• A new cheese plate, which is a collaboration with Eastern District, features cheese made with vegetarian rennet.
• There are not one, not two but three types of arancini! Pesto, Salame Gentile and Porcini & Cremini.
• There are two new salads, two new pizzas and new pasta options. The pizza sauce is now made with the best San Marzano tomatoes.
• For dessert: a chocolate red wine cake from an old Roman recipe!
The new Brunch Menu includes many new options including two vegan options. The low starting prix fixe of $12 includes fresh squeezed OJ and a cup of Blue Bottle coffee.
The vast majority of Adelina’s menu is either vegan or vegetarian and many veggie options can be made vegan.
Adelina’s also has weekly events!
“Spaghett-it-on” Mondays, from 5-8pm features Roman style pasta marinara with a Genesee beer for $7!
Tuesday Record Night has been amazing. Each Tuesday a different Greenpointer spins on a single record player bringing their own style to the evening.
This recipe is one of those vegan recipes you can put in front of any carnivore with no need to specify. Not because it tastes like meat, but because it is gosh darn delicious!
A vegetarian friend told us about Vegucated, a documentary that made him turn vegan. We put off watching the documentary, knowing that it would motivate us to make the switch, too. After we finally watched it, Jon and I looked at each other and said, “We have to, right?” I won’t go into detail, but I will tell you that if you are an animal lover, then even cheese is not really that cool. Animal cruelty aside, don’t even talk about global warming if you eat meat. The amount of energy it takes to make meat, from the water and petroleum based fertilizers to grow the animal feed through processing the final “product” is astounding. Why can’t we just live in ignorant bliss?
So now we are vegans! (That was a sarcastic exclamation point.) Well we are vegan-ish; we are not perfect. It’s been difficult to retrain our brains but we are surviving and Jon is really a vegan whiz chef. The idea to make these Baja Style Oyster Mushroom Tacos just popped into his head. As a tough fish taco critic, I think these are a lot better than fish tacos. And that isn’t the vegan talking.
Baja Style Oyster Mushroom Tacos
• Make a beer batter with some flour and beer, salt and pepper. The batter should be the consistency of thick pancake batter and not too watery. Coat oyster mushrooms in the batter and deep fry in vegetable oil. Season with salt and pepper.
• Top with chipotle mayo, which can be easily made by mixing some mayonaise or veganaise with canned chipotle peppers or chipotle sauce in adobo.
• Top with corn salsa, made with chopped red onions, red peppers, corn, tomato, cilantro and lime.
• Top with fresh shredded red cabbage.
• Serve on your choice of corn or flour tortilla.
Don’t be fooled by the scary vegan word, because food is food and we all love eating. Especially at a restaurant when someone else is doing the cooking. Being a health-conscious vegan eater with a boyfriend who will eat anything, going out and grubbing out is something we DO. I’ve gathered together the best vegan meals in Greenpoint; even though there are definitely more than just five.
1. Paulie Gee’s (60 Greenpoint Ave)
With a separate vegan menu, and one cozy dining space, you are sure to enjoy one of the most delicious pizza joints in all of New York City. Five white pies and a red pie with tons of toppings start at $10 and go up to $18. They even have homemade vegan sausage! I have to say the “Vegan Greenpointer” with the lemon juice is my personal favorite. Lemon on everything!
2. Spritzenhaus (33.33 Nassau Ave)
You can’t miss this giant beer garden featuring tons of beers on tap and a list of German bratwursts. The most unsuspecting thing on the menu is a vegan brat! A specialty locally sourced vegan brat with apple wood sage and a balsamic reduction on a pretzel bun topped with a heavy helping of peppers and onions, this brat will blow your mind, for only $11. In fact, my meat guru boyfriend prefers this vegan brat to some of the more game-y ones. Don’t forget to get a side of the Belgian fries and try the surplus of mustards they offer.
3. Greenpoint Heights (278 Nassau Ave)
The most talked about new hangout in “this side” of Greenpoint, you all know how awesome Greenpoint Heights is. The chill, unpretentious vibes, matched with the incredible food and drinks, this spot is my jam. Elizabeth is one amazing chef, concocting some serious tacos. The vegan options include a sweet plantain taco and a black bean taco. Mango salsa, guacamole, and fried shallots are a few of the yummy toppings. Other favorites include the banging chips & guac as well as the kale salad (without the cheese of course.) Tacos are $4 each but $3 on Thursdays!
4. Café Royal (195 Nassau Ave)
A coffee shop by day, and a gourmet kitchen by night! One vegan special this café features for dinner is the quinoa plate. Quinoa with sautéed tofu, kale, corn, and roasted tomatoes and pine nuts, topped with some pesto. This healthy dish is a hearty helping that includes a side salad and toast for only 11 bucks. It is one of those dishes that is so good (and easy) that when you try to do it yourself, you can’t even come close. Chef Juan is the master of this bad boy.
5. No Name Bar (597 Manhattan Ave)
No name, no website, no press. But, I couldn’t refuse. This hidden spot in the middle of everything is also featuring a secret Thai kitchen with a badass woman chef. The sprawling backyard is where the kitchen is tucked away and it features a couple vegan options. One is the homemade veggie dumpling noodle soup with bok choi for $9. Spruce that baby up with some chili paste, and this big serving of hot soup with scrumptious dumplings is the perfect soup for a cold day.
Unless you reserved your local sustainable organic heritage turkey months ago, you are most likely going to roast the same old turkey. Don’t get me wrong, I love a good succulent bird drowning in brown gravy, but I am secretly a sides whore and easing up on factory turkey meat ain’t a bad thing, right? So let’s get weird and adjust our focus. Here are some fun, easy and healthy dishes that will make you say “What turkey?”
My family always serves a huge bowl of pasta before the Thanksgiving meal. Every year it’s Nonna’s last lasagna, because she thinks she will be dead by the next year. (Last year, she almost killed my boyfriend with her lasagna!) If you must be so Italian and serve pasta, why not make this orzo with sweet squash and sage instead of heavy red sauce? Who am I kidding? It wouldn’t be Thanksgiving without a heap of lasagna as the appetizer. Traditions!
Mashed potatoes can never be boring. Whipped buttery carbs? But why not get colorful and use those gorgeous blue potatoes you see at the local market this year! Mash in some roasted garlic and herbs like rosemary or sage.
Most collard greens recipes call for a ham hock, but these flavorful greens are delicious without all the dead meat. This recipe will get the sweet and sour going with apple cider and apple cider vinegar, which can help with diabetes and obesity, two conditions many of us dangerously flirt with on Thanksgiving day.
Stuffing can be very simple or can be taken to the next level by using some fancy bread like brioche or even cornbread. Lots of people add sausage to stuffing, which is outrageously delicious, but if your son’s girlfriend is a veggie, use mushrooms instead. They have such a meaty texture and a deep flavor, you won’t miss the meat.
A lot of people forget about the subtle and rich flavor of the parsnip, an undiscovered vegetable star. Often overlooked, it is one of those most dynamically sweet root vegetables. Instead of roasting, fry these suckers up and put them out on the buffet. They will get gobbled down in no time.
Brussel Sprouts are in season locally during Thanksgiving time so stock up. Impress your friends with a gigantic stalk as part of your cornucopia centerpiece. But don’t just decorate with these tiny vegetable pleasures, enjoy their sweet and subtle flavor, and reap the anti-carcinogenic health benefits they pack in each juicy bite.
While shopping at the Farmer’s Market, I cannot resist fresh eggplants! There is nothing better than to simply slice and fry an eggplant and eat it, soggy with olive oil, on a piece of Italian Bread. When I fry it in little chunks, it’s perfect on red sauce with spaghetti.
When I see these little itty bitty purple eggplants, I have a mental freak out. My Japanese friends taught me the simplest and easiest way to prepare them. Continue reading →
Fava beans are the most delicious bean to eat, but the biggest pain in the ass to peel. It is a two step process. First you take them out of the shell, then you have to remove the skin. But it is well worth it for my favorite summer pasta dish. Here is 20 Seconds Fava Pasta, a time lapse video I created to illustrate the process in music video form. Fava beans are only available fresh at the local farmers markets for a limited time so scoop them up before the season is over!
After you have shelled the fava beans, sautee some garlic, onions and bay leaf in olive oil. Add some chopped fresh tomatoes, then the fava beans. Cover with water and simmer until the beans are soft. Boil your spaghetti and combine with the fava sauce. Top with grated cheese and fresh ground pepper. Fresh herbs like oregano or thyme are lovely, too. Enjoy!
Our friend and local shop owner of The One Well, Kerry Jones is hosting and preparing dinner for a new Brooklyn supper club this Tuesday, June 19, 2012 at Ran Tea House (269 Kent Ave). The menu promises to be “decadent yet nutritious” with “high vibrational, living dishes that nourish the body and elevate the mood.” Sexy. Buy tickets here. BYOB.
I go insane over broccoli. If I had to chose one only food to eat everyday, you guessed it: broccoli! Boil it, bake it, roast it, grill it, steam it, fry it, pie it – any which way, it is the best vegetable. And as a cruciferous vegetable, it’s also anti-carcinogenic. Not a bad thing considering I live directly over the plume!
While having a romantic dinner with my wife (wondering what that means? read here.) at No. 7, the restaurant in Fort Greene from the same owners as No. 7 Sub on Manhattan Ave, we ordered an exclusively vegetarian meal. This is very unlike us. When Julie returned from the dark side of being a vegetarian, we celebrated with a Sausage Party, and it’s been dirty jokes and meaty dinners ever since. But sometimes the vegetarian options will surprise you, and they are often overlooked because you think, I’m out, I might as well eat meat! If you want a lighter meal, go veggie; you will certainly leave feeling less stuffed.
The Double Decker Broccoli Taco we ate was amazing, so I had to try it at home. It is basically the healthy vegetarian version of a Gordita Crunch from Taco Bell. (Don’t act like you don’t dream about it!) But with the braco, a hard taco is stuffed with feta cheese and broccoli, around which a black bean smeared soft taco is wrapped, then the whole thing is topped with pine nuts and hot sauce! Not only are the flavors happily married but the texture of the soft taco spooning the hard taco is quite a fiesta in your mouth.
I love go-to recipes that are as easy as cutting out them of the newspaper. Growing up we always ate NY Times Stew, which was a stew recipe my Grandfather found in the 60s, which is still a weekly Sunday dinner item my Mom makes. Recently I came across this NY Times Southwest Sweet Potato Salad recipe and it’s now in the weekly meal rotation.
Any great recipe can be made with substitutions. It would be too complicated explain why, but we had 50lb of brussels sprouts and carrots that we were inventing ways to eat before they rotted. Instead of using roasted sweet potatoes in this recipe, I substituted roasted brussels sprouts and carrots and it was just as good, if not better! This is a salad that is hearty and you don’t get bored in the middle of eating it. Plus it is so easy to make!
Southwest Carrot & Brussels Sprouts Salad
Roast a bunch of carrots & brussels sprouts (or peeled sweet potatoes) in a pan coated in olive oil, salt and pepper at 425 degrees until tender. Set aside to cool.
Chop a red onion, a red pepper and a bunch of cilantro.
In a blender combine a few jalapeños, 1-2 limes, a few garlic cloves, olive oil, and salt and pepper to taste.
In a big bowl combine the chopped red onions, red peppers, cilantro and roasted brussels sprouts and carrots, along with a can of drained black beans.
I thought I’d dropped the ball. For a while Good Yoga was serving vegetarian dinners, but when I inquired, chef Moti was gone. Moti! Where are you?
Then I got an invitation to “Moti’s Last Supper” and I was so on it.
Going to Good Yoga is like going to a cozy (and more calm) extension of your own home and Flannery and Ray welcome you in like family. But like all supper clubs, the strangers sitting at the table aren’t family and at first there is some social fumbling. That is what red wine is for. Moti, with his man bun on his head, was busy working the kitchen. I tried my best to get some answers. Moti, who are you? Where are you from? Why are you leaving us? But, Moti was very focused on his preparation and canceling out the background noise that was my voice.
It was presumptive for me to assume he was Indian, even though he looks Indian (in a yoga way.) Rather he is Kurdish, from Israel, but has an Indian spiritual grandmother, with whom he spent time with in India and where he learned some of his cooking. Moti is going back to India and everyone is sad to see him go. How long will he stay? However long he needs to, he explained. I could have pushed and prodded (I am really good at that) but I left Moti to do his thing, for the last time, and remain a mystery to me. You can learn a lot about a person from what they do rather than what they say. In this case his actions resulted in delicious carefully prepared and wholesome food in my mouth.
Moti makes an art out of preparing vegetables, which is true vegetarian cooking at it’s finest. I don’t want fake meat and deep fried starch. I love vegetable and they don’t need to be masked with heavy sauces or cooked down until oblivion. Moti lets vegetables be vegetables, the best that they can be.
First Course: Cauliflower Couscous, Fennel Pesto, Olive Oil Drenched Scallions, Roasted Red Peppers and Eggplants.
I’ll just say one thing: CAULIFLOWER COUSCOUS! It was the texture of couscous and had that delicious raw cauliflower flavor. Bringing out the delicate flavor of couscous is difficult, especially when it’s on the same plate with pesto and roasted peppers, but it was all there and that plate was happy together.
Second Course: Spinach Salad, Raw Green Peas, Beets, Kohlrabi with Pistachio Ginger Dressing
A fresh and perfectly dressed salad with chunky raw vegetable crunch. See body, sometimes I do give you nutritional delicious food. (Just don’t get used to it!)
Third Course: Beet Steaks, Fried Onion, Fried Egg, Spicy Feta, Yaprach (stuffed onion with scallion and celery)
Don’t tell me you can’t fill up on vegetables. The stuffed onion is a traditional Kurdish dish, Moti learned from his other grandmother. It was such a grandma food that makes you full and warm. I could have eaten ten. The beet steaks cooked enough to not be raw but still have a fresh crunch and they had a good sour bite to them.
Dessert: Pear Drunk with Red Wine and Pomegranate Sauce and Whipped Cream
There is nothing better than fruit for dessert with a generous amount of whipped cream. To me the fruit is an aside, in this case, a delicious warm, sweet and sour aside.