You may recall my post last year about Prasino in Chicago. I vowed to never return but the other day we were in a good mood and decided to give them a second chance. Thank goodness we did! We had a fabulous experience.
I had the tofu scramble with veggie sausage, diced potatoes and pancakes – yes – VEGAN pancakes! I was so excited to have them as my side over toast! YUM!! I also had a coffee with soy milk
I have to say this was one of the best tofu scrambles I’ve ever had. I loved that the tofu was soft and fluffy rather than extra firm – which is what you typically get in a scramble. This time the service was great – our waiter was prompt and efficient. We will definitely be back!
**I do still wish they had apologized after I wrote them a letter after our visit last year but I’ll get over it
Prasino is located at:
1846 West Division Street
Chicago, IL 60622
As a new mum hosting a meeting the other night, I needed to make something super easy for my guests. Lasagna is always easy but I couldn’t find no cook noodles without eggs in them and I really don’t enjoy using the cooked noodles which, if used immediately are always TOO hot to handle or if used once cooled then they stick together. So, I figured I’d make a lasagna style dish with rotini (the spiral pasta) – here’s how I did it…
Cook one bag of pasta, drain, pour back in pot and add one jar of sauce. In another pan sautee some diced veggies. I did 4 little Italian roasting peppers, some mushrooms and one zucchini (you could do this while the pasta is cooking).
Pour half the pasta into a lasagna pan, sprinkle with Daiya mozzarella…
add a layer of fresh spinach, then the veggies, sprinkle on some Italian Herbs and I used some M Salt (our FAVORITE seasoning!)…
top with the remaining pasta along with one more jar of sauce and sprinkle with more Daiya mozzarella…
Bake at 350 for one hour and serve – goes well with a bottle of red wine and a warm, crusty loaf of bread!
click to download your guide!
My friend Dana just pointed me in the direction of this great Guide to Meat Free from HSUS. I’m pretty sure I remember seeing all these pages in a past issue of the magazine that HSUS sends to donors but I love that they put all these pages into a book and made it available in pdf via a quick download!
There are some delicious looking recipes, tips for dining out, tips for taking steps to going meat-free, info on the health benefits and more!
I saw Forks Over Knives earlier this year and think its a must see for all. Even though I’m already vegan I certainly learned loads! Vegetarian Star posted a cool online tool to help you find the nearest theater so you too can see this documentary!
Check out the Forks Over Knives Locator
(I love that their example on the post actually brings up my local theater! Yay Chicago!)
I love that Refinery29′s Sierra Tishgart and Shani Silver did a post on Chicago’s Hottest Vegetarian Restos. Don’t these dishes look fabulous? Check out the article for yourself… I’m sad to say I’ve only been to 2 of the 8 places mentioned! I’d better get on that!
I had some leftover rice from Thai takeout the other day and some veggies that desperately needed to be used up. So…this is what I came up with…
I put carrots, green peppers, bok choy, portobelloand peas, in the wok with coconut oil. After it was cooked I added the rice and seasoned with onion powder, braggs, brown rice vinegar, nutritional yeast and powdered ginger (which gave it a good zing). I’d never done that combo of seasonings - it was great! Then I took a slice of firm tofu – pressed it between a tea towel to drain it and fried it with some olive oil Soyaki from Trader Joe’s. YUM!
Friday we went to Roy’s in Chicago for Restaurant Week. I was there once a few years ago when I was just starting on the vegan road. I can’t remember what I had but I remember it being a good experience. I was not however offered their vegetarian menu which I discovered while researching Roy’s for Friday’s dinner. Friday afternoon I called to ask if they’d be able to veganize some things on the vegetarian menu. The woman on the phone was wonderful and said they’ve had their vegetarian menu for years and that my waiter would be happy to show me what is already vegan or what could be made vegan for me.
once you're seated they bring edamame to the table - it has the best seasoning on it I've ever had on edamame!
Once we arrived I was sure to ask the host to bring a vegetarian menu to the table for me. Next I told the waiter (who said he grew up vegetarian) and next thing I knew, the head chef was at our table asking me what I wanted for dinner! Let me just tell you that this place was super busy and it was restaurant week and in my mind I figured they’d be annoyed with all the “cheap” people and wouldn’t be into handling special requests but boy was I wrong! All 5 people I was with were ordering off the pre-fix, restaurant menu and I assumed I’d be getting an entree and that’s it. I was pleasantly surprised when the chef created a special pre-fix menu for me. Veggie sushi rolls for an appetizer, a delicious tofu dish as an entree and a black raspberry sorbet for dessert. Yes, I got a VEGAN DESSERT at a regular restaurant! AMAZING! I had packed a little Sjaak’s Peanut Butter Bite in my bag but I didn’t even need to eat it! Lucky me! Everything was delicious – my food as well as everyone else’s. We’ll definitely be back again soon. I really appreciate them taking the time to make me a happy customer. In addition to veg friendly meals, they also have a gluten free menu! Don’t miss out on the cocktails! The signature Hawaiian Martini was delicious as well as the Pineapple Ginger Mojito!
720 North State Street
Chicago, IL 60654
It appears more and more people are eating less meat! Meatless Mondays surely are playing a part in this. Whether its for humane reasons or for the environment, the meat industry is seeing a decline in beef and pork consumption and they’re worried! Good! I’d at least like to see factory farming become a thing of the past. I’d love for everyone to stop eating meat all together but I’ll be realistic in that its not happening anytime soon. If the demand for meat continues to decline, maybe we can force the factory farms out of business and go back to smaller farms where raising animals is less taxing on the environment and the treatment of animals is often less brutal. It’s at least a step in the direction of eliminating meat consumption.
I mean, seriously, how you could eat one of these adorable little piglets?!
According to an article on porkNetwork, whose source was the Des Moines Register, ”Beef consumption has dropped from 68 to 59 pounds per person from 2000 to 2010, pork consumption has dropped from 51 to 47 pounds per person over the same time period.” They’re saying this is due to the higher prices of corn and they also are feeling threatened by Meatless Mondays! This is great news for the environment, our health and the animals.
Check out Petunia's story at Farm Sanctuary
I’m originally from Michigan so I’m really excited to hear Mercy For Animals posted this new billboard on I75! The little piggy and puppy are just adoarble! Going veg is better for your body and the planet!
The other day I discovered the delicious Gardein stuffed turkey (well obviously not real turkey). These are going to be perfect for me to take home for Thanksgiving when we eat with both of our families. Both sides of the family are being great about preparing the basic veggie dishes with vegan butter and soy milk this year but it’ll be nice to have these to add to my plate. I baked them so they were crispy on the outside and moist inside. I highly recommended these! Eric even enjoyed his! They come two in a packet with a bit of gravy. It was just enough gravy although a bit more would have been ideal. The gravy was good but I honestly like the gravy from those powdered packets better. Next time I’ll make one of those. For sides I made….
Garlic Mashed Potatoes…
baby yukon gold potatoes (don’t peel them – the skin is good for you!)
tofutti sobetter than sour cream (vegan)
so delicious coconut milk
earth balance vegan butter
salt & pepper
sautee onion & celery in olive oil then add sliced mushrooms
herbs de provence seasoning
dried bread chunks
broth made with Better Than Bouillon (Chicken) (this stuff is AMAZING – has the best flavor of any bouillon!)
Home-style Creamed Corn…(I made creamed corn for the first time!!!)
here is the recipe
I was out of onion so I omitted that. I added a bit more Arrowroot and a bit of whole wheat flour to really thicken it up. After following the recipe I put it in a 350 degree oven to continue thickening it up.