 |
Super Bowl Sunday:
Veg-Friendly Specials in D.C.! |
 |
Super Bowl XLIII is here—Sunday, Feb. 1, 2009 at 6:00 p.m. Got plans?
Whether you’re cheering for the Arizona Cardinals or the Pittsburgh Steelers, we’ve got a list of some of top spots around town where you can watch the game—and feast on veg-friendly food. Enjoy! And be sure to tell them VegDC.com sent you.
Watching the game at home? Check out these fantastic animal-friendly recipes from Compassion Over Killing’s kitchen!
 Addis Ababa
8233 Fenton St., Silver Spring, Md. (301-589-1400)
The Food: Ethiopian with a separate vegetarian menu, including sambusas, tomato salad and a vegetarian combination plate.
The Drinks: Ask your server about game day specials.
 Austin Grill
750 E St., N.W., Washington, D.C. (202-393-3776)
919 Ellsworth Dr., Silver Spring, Md. (240-247-8969)
The Food: Vegetarian enchiladas, burritos, black bean or grilled veggie tacos and a roasted portabella sandwich (for vegan versions, request no cheese/sour cream) The fajitas can be made without butter upon request. Note: the refried beans and Spanish rice are not vegetarian and the Austin marinade is made with dairy.
The Drinks: Ask your server about game day specials.
 Chadwick's
3205 K St., N.W., Washington, D.C. (202-333-2565)
203 The Strand, Alexandria, Va. (703-836-4442)
The Food: The veggie burger is not vegan, but the veggie wrap can be made without cheese. Hummus with pita chips and fries are also available.
The Drinks: $3.50 beer of the month.
 Latasca Spanish Restaurant and Tapas Bar
2900 Wilson Blvd., Arlington, Va. (703-812-9120)
722 7th St., N.W., D.C. (202-347-9190)
The Food: Separate vegetarian section on the menu. Note: some items include cheese or aioli. Vegan options include paella, deep-fried potatoes with tomato and garlic dip, deep-fried peppers and garlic bread.
The Drinks: Happy hour from 4:00 p.m. to 7:00 p.m.
 Lucky Bar
1221 Connecticut Ave., N.W. # 1221, D.C., 202-331-3733
The Food: Vegan burger, spring rolls, hummus with pita, falafel sandwich, chips with salsa, guacamole and black bean dip and salads. The veggie and black bean burritos can be made vegan by requesting no cheese/sour cream.
The Drinks: Specials include $3.00 Yuenglings and $12.00 pitchers.
 Nellie's Sports Bar
900 U St., N.W., D.C. (202-332-6355)
The Food: Hummus, salads, edamame, black bean dip, fries, veggie burrito (can request no cheese/sour cream). Note: Onion rings are made with eggs.
The Drinks: Specials include $3.00 Nellie Beers.
 Olive Lounge
7006 Carroll Ave., Takoma Park, Md. (301-270-5154)
The Food: Middle Eastern specialties including falafel, hummus and grape leaves, as well as a house made vegan burger and fries. Super Bowl specials include the Mezza Platter, a local favorite.
The Drinks: Beer and wine with $4.00 off a bottle of wine on game day.
Super Bowl Recipes from COK’s Kitchen
- 4 large baking potatoes
- 1/2 small butternut squash, cubed
- 1/2 cup soy margarine
- spices, to taste
Preheat the oven to 450°F.
Place the potatoes in the oven and bake for 1 hour. (Note: Do not wrap the potatoes in foil.)
While the potatoes are baking, steam the butternut squash until tender and then scoop out of the rind into a large bowl.
Once the potatoes can be easily pierced with a fork, remove them from the oven and halve. Scoop out the potatoes from the skins, leaving about 1/4 inch attached, and put in the bowl with the squash. Add the soy margarine and any spices, such as black pepper, sea salt, garlic powder, or cumin. Mash until the consistency of lumpy mashed potatoes.
Place the skin halves onto a baking sheet and spoon the mixture into each
skin. Bake in the oven for 10 minutes.
Serve as-is or with tofu sour cream or salsa.
- 1 small red onion, chopped
- 1 16-ounce package of seitan strips or chunks of seitan cut into strips
(try White Wave Vegetarian
Stir Fry Strips or Lightlife
Steak Style Strips)
- 1 1/2 tablespoons vegetable oil
- 2 1/2 to 3 cups vegetarian barbeque sauce
- 4 sandwich rolls
- hot sauce to taste
- garnish: lettuce, tomato, green pepper, if desired
Drain seitan and set aside.
Sauté the onion in vegetable oil in a large pan over high heat until
soft.
Add seitan, and cook until lightly browned, stirring often. Add barbeque sauce,
reduce to medium heat, and cook, stirring every 5 minutes, until the barbeque
sauce has thickened to completely coat the seitan (about 30 to 45 minutes).
Add hot sauce to taste. Spread seitan mixture on rolls and garnish, if desired.
- 1 16-ounce can, vegetarian refried beans
- 1 cup salsa, (use mild, medium, or hot)
- 1 cup canned or frozen (thawed) corn
- 1½ cups guacamole (or one to two ripe avocados, smashed)
- 1 cup vegan sour cream, try Tofutti
- ¼ cup chopped cilantro or scallions, if desired
In a small- to medium-sized serving bowl, spread the refried beans on the bottom and halfway up the sides of the bowl.
The next four layers can be added in any order: salsa, corn, guacamole (or smashed avocados) and vegan sour cream.
Sprinkle the top layer with chopped cilantro or scallions if desired.
Serve with tortilla chips.
- 1 15-ounce can garbanzo beans (chickpeas)
- 1/2 cup roasted red peppers
- 3 tablespoons tahini (sesame seed butter)
- 3 tablespoons lemon juice
Drain the garbanzo beans, reserving the liquid, and place them in a food processor
or blender with the remaining ingredients. Process until very smooth. If using
a blender, occasionally stop to push down the bean mixtures with a rubber spatula.
The mixture should be quite thick, but if blending is difficult, add a tablespoon
or two of the reserved bean liquid.
Serve on crackers or bread, in casseroles, or as a delicious filling for quesadillas.
- 1 14-ounce package of extra-firm tofu
- 1/2 cup bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- salt, to taste
- 1/2 cup water
Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.
The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.
Preheat the oven to 350°F.
In a shallow bowl, add the bread crumbs and spices, mixing well. In a separate bowl, pour 1/2 cup of water.
Dip each piece of tofu first into the water, lightly shake off any excess water, and then coat with the seasoned bread crumbs.
Put the breaded tofu cubes on a lightly oiled baking pan and baked 25 to 30 minutes, until golden brown and crisp.
Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.
|
