Vegan Dad on the Road: Govinda's and Sweet Freedom

Only two days left in Philadelphia and then it's back home. I will miss the option of going out to eat but I can't wait to get back to the family (and my kitchen). Yesterday's stop was Govinda's. I had been there before and I don't think much has changed. Keep in mind that I am talking about the "Govinda's to Go" side of the restaurant--a small and slightly shabby take-out diner with slow service that largely serves vegan takes on American diner classics. It's a bit greasy and a little sloppy but I still think it's fun. I have yet to go to the fine dining side which is only open Thursday to Friday. I decided to get two things this time, and not the chicken cheesesteak since I had that last time. First up: the Kofta Sub.
I liked it. The meatballs were a little mushy but I liked the spiciness with the tomato sauce and cheese. Next: fish sandwich.
I have never had faux fish before and it was actually pretty good. By itself it had a rather fishy taste and texture (if you are into that kind of thing). I would have preferred tartar sauce to a glob of vegenaise and pickles, and I thought the "fish" got lost in all the toppings and bun. Govinda's is another place that suffers from very average bread. If only these veggie places could hook up with a quality bakery it would make things oh so much better.

Since it is only a few doors from Govinda's, I popped into Sweet Freedom.
Many of you had recommended it and a few had not. As you well know I don't do gluten-free baking. I have nothing against it, it's just that I don't have a gluten intolerance and I really love bread. So, I'm not exactly sure how to review the stuff that I ate. It's not fair to compare it to its glutenated (is that a word?) counterparts, but it sounds patronizing to say it's good for gluten-free. But, I think that is what I am going to have to say. But first, let me tell you that a place like Sweet Freedom is my dream--a small, specialty bakery where I could serve up all sorts of awesomeness. Maybe in another life . . . . I really have to admire that variety of things Sweet Freedom offers: all of it soy, egg, corn, dairy, gluten, peanut, and refined sugar free. I got there at the end of the day and a lot of the stuff had been sold so I chose the Strawberry Double Chocolate Cookie Sandwich, and a Coconut Bliss Cupcake.
I wasn't crazy about the cookie sandwich--the filling had a toothpaste consistency, was too thick, and didn't taste very much like strawberry. The cookie was pretty crumbly . . . but then again it had no gluten to hold it together. The cupcake was better, I think, and was moist but really heavy and dense (and not worth $3.75). Again, no gluten. I would not go back, but I think if I had a gluten intolerance or allergies then this place would be a piece of heaven.

Vegan Dad on the Road: Reading Terminal Market

I love to wander around Reading Terminal Market when I come to Philadelphia. The downside is there is a lot of meat there. I mean a lot. I guess that is because the locavore scene is largely about meat these days. But there are some good local produce stands as well, a vegetarian place to eat, a little spice store, a book store, some bakeries, etc. It's a funky place where you can get some local produce (I got some white cherries and peaches) and you can people watch to your heart's content.

Vegan Dad on the Road: Brunch at Mi Lah

After many a recommendation I went for brunch at Mi Lah on Sunday. I wanted a mix of savoury and sweet so I ended up ordering a lot of food. First up: Tofu Benedict with kale and roasted potatoes. The kale was a welcome addition to my on-the-road diet but the potatoes were a little overdone. The Tofu Benedict had great taste but, as you can see from the pic, lacked a little something in the presentation. I could have used more Hollandaise sauce (which tasted great) since the pieces of tofu were substantial and the plain whole wheat English muffin needed something to mop off the plate.
Next: french toast. I had to ask for maple syrup, which I thought would have been a standard part of the dish. This tasted great but I have a sneaking suspicion that it is deep fried instead of pan fried. I also wasn't crazy about being served the end of the loaf of bread. Still, I really enjoyed the brunch as did the continuous stream of people coming in the door.

Vegan Dad on the Road: Blackbird Pizzeria

Today I walked around Philadelphia hitting all of the historical sites I could. Yes, I visited the first AND the second Bank of the United States because that's how I roll. For lunch I stopped by Blackbird Pizzeria, a completely vegan pizza place that sits just south of the historical district on South 6th Street and Lombard. This was actually the second time I ate here (well, third because I came a few years ago when it was Gianna's Grille), but this time I had my camera. I just love the concept as well as the simple yet sufficient menu.
The first time I got a simple pepperoni and cheese slice and a mushroom slice. This time, cherry tomatoes, garlic, and tofu topped with Daiya, and a red onion and sausage slice.
All in all, not bad. I love the big slices and super thin New York style crust. The mushroom slice was a touch greasy, and I prefer the pieces with less Daiya rather than more. My only complaint is that the crust is dry. I like a pliable crust that can be folded to accommodate its thinness. Still, I love the convenience of being able to drop in and choose a variety of pizza slices and will be sure to visit one more time before I leave the city.

Creamy Zucchini Farfalle

You are probably going to be inundated with fresh zucchini soon, either from your own garden or the farmer's market. This is a very easy and very tasty way to use some of it up.

INGREDIENTS
- 1.5 lbs zucchini, diced
- 8 oz firm tofu
- 1/2 to 3/4 cup light coconut milk, or other non-dairy milk/creamer
- 1/2 cup nutritional yeast
- 1/4 tsp ground nutmeg
- salt and pepper to taste
- 1 lb farfalle

METHOD
1. Get a large pot of salted water boiling (you will cook both the zucchini and the pasta in this water).
2. Meanwhile, crumble the tofu into a food processor with 1/2 cup of the coconut (or other) milk/creamer. Blend for a good 5 mins until very smooth, adding more liquid if needed.
3. When water is boiling, add zucchini and cook until tender (3-5 mins, depending on how big you diced your zucchini). Remove into a colander with a slotted spoon and drain/cool.
4. Add farfalle to the pot and cook until al dente.
5. Add zucchini and nutritional yeast to the food processor and pulse until blended (you want some texture). Add nutmeg and season to taste with salt and pepper. Add additional liquid if needed.
6. Toss pasta with sauce and serve.