Lentils: The word doesn’t exactly inspire excited belly rubs or jumps for joy — and they don’t photograph very well, either (see evidence above). And due to the not-so-pretty, not-so-drool-worthy nature of the legume, I used to think lentils were solely designed to be had as a mushy meal by infants and senior citizens. But three years ago, when I was in a culinary-experimentation phase, I tried making an Indian-inspired lentil recipe — Red Lentil Spinach Masala, to be exact — and ever since that day, I’ve kept my pantry stocked with the ingredients for the recipe at all times. It is the equivalent of hot chocolate on a cold winter day and it tastes so freakin’ good — plus it’s healthy! Read more »
What is happening to the world? Pat’s King of Steaks, the originator of the cheesesteak is going to be slinging kelp and Muenster cheese!
Third generation owner Frank Olivieri is introducing a guest chef series and the first chef is health coach Sally Eisenberg. Eisenberg is creating pay-what-you-want vegetarian cheesesteaks today, Thursday, January 7th between 3 p.m. and 5 p.m.
Eisenberg’s cheesesteak will include sautéed broccoli rabe, avocado, red onion, cilantro, mango, kelp granules, lime juice and Muenster cheese topped with a farm fresh egg, served on an Aversa’s Bakery roll.
After gradually expanding its operations from breakfast into lunch/brunch, then into dinner, Fishtown’s Front Street Cafe celebrated with an official opening party last night.
The restaurant at Front and Thompson streets had been the subject of much buzz in the months leading up to its opening, and now that it’s open from wake-up call to last call, it’s already attracted a local following.
A Fishtowner of my acquaintance said that it was already “the place for meetings” in the area, which includes next-door South Kensington and Northern Liberties. The second-floor dining area, where sofas and armchairs keep the tables company, is well suited to handle such functions.
As I type this, I am eating Milk House french fries for lunch. And don’t get me wrong, they are delicious. But they are also defeat french fries. You see, for the past two weeks, after chatting with Naomi Fenlin about how my sky-high soy intake could be screwing with my skin, I’ve been avoiding soy products like the plague and turning to, well, that’s the problem: I don’t know what to turn to. Cue the french fries. (But don’t worry, I’ve paired them with a kombucha, because balance.) Read more »
• If you want to burn more calories while getting from point A to point B and you don’t mind looking a little, well, insane, here’s how: A new study found that changing the speed of your walk from fast to slow every few seconds can help up your calorie burn by a good 20 percent. (If we spot you doing this down Broad Street this afternoon, we promise not to judge.) [Yahoo Health]
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Confession: I cannot survive without meat. In fact, I’ve come to terms with the fact that I’m probably actually a carnivore, not an omnivore like science says we humans are. If you’re with me on that, then you know: vegetables can be scary — especially when people try to pass off a mound of chickpeas in the shape of a burger as the real thing. (You’re not fooling me, dude.) Although the thought of going whole-hog (excuse the reference) vegetarian makes me want to run far, far away, I’ve decided that maaaaaaaybe I should give veggies a second chance.
So, we’ve searched high and low and found some vegetarian and vegan recipes that will make you forget about meat altogether. These recipes substitute meat the right way, using hearty veggies like eggplant, squash and mushroom. Here you go, five meatless meals that will have you happily converting to vegetarianism (for one meal, anyway). Read more »
Once upon a time, the space pictured at left was going to be a Latin-themed vegan joint from Nicole Marquis (HipCityVeg, Charlie Was A Sinner) called JoseJose. We’d already been tracking the opening for a long time when word came down that the name was going to be Bar Bombon and that the inspiration was going to be a bit wider–a little Spanish, a little Puerto Rican, a bit of straight-up Mexican. Because this was Nicole Marquis, it was obviously still going to be vegan, but it wasn’t until this afternoon that we got much in the way of specific details.
Now we can tell you that Bar Bombon (which will still be opening in the former Crumbs space at 133 S. 18th Street) has a date. It’s switching on the lights officially on Monday, August 24. And what’s more, we have a full menu.
Check it out after the jump.
The staples of my diet are oatmeal, bananas, peanut butter, brown rice, beans, berries, tofu, apples, greens, broccoli, broccoli, and more broccoli. Nothing makes me more excited than dinner at Vedge, where I am guaranteed a magnificent and entirely plant-based meal, and I am not shy about telling anyone I meet about what I believe are the unfortunate consequences of America’s high meat and dairy consumption. If you assume, based on all of these statements, that I am a vegan, you would actually be wrong — but only slightly. Confused? Let me explain. I am what some might call a wishy-washy vegan.
Last week, we asked you guys to name your favorite veggie cheesesteaks in Philly, and a few picks popped up over and over again, which leads us to believe every fake-meat fan should have ‘em on their bucket list. Below, your guys’ top three picks. Read up, then go get your lunch on.