comfort food

Vegan University City Dining Days

It’s summer, prime time for not wanting to eat in.  With outside eating areas galore and all of the many delicious eateries in Philadelphia dishing up vegan options, everyone is going out to eat.  Tomorrow,  July 17th, the island of University City begins its yearly Dining Days promotion.  For those not familiar with the concept, participating restaurants produce a set menu with a set price ($15-$25 depending on the resturant), similar to Philadelphia Restaurant Week.  This year University City boosts awesome options for us vegans, with the except of dessert…  Enjoy as many nights as you can without hurting your pockets.

DiningDays_logo_14_10th

$15 Option $25 Option $35 Option
Copabanana
4000 Spruce Street
Vegan Options:
Copa Cantina Salad
Spanish Fries
Black Bean Burger
– No cheese or mayo
Han Dynasty
3711 Market Street
Vegan Options:
Ginger String Beans
Cold Sesame Noodles
Dan Dan Noodles
Spicy Crispy Cucumbers
Garlic Sauce Style
Cumin Style
Water Ice
Pod
3636 Samson Street
Vegan Options:
Vegetable Roll
Miso Soup
Cauliflower
Okinawa Vegetable Stir Fry
Dahlak Restarant (Etiopian)
4708 Baltimore Avenue
Vegan Options:
Hot/Mild Lentils
Gomen Watt
greens, kale, potato
Beets Stew/ Okra Stew
Tikil Gomen
yellow cabbage, potato,
carrot, peas
Shuro
seasoned chickpea paste
Mushroom stew
Spinach
World Café Live
3025 Walnut Street
Vegan Options:
WCL Salad
Korean Tofu
Distrito
3945 Chestnut Street
Vegan Options:
Salsa Mexicana
Chilango Chop Salad
Jicama Salad
Arroz con Frijoles Negros
Desi Village
4527 Baltimore Avenue
Vegan Options:
Veg Pakora
Veg Samosa
Aloo Cholley
Baigan Bharta
Dock Street Brewery
701 S. 50th Street
Vegan Options:
Fresh Spring Mix Salad
Vegan Pizza
New Delhi
4004 Chestnut Street
Vegan Options:
Vegetable Samosa
Bhojia
Patata-wada
Vegetables Malai Kofta
Channa Masala
Pattaya Restaurant
4006 Chestnut Street
Vegan Options:
Veg Lemon Grass Soup
Vegetable Pad Thai
Saigon Cuisine
4000 Chestnut Street
Vegan Options:
House Salad
Pan Fried Veg Dumplings
Vegetable Pad Thai
Vietnam Café
816 S. 47th Street
Vegan Options:
Crispy Veg Spring Rolls
– no sauce
Tofu Rolls
Veggie Noodle Soup
Crispy Spring Rolls Vermicelli
Tofu Curry
Vientiane Café
4728 Baltimore Avenue
Vegan Options:
Fresh Vegetarian Spring Roll
Crispy Spring Roll
– Vegetarian
Tofu Satay
Steamed Dumplings
– Vegetarian
Green Papaya Salad
Vegetarian Naam Salad
Vegetarian (Tofu) Pad Thai
Pad-Kee-Mao
Curry
Mango Sticky

*Please make sure you confirm again at each restaurant that no ingredients are making these dishes non-vegan*

 

Vegan Buffalo Chicken Dip

As a vegan, everyone thinks you cannot eat super delicious foods.  It is a common stereotype that I shoot down constantly.  When invited to a party, everyone thinks you’ll bring hummus, or just vegetables, or maybe a fruit salad.  Little does the typical omnivore know, vegans are capable of SO much more.  They are even capable of the cream of the crop party dip. The one that is finished first. The one that is anticipated most.  The great Buffalo Chicken Dip.  Below you will find my adaptation of the dip… a recipe so good, even your non-vegan friends will enjoy.

Buffallo Chicken Dip

Vegan Buffalo Chicken Dip
Serves party of 8

Ingredients
1 package Beyond Meat Chicken-Free Strips – Lightly Seasoned
1 package (8 ounces) Vegan Cream Cheese (any variety works)
½ cup Hot Sauce (I use Texas Pete because of its lower, but still high, sodium content)
½ cup Ranch Dressing (see recipe below)
½ cup Daiya Shreds (either cheddar or pepper jack)

Vegan Ranch Dressing
Yields 1/2 cup

Ingredients
1/4 cup Vegan Mayo (I prefer Hampton Creek Just Mayo)
1/4 cup Unsweetened Almond Milk (I use Whole Foods 365 brand – carrageenan-free)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon black pepper

Directions

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients until smooth in medium baking dish.
  3. Bake for 20 minutes or until everything is melty and hot.
  4. Serve with your favorite vegetables, crackers or my personal favorite, a sliced multi-grain french baguette.  Hell! You can serve this dip with anything, it could make cardboard taste good.
  5. Enjoy… while it lasts!

Photo

Vegan Chocolate Chunk Almond Cookies

Chocolate chunks? Raw Almonds? Cookies? Who does not love all three?   After using other people’s recipes till now, I have formulated my own.  Hope you enjoy them as much as we did!

Cookies

 

Vegan Chocolate Chunk Almond Cookies
Yields 40 Mini Cookies

Ingredients
4.5 teaspoons Ener-G Egg Replacer (found in the baking isle at Whole Foods Market)
6 tablespoons Water
½ cup Earth Balance Buttery Spread
½ cup Mashed Avocado
¾ cup Vegan Cane Sugar
¾ cup Brown Sugar
2 teaspoons Pure Vanilla Extract
1 1/8 cup Whole Wheat Flour
1 1/8 cup All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Sea Salt
1 cup Dark Chocolate Baking Chunks (I use Whole Foods 365 brand)
1 cup Raw Almonds (chopped)
Olive Oil cooking spray

Directions

  1. Preheat oven to 375 degrees.
  2. Whisk or blend, Ener-g Egg Replacer and water. Set aside.
  3. Combine Earth Balance, mashed avocado, sugars, vanilla extract and lastly Ener-g Egg Replacer mix.
  4. Combine flours, baking soda, and sea salt.
  5. Add flour mix to sugar mix, a little bit at a time, until all is well mixed.
  6. Fold in almonds and chocolate chunks.
  7. Arrange ping pong sized cookie dough balls on greased baking sheet.  Press down just a bit.
  8. Bake for 9 minutes.
  9. Let cool on pan for 5 minutes then transfer to cooling rack.
  10. Enjoy!

Vegan Mini Taco Bowls

Like many others, I often troll Pinterest for new recipes.  In that search, I often stumble upon a delicious looking picture with no link to a recipe.  ANNOYING RIGHT?!  I saw a similar taco bowl, clicked it, no real recipe link. WHY?!  I decided, these cannot be too hard to improvise, something I would have to do anyway since the originals appeared to have beef, and went for it.  ( Below is the serving size for us PhillyVegans.  As a side note, Vinny eats way more than me, I ate 5 while he ate 11, so the serving size may vary.)

Mini Taco Bowls

Mini Taco Bowls 
Serves 2; 16 mini bowls

Ingredients
4 Whole Wheat Tortilla Shells cut
16 ounce Refried Beans (I used Trader Joe’s Refried Beans – Fat-free Traditional Style)
1/2 package Beyond Meat Lightly Seasoned Strips shredded
2 slices Daiya Cheddar Slice cut into 1 inch strips

Topping Ingredients
1/2 Avocado
Salsa
Toffuti Better than Sour Cream
Spinach or Lettuce chopped

Directions

  1. Preheat oven to 375 degrees.
  2. Cut tortilla shells into small 3-inch circles.  I used the top of a mason jar and knife for reference.  A cup can also be used.
  3. In small sauce pan cook Beyond Meat chicken strips.
  4. Place tortilla circles in cupcake pans.
  5. Add about a tablespoon of refried beans (no need to heat up) and a bit of shredded chicken. (Use personal preference)
  6. Bake for 10 minutes.
  7. Add Daiya cheese.
  8. Bake for 5 additional minutes or until cheese melts.
  9. Add toppings
  10. Enjoy!

“Cheesy” Fiesta Potatoes

With the cold weather creeping in on the east coast, the search for comfort food begins.  We all know the best comfort is something simple and happens at home.  In out attempt to not leave the apartment (and catch up on Walking Dead), we created a super easy, vegan version of those tasty potatoes from that popular Mexican fast food place, Taco Bell.

"Cheesy" Fiesta Potatoes

“Cheesy” Fiesta Potatoes
Serves 2

Ingredients
5 Potatoes (or enough to fill a 12 inch pan) cut
1 Bag Go Veggie! Mexican Style Shreds
2 Cloves Garlic chopped
1/4 cup Olive Oil
1 tbsp Salt
½ tbsp Pepper
1 tbsp Paprika optional
Scallions optional
Olive Oil Cooking Spray
1 tbsp Tofutti Better Than Sour Cream
1 tbsp salsa

Directions

  1. Skin and cut potatoes into quarter sized pieces, all as close to the same size as possible.
  2. Spray 12 inch pan with cooking spray.
  3. Add potatoes to pan with olive oil, salt, pepper and paprika and cook on medium heat, moving potatoes (shaking the pan, turning) every 10 minutes.
  4. When potatoes have browned, add garlic and cook on low for 5 minutes.
  5. Sprinkle cheese over potatoes.  Side note: I called for a whole bag of cheese. I did not use a whole bag of cheese.  This is a use your discretion step as some people like their stuff cheesier.  I used enough to generously cover the entire pan of potatoes.  
  6. Add a small amount of water around perimeter of the man and quickly cover.  The steam from the water hitting the pan allows the cheese to melt ever so perfectly.
  7. In 1 minute, uncover the heavenly cheesed potatoes, remove from heat and serve with a dollop of sour cream and salsa (and chopped scallions).
  8. ENJOY!