I’m headed out to the ballpark today to see the Cardinals beat the tar out of the Cubs (Go Cards!). Typically, I eat before or after going to the stadium and/or bring my own snacks both for lack of options and to avoid the outrageous prices, but today I got to wondering just what might be available to a vegan fan at Busch Stadium?

Every year, PETA releases a top 10 list of veg-friendly Major League ballparks in the U.S. In 2008, Busch Stadium came in at number six on the list for offering a wide variety of veggie fare including a veggie burger, vegetable stir-fry, fire-roasted veggie burrito, Mediterranean tapas and whole roasted corn. Unfortunately, since then the pickin’s seem to have slimmed considerably – which explains our absence from subsequent lists.

On the bright side, there are still a few options for a hungry vegan at Busch. First, there’s my favorite game-day snack, roasted peanuts. Grab these from nearly any concession stand in the park, or save a few bucks and bring your own. Another good snack option that is widely available throughout the park are soft pretzels (sans cheese, of course).

As far as more substantial vegan food options inside the stadium, it looks like the last man standing is the veggie chicken sandwich at Dizzy’s Diner – not that I’m complaining! It would be nice to have more than one meal option, but if there is only one thing available, I kind of love that it isn’t a standard veggie burger.

And then, of course, there’s always fries (my BFF/arch-nemesis).

Just out of curiosity, I think I’m going to give the chicken sandwich at Dizzy’s a shot this afternoon. I’ll let you know how it goes down.

Finally, no trip to the ballpark would be complete without a $10 beer, right? Thankfully, you can toss ‘em back with a clear conscience when you’re at Busch Stadium because Bud Light and Budweiser are both vegan friendly brews.

Go Cards!

I’ve had a box of Israeli couscous in my pantry for-ever. When I was planning out last week’s meal plan, I decided the time had come to make good use of it. A quick internet search for recipes brought up this one from the fabulous and talented Lauren Ulm, author of popular vegan blog, Vegan Yum Yum and a cookbook of the same name.

In Lauren’s original recipe, kale played something of an integral role. I have a confession to make: I’m not a huge fan of kale. Yes, I know it’s incredibly nutritious. Yes, I know this means my vegan license will probably be revoked. Regardless, I just can’t get on board.

Anyway, this meal ended up being delightful. Surprisingly enough, this is the first time I’ve ever actually baked tofu myself and it has cemented my belief that baking is ‘da best when it comes to tofu. Time in the oven does wonders for its texture, firmness and absorption of flavor.

Speaking of flavor, the profile of this meal was a refreshing departure for us.  My go-to flavor enhancers tend to skew overwhelmingly spicy or savory. Best of all, this meal is shockingly quick and simple to prepare. This is made all the more astounding by how “fancy” the end product seems. As I was eating I kept thinking “this should have taken longer.”

Anyway, if you’re in the mood for something light, yummy and a little bit different, give this one a whirl!

Marmalade Tofu with Lemon Pearl Couscous
Recipe courtesy of Vegan Yum Yum

Ingredients

14 oz. block of Super Firm Tofu (mine was 18 oz., I think), pressed well
1/4 cup, sliced almonds

(couscous)
1 cup pearl couscous
2 tsp oil
2 tsp fresh lemon juice
zest from 1 lemon
1/2 tsp salt
2 to 2 1/2 cups water

(Marinade)*
5 tbs Marmalade
2 tbs Tamari or Shoyu
1 tbs fresh lemon juice
1/2 tsp red pepper flakes (optional)
freshly ground black pepper, to taste

*Next time, I think I’ll increase the amount of marinade by half. Most of the excess ended up burning on the bottom of the pan, so I didn’t have much to spoon over the tofu when I served it. If there had been just a tad more in there, I don’t think it would have burned.

Directions

• Preheat oven to 400°F
  
• Slice pressed tofu into eight rectangular slices or six triangular pieces (my block of tofu wouldn’t have sliced into eight rectangles)
• Whisk together all the marinade ingredients in a baking dish that will fit the tofu snugly
• Add tofu to dish and coat each piece
• Bake for 30 min., flipping halfway
• When tofu is halfway done, heat oil in a large skillet and add dry couscous
• Stir for a few minutes until each pearl is coated and lightly toasted
• Add lemon juice, zest, salt and 2 cups of water and let simmer, stirring frequently until the couscous absorbs the liquid
• When all liquid is absorbed, try a pearl to see if it is cooked through, add more water as necessary
• Plate tofu on a bed of couscous, and spoon a bit of leftover marinade over the top
• Sprinkle with almonds and serve

Yield: Serves 2 (with leftover tofu)

I fully understand the appeal of a horse-drawn carriage ride. It’s romantic, sort of nostalgic and a seemingly lovely way to sight see. However, when you consider the pathetic circumstances of the actual horse that is leading you through those busy city streets, things get dismal pretty quick.

Every year, horses forced to pull carriages in cities across the country die or are injured “on the job.” Among some of the leading issues that contribute to their misfortune, the fact that these animals have an innate tendency to “spook” is one of the best examples of why they are so unsuitable for the task. Dozens of examples abound of horses who have been killed or injured (or caused the death or injury of a human) as a result of being spooked by common street noises like a honking horn or the drumbeat of a street musician. Considering that a typical horse can weigh over a thousand pounds and is made up almost entirely of muscle, it’s easy to see how things can get out of control fairly quick.

Additionally, carriage horses very commonly suffer lameness and hoof deterioration as a result of constantly walking and standing on the hard surface of the street. Tragically, this is an issue made worse by yet another problem with the carriage horse industry: inexperienced owners and drivers – who are often incapable or unwilling to recognize lameness and other health and safety issues.

To add insult to (serious) injury, it’s also very common for cities to have absolute bare bones regulations that govern the welfare and working conditions of carriage horses – you can guess how the story on actual enforcement goes (Hint: it ain’t good). What this means for the horse pulling you down the street is inadequate medical care, access to water and shade and protection from extreme temperatures.

The bottom line is: horses don’t belong on city streets. Not only is it an accident waiting to happen, it is a sad and cruel existence for a horse. So, the next time you or your posse is considering a leisurely carriage ride through the streets of St. Louis, (insert name of different city here) pipe up for the plight of the horse and use your own two legs to see the sights. The horse (and your waistline!) will thank you!

I think this makes the third or fourth time I’ve featured a recipe for tacos on this blog. Who can blame me though, right? Tacos are just so easy (not to mention versatile, fast and scrumptious)! They’re hard to resist on a weekday night.

This particular recipe comes from my fave cookbook, Skinny Bitch: Ultimate Everyday Cookbook and what I love, love, love about it is that, unlike our usual route, it doesn’t feature any kind of faux meat. Now, don’t get me wrong, I am not a faux hater – quite the opposite – but I do like to serve it in moderation, so it’s nice to see a recipe that calls for something different and homemade as a base. What that means though is that these aren’t as quick and easy to put together as some of the other taco recipes I’ve featured. They’re still comparatively simple for a dinner though, so don’t let that discourage you!

Lentil Tacos
Recipe courtesy of Skinny Bitch: Ultimate Everyday Cookbook

Ingredients

4 cups water
1 cup dried green lentils
2 tbs diced white onion
2 tbs olive oil
salt and pepper, to taste
2 tbs tomato paste
1/2 cup diced cherry tomatoes
2 tbs diced red onion
1 clove garlic, minced
1/4 tsp diced jalapeno pepper
3 tsp lime juice
1 tbs finely chopped fresh cilantro
4-6 corn tortillas, fresh
1 sliced avocado
1/2 cup shredded lettuce

*Super important note: When I make these again, I will definitely add a packet of taco seasoning to the lentil mixture. It was good, but it could have really used a smidge more flavor/spice. I think it would make a big difference.

Directions

• In a medium saucepan, bring the water to a boil over high heat. Add the lentils and white onion. Return to a boil and then reduce heat, cover and simmer until soft, 30 to 40 min.
• Drain any remaining water and place half the lentils in a food processor or blender. Process while drizzling 1 tbs of the oil into the mixture. Season with salt and pepper to taste. Add the tomato paste and puree until combined. Put the lentil mixture in a medium bowl and stir in remaining lentils
• In a separate medium bowl, mix together the cherry tomatoes, red onion, garlic, jalapeno, lime juice, cilantro and remaining oil for salsa. Add salt and pepper to taste
• Heat a small frying pan over low heat and quickly warm the tortillas on each side
• Spread the lentil mixture on each tortilla and top with sliced avocado, salsa and lettuce

Yield: Serves 2-3

Here’s one for all the carb lovers in the house.

I’ve mentioned here before that I’m not that wild about salads. This however, is a salad I can get down with. Panzanella means “bread and tomato salad” in Italian and I am a fan.

If you wanted to, you could alter this to even out the proportions of bread and tomatoes to greens, but if I were you, I’d enjoy this in all it’s carb-loaded glory!

Vegan Panzanella
Recipe courtesy of Saveur

Ingredients

2lbs. medium tomatoes, cored and cut into small wedges
12 oz. country-style bread, torn into bite-size pieces and lightly toasted
1 cup loosely packed baby arugula
12 fresh basil leaves, torn
1/2 red onion, thinly sliced
1/2 cup extra-virgin olive oil
3 tbsp red wine vinegar
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste

Directions

• In a large bowl, combine the tomatoes, bread, arugula, basil and onions
• In a small bowl, vigorously whisk together the oil, vinegar and garlic. Drizzle dressing over salad
• Season generously with salt and pepper, toss to combine and let sit for 10 min. before serving

Yield: Serves 10

Once again, I didn’t remember to take a picture before I started eating. Awesome.

I have been wanting to stop in at Atomic Cowboy for ages! This past weekend, Andy and I finally got around to trying this place out. Overall, the food was pretty decent but I think the main attraction at Atomic Cowboy is the atmosphere and frequent live music guests.

We arrived pretty early because I know this place tends to turn into much more of a venue than a restaurant in the evenings and I was really primarily interested in the food. We ended up catching the tail end of the St. Louis “Slutwalkers” who congregated here at the end of their demonstration. Needless to say, there was some great people watching to be done over the course of our meal.

There are several vegan options on the menu at Atomic Cowboy and even more when you consider that the kitchen is willing and able to veganize anything else they possibly can. I had the “vegan version” of the grilled portobello mushroom sandwich with mexican rice instead of chips and salsa (only because we had ordered chips and salsa with guac as an appetizer). Though this wasn’t really anything I couldn’t easily duplicate at home, it was a perfectly tasty meal.

Given the atmosphere, don’t expect to be able to carry on much of a conversation when you dine here, as the music is just a smidge too loud to talk over comfortably. I also highly recommend avoiding the bathrooms, if possible. Aside from those two caveats, I’d say this place is definitely worth a trip if you’ve never been. The service was very, very friendly and the prices super affordable. I’m not sure how it’s possible that I didn’t sample an order of the Gaucho fries while I was there, so I’m certain we’ll stop in again at some point to rectify that glaring oversight.

Ok, before anybody makes a crack about vegans requiring that even the dishes that hold their food be vegan – that’s not what I meant when I titled this post!

Clearly, what I’m talking about are the really, really, ridiculously adorable dishes pictured above that feature the word “Vegan” on their finish! I saw these yesterday in a post on Alicia Silverstone’s blog and I’m now totally in love.

These dishes are the handiwork of Ms. Jeanette Zeis, who runs the aptly named, Vegan Dish, on Etsy. In addition to the bowls pictured, Jeanette also makes equally delightful serving bowls, mugs, cupcake stands and wooden wall signs.

I cannot get over how seriously cute this stuff is. I WANT. If you agree, get yourself to the site quick because her current stock is low and it seems she’s taking a break until next month. I suppose a few weeks isn’t that long to wait for new merchandise, but when we’re talking about things with this level of charm, it’s hard to hold your horses!

Well, here she is, the last option for non-DIY vegan pizza in St. Louis (as far as I know/for the time being!), PW Pizza.

PW opened just a few months ago in the first floor of the Centennial Malt House on Chouteau, also home to Moulin, Malt House Cellar, Vin de Set and Grand Petite Market. Named for the first initials of its creators, PW offers up gourmet pies, salads, soups and desserts, plus a grand selection of craft beer and wine.

The idea is that ingredients here are fresh, seasonal and (as much as possible) local. Of particular interest to you and I, in addition to the pizza basics, PW also has options for veggie, vegan and gluten-free diners. Woot!

This is where Andy and I had dinner on my birthday last month (yeah, I’m that serious about pizza you guys) and it was mmm, mmm good! The ingredients do indeed taste super fresh and the selection of toppings is so large that it made it fairly difficult to choose – good problem to have. I believe I eventually settled on caramelized onions, artichoke hearts and wild mushrooms. Like Whole Foods and Pi, the vegan cheese option at PW is Daiya.

As far as the crust here, I’m torn. Negative: it’s thin. Positive: it is still fairly soft and chewy. Overall, the taste is good though, and that’s what really matters. The original crust at PW is vegan but the gluten-free is not. Unfortunately, the Honey Wheat crust is a no-go for obvious reasons, which I was bummed about (I sort of despise eating refined grains, they feel like a waste of calories).

I actually can’t recall if PW allows half and half splits, but it doesn’t really matter because the pizzas here only come in one size (12′) and it’s too small to share (for us anyway!). Unfortunately, that means you’ll spend a little more than you might expect for pizza, but on an occasional basis, it’s acceptable.

Overall, I really enjoyed PW and I’m sure we’ll be stopping in from time to time. Always great to have yet another option for vegan pizza in St. Louis!

This recipe is courtesy of my Grandma’s kitchen, veganized by yours truly with an assist from the Skinny Bitches.

I know everybody thinks their Grandma makes the best lasagna, but I’ll tell you what: I have never had lasagna from any restaurant or at anyone else’s dinner table that is anywhere near as good as my Grandma’s. For reals!

The changes necessary to veganize this are subtle and do very little to alter the original taste. Try this one out for yourself. It will make a believer out of you, I promise!

Vegan Lasagna
Recipe courtesy of Wilma

Ingredients

1/2 lb – 1 lb Match Ground Beef (how much you use is entirely up to you)
2 cloves garlic, minced
6 oz. tomato paste
3 1/2 cups diced tomatoes (canned w/liquid)
1 1/2 tsp salt
1 1/8 tsp fresh ground pepper
3/4 tsp dried oregano
8 oz. Whole Wheat Lasagna Noodles
1 block, Follow Your Heart Mozzarella, shredded
~5 oz., Daiya Mozzarella Shreds
Skinny Bitch, Tofu Ricotta

Directions

• Preheat oven to 350°
• Cook noodles according to package directions, set aside
• Combine MatchMeat with garlic in a large saucepan over medium heat. Cook for 4-5 min, until browned
• Add tomato paste, tomatoes, salt, pepper and oregano to pan and stir to combine. Simmer on low heat for about 20 min.
• Prepare Ricotta while sauce simmers
• Layer noodles, ricotta, 1/2 the Follow Your Heart cheese and meat sauce. Repeat twice, using Daiya cheese in the middle layer, ending with sauce on top
• Bake uncovered for 30 min.
• Remove from the oven and let sit for ~5 min. before cutting and serving

Yield: Serves 6

Maybe frozen pizza isn’t typically anyone’s first choice, but we all know that now and again, that’s about as good as it’s going to get. For those days (which are usually days I’m flying solo), I turn to my favorite vegan frozen pizza: Non-Dairy Rice Crust Cheeze Pizza from Amy’s.

There aren’t that terribly many options for frozen vegan pizza, but of all I’ve tried, this one is my hands-down favorite. Now, I know it looks a little sparse, but this pizza packs more punch than you might think taste-wise. For example, I am not on a gluten-free diet, however, I think the gluten-free crust works particularly well here to combat the “soggy” issue that can be such a problem with frozen pizzas. It’s also just super tasty. The best way I can describe it is sort of “crouton-like” if that makes any sense? It’s uber crispy, but delicate at the same time and sort of crumbles as you chew. MMM.

I’m also fairly certain that this cheese is Follow Your Heart Mozzarella, which I’m a confessed fan of. It wouldn’t hurt for there to be a little more of it, but you can always add more before you bake. Same goes for toppings.

Obviously, this particular pizza only works if you’re flying solo, but Amy’s does make a few other full-size vegan pizzas, as do several other brands. If you need something big enough to share, sample around and see what you like!