Chow Vegan

Vegan Dining At Disneyland

August 16, 2009 By chow 35 Comments

What’s a trip to Southern California, without a stop at Disneyland? In the land of the mouse, vegan eating is possible but it’s also a bit “hit and miss” too, depending on where you end up eating.

Miss: After inquiring about vegan options at Tomorrowland’s Redd Rockett’s Pizza Port, the most they can offer is either plain pasta with just the marinara sauce (they won’t add fresh tomatoes or olive oil or anything extra) or a side salad with raspberry vinaigrette (the only vegan dressing).

I went with the salad ($3.99), it wasn’t terribly exciting or super tasty but at least it was fresh. Since it’s counter service, it seemed like they were limited in how much they could customized a dish.

Hit: I had much better luck at dinner over at Café Orléans in New Orleans Square. The pommes frites ($4.99) tossed with garlic and parsley, without the cheese, were awesome. So good! They arrived at the table nice and hot.

The Creole Ratatouille ($13.99) without the corn cakes and cheese is vegan, pictured above. It’s a savory vegetable ragout with tomato, eggplant, red onion, bell pepper, squash, zucchini and fresh garlic. Seasoned to be a bit on the spicy side. The asparagus on top had a smokiness to it – that was my favorite part.

Hit: Almost a miss at Carnation Cafe in Main Street USA, I was going to get the veggie melt without the cheese or mayo, but the pretzel bread that it came on is not vegan.

Happily, the waitress offered a bowl of vegetable soup that is vegan. The soup was pretty tasty with big chunks of vegetables and not too salty at all. Instead of the non-vegan bread roll, I got a bunch of crackers. At $5.50 for a bowl, it was definitely a hit and a way better choice than the sandwich. But since it wasn’t on the menu, I don’t know if it’s a regular offering. It might have been the cafe’s soup du jour.

Hit: A hit over at Blue Bayou in New Orleans Square, located beneath the Pirates of the Caribbean ride. As a kid, I always thought the people eating there were just part of the ride. I never knew it was an actual restaurant where you can eat. You’ll need reservations to eat there, but you can eat there.

The Portobello Mushrooms and Couscous Maque Choux ($27.99) pictured above is the only vegetable entree on the menu and is vegan. Instead of one measly mushroom, it’s a stack of three portobellos marinated in a balsamic vinaigrette and then broiled. Served with roasted corn and bell pepper couscous and sautéed spinach. Delicious and filling but pricey. Then again, you’re probably paying for the ambiance which is very nice but dark.

I would have to say, in all, it was a good dining experience at Disneyland. All of the food service people were very helpful and super nice. I had the best luck and food at the full service places, most likely because the kitchen can cook to order at those places.

My take is if you’re going to eat at the counter service places, you might as well bring your own sandwiches and snacks. If you want the whole experience of dining at Disneyland, enjoy a meal at one of the full service places.

Update
Vegan Dining At Disneyland Revisited – new post for August 2010

Peace Pies

August 4, 2009 By chow 4 Comments

It’s always fun to check out the farmer’s market while traveling just to see what’s available locally in the area. While wandering around the Hillcrest farmer’s market in San Diego, I was happily surprised to stumble upon a raw food booth there.

Peace Pies offers organic, raw, vegan, and gluten-free food – various salads, wraps, pizza slices plus sweets and of course, pies. All made from scratch using locally grown ingredients.

With such a large selection of tasty looking items, I had a difficult time choosing. I finally settled on the mango curry salad. A delicious blend of crunchy veggies and sweet mangoes in a spicy dressing. I also got the raw carrot cake – it’s somewhat familiar like a regular carrot cake but different, lighter and just as sweet and satisfying.

I would have loved to try some of their other items but I was only in the area for a short time. I hear a cookbook is in the works so all may not be lost.

Stuffed Tofu Puffs With Chili Garlic Sauce

July 31, 2009 By chow 14 Comments

I usually eat tofu puffs in soups or stir-fries but lately I feel like doing something new and different. A tofu puff is a cube or triangle shaped piece of tofu that’s been deep-fried and generally found in the refrigerated section of the Asian supermarket.

Because they’re deep-fried, they become extra absorbent like a super sponge. They kinda look like sponges on the inside too. Inspired by the little steamed dishes at dim sum restaurants, I stuffed the puff with a mashed potato and carrot mixture and steamed until hot. The result is bite-size puff of soft, creamy inside with a chewy outside, draped with chili garlic sauce on top.

It’s quite a few cooking steps but the results are totally worth it. But if you start to get tired halfway through and don’t want to go on, the potato-carrot filling by itself is tasty too. It’s like fancy mashed potatoes with Asian flavors. The tofu puffs can go in the freezer for another time.

Stuffed Tofu Puffs with Chili Garlic Sauce
Makes about 24 steamed puffs

1 bag of tofu puffs

For the filling
3 dried black Chinese mushrooms, soaked and sliced
2 medium carrots
2 large red potatoes
1 teaspoon rice wine
1 teaspoon sugar
Salt and pepper to taste
1 teaspoon vegetable oil
1 tablespoon fresh ginger, minced
1 tablespoon fresh cilantro, chopped
1 teaspoon white wine vinegar
1 small green onion, chopped

Peeled and slice the carrots and potatoes, place in a medium pot and just cover with cold water. Bring to a boil and then reduce the heat, cook until tender, about 20 minutes. Drain and let cool.

When the carrots and potatoes are cool enough to handle, mash with a fork or run through a ricer. Add the rice wine, sugar and salt and pepper to taste, blending well.

Heat the wok to hot, add the oil and swirl to coat the sides of the wok. Add the ginger and mushrooms and stir-fry for about a minute. Add a little water if the wok appears to be too dry. Add the potato/carrot mixture and stir constantly for a few minutes. Then add the cilantro, vinegar and green onions, stir well. Set aside.

To stuff the tofu puffs, slice off the top of a puff and hollow out the inside. Using a butter knife, stuff to the top with the potato/carrot mixture and arrange on a steaming plate. Place the plate on a metal steaming rack in the wok over simmering water, cover and steam for 5-10 minutes until heated through. Carefully transfer to a serving dish and top with the chili garlic sauce.

Chili Garlic Sauce
2 teaspoon fresh ginger, minced
1 tablespoon garlic chili oil
2 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1 tablespoon green onion, chopped

Mix all of the ingredients except the green onion together, blending well. Add the green onions just before you’re ready to serve.