Tag: vegetarian

Brunch at Saba

Yay! Another place to get a yummy vegan brunch! Kevin and I checked out Saba‘s brunch Sunday. They have a bunch of vegan options and BONUS they serve brunch until 3pm. It was the first time I’d had their brunch, so we got the Tofu Scramble plate and the Vegan French Toast and shared. The tofu came with lots of broccoli and bell peppers, the potatoes were seasoned with rosemary and the soysage patties were like Lightlife patties but a bit bigger around and much crispier. Oh and the biscuit was so good it didn’t need anything on it. The French Toast was wonderful…made from ciabatta bread I think, all full of holes that held the syrup like a sponge. Yum, yum, yum. And sorry there are clearly bites already gone from the food. At least I remembered to take a pic while it was still mostly whole. Oh yeah, this restaurant also serves meaty dishes so it’s great for mixed veg/non-veg company.

Tofu Scramble Plate

 

Vegan French Toast 

Mmmm…baked goods

Mmmm…baked goods, originally uploaded by abracapocus.

A lavender choc chip scone and a jumbo peanut butter bar with chocchips from Dolce Vegan picked up at Cosmo’s Vegan Shoppe, Atlanta, GA

I know the lavender choc chip scone sounds strange, and it might be to you. I’ve always been all about eating flowery foods. Back when I still ate dairy, I loved trying the different flowery flavors at Paolo’s.  This reminds me, I need to hunt down another jar of rose jam. Anyway, I was concerned about the choc chips in this. It didn’t sound quite right. Now that I’ve eaten one, I can say it isn’t totally wrong, but I think something else might be better. I like the idea of pine nuts. Maybe pecans or walnuts. Or don’t add anything. That said, I’d still eat again with the choc chips. 

The jumbo peanut butter bar was moist and yummy. Be warned: you can taste the banana in these so if that will turn you off, don’t get it. As someone who occasionally enjoys a peanut butter and banana sandwich, that didn’t bother me at all. The peanut butter was not super strong tasting. A chocolate ganache might’ve been nice drizzled on the top, but not entirely necessary. 

Israeli Couscous and Lemony Chickpeas

israeli couscous and lemony chickpeas

I totally forgot to take a picture of this on a plate, so you’ll just have to live with it in a plastic bucket ready to go off to work. On the left is the Israeli Couscous with Pistachios and Apricots from Veganomicon. I’d never made the giant Israeli couscous before. It’s definitely more toothsome. And the flavor of this was wonderful. The Lemony Chickpeas came from this recipe but I probably used about half the olive oil. Also, the chickpeas I used were from a batch I had slowcooked and were extra soft. They ended up basically breaking down in this dish. Not very attractive visually, but they ate up just fine. Also I tossed in about a cup of frozen spinach to green it up a little. I think the flavors were even more intense after it sat overnight. Yummy!

Oh, and completely unrelated but while watching the news I saw why John McCain is done. Or heard I should say. His theme music in Iowa is Europe’s The Final Countdown. ‘Nuff said.

Savory Vegetable Potpie

This is one of those recipes I keep coming back to…the Savory Vegetable Potpie from The Candle Cafe Cookbook. It’s very much a homey sort of comfort food. And it’s also one that omnis will eat the hell out of, especially if you use the chicken style seitan and cut it up fairly small. This time I used tofu which also works just fine just make sure you press as much moisture out of it as possible.

savory vegetable potpie candle cafe cookbook

And here are the innards:

savory vegetable potpie candle cafe cookbook

Mexican Chocolate Tart

mexican chocolate tart from my sweet vegan

I finally dove into My Sweet Vegan and tried the Mexican  Chocolate Tart. I haven’t actually cut into it yet, so can’t comment on how it is, but the parts were tasty as I was making it. The candied pecans would even be nice to have around as a munchie.  And of course I cannot resist the chocolate chilie combination. Next time I might either use more cayenne in the filling or switch it to ground red chilies for a little more warmth.