tag:www.veggieplaces.co.uk,2011:/blogs//2 2011-02-06T11:14:59Z Movable Type 3.34 tag:www.veggieplaces.co.uk,2011:/blogs//2.111 2011-02-06T11:14:13Z 2011-02-06T11:14:59Z

Last week, I picked up a take-out salad at a new “vegan fast food” restaurant. It’s a recently-opened outpost of one of New York City’s most respected and creative vegan restaurants, and so, while the menu selection was small, I...

Janine Last week, I picked up a take-out salad at a new “vegan fast food” restaurant. It’s a recently-opened outpost of one of New York City’s most respected and creative vegan restaurants, and so, while the menu selection was small, I had high hopes for the beet salad I pulled out of the sleek refrigerator tucked into the wall. What I got was maybe a half-cup of mixed greens topped with three tiny cups of shredded vegetables: raw, marinated golden beets, red beets, and carrots. There was a fourth small container of dressing, which added the only real flavor to the salad. Once everything was mixed together, the overall textural profile was merely “wet,” with the raw veggies and dressing sopping the few greens nestled at the bottom of the plastic clamshell. After consuming the salad, I was hungry approximately five minutes later—most of the space in the salad had been taken up by the plastic cups separating the individual vegetables and the dressing—and for the privilege, I had paid more than $8, easily on the high end of take-out salad prices (even for those that contain meat). This left me sad and concerned. I certainly think there should be more places for vegetarians and vegans to get high quality, take-out food, and I support the existence of and theory behind this establishment. But just because someone is vegan (or vegetarian), does that consign him or her to a lifetime of overpriced, paltry entrees? Are these types of restaurants taking advantage of the fact that their customers have few other options? Readers, what do you think? tag:www.veggieplaces.co.uk,2010:/blogs//2.110 2010-11-11T09:53:08Z 2010-11-11T09:58:22Z

Recently, New York Magazine published an article declaring vegetables to be the “new meat.” Citing various examples from around town—from upscale restaurant Dovetail’s popular Monday-night vegetable menus to the appearance of Amanda Cohen, chef at vegetarian restaurant Dirt Candy, on...

Janine here and check out the magazine’s list of veggie-focused New York restaurants here ]]> tag:www.veggieplaces.co.uk,2010:/blogs//2.109 2010-10-03T12:20:08Z 2010-10-03T12:30:41Z

As a vegan I approached this book rather warily on account of its title! But as I read it I abandoned my caution and found myself nodding in agreement at most, if not all, of its key points. My veganism...

Richard http://www.vegetarian.co.uk/blogs/richard.html The book can be purchased from Permanent Publications at £19.95 ]]> tag:www.veggieplaces.co.uk,2010:/blogs//2.108 2010-09-15T14:11:34Z 2010-09-15T14:12:35Z

For vegetarians looking for a new thrill in a city full of constantly changing dining options, they need look no further than Mario Batali’s latest masterpiece, Eataly. A replica of an Italian food market in Italy, Eataly brings Italian food...

Janine For vegetarians looking for a new thrill in a city full of constantly changing dining options, they need look no further than Mario Batali’s latest masterpiece, Eataly. A replica of an Italian food market in Italy, Eataly brings Italian food of all kinds to a cavernous, frenzied space near Madison Park. Sure, there’s the requisite charcouterie section, the meat-centered restaurant Manzo. But there’s also plenty to tempt the vegetarian palate. For starters, there’s a completely veggie-focused “restaurant” called Verdure. Really more of a seating area within the main passageways of the market, the entirely vegetarian restaurant features a menu packed with market-driven selections, heartier fare such as lasagna, and out-of-this-world seasonal bruschetta. But if you look beyond the sit-down offerings, you’ll find much to delight a vegetarian perusing the market. There’s incredible seasonal produce at reasonable prices; there’s an extensive cheese counter; a pasta station; a bread bakery; and lots of imported Italian packaged goods. And don’t skip dessert. Whether pastries, chocolates, or gelato tempt your palate, you’ll find happiness at Eataly. As long as you aren’t scared away by crowds, put Eataly on your to-do list the next time you’re in NYC. There’s something to satisfy all types of eaters, veg and non-veg alike. tag:www.veggieplaces.co.uk,2010:/blogs//2.107 2010-06-22T21:55:26Z 2010-06-22T21:56:02Z

One of the greatest benefits of being a vegetarian in a big city like New York City or London is, surprisingly, not that there are plenty of dining options available for us. Sure, that’s a great bonus—but what I find...

Janine One of the greatest benefits of being a vegetarian in a big city like New York City or London is, surprisingly, not that there are plenty of dining options available for us. Sure, that’s a great bonus—but what I find to be a bigger boon is the fact that there are innumerable dining destinations that satisfy both hungry vegetarians AND their omnivorous dining companions. That makes being a vegetarian less of an isolating or disruptive experience for both the veggies and those around them. I’ve found that many of the best places to bring diverse groups of diners are Asian restaurants, and thankfully, big cities like NYC often have Asian dining enclaves in nearly every neighborhood. Have a big group full of people who like their spice? Take a trip to NYC’s Curry Hill, on the east side of Midtown, to take advantage of one of the multitudes of Indian restaurants that have set up shop there. Vegetarians can be satisfied with any number of hearty vegetable dishes and breads, while the meat-hungry can happily throw some meat in the mix. Similarly, if you’re looking for an agreeable pre-theater option, head to Hell’s Kitchen for one of the seemingly hundreds of Thai restaurants that line Ninth Avenue. Strict vegetarians, be sure to ask for your dishes prepared without fish sauce—but even if you do, you’ll find plenty to choose from. Even Koreatown, in the mid-30s right in the center of Midtown, has lots of options for both camps. If it’s Korean BBQ you’re after, vegetarians can request their vegetables in a foil packet to avoid direct contact with the meats on the grill. It’s fun, interactive, and satisfying to all involved. Japanese, Chinese, Indonesian—all tbese restaurants can have something for everyone, and thankfully, a city like NYC has ‘em all. For vegetarians who like to go out with non-veggie friends and family, it’s a boon to both their social lives and their friends’ happiness alike! tag:www.veggieplaces.co.uk,2010:/blogs//2.106 2010-05-11T18:55:13Z 2010-05-11T18:56:41Z

I went to see FOOD Inc at the Everyman Cinema in Winchester a few weeks ago. I knew that it was an examination of the US food system and, to be honest, I thought it would hold few surprises for...

Richard http://www.vegetarian.co.uk/blogs/richard.html I went to see FOOD Inc at the Everyman Cinema in Winchester a few weeks ago. I knew that it was an examination of the US food system and, to be honest, I thought it would hold few surprises for me. I reckoned that I knew the key issues facing the way America feeds itself. But I was wrong. The film covers all aspects of the way food is produced and how the tight net of legislation has been put into place to protect the vast businesses that effectively control it. There's an interview with a chicken 'farmer' who speaks out about the company that she is contracted to. She had 'old style' chicken sheds with widows and natural ventilation. The company insisted she 'upgraded' to the new version where the animals are kept permanently in the dark. She refused to get further into debt and so she lost her contract and her livelihood. Then there was the outrageous case of a man who helped farmers save soya bean seed for use the next year. Monsanto, who control 95% of the soya crop, sued him and forced him out of business because they claimed he was breaking patent law. He ran up a legal bill of $400,000 before capitulating. Most shocking was the case of a woman whose two year old son had contracted e-coli from an infected burger. He died within 12 days. She was unable to answer the question put to her about how she had changed her eating habits because, she said, she would have been sued for libel if she did! The film is an eye opener and a call to all of us concerned about the way our food is produced to guard against the UK's system moving in the way of the US one. Most of the developments over there have been made in order to get greater efficiency and in the process completely commodified all aspects of what is put into supermarkets. The inhumane treatment of animals and the people who toil in the processing units is already in place in the UK. Last week the BBC reported on the appalling treatment of migrant workers here who are effectively slaves in the pursuit of cheap supermarket meat. I would urge everyone to see the film. tag:www.vegetarian.co.uk,2010:/blogs//2.105 2010-03-28T11:22:38Z 2010-04-21T22:24:21Z

The weather is finally turning warmer, and that means signs of spring are everywhere. In nature, that means the crocus and the daffodil; in the working world, it means that officeworkers everywhere begin to take their lunches outside, filling local...

Janine The weather is finally turning warmer, and that means signs of spring are everywhere. In nature, that means the crocus and the daffodil; in the working world, it means that officeworkers everywhere begin to take their lunches outside, filling local parks with eager revellers in the midday hours. But in the world of restaurants, it means a different thing entirely. In New York City, it means that the sidewalk tables reappear, filled with diners so anxious to enjoy an al fresco bite that they’re willing - nay, eager - to brave honking horns, car exhaust, and passers-by gawking at their dishes. It means the front windows of restaurants are thrown wide open, making dining inside or outside a fresh-air though frequently chilly proposition. But perhaps more importantly, it means that fruits and vegetables return to menus in all their glory. Ramps and asparagus are the first signs of spring in haute cuisine establishments across the city, greeting diners with their cheerful green hues and fresh tastes. Soon, berries will make their appearance, first strawberries and then blueberries, filling markets and menus with intoxicating scents. The promise of baby lettuce, summer squash, and bright, juicy, ruby-red tomatoes makes food lovers positively giddy. Yes, spring is on its way, and then summer and fall, all seasons replete with the glory of freshness and verdant delight. It’s enough to get one through the last frosty days of late winter. What do you look forward to most about the arrival of spring? tag:www.vegetarian.co.uk,2010:/blogs//2.104 2010-02-09T18:34:45Z 2010-04-21T22:25:08Z

Isn’t it interesting how certain ingredients seem to come in and out of popularity as time goes by? There are certainly carnivorous examples of this phenomenon - think bacon or pork belly - but vegetables get the star treatment now...

Janine Isn’t it interesting how certain ingredients seem to come in and out of popularity as time goes by? There are certainly carnivorous examples of this phenomenon - think bacon or pork belly - but vegetables get the star treatment now and again too. Last winter I mentioned that squash was having its day; this winter, it seems that Brussels sprouts are the veggie du jour. I’ve had absolutely fantastic Brussels sprouts at restaurants all over New York City. Otto, Mario Batali’s casual pizzeria, is justly known for its sprouts with vin cotto, a deeply caramelized, decadently oily, and mildly yet intriguingly sweet treat. They’re so good I recently had them twice in one weekend, once on Friday, once on Sunday. But Mario has a competitor in Danny - Danny Meyer, that is, owner of Union Square Hospitality Group. When I got to visit his new Maialino restaurant, a Roman trattoria perched on picturesque Gramercy Park, I was treated to an order of Brussels sprouts, pecorino, and chestnuts. These sprouts were so outlandishly delicious, I swear they tasted just like potato chips. Restaurant chefs are on to something, since sprouts are easy to cook at home as well. Quarter them and throw them in the oven for a quick roasted treat; halve or quarter them and put them in a stir fry; or, my personal favorite, slice off the ends, peel apart the leaves, and sauté them like winter greens. Watch as they get appealingly and irresistibly caramelized, then pop them in your mouth while they’re still warm. While bacon is a classical pairing with Brussels sprouts, I find them incredibly tasty with hard cheeses like parmesan or even just a bit of oil and a sprinkling of salt. So next time you see Brussels sprouts either in a restaurant or in your local grocery store, give them a chance - they’ll be a far cry from the overcooked steamed specimens you might remember from childhood. Here’s to the ingredient of the moment, and here’s to next season’s star, whatever that may be… tag:www.vegetarian.co.uk,2009:/blogs//2.103 2009-12-07T14:07:40Z 2010-04-21T22:39:06Z

Now and again I get mails from people annoyed/slighted/surprised that a veggie restaurant doesn’t cater sufficiently for vegans, if at all. My personal opinion is that veggie restaurants that don’t cater for vegans are missing a trick. Vegans are really...

Debbie Now and again I get mails from people annoyed/slighted/surprised that a veggie restaurant doesn’t cater sufficiently for vegans, if at all. My personal opinion is that veggie restaurants that don’t cater for vegans are missing a trick. Vegans are really easy to cater for: when I ran a café with my sister, we made sure that most of our veggie dishes were suitable for vegans. As a vegetarian, I love vegan food and probably cook a vegan meal for my family two to three times a week. I don’t like cheese or eggs with everything. When I eat out, I worry about the provenance of the cheese and the eggs anyway, so I’ll always choose the vegan option if there is one. However, vegetarian restaurants are at liberty to run their places as they please. If you are vegan, it makes sense to check with the place beforehand. You might then avoid the veggie lasagne or jacket potato with cheese that the rest of us have to put up with. If you do find a place with great vegan options, please don’t keep it to yourself - put the place on the site if it’s not there already and post a review. Then we can all benefit. tag:www.vegetarian.co.uk,2009:/blogs//2.102 2009-11-16T05:08:33Z 2010-04-21T22:25:37Z

One of the best things about the change of seasons is that NYC restaurant menus subtly shift from incorporating last season’s ingredients to featuring the bounty of the months to come. As I reflect back to this past summer, I...

Janine One of the best things about the change of seasons is that NYC restaurant menus subtly shift from incorporating last season’s ingredients to featuring the bounty of the months to come. As I reflect back to this past summer, I remember how chock-full menus were of salads featuring summery ingredients: a particularly memorable peach-and-frisee concoction at Perry Street; a watermelon, ricotta salata, and arugula medley at 24 Prince. But with the coming of crisp air, shorter days, and turtlenecks comes a whole new wave of restaurant delights to look forward to. This fall, I’m eager to see what restaurants will do with the winter squashes that featured so prominently last fall and winter. Moreover, this year I’m especially excited for mushrooms in all their glory. Recently, I’ve had some particularly delicious mushroom-centric plates - a sauteed mushroom and arugula salad at Riposo 46; a genius wok-stirred maitake mushroom masterpiece at Blue Ginger in Wellesley, Massachusetts - and I get the sense that mushrooms will be the next umami powerhouse to become ubiquitous on menus across town. But the greatest thing about NYC as a restaurant town is that, ultimately, I haven’t a clue what fall will bring. Perhaps it will be savory uses of the dozens of varieties of apples grown nearby; perhaps it will be a resurgence of healthy leafy greens like kale and swiss chard. The possibilities are endless, and I’m looking forward to discovering how chefs around town interpret fall in New York. How about you? What are you most looking forward to with the arrival of autumn? tag:www.vegetarian.co.uk,2009:/blogs//2.101 2009-11-12T04:37:43Z 2009-11-12T04:38:34Z

I've tried various methods for making vegan soft cheese but recently tried this one and it really work well.....so I thought I'd pass it on. It's easy but you need to start the preparation 36 hours before you want it!...

Richard http://www.vegetarian.co.uk/blogs/richard.html I've tried various methods for making vegan soft cheese but recently tried this one and it really work well.....so I thought I'd pass it on. It's easy but you need to start the preparation 36 hours before you want it! Line a mixing bowl with a thin tea towel and pour in a tub of soya yoghurt. Add a pinch of salt and mix in. Gather the tea towel together and tie it loosely to form a bag then hang this up to allow the liquid to fall into the bowl. Leave it for 24-36 hours. Open up the tea towel and spoon the yoghurt cheese into a shallow serving dish to give a depth of around 2cm. Put the dish in the fridge until required. I topped the lebneh (Turkish yog cheese) with a mix of parsley, olive oil, zest of a lemon, a crushed garlic clove and some pine nuts and pistachio. Delicious served with crusty bread and a simple tomato salad. I reckon there are loads of ways to use this cheese - it handles just like Philadelphia so could replace this in any recipe. I'd be interested to hear from anyone who tries something creative with it...... tag:www.vegetarian.co.uk,2009:/blogs//2.100 2009-09-29T18:27:47Z 2010-04-21T22:03:36Z

I sneaked away for a few days’ r&r last week. It’s been a good (and tiring) season here at The Barn and Sandra and I thought we’d get away before the glorious weather faded. We decided to travel by our...

Richard http://www.vegetarian.co.uk/blogs/richard.html The Barn and Sandra and I thought we’d get away before the glorious weather faded. We decided to travel by our trusty tandem 'Daisy' to La Maison du Vert in Normandy. And what a good choice that was. Apart from the rather rude awakening on the ferry to Caen at 4.45am the ride was fantastic. Normandy is beautiful and on a bike you really get a chance to savour the sights, sounds and smells of an area. It was also pretty flat! We arrived at Debbie and Daniel’s place mid afternoon to be greeted with a glass of organic local cider and a (we thought) well earned slump in a garden swing seat. Bliss….. It just got better and better from there on in. La Maison du Vert is a haven for veggies and vegans in France - wonderful food and a beautiful garden to laze in. Daniel labours away in the veg area and they are almost self sufficient in vegetables. With my interest in local food this was an unexpected delight. We were also able to do lots of really interesting walks around and about the Hotel. We reluctantly said goodbye after three nights but found our way back to Caen was even better than the outward journey - 20km along a disused railway track and through villages and lanes that we had all to ourselves. We sat on the beach at Ouistreham and watched the sun set before whiling away a couple of hours before the ferry got in. It was a truly enjoyable experience. ]]> tag:www.vegetarian.co.uk,2009:/blogs//2.99 2009-09-02T21:46:55Z 2009-09-02T21:47:29Z

More and more, I’ve found myself going to wine bars, not only for an evening drink but for my evening meal as well. In the past, whenever I’ve been to a wine bar late in the evening, I’ve frequently noticed...

Janine More and more, I’ve found myself going to wine bars, not only for an evening drink but for my evening meal as well. In the past, whenever I’ve been to a wine bar late in the evening, I’ve frequently noticed their menus and wished I hadn’t yet eaten dinner. Often chock-full of tasty, shareable vegetarian bites, wine bar menus can offer high-quality, reasonably priced meals for a vegetarian in search of something other than pasta. Consider Riposo 46, one of my favorite wine bars in New York City, conveniently located a couple of blocks away from my apartment in the Hell’s Kitchen neighborhood. In addition to a convivial, friendly atmosphere and several good wines by the glass, Riposo 46 has a delicious, vegetarian-friendly menu. From tiny snacks like marinated olives to sumptuous cheese plates piled high with condiments (grapes, jellies, stewed figs, and much more), I’ve had several enviable meals for reasonable prices there. And I haven’t even yet tackled their creative salads and veggie-topped flatbreads, which are always enticing when I’m there. On a recent trip to Washington, D.C., I found similar success at a wine bar/restaurant called Proof. Wine-friendly bites like a beet and aged goat cheese salad, a shaved asparagus and parmesan salad, salt-studded flatbread, and a generous bowl of mixed olives made for a memorable meal (set off expertly by their tasty wines, of course). So the next time you’re searching for an inexpensive destination with options for vegetarians and carnivores alike, give a wine bar a try. You might be surprised at what you find there. tag:www.vegetarian.co.uk,2009:/blogs//2.98 2009-08-28T21:12:45Z 2009-08-28T21:14:32Z

Did you watch the new BBC2 series 'The Future of Food' on Monday? It's fronted by George Alagiah and the first episode (two more to come) covered a lot of ground that will be familiar to those with a concern...

Richard http://www.vegetarian.co.uk/blogs/richard.html first programme on the BBC iPlayer ]]> tag:www.vegetarian.co.uk,2009:/blogs//2.97 2009-08-14T11:38:29Z 2009-08-14T11:41:41Z

I was elected Chair of New Forest Transition around a year ago. Although the whole ethos of Transition is very much non-hierarchical I thought I might be able to bring to bear a little influence when it came to discussions...

Richard http://www.vegetarian.co.uk/blogs/richard.html I was elected Chair of New Forest Transition around a year ago. Although the whole ethos of Transition is very much non-hierarchical I thought I might be able to bring to bear a little influence when it came to discussions about diet. The intimate connections we, as vegans, know about between the meat/dairy industry and environmental destruction are not so well known to mainstream omnivores. Alas, in common with many other veggies/vegans in the Transition movement I was sadly mistaken! I drafted a set of suggested guidelines for how we should run meetings which included that where food was provided (we often meet at either the local authority or the National Park offices) it should be veggie or, preferably, vegan. The guidelines were accepted without murmur but then, as far as that bit was concerned, pretty much ignored. My choice of not eating animal products was largely seen as a bit of a joke. Ho hum. So I was wonderfully surprised the other day, when I went to a meeting organised by one of the New Forest villages, to hear the speaker talking about the need to cut down our meat and dairy consumption. My surprise became even greater when one or two comments from the audience echoed this thought. Surprise turned to borderline incredulity when the audience members identified themselves as Beef Farmers!! The speaker was none other that Patrick Holden, Director of the Soil Association. We had all gathered to watch Rebecca Hosking's magnificent film 'A Farm For The Future'. This film makes the dire position of British farming abundantly clear and I would commend everyone to watch it if they can. I have it still my DVD hard drive and can dub off copies for anyone if they send me a blank DVD and an SAE. Maybe, just maybe things are moving on and those of us who have seen the light already might be joined by many more in the months and years to come. -- Richard Barnett The Barn 112 Lyndhurst Road Ashurst Hampshire SO40 7AU 023 8029 2531 07791 990351 "If you want to travel fast go alone, if you want to travel far go together" - African Proverb