Archive for August, 2013

August 27, 2013

2013 Miami Spice Vegetarian Guide: The Beaches

by ashley

miami spice

 

It’s that time of the year again! Miami Spice offers three course tasting menus to some of the hottest restaurants in South Florida. There are two categories: Fine Dining and Luxury Dining. Fine dining is $19 for lunch and $33 for dinner. Luxury dining is $23 for lunch and $39 for dinner. We have scoured the menus and created this list of restaurants that offer vegetarian options for their Spice menus. This is a huge improvement from prior years, where only one or two restaurants offered vegetarian options. They are listening to us!

 

See our listing of vegetarian and vegan Miami Spice options for 2013 here

August 27, 2013

Mama Veg’s Organic, Wild Salad (with things you can find in the woods)!

by jem614
GetAttachment

Wild Lamb’s Quarter

CAM00019I’ve told you before about my mom: she has been in the peace corp, traveled around the world and would be the only person I would trust to save me from an apocalypse.  She knows what types of plants you can eat in the wild and she basically lives in a completely eco-friendly home.

I asked her to send me pictures of her wild salad she has been eating at home and wanted to share with you so you can see how vibrant and edible plants just outside your doorstep may be (please be sure to consult an edible plant book before consuming anything)!

This is what she says: Salad made out of wild lamb’s quarter, Dandelion greens, sheep sorrel, mint, and from my little porch garden-arugula and parsley. I topped it off with feta cheese, raw pumpkin seeds and a ginger and sesame seed dressing-yum!

August 19, 2013

Palace Indian Food

by jem614

I had a complete breakdown this weekend.  There was my tired, crying baby in the car and I was trying to put the stroller in the trunk to no avail.  I finally threw it into the front seat in complete frustration.  This was after my son had thrown food on the floor and tried taking everything off the table at the restaurant where he and I “tried” to dine.  Thankfully, those wonderfully friendly guys that worked at the Palace in Davie, were super nice.  They came by several times just to say hi to my son and didn’t sneer at me when I only ordered chai and samosas.  We eventually made it home but I wish I had more time to try some of their other menu items!

The samosas were really tasty and filled with more than just potato.  The chai was good but it didn’t have any sugar in it and there was no sugar on the table.  I’m sure they would have been accommodating but with my son, you have to eat like you’re at a sprint so I just stuffed everything down and left as soon as I could to avoid complete chaos at the table.

Be sure to check them out next time you’re in Davie, hopefully you have more time to enjoy their cuisine than I did!

http://www.palaceindiancuisine.com/

August 12, 2013

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy

by ashley

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy I was inspired by Campbell’s, of all things. Can you believe it? Campbell’s is making some amazing-sounding soups in their “Go” collection. There are a few veggie options that I will be reviewing soon. Unfortunately, their Thai Shiitake Coconut Curry soup also includes chicken, but that’s okay, because I was able to create a healthier version at home. I melded a few recipes that I found online, along with adding baby bok choy that I found at the farmer’s market this weekend. Yummy and healthy, great for this cold that I’m battling still.

Vegan Thai-Inspired Shiitake Coconut Curry with Baby Bok Choy

1 head baby bok choy, separated

Handful of shiitake mushrooms

1 tablespoon minced garlic

1 small onion, cut in slices

1 tablespoon coconut oil

3 springs lemon grass, tied

3 tablespoons Thai red curry paste

1 can coconut milk

2 cups vegetable broth

1 lime, juiced

Cilantro for garnish

Sriracha, to taste

Heat the coconut oil over medium high heat. Once smoking, add the shiitake mushrooms and saute until browned. Remove from pan and set aside. Add the onion, baby bok choy and garlic to the pan. Saute until onions are tender. Add the red curry paste and stir until incorporated. Add the vegetable broth and tied lemon grass. Stir to incorporate and then allow to simmer for 5 minutes. Stir in coconut milk and simmer another 5 minutes. Remove lemon grass and stir in lime juice. Pour over brown or jasmine rice and garnish with cilantro. I also add some sriracha for added heat and flavor, because everything is better with sriracha.

Serves 2-3 when served with rice.

Enjoy!

August 5, 2013

Soyka in Midtown Miami

by jem614

I had brunch with a great friend on Saturday at Soyka, a popular place in Midtown, Miami.  I’ve been here so many times but it’s been years since my “Miami Herald” days so it was nice to revisit this great staple!

photo

Soyka is one of those places that could be very elegant or very laid back depending on your mood.  They also have a really small, cute area outside where you can sit with your beau or your BFF and chat with more privacy.  I adore everything about it, including the relatively inexpensive menu and the numerous choices.

This weekend, I went all out and ordered the french toast with ice cream (yes, it’s a menu item for brunch)!  Both items on their own probably wouldn’t be anything super to rave about but together they make a smashing combination.  If my son hadn’t been tearing up the table and spilling water everywhere (along with crying and pulling my glasses off – don’t hold it against him because he’s got three nasty teeth snaggling their way through) I would have probably ordered some coffee and maybe slowed down to enjoy it some more instead of inhaling it.

Whew, that was long-winded, so sorry!  I’m sure you get the point, it is an absolute must try for mid-town dining and for you out-of-towners, to try.

For more info or to look at their menu, go to http://www.soykarestaurant.com.    They have some really great options for Vegetarians!

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