Where to eat - Grand Rapids

After eating out for a week in one of my favorite places, Grand Rapids, Michigan, I decided to start a new component to this blog: Where to eat? Over the next several months I will be traveling with Jason to some of the United State's coolest cities and look most forward to the food I will eat. So for my personal reference (and yours) I am compiling a vegan eatery guide.

Grand Rapids, Michigan
1. Marie Catrib's,1001 Lake Drive, Grand Rapids, MI 49506, Center of the Universe.

Marie Catrib's is one of West Michigan's true beauties. The thriving business is run on principals of sustainability through environmental conservation and the supporting of local farmer.. They emphasis community within Grand Rapids and within the restaurant itself. And it is the cleanest place you'll ever eat. I know, I used to work there. And on top of all that, the food is delicious and award winning. Try the Sweet Potato Quinoa Burger, ranked by Peta one of the top vegan sandwiches of the year!

While Marie Catrib's caters to all of diets, there is a wide selection of vegan entrees, all clearly marked on the menu, as well as many options that can be veganized. Ask your server, they will always have tons of suggestions. Stop in for breakfast and try the KT Breakfast Special: a tofu/veggie scramble spiced perfectly with ginger and garlic, her almost world famous potatoes with her secret seasoning, and a choice from a variety of  fresh daily-made in house bread.

Don't leave without trying one of Marie's fantastic gluten free and vegan cakes or cookies.

 2. Bartertown Diner, 6 Jefferson Street, Grand Rapids, MI 49503

This (mostly) vegan diner was opened since I've left Grand Rapids. But last week I was introduced and swept off my feet. Bartertown Diner is a worker owned and operated business that relies heavily on local produce, changing their menu when the season requires.  They have impressive environmentally sustainable practices. Check out this video. and you will be amazed to discover the restaurant is is virtually waste-free. And did I mention their food is awesome?

Bartertown Diner is mostly vegan with many raw options, Try the pizza of the day, always changing, always vegan, and always worth it.

I also tried the Parsnip Ribwich with baked beans and was very pleased. But you cannot leave without dessert. Roc's cupcakes look delicious and have great reviews. I will have to go back to try each and every one.

But I was so taken with the raw chocolate "cheese"cake at lunch that I had to get it again at dinner. I am extremely picky about desserts and unfairly skeptical about raw food, and I was (almost) licking my plate.

3. Little Africa Ethiopian Restaurant, 956 Fulton St. Grand Rapids, MI 49503

I have traveled the United States for an Ethiopian restaurant equal to Little Africa's and I have yet to find one that comes even a little close. Check out the reviews. I am not alone in my love for this place. After two nights in a row of this fresh, flavorful cuisine I started questioning why I ever moved away from this restaurant. Eat here every chance you get! Order the sampler platter and enjoy the wide variety of flavors and textures.

Plus you have to eat with your hands. Does it get any better than that? Enjoy the meal with  spiced tea or mango juice. You may find it hard to leave this place behind.


Where else should one eat when visiting Grand Rapids?

9 simple vegan substitutions

One of the most common questions I am asked as a vegan baker is, "and this is vegan?", which always makes me smile because I try very hard to change the way people think vegan food should taste. Vegan food is not all dry and cardboard-textured and it never has to be. Likewise, there is no need to eat super-processed food if you have a craving for something cheesy or meat-like. There are many things that can be done right at home.
Here's a quick list of my favorite substitutions:

1. Because Coconut Milk is so rich and fatty, it makes an excellent substitution for heavy cream. The most basic components for a pastry cook, ganache, caramel, or whipped cream are all improved with coconut milk.

2. Also creamy and fatty, Cashews can be ground and used for many types of non-dairy custards and cheeses. Follow these links to find recipes for hard cheese, ricotta cheese and nacho cheese. And check next week when I attempt a cashew pastry cream.


3. The great nutty and cheese flavor of Nutritional Yeast makes it a good substitute for
soft cheeses, creamy Alfredo-like sauces, or vegetable gravy. Also a very good source of B12 so vegans, sprinkle that on everything!


4. It would be hard (not impossible) to be a vegan without Tofu as I so easily substitutes for such a variety of foods. Depending on the type, tofu can be the invisible firming base in chocolate mousse, the spongy egg in frittata, the meaty substance of a TLT (tofu, lettuce, and tomato), and so so much more. I love you, tofu.


5. Flax seeds makes a wonderful egg replacement when baking. For each egg blend 1 tablespoon flax seed with 3 tablespoons water until the mixture is thick with an egg-y consistency. Also a great way to sneak a little health into some chocolate chip pecan cookies.



6. How many types of Non-dairy milk are there? Soy, hemp, oat, hazelnut, almond, rice, coconut...am I forgetting any? No matter the allergies, preferences, or dietary limitations, there is a milk out for everyone. I found a quick, simplified overview of different non-dairy milks and their uses here.


7. Try Texture Vegetable Protein in lieu of ground beef. It tastes so much better (says my meat-eating friends). My favorite way to use TVP is for tacos. Check back later this week when I have my full taco recipe up.


8. For a soy-free, high protein meat substitute try Seitan. There are all kinds of ways to prepare this mock-meat. In fact I found an online cookbook dedicating to the making of and cooking with seitan. Next Thanksgiving I'm making this.


9. Made from fermented brown rice, Brown Rice Syrup is a healthful alternative for sugar and honey. It can be replaced for both sweet and savory but must be adjusted in the recipe as it is about two thirds as sweet as white sugar and one third as sweet as honey.