by betsy

Vegan Spicy Spiked Skillet Chili

Yield: 4-6 servings

If you live in a part of the world where temperatures have dipped–or never rose to begin with–this ultra-simple, ultra-satisfying chili will warm you from the inside out.  However, if you live in warmer climes, a bowl of this spicy soup  just might get a little perspiration going and cool you down–nature’s own air conditioning.

The most difficult part of making this dish is waiting while the chili simmers for 25 minutes  to allow the flavors to marry.

1 tablespoon vegetable oil

1 medium yellow onion, but into 1/4-inch dice

2 large cloves garlic, chopped

8 ounces tempeh

sea salt and pepper to taste

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon chili powder

1/4 teaspoon cinnamon

1/4 teaspoon smoked, sweet or spicy paprika

1/4 teaspoon chipotle chili powder

1-15 ounce can petite diced tomatoes in juice

12 ounces light beer or non-alcoholic beer (see note below)

1 tablespoon miso paste (any kind)

1 tablespoon brown rice syrup or agave nectar

(Note: you may substitute 2 tablespoons of tomato paste for the miso paste and the brown rice syrup.)

1 tablespoon unsweetened cocoa powder

1 cup frozen corn

1-15.5 ounce can black beans, rinsed and drained

Optional: 2 tablespoons nutritional yeast

Optional garnishes: dollops of my Vegan Cheddar “Cheese,” dollops of vegan sour cream, and cilantro sprigs

Optional accompaniment: Frito Scoops for “Frito Chili Pie”

Heat oil to shimmering in a large cast iron skillet over medium-high heat.  Add onion, garlic, and a pinch of salt, and saute, stirring frequently, for 3 minutes.  Crumble tempeh into the pa, add all spices and saute, stirring frequently, for 5 minutes or just until tempeh starts to brown.  Add all remaining ingredients and cook, stirring occasionally, for about 25 minutes or until all flavors have married.  Serve hot garnished as desired.

Note:  According to Ali Tadayon in “Beware the Beer: Is Yours Vegan,” found in the Vegan Mainstream e-newsletter, not all beer is vegan, as it may include albium (derived from animal blood), isinglass (derived from the swim bladders of fish), gelatin, charcoal, pepsin, lactose, and even insects.  She recommends the following vegan-approved beers: Amstel, Corona, Heineken, New Belgium Brewery, Pabst Brewing, Sierra Nevada Brewing Company, and Tecate over these non-vegan ones:  Castle Rock Brewery, Guinness, Newcastle Brown Ale, and Red Stripe.

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by betsy

Vegan Cinnamon-Sugar Doughnut-Pancakes

Yield: 8 pancakes

Nope, “doughnut-pancakes” is not a misprint.

I was inspired to make these scrumptious breakfast treats recently while watching “Diners, Drive-ins and Dives.”  On the program, the chef made a nutmeg-flavored muffin batter and, when the muffins were baked, removed them from the tin, dipped them in butter, and rolled them in cinnamon-sugar.

My mind instantly translated them into my beloved pancakes, going a little easier on the butter and cinnamon-sugar.  I started with my go-to pancake batter, added lots of ground nutmeg for that distinctive cake doughnut taste, and then simply brushed the tops of each one with a little vegan butter and a generous sprinkling of natural sugar mixed with ground cinnamon.  They need no syrup, as the combination of the tender pancake, silky butter and crunchy topping are all any pancake- or doughnut-lover could ever want.

As they cooked, these doughnut-cakes filled the kitchen with a homey, heady aroma, very welcome on this gray, frigid day in March with sleet audibly pelting against the windows.

Topping:

1/4 cup natural sugar

1/4 teaspoon ground cinnamon

2-4 tablespoons vegan butter (I actually like to use 4 tablespoons, as sometimes the pancakes will be more absorbent than others, and use any leftovers for another purpose)

Pancakes:

1/2 cup spelt or whole wheat flour (I am a new and devout fan of spelt flour)

1/2 cup self-rising flour

3 tablespoons natural sugar

2 teaspoons ground nutmeg (freshly ground, if possible)

1/2 teasopon baking powder

1/4 teaspoon baking soda

1 cup unsweetened soymilk (plain or vanilla would also be good–regular or lite)

1/4 teaspoon vanilla

additional vegan butter and canola oil for frying

Preheat the oven to warm. Line a cookie sheet with waxed or parchment paper.  Make topping by mixing together sugar and cinnamon in a small cup.  Set aside.  In another small cup, melt butter for about 20 seconds in microwave, and set aside.  Make pancakes:  in a medium mixing bowl, place both flours, sugar, nutmeg, baking powder, and baking soda.  Make a well in the center and pour in soymilk and vanilla. Whisk together until well combined. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear around the edges, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to lined baking sheet to brush the tops with butter and sprinkle generously with sugar mixture.  Translate to plates or a serving platter, keep warm, and repeat with remaining butter or oil, pancake batter, butter and cinnamon-sugar.

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by betsy

Vegan Creamy Spiked Spinach, Mushroom and Tempeh Marinara

Yield: 4-6 servings

I can’t think of a time when we’ve visited my husband’s family in Philadelphia that his mother or big sister, Tina, didn’t make Creamed Chipped Beef for breakfast on the Sunday morning of our departure (fondly  known by some as S*** on a Shingle).  I’ve never partaken of it, of course, usually choosing something like a bagel, soymilk and juice instead.

But a couple of weekends ago, I decided to create a vitamin- and protein-packed dish of a similar texture–if not flavor–to enjoy over the communal toast or hashed brown potatoes.  Joe’s family is incredibly solicitous when it comes to my diet, so there was tempeh aplenty, courtesy of Joe’s little sister, Terri Ann, and homemade marinara sauce or “gravy” with no meat or cheese, courtesy of Tina.  Since both had gone to some trouble, I wanted to be sure that their efforts weren’t wasted.

The recipe that follows is what resulted and it is delicious for a hardy brunch or dinner.  I like it served over grilled ciabatta or something similar, though you could certainly serve it over pasta or polenta.

1 tablespoon olive oil

1 medium yellow onion, cut into 1/4-inch dice

pinch sea salt and freshly ground black pepper

3 large cloves garlic, minced

8 ounces tempeh, any flavor

2 tablespoons steak or grill seasoning (I used steak seasoning with a lot of cardamom seeds and ground it in my spice grinder)

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon dried oregano

8 ounces fresh mushrooms, sliced 1/4-inch thick

12 ounces lite beer or non-alcoholic beer (see note below)

1 cup homemade or prepared marinara sauce

1 tablespoon Bragg’s Liquid Aminos

1 teaspoon brown rice syrup or agave nectar

8 cups lightly packed baby spinach (no need to stem or chop)

1/4 cup + 2 tablespoons soy creamer

2 tablespoons whole wheat flour

Heat oil to shimmering in a large cast-iron skillet over medium-high heat.  Add onion, and saute, stirring, for one minute.  Season with salt and pepper, and add garlic and continue to saute, stirring, for 2 more minutes.   Crumble tempeh into the pan and sprinkle with steak or grill seasoning, basil, marjoram, and oregano.  Continue sauteeing for about 5 minutes or until tempeh just barely starts to brown.  Add the mushrooms and saute, stirring frequently, until they release their moisture and it begins to evaporate, about 3 minutes.  Add the beer and cook, stirring occasionally for about 3 minutes.  Add the marinara sauce, Liquid Aminos, and brown rice syrup, and continue to cook, stirring occasionally, for about 5 more minutes.  Stir in spinach just until uniformly wilted, but still bright green.  Stir in 1/4 cup soy creamer and cook, stirring occasionally, until heated through.  Whisk together flour and remaining 2 tablespoons of soy creamer to make a paste, and stir into the tempeh mixture.  Cook for about 2 minutes, stirring frequently, just to make sure that the flour no longer tastes raw.  Serve hot over grilled ciabatta, pasta or polenta.

Note:  According to Ali Tadayon in “Beware the Beer: Is Yours Vegan,” found in the Vegan Mainstream e-newsletter, not all beer is vegan, as it may include albium (derived from animal blood), isinglass (derived from the swim bladders of fish), gelatin, charcoal, pepsin, lactose, and even insects.  She recommends the following vegan-approved beers: Amstel, Corona, Heineken, New Belgium Brewery, Pabst Brewing, Sierra Nevada Brewing Company, and Tecate over these non-vegan ones:  Castle Rock Brewery, Guinness, Newcastle Brown Ale, and Red Stripe.

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by betsy

Vegan Lemon Ginger Cookies

2.5 dozen regular-sized cookies or 1 dozen extra-large behemoths

Chewy, spicy, citrusy…I’m posting this recipe as back-to-school bliss, perfect for lunch boxes or after-school snacks…or even breakfast.  I am bringing them to my first block Advanced Art and AP Studio students for a sweet treat.

The original recipe was given to  me by my dear friend Allison Price in Nashville, with whom I shared many “study dinners” while we were in graduate school at Vanderbilt preparing for “comps.”   Her contributions were always wholesome and satisfying; homey but with a twist.

I originally veganized this recipe by substituting vegan butter for the dairy butter and Ener-G egg replacer for the egg.  But, I like to limit, whenever possible, my use of what my friend Jo Ann calls “ersatz” ingredients.  So, yesterday, I decided to use 1/4 cup lemon juice and 1/2 teaspoon baking powder for the egg, since 1 egg is equivalent to 1/4 cup liquid and has a little leavening power.  The results were virtually indistinguishable from the original, chock full of spicy, citrusy goodness.

3/4 cup vegan butter (I like Earth Balance), softened

1 cup natural sugar (I like demerera)

1/4 cup molasses

Zest and juice of 1 large lemon (approximately 1/4 cup juice; use just 2 tablespoons lemon juice + 2 tablespoons water if you want only a hint of lemon flavor)

2 teaspoons baking soda

1/2 teaspoon baking powder

3 teaspoons ground ginger

1 teaspoon ground cinnamon

2 1/2 cups unbleached flour

1/4 cup natural sugar

Line 1 or 2 cookie sheets with silpat or parchment paper.  Preheat oven to 350 degrees.  Cream together the butter and 1 cup of sugar in the large bowl of an electric mixer until light and fluffy.  (The mixture will have a little bit of a granular texture because of the coarseness of the natural sugar.)  Beat in molasses, lemon zest, and lemon juice until well combined, scraping down the sides of the bowl as necessary.   Beat in baking soda, powder, ginger and cinnamon, just until combined.  Then, with the  mixer on low or stirring by hand, incorporate flour, 1/2 cup at a time, until thoroughly combined.  Avoid over-mixing.

Using a small scoop to make regular sized cookies, or an ice cream scoop to make extra-large ones, shape dough into balls, and then roll in remaining 1/4 cup of natural sugar.  Place balls 2-inches apart on lined cookie sheets.  No need to flatten.

Bake regular-sized cookies for 10 minutes or extra-large ones for 20.  Cookies should be set, but slightly soft in the center.  Remove the sheets from the oven to a wire rack.  Now, if you prefer them flatter as I do, press each top gently with a spatula or, if cool enough, with you fingers. Store in airtight containers at room temperature.

Note: Lisa from Sweet as Sugar Cookies stopped by last week and invited me to her “Linky Party” to post a link to my Vegan Ginger-Spice Caramel Pecan Rolls.  So I did, but I also linked to this recipe, another favorite ginger-scented treat.  Though her website isn’t vegan, you will find loads of ideas for sweet things just waiting to be veganized.  I have my eye on a beet mousse!

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by betsy

Vegan Chorizo, White Beans and Spinach Valencian

Yield: 4-6 servings

My good friend and dance teacher, Brent Dunn, has been gradually learning the “Vegan-ese Waltz.”  Recently, he turned me on to Trader Joe’s vegan chorizo.  ¡Delicioso!  It’s rich red spicy goodness doesn’t cry out for much to become a meal.  But I was obsessed with combining it with the flavor of orange, having been at a party Friday night hosted by my friend who went to college in Spain and was regaling us with a tale of a trip to Valencia.  Here’s my spicy Valencian ode (almost as spicy as the story she told!):

1 tablespoon hazelnut or walnut oil (olive oil or canola oil would work fine)

1 medium yellow onion, cut into 1/4-inch dice

pinch kosher salt and freshly ground black pepper

3 large cloves, garlic, minced

1 large yellow bell pepper, cut into 1/4-inch slices and then cut in half

12 ounces vegan chorizo, casing removed

1 teaspoon smoked paprika (be sure it’s smoked)

1-15.5 ounce can cannellini beans, rinsed and drained

1/2 cup vegetable stock

1-15 ounce can petite diced tomatoes

4 cups lightly packed fresh baby spinach

1/2 cup cream sherry (contains no cream; refers to a slight sweetness)

Zest of one medium-large naval orange

1/4 cup minced parsley or 1 tablespoon plus 1 teaspoon dried

2 tablespoons plain soy creamer

1/2 to 3/4 cup sliced black olives (choose a meaty variety; brine-cured preferred)

Optional accompaniment: sliced bread, brushed with hazelnut oil (or olive oil) and grilled

Optional garnish: finely chopped hazelnuts

Heat oil to shimmering in a large cast-iron skillet over medium-high heat.  Add onion, and saute, stirring, for one minute.  Season with salt and pepper, and add garlic and continue to saute, stirring, for 2 more minutes.   Add bell pepper, and continue sauteeing for about 3 minutes.  Crumble chorizo into the pan and sprinkle with paprika.  Continue sauteeing for about 2 minutes or until heated through.  Add the beans and do the same.  Add stock, tomatoes and sherry and cook, stirring occasionally, for about 5 minutes.  Stir in spinach just until uniformly wilted, but still bright green.  Stir in zest, parsley and soy creamer and cook, stirring occasionally, until heated through.  Remove from heat, stir in olives, garnish if desired, and serve hot.

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by betsy

Vegan Skinny Indian Soup

Yield: 4 servings

Take a look at that rich color…it’s hard to believe that this earthy, spicy soup is both low in fat and low in calories, isn’t it? 

I created it last weekend as an antidote to my Vegan Ginger-Spice Caramel Pecan Rolls, of which I ate TWO in one day (though I went for long walks and shared the rest with co-workers on Monday).  I knew I needed to eat something else that was very low in fat and calories, but full of vitamins, so Skinny Indian Soup was born. 

It’s simply vegetable stock–store-bought for convenience–simmered with lots of sweet roasted garlic cloves–also purchased for convenience –and Indian spices plus a little Liquid Aminos, lemon juice for brightness, and nutritional yeast with bushels of fresh baby spinach added near the end.  You won’t believe the depth of flavor!  And the only fat comes from any that might be clinging to the roasted garlic cloves.  (I buy the garlic NOT in a jar, but in bulk from my grocery store’s antipasto bar.)

Note:  I like fairly pronounced lfavors of spices in most all of my food; if you don’t, consider starting with half the amount of each spice, tasting after a couple of minutes of simmering and adding more if desired.

Since the soup itself lacks adequate protein, I enjoy it with a cold glass of unsweetened soymilk and, if I haven’t overdone it in the calorie department, a couple of “everything” flatbread crackers spread with just a smidge of my Vegan Cheddar “Cheese” Spread and a tiny pinch of paparika for color.

Here’s to the last spinach of winter and the great bodies of summer!

4 cups vegetable stock

1 tablespoon Bragg’s Liquid Aminos

Juice of 1 medium lemon (about 4 teaspoons)

1 tablespoon nutritional yeast

1/2 cup roasted garlic cloves (sounds like a lot but, because they are so sweet, that it’s perfect)

1 tablespoon dried cilantro

1 teaspoon ground coriander

1 teaspoon dry mustard

1 teaspoon turmeric

3/4 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

8 cups lightly packed fresh baby spinach (if desired, save 4 leaves for garnish)

In a 4-quart saucepan, simmer together all ingredients except spinach for about 5  minutes, stirring occasionally.  Add spinach and gentely simmer, still stirring occasionally, for 2-3 minutes more.  Spinach should retain some nice green color.  Serve warm, garnished, if desired, with a roasted garlic clove in fresh spinach leaf “boat.”

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by betsy

Vegan Ginger-Spice Caramel Pecan Rolls

Yield: 8 large rolls

Okay, there is no way to justify this indulgence except to say that I had a powerful craving for some kind of sweet roll.  This irrepressible urge was precipitated, in part, by “Diners, Drive-Ins and Dives” on the Food Network.

It’s difficult to describe my attraction to that show because some of the food–much of the food–absolutely disgusts me; I sometimes have to turn away.  And the portion sizes are shameful.

Still, I do appreciate that all of the food is made from scratch, often from whole foods and fresh ingredients, sometimes based on family recipes and, when not, frequently very creative.  I find many of the combinations of ingredients  truly inspired.

So I love the challenge of veganizing some of the dishes that I see.  One of my favorite soups–a pot pie soup with pie crust croutons which will be in my new cookbook–was inspired by one I saw on “Triple D,” as was a new skillet chili–my latest obsession–which I will post soon.

The rolls that inspired these were kind of a sticky bun, but without the ginger (or, at least it wasn’t mentioned on the show).  However, I had just purchased a new bottle of ginger this morning and the aroma was so enchanting as I was “decanting” it into its jar that I decided to incorporate it into the rolls.

What I loved about the look of the inspiration rolls was how soft and pliable the dough was.  I often think sweet rolls are too dry and “bready.”  So I set about to create a rich, soft dough.  Since I couldn’t use eggs, I used all soymilk and no water–including replacing the moisture of an egg with an additional 1/4 cup of soymilk–plus I added both cinnamon and ginger to the dough itself, something that isn’t often done, but should be!  Then I repeated the cinnamon in the filling and the ginger in the caramel topping to tie it all together.

One trick to that delectable tenderness is to incorporate only enough flour to make the dough manageable.  The other is not to overbake the rolls.  Twenty minutes is perfect.

Finally, I wanted to be able to put these together fairly quickly so I used a quick or instant yeast.  For additional leavening, since I couldn’t use an egg, I added a little baking powder.  I think the results rock (and roll!) and I hope you agree!

Dough:

3/4 cup soymilk

1/4 cup vegan butter

3 1/4 cups unbleached all-purpose flour

1-.25 ounce package instant yeast

1/2 teaspoon baking powder

1/2 cup natural sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup soymilk

Filling:

1/2 cup packed light brown sugar

1/2 teaspoon cinnamon

1/4 cup softened vegan butter

Ginger-Pecan Caramel:

1/2 cup vegan butter

3/4 cup packed brown suagar

1/2 teaspoon ground ginger

3/4 cup pecan pieces

To make dough, in a 1-quart saucepan over medium-high heat, bring the first 3/4 cup soymilk to a simmer.  Add the butter and stir until melted.  Set aside.  Preheat the oven to warm or 170 degrees.  In a large mixing bowl, combine just 2 1/4 cups of the flour, and all remaining dough ingredients.  Gradually stir in the remaining flour until fully incorporated and then knead the dough for about 5 minutes.  I knead it directly in the bowl, but you can do it on a work surface.  Use as little flour as possible to prevent sticking.  I actually like to use non-stick spray in the bowl.   Cover the bowl with a damp towel, place it in the oven, and let it rest for 10 minutes.

Meanwhile, in a small bowl, begin filling by combining the brown sugar and cinnamon.  Make caramel by melting the butter and brown sugar together in a large oven-proof skillet (I like cast iron) over medium to medium-high heat.  Add the ginger and pecans and simmer, stirring frequently, for about 5 minutes or until thickened.  Remove from heat.

Again, using as little flour, non-stick spray, or a combination as possible, roll out the dough into a 9 x 12-inch rectangle.  Spread evenly with the softened butter and sprinkle with the cinnamon-sugar mixture.  Beginning on one long side, roll it up fairly tightly and pinch the seam.  Lay the roll seam side down and, using a serrated knife, cut it into 8 equal pieces.  Place each piece, cut side down, on top of the caramel.  Position one in the center and surround it with the other 7.  They won’t touch until they have had a chance to rise.  Cover and place in the warm oven for about 30 minutes or until doubled in size.

Remove the pan from the oven and preheat it to 375 degrees.  Bake the rolls for 20 minutes or until lightly browned.  For a thinner caramel, serve immediately.  For a thicker caramel, allow the rolls to cool slightly before serving.

Note: Lisa from Sweet as Sugar Cookies stopped by last week and invited me to her “Linky Party” to post a link to these Vegan Ginger-Spice Caramel Pecan Rolls.  Since I love a good party–especially one with tasty treats–it was my pleasure.  And I found that, though her website isn’t vegan, it boasts loads of ideas to indulge your sweetest fantasies, all just waiting to be veganized.

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by betsy

Vegan Cheddar “Cheese” Spread

Yield: approximately 2 1/2 cups

I finally figured out what was missing from many of the homemade vegan “cheese” recipes I had tried…though they were very tasty, they lacked what, for lack of a better term, I’ll call that aged cheesy “funk.”

One day, musing about what would give my vegan “cheese” that extra little “somethin’-somethin’,” beer popped into my mind.   It seemed to me that the fermentation would evoke something of that “aged” quality.  And I was right! At least to my palate.  Plus, together, the beer or wine and miso paste impart that elusive umami.

Beer is perfect, but  if your husband (or wife, significant other, parent, sibling, or any cohabitant with an opposable thumb) drinks the last brew, white wine is quite delicious too.  (I’ve used Orvietto Classico. )

I love this spread on crackers–low fat Triscuits in the photo–as an after school snack with a glass of soymilk or, depending on the day, a glass of wine.  But it’s also delicious dolloped on a baked potato or on my Vegan Skillet Chili, a recipe I promise to post very soon.   Simply thin it with additional soymilk or beer/wine and heat to create more of a sauce.

Ridiculously easy to make , this spread looks so homey and inviting in a little crock.  Sometimes I like to share half the batch as a casual gift.  And sometimes I like to hoard it all for myself.

2 cups lightly salted and roasted cashew halves or pieces (soaked for a few hours IF desired)

1/2 cup nutritional yeast

1/2 teaspoon garlic powder

1/2 cup soymilk

1/2 cup beer or non-alcoholic beer (or white wine)

2 tablespoons any kind of miso paste (the darker the color, the deeper the flavor)

Place all ingredients in the bowl of a food processor fitted with a metal blade and process for a few minutes or until quite smooth, scraping down the sides of the bowl as necessary.  Store in an airtight container or crock in the refrigerator.

Note:  According to Ali Tadayon in “Beware the Beer: Is Yours Vegan,” found in the Vegan Mainstream e-newsletter, not all beer is vegan, as it may include albium (derived from animal blood), isinglass (derived from the swim bladders of fish), gelatin, charcoal, pepsin, lactose, and even insects.  She recommends the following vegan-approved beers: Amstel, Corona, Heineken, New Belgium Brewery, Pabst Brewing, Sierra Nevada Brewing Company, and Tecate over these non-vegan ones:  Castle Rock Brewery, Guinness, Newcastle Brown Ale, and Red Stripe.

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by betsy

Quenna’s Raw and Vegan–New Restaurant in Norfolk, VA

Credit: Heidi at Fighting with Food

If you live in the Hampton Roads, Virginia, area or if you come for a visit, run, don’t walk–actually, take your fuel efficient vehicle–to the Ocean View section of Norfolk for food that fairly bursts with nearly indescribable flavor and color.

Days later, I am still fantasizing about the meal I had at Quenna’s Raw and Vegan with my good friends Becky Bump and Sharon Tanner last Tuesday night.  Plus, the restaurant, with its persimmon colored walls and furniture with a nod to the islands, feels fresh and modern.

I didn’t think to take my camera, so the dish depicted–not what we ordered, but representative of the fare–is from Heidi who blogs at Fighting with Food.  Please visit her there and, Heidi, I hope you don’t mind that I used your photo.  If you do, just let me know, and I’ll remove.

Tuesdays feature Tofu Tuesday specials that I couldn’t pass up.  I chose a creamy-firm tofu mixture, flecked with colors and texture and seemingly kissed with the brine of the sea, wrapped inside a nearly transparent “ryce” wrapper.  A trio of these delectable packages was served alongside an open-faced red bell pepper piled with “kush,” bulgar wheat bound together with just enough of a flavorful reddish sauce to hold it together.  Sliced cucumber and tomato along with a handful of fresh lettuces dressed the beautiful plate.  Red Bush Tea was the perfect accompaniment on a frigid night.

Raw food on a “raw” and cold winter night in southeastern Virginia may not sound appealing.  But I found the preparations so exciting that I didn’t even think about whether they were raw–or cold–just delicious.  Not being a “raw food” aficionado, the tastes were delightfully and seductively unfamiliar to me and I can’t wait to go back until they are familiar and then go back some more!

Long live our area’s only vegan restaurant!  (To those of you in larger cities, that may seem impossible, but it is only too true.)

Quenna’s Raw & Vegan

9619 Granby Street
Norfolk, VA
23503-1625

Telephone: 757.714.2396

OPENING TIMES
Sunday
(Closed)

Monday
(Closed)

Tuesday-Saturday
( 11am – 3pm and 6pm – 9pm )

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