Hey Veg-Heads and Veg-Friends!
Wow—what a fab time to be in Dallas! So many great things are happening in our city—and much more to come! We’re well on our way to making Dallas an urban-green-hip place to live!
So did you guys see what went down at this year’s Chicago Pride Parade?
Dallas is on the brink of veg-explosion! Places like Spiral Diner and Bliss Raw Café & Elixir Bar have already put us on the veg-map, and it’s only a matter of time before our city is recognized as one of the top veg-friendly hotspots in the nation! Believe it.
But we need your help!
If we want to make some WILD, AWESOME NOISE, it’s time for us to come together as a people and show our support for the animals and for each other!
March with us and help spread the word about our compassionate way of life.
Hit me up at firstname.lastname@example.org and let me know if we can count on you!
Alan Ross Texas Freedom Parade
September 20, 2009
Parade starts at 2:00 pm
I love hitting up my grandmother for fun recipes—especially when those recipes are accidentally vegan…well, mostly. Instead of egg wash, I used agave nectar so my empanadas could glisten like Grandma’s. Enjoy these gems hot or cold, and chase ‘em down with a good cup of café con (soy) leche!
2 cups unbleached white flour
2 tablespoons evaporated cane sweetener
2 teaspoons sea salt
2 teaspoons baking powder
1/3 cup palm oil shortening
1/2 cup water
1 jar pineapple preserves
In a large bowl, mix flour, sweetener, salt, and baking powder. Add shortening and use fingers to mix thoroughly. Add water and knead together.
Cover dough and place in refrigerator for about 5-10 minutes.
Pre-heat oven to 350 degrees.
Roll out dough on a large floured surface and cut circles about 3 ½ inches in diameter (roughly 12 circles).
Place filling in the center of each circle and lightly dab the edges with agave nectar. Seal edges together with a fork.
Line a baking sheet with parchment paper and bake for 15 minutes. Remove sheet from oven and glaze empanadas with agave nectar. Set sheet back in oven and broil empanadas until they are golden brown.
I may have mentioned that I spent a good bit of my childhood in my grandmother’s kitchen…mostly gossiping and watching her cook, but occasionally I would give her a hand. I remember using an old wooden rolling pin to help her whip out loads of tortillas for a table-full of hungry children. We’d load these magical discs (nobody made ’em like Grandma) with all sorts of things–beans, guac, butter, you name it…
Yes, it’s true. Dallas, too, has “cheesy” vegan pizzas! We no longer have to make our own–or go to Houston or Austin for a “cheese” pizza. Thanks for the heads-up, CCK. Pizza by Marco uses Follow Your Heart Vegan Gourmet “cheese” and offers a healthy selection of vegan toppings (faux pepperoni, sausage, and hamburger…oh, yeah—and veggies, of course). The crust is thin and crisp to perfection, and 100% whole wheat crust is available for just $1 more.
Dallas, TX – Award-winning Executive Chef Anthony Bombaci at Nana at the Hilton Anatole has used his culinary gift for combining simple and precise ingredients that achieve unparalleled taste, texture and style to create a Vegan Tasting Menu and Lacto Vegetarian Tasting Menu. Available nightly, both menus feature a seven-course and ten-course sampling, professional wine pairings by Wine Steward Russell Burkett, and à la carte options.
Chef Bombaci’s ten years of cooking in Barcelona shine through with big, vibrant flavors and a creative selection of hot and cold dishes. Each dish is true to Bombaci’s known culinary formula featuring trios of contrasting and complementary flavors.
Selections from both menus feature Deconstructed Green Bean Casserole with Honshimeji mushrooms, fried onion praline, and tempura green beans. The tantalizing Liquid Baked Potato is highlighted with potato chip “salt” and chive oil, while the Grilled Leeks are accented with glazed Cipollini onions and Romesco sauce.
Specific dishes to the Vegan menu include the Carrot Marmalade served with an unlikely combination of passion fruit granite and peanuts that leap off the plate to dazzle your taste buds, and the Cucumber Spaghetti, with pistachio gravel, scallions, premium pistachios and sesame seeds. Heavenly desserts include Vinegar Marinated Strawberries and the Caramel Banana laced in cocoa nibs, pecans, Valrhona Araguani chocolate and mango granité.
The Lacto-Ovo Vegetarian menu, a delectable array of vegetarian items using fresh vegetables as well as dairy products and eggs, includes a selection of Manchego and Idiazabal Cheese served with a carrot-mandarin marmalade and arugula selvetta, and Cucumber Spaghetti with yogurt, pistachio oil pebbles, scallions and sesame tuiles. Mal Fatti, the light and airy cousin to the pappardelle, is hand rolled and sauced with ricotta, basil, pine nuts and Parmigiano Reggiano. Desserts are a grand finale, such as The Ruby Red Grapefruit with cashews, white chocolate, coconut and cilantro, and Valrhona Manjari Coulant with curry crema montada and peanut butter ice cream.
The 7-course menu is $85/person, $121 with wine selections (2 ounce servings). The 10-course menu is $100/ person, $145 with wine selections (2 ounce servings). Reservations are suggested by calling 214.761.7470
Nana is a restaurant with an inimitable sense of luxury and wonder, where its service, panoramic view of the city, and upscale American cuisine created by internationally-acclaimed Executive Chef Anthony Bombaci are simply astonishing. Hours are Sunday through Thursday from 6pm – 10pm and Fridays and Saturdays from 6pm – 10:30pm. Nana is located on the 27th floor of the Hilton Anatole Hotel at 2201 Stemmons Freeway, Dallas, TX 75207. Reservations are available by calling 214.761.7470. www.nanarestaurant.com
A new donation-based yoga studio featuring some of the city’s finest instructors is about to open in Dallas! Karmany Yoga (formerly Bend Studio) will offer various types of classes including Jivamukti Yoga, founded by David Life and Sharon Gannon in New York. Jivamukti Yoga classes generally include seated meditation, recitation of mantras, group discussion (often regarding the importance of a vegan diet), and a vigorous asana practice. The Grand Opening is set for Monday, February 2 at 6:00PM. Mark your calendars and dust off those mats!