Whenever I’m craving vegetables, my mind often wanders to the $5 $5.50 Lunch Truckrun by the affable Kiflu at the corner of Ann St. & Nassau. He does great things withfish and other meats, but sometimes my favorite part of his plates is the stewed, slightly curried potato, carrot and cabbage that comes on the side. It occurred to me that he had a vegetable plate on the menu and I’d never ordered it so I went to rectify the situation.

The vegetable plate is actually a falafel plate but I’m not complaining. For $6 you get a few falafel that are smashed and crisped a bit on the flat top, and served with your choice of yellow or brown rice with chickpeas, those stewed vegetables, some stewed chickpeas and salad with lettuce, tomato and raw onion. You will be asked if you want tahini sauce, and you should say yes because it’s not the usual “white sauce” aka mayo, but actual thick sesame tahini. It’s touches like this that makes this one of my favorite lunch spots in the Financial District.

Sure, Crisp and Pita Express are both nearby to fulfill your vegetable-driven lunch needs, but if you only have $6 in your pocket Kiflu will hook you up.

$5.50 Lunch Truck, corner of Ann & Nassau streets

http://midtownlunch.com/downtown-nyc/2013/01/10/make-a-resolution-to-eat-more-veggies-the-5-50-lunch-trucks-veg-plate-is-a-good-option/

]]> http://www.mobilefoodnews.com/2013/01/manhattan-nyc-make-a-resolution-to-eat-more-veggies-the-5-50-lunch-trucks-veg-plate-is-a-good-option/feed/ 0 http://www.mobilefoodnews.com/2012/12/philadelphia-pa-v-for-vegv-2012-phillys-year-of-the-vegetarian/ http://www.mobilefoodnews.com/2012/12/philadelphia-pa-v-for-vegv-2012-phillys-year-of-the-vegetarian/#comments Fri, 28 Dec 2012 15:00:04 +0000 MFN Editor #1 http://www.mobilefoodnews.com/?p=36957 By  Vance Lehmkuh | Philly.com

Kung Fu Hoagies, an all-veg food truck with a Veitnamese fast-food theme, opened in…

I MAY NOT BE the first to notice this, but, geez, what a year, huh?

I mean for veg dining in Philly, of course. Long a pioneer in this area (hey, without us there would have been no American Vegetarian Society back in 1850), our town is really moving into the big leagues. This year saw the opening of four noteworthy plant-based businesses, each carving a slightly different niche in a different neighborhood.

HipCityVeg has taken Rittenhouse Square by storm (superstorm?) with its mix of burgers, salads and green smoothies. And vegan fast food with a little more of a “health” overlay is the mainstay of VGE, in Bryn Mawr, which does sandwiches, wraps, soups and a kick-ass potato salad.

In June, longtime vegan-catering fave Miss Rachel’s Pantry became a café on Passyunk Avenue, with plentiful sweet treats and homestyle lunches by day, plus weekend prix-fixe dinners at the cafe’s big communal table. And the all-vegetarian (almost all vegan) food truck Kung Fu Hoagies has gained a cult following for its vegan banh mi. So far, the colorful cart’s success has been dinged by its location shifting – fans don’t always know when or where to count on seeing it. But word is that 2013 may see a permanent KFH home.

Meanwhile, Blackbird Pizzeria this year expanded from its signature pizza and cheesesteak focus to include a well-received “chickpea Parm” sandwich. The laid-back joint just off South Street has also started making seitan in-house for its cheesesteaks and its new ‘wings’ that come with root-beer BBQ or habanero-citrus buffalo sauce.

VegNews Magazine this summer named Philly the vegan-friendliest “middleweight” city in a head-to-head contest with Washington, D.C. (Disclosure: I was the writer who made the case for Philly, but I didn’t get to vote!) Vegan author Carol Adams tweeted: “of course Philly wins, that’s where Vedge is!” – and VegNews cemented this idea by naming Vedge “Restaurant of the Year” in its 2012 Veggie Awards. Plus, on Wednesday Philadelphia magazine ranked Vedge No. 3 among the year’s top 50 restaurants.

The ripple effect of Vedge – and its precursor, Horizons – continues to be felt citywide, and not just in the “upscale” realm (e.g. vegan tasting menus). Today, new burger joints more often than not offer a veggie (often vegan) version – witness the superhyped Pizza Brain, which opened with vegan pizzas on the menu.

We visually chronicled these vegetarian and vegan options throughout 2012 in our twin photo galleries (philly.com/vsigns) of venues touting such wares. The galleries together comprise over 120 pics, thanks largely to the keen-eyed photogs who fueled our Vegetarian Awareness Month Photo Contest.

News for the new year

Now 2013 looks set to continue the animal-free trend, though many developments are currently hush-hush. I can tell you that HipCityVeg will soon introduce several new menu items that owner Nicole Marquis is “very excited about . . . we’re strengthening our relationship with Rich Landau [of Vedge, who also designed the original menu].”

Back over at Vedge, Landau and wife, Kate Jacoby, are not doing any laurel-resting – The Vedge cookbook should be out by late spring, so you can try replicating some of those awesome creations at home. And by the end of 2013, your kitchen may not be the only venue other than 1221 Locust where you can find Vedge-style offerings. That’s all V for Veg can say for now, but stay tuned.

Lastly, lest you think the kale-chip trend is waning, VGE has just started offering them – nicely baked and subtly seasoned – as a stand-alone. “We were doing them as a garnish,” owner Fernando Peralta explained, “and people kept asking if we’d put them on the menu.”

Next time you’re on the Main Line, check ‘em out. And wherever you are, have a green, peaceful and crunchy new year!

http://articles.philly.com/2012-12-27/news/36023342_1_blackbird-pizzeria-vedge-vegan

If you watch the Food Network, chances are you’ve tuned into the Great Food Truck Raceat some point–or you’ve at least heard of it. While food trucks are a definite step up from traditional sidewalk carts (think: boiled peanuts and hot dogs), the latest and greatest food trucks are offering a healthier variety–and quite possibly changing the way America eats.

At least that’s the goal of  Stephanie Morgan, owner of Seabirds Food Truck whose California vegan truck has appeared on the Food Network. According to Morgan, the standard American diet is extremely harmful and causes so many problems mentally, physically and environmentally. So this vegan turned entrepreneur is out to inspire people with a positive, more sustainable and more compassionate way of eating. And if you think that means boring, bland veggies on a plate, just wait until you hear about some of the food she serves!

Tell me about your vegan truck. Why did you start this and what are your goals?

Seabirds is a 100% vegan truck that features local organic produce. I started the Seabirds Truck because I wanted to make a positive impact in my community and in the world. I wanted to turn people on to a healthier, more sustainable and compassionate way of eating. At the end of the day, I want everyone to be able to eat well so they feel their best.

Have you always been a vegan?

I’ve been vegan for five years. I was raised eating meat and dairy. My mother’s dinners were comprised of a meat, starch and vegetables. She had an amazing garden when I was a child, and I was always amazed at how wonderful all the fruits and veggies tasted that she grew. I would eat cherry tomatoes like candy and they were nothing like what we would buy from the market. At a young age I realized how amazing seasonal, organic, and local produce could be, and I know that stuck with me and influenced my eating choices as an adult and ultimately my career choice.

Why is this mission important to you?

Its important for so many reasons. First, many people do not realize how much their diet effects their health. Stroke, heart disease, type II diabetes, cancer, and many more are all-effected by what we put in our mouths three times a day. The standard American diet is extremely harmful and it causes so many problems–mentally, physically, and environmentally.

Second, for me, living a vegan lifestyle and helping others to do the same is just the right thing to do. I’m not one to sit on the sidelines and I’m not one to ignore important issues and throw up my hands and say “Oh, hell with it!” When I believe in something I throw myself into it. It’s important to not just complain, but to take action and lead by example. I find value and happiness in a lifestyle that matches my beliefs.

What are some of the most popular menu items?

Our tacos are very popular, especially our Beer Battered Avocado Tacos and Jack Asada Tacos made from green jackfruit. We also serve a seasonal kale salad that is a top seller.

OK, I’ll take one of each, please! I know celebs like Ellen have touted your food. How awesome has the response been to your vegan truck?

We have some incredible customers! We have many that whole-heartedly believe in what we are doing, and we also have some other regulars that aren’t necessarily passionate about the vegan movement (or whatever you want to call it), they just enjoy our food and keep coming back. We have fed some celebs too that have given us rave reviews like Darryl Hannah, Moby, Matt Groening, Portia De Rossi and Robin Roberts.

Do you think you’re inspiring others to eat local and organic, as well as animal-free?

Yes! That’s the best part. We get emails often saying that we have inspired someone to eat vegan more often or eat more local and seasonal produce, etc. We cater to those with diet restrictions so they are always very appreciative. We try our best to let people know all the amazing benefits of eating this way without being preachy. When people understand the value of our food and our mission than we have succeeded.

Do you ultimately want to help change the way Americans eat? Why?

Absolutely. So many reasons–child obesity, sustainability, to save water, to support local farmers, to avoid pesticides and harmful chemicals, animal cruelty…. Eating vegan, even one day a week, can make a huge difference!

Can you share one of your favorite recipes with us?

Beet & Apple Salad (gluten/soy free)
With toasted pistachios & horseradish dijon vinaigrette

Ingredients:

• 2 beets
• 1-2 green apples, thinly sliced
• 1/4 cup salted pistachios

- Remove stems from beets and Wash well. Rub with olive oil and wrap in foil. Roast at 400 degrees for about 35 minutes or until fork tender. Let cool, then cut in half and slice thin to match the apples.
- Apples should be sliced thin- 1/4-1/2 inch . Immediately soak in cold water with lots of lemon juice so they don’t brown

Horseradish Dijon Vinaigrette:

• 1/4 cup extra-virgin olive oil,
• 1/2 t each of Salt and pepper
• 1/8 cup apple-cider vinegar
• 1 Teaspoon [horseradish] Dijon mustard

Whisk all ingredients together and enjoy!

Photo: courtesy of seabirds food truck