BANGOR, MAINE Restaurant options, while we unfortunately have no purely vegetarian restaurants in Bangor proper at the moment, (we had one for 5 years, Little Lads, a vegan buffet downtown, but the folks running it retired), many local spots do have numerous veg options. Though, if any of you out there are considering starting a vegetarian restaurant in town, you would do an incredible buisiness. The demand is wide, and growing by the day.
__________________________________________________________
Below, you will find information on the following restaurants, in the order mentioned...INTOWN BANGOR- Taste Of India- Panda Garden- Sea Dog Brewery- Bagel Central- Portla's- Whig & Courier- Chopsticks- Ichiban- Bahaar Pakistani- Paddy Murphy's- JB Parker's- Sugar Thai- Franks Bakery- China Harbor- Howard Johnsons- BoBo- Amato's- BANGOR MALL AREA- Miguel's- Olive Garden- China Wall- Natural Living Center- Chili's- Denny's- Uno's- BREWER- Ruby Tuesday- Kosta's- Noodles- ORONO- Bear Brew Pub- Margarita's- Pat's Pizza- Harvest Moon Deli-Thai Orchid- Sports Cafe- STILLWATER-Market Cafe- HAMPDEN- Hampden Natural Foods- Fresh Ginger- Pat's Pizza- BAR HARBOR- Eden Vegetarian Cafe- 2 Cats Cafe- Pancho Villa's- Cottage St. Bakery- Cafe This Way- Rupununi- BELFAST- Chase's Daily- Bay Wrap- Belfast Co-op Cafe- BUCKSPORT- Whole Earth Kantina. Many more will be reviewed and added to this list as our time allows in the near and ongoing future.
__________________________________________________________
DOWNTOWN BANGOR AREA & SURROUNDINGS
__________________________________________________________
TASTE OF INDIA
68 Main st. Bangor, Maine
207-945-6865
Comments: located downtown, they are almost always open according to their listed hours, if vegan is desired then just mention "no dairy" to your server and they are happy to prepare everything accordingly, we really liked their Aloo Tikki, and the Indian beer choices are quite nice as well. The options are as follows-
LUNCH MENU - Dal Shorba soup, Co-Co nut soup, Sag Pakora, Channa Masala, Dal Makhani, Palak Aloo, Aloo Mutter, Saag Paneer, Mattar Paneer, Shahi Korma, Malai Kofta. They also offer a LUNCH BUFFET on wed, thurs & fri which usually includes 3 or 4 vegetarian options. -DINNER MENU- Soups- Dal Shorba soup, Co-Co nut soup, Vegetable soup, -Appetizers- Papadam, Samosa, Aloo Tikki, Onion Bhaji, Paneer Pakora, Nizam Choice, -Breads- Roti/Chapati, Bhatura, Nan, Paratha, Poori, Garlic Nan, Onion Kulcha, Aloo Nan, Aloo Paratha, Mixed Vegetabale Paratha, Punjabi Nan, -Entrees- Vegetable Biryani, Saag Dal, Aloo Mutter, Dal Makhani, Chana Saag, Aloo Palak, Channa Masala, Mutter Paneer, Mutter Mushroom, Nav Rattan Korma, Saag Paneer, Malai Kofta, Shahi Paneer, Karahi Paneer, the Vegetarian dinner (includes choice of any vegetarian dish, Dal Shorba soup, one piece of Samosa or 3 pieces of Onion Bhaji, Chapaty or Nan bread and dessert of the day).
___________________________________________________________
PANDA GARDEN
123 Franklin St.
Bangor, Maine
207-942-2704
Comments: Chinese restaurant located across from the public library in downtown Bangor. From the menu- The owner said that though they are not listed on the menu, one can always order either Sesame Tofu or Eggplant with Garlic Sauce as both are available at all times- Moo Shu Vegetables- bamboo shoots, fluffed eggs, black mushrooma and seasonal vegetables rolled in chinese pancakes with duck sauce- Buddha Plus- tofu, bean sprouts, snow peas, baby corn, carrots, mushrooms and broccoli- Vegetable Spring Rolls- Steamed Vegetable Dumplings- Cold Noodles with Sesame sauce- Egg Drop soup- Vegetable Bean Curd soup- Buddhist Delight- Bean Curd (tofu) with Assorted Vegetables- Bean Curd Szechuan style- Broccoli with Garlic sauce- Mixed Vegetables with Garlic sauce- Sauteed String Beans- Vegetable Fried Rice- Vegetable Lo Mein.
___________________________________________________________
SEA DOG BREWERY
26 Front st. Bangor, Maine
207-947-8004
Comments: nice waterfront location and atmosphere, located just a few blocks from downtown, tasty microbrews, veg menu options include- APPETIZERS- Cheese Quesadilla- crispy flour tortilla filled with layers of cheese and served with fresh salsa & sour cream, Grilled Pizza- 10 inch pizza topped with red sauce and blended cheeses, White Pizza- with garlic infused olive oil, tomato & basil and a blend of feta, mozzerella & provolone, Baked Artichoke dip- boule bread baked with an artichoke & spinach dip, top browned with creamy havarti and served with pita wedges, The Riverdriver Onion- a colossal onion dipped in our special riverdriver porter beer batter and served with a honey-mustard dipping sauce, Oven Roasted Nachos- a pile of fresh corn tortillas baked with cheese and topped with salsa, guacomole, sour cream, black olives and fresh jalapenos, Chilled Hummus Plate- smooth hummus servede with long-cut vegetables and lots of pita wedges, SALADS- Garden House Salad- mixed greens, vegetables & croutons with your choice of dressing, Cool Strawberry Salad- a baby spinach salad including sliced strawberries, crumbled goat cheese, cucumber and toasted sunflower seeds, dressed with a raspberry vinaigrette, House Ceaser Salad- crisp romaine lettuce with croutons, grated parmesan and ceaser dressing, SANDWICHES- Healthy Hummus On Oat Bread- a delicious crunchy sandwich made with hummus, lettuce, tomatoes, cucumber, and radish sprouts, Vegetable Burger-(available with guacamole & tomato salsa), PASTA- Sea Dog Alfredo- a nest of pasta tossed with a garlic parmesan cream sauce, Pasta Marinara- (not on menu but we were assured that they would make it) pasta noodles with marinara sauce.
__________________________________________________________
BAGEL CENTRAL
33 Central st. Bangor, Maine
207-947-1654
Comments: great downtown breakfast and lunch spot offering 16 varieties of bagels including vegan sesame & plain water bagels, tofu cream cheese spread, 8 different dairy cream cheese spreads, hummus, peanut butter and numerous rotating veg soup specials including chick pea stew, lentil, Veggie Bean, Creamy Tomato and such. Egg dishes, Potato Knishes, Mushroom Knishes, Pizza Bagels, Eggplant sandwiches, Veggie sandwiches, Spinach Pie, Pizza Pot Pie, Grilled Cheese and others. Also offer vegan breakfast sausage patties at times.
Numerous desserts and pastries. Closed saturdays.
__________________________________________________________
PORTLA'S (This restaurant has closed due to a fire)
11 Central St.
Bangor, Maine
207-992-2297
Comments: cafe located in downtown, just a few doors down from the bagel central. They have a number of nice veg options, from the menu- Grilled Portobello Mushroom Sandwich-grilled mushroom cap topped with roasted red pepper, onion, melted provolone cheese and chili mayo- Veggie Burger- with lettuce, tomato and vegan mayo- Veggie Quesadillas- pesto, cheese, scallions, roasted red peppers and portobello mushrooms- Seed Eater Wrap- onions, green peppers, tomatoes, kalamata olives, spinach, roasted red peppers and pickles- Greek Salad- Garden Salad.
_________________________________________________________
THE WHIG & COURIER
18 Broad st. Bangor, Maine
207-947-4095
Comments: nice location in heart of downtown with outdoor seating in front of a fountain, weather permitting. Mostly bar food though they offer a tasty veggie burger along with nice cross-cut fries. Also available are Garden Salads, Grilled Cheese, Veggie Wraps, Sweet Potato Fries, Onion Rings, Spud Skins, Veggie Platter, Breaded Fried Mushrooms, Nachos, Peanut Butter & Jelly Sandwiches and Veggie Pizzas.
_____________________________________________________
CHOPSTICKS
167 Center st. Bangor, Maine
207-262-2170
Comments: located several blocks northeast of downtown. Same selections as any other Chinese restaurant with the exception that the owner Christine is vegetarian herself and will create interesting veg dishes spontaneously when asked.
She also offers the standard Bean Curd (tofu) and Broccoli & garic sauce dishes (which are both quite good) amongst others. They say that their vegetarian "egg" rolls are vegan. On their menu- APPETIZERS- Vegetable Egg Rolls- shredded cabbage, carrots and celery wrapped in egg roll wrappers, deep fried to golden brown, Vegetable Dumpling- napa cabbage, string beans, fried bean curd(tofu), ginger and scallions folded in thin pastry, steamed or pan fried to a crisp golden brown, Crispy Fried Wontons, Scallion Pancake, Sugar Coated fried Dough, SOUPS- Hot and Sour Soup- tofu, mushrooms and egg blossoms in a hot and sour thick soup broth, Egg Drop Soup- sweet cut corn and egg blossoms in a rich soup broth, Bean Curd (tofu) Vegetable Soup- Napa, mushrooms, pea pods and tofu in a light soup, Seaweed Bean Curd Soup- seaweed, tofu, and green peas in a thick rich soup broth, RICE SELECTIONS- Vegetable Fried Rice, LO MEIN- Vegetable Lo Mein (tofu can be added to any of these selections, always a nice addition), RICE NOODLES (Chow Fun)- Vegetable Rice Noodles, CHOW MEIN- Vegetable Chow Mein, ENTREES- Sauteed Snow Pea Pods, Moo Shi Vegetables (with 6 pancakes), Spicy Broccoli with Garlic Sauce, Bean Curd Home Style- tofu deep fried until crispy, then stir fried with bokchoy, pepper and mushrooms in hot spicy sauce, Eggplant with Garlic Sauce, Eggplant with Peanuts- eggplant stir fried with scallions and ginger in a savory seasoned sauce, topped with peanuts, Bean Sprouts with Ginger and Scallion, Ma Po Tofu- diced tofu braised with soybean sauce, garlic, peppercorns and chili bean sauce, Hot Spicy String Beans- string beans deep fried until blistered, quickly braised with ginger, garlic and chili bean sauce, Sesame Bean Curd(tofu), Sauteed Spinach.
___________________________________________________________
ICHIBAN
226 Union st. Corner of Third and Union St's.
Bangor, Maine
207-262-9308
Comments: While we personally have not eaten here, many other local vegetarians rave about the veg sushi and other options at this Japanese restaurant located several blocks west of downtown. I spoke with a very helpful gentleman at the front and he said that about 20% of their customers are vegetarian, also that their Miso soup always has Bonito Flakes (fish)so request options without the soup, just let the waiter or waitress know that you are vegetarian and they will be happy to accomodate- From the menu- APPETIZERS- Golden Tofu Nuggets (while these are not on the menu they are almost always available)- Agedashi Tofu- fried tofu served in a light broth (request no Bonito), Edamame- boiled green soybeans, lightly salted, Oshitashi- boiled fresh spinach with Bonito soy sauce (request no Bonito)- Sesame Oshitashi- oshitashi with sesame sauce- Hiyayakko- chilled tofu served with scallions, ginger and Bonito flakes (request no Bonito)- Japanese Egg Roll- crispy friend vegetable spring rolls served with sweet sauce- Oshinko- pickled radish- Tsukemono- mixed japanese pickles- Seaweed Salad- cucumbers and seaweed in a light vinegar dressing- Fuji Salad- mixed green lettuce, with fried squid (request no squid), kanikama, avocado & cucumber- Vegetable Maki Set- salad roll, avocado roll & sweet potato roll- Vegetable Tempura Udon or Soba- noodle soup with a side of vegetable tempura- Cold Soba Noodles- buckwheat noodles served with wasabi mentsuyu sauce- Vegetable Tempura- broccoli, carrots, green peppers, mushrooms and sweet potato deep fried in a light batter- Akai Spicy Tofu- tofu stir fried with broccoli, mushrooms and pik pow sauce- Yasai Itame- stir fried japanese style vegetables- Ichiban Dinner Box with choice of 2 of the following- Vegetable Maki, Vegetable Tempura or Cucumber Maki, includes miso soup (request no soup0, salad, rice & fresh fruits- Inari sushi- sweet tofu skin- Avocado maki- avocado roll- Kappa Maki- cucumber roll- Oshinko Maki- pickled radish roll- Sunset Maki- sweet potato tempura roll- Ume Shisho- plum roll- Yasai Maki- seasoned seaweed and cucumber roll. Anything else that looks good to you on the menu that also contains meat products can be made without the meat on request.
___________________________________________________________
BAHAAR PAKISTANI
23 Hammond st. Bangor, Maine
207-945-5979
Comments: delicious authentic food in the heart of downtown Bangor, family run, friendly people who will go out of their way for you. We've walked up as they were closing before and they unpacked the car, turned the lights back on and cooked us a delectable meal. They sometimes close early if things are quiet downtown, so do call ahead to make sure they are open. All vegetarian options are cooked seperately from the meat. Our recommendations: The Chana Masala is top notch. Dal, Chana Aloo, Nan bread, Pakoras, Samosas.
Here is the complete menu list of veg options - SOUPS- Vegetable soup- fresh mixed vegetables seasoned with herbs and selected spices, APPETIZERS- Aloo Tikki- spiced potato patties, deep fried, Aloo Samosa- spiced potatoes wrapped in a delicious pastry and deep fried till golden brown, Aloo Pakora- sliced potatoes dipped in a tangy chick pea batter and fried, Sabzi Pakora- fresh vegetable mixture batter dipped and deep fried, Vegetarian Mixed Snacks- sampler of our delicious vegetarian appetizers(plus a few not listed), Papadum- spicy cracker made with chick pea batter, BIRYANI- a special dish of Pakistan with rich flavors of garlic, fresh ginger, mint leaves and garam masala, steamed basmati rice is blended with vegetables and served with curried dal or mixed vegetables. Vegetable Biryani, Mushroom Biryani. BREADS- Chapati- whole wheat flat bread, Plain Paratha, Aloo Paratha- filled with spicy potato, Naan, ENTREES- Palak Paneer- spinach cooked in a creamy sauce with mild flavored spaices and chunks of home-made fried cheese, Palak Aloo- spinach and hearty potato fried with sweet onion and red tomatoes, specially spiced, Palak Aloo w/Garlic- cooked with tomatoes, cream, cloves, coriander and a special touch of spice, Aloo Mutar- white potato and green peas cooked in onion, tomato and a touch of garlic, Aloo Gobhi- cauliflower and potatoes cooked with tomatoes and spices, Aloo Mutar Gobhi- cauliflower, potatoes and green peas cooked in onion with tomatoes and spices and a touch of garlic, Aloo Mutar Gajar- carrot, potatoes and green peas cooked in onion with tomatoes and spices and a touch of garlic, Bangan Aloo- white potatoes cooked in onion, tomato cooked with herbs and light spices, Bangan Masala- fresh eggplant simmered in tomatoes, onions, fresh ginger, garlic and spices, Mixed vegetables- mixed garden-fresh vegetables cooked with a special blend of herbs and spices, Vegetables(with cashew nuts and pineapple)- a colorful assortment of fresh vegetables simmered in a condensed curry sauce with roasted cashew nuts and juicy chunks of pineapple, Vegetables with Dal, Dal- yellow Pakastani lentils cooked tomatoes, burned onions, garlic and spices, Chana Masala- whole chick peas cooked in a spicy curry sauce, Chana Aloo- whole chick peas and potatoes cooked in a spicy curry sauce with onion, tomato and a touch of garlic and ginger, Mutar Paneer- fresh green peas and home-made cheese chunks cooked with herbs and light spices, Paneer Qorma- Bahaar's very own home-made cheese cooked in a burned onion curried sauce and spice, Paneer Vindaloo- fresh home-made cheese cubes cooked in a fresh cream sauce, cayenne, garlic & cinnamon, Vindaloo- chunks of white potatoes in a fresh cream sauce seasoned with cayenne, garlic and garam masala, DESSERTS- Firini- pakistani style rice pudding made with smooth rice flour, white raisins, chunks of coconut and topped with silver almonds, Gulab Jaman- sweet biscuit balls served in simple syrup with cardamom and anise seed, Mango Ice Cream.
___________________________________________________________
PADDY MURPHY'S
Main St.
Bangor, Maine
Comments: Nice Irish Bar located in the heart of downtown Bangor. From the menu-TRADITIONAL SODA BREAD- served with a whipped guinness & honey butter- IRISH NACHOS- hand-cut chips topped with shredded cheese, baked & served with homemade salsa, sour cream & guacamole- BEER BATTERED ONION RINGS- fried till crispy & served with whole grain mustard- SWEET POTATO FRIES- a large portion of this sweet & salty treat- FRIED PICKLES- seasoned & deep fried dill pickle chips served with roasted red pepper ranch dressing- SOUPS- Butternut & Apple- Potato & Leek- Garden Tomato- CAESER SALAD- SHREDDED COLESLAW- finely sliced green & red cabbages with carrots, mixed with a creamy dressing- SEASONED FRIES- crispy fries tossed with select seasonings- CHAMP- roasted garlic & scallion mashed potatoes- SAUTEED CABBAGE- fresh shredded cabbage, lightly sauteed- FRESH SALAD- mixed greens with a chef's choice of seasonal vegetables & choice of dressing- VEGGIE BURGER- vegetarian patties pan sauteed on grilled focaccia- OLD FASHIONED GRILLED CHEESE- on grilled sourdough, served with Tomato Basil soup- RAVIOLI FRESCA- ravioli tossed with tomato & red onion in a light lemon wine sauce- PASTA & TOMATO SAUCE-. Wednesday nights are 2 for 1 burger nights, order 2 veggie burgers for the price of 1.
___________________________________________________________
JB PARKER'S (This cafe may be closed)
52 Main St.
Bangor, Maine
207-947-3656
Comments: nice cafe located in downtown Bangor, in the former Bloom Bakery location. They offer Hempmilk as well as Soymilk drinks. Though the menu is quite meat-heavy they do have a few veg-friendly wraps. From the menu- SOUTHWESTERN WRAP- roasted vegetables with mexican style rice & beans, ancho-cilantro dressing and cumin-lime sour cream- ASIAN WRAP- roasted vegetables with asian-style fried rice & sesame garlic sauce- BOMBAY WRAP- basmati rice, roasted vegetables, red curry sauce & zesty fruit chutney.
___________________________________________________________
SUGAR THAI CUISINE (This spot is now under a new name and ownership, we haven't been in yet to check for any differences)
40 Broadway (corner of State & Broadway)
Bangor, Maine
207-942-1281
Comments: located just above downtown Bangor, small take-out and delivery shop with many veg-friendly options.
Just be sure to tell them you'd like your meal vegetarian, and no fish sauce or chicken stock, they will be happy to oblige. Also request no eggs if vegan is preferred. From the menu- APPETIZERS- Spring Rolls- shredded seasoned cabbage, carrots, glass noodle and black fungus wrapped in rice paper with a light deep-fried and served homemade sweet and sour sauce- Salad Rolls- a sliced seasoned rice noodle, vegetables wrapped in a soft rice paper and served with Sugar Thai homemade peanut sauce- Lovely Tofu- a light roasted fresh tofu served with house mild spicy dipping sauce and a roasted ground peanut on the top- Tofu Soft Rolls- tofu accompanies with cucumber, bean sprouts, lettuce, cilantro, green onion, and served with Sugar Thai's homemade light sweet peanut sauce- SOUPS- Tofu Tom Yum- a thai style hot and sour soup accompanies tofu with mushrooms, green onions and white onions- Tofu Tom Kha- a thai style coconut soup accompanies tofu with a thai galangal powder, green onions, white onion and tomatoes- STIR-FRIED- Tofu Pad Cashew- tofu, sauteed bell peppers, onion, shredded carrot, sliced celeries and roasted cashew nuts cooked in a thai style mild chili paste- Tofu Pad Sweet & Sour- tofu, pineapples, onions, carrot, tomato, cucumbers, bell peppers, celeries sauteed in delicious sweet and sour sauce- Tofu Pad Ginger- tofu,shredded fresh ginger, mushrooms, bell peppers, onions, carrot and black fungus sauteed in Sugar Thai ginger sauce- THAI FRIED RICE- Tofu Sugar Thai fried rice- tofu,sauteed soft jasmine rice, broccoli, onions, carrots, scallions, eggs and tomatoes with special Sugar Thai sauce- Tofu Drunken fried rice- tofu,bell peppers, onion, egg and sweet basil sauteed in thai style traditional mild chili paste- NOODLES- Tofu Pad Thai- the imported thai rice noodle, tofu, eggs, green onions, scallions, fresh bean sprouts and roasted crushed peanut house sauteed with Sugar Thai homemade sweet tamarind sauce- Tofu Drunken Noodle- the imported thai wild rice noodles, tofu, bamboo strips, onions, tomatoes, bell peppers, egg, basil and sauteed with thai style mild taste sauce- Tofu Pad See Ew- a flat noodle sauteed with a sweet black soy sauce, tofu, egg, broccoli & carrot- CURRIES- Red Curry Tofu- thai style red curry chili paste cooked in with a coconut milk, tofu, eggplants, bamboo strips, bell pepper and basil leaf- Golden Curry Tofu- thai style red curry chili paste cooked in with a coconut milk, tofu, pumpkin, bell pepper and sweet basil leaves- Yellow Curry Tofu- southeast asia style curry paste cooked in with tofu, potatoes, carrots & onions- Pineapple Curry Tofu- a combination of special thai curry paste and a coconut milk cooked in with tofu, pineapple, bell peppers and tomato- Mussaman Curry Tofu- thai style mussaman curry paste cooked with coconut milk, tofu, potatoes & peanuts- Panang Curry Tofu- a thai style panang curry paste, coconut milk cooked and merged in with a delicious touch of sweet taste also accompanies with tofu, string beans, bell peppers & lime leaves- Green Curry Tofu- a thai green curry paste cooked in with coconut milk, tofu, eggplants, bamboo shoots & bell peppers- SIDE ORDERS- Steamed Jasmine Rice-Sticky Rice- Regular Peanut Sauce- Salad Roll Peanut Sauce- DESSERT- Sweet Sticky Rice with Mango.
___________________________________________________________
FRANKS BAKERY
199 State st. Bangor, Maine
207-947-4594
Comments: Though these guys do still use lard (pig fat) in their doughnuts, they will sometimes have a veggie burger special. From their lunch menu- Fresh Fruit Cup, Garden salad, Greek salad, Pasta salad, Potato salad, add Hummus, add Avocado, Veggie wrap, Veggie w/avocado, Veggie w/hummus. They also carry Little Lads popcorn and granola. (Little Lads is a completely vegan, local company). Unrefrigerated Soymilk and Ricemilk also stocked below the popcorn, they also have a selection of gluten-free breads and such. Located a mile or so east of downtown.
___________________________________________________________
CHINA HARBOR
547 Main St.
Bangor, Maine
207-990-2889
Comments: located a mile or so west of downtown, just before the 395 overpass. Menu options include-
Chinese vegetable Soup, Vegetable Chop Suey, Vegetable Chow Mein, Mushroom Chow Mein, Chicago Vegetable Chow Mein, Vegetable Fried Rice, Mushroom Fried Rice, Vegetable Egg Foo Young, Mushroom Egg Foo Young, Vegetable Lo Mein, Tofu with Mixed Vegetables, Mushrooms with Gravy, Snow Pea Pods, Chinese Mixed Vegetables, Snow Pea Pods with Mushrooms Waterchestnuts, Moo Shu Vegetables, Broccoli Ginger.
_________________________________________________________
HOWARD JOHNSON
336 Odlin Rd.
Bangor, Maine
207-947-3464
Comments: located on the western side of town, near where Odlin Rd. meets 395. They offer a Gardenburger skillet with their breakfast menu, as well as Bagels, Toast & Peanut Butter, Breakfast Potatoes, French Toast and Waffles. The lunch/dinner menu offers Salads, a Gardenburger, Mac & Cheese and a Broccoli Alfredo (but I don't know if the Alfredo sauce contains animal stock or not, some do).
_________________________________________________________
BoBo
617 Broadway Shopping Center
Bangor, Maine
207-941-0925
Comments: chinese restaurant located next to TJ Maxx, from the menu- Mushroom Fried Rice, Mushroom Egg Foo Young, Vegetarian Egg Foo Young, Mushroom Chop Suey, Vegetable Chop Suey, Mushroom Chow Mein, Vegetable Chow Mein, Vegetable Lo Mein, Moo Shu Vegetarian, Bean Curd (tofu) with Fresh Vegetables in Garlic sauce, Vegetable Rice Noodles, Vegetable Chow Foon.
_________________________________________________________
AMATO'S
657 Broadway
Bangor, Maine
207-942-2599
Comments: located just west of the Broadway exit off of
I-95, this is a Portland-based italian sandwich shop that has recently arrived in Bangor. The manager let us know that unfortunately both their pasta and pizza sauces have animal stock in them. Though they do sell a marinara sauce that is completely vegetarian, sadly they do not use it regularly at this location. Their veg options are as follows, all can be ordered without cheese- Veggie Sandwich- american cheese,onion, pickle, tomato, green pepper, olive, salt, pepper & oil- Veggie Rollup- american cheese, onion, pickle & cucumber- Veggie Focaccia Sandwich-
fresh baked saesoned flatbread, roasted red pepper, american & provolone cheese, romaine lettuce & tomato, White Pizza- garlic, tomato, onion, broccoli, spinach, pepper, mushroom, greek olive & 3 cheeses- Garden Salad, Greek Salad, Pasta Salad, Potato salad, Macaroni Salad, Pazzo Bread, Veggie Bread Stuffers.
__________________________________________________________
BANGOR MALL AREA -
_________________________________________________________
MIGUEL'S mexican restaurant
697 Hogan road
Bangor, Maine
207-942-3002
Comments: newly arrived mexican restaurant, with a sister location in Bar Harbor, offering many great vegetarian & vegan selections. Delicious, seasoned, ground tofu & Gimme-Lean veg beef-style crumbles are available as a filling for all menu options, along with sauteed seasoned veggies. The Black beans, Refried beans, Rice and Guacamole are all vegan.
From the menu-
SIDE ORDERS--Black or Refried Beans-Sauteed Vegetables-Guacamole-Sour Cream-Jalapenos-Avocado-Tamarind Salsa-Mango Salsa-Flour Tortillas-Black Olives-Hot&Mild Chiles-Poblanos- FILLINGS- Vegetarian Refried Beans- Vegetarian Black Beans- Ground Seasoned Tofu- Sauteed Vegetables- APPETIZERS- - NACHOS-homemade chips covered with sizzling hot cheese and salsa- Vegetarian Nachos- with black beans, sauteed vegetables, cheese, guacamole & sour cream- MAYAN SOUP- vegetarian black bean soup- Chile Con Queso- combination of cheese, green chiles, salsa, and jalapenos baked and served with chips- Hot Shots- jalapenos stuffed with cheese, beer batter fried & served with cilantro sour cream & tamarind salsa- Chimitas- two small chimichangas filled with black bean corn salsa & cheese, served with green chile dip- SALADS- Miguel's Salad- mixed salad greens topped with cheese, tomatoes, onions, guacamole & black olives- Tostada Salad- a large crispy flour tortilla shell with refried beans , topped with a colossal salad & guacamole- QUESADILLAS- a flour tortilla griddled and served with sour cream and a blend of mexican cheeses, add beans, avocado, poblanos, guacamole, jalapenos or sauteed veggies extra- TACOS- 2 large soft or hard tacos with either ground seasoned tofu or sauteed veggies and cheese, lettuce, tomato, salsa & olives- VEGETARIAN FAJITAS- ground seasoned tofu blend with sauteed veggies, guacamole, flour tortillas, rice, beans, sour cream- BURRITOS- (your choice of either ground seasoned tofu blend or sauteed veggies filling, or both)- The House Burrito- flour tortilla with your choice of filling, cheese & baked steaming hot- Burrito Royale- flour tortilla with rice, refried beans and cheese topped with lettuce, tomatoes, onions, black olives & guacamole- Chimichanga- a crispy fried burrito with ranchero salsa- Burrito Escondida- our burrito breaded and deep fried- Burrito Ensalada- flour tortilla with cheese, topped with lettuce, tomatoes, onions, black olives & guacamole- Burrito Verde- an oven baked burrito smothered in salsa verde sauce & cheese- ENCHILADAS- Enchilada- two corn tortillas with your choice of filling baked in enchilada sauce & cheese- Enchilada Verde- our enchilada baked in our salsa verde & cheese- Enchilada Mole- our enchilada with Miguel's own rich, dark,hot but sweet oaxaca-style mole sauce.
_________________________________________________________
THE OLIVE GARDEN
741 W.Hogan rd. Bangor, Maine
207-942-6209
Comments: This is the national chain restaurant. They do have a number of veg options including create your own pizzas, which they will prepare without cheese (bring your own nutritional yeast along, we always do). Capellini Pomodoro is always a tasty dish, their minestrone soup is excellent and completely vegetarian. Soup, breadsticks and/or salad come in unlimited quantities, which is always nice.
_________________________________________________________
CHINA WALL (Rumor has it that this restaurant may be closing)
930 Stillwater ave. Bangor, Maine
207-941-9331
Comments: this is owned by Christine, the same person who owns Chopsticks, and they have the exact same menu's. Bean Curd (tofu) homestyle and Broccoli with Garlic sauce are two good options. We always get tofu added to the Broccolli dish, excellent. On their menu- APPETIZERS- Vegetable Egg Rolls- shredded cabbage, carrots and celery wrapped in egg roll wrappers, deep fried to golden brown, Vegetable Dumpling- napa cabbage, string beans, fried bean curd(tofu), ginger and scallions folded in thin pastry, steamed or pan fried to a crisp golden brown, Crispy Fried Wontons, Scallion Pancake, Sugar Coated fried Dough, SOUPS- Hot and Sour Soup- tofu, mushrooms and egg blossoms in a hot and sour thick soup broth, Egg Drop Soup- sweet cut corn and egg blossoms in a rich soup broth, Bean Curd (tofu) Vegetable Soup- Napa, mushrooms, pea pods and tofu in a light soup, Seaweed Bean Curd Soup- seaweed, tofu, and green peas in a thick rich soup broth, RICE SELECTIONS- Vegetable Fried Rice, LO MEIN- Vegetable Lo Mein, RICE NOODLES (Chow Fun)- Vegetable Rice Noodles, CHOW MEIN- Vegetable Chow Mein, ENTREES- Sauteed Snow Pea Pods, Moo Shi Vegetables (with 6 pancakes), Spicy Broccoli with Garlic Sauce, Bean Curd Home Style- tofu deep fried until crispy, then stir fried with bokchoy, pepper and mushrooms in hot spicy sauce, Eggplant with Garlic Sauce, Eggplant with Peanuts- eggplant stir fried with scallions and ginger in a savory seasoned sauce, topped with peanuts, Bean Sprouts with Ginger and Scallion, Ma Po Tofu- diced tofu braised with soybean sauce, garlic, peppercorns and chili bean sauce, Hot Spicy String Beans- string beans deep fried until blistered, quickly braised with ginger, garlic and chili bean sauce, Sesame Bean Curd(tofu), Sauteed Spinach.
_________________________________________________________
THE NATURAL LIVING CENTER
209 Longview Dr.
Bangor, Maine
207-990-2646
Comments: large, locally owned natural foods store located just beyond Target along Stillwater ave. Includes an in-store deli & cafe that prepares numerous vegetarian & vegan salads including alternatingly Raw Kale Salad, various Quinoa salads, CousCous salads, Tortellini, Potato salads, Vegan Chikn style salads, Sesame Noodle salads, Marinated Bean salads, and many more. They also daily offer freshly made vegan Tofurky wraps, as well as Hummus and/or Veggie wraps & sandwiches on request. At least one, sometimes both, of the two daily soups are always vegan. The soups often include Veggie Curry, Tomato & White Bean, Lentil, Roasted Vegetable, etc. Fresh, delicious vegan muffins are baked and displayed daily.
_________________________________________________________
CHILI'S
638 Stillwater Ave.
Bangor, Maine
207-947-5770
Comments: chain restaurant located across from mall, they offer a black bean burger that can be used in any of their burger, falita, sandwich, etc. offerings. From their menu-
Guiltless Black Bean Burger-
A meatless black bean patty topped with low fat Ranch, shredded lettuce, tomato, pickle and onion. Served with steamed seasonal veggies w/Parmesan cheese.(can be requested without the cheeses)
Big Mouth Burgers-
Served on a sesame seed bun with homestyle fries. Black bean burger substituted upon request.
_________________________________________________________
DENNY'S
120 Haskell Rd
Bangor, Maine
207-262-5516
All of the following burger selections can be had with a Boca Burger, as well as without cheese. Served with a mound of French fries or hash browns.
Crispy Onion Burger-A stack of thin, crispy onion rings and melted Swiss cheese topped with a creamy horseradish sauce. Served with lettuce, tomato and red onions.
Western Burger- Tangy steak sauce drizzled over thin, crispy onion rings and melted Swiss cheese. Served with lettuce, tomato and red onions.
Jalapeño Burger- Jalapeños, melted Swiss cheese and our fiesta ranch sauce.Served with lettuce, tomato and red onions.
Mushroom Swiss Burger- Topped with melted Swiss cheese and mushrooms sautéed in garlic and herbs. Served with lettuce, tomato, pickles and red onions.
Boca® Burger- A meatless combination of soy, spices and cheese. Served with lettuce, tomato, pickles and red onions. ________________________________________________________
UNO Chicago Grill
At the Bangor Mall, opposite Macy's.
207-947-5000
From their menu- VEGGIE SOUP-Carrots, celery, corn, beans, onions, spinach, red bell peppers, potatoes,tomatoes, and zucchini in a low-fat vegetarian broth, CAESAR SIDE SALAD-
Chopped romaine lettuce with fresh- made croutons, lightly tossed with Caesar dressing, Anchovies must be requested, HOUSE SIDE SALAD-Mixed lettuces, red cabbage, carrots, plum tomato, cucumber, green pepper, red onion and croutons, GORGONZOLA WALNUT SIDE SALAD-Mixed lettuces, tomato, red onion, cucumber, green pepper, walnuts, Gorgonzola and croutons. Served with low fat blueberry pomegranate vinaigrette, CRISPY CHEESE DIPPERS-Mozzarella cheese sticks and marinara sauce, BEER-BATTERED VIDALIA ONION RINGS-The best Vidalia onions from Georgia. One pound of sweet and crispy fried rings with our jalapeño horseradish dipping sauce, MUCHOS NACHOS-Yellow and blue tortilla chips topped with salsa, chili and cheese, with sour cream & jalapeños. Guacamole if you want it, Salads- GREEK-Kalamata olives, feta, plum tomatoes, roasted red peppers & cucumbers on top of mixed lettuces with Greek (what else?) dressing on the side, CAESAR-Romaine, Parmesan, croutons and Caesar dressing, HOUSE-Mixed lettuces, tomatoes, cucumbers, carrots, green peppers, red onions and croutons, Pasta- TUSCAN VEGETABLE PENNE, Flatbread Pizzas- ROASTED EGGPLANT, SPINACH & FETA-Spinach, roasted eggplant, sun-dried and plum tomatoes, caramelized onions, basil pesto, feta and freshly shredded mozzarella, SPINACH, MUSHROOM & GORGONZOLA-Basil pesto, freshly shredded mozzarella, spinach, sliced plum tomatoes, mushrooms and Gorgonzola, FOUR CHEESE-Muenster, goat cheese, Parmesan and shredded mozzarella with basil pesto, plum tomatoes and fresh basil added for even more flavor, MEDITERRANEAN-Spinach, seasoned plum tomatoes, kalamata olives (they're the best), basil pesto, feta and Parmesan, Sprinkled with chopped basil, CHEF’S CHOICE-It's your turn to be the chef, add three ingredients from our Toppings list to the flatbread, tomato sauce and freshly shredded mozzarella base, CHEESE & TOMATO-It doesn't get any simpler than freshly shredded mozzarella and our own flavorful tomato sauce, TOPPINGS-Broccoli, Cheese, Eggplant, Green Peppers,Kalamata Olives, Mushrooms, Onions, Pesto, Roasted Red Peppers, Roasted Vegetables,Tomato Sauce, Deep Dish Pizzas- FARMER’S MARKET-Caramelized onions, spinach, sun-dried and plum tomatoes, eggplant, pesto, feta, mozzarella and Romano, CHEF’S CHOICE-Feeling creative? Add three ingredients from our Fillers list to a Cheese & Tomato Deep Dish to create your own masterpiece, SHROOM-Limited supply daily. Fresh marinated mushrooms, spinach, garlic, mozzarella and grated Romano, SPINOCCOLI-Spinach, broccoli, chunky tomato sauce, feta, Cheddar, mozzarella and Romano. No meat but lots of flavor, CHEESE & TOMATO-Chunky tomato sauce, mozzarella and grated Romano, FOUR CHEESE-Mozzarella, Muenster, Romano and feta with basil pesto and plum tomatoes, FILLERS- Broccoli, Cheese, Eggplant, Green Peppers, Kalamata Olives, Mushrooms, Onions, Pesto, Roasted Red Peppers, Roasted Vegetables, Tomato Sauce, Burgers & Sandwiches- VEGGIE BURGER-Topped with guacamole, lettuce, tomato and red onion,salsa on the side, ROASTED TOASTED VEGGIE PANINI-Zucchini, summer squash, red onion, sun-dried tomatoes, caramelized onions, peppers, mozzarella & goat cheese, STEAMED OR ROASTED SEASONAL VEGETABLES-Selected fresh daily, STEAMED BROCCOLI.
__________________________________________________________
..
Music
Restaurants in other areas in fairly close proximity to Bangor -
_________________________________________________________
BREWER
_________________________________________________________
RUBY TUESDAY
669 Wilson St.
Brewer, Maine
207-989-8953
Comments: Located on outer Wilson St., near the wal mart entrance, this chain restaurant offers.. Fresh Avocado Quesadilla, a Fresh Garden salad bar with tons of veggies, Veggie Burgers, Premium Baby Green Beans, Sauteed Baby Potabella Mushrooms, Fresh Steamed Broccoli, Creamy Mashed Cauliflower, Couscous, Brown Rice Pilaf and Baked Potatoes.
_________________________________________________________
KOSTA'S
429 Wilson St.
Brewer, Maine
207-989-8811
Comments: located in the heart of the Brewer buisiness district, while mostly meat-heavy they do offer... Spankopita, Grilled Quesadilla, Warm Spinach Salad, Vegetarian Wrap, Fettuccine Alfredo, Eggplant Parmesan, as well as Greek, Eggplant and Vegetarian Pizzas.
_________________________________________________________
NOODLES and company
492 Wilson St.
Brewer, Maine
207-989-9898
Comments: asian restaurant located in the buisiness district. From the menu- APPETIZERS: Thai Fresh Roll-lettuce,cucumber,carrot,sweet basil rolled in rice paper, Vegetable Egg Roll, Vegetable Spring Roll, Vegetable Dumplings, SOUPS: Spicy Thai Vegetable, Hot and Sour, Chinese Vegetable, Chinese Vegetable with Tofu, FRIED RICE: Vegetable fried Rice, Mushroom Fried Rice, Pineapple Fried Rice, Thai Style fried Rice with Tofu, CHOW MEIN/CHOP SUEY: Chow Mein- finely cut celery, onions & beansprouts, served with crispy noodles, Chop Suey- diced celery, onions, mushrooms, waterchestnuts and beansprouts, CUISINE: Buddha's Delight- stirfry fresh vegetables in brown sauce on a bed of crispy rice noodles, Vegetable Egg Foo Young, Mushroom Egg Foo Young, GOURMET: Drunken Noodles with Tofu- spicy rice noodles with broccoli, zucchini, carrots, onions, waterchestnuts, sweet basil and tofu, Thai Yellow Curry with Tofu- broccoli, zucchini, carrots, pineapple and tofu in yellow curry with coconut milk, Thai Red Curry with Tofu- red peppers, tomatoes, potatoes, pea pods, zucchini and tofu in red curry with coconut milk, Vegetable Cantonese Noodles, Vegetable Lo Mein, Vegetable Szechuan Noodles, VEGETABLES: Jade Delight- stirfry broccoli, mushrooms, pea pods in garlic sauce, Stirfry vegetables in Lite Sauce, Stirfry Vegetables in Garlic Sauce, Stirfry Broccoli, Tofu with Fresh Vegetables Szechuan Style, Tofu with Fresh Vegetables in Curry Sauce, Steam Tofu with Fresh Vegetables in Lite Sauce.
__________________________________________________________
__________________________________________________________
ORONO
_________________________________________________________
BEARBREW PUB
36 Main St., Orono, Maine 207-866-2739
Comments: Located in downtown Orono, from the menu-
APPETIZERS- Pesto Garlic Breadsticks, Brick Oven Spinach Artichoke Dip, Beer Battered Onion Rings, Pan Fried Mushrooms, Brick Oven Nachos or Potato Nachos- add Veggie Chili, Rpasted red Pepper and Gouda Dip, SOUPS & SALADS-
3Bean Vegetarian Chili, Classic Ceaser Salad, BREWERS FARE-
Spinach & Garlic Ravioli, Pasta Italiano (?, no ingredient list, need to double check), BURGERS- Black Bean Vegetable Burger, SANDWICHES- Falafal Focaccia Sandwich, SIDES- Fries, Waffle Fries, Garden Salad, Fresh Vegetables, PIZZA- The Heavy Veggie, Wild Mushroom Pizza, Build Your Own- Toppings available- Artichoke, White Onion, Red Onion, Broccoli, Basil Pesto, Pineapple, Eggplant, Fresh Tomato, Roasted Garlic, Roasted Red Pepper, Green Pepper, Jalapenos, Roasted Potatoes, Kalamata Olives, Spinach, Minced Garlic, Sun Dried Tomato, Mushroom, Portabello, Build Your Own Calzone- start with dough, mozzerella and ricotta and add choice of fillings listed above.
_________________________________________________________
MARGARITAS
15 Mill St.
Orono, Maine
207-866-4863
Comments: Mexican restaurant located in downtown Orono, from the menu- APPETIZERS- Handmade Fresh Guacamole- perfectly ripened avocados hand-mashed with a few secret ingredients, add to any menu item and great with fresh chips, Nachos El Deluxo- fresh corn tortilla chips loaded with melted cheese, mild red and green chilis over refritos, Tomato Garlic Nachos- fresh tomatoes and diced garlic baked atop our hand-cut chips with jack and cheddar cheese, red onion and cilantro, Jalapeno Baby Chimis- spicy jalapeno and cream cheese bites served with super-cool cucumber ranch dipping sauce, Roasted Vegetable Zarape- sweet and spicy roasted garden vegetables baked in our delicious salsa, covered in cheese and served with warm flour tortillas for rolling, topped with chipotle sour cream, Queso Fundido- a hot skillet of melted jack cheese mixed with fresh salsa casera, tomatillo sauce and chipotle seasoning, Quesadilla- cheese and mild red and green chilis folded inside a flour tortilla and oven baked, Avocado jack Crisp- cheese crisp baked with jack cheese, fresh diced avocado and salsa casera on a crisp flour tortilla, sprinkled with cilantro and served with chipotle sour cream, SALADS- Margaritas Sunburst Salad- a big and fresh garden salad topped with an array of seasonal grilled vegetables and avocado, Taco Salad- crisp tortilla shell filled with lettuce, tomatoes and cheese, a sprinkle of red onions and cilantro and your choice of roasted vegetables, topped with fresh guacamole and sour cream, Garden Salad- using local vegetables when possible, FAJITAS- Vegetable Fajitas- plenty of delicious grilled and sauteed seasonal vegetables and all the fixings, VEGETARIAN DELIGHTS- Quesadilla Vegetariana- a collection of garden favorites along with mild green chiles and a blend of cheeses folded into a large flour tortilla and baked, complimented by hand-made guacamole and sour cream, Enchiladas Rancheras- two cheese and onion enchiladas bathed in our spicy ranchera sauce, garnished with red onions and cilantro, topped with sour cream, served with mexican rice and choice of beans, Cinco Combo- a bean taco with a cheese enchilada served with mexican rice and choice of beans, Burrito Vegetariana- a flour tortilla stuffed full of lettuce, tomatoes, cheese, rice, refritos, a hint of red onion and cilantro, then baked in ranchera sauce, served with sour cream, Black Bean Enchiladas- two white corn tortillas stuffed with cheese and black beans then bathed in red enchilada sauce and baked, served with home-made pineapple salsa, chipotle sour cream and mexican rice, Chile Relleno Especial- a roasted poblano pepper stuffed with cheese, gently fried in an egg batter and topped with red chile sauce, served with mexican rice and choice of beans, A LA CARTE- Burrito- your choice of refritos or black beans hand-rolled into a large flour tortilla, covered with red chile sauce and cheese, then baked, Enchiladas- a blend of cheese rolled into a corn tortilla with a pinch of chopped onions and veggies and baked in mildly spiced ranchera sauce, Taco Plates- simple fresh ingredients carefully stuffed to order with veggies and beans and served in pairs, SIDE DISHES- Guacamole, Sour Cream, Garden Salad, Beans and Rice, Fries, Pineapple Salsa, Corn Salsa.
(The refried beans, black beans and mexican rice are all prepared without lard or animal stock, according to my inquiry).
_________________________________________________________
PAT'S PIZZA
11 Mill St.
Orono, maine
207-866-2111
Comments- located downtown Orono, right next to Margaritas, from the menu-
APPETIZERS- French Fries, Spicy Waffle fries, Mozzarella Sticks with Sauce, Jalapeno Poppers, Onion Rings, Breadsticks with Sauce & Cheese, Garlic Bread, SALADS- Greek Salad (must request it to be made without ham), House Tossed Salad, Caeser Salad, DINNERS- Baked Ziti, Ziti, Vegetable Lasagna, Eggplant Parmigiana with Spaghetti, Manicotti, Fettucini Alfredo, PIZZAS- Plain Cheese, Double Cheese, Bert's Special- feta, tomatoes, spinach, Vegetable- mushrooms, green peppers, onions, black olives, Additional Toppings- Broccoli, Eggplant, Garlic, Green Pepper, Jalapeno, Pineapple, Pine Nuts, Roasted Red Peppers, Spinach, Sun Dried Tomato, Tomato, Zesty Olives (all pizzas can be made without cheese on request), CALZONES- Plain Cheese, Broccoli, Vegetable- green peppers, onions, mushrooms, black olives, SANDWICHES- Grilled Cheese, Fried Egg, Veggie Burger, Eggplant Parmigiana.
__________________________________________________________
HARVEST MOON DELI
18 Mill St.
Orono, Maine
207-866-3354
Comments: sandwich shop located in the heart of downtown Orono, though the menu is extremely meat-heavy they do have a number of veg options- PANINI: John Lennon- roasted red pepper, onion, green pepper, tomato, spinach, portabella, pepper jack cheese with pesto, Jerry Garcia- melted mozzarella, tomato with pesto, DELI: Charlie Parker- cucumber, green pepper, lettuce, tomato, onion, carrots, sprouts with old world mustard, CLASSICS: Egg Salad, Grilled Cheese, Peanut Butter and Jelly, BUILD YOUR OWN: choice of lettuce, spinach, tomato, green pepper, black olives, pickles, cucumber, jalapeno, onion, portabella, carrots, roasted red pepper, sprouts and sauerkraut, SALADS: Garden Salad, Caeser Salad, Harvest Moon Salad- apples, grapes, cucumber, carrots, onion, tomato, sunflower seeds, bleu cheese, grilled flat bread over a bed of spinach.
__________________________________________________________
THAI ORCHID
28 Mill St.
Orono, Maine
207-866-4200
Comments:Thai restaurant located in downtown Orono next to the Store & Ampersand. As with any Thai restaurant be sure to mention you would like everything vegetarian, as they sometimes add fish sauce or oil to even the veg options. From the menu-APPETIZERS- FRESH THAI ROLL- tofu, cucumber, basil leaves, carrots, scallions, bean sprouts, rice noodle rolled in rice paper, served with sweet & sour peanut sauce-CRISPY FRIED TOFU-fried tofu served with sweet & sour peanut sauce-VEGETABLE TEMPURA-mix vegetable deep fried, served with house special sauce-SOUPS- SPICY SOUP w/TOFU- the famous thai hot & sour soup with tofu, mushroom, onions, tomato & lime juice-COCONUT SOUP w/TOFU- coconut soup lightly spiced with tofu, lemon graff, galangal, mushrooms, water chestnuts, snow peas & lime juice- VEGETABLE SOUP- a clear broth soup with tofu & vegetables- SEAWEED SOUP- a clear broth soup with fresh tofu, mushrooms, scallions & seaweed- SALADS- THAI SALAD- an assortment of fresh greens vegetable with peanut sauce dressing- VEGETARIAN SALAD- clear noodle, onions, snow peas, mushrooms, tomatoes, green beans, cucumber & broccoli tossed in thai spicy sauce- ENTREES- all served with steamed white rice- BROCCOLI & TOFU- stir fried broccoli & tofu with mushrooms & carrots in special sauce- CASHEW NUTS & TOFU- stir fried with onions, scallions, celery & pineapple in special sauce- BABY CORN TOFU- sauteed with mushrooms, onions & scallions in house sauce- SNOW PEAS & TOFU- sauteed with mushrooms, onions & carrots in brown bean sauce- THAI SWEET & SOUR TOFU- sauteed with tomato, cucumber, onions, green & red peppers and pineapple in thai sweet & sour sauce- GARLIC TOFU- stir fried with thai garlic sauce on fresh lettuce or stamen noodles- HOT BASIL LEAVES & TOFU- stir fried ground chili, onions, basil leaves, green pepper & tofu in hot chili sauce- PAD PIK KHING TOFU- stir fried with green beans & green peppers in spicy pad pik khing sauce- PINEAPPLE TOFU- sauteed with pineapple, onions, scallions, tomato, red & green peppers and snow peas in curry powder- PAD WOON SEN TOFU- stir fried with baby corn, snow peas, scallions, carrots & mushrooms with house sauce- PIK POW PEANUTS & TOFU- sauteed with snow peas, celery, pineapple, onions, scallions & peanuts in pik pow sauces- PEPPER TOFU- stir fried with onions, baby corn, green peppers, scallions & carrots in garlic sauce- LEMON GRASS TOFU- stir fried with lemon grass, onions & scallions in hot chili sauce- SPICY BAMBOO TOFU- stir fried with onions, green & red peppers, scallions & basil leaves in hot chili sauce- SPICY EGGPLANT TOFU- stir fried with basil leaves, green beans & mushrooms in spicy thai sauce- PAD KARIE TOFU- stir fried with tomato, scallions, onions, potatoes & peanuts in curry powder-CURRIES- all served with steamed white rice- RED CURRY TOFU- red curry, coconut milk with bamboo shoots, red & green peppers, tomatoes & tofu- EMERAL CURRY TOFU- green curry & coconut milk with eggplant, green beans, basil leaves, zucchini & tofu- YELLOW CURRY TOFU- yellow curry & coconut milk with pineapple, potatoes, bamboo shoots & tofu- MASAMAN CURRY TOFU- masaman curry & coconut milk with potatoes, carrots, onions, peanuts & tofu- JUNGLE CURRY TOFU- stir fried bamboo shoots, red & green peppers, green beans & tofu in a special curry broth- GOLDEN CURRY TOFU- red curry, squash, scallions, onions,tomatoes, green peppers & tofu- COUNTRY STYLE CURRY TOFU- red curry with bamboo shoots, mushrooms, baby corn, green beans, thai eggplants & tofu- PANANG CURRY TOFU- red curry with green peas, snow peas, carrots, green peppers, basil leaves & tofu- PINEAPPLE CURRY TOFU- yellow curry in coconut milk with sliced oineapple, green peas, onions, potatoes & tofu- NOODLES- VEGETABLE PAD THAI- stir fry assorted vegetables with egg, peanuts sprinkled, tofu, bean sprouts & scallions- NOODLE SOUP- VEGETABLES w/RICE NOODLE SOUP- tofu in steamed vegetables and rice noodle soup- VEGETABLES CORNER- VEGETABLE RAINBOW- stir fried carrots, broccoli, onion, baby corn, mushrooms, bamboo shoots, snow peas, & string beans in a light brown sauce- LADY IN THE GARDEN- stir fried broccoli, carrots, cauliflower, snow peas & green beans with thai brown sauce- SPICY TOFU- tofu, bamboo shoots & green peppers in red curry & coconut milk sauce- VEGETABLE CURRY- broccoli, green beans, bamboo shoots & snow peas in in green curry & coconut milk- GREEN GARDEN- tofu, green beans, broccoli & snow peas with light house sauce- VEGETABLE SWEET & SOUR- cucumbers, tomatoes, pineapples, carrots, water chestnuts, green pepper in sweet & sour sauce- FRIED RICE- VEGETABLE FRIED RICE- an assortment of garden frsh vegetables stir fried with egg & rice- BASIL FRIED RICE- stir fried with onions, green & red peppers, scallions, basil leaves & thai chili.
__________________________________________________________
SPORTS CAFE
Mill St.
Orono, Maine
207-866-4061
Comments: sports bar located in downtown Orono across from Thai Orchid. Very meat-heavy menu with a few exceptions- SECOND BASE VEGGIE BURGER- a garedn vegetable burger, grilled then topped with sauteed mushrooms & onions- As well as Nachos- Quesadillas- Hearty Potatoskins- Cheese Sticks- Fried Vegetable Basket- Onion Rings. As a side note, the cook actually has several years of vegetarian cooking experience and said that though they are not on the menu he can always do a PORTABELLO MUSHROOM dish, as well as a TOFU STIR-FRY. I mentioned that those are two excellent options which should definitely be a permanent part of the menu.
__________________________________________________________
__________________________________________________________
STILLWATER/OLD TOWN
__________________________________________________________
MARKET CAFE
827 Stillwater Ave.
Stillwater, Maine
207-827-3663
Comments: Greek-themed cafe located between Orono and Old Town that offers a number of veg options, including a vegetarian special daily. Anything can be made without cheese. From the menu- PIZZA's- aside from the general pizza selections with the following toppings available-Tomato, Green Pepper, Onion,Mushroom, Artichoke, Garlic, Scallion, Black Olives, Spinach, Broccoli & Jalapeno, they offer the GREEK-white pizza topped with olive oil, feta, scallions & dill-ATHENIAN-white pizza topped with olive oil, feta, fresh tomatoes & black olives-CESAR-white pizza baked with olive oil with a dusting of feta, topped with fresh garden salad, ceasr dressing & parmesan-SPANAKI-white or red pizza with spinach, feta, red onions & mozzarella-AGINARA- white or red pizza with artichokes, fresh tomatoes, green peppers, feta & mozzarella-ENTREES- SPANAKOPITA-layers of thin dough filled with spinach, parsley, dill, feta & parmesan, served with rice pilaf & greens-ACROPOLIS STROMBOLI-pizza dough stuffed with spinach, feta, tomatoes, black olives, garlic, tomato sauce & mozzarella, served with a pinch of salad-GREEK SALAD-fresh mixed greens,tomatoes, onions & green peppers, topped with feta, olives & traditional olive oil vinaigrette-HOUSE SALAD-fresh mixed greens with tomatoes and green peppers, served with italian dressing-HUMMUS PLATE-a generous portion of garlic spiced chickpea tahini spread, served over a bed of fresh greens, garnished with tomatoes & black olives, served with homemade toast points-GARDENBURGER WRAP-charbroiled gardenburger strips wrapped with fresh mixed greens, tomato, onion, green pepper, mushroom & mozzarella,served with rice pilaf & greens-HUMMUS WRAP-generous portion of hummus wrapped with fresh mixed greens, tomato, green pepper, served with rice pilaf & greens-SPANAKI BITES-phyllo triangles stuffed with spinach and served over a bed of fresh lettuce, tomatoes & olives.
_________________________________________________________
_________________________________________________________
HAMPDEN
_________________________________________________________
HAMPDEN NATURAL FOODS
Western Ave (just before the RR crossing)
Hampden, Maine
207-862-2500
Comments: local natural foods store with a decent selection of important items and a small cafe that offers at least one vegetarian soup each day, such as Lentil, Potato Kale, Curried Cabbage, etc. They also offer several sandwiches such as Grilled Panini with Pesto, Tofurky, Hummus, and their own homemade Tofu Dill spread, which we just tried and was excellent.
_________________________________________________________
FRESH GINGER
64 Main Rd. North Hampden, Maine 207-862-6208
Comments: We haven't dined here yet but the staff assured me that the veg options at this Chinese restaurant do not contain any sneaky fish sauce, meat broths, etc. It's always best to double check though. The vegetarian menu options appear to be as follows - Chinese vegetables soup, Spinach tofu soup, Tossed salad, Vegetable fried rice, Veggie egg foo young, Vegetable chow mein, Vegetable lo mein, Mixed vegetables, Pea pod with tofu & black mushroom, Broccoli with tofu & black mushroom, Spinach with tofu & black mushroom, Eggplant with garlic sauce, Broccoli with tofu & garlic sauce, String beans with szechuan sauce, Buddhist delight (chinese vegetables with fried tofu sauteed in chef's brown sauce), Moo shu vegetables, Szechuan tofu, Tofu pad thai noodle, Tofu thai curry, Hot basil tofu.
__________________________________________________________
PAT'S PIZZA
662 Main Rd.
Hampden, Maine
207-947-6488
Comments: See menu from Orono location above.
__________________________________________________________
__________________________________________________________
BAR HARBOR
__________________________________________________________
EDEN VEGETARIAN CAFÉ
78 West St.
Bar Harbor, Maine
207-288-4422
Comments: Pure vegan restaurant located in downtown Bar Harbor, open evenings. This is from their website...
"Chef-owned, Hand-crafted, Local & Organic, Plant-based Cuisine. In early and late season, Eden is open Monday - Saturday, and mid-season we are open 7 nights, serving dinner from 5pm 'till around 9pm. Located on historic West St, Eden is centrally located in Bar Harbor, and offers harbor-view tables, as well as a full service bar, organic wines, and an extensive selection of organic beers from around the world." Here is a sample of their summer menu...
APPETIZERS
~Sweet Onion & Leek Soup~
Roasted Garlic Gratin
~Garden Vegetable Stuffed Tofu Pockets~
Sesame Marinated Vegetables, Sushi Rice, Sweet Chili Dipping Sauce
~Local Tomato Tartlet~
Four Season Farm's Tomatoes, with Crossroad Farm's Fresh Fava Bean & Leek Custard,
in Crispy Phyllo, with Pomegranate Molasses
~Corn Persille with Local Rocket~
Garlic & Parsley Crusted Corn-on-the-Cob,
with Local Rocket, & Charred Tomato Vinaigrette
~Middle Eastern Sampler~
House-Made Lemon & Pine Nut Dolmas, Black Mission Fig Hummus,
Roasted Local Young Garlic Bulb, & Fresh Thyme-Whole Wheat Persian Flatbread
-SALADS
~Local Baby Spinach Salad~
Warm Smoked Dulse Vinaigrette, Garlic Croutons, & Tamari Sunflower Seeds
~Butter Crunch Lettuce Salad~
'Watermelon' Radishes, Local Sun Golds, & Cucumbers,
& Baby Carrots, with Creamy Herb Dressing
-ENTREES
-Bento Box-
Grilled Marinated Tofu, Seasoned Edamame, Sautéed Local Baby Bok Choi,
Wakame Seaweed Salad, Umeboshi Nori Roll, Grapefruit Ponzu
-Pistachio Crusted Soy Seitan Cutlets-
Sweet Onion & Orange Marmalade , Sautéed Greens,
Sage Smashed Potatoes
-Korean Hot Pot-
Black Soy Seared Lion's Mane Mushrooms, Local Greens, Oyster Mushrooms,
Long Onions, & Pok Choi, in a Spicy Kombu Broth, with Fresh Udon
-Summer Vegetable & Speckled Butter Bean Tangine-Stuffed Rosa Bianca Eggplant-
Moroccan CousCous & Spicy Harissa
-Fire Cracker BBQ Tempeh-
Smoked Vegetable & Cactus Honey BBQ, Grilled Asparagus, Pickled Cucumber Relish,
& Charred New Yukon Gold Potato Salad
-Spaghetti Alla Carbonara-
Crossroad Farm's Sunchoke & Smoked Dulse Cream,
Fresh Peas, & Sundried Tomatoes
__________________________________________________________
2 CATS
130 Cottage St.
Bar Harbor, Maine
207-288-2808
Comments: Very nice breakfast spot with friendly staff, indoor/outdoor seating, and decent vegetarian breakfast offerings. Located at the beginning of Cottage St., when entering downtown Bar Harbor. They offer..... Tofu Scramble- with tomato, avocado, red onion, homefries and biscuit, Homemade Granola- made with oats, honey, almonds, sunflower seeds, pecans, walnuts, cocnut, dates, dried cranberries, apricots, raisins, cinnamon and spices, soymilk is an option with it, Bagels, Pancakes, French Toast, Vegetarian Sausage Patties, Spicy Homefries, Oatmeal, Fresh Squeezed Juices and Smoothies.
__________________________________________________________
PANCHO VILLA'S
116 Cottage St.
Bar Harbor, Maine
207-288-0048
Comments: Tex-Mex restaurant located downtown, they offer all of the following made with veggies and seasoned tempeh-
Nachos, Quesadillas, Mexican Pizza, Tacos, Burritos, Chimichangas, Enchiladas, Fajitas and Taco Salad.
__________________________________________________________
COTTAGE ST. BAKERY & RESTAURANT
59 Cottage St.
Bar Harbor, Maine
207-288-3010
Comments: sandwich shop located downtown, they offer Granola, Homefries, Oatmeal, Pancakes, Vegetarian sandwich, Hummus Sandwich and Gardenburgers.
__________________________________________________________
CAFE THIS WAY
14 and a half, Mt Desert St.
Bar Harbor, Maine
207-288-4483
Comments: located next to and behind the natural foods store in downtown Bar Harbor. From the menu: BREAKFAST: Every selection can be either scrambled tofu or eggs depending on ones preference: The Usual- 2 eggs or tofu, homefries and toast-add veggie sausage for a dollar, Kits Burrito- scramble, with peppers, onions, cheddar, veggie sausage, rolled in a tortilla with salsa, guacamole and sour cream, Granola- topped with honey, cinnamon, spiced yogurt and fruit, Oatmeal- piping hot with blueberries, bananas and brown sugar, Pancakes- with real maple syrup-add blueberries for 55 cents, Thinly Sliced French Toast- choice of cinnamon raisin, sourdough or oatmeal, OMELETS: (scrambled tofu or egg) The Patricia- mild chilies, spicy jack cheese, red onions and salsa, The Murphy- broccoli, potatoes, scallions and cheddar, Green Eggs and Sam- spinach, kalamata olives, artichoke hearts and feta, The Ann- goat cheese, tomato, fresh basil and parmesan, The Illinois- red onions, sundried tomatoes, mozzarella and guacamole, DINNER: Appetizers: Sesame Tofu Scallops- scallop-like medallions of tofu grilled and served with cucumber and seaweed salad, vegetarian caviar and soy sauce (vegan), The Littlebit- a plate of baked asiago cheese, olive tapenade, roasted garlis, roasted peppers and fresh bread, SALADS: Mixed Greens, Classic Caeser, Asian Greens, Austrian Fruit, Arugula, ENTREES: Vegetable Stack- blackened tofu, exotic mushrooms, fried sweet potatoes, grilled onions and goat cheeselayered between soft corn tortillas & topped with corn salsa and spicy tomatillo sauce, Bibimbap- a korean dish of stir fried vegetables, a fried egg and spicy pepper sauce served over rice in a hot stone bowl.
__________________________________________________________
RUPUNUNI
119 Main St.
Bar Harbor, Maine
207-288-2886
Comments: though the menu is mostly meat-heavy, they do offer a few veg options: SALADS: Classic Ceasar - Crisp, fresh Romaine lettuce, Parmesan Cheese,zesty croutons and homemade Caesar dressing (caesars served with our house focaccia), House Green Salad - Local mixed greens, local tomatoes, cucumbers and grated carrots with your choice of dressing, Dee's Mixed Green Salad - Croutons, mixed greens, walnuts, carrots, and organic raisins topped with crumbled Gorgonzola, The Best Beet Salad - Roasted Red & Golden Beets stuffed with Maine Goat Cheese, sliced and layered over mixed greens, topped with pine nuts and an herbed olive oil, APPETIZERS & ENTREES: Rup's House Chili - Our version is vegetarian with a hint of orange and served up with a side of our house nacho chips, Nachos- made with vegetarian chili-avocado is available instead of sour cream if desired, Pesto Pasta - homemade fresh basil pesto tossed with diced local tomatoes, pine nuts & penne pasta, Veggie Burger.
__________________________________________________________
__________________________________________________________
BELFAST
__________________________________________________________
CHASE'S DAILY
96 Main St, Belfast, Maine
207-338-0555 Lunch served 11:30 - 2:30 Tuesday - Saturday Dinner served on Friday from 5:30 pm. Closed Mondays.
Comments: Pure vegetarian restaurant located in downtown Belfast, they grow much of the produce that is served. We stopped in for lunch recently and absolutely loved it. We arrived around noon on a Saturday and the place was packed ! They have a large, comfortable interior and the back half is actually a fresh vegetable market. Our selections included the Falafel pita and the pasta of the day, which included italian greens, kalamata olives and black eyed peas. It normally comes with cheese but we requested it without, and the dish was fantastic, as was the sandwich as well. The various menu options included - STARTERS- Apple and cheese, Herbed greek olives, Soup of the day, -SALADS & SIDES- Salad of arugula and new lettuces, Mesculen salad, Napa cabbage salad, Bruschetta, Sauteed greens, Side of grilled bread, -SANDWICHES- Egg salad, Avocado & havarti, Falafel, Hummus, -HOT LUNCH- Fresh broccoli & onion pizza, Pizza margherita, Yellow curry fried rice, Burrito, Omelet, Black beans & rice, Marinara sauce over pasta, Pasta of the day. Definitely worth a visit to Belfast.
_________________________________________________________
BAY WRAP
20 beaver St.
Belfast, Maine
207-338-9757
comments- located near Chase's in downtown Belfast. Menu offerings are as follows- GOURMET WRAPS- (Tofu version available on request for all of the following)- Teriyaki With No Saki- tofu with jasmine rice, broccoli and carmelized onion, chunks of pineapple and teriyaki sauce wrapped in a flour tortilla, Pesto Wrapture- tofu, orzo pasta salad nourished with basil pesto on a bed of greens wrapped in a flour tortilla, Da Big JUAN- tofu, black beans, jasmine rice, sour cream, mesclun, topped with cheese, fresh salsa cruda, bulging in a flour tortilla, The Mexican- tofu with a chipotle spicedtomato sauce topped with fresh avocado in a flour tortilla from this side of the border, Mama Wanna- tofu, garden greens, cucumber, onion, tomato, sprouts, topped off with mango salsa and drizzled with oil and vinegar wrapped in a wheat tortilla, VEGETARIAN WRAPS- Just Veggies- roasted zucchini, broccoli and caramelized onions, tomato balsamic salsa, couscous, lowfat yogurt, greens, wrapped in a whole wheat tortilla, Texan's Nightmare- hickory-smoked vegetarian chili with red kidnet beans, tvp, jasmine rice. shredded cheese roaming in a flour tortilla, The Nefertiti- hummus, marinated mushroom, cucmber, sprouts, tomato, field greens wrapped in a wheat tortilla, HerBig Ceaser- romaine lettuce, red onions, tomato, cucumber, creamy ceaser dressing, shredded parmesan and croutons, wrapped in a tomato tortilla, Eggplant Wrapsody- grilled eggplant, roasted red peppers, ricotta, feta cheese and mint, field greens with salsa verde stuffed in a wheat tortilla, Dehli Delight- curried vegetables (carrots, cauliflower, lentils), jasmine rice, asian slaw, garlic yogurt sauce, and mango salsa in a wheat tortilla, Telluwrap- fresh garden greens, artichoke hearts, kalamata olives, sundried tomato topped with ricotta, feta and mint, drizzled with balsamic vinegar and olive oil wrapped in a wheat tortilla, SALADS- Ceaser salad, Garden salad, Greek Salad, KIDS WRAP- Teenie Weenie Beannie- tofu with black beans, jasmine rice, cheese, bundled up in a small flour tortilla, Jelly Belly- peanut butter and jelly with bananas swaddled up in a flour tortilla, SIDES & EXTRAS- Rice, Beans, Couscous, Cheese, Balsamic Tomato or Salsa Cruda, Roasted Zucchini, Broccoli and Caramelized Onions, Caeser Dressing, Peanut Sauce, Hummus, Garlic Yogurt Sauce, Guacamole, Tofu.
__________________________________________________________
BELFAST CO-OP DELI
123 High St. Belfast, Maine 338-2532
Comments- Natural foods co-op with a sizeable selection of groceries. The deli/cafe offers a number of vegetarian and vegan options including Orange ginger tofu, Emerald kale, Sesame noodles, Dolmas, and several grain salads as well as Fakin bakon BLT's, Veggie sandwiches, Portobello sandwich, Black bean quesadilla, Nachos, Green salad, Vegan cafe salad (includes baked tempeh) as well as Veggie burgers.
___________________________________________________________
___________________________________________________________
BUCKSPORT
___________________________________________________________
WHOLE EARTH KANTINA
Phone(207)469-3452
Location- 80 US Route 1
Bucksport, ME, 04416 (next to the Dunkin Donuts on Rte 1)
Asian & natural foods store that offers some freshly prepared deli items, with vegetarian spring rolls being one of their specialties.
__________________________________________________________
__________________________________________________________
__________________________________________________________
Movies
IMPORTANT INGREDIENTS ..
_________________________________________________________
Here are some important, nutrient-packed ingredients to have in the kitchen on a regular basis.
_________________________________________________________
NUTRITIONAL YEAST - this is tasty cheesy flavored flakes/powder that can be used in place of cheese on almost anything. We sprinkle it on popcorn, pasta, pizza, salad, rice dishes and many others. The RED STAR T6635 variety is the absolute best, with an incredible nutrient list that follows...protein, potassium, B6, biotin, niacin, pantothenic acid, riboflavin, thiamin, B12 (very important),
calcium, molybdenum, selenium, copper, zinc, manganese, and iron. Other brands/varieties of nutritional yeast may or may not include all these nutrients, and some may even contain dairy. Also, nutritional yeast is NOT brewers yeast, they are different products with very different tastes. If your local natural foods store does not carry this product, please insist that they do. Vegetarians and vegans thrive on it.
__________________________________________________________
BLACKSTRAP MOLASSES - as opposed to other forms of molasses, Blackstrap is a powerhouse of nutrition. 300 mg of Potassium, 20% Vitamin A, 20% Calcium and 20% Iron, per tablespoon ! One of the highest Iron and calcium foods in existence. Easy ways to use it are to heat up a can of vegetarian baked beans, turn off heat when ready, drizzle Blackstrap molasses over the top, squirt a little mustard into the pot, mix thoroughly and serve. Delicious, and nutritious. Also can drizzle molasses on pancakes, waffles, ployes and such and then top with maple syrup.
If making homemade vegetarian sloppy joes (which are excellent), Blackstrap molasses goes nicely in the sloppy joe sauce.
_________________________________________________________
FLAX OIL/FLAX MEAL- Along with walnuts and seaweeds, flax oil and flax meal is an excellent source of omega 3, 6 and 9 acids, which are very important nutrients for the human body. While buying flaxseed and grinding up fresh just before using is the optimal way of ingesting it, we go the lazy way and just buy flax oil. Squeeze a bit into a glass of soy, rice, almond or hempmilk, drizzle over a salad along with dressings, drizzle on whole grain toast and then spread almond butter on top, drizzle on top of pancakes or waffles before adding blackstrap molasses & syrup, we even drizzled some on top of leftover pasta one day and it was excellent. One tablespoon contains 6200mg of omega3, 1810mg of omega6 and 2040mg of omega9. If you do buy the whole seed to grind, be sure to keep refrigerated at all times. Drop a spoonful into a coffee bean grinder and whir into meal. Can be shaken onto cereals, salads and such.
Here's a detailed nutritional content list for flax -
Nutritional value per 100 grams (3.5 oz)
- Dietary fiber 27.3 grams
Protein 18.29 grams
Thiamin (Vit. B1) 1.644 mg 126%
Riboflavin (Vit. B2) 0.161 mg 11%
Niacin (Vit. B3) 3.08 mg 21%
Pantothenic acid (B5) 0.985 mg 20%
Vitamin B6 0.473 mg 36%
Vitamin C 0.6 mg 1%
Calcium 255 mg 26%
Iron 5.73 mg 46%
Magnesium 392 mg 106%
Phosphorus 642 mg 92%
Potassium 813 mg 17%
Zinc 4.34 mg 43%
__________________________________________________________
IODIZED SEA SALT- Iodine is another necessary nutrient, and along with seaweeds, Iodized Sea Salt is an easy way to acquire it on a regular basis. Sea Salt is known in general to be a higher quality salt, as opposed to cave-mined salt, and buying the iodized version ensures a steady supply of that nutrient.
__________________________________________________________
HERE IS A LIST OF THE -IRON- CONTENT OF VARIOUS VEG FOODS -Table 1:
Food Amount Iron (mg)-
Soybeans, cooked 1 cup 8.8 mg,
Blackstrap molasses 2 Tbsp 7.2 mg,
Lentils, cooked 1 cup 6.6 mg,
Spinach, cooked 1 cup 6.4 mg
Quinoa, cooked 1 cup 6.3 mg,
Tofu 4 ounces 6.0 mg,
Bagel, enriched 3 ounces 5.2 mg,
Tempeh 1 cup 4.8 mg,
Lima beans, cooked 1 cup 4.4 mg,
Swiss chard, cooked 1 cup 4.0 mg,
Black beans, cooked 1 cup 3.6 mg,
Pinto beans, cooked 1 cup 3.5 mg,
Turnip greens, cooked 1 cup 3.2 mg,
Chickpeas, cooked 1 cup 3.2 mg,
Potato 1 large 3.2 mg,
Kidney beans, cooked 1 cup 3.0 mg,
Prune juice 8 ounces 3.0 mg,
Beet greens, cooked 1 cup 2.7,
Tahini 2 Tbsp 2.7 mg,
Veggie hot dog 1 hot dog 2.7 mg,
Peas, cooked 1 cup 2.5 mg,
Black-eyed peas, cooked 1 cup 2.3 mg,
Cashews 1/4 cup 2.1 mg,
Brussels sprouts, cooked 1 cup 1.9 mg,
Bok choy, cooked 1 cup 1.8 mg,
Bulgur, cooked 1 cup 1.7 mg,
Raisins 1/2 cup 1.6 mg,
Almonds 1/4 cup 1.5 mg,
Apricots, dried 15 halves 1.4 mg,
Veggie burger, commercial 1 patty 1.4 mg,
Watermelon 1/8 medium 1.4 mg,
Soy yogurt 6 ounces 1.1 mg,
Tomato juice 8 ounces 1.0 mg,
Green beans, cooked 1 cup 1.2 mg,
Kale, cooked 1 cup 1.2 mg,
Sunflower seeds 1/4 cup 1.2 mg,
Broccoli, cooked 1 cup 1.1 mg,
Millet, cooked 1 cup 1.1 mg,
Sesame seeds 2 Tbsp 1.0 mg.
Sources: USDA Nutrient Database for Standard Reference, Release 18, 2005 and Manufacturer's information.
The RDA for iron for vegetarians is 14 mg/day for adult men and for post-menopausal women and 33 mg/day for pre-menopausal women.
__________________________________________________________
HERE IS A LIST OF -PROTEIN- CONTENT FOR VARIOUS VEG FOODS -..
Protein Content of Common Vegan Foods
Serving Protein (grams)-
Seitan 3 oz 22.5 grams,
Tofu 1/2 Cup 10 - 20 grams,
Veggie dog/burger 1- 6 grams,
Tempeh* 3 oz 15.5 grams,
Soybeans* 1/2 Cup 14.3 grams,
Texturized soy protein 1/2 Cup 11 grams,
Soymilk 1 Cup 5 - 10 grams,
Lentils* 1/2 Cup 8.9 grams,
Peanut butter 2 Tablespoons 8 grams,
Chickpeas* 1/2 Cup 7.5 grams,
Refried beans* 1/2 Cup 6.9 grams,
Sunflower seeds 1/4 Cup 6.2 grams,
Oatmeal* 1 Cup, instant 5.9 grams,
Brown rice* 1 Cup 5 grams,
Broccoli* 1 Cup chopped 4.6 grams,
Potato, baked 1 medium 4.5 grams,
Walnuts 1/2 oz (7 halves) 4.3 grams,
White rice* 1 Cup 4.1 grams,
Almonds 1/2 oz (12 kernels) 3 grams,
Kale* 1 Cup chopped 2.5 grams,
Taco shell 1 medium- 1 gram,
Carrot 1 med 0.6 grams
*Cooked
__________________________________________________________
Books
-OUR TWO TOP BOOK RECOMMENDATIONS- that are extremely informative and provide a solid lifestyle base -
"THE CHINA STUDY" by T.Colin Campbell, PhD - The most comprehensive study of nutrition ever conducted.
"THE WORLD PEACE DIET" by Will Tuttle, PhD - Eating for spiritual health and social harmony. ..
__________________________________________________________
-MAGAZINES-
The most extensive magazine devoted entirely to the vegetarian/vegan lifestyle is "VegNews" magazine. This publication arrives every other month and is packed with news, information, recipes, interviews and many inspiring stories. In the Bangor area, VegNews can be purchased at Borders bookstore by the mall, or the Silo Seven store downtown, across from the public library. VegNews can also be ordered through subscription by emailing subscriptions@vegnews.com or writing to "VegNews PO Box 469075 Escondido, California 92046-9075". Check out their website at VegNews.com. I also believe that the Bangor Public Library now has VegNews in their magazine shelves as well.
__________________________________________________________
INTERNET LINKS, here are some other informative resource sites
-PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE - http://www.pcrm.org/ ,
THE VEGETARIAN RESOURCE GROUP - http://www.vrg.org/ ,
VEGAN OUTREACH- www.VEGANOUTREACH.org,
GOVEG.com, TRYVEG.com, CHOOSEVEG.com, VEGCOOKING.com, Check out HAPPY COW, a national vegetarian restaurant site at -
http://www.happycow.net/north_america/usa/index.html
___________________________________________________________
About me: This page is being created as a community resource to assist everyone interested in vegetarian/vegan dining, shopping, cooking and such in the Bangor,Maine area and surrounding region. Also to help tie together the wider network of exchanging information, ideas, knowledge, news and such concerning the vegetarian/vegan way of life.
This all being part of the larger goal of doing what we can to help humanity, animals and the planet. Each person who becomes vegetarian will save the lives of 90 animals per year, minimum, conserve an enormous amount of water, grain and land resources, reduce their global warming impact, and move themselves away from a future of heart disease and cancer. That is an incredible positive impact, all easily achieved by what is on the end of our fork. Each and every one of us absolutely does make a difference.
Below, we are starting what will be a lengthy list of great "Vegetarian/Vegan Recipes", and to the left is a list of numerous "Restaurants" in the local region and descriptions of their veg options. Located below the restaurant list are "Important Ingredients" and their nutritional value, "Informative Books", "Magazines" and "Related Links". We welcome and encourage all information contributions and suggestions concerning that mentioned above, so that we can be as thorough and informative as possible.
Who I'd like to meet: We would like to help create, be a part of, a regional/national/international vegetarian/vegan community network where anybody travelling to another town or city, or anybody living in any town or city will have the resources at their fingertips to easily find local veg options, groups and such. We want to be here to help those transitioning, interested in transitioning, or even just wanting to learn more about this compassionate, meaningful and satisfying way of life.
__________________________________________________________
To contact us outside of myspace please email: MaineVegetarianNetwork@hotmail.com
--We're also on facebook at...
http://www.facebook.com/people/Bangor-Vegetarian/611023799
___________________________________________________________
___________________________________________________________
---------------------------- NEW FOR 2009 ------- ------------------------
Though we prefer to use Myspace for our main page as it allows much more room than Facebook for posting information, as well as being very easy to access, Facebook does have a nice feature which lets you update on what you're doing (or in our case, cooking) whenever you happen to log in. So we've decided to begin posting those Facebook food entries of ours on here as well, as often as possible, for additional meal ideas.
---------------------------------------------------------------------------------------------
9/8/09 - Bangor crafted a scrumptious pizza with Bertolli Marinara & Burgundy wine sauce, Nutritional yeast, Soyrizo, Baby Spinach, Onions, Green Olives & Breaded Eggplant.
--------------------------------------------------------------------------------------------------------------------------------
4/5/09 - Bangor whipped up a fresh batch of Falafel and served it on wide eggless pasta ribbons with Tahini-Miso-Garlic sauce drizzled all over.
---------------------------------------------------------------------------------
4/4/09 - Bangor warmed up a batch of Madras Sambar as well as Indian Peas, Garbanzos & Mushroom curry and scooped both on lovely Jasmine rice for dinner last night, can't wait for that one again.
------------------------------------------------------------------------------------------------------
4/1/09 - Bangor marinated fresh organic tomatoes, garlic & basil in olive oil & sea salt tonight, and then later scooped it on top of penne pasta tossed with Earth Balance, baby spinach & nutritional yeast, with some excellent locally made multigrain sourdough bread on the side. So easy & yummy !
------------------------------------------------------------------------------
3/31/09 - Bangor made tofu salad sandwiches tonight, with crumbled tofu, diced celery, onion, turmeric, dill, sea salt, Vegenaise & green leaf lettuce on toasted Maine multigrain bread, with marinated lima beans on the side.
---------------------------------------------------------------------------------
3/30/09 - Bangor made 4 vegan pizzas with soyrizo, green olives, baby spinach, onions, nutritional yeast & marinara w/burgundy wine sauce for friends last night, no leftovers :-)
------------------------------------------------------------------------------------------------------------
3/29/09 - Bangor savored the Aloo Tikki, Veggie Pakoras, Chana Masala, Veggie Biryani & Naan bread at the Bahaar Pakistani restaurant downtown last night, so yummy. Plus we can bring our own wine which cuts the bill way down.
---------------------------------------------------------------------------------
3/26/09 - Bangor made a hearty breakfast of veg-breakfast patty and Tofutti cheese slice biscuit sandwiches, with spinach, onion & crumbled smokey tomato field roast homefries on the side.
---------------------------------------------------------------------------------
3/21/09 - Bangor made zesty soft tacos last night, with Melissa's Soyrizo, pintos, black beans, onions, shredded organic lettuce, avocado spread, Tofutti sour cream & taco sauce
---------------------------------------------------------------------------------
3/19/09 - Bangor just crafted a yummy Asian stir-fry of sauteed tofu, seitan, scallions, green peas & rice noodles with sesame oil, Braggs, chili sauce & fresh cilantro on top.
---------------------------------------------------------------------------------
3/18/09 - Bangor tried out the new Yves "veggie-chorizo" from the NLC tonight, sauteed with onions, pintos, tomatoes and garlic on pasta shells with Nutr.yeast & olio, yum !
---------------------------------------------------------------------------------
3/11/09 - Bangor made mexican-seasoned pinto beans, onions & tvp whole wheat roll-ups with shredded lettuce, avocado spread & salsa last night, and the leftovers are yummy :-)
---------------------------------------------------------------------------------
3/8/09 - Bangor made organic whole wheat ziti with diced tomatoes, spinach, chopped garlic, white beans & chopped Field Roast Italian links with nutritional yeast on top.
---------------------------------------------------------------------------------
3/6/09 - Bangor is cleaning out the week's leftovers by making sweet potato, black bean, avocado, onion & chipotle seasoned seitan burritos tonight.
---------------------------------------------------------------------------------
3/2/09 - Bangor whipped up some yummy thin crust vegan pizzas with sweet basil sauce, green olives, onions, soyrizo & nutritional yeast !
---------------------------------------------------------------------------------
3/1/09 - Bangor loved last nights asian stirfry of tempeh, tofu, onions, steamed broccoli & carrots on noodles seasoned with sesame oil, Braggs & hot chinese mustard.
----------------------------------------------------------------------------
2/27/09 - Bangor is whipping up a batch of falafel, as well as curried rice with garbanzos, minced garlic, green peas, onions & minced pickles, with naan bread on the side.
----------------------------------------------------------------------------
2/26/09 - Bangor is munching on a Maine-made Blue Mango veggie burger on toasted Maine-made 7 grain "Daily bread" with Vegenaise, lettuce & pickles.
----------------------------------------------------------------------------
2/24/09 - Bangor is stuffed after making spaghetti tossed with Nutritional yeast, Olive oil & Earth Balance, with Nate's "meatless meatballs" and basil tomato sauce piled on top, yum!
----------------------------------------------------------------------------
2/23/09 - Bangor is steaming organic bok choy, green peas & broccoli to go along with the sauteed tofu & seitan, as well as the fresh scallions & cilantro in tonight's asian stir-fry.
----------------------------------------------------------------------------
2/21/09 - Bangor is sauteeing a skillet full of Gnocchi, sliced Field Roast Italian links, fresh diced garlic, diced onion, baby spinach, roasted red peppers, diced tomatoes, basil & olive oil.
----------------------------------------------------------------------------
2/21/09 - Bangor is about to prepare a batch of Ployes pancakes with almond butter, organic bananas, blueberries and maple syrup for breakfast.
----------------------------------------------------------------------------
2/20/09 - Bangor is looking forward to meeting friends at Paddy Murphy's pub tonight for veggie burgers on foccacia & sweet potato fries.
----------------------------------------------------------------------------
2/19/09 - Bangor is whipping up a batch of savory herb stuffing integrated with sauteed onions and crumbled "Smoked Apple Sage" Field Roast links.
----------------------------------------------------------------------------
2/18/09 - Bangor is sauteeing tofu for a yummy garbanzo, onion, tomato, spinach & tofu Indian coconut curry with warm Nan bread
----------------------------------------------------------------------------
2/17/09 - Bangor is munching on a lovely sandwich of Sunflower seed butter & Blackstrap molasses slathered on toasted Anadama bread.
----------------------------------------------------------------------------
2/15/09 - Bangor is serving his valentine a belated dinner of succulent Celebration Roast, mashed taters w/homemade gravy & sauteed spinach, garbanzos, garlic, olive oil & dill salad.
----------------------------------------------------------------------------
2/14/09 - Bangor is scarfing down hickory smoked Tofurky subs with organic green leaf lettuce, onion, tomato, green olives, pickles, Vegenaise, olive oil, pepper and Tofutti cheese slices, with french fries on the side.
----------------------------------------------------------------------------
2/13/09 - Bangor is serving friends an Asian stir-fry with sauteed organic green peas, broccoli, scallions, extra firm tofu, Chinese braised gluten, Hannaford wide pasta ribbons, sesame oil, Braggs & Chinese hot mustard.
----------------------------------------------------------------------------
2/12/09 - Bangor is simmering a pot of Maine-grown Marifax beans, with organic onion, mustard, blackstrap molasses, maple syrup & tvp "bakon" bits, yum !
--------------------------------------------------------------------------------
2/6/09 - Bangor is whipping up a yummy batch of homemade burritos stuffed with sauteed onions, peppers, black beans, chipotle seasoned-tofu, mexican diced tomatoes, shredded green leaf lettuce, cilantro, avocado spread & tofutti sour cream.
--------------------------------------------------------------------------------
2/5/09 - Bangor is sauteeing tofu, soyrizo, onion, garlic, diced tomatoes, red peppers & baby spinach to toss with thin spaghetti, oregano, cumin, sea salt, olio & nutritional yeast.
--------------------------------------------------------------------------------
2/4/09 - Bangor is so satisfied after warming up a triple whammy of pre-made Indian dishes...Bhindi Do Piazi, Punjabi Chhole & Andhra Veg Pulao, with some Tandoori Nan bread.
---------------------------------------------------------------------------------
2/3/09 - Bangor is enjoying ziti with sauteed tofu, baby spinach, diced tomatoes, fresh garlic, basil and olive oil, and a glass of merlot on the side :-)
---------------------------------------------------------------------------------
1/28/09 - Bangor is relaxing after enjoying butternut squash ravioli with avocado/white bean pesto sauce & garlic bread.
---------------------------------------------------------------------------------
More recipes are listed below the nutrition info...
___________________________________________________________
Here's some good nutrition information, more nutrient details are posted below the restaurant list on the left side of the page.
->The following are good Sources of Protein, Iron, Calcium & Vitamin B12->>>
_______________________________________________________
-PROTEIN-: almonds, black beans, brown rice, cashews, garbanzo beans (chickpeas), kidney beans, lentils, lima beans, green peas, peanut butter, almond butter, cashew butter, sunflower butter, pinto beans, seitan, soybeans, soymilk, sunflower seeds, textured vegetable protein (TVP), tofu, vegetarian hot dogs and burgers, nutritional yeast. _______________________________________________________
-IRON-: black beans, bran flakes, cashews, Cream of Wheat®, garbanzo beans (chickpeas), green peas, GrapeNuts, kidney beans, lentils, navy beans, oatmeal, pumpkin seeds, raisins, soybeans, soymilk, spinach, sunflower seeds, tofu, tomato juice, whole wheat bread, blackstrap molasses.
_______________________________________________________
-CALCIUM-: almonds, black beans, broccoli, calcium-fortified orange juice, collard greens, great northern beans, kale, kidney beans, mustard greens, navy beans, orange juice, pinto beans, sesame seeds, soybeans, soymilk, textured vegetable protein (TVP), tofu, blackstrap molasses.
_______________________________________________________
-VITAMIN B12-: RedStar VSF Nutritional yeast, fortified Soymilk, Ricemilk, Hempmilk, Almondmilk, fortified breakfast cereals.
___________________________________________________________
___________________________________________________________
VEGETARIAN/VEGAN RECIPES
___________________________________________________________
SCRUMPTIOUS SPAGHETTI & SAUCE-
Ingredients-
1 package Gimme Lean “sausage”style (available at most major grocery stores in the produce section near the tofu, as well as at most Natural food stores),
4 or 5 cloves fresh Garlic,
1 can Italian style diced Tomatoes,
Bertolli Marinara & Burgundy Wine or other pasta sauce,
1 can Cannellini or small White beans,
1 box Whole grain Spaghetti or other form of pasta,
Olive oil,
Dried or fresh Basil,
Nutritional Yeast.
Directions-
In non-stick skillet drizzle and heat some oil, cut casing off of Gimme Lean and crumble it into the oil, let sauté and toss regularly. When almost cooked throughout, move Gimme Lean to one side of pan and open, drain and pour Cannellini beans into clear side of pan, let sauté for a few minutes. Scoop beans onto Gimme Lean and pour canned Tomatoes into clear side of pan, let sauté a few minutes. You can then mix all ingredients in pan together, add chopped Garlic into pan, as well as pasta Sauce, Basil and another splash of Olive Oil and mix well. Let simmer in pan on low heat. Boil and drain Spaghetti (or other pasta), return to pot and toss well with a couple splashes of Olive oil and Nutritional yeast. Scoop pasta onto a plate, sprinkle some more Nutritional yeast on pasta and then scoop sauce from skillet onto the pasta and enjoy the goodness ! Garlic bread always goes well.
___________________________________________________________
-YUMMY BLACK BEAN & RICE WRAPS-
These really hit the spot.
Ingredients-
1 can black beans,
1 onion,
1 pack white mushrooms,
1 box Gardenburger flame grilled burgers,
Basmati white rice,
Earth Balance or other veggie butter (I make my own from olive oil, flax oil & coconut oil),
Cumin,
Onion powder,
Chipotle seasoning,
Sea salt,
Nutritional Yeast,
Olive oil or vegetable oil,
Soft Tortillas.
Directions-
Bring water to boil for rice, add rice and cook. In the meantime heat your skillet, splash with oil and add flame grilled Gardenburgers. We used two burgers, could always use more. Saute until both sides are cooked, then chop up burgers in skillet with spatula. Slice mushrooms, chop onions and layer both in skillet, melt a scoop of veggie butter amidst them and mix around while they saute. Once mushrooms are soft move everything over to side of skillet, drain canned black beans and layer beans in skillet, saute for a few minutes. Then sprinkle onion powder, cumin powder, chipotle seasoning and sea salt over everything, mix well and move over to side of skillet. When rice is done, scoop desired amount into skillet, drizzle with oil and add a scoop of veggie butter, stir well and saute for a few minutes. Sprinkle a good amount of nutritional yeast over the rice, along with the above mentioned seasonings, stir well. Lay out soft tortillas, layer rice in tortilla, then scoop bean mixture over rice, roll up and enjoy the goodness. We also slathered our homemade avocado spread and Tofutti sour cream on them, delish!
___________________________________________________________
-TOASTED TOFURKY-LETTUCE-TOMATO sandwiches-
The summer sandwich season is upon us, and we've been whipping up some goodies ! This one goes as follows...
Ingredients-
Garlic-Dill "Daily Bread" slices (available at local natural food stores),
Hickory Smoked Tofurky slices (can be found at the NLC or Hampden Natural),
Green leaf lettuce,
Tomato,
Onion,
Nayonaise or Vegenaise.
Grill the garlic-dill bread in a skillet with a little veggie butter or olive oil, when toasted remove and spread Vegenaise or Nayo on both slices, layer Onions, Tomato, Tofurky and Lettuce on one slice, cover with the other slice and dig in! We had ours with some oven-baked Extra Crispy Ore-Ida french fries :-)
___________________________________________________________
-TASTY CHIPOTLE BLACK BEAN & SWEET POTATO BURRITOS-
These are easy to make, loaded with protein, iron and vitamin A, and delicious. Can be either burritos or tacos.
-INGREDIENTS-
2 or 3 Sweet Potatoes or Yams,
1 Onion,
4 or 5 cloves of fresh Garlic,
1 can Black beans,
1 pack soft burrito or taco shells,
Vegetable or Safflower oil,
Tabasco Chipotle sauce.
-DIRECTIONS-
Bring a pot of water to a boil, cut the ends off of the sweet potatoes, dice into chunks and add to water. Boil until able to slide a knife thru the chunks easily, do not overboil or they will fall apart. In the meantime heat a skillet, splash with a bit of oil, and then peel, slice, dice and add half an onion or more to the skillet. Saute onion until almost soft, then open, drain and add can of black beans to the onion and saute together. When the potato is done boiling, drain and add chunks to skillet as well. Saute everything for a few minutes. When done, drizzle Tabasco chipotle sauce into bean mixture and add fresh chopped garlic, mix well, scoop bean mixture into burrito shells, scoop potatoes in, roll up and enjoy ! I drizzle extra Tabasco sauce on, my wife likes to scoop some salsa and Tofutti vegan sour cream on them. Other options include adding cilantro, scallions or sauteed mushrooms as well.
___________________________________________________________
-ITALIAN "WHEATBALL" SUBS/HEROES-
The NLC (Natural Living Center) & the Main St. Shaws in Bangor, as well as Edwards in Hampden, carry Nate's "Zesty Italian" Meatless Meatballs, these are some of the best vegi-meatballs ever, we call them "wheatballs" in our house. We've tried to make them from scratch but they never seem to come out quite as great as Nate's.
Recently we cooked some up in the skillet, sauteed some onions with them, added some pasta sauce to the mix, and when they were ready we served them on oven toasted Barking Cat baugette bread with Earth Balance, Nutritional yeast & fresh chopped Garlic for some fantastic Italian "Wheatball Subs". They are also great on Pizza, in all of your favorite pasta dishes, lasagna, in Pita's, etc. The bag says to just put them in sauce as it cooks, but we always like to saute them in the skillet for a bit first in order to crisp up the outsides a little.
___________________________________________________________
-ULTIMATE ASIAN STIRFRY-
This dish always turns out delicious, and is always enjoyed by everybody we share it with.
-INGREDIENTS-
1 block tofu, or 1 pack Tempeh, or 1 box Seitan, or 2 cans braised Gluten (we usually use a combo of two of that group, it all depends on your preference. Tonight I used Tempeh and Seitan),
1 bag Hannaford Eggless Pasta Ribbons (could also use rice or asian rice noodles),
1 bunch Broccoli,
1 bag Green Peas,
1 Onion (white or red),
Mushrooms (if desired),
Safflower or vegetable oil,
Braggs or Soy sauce,
Toasted Sesame oil (we always use Kadoya, it's the best),
Chili oil or Sriracha (if you want to spice it up a bit).
-DIRECTIONS-
Bring water to boil in a pot, add noodles, cook till soft, drain and set aside. Splash a bit of oil into the noodles and stir well so noodles don't clump together. Heat skillet, splash with oil and add sliced tofu, tempeh or seitan and saute until golden on each side. Remove, chop onion and slice mushrooms and add to skillet and saute till soft. Now, for the broccoli and peas I like to steam them on the stove and then add them to the mix. But if you prefer you can just saute them in the skillet as well until soft, steaming is known to be a better cooking method that helps preserve some of the nutrition and such of various veggies.
Either way, cook those, and then add everything (tofu, tempeh, seitan, onions, shrooms, broccoli & peas) together in the skillet (we use a high-sided non-stick electric skillet in our home). Drizzle sesame oil and braggs (or soy sauce) over the mixture and stir well. Add a portion (your choice how much or little) of the noodles to the mix, drizzle more sesame oil and braggs (and chili oil if you want to spice it up) on it and stir well again. Serve warm and enjoy all the goodness ! ((Side note- tonight, to boost the dish up with even more great nutrition for my pregnant wife and our baby-boy-in-progress, I steamed some bok choy and collard greens as well and added them to the mix, those ingredients also went very well. The sesame oil & braggs/soy sauce combo makes a great flavoring for so many different ingredients)).
___________________________________________________________
-YUMMY TOFU SCRAMBLE-
The possibilities for tofu scrambles are wide and varied, we whipped this one up the other morning and loved it. A new Soy-Feta cheese appeared in the fridge section at the NLC so we tried it out with the scramble, and were pleasantly suprised.
-INGREDIENTS-
1 block firm or extra firm Tofu (our two preferred brands are Soyboy or Wildwood, both make excellent products and are available at the NLC. They also carry a big 3 pound block which is a good value and decent quality.),
1 jar Roasted red peppers,
1 package Sunergia Soy Feta (at the NLC, they have either mediterranean herb or tomato garlic varieties, either would work fine, we used the tomato garlic for this recipe),
1 Onion,
1 cup Sausage-style TVP (texturized vegetable protein) crumbles (available at the NLC, could also use the Gimme Lean sausage-style, which is available in all grocery stores near the tofu in the produce section, or could use crumbled up Gardenburger, Morningstar or Boca breakfast vegi-sausage patties, though the TVP is much less expensive),
Baby or regular Spinach(we use the organic baby spinach),
Earth Balance veggy-buttery spread(we use organic Earth balance, could also use organic Smart balance which is available in all stores and is the same thing, just beware that some of the other, non-organic, Smart balance varieties contain fish and dairy products),
Nutritional Yeast,
Onion powder,
Turmeric,
Safflower or Vegetable oil,
Iodized Sea salt.
-DIRECTIONS-
Boil some water and pour onto sausage-TVP granules in a bowl, let sit to rehydrate. Heat non-stick skillet, splash with oil and crumble block of tofu into pan. Spread evenly throughout the pan. Toss every few minutes until tofu begins to turn a little golden. When almost cooked move tofu to one side, scoop some Earth balance butter into the pan and as it melts chop up the Onion (half or whole onion depending on your preference) and spread out in pan butter to cook alongside tofu. Drain TVP granules of all excess water and toss them into pan with onions, mix well and let saute. Slice up the Soy-feta, we used one third of the block but could have easily used more, and toss the slices in with the tofu. When the onion softens a bit then mix all the ingredients together well, reduce heat in pan. Add Roasted red pepper strips (or cut into strips and add if they came as whole sections in jar, lots or little depending on preference) and a handful of Spinach to mix, sprinkle with a little Turmeric(not too much), shake a healthy amount of Nutritional yeast onto it, sprinkle some Onion powder and Sea salt in as well and mix it all together thoroughly. The turmeric will turn the mix yellow and it will resemble scrambled eggs. If you'd like a more buttery consistency then add a couple more scoops of earth balance and mix in thoroughly. You may want to add a bit more of any of the various seasonings depending on personal taste, we always use lots of nutritional yeast. Serve with bagels or toast, homefries, or as a breakfast burrito, etc. and enjoy the goodness !
___________________________________________________________
-TOFURKY ROAST-
There are many ways to prepare this great vegetarian roast, and this is our method, which always comes out delicious. We usually reserve purchasing these for holidays, but every now and then (including last night) we splurge. -INGREDIENTS- 1 Tofurky (we always buy the single Tofurky, as opposed to the whole kit which is quite a bit more expensive. We make all the fixins from scratch). Potatoes, Onions, Carrots, Orange Juice, Braggs or Tamari or Soy sauce, Lipton Onion soup & dip mix. -DIRECTIONS- Set out and defrost the Tofurky throughout the morning. Once defrosted, carefully cut open the casing and remove Tofurky, place into a baking dish or bowl. Preheat oven to 350 degrees. Slice up/quarter the potatoes, onions & carrots, place all around the Tofurky. Poke top of Tofurky with a fork or knife in several places. Pour some Orange juice and some Braggs/Tamari on top of it, then sprinkle some Onion soup mix on as well. Cover with foil and place in oven. The directions say to bake for 1hour and 15 min, but it usually takes longer. About halfway thru, take it out of the oven, turn roast over and baste with OJ, Braggs & mix again, cover and finish baking. We usually make a homemade gravy, mashed potatoes, green peas and yams to go with it. A very tasty and satisfying meal.
___________________________________________________________
-Incredible ZESTY SOYRIZO PENNE-
In case you're not familiar with SOYRIZO, it is one of the most delicious veggie-sausages available. It's very similar to the Spanish Chorizo sausage, but is not made from animal parts, has no cholesterol and far less saturated fat. It's available at most Hannaford stores, as well as Edward's in Hampden and Super Wal-Mart. Located in the produce sections by the Tofu, it is two red links in casings with a small paper strip around them that says Soyrizo on it. This stuff livens up many dishes, from tofu scrambles to homefries to rice & bean dishes to nachos, burritos & tacos to pastas, and makes an incredible pizza topping. The easiest way to store and use it is to put it directly into the freezer when getting home from grocery shopping, that way when you are ready to use it all you have to do is snip the casing in between the links and just easily peel off the entire casing from each link. If not, then the filling must be squeezed out of the casing, which gets a little messy now and then.
Recently we prepared it with the following...
--Ingredients--
1 pack SOYRIZO,
1 Onion chopped,
1 can Pinto beans,
1 can Diced Tomatoes,
Several cloves fresh chopped Garlic,
1 partial jar Roasted Red Peppers,
1 box Barilla or other Whole Grain Penne pasta,
Cumin powder, Chipotle seasoning, Nutritional Yeast, Olive oil,
Earth Balance veggie butter, Iodized Sea Salt.
--Directions--
Heat non-stick skillet and splash with a little Olive, Vegetable or Safflower oil, snip Soyrizo casing in between the two links and squeeze filling out of each link into pan, be sure no casing shreds fall into pan. Saute for about 10-15 minutes stirring and turning every few minutes. Once the Sorizo seems thoroughly heated and a little crispy on the edges, move it off to the side of the skillet and add the chopped onion, saute until softens, then add the can of Pintos, saute for a bit, then add the diced tomatoes, saute for a bit, then add several strips of roasted Red Peppers and mix it all together well. Finally, sprinkle a little Cumin powder and Chipotle seasoning into it, add the fresh chopped Garlic and mix well again, reduce heat and let sit until pasta is ready.
In the meantime boil water for pasta and cook pasta until done. Drain, put pasta back in pot, add several spoons of Earth Balance or other veggie butter as well as a few splashes of Olive oil, mix well. Then add a good amount of Nutritional yeast and a few shakes of Sea salt into the pasta and mix well. Scoop the pasta onto a plate, scoop a healthy amount of the Soyrizo sauce on top of the pasta and enjoy the delicious meal. Sprinkle extra Nutritional yeast on top if desired, we always do :-)
___________________________________________________________
-Easy TAHINI-MISO dressing & dip-
We threw this together the other night and it came out great. A food processor helps tremendously in making this and many other dishes easy, if not then a lot of hand stirring will do the job.
-Ingredients-
TAHINI- this is sesame seed paste, one of the main ingredients used in making Hummus. Can be obtained in cans or jars from most grocery stores. We got ours from the refrigerated bulk department at the NLC, which is less expensive than the other varieties, and just as good,
MELLOW WHITE MISO- we used the Westbrae Natural organic variety, acquired from the NLC, the least expensive brand available,
FRESH GARLIC,
SAFFLOWER OIL- reputed to be one of the better oils for human consumption and use, other oils such as Olive or Vegetable can be used instead if necessary,
WATER.
-Directions-
Scoop 4 large tablespoons of Tahini into the food processor, then scoop 2 large tablespoons of Miso in as well. Peel, cut off the hard ends, and then toss several cloves of fresh Garlic into the mix, drizzle some Oil in, close the cover and pulse until the garlic chops down and mix thickens. Then start adding water and pulsing until you reach a preferred consistancy. We drizzled this dressing on a Quinoa-sweet potato-vegan-feta salad, as well as dipped pieces of Barking Cat bread into it, delicious and nutritious. Would go great on many types of salads, can be used as a dip for all veggies, crackers, pita or bread wedges, slathered on Veggie Burgers, etc. Can't wait to try it as a Falafel wrap/sandwich sauce in the near future as well !
___________________________________________________________
-COUSCOUS & QUINOA SALAD-
-Ingredients-
1 cup Couscous,
1 cup Quinoa,
1 bunch Cilantro,
1 Onion,
Half a jar of Sundried Tomatoes,
Flax oil, Iodized Sea Salt, Nutritional Yeast,
1 Lime (optional).
-Directions-
Boil enough water to pour over and just cover Couscous, set aside. Bring more water to a boil and pour Quinoa in water, boil till soft. Drain and toss Quinoa & Couscous together in large bowl, stir well. Chop Cilantro, Onion & Sundried Tomatoes, add to mixture and mix well. Once mixture is cool to room temperature, sprinkle with Sea Salt & Nutritional Yeast, drizzle Flax Oil over it all and mix well. Add more Salt or Yeast to taste and serve. Squeeze Lime juice on as well if desired. Delicious and nutritious !
___________________________________________________________
-ZESTY MEXICAN TOFU & PINTOS PASTA-
-Ingredients-
1 Block Extra Firm Tofu,
1 can Pinto beans,
1 Onion,
Several cloves of fresh Garlic,
1 can diced Tomatoes (or Rotel tomatoes for a spicy mix),
1 box or bag Pasta (we used the Extra Wide Eggless Pasta Ribbons from Hannaford, you could also use ziti, rigatoni, macaroni, etc..),
1 package Taco seasoning (we used Shaws brand),
Cumin, Onion Powder, Garlic powder, Nutritional Yeast, Bakon yeast (optional), Olive oil, Vegetable oil,
Organic Earth Balance or Organic Smart Balance buttery spread. - Directions-
Heat non-stick skillet, drain tofu and slice through middle from end to end so there is a top layer and a bottom layer, then slice from side to side into strips. Splash veg oil in skillet and saute tofu until golden, turn all strips and saute other side until golden. In the meantime boil water in a pot, add pasta and cook until done. Drain pasta, return to pot, drizzle Olive oil over the pasta, scoop some Earth Balance into it and mix well. Sprinkle some Bakon Yeast in it and a healthy amount of Nutritional Yeast as well, mix well and let sit. After the tofu is golden sprinkle taco seasoning, cumin, onion powder and garlic powder on it and toss well. Remove from skillet temporarily, add chopped onion to skillet and saute until soft, drain and add can of pinto beans and saute a little longer, add chopped fresh garlic and can of diced tomatoes, saute a bit longer. Then add all the tofu back into the rest of the mix, add more cumin and onion powder and toss together really well. Scoop pasta onto a plate, sprinkle a layer of Nutritional Yeast on the pasta and then cover with sauce from skillet. Enjoy !
___________________________________________________________
-FABULOUS VEGAN STUFFED SHELLS-
I made this for a family gathering recently and everybody enjoyed it. Part of the recipe is from the PostPunkKitchen site..
-Ingredients-
1 block firm tofu (I used two blocks and made a bunch)-
2 tsp lemon juice-
2 tsp olive oil-
1 clove garlic, minced (or garlic powder)-
1/4 tsp salt-
1/4 cup nutritional yeast flakes (available at the NLC)-
handful fresh basil leaves, chopped fine (i used dried basil)-
dash fresh black pepper-
1 roll Gimme Lean veg-sausage (available from Shaws, Hannafords or the NLC)-
2 jars Bertolli Marinara & Burgundy Wine pasta sauce-
1 box pasta Stuffing shells-
-Directions-
Drain the the tofu and then in a large bowl mush it up with your hands, till it's crumbly.
Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refigerate until ready to use.
In the meantime boil the Shells until done. Also heat your non-stick skillet and lightly coat with oil, crumble up the Gimme Lean veg-sausage and saute, turning frequently until cooked throughout. Add the cooked veg-sausage crumbles to the tofu-ricotta mixture and stir well. After the shells are done drain them and spread them over the cookie sheet so they can cool quickly. After they are cool put them back in a bowl, spread pasta sauce over the cookie sheet and begin stuffing the shells with the tofu-ricotta mixture and placing them in the sauce. When finished, pour the remaining sauce over all the shells. Make sure to have enough sauce on hand to cover everything fairly well. Heat your oven to 350 degrees, sprinkle a thin layer of nutritional yeast over everything and then place in oven and bake until shells begin to get firm on the exposed edges. Remove from oven and let cool for a bit before serving.
_________________________________________________________
-AWESOME AVOCADO SPREAD-
Here's a very simple, yet super nutritious and delicious recipe.
-Ingredients-
2 Avocados,
Nutritional Yeast,
Flax Oil (or Olive oil if Flax is not available , but try to keep the Flax oil on hand as it's a superfood),
Iodized Sea Salt.
-Directions-
Slice the Avocados open, remove the nut and scoop out the filling into a bowl. Drizzle a good amount of Flax oil into the mixture, scoop lots of Nutrional Yeast into it as well, sprinkle in some Sea salt and stir it all together until creamy. You can add more Yeast or Salt to taste if desired.
Toast up some nice multigrain, olive, rosemary or other type of bread, spread the mixture on the toast and enjoy. Absolutely delicious ! You can also dip veggies into it, toss pasta with it, scoop some into salads, spread it on burritos or tacos, etc.
___________________________________________________________
-EASY PIZZA-
We threw this together recently and it came out great...
-Ingredients-
1 bag frozen Nate's Meatless Meatballs (available at the Bangor (NLC) Natural Living Center, Brewer Hannaford's or Bangor Main St. Shaw's stores),
1 box frozen Dominex vegan breaded Eggplant cutlets (available from the NLC),
1 can Tomato sauce or Pizza sauce,
1 bag George's large white Pita/Flat bread (from the NLC, these are big),
Olive Oil, Oregano, Onion & Garlic powder,
Nutritional Yeast & Galaxy vegan parmesan shake cheese (both from the NLC).
-Directions-
Heat non-stick skillet, splash with olive oil and saute eggplant cutlets & meatless meatballs until outside is crispy, turning regularly. Preheat oven to 450 degrees.
Place 1 large Pita in round pizza baking pan (this covers the whole pan), brush olive oil on pita, spread sauce on pita, sprinkle onion & garlic powder, oregano & nutritional yeast throughout, sprinkle vegan parmesan throughout, and place slices of the eggplant cutlets and meatless meatball halves throughout. Place in oven and bake for about 10 minutes. Remove, let cool for a few minutes and enjoy ! Using the large pita gives it a nice, thin crispy crust, and saves having to make the dough ahead of time if time is limited. The sauteed eg-gplant cutlet and Nate's meatless meatball combo on the pizza is delicious ! You could also add fresh onion, garlic, spinach, peppers, etc. if desired. We only made 1 pizza and saved the rest of the ingredients for later in the weekend, but there is enough for at least 2 or 3 pizzas in this recipe.
__________________________________________________________
-VEGGIE DOGS IN A BLANKET-
A great, animal-free, version of this traditional holiday snack, we used one pack of the Yves "Good Dogs", which we consider the best veggie dogs out there.
I sauteed those for about 10 minutes in the skillet, turning regularly, then cut them in Halves. Opened one can of Pillsbury Original Crescent rolls (one of the few brands without lard or beef fat), layed the rolls out, placed the veg dogs in them and then rolled them up. Place on a baking pan and bake at 375 for about 10 or 15 minutes. Just keep an eye on the bottoms to make sure they don't overcook. The rolls will puff up, turn golden and they will be done. We dipped them in Guldens spicy brown mustard and scooped homemade sauerkraut (grown by our good friends Gabe & Celena) on them, delicious !
___________________________________________________________
-FANTASTIC PANCAKES-
A simple, delicious and nutritious breakfast that we enjoyed recently- Ingredients- 1 cup PLOYES mix (Ployes are Buckwheat flour pancakes, the mix is produced in Northern Maine and sold in grocery stores throughout the state. They are great because all you add is water, and don't need to cook them in butter or anything, just pour the batter in a hot skillet and that's it.)
1 Bag frozen or fresh blueberries,
1 container Almond Butter (preferably Little Lads brand if you are in Maine, that is the absolute best, available at Natural Foods Stores, Almond butter is like Peanut butter but much tastier and more nutritious),
Maple Syrup, and
Flax Oil or Earth Balance buttery spread.
-Directions--
Mix 1 cup Ployes mix with 1 and a quarter cup water, mix well and let sit 10 minutes. Place frozen blueberries in a pot on the stove on low heat, stirring occasionally. Heat non-stick skillet on high and when ready pour moderate amounts of Ployes mix throughout skillet and let form into pancake circles.
When they are bubbly you can flip them and cook the other side for a minute.
Remove from skillet to plate and continue with additional batches until done.
When the Ployes cool on the plate a bit then either drizzle some flax oil on them or spread some Earth balance, the Flax oil is super nutritious so I try to recommend that as often as possible. You could even add both if you like.
Then spread Almond butter over the Ployes, sprinkle the Blueberries over that and drizzle Maple syrup over everthing and enjoy ! You will not believe how delicious the Almond Butter-Blueberry-Maple syrup combo is. For another delicious twist use sliced Bananas instead of berries.
__________________________________________________________
-AN AMAZING SANDWICH-
What seems to be an unlikely combination of ingredients are truly satisfying, delicious & nutritious. -Ingredients-
Almond Butter, Whole Grain Bread or Pita Bread, all your favorite veggies (lettuce, tomato, onion, shredded carrots, sliced black olives, pickles, etc.)-Directions- Toast bread or warm pita bread, spread almond butter on both slices of bread or insides of pita, layer olives, carrots, onions, tomato, pickle and lettuce, top with other slice of toast or close pita and enjoy ! This sandwich is served at the various Little Lads vegetarian restaurants and is called the "Garden Of Eating".
___________________________________________________________
VEGETARIAN BBQ IDEAS- A number of friends of the Bangor Veg page recently requested some good vegetarian barbeque ideas, so here's a selection of what we found on the net-
Quick and Easy ideas- Try throwing these naturally flavorful foods on the grill for a no-hassle and no-recipe vegetarian barbeque:* PINEAPPLE RINGS (sprinkle with cinnamon and sugar)* PORTOBELLO MUSHROOMS (brush with oil and serve like a veggie burger with all the condiments)
* SWEET POTATOES or YAMS (wrap in foil, or, slice in half, pre-bake, brush with maple syrup for extra sweetness and grill)* ASPARAGUS (soak in water for at least 30 minutes before grilling)* CORN ON THE COB* APPLES (slice in half and sprinkle with cinnamon and brown sugar or drizzle with maple syrup)*. Here's a recipe for **GRILLED SWEET POTATOES WITH PEACHES- - Ingredients:1 28 ounce can vegetarian baked beans, 4 sweet potatoes, 2 peaches, sliced, 1/2 cup onion, diced, salt and pepper to taste. Preperation: Wash potatoes and pierce potato skin several times with a knife. Place potatoes on paper towels and microwave on high power for 10 minutes or until soft. Cut eight 12-inch squares of heavy duty aluminum foil. Slice potatoes in half and scoop out small portion of potato to make a narrow boat, reserving the scooped out potato. Place one potato half on each foil square. Mix baked beans, peaches, onion and reserved sweet potato into a bowl and season with salt and pepper. Place mixture in potatoes. Bring up top and bottom edges of foil, leaving a little space for steam expansion during cooking.
Seal potatoes in foil and place on the grill. Cook 20 minutes over indirect heat, or until warmed throughout.
**SWEET AND SPICY BARBECUE TOFU- Ingredients: 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles, 3/4 cup barbeque sauce, 3/4 cup brown sugar, 1 tsp chili powder, 1/2 tsp red pepper flakes, 3/4 cup orange juice concentrate, salt and pepper to taste. Preperation:
Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes. Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well. Allow to marinate for at least two hours. Grill for 4 or 5 minutes on each side, brushing with additional sauce. Sprinkle with salt and pepper just before serving.
___________________________________________________________
Anthony Marr will lead a FUNERAL MOTORCADE FOR THE DEER in Kansas City on Dec. 9, Wednesday, at the Shawnee Mission Park - "Death Park" - where 313 deer have been slaughtered in November, and another 70-90 are slated to be killed by bow-hunters as of Dec. 9.
Bear in mind that the non-lethal wounding rate by arrow is close to 50%, meaning: to kill 90, they have to shoot 180. And this is in spite of the Immuno-Contraceptive (IC) technology for deer having already been approved for field implementation by both the FDA and the EPA, plus Anthony's own humane, effective and economical IC-delivery invention known as the Auto Deer Assembler (DAA).
Jason Miller, on left in the following video (Part 1 of 7), one of the hot activists and revolutionary thinkers of our time (www.ThomasPaynesCorner.org), will be the organizer and host of the event.
Since I posted my Japan pieces, my Space has come under intense scrutiny from diverse sources in Japan. Latest is a series of 30 hits over the last 48 hours, from a source, would you believe, right within the grounds of the Japanese Imperial Palace!
Now that I have inadvertently captured His Majesty's attention, I may as well take this opportunity to open to him my heart and mind, and thereby to the whole people of Japan. This what I have to say:
It exterminated 85% of all species on Earth in the End-Permian Mass Extinction 251 million years ago, and can do it again, right now. The much milder Cretaceous Crisis was the one that wiped out the dinosaurs.
Global warming is real and unfolding. The deniers are either blind or lying.
On September 14, 2007, Wisconsin activst Amy Burns sent out a circular urging her readers to go to the Baltimore Sun to join in what is destined to be one of its hottest forums ever, a war of minds over the "sport" of hunting, with emphasis on bow-hunting. While her readers began pondering, comments from the pro-hunting side came in hard and fast. "America's most-hated Anti" Anthony Marr jumped in head first, and so did leading anti-huntresses Tierra and Mamasita. Amazingly, the battle is still raging as we speak, more than two years later in November 23, 2009! The total number of comments so far has exceeded 93,000, and growing. This is a phenomenon, and destined to be a classic, not to be missed if you care about animals at all.
Calcutta sounds like a fable in a song, but in reality, it is where John, my colleague and successor, was murdered. He was on the job for only three days when he got his throat slashed. As an undercover investigator targeting the illegal wildlife trade, especially in tiger parts, his real name was unknown, even to me, nor mine to him. We were just John and James to each other. All I know is that he was Chinese American, while his predecessor James - real name Anthony Marr - is Chinese Canadian, and how sincere he was in helping to save the Bengal tiger from being poached out of existence, while its habitat continues to dwindle due to human pressure...
Thank you for your friendship! Finally… a travel-sized soy creamer for those on-the-go! Healthy, Tasty, Portable, Gluten-free, Lactose-free, Vegan… the endless benefits of SoyGo :-)
Halloween is past, but we do have a barbarian at the gate, a demon lurking in the ground, frozen there for eons, now being thawed and released into the living world, where it will roast life alive. If you want to really scare yourself silly, watch this 50 minute video in one go. Turn off the light, and the phone..
Can you help to have world leaders view 2 VEGGIE video messages in Copenhagen?
Winning films will screen in selected cinemas in the United Kingdom AND three finalists will also be chosen to screen at the Copenhagen Climate Conference.
hey, im a culinary arts student at penobscot job corps and i was wondering if you could send me some recipes that wouldnt be too hard to make because there are some vegetarian/vegan kids here and they complain about there not being enough variety on what they can eat, so if you could help that'd be great
Sinikka Crosland, President of The Responsible Animal Care Society (TRACS), leading and winning activist in British Columbia, who has a thing or two to show her American counterparts, will join Anthony Marr this Friday on Animal Voices to talk about this and other issues.
Animal Voices is aired every Friday 3-4pm ET/12-1pm PT: - global: online live at www.CoopRadio.org - radio: CFRO Radio 102.7FM Vancouver + 17 stations in BC, Canada. - archived in www.myspace.com/AnthonyMarr - call-in # 604- 684- 7561
Anthony Marr will be telling more fascinating tiger tales, and discussing how to save life on Earth, this coming Friday on Animal Voices. Animal Voices is aired every Friday 3-4pm ET/12-1pm PT: - global: online live at www.CoopRadio.org - radio: CFRO Radio 102.7FM Vancouver + 17 stations in BC, Canada. - archived in www.myspace.com/AnthonyMarr - call-in # 604- 684- 7561
When I was in Africa a couple of decades ago, I camped for a stretch in the territory of a lion pride comprising 3 males, 10 females and 22 cubs.
The 3 pride-males, named Agamemnon, Achilles and Hector (AAH), were about 6 years of age and very much in their prime. Their 22 cubs were thriving under their protection - protection against predators,
and the coalition of four 4-year-old prideless bachelors, who had been loitering in the neighborhood.
Due to the superior fighting prowess of AAH, they had been kicking the butts of the Gang of Four (GOF), so far. If the GOF drove out or killed AAH, they would kill all their cubs so that the lionesses would have cubs bearing their genes. AAH would be able to repel GOF for another couple of years, which was a fairly stable long term scenario in lion terms. What was unforeseen was that a trophy hunter killed Achilles.
Now with only Agamemnon and Hector holding the fort, they were no match for the GOF. Valiantly, AH tried to defend their offspring, but it was a matter of fighting to the last cub before they both were killed. The 10 lionesses became the spoils of war. And so, a new leonine dynasty was born. But through it all, 25 lives were lost, all due to one single bullet fired by one egomaniacal trophy hunter. Shame on Safari Club International! And shame on you Mr. President, for support hunting.
Hello ~ thank you for being a friend of Moonwarriors. 800 dogs & cats are killed every hour in the US, often by inhumane methods such as gassing or heart sticking. This cruel disposal of homeless & stray animals is paid for by your taxes. Sponsors of petitions promoting no-kill alternatives have shown that it would be more cost effective & humane to fund spay-neuter programs, adoption schemes & sanctuaries.
"What is unconscionable, abominable and outrageous is that animals, healthy and well-behaved, are being killed because someone says there are too many. That is something we do not accept. That is something we find intolerable" - Richard Avanzino, President, San Francisco Society for the Prevention of Cruelty to Animals (1997)
Please visit my blog for more info & to sign petitions to end the animal gas chambers:
Dolphin brains are larger than ours (1600 CC vs1450 CC). Who are we to say what they can or cannot think? Anthony Marr's latest creation: [Conversation with a Dolphin], was the jewel of last Friday's Animal Voices talkshow.
will be Anthony Marr's guests on Animal Voices this Friday, when we will be charting a course for humanity.
Animal Voices is aired every Friday 3-4pm ET/12-1pm PT: - global: online live at www.CoopRadio.org - radio: CFRO Radio 102.7FM Vancouver + 17 stations in BC, Canada. - archived in www.myspace.com/AnthonyMarr - call-in # 604- 684- 7561
For
those interested in animal rights/welfare fiction, please have a look to my
novel “The Demon’s Trial”. The process of writing it is what made me a vegan,
by the way.
By voting and sharing, this VEGGIE video can win the grand prize and be exposed to thousands of people! Please also leave a comment on the contest page, I’d love to hear your thoughts so I can improve for the 2nd entry.
Press Release- United Nations International Day of Peace – “Peace begins on our Plate”
Events around the globe mark UN Peace Day by highlighting the peaceful effect of eliminating or reducing meat from one’s diets. “Peace beings on our Plate” events will help raise awareness that the pathway to peace between humans, among are animal co-inhabitants, and with Mother Nature begins with ones palate.
Want to create a “peace beings on our plate” event in your city? Send us an email at info@meatfreemovement.org and well make sure it gets added to FaceBook page at http://www.facebook.com/pages/Meat-Free-Movementorg/149035046797?ref=ts So far we have events in New York, Santa Monica, San Jose, San Francisco, Victoria and Ottawa as well as in Costa Rica, Chili, Australia and China.
It will be a while. I set up the MySpace for the store in advance, but we haven't found a lot or store for lease. It will be years. But we'll keep in touch. I know for a fact that it will be in Bangor.
