Vegan Chicago: Restaurant Review of Fritz Pastry

Fritz Pastry recently changed ownership and not only do they have vegan donuts (!!) and other goodies, but now Saturday & Sunday brunch as well as wraps. I checked out brunch the second weekend they announced having it. I really enjoyed it and will be back to try other menu options (the menu has changed since I was there - I think they change it every few weeks). If you're looking for a quaint brunch with a coffee & pastry shop vibe, this is your place! They also have an outdoor patio for the spring/summer/fall and while small, it's still cute.

Now, when I went there, the brunch menu had carrot cake pancakes and a tofu scramble as their vegan options. As of today, they have blue fennel hash (purple potatoes, carrots, onion, zucchini, baked tofu and red pepper ketchup - $8.50) and lemon cardamon pancakes (with seedling fruit blueberry syrup and whipped cream - $9). I'm not sure which menu sounds better! My tofu scramble was really awesome. It came with a variety of veggies - red potatoes, carrots, onion, zucchini. There was also a red pepper sauce (I'm pretty sure it was this - I ate this a bit ago so if memory serves!). I love ketchup on my tofu scrambles, so I piled that over the potatoes and such. The tofu was also baked. Super tasty and a great scramble over all. 

I also split a raspberry tart with my friend. I love raspberry desserts! This was a perfect ending to my brunch along with my soy latte.

Their only prepackaged vegan wrap is the balsamic roasted veggie wrap (though the bbq tofu sandwich is vegetarian - there is cheese). The wrap has eggplant, red pepper, zucchini, soy mayo, organic greens on a tomato wrap. It comes with chips and a pickle all for $7. There is also a seasonal salad for $6.25 which comes with seasonal veggies, fruits, and lemon-balsamic vinaigrette. 

Brunch is served on Saturday's and Sunday's from 9 a.m. to 2 p.m. Go check it out, Chicagoans! 

Tempeh Crab Cakes

For a brunch party with some friends, I made these tempeh crab cakes. I've had tofu ones before at restaurants and made them from The Conscious Cook as well. I wanted to kind of change it up with tempeh. I admit, I don't often cook with tempeh. It's definitely something that has grown on me with time. If you have any great recipes with tempeh, send them over my way as I'd love to explore more recipes. My friend Emily blogged about our brunch over at her blog, Running On Vegan. Check it out!

Tempeh Crab Cakes

* Prep Time: 20-25 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1 package (8 oz.) tempeh, finely chopped*
• 1/2 small yellow onion, finely chopped 
• 1/2 cup yellow and red bell peppers, finely chopped
• 1 green onion, finely chopped 
• 1 medium carrot, finely chopped
• 1 small celery stalk, finely chopped
• 2 cloves garlic, minced
• 1/4 cup lobster and oyster mushrooms, finely chopped*
• 5 tbsp vegan mayonnaise*
• 1/2 medium lemon, juiced
• 1/4 tsp vegan Worcestershire sauce*
• 1 "egg" replacer, follow box instructions*
• 2 tbsp nutritional yeast
• 1/2 tbsp Old Bay seasoning*
• 1/2 tsp dried mustard
• dash of cayenne, to taste
• salt and pepper, to taste
• 1/2 sheet nori, toasted, crumbled*
• 1/3 cup round crackers (like Ritz), crushed
• all-purpose flour, to dust
• peanut oil, to fry

* Recipe:

1. In a very large bowl, mix the tempeh with all the vegetables. Add in the condiments and spices. Mix well.
2. Over a burner, toast a sheet of nori on each side. Crumble into the bowl. Add the crackers. Mix contents well.
3. Heat a large skillet with peanut oil over medium heat.
4. On the counter, dust with flour. Form the crab cake mixture into medium sized balls. Flatten a bit and coat the entire crab cake in flour.
5. Fry on each side until completely golden.
6. Serve with vegan tartar sauce or horseradish sauce and coleslaw.

* Note: For tempeh, I used Lightlife Organic Garden Veggie Tempeh. I used dehydrated lobster and oyster mushrooms for this (rehydrated them for the recipe), but if you could find fresh ones, that would be best. For vegan mayonnaise, I used Earth Balance Olive Oil Mayo. Auntie's Naturals Organic Vegan Worcestershire Sauce is what I used in this recipe. I used Ener-G for my egg replacement. Old Bay seasoning is a seafood spice mix that is sometimes used in things like crab cakes. You can find it in your regular grocery store with the spices. Lastly, nori is the seaweed used to make sushi rolls. You can find it with Asian and Japanese products at your grocery store. 


For vegan tartar sauce or horseradish sauce, Follow Your Heart just came out with jars of both. If you can find them, I recommend the horseradish one. I really enjoy it! I also have a lemon dill tartar sauce recipe here on Vegan Miss.The coleslaw is a recipe of mine from when I made California Reuben Sandwiches a little bit ago.

Monte Cristo Sandwich

I've never had a "real" Monte Cristo Sandwich but I've had them many times at the Chicago Diner. This is my ode to the sandwich! Also, the vegan turkey meat recipe is the same I posted recently for the California Reuben Sandwich.

Monte Cristo Sandwich

* Prep Time: 10-15 minutes

* Cook Time: 1 1/2 hours

* Ingredients (for vegan turkey meat):

• 2 cups vital wheat gluten
• 1/2 cup nutritional yeast flakes
• 1 cup vegetarian "chicken" broth*
• 1/2 (14 oz.) firm tofu package
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp agave nectar*
• 2 tsp onion powder
• 2 tsp poultry seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp tumeric
• 1/4 tsp mesquite liquid smoke*

*  Ingredients (for sandwich):

• 2 tbsp vegan butter*
• 4 tbsp corn starch
• 1 cup non-dairy milk*
• 6 tbsp all-purpose flour
• pinch salt
• 4 pieces sourdough bread
• 1 tbsp olive oil, optional
• 1/2 package (5.5 oz.) vegan ham slices*
• 2 slices vegan muenster cheese, per sandwich*
• several slices vegan turkey meat, per sandwich 
  
• Dijon mustard, to taste
• vegan mayonnaise, to taste*
• powdered sugar, to top, to taste

* Recipe (for vegan turkey meat):

1. In a large bowl, add the vital wheat gluten.
2. In a food processor, add all the wet ingredients and nutritional yeast including the tofu and spices.
3. Pour the wet ingredients into the bowl with the wheat gluten. Mix well with a spoon then kneed with hands. 
4. Roll into a log that is 2.5 - 3 in. wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll.
5. Place in a pot with several inches of water. Have something holding it from the bottom so it is not touching the water (ex: a deep cookie cutter).
6. Steam for 1 hour.
7. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat.

* Recipe (for sandwich):

1. Melt butter in a large skillet. In a bowl, combine the corn starch, milk, flour, and salt. Mix until lumps are gone.
2. In a small baking pan, pour the french toast batter. Coat each side of the toast and fry in the pan until golden on each side. Once one side is fried, flip and fry the other side with the muenster cheese on top. Cover with lid to melt.
3. Fry the ham slices and several slices of turkey meat until slightly crispy. Add olive oil to the pan if the butter from the french toast runs out.
4. In a small bowl, combine equal parts mustard and mayonnaise.
5. Spread over one piece of french toast, pile on the ham and turkey, and top with the cheesy french toast. Cut in half. Dust with powdered sugar. Serve with hash browns or breakfast potatoes.

* Notes: For vegetarian "chicken" broth, I used Frontier brand I got at my local health food store in bulk. Agave nectar is a honey replacement. You can find it in the organic section of your grocery store usually or with the honey. Liquid smoke gives a "meaty" smoky flavor to foods. I use it often in southern greens recipes to replace a bacon feel. For vegan butter, I used Earth Balance. I used soy milk for non-dairy milk but feel free to use whatever you please. For ham, I like Lightlife Smart Deli Ham. Chicago has a great cashew cheese company called Ste Martaen that has a muenster cheese. If you can't find it, use some other kind of white cheese whether is be Daiya or Follow Your Heart. Lastly, for vegan mayonnaise I used Earth Balance with olive oil.

California Reuben Sandwich

The California Reuben sandwich is similar to a traditional Reuben, but instead it usually uses turkey meat and coleslaw rather than corned beef and sauerkraut.

California Reuben Sandwich

* Prep Time: 10-15 minutes
* Cook Time: 1 1/2 hours
* Ingredients (for vegan turkey meat):

• 2 cups vital wheat gluten
• 1/2 cup nutritional yeast flakes
• 1 cup vegetarian "chicken" broth*
• 1/2 (14 oz.) firm tofu package
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 2 tbsp agave nectar*
• 2 tsp onion powder
• 2 tsp poultry seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp tumeric
• 1/4 tsp mesquite liquid smoke*

* Ingredients (for sandwich):

• 2 cups pre-made coleslaw bag (cabbage, carrots, etc.)
• 1/2 cup vegan mayonnaise*
• 1 tbsp vegan sour cream*
• 1 tbsp sugar*
• 1 tbsp white vinegar
• 1/2 tbsp dried mustard
• 1 tsp celery salt
• pepper, to taste
• Russian dressing, to taste
• 1 tbsp olive oil 
• several slices vegan turkey meat, per sandwich
• several slices vegan muenster cheese, per sandwich*
• several slices sourdough bread

* Recipe (for vegan turkey meat):

1. In a large bowl, add the vital wheat gluten.
2. In a food processor, add all the wet ingredients and nutritional yeast including the tofu and spices.
3. Pour the wet ingredients into the bowl with the wheat gluten. Mix well with a spoon then kneed with hands. 
4. Roll into a log that is 2.5 - 3 in. wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll.
5. Place in a pot with several inches of water. Have something holding it from the bottom so it is not touching the water (ex: a deep cookie cutter).
6. Steam for 1 hour.
7. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat.

* Recipe (for sandwich):

1. To make coleslaw, combine the coleslaw veggie bag, mayonnaise, sour cream, sugar, white vinegar, dried mustard, celery salt, and pepper. Set aside.
2. Toast one side of the bread in skillet and then flip. Add the cheese and cover with lid to melt.
3. Slice vegan turkey and fry slightly in olive oil.
4. To build, spread the Russian dressing on one slice of toasted bread and top with coleslaw. Add fried turkey slices and the other piece of toasted bread with cheese. Cut in half. Serve with fries or chips.

* Note: For vegetarian "chicken" broth, I used Frontier brand I got at my local health food store in bulk. Agave nectar is a honey replacement. You can find it in the organic section of your grocery store usually or with the honey. Liquid smoke gives a "meaty" smoky flavor to foods. I use it often in southern greens recipes to replace a bacon feel. For vegan mayonnaise I used Earth Balance with olive oil. The sour cream brand I used was Tofutti. Make sure your sugar is vegan! Chicago has a great cashew cheese company called Ste Martaen that has a muenster cheese. If you can't find it, use some other kind of white cheese whether it be Daiya or Follow Your Heart.

Southwestern Skillet

I've never actually had a traditional Southwestern skillet before, vegan or otherwise. I'm not a huge fan of spicy foods, Tex-Mex-style food, and I never ate eggs prior to being vegan. My friends wanted to try and make this for a brunch, so behold the Southwestern Skillet.

Southwestern Skillet

* Prep Time: 15-20 minutes
* Cook Time: 30 minutes
* Ingredients (for potatoes):

• 5-6 red potatoes, cleaned and cubed
• 1/2 medium red pepper, diced
• 1/2 medium green pepper, diced
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 1/2 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tbsp parley
• salt & pepper, to taste
• olive oil, to coat entire bottom of skillet

* Ingredients (for scramble):

• 1 package (16 oz.) firm tofu, water pressed out
• 1/2 medium white onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/8 tsp tumeric
• salt & pepper, to taste
• 1/3 cup vegan cheddar cheese, shredded*
• 1 tbsp olive oil 
• 1 medium tomato, diced

* Ingredients (for sausage):

• 1 box (8 oz.) vegan sausage crumbles*
• 1 tbsp olive oil

* Recipe (for potatoes):

1. Heat oil over medium heat in large skillet. Add onion, garlic, and peppers, and sautee for 1 minute.
2. Add potatoes and seasonings. Cook until brown and tender.

* Recipe (for scramble):

1. Heat oil over medium heat in a large skillet. Sautee onions until soft.
2. Add garlic, crumble tofu into skillet, and add spices.
3. Slightly brown tofu and add diced tomatoes. Sautree for 3-5 minutes or until tomatoes are cooked.
4. Top with cheese and cover with lid to melt.

* Recipe (for sausage):

1. In a medium skillet over medium heat, add the sausage crumbles with olive oil and cook until brown.

* Recipe (for assembly):

1. Assemble by layering potatoes on the bottom of a plate then the sausage and "scrambled egg" and cheese.
2. Top with salsa and chili peppers if you like spice. Serve with a side of toast. Perfect for brunch for two or as hangover food!

* Note: For cheese, I used Daiya cheddar shreds. One could shred other brands by hand. The sausage crumbles were Upton's Natural's brand that I chopped up fine. One could use Boca crumbles, Yves, or Lightlife Gimme Lean Sausage in replacement. Lastly, feel free to add some veggie bacon to this too such as Yves Canadian Bacon or Lightlife Smart Bacon.  

Vegan Chicago: Review of Victory's Banner Restaurant

Brunch is my favorite meal. Two of my friends and I regularly do Sunday brunch. It's good fun! We usually go to the same places (such as Revolution Brewing, Handlebar, the Chicago Diner, & Kitsch'n), but I've been meaning to try Victory's Banner for a really long time. So, I took the opportunity to try it.

Tofu Scramble

Victory's Banner is a small restaurant in the heart of Roscoe Village. With quaint stores and other neighborhood restaurants and bars along Roscoe Ave., Victory's Banner fits right in. During the summer in Chicago, you must sit outside to eat even if it is a hundred degrees outside. We spend far too long indoors during the winter/spring/fall to not do so. For brunch, we sat outside and the owner was very friendly, talking to us about the restaurant, menu, and asking about ourselves. 

The restaurant is entirely vegetarian with many vegan options. The people that work there also are practitioners of meditation and followers of an Indian spiritual master. Don't be surprised to see the wait staff in sari's!

Soy sausage & side vegetables

I had the tofu scramble. The tofu was seasoned very well. You have a choice of adding two types of vegetables to it. I opted for a side of mixed grilled vegetables in order to add more than just two. I also got a side of soy sausage (the soy bacon had egg in it). To top it all off, it came with some very hardy bread and soy butter and homestyle potatoes. To wash it down, I had some apple juice. 

Victory's Banner is definitely a place to go to as a vegetarian or vegan on the prowl for a yummy brunch in Chicago! Highly recommend and I'll be going back sometime soon.

Mini chocolate cupcake

On the way home, I stopped at Delicious Cafe near Victory's Banner. It is an all vegan cafe with sandwiches and baked goods. The only non-vegan item is dairy milk for coffee. I had a mini chocolate cupcake for dessert. Delicious is a great place to get a sandwich, cup of coffee, and sit on your computer. 

Also to note, in my last post about vegan-friendly restaurants in Chicago, I didn't know there were two Mexican restaurant's now serving vegan food. One is Quesadilla Mexican Vegetarian Cuisine which is Chicago's only all vegetarian and vegan Mexican restaurant. Check out a picture of their menu here. It looks awesome with vegan tacos, tortas, and of course, quesadillas. The other Mexican place is La Cocina which is serving Upton's Naturals seitan in their tacos. 
Support local vegan-friendly restaurants!