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Apr 18, 2014
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Posts Tagged ‘vegetarian’

Meatless Monday: Athlete Eats’ Bibimbap Bowl

Monday, February 24th, 2014



The delicious bibimbap bowl at Athlete Eats is a low-carb, healthy lunch or dinner. The “Caulirice” is actually raw cauliflower, blitzed in a food processor, then sauteed in a little oil and spices. This faux-rice serves as the base for MOFU (a hearty replacement for the usual spicy grass-fed beef), bright green edamame, pickled carrots and shiitake mushrooms. This dish serves up a vibrant punch of colors, textures and tastes, and the egg on top adds richness. Order your bowl to go and pick it up on the way home; Athlete Eats closes at 6 p.m.



Meatless Monday: Mushroom Bread Pudding

Monday, February 17th, 2014



Who says bread pudding is only for dessert? This Mushroom Bread Pudding’s requisite cubed bread and egg-based custard ensure substance and richness, while savory spices and a mix of earthy mushrooms keep flavor delicately toothsome. You’ll fall for it at first bite. Click here for the recipe.

-photo by Geoff Cardin

The Scoop: Lulu’s Local Eatery to open a brick and mortar on South Grand

Friday, February 14th, 2014


{Lulu’s owners Robbie Tucker and Lauren Loomis}

Vegetarian food truck Lulu’s Local Eatery is getting a permanent home. Earlier this week, owners Robbie Tucker and Lauren Loomis, aka Lulu, signed the lease on the space at 3201 S. Grand Blvd., recently vacated by Natty’s Pizza. Natty’s is joining forces with and moving its operation to nearby Plaza Cafe and Grill at 3182 Morgan Ford Road.

Tucker and Loomis hope to open their restaurant in early May since the 42-seat space needs only minor improvements and cosmetic changes. The pair is designing the space themselves, and Tucker noted that sustainability will be a focus at the restaurant, just as it is with Lulu’s Green Dining Alliance-certified food truck and the organic, from-scratch dishes that they offer. Among design elements, they hope to build a living herb wall and a raised vegetable bed in the 32-seat patio.

The restaurant will be fast-casual; customers will order at the counter, but servers will deliver food to their tables. Loomis and Tucker expect this service model to result in a wait time of less than 10 minutes. Lulu’s will offer lunch and dinner, as well as brunch on weekends. The menu will be “a continuation of what we are serving on the food truck,” said Loomis, noting that the brick-and-mortar restaurant will offer additional items not available from the food truck.

In addition, it will offer wine and beer – both on tap and in bottles – with special attention to local brews. “Robbie is super-passionate about local craft beer,” Loomis said.

“I want to make it the place to come have a beer in St. Louis,” Tucker added, saying he envisioned Lulu’s patio as a spot for a relaxing drink during warm weather months.

Lulu’s rolled onto streets in April 2012, and the owners say the truck will still roll the streets as they prepare the South Grand space. Tucker and Loomis said they have been looking for a permanent home for Lulu’s since June 2013. They settled on the South Grand business district because “we are so passionate about South City,” Loomis said. “We live in South City. We moved from Chicago to be in South City.”

The former Natty’s space was an ideal spot for their needs. “We love the patio seating capability and the logistics of running the food truck as well,” she said, noting that the proximity to Tower Grove Park will be helpful when participating in events such as the Tower Grover Farmers Market and Sauce-sponsored Food Truck Friday.

As for Natty’s Pizza, owner Brian Williams said he is teaming up with Plaza Cafe and Grill owner Todd Alexander. Williams will helm the pizza-making operation, while Plaza Cafe’s current culinary crew will prepare the other menu items already offered at the restaurant. Williams expects pizza-tossing to commence there in two weeks and said those familiar with Natty’s pies will notice an expansion into “artisanal pizzas.” I’m going to expand on what I was doing at Natty’s, but push the envelope a little more,” Williams said.

-photo by Sarah Crowder/Ladue News


Meatless Monday: Sandrina’s Portobello Sandwich

Monday, February 10th, 2014



Sandrina’s in South City has long been the go-to spot for late-night meals. The kitchen serves up dishes like duck quesadillas, crabcakes and bacon-wrapped meatloaf with portobello demi-glace well into the night. Even vegetarians have choices beyond the usual midnight basket of fries or onion rings.

We’re partial to the portabello sandwich. A meaty grilled mushroom cap liberally glazed with sharp balsamic sits atop crisp romaine and slivers of raw red onion. A cool cucumber sauce mellows the acidic flavors, but what pushs this warm sandwich into better-than-average territory is the sprinkle of shredded gouda, just enough to lend a smoky accent to this hefty handful. And since the kitchen is open until 2 a.m. daily, you can enjoy this dish whether your Meatless Monday starts at 6 p.m. or 1 a.m.



Meatless Monday: Vegetarian Bourguignon

Monday, February 3rd, 2014



No one sneers at vegetarian cooking like the practitioners of classic French cuisine. Their recipes are so sacred, their art so carefully considered, that any substitution is viewed as an insult to the French people as a whole. Kelp powder in your veggie bouillabaisse? C’est scandaleux!

So when I was assigned boeuf bourguignon to vegetize, I turned to an old friend to help me get a handle on the spirit of this continental conundrum: Julia Child’s 1961 classic, Mastering the Art of French Cooking. It’s here that Julia described this stew as “Certainly one of the most delicious beef dishes concocted by man.”

On the surface, boeuf bourguignon is a simple red-wine-and-beef stew, a peasant dish whose root vegetables and undistinguished cuts of meat reveal a surprising depth of flavor. In recent years, this classic has been revived, joining the ranks of haute cuisine and being relegated to that class of dishes set aside for special occasions – the season of which we are trekking through full steam. So let’s get to the dirty work, shall we?

To read more about how Beth Styles vegetized this classic beef dish, click here. To get cooking right now, click here for the recipe.

-photo by Kristi Schiffman

Meatless Monday: Rosalita’s Cantina’s Roasted Vegetable Torta

Monday, January 27th, 2014



The roasted vegetable torta at Rosalita’s Cantina is proof positive that going veg does not mean going hungry. Piled inside a big ‘ol artisan roll is a messy mélange of veggies – zucchini, broccoli, jalapenos, onions, tomatoes – plus avocado, refried beans and queso fresco. A creamy, jalapeno mayo with just a hint of heat pulls it all together. It’s hot, filling goodness on a cold winter’s day. Gracias, Rosalita.



Meatless Monday: Creamy, Crunchy, Braised Potato, Cabbage And Leeks

Monday, January 20th, 2014



It’s the middle of winter, and we admit: We aren’t sure how many more roasted root dishes we can eat. It’s time dig into our arsenal of cooking techniques and revamp our veggie prep. It’s time for a braise. This recipe yields a tender, creamy spread of beautiful leeks, vibrant red cabbage and hefty purple potatoes. Get the recipe here, and read more about braising vegetables here.

-photo by Greg Rannells

Meatless Monday: Circle 7 Ranch’s Tomato Cucumber Wrap

Monday, January 13th, 2014



Between Personal Table Tap beer dispensing systems, a giant patio and a pretty great food menu, Circle 7 Ranch in Chesterfield, has fast-become a county favorite. While the extensive mac-n-cheese menu provides an easy win for those going meatless (Some of the mac–n-cheese dishes are topped with crushed Cheetos … enough said.), for a healthier option, try the tomato cucumber wrap.

A load of crunchy fresh spinach is wrapped up with hunks of creamy feta and diced tomatoes, cucumbers and red onions. Dip the wrap in Circle 7’s house-made balsamic vinaigrette, and enjoy your low-cal, meatless dinner (as long as you can resist your requisite side of fries).



31 Days of Salad: Kale “Caesar” Salad

Saturday, January 11th, 2014



This vegetarian version of Caesar salad swaps traditional romaine for kale and anchovy-based dressing for a homemade variation using kombu. This dried Japanese seaweed supplies that fishy flavor you expect in a Caesar salad. Don’t mind the anchovies? Go ahead and use your favorite bottled Caesar instead.

Click here for the recipe and to read more about Caesar salad’s origins.

-photo by Carmen Troesser

Baked: Beet Muffins with Peanut Butter Frosting

Wednesday, January 1st, 2014



I love these as both muffins and cupcakes. Whisk Bakeshop makes chocolate beet cupcakes that I’m head over heels for. I simply cannot resist them, so I decided to try my hand at a recipe. The best part is that you taste no beets in the final product. They humbly provide only the fluff and moistness that butter would normally deliver – except beets are better for you than butter.

I made these as muffins, but they were so cake-like that I ended up pairing them with a peanut butter frosting. That was one of the best decisions I ever made. The chocolate chips add an extra level of texture and chocolate flavor … and if you substitute almond milk and skip the frosting, you have vegan muffins. Happy baking!

Beet Muffins with Peanut Butter Frosting
Adapted from a recipe at the Minimalist Baker

2 baby beets, trimmed and scrubbed*
¼ cup coconut oil, plus more for drizzling
1 cup milk (or almond milk if making vegan), divided
1 tsp. vinegar
¾ cup sugar
2 tsp. vanilla extract
1 cup plus 1 heaping Tbsp. all-purpose flour
Scant ½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. baking powder
Pinch Kosher salt
1/3 cup semi-sweet chocolate chips
Peanut Butter Frosting (Optional. Recipe follows.)

• Preheat oven to 375 degrees. Place the beets on a piece of foil, drizzle with a bit of oil, wrap them tightly, and roast 45 minutes, until tender. Remove from foil and let cool to room temperature.
• Line a muffin tin with cupcake liners.
• Puree the cooled beets with ½ cup of milk until combined. In a separate large bowl, add the vinegar to the other half of the milk and set aside until it curdles a bit.
• Beat  the sugar, coconut oil, vanilla extract and pureed beets into the curdled milk until foamy. Fold in the chocolate chips and stir until the batter is smooth.
• Fill the cupcake liners ¾ full. Bake 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
• Let cool completely before unwrapping and store in an airtight container. Frost with peanut butter frosting if desired.

*Pre-roasted beets are available at Trader Joe’s.

Peanut Butter Frosting

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, plus more as needed
2 cups powdered sugar

Beat the butter and peanut butter together in a medium bowl. Gradually beat in the powdered sugar, and as the mixture thickens, add the milk 1 tablespoon at a time until all the sugar is incorporated and the frosting is thick. Beat at least 3 minutes until fluffy.



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