Kayak Kafe, Savannah, GA

Last weekend, my meat eater and I were strolling through downtown Savannah, GA when I suggested we try Kayak Kafe on East Broughton Street for lunch.  This turned out to be an excellent choice and one of my most favorite meals we ate the whole (four day) weekend in Savannah!

Kayak Kafe is locally owned and has had rave reviews on the local scene for fresh, eclectic, delicious food.  The restaurant also says that they can make almost any of their dishes vegan, vegetarian, or gluten-free.

The weather was pleasant and sunny so Jeff and I ate outside on the patio, which weather providing, is always my favorite place to sit.

I ordered from the daily specials menu the Black Bean Tacos with a side salad and hummus.  This dish was amazingly fresh and light with an excellent blend of flavors.  The tacos contained black beans, grilled mushrooms, onions, tomatoes, spinach, shredded cabbage topped with guacamole.  The presentation was colorful and appetizing - which often seems to be  difficult with vegetarian and vegan dishes.

Black Bean Tacos

The combination of veggies, grilled mushrooms, beans, spinach, shredded cabbage and guacamole provided a variety of textures to keep your mouth interested.  The hearty combinations of grilled mushrooms, beans, and spinach which did not make you miss the meat and was quite filling. 

The taco "meat" is served on your choice of a flour or corn tortilla.  I chose the corn; they too were light and tasted like they were made that morning. An excellent vehicle for the veggie filling.  The guacamole too was fresh with hints of lime.  It was not at all hot or spicy to over power the filling.

The side salad had a cilantro-lime vinaigrette which was light, fresh, and had a great flavor for the perfect compliment to the tacos.

These may be the best vegan tacos I've ever had and I ate as much as I could, but two tacos was it.  Jeff happily ate the third and agreed with my culinary assessments.  My mustachioed meat eater was not without. He thoroughly enjoyed the Wild GA Shrimp & Avocado Quesadillas.

I will most definitely be back to the Kayak Kafe to try their numerous other vegan entrees like Seared Tiger Tofu Tacos, the Vegetarian Salad with Homemade Hummus and Tebbouleh, Kalamata Olives, Roma Tomatoes & Cucumbers on Organic Greens, with your choice of tofu or feta; the Tofu & Vegetable Quesadilla, or the Roasted Vegetable Balsamico Panini -- to name a few.

If you're in Savannah, you must try the Kayak Kafe for lunch!

Almond Butter Protein Balls

Special thanks to my friend and Arbonne consultant, Jennifer for this recipe!  These addicting almond-butter balls are loaded with protein (8 grams!) from the protein powder and also the almond butter -- which is generally better for runners and recovery than peanut butter is. 

Arbonne products are great because they are all vegan, as well as being some of the best tasting vegan protein products I've ever had.  If you don't have Arbonne protein shake power handy, other protein shake mix powder will work too, but doesn't hold together as well from what I'm told. 

Servings: 48
Prep time: 20 minutes
Ingredients:

2 C. Natural almond butter
1/ 1/4 C. Agave nectar
3 C. Quick oats
2 1/2 C. Arbonne Vanilla Protein Shake Mix

Directions:

Melt almond butter and agave nectar slightly in the microwave and mix until smooth.  Add remaining ingredients.  Feel free to mix in dried fruit, or vegan chocolate chips as I did here in the picture.  Roll into 1-2 inch balls and cool.  Cover and store.  These will go quick!!

Nutrition Facts
48 Servings
Amount Per Serving
Calories		156.4
Total Fat		7.6 g
	Saturated Fat	0.6 g
	Polyunsaturated Fat	1.4 g
	Monounsaturated Fat	4.1 g
Cholesterol		0.0 mg
Sodium		114.9 mg
Potassium		116.9 mg
Total Carbohydrate		16.0 g
	Dietary Fiber	1.2 g
	Sugars	2.8 g
Protein		8.0 g

Vitamin A	3.5 %
Vitamin B-12	5.0 %
Vitamin B-6	4.8 %
Vitamin C	4.5 %
Vitamin D	4.4 %
Vitamin E	15.2 %
Calcium	7.2 %
Copper	9.1 %
Folate	6.1 %
Iron	3.4 %
Magnesium	12.3 %
Manganese	16.6 %
Niacin	5.9 %
Pantothenic Acid	5.2 %
Phosphorus	5.4 %
Riboflavin	8.4 %
Selenium	4.7 %
Thiamin	6.5 %
Zinc	5.9 %

Grilled Spinach, Mozzarella & Avocado Sandwich

This recipe was inspired by a popular sandwich I saw on Pinterest, but this is the vegan version.  This is also the first of many meals I'll be making in my CHU... I mean... trailer here in the south, over the next year.   My living quarters has a two-plate stove, a microwave, a fridge and no oven.  So if you can relate, the next year's worth of recipes will be useful.

Prep time: 15 minutes
Servings: one
Ingredients:

2 Slices French bread, or your bread of choice
8 Spinach leaves, more or less
1/2 Avocado, thinly sliced
1/3 C. vegan mozzarella cheese (I use Daiya cheese)
Margarine (I use Earth Balance Spread)
Salt to taste

Directions:

Spread one side of each slice of bread with margarine.

Place slice of bread onto frying pan. Top with cheese, spinach leaves, and then avocado slices. Add dash of salt.

Add top slice of bread and head pan to low-medium heat.  This type of margarine burns FAST so watch it closely.  When golden brown, flip and heat the other side until golden brown.  Remove from heat, slice in half and serve.

What Can we Make for Lunch? Veggie Wraps!

Wraps of any kind make great lunches, and for the vegan and meater there's an added bonus in that you can customize each of yours to whatever your little hearts desire. Here is how my meat eater and I make ours.

Veggie Wraps

Servings: one
Prep Time: 20 minutes
Ingredients:

1 Spinach-herb tortilla/wrap shells
3 T. Hummus -- OR -- 3 T. Mayo
1/4 C. Arugula
1/8 C. (approx) Sprouts (any kind)

1/8 C. Sliced baby bella mushrooms
1/2 Chopped small tomato
1/4 Chopped avocado 
1/4 C. Cubed tofu -- OR -- two slices sandwich meat

Directions

Place each wrap/shell on a separate plate. Spread either the mayo or hummus on each as shown.











Add the remaining ingredients, spreading them out across the middle of the wrap.








Put tofu on the vegan's and sliced meat on the meat-eater's. Add a dash of salt and pepper to taste.








 
With your wrap positioned as shown, fold over the left side towards the middle.

Then fold the top side towards the middle and carefully roll the the wrap and hold together with a toothpick in the top.

The ingredients and how much or how little can easily be adjusted to fit the vegan's and meat eater's tastes -- which is why this is such a great lunch time meal. Serve up and enjoy!

Kramer's Salsa

Kramer's Salsa is the freshest canned salsa I have ever had, and I've had a lot of salsa.

I first sampled this delicious find at the Iowa State Fair this year, and was blown away by the flavor and purchased a jar then and there.

I opened it up last night after having several bad salsa experiences on the way down to my new post in the south, and WOW! What a fantastic blend of flavor and aromas! Made with fresh ingredients like vine ripened tomatoes, garlic, green peppers, and cilantro with just a hint of Italian spice mingling nicely like old friends at a high school reunion. 

My preference is for a medium heat and this medium salsa hits the spot with just the right amount of heat that doesn't over power the flavors and keeps you going back for more!

The ingredients are all natural and taste very fresh, unlike other over-preserved salsas from a jar.

If you find this spicy gem in your Iowa grocery store don't pass it up!  This salsa can also be ordered online at www.KramerSpecialtyFoods.com, which you can bet I will be doing soon!

Millhouse Steakhouse, Brunswick, Georgia

Brunswick, Georgia - This vegan foodie has been absent as of late, as I'm being relocated to the South.

I've been on the road the for the last week and am nearing my final destination in Savannah, Georgia.
So tonight, I've stopped in Brunswick, Georgia, an old historic town right along the Atlantic.

After eating a granola bar, soy latte, and sea salted almonds today, I was ready for a decent meal tonight.

I opted for the restaurant attached to the Holiday Inn I was staying at, the multiple award-winning Millhouse Steakhouse. After a long day on the road, the menu looked interesting enough to try.  And I left very full and satisfied.

Upon arriving I was automatically greeted with a baguette and garlic olive oil, plain olive oil, and Italian seasoning and olive oil.  This was a delightful array of appetizer options for the vegan.  The garlic and olive oil was by far my favorite with a great blend of garlic and sea salt -- a definite favorite.

There were a few vegan options for dinner, probably something I will have to get used to in the south. Zero vegan tapas or appetizer options but there were several vegetarian ones like Southwestern Queso Dip - southwest spices and cheddar cheese served with warm tortilla chips; Fried Mozzarella Marinara: fresh  whole milk mozzarella fried crispy, topped with warm marinara, served over house greens and tomato vinaigrette; Jumbo Stuffed Mushrooms: flash fried mushrooms, seasoned cream cheese and brandy, tossed in parmesan reggiano.

Dinner options for the lone vegan included Traditional Stir Fry, Fresh Lo Mein, Vegetable Lo Mein, and a "modified" Primavera.  I chose the modified Primavera.

Normally, it would include: Fresh asparagus, broccoli, tomatoes, snow peas, bell peppers, onions and scallions.  Sauteed with fresh herbs, lemons, butter, garlic, and white wine over parmesan linguine pasta.

I asked for the dish made sans butter, cream, cheese and suggested it just contain the pasta, veggies, and olive oil.

What I got was pretty good.  Asparagus, red bell peppers, broccoli, onions, snow peas, Italian seasoning and pasta.  It was lacking in the white wine and olive oil additions but I added a little olive oil from my bread dipping plate and a little salt and this was a fantastic meal.

This restaurant has a very sizable menu, unlike a lot of the other restaurants serving primarily seafood that I've been to in thesouth.  The Millhouse in Brunswick, or any of its other three locations in Georgian and Florida, are good options for the vegan and the avid meat eater to try out.  

I'm especially thankful to my waitress Mellisa for being so accommodating! 

This one is worth a try!

Scotcheroos

There is nothing vegan about this recipe but it is a family favorite and a very sweet treat that quickly disappears.

Schotcheroos

Prep time: 30 minutes
Servings: 32

Ingredients:


2 T. Butter

6 C. Mini marshmallows
1 1/2 C. Butterscotch chips
1/2 tsp. Vanilla
6 C. Crispy rice cereal
2 1/2 C. Semi-sweet chocolate chips
1/4 C. Chopped peanuts


In a large pan over medium heat melt butter and marshmallows.

Stir with a wooden spoon.  When marshmallows have begun melting add butterscotch chips and vanilla.

Stir in with the marshmallows until melted.  Then add the crispy rice cereal.  Stir together and press gently into a grease 9"x13" pan.

In a bowl, melt the chocolate chips in the microwave, stirring every 30-45 seconds until melted.

Pour chocolate over mixture in the pan and spread it out evenly.  Sprinkle chopped nuts on top.

Allow to cool until chocolate has hardened.  Cut into small pieces (its very rich!) and serve.