All posts tagged vegetarian

Infusion Tea – Orlando, Fl (Vegetarian)

Published March 18, 2012 by Vegan Derby Cat Party

Hey all! I’ve been MIA all week because we’re MOVING TO FORT LAUDERDALE tomorrow, and we only had a week to pack! We didn’t think that we were moving until next month, so it’s been a little frantic, but fun, and we’re really excited for the change of scenery. We’re still trying to relocate to Seattle this year or next, and we’ll be able to transfer our lease to Seattle from this place if and when we do find work there. In the meantime, we think we’re really going to enjoy our new place. We’re downsizing from a 2/2 to a 1/1 to save a tiny bit of $ and get used to a smaller space. So my kitchen will be downsizing too, but nothing will ever be as small as that Brooklyn kitchen that I started this blog in, so I’m not worried at all!

Here’s the last review from our trip to Orlando that I didn’t get to put up. I apologize for the brevity. Hopefully I’ll be cooking & blogging again next week when we’re all settled!

: )

This was the last place we ate on our recent trip to Orlando. We can’t wait to get back, because there were so many other places that we could have tried, but the combination of being a tea house and serving a good variety of vegan options sold me, and I’m very glad about that!

Infusion Tea has a nice big space with lots of seating, and they even do special function parties here. (bridal & baby showers, rehearsal dinners, etc.)



Their impressive collections of teas are served with a special tea timer so you know when it’s ready!


I ordered the tempeh tacos:


and Thomas ordered the burrito done vegan:




We split our dishes, and I have to say, while the burrito was good,  the tempeh tacos were GREAT! They even have an all vegan chocolateir located in the shop with it’s own refrigerated case. We had a really nice lunch, and there were many vegan offerings. This is definitely a good place to eat, drink tea and hang out.

Infusion Tea is located in College Park at 1600 Edgewater Dr, Orlando, FL 32804. 407 999-5255 Open Mon-Sat 9a-9p, Sun 12p-6p.

Bombay Cafe – Boca Raton, Fl

Published November 9, 2011 by Vegan Derby Cat Party


Last week I lent Thomas my car a couple of times, and hit the pavement looking for lunch. I didn’t have to go too far before getting to Bombay Cafe. It’s in the Oaks Medical Plaza, wedged between FAU and the hospital, just off of glades. They have a $6.95 lunch special with vegetarian and non-vegetarian selections. He guessed I was vegan right away, and heaped the 2 vegan items onto my plate and hollered to the back to make me some roti bread. (I guess the regularly offered naan is not vegan.) Pictured here: chana masala (chickpeas in a tomato based sauce), basmati rice and green beans with potatoes (in a gingery, spiced sauce).

This was really delicious and filling. So much so that ate there twice that week! I’m not sure how often they change the selections, or if they do, but it’s a pretty good deal for a quick, hearty lunch. The fact that they know what vegan means is helpful too!

Bombay Cafe is located at 628 Glades Rd, Boca Raton, FL 33431, in the Oaks Medical Plaza across the street from FAU.

Vegan Meatloaf with Ketchup Agave Glaze

Published June 8, 2010 by Vegan Derby Cat Party

this TVP based meatloaf is the result of reading several meat and veggie meatloaf recipes, and some improvising too. the last one i made back in brooklyn was yummy, but didn’t really hold together well. here i added some flax seed and extra vital wheat gluten for binding. a bag of frozen asparagus and boxed garlic & olive oil couscous round out the meal while it bakes, without putting too much more effort in.

Ty’s TVP “Meat”loaf

1 3/4 c. vegetable broth
4 tsp. vegan worcestershire
1 tbsp. liquid smoke
2 c. TVP

2-3 shallots, chopped
1/2 bell pepper, chopped

1 tbsp. ground flax seed
2 tbsp. water

1 c. quick cooking oats
3 tbsp. vital wheat gluten
1 1/4c. ketchup
1 tbsp. steak sauce
2 tsp. garlic powder
1 tsp. thyme
1 tsp. chili powder
1/2 tsp. cayenne
salt & pepper

Ketchup Agave glaze

1/2 c. ketchup
1-2 tsp. agave syrup
1 tsp. cumin
1/2 tsp. worcestershire
hot sauce to taste


1. Pre-heat oven to 375* and grease loaf pan.

2. In a medium saucepan bring broth, worcestershire, and liquid smoke up to a boil, remove from heat and stir in TVP.

3. In a ramekin, or small dish, whisk together flax and water. You can either use hot water, or zap it for 30 seconds in the microwave. It will thicken up to an egg like consistency.

4. Heat an oiled skillet to medium and add shallots and bell pepper. Cook until softened, about 3 minutes.

5. In a large bowl, combine all loaf ingredients with a fork until well mixed. Turn mixture into greased loaf pan, and bake in oven for 40 minutes.

6. While loaf bakes combine all glaze ingredients in small bowl. After 40 minutes, spread glaze over top of loaf, and return to oven for an additional 15 minutes.

7. Prepare couscous according to box directions. Saute frozen asparagus, or other frozen vegetable, in a skillet with olive oil, 2 tsp. of butter and 3 cloves of garlic over medium for 5 minutes covered, and 3 minutes uncovered.


Baked Penne with TVP

Published June 6, 2010 by Vegan Derby Cat Party

so i really wanted some italian food for dinner tonight.  i also didn’t want to make a grocery trip & wanted to use some TVP. i went through a bunch of books for inspiration, and found the baked ziti in quick and easy vegan comfort food, pg. 123. mine is a little stepped up version since i had extra time to spend today, but her version would be great for a weekday.

the other nice thing is i have it in the fridge all ready to go until i’m ready to bake it.

ps- a frugal thing i’ve been doing is using vegan bouillion cubes for broth. a box of 8 cubes is about $2 and change, and makes 16 cups!

Baked Penne with TVP

Olive oil or butter for 9×13 pan

1 lb. of cooked short pasta, penne, ziti, etc.

1 c. veg broth
1.5 tsp. liquid smoke
1 c. TVP

1 jar of marinara sauce
1 14.5 oz can of diced/chopped/stewed tomatoes, drained
1 8 oz. can of tomato sauce
1/2 c. veg broth
1/2 c. onion, finely chopped
4 cloves of garlic, minced
1 tsp. italian seasoning
1/2 tsp. crushed red peppers, optional
1/2 c. nutritional yeast, optional
salt & pepper

2 c. shredded vegan mozzarella, i use daiya italian shreds
vegan parmesean, optional


1. Pre-heat oven to 350* and cook pasta according to package directions.

2. Boil 1 cup of vegetable broth and liquid smoke in a medium saucepan. Remove from heat and add TVP. Stir until liquid is absorbed.

3. Return drained pasta to pot and add all ingredients except vegan mozzarella and vegan parm. the nutritional yeast gives it a nice creaminess.

4. Place half of pasta mixture into 9×13 prepared dish. Top with half of mozzarella and sprinkle with vegan parm, if using. Repeat layers.

5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Broil on high for a few minutes to get a nice crust.

memorial day veg*n potluck

Published June 4, 2010 by Vegan Derby Cat Party

so i spent monday at my friends cheryl & will’s home for a vegetarian only bbq on their new grill. i made a double batch of fauxy tuna, and peanut butter rice krispie treats (recipe below).

they were well received!

some other yummy dishes from that day were veggie skewers, guacamole, oven roasted potatoes and a tofu based chocolate berry pie.

it was a really great way to spend the holiday with friends. : )

Peanut butter brown rice krispie treats

1 box of krispy brown rice cereal
1 jar of brown rice syrup (about 1 3/4 c. available at whole foods on the bottom shelf where the maple syrup is!)
3/4 c. peanut butter, i used crunchy


1. In small saucepan heat syrup over low until it thins. Add peanut butter and stir to combine.

2. Pour cereal into a large bowl. Add syrup mixture and stir until well combined.

3. Press into a glass dish. I use either an 8×8 or 9×13 pan depending on the desired thickness of the treats. Refrigerate at least 1 hour before cutting into pieces.

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