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Palm Patties

Using hearts of palm to make a vegan style crab cake has been all the rage this past summer. I haven’t had crab in so long that I have no idea if it was close to the flavor or not so I call mine:

Serves 2

PalmPatties1For Filling

3 tablespoons grape seed or safflower oil, plus more for frying cakes
1 (14 ounce) can hearts of palm, drained and rough chopped to consistency of crab meat
1/4 cup chopped celery
1/4 cup diced red bell pepper
1/2 cup chopped onion
2 teaspoons minced garlic
1/4 cup vegan mayo
2 teaspoons Dijon mustard
1 Tablespoon minced fresh parsley
2 teaspoons Old Bay Seasoning
For Breading

1/2 cup panko bread crumbs
1 tablespoon Old Bay Seasoning

1/2 cup vegan mayo
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon minced garlic

For Sauce

Step one: Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.
For Palm Patties

1: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

2: Heat 1 tablespoon oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.

3: Remove from the heat, add to the hearts of palm, and mix well. Add the parsley, Old Bay seasoning, mustard and mayo.

4: Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into 4 ounce round patties. In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and place in refrigerator for 20 minutes.

5: Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.

Serve hot, with Sauce and lemon wedges on the side.PalmPatties2

Veganizing The Moosewood Cookbook – Vegetable Stroganoff

As I have mentioned before, memories of cooking from The Moosewood Cookbook go back to when Jim and I were just beginning a family and lived in Lewistown. As a celebration of our first date anniversary, I decided to veganize one of our favorite go-to recipes of that era. Thirty years have passed since we had a small dinner party and video viewing of Gandhi. We ended up talking all night and as morning broke we had our first kiss.

We are celebrating Night of Gandhi #30 and agree the flavors of how I veganized this Vegetable Stroganoff took us right back. It was like sitting together, 3 decades ago, finding new meals in the The Moosewood Cookbook that we loved and encouraged our vegetarian concerns.

This is one of those recipes that I would get frustrated with because it didn’t have all the ingredients listed together in an easy way to make a shopping list. Not the original page title I scanned has “1/2″ penciled under the title. I felt that half the recipe easily served 4 adults. My version cuts the original recipe in half, keeps the ingredients together with the different components separated by a dashed line and veganized anything that was animal based – naturally.
Vegetable Stroganoff


—————————–The Sauce
1 1/2 C Vegan Sour Cream (I used Tofutti)
3/4 Vegan Yougert (I used So Delicious Unsweetened Cultured Coconut Milk)
1 C Chopped Onion
12oz Chopped Mushrooms
8 oz Chopped Seitan
1/4 t Salt
1/4 t Dill Weed
Dash of Braggs Liquid Aminos
Black Pepper
~ 2 Tb Earth Balance Stick
minced scallions or parsley to garnish
——————————The Vegetables
3 C chopped fresh vegetables
Highly recommend a blend of:
Snap Peas or Pole Beans
——————————The Pasta
2 C uncooked pasta (note a LOT of pasta is vegan, just read the label and look for eggs or milk products)

The Sauce
Sauté onions, mushrooms and seitan in the Earth Balance until the onions are soft. Combine all of The Sauce ingredients in the top of a double boiler (I use a smaller pot sitting in a bigger pot that has a low amount of simmering water in it). Gently heat about 30 minutes.

The Vegetables
While the sauce simmers, steam the 3 cups of veggies.

The Pasta
Cook the 2 cups of raw pasta in boiling salted water until tender. Drain and add a small amount of Earth Balance.

Assemble the Stroganoff on a platter, pasta on the bottom, steamed veggies as the next layer then the sauce on top of the veggies. Garnish with minced scallions or parsley.

Vegan Tamales

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I based these tamales from the recipe in Veganomicon (the vegan bible). If you don’t yet have it you should buy it now and make tamales.vegan_tamales

2013 Pennsyltucky Veggie Awards

2013 Pennsyltucky Veggie Award

2013 Pennsyltucky Veggie Award

Inspired by the many Pennsylvania Dutch hex signs, we took the our main logo and transformed it into a new Hex Sign that will be used as this year’s award.

This year has seen another huge increase in central Pennsylvania’s vegetarian and vegan restaurant choices. The winners are all local, limited to the counties that are touched by the keystone center of our state (illustrated at the bottom of this page.) The 2013 Pennsyltucky Veggie Awards recognize the year’s best vegetarian foods available by highlighting a few menu items from restaurants we have been able to visit. The annual Pennsyltucky Veggie Awards and past winners are described in further detail at this link.

This year, the categories include region’s best Appetizer, Bakery, Chili, Veggie Burger, Portobello, Soup, Specials, and Vegetarian Restaurant. Extra focus is put on those restaurants that use local ingredients and create as much as possible in-house.

Happy Valley Brewing Company
State College, PA

BiNaH_Hex_2013AppHVBC_AppOpening in the last quarter year, Happy Valley Brewing Company takes the award for Best Appetizer. With choices on their young menu listed as “Killer Apps” and “Pub Grub” vegetarians don’t want to overlook what they also have listed as “Sides.” The huge warm Jumbo Pretzels and the plate of Rosemary Garlic Fries are both impressive but it is The Mason Jar that takes this award. Nicely priced and presented in style, The Mason Jar’s “House Pickled Seasonal Vegetables” come out with a side of locally baked Gemelli crackers. In a brine that is not too tart nor syrupy, the lightly pickled veggies come out in a squat mason jar and are as varied as a hand full of gems from Aladdin’s cave. Turnips, green beans, and other thinly sliced root vegetables are snuggled in with a few capers, garlic cloves, baby onions and hot peppers that provide seasoning. The dense cracker makes for a pleasing vehicle or dipped directly into the pickle juice. It is what an appetizer should be, far more than an amuse-bouche but not a meal on its own. The Mason Jar is great by itself and makes you want to order more from the rest of the menu.

Spruce Creek Bakery
Spruce Creek, PA

BiNaH_Hex_2013BakerySPB_cakeI think it was about 3 years ago we took my parents to Spruce Creek Bakery’s first open house. They impressed us as genuinely pleasing individuals and we were excited for their new business. Mid 2012 I learned that they were regularly making vegan doughnuts and I treated myself to a couple after my first 16 mile training run and was really impressed. Since then, they have started regularly suppyling weekly vegan delights to at least one State College restaurant (Otto’s Pub and Brewery on Wednesdays). From pumpkin and apple pies to vegan cheese cakes and chocolate torts, Spruce Creek Bakery has never failed to please the vegan palette. We find ourselves eating dessert first on Wednesdays! Call ahead to see what they have in their shop that is vegan or gluten free.

Bullfrog Brewery
Williamsport, PA

BiNaH_Hex_2013ChiliBullfrog_Chili Consistently outstanding for years, Bullfrog Brewery takes the award for Best Chili this year. Their Habanero Veggie Chili is house made and has an initial pleasant beer flavor that adds a really special quality to it. Be aware, the heat grows on you! Spicy enough that you notice but so flavorful that you keep dipping your spoon back in for more. The lentils, black beans, garbanzos, tomato chunks, onions, celery and carrot shreds balance out the spiciest vegetarian chili in our region. We have enjoyed it piled on their nachos and sitting atop their Veggie Chili Salad (yes – salad!)

Yorkholo Brewing Co.
Mansfield, PA

BiNaH_Hex_2013BurgerYorkholo-BurgerWhen we give an award, it is my goal to try to find something that can beat it the next year. What a treat it was to return to Yorkholo Brewing Co. this year to find they had added so many more vegetarian menu items. They were all very good with the Tofu Bites being a real hit at our table. Determined not to be distracted, it was my focus was to see if their Black Bean and Spent Grain Veggie Burger would still beat out the same contenders. It was additionally tough coming up against Chef Andrew Monk’s new Quarter Pound Beet Burger and tres jolie Vegan Sliders that the Nittany Lion Inn from State College had debuted in early summer. Yorkholo’s burger of black beans, sun-dried tomatoes, garlic, and onions blended with spent grain, peppers & bread crumbs were exactly as I remembered, best in all of central Pennsylvania. Congratulations Yorkholo Brewing Co. for holding on to your title!

Happy Valley Brewing Company
State College, PA

BiNaH_Hex_2013PortoHVBC_portoOnly my husband knows how many portobello sandwiches and salad toppers I have eaten over the past few years. Always trying to find one better than the reigning champion, if a restaurant in central PA has a portobello on their menu I am obliged to try it even if I am not in the mood. Some are nicely marinated but lack something, a few have been grilled just right but the seasoning was flat or nonexistent. This was an award that I thought was certainly going to the same restaurant (Luna 2 Woodgrill) for the third year in a row. Just before Halloween, Happy Valley Brewing Company opened and what do I see on their menu? A Grilled Portabella Sandwich. It was with little hope that I raised the sourdough sandwich with roasted tomatoes, sprouts, and pickled onion and grilled mushroom to my mouth. I took a bite, as did my husband. We looked at each other with wide eyes and I started to cry. I know it sounds like the silliest thing but our waiter saw it and probably thought I was a bit crazy. I was crying over the passing of the title of an old champion to a new one. It was the Best Portobello I have ever eaten and I have returned to sample it more than 3 times since. Seasoned and woodgrilled like the winner of years past but a serious notch above. It is honestly like a vegetarian steak that has been marinated cooked to perfection.

Cherry Alley Cafe
Lewisburg, PA

BiNaH_Hex_2013SoupCherry_Alley_SoupIt is hard to compare soups; a Pumpkin Curry Bisque is very different from a Chilled Gazpacho. In categories like Best Soup we have to consider if a restaurant has vegetarian soup that is regularly offered. This year, no restaurant in central PA guaranteed a house made vegetarian soup every day it was open. What we had to do was then compare how regularly it was available and the quality of what was served when we could get it. Cherry Alley Cafe has only once not had a vegetarian soup and I had called ahead (as their menu suggests) therefore we did not waste a trip. Each soup I have had there has been proper temperature, served quickly and been delicious! I know that not every veggie soup Cherry Alley Cafe serves is vegan but it has been my luck that they have been when I visit. The soup in the photo is a vegan White Bean, Tomato & Kale Soup that had big slices of nutty garlic in it and seasoned with the perfect amount of thyme. It was a chilly day and it blissfully warmed me to my toes.

Otto’s Pub & Brewery
State College, PA

BiNaH_Hex_2013SpecialsOttos_SpecialsIf I could take up this whole post with the very best photos of vegan food I have eaten out all year, it would be of the many weekly Wednesday Specials at Otto’s Pub & Brewery. Trying to decide on just one photo that represents all of the varied menu items and flavors that Otto’s presented this past year was difficult (and had me drooling as I viewed them). Stuffed Peppers, House Made Kale Chips, Tempeh Fajitas and Tacos, as well as Deep-fried Vegan Raviolis photos were like a virtual gustatory trip down memory lane. I settled on Collard-style Kale with Red Beans and Rice. It was a dish that fit the large white plate well and the choices were complimentary. The starch was well-chosen to balance the collard style dressing on the well massaged kale as they do in true southern cooking. I would have to travel well outside of my dear Pennsyltucky region to find vegetarian specials like these. Wednesdays at Otto’s Pub & Brewery are like a vacation without having to leave our own region.

The Seed
Lancaster, PA

BiNaH_Hex_2013VegSeedSammichToo new to rate last year, let’s welcome The Seed to our region with hearty congratulations for being the Best Vegetarian Restaurant! By starting with an Indigogo campaign, this collective of individuals brags to being the “First and only worker owned and operated community space and vegetarian cafe. “

What we found was a real haven for anyone wanting a casual, meat-free space with young pleasant staff that is ready, willing and able to veganize any sandwich you order. They have multiple tea blends, organic kombucha on tap and an answer for any question I could come up with without taking the conversation over with their own agenda. The bright and clean dining and communing area has ample comfortable seating and is on the second floor. It has a walk up sandwich counter with a pleasant and casually disarming staff. The walls are decorated with local art for sale and shelves stocked with books and a Twister game that could be played on their brightly colored floors. The Wifi is free with a password and the climate was well controlled with ceiling fans and air conditioning. The edgy Indie rhythms rounded out a bit of a hipster mood but us old-timers felt very welcome. Shoot, any local place that brags that it will soon be composting gets my attention.Seed_Rueben

The food was fresh and very flavorful. The portions were decent and the prices very reasonable. The above right photo is a veganized version of their Cuban Sandwich. It was a pannini pressed sandwich which was crusty and warm healthy portions of thick seitan, sour pickles melty Daiya Mozzerella, a nice smear of mustard. We also got The Reuben (photo left) which was also heated on the panini press. It was on a seeded rye with a nice ratio of components, Daiya Mozzerella, multiple thin slices of warm tofu, a Russian dressing, and sauerkraut. The side of Cucumber Salad that came with each was fresh, light and well made. It wasn’t a cop-out like a few carrot sticks or small bunch of grapes. Every component was well prepared.The-Seed

Last year The Seed was planted and it has now grown into the Best Vegetarian Restaurant in the central PA. Well done!
The Seed on Urbanspoon

Congratulations to all 2013 Pennsyltucky Veggie Award winners! See links below map if you want to be considered for 2014.
PAcoMap_mostDo you know of a Pennsyltucky restaurant or menu item that you think should be considered in 2014? If it’s in central PA (see map above) and is a regular vegetarian menu item, let me know and I will include it in the judging next year! Drop me, Pennsyltucky Veggie, a line or feel free to leave a comment on any of the awards pages!

Team Sarah’s Quinoa Tabouli

q_tabouliIt was over a year ago that I threw together a tabouli with a quinoa base. I was too busy with training for my first marathon to have time to write down the ingredients. Now I am focused on training for Ragnar Relay DC in 2 weeks. I am making a similar salad to share with my team and this time I wrote it down.

A quinoa salad with the mild seasonings of the middle eastern tabouli. Quinoa packs a lot of protein and I am glad to share something gluten free just in case a team mate might be interested.

Team Sarah’s Quinoa Tabouli

1 Cup white quinoa (rinsed/soaked as per instructions or read about it here)
3/4 C chopped parsley
1/2 C finely chopped mint (spearmint or allmint are best)
1 pint cherry tomatoes, cut in halves
1 cucumber, chopped
1 14 oz.can chickpeas, drained (or cook your own like I prefer)
1 14 oz. can black olives, coarsely chopped
1 garlic clove, minced
1/4 C scallions, chopped
2 Tablespoon dried minced onion hydrated (kept the scent down in Van 1)
1/2 C lemon juice (or juice of 2 fresh lemons)
1/4 C olive oil
1 tsp powdered allspice
1/2 tsp cinnamon

After soaking and draining the quinoa, add it and 2 cups of water to a pan and bring it to a vigorous boil. Reduce the heat and let it simmer, covered, for 15 minutes when or until the water is absorbed. You will see the white spiraling outer germ forming a ring around the grain.

Toss all of the other ingredients in with the warm quinoa. Stir gently but make sure the spices and liquids are coating the veggies and quinoa evenly.

Chill for at least a couple of hours. Serve cold or out of a cooler to teammates that are running from Cumberland, MD to Washington DC.


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As I posted a couple of years ago, I make Potato Spinach Strudel as a tradition. This year I did some stag horns for the top. Happy Feasting!Lughnasadh


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counterJarThe next time you find an emptied jar of Nuttzo under the kitchen table or put back in the ‘fridge, don’t blame the kids or hubby. That’s just Nuttzo!

NuttzoJarNo, I don’t mean you are going crazy. I mean it is probably Nuttzo, the nutter-butter craving critter that finished it off. She can’t get enough of that great blend of 7 nuts and seeds that man it so high in Omega 3. Creamy or crunchy doesn’t matter to her. She loves all flavors of it day and night and is happy to merely flash the label to any person who asks where vegans might get their protein.Nuttzo-n-Me_sm

If those empty jars are still on your mind, just restock and know that she will be grateful for the healthy food you provide. I think there might be a little Nuttzo in all of us.

I am sharing Nuttzo not only because it is vegan but it is a great fuel for my longer runs. I sometimes have issues with peanut product repeating on me and love the peanut free option. I am lucky that our local health food store carries it and that I was given a sample jar with my swag for the Ragnar team I am on.

Sorry for the repeat posts for those who follow both my veggie blog – Bacon is NOT an Herb and our running blog – See Jain Run. It’s great when we find something that we love that fits into so many of the important things in our lives. Nuttzo is just one of those awesome things in life, just ask her.


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