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I can’t believe it took me this long to discover the Wayward Vegan Cafe. I should have listened to my BFF sooner. She and other vegan friends on Facebook seem to eat here regularly. I finally had to see what the hype is all about.
O-M-G…The menu has so many choices that it’s nearly impossible to make a decision!
This is “vegan food” that could make a vegan out of any fast food-loving omnivore. Don’t expect to lose weight eating here!
I’ll add pics to this post, while I work my way through the 100% vegan menu 
FARMER’S HASH
Seasoned curry tofu scrambled together with chopped sausage, savory diced potatoes, peppers, and onions, then topped with a dollop of country gravy and sprinkled with cheddar cheese. Served with toast.
CHIGGEN IN A BISCUIT
A buttery, housemade herb biscuit topped with golden fried chiggen and drizzled with organic, light agave. Served with a side of peppery country gravy and very veggie smoked potato salad.
PULL NO PORK
Shredded seitan grilled with peppers and onions, tossed in tangy BBQ sauce and served on a bun.
VERY VEGGIE OMELET
Stuffed with sauteed broccoli, carrots, spinach, red onion, cheddar cheese, and topped with diced tomatoes. Served with homefries.
“FISH-ISH” TEMPEH FISH & CHIPS
Tempeh fish & chips with broccoli slaw, tartar sauce, malt vinegar and lemon wedge.
YOU KNOW YOU’RE IN A VEGAN RESTAURANT WHEN…
…there’s nutritional yeast on the table!
(VEGAN) CHICKEN PARMIGIANA
Crispy fried chiggen covered with marinara, melted (vegan) mozzarella cheese and (vegan) parmesan, over spaghetti noodles. Served with garlic bread.
MAC DADDY
Two no-beef patties, reuben sauce, lettuce, (vegan) cheese, pickles, onions on a sesame-free bun. Classic! Served with potato salad.
Oh, my–> Major discovery here!
While doing my regular grocery shopping at the Skagit Valley Food Co-op yesterday, something caught my eye on a high shelf in the baking section…
Something about peppermint, fudge and fat free REALLY does it for me.
I went in for a closer look…
Vegan?…Check! The fruit-sweetened part intrigued me.
My first instinct was to get the peppermint flavor, because I love mint combined with chocolate. But, I decided to buy the classic flavor first.
The texture was nice and thick…
The Classic Fudge flavor is utterly delectable. The fruit juice sweeteners provide a subtle background flavor. They are noticeable, but not overpowering.
Today I went back for the Peppermint Fudge flavor. The fruity note definitely hides behind the peppermint. Delicious!
Check out the Wax Orchards website for their story, their Fudges (I need to try the Orange Passion flavor!), their Berry Syrups, and their Gift Box. It’s also nice to know that these guys are from my home state of Washington.
I plan to eat this stuff one spoonful at a time, right out of the jar.
August-05-2012
Today was Seafair Sunday in Seattle, WA. The highlights of Seafair are the Navy’s Blue Angels Air Show and the hydroplane races on Lake Washington.
In 2010, we were on our way to the Washington coast and we noticed the Blue Angels at Boeing Field during a practice session. We stopped to watch for a while. It was intense to see and hear five jets take off at once!
It’s really unfortunate that Seafair– year after year– seems to be inextricably linked with the Oh Boy! Oberto company. Why?
I discovered on the Miss Madison Unlimited Hydroplane website that:
“The Obertos’ Seattle-based meat products business is the second oldest corporate sponsor in Unlimited racing.”
No wonder.
In case you didn’t know…The Oberto Sausage Company has been in the business of turning sentient animals– cows, pigs, chickens, and turkeys– into “jerky,” “pepperoni,” and meat “sticks” since 1918.
Here’s something really interesting (if not at all surprising):
Apparently, the Oberto Sausage Company, in partnership with The National MS Society, Greater Washington Chapter, is also “making outstanding strides towards finding a cure for MS.”
How is a sausage company doing that?
In 2009, they were a corporate sponsor for a 2-day MS Society event “to find a cure for MS.” The company provided Oberto sausages to the 10,000 walkers for lunch.
????
Maybe it’s just me, but I find it beyond bizarre that anyone would consider it wise to feed anyone interested in any disease’s “cure” SAUSAGES for a fundraiser lunch.
Furthermore, with respect to Multiple Sclerosis specifically, there is ample evidence that a low-fat plant-based diet is an important factor in:
- preventing the onset of MS,
- decreasing symptom severity, and
- slowing the disease’s progression.
Read this excellent article by Dr. John McDougall for details and references.
I digress. Back to Seafair…
This post was supposed to be about the perpetual “meat pushing” that goes on in mainstream society. Seafair is a case in point: I can’t watch a simple boat race without being literally bombarded by the logo of a company that profits from unnecessarily exploiting and killing animals. (To be clear, they are only in business because people are willing to buy their products.)
Again, it seems beyond bizarre that vegans are the ones constantly being accused of “pushing” a certain kind of diet.
So, there I was watching the “Meatfair” television coverage and I noticed the Twitter feed along the bottom of the television screen. I decided to provide one of the few (if any) anti-meat messages on the television for viewers today:
Yes…GO VEGAN!
By the way– here’s that blueberry ice cream, from Lick It! (Contains blueberries, coconut milk, sugar, agave nectar, non-dairy milk and vanilla bean):
Get ready for some A-M-A-Z-I-N-G-L-Y rich coconut milk-based vegan ice creams. I went to Full Tilt Ice Cream‘s University District location. You wouldn’t suspect there are vegan options looking at just the sandwich board on the street…
…but step inside and your decadent choices beckon! Sample them all before you decide
The “single” scoop is actually 2 huge scoops. I had 1 scoop Mayan Chocolate (i.e. with cinnamon) and 1 scoop Chocolate Mint. This ice cream was at least as good as Coconut Bliss, which is my “gold standard” for vegan ice cream.
Heaven!
My friends had a scoop of the toasted coconut flavor.
Eat vegan ice cream and no cows get hurt. There’s zero deprivation here!
“Contrary to popular opinion, healthy and tasty are not mutually exclusive.”
These pictures were taken at the U-District location of Chaco Canyon Organic Cafe.
The Chaco Canyon menu features sandwiches, grain bowls, raw entrees, salads, soups, fresh juices, smoothies, all day breakfast, and weekend brunch.
The whole restaurant is VEGAN!
REUBEN SANDWICH
MOROCCAN SOUP
PESTO MELT
QUINOA TABBOULEH
BBQ CHERRY BOWL (a monthly special)
It featured a tart cherry BBQ sauce over rice, with grilled baby bok choy, tempeh bacon, pickled radish, and picked baby turnips.
BROCCOLI SOUP & QUINOA
TEMPEH BACON & SCRAMBLE
Highline Bar – Seattle, Washington
Are you craving those classic greasy appetizers– like Fish & Chips and Buffalo Wings– but you don’t want to cause animals any harm?
Do you want to tear into a BBQ Pork Sandwich, but you don’t want knives tearing into pigs?
Are you craving some cheesy gooey-ness but you care about cows?
Well…Vegan dreams DO come true!
Highline is a vegan bar/restaurant located in Seattle at 210 Broadway Avenue East. It’s a bit dark and dingy in there, and there’s nothing fancy about the place. This is a bar, after all. The menu is yummy. On a warm, sunny day, it’s nice to sip and eat from the balcony while people-watching. Funny…I always feel like I need more tattoos when I’m in this neighborhood! Here are some things we’ve ordered…
PULLED BBQ HERO – Soy-chicken, sauteed peppers & onions smothered in house made bbq sauce topped w/ coleslaw.
REUBENDER – House-made vegan pastrami w/ russian dressing, smokey provolone cheez sauce & sauerkraut on grilled rye.
FISH & CHIPS - Crispy soy-fish strips (with nori) & french fries w/ tartar & lemon. (You really must try them to believe how good they are!)
BUFFALO NUGGS WITH RANCH
PELE WRAP – Maple teriyaki tempeh w/ pineapple, spinach, cabbage, red onions, miso-sriracha aioli.
THE MELTDOWN – Vegan tuna w/ mozzarella style cheez on grilled bread.
CAPANOTA WRAP – Chunky eggplant capanota, avocado, spinach, sun-dried tomato cream cheez, and vegan cheez curds.
BEER CHEEZ SOUP
Buzz, buzz, bzzzz…I’m still buzzing from my first experience doing the flying trapeze! WOW. What an exhilarating experience! First of all, thank you, Facebook… because it was a friend on Facebook who invited me along. We’d never met in person until today. Now we’re “real” friends and not just “Facebook friends.” (Gotta love the modern vernacular, huh?)
Until recently, I’d never even heard of the School of Acrobatics New Circus Arts (SANCA) in Seattle. What a fun place. Animals don’t belong in the circus, but people do! I didn’t know that getting on the flying trapeze was on my “bucket list” until today! (Technically, I don’t have a bucket list, but I think I might just start one. After all, I’m already into my 40’s. Time’s a ticking.) Yes, the flying trapeze is definitely bucket list material.
The whole time I was there, I was nervous and excited and shaking and giddy. My face is tired from using my grinnin’ muscles. (It probably didn’t help that I had a non-dairy espresso drink during the drive there!) The class was small– only 3 of us– so we had plenty of “air” time. I’m probably going to be sore from using muscles (i.e distal hamstrings) that haven’t been used that way for decades. Let’s see…the last time I swung upside down by my knees on a bar was in elementary school, on the playground…around 1980!
First, I learned how to take off (“Ready, HUP!”), swing out, bring my legs up on the bar, and swing upside down by my knees (“knee hang”):
Then, I learned how to have the instructor “catch” me. Here’s the instructor getting set up:
And here’s me in action:
I’m looking forward to going back again!
