Gracias Madre is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic Be Love Farm in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales.

But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this award-winning (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more.

Eva Ackerman has been with the Café Gratitude family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator," bridging communication between employees and members of the community, and leads Café Gratitude's transformational workshops in Spanish.

1. What is the inspiration behind Gracias Madre?
   

   Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!



2. Are all of the staff at the restaurant vegan?
   

   No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.

3. What is Gracias Madre’s relationship to Café Gratitude?
   

   We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.


Empanada del Dia

4. How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?
   

   I feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.

5. What is your favorite dish on the menu?
   

   Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!

6. What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?
   

   Well, first would be Café Gratitude, of course! After that I enjoy Gather in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. Millennium is a classic favorite, and I also enjoy the Slanted Door. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!

7. What cookbooks do you use most often at home?
   

   I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.


Papas al Horno

8. Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?

   We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese!

   I have two pieces of food/cooking advice to share:
   1. Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.
   2. Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.

9. What are your future plans for the restaurant?
   

   Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.


Mocha Cheesecake

10. When will you start a dessert of the month club? And can I be your cheesecake/flan tester?
    

    Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!

    I'm on it!

Gracias Madre
Address: Map
2211 Mission Street
San Francisco, CA 94110
Phone: 415-683-1336
Hours: Open Daily 11am-11pm
Twitter: @GraciasMadre
Facebook: Gracias Madre

As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did.

Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on Bay Area Bites that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was "rich and creamy" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.

I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version "This is better than store-bought ice cream! It's my favorite!" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.

Wednesday we brought you a little preview of Source, the brand new vegetarian "multi-dimensional" restaurant that opened in the Design District. Today we bring you a first impression.

The Space: Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of Blade Runner, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere.

House Blend Raw Yerba Mate Blueberry Lemonade

The Staff: Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!

Jamaican Jerk Cluck Entrée

The Food: We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable.

Peking Quack Sandwich

The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety.

Whoopie Pie

In summary: I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.

Source
Hours: Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)
Location: 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in "11 Division Street" sends you to an alley between Best Buy and the SPCA.
San Francisco, CA
Phone: 415-864-9000
Email: info@source-sf.com

Nestled between SoMa, the Mission, and Potrero (Somisspo!), Source is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements.

The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.

The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?

Everything on the (reasonably-priced) food menu sounds delicious, but these stick out as particularly intriguing:

Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce

Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips

Country Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes

[raw and gluten-free] Pecan Date Cream Roll

When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, "We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives." The faux meats are not made in-house yet, but will be in the future.

The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water.

My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to challenge restaurants with this request, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like Gather, Gracias Madre, and Gratitude). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected.

Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.

Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)

Source
Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner
11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)
San Francisco, CA
415-864-9000
info@source-sf.com

When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word beignet refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top.

Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats.

Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe.

This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?).

In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either).

A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.

Unfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.

I use O'Hana House noodles that are available at Rainbow and Whole Foods in the refrigerated section. The "chow mein" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!

Vegan Shoyu Ramen

Makes: 2 servings

Ingredients:
1 package of O'Hana noodles (each inner packet is good for one bowl)
1 clove garlic, finely chopped
1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)
1 tsp sesame oil
3 cups water
1 cup kombu dashi soup stock (You can also buy instant kombu dashi like Riken Kombu Instant Dashi at a Japanese market like Nijiya.)
1 Tbsp sake
1/2 tsp salt
1 Tbsp sugar
3 Tbsp soy sauce

Topping options:
• tofu (I used Hodo Soy Beanery's braised tofu.)
• spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)
• sliced green onions
• nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)
• shichimi tōgarashi
• other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables

Instructions:
1. Place noodles in a bowl of very hot water to loosen them up.
2. Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.
3. Add water and kombu dashi soup stock and bring to a boil.
4. Add sugar, salt, sake, and soy sauce and simmer for a minute.
5. Pour broth through a strainer -- you want a nice clear broth with no bits floating around.

Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference!

Enjoy!

Oprah did a pretty big thing for the vegan community last week. She had a Vegan Challenge where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been mixed emotions about the show: Was it sugar-coated? Should Michael Pollan have even been there? Did the footage of a Cargill slaughterhouse correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called Farm to Fridge by Mercy for Animals does. So does Earthlings.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous Texas Cattlemen vs. Oprah Winfrey and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.”

Oprah Goes Vegan

That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. Ellen is awesome, Martha has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.

Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted Meatless Mondays at the Harpo café and created a Vegan Starter Kit that now lives on her website. It features a grocery list, a 3-week meal plan, a list of simple substitutions, a vegan FAQ, and some Vegan 101 from Kathy Freston (whose new book, The Veganist, was the number one best-selling book on Amazon after the show aired).

Kathy Freston on Being a Veganist

While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, owned by Kellogg Company). PETA has had a Vegetarian/Vegan Starter Kit on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.

I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful.

In My Vegan Pantry/Fridge:
These are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider "typical vegan ingredients."

1. Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...
2. Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.
3. So Delicious Coconut Milk Creamer: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.
4. Seitenbacher Vegetable Broth and Seasoning: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.
5. Wine: Get a vegan variety and use to deglaze pans, pump up sauces, or add more flavor to veggies.
6. EatPastry cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.
7. Coconut Oil: For frosting. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.
8. Ener-G Egg Replacer, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.
9. Vegenaise: As good as non-vegan mayo. Stay away from Nayonaise.
10. Earth Balance Natural Buttery Spread: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety.

Best Local Places to Shop for Unique and Standard Vegan Groceries:
Rainbow Grocery (San Francisco)
Berkeley Bowl Marketplace (Berkeley)
Whole Foods (Everywhere)
Farmer Joe's Marketplace (Oakland)
The Food Mill (Oakland)
New Leaf Community Markets (Santa Cruz area)
Veg Food Finder for Stores in the Bay Area

Vegan videos and cooking shows (because Food Network STILL refuses to produce a vegetarian cooking show):
Miyoko’s Kitchen (with Bay Area native and vegan cheese aficionado, Miyoko Schinner)
The Post Punk Kitchen with Isa Chandra Moskowitz and Terry Hope Romero

Vegan Blogs/Websites:
The Kind Life: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, The Kind Diet.
The Spunky Coconut: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.
Vegan Good Things
Crazy Sexy Life
My Face is on Fire
What the Hell Does a Vegan Eat Anyways?
I Eat Trees
Vegan.org
Vegan.com: Check out their Ultimate Vegan Guide.
VegWeb : They have over 13,000 recipes and anyone can submit one!

Bay Area Vegan Resources:
vegansaurus
The San Francisco Vegetarian Society
SF Vegan Drinks
VegNews
Bay Area Vegetarians: Veg Food Finder
The Vegan Restaurant Guide to San Francisco & The Bay Area (pdf) by Friends of Animals

Cookbooks (Oh my goodness, there are SO many, but here’s a good variety):
Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine by Dynise Balcavage
The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes by Susan O'Brien
Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry
The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat by Tal Ronnen

For Parents:
Vegan Lunchbox
Vegan Dad
That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things (children’s book)

Meet the Animals:
Farm Sanctuary in Orland, CA
Animal Place Sanctuary in Grass Valley, CA near Vacaville

iPhone apps:
VegOut (powered by the HappyCow Compassionate Eating Guide)
VegWeb Recipe Finder
Vegan is Easy (based on Barnivore’s database)
Animal Free

Worth the Splurge:
Vitamix
It’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.

I’ve been waiting for Straw to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family.

Dinner menu welcomes all.

This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen.

Old book bindings are used for the menus.

Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to pre-eat. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”

Gastro Gypsy Sandwich

My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce.

The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew cheeses; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam.

But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those.

Sweet Potato Tots with Blackberry BBQ Sauce

Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running.

Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor Hayes Valley Farm).

Something sweet to take with you.

I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than The Plant.

And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini…

Straw
203 Octavia Street (at Page)
San Francisco, CA 94102
415-971-5653
Twitter: @sfstraw
Facebook: Straw SF

Poster designed by Megan of Say It’s Not Soy

Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale.

The SF Vegan Bakesale, sponsored by Vegansaurus.com and VegNews Magazine, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.

The next one takes place this Saturday, January 15, 11am-3pm, in front of SpeeSees at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including Cinnaholic, A Fire Inside, Scarlette Poppy, Por Vida, Sugar Beat Sweets, and Fat Bottom Bakery. Proceeds from this sale are going to MickaCoo Bird Rescue and Muttville Senior Dog Rescue. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter @SFVeganBakeSale.

But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals.

Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide Vegansaurus.com. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site VegWeb.com. She is also a columnist for VegNews Magazine and has contributed to SFist, Huffington Post, The Bold Italic, Crazy Sexy Life, SF Weekly, San Francisco Magazine, and Eater SF, among others.

Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s Prop 2 campaign, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).

Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips

Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.

How were the SF Vegan Bakesales started and what do you hope they'll accomplish?

Laura: We were inspired by the Worldwide Vegan Bakesale and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake.

Karin: After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!

How do you choose the beneficiaries of each bakesale?

Laura: We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please let us know! We're always taking ideas.

Bunnies up for adoption at previous Vegan Bakesale

What is the most delicious pastry you’ve had at a bakesale?

Laura: Uhhh... that's REALLY hard. Davey from A Fire Inside makes these tremendous cinnamon rolls called "Weekend Ruiners" that are mind-blowing. Cinnaholic also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. Fat Bottom Bakery makes killer baklava. And Sugar Beat Sweets has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from Bike Basket Pie's delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.

Karin: Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course Pepples Donuts’ glazed raised donuts, Idle Hands Baking Company’s cookies n’ cream cupcakes, In the Mood for Food’s bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!

Pastries at a previous bakesale

When did you decide to be vegan and what led you to that decision?

Laura: I became vegan after reading Diet for a New America by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading Diet for a New America really drove home all that's wrong with the way we raise and slaughter "food animals." I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.

Karin: I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.

What do you feel is the biggest misconception about a vegan lifestyle?

Laura: That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet!

Karin: It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.

If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?

Laura: Breakfast: brunch at Souley Vegan in Oakland (biscuits and gravy!). Lunch would probably be falafel at Old Jerusalem or a vegan cheesesteak at Jay's Cheesesteak. Dinner would either be Saha or Millennium. Only one day? That's hard!

Karin: For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from Sun Rise Restaurant in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at Saturn Café, followed by lunch at Cha-Ya [Vegetarian Japanese Restaurant]. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at Beretta!

What is your favorite vegan dish in the Bay Area?

Karin: I always crave Ike’s sandwiches. There are so many amazing vegan options to choose from, but my standby is the Meatless Mike. Ike’s is now at Lime, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]

Laura: The Toasty Crispy at Souley Vegan!

What is the one ingredient you couldn’t live without?

Laura: I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And Gardein Buffalo wings. Uh, I could go on.

Karin: Earth Balance Natural Buttery Spread. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.

Do you have any companion animals? What are their names/hopes and dreams?

Karin: I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet.

Laura: I have an adorable pit bull from Rocket Dog Rescue. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.

So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.

To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of ieatcupcakes.com for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (Ronald’s Donuts in Las Vegas and Voodoo Doughnut in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in Vegan Cupcakes Take Over The World. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.

Enjoy!

Voodoo Ronald's Donut Cupcakes

Makes: 22 cupcakes with icing

Ingredients:

Cake:
3 c unbleached white flour
½ T baking soda
½ T baking powder
2 T cornstarch
½ t salt
1 ½ c sugar
2/3 c sunflower oil
1 ½ c soymilk
½ c water
1 T vanilla extract
1 T apple cider vinegar

Filling:
1 c soymilk
1 t agar powder
3 T arrowroot powder
1 package silken tofu
2/3 c powdered sugar
1 T vanilla extract

Icing:
1 12 oz bag of chocolate chips
½ c soymilk
3 T agave nectar

Cake Preparation:

1. Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.
2. Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt.
3. Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.
4. Fill the baking cups about 2/3 full.
5. Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.

Filling Preparation:
1. Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.
2. Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.
3. Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.

Icing Preparation:
1. Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.
2. Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.

Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.

1. Have a Candy Cane Cinnamon Bun and Peppermint Stick Soy Hot Chocolate with Vegan Vanilla Marshmallows at Cinnaholic

Photo Credit: Michael Lang/Cinnaholic

Ok, so it may not be super cold and snowy here. But, who says we can't have a hot cup of cocoa and a warm cinnamon roll to warm us from all this… errr… rain..?

Hugely anticipated by the vegan community, Shannon Michelle Radke and Florian Radke opened vegan bakery Cinnaholic this past year in Berkeley. The expectations certainly paid off and are exemplified by these amazing, fluffy, chewy, customizable cinnamon rolls -- 30 different frostings and toppings, plus pie and specialty rolls. And each day they announce their "$4 Special of the Day" on Facebook and @Cinnaholic on Twitter.

For the holidays, they've added Candy Cane and Peppermint Oreo toppings (Yes, Oreos are indeed vegan) to their catalog. And they're offering Peppermint Stick Soy Hot Chocolate with Dandies Vanilla Marshmallows. Can you say indulgence?

2. Leave EatPastry Vegan Cookie Dough out for Santa

Photo Credit: Moxie Sozo/EatPastry

EatPastry is a San Diego company that creates seriously delicious cookie dough. In my house we rarely get past the dough, but once you make yourself stop devouring the whole tub, the cookies that bake up are chewy and soft and flavorful. The six flavors (one of them gluten-free) are available at Rainbow Grocery.

So, on Christmas Eve, whip up a batch of EatPastry for Santa -- or, you know, just leave him the tub with a big spoon in it.

3. Get fancy with Millennium at their New Year's Eve Event

Photo Credit: Millennium

Everyone's favorite classy vegan joint, Millennium is celebrating the season and ringing in the New Year with an event featuring a special 5-course prix fixe menu, optional wine pairing and a glass of complimentary bubbly.

And if you can't make it to Millennium you can always create your own wine party with your own fancy selection of vegan wines.

4. Get comfy with some vegan soul food at Souley Vegan

Photo Credit: Souley Vegan

Souley Vegan in Oakland is adding holiday specials to their already amazing menu (I mean, they have something called the Jumbo Crispy) to be included in their Christmas Eve meal packages. Meals must be ordered by December 23rd at 5pm and picked up by December 24th at 5pm.

Offerings include: cornbread dressing, mashed potatoes with gravy, herbed corn with bell pepper, and biscuits and gravy.

Note: If you can't make it to Souley Vegan, you can always pick up selections from their menu in the refrigerated section of Rainbow Grocery.

5. Try Seasonal Offerings at Gracias Madre

Photo Credit: Gracias Madre

Ok, if you haven't been to Gracias Madre yet, you need to put down whatever unnecessary thing you are doing (paying bills, feeding a child, etc.) and just go. Now. The organic restaurant serves up Mexican deliciousness with a majority of their produce from their very own Organic Biodynamic Be Love Farm in Vacaville, CA.

Must Eats: Papas al Horno, Key Lime Pie, and whatever vegetable is in gratin form at the time. They've just added their seasonal offerings to their menu including: Roasted Butternut Squash, Brussels Sprout Gratin with melted cashew cheese and garlic breadcrumbs, Roasted Turnips with garlic, Pear & Apple Cobbler with Dulce de Leche Ice Cream and Climax Noel holiday beer from Eel River Brewing Company (a hoppy, red winter ale).

6. Drink some [eggless] nog

Photo Credit: Isa Chandra Moskowitz/Post Punk Kitchen

Vegansaurus is offering up some ideas for all your holiday nog needs, including a recipe for Matrioshka Eggnog from Isa Chandra Moskowitz's Post Punk Kitchen blog that makes one hella thick and creamy holiday libation. Also, Russian nesting dolls are SO in right now. They are this year's owl. I saw the adorable glass she uses at Lavish in Hayes Valley.

7. Eat a Sweet Potato Pecan Baby Pie at Wholesome Bakery

Photo Credit: Rob Williamson/Wholesome Bakery

Wholesome Bakery is a vegan bakery that was originally part of the street food movement. Their products are vegan, low-glycemic, whole-grain, high-fiber, soy-free, yeast-free, cholesterol-free. Don't miss out on their seasonal special, Sweet Potato Pecan Pie.

8. Include a Poached Yuba Loaf from Hodo Soy Beanery in your holiday feast

Photo Credit: Hodo Soy Beanery

Hodo Soy Beanery makes tofu the way it should be made -- fresh, like in Asia where tofu is meant to be eaten the day it is made. This incredibly clean and adorable factory in Oakland offers semi-monthly tours and tastings. You can read about my experience of the tour on Veganasaurus.

For the holidays, Hodo is offering a light soy & anise broth Poached Yuba Loaf. Yuba is the skin that forms on top of the heated soy milk during the process of making tofu. It's tender and slightly chewy and works wonderfully in braised dishes or in soup. The geniuses at Hodo managed to create an entire loaf out of yuba, which works perfectly as an alternative to a meat-centered main Christmas dish. You can purchase the loaf at Hodo's stands at various farmers' markets in the area.

9. Celebrate New Year's Eve at Gather in Berkeley

Photo Credit: Gather

Enjoy a farm-to-table experience at Gather in Berkeley with creations from Executive Chef/Co-Owner Sean Baker of Millennium fame who was recently honored as Chef of the Year by Esquire (while Gather was named Best New Restaurant). This place is the home of the "Vegan Charcuterie" with items like "mushroom tartar, parsnip 'lardo' roasted garlic" and "grilled watermelon radish 'steak' leek 'butter' horseradish salsa verde, pomegranate."

On New Year's Eve you can celebrate at Gather with a four-course prix fixe vegan dinner for $65 per person (accompanying wine pairing $30 per person).

10. Eat some soba for a long life

Photo Credit: Vi Zahajszky

In Japan, Toshikoshi Soba noodles are eaten during New Year's as a symbol of longevity. Every family has their own way of preparing it, so there is no standard Toshikoshi Soba recipe. If you're in the mood for a long life this New Year's, head to Cha-Ya Vegetarian Japanese Restaurant (completely vegan) in San Francisco or Berkeley for some comforting, hot or cold soba of which they have 12 varieties. Their broth is phenomenal -- just the right amount of salt, with a rich base that doesn't miss the bonito that is used in most traditional dashi bases. While you are there, try some of my personal faves: the Goma Ae (Sesame Greens) and the Avocado Tempura roll (you haven't lived until you've had fried avocado). This no-frills restaurant is one you'll want to come back to again and again for the clean, flavorful, and light food, as well as the incredibly friendly staff.

11. For New Year's Day, get out of San Francisco and head to Sugar Plum Vegan Cafe

Photo Credit: Sugar Plum Vegan Cafe

Yeah, it's a bit of a drive to Sugar Plum Vegan Cafe in Sacramento on New Year's Day, but it's worth it for a bottomless brunch of blueberry pancakes with pomegranate syrup, swiss chard tofu frittata, biscuits and country gravy, hoppin' john, sesame noodles, and cinnamon rolls -- for just $15 per person!

12. Make the king of desserts: Crème Brûlée

Photo Credit: Vi Zahajszky

Chef Chloe Coscarelli is seriously taking the vegan cooking and baking world by storm. A former chef at Millennium and Herbivore and winner of Food Network's Cupcake Wars where she beat out a group of non-vegan chefs, this 23 year-old is showing the world that vegan food (including dessert!) can be just as amazing as non-vegan food.

So it seems apropos to share Chef Chloe's Holiday-Spiced Crème Brûlée –- which is as indulgent and rich as any dairy and egg-containing counterpart.

My favorite dessert before going vegan was Crème Brûlée. If a restaurant had it on the menu, I would automatically order it. So this recipe was a dream come true for me, and I have to say, the results of my first ever attempt at Crème Brûlée were intimidating, but surprisingly easy, and super delicious! The torch freaked me out at first but after a few tries I got the hang of it. The recipe below is from Chef Chloe’s website. I used So Delicious Coconut Milk Creamer instead of a non-dairy milk to add more richness. This dessert is very sweet, so if you prefer something milder, I would suggest using an unsweetened milk (I like either hemp or coconut).

Holiday-Spiced Crème Brûlée
Published with permission from Chloe Coscarelli

Serves: 6-8

Ingredients:
¼ cup non-dairy milk (rice or almond milk to make it soy-free)
¼ cup organic cornstarch
1 14-ounce can coconut milk
½ cup sugar + extra for brûlée
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1/8 teaspoon salt
1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)

Procedure:
1. In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.

2. In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.

3. Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.

4. Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.

5. Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.

6. Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brûlée sit for 3-5 minutes and serve immediately. Note: For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.

Enjoy and have a happy (and delicious) holiday!