3 New Businesses To Check Out Now In Midtown

3 New Businesses To Check Out Now In Midtown

3 New Businesses To Check Out Now In Midtown April 4, 2019 at 5:22 pm Filed Under: midtown , Sacramento News , talkers
Ready to find out about the newest businesses to open in Midtown ? From a gluten-free cider house to an authentic Indian eatery to an interactive sports bar, read on to see the newest hotspots to open their doors in this Sacramento neighborhood. Cider House
1111 24th St. PHOTO: nicole l./ YELP
Cider House is Sacramento’s first gluten-free cider taphouse, says the business on its website, offering 20 rotating ciders on tap, beer, kombucha and a gluten-free kitchen.
Menu items include housemade hummus and grilled cheese sandwiches, while the current tap list ranges from Oregon pumpkin cider and dry Irish stout to strawberry apple cider and honey saison. (You can view the full menu here .)
Cider House currently holds 4.5-stars out of seven reviews on Yelp, indicating good reviews.
Yelper Nicole L., who reviewed the new spot on March 26, wrote , “From local Two Rivers, to Two Towns (my favorite) to Stem from Denver, Aspall from the UK, Golden State Cider and many others, they have what you want on tap. The Nitty Orange Peach Mango is so balanced — it almost tastes like a less acidic mimosa.”
“Finally, a cider taproom in Sacramento!” added Brittney K. “It’s refreshing to see cider highlighted here, instead of how it’s typically offered as a more of an afterthought at most places.”
Cider House is open from 3:30–9 p.m. on Monday-Wednesday, 3:30–11 p.m. on Thursday and Friday, 11 a.m.–11 p.m. on Saturday and 11 a.m.–8 p.m. on Sunday. Preethi Indian Cuisine
1905 Capitol Ave. Photo: Lorelei S./ Yelp
Preethi Indian Cuisine is a family-owned Indian restaurant and buffet featuring “southern and northern regional dishes that honor traditional, centuries-old family recipes,” says the eatery on its website.
On the menu, look for authentic dishes like deep-fried samosas, goat curry, Sambar soup with Indian lentils and Paneer Chatpat — homemade cheese cubes cooked in tikka sauce. (You can view the full menu here .)
With a 4.5-star rating out of 20 reviews on Yelp, Preethi Indian Cuisine has been getting positive attention.
Yelper Lorelei S., who reviewed Preethi Indian Cuisine on March 3, wrote , “Totally blown away by Preethi’s food! Believe the hype! The food shocked me with how flavorful and delicious it is! I’m excited to try more dishes here!”
“I was not disappointed in anything I tried,” shared Yelper Christan C. “Savory, some spicier than others. Also, had some delicious chai tea, a cup of green dal soup and those little doughnut balls in sugar syrup.”
Preethi Indian Cuisine is open from 11 a.m.–3 p.m. and 5–10 p.m. daily. Costanza’s Bar
2107 L St. Photo: Ian S./ Yelp
Last but not least, Costanza’s Bar is an interactive sports bar and karaoke spot offering a self-serving beer wall, eating competitions and more.
A full menu is available, complete with bar favorites like buffalo wings, tacos and adult banana splits. Brunch and happy hour options are on hand as well. (See the full menu here .)
Costanza’s Bar’s current rating of four stars out of 47 reviews on Yelp indicates the newcomer is finding its way, but it’s still early days.
Yelper Natalie S., who reviewed the new addition on March 19, wrote , “Costanza’s is a decent stop and conveniently located among many other bars in the area. … Pricing was decent, it wasn’t too terribly loud and, all in all, a solid experience.”
And Yelper Dale P., added , “Nice local, mid-town Sacramento bar. … This place has a nice selection of microbrews on tap. The menu is pretty limited! And as bars go this is probably a good place to meet up with friends after work.”
Costanza’s Bar is open from 11 a.m.–midnight on Monday and Tuesday, 11 a.m.–2 a.m. on Wednesday-Friday and 10 a.m.–2 a.m. on weekends.
This story was created automatically using local business data, then reviewed and augmented by an editor. Click here for more about what we’re doing. Got thoughts? Go here to share your feedback.

Read More…

Food truck concept quite exciting: Saif Ali Khan

Home » Food truck concept quite exciting: Saif Ali Khan Food truck concept quite exciting: Saif Ali Khan Category: Bollywood Posted by Syed Qayam Ali 11:08 am 11:08 am IST
Mumbai: Actor Saif Ali Khan who starred in a film called “Chef” and is a foodie finds the food truck concept quite exciting.
“I think the food truck is a good idea for foodies,” Saif told the media on Thursday as he launched ‘Marriott On Wheels’ at JW Marriot in Juhu here.
As per the new initiative by Marriott India, a food truck will be cruising through six cities, including Lucknow, Ahmedabad, and Chandigarh, and will be serving the signature dishes of each city.
“It is going to be interesting because the truck is going to travel six cities and explore local flavors. I am one of those people who love roadside food as well as international cuisines. I love Indian food. I also love Chinese, Japanese and Italian food. Basically, I am a foodie,” Saif told the media on Thursday.
The actor who played the character of a chef in “Chef” learned some of the cooking hacks from the head chef of the hotel.
Recalling the days, the “Omkara” actor said: “We actually learned and shot all the cooking scenes here. It was amazing.”
On the work front, the actor is gearing up for the new season of the Netflix show “Sacred Games”. Source: IANS

Read More…

Charcoal Eats announces two new additions to its menu

Ethiopian Airlines reacts to preliminary investigation report Charcoal Eats announces two new additions to its menu
Mumbai, (Maharashtra) [India], April 5(ANI/NewsVoir): Charcoal Eats, a full-stack quick service restaurant (QSR) start-up, has recently announced two exciting additions to their menu-Pav Wows and Rice Bowls.
The company has paired the famous Mumbai pav with smoky veg and non-veg starters. The result is a delightful range of Pav Wows – Aloo Tikki, Dahi ke kebab, Hara Bhara kebab, Veg Galouti, Chicken Seekh kebab and Chicken Galouti. Starting at Rs 39, Pav Wows offer a wholesome all-day option, at very affordable prices.
For office goers, Charcoal Eats has introduced rice bowls, a warm comforting meal of delicious curries made in desi ghee, paired with fragrant ghee and lavang rice. The options range from the evergreen, almost universal favourites, Rajma, Amritsari Chole and Dal Makhani, to the rich, tempting Paneer Tikka Masala, Butter Chicken and Chicken Tikka Masala. Starting Rs 229, these rice bowls offer a quick, convenient meal. Rice bowls are currently available at all Charcoal Eats outlets in Mumbai and Ahmedabad, with the other cities being added very soon.
The company constantly looks to introduce interesting Indian cuisine choices, for every age group, in its tastefully curated menu. Charcoal Eats started with 6 biryani variants and today serves over 50 different options, ranging from their signature biryanis to the comforting rice bowls, from smoky starters to mouth-watering curries and for their younger audiences, addictively loaded French fries, pav wows, soul-satisfying rolls, sinful desserts and non-alcoholic beverages for instant freshness.
“Listening to our customers over a period of time, we decided to add rice bowls and curries to our ever-growing menu. We have brought interesting variants in both the categories to satiate the taste buds of all foodies,” said, Anurag Mehrotra, Co-founderCEO of Charcoal Eats.
“The humble pav has an appeal that cuts through geographies and age groups. Our chefs have paired popular street food that has seen acceptance across the age groups when combined with our smoky treats, we are certain that it would resonate with Indian taste palate. It is a compact and whole meal appropriate for lunchtime in convenient packaging,” he added.
Currently, Charcoal Eats is present across 13 Indian cities including Mumbai, Thane, Navi Mumbai, Pune, Gurugram, Chennai, Nashik, Indore, Jaipur, Ahmedabad, Bengaluru and Jamshedpur with 43 outlets.
In addition to walking up to the outlets, customers can access Charcoal Eats directly via its app, website or customer care number. Charcoal Eats is also available on all leading food platforms such as Zomato, Swiggy, Foodpanda and Dine Out.
This story is provided by NewsVoir. ANI will not be responsible in any way for the content of this article. (ANI/Newsvoir) Charcoal Eats announces two new additions to its menu Charcoal Eats announces two new additions to its menu ANI 5th April 2019, 22:55 GMT+11
Mumbai, (Maharashtra) [India], April 5(ANI/NewsVoir): Charcoal Eats, a full-stack quick service restaurant (QSR) start-up, has recently announced two exciting additions to their menu-Pav Wows and Rice Bowls.
The company has paired the famous Mumbai pav with smoky veg and non-veg starters. The result is a delightful range of Pav Wows – Aloo Tikki, Dahi ke kebab, Hara Bhara kebab, Veg Galouti, Chicken Seekh kebab and Chicken Galouti. Starting at Rs 39, Pav Wows offer a wholesome all-day option, at very affordable prices.
For office goers, Charcoal Eats has introduced rice bowls, a warm comforting meal of delicious curries made in desi ghee, paired with fragrant ghee and lavang rice. The options range from the evergreen, almost universal favourites, Rajma, Amritsari Chole and Dal Makhani, to the rich, tempting Paneer Tikka Masala, Butter Chicken and Chicken Tikka Masala. Starting Rs 229, these rice bowls offer a quick, convenient meal. Rice bowls are currently available at all Charcoal Eats outlets in Mumbai and Ahmedabad, with the other cities being added very soon.
The company constantly looks to introduce interesting Indian cuisine choices, for every age group, in its tastefully curated menu. Charcoal Eats started with 6 biryani variants and today serves over 50 different options, ranging from their signature biryanis to the comforting rice bowls, from smoky starters to mouth-watering curries and for their younger audiences, addictively loaded French fries, pav wows, soul-satisfying rolls, sinful desserts and non-alcoholic beverages for instant freshness.
“Listening to our customers over a period of time, we decided to add rice bowls and curries to our ever-growing menu. We have brought interesting variants in both the categories to satiate the taste buds of all foodies,” said, Anurag Mehrotra, Co-founderCEO of Charcoal Eats.
“The humble pav has an appeal that cuts through geographies and age groups. Our chefs have paired popular street food that has seen acceptance across the age groups when combined with our smoky treats, we are certain that it would resonate with Indian taste palate. It is a compact and whole meal appropriate for lunchtime in convenient packaging,” he added.
Currently, Charcoal Eats is present across 13 Indian cities including Mumbai, Thane, Navi Mumbai, Pune, Gurugram, Chennai, Nashik, Indore, Jaipur, Ahmedabad, Bengaluru and Jamshedpur with 43 outlets.
In addition to walking up to the outlets, customers can access Charcoal Eats directly via its app, website or customer care number. Charcoal Eats is also available on all leading food platforms such as Zomato, Swiggy, Foodpanda and Dine Out.
This story is provided by NewsVoir. ANI will not be responsible in any way for the content of this article. (ANI/Newsvoir) Read This Next

Read More…

My California Innovation Tour: Road Trip Recommendations

April 05, 2019 My California Innovation Tour: Road Trip Recommendations I promised you I would write a full list of all the things we did and recommend in California, and so *takes a deep breath* here it goes!
February and March this year (2019) were real ‘pinch-myself’ months. I spent 10 days in New York in February shooting a project and then I flew to San Francisco to start a California road trip in collaboration with Visit California. Whew! It was amazing being in America for a month. I was really craving some time away from my normal life.
First things first, I wanted to say a huge thank you to Visit California for working with me on this project. I recorded six episodes of my podcast Ctrl Alt Delete in partnership with Visit California and we called it #TheCaliforniaInnovationTour which has had a really exciting amount of listens! You find all the episodes HERE .
I also wanted to give a shout out to Hertz , without them we would have struggled because they equipped us with a brilliant car! We drove around California for two weeks in a big Ford Galaxy Explorer. Check out their American Road Trip Planner here. SAN FRANCISCO
We stayed in Hotel Zephr , which is fun if you want to explore Fisherman’s Wharf . It’s probably not the best option if you want to stay within the city itself, but it’s a fun hotel and has easy access to the Golden Gate Bridge cycle ride (you can hire bikes from Blazing Saddles) or and ferry to Oakland or Alcatraz. For that reason, it was a great location for this particular trip as we got the ferry back from Sausalito too. (I LOVED Sausalito, we also did the bike ride on the sunniest day.) If you go to Oakland you can either get a taxi or ferry, we loved Brown Sugar Kitchen for breakfast (I think it was my favourite breakfast) and the Oakland Museum of California was cool to look around. We loved going to the Boudin Bakery every morning for breakfast for it’s iconic sourdough bread! We changed it up every morning as the options are endless, but I recommend getting some sort of breakfast burrito, YUM. We absolutely loved exploring the LGBTQ Castro District and had a mouth-watering burrito in the Mission District, at La Taqueria. We also loved sitting on the rooftop of El Techo and having mexican snacks and cocktails. If you love modern art I really loved pottering around the SFMOMA. In terms of restaurants, we loved DOSA (eco-friendly upmarket Indian cuisine) and Seven Hills for authentic Italian food. MONTEREY
Obviously the big recommendation is the excellent Monterey Aquarium . It really is special, from the whale-spotting to the sharks to the turtles and I like how they look and save poorly creatures and set them free again into the sea. Dedicated to marine research and conservation, the former sardine cannery is a top attraction on historic Cannery Row with more than 35,000 creatures representing over 550 species. For food and drinks, we loved Schooners – great for a tasty salad or burger overlooking the water. BIG SUR
It was a shame about the rainy weather but the views were incredible and my favourite stop off was at Nepenthe which was still as magical as I hoped it’d be. We sat and drank wine under blankets and looked out at the gorgeous views. CAMBRIA
My favourite thing about Cambria was walking along Moonstone Beach, very close to our hotel The Fogcatcher Inn was pretty basic but very welcoming. We might have preferred something with a balcony or seating area to enjoy the seaviews. The town was also really picturesque but I’d only recommend one night here. LOS ANGELES
I *love* LA, and feel lucky that this is my fourth trip there in a row. My favourite place in LA is probably West Hollywood . I love eating at Crossroads for dinner, and Spartina on Melrose for lunch, and staying at The Mondrian hotel for it’s location and the pool and Sky bar area outside. We also explored Silver Lake this time round, and enjoyed hiking in Griffith Park and looking at the Observatory (my favourite bit in the film La La Land!). We ate VERY good breakfasts in Silver Lake and recommend Flore for vegan, Millie’s for a big breakfast, Sqirl for something healthy-ish, and Cafe Stella for delicious French inspired breakfast (Croque Monsieur etc!) If you want to explore Downton , I really recommend The Freehand hotel , incredible rooftop pool and the rooms are really cool. Similar in style to the Hoxton Hotel. We also spent the day in Santa Monica before our flight home (sob) and walked along the beach, ending up in Abbot Kinney, a street I love for all the different chic shops. HUNTINGTON BEACH
I cannot stop thinking about the food in Huntington Beach. Unfortunately the weather was a bit too cold and windy to fully enjoy the beach, but we still loved exploring the area. We had an incredible breakfast at The Watertable the breakfast spot within the Huntington Hyatt and we ordered our new favourite thing: Avocana bread (like banana bread but with avocados!) We loved Ola Mexican Kitchen for delicious quesadillas and tacos and for something a bit more special LSXO, a ‘speak-easy’ type dining room over-looking the ocean with only 28-seats so book ahead of time! It is the sister restaurant to Bluegold (also amazing, order the brussel sprouts) and has a fantastic menu of home-style Vietnamese cuisine. I will never forget it.
For more information on things to do and to help plan your own California road-trip check out www.visitcalifornia.co.uk , it has really in-depth travel guides, as well as a loads of content to inspire you if you’re thinking of booking a trip, including California Now , which is the tourism boards own podcast blog and their tv channel Dream365 . Have a look online and on their Instagram page (@visitcalifornia) for more inspiration.
Also check out Visit California’s own podcast, ‘California Now’, where listeners can learn more inspiring travel tips about California. https://www.visitcalifornia.com/podcast Share

Read More…

What’s on the menu at Goa Indian Farm Kitchen, Hemant Bhagwani’s new restaurant at Bayview Village

Restaurants What’s on the menu at Goa Indian Farm Kitchen, Hemant Bhagwani’s new restaurant at Bayview Village What’s on the menu at Goa Indian Farm Kitchen, Hemant Bhagwani’s new restaurant at Bayview Village
By Caroline Aksich | Photography By Caroline Aksich | April 5, 2019
By Caroline Aksich | Photography By Caroline Aksich | 04/05/2019
More on Hemant Bhagwani Restaurants Inside the kitchen of Amaya and Indian Street Food Co. owner and chef, Hemant Bhagwani
Name: Goa Indian Farm Kitchen
Contact: Bayview Village Shopping Centre, 2901 Bayview Ave., 647-352-1661, goatoronto.ca , @goafarmkitchen
Neighbourhood: Bayview Village
Previously: Kabuki Japanese Restaurant
Owner: Hemant Bhagwani (Indian Street Food Co., Amaya)
Chef: Kamleshwar Singh (Indian Street Food Co., Amaya)
The food Two years ago, restauranteur Hemant Bhagwani’s was feeling burnt out, so he sold both Amaya and Indian Street Food Co. and went travelling. First he went to Lisbon, then he went back to his hometown of Delhi. From there, he decided to explore Goa, a southwestern state in India with a unique coastal cuisine influenced by its Portuguese colonial history and Christian population. “A Hindu family living across the street from a Christian family will do the same prawn curry differently,” explains Bhagwani, who spent six months living in Goa, cooking in people’s homes and learning about the region’s classic dishes, as well as what locals like to eat today.
Throughout his stay, Bhagwani worked on a Goan cookbook (which comes out this fall), and when he was offered a space in the mall, he figured that maybe Bayview Village was ready for upscale Indian, specifically contemporary Goan. Bhagwani has made sure the majority of the menu is gluten-free, and there are many vegan options (including a tasting menu), too.
The Karma Basmati rice mixes in wild rice and chickpeas for added texture. $4.
The Shrimp Balcho is made with coconut vinegar-marinated tiger shrimp that are cooked in a tomato-Kashmiri sauce with curry leaves, ginger, garlic, cumin and an extra hit of coconut vinegar. It’s served with black lentils and red quinoa. $19.
This eggplant is lightly battered in chickpea flour before taking a quick dip in the fryer. The golden strips are then lashed with a saffron-infused coconut yogurt. Pomegranate pearls, basil and pine nuts complete the plate. $12.
This short rib is marinated for 24 hours in coconut vinegar, ginger, garlic and cumin, before it’s then cooked sous vide for another 72 hours. The sauce gets its kick from Kashmiri chilies and a ton of garlic. Celeriac purée and pickled cippolini onions accompany the meat. $24.
The Goan Seafood Curry is made with scallops, shrimp, mussels, tilapia and okra. The sauce gets a hint of sourness from the kokum fruit, its creaminess from coconut milk, and its spiciness from Kashmiri chilies, cloves and peppercorns. $26.
Here are some of the team members, from left to right: Sudhan Natarajan, Sakshi Humne and Kushal Singh.
The drinks As many diners will be driving to get to Goa, the alcohol-free options are on point. Mocktails like a guava-mint-coriander concoction are nice and complex, while on-trend thirst quenchers, such as ginger-lemon kombucha, cater to the uptown crowd. The 16-bottle wine list is dominated by Ontario and European wines, and over half the offerings are available by the glass. The tight cocktail card features classic recipes with Goan twists.
Fenni is a Goan cashew-derived liquor.
This play on G&T mixes gin infused with betel leaves with St. Germain liqueur, Fever Tree tonic and some fresh juniper. $12.
The Goan Mule is made with turmeric-infused vodka, fresh ginger juice, Fever Tree ginger beer, kumquat and lime. $12.
The space To make this 1,700-square foot, 40-seat restaurant feel more like fine dining and less like mall dining, Bhagwani installed spotlights above every table. That way the food is illuminated while the room itself stays broody and dark. Bhagwani fell in love with a church in Goa that had a curved ceiling, so he recreated the vaulted effect here.
The gallery wall is a collection of images from “Goa,” his forthcoming cookbook.
The giant crystal chandeliers are from Restoration Hardware.

Read More…

Easy Indian Chilli Chicken

This Easy Chilli Chicken recipe is a DELICIOUS Indian dish that you can make at home in under 30 minutes!
Chilli Chicken Indian Dish Chilli Chicken So I’m ashamed to admit that I’m in my mid-thirties and I JUST NOW became a fan of Indian food.
I never really had a desire to try it until my husband told me that he fell in love with it, and a few months ago I decided to take one for the team and broaden my horizons with my tastebuds.
WHAT HAVE I BEEN DOING! I’ve been missing out all along, and feel like I’ve wasted my taste buds for YEARS without having Indian food!
How to Make Chilli Chicken Well with my new-found love of Indian food, I had been hearing so much about chilli chicken and I knew it needed to make its way on the blog because I know just how much you love quick and easy recipes around here.
Quick & Easy Chilli Chicken So most of the chilli chicken Indian dishes out there are extremely complex with many ingredients that are hard to find.
But here on Fantabulosity , we only believe in quick and easy recipes that STILL taste delicious. So you’ll find that you can make this Indian dish in under 30 minutes!
How to Make Chilli Chicken You’ll find that this recipe uses basic, everyday ingredients that you may even already have on-hand, or can easily pick up at the grocery store down the road.
You’ll start by frying your chicken pieces, sautéing vegetables and then combining spices and condiments to create the rich, flavorful sauce.
Indian Chilli Chicken Recipe Now because I believe food is love, I believe images of the recipe process tell the love story.
But you can find the full recipe and ingredients list at the bottom of this post!
Jump to Recipe If you’ve never had chilli chicken before, you’re missing out! Its sweet, sour, tangy and smoky and perfect over white rice.
Breaded Chicken + Egg Mixture When prepping the chicken, you’ll combine the flour, garlic powder, and chilli powder in a bowl.
In another bowl, whisk together egg, soy sauce, and chili sauce.
Then, you’ll dip the chicken into the egg mixture, and then toss in flour to cover. Set aside. Repeat steps until all chicken pieces are breaded.
How to Cook Chicken for Chilli Chicken Fry those chicken pieces for about 5-10 minutes until golden brown and cooked throughout. (Don’t those look like the insanely delicious chicken nuggets from Chick-fil-A?)
Saute Vegetables Next, cook the onions and green peppers for 3 minutes, then add garlic and green onions and cook until vegetables are tender.
Combine the Veggies, Chicken & Chilli Sauce Once veggies are tender, add the chicken back to the skillet and in a small bowl, mix together the chili powder, chili sauce, ketchup, and 2 Tb water, and pour over the chicken.
TIP: If you want it to be saucier, then you can add an extra tablespoon of water at the end!
Final Cooking… Stir and cook an additional two minutes…
Extra Toppings… …and serve over rice.
If desired, sprinkle additional chopped green onions on top for some added flair and enjoy!
The chilli chicken was a welcomed challenge. There were soooo many versions out there and it was difficult to determine what direction to go in. Some of the highest rated versions were extremely complex with many ingredients that were hard to find. I know that is not what your blog is about! So, I simplified it as much as I could and came up with a chilli chicken recipe that is very approachable and can give your readers a semi-authentic Indian inspired meal at home in under 30 minutes.
Print Chilli Chicken This Easy Chilli Chicken recipe is a DELICIOUS Indian dish that you can make at home in under 30 minutes! Course Main Course Cuisine Indian Keyword chilli chicken, chilli chicken recipe, how to make chilli chicken Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 5 servings Author Jessica Burgess Ingredients For the Chicken: oil for frying 4 chicken breasts cut into 3/4 inch pieces 1/4 cup flour 1/4 tsp garlic powder 1/4 tsp chili powder 1 egg 1 tbsp soy sauce 2 tbsp chili sauce For the Stir-Fry: 2 cloves garlic chopped 3 green onions 2 medium onions 1 green pepper 1/2 tsp chili powder 2 tbsp soy sauce 1 tbsp chili sauce 2 tbsp ketchup Instructions Combine flour, garlic powder, chili powder in a bowl. In another bowl, whisk together egg, soy sauce, and chili sauce. Dip chicken in egg mixture, then toss in flour to cover. Set aside. Repeat steps until all chicken pieces are breaded. Heat pan in oil until it reads 350 degrees on a candy thermometer. (Usually, medium-high heat.) Fry chicken pieces until they are golden brown. About 5-10 minutes. Remove from oil and place on a cooling rack with paper towels underneath. In a new skillet, heat 1Tb oil for stir fry. Cook onions and green pepper for 3 minutes, then add garlic and green onions and cook until vegetables are tender. Add chicken back to skillet and mix together the chili powder, chili sauce, ketchup, and 2 Tb water, and pour over the chicken. Stir and cook an additional 2 minutes. Serve over white rice. More Easy Recipes You’ll Love
If you love quick and easy recipes then don’t miss these reader favorites;
Asian Chicken Lettuce Wraps Easy Fried Rice Recipe The post Easy Indian Chilli Chicken appeared first on Fantabulosity .

Read More…

Where actions and principles align: Ellen Vaagen dishes on being a vegan chef

Chef Ellen Vaagen has followed a plant-based diet for more than a decade. Photo by Wolfskull Creative 1 / 2 Bonnie Ambrosi 2 / 2
Vegan chefs and chefs with attitude are hot items these days. Duluth’s own rock-star vegan chef is Ellen Vaagen.
When she’s not busy creating plant-based take-out food for The Juice Pharm, making vegan burritos for special events or teaching people how to cook without animal products, she’s probably either traveling or adding a new entry to her blog. VaagensVeganSauce.com is where she shares recipes and tales of her plant-based life in a saucy, no-holds-barred style that is as spicy as her food.
No newcomer to the vegan scene, Vaagen has followed a plant-based diet for more than a decade. She founded her blog Vaagen’sVeganSauce in 2016 to share her passion for vegan cooking. You’ll find recipes for Busy Babe Quinoa, Lentil Sloppy Joes, Patsy’s Famous Jambalaya and many more, with colorful notes about the origins and nutritional value of the dishes.
Other fun and helpful things to read in Ellen’s blog include travelogues, a guide to vegan dining in the Duluth area, and “Vegan by Vaagen: A Beginner’s Guide,” an e-book she published in 2017. I also recommend her post “What Vegans Eat: a Week in Review.”
I caught up with Ellen recently and asked her a few questions about her life and work.
Q: What led you to adopt a vegan diet?
A: I began my journey as a vegetarian around age 17 in an effort to align my actions with my principles regarding violence towards sentient beings. While I was a student at UMD, I took a course called “Animals in Society” where I learned how animals are used not only for food, but also for entertainment, clothing, and cosmetic- and drug-testing. It became clear to me that our manipulation of animals is not only unethical but is causing great harm to the health of our planet, our bodies and our souls. Our professor suggested we watch the documentary “Earthlings” for extra credit, and that was the proverbial icing on the cake. I knew I couldn’t participate in the animal agriculture system any longer and still sleep soundly at night.
Q: You’ve been vegan for almost eleven years. Have you seen a change in people’s attitudes towards vegan food during that time?
A: Yes. Many more people have adopted or become familiar with plant-based diets. I think the documentary “Forks Over Knives” helped a lot of folks think differently about nutrition and animal agriculture. Many people used to consider veganism a torturous and unfulfilling diet borne by oversensitive, instinct-denying hippies. Now thanks to the upsurge in scientific evidence that eating a diet of mostly plants can prevent — and, in some cases cure — many diseases, people are beginning to take it seriously and change their ideas about veganism. And there are so many more plant-based options in grocery stores, restaurants and airports than when I first became a vegan in 2008.
Q: Do you have any tips for people who are interested but hesitant to go vegan?
A: I’ve heard a lot of good feedback about the VB6 (Vegan Before 6PM) approach, which simply means eating a vegan diet throughout the day and then eating whatever you like for dinner. Many people eat breakfast and lunch by themselves or at work without the demands or influence of others. The VB6 approach might also alleviate some fears of “deprivation” or “missing out” by allowing some flexibility at dinner. I think planning ahead and making large meals to freeze or enjoy as leftovers is vital to avoid getting hungry and making choices that don’t fit your goals. My e-Book “Vegan by Vaagen” is an informational guide for beginning vegans. It outlines reasons one might become vegan, how to stock a vegan pantry, nutritional information and recipes.
Q: How would you describe your cooking style?
A: Hmm, “Spicy World Cuisine?” I enjoy making dishes from all over the planet. Many cultures have a rich history of plant-based cooking prior to globalization and Western influence. I like to seek traditional plant-based dishes and also “veganify” foods with exotic flavor profiles. I love Mexican and South American, Indian, Thai, Ethiopian, Mediterranean, Middle Eastern, Chinese and Japanese cuisines. There’s no shortage of delicious discoveries.
Q: Do you have a “signature dish”?
A: I’m probably best known for my burritos. They are one of my favorite things to make as you can put anything in them! I like to make large batches to freeze and enjoy in a pinch.
There are so many great recipes on Vaagen’s blog that I found it difficult to choose three for this column. But since she’s the “Sauce Boss,” here are two delicious vegan sauces to liven up your life, plus a pasta dish you can whip up in a jiffy. Chipotle Tahini Sauce
“I love this sauce! It’s delicious on tacos, burritos, bowls, tofu scrambles, nachos, etc. It is rich, bright, spicy, and very easy to make. Simply double the recipe and keep some in the fridge for up to one week.” — Ellen Vaagen
Makes about 3/4 cup
2 tablespoons freshly-squeezed lemon juice
1 or 2 cloves of garlic, coarsely chopped
¼ cup tahini
1 chipotle pepper in adobo sauce
1 tablespoon olive oil
½ teaspoon agave nectar or real maple syrup
¼ cup water, more or less depending on consistency you like
Combine lemon juice and garlic in a blender and blend until smooth. Add remaining ingredients except water and blend. Add water in small amounts until desired consistency is achieved. Eazy Cheezey Sauce
“I have to share this recipe because it is the bomb! Many of the folks who attended the Blog Launch Party were amazed at the cheesiness of this sauce and I nearly ran out of recipe cards!” — Ellen Vaagen
1 medium Yukon Gold or other waxy potato, peeled and diced
1 medium carrot
½ cup white or yellow onion, diced
1 clove garlic, chopped
1 cup water or vegetable broth
½ cup cooked navy beans (canned is okay)
½ cup cashews
¾ teaspoon fine sea salt
1 tablespoon fresh lemon juice
Combine potato, carrot, onion, garlic and water/broth in a small stockpot with a lid. Bring to a boil, reduce heat, cover and simmer until vegetables are tender — about ten minutes. Place cooked vegetables, the cooking liquid and all remaining ingredients in a blender or food processor and blend until smooth and creamy. Ellen’s Avocado Garlic Pasta
Makes 2 servings
8 oz dried pasta, any shape (Ellen prefers linguini or angel hair)
2 tablespoons olive oil
3-4 cloves garlic, very thinly sliced
¼ tsp crushed red pepper flakes
1 ripe avocado, diced

Read More…

Where actions and principles align: Ellen Vaagen dishes on being a vegan chef

Where actions and principles align: Ellen Vaagen dishes on being a vegan chef Written By Bonnie Ambrosi / Special to Forum News Service Apr 5th 2019 – 12pm. Share Chef Ellen Vaagen has followed a plant-based diet for more than a decade. Photo by Wolfskull Creative
Vegan chefs and chefs with attitude are hot items these days. Duluth’s own rock-star vegan chef is Ellen Vaagen.
When she’s not busy creating plant-based take-out food for The Juice Pharm, making vegan burritos for special events or teaching people how to cook without animal products, she’s probably either traveling or adding a new entry to her blog. VaagensVeganSauce.com is where she shares recipes and tales of her plant-based life in a saucy, no-holds-barred style that is as spicy as her food.
No newcomer to the vegan scene, Vaagen has followed a plant-based diet for more than a decade. She founded her blog Vaagen’sVeganSauce in 2016 to share her passion for vegan cooking. You’ll find recipes for Busy Babe Quinoa, Lentil Sloppy Joes, Patsy’s Famous Jambalaya and many more, with colorful notes about the origins and nutritional value of the dishes.
Other fun and helpful things to read in Ellen’s blog include travelogues, a guide to vegan dining in the Duluth area, and “Vegan by Vaagen: A Beginner’s Guide,” an e-book she published in 2017. I also recommend her post “What Vegans Eat: a Week in Review.”
I caught up with Ellen recently and asked her a few questions about her life and work.
Q: What led you to adopt a vegan diet?
A: I began my journey as a vegetarian around age 17 in an effort to align my actions with my principles regarding violence towards sentient beings. While I was a student at UMD, I took a course called “Animals in Society” where I learned how animals are used not only for food, but also for entertainment, clothing, and cosmetic- and drug-testing. It became clear to me that our manipulation of animals is not only unethical but is causing great harm to the health of our planet, our bodies and our souls. Our professor suggested we watch the documentary “Earthlings” for extra credit, and that was the proverbial icing on the cake. I knew I couldn’t participate in the animal agriculture system any longer and still sleep soundly at night.
Q: You’ve been vegan for almost eleven years. Have you seen a change in people’s attitudes towards vegan food during that time?
A: Yes. Many more people have adopted or become familiar with plant-based diets. I think the documentary “Forks Over Knives” helped a lot of folks think differently about nutrition and animal agriculture. Many people used to consider veganism a torturous and unfulfilling diet borne by oversensitive, instinct-denying hippies. Now thanks to the upsurge in scientific evidence that eating a diet of mostly plants can prevent — and, in some cases cure — many diseases, people are beginning to take it seriously and change their ideas about veganism. And there are so many more plant-based options in grocery stores, restaurants and airports than when I first became a vegan in 2008.
Q: Do you have any tips for people who are interested but hesitant to go vegan?
A: I’ve heard a lot of good feedback about the VB6 (Vegan Before 6PM) approach, which simply means eating a vegan diet throughout the day and then eating whatever you like for dinner. Many people eat breakfast and lunch by themselves or at work without the demands or influence of others. The VB6 approach might also alleviate some fears of “deprivation” or “missing out” by allowing some flexibility at dinner. I think planning ahead and making large meals to freeze or enjoy as leftovers is vital to avoid getting hungry and making choices that don’t fit your goals. My e-Book “Vegan by Vaagen” is an informational guide for beginning vegans. It outlines reasons one might become vegan, how to stock a vegan pantry, nutritional information and recipes.
Q: How would you describe your cooking style?
A: Hmm, “Spicy World Cuisine?” I enjoy making dishes from all over the planet. Many cultures have a rich history of plant-based cooking prior to globalization and Western influence. I like to seek traditional plant-based dishes and also “veganify” foods with exotic flavor profiles. I love Mexican and South American, Indian, Thai, Ethiopian, Mediterranean, Middle Eastern, Chinese and Japanese cuisines. There’s no shortage of delicious discoveries.
Q: Do you have a “signature dish”?
A: I’m probably best known for my burritos. They are one of my favorite things to make as you can put anything in them! I like to make large batches to freeze and enjoy in a pinch.
There are so many great recipes on Vaagen’s blog that I found it difficult to choose three for this column. But since she’s the “Sauce Boss,” here are two delicious vegan sauces to liven up your life, plus a pasta dish you can whip up in a jiffy. Chipotle Tahini Sauce
“I love this sauce! It’s delicious on tacos, burritos, bowls, tofu scrambles, nachos, etc. It is rich, bright, spicy, and very easy to make. Simply double the recipe and keep some in the fridge for up to one week.” — Ellen Vaagen
Makes about 3/4 cup
2 tablespoons freshly-squeezed lemon juice
1 or 2 cloves of garlic, coarsely chopped
¼ cup tahini
1 chipotle pepper in adobo sauce
1 tablespoon olive oil
½ teaspoon agave nectar or real maple syrup
¼ cup water, more or less depending on consistency you like
Combine lemon juice and garlic in a blender and blend until smooth. Add remaining ingredients except water and blend. Add water in small amounts until desired consistency is achieved. Eazy Cheezey Sauce
“I have to share this recipe because it is the bomb! Many of the folks who attended the Blog Launch Party were amazed at the cheesiness of this sauce and I nearly ran out of recipe cards!” — Ellen Vaagen
1 medium Yukon Gold or other waxy potato, peeled and diced
1 medium carrot
½ cup white or yellow onion, diced
1 clove garlic, chopped
1 cup water or vegetable broth
½ cup cooked navy beans (canned is okay)
½ cup cashews
¾ teaspoon fine sea salt
1 tablespoon fresh lemon juice
Combine potato, carrot, onion, garlic and water/broth in a small stockpot with a lid. Bring to a boil, reduce heat, cover and simmer until vegetables are tender — about ten minutes. Place cooked vegetables, the cooking liquid and all remaining ingredients in a blender or food processor and blend until smooth and creamy. Ellen’s Avocado Garlic Pasta
Makes 2 servings
8 oz dried pasta, any shape (Ellen prefers linguini or angel hair)
2 tablespoons olive oil
3-4 cloves garlic, very thinly sliced
¼ tsp crushed red pepper flakes
1 ripe avocado, diced

Read More…

Where actions and principles align: Ellen Vaagen dishes on being a vegan chef | The Dickinson Press

Chef Ellen Vaagen has followed a plant-based diet for more than a decade. Photo by Wolfskull Creative 1 / 2 Bonnie Ambrosi 2 / 2
Vegan chefs and chefs with attitude are hot items these days. Duluth’s own rock-star vegan chef is Ellen Vaagen.
When she’s not busy creating plant-based take-out food for The Juice Pharm, making vegan burritos for special events or teaching people how to cook without animal products, she’s probably either traveling or adding a new entry to her blog. VaagensVeganSauce.com is where she shares recipes and tales of her plant-based life in a saucy, no-holds-barred style that is as spicy as her food.
No newcomer to the vegan scene, Vaagen has followed a plant-based diet for more than a decade. She founded her blog Vaagen’sVeganSauce in 2016 to share her passion for vegan cooking. You’ll find recipes for Busy Babe Quinoa, Lentil Sloppy Joes, Patsy’s Famous Jambalaya and many more, with colorful notes about the origins and nutritional value of the dishes.
Other fun and helpful things to read in Ellen’s blog include travelogues, a guide to vegan dining in the Duluth area, and “Vegan by Vaagen: A Beginner’s Guide,” an e-book she published in 2017. I also recommend her post “What Vegans Eat: a Week in Review.”
I caught up with Ellen recently and asked her a few questions about her life and work.
Q: What led you to adopt a vegan diet?
A: I began my journey as a vegetarian around age 17 in an effort to align my actions with my principles regarding violence towards sentient beings. While I was a student at UMD, I took a course called “Animals in Society” where I learned how animals are used not only for food, but also for entertainment, clothing, and cosmetic- and drug-testing. It became clear to me that our manipulation of animals is not only unethical but is causing great harm to the health of our planet, our bodies and our souls. Our professor suggested we watch the documentary “Earthlings” for extra credit, and that was the proverbial icing on the cake. I knew I couldn’t participate in the animal agriculture system any longer and still sleep soundly at night.
Q: You’ve been vegan for almost eleven years. Have you seen a change in people’s attitudes towards vegan food during that time?
A: Yes. Many more people have adopted or become familiar with plant-based diets. I think the documentary “Forks Over Knives” helped a lot of folks think differently about nutrition and animal agriculture. Many people used to consider veganism a torturous and unfulfilling diet borne by oversensitive, instinct-denying hippies. Now thanks to the upsurge in scientific evidence that eating a diet of mostly plants can prevent — and, in some cases cure — many diseases, people are beginning to take it seriously and change their ideas about veganism. And there are so many more plant-based options in grocery stores, restaurants and airports than when I first became a vegan in 2008.
Q: Do you have any tips for people who are interested but hesitant to go vegan?
A: I’ve heard a lot of good feedback about the VB6 (Vegan Before 6PM) approach, which simply means eating a vegan diet throughout the day and then eating whatever you like for dinner. Many people eat breakfast and lunch by themselves or at work without the demands or influence of others. The VB6 approach might also alleviate some fears of “deprivation” or “missing out” by allowing some flexibility at dinner. I think planning ahead and making large meals to freeze or enjoy as leftovers is vital to avoid getting hungry and making choices that don’t fit your goals. My e-Book “Vegan by Vaagen” is an informational guide for beginning vegans. It outlines reasons one might become vegan, how to stock a vegan pantry, nutritional information and recipes.
Q: How would you describe your cooking style?
A: Hmm, “Spicy World Cuisine?” I enjoy making dishes from all over the planet. Many cultures have a rich history of plant-based cooking prior to globalization and Western influence. I like to seek traditional plant-based dishes and also “veganify” foods with exotic flavor profiles. I love Mexican and South American, Indian, Thai, Ethiopian, Mediterranean, Middle Eastern, Chinese and Japanese cuisines. There’s no shortage of delicious discoveries.
Q: Do you have a “signature dish”?
A: I’m probably best known for my burritos. They are one of my favorite things to make as you can put anything in them! I like to make large batches to freeze and enjoy in a pinch.
There are so many great recipes on Vaagen’s blog that I found it difficult to choose three for this column. But since she’s the “Sauce Boss,” here are two delicious vegan sauces to liven up your life, plus a pasta dish you can whip up in a jiffy. Chipotle Tahini Sauce
“I love this sauce! It’s delicious on tacos, burritos, bowls, tofu scrambles, nachos, etc. It is rich, bright, spicy, and very easy to make. Simply double the recipe and keep some in the fridge for up to one week.” — Ellen Vaagen
Makes about 3/4 cup
2 tablespoons freshly-squeezed lemon juice
1 or 2 cloves of garlic, coarsely chopped
¼ cup tahini
1 chipotle pepper in adobo sauce
1 tablespoon olive oil
½ teaspoon agave nectar or real maple syrup
¼ cup water, more or less depending on consistency you like
Combine lemon juice and garlic in a blender and blend until smooth. Add remaining ingredients except water and blend. Add water in small amounts until desired consistency is achieved. Eazy Cheezey Sauce
“I have to share this recipe because it is the bomb! Many of the folks who attended the Blog Launch Party were amazed at the cheesiness of this sauce and I nearly ran out of recipe cards!” — Ellen Vaagen
1 medium Yukon Gold or other waxy potato, peeled and diced
1 medium carrot
½ cup white or yellow onion, diced
1 clove garlic, chopped
1 cup water or vegetable broth
½ cup cooked navy beans (canned is okay)
½ cup cashews
¾ teaspoon fine sea salt
1 tablespoon fresh lemon juice
Combine potato, carrot, onion, garlic and water/broth in a small stockpot with a lid. Bring to a boil, reduce heat, cover and simmer until vegetables are tender — about ten minutes. Place cooked vegetables, the cooking liquid and all remaining ingredients in a blender or food processor and blend until smooth and creamy. Ellen’s Avocado Garlic Pasta
Makes 2 servings
8 oz dried pasta, any shape (Ellen prefers linguini or angel hair)
2 tablespoons olive oil
3-4 cloves garlic, very thinly sliced
¼ tsp crushed red pepper flakes
1 ripe avocado, diced

Read More…

Dutch Startup is going to help build Trump’s wall: so many questions

19 apr All Day 21 Paaspop/Easter Doll Festival Event Details
Paaspop/Easter Doll, has been going since 1974 and has grown year on year. It went from a friendly regional festival to an internationally recognisable three-day event. Last year 83,000 people more Event Details
Paaspop/Easter Doll, has been going since 1974 and has grown year on year. It went from a friendly regional festival to an internationally recognisable three-day event. Last year 83,000 people attended Passpop to see 230 different acts, on 14 different stages. They also got to try 42 different food trucks, offering a variety of different cuisines from all over the world.
Paaspop has seen acts such as Iggy Pop, Bastille, Nothing But Thieves, The Prodigy, Underworld, Kaiser Chiefs, The Kooks, Fatboy Slim, The Wombats and many more. So, who is going to be there this year?
25 Years Charly Lownoise & Mental Theo • 2manydjs DJ Set • 4shobangers • 80’s Verantwoord • Aap uit de Mouw • Abba Fever • Alex Agnew • The All Star Gary Moore Tribute Band • All Them Witches • Amartey • Amyl And The Sniffers • Arie & Silvester • Atmozfears • Baby Blue • Bizzey • Black Water County • Blood Red Shoes • Brennan Heart • Camo & Krooked • Circus Brothers • Claw Boys Claw • Clean Bandit • Comeback Kid • D-Block & S-te-Fan • D-Sturb • Daddy Long Legs • DAISY • Daniel Caldèras & the Shrunken Big Band ft. Benjamin Herman • Davina Michelle • De Hofnar • De Jeugd van Tegenwoordig • De Lievelings DJ’s van je Zusje • De Staat • The Devil Makes Three • DeWolff • The Dirty Daddies • Donnie & Joost • Dopebwoy • Douwe Bob • Dr Phunk • Dropkick Murphys • Drunken Dolly • EAUXMAR • Ellen Ten Damme • Famke Louise • FATA BOOM • Fiesta Macumba Soundsystem • Flonti Stacks • For I Am King • Freddy Moreira • Frenna • The Gaslamp Killer • GENTA • Handrick • Hannah Williams & The Affirmations • Heavy Hoempa plays Iron Maiden • Hef • Heideroosjes • HENGE • Herrie met Gerrie • Ho99o9 • Idaly • IDLES • Ilse DeLange • Indian Askin • Jailhouse Jimmy • Jameszoo • Jarreau Vandal • Jeangu Macrooy • Jett Rebel • Jiri11 • JoeyAK • Johnny 500 • Jordymone9 • Kovacs • Kraantje Pappie • Kris Kross Amsterdam • La Fuente • LNY TNZ • Louder Than Love • Louder Than Love (Soundgarden tribute) • Lukas Graham • MADUK hosted by Ben Verse • Mash-Up Jack • Mate Power • Merol • Mia More • Michelle David & The Gospel Sessions • Mike Krol • Mike Williams • Mr. Belt & Wezol • Mula B • NAFTHALY RAMONA • Navarone • Nervana • Nicole Atkins • Nielson • Noisia DJ Set • NOMA$ • Nona • Novastar • Ooostblok • Oscar and the Wolf • Passenger • Pendulum DJ Set • Phuture Noize • Ploegendienst • Plunder • Poke • Prime • Puinhoop Kollektiv – The Final Weekend Tour • Puri • Que Pasa! • Ran-D • Rondé • Ronnie Flex & Deuxperience • Rowwen Hèze • Russkaja • S10 • Sam Feldt LIVE • Scooter • Sevn Alias • Singlefeestje • Sir Reg • Sjaak • Sjannies • SMP • Snelle • Son Mieux • Stahlzeit • The Stand-Up Club • The Stand-Up Club • Steel Panther • T & Sugah b2b NCT • Tabanka • TAPE TOY • Ten Times A Million • Terry Alderton • Thijs Boontjes Dans- en Showorkest • Tim Akkerman Sings The Boss • Tim Knol & The Blue Grass Boogiemen • Trobi • Tusky • The Vintage Caravan • Vinylfeestje • Waxfiend • The Wetnecks • White Lies • Winne • Within Temptation • Yonaka • Young Ellens • Yung Felix • Yungblud • Zer00’s Heroes Tickets

Read More…