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Wednesday, November 30, 2011

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Chunky Monkey Protein Shake Ingredients (use vegan versions): 1 frozen banana small handful vegan dark chocolate chips 2 tablespoons shredded unsweetened coconut flakes 2 tablespoons chopped raw walnuts 1 scoop vegan vanilla protein powder 1 teaspoon instant espresso powder, optional splash nondairy milk Directions: 1. Add frozen banana to food processor and process until whipped and creamy. Add chocolate chips, coconut, and walnuts, and process until mixed throughout. 2. Add protein and instant espresso, if desired (for a healthy vegan version of a blended coffee drink!). 3. Add nondairy milk until it reaches desired consistency. Sometimes I add a little sweetener, to taste, but usually between the bananas and the chocolate chips, it's sweet enough for me. Source of recipe: I was playing around with my usual frozen banana-protein shake and threw this together. Makes: 1, Preparation time: 5 minutes

Thursday, November 24, 2011

Happy Vegetarian Thanksgiving!

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There is no reason for vegetarians, vegans and raw foodies to miss out on the goodness of Thanksgiving - thankfully the days of picking at side dishes are gone, and there are plenty of vegetarian main dish substitutes to entice even real turkey eaters!

For the standard Tofurky to raw food options, and even recipes for making your own vegan loaf, read on for our favorite turkey alternatives that will ensure no one will go unsatisfied .

An industry pioneer, the Tofurky has been a staple for vegetarians everywhere. Their Thanksgiving Roast comes with a bevy of trimmings including Wild Rice Stuffing, Giblet and Mushroom Gravy, and Tofurky Jurky Wishstix – their vegetarian version of wish bones. Wrapped in savory wheat gluten and tofu, the roast is juicy, and great for sandwich leftovers.

Field Roast Grain Meat Company makes a full line of faux meat products. Their Celebration Loaf, which looks more like a ham than a turkey, is perfect for Thanksgiving or Christmas. The savory wheat-protein loaf is stuffed with a hearty butternut squash, apple and mushroom stuffing, and marinated with a smoky, garlicky finish.

Monday, November 21, 2011

Healthy Pumpkin Pie

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From:
http://www.flaviliciousfitness.com/blog/2011/11/20/healthy-pumpkin-pie-preven...

Use this recipe to your next holiday party to prevent the dreaded holiday fat gain. At just 79 calories per cup, pumpkin is not only tasty, it also provides a number of health benefits. Pumpkin contains dietary fiber, antioxidant vitamins including vit C and vit A, omega-3 fatty acids, folate, potassium, and manganese. Pie Crust What you need 1 1/4 cups freshly ground spelt flour. Pinch of sea salt. 1/2 cup cold organic butter, cut into small pieces. 1-2 tbsp cold raw milk.

Method 1. Sift the flour into a bowl, and add sea salt.

2. Use your fingers break up the butter and mix with flour and salt. Continue until pieces of butter are pea-sized.

3. Add 1 tbsp of milk and begin shaping into a ball. Add extra milk a little at a time if needed, only enough to get the dough to a workable texture for rolling out. You want it to stick together, but you don’t want it wet.

4. Roll the dough out onto wax paper. Roll it until it is about 1/4-1/2 inch thick and large enough to completely cover the pie plate.

5. Carefully flip the dough over onto the pie plate. Peel off the paper and gently push the dough into the edges of the plate. Cut the excess dough off the edges of the pie plate.

6. Prick the unbaked pie crust several times with a fork and let sit in fridge for 20 minutes to prevent shrinking. Put into the oven at 400 F for 15 min. Cover with a piece of foil to keep the crust from browning too much. Pie Filling What you need 1 3/4 cup or 15 oz can organic pumpkin puree 1/2 cup egg whites or 3 organic eggs 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 cup organic maple syrup 1 cup raw milk pinch sea salt pumpkin spice to taste

Method 1. In a large mixing bowl, combine all ingredients; beat just until smooth. Pour into pre-baked crust and bake at 425 F for 15 minutes. Reduce heat to 350 F, bake 25-30 minutes longer or until toothpick comes out of the center clean. Cool on a wire rack. Store in the refrigerator.

Nutrition (makes 8 servings) Calories 300 Fat 6g Carbohydrates 44g Protein 8g Fiber 4g Sugar 12g

Saturday, November 19, 2011

Shopping for the Perfect Christmas Presents Online

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Online shopping for Christmas presents is set to be the highest grossing ever this year . It makes perfect sense since you can get the best prices on hard to find merchandise online.

With just a few clicks, the perfect Christmas present can be on its way to your house. Many good online shopping sites such as Amazon.com can have that present heading your way in just a few days.
Find the perfect presents you have been searching for here:
http://www.buychristmaspresents.net

Friday, November 18, 2011

Raw apple crumble pie

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from Chatelaine magazine online

Did you know the pectin in apples helps lower bad cholesterol by as much as 16 percent? This raw apple recipe is an easy way of spicing up your everyday apples, and turning them into a healthy gourmet treat.

Filling:
5 organic Granny Smith apples sliced very thinly 1 lemon, juiced 2 tbsp of cinnamon 2 tbsp honey ½ tsp ground ginger ½ tsp nutmeg

Pie crust:
1 cup raw hazelnuts 1 cup raw cashews ½ cup dates 1 tsp vanilla extract 1 tsp cinnamon ½ tsp coconut oil Crumble topping: ¼ cup raw hazelnuts ¼ cup cashews ¼ cup quinoa flakes ¼ cup dried cranberries

Directions:
1. Begin with the pie crust by soaking the hazelnuts and cashews for 20 minutes.
2. Slice the apples with a mandolin and let them marinate with the lemon juice, cinnamon, nutmeg, ginger, and honey for 30 minutes.
3. Drain the pie crust nuts, then combine in a food processor with the dates, vanilla, and cinnamon. Pulse until it sticks together and is fine. Use coconut oil to coat your pan, then mold the pie crust and put it in the freezer for 20 minutes.
4. For the topping put the hazelnuts, cashews, quinoa, and cranberries into a food processor and pulse until fine.
5. Drain the pie filling, then pour filling into your pie crust and sprinkle the crumble on top.

Makes 10 servings Nutritionist Julie Daniluk hosts Healthy Gourmet , a reality cooking show that looks at the ongoing battle between taste and nutrition. Her soon-to-be-published first book, Meals That Heal Inflammation, advises on allergy-free foods that both taste great and assist the body in the healing process.

Thursday, November 17, 2011

Vegetarian Turkey & More Thanksgiving Recipes

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from: http://www.peta.org/living/vegetarian-living/Vegan-Holiday-faux-turkeys.aspx

No holiday meal would be complete without a veggie turkey. Try these tasty turkey-friendly alternatives this holiday season for a meal that everyone can celebrate:

Gardein: There are many holiday centerpiece options available from Gardein. It has seasonal items as well as year-round favorites. Gardein is available at select health food stores and Whole Foods Markets nationwide.

Tofurky Roast: This roast comes stuffed with a savory herb dressing and is available as just the roast or as part of an entire feast—with gravy, dumplings, wild rice stuffing, and “wishstix”—for a complete holiday meal.

Celebration Roast: This is an artisan-made vegan grain meat with a sausage-style stuffing made from butternut squash, apples, and mushrooms. Available at select Whole Foods Markets.

Veggie Turkey Breast With Wild-Rice-and-Cranberry Stuffing: This delicious vegan turkey breast is stuffed with wild-rice-and-cranberry stuffing and is available at Whole Foods.

Not sure how to prepare the faux turkey?

Our chefs put together a few tips for dressing the already-tasty veggie turkeys: Always follow the package directions for cooking. For wheat- and soy-based veggie turkeys, try basting them in vegetable broth while they’re cooking.

Spice up your roast by coating it in a rub. First, cover the veggie turkey in melted margarine. Then sprinkle it with Cajun seasoning and cook it according to the package directions.

For a traditional take on faux turkey, coat the roast in olive oil or melted margarine and then spread on our Veggie Turkey

Seasoning before cooking:
1 1/2 tsp. poultry-seasoning herbs 1
tsp. paprika
1/2 tsp. dried thyme
Pinch of salt and pepper

Try our Southwestern Glaze for a spicy-sweet twist on your holiday meal.

Cook the veggie turkey according to the package directions, but baste it with the glaze during the last 45 minutes of cooking time:
2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. allspice
1/4 tsp. cumin
Sea salt, to taste
Cayenne pepper, to taste
2 Tbsp. agave nectar or maple syrup
1 Tbsp. water

Deep-frying a veggie turkey is a good way to make sure that it’s moist and flavorful. Try our Deep-Fried Tofurky recipe. Try basting the roast with your favorite store-brought glaze during the last 30 to 45 minutes of cooking time. Be sure to serve your veggie turkey with one of our delicious gravies.

Get tons more information and recipes here to help you celebrate a vegan holiday http://www.peta.org/living/vegetarian-living/Celebrate-a-Vegan-Holiday.aspx?u...

Monday, November 14, 2011

Food Truck Heaven Tours in New York City

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I just added this to my list of must-do's for my upcoming trip to New York !
From: http://www.urbanoyster.com/food-cart-tour.html

Experience New York City street food beyond hot dog carts and pretzel stands. Join us for a strolling lunch in Midtown or Lower Manhattan to sample an international buffet of offerings, observe the constructive genius that cram full kitchens into improbably small carts, and hear the stories of their proprietors--from struggling immigrants to culinary school drop-outs, to former 4-star restaurant chefs. Along the way, learn about the history of the neighborhood, the history of lunch, and the challenges of running these thriving but feverishly demanding small businesses. You will never look at street carts the same way gain once you see - and taste - the delectable dishes that are crafted in these curbside kitchens.

** The Food Cart Tour is available in the Financial District and Midtown. Choose the neighborhood you'd like to tour or do both and discover even more about New York's world of curbside kitchens! **

Length of tour: Approx. 2 hours.

Admission: Tickets are $40 per person. Advance ticket purchase is required. Price of ticket includes six food tastings, a bottle of water, a tour map of the neighborhood, and your tour guide. Members of the Brooklyn Historical Society and the Lower East Side Tenement Museum receive a 10% discount on this tour. See the FAQs about how to claim your discount tickets.

Schedule: Food Cart Tours of Midtown: Click here for 2011 tours. Here for 2012. Get all links here : http://www.urbanoyster.com/food-cart-tour.html

Food Cart Tours of the Financial District: Click here for 2011 tours. Here for 2012.

Private Tours Available: If you'd like to book a tour for a private group, please contact us directly at info@urbanoyster.com

Sunday, November 13, 2011

Almond Ginger Bites & The Vegan Crusader

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from:
http://www.dnaindia.com/lifestyle/interview_meet-the-vegan-crusader-lisa-pitm...
If you could judge a person by what they ate, Lisa Pitman would stand out as someone who ate extremely healthy.

She’s got glowing skin, is extremely fit and there’s a smile of contentment on her face.Being a vegan and eating a diet high on plants, fruits and vegetables and completely devoid of processed foods, might sound well nigh impossible but it sure has its benefits!

A vegetarian since the age of six, Lisa became a vegan quite early owing to her body’s inability to digest animal proteins. But that decision — to eliminate animal foods — she says “changed her life.” “I was full of energy and the daily stomach aches disappeared,” she says.

Lisa’s continued interest in veganism saw her becoming an ethical vegan when she turned 16. A full-time social worker, Lisa holds a Raw Chef certificate and dabbles in cooking demos, creating food-based outreach events and contributing recipes for One Green Planet and the Toronto Vegetarian Association.

Excerpts from an interview with DNA…

Tell us how difficult is it to be a vegan in this fast-food, instant-food, convenient culture of ours?

There is nothing faster than peeling or washing a piece of fruit. If you surround yourself with healthy food options it is easy to eat well, even when you’re in a hurry. Instead of heading to a fast-food restaurant, pull into a grocery store or market and stock up on fruit, nuts, and veggies. You can enjoy a great meal in an instant.

On any given day, what does your diet look like...?

I typically enjoy a thick, creamy fruit-filled smoothie first thing in the morning. For snacks, I usually reach for veggies and a spicy dip, fresh fruit or a handful of nuts.

My favourite meals are huge salads full of delicious greens, sweet fruit, a creamy dressing and something crunchy like pumpkin or sesame seeds.

At the end of the day I tend to like a little something sweet, I make my own raw cookies from dates, cinnamon, raisins and almonds that always satisfy me.

I really enjoy simple food, but when it comes to entertaining it is easy to make elaborate raw, vegan dishes that will truly impress. I never have a hard time filling a dinner party.

It’s evident that your diet definitely has done a lot of good physically, what with the glowing skin and all! But in what other intangible ways has it personally helped you....?

I am amazed by how much energy I have to take on a full-time job, train for half-marathons, volunteer with multiple organisations, write a blog and test recipes for cookbooks. I couldn’t do it all without eating a diet that provides me with fantastic fuel.

You must be getting asked this all the time, but can you list out reasons why one should contemplate going vegan?

There are so many reasons to go vegan. It can help you to: prevent and reverse disease, live a longer and healthier life, contribute to improving the lives of animals and even protect the planet.

Dietitians would argue that being a vegan might rob the body of some essential nutrients it needs. Your take on this?

The dieticians that I know would strongly disagree. In Canada, the Dietetic Association has issued a formal statement that eating a vegan diet is healthy for people in all stages of life.

Can you elaborate on what you mean by being an ethical vegan?

For me, veganism is about more than just food, it is about making compassionate choices for the way I live in the world. Beyond enjoying a plant-based diet I also avoid using animal products in my clothing, cosmetics and cleaning products. I make the best choices I can to reduce harm and exploitation.

Raw chef... sounds like an oxymoron. But, seriously, can you elaborate on this concept? Also, why is it good for our bodies?

Raw cuisine is a growing food trend. There are many restaurants around the world that serve exclusively gourmet raw foods. Customers are always amazed by the vibrant flavours of raw foods.

People often remark on how they leave after a raw meal feeling satisfied and surprisingly full of energy. After most big meals people feel tired and lethargic, after a great raw meal people feel ready to take on the day.

What is that one healthy eating habit you would suggest our readers take up... and why?

Eat more greens. I add greens to everything — salads, sandwiches, soups, curries and even smoothies. Greens are packed full of nutrients. Studies have even shown that people who eat a diet rich in greens have a noticeable healthful glow.

From Lisa’s cookbook
For the inquisitive and the health-conscious,
here’s a raw snack recipe that you can try at home:

Almond ginger bites
You need 1/2 cup almonds
1/4 cup almond butter
1/4 cup pecan nuts or cashews
1/2tsp ground ginger (dried)
1/2 cup of dates, pitted
1/4 cup unsweetened shredded coconut or sesame seeds

Here’s how
1. In a food processor, combine the nuts and ground ginger. Pulse into a fine meal 2. Add the almond butter and the dates and pulse until well combined
3. Roll into 1inch balls
4. Add the sesame seeds or shredded coconut into a small bowl
5. Roll each ball in the bowl to coat with sesame seeds or coconut.

Friday, November 11, 2011

Paul McCartney 's New Vegetarian Cookbook

From: http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8844481/Sir-Paul-McC...

If his latest venture is anything to go by, his former band’s hits should be renamed All You Need is Grub and Happiness is a Warm Bun.

Sir Paul McCartney will go head-to-head with Jamie Oliver today with the launch of his first cookbook, aimed at persuading people to eat less meat.

The former Beatle, who over the weekend celebrated his wedding to Nancy Shevell with a star-studded party in New York, has co-written The Meat Free Monday Cookbook, which is based on his family’s 2009 campaign to make people go meat-free for one day a week.

In launching his book just weeks before Christmas, Sir Paul will be taking on celebrity chef Jamie Oliver at his own game.

Mr Oliver’s new cookbook - Jamie’s Great Britain – was last week tipped by William Hill to be this year’s Christmas best-selling book. His 30-Minute Meals book last year also topped the Christmas best-seller list.

However Sir Paul’s publisher, Kyle Books, has big ideas for the musician’s cookbook.

Around 40,000 copies of 240-page book have already been shipped to UK stores, and more are being printed. The book will also be launched internationally in Australia, France, Germany, Holland and Finland later this year. A US launch is scheduled for February.

Royalties from the book will go directly to finance the Meat Free Monday campaign.

Sir Paul’s book contains some if his favourite vegetarian recipes but he has enlisted a little help from his celebrity friends such as Twiggy, the model, and Kevin Spacey, the actor, who have also contributed recipes.

Sir Paul’s contributions include recipes for ‘refried bean tacos’ and ‘super vegetable salad’. Twiggy has given a recipe for ‘mozzarella pasta’ while Mr Spacey has ventured a recipe for ‘lentil stew with pan-fried halloumi and pomegranite’.

Inspired by a United Nations report, Sir Paul and his family launched the Meat Free Monday campaign in 2009 as a means of helping to slow climate change.

The campaign came about after Sir Paul, who is a long-time vegetarian, discovered that the global livestock industry is responsible for up to a fifth of all greenhouse gas emissions, either through nitrous oxide from animal slurry, methane from animals’ rears and carbon dioxide from crops to feed farmed animals.

In the book’s foreword, Sir Paul explains how by going vegetarian for just one day a week, people can “make a huge difference for the better and set a new pattern for the future of this beautiful planet that we all inhabit”.

Speaking about the launch Sir Paul said that the book “goes to the heart” of several important political, environmental and ethical issues, such as pollution, health and the ethical treatment of animals.

In the foreword, he also suggests that going meat free one day a week also has economic advantages.

“In difficult economic times, people discovered that have at least one meat-free day in their week helped their family budget,” he says.

Sir Paul’s first wife Linda, who died in 1998, became a figurehead of the vegetarian movement in the UK. As well as writing several vegetarian cookbooks she started the Linda McCartney Foods company, which specialized in vegetarian and vegan foods.

Oxfam has found that replacing red meat and vegetables just one day a week could cut an individual’s annual emissions by the equivalent of a 1,160-mile car trip.

Wednesday, November 9, 2011

Celebration for the Turkeys

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from: http://www.farmsanctuary.org/farm/calendar/celebrations/

Orland, CA: November 19, 2011
Watkins Glen, NY: November 20, 2011 Acton, CA November 20. 2011

You are invited to commemorate Farm Sanctuary’s 25th Anniversary at our annual Celebration FOR the Turkeys, which will take place on November 19 at our Orland, California Shelter and on November 20 at our New York Shelter. Become part of a growing trend that places turkeys at the center of our attention, rather than at the center of our plates.

Our Orland and Watkins Glen Shelter festivities include special guest presentations, musical performances, delicious Thanksgiving feasts, and of course abundant time spent with our rescued farm animal friends.

Though our feasts for human guests are sure to be delicious, the highpoints of our events will be, as always, the Feeding of the Turkeys ceremonies.

Our rescued turkeys are the honored guests, dining on their favorite holiday treats: stuffed squash, pumpkin pie and cranberries (all served on silver platters, of course). Seating is limited, so reserve your space today!

Orland, California event details and registration
New York event details and registration

We’re happy to provide the opportunity for organizations, businesses and individuals to increase visibility in the Farm Sanctuary community and support the life-saving work we do through numerous sponsorship packages.

Farm Sanctuary’s Animal Acres As we recently announced, Farm Sanctuary has acquired Animal Acres, a Los Angeles-based farm animal sanctuary. As we work through the Animal Acres and Farm Sanctuary integration, we have decided to hold a smaller Thanksgiving event at Farm Sanctuary’s Animal Acres this year, which will feature a Feeding of the Turkeys ceremony, farm time, and a guest presentation, but will not include a catered dinner. The event will be held on Sunday November 20, 2011, and is free and open to the public. More Information.

Be sure to make your holiday festivities complete by sponsoring a turkey through our Adopt-A-Turkey Project!
Register and get more info here:

http://www.farmsanctuary.org/farm/calendar/celebrations/

Tuesday, November 8, 2011

Thanksgiving Ideas To Feed Vegetarians

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from: http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_than...

Every fall, Well goes vegetarian for Thanksgiving, taking the meaty bird off the table to make room for a spectacular array of vegetarian soups, sides, main courses, salads and desserts.

So get ready to save a turkey and savor the flavors of your most creative Thanksgiving ever. Every day through November, we will add more recipes from this year’s Vegetarian Thanksgiving series below.

You can also see last year’s recipe collection or go to the Well blog to learn more about the series.
http://well.blogs.nytimes.com/2011/11/01/a-thanksgiving-feast-no-turkeys-allo...

Monday, November 7, 2011

Cashew Cream Cheese

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Meatout Mondays Recipe of the Week: Cashew Cream Cheese

You've got to try this creamy, flavorful cream cheese! Instead of dairy, this delicious dish is made from blended cashews, giving it a smooth, nutty taste. It's amazing as a topping for bagels, in dip recipes, and as cream cheese frosting. You don't need a high powered blender to make it, but if you've got one, bring it out!

Ingredients:

1 ½ cups raw cashews, soaked overnight 1/2 – 3/4 cup water 3 Tbs. hummus 1 Tbs. vegetable oil 2 Tbs. fresh lemon juice 2 Tbs. apple cider vinegar ½ – 2 tsp. fine sea salt (to taste)

Directions:

1. Soak cashews in water 4-to-12 hours (Note: this step is optional, but this will hydrate and soften the cashews for a creamy consistency). 2. Drain and rinse cashews and place in blender. 3. Blend raw cashews until creamy, adding hummus, oil, lemon juice, vinegar, and salt.

This recipe came from www.AdventuresOfaGlutenFreeMom.com!
Tons of great recipes here: http://www.meatoutmondays.org/7days.htm

Sunday, November 6, 2011

Black Bean Chili

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from: http://dailyvegetarianrecipes.wordpress.com/2011/11/02/skinny-you/

2 15 oz. cans of black beans, rinsed and drained
1 10 oz. can of Rotel diced tomatoes with green chilies
½ green or red pepper, chopped
½ large onion, chopped
½ package ground veggie burger* (6 ounces)
2 tbsp. olive oil
2 tbsp. chili powder
1 tbsp. cilantro
1 tsp. cumin
2 cups of water
Salt & pepper

1) In a large pot, heat olive oil on medium-high heat. Add onions and stir a few minutes, until onions start to soften.

2) Add green pepper and stir fry with onion for a minute or two.

3) Add chili powder, cilantro and cumin and stir.

4) Add veggie burger. Stir fry with other ingredients for a few minutes.

5) Add black beans, tomatoes with chile rellenos and water. Simmer for about 15-20 minutes on medium-low heat.

6) Salt and pepper to taste.

7) Great with sliced avocado, diced purple onions, fresh cilantro or diced tomatoes.

Saturday, November 5, 2011

Thanksgiving: How To Be Thoughtful For Vegetarians

Media_httpwwwmnncomsi_febee

Great article for tips on how to make everyone happy at your Thanksgiving feast.

Thursday, November 3, 2011

Meatless in Seattle

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from Huffington Post

"Vegetarian food in Seattle? That's going to be easy." Such was the common response I received upon telling East Coasters about my plan to dig into Seattle's vegetarian food.

In fact, I had no idea just how easy it was going to be. I wound up never having a bad meal in the Emerald City.

The all-vegan Chaco Canyon Organic Cafe was a popular recommendation and perfect for a quick lunch. The veggie burger was touted as the city's best by Seattle Weekly and it didn't disappoint. A hefty lentil patty had a nice exterior crust and was nestled in a pillowy bun with cucumbers, marinated onions, sprouts and a tangy vegan rif on thousand island. The accompanying lemony quinoa taboulleh was a good foil for the substantial burger.

Entirely vegetarian Café Flora was also oft-recommended and was voted the Seattle Magazine reader's choice for best vegetarian. Try to snag a seat in the sun room -- flanked by bamboo and anchored by a bubbling fountain -- for a taste of the outdoors even in the fickle weather of the Pacific Northwest.

When the restaurant first fired up its grills in 1991, according to owner Nat Stratton-Clarke, locals had no idea what a vegetarian restaurant was all about: Some even assumed that chicken or fish would be on the menu.

Since then, he says, the vegetarian scene has grown exponentially. Twenty years, a cookbook and numerous accolades later, Café Flora has earned national appeal. According to Stratton-Clarke, the restaurant's Portobello Wellington, made with portobellos, mushroom-nut pate and Madeira wine sauce, has become a popular meat-free substitute for the Thanksgiving turkey. "We'll get calls from all over the country asking for advice on how to prepare it," he says. (The recipe is available in Café Flora's cookbook.) Think of it as the Butterball Turkey Talk-Line for vegetarians. It's All About The Produce

My Seattle host Maura helped keep me on the vegetarian track with brunch at trendy Toulouse Petit. At the New Orleans-inspired eatery, a big bowl of creamy cauliflower soup with truffle oil and horseradish and a salad of golden beets and haricots verts were light, fresh and satisfying on a sunny Seattle morning. The dish wouldn't be my last encounter with the root vegetable, which sprouted up on almost every menu I saw.

Maura, who has lived in Seattle for two years, isn't a vegetarian, but tends towards meatless entrees that she says are readily available around town. It's the abundance and quality of local produce that makes such choices easy, she says. After moving here, she's even discovered a new taste for veggies like beets or the oft-hated Brussels sprouts, which I once spied her enjoying out of the corner of my eye.

Indeed the awesome produce of the Pacific Northwest was often credited by both locals and restaurateurs alike as a major driver of local vegetarianism. Plus, as Maura points out, in these parts they're trying to "work on their fitness." Can't do that on a diet of burgers and nuggets.

Vegetarian restaurant Carmelita made it easy for diners to know exactly what's in season by including a list on its menu: apples, beets, chanterelles, corn, eggplant, huckleberries, greens, green onions, lobster mushrooms, peaches, peppers, porcinis, shallots, squash and tomatoes.

Many menus also included a list of their local purveyors. Their bounty was put to good use in Carmelita's razor-thin carpaccio of beets with mache and citrus dressed in a pomegranate vinaigrette and a pizza topped with a cannellini and rosemary spread, blue potato "coins," greens and hazelnuts.

A rich chocolate cake was accompanied by huckleberry compote for dessert. Mainstream and Meat Free Like Toulouse Petit, many of my dining stops were at non-vegetarian restaurants. One of these, Emmer & Rye, served the best meal of my trip. From its restaurant week menu, a tart tomato soup was unexpectedly rich but lightened by a dollop of leek puree.

An entrée consisting of an emmer grain cake piled high with chewy-but-not-rubbery chanterelles and al-dente greens knocked it out of the park. And, a rosemary shortbread topped with nectarine curd and fresh nectarines was the perfect combination of savory and sweet.

Fans of the blog Orangette might be familiar with the pizza restaurant Delancey, which lives up to the high expectations of a food-blogger and her husband. Thin-crust pizza came out crisp and blistered with a bit of oven char. It was the perfect thickness to stand up to a layer of crimini mushrooms plus mozzarella, local Walla Walla onions and thyme.
A white pizza with mozzarella, house-made ricotta, grana cheese and roasted figs on top also satisfied.

Until We Meet Again, Seattle I've been back in New York for fewer than 24 hours and I'm already having a craving for another of Mighty-O's moist and cakey vegan donuts. If Duncan Hines and Dunkin Donuts had a lovechild, they'd be it.

Clearly my experience in Seattle left me hungry for more, and I still have a lengthy list of places to try on my next trip: vegetarian Plum Bistro for quinoa sloppy Joes, Nook for vegetarian biscuits and gravy, and Northwest Tofu Inc. for homemade tofu that would apparently make anyone in NYC's Chinatown jealous.