be as foreign a word as it is. As hubs and I go through restaurant menus, we have been thinking about how chefs can "veganize" their dishes but not just for the ethical reasons but for health.

Hello! The United States is one of the top contenders for obesity in the world and we still serve a full fat, cream alfredo sauce TOPPED with parmesean and a side of garlic butter bread. Ummm....and you want to call MY diet choices gross? Give me tofu and ten years extra life ANYDAY!

Ok, off soapbox. But, hey--I like to have a little naughty food, too, once in awhile. Like, pizza. And here in Williamsburg, Virginia we found it!

ZPizza offers a Berkley Vegan Pizza that has Daiya Cheese and Vegan Meatless Crumbles on top along with peppers, onions, and organic sauce on an organic crust. And it was creamy, goodness.

I realize since becoming vegan how important it is to search out the vegan options and veganizable fare at non-vegan restaurants. It has given us an opportunity to talk about the plant-based diet and the ethical, humane responsibilities we have to animals and this planet. I encourage you to do the same. These guys will thank you, (especially the naked one who was probably sheared against her will):

Food For Thought...Colonial Williamsburg...Squirrel Booty

This weekend the hubs and I are in our favorite home away from home....Colonial Williamsburg. We came here a few years ago for the first time and fell in love with the tranquility and history of the area. Since that first time, we have come quite a bit, spending our Honeymoon and anniversaries here. Only having three days on this trip, we left bright and early this morning. Not having time to cook breakfast, I opted for a simple healthy blueberry banana shake and a piece of Blueberry Breakfast Cake from Fat Free Vegan. (If you have not read her blog, go as soon as your done reading this! Amazing recipes and ideas)

Then we hit the road! Lunch was a simple hummus sandwich with veggies. Simple doesn't have to lack flavor though and hubs was a happy lunching man!

Recipes at bottom, you are gonna want to try this one!

Colonial Williamsburg is such a beautiful place. Each time we visit, we find something new we adore and have built quite a cache of memories and photos. We joined the Colonial Williamsburg Foundation and like to stay in the Colonial Houses, a different one each time. The simplicity of life in the colonial village blended with the artisan shops of Merchant's Square create a perfect haven for us. Our favorite thing to do after we check in is go walking and take photos. 

Colonial Squirrel Butt

This time is our first coming to Williamsburg as vegans. We knew it would be a challenge as traditional Colonial and Virginian fare is usually Virginia Ham, Oysters, Pork, Welsh Rarebit, and delicious dairy-filled desserts. But we have eaten the world, and seen our shortcomings, and have come with a new attitude of compassion and health.

As a vegan, it is important to do a little research when traveling. Whenever I googled for vegan restaurants in Williamsburg, one kept coming up. Food For Thought Restaurant had vegetarian and veganizable options. There was even an article on the Peta website for this restaurant. Keep in mind...they are not a vegan restaurant, but do offer options.

"One of the secrets of a long and fruitful life is to forgive everybody everything every night before you go to bed."-- Ann Landers

With a casual, thought-provoking ambiance complete with quotes on the walls and trivia cards on the table, Food For Thought is an eclectic eatery for friends, couples, or families.  Owned by Howard Hopkins, a very gracious, knowledgeable, vegetarian by marriage, he really understands the healthy benefits of a plant-based diet. Whitney, our server was very friendly and accommodating. (I mean let's be honest vegans, we walk into a non-vegan restaurant and say the "V" word and most waitstaff get that deer in headlights look then slink away, hoping someone else will take the table.)  

Full disclosure, I did introduce myself as a vegan food blogger, and met Howard, the owner. He expressed his desire to serve healthy, vegan/vegetarian options on his menu, especially after reading The Conscious Cook By Tal Ronnen. Howard went through the menu with us, explaining what can be veganized, even offering a vegan chick'n option. And he would do it for you too!

Starting off with a beer flight and sample of the creamiest (non-dairy) vegetable bisque I've ever had:

We might go back for a bowl of this for lunch tomorrow!

Williamsburg Alewerks Pumpkin Ale ranked Top 5 Pumpkin Ales in the Country! And yeah...it was THAT good that I ordered a full pint!

Hubs ordered the Jamaican Jerk Chicken but the Chicken was actually  Gardein chick'n. I had the Pad Thai with grilled chick'n. Both dishes were amazing!

We finished off dinner with a delicious vegan brownie that had dried cherries and walnuts in it.

(Hubs couldn't wait to dig in!)

If you are ever in the Williamsburg area, vegan or not, you MUST go to Food For Thought and enjoy! Go visit Howard and Whitney, you will not be disappointed! We will certainly be back for more.

Hummus Sandwich Recipe

** You can use your favorite type of Hummus, I prefer to make my own.

For Hummus:

Ingredients:

2 Cups Chickpeas

2 Tbsp Tahini

Juice of 1 Lemon

1 Tsp salt

3 Cloves Garlic, Smashed

Water

Instructions:

Put in food processor and puree, adding water as need to reach perfect consistency. I like mine a little thicker for sandwiches to spread on bread.

For Veggies:

Ingredients:

1 Green Bell Pepper

1 Cup Cherry Tomatoes, chopped

1/4 Cup Sweet Roasted Peppers, chopped

Pinch of Salt

Sandwich Instructions:

Get your favorite bread, we love Fitness Bread. Spread hummus and put veggie mix on top. Top with another slice of bread and enjoy.

If you like that garlic, lemony, vinegary, creamy blend of deliciousness...this sandwich has your name on it!

Stay tuned for more culinary finds from the colonial heartland!