Food Miscellany: Catch Up

Back at 3 Brothers again. I plan to take full advantage of this place’s proximity to me. There is so much to try too. This time, we got a little fancy-pants and ordered the eggplant rollatini appetizer, which was as huge as a stand alone meal. What I love about 3 Brothers is how generous they are. Not only do they offer fantastic traditional Italian dishes veganized but they do not skimp on the Daiya or on the portions. This starter was swimming in melted Daiya and the breaded eggplant stuffed with their signature cashew ricotta. One can’t help but think of Manhattan’s spots and their scant sprinklings of the vegan wonder product. 

Now, for my entree, I opted for an old favorite, stuffed shells, not thinking through the fact that the dish was a bit too similar to the appetizer. The photo, below, captures just how much of the cheesy good stuff 3 Brothers piles on. Presentation-wise, the stuffed shells wasn’t the most attractive dish laid before me, but taste-wise, especially the next day in leftover form, it was quite amazing. I still cannot believe I am eating real, authentic, hearty Italian meals now because of 3 Brothers and no longer have to rely on garlic and oil pasta dishes as my sole option. 

The Electrician opted for the penne a la vodka off the vegan menu so I got to taste yet another wonderful dish. Penne a la vodka. Forget the heavy cream, this place has all the classics. Fettuccine Alfredo: check. Meatball hero: check. Parmigiana dinner: check. Ok, I need to calm down about 3 Brothers.

A good hearty Italian meal naturally requires a tasty dessert. I whipped up some classic vanilla cupcakes from VCTOTW and experimented with Cherrybrook Kitchen‘s vanilla frosting. I had tried their cake batter eons ago before I had any baking moxy but it was pure laziness that prompted me to try this dairy-free frosting, which I had mistakenly imagined would hold the nostalgic appeal of a tub of Betty Crocker frosting and thereby appealing to my omni’s sensibilities. The frosting was more a glazy icing that, once applied, made a b-line to the sides of the babycakes making handling them a messy ordeal. It is also extremely sweet and not, I said, not a good pairing with the buttery classic vanilla ones. I am saving the hefty quantity leftover for a drizzle on some chocolate baked goods.

Ok, with the tall stack of griddle cakes from Bone Shakers on for the table makes it easier to decide on a menu choice on an individual level. With sweet taken care of, I’m free to delve into things like… the Tofu Benedict. Or, as some with an affinity for cutesy-ing up things, the Tofu Benny.

Happiness is Bone Shakers brunch on a dreary Sunday with good friends. There is something about their amazing breakfast dishes and window box seating that makes me completely oblivious of the world around my wooden table. Below is that fabulous Tofu Benedict with the always-glorious potato, a perfectly balanced meal of savory, salty and sweet Hollandaise sauce. 

And that brings me to Sunday’s recipe, a big vat of Chili Sin Carne from ye olde Vegan with a Vengeance. What a delicious combination! Chili made with blackstrap molasses and some deep, dark cocoa powder. The week ahead (ok, the week happened already) will be one of hearty and scrumptious sustenance. Other chili requirements include: Iowa State Fair prize winning vegan cornbread.