Posts Tagged ‘blog’

Killer Vegan {Restaurant Review}

My husband and I were child-free for the afternoon so we had a delicious lunch at Killer Vegan in Union, NJ. I had the Killer Panini for the first time. It was so delicious and reminded me of the seitan wraps I made for road trips. My husband had the Guns Killer Vegan Panini

Killer Vegan is a diner and delicatessen in Union, NJ. I love this place. They started off small with only a few sandwiches and sides and a twice a month all you can eat brunch. Yes an ALL YOU CAN EAT VEGAN BRUNCH! They have burgers, panini’s, sausage and meatball sandwiches, new dinner specials every week, disco fries (!), cheese fries (!) homemade cakes, cookies, milkshakes and more!  I’ve been here a handful of times already and it’s been fun to see their menu and hours of operation grow.  My last visit their I had the new Killer Vegan Panini. Filled with Country Fried Seitan, avocado, arugula, tomato, onion and chipotle mayo.  It was perfectly paired with the kale slaw. The seitan was so delicious I wish I had a plate of it to myself!

1st of 2 identical plates of food at the all you can eat opening brunch at Killer Vegan in Union. I stole bites of pancakes and French toast from my kids plates.

All-You-Can-Eat Brunch

Brunch at Killer Vegan is alway’s All-You-Can-Eat and alway’s amazing. A buffet filled with homemade sausages and tempeh bacon, biscuits and a cashew sage gravy, tofu scramble, steamed greens, arroz con gandules, pancakes, french toast and home fries. On one or two occasions I’ve also spotted and dined on some deliciously sweet plantains.

One time a woman on line asked me what to put the cashew gravy on and I just said “Everything. Just put it on everything.”  

Delicious KV Burger and Kale Slaw at Killer Vegan in Union NJ today with the Montclair Vegans meetup! Not pictured: Mint Chip Milkshake, it was awesome. Thanks @diannewenz !! KV Burger

Their burger menu has grown from 1 burger to 4 different burgers including the original KV Burger (pictured), the Gunslinger Burger, which my husband enjoyed on our last kidless visit there, a Pizza Burger and The Killer, which I’m looking forward to trying the next time I visit. Its 2 burgers, cheese sauce, sauteed onions and coconut bacon. I can’t say no to Coconut Bacon! The burgers are house-made, delicious and they don’t fall apart. I’ve never been disappointed.

Lunch from Killer Vegan today: Sausage and Peppers w. Kale Slaw. Miles's fries in the top left corner. Not pictured: Butter Pecan Milkshake #vegan

Sausage and Peppers

One of my favorite things about Killer Vegan is that they make their own sausages. I love store-bought vegan sausages and buy them all the time for convenience but when a restaurant goes out of their way to make their own it’s special and I notice and I eat them. Nothing beats a house-made sausage and pepper sandwich!

If you can’t tell by these pictures I really dig Killer Vegans Kale Slaw. When you order a sandwich it comes with chips or you can upgrade to one of their sides. I alway’s upgrade to Kale Slaw. It tastes exactly how I make my own Kale Slaw at home and I really should go for one of their other sides like Roasted Brussels Sprouts, Fries or Mashed Potatoes but I just really love Kale Slaw! 

Not pictured are the vegan Milk Shakes and desserts I’ve tried at Killer Vegan. Nine different Milkshake flavors from Mint Chocolate Chip to Butter Pecan and desserts like Red Velvet cake, Chocolate Chip Cookies, Mini Cupcakes, Peanut Butter Chocolate Cake and a Cookies and Cream Cake. I could live happily eating at Killer Vegan forever! 

If you are in the area take a peek at their menu and plan a trip to eat here!

Summertime Eats

Firework sandwiches! Ciabatta, cashew cheese, pesto, roasted zucchini and onions w, spinach and tomato #vegan #veganfoodshare #vegansofig #whatveganseat #veganbloggerVegetable and Pesto Sandwiches w. Cashew Cheese (for the fireworks!)

I’ve been having a very busy summer so far with the kids home and no summer camps lined up. I regret it a little bit each day but we are also having a lot of fun together. We’ve been to the beach, put up a pretty big pool in our yard, saw some fireworks, went to the State Fair and are gearing up for our annual vacation to the Jersey Shore in a little bit.  In between all of this I’ve been cooking up a storm. I have a new museli recipe ready to go, some smoothies, a blended coffee drink, a protein packed tomato sauce that is delicious on pizza and the kids have no idea what’s in it, a kale salad and a quinoa salad. I’m pumped about all of it. I also have to finish my eating out recap of Austin, Tx. I’m still dreaming of Bouldin Creek Cafe and Arlo’s.  In the meantime here are some of our summertime eats from the last month. We’ve been eating quite well and I desperately need to get back to the YMCA! 

Veggie loaded Caesar Salad with a #vegan Caesar Dressing #whatveganseat #vegansofig #veganfoodshare

Veggie Loaded Caesar Salad

Romaine, cucumbers, orange bell peppers, red onions, sunflower seeds, capers, nooch and a Just Mayo based Caesar dressing. This was very refreshing on a hot day.

Vanilla, Peanut Butter, Banana Milkshake #vegan #veganfoodshare #whatveganseat #vegansofig

Vanilla Peanut Butter Banana Milkshake

We enjoyed these Milkshakes after the Caesar Salad above. 

4th of July: field roast sausage, chickpea and zucchini quinoa salad, balsamic kale salad, potatoe salad and baked beans #vegan #veganfoodshare #vegansofig #whatveganseat #veganblogger

4th of July plate

 We celebrated the 4th of July, at home, potluck style with my parents. I made the kale salad and quinoa-chickpea salad along with Field Roast Sausage Rolls and my mom made the potato salad (alway’s leaving some without mayo for me so I can add my own vegan mayo) and some delicious baked beans. You can find the baked beans recipe here

 

 

Recent Eats: Sweets Edition!

Lavender Cupcakes #vegan

Testing out Lavender Cupcakes for a first day of spring birthday tomorrow.

Lavender Cupcakes

If it’s your birthday I’ll pretty much make anything you want. My sister requested Lavender Cupcakes. She envisioned them being lavender in color as well as flavor. I just stuck with the lavender flavor. I’ll use food coloring sometimes but would rather just stick with non dyed foods especially if a recipe would need A LOT of dye, which, this would have. They definitely tasted like lavender and were very pretty to look at. I’m not sure if I would make them again. A little too herb-y for a sweet treat I think. 

Reno and I created a cookie recipe today: Oatmeal Chocolate Covered Pretzel. They aren't bad! Need to tweak a few minor measurements. #vegan

Reno’s Cookie

My daughter is very into learning how to bake. She wants to own a bakery when she is “a teenager”. :)  So we’ve been experimenting with our own recipes every once in a while. Our latest, which needs more testing, is and Oatmeal Chocolate Covered Pretzel Cookie. We were big fans of these! 

#vegan Banana Chocolate Chip Muffin

Banana Chocolate Chip Muffin

When your banana’s start to go you make Banana Bread/Muffins. We always add chocolate chips to ours. I have some bananas that are perfect for muffin making on my counter right now!

Pi Day Mini Key Lime Pies for a Pi Day potluck later today. Fingers crossed that they firm up by then! #vegan

Mini Key Lime Pies

This was a Pinterest recipe that I pinned awhile ago. I’m one of those pinners who pin but never do anything with those pins in real life. 

 

Recent Eats

Seitan Wrap with Mesclun and Sriracha Mayo www.good-good-things.com

 

Homemade Seitan Wrap w. Mesclun and Sriracha Mayo

We are home, yet again, with another snowstorm. Spring is only 15 days away and I can’t imagine ever seeing my neighborhood without snow again! Its gotten to a point where there isn’t any place else to shovel it. I feel bad for the people up in and near Boston. They have it way worse then us. I love the snow and love that it is snowing but it’s getting to the point where enough is enough. 

Grilled Tofu w. Spicy Veg Fried Rice www.good-good-things.com #vegan

Grilled Tofu with Spicy Veg Stirfry 

Since the kids and I are home today I’m thinking of trying out some new recipes. Turn the oven on and make the house cozy warm. A few months ago I started working on a Spinach-Cheddar Biscuit. They would be so comforting to make and eat today. I’m thinking up an enchilada recipe or possibly a stuffed sweet potato recipe. Maybe I should combine both ideas? My 7 year old daughter wants to learn to bake so I though we could create a cookie recipe today with whatever is in the baking cabinet.

Secret Brownies  www.good-good-things.com

Secret Brownies

I let her make my Secret Brownie recipe the other day. She did about 95% of it herself which is not only a big deal for her but also a big deal for me. Its very hard for me to give control over to someone else in the kitchen! She did a great job on them. Can’t wait to bake with her some more!

Hope you are all safe and warm indoors today if you live in the path of this current snowstorm! 

Rice, Beans, 3-ish ways

Dinner: black beans, yellow rice (brown), garlicky broccoli. #vegan www.good-good-things.com

Rice and Beans with Garlicky Broccoli

We are Rice and Bean fanatics. Its a weekly sometimes twice weekly meal for us. It helps that the kids, mostly, like it. With that it’s a good vehicle to hide veggies in. I usually finely grate carrots and zucchini into the beans and add some cherry tomatoes that pop and melt themselves into the beans. The kids are clueless. Its wonderful. 

Lunch: Rice and Bean Quesadilla w. Peach Salad #vegan #vegansofig #veganfoodshare #whatveganseat

Rice and Bean Quesadilla with Peach Salsa

A quick lunch the next day with reheated rice and beans pressed into a whole grain tortilla. Served with a peach salsa from Trader Joe’s. It was very refreshing for a snowy day. 

Testing out some #vegan Arancini www.good-good-things.com

Brown Rice Arancini 

This time I made a double batch of my Yellow Brown Rice. I cook the rice in rich chickenless broth and turmeric. Its so savory and delicious. I was going to use the extra rice for another meal a day or two later when a fabulous idea popped into my head: ARANCINI!!! This batch of rice was a bit sticky which is perfect for making the Italian treat. Its something I’ve been thinking about trying to make for ages now. We just never have extra rice or risotto laying around. 

I formed the rice into walnut sized balls, dipped them in unsweetened almond milk and then rolled them in mixture of bread crumbs and nutritional yeast. Fried them in olive oil and sprinkled them with salt. They were fabulous even though they were made with brown rice. They are usually made with a risotto or similar type of rice and sometimes stuffed with a meat filling or mozzarella cheese. I was really surprised how well these worked out and how delicious and simple they were. My mom was even impressed! This is definitely a recipe I’ll be fine tuning over the next month. I want to eat them all the time with various fillings! 

 

 

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