Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There
An Interview with Gracias Madre's Eva Ackerman
Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area
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vegan collage","publishDate":1308712094,"status":"inherit","parent":29404,"modified":1308712094,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2011/06/souley-vegan-collage.jpg","width":500,"height":387}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"vizahajszky":{"type":"authors","id":"5126","meta":{"index":"authors_1591205172","id":"5126","found":true},"name":"Vi Zahajszky","firstName":"Vi","lastName":"Zahajszky","slug":"vizahajszky","email":"vizaha@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Vi Zahajszky | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vizahajszky"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_29404":{"type":"posts","id":"bayareabites_29404","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29404","score":null,"sort":[1308754805000]},"guestAuthors":[],"slug":"gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","title":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","publishDate":1308754805,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n","blocks":[],"excerpt":"People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ","status":"publish","parent":0,"modified":1308763537,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1334},"headData":{"title":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There | KQED","description":"People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","datePublished":"2011-06-22T15:00:05.000Z","dateModified":"2011-06-22T17:25:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29404 http://blogs.kqed.org/bayareabites/?p=29404","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/22/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there/","disqusTitle":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","path":"/bayareabites/29404/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29404/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","authors":["5126"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1245","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_8520","bayareabites_1859","bayareabites_8632","bayareabites_138","bayareabites_9381","bayareabites_8628","bayareabites_3583","bayareabites_9444","bayareabites_8627","bayareabites_9442","bayareabites_8636","bayareabites_9089","bayareabites_9443","bayareabites_2105","bayareabites_1871","bayareabites_9441"],"featImg":"bayareabites_29501","label":"bayareabites"},"bayareabites_26463":{"type":"posts","id":"bayareabites_26463","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26463","score":null,"sort":[1304348402000]},"guestAuthors":[],"slug":"an-interview-with-gracias-madres-eva-ackerman","title":"An Interview with Gracias Madre's Eva Ackerman","publishDate":1304348402,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the \"little sister\" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.","status":"publish","parent":0,"modified":1303718312,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1380},"headData":{"title":"An Interview with Gracias Madre's Eva Ackerman | KQED","description":"Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the "little sister" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Interview with Gracias Madre's Eva Ackerman","datePublished":"2011-05-02T15:00:02.000Z","dateModified":"2011-04-25T07:58:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26463 http://blogs.kqed.org/bayareabites/?p=26463","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/","disqusTitle":"An Interview with Gracias Madre's Eva Ackerman","path":"/bayareabites/26463/an-interview-with-gracias-madres-eva-ackerman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26463/an-interview-with-gracias-madres-eva-ackerman","authors":["5126"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9211","bayareabites_8632","bayareabites_8628","bayareabites_8629","bayareabites_758","bayareabites_8627","bayareabites_1871"],"label":"bayareabites"},"bayareabites_19913":{"type":"posts","id":"bayareabites_19913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19913","score":null,"sort":[1292883014000]},"guestAuthors":[],"slug":"top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area","title":"Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area","publishDate":1292883014,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.\u003c/p>\n\u003cp>\u003cstrong>1. Have a Candy Cane Cinnamon Bun and Peppermint Stick Soy Hot Chocolate with Vegan Vanilla Marshmallows at Cinnaholic\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/candycane-cinnamonbun-new.jpg\" alt=\"Candy Cane Cinnamon Bun\" title=\"Candy Cane Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-20170\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>Ok, so it may not be super cold and snowy here. But, who says we can't have a hot cup of cocoa and a warm cinnamon roll to warm us from all this… errr… rain..?\u003c/p>\n\u003cp>Hugely anticipated by the vegan community, Shannon Michelle Radke and Florian Radke opened vegan bakery \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a> this past year in Berkeley. The expectations certainly paid off and are exemplified by these amazing, fluffy, chewy, \u003ca href=\"http://www.cinnaholic-berkeley.com/menu/flavors/\">customizable cinnamon rolls\u003c/a> -- 30 different frostings and toppings, plus pie and specialty rolls. And each day they announce their \"$4 Special of the Day\" on \u003ca href=\"http://www.facebook.com/pages/Confessions-of-a-Cinnaholic/126784347931\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/cinnaholic\">@Cinnaholic\u003c/a> on Twitter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the holidays, they've added Candy Cane and Peppermint Oreo toppings (Yes, Oreos are indeed vegan) to their catalog. And they're offering Peppermint Stick Soy Hot Chocolate with \u003ca href=\"http://www.chicagosoydairy.com/dandies_vegan_marshmallows/\">Dandies Vanilla Marshmallows\u003c/a>. Can you say indulgence?\u003c/p>\n\u003cp>\u003cstrong>2. Leave EatPastry Vegan Cookie Dough out for Santa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/vegancookiedough.jpg\" alt=\"vegan cookie dough\" title=\"vegan cookie dough\" width=\"420\" height=\"420\" class=\"alignnone size-full wp-image-20178\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Moxie Sozo/EatPastry\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">EatPastry\u003c/a> is a San Diego company that creates seriously delicious cookie dough. In my house we rarely get past the dough, but once you make yourself stop devouring the whole tub, the cookies that bake up are chewy and soft and flavorful. The six flavors (one of them gluten-free) are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>So, on Christmas Eve, whip up a batch of EatPastry for Santa -- or, you know, just leave him the tub with a big spoon in it.\u003c/p>\n\u003cp>\u003cstrong>3. Get fancy with Millennium at their New Year's Eve Event\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/millenium.jpg\" alt=\"Millenium\" title=\"Millenium\" width=\"469\" height=\"321\" class=\"alignnone size-full wp-image-20200\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Millennium\u003c/em>\u003c/p>\n\u003cp>Everyone's favorite classy vegan joint, \u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is celebrating the season and ringing in the \u003ca href=\"http://www.millenniumrestaurant.com/restaurant/events.html\">New Year with an event\u003c/a> featuring a special 5-course prix fixe menu, optional wine pairing and a glass of complimentary bubbly.\u003c/p>\n\u003cp>And if you can't make it to Millennium you can always create your own wine party with your own fancy selection of \u003ca href=\"http://www.barnivore.com/wine\">vegan wines\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>4. Get comfy with some vegan soul food at Souley Vegan\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-20205\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland is adding holiday specials to their already amazing menu (I mean, they have something called the Jumbo Crispy) to be included in their Christmas Eve meal packages. Meals must be ordered by December 23rd at 5pm and picked up by December 24th at 5pm.\u003c/p>\n\u003cp>\u003cstrong>Offerings include:\u003c/strong> cornbread dressing, mashed potatoes with gravy, herbed corn with bell pepper, and biscuits and gravy.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you can't make it to Souley Vegan, you can always pick up selections from their menu in the refrigerated section of Rainbow Grocery.\u003c/p>\n\u003cp>\u003cstrong>5. Try Seasonal Offerings at Gracias Madre\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gracias-madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20207\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Ok, if you haven't been to \u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> yet, you need to put down whatever unnecessary thing you are doing (paying bills, feeding a child, etc.) and just go. Now. The organic restaurant serves up Mexican deliciousness with a majority of their produce from their very own Organic Biodynamic Be Love Farm in Vacaville, CA.\u003c/p>\n\u003cp>\u003cstrong>Must Eats:\u003c/strong> Papas al Horno, Key Lime Pie, and whatever vegetable is in gratin form at the time. They've just added their seasonal offerings to their menu including: Roasted Butternut Squash, Brussels Sprout Gratin with melted cashew cheese and garlic breadcrumbs, Roasted Turnips with garlic, Pear & Apple Cobbler with Dulce de Leche Ice Cream and Climax Noel holiday beer from Eel River Brewing Company (a hoppy, red winter ale).\u003c/p>\n\u003cp>\u003cstrong>6. Drink some [eggless] nog\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggless-nog.jpg\" alt=\"Eggless Nog\" title=\"Eggless Nog\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20214\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Isa Chandra Moskowitz/Post Punk Kitchen\u003c/em>\u003c/p>\n\u003cp>Vegansaurus is offering up \u003ca href=\"http://vegansaurus.com/post/2315992809/you-guys-its-not-too-late-to-throw-together-a\">some ideas\u003c/a> for all your holiday nog needs, including \u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">a recipe for Matrioshka Eggnog\u003c/a> from Isa Chandra Moskowitz's \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a> blog that makes one hella thick and creamy holiday libation. Also, Russian nesting dolls are SO in right now. They are this year's owl. I saw the adorable glass she uses at \u003ca href=\"http://www.shoplavish.com/catalog/product_info.php?cPath=51_63&products_id=1215\">Lavish\u003c/a> in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>7. Eat a Sweet Potato Pecan Baby Pie at Wholesome Bakery\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/wholesome-bakery1.jpg\" alt=\"Sweet Potato Pecan Baby Pie\" title=\"Sweet Potato Pecan Baby Pie\" width=\"443\" height=\"299\" class=\"alignnone size-full wp-image-20244\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Rob Williamson/Wholesome Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a> is a vegan bakery that was originally part of the street food movement. Their products are vegan, low-glycemic, whole-grain, high-fiber, soy-free, yeast-free, cholesterol-free. Don't miss out on their seasonal special, \u003cem>Sweet Potato Pecan Pie\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>8. Include a Poached Yuba Loaf from Hodo Soy Beanery in your holiday feast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\" alt=\"Yuba Loaf\" title=\"Yuba Loaf\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20225\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Hodo Soy Beanery\u003c/em>\u003c/p>\n\u003cp>Hodo Soy Beanery makes tofu the way it should be made -- fresh, like in Asia where tofu is meant to be eaten the day it is made. This incredibly clean and adorable factory in Oakland offers semi-monthly tours and tastings. You can read about my \u003ca href=\"http://vegansaurus.com/post/1044465547/guest-post-hodo-soy-beanery-tour\">experience of the tour\u003c/a> on Veganasaurus.\u003c/p>\n\u003cp>For the holidays, Hodo is offering a light soy & anise broth Poached Yuba Loaf. Yuba is the skin that forms on top of the heated soy milk during the process of making tofu. It's tender and slightly chewy and works wonderfully in braised dishes or in soup. The geniuses at Hodo managed to create an entire loaf out of yuba, which works perfectly as an alternative to a meat-centered main Christmas dish. You can purchase the loaf at Hodo's stands at \u003ca href=\"http://hodosoy.com/where-to-find-hodo/farmers%E2%80%99-markets/\">various farmers' markets\u003c/a> in the area.\u003c/p>\n\u003cp>\u003cstrong>9. Celebrate New Year's Eve at Gather in Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gather.jpg\" alt=\"Gather\" title=\"Gather\" width=\"299\" height=\"448\" class=\"alignnone size-full wp-image-20221\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gather\u003c/em>\u003c/p>\n\u003cp>Enjoy a farm-to-table experience at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley with creations from Executive Chef/Co-Owner Sean Baker of Millennium fame who was recently honored as Chef of the Year by Esquire (while Gather was named Best New Restaurant). This place is the home of the \"Vegan Charcuterie\" with items like \"mushroom tartar, parsnip 'lardo' roasted garlic\" and \"grilled watermelon radish 'steak' leek 'butter' horseradish salsa verde, pomegranate.\" \u003c/p>\n\u003cp>On New Year's Eve you can celebrate at Gather with a \u003ca href=\"http://www.gatherrestaurant.com/images/uploads/NYE_Dinner_Menu.pdf\">four-course prix fixe vegan dinner \u003c/a>for $65 per person (accompanying wine pairing $30 per person).\u003c/p>\n\u003cp>\u003cstrong>10. Eat some soba for a long life\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/soba.jpg\" alt=\"Soba noodles\" title=\"Soba noodles\" width=\"218\" height=\"240\" class=\"alignnone size-full wp-image-20231\">\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>In Japan, Toshikoshi Soba noodles are eaten during New Year's as a symbol of longevity. Every family has their own way of preparing it, so there is no standard Toshikoshi Soba recipe. If you're in the mood for a long life this New Year's, head to \u003cstrong>Cha-Ya Vegetarian Japanese Restaurant\u003c/strong> (completely vegan) in \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">San Francisco\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Berkeley\u003c/a> for some comforting, hot or cold soba of which they have 12 varieties. Their broth is phenomenal -- just the right amount of salt, with a rich base that doesn't miss the bonito that is used in most traditional dashi bases. While you are there, try some of my personal faves: the Goma Ae (Sesame Greens) and the Avocado Tempura roll (you haven't lived until you've had fried avocado). This no-frills restaurant is one you'll want to come back to again and again for the clean, flavorful, and light food, as well as the incredibly friendly staff.\u003c/p>\n\u003cp>\u003cstrong>11. For New Year's Day, get out of San Francisco and head to Sugar Plum Vegan Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarplumvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sugarplum.jpg\" alt=\"Sugar Plum Cafe\" title=\"Sugar Plum Cafe\" width=\"476\" height=\"252\" class=\"alignnone size-full wp-image-20232\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sugar Plum Vegan Cafe\u003c/em>\u003c/p>\n\u003cp>Yeah, it's a bit of a drive to \u003ca href=\"http://www.sugarplumvegan.com/\">Sugar Plum Vegan Cafe\u003c/a> in Sacramento on New Year's Day, but it's worth it for a bottomless brunch of blueberry pancakes with pomegranate syrup, swiss chard tofu frittata, biscuits and country gravy, hoppin' john, sesame noodles, and cinnamon rolls -- for just $15 per person!\u003c/p>\n\u003cp>\u003cstrong>12. Make the king of desserts: Crème Brûlée\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\" alt=\"Creme Brulee\" title=\"Creme Brulee\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20235\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>Chef Chloe Coscarelli is seriously taking the vegan cooking and baking world by storm. A former chef at Millennium and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> and winner of Food Network's \u003ca href=\"http://www.chefchloe.com/videos/video/12-cupcake-wars.html\">Cupcake Wars\u003c/a> where she beat out a group of non-vegan chefs, this 23 year-old is showing the world that vegan food (including dessert!) can be just as amazing as non-vegan food.\u003c/p>\n\u003cp>So it seems apropos to share Chef Chloe's \u003ca href=\"http://www.chefchloe.com/blog/2/43-holiday-spiced-creme-brulee.html\">Holiday-Spiced Crème Brûlée\u003c/a> –- which is as indulgent and rich as any dairy and egg-containing counterpart.\u003c/p>\n\u003cp>My favorite dessert before going vegan was Crème Brûlée. If a restaurant had it on the menu, I would automatically order it. So this recipe was a dream come true for me, and I have to say, the results of my first ever attempt at Crème Brûlée were intimidating, but surprisingly easy, and super delicious! The torch freaked me out at first but after a few tries I got the hang of it. The recipe below is from \u003ca href=\"http://www.chefchloe.com/\">Chef Chloe’s website\u003c/a>. I used \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_creamer.html\">So Delicious Coconut Milk Creamer\u003c/a> instead of a non-dairy milk to add more richness. This dessert is very sweet, so if you prefer something milder, I would suggest using an unsweetened milk (I like either \u003ca href=\"http://www.livingharvest.com/products/milk\">hemp\u003c/a> or \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_beverage.html\">coconut\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Holiday-Spiced Crème Brûlée\u003c/strong>\u003cbr>\n\u003cem>Published with permission from Chloe Coscarelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¼ cup non-dairy milk (rice or almond milk to make it soy-free)\u003cbr>\n¼ cup organic cornstarch\u003cbr>\n1 14-ounce can coconut milk\u003cbr>\n½ cup sugar + extra for brûlée\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon ground ginger\u003cbr>\n¼ teaspoon ground nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003cbr>\n1. In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.\u003c/p>\n\u003cp>2. In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.\u003c/p>\n\u003cp>3. Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.\u003c/p>\n\u003cp>4. Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.\u003c/p>\n\u003cp>5. Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.\u003c/p>\n\u003cp>6. Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brûlée sit for 3-5 minutes and serve immediately. \u003cstrong>Note:\u003c/strong> For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Enjoy and have a happy (and delicious) holiday!\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.","status":"publish","parent":0,"modified":1292978830,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":60,"wordCount":1932},"headData":{"title":"Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area | KQED","description":"Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area","datePublished":"2010-12-20T22:10:14.000Z","dateModified":"2010-12-22T00:47:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19913 http://blogs.kqed.org/bayareabites/?p=19913","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/20/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area/","disqusTitle":"Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area","path":"/bayareabites/19913/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.\u003c/p>\n\u003cp>\u003cstrong>1. Have a Candy Cane Cinnamon Bun and Peppermint Stick Soy Hot Chocolate with Vegan Vanilla Marshmallows at Cinnaholic\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/candycane-cinnamonbun-new.jpg\" alt=\"Candy Cane Cinnamon Bun\" title=\"Candy Cane Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-20170\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>Ok, so it may not be super cold and snowy here. But, who says we can't have a hot cup of cocoa and a warm cinnamon roll to warm us from all this… errr… rain..?\u003c/p>\n\u003cp>Hugely anticipated by the vegan community, Shannon Michelle Radke and Florian Radke opened vegan bakery \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a> this past year in Berkeley. The expectations certainly paid off and are exemplified by these amazing, fluffy, chewy, \u003ca href=\"http://www.cinnaholic-berkeley.com/menu/flavors/\">customizable cinnamon rolls\u003c/a> -- 30 different frostings and toppings, plus pie and specialty rolls. And each day they announce their \"$4 Special of the Day\" on \u003ca href=\"http://www.facebook.com/pages/Confessions-of-a-Cinnaholic/126784347931\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/cinnaholic\">@Cinnaholic\u003c/a> on Twitter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the holidays, they've added Candy Cane and Peppermint Oreo toppings (Yes, Oreos are indeed vegan) to their catalog. And they're offering Peppermint Stick Soy Hot Chocolate with \u003ca href=\"http://www.chicagosoydairy.com/dandies_vegan_marshmallows/\">Dandies Vanilla Marshmallows\u003c/a>. Can you say indulgence?\u003c/p>\n\u003cp>\u003cstrong>2. Leave EatPastry Vegan Cookie Dough out for Santa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/vegancookiedough.jpg\" alt=\"vegan cookie dough\" title=\"vegan cookie dough\" width=\"420\" height=\"420\" class=\"alignnone size-full wp-image-20178\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Moxie Sozo/EatPastry\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">EatPastry\u003c/a> is a San Diego company that creates seriously delicious cookie dough. In my house we rarely get past the dough, but once you make yourself stop devouring the whole tub, the cookies that bake up are chewy and soft and flavorful. The six flavors (one of them gluten-free) are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>So, on Christmas Eve, whip up a batch of EatPastry for Santa -- or, you know, just leave him the tub with a big spoon in it.\u003c/p>\n\u003cp>\u003cstrong>3. Get fancy with Millennium at their New Year's Eve Event\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/millenium.jpg\" alt=\"Millenium\" title=\"Millenium\" width=\"469\" height=\"321\" class=\"alignnone size-full wp-image-20200\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Millennium\u003c/em>\u003c/p>\n\u003cp>Everyone's favorite classy vegan joint, \u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is celebrating the season and ringing in the \u003ca href=\"http://www.millenniumrestaurant.com/restaurant/events.html\">New Year with an event\u003c/a> featuring a special 5-course prix fixe menu, optional wine pairing and a glass of complimentary bubbly.\u003c/p>\n\u003cp>And if you can't make it to Millennium you can always create your own wine party with your own fancy selection of \u003ca href=\"http://www.barnivore.com/wine\">vegan wines\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>4. Get comfy with some vegan soul food at Souley Vegan\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-20205\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland is adding holiday specials to their already amazing menu (I mean, they have something called the Jumbo Crispy) to be included in their Christmas Eve meal packages. Meals must be ordered by December 23rd at 5pm and picked up by December 24th at 5pm.\u003c/p>\n\u003cp>\u003cstrong>Offerings include:\u003c/strong> cornbread dressing, mashed potatoes with gravy, herbed corn with bell pepper, and biscuits and gravy.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you can't make it to Souley Vegan, you can always pick up selections from their menu in the refrigerated section of Rainbow Grocery.\u003c/p>\n\u003cp>\u003cstrong>5. Try Seasonal Offerings at Gracias Madre\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gracias-madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20207\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Ok, if you haven't been to \u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> yet, you need to put down whatever unnecessary thing you are doing (paying bills, feeding a child, etc.) and just go. Now. The organic restaurant serves up Mexican deliciousness with a majority of their produce from their very own Organic Biodynamic Be Love Farm in Vacaville, CA.\u003c/p>\n\u003cp>\u003cstrong>Must Eats:\u003c/strong> Papas al Horno, Key Lime Pie, and whatever vegetable is in gratin form at the time. They've just added their seasonal offerings to their menu including: Roasted Butternut Squash, Brussels Sprout Gratin with melted cashew cheese and garlic breadcrumbs, Roasted Turnips with garlic, Pear & Apple Cobbler with Dulce de Leche Ice Cream and Climax Noel holiday beer from Eel River Brewing Company (a hoppy, red winter ale).\u003c/p>\n\u003cp>\u003cstrong>6. Drink some [eggless] nog\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggless-nog.jpg\" alt=\"Eggless Nog\" title=\"Eggless Nog\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20214\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Isa Chandra Moskowitz/Post Punk Kitchen\u003c/em>\u003c/p>\n\u003cp>Vegansaurus is offering up \u003ca href=\"http://vegansaurus.com/post/2315992809/you-guys-its-not-too-late-to-throw-together-a\">some ideas\u003c/a> for all your holiday nog needs, including \u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">a recipe for Matrioshka Eggnog\u003c/a> from Isa Chandra Moskowitz's \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a> blog that makes one hella thick and creamy holiday libation. Also, Russian nesting dolls are SO in right now. They are this year's owl. I saw the adorable glass she uses at \u003ca href=\"http://www.shoplavish.com/catalog/product_info.php?cPath=51_63&products_id=1215\">Lavish\u003c/a> in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>7. Eat a Sweet Potato Pecan Baby Pie at Wholesome Bakery\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/wholesome-bakery1.jpg\" alt=\"Sweet Potato Pecan Baby Pie\" title=\"Sweet Potato Pecan Baby Pie\" width=\"443\" height=\"299\" class=\"alignnone size-full wp-image-20244\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Rob Williamson/Wholesome Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a> is a vegan bakery that was originally part of the street food movement. Their products are vegan, low-glycemic, whole-grain, high-fiber, soy-free, yeast-free, cholesterol-free. Don't miss out on their seasonal special, \u003cem>Sweet Potato Pecan Pie\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>8. Include a Poached Yuba Loaf from Hodo Soy Beanery in your holiday feast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\" alt=\"Yuba Loaf\" title=\"Yuba Loaf\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20225\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Hodo Soy Beanery\u003c/em>\u003c/p>\n\u003cp>Hodo Soy Beanery makes tofu the way it should be made -- fresh, like in Asia where tofu is meant to be eaten the day it is made. This incredibly clean and adorable factory in Oakland offers semi-monthly tours and tastings. You can read about my \u003ca href=\"http://vegansaurus.com/post/1044465547/guest-post-hodo-soy-beanery-tour\">experience of the tour\u003c/a> on Veganasaurus.\u003c/p>\n\u003cp>For the holidays, Hodo is offering a light soy & anise broth Poached Yuba Loaf. Yuba is the skin that forms on top of the heated soy milk during the process of making tofu. It's tender and slightly chewy and works wonderfully in braised dishes or in soup. The geniuses at Hodo managed to create an entire loaf out of yuba, which works perfectly as an alternative to a meat-centered main Christmas dish. You can purchase the loaf at Hodo's stands at \u003ca href=\"http://hodosoy.com/where-to-find-hodo/farmers%E2%80%99-markets/\">various farmers' markets\u003c/a> in the area.\u003c/p>\n\u003cp>\u003cstrong>9. Celebrate New Year's Eve at Gather in Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gather.jpg\" alt=\"Gather\" title=\"Gather\" width=\"299\" height=\"448\" class=\"alignnone size-full wp-image-20221\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gather\u003c/em>\u003c/p>\n\u003cp>Enjoy a farm-to-table experience at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley with creations from Executive Chef/Co-Owner Sean Baker of Millennium fame who was recently honored as Chef of the Year by Esquire (while Gather was named Best New Restaurant). This place is the home of the \"Vegan Charcuterie\" with items like \"mushroom tartar, parsnip 'lardo' roasted garlic\" and \"grilled watermelon radish 'steak' leek 'butter' horseradish salsa verde, pomegranate.\" \u003c/p>\n\u003cp>On New Year's Eve you can celebrate at Gather with a \u003ca href=\"http://www.gatherrestaurant.com/images/uploads/NYE_Dinner_Menu.pdf\">four-course prix fixe vegan dinner \u003c/a>for $65 per person (accompanying wine pairing $30 per person).\u003c/p>\n\u003cp>\u003cstrong>10. Eat some soba for a long life\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/soba.jpg\" alt=\"Soba noodles\" title=\"Soba noodles\" width=\"218\" height=\"240\" class=\"alignnone size-full wp-image-20231\">\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>In Japan, Toshikoshi Soba noodles are eaten during New Year's as a symbol of longevity. Every family has their own way of preparing it, so there is no standard Toshikoshi Soba recipe. If you're in the mood for a long life this New Year's, head to \u003cstrong>Cha-Ya Vegetarian Japanese Restaurant\u003c/strong> (completely vegan) in \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">San Francisco\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Berkeley\u003c/a> for some comforting, hot or cold soba of which they have 12 varieties. Their broth is phenomenal -- just the right amount of salt, with a rich base that doesn't miss the bonito that is used in most traditional dashi bases. While you are there, try some of my personal faves: the Goma Ae (Sesame Greens) and the Avocado Tempura roll (you haven't lived until you've had fried avocado). This no-frills restaurant is one you'll want to come back to again and again for the clean, flavorful, and light food, as well as the incredibly friendly staff.\u003c/p>\n\u003cp>\u003cstrong>11. For New Year's Day, get out of San Francisco and head to Sugar Plum Vegan Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarplumvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sugarplum.jpg\" alt=\"Sugar Plum Cafe\" title=\"Sugar Plum Cafe\" width=\"476\" height=\"252\" class=\"alignnone size-full wp-image-20232\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sugar Plum Vegan Cafe\u003c/em>\u003c/p>\n\u003cp>Yeah, it's a bit of a drive to \u003ca href=\"http://www.sugarplumvegan.com/\">Sugar Plum Vegan Cafe\u003c/a> in Sacramento on New Year's Day, but it's worth it for a bottomless brunch of blueberry pancakes with pomegranate syrup, swiss chard tofu frittata, biscuits and country gravy, hoppin' john, sesame noodles, and cinnamon rolls -- for just $15 per person!\u003c/p>\n\u003cp>\u003cstrong>12. Make the king of desserts: Crème Brûlée\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\" alt=\"Creme Brulee\" title=\"Creme Brulee\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20235\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>Chef Chloe Coscarelli is seriously taking the vegan cooking and baking world by storm. A former chef at Millennium and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> and winner of Food Network's \u003ca href=\"http://www.chefchloe.com/videos/video/12-cupcake-wars.html\">Cupcake Wars\u003c/a> where she beat out a group of non-vegan chefs, this 23 year-old is showing the world that vegan food (including dessert!) can be just as amazing as non-vegan food.\u003c/p>\n\u003cp>So it seems apropos to share Chef Chloe's \u003ca href=\"http://www.chefchloe.com/blog/2/43-holiday-spiced-creme-brulee.html\">Holiday-Spiced Crème Brûlée\u003c/a> –- which is as indulgent and rich as any dairy and egg-containing counterpart.\u003c/p>\n\u003cp>My favorite dessert before going vegan was Crème Brûlée. If a restaurant had it on the menu, I would automatically order it. So this recipe was a dream come true for me, and I have to say, the results of my first ever attempt at Crème Brûlée were intimidating, but surprisingly easy, and super delicious! The torch freaked me out at first but after a few tries I got the hang of it. The recipe below is from \u003ca href=\"http://www.chefchloe.com/\">Chef Chloe’s website\u003c/a>. I used \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_creamer.html\">So Delicious Coconut Milk Creamer\u003c/a> instead of a non-dairy milk to add more richness. This dessert is very sweet, so if you prefer something milder, I would suggest using an unsweetened milk (I like either \u003ca href=\"http://www.livingharvest.com/products/milk\">hemp\u003c/a> or \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_beverage.html\">coconut\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Holiday-Spiced Crème Brûlée\u003c/strong>\u003cbr>\n\u003cem>Published with permission from Chloe Coscarelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¼ cup non-dairy milk (rice or almond milk to make it soy-free)\u003cbr>\n¼ cup organic cornstarch\u003cbr>\n1 14-ounce can coconut milk\u003cbr>\n½ cup sugar + extra for brûlée\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon ground ginger\u003cbr>\n¼ teaspoon ground nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003cbr>\n1. In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.\u003c/p>\n\u003cp>2. In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.\u003c/p>\n\u003cp>3. Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.\u003c/p>\n\u003cp>4. Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.\u003c/p>\n\u003cp>5. Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.\u003c/p>\n\u003cp>6. Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brûlée sit for 3-5 minutes and serve immediately. \u003cstrong>Note:\u003c/strong> For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Enjoy and have a happy (and delicious) holiday!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19913/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area","authors":["5126"],"categories":["bayareabites_1763","bayareabites_1873"],"tags":["bayareabites_8635","bayareabites_8625","bayareabites_8626","bayareabites_8632","bayareabites_8628","bayareabites_8629","bayareabites_3583","bayareabites_8630","bayareabites_8627","bayareabites_8633","bayareabites_8636","bayareabites_1871","bayareabites_8634","bayareabites_8631"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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