Hemingway's Restaurant

Hemingway’s Restaurant
4988 US ROUTE 4 • KILLINGTON, VT • (802) 422-3886

Four Course Vegetable Menu
Three tasting portions of vegetable or dairy items plus dessert: $55 per person.
An all vegan menu may be had with advance notice.
Following are sample menu items:Vegetable Strudel with Pine Nuts
Asparagus Flan
Risotto of Local Exotic Mushrooms
Crown Romanesco with Autumn Root Vegetables
Timbale of Zucchini with Fresh Herbs and Couscous

We have a four course vegetarian menu available each evening, which can
be made Vegan.

Ted Fondulas
Chef Owner

Christmas Came Early

My in-laws are here right now and last night we had Christmas with them, early I know, eh? However we are not going to be able to make it the Maritmes before Easter weekend so since they were coming here anyways we decided to celebrate Christmas in October. I was lucky enough to receive a nice holder for my cookbooks so that when I am making things my hands don’t make my book all dirty and I won’t have to prop it open with cans or anything else that will hold the pages down. I also received:

I am so excited to start making things from it!

Veganmofo- Pastabilities

Pastabilities is located at 4735 Williston Road in Williston, Vermont (West of the Industrial Ave and Williston Road intersection. Right next to Mr. G’s.)
802-598-5513
Open Daily 11am-7pm, Closed Sunday

Response from my inquiry about vegan options:
Hi,

All our stock pastas contain eggs at this point in time. However, the pizza crust and sauce is egg/animal free. You could do a vegan pizza if you opt to go without any cheese. We also make our own pita bread for sandwiches, so there are vegan options there. We’ve tested some vegan pastas, but haven’t produced any yet. If you were interested in a special order, we could arrange to make a batch of fettuccini or spaghetti. Unfortunately there isn’t much demand for Vegan though, so I’d have to ask you to purchase at least half the batch, which would be 10 lbs. I’d try to sell the other half here. Shelf life is almost indefinite if kept frozen.
Thanks,Dan

Veganmofo- Daily Planet

I e-mailed the Daily Planet http://www.dailyplanet15.com/ to inquire about the vegan options that they offer.
The Daily Planet

15 Center St.
Burlington, VT 05401
(802) 862-9647

This is what they said:

Hi Lindsay

These are our vegan options:

Field Greens – Mixed baby greens dressed with your choice of balsamic vinaigrette 5.00


Thai Peanut Noodles – Fresh garden vegetables and linguini tossed in a spicy peanut sauce 7.00

Marinated Portabella Sandwich – Served on sundried tomato focaccia with basil pesto and fresh mozzarella. Accompanied by a spinach-roasted red pepper salad, in a balsamic vinaigrette 8.00(w/out the cheese)

Citrus Caponata Eggplant, red plums, blood oranges, figs and walnuts. Over a savory, rosemary-cracked pepper waffle 18.00 (without the waffle)

Thank you for your interest
Kristi
The Daily Planet

Veganmofo- another survey

1.. Favorite non-dairy milk?
I really like the Kirkland brand (Costco) Vanilla soymilk but lately we have been buying Westsoy which is pretty good

2. What are the top 3 dishes/recipes you are planning to cook?
Oh I have about a million recipes that I am planning to make I will however be making green bean casserole, pumpkin whoppie pies and lots of curry

3. Topping of choice for popcorn?
salt, nutritional yeast, and chili powder and cumin.

4. Most disastrous recipe/meal failure?
lentil soup first attempt it was just awful.

5. Favorite pickled item?
green beans.

6. How do you organize your recipes?
clutter

7. Compost, trash, or garbage disposal?
compost, recycle and trash when there is no other option

8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?
chickpeas, pasta and garlic

9. Fondest food memory from your childhood?
mom’s monkey bread at every holiday ….yumm I wish there were vegan prepackaged biscuits 

10. Favorite vegan ice cream?
purely decadent turtle something rather

11. Most loved kitchen appliance?
cuisinart immersion blender

12. Spice/herb you would die without?
cumin

13. Cookbook you have owned for the longest time?
I don’t know ……my first vegan one however was vegan with a vengeance

14. Favorite flavor of jam/jelly?
raspberry jam

15. Favorite vegan recipe to serve to an omni friend?
hmmmm …..curry?

16. Seitan, tofu, or tempeh?
I use tofu the most because it is the least expensive however I enjoy tempeh and seitan they all have their place.

17. Favorite meal to cook (or time of day to cook)?
Dinner.

18. What is sitting on top of your refrigerator?
nothing there is a cupboard above it

19. Name 3 items in your freezer without looking.
edamame, frangelico, eggplant

20. What’s on your grocery list?
um about a million things I need to go shopping

21. Favorite grocery store?
Healthy Living

22. Name a recipe you’d love to veganize, but haven’t yet.
doughnuts

23. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?
I bloglines so I view about 500 food blogs a day my favorites however are vegan yum yum and how to feed a vegan

24. Favorite vegan candy/chocolate?
dagoba

25. Most extravagant food item purchased lately?
umm….i have no idea.

And another questionnaire since I am bored and exhausted at work

1. If you have to choose between locally grown or organic, which do you usually choose?
local and organic haha ….probably local

2. Favorite way to prepare potatoes:
mashed

3. Do you press your tofu before preparing/cooking it (if you eat soy)?
not really. I miss the tofu you could get in Canada that isn’t waterpacked

4. Name your favorite recipe that is a tradition in your family:
green bean casserole

5. Any food allergies?
No.

6. When you want to go to a fancy dinner, where do you go?
A Single Pebble

7. When you have a cold, what do you crave?
Soup and Chili

8. What kind of water do you drink? (Filtered, spring, tap, etc.)
Filtered

9. Name a flavor of soda you’d love to see:
I don’t know?

10. If the recipes you ate as a child were compiled into a cookbook, what would the title be?
I will get back to you on that one

11. If you were allowed to grow one food that can’t grow in your climate, what would it be?
pineapple

12. Favorite type of mushroom?
portobello

13. Most frustrating part of your kitchen?
NO DISHWASHER not enough counters no vent over the stove

14. Last food you burned?
popcorn

15. Usual response to a veg*n’s favorite question, “But where do you get your protein?”:
lame question…moving on

16. If you were baking your own birthday cake today, what flavor would it be?
chai

17. Favorite brand of chocolate chips?
I don’t know

18. You have $200 of your tax return reserved for Williams Sonoma- What do you buy?
ooo there are too many things

19. Do you plan your menus in advance? Any tips to share?
I try and plan a menu at the start of the week based on what we have in our cupboards, what we desire and the new recipes that I have found

20. You have 3 minutes before you have to leave the house and you’re starving- What do you eat?
cliff bar

21. If Martha Stewart, Paula Deen, and Rachel Ray got into a fight, who would win?
Martha she went to jail she probably scrapped some there haha

22. If you eat oatmeal, what do you add to it before serving?
soy milk and raisins

23. If you got to travel to one country and learn all the traditional dishes there, where would you go (ignore commitments in your current place of residence)?
spain

24. Favorite late night snack?
spring rolls

25. Favorite springtime food?
asparagus

26. Favorite food-related magazine?
Veg News

27. Which do you prefer: shoyu, tamari, conventional soy sauce, or Bragg’s Aminos?
tamari.

28. What vegetable or fruit do you dislike the most?
baby corn

29. Name a holiday food you look forward to all year long:
green bean casserole

30. If you could convert anyone to veganism with your magic wand, who would you convert?
neil’s parents

Veganmofoing- break for a few days

Neil and I will be taking a break from blogging for a few days as his parents are visiting from New Brunswick. As well I am exhausted and did not cook yesturday because we decided to take a 2.5 hour (each way) road trip to Northampton, MA to see Okkervil River and the What Cheer Brigade

both were amazing. There was also another band- Crooked Fingers- but they were awful I took a nap during their set.

Anyways with such busy events going on there has been little time for cooking however Neil and I are going to be going to dinner with his parents while they are here since they don’t care much for vegan eats and we will be heading to the Baseball Hall of Fame in Cooperstown (where there is nowhere for us to dine) but we will let you know about our dining adventures upon our return.

Veganmofo: We have a CSA share with Pete's Greens!

I have just been notified that we were able to get a CSA share with Pete’s Greens. We will be splitting this share with another couple as the fall-winter share is veggies and localvore products and although they can make the share vegetarian they are unable to make it vegan so there will be eggs and dariy products, however the couple we are splitting with are willing to take the animal products in exchange for vegan localvore products. Neil and I have wanted to do this for awhile and we are so excited about it. For $23 a week for 17 weeks we will be receiving localvore products and local organic vegetables how can you not love it. I find that this will be really inspiring to take on the challenge of using produce that is either foreign to us or not something we use in our everyday lives.

Mid-November Example Share
2 Festival Winter Squash
¾ lb. Winter Greens
1 Bunch Kale
2 lb. Ailsa Craig Onions
2 lb. Carrots
1 lb. Pac Choi
2 lb. Yukon Gold potatoes
1 Napa Cabbage
5 lb. Rolled Oats
Other products that will be taken by the other couple:
1 Dozen Eggs
½ lb. Jasper Hill Clothbound Cheddar

Visit http://www.petesgreens.com/ for more information