May 16, 2014
WHEN I gathered breakfast ideas from Philly vegans a few weeks back, I had to back-burner some interesting brunch suggestions to fit in all the harder-to-find early-morning items. "What about my favorite brunch spot?" came the outraged cries. And since V for Veg is nothing if not responsive, having cleared the table from breakfast, we'll now relax a bit, kick back and check out some later-morning meal options. Mi Lah (218 S. 16th St.) is a quaint but often overlooked spot that boasts the most venerable vegan brunch in town.
October 25, 2013
Company description: "A shredded tofu braised with chipotle chilies, roasted poblano peppers and a blend of aromatic spices," available in a burrito or bowl. Chain: Chipotle. Calories: A serving of sofritas has approximately 145 calories, 11 grams of protein and 710 mg of sodium. Location: 4030 City Ave. Order time: Four minutes. Price: $6.45. Review: The nation's vegan-friendliest chain earned kudos this week by extending its test of sofritas from western U.S. locations to Chicago and many East Coast cities, including ours.
August 16, 2013 |
IT'S A parental terror about as universal as stepping on a Lego barefoot: packing kids' lunches for school and day care. This month's Top Cook, Anita Garimella Andrews, has faced and conquered it. She had to. Because of the family's schedule, she packs three meals a day and two snacks for her 16-month-old daughter, Sanaa. "I think moms who have children who go to day care have similar things to think about as those of school-aged children," said Andrews. "What can I pack that's easy to do, healthful, will go over well and minimize mess?"
June 24, 2013 |
I'm a Northeastern boy - born in Philadelphia, raised in New Jersey, attending college in Connecticut - but my blood flows from the Midwest. My dad is from small-town Indiana, my mom from rural Wisconsin, meaning that in matters of food, our tastes are relatively simple: meat and butter, toss in some cheese for good measure. Pop-up pizza casserole, seven-layer Jell-O, pigs in a blanket, baked mac and cheese, meat loaf, and mashed potatoes - these are among the foods on which I was happily raised, eating my way through childhood and adolescence.
November 26, 2009
Makes 6 servings 1. Cut the block of tofu into six even slices and set aside. Using a food processor, mix the remaining ingredients into a paste. Rub the paste all over all sides of each piece of tofu and marinate for a minimum of three hours. 2. To make the dipping sauce, mix together ketchup, Worcestershire sauce, brown sugar, ginger, and lemon juice in a small bowl and set aside. In a small saucepan over medium heat, saute onions in olive oil until soft. Add the ketchup mixture and simmer for 30 minutes, adding small amounts of water as necessary if the sauce gets too thick.
June 18, 2009
When Marie Kraft of Ambler was trying to improve her diet, tofu, the low-fat, high-protein soybean curd, was one of the foods she hoped to add. But she was vexed by the process of trying to squeeze the water out of it, a necessary step in improving the texture and taste. She searched the Internet for a gadget to make this easier, and found nothing, so she set out to invent her own. Her father, a retired engineer, helped with the first bolts-and-glue prototype, which she said was "just hideous" - the first in a series of designs.
February 4, 2009 |
Any time the Chestnut Hill Local publishes a slightly left-of-center opinion piece, editor Peter Mazzaccaro can expect complaints and, occasionally, a particularly pointed putdown: "You must be a Weavers Way shopper. " Translation: You must be one of those Birkenstock-wearing, granola-eating socialists from Mount Airy's Weavers Way Co-op. As opposed to the more socially correct, politically conservative, staid inhabitants of Chestnut Hill. Well, for all those callers, fair warning: The Weavers Way food co-op and market is coming to The Hill.
August 14, 2008 |
Summer is the perfect time for sitting under the cool shade of a pink umbrella, sipping lemonade, and listening to the pleasing lull of - no, not the waves on the beach, but the sizzle and clang of stir-fry. At the many ethnic food trucks frequented by students, professors, and workers in University City for 20 years, summer means shorter lines and quick service for the cheap and tasty fare that normally requires a wait of 20 minutes or more. While some Penn campus food trucks farther from the hospital work fewer hours or even close during the summer, there are still plenty scattered around serving menus ranging from vegetarian to Vietnamese.
September 25, 2007 |
LOVE Park has figured in city founder William Penn's vision, city planner Edmund Bacon's college thesis, architect Vincent Kling's blueprints, and skateboarder Tony Hawk's video game. Visitors come from all over the world to see Robert Indiana's sculptural ode to the world's greatest four-letter word. The original-thinkers pose for snapshots in the open middle of it, their hands raised as if they're holding it up with their remarkably un-Atlas-like arms. Yes, that little park in the grand shadow of City Hall is a site of incalculable import.
November 26, 2003 |
THEY ARE bomb-throwing Birkenstock brats. Wolves in hemp clothing. Enemies of scientific progress. Inveterate haters of humanity. They are environmental extremists and animal-rights zealots. They are running loose. And they are endangering us all. The national press, which has put a happy green face on the environmental movement for three decades, has largely ignored a recent rising tide of violence being waged by eco-nuts across the country and around the world. In August, someone planted explosives at biotech giant Chiron in Emeryville, Calif.