Herbivore has a new menu. Discuss.  »

Herbivore, everyone’s favorite S.F. Bay Area vegan restaurant (to feel ho-hum about) just released an updated menu (warning: PDF). They added fajitas, pizza, penne with meatballs, and a bunch of other stuff. I’m curious if it’ll all be good like the shawarma or kale salad or bad like EVERYTHING ELSE. I know sometimes I’m hard on Herbivore but that’s because they’re completely complacent and could be bring so much more deliciousness to the table. I’m super thankful there are all vegan restaurants but I want those restaurants to be better than all the other restaurants! So that when people eat at them, they’re like, “G’DAMN! VEGANS KNOW WHAT’S UP!” Not, “This was alright?”

I mean, look at Native Foods! Chef Tanya is ALWAYS BRINGING IT! Testing recipes, updating menus, holiday meals, events, everything! Herbivore seems like they don’t really care about making customers super happy and are fine with being just serviceable. 

Anyway, what do you think of the new menu items? Have you tried any? Will you try any? Do you think I’m pretty? Let’s dish.

[Hat tip, Dawn!]


A vegan dinner party in the New York Times!  »

If you look at Melissa Clark’s New York Times archive, you’ll see articles about London broil steak, clam sauce, pork cutlets, and “How to Spatchcock a Chicken,” which term is not in my browser’s dictionary but is in my computer’s (it sounds filthy). However, on Oct. 14, she wrote about a vegan dinner party, with a menu that sounds pretty amazing. Great job, Melissa Clark!

She uses lots of early autumn produce, and makes a delicious two-appetizer, four-course meal. The menu:

Hummus with Crisp Maitake Mushrooms, served with Sesame Flatbread
Crisp Kale Chips with Chile and Lime
Farro and Fresh Tomato Soup with Basil
Dandelion Salad with Garlic Confit Dressing
Harvest Tart with Pumpkin, Roasted Red Peppers and Olives
Roasted Pears with Coconut Butterscotch Sauce and Toasted Coconut

Yes, those are links to all of the recipes. Who’s making what this week? I am all about savory tarts—please veganize Zwiebelkuchen for me and then make it for me and serve it to me, I will do so many things for Zwiebelkuchen, it’s undignified, but oh—and reading about that pumpkin-red pepper-olive concoction is making me so hungry, oh man.

Go read the article, and maybe tell the Times how happy you are to read a lovely article, complete with recipes, on the delights of eating vegan. Because it is delightful, and one of our post-VVCon projects is to recognize and express appreciation for positive things, such as “sincere praise for vegan food in the New York Times.”

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