Saturday afternoon we had friends over for lunch. We had some leftover falafel and pita. We decided to make pizza from it.
we brushed the pita with oilve oil and salt and pepper and toasted them in the oven.
while this was cooking we made hummus and sauted up mushrooms, onions, and peppers and pan fried the falafel.
once the pita was toasted we spread the hummus on the pita and topped it with a variety of toppings from green onions to roasted red peppers, the sauted mix of vegetables, the falafel and tomatoes.
One afternoon decided that we wanted to make some fried rice. We decided to have lentil burgers with our fried rice.
First we made a cup of brown rice in our rice cooker. While the rice was cooking I heated up the wok and fried up some mushrooms and green onions in a little bit of oil. Once rice is finished I added the rice. To give the rice an Indian flavour to go with the lentil burger I added 2 tablespoons of Garam Masala and then a tablespoon of tamari to balance the flavours.
Delicious family style REAL CHINESE resturant in Burlington, Vermont. Has a variety of vegan options!
Vegetable Red Oil Dumplings
Six house made steamed dumplings filled with spinach, shiitake mushrooms, & seasoned bean curd, topped with red oil sauce.
Potsticker Style Dumplings
Five traditional hand formed dumplings served with a ginger vinegar sauce.
Cha Tzu Style Eggplant
Japanese eggplant dipped in tempura batter with a ginger hoisin sauce.
Braised shiitake mushrooms in a ginger sauce. a delightful, crispy flavor and texture.
8.95 (my favorite item)
Double Garlic Broccoli
Wok-fried Broccli in House Garlic sauce with cashew nuts.
Noodles and Rice
Cold Sesame Noodle
Lo mein style noodles with famous house sesame sauce.
Chow Fun Noodle
Fresh wide rice noodle.
An exceptional version of the traditional dish.
Beijing Street Noodle
Wheat noodles tossed with fresh garlic, chinkiang vinegar, & soy. everyday chinese cuisine.
Capital Vegetable Noodle
Fresh and seasoned pressed tofu with diced chinese vegetables in a peking sauce over lo mein.
Copper Well Noodle
A very flavorful garlic, sesame seed, & chili sauce topping a lo mein style noodle.
Lo Mein Hong Kong Style
The ingredients in Hong Kong lo mein are layered rather than wok tossed. Traditional lo mein.
Crispy bean curd 14.25
Salt & Pepper Tofu
Wok seared batons of tofu, tossed with red chili peppers, scallions, ginger, & garlic.
Many Mushroom Tofu
Crispy tofu with straw, shiitake, & fresh mushrooms with chinese vegetables in a black bean sauce.
Orange Taste Bean Cake
Crispy bean cake, chinese greens, & vegetables with orange peel in a pungent garlic sauce.
Buddha’s Sesame Beef
Crispy seitan served with mixed vegetables in a sesame garlic sauce. A house favorite.
General Chou’s Mock Chicken
Seitan showered in a red chili sauce, framed with broccoli crowns.
Sweet & Pungent Walnuts
Battered walnuts, red peppers, onions, & bean cake glazed in a sweet and pungent sauce.
Double Garlic Eggplant
Tender japanese eggplant braised with a special garlic sauce.
Quick poached choys, then wok tossed to retain crispness and flavor.
Poached with shiitake mushroom sauce. seasonal availability and price.
A very flavorful bright green chinese vegetable that complements all single pebble dishes.
Hearts of Baby Bok Choy
Served with braised shiitake mushroom.
Sichuan Spicy Cucumber
showered with a garlic, chili, & rice vinegar dressing.
amazin food try it!
The Blue Door is a resturant in Fredericton, NB, Canada and is one of my boyfriend and mine’s favorite date spots. Amazing martini’s and delicious food!
Veggie Spring Rolls with hosin dipping sauce
the roll and garlic margarine
Pad thai w/ tofu- minus the egg and fish sauce
eat your veggies stir fry w/tofu
wok chicken w/tofu- minus the chicken
7th Floor – Hall Building
The People’s Potato is a worker run, consensus-based collective. They serve free/by donation vegan meals. All of the food is donated by local businesses. It’s a very important service for Montreal’s poor and underprivileged, students and non-students alike.
They serve yummy, healthy and nutritious meals consisting of vegetables/products that were donated to them by local businesses. This way produce that would have been wasted because it had cosmetic flaws can be used instead of being thrown away. They usually serve a salad, soup and side from 12:30 pm to 2:00 pm, Monday to Friday.
While vacationing in montreal, my girlfriend and I had the following at the People’s Potato:
- Friday – spinach soup and vegetables with beans and couscous
- Monday – couscous and cole slaw with apples (we got there late and missed the soup)
It’s a great environment and great initiative with a real sense of community.
They also provide free workshops throughout the year on a variety of topics, such as vegan cooking and nutrition, recycling, alternatives to the market system of food distribution, food security issues,and social justice politics.