I’ve been thinking of upcoming holidays and eating out. So the first place I look is Happy Cow. I love Happy Cow! Need a veggie restaurant Happy Cow comes to the rescue everytime! Now when I go on holidays it’s the first place I visit to see what veggie restaurants are where I am!
If you also frequent Happy Cow, look up my reviews – Prfound_Raincloud!
Back in February…(Yes I have been a bad blogger) J and I went on our honeymoon. We went winter storm watching in Tofino! We chose to fly to Victoria and make our way to Tofino, enjoying the island and all it’s sights.
Our first day in Victoria was spent looking for boots for me, after the boot fiasco that ensued prior to our departure and eating at a wonderful little restaurant in downtown Vic. I am still dreaming of the lemon bead curd.
Here are my amazing boots! Obviously crushing a tree stump in Cathedral Grove!
Boot Fiasco was me buying boots in Edmonton, taking them home the night before the trip and realising they hurt my feet and I could not hike or walk beaches in them. With no way to return them or continue shopping that night due to stores being closed.
Good thing we were able to get an awesome pair pretty much in the first store we went to after landing!
Then there was the heavenly little place we went for lunch – Lotus Pond! Which I unfortunately forgot to take pictures of, but we had the dinner for two.
It came with spring rolls, wonton soup and brown rice. The two dishes we choose to include were lemon bean curd and buddha’s delight.
I advised the server of my allergies and it seemed like maybe she didn’t understand what I had meant but when the food came out there was not a nightshade in sight 🙂
Everything was tasty! The hubster said he found it to be the best veggie place with this type of fare he has ever been too. I quite in enjoyed the lemon bean curd, it tasted alot like egg in my opinion, kind of like a lemon egg. Maybe that doesn’t sound the greatest but it really was good!
It is a very reasonably priced vegan chinese restaurant in downtown Victoria.
We then made our way to Nanaimo! Here are some sites from our drive!
Only changes I made are no tomatoes (nightshade free) on the sandwich and DILL PICKLES not bread and butter. Oh yea and chopped black olives and dill pickles with a dash of pickle juice to the chickpeas……so I guess I changed it quite a bit
I really enjoyed the chévre! I liked how it picked up the flavors and scent of the seasoning/herbs. My favorite by far was the peppercorn one. One of my partners in cheese crime @seelprojects decided to jar her chévre in fresh herbs and olive oil. You can find her blog HERE! This is something I would like to try in the coming future. I think with my remaining vacation this year, I am going to need to take a staycation and make cheese! I’m thinking in December when the world is frozen over and I have no desire to leave my house. My other cheese partner in crime @hcgardiner made a very fancy chocolate orange chévre and her blog can be found HERE!
I am enjoying the cheese making thus far and am on a time crunch for this month as I have chosen to do Feta and haven’t started yet! So my blog post of my cheese making might be a tad late for October as well. It will be the first cheese I am making without my cheese partners in crime, so wish me luck!
Appearance: creamy – like cream cheese
Nose (aroma): It doesn’t really have an aroma
Overall Taste: Pleasant
Sweet to Salty: In the middle.
Mild (mellow) to Robust to Pungent (stinky): Medium.
Here is the end result of the mayhem from the night! At our cheese tasting I tried two new cheeses that I had never had before coconut cheese and herbed halloumi. The coconut cheese was a little piece of heaven!
Monday Chickpea Recipe! It’s another Food Network Recipe!!! Recipe Courtesy of Rob Feenie.
1 garlic bulb
1 tablespoon olive oil
2 15 ounce cans chickpeas, drained (reserve ¼ cup liquid)
1 tablespoon tahini
1 lemon, juice only
chopped parsley or cilantro to garnish
Preheat oven to 350 F.
Cut the top off of garlic bulb. Drizzle with olive oil and place on a baking tray. Roast for about 1 – 1 ½ hours or until tender. Allow to cool and squeeze out garlic.
In a blender or food processor puree chickpeas with roasted garlic, tahini, lemon juice and reserved chickpea liquid. Season to taste with salt. Place in a bowl and refrigerate until ready to use. Garnish with chopped parsley or cilantro. Drizzle with a little more olive oil and serve with warm pita bread.
It’s called the Clever Rabbit. Located @ 10722 – 124st. It’s open for lunch and breakfast, Tuesday – Sunday!
For more Edmonton restaurants that are vegan, vegetarian, or friendly to both! Visit Happy Cow! It is a great resource. I have used it in many of the countries I have traveled to including Brazil!!! Where I found an amazing brazilian restaurant called Vegacy!
It was to die for! Below is a picture of my meal from their lunch buffet!
One of my favorite foods is chickpeas! They are extremely versatile and can go in pretty much anything!
Below is a recipe for on the Food Network courtesy of Christine Cushing.
CC’s Greek Chickpea Soup
1 cup dried chickpeas (250 ml)
2 tablespoons olive oil (30 ml)
1 carrot, diced
1 small onion, diced
1 rib celery, diced
1 to 2 cloves garlic, chopped
5 cups vegetable stock (1.25 litres)
1 teaspoon dried Greek oregano (5 ml)
1/2 teaspoon ground cumin (2 ml)
2 bay leaves
Grated zest of 1 lemon
Coarse salt and freshly cracked black pepper
1/2 cup chopped fresh parsley (125 ml)
Squeeze of fresh lemon juice, to finish soup, optional
Splash of olive oil, to finish soup, optional
Grilled pita bread, for serving
Soak chickpeas in water. Cover and Refrigerate for 6 to 8 hours or overnight. Drain and rinse with cold water. Drain.
Sauté onions in olive oil on medium heat until golden, about 2 to 3 minutes. Add the carrot and celery, sauté until vegetables soften, about 2 to 3 minutes more. Add garlic and cumin and Greek oregano and continue to cook 1 to 2 minutes more or until garlic is golden. Add vegetable stock, chickpeas, lemon zest and bay leaves. Bring to a boil. Cover and reduce heat to low. Simmer for about 40 to 45 minutes or until chickpeas are tender. Season the soup with salt and pepper. Add chopped fresh parsley, lemon juice and olive oil. Serve soup hot with grilled pita bread. Makes 7 cups.
Dried chickpeas will double in volume when soaked. If you prefer, used 2 cups canned chickpeas. Serve this soup with grilled pita bread.