Sarducci's

Last night we made it a date night and went to Sarducci’s in Montpelier,VT. There are number of vegetarian/vegan friendly selections such as:
Antipasti
Bruschetta:
Toasted Italian bread with olive oil, roasted garlic and parmesan (sans parmesean)
al Pomodoro:
with pesto, tomatoes, and parmesan (sans parmesean)

Insalate
Mista:
Assorted greens, tomato and black olives with balsamic vinaigrette. 3.50
Greca:
Lettuce, tomatoes, red onions, kalamata olives and feta cheese in an oregano red wine vinaigrette (sans feta)
Pasta
Spaghetti alla Marinara:
Spaghetti with fresh marinara sauce 7.99

Capellini dell’Angelo:
Angel hair pasta with fresh tomatoes, basil, olive oil and garlic in a light tomato sauce

Capellini di Verdure:
Angel hair pasta with spinach, artichokes, sun-dried tomatoes, black olives, tomatoes and goat cheese in a white wine basil sauce (sans goat cheese)

Penne Pugliesi:
Mushrooms, spinach, black olives, roasted eggplant, sun-dried tomatoes, olive oil and garlic over penne

My husband got the Penne Pugliesi and it was SO good! I got the Capellini di Verdure sans goat cheese and it was very good as well.

Vegan Friendly Rating: 3 out of 5 carrots
Food Quality Rating: 3.5 out of 5 carrots

Finally Married!

So after a year of planning all the details of our wedding it finally happened on May 31st, 2008. We were lucky enough to have 100 or so friends and family join us from all over the States and Canada to celebrate our special day. Our ceremony was held in the rain under a pavilion at the Belvidere Ball Park and our reception at the VFW in Hyde Park, VT
Our wedding was catered by Tasty Persuasions out of Grand Isle, Vermont and Tina the caterer did an amazing job with all of our food.
The menu included (all vegan):
Appetizers:
• Stuffed Mushrooms (amazing)
• Ranch Dip and Veggies
• Hummus and Pita Chips
• Bruschetta
• Potato Skins
Entrees:
• Tempeh and Veggie Kabobs
• Green Salad with Balsamic Dressing
• Rolls and Earth Balance
• Seasoned Green Beans
• Pasta with Ratatouille
• Roasted Potatoes

For desert we had lemon and carrot cake cupcakes and a small Chocolate Raspberry cake (both Vegan) that were baked and decorated by my Aunt Betty as a wedding gift.

All Photos by Dona Davis

WOW!

So it’s been over a year since I last updated this blog and goodness it’s been a busy year. However I am at work currently so there is little time to update right now however there will be new and improved updates with vegan recipes, product reviews and dining picks!

until later! xo.Lindsay

Pad Thai

Neil made me this one night for dinner and then we made it for my parents while they were visiting. We just use our favorite veggies and tofu and it is so good.

20-Minute Pad-Thai-Style Noodles- vegcooking.com

You’ll find most of these ingredients in your pantry and fridge. In the time that it takes to boil pasta, you’ll have a delicious meal!

For the Sauce:
1/2 cup smooth peanut butter
1 cup hot vegetable broth
1/4 tsp. ground ginger
1 Tbsp. Sriracha sauce (or more, to taste)
2 Tbsp. sesame oil
2 Tbsp. flour

• Whisk all the ingredients together until smooth.

For the ‘Pad Thai’:
1 pkg. fettuccine noodles
2 Tbsp. extra virgin olive oil
1 1/2 Tbsp. minced garlic
1/3 cup sliced red onion
1 cup sliced mushrooms
1 broccoli crown, cut into florets
1/3 cup shredded carrots
1 yellow bell pepper, seeded and thinly sliced
1/4 cup crushed peanuts

• Cook the pasta according to the package directions. Drain.
• Meanwhile, heat the oil in a wok or large sauté pan over medium heat. Add the garlic and sauté for 1 minute, or until fragrant.
• Add the onion, mushrooms, and broccoli. Sauté for 3 to 5 minutes, or until the onion has softened.
• Stir in the carrot, bell pepper, prepared sauce, and cooked pasta. Sauté for 3 to 4 minutes, or until the sauce thickens and the dish is heated through.
• Top with the crushed peanuts before serving.

Makes 4 to 6 servings

Yummy Slow Cooker BBQ

Barbecue Tofu- vegcooking.com

Tofu is slow cooked in a zesty homemade barbecue sauce for a delicious anytime meal.

2 lbs. extra-firm tofu, pressed and diced
1 1/2 cups ketchup
3 Tbsp. brown sugar
1-2 Tbsp. soy sauce
1 Tbsp. cider vinegar
1 Tbsp. red pepper flakes
1/2 tsp. garlic powder
Salt, to taste
Black pepper, to taste

• Combine all the ingredients in a slow cooker. Cover and cook on low for 4 to 6 hours.
• Serve on a bed of lettuce or on a hoagie roll.

Makes 4 to 6 servings

I made this the other day for Neil and it was soooo good. His mom then made it with vegan meatballs and added some mushrooms and a little water to thin it out and it was amazinggg!

Veggie Jerky's

So I just opened up a packet of veggie jerky and it inspired me to write this post. i have only tried a few types of veggie jerky specifically primal strips and tasty eats. Also a few kinds of dried bean curd type from the Asian market.

Tasty Eats is horrible. VERY dry and the Jamacian Chicken one is awful tasting. I couldn’t even swallow it. On the other hand Primal Strips are very good I love the texas bbq and my boyfriend loves the lime one.