118 Carlisle St, St Kilda
specials, starters, mains, drinks, alcohol
I love parsley, but I have so much at the moment, that a scatter thrown on dishes as a garnish just isn’t going to make a dent in it. So I’ve started making salsa verde to use more of it.
This isn’t a burden, because salsa verde adds a wonderful fresh, sharp, salty zing to everything it touches. It goes well with so many things, I’ve been eating it with asparagus, with avocado on toast and with roasted cauliflower, but I love it most with roasted mushrooms.
The quantities below are very rough, this is how I like to make it, but you can vary the proportions to suit your own taste.
After a warm weekend, the weather in Melbourne has taken a wintry turn with the temperature dropping 15 degrees. This cool weather, and a desire to eat some healthier, simpler food after a month of eating out non-stop while on holiday, means that soup is back on the menu for me.
This is the most simple of soups. It takes about 10 minutes to make when using canned beans and it has the advantage of making a small dent in the madness that is my kale and parsley crop. It is a combination of stock, beans and kale with a garnish of parsley, garlic, lemon zest and olive oil to give it some spark.
I love it.
I know I haven’t blogged in so long and I feel kind of bad but I have been very busy writing a cookbook for all of the Sweetie Pie and Cuddle Cakes recipes with an emphasis on raw and sugar free sweets. It is going really well but is quite time consuming!
Anyway something that I have been spending a lot of time on is organising an event for the Coalition for the Protection of Racehorses. It is a club night called PONY CLUB which is happening on 2nd November at Boney in Melbourne CBD. All money raised on the night will be going towards CPR which is a great non-profit group dedicated to fighting for the better treatment of racehorses. Have a look at the amazing work they do here .
The Spring Racing Carnival is hard because you don’t want to support a horrible and cruel industry yet you don’t want to miss out on all of the fun. With this night you won’t have to! You can do something for the greater good and also have lots of fun!
Here is the facebook event for the night and I hope lots of people can come and support the cause! There will be lots of djs, free vegan cupcakes and also prizes for best dressed (vegan of course)!
Anyway I hope to see everyone there having an amazing time!
The funny thing about Toronto is that the subway doesn’t operate on a Sunday until 9am. This obviously made it a little difficult for me to get to the 9am film screening I’d planned to attend on this particular Sunday, but no matter – instead I decided to go on a nice long walk through the University and Chinatown, ending up on Queen Street West in the hope that Grasslands might be open at the end of my hike.
Steph was so effusive about her visit to Grasslands back in June that before I left for Toronto she essentially grabbed me by the lapels to shout “GO TO GRASSLANDS OR YOU WILL BE FORFEIT TO ME AS A PERSON.” Well, I did not want to be FORFEIT, so I was pleased that Grasslands was indeed open by the time I loped into the Queen Street neighbourhood.
I remembered Steph heartily recommending the hangover plate, but I liked very much the sound of a morning burrito, so went with the breakfast burrito: house scrambled tofu, corn, black beans, mushrooms, daiya cheddar cheese, onions, peppers and guacamole wrapped in a flour tortilla, served alongside a house salad of dressed greens, cabbage, red onion and slivered almond bits, another mound composed of house fries, and, delightfully, two pieces of watermelon.
The meals at Grasslands are served on these long platters with each component laid out end to end, which is perfect for weirdos like me who like their food SEPARATE, for ease of individual component tasting. Moving down the platter, firstly the breakfast burrito was nicely sized, big enough to feel like a solid handful, but not, you know, the size of your head, which is initially exciting but ends up after a while feeling like the kitchen is just trying to intimidate your stomach. The tofu mixture inside was properly spicy and will definitely wake you up should you be having a sleepy morning. Also, everyone was right about daiya being the only vegan cheese worth bothering with – no nasty chemical overtones, actual proper cheesy taste achieved. I’m not sure what is stopping daiya from being widely available in Australia but we have to get on that, stat.
The salad was lightly dressed in a mayo-ish sauce and provided an excellent creamy crunch. Also crunchy were the fries, and I would like to put forward that my Official Stance is that fries for breakfast are entirely acceptable and I would like to see more of it, MORE I SAY. And of course the sweet juicy burst of watermelon to finish and cleanse the palate was a very thoughtful touch.
Grasslands also has a nicely varied drinks menu. While I could of started the morning in an alcoholic fashion with a breakfast cocktail I decided to be slightly sensible for once and instead chose one of the mocktails, a cucumber lemonade complete with a sugared glass rim, all tart and refreshing and just what was required to hit that spot.
Steph was right (she always is) that Grasslands was a Toronto must. You must, you must, you must.
478 Queen Street West, Toronto
Ph: +1 (416) 504-5127
The weekend before last, the Bear and I took a bike ride out to my folks place. Upon arrival, we decided to head over to Camberwell with them to get a bite to eat for a late lunch. I had been wanting to check out the Red Robyn for some time after hearing them described as an ‘allergy friendly cafe’ – catering for a number of different dietary requirements, including vegan, fructose allergies, nut allergies and FODMAP diets. Everything on the menu is also gluten-free and soy-free. Wowzers.
The cafe itself is on a quiet part of Camberwell rd, and you could quite easily fly right past it without noticing if it were not from the cute little red robin sign out the front. Inside, the place is warm and bright, with splashes of red throughout to fit with the theme.
I wasn’t sure if we were going to be let in as we were cutting it quite close to kitchen closing time, however we were welcomed with a smile, and provided with lovely service throughout. I started with a coffee while I perused the menu a little further.
There were many dishes that caught my eye, but ultimately I went with this one. Ask me what it is. I can’t remember! I think it was some sort of smoky eggplant and potato croquette, with a fresh salsa. Wow my memory is failing me terribly. I really need to take care if I plan to write about a meal!
Regardless, I remember it was tasty. My mum, dad and the bear all went with non-vegan options, and all commented on how much they enjoyed their meals too. On the way out, I was told that there are usually plenty of vegan sweets on offer, including vanilla slice (be still my heart!) so I DEFINITELY have good reason to return.
393 Camberwell Rd, Camberwell
Mon – Fri – 7.30am – 3pm
Sat – Sun – 8.30am – 3.30pm
(kitchen shuts 30 mins prior to close)
A Vietnamese rice vermicelli salad would have to be a candidate for one of my favourite dishes of all time. My desert island dish. Well, I lie. I probably have 10 desert island dishes.
It has so much going for it. It is easy to make, it is fresh and vibrant, it is healthy AND it tastes spectacularly good.
It is just a bowl of vermicelli noodles topped with a variety of raw or lightly blanched veggies, some protein and a sweet, salty and spicy dressing.
The dish varies every time I make it. It really depends what is in the fridge. The only constants are the vermicelli, lettuce and carrot. And the dressing of course.
Today’s bowl contained rice vermicelli, lettuce, carrot, coriander, snow peas, satay flavoured tofu, sliced fresh chillies, spring onions and the chilli, garlic and “fish sauce” dressing.
Today I came home from a walk, hungry and ready to eat so I used some already flavoured tofu. In the past I’ve used crispy fried tempeh or some seitan mock chicken.
Here is the recipe for the dressing. You will need about 1/3 cup per bowl.
Hello! Hi! Hola!
I had a bit of an impromptu week and a half off after MoFo, just to catch my breath. But now I’m back, and with awesome news. Drum roll pleaaasseee…..I won a MoFie!
Hell yeah! Thanks MoFo judges, I certainly had fun and am glad you’ve enjoyed the sweet sweet tunes too. Head over to the official Vegan MoFo site to check out the full list of MoFie winners. Thank you to all my readers old and new and everybody who participated in MoFo and made it rockin’. See you next year! \m/
And without further adieu, here is a pictorial summary of my thirty days of MoFo, following the theme of Music for your Mouth:
30 days, hoooooly mackerel! This was only my second year MoFoing, but certainly my best effort to date. I can’t believe I managed a post every single day (take a good look folks, it may not ever happen again). I had tried to be organised this year to stay one step ahead of the game, but I did feel a little in the deep end, particularly towards the end of the month. There’s always something to aspire to and next year it will be to be even MORE organised. Ha!
Thanks for dropping by, stay tuned as we return to regular programming.
One more song to take us to the close. It isn’t an edible audio, but I think totally appropriate. Plus I was bummed I didn’t get to squeeze Freddy Mercury in anywhere else, so y’know…
I’ve returned home from a month of travelling to a 2.5 metre by 1 metre bed full of kale. So it is time to practice what I preach and get back to seasonal eating. That means eating kale. Lots of it.
The reason I have so much kale is because earlier this year I converted a couple of my raised beds into wicking beds, basically giant self watering pots. I can vouch that they work wonderfully. I came home to two lush beds, one of kale and one of silver beet. They had not been watered for a month, except for rain and the water that was in the bed reservoir when I left.
A couple of the kale plants have started to form flower buds, so I decided to use these like broccolini. I combined these with some of the kale leaves in a salad with a Japanese inspired dressing. I think this would work well with any kind of greens.
I steamed the kale, chilled it so it remained green, and then dressed it. I ate it with some quinoa, a few precious steamed asparagus stems from my garden and barbecued tofu.
Two doors down from Hibiscus is Bunners, a vegan and gluten-free bakery. Toronto doesn’t seem to lack for vegan bakeries – I was devastated to discover too late to visit the existence of Apiecalyspe Now in Mirvish Village because IT WAS A VEGAN BAKESHOP CALLED APIECALYPSE NOW, THAT IS A-GRADE PUN WORK – and if Bunners is any indication of the general standard of vegan baked goods in Toronto then veg*n Canadians are disgracefully lucky.
Faced with an array of cupcakes, danishes, cookies and pie slices, I was a little overwhelmed for choice. Upon noticing though that they were down to a single butter tart, I knew that it had my name on it.
Butter tarts are a particularly Canadian dessert and usually involves, you guessed it, an obscene amount of butter, so I was very curious to see how a vegan version would pan out. It panned out like so: flaky, deceptively light yet decadently buttery pastry encased a golden, custard-like filling that was creamy, slightly greasy in a good way, and wholly melt-in-you-mouth delicious. I was immediately sad that there was only one to eat, yet simultaneously EVER SO SMUG IT WAS MINE.
I also took away a ginger molasses cookie with me, which I ended up eating for breakfast the next morning (cookies are a PERFECTLY CROMULENT holiday breakfast food, okay?). Nearly the size of my hand, top covered in fat cubes of granulated brown sugar and a piece of crystallised ginger marking the centre, it gave away easily when bitten and burst forth with a spicy, ever so satisfying mouthful. Your wouldn’t have realised it was vegan AND gluten-free if you hadn’t of been told.
I highly recommend Bunners as a must-visit on the Toronto veg*n trail. Pair it with a visit to Hibiscus and reward your vegie bowl health with a perfectly crafted sweet treat.
244 Augusta Avenue, Toronto (there’s also a second location at 3054 Dundas Street West)
Ph: +1 (647) 350-2975
I was watching Shane Delia’s Spice Journey through Turkey the other night and he made a turkish pide in a regular oven. No matter how much effort I make with dough and heating, pizzas or pide made in a normal oven never turn out as well as ones made in a proper pizza oven. I think I have found the reason. In the program, he heated his pizza stone in the oven for one HOUR. I’ve never heated mine for this long. But I was making bread and so I decided to save a piece of dough and cook it as a pide after the cooking of the bread, thus using the heat that had already been generated. The oven and the pizza stone were scorchingly hot, just what was needed. Not surprisingly it turned out crispier than any pizza I’ve made before.
The vegetarian pide at my local Turkish restaurant has cheese, eggs and parsley in it, so I haven’t eaten it since becoming a vegan and I really miss it. But there’s no real reason why you can’t put anything into a pide. I put what I happened to have in the fridge, which was a tiny bit of left over Daiya cheese and some roasted leeks and pumpkin. I mixed these with parsley, garlic oil and lemon zest and stuffed them into the dough.
Delicious! I know I’ll be making this again, and I’ll be making my italian pizza with a scorchingly hot stone too.
I was honestly very lucky to have so many friends who had traveled to Toronto in the past few years who were more than eager to give me food tips, eliminating my having to do a lot of strenuous research and soothing my lazy soul. Hibiscus came highly recommended by Carla, who rated it among her best Toronto food experiences.
The first thing I appreciated about Hibiscus was the CALM. It’s situated in the middle of Kensington Market, which seems to be Toronto’s hippy-dippy alternative heart (a bar was advertising “Spliff Reggae Night” if you want to get the general vibe) and is quite bustling, but as soon as you enter Hibiscus this heavenly, relaxed sense of calm descends.
Hibiscus keeps things simple. You essentially have three savoury options: soup, salad, or a selection of savoury and sweet vegan crepes. Since all I could see around me were folks tucking enthusiastically into bowls of salad I figured this was the best way to go.
The bowl is nicely hefty, but not completely belly stuffing, really the perfect amount. And it’s a generous bowl in terms of fillings, featuring on this particular day quinoa, broccoli, kidney beans, tofu cubes, brown lentils, shredded kale, grated beets and carrot, a kind of rough sweet potato mash, served with a thin square of raw cracker and topped with a little mound of cellophane noodles. A terribly attractive bowl of colour it was.
I really like this tendency in Canadian vegie eateries of “here, this is a big bowl of ALL THE THINGS, mix and eat to your heart’s content.” They’re great in terms of offering a meal with a variety of textures, and if all the flavours work then its just a delight of a thing. In this bowl particularly I loved the beets, the excellent sweet potato, the noodles that provided an exciting contrasting bite, and the bright pieces of broccoli that had been blanched just enough and allowed to infuse with some kind of light dressing. It all presented a front of being very simple, yet underneath it all very, very clever.
Did I also mention that the entire menu is gluten free? Yeah, yeah it is. And there’s a cold cabinet filled with ICE CREAM. Hibiscus is the BUSINESS.
238 Augusta Avenue, Toronto
Ph: +1 (416) 364-6183
Sadie’s Diner was another Toronto vegan landmark that came highly recommended by Michael, and his recs weren’t steering me wrong, so I took myself out early one morning before my films started for the day to find the place. It wasn’t hard: it’s a bright blue house on a corner down Adelaide Street West.
Sadie’s does veg*n diner food, as you may have guessed from the name, and you can expect a lot of scrambles, fry-ups, waffles and pancakes on their menu. I was indeed tempted by sweets (the chocolate chip pancakes ALONE), but thought it was probably more sensible to have a hearty savoury dish under my belt to get me through a lot of films. So alongside a tall glass of cranberry juice I went with the tofu scramble with home fries, vegan sausage and rye toast.
The scramble was indeed hearty, threaded through with liberal amounts of spinach and red onion. I did find it a tad dry, but this is a problem I tend to have with tofu scrambles across the board, so do not blame Sadie’s. The home fries were smoky, slightly herbed cubes of delight – you know that I have never looked askance at a good potato, and I am now all aboard the home fries train.
The vegan sausage was the most intriguing and surprisingly most delicious component, chewy on the outside with a tough skin yet packed full of flavour within. It might perplex others texturally but with a thump of the ketchup bottle I was in heaven.
Sadie’s is definitely a place you should take a look see at if you happen to be in Toronto’s woods. I’m STILL nursing a bruised sadness that I didn’t make my way back to have a crack at all the sweet breakfast options. Ah well, next time.
504 Adelaide Street West, Toronto
Ph: (+1) 416 777-2343
Can you even believe it? What a month it’s been! Although I planned to attempt a recipe per day for the month, I never expected I would stay on top of it. But here I am – day 30 of 30. I am actually quite proud of my efforts.
I’ve had a lot of fun playing around with food and music this month, although it has also taken a bit out of me. I had thought with a tiny bit of pre-planning, the whole event would be a cinch. Not the case. There were definitely ups and downs, mini kitchen meltdowns and whole recipes thrown away. Not to mention the extra expenses involved – I didn’t see that one coming! Perhaps next year my theme will have to be cheap eats…But anyway, we made it. Hoorah! I think we all deserve a big pat on the back.
Not only have I had my own cooking fun, but I’ve also loved connecting up with the worldwide vegan community. I’ve kept up with many of the blogs I usually read, but also pretty much doubled my reader with brand new (to me) blogs from all over the place. I still haven’t quite made my way through the MoFo Around the World page, but will hopefully get a chance to over the next week or so. It’s been so nice meeting you all and I want to thank you all for the lovely comments you’ve been leaving.
In the next few days I’ll do a round up of sorts and reflect on the month just gone, but for now I have one last musical treat for you. CUSTARD! I’m bring it back to home base with these guys, who are an Australian band that formed in the ’90s. To be honest, I don’t really know how big the band was worldwide, but I remember a whole stack of songs from them from the ’90s – they are so catchy. The most popular, Girls Like That (Don’t Go For Guys Like Us) has such a catchy riff and was played a lot on Rage and I think even Triple J – if you haven’t heard it, give it a listen below.
This was one of the recipes that took me a few gos. I had never tried to bake soy custard before, and so firstly decided to attempt a custard mix using silken tofu. I used beautiful rhubarb from my mum and dad’s garden, however the custard didn’t quite cut it – was too spongy – and the crust was too thick.
This time I just used the basic custard recipe from the custard powder box (check that you get a vegan brand as some have milk or egg in them), popped some berries in it (after running out of rhubarb) and chucked it in the oven. It turned out better than I expected. Probably could do with some more tweaking, but uh, it’s DAY 30 MoFo’s!!!
Custard and Berry Tarts
1 1/2 cups flour
2/3 cup nuttelex, cold
2 Tbsp icing sugar
Pinch of salt
2 Tbsp ice water
1/4 cup custard powder
3 Tbsp coconut sugar
1 tsp vanilla
3 cups non-dairy milk
Handful of mixed berries – about 1/3 cup plus extra for topping
Mix flour, salt and sugar together in a bowl. Add nuttelex in small chunks, then rub together with your fingers until mix becomes like crumbs. Add water one tablespoon at a time until mixture can form a ball. Cover and chill in the fridge for half an hour.
Preheat oven to 180C and grease six small tart tins. Separate dough into six balls. There may even be enough dough for a seventh, however I only had six tins so ya know. On a floured surface, roll each piece of dough out into a circle, about one centimetre thick. Press dough into tins, cutting off any extra. Make a couple of fork pricks in the bottom of each tart, then put some pastry weights on top of each and bake for 15 minutes, until lightly golden. Remove from oven, allow to cool slightly and remove pastry weights.
In a saucepan, stir together custard powder and sugar. Add a couple of tablespoons of milk and whisk into a thick paste. Add remaining milk slowly and put over medium heat. Stir continuously with a whisk as the mixture begins to thicken – it is amazing how quickly lumps form if you get a bit lax. Once mixture has thickened – about ten minutes – stir in vanilla. Remove from heat.
Place a couple of berries in the bottom of each tart shell. Distribute custard amongst tart shells, then return to oven for fifteen minutes, until custard sets.
Remove from oven and allow to cool.
For the topping, I grabbed a few extra berries, one teaspoon of agave and a dash of vanilla and cooked down into a sort of coulis.
What the hey, it’s the last day, here’s another one!
Congratulations everyone, it’s been a blast! Peace ouuuwwwwttttt!
|The final day of Vegan MoFo means all sorts of dishes I never got to share|
such as this delicious bowl of stew, roasted pumpkin and cauliflower,
raw spinach and sprouts, and leftover Mexican tofu crema.
|The breakfast roll at True North in Coburg.|
Very impressive that a roll of eggs, bacon and bubble and squeak
can be veganised. And tasty too!
|One of my favourite vegan biscuits (or cookies):|
Chocolate Tahini Cookies made with
oodles of tahini, maple syrup and choc chips.
Blue Buddha: Raw chocolate & caramel tart ($6)
Blue Buddha: Smashed avocado on organic sourdough w/ mushroom bacon strips ($12)
30/1-7 O'Connell St North Melbourne, VIC 3051
(03) 8395 0699
I think it’s safe to say that Blue Buddha knew what they were doing when they opened a predominantly vegan establishment, just a few doors down from Animals Australia. No doubt many a staff member are loving this new haunt and methodically testing the comprehensive array of raw vegan sweets.
The small menu at Blue Buddha changes with the seasons and current vegan offerings include '5 stack mini traditional Thai pancakes' ($10) w/ agave, fresh strawberries, house-made coconut ice cream and mushroom bacon, as well as Mexi-style ‘House-made beans’ ($12) on sourdough with guacamole. There is also a 'Blue Buddha burger' ($12 GF optional) w/ a house made beetroot burger patty, green mango coleslaw, mushroom bacon and sriracha (hot sauce!) aioli.
I sampled a takeaway ’Smashing Raph!’ ($12 GF option), with smashed avocado on organic sourdough w/ mushroom bacon strips. This dish was veganised (without feta cheese) and the price remained the same. To meet the expectations of discerning Melbourne vegans, Blue Buddha are now looking into making their own soy cheese, so hopefully we’ll see a vegan cheese alternative from them soon. By the way, the mushroom bacon strips in this dish are really something special - they’re smokey, salty and wonderful!
There are many raw and gluten free sweets on offer which are all vegan, including ‘Raw avocado and lime cheesecake’ ($6)’ and 'Rawsome choc lava tarts w/ goji berries’ ($6). I tried a ‘Raw chocolate & caramel tart’ ($6) which was more about the chocolate than the caramel, and hit the spot nicely. I'm looking forward to trying the ‘Banana bread w/ spiced vegan butter’ ($6) next time.
Blue Buddha is cozy and welcoming, with plenty of reading material on offer, but limited seating. Coffee ($4 or $4.50 large takeaway) is Fairtrade and organic with no soycharge for Bonsoy. More plant-based milks should be on offer in the not too distant future.
Also visited by Veganopoulous
What a month! I am not sure what possessed me to think that doing Vegan Mofo while travelling in the USA for the whole month was a good idea. On the plus side, I had plenty of restaurants to write up, because I was eating out two or three times a day. But I hadn’t counted on the pressure of writing up almost every day, as well as the problems of flaky wifi that made loading photos a complete pest. Funnily, until I got to Chicago, my best wifi was on an Amtrak train. In other places I had to stand in a particular corner of the room to get a signal.
I managed 19 posts for the month, which I think technically makes me a Vegan Mofo fail, but I cannot imagine doing any more!
Wrapping it all up, there was some great food, a few surprises and very few disappointments.
So here are my favourite food “Oscars” for the trip.
Most unexpected pleasure
Who would have thought sushi could be so sensational?
Best fine dining experience
Great food, great service and a bargain at the price.
Best Comfort Food
Meatloaf, potatoes and gravy…yum.
Best Chain Restaurant
Burgers and sandwiches that hit the spot.
Best Diner/Sandwich Bar
Love at first bite. Breakfast done perfectly.
A draw, but completely different. Dimo’s has a thicker crust and more variety, but Two Boots does an impeccable thin crust vegan slice.
And finally, a big thanks to the non vegan places that gave it a go in non-vegan territory in Western Pennsylvania
Hometown Diner and The Italian Oven in Connellsville, PA, Cafe Connections in Ligonier, PA, and the Connellsville Bed and Breakfast. They fed us well, against the odds.
So that’s me signing off from Vegan Mofo 2014. I’m taking a few days off from blogging, phew!
I’m looking forward to cooking again after a month of eating out.
I took to Fresh like a newly minted cult member. This is only slightly hyperbolic a metaphor. I was in Toronto for the Toronto International Film Festival, and when one is seeing upwards of five films a day, food becomes a very pressing concern, and it can’t just be any food, as salty processed stuff just ends up making me sluggish and more prone to tune out during a flick. For preference it needs to be healthy and hearty stuff, while also being served quick enough that I have plenty of time to duck out between films to refuel.
I’d already been recommended Fresh by a couple of folks who had been to T-town relatively recently, and on discovering there was an outpost on Spadina Avenue a few blocks from the cinema I’d be spending most of my time in, I visited on my first day. And then went back, no lie, nearly every day. I was fanatical, swift and deep.
The reason Fresh struck such a chord with me, apart from my very exacting film festival food requirements, was that everything was simultaneously healthy and delicious, with a wide breadth of options. Indeed, within ten days of visits I didn’t end up ordering any dish twice, I kept being beguiled by something new every day.
My favourite dish all over was probably my second Fresh meal, the panko crumbed squash tacos. These were definitely not eat with your hands tacos as the fillings were so multitudinous that there’s no way you’d be able to trap them all in a tortilla. The two of them spilled forth with tomato, red onion, kale, coriander leaves, fat little nuggets of crispy crumbed squash, and drizzled with creamy jalapeno lime sauce. Squeeze over a wedge of lime and attack with a knife and fork, and it was a zingy delight.
For a quick injection of health, their huge selection of salads and bowls were a great choice. The ‘ace of kales’ salad was an explosion of vegetables, with a kale base supporting heirloom grape tomatoes, spring onions, avocado, jicama, toasted mixed nuts, and thick slabs of tempeh bacon. I did find the tempeh bacon just a bit too sweet for my liking, but otherwise who could sniff at such a bowl of goodness? The green goddess bowl, which had already come with Steph’s seal of approval, was served on soba (you can choose rice instead if you would prefer) and came with broccoli, pickled ginger, grilled tempeh, toasted sunflower seeds, tahini sauce and steamed greens. It was lucky I ordered a baby-sized bowl of this, as despite the deliciousness it was an absolute stuffer for my tiny Australian belly!
Michael had been VERY INSISTENT on Fresh’s quinoa onion rings being a must-try item. I first had them as a component of the BBQ burger, which along with the rings comes with an almond and grain patty, banana chilies, napa cabbage, tomato, lettuce and garlic mayo. As a burger it was huge and quite overwhelming, and quickly had to be reduced to its parts in order to be easily eaten, but it revealed that the quinoa onion rings were indeed devilish magic and needed to be sampled further. So on a later visit I dutifully ordered them alongside a cup of Cuban chickpea and sweet potato soup. Served with vegan dipping mayo, the solo onion rings properly proved themselves to be appropriately off tap. Let’s all be deep frying quinoa, it is clearly a boss idea.
The only thing I had which strayed off the healthy agenda (okay apart from the onion rings, but they don’t really count, they are our crunchy friends in a bowl) was the green poutine. Now you might think from the word ‘green’ that surely it would be somewhat healthy, but that shows your unfamiliarity with poutine. Chips, cheese and gravy are still chips, cheese and gravy, even if the gravy is made of real mushrooms, even if the cheese sauce is a creamy vegan alternative, EVEN IF it is topped with sauteed rainbow chard. THE GREENERY IS A TRAP! This is still poutine, and it will sit in your tum like delicious potato concrete, and even if you roll out the door groaning there will be no regrets. THIS IS POUTINE.
Fresh also have a selection of takeaway sandwiches, baguettes and salads, which were very helpful for those gaps between films that weren’t long enough for a sit down meal. I very quickly found my favourite in the mock turkey with aged cheddar sandwich, with salad bits all held together with a light mayo. Mock meaty sandwiches are something that I really wish I could get around Melbourne easily.
Given Fresh places equal emphasis upon it’s juice bar status as it does their food, I can’t wind up without saying a bit about the drinks menu. Basically you can get any fruit and vegetable known to man whizzed up into a juice or smoothie. My particular favourite was the Grapefruit Glow, comprising of grapefruit, cucumber, lemon, fresh mint, agave and mineral water, and was a bubbly, zingy pick me up. There’s also plenty of green smoothies and juices – thankfully Fresh follow the rule of ‘make sure your proportion of sweet fruits outweigh your greens so that it doesn’t taste like iron-rich sludge’. I also recommend, in the case of a slightly ticklish throat and sluggishness brought on by too many doughnuts, the Ginger Fireball, which juices up a bunch of fresh ginger and lemon with hot water and your choice of either raw honey or agave, it’ll strip any trace of ill feeling from your body and throw it at the nearest wall.
This is probably the most comprehensive review I’ve ever given on this blog, hence the fact it is running to such a huge number of effusive words. I ate more of Fresh’s menu in a week than I’ve managed at most of my regular Melbourne haunts in a year. And I already miss having such an easy, healthy veg alternative that ticks all those veg*n eating options yet isn’t hippy-dippy or aggressively hipster, and just puts its head down to pump out good, quick, yet still interesting food. Could we perhaps open a Melbourne outpost, Fresh HQ? I think you would do very well here.
147 Spadina Avenue, Toronto
(other locations on Queen Street West, Bloor Street West and Eglinton Street West)
Ph: +1 416 599 4442
Hands up if you can believe MoFo’s last day is tomorrow?! I know, last week I felt like I had been MoFo-ing forever, now it seems as though it’s disappeared so fast. What a month it’s been.
So uh, the Flying Burrito Brothers are a country rock band. Yeah, I’ve been waiting to drop this bomb on you! I’m going to share two videos with you at the bottom. The first one because you just have to watch Gram Parsons’ eyebrows. They are seriously hypnotising. Secondly, I’m playing their cover of Wild Horses because I love the song. Enjoy.
The burritos I’ve made to go with the band are inspired a little by the tofu asada burritos at Trippy Taco. Any Melbournite will know what I’m talking about – smoky tofu goodness. Thank you liquid smoke, you little beauty. I had never heard of this magic stuff prior to my vegan days, now it is my secret weapon. Love the stuff!
These were my favourite burritos I’ve ever made, and I even had the compliment that they were better than the Trippy Taco ones, however that may or may not have been to make me feel good. Sorry about the foil wrapping, I rarely use foil – and buy the recycled stuff when I do – but I just could not get this burrito to stay together for a photo. Once again, I overstuffed my burrito to the point of eruption. When will I learn?
Smoky Tofu Burritos
250g firm tofu
1 Tbsp coconut oil
2 cloves garlic, minced
2 tsp liquid smoke
Juice of 1 orange
1 Tbsp olive oil
1 tsp soy sauce
1 tsp lime juice
1 tsp smoked paprika
1 tsp ground cumin
Dash of cinnamon
1 tsp coconut oil
1/4 red onion, diced
1 green chili, finely chopped
1 tomato, diced
1/4 of a red capsicum, diced
1/4 of a green capsicum, diced
2 tsp lime juice
2 Tbsp fresh coriander
Salt to taste
Basically whatever you want! I used:
First up, press your tofu good and well so it can absorb as much marinade as possible. I did the old fashioned way – with tea towels and a couple of phone books for a few hours. Once pressed, cut your tofu into cubes. Mix together all marinade ingredients and chuck the tofu in. Marinate for AT LEAST one hour, if not overnight.
To make the salsa, heat teaspoon of coconut oil over medium high heat and add onion and chili and saute until onion becomes translucent. Add capsicum and tomato and cook until tomato breaks down, about 5-10 mins.
Add lime juice, salt and coriander and stir through. Remove from heat and set aside.
To cook the tofu, heat tablespoon of coconut oil in a fry pan over medium high heat. Add tofu cubes and cook for about ten to fifteen minutes, turning occasionally, until just about all the edges are slightly crispy. Turn down heat to low and pour leftover marinade over the tofu, stirring so that it coats all the pieces. Remove from heat.
Assemble your burrito! I’m not going to tell you how to do this! Well okay, what I did was smoosh some avocado on, put some lettuce down, heap on some tofu, sprinkle on some cheese, and drip on some salsa. Wrap and stuff in mouth.
Oh and just for fun, I’m sending this over to my friend Liz at I Spy Plum Pie for her new Meatless Monday linkup. Head over and check out the recipes starting to pool up over there!
Well here we are, back where the trip started, in San Francisco. We had a day and a bit to rest up before flying back to Melbourne, just enough time to fit in 3 more meals!
First stop was a return visit to Gracias Madre for dinner. We had ordered way too much food last time we were there and had left no room for dessert. This time we were determined to eat dessert. Sadly, we over ordered again! But all was not lost. I got a flan to go which we carried home carefully on the bus and ate later.
We ordered a repeat of the baked eggplant. Sadly this time it was a little underdone for me, with my terror of undercooked eggplant, though it was still delicious. We also ate some guacamole with fresh tortillas, some corn chips with a spicy, creamy chipotle salsa roja and cashew cream and some tacos with three fillings, mushroom, pumpkin and greens. The food at Gracias Madre tastes so good that it is really difficult not to order the entire menu.
Breakfast next morning was a return visit to Herbivore. I ordered the Southwestern Tofu Scramble with blueberry corn bread and S ordered pancakes with maple syrup and grilled bananas.
I headed off that day to walk across the Golden Gate Bridge, and ate lunch alone at Greens Restaurant. I ordered a Mediterranean platter which was a delicious combination of a smoky eggplant dip, pita, tabbouleh, a green bean, butter bean and shelled bean salad with a tarragon dressing. Not particularly innovative in any way, but perfectly done. Dessert was a strawberry almond cake with strawberry sorbet, also delicious.
We had a leisurely coffee at Vinyl Coffee and Wine Bar again and then headed off to the airport to fly home.
Nothing moldy about these peaches! They did, due to the fact that it is not quite stone fruit season here, come from a can and we could assume that they were put there by a man…in a factory down townnnnnn. Yep. Uhuh.
I’m just doubling up bands now as an excuse to play multiple songs to ya. I can’t remember if I said this already, but when I started planning for MoFo I compiled a list of foodie bands, and I well exceeded the thirty I needed for the month. So wherever I can, I’m trying to squidge more in.
First up, Peaches – duh. But today I’m featuring a song by Peaches and Iggy Pop, because I love the dude, and also you get to watch a video of them fighting off zombies. Wins all round!
Secondly, the Moldy Peaches. I guess peaches are not so edible once they are mouldy, but they are still fun to listen to because Kimya Dawson is cute.
I had some leftover cherries from the cherry ripe balls I made the other night, so decided to team them up with some peaches for a classic crumble. It worked out EXTREMELY well, as I also had some leftover ginger ice cream from the other other night. My testers for this recipe – Mum, Dad and the Bear all loved it. I always love desserts in ramekins where you feel special for getting your own little pot of something.
Usually when I make a crumble, I just put the fruit, some lemon (sometimes) and spices together for the base – I personally don’t think it needs any more than that. I like my crumbles to be a bit tart and tangy rather than overly sweet – I leave the sweetness for the crumble topping. Because I used tinned and frozen fruit for this one though the fruit was quite juicy – hence adding the flour to thicken it up and create a saucier texture rather than a pool of liquid at the bottom. If you prefer a sweeter crumble, feel free to omit the lemon and add a sweetener.
Peach and Cherry Crumbles
2 cups peaches
2 cups cherries
2 tsp lemon juice
1 tsp lemon zest
1 tsp cinnamon
1/4 cup flour
1 cup oats
1/4 cup flour
1/4 cup coconut sugar
1/2 cup walnuts, chopped
3 Tbsp coconut oil, firm
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla
Pinch of salt
Preheat oven to 180C.
In a large bowl, place peaches, cherries, lemon juice, zest, cinnamon and flour. Stir until well combined. Distribute mix amongst four ramekins.
In a small bowl, all ingredients except the coconut oil and vanilla, and stir well. Add coconut oil in small chunks, and vanilla, and stir through – I did this with my hands. Ensure all the oat mixture has gotten some moisture, if you need more oil, add it by the teaspoon.
Distribute crumble amongst ramekins. Bake for 20-25 minutes, until top is golden and crispy.
On Sunday we spent several hours at the Art Institute of Chicago, absorbing just a tiny portion of their vast collection. Afterwards, we ate again at another branch of Native Foods. I wish they’d open a Melbourne branch, they beat the pants off Lord of the Fries for high quality junk and comfort food. This time I ate the Oklahoma Cheeseburger and S ordered the Portabella Mushroom and Sausage burger. We had sides of lemongrass and chilli broccoli and some roasted veggies. Yum.
That night we ate dinner again at Mana. We just needed to sample more of the menu, and it was handily only 2 minutes walk away. We ate the collard greens again, a cold peanut sesame noodle dish, ma po tofu and spicy eggplant, and a sweet and tart caponata with grilled sourdough. And more beer…delicious.
The following day we took a Chicago Board of Trade tour run by the fantastic Chicago Architecture Foundation. While were were downtown we also looked at the Rookery building. And yes, we ate lunch AGAIN at Native foods. I ate the Chicken and Avocado Club Sandwich again, and S ordered a soup. For dessert we had key lime pie. Delicious.
In the late afternoon we headed to the Signature Bar at the John Hancock Building for a drink while admiring the fabulous 360 degree view of Chicago from the 95th floor. The view from the women’s toilets is also fantastic.
That evening we went again to Dimo’s Pizza for a mac n cheese pizza. This had been recommended to us as a ‘must eat’ by the vegan night manager at our accommodation.
Yes that’s right, mac n cheese pizza. Serious. Carb. Overload. It was OK, but a bit weird. We also ordered a couple of other slices of more conventional flavours. Dimo’s always has a few vegan pizza slices on offer.
The next morning we had our last coffee at our home away from home at Caffe Streets before heading to the airport to fly to San Francisco.
Yeah you all knew this day was coming. I actually developed my list of bands at the very start of MoFo, so I have been holding out on you all with this one. HOW COULD I NOT FEATURE SALT N PEPA?!?
I wasn’t particularly creative in what I would make for this one – I always intended to do salt and pepper tofu. I probably should have created more of a challenge, but hey, this is delicious (and it is too late in the month for big challenges). Plus, I have never had super great luck with it – I’ve only attempted it twice before and neither time I got it quite right (or I made a big mess of the ‘cubes’).
So I’m pretty happy with this, and happy with my return to the grass backdrop. It reminds me of the pictures I took while we were living in the van, where the ground was our table. Haha. Anyway, doesn’t it just highlight the green spring onions so beautifully?!
Salt and Pepper Tofu
250g firm silken tofu
4 Tbsp cornflour
1 Tbsp sea salt, powdered
1 Tbsp white pepper
Dash of chilli (optional – white pepper already gives it a little tingle)
1 spring onion
1 small chili
Drain your tofu, and handling it carefully, cut it into cubes.
Mix cornflour, salt, pepper and chili on a plate.
Dredge each piece of tofu through the cornflour mix, ensuring each side gets covered.
Heat coconut oil until very hot. Depending on your tools and stuff, you might want to use a wok and one of those wire net thingos. I don’t have one, so I just used a small saucepan. I put enough coconut oil in the pot that would cover half a piece of tofu – maybe about a centimetre and a half? (Sorry, didn’t measure the quantity of oil I used – just put it in).
When the oil is very hot (you can test this by flicking a drop of water into it – it should sizzle and bubble rapidly), carefully place tofu into the oil, a couple of pieces at a time. Let it cook for a minute or so before carefully flipping it with a fork to cook the other half. Remove from oil once a slightly golden crust has formed – drain on paper towel.
Chop up spring onion and chili to serve.
These did not last long with the (cleanly shaven) Bear around. I literally got like three of them.
Another double shot of tunes today with Agent Orange – a punky, surfy band from the late ’70s, and Orange Juice – a post-punk, Scottish band. It’s kind of strange to present to you a salad in association with a band whose namesake is a herbicide used during the Vietnam War, but I assure you there are no crop destroying chemicals in this dish.
It’s another throw together simple salad which is great to take along to a barbecue or put on the Christmas table. I have no idea about pomegranates. I had my first taste of them only a couple of years ago – my mum served one with breakfast on a special occasion – maybe Christmas? I have had one since then, not including this one. So I had no idea what I was doing when I was trying to select a ripe one, nor get the seeds out. What a strange strange fruit. I’ve been seeing them in so many recipes lately and I guess I just thought they would look pretty in a salad.
Orange, Avocado and Pomegranate Salad
3 cups salad leaves – I used a mix of baby spinach and rocket
1/4 red onion, thinly sliced
1/2 avocado, sliced
2 small navel oranges
1/3 cup pomegranate seeds
Juice of half an orange
1 tsp orange zest
Juice of half a lime
2 Tbsp olive oil
1 tsp agave nectar
1 small garlic clove, minced
2 Tbsp coriander
Salt and pepper to taste
Cut your oranges into slices. It’s probably easier to slice them then cut the skin off – the first one I did I peeled first and then tried to slice it up – it was a juicy juicy mess.
Throw all salad ingredients in a bowl.
Put all dressing ingredients in a blender and blend to combine. Pour over salad.
At the end of the long drive back from Wisconsin, through miles and miles of roadworks on the freeway, where I was the only one doing the speed limit, we ended up in more Friday night Chicago traffic. After so much concentration navigating and driving, we were both pretty zombied out. Happily, the car drop off point was not far from one of the Native Foods branches and so we ate a quick dinner there before catching the bus home and crashing straight into bed.
Native Foods is amazing. I’d challenge many meat eaters to pick that it wasn’t meat. Speaking of mock meat, I have to say that America does mock meat so well. Some of it is disturbingly realistic.
Anyway, we stuffed ourselves with a chicken burger with avocado and salad and a blackbean soup. They have a fairly extensive menu of soups, salads, wraps and burgers that all sound great. There was so much choice, I changed my mind about what I was ordering three times.
Sorry, no pictures as we were so tired we forgot to take photos.
The next day we did very little except laze about reading our books and eating a late brunch at the Chicago Diner. I had the breakfast bowl which consists of scrambled tofu, home fries, biscuit(scones) and sausage gravy. S ordered the country benedict which, oddly, was tofu, biscuit, sausage gravy and peppers, mushrooms and spinach so finely chopped as to almost disappear. Not at all what we were expecting from the menu description. I really enjoyed the sausage gravy, but I am a gravy fan. I’d always thought that sausage gravy was a misprint and that it meant sausage and gravy, but no, this is gravy with chunks of crumbled sausage in it. The rest of the dish was just too much starch and I was defeated by it, leaving most of my biscuit. We finished up with a shared chocolate, almond, coffee cake.
People have raved about the Chicago Diner. I have to say I thought it was good, but not stellar. I much preferred Champs Diner in Brooklyn, NY. Sorry Chicago.
That evening we went to Mana Food Bar for dinner. Oh wow! This place won a Michelin Bib, not a star, but the bib is an award where the judges think you get great food at bargain prices. I’d have to agree. It is an all veg menu with most dishes being vegan. You can choose large or small plates of most items on the menu, so we chose 3 small plates, and a side washed down with some local beer. Gyoza, seared collard greens, green curry rice noodles and bulgogi, followed with a coffee, chocolate sorbet. The light was very dim, so not all the photos turned out.
Perfect beer food, all packed and zinging with flavour.
Native Foods Cafe
1484 North Milwaukee Avenue,
Chicago, IL 60622
3411 N Halsted St,
Chicago, IL 60657
Mana Food Bar
1742 W Division St, Chicago, IL 60622
Another double shot for you – Eagle Eye Cherry and Wild Cherry…very VERY different, but both edible audibles. I’m going to cut straight to the chase otherwise I might not get this post in before midnight – I have literally just finished making these. Apologies for the shitty photos, it is 11pm and the lighting is TERRIBLE! I had a camera in one hand while trying to hold a lamp behind my head all the while thinking about being asleep in bed.
Cherries are not in season here at the moment, so I’ve used dried and fresh in this recipe. I was originally planning to make a raw cherry ripe slice, but lost the motivation to complete it and thought that balls would be less work. It never works out that way though, and I was stuck tediously dunking individual balls into chocolate rather than just pouring it in a tray and letting it set. Oh well, you live and learn, don’t you?
Cherry Ripe Balls
(makes a bunch)
1 cup cashews
1 cup dried cherries
1/4 cup dates
1/3 cup frozen cherries
2 Tbsp rice bran syrup
1 tsp vanilla
Pinch of salt
1 1/2 cups shredded coconut
150g dark chocolate
100g dark chocolate + 1 Tbsp coconut oil
Put cashews in food processor or blender and process until they resemble coarse crumbs. Add cherries, dates, frozen cherries, rice bran syrup, vanilla and salt and blend until combined.
Transfer to a bowl and stir through coconut. If mix is too moist, add a little more coconut.
Roll into balls and place in the freezer to set.
In a double boiler, melt chocolate. I didn’t have enough chocolate to use it alone, hence adding coconut oil to make it spread further. I would have liked to do just chocolate and get a nice thick shell, but these were really good too. Coat each ball in chocolate and return to freezer until set. Voila!
See what I did there? Yeahhhh!
Cream are awesome. I like listening to them in the car, where I can groove along by myself and remain calm in traffic. They are good for that. Also check out young Eric Clapton, isn’t he funky?
Ice cream is also good! It is delicious and I love it. Not to toot my own horn but this ice cream is PARTICULARLY tasty. I don’t know that I’ve had ginger ice cream before but it definitely won’t be the last time I have it.
Ginger Ice Cream with Caramel Sauce
400ml coconut cream
400ml coconut milk
1/2 cup rice malt syrup
1/4 cup minced fresh ginger
1 tsp vanilla
1/4 cup crystallised ginger, chopped into small pieces
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp arrowroot
1 Tbsp vodka
400ml coconut cream
1/3 cup brown sugar
Pinch of salt
For the ice cream – Put 1/4 cup of coconut milk in a small bowl and set aside. Place remaining coconut cream, coconut milk and ginger in a pot and bring to the boil. Reduce heat and simmer for 5-10 minutes. Turn of heat and steep for 15 minutes.
Pour milk through a strainer and return to pot. Add rice malt syrup and vanilla and return to heat.
Add arrowroot, nutmeg and cinnamon to the 1/4 cup of coconut milk and whisk with a fork. Pour into pot and whisk well. Cook over medium heat while whisking continuously until mixture begins to thicken. Remove from heat and stir in vodka.
Pour mix into a bowl and allow to cool completely. When cooled, transfer to ice cream maker and let it do its magic. If you don’t have a maker, pour into a tray and place in the freezer. Every half an hour return to the freezer to whisk the mix until it has set completely.
Once ice cream maker has done it’s thing, stir through crystallised ginger. Now you can eat it as soft serve or place into the freezer until set!
For the caramel sauce, bring coconut cream, sugar and salt to a boil in a small pot, then turn down to a simmer. Allow to simmer, stirring every now and then, until the sauce reduces and thickens.
Now I am off to watch the Bear play his first gig in a new band. I hope they are as rocking as this:
The Jam! Another one of those bands that I’m sure you know, even if you don’t think you do. Have a listen and I swear you will.
I am running out of wind a little with MoFo now, though am on the final stretch. Just one week to go! It has been really fun, but also really time consuming, as you can all understand. I have posted every day this year, which I hope I can carry through the last week. Ahhhhhhhh. I’m sure there will be a collective sigh of relief at the end of the month, combined with the disappointment of no longer having a never-ending supply of wacky themed recipes and delicious posts. Until next year!
Anyway, I’m jumping the gun a little. Let’s get back to the food.
Pretty straight to the point recipe here – jam. Lately I have noticed a lot of talk about chia jam. I watched with amazement as Veganopoulous and Johanna at Green Gourmet Giraffe whipped up batches of the stuff. As soon as I realised just how simple it was, I was in. And I’m so glad I was! This is so easy and delicious, and isn’t overpoweringly sweet. The chia seeds remind me of raspberry seeds, just like in my Granny’s homemade jam.
Apple Berry Chia Jam
(makes 2 jars)
3 cups strawberries, chopped
1 cup raspberries
2 green apples, peeled, cored and chopped or grated
1 Tbsp lemon juice
3 Tbsp agave nectar
1 vanilla bean
3 Tbsp chia seeds
Place strawberries, raspberries, apple, lemon juice and agave nectar in a pot and heat over medium-low heat. The apple can be chopped or grated, depending on whether you like chunks in your jam or prefer it smoother. As we are not using kilos of sugar like you do in normal jam, you may not wish to add the lemon juice. I like the tartness, however if your fruit is not very sweet it might be too much. If you need to add more agave to sweeten your fruit to your liking, do so.
Allow fruit to cook down slowly – it can be helpful to put a lid on for the first while to steam it a little. As it cooks, use a fork to mash it up a bit. Once it has broken down a bit, scrape the vanilla bean out of the pod and add it to the pot, throwing the empty bean in there too. Continue to cook until the fruit has pretty much all broken down.
Turn off the heat and stir in chia seeds. Allow to sit for ten minutes until the chias expand. If you would like the jam thicker, add more chias.
We split up our time in Chicago with an overnight trip to Wisconsin to see two Frank Lloyd Wright buildings, the Johnson Wax building in Racine, and Taliesin in Spring Green. Both were fantastic. The Johnson building is wonderful, a vast open plan office space with a glass ceiling made of tubes, supported by columns topped by concrete ‘lily pads’. There is another home in Racine called Wingspread that I really wanted to see too, but it was not open on the day we were there.
We managed to find a small vegetarian cafe in Racine where we had some soup for lunch before heading off to Spring Green to stay. Next morning we took a full 4 hour tour of the Taliesin estate.
Unfortunately, again there were no internal photos allowed.
I do love Wright’s interiors. They are designed as a whole – glass, furniture and fabrics all fit. The buildings are wonderful too and fit so well into the environment.
Wright was an early exponent of bringing the outside in and blurring the division between inside and outside, and Taliesin is full of astonishing vistas of the surrounding landscape. He also plays wonderful tricks like placing a panelled glass triptych view of an external pine tree next to an internal Japanese painted triptych featuring a pine, further blurring the distinctions.
Spring Green itself is an anomaly in lots of ways. It is a small town of about 1500 people, but its proximity to both Taliesin and the American Players Theatre means that it supports a fabulous bookshop/cafe and a slow food general store cafe that it probably otherwise could not. The bookshop itself is worthy of a visit and would put many larger cities in its shadow. We ate at both the bookshop and the store during our stay and managed vegan food at both without drawing any strange looks that you might normally get in a small town. At the bookshop we really enjoyed our basil and sweet, last of the summer, heirloom tomato pizza which we ordered without cheese. We had a glass of wine and a chat with the bookstore owner.
When I ordered the dairy free chilli plate at the general store I commented to the waiter that I supposed that it was a bit odd in Wisconsin, which is the dairy state of the USA, and she smiled and said she wouldn’t tell anyone.
On our way back to Chicago we went via Madison to see Monona Terrace, a large performance and conference venue by Wright on the shore of the lake. We also spotted the very grand Capitol building.
Arcadia Bookshop (The Kitchen at Arcadia)
102 E Jefferson St, Spring Green, WI
Spring Green General Store
137 South Albany Street, Spring Green, WI