Don't Be So Possessive

Snapped these pics of my menu during brunch with friends last week. Apparently their waffles are Blegiun, and their eggs are possessive. (Brownie points to anyone who can tell me what restaurant this menu is from.) To their credit, there was a small print line at the bottom where they acknowledged missing and misspelled words, poor grammar, etc. But it still drives me crazy that they are aware of it yet don't correct it!

Sorry for the blurry pics - my camera needs a "half flash," in my opinion.

life's not Fair

When I open my window or walk down my hallway, all I can smell is fair food. Mmmmmmmmmmmmmm...fair food.

Spiral Diner coming to Bishop Arts!

How excited am I that this small vegan restaurant in Fort Worth is expanding to Dallas? Words cannot express. I LOVE IT! Spiral Diner is consistently voted in the top 10 lists for vegan restaurants for the entire country (!) and it's hard to believe it's nestled inside "cow town." And now good news for Dallasites - Spiral Diner is coming to the Bishop Arts District in the OC in October. Hoorah! Rumor is that it might even be dog friendly. Yeah!

The menu is extensive, and even your hard core carnivore friends will find something delish to try. I have had the "Ate Layer Burrito," the "all day lunch plate," spaghetti, hummus appetizer, potato salad, and the McNut burger. They have all been delicious, and the price is oh-so-right. All of their ingredients are not only vegan but organic, and their mission extends beyond just the food.

Spiral Diner pledges to:
- Use only cruelty-free and environmentally friendly biodegradable cleaning products
- Only purchase recycled and un-bleached paper products (with the highest post-consumer content available)
- Always buy Certified Organic ingredients whenever possible with conventional only as a last resort
- Use environmentally friendly, biodegradable take-away containers and disposable cutlery (we also encourage our customers to bring their own reusable containers with them to help us reduce packaging waste)
- Recycle 100% of all the accepted materials that come through our kitchen
- Donate a portion of profit to local grassroots organizations that are fighting for human, animal, and environmental causes
- Reduce waste by purchasing in bulk as much as possible and donating excess food to local food banks and shelters

And their take on pricing:
"Spiral Diner's prices are set as low as they can possibly go. Our goal is not to make tons of profit; it is to provide the community with tasty vegan food at a reasonable cost. Our goal is also to pay everyone working at Spiral a decent wage. We will never charge more than we absolutely have to in order to pay the bills.
So when you eat at Spiral you know you are getting high quality food from happy employees.
Additionally, we will continually to adjust our prices to reflect food costs. As organic ingredients go down in price we adjust our menu prices accordingly. The more in demand organics become, the lower the price."

And if that wasn't enough, they also have vegan cooking classes, hip retro decor, and a bakery.

Who wants to go with me in October?

Sufferin' Succotash!

I recently happened upon a vegan food blog and saw a recipe for "late summer succotash" from the Vegetarian Times which looked delicious. For those of you who don't know, I have been inching my way towards being a vegetarian, but it's hard with the no-wheat and little-to-no-soy thing, which rules out quite a bit of wheat-based meat alternatives like seitan, and also tofu, soy sauce, and such. I eat at Spiral Diner whenever I get a chance (thank goodness they are coming to Dallas soon) and love the fact that they use all organic produce and recycle as much as they can and all that stuff. So right now I am an ovo-pescatarian, meaning that I am a vegetarian but eat eggs (cage-free and organic eggs) and fish. Basically I don't eat anything with legs and am not eating/drinking bovine fairy but I have not excluded goat dairy. It's complicated. Most vegetarians would laugh at me and say that I'm not really a vegetarian, which is true, but I have given up a lot since January and it feels like a huge step to me.

Anyway, I emailed the recipe to Carly and was like "we should make this sometime!" And on Monday I just happened to be at Target getting groceries and things before going to Whole Foods to complete the day's list, and lo and behold I get a text from Carly asking what I was up to, which surprised me considering she was supposed to be at work. Turns out she was home from work and I just happened to be at the SuperTarget just down the street from her place. So I ran over there and we decided to make the succotash that afternoon which was quite handy since I had to go to Whole Foods anyway. We were able to find everything there except for lima beans, which we substituted edamame for.

Everything in the kitchen went well, except that the onion won in the onion-vs-Hollis'-sensitive-eyes contest. (The next day I was watching Martha Stewart and she said to burn a candle close to an onion when you chop it and the candle will burn off the onion fumes. I tried it today and it works like magic.) Our Late Summer Succotash was divine if I do say so myself. The tomatoes really made it, and I don't normally like tomatoes.

Up next: Metaphysical Quandary Green Bean Salad

Recipe here

proof we really cooked and didn't steal the above pic:




So on Sunday and Monday I got to cross 2 things off my summer to-do list and one thing off my lifetime to-do list. Hoorah! Feels pretty awesome. Next up is learning how to change my own oil. I'll keep you posted on that one.