I just read ‘Vegans like breakfast too’ by Keaven Van Lom in the last issue of Moonshine Ink. What a delight to read her lament over the lack of vegan restaurant choices in the Truckee/North Tahoe area. I was amused not because I’m a carnivore that likes to hear about human herbivores suffering but because, I too, suffer as Keaven Van Lom does.
However, I have to admit, I am only a part-time vegan. I would be a real, full-time vegan but I’m just too lazy and it’s just too hard. Milk and egg products are in all sorts of foodstuff that has nothing to do with a chicken or a cow. Trying to weed them out just puts a strain on my brain. However, my husband and I choose our restaurants wisely and, well, you have to travel. There are three good Indian restaurants in Reno – A Taste of India, India Garden and Indian Kabab & Curry. None of ‘em are great but all have good eats for a great price. If you are really adventurous, San Francisco offers quite a treat for vegans: The Millennium. This restaurant is a special treat – think birthdays and anniversaries. And, well, we don’t go out very often either.
My husband and I have been vegetarians (both made the choice prior to meeting and getting married) for more than 15 years now. It is a lifestyle choice that we would never change. But we do find it hard to find places to eat out at. To satisfy that urge to have some dining entertainment, we invite friends over to eat. I try to prepare a wonderful and inventive vegetarian or vegan meal for our guests. There’s usually a lot of preparation, but it’s worth it.
I would suggest two things, (1) a good vegan cookbook and (2) join a vegan cooking club! For the first, I recommend The Artful Vegan, Fresh Flavors from the Millennium Restaurant cookbook. There are some great recipes in this book. And if you are as slow to trying new recipes as I am, it’ll last you a lifetime. I have provided a really good zucchini cake recipe from this book at the end of this article. If you like zucchini and garbanzo beans, you won’t be able to pass this up. This book is a bit on the technical side. If you have never done much cooking, this book is probably not the best to start with.
For the second, well, anyone want to start a vegan cooking club? Give me a call (582-4117); I would love to get one going!Zucchini Cakes (from The Artful Vegan)
- 1 cup very thinly sliced red onion
- 2 1/2 cups grated zucchini, excess moisture squeezed out (use a food processor, with the grating attachment)
- 2 tablespoons chopped fresh cilantro or parsley (cilantro has a stronger flavor, my favorite)
- 1 teaspoon cumin seeds
- 1/2 teaspoon of salt
- 1/2 cup chickpea flour, plus more as needed (available at New Moon)
- Light vegetable oil
reheat the oven to 200 degrees F. Place the onion, zucchini, cilantro, cumin seeds, and salt in a mixing bowl. With your hands, mix in the chickpea flour until the mixture holds together. Shape the mixture into six _-inch-thick patties. If time allows, refrigerate the cakes for 1 hour before heating. Place a large skillet over medium-high heat. Add enough oil just to coat. When the oil is very hot, sear the zucchini cakes for 2 minutes per side, or until brown and crisp. Transfer to a plate, and keep warm in oven until ready to serve.
Other comments about ‘Vegans like breakfast too’ from our readers:’The article says that Stoney Ridge, which was in Tahoma, went out of business. It did, but they have since opened a gourmet deli located inside the New Moon natural Foods in Tahoe City. It is worth trying out! Love your paper!’~ Suzanne Buswell, Tahoma, Calif.
Log Cabin in Kings Beach has at one time had a tofu scramble, though I’m not sure if it is vegan. Check it out.’~ Phone call on Tuesday, October 3
