Raw Banana “Ice Cream”

When it’s hot outside most people look for a cold treat like ice cream.  When I stopped eating dairy this created a problem because I really LOVE ice cream.   I have learned that frozen bananas make the best ice cream substitute ever.

It’s simple to make:  All you need are a Champion Juicer* and a couple of frozen ripe bananas. ( I like to wrap each banana in plastic wrap before freezing so they don’t stick together in the freezer.)  When you want a naturally sweet frozen treat simply run the frozen bananas through the Champion Juicer using the blank (not the screen).  What you will have is something that looks and tastes like soft-serve banana ice cream, but without all the negatives of dairy.  For variety you can add any frozen berries you desire.  This is also an inexpensive alternative to any sorbet on the market.

*If you don’t have a Champion Juicer you can use a food processor.  It doesn’t produce the same creamy consistency as the Champion so you may have to add a little rice or soy milk and some sweetener (the rice or soy milk will dilute the natural sweetness of the fruit).

Taste of Crepes, 617 Penn Ave., West Reading, PA 19611. Phone: (610) 685-2001

Wow!  Another vegetarian friendly restaurant in West Reading — how lucky are we!

Last Saturday, during “Art on the Avenue,” we stopped to have lunch at Taste of Crepes, a tiny new restaurant on the main street of West Reading. At this restaurant they offer savory(entree) and sweet (dessert) crepes. My husband and I both ordered the grilled veggie crepes and a side of mashed sweet potatoes topped with chopped walnuts and caramel sauce, which was the lunchtime special. I have eaten crepes all over the world, and I have to say that these crepes, which were made with buckwheat flour instead of white flour, were not only the healthiest,  but also the tastiest I have ever had. As a bonus you get to watch the friendly chef prepare your crepes before your very eyes — an art form in itself. The veggies inside were grilled to perfection and the whole crepe was drizzled with a tangy white horseradish sauce garnished with dollops of pureed red pepper, cranberry sauce, and a single fresh basil leaf. The presentation was lovely despite being served on paper plates (the proprietor assured us that china dishes had been ordered and would be arriving any day).  The side of sweet potatoes was more than generous (three large scoops) and so yummy it could have been dessert. At only $1.00, this side dish was too good to pass up, and we’re so glad we didn’t!

I would highly recommend this casual friendly establishment for a quick lunch or a healthy informal dinner out. Our entire bill, including green tea for both of us, came to just under $20.00.

Taste of Crepes is open Sunday-Monday: 11 – 5, Tuesday-Wednesday: 11 – 6, Thursday 11 – 7, and Friday-Saturday: 11 – 9.

Abigail’s Tea Room, 1441 Perkiomen Ave, Reading, PA 19602 (610 376-6050): www.abigailstearoom.com

Today my 6′3″ engineer husband bravely agreed to take me to Abigail’s Tea Room for lunch to celebrate my birthday. I say “bravely” because there is more than enough lace, fine china, and “cute” at Abigail’s Tea Room to strike fear in the hearts of ordinary men. As they say at Abigail’s, “It’s not just about the tea, it’s about the whole experience.”  Thankfully, I have an extraordinary husband!

As vegetarians we phoned ahead to be sure there would be something there for us to eat, and we were assured that they would make every effort to accommodate our request. Upon arrival, we were impressed with the superb remodeling that has gone into transforming this formerly rundown city property into the superb Victorian gem you see today. Decor is mainly burgundy and mauve with lace curtains and doilies on every surface, as it should be. Gold gilt mirrors, crystal chandeliers, and even an old Victrola concealing the speakers which softly played background music were all elegant touches that added to the feeling that we had actually stepped back in time. As tea connoisseurs we appreciated their extensive tea list and the fact that each person got their own full-sized pot of tea instead of the “one cup of hot water and a tea bag” that we are used to getting in restaurants today.

For lunch we opted for the “Tea Room Special.” This included an appetizer consisting of a scone and a slice of orange bread served with Abigail’s sweet cream and fruit preserves. This was followed by a cup of Garden Vegetable Soup (you could choose a Garden Salad if you prefer) and any 1/2 sandwich or slice of quiche. We chose the Vegetarian Wrap, and it was delicious.  The wrap consisted of tomatoes, lettuce, cheese, cucumbers, peppers, and a tasty hummus dressing. The wrap was served with a fresh fruit garnish of melon, pineapple, one globe grape and fresh strawberry all on a bed of greens — the presentation was lovely! To top it all off we each had a tray of  four mini desserts: brownie, fruit tart, lemon square, and vanilla cream layer cake. After all that we were quite full, and the tea lasted through the whole meal! (They do have honey for your tea — you just have to ask for it). For $13.95/person, including the tea, I would say this was a good value and a enjoyable experience.

Of course, they do have a gift shop for you to browse through. I found their prices reasonable and the selection of items unique and lovely. (Perfect gifts for the tea lovers you know). While there, don’t forget to walk upstairs and see the restored rooms on the second floor, too.

I would recommend Abigail’s Tea House to anyone. Take you sister, aunt, mother, friend, even the men in your life. If my husband could do it I know there are other men out there who are brave enough to try something different. Try it — you just might like it!

Excellent “Chicken” Salad

This is a wonderful vegan “chickeny” flavored sandwich spread that is great for school or work lunches. Packed with protein, taste, and crunch it satisfies on every level.

Ingredients:

1- 15 oz. can chick peas, rinse and drain

1 handful mixed almonds and cashews

2 stalks celery, chopped

3 scallions, white and green parts, chopped

4 – 5 Tbsp. Vegenaise

2 tsp. prepared mustard

1/8 tsp. ginger powder

1/8 tsp. Adobo seasoning salt

pepper to taste

Method:

Chop scallions and onions — set aside.

Blend remaining ingredients in food processor ( blend only enough to chop — you want it kind of chunky, not creamy).

Place blended ingredients in a bowl and add chopped scallions and celery. Mix well with a rubber spatula or wooden spoon.

Makes 6 – 8 great sandwiches!

Very Berry Pie

This recipe comes from “Country Life Vegetarian Cookbook.”  It is easy and so healthy. If you pick your own blackberries as I did, it’s also very economical. The taste is sweet/tart and the berries stay whole and fresh because you never cook them. YUM!

Ingredients:

1 1/4 c. pineapple juice or apple juice concentrate (I used the apple juice concentrate)

1/2 c. honey

1 tsp. vanilla

6 1/2 Tbs. organic cornstarch

4 c. frozen raspberries, blackberries, or boysenberries (I used blackberries)

Method:

Blend the first four ingredients on high for 10 seconds or until smooth. Pour into a saucepan and cook over medium-high heat stirring constantly until thick. Remove from heat and gently fold in frozen berries with a rubber spatula.

Pour the berry mixture into a 9 inch baked pie shell and chill.

That’s it — Enjoy!

Shop at Giant — they listen to their customers

Recently, while eating breakfast I noticed that my Silk Soymilk no longer stated that it was made from organic, non-GMO soybeans. I have used and depended on that brand for years, and was shocked that they had changed it. I contacted the Silk company and they told me that they did still make the organic, non-GMO variety, but my store had decided not to carry it. I immediately contacted the Giant on Van Reed Rd, and they were very responsive. Withing a week they had special ordered the “good stuff” from Silk, and you can find it in aisle 2 in the dairy case of their organic food section. So, I’m plugging the Giant for their excellent customer service, and urging everyone to patronize this store. If you want a specific product they will do their best to accommodate your request (even if they don’t understand it).

On the same subject: please be a label reader. Since this episode with the soymilk I have noticed that a lot of companies are no longer using organic ingredients  as they have in the past. Peace Cereal has quietly stopped using organic grains in their products. When I contacted them they said that the price of organic grains had increased threefold, so they decided to use non-organic ingredients and still produce a delicious product. I responded that there are already dozens of non-organic cereals on the store shelves, but I purchased Peace cereals just because they were organic — why should I buy them now?

Watch the labels closely. There is no bold print on the fronts of these packages proclaiming  “NEW and UNIMPROVED, MADE WITH 100% NON ORGANIC, GENETICALLY ENGINEERED INGREDIENTS.”  Who would buy it? If you aren’t alert you may find, as I did, that some of your favorite foods are no longer as healthy as you thought they were, and you may be innocently feeding your body something you really don’t want.

Recipe: Vegetarian Slow Cooker Casserole

Normally vegetarian recipes for dishes prepared in a slow cooker require additional preparation before you put everything into the slow cooker and turn it on. I like this one because it requires no advance prep: nothing to saute or blanch beforehand. What could be easier?

Ingredients:

2 – 3 large potatoes, sliced

2 – 3 med. carrots, sliced

1/2 lb. frozen peas

3 med. onions, sliced

2 stalks celery, sliced

1 – 10 oz. can condensed tomato soup

1 – 10 oz. can water

salt, pepper, smoked paprika* (as desired).

1/2 package Morning Star Veggie Crumbles

Method:

Place layers of vegetables in order given into slow cooker. Season each layer with salt, pepper, and smoked paprika to taste.

Mix together tomato soup and water, and pour mixture over all.

Cover and cook on LOW for 6 hrs.

After 6 hours have passed add the Veggie Crumbles. Gently stir to mix and turn heat to HIGH.

Cook an additional 30 – 60 minutes until heated through and vegetables are tender.

*Smoked paprika is a wonderful spice that gives vegetables a barbecued flavor.

Recipe: Greek Salad Dressing (+ Salad)

This is an easy dressing that you can mix up in minutes with common ingredients you already have in your kitchen. It’s the best!

Ingredients:

1/3 c. red wine vinegar

1/4 c. of chopped fresh dill OR 1 Tbsp. dry dill weed

juice of 1/2 lemon

1 1/2 tsp. salt

1/2 tsp. ground pepper

Whisk all above ingredients together until well blended.

Then add 2/3  – 3/4 c. extra virgin olive oil, and whisk again.

Serve over a salad that includes Romaine lettuce, sliced sweet onion, sliced green bell peppers, cucumbers, black Greek olives (Kalamata), and tomatoes. Top with crumbled feta cheese (look for vegetarian) if desired.

( Note: Sometimes I toss everything above with cooled cooked wholegrain pasta to make a complete meal.)

Recipe: Pierogie Reuben Casserole

   The inspiration for this vegetarian recipe was found on a box of Mrs. T’s frozen pierogies. If you don’t know what they are, then you aren’t familiar with Polish food. Pierogies are the Slavic version of ravioli. Inside two layers of pasta is a filling of potatoes and cheese, potatoes and onion, potatoes cheese and onions, potatoes and sauerkraut, or even a fruit filling such as prunes or cherries. They are usually triangular shaped, and the potato varieties are the most common. I grew up on homemade pierogies, but thankfully they can now be puchased in most grocery stores in the frozen food section. To make them from scratch is an all day project. Pierogies can be boiled, fried, or baked. This recipe is so easy because you can use the frozen pierogies with no advance preparation at all. It goes together in minutes!

Ingredients:

About 20 frozen pierogies (Mrs. T’s tastes most like the ones my grandmother used to make, so I always use that brand although there are others out there)

One 2 lb. bag of sauerkraut (get this in the refrigerated deli section of your grocery store; it’s always better than the canned variety), drained

6 slices of vegetarian Swiss cheese (I used Galaxy Nutritional Foods Veggie Slices)

One 10 oz. package Boca Meatless Italian Sausages (cut in half and then thinly sliced lengthwise)

One cup Thousand Island Dressing (look for vegetarian)

   Layer half the pirogies in an oblong glass casserole. Top with half the sauerkraut,  meatless sausage, Veggie Slices, and 1/2 cup dressing; then another layer of pierogies and the remaining ingredients as before. Top with rye croutons if desired, or simply serve with warm rye bread.

   Bake at 350 degrees for 30 – 40 minutes until hot and bubbling. Serves 6 – 8 people.

Restaurant review: Good Eatz Green Cafe

Good Eatz Green Cafe, 701 Penn Ave., West Reading, PA 19611.  610-670-4885.  Open Monday – Saturday 7:00 am to 7:00 pm.  www.GoodEatz.org.

Good Eatz is a new restaurant on the main strip in the quaint shopping district of West Reading.  Advertised as a green cafe, you can expect to find quality organic ingredients in an ecologically responsible environment.  Their baked goods are not only organic, but gluten-free. Many vegetarian, and even vegan, options are available, and the friendly and helpful staff is more than willing to make alterations to suit your dietary requirements. This is a blessing for those who avoid eating out because of complicated dietary restrictions or preferences.  The decor is modern and relaxed without being too trendy. I found the menu to be reasonably priced for the quality and variety of menu selections.

Last night I visited with a few friends, all of us ordering vegetarian dishes. My sauteed vegetable wrap was a delightful surprise for someone who has gnawed through many dry tasteless wraps at restaurants before. This wrap at Good Eatz was by far the BEST vegetable wrap I have ever had. It included a generous amount of broccoli rabe, butternut squash, onions, cubanel pepper, grilled asparagus, and hummus in a big gluten-free wrap. Included was a generous side serving of quinoa pasta vegetable salad garnished with an organic orange slice and a whole dried date. Delicious.

Other dishes ordered at our table included the Harvest Salad, a compilation of roasted butternut squash, grilled asparagus, dried cranberries, spiced walnuts, and cherry tomato served on a bed of mixed greens with a cranberry white balsamic vinaigarette.  The pasta primavera included a whole grain gluten-free pasta with a variety of organic vegetables tossed with an aoli sauce served with grilled whole grain gluten-free bread.

The entire presentation of each entree was lovely besides being delicious and ample enough to satisfy the most ravenous appetite. After considering ordering bottled water with our meals we were encouraged by the waitress to try their filtered tap water to drink.  Another surprise — this tap water tasted better than the spring water we have delivered to our home! (More restaurants should consider the quality of water they serve. Bad water even changes the taste of  food).

I would recommend this restaurant to anyone who is concerned about their food choices and the environment.  If you want to enjoy an evening out or just a quick lunch knowing that you are eating for the health of your body and the planet, then Good Eatz is the perfect destination. My meal came to under $10.00 with tax. What a deal! HIGHLY RECOMMENDED.