Summery Fried Eggplant with Fresh Tomato Salad

Looking for a new way to prepare eggplant, I gained  inspiration for an eggplant layer dish through browsing through my Pinterest Healthy Eating board, only to create my own variation on an eggplant parm dish.  The medley you see above uses loads of fresh, local ingredients that made it very scrumptious and I also omitted the heavy dose of cheese that's commonly used in the classic version of the recipe.  With all of these tweaks, I created something I'm calling my Summery Fried Eggplant. Here's how you make it:

Fooditka's Summery Fried Eggplant 

Ingredients (serves 2)
1 large eggplant, sliced into 1/2 inch pieces
1 - 1 1/2 cup of panko breadcrumbs
1 egg white and 1/2 cup of water, whisked together until frothy
1 cup of gluten free flour (I used Bob's Red Mill 1 to 1)
2 cups of fresh heirloom tomatoes, cut in half
1 tbs of red onion, sliced
1 tbs of fresh basil, chopped
Balsamic vinaigrette
Olive oil
Salt & pepper

Directions:
Cut the eggplant into slices and then season with salt.  Let it sweat for about a half hour so it gets nice and tender.

Coat the eggplant in the flour, then the egg whites and finally the breadcrumbs.  Place into a hot skillet with olive oil and fry for about 5 minutes on each side.  Drain on a plate lined with a paper towel.

Then, make the tomato salad by combining the tomatoes with the onions and basil.  Toss with a few splashes of the balsamic vinaigrette, olive oil and season with salt and pepper.  Then layer on top of the eggplant.

If you so wish, you can serve the eggplant on top of fresh pasta or gnocchi like I did.  It was really hearty and so delicious!

A Refreshing Summer Pesto Bean Salad

Since we're experiencing a pretty significant heat wave right now in Portland, it's important to eat light in order to keep your energy levels high.  It's also very common to not get too too hungry during the heat, so fresh, nutritional foods will do a great job of satiating you without weighing you down.

I tried this super easy and delicious garbanzo bean salad that I wanted to share the recipe for.  It's essentially a mixture of canned garbanzos, grape tomatoes, fresh mozzarella and homemade pesto.  You're welcome to add other ingredients such as grilled chicken if you like, but I kept this one vegetarian.  It's also a great substitute for bruschetta if you wish.

You can follow your own recipe, incorporating the above ingredients or follow this simple one on Two Peas & Their Pod Blog.

The Whole Bowl (and then some...)

Now that I'm lucky to work near all the great food carts in Downtown Portland (around 9th Avenue and Alder Street), there's never a shortage of new things to try.  This week proved to be a super food cart week, as my co-workers and I ventured over a few times.  Starting the week off right with a hearty lunch from the Whole Bowl cart, I'm excited to tell you about my experience.

About the Whole Bowl:
Far from a new food cart/truck around town, The Whole Bowl has been in operation for more than 10 years and much to its success, has enjoyed lots of expansion.  Now located in 6 different locations in Portland, the cart continues to be popular among locals and tourists alike.  The main draw is that it combines healthy, simple and wholesome ingredients friendly to a vegetarian and vegan palate.  I love that it's ultra simple in that you have just one choice to make, but you truly can't go wrong.  Fair warning - if you choose to hit this place up during prime-time lunch hours, expect to wait a few minutes.

Big Bowl (fully loaded) - Deciding to go for the whole shebang, I ordered the big bowl with everything in it.  The portion was pretty hefty for lunch, and truth be told it kept me full nearly the entire day.

Consisting of a simple layer dish, you'll find the following in your big bowl: brown rice, red and black beans, salsa, black olives, Tillamook cheddar, sour cream, cilantro, avocado, and their secret sauce (as in literally) called Tali.  The latter is undoubtedly the best part and what makes getting the Whole Bowl a fabulous experience.  It's hard to tell exactly what's in it, and they truly do keep it a secret, but I detected hints of cumin, maybe some allspice, saffron and some sort of creamy mixture.  Since the dish is vegan, I'm pretty sure there's no traces of milk, cream or yogurt but there has to be something that gives it that lovely consistency.

Aside from the delightful Tali sauce, all ingredients are simple but of really high quality and super fresh.  This is especially important if working with something uncomplicated and there's no mystery in what you're eating, which is important (except for that irresistible Tali sauce).

Service and Cost:
Despite the long-ish wait, it's not an unpleasant one, as you meet all sorts of characters while waiting on line.  Once you get to the front of the line though, the staff is lovely, helpful and super quick. Delivering your bowl with a smile, their kind and helpful disposition goes a long way.

Costs are as affordable as can be, at just $6 for a large portion so needless to say, you get great bank for you buck.

3 Mmmms

The Whole Bowl - SW 9th and Alder, Portland OR 97204
971.212.4626
MAX to Galleria Stop
thewholebowl.com

From Scratch Veggie Roulade FTW

Dan and I had a little Hanukkah get together the other day with friends, Moses, Sonya and Moses' mom, Georgia who's visiting from Greece. Putting together some traditional foods such as potato latkes was surely in the plans, but I also supplemented the meal with inventive dishes such as this elegant vegetable roulade.  

The recipe for this dish came from Food Republic, and I must admit that it was their enticing video of the roulade being made that sold me on it.  While the video is surely captivating, it's a bit misleading in my honest opinion, as the assembly for this dish is a lot harder than it looks.  Not to say that it can't be done - it absolutely can and the above photo proves it, but it takes a lot of time and patience.  A tip would be to make sure you have a good vegetable peeler, especially when dealing with eggplant, which can be hard to cut through.  The carrots and the zucchini are easy to slice, but I ended up having to use my knife for the eggplant.  

In the end, all worked out well and the pie made for some great leftovers too. If you're planning something special for the holidays, I'd recommend taking the plunge and challenging yourself with this dish.  Enjoy!

Vegetable roulade recipe, courtesy of Food Republic

Vegetarian Gnocchi - Featuring Tofu & Brussels Sprouts

Loving the medley of vegetables in my fridge today, I decided to improvise a hearty, fall-like vegetable dinner dish.  Making use of the little gnocchetti I had at home, I combined them with bright earthy ingredients such as red onions, fresh Brussels sprouts, sweet craisins and organic tofu for some protein.  No red sauce was used or needed and I put a little bit of sharp cheddar on top, which melted beautifully and made the dish comforting.

Vegetarian Gnocchi with Tofu & Brussels Sprouts

Ingredients (serves 2)
1 package of gnocchetti (I use Vantia brand)
1 small package of Brussels Sprouts (about 6-7 heads)
1/2 red onion, chopped
7 oz block of organic tofu, chopped into small squares
Large handful of craisins
Olive oil
Salt and pepper to taste

Directions:
Cook the gnocchetti according to the directions on the packaging.
In the meantime, sautee the onions and add the Brussels Sprouts and the tofu.  Be very careful with the tofu so you don't break it apart too much.  Let all these ingredients caramelize for about 5-7 minutes or until golden brown. Season with salt and pepper.

Drain the gnocchetti and add into the veggie/tofu mixture.  Be gentle while mixing so you don't break the gnocchetti apart.  It is however, OK to let the gnocchetti caramelize a little bit.

Serve immediately and top with grated cheese and fresh herbs if you like.

Two Great Veggie Dishes - Stuffed Avocado + Spicy Cauliflower

In the mood for something healthful and vegetarian, I recently cooked an all veggie dinner, composed of ideas I found on my Healthy Eating Pinterest board, which often gives me inspiration.  Being a total avocado freak, the above pictured stuffed avocado appealed to me right away, especially when I saw the easy mix of ingredients that went into the fool-proof recipe.  The cauliflower dish stood out in flavor too, but it takes longer to prepare, which lets you munch on the avocado ahead of time and save the spicy cauliflower for later.

Stuffed Avocado - Use a ripe (but not too soft) avocado and take out the pit.  You can then stuff it with other healthy ingredients such as freshly made pico de gallo, a few chunks of cheese, breadcrumbs and the like.  If you're not a vegetarian and you'd like to incorporate some meat, a modest helping of chicken sausage may be nice to throw into the mix as well.  Here's more details about the exact cooking method, as found on Pinterest.

Spicy Cauliflower - I love me some roasted cauliflower and was excited to prepare this one with a spicy method, using chili pepper and cayenne.  While the recipe for this is a bit liberal with the spices, I used them sparingly, and added my own elements too such as sunflower seeds for some crunch as well as a sweet red onion instead of garlic.  Take a look at the original recipe, courtesy of REMCooks blog. 

Veggie Dinner - Grilled Eggplant with Peanut Sauce

In the mood to make something hearty and healthy, I spotted some nice looking eggplant at the supermarket so I grabbed it in hopes of getting inspired.  After a quick recipe search, I found an easy method for a grilled eggplant with cilantro and peanut sauce.  It's funny because I used to absolutely abhor peanut sauce on anything, but my tastebuds have changed and I now love everything from peanut butter to my once loathsome peanut sauce.

I love this recipe because you only need a few simple ingredients including peanut butter, olive oil, garlic and lemon.  Being pretty generous with the garlic, it was distinctly felt in the sauce but that's exactly what I loved about it - the more garlicky the better.  You can adjust it to your own taste or pair the eggplant with something else altogether such as this homemade avocado hummus you see above.

Eggplant with Peanut Dressing Recipe

Filling Our Hearts and Bellies at Oneness Fountain Heart

After a full week of indulging in Florida, Dan and I were in the mood for something lighter, and therefore jumped at the chance to have dinner at the Oneness Fountain Heart restaurant in Flushing.  The inspiration for this restaurant intrigued me, as it pays homage to a well known spiritual leader and "a champion of peace," Sri Chinmoy, boasting an eclectic vegetarian menu. 

Atmosphere:
Located very much off the beaten path in Flushing, Oneness is a place you must access by car, but once you get there you'll be glad you made the trip.  I must say that from the outside, it doesn't much look like a restaurant or cafe, as the space is ultra bright - seeming to be illuminated by a multitude of lamps as well as gold wall fixtures that reflect light.

Once we stepped inside, we were welcomed by a bright and colorful dining room, adorned with more lamps, fountains and a concave ceiling that was further illuminated and made the room feel more spacious.  There were a few people inside, enjoying a leisurely dinner, but overall the restaurant was relaxed and subdued, representing its spiritual inspiration quite well.  It's certainly a place to relax and wind down after a long hard day.

Food:
Another aspect of Oneness that totally fascinated me was their chef who happens to be Czech.  Naturally, being from Slovakia, I wanted to meet Chef Horejsi and was totally surprised that a vegetarian and an Asian friendly menu would come from someone from a culture very much dependent on meat.

Appetizers - We started with two hearty appetizers, including these gorgeous zucchini rollups (pictured above) and the nacho blues chips.  The first was the most interesting to me, partly due to its sophisticated presentation and also because of the amazing colors it had going on.  The inside was stuffed with a a walnut paste that seemed almost meaty, and together it created a deliciously vibrant bite.  

Entrees - Inspired by the Asian style dishes on the menu, Dan and I went with the Mongolian Beef and the raw coconut Pad Thai.  Both were vegetarian of course, but you could've fooled anyone's with Dan's "beef," which was substituted with seitan, coated in a tasty soy glaze. Loving the juxtaposition of the tender "beef" with the crispy fresh veggies, we took turns devouring this dish.

My Pad Thai was a nice choice as well, also representing a full spectrum of colors and textures.  I enjoyed the thin strips of carrots, zucchini and coconut that served as the "pasta." 

Dessert - Definitely the highlight of the meal for me, the Berry Dream (aka Cashew Cream with Blueberries) blew us out of the water with its delicate texture and lightness with each bite.  The berries provided a touch of earthy freshness and a beautiful color contrast.

Another home run dessert was the homemade passion fruit, which was also a fluffy mousse confection with pretty dollops of passion fruit puree.  We certainly enjoyed it in the cold, but I imagine this dessert to be lovely in the warm summer months as well.

Service and Cost:
The waitstaff at Oneness is lovely, totally low-key and modest, just like the restaurant.  We enjoyed hearing about Chef Horejsi's background, learning that he's been a chef for 10 years, experimenting both in NY and Paris. Overall, it was wonderful to see a new innovative take on vegetarian food, and for once it not seeming like an afterthought but instead the main event.

Costs are very reasonable and include:

Appetizers - $4.75 - $8.95
Entrees - $6.95 - $13.95
Desserts - $4.50 - $4.95

3 Mmmms

Oneness Fountain Heart - 157-19 72nd Avenue, Flushing NY 11367
718.591.3663
www.oneness-fountain-heart.com

My Veggie Chili Breakthrough

In the winter months, I love making a wholesome one-pot-wonder that’ll get Dan and me through the week. A lot of these all-in-one dishes can sometimes be a little high maintenance when it comes to preparation, but they’re always so rewarding.

Looking through my various Pinterest boards and recipes, I finally found something that caught my eye on the Whole Foods website for an “award winning” vegan chili. While I didn’t have a lot of the ingredients on hand, they were pretty standard so shopping was a cinch (thanks Dan)!

A non-traditional component of this chili was the eggplant, which I peeled and sautéed ahead of time. Despite the dicey nature of eggplant, the texture was awesome and added an almost meaty quality. The corn kernels were a nice touch too and infused a hint of color and some crunchy texture.

The whole thing took about an hour and a half to prepare (including all the chopping) and lasted us the entire week. A good chili gets even better with a few days in the fridge, as the flavors marry to create a rustic, comforting dish. Enjoy it with some tortilla chips on the side.

Cookoff-Winning Veggie Chili recipe, courtesy of Whole Foods

Let Down by Ottolenghi

Ever since I've first explored the area of Islington last summer, I've been dying to try Ottolenghi's restaurant on Upper Street.  Some of you may be familiar with this talented Israeli born chef who's known for his vibrant and imaginative flavor and texture combinations - especially in his salads.

My cousin Jenine who's studying here for the semester met up with me and we tried it for a late lunch.  I'm sad to say that my high expectations were shattered a bit, which was attributed to the strange service and almost a blatant disregard for the customer.

Atmosphere:
We weren't surprised to walk into a very busy cafe, which was nearly at capacity in the front.  Expecting to wait for a table, we were shocked to be seated right away at a small two top table with comfy white plastic chairs with flexible back support.

We looked around the small dining room and observed a few communal tables, quickly captivated by the hustle and bustle of this popular spot.  The front of the restaurant cleared out soon after we sat down, and we spied a few enticing foods they displayed up there such as their gargantuan meringues, various cakes and cookies, as well as the beautiful salads and meats.

Food:
Assuming this would be a bank breaking meal, given Ottolenghi's impressive reputation, we were pleasantly surprised to see they offer a nice little combo deal for a medley of two salads and a main course.  It seemed like a good value, and it was nice to see there was plenty to choose from.

Lunch Combo Plate - Jenine and I purposely chose four different salad sides so we could try a variety of things.  Slightly disappointed by the fact they were missing the pumpkin salad, we chose the fennel cabbage salad, the mixed peppers with tabouleh, the wild basmati rice salad and a roasted sweet potato salad.  I'm happy to say these were all very delicious and a big highlight of the meal, with the basmati rice leading the pack.  Surprised by this discovery, the rice salad combined a bevy of textures, including a lot of crunch from hazelnuts, and a fabulously lemony essence.  The peppers and tabouleh were also to die for and reminded me of a salad version of stuffed peppers.

The mains were a huge disappointment, mainly because we both ordered different varieties of quiches including the smoked bacon quiche and a wild mushroom quiche.  Both looked absolutely lovely but were also freezing cold.  I couldn't understand why Ottolenghi's proteges would be serving us cold eggs in an ice cold pastry crust, and said something about it to our waiter.  To my dismay, he was dismissive, conveying that they couldn't heat it up because they didn't have the proper equipment to do so.  Absolutely baffled (aren't they a restaurant?!), and even after further persistence, I was unable to get what I wanted so we begrudgingly proceeded to eat our cold eggs (sad face).

Service and Cost:
As I've already insinuated, I was pretty displeased with the service overall - not only because of the cold quiche aspect, but also because of the way the staff didn't seem to care about us. I was sad to see that a culinary master such as Ottolenghi wouldn't take great care to treat his customers in the best way possible.  Even though I continue to love his style, I can't say that a part of me has lost my enthusiasm for his retail business.

Costs are expensive for what you get (cold food!) and we paid 42 pounds (or $68) for the entire thing, including 2 glasses of wine.

1.5 Mmmms

Ottolenghi - 287 Upper Street, London N1 2TZ
020 7288 1454
Underground - Northern Line to Angel
www.ottolenghi.co.uk

New Veggie Dish at Astor Bake Shop

As fall is almost here, I'm loving all the heartier foods available on local menus.  I noticed this lovely veggie option available today at Astor Bake Shop, which made me hungry.  Check out this beautiful stuffed baby eggplant, featuring quinoa, red pepper, onion and mozzarella cheese.  

In case this doesn't whet your appetite, there's always their signature burger, which comes on a fluffy brioche bun and can be topped with your choice cheese and bacon.  The latter is deliciously thick, lean and smoky - I highly recommend it.

It behooves you to get a seasonal dessert too such as their fruit and nut tarts and pumpkin desserts.  Rumor has it that they've got a lot of other seasonal sweets and drinks in stock.  Hope you enjoy your visit.

Astor Bake Shop - 12-23 Astoria Blvd, Astoria NY 11102
N/Q Train to Astoria Blvd

718.606.8439

astorbakeshop.com

Mezze Place – “Mezzed Up” on Goodness

I just had to steal this funny phrase, "mezzed up", I heard from Mackenzi’s girlfriend Kellner, who loves this place so much. Mackenzi is a big fan too of course and the two have been spreading the good word about Mezze Place ever since it opened a few months ago.

Meg and I were really curious to try it, and when the time came, we organized our bi-monthly We Heart Astoria Queens Blogger social there. Hurray for that, as we all really loved it and felt extremely welcome by the gracious staff. I’m definitely understanding why it’s become such a quick favorite for a lot of folks in the community – especially vegetarians.

Atmosphere:
If you think back on the old Mundo space, you’ll remember how intimate it is, and in my eyes, that’s a good thing. The experience here feels really private and personal and although I’d recommend coming to Mezze with 1 or 2 other people, it’s OK for larger groups too, as long as you make a reservation.

While most of the décor doesn’t differ too much from Mundo, there’s one really awesome (and huge) distinguishing factor, which is a beautiful “Mezze Place” mural on the wall that’s closest to the kitchen. I kept turning around to look at it, as it was created by a local and exemplified what Mezze is all about – interesting Middle Eastern flavors, hospitality and fun. It almost looks like an infographic that you just want to snap a photo of and share with your closest Facebook and Twitter friends.

Food:
Besides the food tasting absolutely delicious, I was really happy with the pacing of it and found myself feeling pleasantly satiated after the entire experience – not uncomfortably full.

Mezze – There were many mezze shared around the big table, which was a lot of fun. And just when we thought they were done, they kept on coming. First came the refreshing, yogurt based dips (labaneh) with black sesame and oregano. They were both delicious and ultra creamy, which was perfect for spreading on the fluffly house-made pita bread that was served in a rustic fashion (aka inside a brown paper bag).

Next came the red lentil kofte (similar to Mundo’s red sonjas), which you wrap in buttery pieces of lettuce and spritz with fresh lemon. I loved them…and even more than Mundo’s version because of the friendly, bite-sized pieces.

The tabouleh salad was simple but looked really vibrant, and I adored the healthy sprinkling of blood red pomegranate seeds on top. I loved this touch, as it’s a very Israeli thing to add, the pomegranate being a symbol of life and love. Additionally, the salad incorporated plenty of fresh parsley, garlic and scallions, providing some nice bite.

Two other mezze, if you can believe it, were their homemade falafel and roasted cauliflower. The falafel stood out to me for its perfectly crisp exterior and soft (almost creamy) interior, which was paired with yummy pickles. It didn’t need a side of tahini or anything, but we couldn’t resist dipping it into the labaneh.

While I liked the cauliflower as well, I think it begged for more seasoning such as salt. Nevertheless, it was a beautiful dish and a healthful one at that.

Entrees – Each ordering our own entrée, I went for the lamb sania (sort of like moussaka) that was served in a rustic, round metal pan. I loved the layering of it, which made it look very beautiful, with the sprinkling of nuts and fresh herbs that you see on top. The lamb itself was really interesting, albeit a little chewy, flavored with a Middle Eastern spice mix called ras-el-hanout.

I also had the pleasure of trying my friend Dayna’s short ribs, which were absolutely spectacular. They fell apart upon contact with a fork and tasted rich and juicy. The sauce that coated them boasted a lovely texture that did a great job of soaking into the side of whole wheat cous-cous.

Dessert – There were three desserts we shared, but two in particular put me over the edge. The Middle Eastern cheesecake was my favorite, followed by Mezze’s version of rice pudding.

The former was almost savory, combining mozzarella cheese with ricotta and another cheese I can't remember. Topped with pistachios and some pretty-in-pink rose water, it had a unique taste that almost reminded me of Slovak-style fried cheese with a sweet finish. The best part for me was the well done, golden crust that was fun to break with a fork.

Service and Cost:
As I mentioned, the pacing of the meal was perfect, and I was glad that we didn't have to wait too long for anything. There always seemed to be something new and exciting coming, it was just a matter of time before it arrived.

We also loved interacting with Mezze’s staff, including their owner Youad, who was friendly and treated us with the utmost amount of hospitality. At the end of the meal, he thanked each one of us, and I couldn’t help feeling that our visit meant a lot to him. It’s something that makes me want to return here soon.

Costs are very reasonable and include:

Mezze - $5-$15
Entrees - $11-$19
Dessert - $8-$10

3 Mezzy Mmmms

Mezze Place – 31-18 Broadway #E, Astoria NY 11106
718. 777.2829
N/Q Train to Broadway
www.mezzeplace.com

Happy and Healthy New Food Recipe - Cauliflower Steaks

Happy New Year everyone!  Naturally, with all the indulging we've been doing, it's now time to start eating healthier and paying more attention to those waistlines (me included!).  

I wanted to bring you this awesome recipe from the January issue of Bon Appetit magazine, as it really inspired me to think about healthy vegetarian food in a different way.  Regardless of whether you're a vegetarian or not, I think you'll enjoy this deliciously meaty recipe that's made purely of hearty veggies such as cauliflower, sundried tomatoes, olives, parsley and homemade tomato sauce.

What I loved about making this dish is that it's pretty low maintenance, as there wasn't too much laborious prep work involved.  Cutting the cauliflower into steak-like pieces was definitely something new and an inventive way to prepare this vegetable.  I liked that the dish juxtaposes cooked cauliflower with raw, as you'll see when you make the relish that goes on top.  You'll notice that after a few bites, you won't need much else to go with this like bread or a side dish - it's an all inclusively filling meal.  Enjoy it guilt-free!

Cauliflower Steaks with Olive Relish and Tomato Sauce, courtesy of Bon Appetit

A Light Shroomy Soup

Fall is a great time for mushrooms, one of my favorite non-meat ingredients that does a nice job of filling you up.  As I was deciding what to make for dinner last weekend, soup came to mind and I found this fabulous little recipe in Cookstr for a broth based wild mushroom soup.  I always enjoy this alternative to something cream-based, as it's easier for digestion and doesn't make you feel so terribly full.

The base for this soup is either a really good quality from scratch or store bought veggie stock or even chicken stock if you're a meat eater.  I used the latter, incorporating a really yummy organic chicken stock, low in sodium.  The mushrooms I used were portobellos, button mushrooms (a form of portobellos) and also the very beautiful looking (almost tree-like) maitake mushrooms.  They're meant to be incorporated in chunks, rather than pureed, so you can actually see their beauty and taste their earthy flavor.  Adding a little more body to the soup, I teared into it some toasted pumpernickel bread, which soaked up the chicken-mushroom liquid nicely and satisfied me to no end.

Here's the simple recipe for this Wild Mushroom Soup, courtesy of Cookstr.

Everything But the Kitchen Sink Pasta

While I try to limit my pasta intake, when I do have it, I go all out.  In the mood to make something hearty and colorful (hence the vibrancy of this dish), I found a neat little recipe on bonappetit.com for Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms and Peas.  

I immediately loved all the ingredients in it, as it contained tons of veggies and just a hint of meat from the prosciutto.  Amending the recipe as I usually do, I substituted the cream based sauce for 1% lowfat milk and also substituted olive oil for butter.

My favorite ingredient in this was the asparagus, which came out fresh and crunchy, and the key is using a really good organic kind.  I was also quite pleased with the prosciutto aspect, which I decided to roast instead of sautee, producing that deliciously crunchy texture.  It tasted like smoky bacon, and that's just what I was going for.  After I had a bowl of it, I was completely sated and content.  Bon Appetit to that!

Everything But the Kitchen Sink Pasta (as I'm nicknaming it). Recipe courtesy of Bonappetit.com

Mojave's Veggie Goodness

Last week, I went to Mojave after a long break.  I always love visiting this Southwestern restaurant, because there's never a lack of something new and delicious to try.  This time around, I wasn't extremely hungry, as I had a huge lunch so I wanted to go with an easy, light appetizer for my main dish.  And since my lunch was pretty meat heavy, I chose from Mojave's plentiful veggie options, selecting the plantain empanadas.

Plantain Empanadas - As you can see from the above picture, this is a generously sized appetizer with five medium sized pastries.  Filled with a mashed plantain mixture that's spiced with Southwestern flavors of cilantro, garlic, lime and fiery tomatoes, it was the perfect way to start and end this meal.  The fried pastry shell was especially delicious and very crispy.  I liked that it didn't feel oily or soggy from the tomato salsa that further dressed this plate.  It's a perfect way to satisfy a modest craving or a great way to share an appetizer between a few people.  And at only $9 for this generous portion, I think it's a steal.

If you're looking for other vegetarian dishes, Mojave has great options including:

Butternut Squash Bisque
Grilled Corn on the Cob
Guacamole
Vegan Tempeh Wild & Tame Mushroom Tacos
Asparagus Smoked Tomato & Chevre Quesadilla
Artichokes Roasted Mushroom & Cheese Quesadilla
Blue Corn Crepas

Mojave - 22-36 31st Street Astoria NY 11105
718.545.4100
N/W Train to Ditmars Blvd (last stop)
www.mojaveny.com  

La Papa - Veggie Papa-licious

Not long after mentioning the opening of La Papa baked potato bar, I decided to try it. Quite a meal, for a mere $6, I'd recommend it for a quick dinner or a hearty lunch.

Atmosphere:
La Papa occupies the old Pastalicious space, and not much has changed. The dining area is small and like Pastalicious, it's better suited for an impromptu meal or take-out rather than for a sit-down.

I like the festive Turkish music, influenced by the owners' heritage. The decor is playful with an oversized stuffed potato greeting you out front, and fun vibrant colors used throughout the establishment.

Food:
I chose the vegetarian papa because it seemed like the lightest option. They offer plenty of meat variations as well and you can choose virtually any combination that you could conjure up from the 18 or so offered toppings.

Vegetarian Papa - My veggie potato included the following: corn, Russian salad, green olives, beets and mushrooms. The combination was delicious but what I liked best was the oversized potato, whose contents were mashed with olive oil and kasseri cheese. The mashed guts were pureed so carefully that you couldn't find any inconsistent lumpy parts, and the overall mixture was extremely moist and creamy. The mushrooms were my favorite, as they added a meaty texture to the dish, despite it being vegetarian. I was nice and full after finishing my portion, with about half to spare--this is more than enough for a dinner serving.

Service and Cost:
My server was friendly, welcoming and quick to prepare my potato. Since I was the only one there at the time, my potato was done in about 3 minutes - quick, easy and effortless.

The entire dish cost $6 and with tax $6.50, which is a deal for a satisfying dinner. I can't wait to check out their other options.

3 Mmmms