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Vegan and Vegetarian in Nashville & Middle Tennessee

Posts Tagged ‘Food’

Cori’s DogHouse

June 3rd, 2013

We all have those times when we just want a greasy treat and you want that treat topped with mustard, ketchup, relish and maybe a heap of sauerkraut. If you’re vegan or vegetarian and that hunger hits you should find yourself at Cori’s DogHouse.

You can have your dog served up anyway you like and the menu is fairly extensive. For the vegans and vegetarians you can choose from a Lightlife dog or a Tofurkey Italian Sausage or Kielbasa. After that small decision it’s up to you on which direction to travel. I personally go for a New Jersey Italian with deli mustard, fried potatoes and grilled onions and peppers or a Chicago with tomatoes, onions, dill pickle, hot peppers, mustard, celery salt and add sauerkraut. Our first visit we were inquisitive about the buns, which are just sliced thick bread, and the “butter” for the buns which is just a vegetable oil. We were assured both were actually vegan and were shown the packaging to view ingredients.

You can also get your dog with a heaping side of hot crispy fries. I recommend it. I mean, if you’re going to indulge in the dog why not go all the way. You can always run a few extra miles or sweat them off with another hour of hot yoga or something like that.

After you devour that dog be sure to go back for a second and try something new. It’s worth it. I always do.

The Jersey Italian with a vegan Tofurkey Italian sausage.

Cori's DogHouse - Chicago Vegan

If you're really hungry just order a group and pig out.

Cori’s Doghouse has two locations, Nashville’s West End and Mt. Juliet in Providence Marketplace.

Cori’s DogHouse
106 29th Avenue North
Nashville, Tennessee 37203
(615) 329-9444

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Cori’s DogHouse
401 South Mount Juliet Road
Mount Juliet, Tennessee 37122
(615) 758-6960

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Posted in Dining Out, Food, Hot Dog, Local, Nashville, Nashville Flood, Restaurants, Reviews, Tofurkey

Tags: Cori's DogHouse Dining Out Food Nashville Restaurants Reviews

Galaxy Nutritional Foods Vegan Cheese Shreds

July 21st, 2012

Sometimes a vegan likes to eat the things they loved before becoming one who avoids animal products. Many vegans will say cheese is one of the hardest things to give up on the path to veganism. There are many cheese substitutes in the grocery store now, many more than just 5 years ago. As a vegan you have to read your labels even on these veggie-based cheeses as many contain casein. That’s something I’ve never understood. Why put milk in a cheese if your trying to make a veggie cheese? Doesn’t that defeat the purpose? I realize the casein is there to give the cheese the proper texture when melted but if you can’t obtain the proper texture without it then why bother making the veggie cheese to begin with? Many vegan cheeses have found the proper ingredient formula to get all the stretchy goodness of melted cheese without the extra animal squeezings. Galaxy Nutritional Foods is the latest to give this a try.

Galaxy Nutrition Foods has just come out with two varieties of vegan cheese shreds, mozzarella and a Mexican blend. I gave the mozzarella a try on the only proper way to do so: pizza. Not just any pizza but grilled pizza, my favorite way to bake a pie.

The cheese has a good flavor and melts very well. As far as stringy stretch it doesn’t quite get there like another very popular vegan cheese but instead has a more “liquid” consistency when melted. As far as flavor, it is very tasty. I would prefer more of the stretch but still a very good vegan cheese.

I’ve only found Galaxy Nutritional Foods Shreds at Kroger and EarthFare but I’m sure it will be making it’s way to other outlets soon.

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Posted in Cheese, Food, Grocery, Pizza

Tags: Cheese Cheese substitute EarthFare Food Galaxy Nutritional Foods Grocery Kroger Pizza vegan cheese

Mrs. Nashveggie’s Vegan Coconut Cake

April 10th, 2012

Coconut cake is one of my favorites as is coconut ice cream and coconut candy. I add coconut to many things I cook, sweet potatoes and cornbread being two. Still, coconut cake gets me everytime. Mrs. Nashveggie made a delicious coconut cake this week and after raving about it on Twitter requests came in for a recipe. Many know I’m not a recipe person but Mrs. Nashveggie is. She has quite a few of her own and uses others from time to time. So here’s the recipe for a delicious vegan coconut cake. It’s perfect for a warm evening. This recipe makes a three-layer cake. The image above is a single round layer. I didn’t want to over-indulge.

Mrs. Nashveggie’s Vegan Coconut Cake

1 cup Earth Balance orignal, softened at room temperature
2 TBS egg replacer combined with 1/2 cup of water
1 1/2 cup vegan sugar
1 cup unsweet coconut
2 1/2 TSP vanilla extract
1 cup unsweetened soy milk (you can use almond milk but it may lend an undesirable flavor)
1 TBS vinegar
3 cups all purpose flour
1 1/2 TBS baking powder

1. Preheat oven to 350. Grease, flour three 9″ round pans,
2. Beat earth balance, sugar, vanilla and coconut with a mixer. When combined mix on high until fluffy for about 3 minutes.
3. Combine baking powder and flour in bowl. in a second bowl mix soy milk, vinegar and egg replacer mixture. Add dry ingredients and wet ingredients slowly to mixer bowl a little at a time each, alternating each until all is added. Stop mixer and scrape sides of bowl to be sure all of Earth Balance and ingredients are mixing. Pour batter into pans.
4. Bake for 25 minutes or until toothpick is inserted into middle of cake and comes out clean.
5. Cool in pan on wire cooling rack for 30 minutes. Flip pans to remove cake and cool for an hour.

Buttercream Frosting

1 cup Earth Balance original, softened at room temperature
1 TSP vanilla extract
3 cups confectioners sugar
2 TBS water
2 1/2 cups unsweetened shredded coconut

1. Cream Earth Balance with mixer at high speed until smooth, about 30 seconds.
2. Add water, confectioner’s sugar and vanilla extract and mix again on low for 30 seconds scraping sides of bowl to be sure all is combined. Whip at high for 2 minutes until fluffy.
3. Add 1/3 cup of coconut and mix with spatula to combine.

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Posted in Baking, Food, Recipes

Tags: Baking cake coconut cake dessert Food Recipe Sweets vegan

Butler Soy Curls

January 14th, 2012

If you’ve been to Portland you’ll find plenty vegan food and you’ll also likely experience a thing called soy curls. They’re found everywhere from Homegrown Smoker to Native Bowl. Nothing more than dried soybean protein they have a chewy texture and, like tofu, Butler Soy Curls can take on the flavor properties of whatever you season them with. So when given a few bags of these versatile goodies I brainstormed on what I should prepare first. The obvious choice was a simple barbecue sandwich.

I’m no fan of meat substitutes and I’ve made that clear before. I do, however, realize that fake meats have their place for transitioning vegetarians and the occasional vegan who likes the chance of getting with some junk food. I’ll indulge in junk food from time to time and sometimes one of those fake meats might be what I choose if it’s new or really doesn’t have exact properties of actual meat.

I chose to make saucy barbecue sandwiches using some of the peach BBQ sauce I made and bottled over the summer. Instead of simply soaking the curls for a few minutes as the directions indicated I simmered them in a mixture of broth, seasonings and a little of the peach BBQ sauce for about 15 minutes until most of the liquid had boiled away leaving the soy curls well-flavored before I added them to a saucepan of peach BBQ sauce. I turned them down on low and simmered them again for about 30 minutes. Fresh baked buns awaited great vegan barbecue sandwich.

Butler Soy Curls hydrated. At this point they have a slightly chewy texture and are ready for your recipe.

Butler Soy Curls simmering in homemade Peach BBQ Sauce. Getting ready for a great vegan BBQ sandwich.

Vegan BBQ Sandwich with Butler Soy Curls

The soy curls are slightly chewy and have no flavor on their own so they can be made to fit into most any dish you choose. They’re great for stir fries, sandwiches, fajitas and could be chopped slightly smaller and used in soups or stews.

Butler Soy Curls are available from their website as well as many online retailers.

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Posted in Barbecue, BBQ, Cooking, Fake Meat, Food, Food Cart, Homegrown Smoker, Portland, Reviews, Vegan Products

Tags: Barbecue BBQ Butler Soy Curls Fake Meat Faux Meat Food Reviews Sandwich

Seitanic Dumplings

November 3rd, 2011

When the weather cools down I crave comfort foods. Even better is a one pot comfort food. Nothing is quite as comforting and filling as dumplings. For this recipe I made my own seitan. Making your own seitan is quite easy and you can find plenty of recipes for doing it. I’ll post my seitan recipe later but if you don’t already have a recipe or you’re just not comfortable making it yourself you can always buy it pre-made. You can usually find it beside the tofu in Whole Foods or other grocery stores if you’re so lucky to find one that carries it. It’s very expensive to buy pre-made seitan versus making it yourself so if you start to rely on seitan for much of your cooking you’ll want to get into making it. Your cash flow will thank you.

This recipe is one I made from my little of this, little of that method and worked it to the right spot. I posted this recipe a few years ago but have tweaked it since and I think it’s worth posting again. Try this one on a cold, damp day.

Seitanic Dumplings

4 cups vegetable stock
4 cups water
1/3 cup Earth Balance
1/3 cup flour
16 oz seitan torn into small pieces
1 small onion finely diced
2 medium carrots peeled and diced into small cubes
2 medium potatoes peeled and diced into small cubes
1 TSP salt
1/2 TSP black pepper
2 TSP marjoram

Melt Earth Balance in large stock pot over medium heat. Add onion and saute until tender. Remove onion and set aside. Add flour to the melted Earth Balance remaining in the pot and create a roux. Add water and stock gradually stir or whisking to remove any clumps. Add all other ingredients. Cover and simmer over medium-low heat for 30 minutes stirring occasionally.

For the Dumplings:

1 1/2 cup all purpose flour
2 TBS shortening or Earth Balance
1 TSP baking powder
1/2 TSP salt
1 cup unsweetened soy milk
1 TBS lemon juice OR 1 TBS apple cider vinegar

Add vinegar or lemon juice to the soy milk and set aside. Sift dry ingredients into a large bowl. Using a fork cut in the shortening or Earth Balance and mix until only small clumps remain. Add the soy milk. Mix with a spatula or fork until a large wet dough ball forms. You’re needing a sticky mass not a dry clump. If your dough is too dry add a little more milk. Roll out dough on a floured board until about 1/4 inch thick. Cut rolled dough into 1 inch wide strips and cut strips into smaller lengths, about 2-3 inches long. Place dumplings on top of soup and let cook covered on medium-low heat undisturbed for 15 minutes. After cooking stir dumplings into soup and cooked covered for another 30 minutes on medium-low heat stirring occasionally.

Makes 6-8 servings.