Saturday we visited our new Ethiopian restaurant, Aster’s. I took my camera, but the food came to the table so quickly and it was so beautiful that we all just starting eating and didn’t get a picture! I did find a picture on the internet, though, and I promise our food looked exactly like this.
It was so awesome, similar to Indian food, but quite a bit spicier with a few more veggies offered. All nonmeat items are vegan (there are 15!), so the menu was easy. None of us were sure how much we liked the injera. It was a lot more sour than I’m used to in a bread. But we will definitely go back to Aster’s.
Although it was rainy and not exactly an ice cream type of evening, I had already decided it was time to try Oatscreme. We went to Dhaba Joy, a small vegan bakery that also serves Oatscreme.
I couldn’t hold my ice cream cone and snap a picture, but I can say that Oatscreme is smooth and creamy, and the vanilla is better than the chocolate (I got a swirl). We also got 2 to-go items, an Oat and Blueberry coffee cake that was really good….
and a Whoopie Pie that was so sweet it hurt your teeth.
Next time we’ll try a brownie.
For Sunday dinner I made Chik’n Seitan from LDV, then went ahead and baked it in homemade barbecue sauce to be sure it held up on the grill. We put some onions and a yellow pepper on the grill too. The chik’n was a little dense, but really tasty.
On the side was Fattoush.
The recipe I found on the ‘net said it was from Bryanna ’s Almost No Fat Cookbook. I couldn’t use purslane a/k/a pigweed because I’m allergic to it when it pollinates in the fall, so I used watercress instead. It was deliciously different, with romaine, arugula, watercress, and mint. And the pita croutons are so good!
We also had the ususal broccoli, this time with cauliflower.
And a beautiful yellow rice with black beans from this recipe. The beans had chipotles in them and this too turned out to be a really good dish.
For dessert I made a revamped version of my recipe for Urban Vegan’s contest, Extreme Chocolate and Macadamia Nut Tart with Caramel Sauce. Instead of tartlets, which I decided was too much pastry, I made a regular size tart. It’s so chocolate-y good!
It was so awesome, similar to Indian food, but quite a bit spicier with a few more veggies offered. All nonmeat items are vegan (there are 15!), so the menu was easy. None of us were sure how much we liked the injera. It was a lot more sour than I’m used to in a bread. But we will definitely go back to Aster’s.
Although it was rainy and not exactly an ice cream type of evening, I had already decided it was time to try Oatscreme. We went to Dhaba Joy, a small vegan bakery that also serves Oatscreme.
and a Whoopie Pie that was so sweet it hurt your teeth.
Next time we’ll try a brownie.
For Sunday dinner I made Chik’n Seitan from LDV, then went ahead and baked it in homemade barbecue sauce to be sure it held up on the grill. We put some onions and a yellow pepper on the grill too. The chik’n was a little dense, but really tasty.
On the side was Fattoush.
The recipe I found on the ‘net said it was from Bryanna ’s Almost No Fat Cookbook. I couldn’t use purslane a/k/a pigweed because I’m allergic to it when it pollinates in the fall, so I used watercress instead. It was deliciously different, with romaine, arugula, watercress, and mint. And the pita croutons are so good!
We also had the ususal broccoli, this time with cauliflower.
And a beautiful yellow rice with black beans from this recipe. The beans had chipotles in them and this too turned out to be a really good dish.
For dessert I made a revamped version of my recipe for Urban Vegan’s contest, Extreme Chocolate and Macadamia Nut Tart with Caramel Sauce. Instead of tartlets, which I decided was too much pastry, I made a regular size tart. It’s so chocolate-y good!