Thursday, March 28, 2026

Defining Moments in Veganism!

Okay. It makes it sound like going vegan is an event for the history books, and we think it is!  You have to admit the moment you went vegan (or vegetarian) was maybe just a wee bit significant.  Was it unexpected? How about life-altering? Or, could it have been down right  earth-shattering? WE WANT TO KNOW.

A CALL TO ACTION: Your friends, The Food Duo, would love to share our stories, as well as have you share yours. What made you go vegan or vegetarian? How did you make that decision? How has it been?

We're also interested in what some of our omnivorous friends feel about veganism and vegetarianism. Tell us why you are hesitant to make the change.

We can all learn from each other, right?

If you're interested in sharing your story, post a comment below or send an email to thefoodduo (at) thefoodduo.com

We'd love to feature your story here! THANKS!


Wednesday, March 27, 2026

Meatless (Vegan) Monday at Sweet Grass Grill - Tarrytown, New York

We attended our first Westchester Veggie EatUp last night at Sweet Grass Grill in Tarrytown, New York (about 30 minutes North of NYC). We had a great time, meeting new folks, including a couple of fellow veggie bloggers, The Picky Vegan and Vegan Dance If You Want To. It was a lovely evening, where we enjoyed each other's company and some pretty great food. Artichoke didn't mind being the only male at the table of 7.



Sweet Grass Grill is an restaurant with options for meat-eaters, vegetarians and vegans alike. For Westchester County, i's pretty major to see a spot that is mindful of plant-based diets! It's a trend we'd like to see grow.

Anyway, back to the restaurant! On Mondays, Sweet Grass offers a "Meatless Mondays" menu with a mix of vegetarian and vegan dishes. However, last night, we had the delight of a totally vegan menu!

   
Left: Lollipop Kale Salad with Kumquats - light & citrus-y
Right: Grilled Beet Sliders with Polenta Fries & Curry Ketchup - Very "meaty" & delicious

If ordering off of the "Meatless Mondays" or "Vegan Monday" menu, guests have the option to go for a 3-course tasting or pick items a la carte. Macaroon went for the 3 courses that started with a Lollipop Kale Salad, moved onto the main even,t Grilled Beet Sliders, and ended with a Chocolate Espresso Polenta dessert, served in a coffee mug. Artichoke had the restaurant's Vegan Shepherd's Pie, a mainstay on their standard menu, with roasted broccoli and an extra heaping of potato being a side of fries.

   
Vegan Shepherd's Pie: Looks pretty and tastes even better! 

We have to admit that we weren't too sure of how well Sweet Grass would pull off vegan food. However, knowing that the Meetup group had been there a few times, it had to be at least decent. Boy, were we pleasantly surprised, especially with the amount of good and the quality. Hands down, Mac loved the sliders while Artie dug into the Shepherd's Pie. There was so much, he had some left over for lunch today, which passed his "Second Day" test.

All-in-all, we plan on going back soon, whether for a Meetup or just stopping by during a little drive up that way. Tarrytown has a lot of cool shops to check out, and we'll need a place to eat, right?

Chocolate Espresso Espresso with Chopped Hazelnuts: Don't you just want a cup?

Sweet Grass Grill
24 Main St
Tarrytown, NY 10591
(914) 631-0000

Monday, March 25, 2026

Veggie Pride Parade NYC 2013!

Sunday was the Veggie Pride Parade! We had a total blast. Not only did we just show up, but we walked IN the parade. Artie was so psyched about the experience, because he never wanted in any parade of any kind before today. Mac carried signs. Artie carried our mini carrot squeaky toy and wore finger puppets that we got from Ikea in Paramus. We really got into the spirit for community!

After the parade, the festivities continued with exhibitors, speakers and a soapbox. Macaroon even got up on the soapbox and talked about why she went vegetarian and then vegan. It was a wonderful time. We look forward to next year.

 Here's a little slideshow Mac put together of some of pre-parade gathering.



If you're on Facebook, others are posting photos on the Veggie Pride Parade NYC 2013 event page too!

Sunday, March 24, 2026

Spicy Greens: Meatless, Slow Cooked and Damned Good!

Growing up, vegetables were a MUST at the dinner table. It didn't matter the type. It just had to be there and be green as a side to the day's meat, poultry or fish. So, we often had broccoli, Brussels sprouts, string beans, etc. However, it would be a super special treat to have a heaping side or bowl of greens. 

Lunching green...and white...and red: Greens as my main with mashed potatoes and grape tomatoes

Every holiday, a huge pot would be stewing for my big ole family. There would be so much at my aunt's house that it would last a few days. Folks would take bowls home with them! The fact that the greens took 2-3 hours was something that no one minded at all!

Our family typically mixed our greens. It was never just collards or just kale. Normally, it would be a 3-greens blend: collard (a must), kale and mustard or turnip. Now, being with my mom and her Southern omnivore (mostly carnivore) family, there was also smoked meats in the mix. All were simply cooked in a stock pot of water and spices. Back when I was a meat-eater, not much else food-wise could be better.

A few years ago, my mom began tasking me with making greens at our home. Having eliminating animal products from my life, I was nervous and hesitant about it. Momma Mac said she appreciated how I cooked, and felt I could do a good enough job (Plus, save her a trip to my aunt's house). When I mentioned my concerns about cooking greens with meat, she shared insight. The meat wasn't for added protein value; it was for flavor. Well, animal slaughter wasn't (and isn't) about adding flavor to anything. Mom said that the meat wasn't needed. You can get more flavor using green bell pepper and some lovely spices. Coming from my mother, that said a lot.

In learning the "process," I became impatient with cleaning the greens. Cutting the stems, multiple rinses and standing over a sink were not my idea of enjoyable cooking. I wanted a sous chef! "MOMMMMMMY! HELP ME!!!! (please)" is what I cried. Mom stepped in...begrudingly I must state...but trying not to disappoint.

As a mother-daughter tag team, she cleaned and I chopped. Momma Mac watched me carefully in putting the dish together. Some garlic sauteed in a little bit of olive oil. Chopped onions and green peppers cooked together until the onions began to sweat. Switched out water for veggie broth to get the REAL flavor out of the greens. And at some point, she gave her sensei nod to allow me to jazz things up with a spice blend of cayenne, cumin and paprika. She also introduced me to a lovely spice called tellicherry, which is a bit more potent than your average table black pepper, or even the fresh cracked kind.

Working with an 8qt stockpot, Mom said not throw all your greens in at once. You'd want a balanced mix between stewed and juicy and some with a slight bite. So, I split my batch of greens, cooking the first down for about 30 minutes before adding in the remainder. Then, let the grand wait begin over the next 2 to 2-and-half hours. That's when you just need to find a good Lifetime movie to get you through the time (lol), or better yet use a slow cooker!

The garlic, onions and peppers kick the aroma of the greens into high gear. Our entire apartment would smell wonderful, causing Artichoke to keep taking peeks. Well, if he was going to look, he was going to work. Time to give things a stir too!

Honestly, not to brag, I've done pretty well with my greens. Mom says so, and I should believe her because she often sneaks into our apartment to make up a bowl. Then again, she could be one of those parents who lies to their kids before they try out for American Idol, knowing they have a bad singing voice. But my mom wouldn't do that. She's too brutally honest for that, right Momma Mac?

Below is Mom's and now my little recipe with tips on how to cook this in your crockpot (slow cooker) rather than on your stove. I hope you enjoy. Oh, and remember, pre-washed veggies have to be cleaned too! I do use them sometimes (Shhh. Don't tell Mom).



Stuffed in a 6qt slow cooker: Believe it or not, it cooks down A LOT



Spicy Greens
Source: Momma Mac, Her Sisters & Her Parents (Some Traditional Thing)
Serves: 6-10

Ingredients

  • 2 bunches of collard greens
  • 1 head of kale
  • 1 bunch of mustard greens or turnip greens or one of each, depending on how much you want to make
  • 1 Tbsp olive oil
  • 3-4 garlic cloves, chopped
  • 1 medium yellow or sweet onion, chopped
  • 1 green bell pepper, chopped
  • 4c. vegetable broth, low-sodium preferred
  • 1 tsp cayenne
  • 1 tsp tellicherry
  • Pinch of cumin
  • 1/2 tsp. Spanish/smoked paprika
  • Sea salt to taste


Directions for Stovetop Greens:

  1. BEFORE ALL ELSE: CLEAN, CLEAN, CLEAN YOUR GREENS! (Even the pre-washed variety) This includes cutting at least 3/4 of the stem's length, but that's your choice
  2. Roughly chopped your greens: Bunch them by type and cut into strips, then cut the strips into thirds or quarters. Doesn't have to be precise. Toss together in a bowl and set aside
  3. Get a stockpot ready. Set it on your stove above a medium flame. When heated, add the olive oil and then sautee the garlic until it comes lightly browned. Add in the onions and peppers. Cook for about 3-5 minutes or until onions begin to sweat
  4. Add in half of the greens mix in the pot and pour over 2 cups of your vegetable broth. Cook until broth begins to boil. Lower to a simmer and cook for about 20 minutes
  5. Add the remaining greens, 2 cups of vegetable broth and spices to the pot. Cover with lid and cook for about 2 to 2 and 1/2 hours
  6. Stir occassionally until greens become some what soft with a bite
  7. Serve as you like
Directions for Crockpot/Slow Cooker Greens:

  1. BEFORE ALL ELSE: CLEAN, CLEAN, CLEAN YOUR GREENS! (Even the pre-washed variety) This includes cutting at least 3/4 of the stem's length, but that's your choice
  2. Roughly chopped your greens: Bunch them by type and cut into strips, then cut the strips into thirds or quarters. Doesn't have to be precise. Toss together in a bowl and set aside
  3. To the bottom of the slow cooker bowl add in chopped garlic, onion and green pepper
  4. Cover with greens and pour in 4 cups of vegetable broth
  5. Set your slow cooker to high and cook for 2 to 3 hours
  6. Serve as you like
I will add that when I eat my greens, I follow in my mother's footsteps. I add a little bit of pickled sweet relish to mine. I know some folks add hot sauce or even a little spicy mustard. Greens are so versatile. Eat them however you like!

A Fun Fact about Greens:
Ever hear of pot liquor or potlikker? It's the liquid left in the pot after making a batch of greens. So, what do you do with it? Well, you could dump it, I guess. Some folks to reserve some of the liquid to pour over a serving of greens. And there are folks who just drink it.

Drink it? Yes, they put in a cup or glass and drink it. And the reason is...it has been known as a home remedy to "clean the blood." It has been used in treatments of blood clotting. Some folks in my family swear by it, because it chock full of vitamin and minerals.

Now, have I ever just gulped some down? Uhh, no. But, I will say that liquid is what gives the greens their flavor. Maybe I'll be daring and try it...in the far off future.

So, I mentioned American Idol. I really don't watch the show much. Probably not since the third season, but Fantasia Barrino has a song called "Collard Greens & Cornbread." The title is fitting and now has me thinking of making a batch of vegan cornbread


Saturday, March 23, 2026

This Sunday...Get Your VEGGIE PRIDE PARADE On in NYC!

BE ONE WITH THE VEGGIE COMMUNITY!
SUPPORT THE ANIMALSENVIRONMENT & 
GET YOUR VEGGIE PRIDE ON WITH THE VIVAVEGIE SOCIETY!
THIS SUNDAY!



The parade starts at 12:00pm from 9th Ave. & Gansevoort St. and heads up to Union Square Plaza for fun, food and activism!

SEE YOU THERE!

The Pot(Luck) of the Vegan


Sunday Potluck! Can we do this every weekend...PLEASE?

Sorry, I'm a few days late with my "Kiss Me, I'm Irish (for 24 hours)" line! Then again, if my mom's correct, we may have some Irish blood somewhere on her side of the family, but who knows? LOL

St. Patrick's Day certainly has its religious roots, but I've always grown up with it being a celebratory day with friends (old, new and those lasting a single pint). The camaraderie that comes about truly makes the day fun and festive more so than just wearing green (which I did) or watching the parade (this year, the day before). This year was no different, except the parade on Saturday the 16th, rather than Sunday the 17th. Nevertheless, we enjoyed a lovely Sunday evening at a pot luck, meeting new folks, eating good food and sharing a common bond being VEGANISM!

Organized through the NYC Vegan EatUp group on Meetup.com, our evening was entitled VEGANPOTLUCKAPALOOZA! So, you know anything ending in "PALOOZA" is certain not to disappoint. The pot luck was held at Harmony Kitchen Cafe in the East Village (NYC), which is a great vegan cafe and art space, which is part of the Yippie Museum, a venue of expression and activism. It was the perfect, cozy setting, and a big thanks to David Hall, the owner, for having us! BTW, Harmony Kitchen has some of the best iced tea I've ever had, and Artie is in love with their coffee.

The gathering included some home chefs and professional eaters (some being one in the same...like ME). We shared dishes of hearty comfort goodness. The menu was full of deliciousness: delightful rainbow salad, perfect stuffed mushrooms with daikon, two kinds of yummy mac 'n cheese (one gluten-free), stuffed shells with a flavorful cashew ricotta and garlic mashed potatoes with green cauliflower. The meal was topped off beautiful raw mint pie for dessert. I think we all did a bang up job!

So, you may be wondering what Artie and I made for the evening. Well, our contributions were the stuffed shells and mashed potatoes. Since we made our dishes without following a set recipe, we'll need to work them out in written form, and share them soon, but they were pretty simple to make.

A sampling of a shell and skin-on mashed potatoes "aerial" shot

There isn't much more I can say except it was great spending time with our fellow vegans, learning a little something about them and about ourselves. It was a wonderful experience and I hope we get to do this again really soon!

Oh and I'm in total love with the mint pie! 

AMAZING! So happy Sarah shared the recipe. Will be making this soon for Momma Mac!

Friday, March 22, 2026

Does Veganism Mean Activism?


I have a question: By being vegan, do you automatically become activist? 

Here's a scenario for you:

Two coworkers are having lunch together in the company’s breakroom. Mark (an omnivore) is eating a burger and fries from a popular fast food restaurant chain, while Gina, who is vegan, enjoys her falafel and tabouli salad.  Mark leans over and gazes at Gina’s lunch.

Mark - “What are you eating?”
Gina - “Falafel and tabouli. Want to try some?”
Mark - “They smell weird. What are they made of?”
Gina- “The falafel is fried chick peas and fava beans balls and the tabouli is a chopped  salad made with bulgar, cucumbers, parsley and spices.”
Mark - “Sorry, I like real food!”
Gina - “This is real food.”
Mark - “But there’s no meat.”
Gina - “I don’t eat meat or any animal products, I’m vegan.”
Mark - “Not even milk or eggs?”
Gina - “Or honey. I also don’t wear clothes that are derived from animals either.”
Mark- “Whoa, you’re like one of those Peta people.”
Gina - “I’m not a member of Peta.”
Mark - “I thought that vegans are…please don’t take this the wrong way but… you’re not skinny.”
Gina - (Laughs) “Not all vegans are skinny, Mark.”
Mark - “Sorry, but I CAN’T go without meat.”

Did that conversation sound familiar?  Mac and I have overheard and been involved in conversations similar to this one for years now. Gina, like many other vegans, is unaware that she may actually be an activist or ambassador, be it for animal rights, a cleaner environment or just living a healther, plant-based lifestyle.

Activist is a word that possesses somewhat of a negative connotation. For some, the word brings about images of protest rallies, sit-ins, riots, glitterbombs, etc. Albeit these can be and often are methods that some activists use to convey their message(s), there are other, more subtle ways to make a point. 

You may be an activist by simply explaining why you’re a vegan to your uncle. You may be an ambassador when you cook awesome vegan food and share it with your neighbors at the annual street pot luck lunch.  You may be both activist and ambassador by simply choosing not to purchase products derived or tested on animals or emit harsh pollutants and toxins, and sending a message to retailers that those products are waning in popularity and desirability.

Like many beliefs, unfair characterizing and stereotypes run amok. Many people assume that vegans are: members of PETA, skinny, only eat organic raw foods, are offended when meat is eaten or spoken about in their presence, care about animals more than people, etc. Because these stereotypes are widespread, it can be difficult and frustrating to set the record straight. 

So, how do we move folks away from stereotypes? The answer is pretty simple: Just be ourselves and share knowledge in a respectful manner, of course. In turn, we should open to feedback. Sure, not everyone will agree with us, but the conversation can possibly change perspective. I think we can make some significant headway, especially as veganism grows in popularity. 

Is it unfair that we have to be on our best behavior and bite our tongues when people hurl insults at us? Sure. There was a time when many thought it was strange that many Jews keep Kosher, Muslims only eat Halal, or that Hindus refrain from eating beef. Nowadays, these practices are widely accepted as beliefs that others hold important. It will be a great day when veganism is met with the same respect as the aforementioned ones. And that day is coming!

As an activist/ambassador, you have the power to permanently shatter stereotypes and educate uninformed people. By expressing to people why we do what we do, we’re sending an earnest and powerful message. While it may seem to be in earnest, just remember that vegans will never reach everyone, but we can and already do make a difference every day. Veganism is more than what we eat. It's about the animals who share our planet, the air we breathe, the water we drink and being the best humans we can be.

Let's keep the activism going, no matter how silent or loud!

Sunday, March 17, 2026

Raw Fun with Dates...Making Truffles!

We learned a new term today! Phoenix dactylifera, which means date-bearing palm (Phoenix = genus being palm and dactylifera = species being dates). Essentially, it's the tree from which dates are grown. 

Over time, we have come to appreciate the date more and more, especially for its natural sweetness and versatility. As kids of a Mediterranean background, dates are pretty common for us to eat. However, it has mostly been eaten as they are. Never had we really pursued using them as an actual ingredient in a dish. Well, surprise, surprise! We're using them now.

We've had dates as a spread for vegan croissants (Thanks, Blossom Bakery). We've had dates pureed into a dressing. Mac even enjoyed them cooked in a tagine, which was quite good! Cookies and breads were savored with date-liciousness. BUT, we never actually made anything with dates ourselves. 

So, last week, Macaroon had to make some bite-sized treats (vegan, of course) for a conference at work. Between work and grad school, she was second-guessing why she had volunteered to bake anything. She scoured the "Internets," to see what she could do. She thought about truffles. Right away, up popped a flurry of recipes for raw, vegan, date truffles. All she had to do was get dates and unsweetened cocoa. Everything else would be good to go.

Date & Cocoa Truffles

She picked Date & Cocoa Raw Truffles from Love Food Eat, which seemed pretty quick and easy. 

And, it was! Throwing the ingredients into our trusty Vitamix and then rolling the truffles by hand was easy-peasy. Granted, she had to make 3 batches, but no worries. Artie came to the rescue!

Half of the truffles were rolled in graham crackers crumbs (not making them totally raw anymore), while the rest were rolled in coconut. The end result was delicious and naturally sweet with a subtle hint of boozy comfort thanks to the vanilla (She only used 1tsp per batch, rather than the 1-2 Tbsp option in the recipe). Artie liked them so much that he hoped Mac brought some home. But alas, there were none. 


Yesterday, Mac went to a friend's St. Patrick's Day lunch, offering to bring something vegan. She went for date truffles. However, since it was St. Patrick's Day, she wanted to stick with friend's theme. She found a cool vegan recipe for "Raw Thin Mint Brownies" from Chocolate Covered Katie's blog which used dates instead of your traditional brownie ingredients. So, Mac decided to go the truffle route again.


Thin Mint Brownie Truffles

She modified the recipe by leaving out the walnuts and replacing them with crushed oreos (12 mini oreos per batch - again not making them truly raw). Because the date mixture was pliable, Mac was able to hand-roll them into truffles making about 8 per batch. They were lightly tossed in graham crackers crumbs. Artie played taste tester and wanted a whole batch by himself. He kept sneaking samples of the puree mixture, like it was cake batter!

We both liked how they turned out. Guests at Mac's friend's party seemed to enjoy them too. Next time, Mac said she think she'll dipped them in chocolate to see how well they hold up.

Who knew making no-bake treats with dates would be so fun and taste so great. Certainly, we'll be doing this more often. That'll bring a big smile to Artichoke's face


Saturday, March 16, 2026

Beyond Sushi - Where Nemo Won't Be Found! - New York, NY



I had eaten vegan sushi before, which was good. However, it was often mere veganized versions of your run-of-the-mill sushi rolls. When I heard about Beyond Sushi last year, I was interested to see what their take on sushi would be. However, I never made it down to East 14th Street to check it out. THEN, at this year's NYC Vegetarian Food Festival, I saw that Beyond Sushi had a table and the brightly colored sushi pieces (pure art). What I saw simply amazed and had me aching to go.

So, a little bit of history of Beyond Sushi. It was founded in 2012 by Chef Guy Vaknin. Chef Guy was a contestant on Season 10 the reality competition show, Hell's Kitchen (U.S.), starring Chef Gordon Ramsey. After his time on the show, Guy became greatly influenced by a plant-based diet. Thus, Beyond Sushi was born.


Crunch 'N Munch Roll: I would have taken a photo of the Enoki and Mango, but my tummy said "NO"

Back to our meal. My friend and I went for one of the combo plates. We both had the Crunch 'N Munch roll which was made of forbidden black rice, alfalfa, English cucumber, baked tofu and topped with a slice of kiwi and white miso sauce. I also had an individual piece of Enoki (Japanese mushroom) sushi and a piece of mango sushi. All delicious! My friend also had the Classic Miso Soup, which she said was really good.


Spicy Noodle Soup: YES, SOUP FOR YOU! 

Artie went for the Spicy Noodle Soup, which was a Pick-Your-Own offering. He selected Udon noodles (they also offer Soba) and the mix of grilled romaine heart, julienned carrots, baked tofu, cilantro and asparagus. Artie was IN LOVE to say the least. He's a soup kind of guy by nature, but I don't think I've ever seen him take such delight in a soup at a restaurant. I did try a little, and was pleasant surprised, especially by the romaine heart as I never had it grilled before.

My friend and I also tried out the fresh lemonades; mine being blueberry and hers being cucumber. Both good. I need to learn how to many blueberry lemonade at home that isn't too sweet or too tart and doesn't require adding any sweetener!

I will say what really makes Beyond Sushi a great foodie spot is the shear presentation and care taken in preparation to make sure what you're eating is beautiful on the outside and good, healthy and hearty for your inside! So, guess who's making a return trip...repeatedly?

By the way, this was on the placard outside the restaurant. Pretty cool, eh?


Beyond Sushi
229 East 14th Street
New York, NY 10003
(646) 861-2889
www.beyondsushinyc.com

Thursday, March 14, 2026

Miss Rachel's Pantry - A VEGAN Philadelphia Gem


Exterior of Miss Rachel's Pantry: We have family in Philly, who knew?! 

We’re living in an age of continuous media messaging. Many ads make outlandish, hyperbolic claims, often overselling their wares, and they come fast and frequently! This is especially true in the food and restaurant industry. There’s barely a block of commercials that doesn’t contain at least one image or mention of a food product or eating establishment. We’ve all heard a certain (nameless) corporate restaurant chain’s tagline “When you’re here, you’re family”, ad nauseam.  This claim is untrue and…rather silly. But it does beg the question “can you really feel like family at a restaurant?” As of this past Saturday, I can say the answer is “YES!”

While perusing the net to plan our trip to the annual Philadelphia Flower Show, we came across what seemed to be a unique eatery called Miss Rachel’s Pantry. Located in South Philly, Miss Rachel’s Pantry offers an eclectic variety of vegan fair that’s certified kosher. During the day, Miss Rachel offers   various specials to be picked up.  After reading about what Miss Rachel does, Mac was enthusiastic about trying to get reservations for us. When 2 seats were available, Miss Rachel, AKA Rachel Klein, reached out to us and the date was set.

Every Saturday evening at 7:00 PM, Miss Rachel brings together 12 people at a “Farmhouse Table Dinner” offering an diverse four-course pre-fixe menu that changes every week. Yes, you’ll most likely be sitting with folks that you’ve never met before.  It turns out that our table had a very nice group of people; some whom were vegans, others not. Our conversations were pleasant and not forced, flowing across many topics from veganism, art, charter schools and crazy Philly stuff like The Wing Bowl and the Vegan Wing Bowl (which isn’t as vile or full of debauchery as the former). The topics wafted throughout the evening like the amazing aromas of Miss Rachel’s Pantry.


Our Saturday Night's Menu

Before the meal, our table was offered two baskets of delicious grilled bread with a savory thyme spread (don’t tell anyone that I ate 5 pieces, shhhh!).  Since you’re allowed one of two items from each course, Macaroon and I decided to simply order both and share with each other. Most of our fellow dining couples did the same thing.

Albeit everything was delicious, I was particularly fond of the barbeque seitan tips atop creamy edamame puree and the hearty potato chowder with coconut bacon. Mac fell in love with the tempeh Bolognese lasagna with layers of spinach & cashew ricotta and the SINFULLY delicious cookies and cream ice cream cake.
  

Macaroon put together a little slideshow of our lovely meal. We apologize in advance for any excessive salavation! LOL


Our waitress, Sally, originally from Brooklyn, was very attentive and courteous and made some humorous observations. When she handed us the bill, it was secreted in a vintage copy of Good Housekeeping! Before the guests left, Miss Rachel came out (to applause) and humbly asked how everything went. It’s comforting to know that there are still restaurant owners who take pride in their business.
Would we schlep all the way down the NJ Turnpike to eat at Miss Rachel’s Pantry again? The answer is yes. Her hospitality and great food made us feel like family. And, like a devoted family members, we don’t want to miss out on the fun.


Miss Rachel's Pantry

1732 W Passyunk Ave.
Philadelphia PA, 19145
(215) 798-0053
www.missrachelspantry.com

Just a note: Reservations are required for the weekly Farmhouse Dinner Table. Be sure to book your spot in time!

Friday, March 8, 2026

Candle Cafe Vegan Frozen Meals...Part Deux

Since we really enjoyed the Tofu Spinach Ravioli and Seitan Piccata with Lemon Caper Sauce, we had to try Candle Cafe's 2 other frozen meals: Macaroni & Vegan Cheese and Ginger Miso Stir Fry. As we did the last time, Artie and I split both meals and shared what we liked and didn't like. 


The Macaroni & Vegan Cheese hands down was our favorite of the 4 varieties. The combination of the Daiya cheese with something like a vegan béchamel sauce just made the dish creamy and smooth. The Daiya surprisingly melted  nicely and mixed well with the sauce. It brought me to a jazzed up stove-top mac & cheese my mom made when I was a kid. All it needed as just a sprinkling of some toasted breadcrumbs to make it perfetto! The only downside is that I found that I had to microwave the meal about 2-3 minutes longer than the microwave instructions.


The Ginger Miso Stir Fry wasn't bad. It wasn't my favorite, because it was a little bit salty to me. The saltiness wasn't so overpowering that I could taste the ginger flavor, which was nice. However, out of all 4, the stir-fry was like how I remember frozen meals tasting: like something that came out of the microwave (rather hard to describe). Nothing wowed me, but if I was in a pinch and it was what I had left in the freezer, I would get it. Then again, for the price, I doubt I'd bother purchasing.


Overall, we enjoyed both dishes. There were some misses with the Ginger Miso Stir Fry, but it wasn't inedible. The Mac & Cheese was amazing and surprised by the taste. Again, for the price, these would be splurges once in a while. Well, the Mac & Cheese. I'd probably get the Ginger Miso Stir Fry if it were on sale. 


As frozen meals come, Candle Cafe is of a superior quality. It's not like the dishes you would get from any of their locations, but it's not like your common, everyday frozen meal. I almost wish they were the Kid Cuisines or TV dinners back in the day where you got a dessert with it! I'd could go for that and then I may be okay with the price.

If I had to list my faves of the varieties in order, it would be:

Macaroni & Vegan Cheese
Tofu Spinach Ravioli
Seitan Piccata with Lemon Caper Sauce
Ginger Miso Stir Fry

Friday, March 1, 2026

Candle Cafe Vegan Frozen Meals...Part One

We love Candle! Yes, we do! We love Candle, because they have awesome food!


And wouldn't you know, you can now get their deliciousness at your local Whole Foods! I think I first saw an ad for Candle Cafe's frozen food line a couple of weeks ago. It was cool so good to now be able to have their meals at home without slaving over a stove! However, considering the luck we've had with our nearby Whole Foods, we figured that they wouldn't have it. That would mean a trek into Manhattan, which I couldn't be bothered to do (It's a bit difficult having worked in NJ for the last year). Well, what a surprise we got when I saw Whole Foods in Yonkers carry all 4 meals!!!

So, to start, we went for the Tofu Spinach Ravioli and the Seitan Piccata with Lemon Caper Sauce. The latter I LURVED at Candle 79. We knew it would be good, but considering it would be frozen, we didn't think it would totally wow us. Boy, were we impressed. Granted, being a frozen meal, the portion would be smaller than restaurant-size, but it was perfect and filling!

Artie and I actually split the 2 meals for dinner one evening, because sharing is caring! We both were very happy with the taste, quality and ease to prepare, especially the fact that they had the same microwave cook times.  

If I had to pick one over the other, I would say I liked the ravioli slightly a bit more. The reason was the tomato sauce. Just as it said on the label, it was classic and very comforting. The Seitan Piccata was on point, fully of flavor and caper-y kick, which I normally hate, but have gotten to love thanks to Candle! If I didn't  have a fear of people stealing my lunch from the freezer, I'd totally bring these to work! 

Yes, the price of the meals is on the higher side (approx. $6.49 per box). However, for the quality of food you're getting, I would say it's worth the splurge every now and then. Plus, you can impress your office mates with how fancy shmancy you are for having such a snazzy meal!

I'm not going to go into details of each meal. That, you NEED to experience for yourself. So, we'll just share the photos and let your eyes enjoy!