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| dc vegan restaurant week: Vegetables Unleashed José Andrés, Matt Goulding, 2019-05-21 A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants. |
| dc vegan restaurant week: V Street Rich Landau, Kate Jacoby, 2016-10-04 A dazzling collection of more than 100 innovative vegetable recipes from the beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street—full of bold spices and adventurous flavors inspired by the great ethnic and street foods of the world. Chefs Rich Landau and Kate Jacoby bring the greatest flavors of the world to the devoted clientele of their acclaimed Philly restaurant V Street. Now, cooks can experience the same original dining experience at home with these zesty, mouthwatering recipes that whet the appetite and feed the imagination. In V Street, Rich Landau and Kate Jacoby offer creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more—in a diverse range of dishes including: Sticks: Jerk Trumpet Mushrooms, Shishito Robotayaki Snacks: 5:00 Szechuan Soft Pretzels, Papadums with Whipped Dal Salads: Jerk Sweet Potato Salad, Tandoori Eggplant Market: Harissa Grilled Cauliflower, Peruvian Fries Plates: Black Garlic Pierogies, Hearts of Palm & Avocado Socca Bowls: Dan Dan Noodles, Kimchi Stew Sweets: Churro Ice Cream Sandwich, Sweet Potato Arancini Cocktails: Hong Kong Karaoke, Lokum at the Bazaar Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this casual companion cookbook to Vedge is a must-have for vegetable lovers and everyone with a taste for adventure. |
| dc vegan restaurant week: Vmusings Leslie Rand Wilderson, 2022-03-14 The mysteries of plant nutrition are set free on page after page of this gripping graphic work that artfully explores the benefits of edible plants one topic at a time. From wheatgrass juice to popular trends in vegan dining, V Musings gives you a broad understanding of the plant-based diet. It references plant-based products, lists plant food nutrient profiles, and explores the cultural aspects of plant-based living. Moreover, it joyfully embarks on a scientific discovery tour to answer questions about phytonutrients, lay out satisfying alternatives to animal products, and unearth plant food sources that promote well-being and happiness! V Musings is a great source of information for vegans and plant-based dabblers alike and will serve as a historic reference that chronicles the rise of the plant-based diet. Reading a book that will give you a new outlook on plant food and an endless supply of nutrition facts to share with those you love has never been more fun! |
| dc vegan restaurant week: Evolving Vegan Mena Massoud, 2020-09-15 From actor and avid traveler Mena Massoud comes a collection of diverse, delicious, and accessible vegan recipes inspired from dishes all over the world, perfect for the aspiring vegan! It’s safe to say that veganism is no longer just a trend. Lifelong vegans, part-time vegans, and the vegan curious are a diverse and eclectic group of people from all walks of life and backgrounds, and yet, there’s very little out there in mainstream media that reflects this new reality. The Evolving Vegan cookbook celebrates both flavors and stories from a wide array of plant-based eateries all across North America, proving that a plant-friendly diet is truly accessible to all! Some of the recipes you will learn to make include: -Sausage Shakshuka in a Skillet from the restaurant Chickpea in Vancouver -Young Coconut Ceviche from the restaurant Rosalinda in Toronto -BBQ Pulled “Pork” Jackfruit Sandwiches from the Butcher’s Son in Oakland, CA -Indian Tofu Curry from The Sudra in Portland, OR -Boston Cream Pie-Cake from Veggie Galaxy in Cambridge, MA -Plus authentic Egyptian dishes from Mena’s mother, and many from Mena’s own SoCal home kitchen Come travel with Mena to meet Cyrus Ichiza from Ichiza Kitchen in Portland, whose Taiwanese mother inspired him to share his Southeast Asian roots through authentically flavorful vegan dishes. Get a behind-the-scenes peek at the secrets of San Francisco’s Peña Pachamama, a Bolivian plant-based restaurant that serves national dishes like pique macho and aji de fideo. Containing recipes from many different countries and cultures, and including helpful tips for lifelong vegans or flexitarians looking to expand their repertoire of vegan dishes, Evolving Vegan takes you on a food-based road trip to explore the vibrancy of veganism across North America. |
| dc vegan restaurant week: Noma René Redzepi, 2010-10-04 Noma is the most important cookbook of the year. – The Wall Street Journal René Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the Chef’s Choice award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth‐century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly‐Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse‐mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 37, Redzepi is one of the most influential chefs in the world. Noma: Time and Place in Nordic Cuisine offers an exclusive insight into the food, philosophy and creativity of René Redzepi. It reveals the first behind the scenes look at the restaurant, Noma, and features over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book includes 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It also includes a foreword by the artist Olafur Eliasson. |
| dc vegan restaurant week: The Modern Tiffin Priyanka Naik, 2021-11-02 Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience. Italy, Mexico, Thailand, India... Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin. With vegetables as the star of the show, Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far. You’ll learn recipes like: -Bucatini à la Pumpkin with Pink Peppercorn & Pistachio -Green Chutney Quesadillas -Chili-Maple Skillet Corn Bread -Indian Home Fries with Peanuts -Bondi Blue Tea Cakes -Cardamom Sweet Tea Spritzer -and so many more! Get ready for an international trip from the comfort of your own kitchen: The Modern Tiffin will take you on a delicious vegan voyage around the world! |
| dc vegan restaurant week: Fall Dining Guide Tom Sietsema, The Washington Post, 2013-10-11 Washington D.C.'s culinary landscape is celebrated in the 14th annual Fall Dining Guide. From the Pulitzer Prize-winning Washington Post comes the food critic's essential guide to the D.C. dining scene. For his 14th Fall Dining Guide, Tom Sietsema selects his 40 favorite Washington D.C.-area restaurants, reflecting a much-changed dining scene with exciting new flavors. From bars and taco joints to four star local legends, the FALL DINING GUIDE has a dinner for everyone. |
| dc vegan restaurant week: Istanbul and Beyond Robyn Eckhardt, 2017 The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country's very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world's great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, caf chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: The Imam Fainted Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English. |
| dc vegan restaurant week: Fresh from the Vegetarian Slow Cooker Robin Robertson, 2010 Discover the amazing versatility of the slow cooker! If you're a vegetarian who thought slow cookers were just for meat-eaters, Fresh from the Vegetarian Slow Cooker will introduce you to the wonders of slow cooking. And if you're already a slow cooker enthusiast, here's a whole new array of healthy, delicious recipes for a favorite appliance. Slow cookers can be used for a lot more than just tough, inexpensive cuts of meat. They're perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, numerous vegetables, and much, much more. ''Until now most slow cooker cookbooks have been heavily meat oriented, leaning mightily on processed, preservative-heavy ingredients. Fresh from the Vegetarian Slow Cooker changes that. What a good idea! Here, every ingredient is fresh and real, and there's not a single pot roast with dehydrated onion soup to be found! Hooray for this cookbook's ease, innovation, delicious-sounding variety, bright ingredients, and fine results. Not just vegetarians, but anyone who needs cooking ease but doesn't want to sacrifice full flavor or health, will rejoice in this inviting book.'' - Crescent Dragonwagon, James Beard Award-winning author of Passionate Vegetarian |
| dc vegan restaurant week: Sticky Fingers' Sweets Doron Petersan, 2012-02-16 A Food Network Cupcake Wars winner shares her scrumptious recipes in a new cookbook that has vegans and omnivores alike clamoring for more. When Sticky Fingers Sweets & Eats opened in 2002, it instantly became one of the most popular bakeries in D.C.-a bakery that just happens to be vegan. Soon, Sticky Fingers was voted D.C.'s best bakery by The Washington City Paper, and chef Doron Petersan found herself beating out traditional bakers on the Food Network's Cupcake Wars. Sticky Fingers' Sweets is packed with one hundred of her beloved recipes- from indulgent snacks like Fudgetastic Brownies and Oatmeal Raisin Cookies to breakfast treats like Pecan Spice Coffee Cake and Cranberry Ginger Scones, and from celebratory desserts like Chocolate Seltzer Cake and Red Velvet Cupcakes to Sticky Fingers' most popular sweets- Little Devils, Cowvins, and Sticky Buns. Petersan also includes love bite nutritional tips and valuable tricks-of-the- trade techniques that every home baker will appreciate. The number of people embracing a vegan lifestyle continues to grow. Like Erin McKenna's BabyCakes and Isa Chandra Moskowitz's bestselling cookbooks, Sticky Fingers' Sweets and Petersan's delectable-and secretly healthy-recipes will be greeted enthusiastically by anyone and everyone who loves to bake. |
| dc vegan restaurant week: The Defined Dish Alex Snodgrass, 2019-12 Gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy from The Defined Dish blog, fully endorsed by Whole30. |
| dc vegan restaurant week: The Kosher Baker Paula Shoyer, 2010-09-14 This extraordinary bible of kosher baking breathes fresh life into parve desserts and breads |
| dc vegan restaurant week: Vegan Meal Prep Robin Asbell, 2019-03-15 Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day. It's a fast-paced world out there, making it easy to fall into the habit of eating fast food. If you're vegan (or trying to eat a more plant-based diet) then you've got even more of a challenge, since finding vegan options on-the-go is no small feat. The answer is #mealprepping. Meal prepping -- the practice of preparing whole meals and meal components for the week ahead -- has gained immense popularity in the last few years. In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you'll be happy to avoid sad takeout while saving time and money. Recipes include Maple Granola with Almonds and Raisins, Tempeh Tacos with Mango Sriracha Sauce, Avocado Goddess Salad with Edamame, and Matcha Pistachio Blondies. |
| dc vegan restaurant week: Chez Panisse Café Cookbook Alice L. Waters, 2014-04-15 The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn’t reserve far in advance and can choose from the ever-changing à la carte menu. It’s the place where Alice Waters’s inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse’s own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice and her team of talented cooks offer more than 140 of the café’s best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour’s drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer’s market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café’s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café’s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You’ll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters’s restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire. |
| dc vegan restaurant week: The Good Stuff Cookbook Spike Mendelsohn, Micheline Mendelsohn, 2013-03-07 “With The Good Stuff Cookbook, Spike Mendelsohn applies his limitless imagination to classic American comfort food” (Tom Colicchio, chef and owner of Crafted Hospitality). “Spike knows how to bring the fun to bun.” —Rachael Ray One of the most popular contestants ever on the hit television show Top Chef, Spike Mendelsohn is now one of the hottest celebrity chefs on the scene. His restaurant in Washington, DC, Good Stuff Eatery, has been a resounding success and even claims Michelle Obama as a fan. In The Good Stuff Cookbook, Chef Spike serves up fast, fun, and fresh recipes for classic fare like burgers, sides, shakes, and desserts, as well as menu suggestions for all types of events, from big parties to casual family dinners. You’ll find old favorites with a twist: unique and tasty sauces and mayonnaises like Good Stuff Sauce and Curry Mayonnaise; fan-favorite sides like Baked Sweet Potato Fries and Bacon-Wrapped Asparagus; the famous Toasted Marshmallow Milkshake, malts, and floats; and, of course, Chef Spike’s crowd-pleasing burgers made with beef, turkey, chicken, pork, and even lamb. Featuring 120 fresh and delicious recipes and 140 full-color photos, this is the perfect all-American cookbook for anyone who loves great casual comfort food like burgers, fries, and shakes, but wants to mix things up with a gourmet touch. “Chef Spike Mendelsohn has a pulse on the American heartbeat for delicious, soul-satisfying comfort foods.” —Art Smith, chef and author of Back to the Table |
| dc vegan restaurant week: The Smitten Kitchen Cookbook Deb Perelman, 2012-10-30 NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers! |
| dc vegan restaurant week: Choosing Raw Gena Hamshaw, 2014-07-01 After her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common– sense approach to healthy eating and fuss–free recipes. Choosing Raw, the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism; makes a plant–based diet with many raw options feel easy instead of intimidating; provides a starter kit of delicious recipes; and offers a mainstream, scientifically sound perspective on healthy living. With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr,New York Times–bestselling author of Crazy Sexy Diet, Choosing Raw is a primer in veganism, a cookbook, the story of one woman's journey to health, and a love letter to the lifestyle that transformed her relationship with food. |
| dc vegan restaurant week: Just Enough Gesshin Claire Greenwood, 2019-06-11 Fresh out of college, Gesshin Claire Greenwood found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Zen appealed to Greenwood because of its all-encompassing approach to life and how to live it, its willingness to face life’s big questions, and its radically simple yet profound emphasis on presence, reality, the now. At the monastery, she also discovered an affinity for working in the kitchen, especially the practice of creating delicious, satisfying meals using whatever was at hand — even when what was at hand was bamboo. Based on the philosophy of oryoki, or “just enough,” this book combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, Greenwood shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit. |
| dc vegan restaurant week: The 22-Day Revolution Marco Borges, 2015-04-28 THE NEW YORK TIMES BESTSELLER FROM THE AUTHOR OF THE GREENPRINT AND CREATOR OF 22 DAYS NUTRITION—WITH A FOREWORD BY BEYONCÉ. A groundbreaking plant based, vegan program designed to transform your mental, emotional, and physical health in just 22 days—includes an Introduction by Dr. Dean Ornish. Founded on the principle that it takes 21 days to make or break a habit, The 22-Day Revolution is a plant based diet designed to create lifelong habits that will empower you to live a healthier lifestyle, to lose weight, or to reverse serious health concerns. The benefits of a vegan diet cannot be overstated, as it has been proven to help prevent cancer, lower cholesterol levels, reduce the risk of heart disease, decrease blood pressure, and even reverse diabetes. As one of today’s most sought-after health experts, exercise physiologist Marco Borges has spent years helping his exclusive list of high-profile clients permanently change their lives and bodies through his innovative methods. Celebrities from Beyoncé, Jay-Z, Jennifer Lopez, and Pharrell Williams, to Gloria Estefan and Shakira have all turned to him for his expertise. Beyoncé is such an avid supporter that she's partnered with Borges to launch 22 Days Nutrition, his plant-based home delivery meal service. Now, for the first time, Borges unveils his coveted and revolutionary manifesto, featuring the comprehensive fundamentals of starting a plant-based diet. Inside, you’ll find motivating strategies, benefits and tips for staying the course, delicious recipes, and a detailed 22-day meal plan. With this program, you will lead a healthier, more energetic, and more productive life—helping you to live the life you want, not just the one you have. |
| dc vegan restaurant week: Melba's American Comfort Melba Wilson, 2021-09-21 Wilson invites you to experience the delicious foods of her heritage. She melds the down-home country cooking of her Southern roots with the urban cultural influences of New York City. Also included is a treasure trove of delightful stories and wisdom from the heart of her bustling kitchen. |
| dc vegan restaurant week: Pizza Camp Joe Beddia, 2017-04-18 Follow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained Beddia’s pizzeria a cult following, alongside brand new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza Bintje Potato with Cream and Rosemary Speck, Collard Greens, Fontina, and Cream Roasted Corn with Heirloom Cherry Tomato and Basil Breakfast Pizza with Sausage, Eggs, Spinach, and Cream And dozens more! Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. “I will never forgive my parents for not sending me to Pizza Camp.” —Jimmy Kimmel, comedian/pizza eater “Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” —Michael Solomonov, James Beard Award–winning chef and author |
| dc vegan restaurant week: A Firm-Level Analysis of Small and Medium Size Enterprise ... , |
| dc vegan restaurant week: Israeli Soul Michael Solomonov, Steven Cook (Restaurateur), 2018 Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav. |
| dc vegan restaurant week: ¡Salud! Vegan Mexican Cookbook Eddie Garza, 2016-12-15 Mexican food has always been my go-to comfort food. And with ¡Salud! Vegan Mexican Cookbook, Eddie shows us that we can enjoy the rich flavors of Mexico in a healthful way that not only nourishes the soul, but our entire body. —María Celeste Arrarás, Puerto Rican broadcast journalist, winner of the 2001 PETA Humanitarian Award Tamales. Enchiladas. Churros. There are so many delicious reasons to love Mexican food. ¡Salud! Vegan Mexican Cookbook takes a twist that's both mouthwatering and healthy on these classic dishes. Renowned chef Eddie Garza combines his innovative cooking techniques with traditional Mexican staples. As a leading voice on Latino health and nutrition, Garza is committed to finding healthier ways to enjoy delicious Mexican fare without animal ingredients—and with ¡Salud! Vegan Mexican Cookbook he does exactly that. Enjoy such tantalizing dishes as: Spicy Eggplant Barbacoa Tacos Jackfruit Guisado Tortas Oaxacan Style Mushroom Tamales Classic Chile Relleno Black Bean and Guacamole Sopes Chicken-Style Enchiladas with Green Mole Sauce Rajas con Crema Horchata Mexicana |
| dc vegan restaurant week: Vedge Rich Landau, Kate Jacoby, 2013-09-03 “Reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors.” —Chicago Tribune The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than one hundred recipes here—such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole—explode with flavor but are surprisingly straightforward to prepare. At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream—but vegetables can still steal the show, like in the Beetroot Pots de Crème.With more than one hundred photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables. “This cookbook is about putting vegetables front and center in astonishing and innovated ways.” —TheKitchn.com “Warm and approachable, and filled with tempting recipes that push boundaries just enough.” —Publishers Weekly “[Vedge] offers deeply satisfying vegetable dishes for year-round eating.” —Epicurious.com “Anyone who cooks vegetables should buy this book.” —Cooking Light “Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds.” —Kris Carr, New York Times–bestselling author of Crazy Sexy Kitchen “Vegan? Yes! Magic, no . . . this is pure passion at work!” —Amanda Freitag, Executive Chef and ChoppedJudge |
| dc vegan restaurant week: A Taste of Georgia Newnan Junior Service League, 1977 In 1977, the members of the Newnan Junior Service League decided to put together a collection of triple-tested recipes and cooking tips to support their various philanthropies. Twenty-two years and an astounding 260,000 copies later, A Taste of Georgia has become an award-winning classic, full of tried-and-true southern recipes and unique gourmet dishes. A Taste of Georgia has been awarded membership in the Southern Living Hall of Fame and the McIlhenny Tabasco Community Cookbook Awards Hall of Fame. Since 1977, sales of A Taste of Georgia and its 1994 companion volume, Another Serving, have raised approximately one million dollars in support of Newnan Junior Service League projects. These include college tuition scholarships for local students, cultural programs for the community, a local shelter for battered women and children, Habitat for Humanity, and the Newnan chapter of the Boys and Girls Clubs, Inc. We appreciate your support of Georgia's best loved cookbooks and hope this edition will quickly become your favorite cooking guide. So look inside and savor A Taste of Georgia! Book jacket. |
| dc vegan restaurant week: By Any Greens Necessary Tracye Lynn McQuirter, 2010-05-01 * The first vegan guide geared to African American women * More than forty delicious and nutritious recipes highlighted with color photographs * Menus and advice on transitioning from omnivore to vegan * Resource information and a comprehensive shopping list for restocking the fridge and pantry African American women are facing a health crisis: Heart disease, stroke, and diabetes occur more frequently among them than among women of other races. Black women comprise the heftiest group in the nation—80 percent are overweight, and 50 percent obese. Decades of studies show that these chronic diseases can be prevented and even reversed with a plant-based diet. But how can you control your weight and health without sacrificing great food and gorgeous curves? Just ask Tracye Lynn McQuirter. With attitude, inspiration, and expertise, in By Any Greens Necessary McQuirter shows women how to stay healthy, hippy, and happy by eating plenty of fresh fruits and vegetables, whole grains, and legumes as part of an active lifestyle. The book is a call to action that all women should heed. |
| dc vegan restaurant week: Zahav Michael Solomonov, Steven Cook (Restaurateur), 2015 The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. |
| dc vegan restaurant week: Once Upon a Chef: Weeknight/Weekend Jennifer Segal, 2021-09-14 NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered. |
| dc vegan restaurant week: My New Roots Sarah Britton, 2015-03-31 Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a whole food lover, a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you. |
| dc vegan restaurant week: Zero Allen Hemberger, The Alinea Group, Small Batch Creative, 2020-05 |
| dc vegan restaurant week: Minimalist Baker's Everyday Cooking Dana Shultz, 2016-04-26 The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too. |
| dc vegan restaurant week: Unbelievably Vegan Charity Morgan, 2022-01-18 NATIONAL BESTSELLER • 100+ big, bold, sock-you-sideways plant-based vegan recipes from the star of Unbelievably Vegan on Max “Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.”—Venus Williams, from the foreword Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavor and indulgence of all your favorite comfort foods. In her first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious. |
| dc vegan restaurant week: Momofuku David Chang, 2018-10-18 From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut. |
| dc vegan restaurant week: Smitten Kitchen Every Day Deb Perelman, 2017-10-24 NEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle). A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about. You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers! |
| dc vegan restaurant week: Crossroads Tal Ronnen, 2015-10-06 “A new kind of flavor-first vegan cooking. . . . Stunning.” —Food & Wine “The Best Cookbook Gifts for Vegans” —Vice “Best Food Books of the Year” —USA Today Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere. |
| dc vegan restaurant week: Healthy Happy Vegan Kitchen Kathy Patalsky, 2015 Kathy Patalsky, creator of the popular vegan food blog HealthyHappyLife.com proves just how delicious, easy and fun going vegan can be. Includes handy guides for veganizing your kitchen and helpful wellness tips. |
| dc vegan restaurant week: Bath Haus P. J. Vernon, 2022-05-24 Nominated for a 34th annual Lambda Literary Award • A scintillating thriller with an emotional punch: “The tension builds to unbearably claustrophobic levels. To say more would rob readers of the 'no, he didn’t' suspense that makes Bath Haus an unexpectedly twisted, heart-pounding cat-versus-mouse thriller (Los Angeles Times). Oliver Park, a recovering addict from Indiana, finally has everything he ever wanted: sobriety and a loving, wealthy partner in Nathan, a prominent DC trauma surgeon. Despite their difference in age and disparate backgrounds, they've made a perfect life together. With everything to lose, Oliver shouldn't be visiting Haus, a gay bathhouse. But through the entrance he goes, and it's a line crossed. Inside, he follows a man into a private room, and it's the final line. Whatever happens next, Nathan can never know. But then, everything goes wrong, terribly wrong, and Oliver barely escapes with his life. He races home in full-blown terror as the hand-shaped bruise grows dark on his neck. The truth will destroy Nathan and everything they have together, so Oliver does the thing he used to do so well: he lies. What follows is a classic runaway-train narrative, full of the exquisite escalations, edge-of-your-seat thrills, and oh-my-god twists. P. J. Vernon's Bath Haus is perfect for readers curious for their next must-read novel. |
| dc vegan restaurant week: Vegetarian Times , 1987-12 To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both. |
| dc vegan restaurant week: Butcher and Beast Angie Mar, 2019-10-01 “A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].”—The New York Times Book Review IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.” Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn. |
Restaurant week 2024 - Bar Chinois
GF Vgluten-free vegan friendly C celiac friendly BARCHINOISDC.COM | 455 I ST NW WASHINGTON DC, 20001 | @BARCHINOISDC ... Restaurant week2024 D I N N E R M E N U $ 4 0 . 0 0. cocktails …
RESTAURANT WEEK | BRUNCH - Succotash
Vegan VegetarianGluten-Free RESTAURANT WEEK | LUNCH Jan 15-21 | $25 Per Guest Served Family-Style | Minimum 2 Guests Must Be Ordered By Entire Table STARTERS SMOKED …
Founding Farmers Introduces New Vegan Menu to Meet Guest …
WASHINGTON, DC (June 2010) – Founding Farmers, the Greenest Restaurant in Washington, DC, announces the launch of a new speciality Vegan menu, created in collaboration with VegDC.com. …
Sabores de Mexico - Mi Vida
Vegetarian Vegan ( ) Contains Gluten ® LUNCH | $25 PER GUEST AUGUST 28 - SEPTEMBER 3 SERVED FAMILY-STYLE | MINIMUM 2 GUESTS MUST BE ORDERED BY ENTIRE TABLE. NO …
Restaurant Week 2025 - sequoiadc.com
Restaurant Week FIRST COURSE $42 DINNER Jan. 21- Feb. 9 LOBSTER BISQUE CAESAR SALAD Served with Crème Franche & Lobster Meat or or or or Crispy Brussel Sprouta, Celery Root …
REATSURANTWEEK - The Grill
restaurant week jan 15-21 | dinner served family-style must be ordered by entire table the “mixed” grill all the bites / house salad sliced farm-raised ribeye* & accompaniment jumbo lump crab …
Vegan Restaurant Week - frontstreetcafe.net
$35 VEGAN RESTAURANT WEEK FIRST COURSE FRENCH ONION SOUP toasted brioche, plant-based cheese u KALE CAESAR roasted tomatoes, pickled red onions, polenta croutons, olive …
Maryland Vegan Restaurant Week Returns in March with …
Maryland Vegan Eats continues its ever-popular Maryland Vegan Restaurant Week in the month of March, from 3/4 - 3/27. The month-long celebration of plant-based eating provides the …
RESTAURANT WEEK LUNCH MENU - ocean-prime.com
RESTAURANT WEEK LUNCH MENU. JANUARY 27 - FEBRUARY 2, 2025 Available Beginning at 4:00 p.m. $ 35 PER PERSON . Does not include tax and gratuity. CAN BE MADE GLUTEN-FREE …
Week *Does not include tax or drinks - Chestnut Hill Brewing Co.
vegan shredded mozzarella + spinach + mushrooms + onions + balsamic Forager Pizza vegan shredded mozzarella + mushrooms (cremini + oyster + shitake) + black garlic aioli+ fried shallots …
Restaurant Week Menu
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Restaurant Week - Mi Vida
Vegetarian Vegan ( ) Contains Gluten ® SERVED FAMILY-STYLE / MINIMUM 2 GUESTS must be ordered for the entire table JAN 16-22 | LUNCH, $25 PER GUEST Restaurant Week *Food items …
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Vegan Cheese Burger Back Bean Burger Vegan Steak & Cheese Sub Quinoa Burger +$1.00 Vegan Fish Sandwich +$2.00 Grilled Quesadilla (Vegan) +$2.00 Add Avocade $1.00 & Extra Sauce $.25 …
FOR LIST OF PARTICIPATING RESTAURANTS & MENUS …
Vegan Ice Cream Lattes made with your choice of vegan ice cream. Steamed with oat milk and espresso. Vegan Hot Cocoa made with oat milk and our own special cocoa mix Free Upgrade to …
RESTAURANT WEEK | BRUNCH
Vegan Vegetarian Gluten-Free RESTAURANT WEEK LUNCH Jan 16-22 | $25 Per Guest Served Family-Style | Must Be Ordered By Entire Table Minimum 2 Guests STARTERS SMOKED …
Dc Vegan Festival 2023 - mercury.goinglobal
What to Expect at the DC Vegan Festival 2023 The DC Vegan Festival is more than just a food festival; it's a vibrant community gathering showcasing the best of the plant-based lifestyle. …
VEGAN REST WEEK MENU 2019 2 - Miss Shirley's
We do not have separate kitchens to prepare allergen-free items or separate dining areas for guests with allergies or intolerances.
IT’S BRUNCH TIME TO SHARE ENTREES - Gatsby Restaurant
IT’S BRUNCH TIME SAT 11AM-3PM | SUN 10AM-3PM GRETA’S PUNCH mango-infused vodka, giffard’s rhubarb, strawberry, ginger, mint, bubbles $12 glass | $54 pitcher (serves 5) BLOODY …
2020 VEGAN SUMMER REST WEEK - missshirleys.com
Vegan Restaurant Week Menu is available for Indoor & Outdoor Dining, and Online Orders for Pickup or Curbside only. No delivery. We have taken enhanced health and safety measures—for Guests, …
VEGAN REST WEEK MENU 2018 - missshirleys.com
Baltimore Vegan Restaurant Week Friday, August 17th - Sunday, August 26th SPINACH & ARUGULA SALAD Baby Spinach, Arugula, Tri-Colored Quinoa, Cucumber, Red Onion, Watermelon Radish, …
week Primary menu Spring Summer 2025
Quorn vegan sausage pasta bake served with salad (v) Quorn vegan nuggets served with oven baked jacket wedges and sweetcorn (pb) summer salad (v) Cheese & tomato calzone served …
RESTAURANT WEEK LUNCH MENU - Estuary
restaurant week lunch menu $25 per guest first course choice of one crispy pig ears nuoc cham, bibb lettuce, red onion, herb bouquet caesar salad *anchovy cashew crumble, buttermilk …
2024 SUMMER REST WEEK MENU - Baltimore County …
2024 Summer Restaurant Week $25 ... KEY: V Vegetarian* V+ Vegan* GF Gluten-Free* *Some Vegetarian items may contain eggs. Some items may have Cross Contact with Gluten or Non …
The 2019 Menus - jlgoesvegan.com
COS VEGAN RESTAURANT WEEK 2019 Participating restaurant and menus Adam’s Mountain Café 26 Manitou Ave, Manitou Springs November 1 – 7 Breakfast 8 – 11 a.m. | Lunch 11 a.m. …
PRIME - Succotash
a restaurant supper 6.24 service @ prime a 20% gratuity is customary and appropriate. parties of 5+ will be charged a 20% gratuity. please, no more than 4 credit cards per table. salads add …
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Vegan Ice Cream Lattes made with your choice of vegan ice cream. Steamed with oat milk and espresso. Vegan Hot Cocoa made with oat milk and our own special cocoa mix Free Upgrade …
Extended Hours Eligible Establishments 2025 Juneteenth …
ABRA-121023 Lux-DC Restaurant Lux-DC Restaurant, LLC 3001 GEORGIA AVE NW Approved for all holidays ... exceed 2am on week nights and 3am on weekends. ABRA-117897 Alice Bar …
Dine LA Restaurant Week Menu - media.ruthschris.com
Restaurant Week Menu FRIDAY, JANUARY 24 – FRIDAY, FEBRUARY 7 ©2023 RCSH All Rights Reserved three course prix fixe 80 per person SELECT APPETIZER, STARTER ...
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Vegan Ice Cream Lattes made with your choice of vegan ice cream. Steamed with oat milk and espresso. Vegan Hot Cocoa made with oat milk and our own special cocoa mix Free Upgrade …
www.fortwayneveg.com
RANT WEEK NOV. 4-10 Sponsored by: '*ERS co.. NATURAL GROCERY visit FortWayneVegan .com FOR LIST OF PARTICIPATING RESTAURANTS & MENUS BC esr EST. 201 s VEGAN …
Restaurant Week 2025 - sequoiadc.com
Restaurant Week FIRST COURSE $42 DINNER Jan. 21- Feb. 9 LOBSTER BISQUE CAESAR SALAD Served with Crème Franche & Lobster Meat or or or or Crispy Brussel Sprouta, Celery …
Week *Does not include tax or drinks - Chestnut Hill Brewing …
vegan shredded mozzarella + mushrooms (cremini + oyster + shitake) + black garlic aioli+ fried shallots Dessert Choose 1 Ice Cream Sandwich made-from-scratch chocolate chip pecan …
VEGAN REST WEEK MENU 2019 2 - missshirleys.com
Winter Vegan Restaurant Week SPINACH & KALE SALAD Baby Spinach, Baby Kale, Roasted Red & Yellow Beets, Roasted Wild Mushrooms, Farro, Dried Cranberries & Sunflower Seeds …
IT’S BRUNCH TIME TO SHARE ENTREES - Gatsby Restaurant
A RESTAURANT EXECUTIVE CHEF : LISA ODOM FOLLOW US /GATSBY_RESTAURANT =VEGAN VEGETARIAN GLUTEN FREE PLEASE NOTIFY US OF ANY ALLERGIES *Food …
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FOR IMMEDIATE RELEASE November 30, 2020 Contact: JL Fields 719-445-9107 / info@jlgoesvegan.com Event image below SHOP WITH LOCAL CREATORS OF VEGAN …
www.fortwayneveg.com
RESTAURANT WEEK November 2-8, 2020 visit FortWayneVegan .com FOR LIST OF PARTICIPATING RESTAURANTS & MENUS VEGAN RESTAURANT WEEK ... Vegan …
Fun-filled community events to return this fall - North Central …
pate in Arizona Restaurant Week as of last month, Chucri said. During the spring of 2020 event there were 112 restaurants involved. Area restaurants that will participate in this fall’s Arizona …
FALAFEL SANDWICH 4
vegan meat, red umami cabbage, lettuce, pickles + special sauce (we know its hard to believe, but this is a 100% vegan sandwich) JUICE SHOT 3 I CHILK 3 I BOTTLED WATER 2 I …
Kokomo NYC Restaurant Week - assets.ctfassets.net
V - Vegan. $15 cocktail specials. Coconut Martini. Berry Gimlet. ko MO CARIBBEAN EXPERIENCE . Title: Kokomo _NYC Restaurant Week Author: TeamArtistry Keywords: …
www.fortwayneveg.com
November 2-8, 2020 THREEFIRES Esc. 2012 visit FortWayneVegan .com FOR LIST OF PARTICIPATING RESTAURANTS & MENUS VEGAN RESTAURANT WEEK Vegan Thai …
This chart provides a comparison of the various leave laws …
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t/a DC Vegan ) ) Holder of a ) Case No.: 24-CIT-00150 . Retailer’s Class CR License ) License No.: ABRA-118543) Order No.: 2024-452 . at premises ) ... Washington, DC 20009. Also, …
JL Fields
BIOGRAPHY JL Fields is a vegan chef, health coach, and chef consultant to food, health, and wellness brands. She is the founder and culinary director of the Colorado Springs Vegan …
RESTAURANT WEEK LUNCH MENU - ocean-prime.com
RESTAURANT WEEK LUNCH MENU. JANUARY 27 - FEBRUARY 2, 2025 Available Beginning at 4:00 p.m. $ 35 PER PERSON . Does not include tax and gratuity. CAN BE MADE GLUTEN …
SUMMER RESTAURANT WEEK - Amazon Web Services
SUMMER RESTAURANT WEEK 60pp | Select 1 From Each Course Participation of the entire table is required Dessert Delmonico’s Original Baked Alaska | +10 Banana Gelato, Walnut …
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See restaurant’s website/social media for. details. Tue-Thu: 3p-8:30p. Fri: 3p-9:30p. Sat: 10a-9:30p. Sun: 10a-3p. Specials: Schedule: ... fried crispy and smothered with vegan jalapeno. …
SPEGAN TOGO RESTAURANT WEEK November 2-8, 2020 …
RESTAURANT WEEK November 2-8, 2020 PIZZA visit FortWayneVegan .com FOR LIST OF PARTICIPATING RESTAURANTS & MENUS VEGAN RESTAURANT WEEK Vegan Sausage …
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RESTAURANT WEEK November 2-8, 2020 visit FortWayneVegan .com FOR LIST OF PARTICIPATING RESTAURANTS & MENUS VEGAN RESTAURANT WEEK Falafel Pita In a …
Microsoft Word - October 2019 Restaurant News .docx
October 13-19, Philly Vegan Restaurant Week: A plant-based accompaniment to traditional Restaurant Week, this promo gets restaurants cooking up special dishes and/or prix-fixe …
PRIME - Succotash
Vegan Vegetarian Gluten-Free Gluten-Free indicates recipes that do not include flour or wheat. However, all items are ... TO OFFSET THE IMPACT OF DC’S INITIATIVE 82 ON …
MENU PLANNING In Long Term Care - Dietitians
MENU PLANNING In Long Term Care And Canada’s Food Guide (2019) JULY 2020 © Dietitians of Canada, OPDQ and CNS/CMTF 2020. All rights reserved.
An Evening of Culinary Storytelling for Bermuda Restaurant …
VEGAN Celeriac Fettucine, Squash ‘Yolk’, B. lack Truffles, Hazelnut, Chives. Carved from the heart of Wadson's Farm celery root, this dish is an ode to. the earth. The earthiness of the …
IMPLEMENTATION OF VEGAN ENTRÉES IN A WASHINGTON, …
Jul 4, 2022 · vegan entrées to standard entrées via t-test comparisons. RESULTS Plate waste showed no difference between the vegan and standard entrées when at least 25% of the …
ARLINGTON RESTAURANT WEEK
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RESTAURANT WEEK LUNCH MENU - Ocean Prime
RESTAURANT WEEK LUNCH MENU JANUARY 16TH - JANUARY 20TH, 2023 $25 PER PERSON Does not include tax and gratuity. Created Date: 20221209173406Z ...
REATSURANTWEEK - The Grill
restaurant week jan 15-21 | dinner served family-style must be ordered by entire table the “mixed” grill all the bites / house salad sliced farm-raised ribeye* & accompaniment jumbo lump crab …
21 DAY PLANT-BASED MEAL PLAN - Diabetes Education …
Lunch: Vegan veggie burger (use whole grain bread topped with lettuce, tomato, onion, and your ... use either frozen veggies or your leftover vegetables from the week) Dessert: Chocolate …
Delicious Vilnius DELICIOUS VILNIUS
the Amandus restaurant has been preparing tasting dinners with Baltic ˘lavours, with the menu changed every month. Amandus Užupio g. 22 50 One of the country’s best restaurants, …
2025 Ride Itinerary - Police Unity Tour
Washington, DC on May 12th. The Candlelight Vigil will take place May 13th on the National Mall. Check out is the morning of May 14th. May 9th Departing from the Essex County Area. …
FIRST COURSE SECOND COURSE - Pisco y Nazca
Washington, DC 3.25 SANGUCHES Y ENSALADAS sandwiches and salads seared ahi tuna ° 21 mixed greens, quinoa salad, ginger vinaigrette, togarashi* Ensalada BACáN ° 15shoestring …
Jaleo DC Summer Restaurant Week Dinner Menu
Jaleo DC Summer Restaurant Week Dinner Menu Created Date: 20240708160842Z ...
visit FortWayneVegan .com November 2-8, 2020 FOR LIST OF …
VEGAN RESTAURANT WEEK Veggie Sushi Roll Cucumber, avocado, plum tomato, red onion, aspargus Vegetable-Tofu Curry Served over rice Vegetable Teppanyaki Zucchini, carrots, …
MONDAY TO FRIDAY LUNCH MENU $30 - Amazon Web …
NYC SUMMER RESTAURANT WEEK 2024 JULY 22 - AUGUST 18 MONDAY TO FRIDAY LUNCH MENU $30 FIRST COURSE (SELECT ONE) … RED LENTIL SOUP – Creamy, Thick …
IMPLEMENTATION OF VEGAN ENTRÉES IN A WASHINGTON, …
vegan entrées to standard entrées via t-test comparisons. RESULTS Plate waste showed no difference between the vegan and standard entrées when at least 25% of the entrée was …
RESTAURANT WEEK LUNCH MENU - ocean-prime.com
RESTAURANT WEEK LUNCH MENU. AUGUST 28 – SEPTEMBER 3, 2023. $25 PER PERSON . Does not include tax and gratuity. CAN BE MADE GLUTEN-FREE FRIENDLY WITH …
February 24 March 2, 2025 Restaurant Information - apexnc.org
• In 2024 Restaurant Week had an economic impact of approximately $199,650 during the first quarter of 2024. • By taking part, restaurants will be a part of an overall marketing campaign …
June 2-7, 2024 - beach-fun.com
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Mind Boost - naplesgrande.com
3-course Vegan dinner $36++ per person december 2 nd - 15th Charred Coconut Gelato. AT MIROMAR OUTLETS ... Goes Towards The FGCU Scholarship SÎZZLE RESTAURANT …
NE1 RESTAURANT WEEK SET MENU
NE1 RESTAURANT WEEK SET MENU 13th – th18 January 2025 (Monday to Saturday) Lunch 12-2:30pm: £25 for 3 courses Dinner 5pm-late: £25 for 2 courses / £33 for 3 courses S T A R …
Rochester-Area Vegan Restaurant Options - RAVS
Rochester-Area Vegan Restaurant Options ALL VEGAN!! Allah’s Kitchen, 24 Hinchey Rd., Rochester (623-8781). Serves a Wisdom Bowl and Knowledge Bowl! Eden Café & Bakeshop, …
