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The Kitchen Recessionista

So, here we are, in a recession. Let's eat!

Vegetarian Travel Guide: Bozzelli’s Deli, Arlington, Va.

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Bozzelli’s Deli, 2600 Crystal Drive
Hours: 10 a.m.-9 p.m. Monday-Saturday; 11 a.m.-8 p.m. Sunday.
Menu: https://www.bozzellideli.com/crystal-city
Suited for: Vegetarians, vegans, omnivores, pizza fans

Ah, pizza. Just the thought of it sets my mouth to watering. And, even if I order a pie for just me, the thought of pizza gives me a feeling of community that I suppose first took root when I was a small child, visiting our beloved Barnaby’s restaurant in Tallahassee, Florida, and enjoying their square slices year after year! 

Delivery pizza also entered the lexicon for our family as I grew up in the 1980s, and before too long allegiances were formed (we were a Hungry Howie’s family in the ’90s). For football games, birthday parties, or lazy Friday nights at home, pizza was just a phone call away.

In this age of baking my own pizza crust and trying to eat a bit healthier, ordering pizza hasn’t been as regular of an occurrence as it used to be for me. But recently, I stumbled on Bozzelli’s, and it has quickly become a siren song. LeeLee out of town? Order a 10-inch Bozzelli’s pizza. LeeLee IN town? Order TWO 10-inch pies. Movie night? Order a Bozzelli’s pie. And so on, and so forth. It’s become a bit of a habit, to be honest.

And, pray tell, why not? From all the standard pizzas to ones stationed further afield, you could order from Bozzelli’s twice a week and still not come up with an identical combination for a long, long time.

I first learned of Bozzelli’s during Veganuary this year, and right away it became my go-to choice for vegan pizza. Gone are the days of pizzerias veganizing your order by simply removing the cheese and throwing on a bunch of vegetables. Oh, no. Want a good old-fashioned pepperoni pizza? They have a vegan version. How about vegan ground beef? Vegan sausage? They’ve got those too. Chik’n parm pizza? Yes, that too. Looking for a pie teeming with fresh veggies? The Farm Girl has your back.

My personal favorite go-to order is the Vegan Joe From Jersey, which begins with marinara sauce and is topped with mozzarella, sausage, mushrooms and onions. I could eat it again and again (and have!). Pro tip: Order more than you plan on eating for dinner – it keeps beautifully and makes a great lunch a day or two later.

And there is a “deli” side to Bozzelli’s Deli, as well, filled with such fun options as a vegan meatball sub, a chik’n parm sub, chik’n nuggets and more. Everything holds up well if you choose delivery (which we generally do), so don’t fret.

Alongside the vegan options, vegetarian guests will also find plenty to enjoy. From white pizzas to margheritas to a veggie-heavy variety, there’s a wealth of options without venturing into vegan-cheese territory.

Bozzelli’s is becoming a bit of a pizza empire in the D.C. metro area: With three locations in Virginia and two in the District proper, its reach is fairly expansive. And with a menu like theirs, it’s a well-deserved growth trajectory!

:)

Baked Tofu.

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This was one of those recipes that was borne out of necessity: I was looking to make a stir-fry and when dinnertime rolled around – GASP! – there was no store-bought baked tofu in the fridge when I was just SURE that I had an extra pack sitting in there waiting! Alas. I did, however, have regular old plain firm tofu, and as I poked around the pantry some more I realized I had plenty of seasonings and sauces. So, 20ish years into being vegetarian, it was time to bake some teriyaki-style tofu.

The recipe came together in a snap and can be customized to your liking – any sauce or seasoning I used can be added, subtracted or plain old omitted without hurting the dish in the slightest! For me, I cut the firm tofu into cubes about an inch apiece (but nobody look too closely, OK?) and plunked them gently into a zip-top bag. Then I added in a quarter-cup of hoisin sauce, a generous dousing of soy sauce, a dash of garlic powder, a dash of ginger and more chili sauce than I really needed. I patted the bag a bit to ensure everything coated the tofu evenly and then put the whole lot in the fridge for about half an hour to marinate (but the longer the better!).

Then it was simply a matter of baking it up – this is baked tofu, after all! I sprayed a baking sheet with cooking spray and then let the tofu tumble out in a single layer. Then I simply baked the tofu at 375 degrees for 20 minutes and dinner was served!

The beautiful thing about this dish – other than its ease – is how dang versatile it is. You can serve it in a stir-fry, as I did, or you can use it as protein to top a salad, or serve it over rice, or alongside noodles, or just eat it all by itself. And it keeps beautifully in the fridge for a few days, so don’t hesitate to make extra just so you can have leftovers.

You’ll never go back to store-bought baked tofu again!

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Baked Tofu.

You’ll never go back to store-bought again with this quick and easy method for baked tofu!

  • Author: KitchenRecessionista
Scale

Ingredients

1 container of water-packed firm or extra-firm tofu

¼ cup hoisin sauce

3–4 tbsp. soy sauce

1–2 tbsp. chili sauce

½ tsp. ground ginger

½ tsp. garlic powder

Any other sauces or seasonings you fancy

Instructions

First, cut the tofu into 1-inch cubes and place them in a zip-top bag. Next add each sauce and spice one by one and then gently press the bag a bit to ensure the ingredients have coated the tofu well. (Don’t press to hard or you’ll crush your poor little tofu!) Set in the fridge for at least 30 minutes, up to four hours.

 

Shortly before you’re ready to bake, preheat the oven to 375 and coat a baking sheet with a light coating of cooking spray.

 

When the oven is ready, pour the tofu out of the bag and onto the sheet, ensuring the cubes are in one layer. Put the sheet in the oven and bake for 20 minutes, adding an extra five minutes on at the end if the cubes aren’t firm enough for your liking.

 

Next, serve with your favorite stir-fry, salad, or other favorite meal, and enjoy!

 

:)

Vegan Shrimp Tacos.

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For some reason, we end up having pasta dishes most Fridays, but last Friday I decided to shake things up and whip up a favorite: Vegan shrimp tacos! They’re such a wonderful diversion from the regular beef or chik’n variety, and so easy to make.

I have said time and again on these pages that I am a Gulf Coast girl, born and raised. As such, shrimp was the very last carnivorous food I gave up, and while I don’t regret it at all, I certainly have missed it over these past 21 years or so. As time has gone by, the vegan-seafood market has improved by leaps and bounds, and now veggie-shrimp is coming into its own – not as quickly as I might like in terms of wide distribution, but it’s getting there.

Now, I still can’t run to my local grocery (or even natural-foods store) to find a wealth of veggie-seafood options. But good old VeganEssentials.com has me covered – for this and any other specialty plant-based item I might have my eye on! My favorite veggie-shrimp quickly became the Loving Hut brand, though any brand they offer is quite good.

So with my shrimp in the freezer and my taco shells at the ready, it was time to get to work. I heated up some rice in the Instant Pot, and while it cooked, I warmed some refried beans on the stove and baked some taco shells in the oven. And then it was time for the piece de resistance: The shrimp!

I defrosted the shrimp in the fridge and then, when it was time to cook, coated a pan with cooking spray. I flicked the heat up to Medium, added the shrimp, and then started seasoning. Cumin, chipotle chili powder, garlic powder, onion powder, a pinch of salt – it all went in with a heavy hand (except for the salt). Within minutes, the kitchen became aromatic, and the shrimp cooked right on along for another 10 or so minutes, searing a bit as I tossed them around in the pan. 

Now a word about spices: A lot of the spices I’m recommending are definitely “to taste” – if you want more or less, or different spices altogether, just make the swap and move right along. You can’t screw this up! 

Once the shrimp is fully cooked and heated through (split one in half just to see – or do as I did and eat a whole one straight from the pan in the name of culinary science), continue forth with your taco-making with dignity. Top with all your favorite toppings – lettuce, tomato, black olives and avocado are big hits around here – and eat well!

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Vegan Shrimp Tacos.

Vegan shrimp tacos are such a wonderful diversion from the regular beef or chik’n variety, and so easy to make.

  • Author: KitchenRecessionista
Scale

Ingredients

4–6 crispy taco shells

1 can refried beans

1 package of vegetarian shrimp (we like Loving Hut brand)

Garlic powder, onion powder, chipotle chili powder, cumin, salt and pepper, to taste

Your favorite toppings (we like lettuce, tomato, black olives and diced avocado)

Instructions

Heat the taco shells per package directions, and quite frankly do the same with the beans.

Coat a large saute pan with cooking spray and heat on medium heat. Add the shrimp and toss vigorously with the spices (feel free to add more or less of your favorites! There’s no rule here). Cook on medium heat for about 10-12 minutes, mixing often, until the shrimp is fully cooked and a bit seared in places.

Once the shrimp is cooked, it’s time to assemble the tacos! First put a scoop of beans in the bottom of the shell, then top with 2-3 shrimp. Top the taco with your favorite accoutrements and serve with rice, if desired.

:)

Smoky BBQ Tofu.

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Now, as I may have mentioned a time or two, I have recently come into possession of a new charcoal smoker. And every time I go out to use it – generally every Sunday night – my heart soars and sings with joy. But it practicially sang an aria after one of my most recent concoctions – smoky barbecue tofu, all thick and chewy and wonderful!

Now, I’ve made barbecue tofu plenty of times, both indoors in the oven and outdoors on the grill. But this is the first time I’ve made it on our new smoker – and it certainly won’t be the last!

The trick with this recipe is to keep an eye on your heat, and also your time, for if you go too hot or too long, you’ll end up with jerky more than tofu. A way to combat this: Ensure that the tofu is sliced at least half an inch thick. This will help stave off any unwanted jerky-dom should your temps rise a bit too quickly (guilty as charged) or you lose track of the time (also a concern in our household occasionally). 

Then it’s just a matter of waiting for the smoker to work its magic! And work its magic it will – the final result for this tofu is tangy, sweet, savory, smoky goodness. You’ll want to make it every week.

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Smoky BBQ Tofu.

The final result for this tofu is tangy, sweet, savory, smoky goodness. You’ll want to make it every week!

  • Author: KitchenRecessionista
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours, 5 minutes
  • Yield: 2–4 servings 1x
  • Diet: Vegan
Scale

Ingredients

1 block of firm or extra-firm tofu

1 bottle of your favorite barbecue sauce

Instructions

Slice your tofu lengthwise, making two long rectangles. Then flip the block on its side and slice four times to make four thinner rectangles out of the chunk of tofu, about half an inch thick each. Take care not to slice them too thin – they will become jerky on the smoker if you leave them on too long!

Next, place the tofu in a plastic zip-top bag and add about half a bottle of the barbecue sauce, smoothing the bag out to ensure the sauce coats the tofu. Let sit in the refrigerator for at least three hours, up to 24.

Heat your smoker to about 200-250 degrees. Put the rectangles of tofu on the top grate (the one furthest from the coals) and cook for 90 minutes to 2 hours, basting once halfway through.

Take the tofu off, top however you like, and serve!

:)

Vegetarian Travel Guide: PLNT Burger, Alexandria, Va.

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PLNT Burger, 1700 Duke St., Alexandria, Va.
Hours: 11 a.m.-9 p.m. daily
Menu: https://plntburger.appfront.ai
Suited for: Burger lovers of all persuasions!

Now, this addition to the travel guide is a bit off the normal scope, because PLNT Burger’s primary setup is not a sit-and-eat affair but rather a takeaway model. Nestled in a Whole Foods Market as it is, it’s more of a deli counter in terms of the walk-up-and-pay style of service. But don’t let this deter you! It’s Alexandria – plenty of nearby parks abound (including John Carlyle Square, just one block away, or the African American Heritage Park, one block to the other side) if you’re looking to take your meal al fresco. Or if you’re traveling, you can take it back to your hotel for a respite. Or, if you’re like me, you can take it HOME and enjoy it without having to lift a finger in cooking.

That’s my go-to play. Plate it on up like I’ve done all the cooking, only I haven’t, and everybody knows it. No lies were told.

As you might guess from the name, PLNT Burger is indeed all plant-based. And while it does center on burgers – which we’ll get to in a minute – it’s also got the skills down for chik’n and veggie-fish, as well as plenty of side items. 

In fact, the veggie-fish is just what I ordered last time we had PLNT Burger delivered to our doorstep! The Save the Bay Filet tastes sooooo much better than any other breaded filets of fish you may have had in your lifetime from – ahem – other burger joints. We won’t name names. With a creamy tartar sauce and all the veggie fixings, it’s pure joy on a bun. And paired with fries – and ALL the dipping sauces, because we can never choose just one – it’s the perfect rendition of fish and chips!

But don’t sleep on the burgers, either. When trying to decide what to order, the question is: How hungry are you? Are you hungry enough for a quarter-pounder two patties thick? Or something a bit more sedate? Do you want cheese? Bacon? The floor is yours. As for me, my go-to is the Steakhouse Burger, featuring a Beyond Meat patty, roasted mushrooms, caramelized onions, a slice of cheese, steak sauce and horseradish mayo. Oh man. So good. So messy, but so worth it!

Looking for a side other than fries? No worries. PLNT Burger also offers up bloomies – onion petals, fried to perfection – and, to gild the lily even further, chili cheese fries. And don’t forget dessert! Their cookies are on point, as are the shakes, which aren’t always available so be sure to snap them up when the moment strikes.

As soon as you finish your meal, it’s guaranteed you’ll be pining for your next visit straightaway. And good news: There are multiple PLNT Burger locations popping up all throughout the country, so keep an eye out closer to home for a nearby option.

:)

New Recipe: Instant Pot Penne With Vegetarian Meatballs.

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Those of you who have been around here awhile – or scoping out my Instagram feed – know I am a total Instant Pot devotee. From the weekend it arrived in our home, it has become an instant (if you’ll pardon the pun) member of the family, on par with my beloved Crock-Pot in terms of usage and fidelity.

Now, one thing you’ll find about looking for recipes online is that so very many of them – of the comfort food variety, anyway – are meat-based. But no matter! Vegifying meat recipes is my specialty, and creating plant-based meals out of well-known comfort foods warms my cold little heart. Naturally, pasta and meatballs fits the bill beautifully.

I’m using penne pasta in this recipe because it’s short and squatty and fits great in a pressure cooker without a lot of jamming things in. Other pasta shapes that I’ve had success with are rigatoni, bowtie pasta and shells, but really the sky’s the limit!

The putting-together couldn’t be simpler. Simply put some frozen vegetarian meatballs in the bottom of your pressure cooker, top with about three cups of water, then pour in a box of pasta, top with canned sliced mushrooms and finish the whole thing off with a jar of your favorite pasta sauce. Set the pressure cooker to 6 minutes on high and let ’er rip!

The end result is so good, your family will think you’ve been sweating away at the stove for an hour. The penne ends up perfectly al dente, the meatballs cooked through till they’re tender, and once stirred up the sauce melds beautifully with the rest of the dish! Top with your favorite cheese and you’ve got a meal worthy of celebration. 

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Instant Pot Penne With Vegetarian Meatballs

The end result is so good, your family will think you’ve been sweating away at the stove for an hour. The penne ends up perfectly al dente, the meatballs cooked through till they’re tender, and once stirred up the sauce melds beautifully with the rest of the dish! Top with your favorite cheese and you’ve got a meal worthy of celebration.

  • Author: KitchenRecessionista
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 servings 1x
  • Category: vegan pasta
  • Method: pressure cooker
  • Cuisine: Italian
  • Diet: Vegan
Scale

Ingredients

1 bag of frozen vegetarian meatballs (we like Gardein brand)

3 cups water

1 16-oz. box penne pasta
1 jar sliced mushrooms

1 32-oz. jar of your favorite pasta sauce

 

Instructions

In an Instant Pot, put the meatballs in first, then add the water. Next, add the pasta and the mushrooms, and then top it off with the pasta sauce, using a spoon to push the sauce to cover the pasta.

Secure the lid and cook on high pressure for six minutes. Quick-release, give everything a stir, and dig in!

:)

Keywords: vegan, vegetarian, plant-based, pasta, instant pot, pressure cooker, vegan recipe

Vegetarian Travel Guide: NuVegan Cafe, Richmond, Va.

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NuVegan Café, 417 W. Grace St., Richmond, Va.
Hours: Noon-8 p.m.
Menu: https://www.ilovenuvegan.com 
Suited for: Vegetarians, vegans, omnivores, soul food lovers

Just two hours away from where we live in Northern Virginia, Richmond is a very easy weekend (or anytime) jaunt for LeeLee and me. Between us, we’ve been dozens of times over the years, and I’m proud to say we’ve eaten (and drank) at many of the city’s best and most fun veg-forward spots. But not until December did we darken the door of one of NuVegan’s newer outposts. Now with the benefit of hindsight, it was a crime that we waited so long! We won’t make that mistake again. It’s now on the permanent visitation agenda.

Those new to the NuVegan brand are in for a wonderful treat. The family-owned chain, which has locations in Washington, D.C., Baltimore, Woodbridge, Va., and Richmond, offers up vegan soul food that warms the heart and fills the belly. With an extensive hot bar and made-to-order sandwiches, no matter your craving, you’ll find the remedy here.

Chik’n drummies? Fried fish? Barbecue tofu? It’s all here. And what would a meal be without some good old sides – the mac and cheese will leave a lasting memory on your taste buds, and you can’t leave without some collard greens just to give dish a pop of color.

As for LeeLee and me, we’ve been to the NuVegan movie many times before up in Washington (and visited its predecessors down in Florida), so we knew the drill coming in: Order two kinds of sandwiches, cut them in half, and then order two sides to split. What starts as a simple lunch becomes a tasting menu right quick!

I ordered the fish sandwich. LeeLee ordered the steak and cheese sub. Then we ordered a side each of macaroni and cheese and collard greens and awaited our feast.

A word to the wise: Good food takes time. So if you’re in a rush (we weren’t), you might want to order ahead for pickup so it will be ready when you arrive. But either way, your patience will be well rewarded.

The fish sandwich is one of my favorites to order from NuVegan; it reminds me of so many church fish fries I grew up attending in the South. But unlike those past times, this fish sandwich is all plant-based – and it is a true delight. The texture was spot-on and the breading was masterfully applied. It’s been a month since I enjoyed it last and I still dream of it.

Meanwhile, LeeLee’s steak and cheese sub took us to Philly in our minds at once! Get an extra napkin: The sub is messy in all the best ways. The veggie-steak is meaty and hearty, the cheese perfectly smooth. My advice? Give up all sense of propriety at the table and just go for it.

And then there are the aforementioned mac and cheese and collard greens. I’m not going to lie: I am totally biased toward these two sides, because they are frankly the gold standard for NuVegan. You can’t go wrong with any of the restaurant’s side items, but you would be a fool to not order these two at the very least. The collards are perfectly tangy; the mac and cheese is the creamiest and richest you have likely ever had. Even when I cannot possibly eat one more bite, I’m always sorry to see them go!

And along those same lines, I was also sorry to see lunch end once we polished off every morsel of our order. But not to worry: We’ll certainly be back for more!

:) 

Vegan Lobster Rolls.

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Now, let’s get one thing straight right away: I’m a Gulf Coast girl, in case I’ve hidden that light under a bushel all this time. Now, in my pre-veg days, I had eaten lobster a few times, but never in my life have I had a lobster roll. I ask you: In what instance would one ever have the opportunity to have a lobster roll in Florida? And as a child visiting Maine for the first and only time, all I did was go from seafood restaurant to seafood restaurant asking for … shrimp. Go figure. 

Now that I live in the mid-Atlantic, lobster rolls are more of a Thing than they ever were where I grew up. And though I’ve been veg for more than 20 years at this point, I must admit, the rolls’ composition has piqued my interest time and again. I mean, when it gets right down to it, the ingredients (minus the lobster) are quite inviting. Mayo. Celery. Salt, pepper, and lemon juice. All that’s needed is a quick sub of the protein and it’s easily vegetarian.

Enter: Plant-based lobster! 

In this case, I used plant-based lobster balls from Loving Hut, to be exact, ordered frozen from VeganEssentials.com. I thawed it in the fridge the morning I planned on cooking it for dinner, and it was ready to pan-fry by dinnertime.

Again, I’ve never had an actual lobster roll with actual lobster, so I had to take a bit of an informal poll across the Internet to discern what the most authentic style was. By almost all accounts, the most authentic way of serving a lobster roll was cold-to-room-temperature, with mayo and all of the other aforementioned ingredients. The proportions changed here and there, but the room-temp nature of the roll seems key. I can dig it.

So with that in mind, once I pan-fried the veggie lobster, I put the balls on a plate to cool and, once, cooled, I sliced each ball up into four pieces and put them into a mixing bowl, which was already adorned with the mayo and celery. I drizzled some lemon juice on top, added some salt and pepper, and mixed everything together.

As the lobster mixture rested, I dealt with the buns. Now, the rolls on lobster rolls resemble hot dog buns, but you’ll find that the outside of the rolls are usually flat, rather than rounded like a standard bun. Friends, I’m not going to lie to you – this is where I took some liberties. 

I started with a potato roll hot dog bun, and instead of shaving off the outer layer to make it flat, as other recipes recommended if one were sans proper New England bun, I left it as-is and instead focused on the interior. I buttered each side of the bun and baked them open-faced in the oven at 350 for 10 minutes. Good enough, I say, especially since my procurement of a true New England bun was not bloody likely at this juncture.

Moving on.

When the buns were ready, I topped each one with a generous portion of the lobster filling, added some couscous and tossed salad on the side, and served it all to a waiting LeeLee, who dove straight in and pronounced victory straightaway.

It may have taken me four decades to taste my first lobster roll, plant-based or no – but I can assure you it won’t be another four decades before my next one! Summer, winter, it doesn’t matter – these rolls are a taste of the season, no matter the time of year. And with a super-fast prep, they’re a cinch to make any time the mood strikes!

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Vegan Lobster Rolls

All the taste you love about lobster rolls — plant-based!

  • Author: KitchenRecessionista
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: vegan seafood
  • Method: stovetop
  • Diet: Vegan
Scale

Ingredients

1 package of plant-based lobster balls (we used Loving Hut brand), thawed

1 pat of butter

½ cup mayonnaise (we used Vegenaise)

2 stalks celery, diced

1 tsp. lemon juice

Salt and pepper, to taste

4 New England split-top buns or regular hot dog buns

Instructions

Put a pat of butter in a nonstick pan and warm to medium heat. Add the lobster balls and pan-fry for about 10 minutes, tossing the pieces occasionally to ensure an even cook. Once the balls are cooked through, remove from heat and let cool on a plate.

While the lobster balls cool, add the mayonnaise and celery to a mixing bowl and set aside. Once the lobster balls are cool, dice each one into four pieces – they need not be uniform! Then add them to the mixing bowl as well and top with the lemon juice, salt and pepper. Mix to ensure everything is evenly coated and let stand.

Finally, butter four buns and place them in the oven on a baking sheet, open-faced. Heat for 10 minutes at 350.

When the buns are ready, top each one with a generous serving of the lobster roll filling, add some side items of your choice to fill out the meal and dig in!

:)

Vegetarian Travel Guide: The Warehouse Bar and Grille, Boston, Mass.

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Warehouse Bar and Grille, 40 Broad St., Boston, Mass.
Hours: 11:30 a.m.-11 p.m. Sunday-Thursday, 11:30 a.m.-midnight Friday-Saturday.
Menu: https://www.thewarehouseboston.com/menus/
Suited for: Vegetarians, vegans, omnivores, beer lovers, football fans

True story: After my beloved Florida State Seminoles beat the Miami Hurricanes in their annual football matchup a couple of weeks back, LeeLee and I made a spur-of-the-moment decision to travel to Boston, Mass., for the following weekend in the hopes that the Seminoles would once again prove victorious, this time against the Boston College Eagles. After much back-and-forth and consternation, they DID! And much joy was had among the large Seminole contingent present. (We happen to be a fanbase that travels well.)

But the weekend wasn’t just all football and sightseeing. No, there was a fair amount of eating, as well. And while many of our restaurant decisions were largely guided by the now-normal “Is this restaurant too crowded in an age of pandemic” question, we found many wonderful options around the city – eateries we will gladly return to post-pandemic, as well, crowded or no!

We won’t speak much more about covid protocols here today, but when it comes to relative safety in this age of coronavirus, The Warehouse Bar and Grille is doing things right. The tables are well spaced and the aisle between the bar and dining area is nice and wide. There are tall plexiglass panels separating adjacent booths and the staff is all properly masked (and requires masks for customers when not at their tables). Check, check, check on that front.

But just as important, of course, is the food! And the Warehouse is doing things right on this front as well. For one thing, there’s sheer variety of vegetarian and vegan options – every category of menu items has at least one thing suitable for veg-centric diners. And then there’s the variety of offerings in each category, as well – from tacos to salads to rice bowls to big entrees, the cuisine runs the gamut. And nearly anything that’s marked as vegetarian on the menu can be easily veganized (except for perhaps the mac and cheese and ravioli). 

LeeLee had a bigger brunch than I had, so he opted for the Farmer’s Market salad with added falafel. What arrived was a mountain of salad with some substantial falafel patties, and ol’ LL mowed it down with gusto. With pumpkin seeds and a lemon vinaigrette dressing topping off a base of mixed greens, shredded carrots, tomatoes and red onions, it was a flavorful and light option after a weekend of the heavier stuff.

As for me, I had enjoyed an inadvertently light brunch (another travel guide to come!) and was ready for something more hearty. The teriyaki bowl fit the bill! A base of jasmine rice served as the platform for edamame, mushrooms, broccoli, carrots and sesame oil, topped with a sweet soy sauce that had the perfect umami balance. Between us, what would have sent the meal over the top would have been an added-tofu option, but honestly the bowl was perfectly delightful just as it was.

And this is a BAR and grille after all, so let’s not forget the beverages. While there are a number of cocktails on the menu worthy of attention, the beer list is where it’s at. So many local options to choose from, so little time (and so little liver space!), but you could do worse than ordering a pint of whatever Wormtown is brewing at the moment – or, of course, Sam Adams. You ARE in Boston, for heaven’s sake.

:)

Vegan Smoked Turk’y Roast

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Earlier this month, I got a new toy: A Weber Smokey Mountain charcoal smoker. Our previous one, a trusty stainless-steel Brinkmann Smoke n Grill we found in like-new condition on the curb one trash day, had carried us through the past decade or so with wonderful service, but over the past few years it had been harder and harder to find supplies and accessories for it. Apparently Brinkmann has gone out of business, and with it, replacement parts began to dwindle. Finally this year I could find no new way to use a makeshift charcoal or water bath bowl, and I knew the time had come to part company. Back to the curb it went for trash day, and – lo and behold! – away it went before the garbage truck arrived, jetting off to its third home. Fare thee well, little smoker.

And hellooooo, Weber!

The very day I put it together, I began putting it through its paces. That first smoke was definitely a learning experience – the veggie-shrimp and baked potatoes I put on were tasty, but the heat ran out three-quarters of the way through the smoke, a testament to too few coals. I corrected that mistake for Smoke 2 the next week and – oh! – what a wonderful thing!

On the smoker that go-round? A big old “roast beast” from the Very Good Butchers, whose plant-based meats I’ve enjoyed for a while now. About the size of a turkey breast, running maybe four pounds or so, it was a perfect candidate for the smoky goodness of the Weber, now named Foxcroft (don’t ask). I was more than ready to put the ol’ beast on and see what it could do.

First, I braised the meat (it’s veggie-meat, of course, but I’m tired of writing that, so we’ll just go with “meat” from now on here) with about a cup of vegetable broth, rubbing the broth all over the skin and tossing the beast lightly in the liquid to make sure all sides were covered. Then I ground a little salt and pepper and rubbed it all over as well. As the Very Good Butchers have already done a masterful job of seasoning the inside of the roast beast, my seasoning on the outside was quite light. (I could see adding Cajun seasoning or Old Bay or some such if you’re into that sort of thing, which we are, but did not add on this maiden voyage.) 

Then it was time to prepare the Weber (er, Foxcroft). I heated it up to about 300 degrees and plunked the roast right on the bottom grate, then put the lid back on and watched the heat rise again. Overall it kept an average of 300 to 325 – just about perfect! 

I resisted the urge to peek in on it as it smoked, opening the lid only once about halfway through to add on some side items to the top grate (acorn squash halves, if you must know!). After about two and a half hours, I pulled both it and the squash off and let the meat rest awhile as I finished preparing the spread. By the time the rest of the meal was ready, so was the roast beast!

The verdict? Smoky succulence! What a wonderful way to get it right, my second time out, on the smoker. The skin was permeated with the flavor of cherry wood, the interior was piping-hot and bursting with flavor, and the richness of the slow-cooked protein really sang. It was the perfect centerpiece to a gloriously autumnal meal (mac and cheese and the aforementioned acorn squash rounded out the proceedings) – and I’ll certainly make it again! For Thanksgiving? We’ll see … !

Recipe below.

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Vegan Smoked Turk’y Roast

Smoky succulence with hands-off cooking: What could be better?

  • Author: KitchenRecessionista
  • Prep Time: 10 minutes
  • Cook Time: 2.5 hours
  • Total Time: 3 hours (including resting time)
  • Yield: 1 roast 1x
  • Category: vegan cooking
  • Method: smoker
  • Diet: Vegan
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Ingredients

1 plant-based turk’y roast (we used Very Good Butchers’ Roast Beast this time)

1 cup vegetable broth

Salt and pepper, to taste

Other spices, to taste, optional (Cajun seasoning or Old Bay would work well!)

Instructions

Heat your smoker up to about 300 degrees. (If it drops to 275 or rises to 325, no biggie.)

 

As the smoker preheats, baste the roast with a liberal amount of broth and then rub salt, pepper and other optional spices in as well. Set aside. 

 

Once it’s preheated and the water bath is in place, add the roast to the bottom grate, closest to the fire (and the water bath). Close the lid and monitor the temperature to ensure it stays fairly consistent (but again, don’t fret if it fluctuates).

 

Wait about two and a half hours, trying very hard not to peek unless you’re adding other items onto the smoker. What to do instead? Clean the house! Read a book! Call your mom! Anything but open the lid every 55 seconds.

 

At the 2.5-hour mark, pull the roast off the smoker and let rest for 10-20 minutes. I’ve let it rest as long as 30 minutes with no ill effects. If you’re worried about it getting cold, cover it loosely with some foil. 

 

Slice and serve.

 

:)