Veg Cafe in Asbury Park

My husband and I visited Asbury Park, NJ last week and stumbled upon The Twisted Tree Cafe.  This adorable spot has some amazing food (vegan cupcakes included) and frequently features local live music.  Pictured here is the Hummus Wrap, with homemade hummus and lots of fresh veggies.

And the Tofu Meatball Wrap - lovely baked meatballs with a heavenly tomato sauce and soy cheese (dairy cheese is also available). 

Summer Music Festivals

This weekend my husband and I attended the MAHA Music Festival in Omaha.  It was a perfect day to spend outside by the water.  On the bill...Spoon, The Faint, Superchunk, Old 97s, Ben Kweller, It's True, Satchel Grande, The Mynabirds.

So what does a vegan eat at such an event?  Fortunately, the Greek stand was happy to leave off the feta cheese and sour cream dressing from my Veggie Pita, leaving lots of grilled veggies and Greek vinaigrette.  Greek food is always a great option for vegetarians!

Vegan Caramels

I finally got to try the Vanilla Caramels from Allison's Gourmet.  They were incredible!!!  I ordered them for my Dad for Father's Day (he's also vegan) and luckily he brought them to Charleston to share with me. They also make toffee, brittle, cookies, fudge and brownies.  Completely vegan and completely irresistible.

New York, New York

Tomorrow I'm off to my favorite city...can't wait to visit all of my favorite eateries!

Vegan Berry Trifle from Ely's To Go

A Vegan Berry Trifle on a hot summer day...I can't think of anything better.  My parents make a killer version and recently shared their recipe at a cooking class at The Culinary Arts Center in Boardman, Ohio.  If you weren't one of the lucky few to sample this incredible dessert, below is the recipe. 

Photos courtesy of Jim Pugh (my dad!)

Vegan Berry Trifle Recipe

Ingredients

Cashew Pastry Cream

Vanilla Cake

3 pints of Blueberries, Raspberries, Strawberries, Black Raspberries or Blackberries (you choose the combination - you can also use Peaches and/or Nectarines)

Cashew Pastry Cream

Ingredients

3 Tbs Earth Balance or soy butter

3 Tbs flour

1/2 cup vegan sugar

2 cups soymilk

1 vanilla bean, split or 2 tsp vanilla extract

1 cup raw cashews*

*Soak the cashews overnight in a glass bowl just covered with water.

Melt soy butter in a small saucepan over medium to low heat. Add flour and whisk until smooth to make a roux. Add the sugar, whisking constantly. Next, slowly pour the soymilk into the mixture, whisking constantly, then add the vanilla until everything is incorporated and pastry cream begins to thicken (should coat the back of a spoon at this stage).

Remove from heat, pour into a glass bowl, and cover with waxed or parchment paper to keep film from forming on top. Allow to cool. Remove vanilla bean skins.

Smooth cream completely by blending in Vita-Mix mixer (renders smoothest, least gritty cream), blender or food processor to remove any remaining flour or sugar lumps.

Add the cashews, including the water, to the blender with the pastry cream and blend on high for a few seconds or until cream is as smooth as possible. Additional soymilk can be added at this stage to achieve desired consistency.

Use immediately or refrigerate in a glass bowl with waxed paper over surface of cream for later use.

Vegan Cake

Ingredients

2 1/2 cups flour

1 1/3 cups sugar

1 1/4 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1 1/4 cups soymilk

2/3 cup canola oil

2 tsp vanilla extract

Mix the flour, sugar, baking soda, baking powder and salt in a glass bowl.  Mix the soymilk, oil and vanilla in a separate glass bowl.  Combine wet and dry ingredients, mixing until smooth. Spread evenly onto parchment lined 1/2 sheet pan (can also use cookie sheet or 13 x 9 cake dish).

Bake at 350*F for 15-20 minutes or until toothpick poked in center of cake comes out dry. Allow to cool and then cut into small cubes.

To assemble trifle, layer the following:

Cake

Pastry cream

Berries

Repeat until close to top of glass. Finish with fruit on top and garnish with fresh sprig of mint. Makes 20-30 trifles depending on size of glass used. Serve and enjoy!

Here they are assembled and ready to be enjoyed at Ely's To Go.  If you live in the Youngstown area, sign up for their daily menu to see when the Trifle will be making its next appearance!

Off to Charleston

Off to Charleston, SC for a few days with my family...lots to share with you next week!

Daily Grub Follow Up

Daily Grub.  I cannot say enough about this place.  If you missed my previous post about it, it's a killer vegan restaurant in downtown Omaha.  Yes, you read that right.  A vegan restaurant in Omaha. 

The atmosphere is casual, but the food is anything but.  Inventive, refreshing, absolutely amazing.  Here are some of the fantastic eats I've had recently...

Mango Smoothie - mango, coconut, lime.  Enough said.

Dill Hummus Sandwich - Tomatoes, cucumbers and lettuce on a baguette with incredibly fresh dill hummus and a side of Salt + Vinegar chips.  The dill goes so well with the hummus.  My husband was crazy about this sandwich!

Corn Sope - Black beans with avocado, onion, pear and cabbage salad atop ancho cashew cream sauce.  This sauce is completely addicting.  I wish I could buy it by the bottle. 

Banh Mi - Traditional Vietnamese sandwich filled with daikon, carrot, cucumber, mint, cilantro, slices of marinated tofu and ancho cashew cream spread with a side of cabbage slaw.  This is unlike any other Banh Mi I've ever tried (and I'm half Vietnamese so I've had my share).  The ancho cashew cream sauce takes it to a whole new level of goodness. 

Daily Grub will be a regular on Eat Pure, because it's just too good not to share!!!  It's reason enough to visit Omaha.

Upstream Brewery

Upstream is a cozy brewery in downtown Omaha.  My favorite thing about them is their homemade on tap root beer.

They also have a great Pub Salad with red onions, cranberries and sunflower seeds.  My dressing of choice is the Basil Vinaigrette.  One of my favorite mid-afternoon snacks.

The Traveling Vegan Gourmand Checks In

I am so proud to share my first post on Girlie Girl Army with all of you.  Each month, I will feature a new destination on their blog with my piece, The Traveling Vegan Gourmand Checks In.  I will still show both vegetarian + vegan options on Eat Pure, but I will keep it strictly vegan on Girlie Girl Army.   Please check in every month + thank you so much for your support!

2nd Anniversary in Turks + Caicos

My husband and I spent this past weekend in Turks and Caicos for our anniversary.  We were married there two years ago and go back every year.  We stay at The Regent Palms, on Provo, which has the most incredible, relaxing atmosphere.

They have a great breakfast buffet full of fresh fruit, granola, bagels, English muffins and bread.  And they do have soymilk, even though it's not in plain sight, just ask.

For lunch, their House Salad with Mango Pineapple dressing is perfect on a hot day.  It's both light and filling.

For vegetarians, the Margherita Pizza with Pesto is a great shareable lunch.  Vegans can order without cheese + extra veggies!

For an afternoon snack, the Fried Tofu is divine.   It's served with pickled vegetables, chili and peanut sauces (and it's only available on the room service menu).

And best of all, when it's really hot, they serve frozen fruit on toothpicks by the pool and on the beach.

Along with the fruit, they give you cold washcloths soaked in eucalyptus oil.  They have the most amazing smell...it's the little things that are the most memorable.

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The Gansevoort just opened over a year ago with a great mix of urban + beach. 

Their restaurant, Bagatelle, is a great spot for dinner.

Their Focaccia and Hummus is a great vegan substitute for bread and butter.

They have several vegetarian options, including a Mushroom Risotto with shaved Parmesan (the Parmesan can easily be withheld).

And a Spicy Vegetable Curry served with an irresistible crispy flatbread. 


An EP Tip - If you have any hesitations about curry, you might want to go with the Mushroom Risotto...this is one strong curry.

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Another great option for dinner is Anacaona at Grace Bay Club.  The outdoor restaurant has an amazing ambiance and it's right on the beach.

They have two great vegetarian options on their regular menu, but I was looking for something light and non-dairy.  I chose three of their sides - Black Bean + Banana Mash, Charred Vegetables and Gnocchi.  It was a great choice - the charred onions made everything taste amazing!

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If you're looking for something a bit more low key, Horse Eye Jack's is a good choice.  It's right on the water and perfect for a laid back lunch.

The Plantain Chips are completely different from the usual Fried Plantains.  They're crispy and savory, and make for a great appetizer.

A veggie burger is a veggie burger, but when served with hand cut fries and a salty breeze, it definitely stands out.

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And if you're up for a trip off the beaten path, Amanyara will blow your mind.  We rented a Jeep and drove about 30 minutes from our hotel on unpaved roads to this incredible gem.  Every sight is better than the last.  (We also saw a famous chef vacationing there, so you know the food must be good!)  Dinner at their restaurant is a splurge, but completely worth it.

They have lots of vegetarian options, all of them inventive and refreshing.  Pictured here is the Heirloom Tomato + Avocado Tartare.

Their Organic Vegetable Risotto is full of peas, artichokes, lima + fava beans with a lovely froth on top.

We ordered the Banana Split for dessert and were pleasantly surprised by the presentation.  It consisted of caramelized bananas, peanut butter mousse enclosed by dark chocolate, cherry sorbet and fig jelly.  This is truly one of the best things I have ever eaten.