Tag Archives: vegan

Raw Review: Root – Lancaster, PA

Root of LancasterLast weekend, I finally made it to Root, a semi-new vegan restaurant in Lancaster. I wanted to check it out as soon as it opened, but I kept putting it off, basically because it’s in Lancaster and I never really wanted to battle 5 o’clock traffic during the week into the city, and on the weekends I got busy doing everyday life things.  They are pretty lame excuses and I found out I was missing out on some awesome food.

I told my husband I wanted to go for brunch and we headed out a little after 11 on a Saturday. To my relief, there was a small parking lot for the restaurant (marked as Reserved for WOW) that was mostly empty. (Parking in Lancaster or Harrisburg *really* stresses me out.)

Root of Lancaster

The Menu
The best thing thing overall about Root is that it is completely vegan, right down to the alcohol menu. I love having an entire menu to order from. Speaking of the menu, it had a decent selection and was reasonably priced. I’m looking forward to going back to try the dinner menu because there is more on it, and there are a lot of things that sound delicious.

Root’s menu is great for vegans and non-vegans alike. The brunch menu has pancakes, french toast, a grilled pb&j, and (tofu) tacos. The lunch menu includes soups, salads, and sandwiches.

Root Lancaster Zucchini Sandwich
Grilled Zucchini Sandwich – Grilled zucchini, lemon aioli, lettuce & tomato on rustic Italian bread served with fries.

What We Ordered
First, we ordered the brunch special, a pumpkin ginger waffle. It was a flavorful Belgium waffle. This item was the only thing that I thought was a little pricey given that it was just one waffle for $7. It tasted great, but I think if it was served with some fruit or something on the side it would’ve been a more substantial meal.

My husband got the Hearts of Palm “Seafood” Salad. It’s blended hearts of palm, celery, mayo and seafood seasonings on rustic Italian bread with lettuce and tomato, served with fries. He said it was a little salty, but devoured it before I could try a bite so I’m going to say it was good.

I ordered the grilled zucchini sandwich – grilled zucchini, lemon aioli, lettuce, and tomato on rustic Italian bread served with fries. I really liked the sandwich. The bread was crusty on the outside and soft on the inside and the aioli was super tasty.

We were both full after our meals, but I wanted to try as much as possible, so we got the two desserts, the Caramelized Apple Spice Cake and Blueberry cake, to go. We ate them later at home and they were both really, really good.

I’m kind of kicking myself for putting off visiting the restaurant for so long. I can’t wait to go back for dinner and to bring my mom.

Farm Sanctuary Event
What’s even more exciting is that in a few weeks, Gene Baur will be celebrating 30 years of Farm Sanctuary’s work in helping animals at a dinner party held at Root! I had no idea that Farm Sanctuary has history in Lancaster, which makes it even more awesome. More info and tickets can be found here. Let me know if you’re going!

Root of Lancaster Parking
Root Parking

Root of Lancaster

Root of Lancaster - Brunch Menu
Brunch Menu
Root of Lancaster - Lunch Menu
Lunch Menu
Root of Lancaster Beer List
Beer List
Root of Lancaster Wine List
Wine List
Pumpkin Ginger Waffle
Pumpkin Ginger Waffle
Hearts of Palm “Seafood” Salad
Hearts of Palm “Seafood” Salad – Blended Hearts of Palm, celery, mayo and seafood seasonings on rustic Italian bread with lettuce, and tomato, served with fries.
Grilled Zucchini Sandwich
Grilled Zucchini Sandwich
Caramelized Apple Spice Cake
Caramelized Apple Spice Cake
Blueberry Cake
Blueberry Cake

Thanksgiving Meal Ideas {vegan}

thanksgiving meal ideasThanksgiving can be a really fun or really stressful holiday for vegans. While Thanksgiving is about family and giving thanks, 46 million turkeys are raised just to be slaughtered for this one day. Not to mention the number of undercover videos and charges of animal abuse exposing huge companies like Butterball. I try my best to have a compassionate Thanksgiving. I like having a small “Thanksliving” meal at our house that is completely vegan and cruelty-free. Last year we had a combination of a pre-made Gardein Holiday Roast and a bunch of homemade sides. I’m still debating doing another Gardein roast this year or to do stuffed seitan.

Gardein Stuffed Roast

The following recipes are all either my own recipes, or recipes I’ve tried and would recommend as part of a delicious holiday meal. Whether you are looking to put together a completely vegan spread, or are just looking to make a vegan dish for guests, all of these are guaranteedto please.

And don’t forget to adopt a turkey! This is a Thanksgiving tradition that we started doing 3 years ago. You can adopt up until Nov. 24th and chose email certificate to have it in time for Thanksgiving this year.

Main CoursesDSC_1778

Seitan -Try this one stuffed with shiitakes and leeks.

Harvest Stuffed Portobellos – I made these a few years ago for my mom for Thanksgiving, and we both loved them.

Pot Pie or Shephard’s Pie (I like making the pot pie in a large baking dish instead of ramekins and making drop biscuits for the top)

Pre-made meals like Gardein, Tofurkey, or Field Roast. (We’ve had all of the different Gardein Turk’y varieties and really like them. Just make sure you buy double whatever the serving size says on the package, ie if it says “serves 8” it’s closer to 3-4 real servings.)

Cheddar Bay Biscuits
Cheddar Bay Biscuits

Sides

Veggies and dip – Slice up some veggies and pair with 1 container of Tofutti Sour Cream and vegetable dip packet of your choice.

Mashed potatoes – Use your normal recipe and sub butter with non-dairy margarine and milk for almond/soy milk.

Mushroom Gravy – I usually skip the wine and just add more broth or water.

Cranberry sauce – If you’ve never had real cranberry sauce, give this super simple recipe a try.

Cranberry Sauce

Stuffing – I love stuffing, this is a great basic recipe. I like to throw in cranberries too.

Deviled potatoes – These are really good!

Maple-Roasted Brussels Sprouts 

“Cheddar” Bay Biscuits

Roasted Veggies

Pumpkin and Corn Curry Soup

Mac and Cheese or this sweet potato mac and cheese

mushrooms8Stuffed Mushrooms

Green Bean Casserole – I do this super simple and roast green beans with minced garlic, onions, and loads of nutritional yeast.

Pumpkin Pie

Desserts

Pumpkin Pie – Make this! It’s simple and amazing.

Cheesecake (or these mini pumpkin cheesecakes)

Apple Pie

Pumpkin Spice Cake with Maple Cream Cheese Frosting – This is one of my absolute favorites.

Rosemary Chocolate Chip Cookies

Italian Apple Cake – Another Chloe Coscarelli recipe that is out of this world.

Cranberry Orange/Pineapple Bread – Really good!

Cranberry mini loaf

What will you be eating this Thanksgiving? Do you have any family traditions that you do every year?

Recipe: Easy Pumpkin Pie

Pumpkin Pie Pies used to intimidate me. Baking them that is. You have to worry about the crust and the filling. It has to be the right consistency and some have special baking instructions…

Pumpkin

This pumpkin pie is a breeze to throw together and is practically foolproof. It’s not overly sweet (you can add a bit more sugar if the filling isn’t sweet enough for you), is full of flavor, and sets beautifully.

Pumpkin Pie
Author: 
Recipe type: Dessert, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Crust:
  • 1¼ cup unbleached all purpose flour
  • ½ tsp salt
  • 6 tbsp melted non-dairy margarine or melted coconut oil
  • 2-4 Tbsp cold water
  • Filling:
  • 3 cups pumpkin puree (not filling)
  • ⅓ cup unsweetened almond milk
  • ⅓ cup sugar
  • ¼ cup agave
  • 1 Tbsp coconut or vegetable oil
  • 3 Tbsp arrowroot or cornstarch
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
Instructions
  1. Preheat the oven to 350º.
  2. For the crust, mix the flour and salt together.
  3. Add in melted margarine/oil.
  4. Slowly add cold water until dough forms.
  5. Gently press dough into 9 inch pie pan.
  6. For the filling, mix all the filling ingredients together well.
  7. Pour into pie crust.
  8. Bake for 60 minutes.
  9. Let cool completely and set for about 4 hours before serving.

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