Monday, June 16, 2014

Ciao Chow Food Truck



I've been wanting to check out the vegan items at Ciao Chow for awhile, so I was glad to finally catch up with this food truck last week outside the CalPERS building.


I had a hard time deciding which of two items I wanted to try the most, so I ended up ordering both. The Tofu Marinated with Curry and 5 Spice Rice Plate was excellent, served with salad and sautéed mushrooms. Make sure to order it vegan-style, without the Ciao Chow sauce.




The other item I ordered was the Chow Mein with tofu. This tasty dish, which consists of tofu, flour-based noodles, green beans, onions, mushrooms, roasted red pepper, tomatoes, and hoisin sauce, is vegan without the need for any modifications.




The Ciao Chow Food Truck is a regular at many local food truck meetups. Their schedule is updated weekly on their website. You can also follow them on Facebook or Twitter.

Monday, June 9, 2014

California Pizza Kitchen

I usually prefer to blog about independent, locally-owned restaurants. But there are times when I find myself dining at a chain restaurant, especially when I'm traveling, and I think it's useful to know ahead of time whether the menu will be vegan-friendly or not.


California Pizza Kitchen recently renovated their Market Square at Arden Fair location and invited food bloggers to sample items from their new menu. I wasn't able to attend, but I checked their website to see if they had any vegan options. I was pleasantly surprised to discover that they have created a whole page devoted to accommodating the needs of vegetarians and vegans.


I stopped by last week to check it out. To facilitate the ordering process, I printed out the vegan information to take with me to the restaurant. The first item I ordered was the Shaved Mushroom + Spinach Flatbread without the cheese, which was very good. You'll want to ask your server to remind the chef that no cheese means no Parmesan garnish either.




I also ordered a Roasted Veggie Salad. The only modification that was needed was to request a different dressing, since the Dijon balsamic vinaigrette normally served with it is not vegan. I chose the fat-free balsamic, which was perfect. This was a wonderful salad, consisting of Romaine, artichoke hearts, avocado, corn, eggplant, asparagus, peppers, and sun-dried tomatoes. Since I was having the flatbread too, I ordered the half-sized salad, which turned out to be a fairly large portion. I would never have been able to finish a full salad.




Here are a few basics you may want to remember if you decide to give California Pizza Kitchen a try.


* All of their pizza crusts are vegan, but the only vegan sauces are the pizza marinara, vegetarian black bean, and spicy marinara.

* The pasta noodles are vegan except for the multigrain penne, which contains egg. None of the pasta sauces listed on the menu are vegan, but you can order the off-menu tomato basil sauce.

* Many of the salads can be made vegan by omitting the meats and cheeses, but only three of the dressings are vegan: fat-free balsamic, lemon herb vinaigrette, and hoisin ginger vinaigrette.

* The only vegan soup is the Dakota Smashed Pea + Barley Soup. There are no vegan sandwiches or desserts.

* Some items, such as the White Corn Guacamole + Chips or the Tuscan Hummus are vegan without needing any modifications. Other items, such as the Lettuce Wraps, can easily be made vegan by leaving out non-vegan ingredients.


I appreciate the steps that California Pizza Kitchen has taken to make it so easy for vegans to order from their menu. It seems like it would be easy enough for other restaurants to do the same thing, and I hope that this is the start of a trend.


California Pizza Kitchen has both national and international locations. More information is available on their website at http://www.cpk.com/.



Monday, June 2, 2014

Vegans and the Honeybee




I've been meaning to write a blog post for a while now about why vegans don't eat honey. According to the American Vegan Society, the short answer is that "vegans eat solely from the plant kingdom: vegetables, fruits, legumes, grains, nuts and seeds." For a long time after I went vegan, I continued to eat food that contained honey, if honey was the only non-vegan ingredient in the dish. Somehow, eating food that exploits an insect didn't seem quite as serious as eating food that harms or exploits other types of animals. Lately, though, I've stopped eating any items containing honey.


One reason for the change is that I've spent a lot of time lately worrying about honeybees, not because I want their food, but because they pollinate mine. You may have read about the disappearing honeybee population and the sudden onset of colony collapse disorder in recent years. The honeybee is currently facing so many problems that I don't want to do anything to add further stress to their already alarming situation.


What are some of those problems? I've been doing a little research on the subject, and at the risk of oversimplifying things, here's what I've learned:


1. At the top of the list would have to be the proliferation of pesticides used for insect control, especially a category of insecticides known as neonicotinoids. My understanding of these insecticides is that they can affect the nervous system of honeybees, causing them to become disoriented and making it difficult for them to find their way back to the hive. Alone and away from their colony, they die from exposure. Many European Union countries, following the precautionary principle, have placed a moratorium on the use of neonicotinoids unless and until they can be proven safe. In the United States, unfortunately, the Environmental Protection Agency (EPA) doesn't follow the precautionary principle, choosing instead a method called risk assessment, which means that the use of these insecticides will be allowed if the EPA deems the risks to be reasonable. One of the problems with that is the issue of who does the research to determine whether the risks are reasonable or not. Apparently, the EPA relies on reports received from the insecticide manufacturers. Can you imagine? The question of whether a particular pesticide is safe is decided by the EPA based on information they receive from Monsanto or Bayer CropScience or Dow or some other corporation whose interests likely are not the same as the consumer's interests. Neonicotinoids are apparently going through another review at the EPA, where they will consider the potential effects on honeybees and other pollinating insects. However, this review won't be completed for another two to five years. How much harm will these insecticides do in the meantime?


2. Another major stressor for the honeybees is that most of them are factory-farmed. What does this mean in the context of bees? It means that there are industrial beekeepers with thousands of beehives who truck them across the country to whatever crop requires pollination at that moment. Instead of eating their own honey, which has likely already been collected by the beekeepers and bottled to sell, they are often fed sugar water or high-fructose corn syrup, which leads to malnourishment. When they arrive at their pollination destination, they are faced with a monoculture crop, rather than the diversity of crops that would be better from a nutritional standpoint. These stressors contribute to the weakening of the honeybees, making them more susceptible to harm from parasites and pathogens.


How does this play out with respect to the foods eaten by those of us who have adopted plant-based diets? The answer will vary with each type of crop, but one of the most honeybee-dependent crops, almonds, is already facing a honeybee shortage. According to a recent article in Mother Jones, California's almond industry requires 1.6 million honeybee hives in order to pollinate their crops each year, and 1 million of those hives must be trucked in from out of state. There was a significant die-off during this year's almond grove pollination, which many are blaming on the fact that monoculture farming is particularly reliant on the use of pesticides. The demand for California's almonds continues to increase in the global marketplace, but there are fewer and fewer honeybees to pollinate the crops needed to meet that demand.


I don't know about you, but I can do without almonds, if necessary. But honeybees are also responsible for pollinating apples, avocados, grapefruit, broccoli, tomatoes, cucumbers, oranges, and lots of other foods that are mainstays of my diet. The declining honeybee population is a problem for those of you who aren't vegan too, as honeybees pollinate many of the crops that feed your food. The biggest concern for me is that I don't know what can be done on a large scale to help the honeybees. Sure, I can buy produce from organic farms that plant a variety of crops and don't rely on pesticides, but that won't help the vast majority of the world's people who don't have that option available to them. The reason that industrial agriculture practices monoculture farming is because it's the most expedient and cost-effective way to grow food for a population that has become used to relatively cheap food. Industrial farmers and industrial beekeepers need each other, and unfortunately, most of the world seems to need them.


The research materials I've used, such as Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis, a book by Rowan Jacobsen, or the film Vanishing of the Bees have painted a rather dire picture of what's in store for us. My next step will be to review more solution-oriented materials, such as Gunther Hauk's Toward Saving the Honeybee or the film Queen of the Sun. I'm hoping to post a future blog article with suggestions for things we can all do to help address this problem.


I know that vegans all over the world read this blog, and I'm hoping you'll share your thoughts on the honeybee crisis and any suggestions you may have for helping us all get out of this mess. Please use the comments section to tell me what you think should be done. I'd love to hear from you!

Monday, May 26, 2014

Tres Hermanas



At a fundraiser for Alchemist Community Development Corporation earlier this month, I won a gift certificate for Tres Hermanas, a Mexican restaurant in Midtown. This was a particularly welcome prize because I'd never blogged about Tres Hermanas before. So my husband Phil and I headed over there for dinner Saturday night.

As a vegan, I always find the menus at Mexican restaurants to be especially difficult to navigate, since there are so many opportunities for non-vegan ingredients to find their way into dishes that seem like they ought to be vegan. With that in mind, I emailed the restaurant's staff ahead of time to ask a few questions in order to streamline the ordering process.

The dinner menu included a few items that could easily be made vegan, including Veggie Fajitas (order without sour cream), the Ensalada Nortena (but stay away from the cilantro dressing), and the item I ordered, the Achiote Grill. This delicious dish consisted of grilled chayote squash, zucchini, onions, and red and green bell peppers, seasoned with garlic and achiote seasoning (a spice made from the red seed of the annatto tree). It was served with guacamole and tortillas, and I asked that the sour cream that usually accompanies it be omitted. It also came with a choice of soup or salad, a choice of three different types of beans, and rice. The beans are all vegan, but you'll want to ask for the vegetarian rice. The soup served Saturday night was not vegan, so I opted for the salad instead. As nearly as I can tell, only the Italian dressing is vegan.




The lunch menu includes a couple of other options that can be made vegan: the Burrito de Vegetales, if ordered without the cheese or crema, or the Tostada Vegetal, which doesn't appear to include any non-vegan ingredients. I find that it's always best to specify that I don't want cheese on anything, just in case it's used as a garnish.

Tres Hermanas is located at 2416 K Street, and their phone number is 916-443-6919. The restaurant's website address is http://www.treshermanasonk.com/ and their Facebook page can be found at https://www.facebook.com/pages/Tres-Hermanas/168945283149901?ref=br_tf. Tres Hermanas is open Monday through Thursday from 11:00 a.m. to 9:00 p.m., Friday from 11:00 a.m. to 10:00 p.m., Saturday from 7:00 a.m. to 10:00 p.m., and Sunday from 7:00 a.m. to 8:00 p.m.

Monday, May 19, 2014

Road Trip! Savor Oakland Chinatown Food Tour

About a year and a half ago, my family and I took a Savor Oakland food tour of Jack London Square. We had a great time, so when my sister suggested taking the Savor Oakland Chinatown food tour, I jumped at the chance.


I made sure to specify that I'm vegan when I purchased my ticket. Carlo, our wonderful guide and one of the owners of Savor Oakland, made sure there was a vegan option for me at all but a couple of the stops on this tour.


This past weekend, we gathered at Lincoln Park, where Carlo gave us a brief history of Oakland's Chinatown, and then we headed to Classic Guilin Rice Noodles. The menu consisted entirely of dishes made with -- you guessed it -- Guilin rice noodles, a specialty of the city of Guilin in southern China. These fat noodles are usually served with a bowl of broth, but since the broth served to the rest of the tour participants contained beef, my noodles were topped with vegetables and served with a side of soy sauce. Among the vegetables included with this dish were mushrooms, peppers, garlic, bok choy, and pickled longbeans. The portion size was generous, and this dish was a very satisfying way to begin the tour.




Our next stop was a fortune cookie factory. Unfortunately, fortune cookies contain egg, so I didn't partake. We went from there to a wonderful Vietnamese restaurant, Banh Cuon Tay Ho. The first item we were served was completely unexpected, at least to me -- sweet potato fritters. We wrapped them in lettuce and dipped them in soy sauce. They were excellent!




After we finished the fritters, the rest of the group ate non-vegan things, while I had delicious spring rolls filled with noodles, bean sprouts, tofu, and cilantro, and served with peanut sauce.




Our visit to Banh Cuon Tay Ho ended with tiny cups of iced coffee from a local roaster called Bicycle Coffee Co., so named because they deliver their coffee beans by bicycle. The coffee was served Vietnamese-style with condensed milk to the other tour participants, but sugar was added to mine instead of milk. I'm not a coffee drinker, but I enjoyed this small taste.




The next stop on the tour was my favorite: Nature Vegetarian Restaurant, where we had quite a feast. Plates of fantastic sesame "chicken," "pork"-fried rice, braised tofu with vegetables, and braised eggplant with spicy sauce were served family-style. I was in a food coma by the time we left the restaurant, and the tour wasn't even over yet.










Since I was already so full, I was glad the next stop involved food that I couldn't eat (pork bao), and then we browsed for awhile in a shop called King of Ginseng Co. Our final stop on the tour was a Zagat-rated Cambodian restaurant called Battambang. Instead of whatever non-vegan things the rest of the tour participants ate, I had avocado rolls with peanut sauce, and my dessert was a cold refreshing coconut.






I thoroughly enjoyed this tour, and would definitely recommend it if you're planning to be in the Bay Area. Be sure to let them know you're vegan when you sign up, something you should do any time you book a food tour. Otherwise, some of the restaurants may not be prepared to serve anything you can eat. More information about Savor Oakland Food Tours is available on their website at www.savoroaklandfoodtours.com or on their Facebook page at https://www.facebook.com/SavorOaktownFoodTours.

Monday, May 12, 2014

Road Trip! Nectar Cafe in Auburn

I rarely venture very far up I-80, but needing a restaurant to blog about this week, I decided to follow the advice of a fellow vegan and visit Nectar Cafe in Auburn. It was definitely worth the trip!


Nectar Cafe is all vegetarian, with a great selection of vegan items. In fact, all of the menu choices I considered were vegan, and I didn't even have to make any substitutions or ask for anything to be left out.


I started with a cup of excellent split pea soup. Apparently, the soup selections change daily, so split pea may not be an option when you go. The other soup the day I was there was called "Gazpacho with Gusto" and was a very chunky version of gazpacho.




I had a tough time deciding which wrap to order for my main course. The Southwestern Wrap filled with black beans, brown rice, salsa, and cashew chipotle sauce sounded good, as did the Thai Wrap filled with cabbage, spiced nuts, veggies, avocado, and Asian almond sauce. But since I love cauliflower, I chose the Curry Tempeh Wrap, which was stuffed with roasted cauliflower, tempeh, carrots, cabbage, and raisins, then dressed with a coconut curry sauce. So good!




There are several other vegan options at Nectar Cafe as well. You can build your own grain bowl, salad, or wrap using a choice of items from the salad bar. There are a variety of juices available, and there's a whole menu section devoted to "Nibbles & Noshes." They also offer oatmeal or teff muesli for breakfast, which is served until 11:00 daily.

Since I was there to gather material for a blog post, I thought I'd better order a dessert too, so I had the chocolate raspberry tart. This frozen treat was the perfect end to a delicious meal.




Nectar Cafe is located at 948A Lincoln Way in downtown Auburn, and their phone number is 530-820-3314. Their website address is http://nectar-cafe.com/, and their Facebook page can be found at https://www.facebook.com/nectarcafeauburn. The restaurant is open Monday through Wednesday from 8:00 a.m. to 4:00 p.m., and Thursday through Saturday from 8:00 a.m. to 8:00 p.m.


Monday, May 5, 2014

Coriander

Coriander, a new Vietnamese restaurant, opened in Midtown recently. I looked at their online menu and saw they had two items that appeared to be vegan. Naturally, I had to check them out.


The first dish I tried was the Tofu Noodle Soup, a huge bowl of vegetarian broth filled with noodles, carrots, mushrooms, and a very generous helping of tofu. It was flavorful and satisfying, and I found myself wishing we weren't already experiencing temperatures in the eighties and nineties, since this soup will be perfect for fall and winter.




On my next visit, I had the perfect spring and summer dish: the Tofu Salad. It consisted of walnuts, cranberries, and lots of tofu, served on a bed of greens and tossed with the house vinaigrette. I enjoyed it immensely.




I emailed the restaurant staff to make sure there were no hidden non-vegan ingredients in either of these two dishes. The response I received was that they "are completely free of animal products. We fry the tofu in separate pans, soups are simmered in an exclusive pot, and all noodles are strictly rice noodles, no eggs or dairy products."


I also want to mention the Chrysanthemum Jasmine Iced Tea, which I had during my first trip to Coriander. It was delicious and I had hoped to have it again on my next visit, but they were out of it. If you have a chance to try it, I would certainly recommend it.


Coriander is located at 1899 Alhambra Boulevard, and their phone number is 916-456-0888. Their website address is http://www.savorycoriander.com/, and their Facebook page can be found at https://www.facebook.com/savorycoriander. The restaurant is open Monday through Thursday from 11:00 a.m. until 9:00 p.m., and Friday and Saturday from 11:00 a.m. until 10:00 p.m.