Sooo the title pretty much says it all. Eatt is an unassuming little location on Sahara Ave in Las Vegas, and I hadn’t heard a thing about it until my boyfriend brought me there for a surprise dinner (I usually select where we eat but hey, sometimes it’s nice to be surprised!).
We had to wait a little bit for a party who had grown roots into their booth, but when we finally sat and asked for the vegan tasting course we had seen on their menu, we were not prepared for such flavors.
My boyfriend remarked that Eatt had a Michelin star, so I assumed it would be good. IT WAS PHENOMENAL.
The head chef was away that night, but sous chef Aymeric Delouis hit this one out of the park.
Behold, our Michelin star vegan feast. Go eat everything there at your earliest convenience; I couldn’t get enough of the flavors.
Has everyone tried the Beyond Burger yet? I’ll wait. Good. ISN’T IT DELICIOUS?!
I decided to make a summer burger sammich with my Follow Your Heart haul – here’s the recipe for this yummy bbq treat!
Follow Your Heart Gluten Free Millet bread – 2 slices
Follow Your Heart American cheese – 1 slice
Follow Your Heart Pepperjack cheese – 1 slice
1 romaine tomato – sliced
Follow Your Heart Chipotle Vegenaise – 1 tsp
Yellow mustard – 1 tsp
Organic ketchup – 1tsp
Follow Your Heart Vegenaise – tsp
Organic home grown micro greens – 1 pinch
Coconut oil spray
Salt – 1 pinch
Cayenne pepper – 1 pinch
Garlic Salt – 1 pinch
Beyond Burger – 1 burger
I used my little George Foreman grill to grill the Beyond Burger; spray the coconut oil on both sides and season the burger with salt, garlic salt, and cayenne pepper before placing on the hot grill. Check periodically, but it should take about 10 minutes or so to be cooked all the way through.
Open grill and place the cheese on top of the burger, letting it slightly melt onto the patty. Then, assemble the sammich to your satisfaction! You can see my order in the photo above, but it is up to you to build the burger sammich to your satisfaction.
Stuff in your face, and enjoy!!
*~Thank you again to Follow Your Heart for the goodies donated to create this delicious burger sammich!~*
So the Venetian and the Palazzo hotels in Las Vegas aren’t really known for their vegan options or attention to dietary restrictions (though they can be found!), but I was pleasantly surprised by the service and the vegan options at Chica, a Latin-fusion restaurant that recently replaced DB Brasserie in the Venetian.
The servers were incredibly knowledgeable about the menu and knew exactly what to omit or substitute. What they didn’t know for sure (due to changing menu items), they double checked.
Go check out this beautiful restaurant! The food, music, and decor are all a total hit.
Olive oil – spray or brush your baking pan with enough to coat
Start out by baking your Gardein fishless filets in the oven. Preheat conventional/toaster oven to 425°F. Coat your baking pan with olive oil, season filets with salt, cayenne pepper, and dill. Bake frozen fishless filet for 10-12 minutes.
Let filet sit while you assemble your sammich! Toast your FYH bread slices, then apply Vegenaise spreads. Place avocado first, then filet on top to keep that pesky avocado in place.
It’s up to you how you’d like to assemble the rest, but I put the cheese on the still-warm filet so it will melt a little while I build the rest of the sammich.
Plate when assembled, and stuff in your face! Yum yum yum. A delightful vegan fishy treat!
Summer is here with a bang, especially in Vegas, with temperatures soaring and making us all hide inside where the A/C is on full blast. (At least I am hiding inside with the A/C on full blast.)
That shouldn’t put a damper on anyone’s fun, however! There are pool parties with misters and cabanas to attend, indoor activities to explore, and amazing food to nom.
Speaking of amazing food, Follow Your Heart, one of my favorite vegan companies, sent me a spectacular haul of gluten-free tortillas, breads, vegan cheeses, and spreads to make summer sandwich and wrap recipes to my hearts’ content. I have already formulated a few recipes, the first to come shortly!
Welcome to The Plantbased Jetsetter’s first guest post, courtesy of Hannah Rollings (www.drifterhannah.com).
The subject matter is a country whose cuisine is very dear to my heart – Ethiopia!
Las Vegas, my home for now, has some amazing Ethiopian restaurants that I patronize; their ‘vegetarian platters’ just so happen to be vegan, so I consume a good amount of Ethiopian food on the regular.
Thanks so much to Hannah for her insight on Ethiopia and their amazing food!
Ethiopia is a dream for vegans. Not something commonly known. But why?
A large proportion of the population is Ethiopian Orthodox Christian, an ancient form of Christianity, and quite a strict one at that. An enormous 250 days/year are spent fasting. This mostly comprises of the days leading up to big religious celebrations, like Easter. But these devout people also fast every Wednesday and Friday.
OK, so this isn’t fasting in the absolute sense of the word. When Orthodox Christians say they’re fasting, what they really mean is that they’re not eating or drinking any animal products – meat and dairy. So they’re essentially vegans for over two thirds of the year.
When you have to forego these products for so long, of course you’re going to come up with some super tasty alternatives. In the place of meat and dairy, Ethiopians eat rich chickpea and lentil stews, mopped up by their staple and somewhat sour (gluten-free) ‘pancake’, made of the endemic grain called teff.
I’m sure many of you have tried Ethiopian food. In fact, it’s become quite hipster recently. Beware if you’re gluten-intolerant and trying this outside of Ethiopia because most establishments mix teff with wheat.
The Ethiopian government limits the export of teff in order to regulate the price. The locals eat this three times a day. It’s their staple and lifeblood. It would be a tragedy if the increased popularity of Ethiopian food increased the demand and export of teff, in turn increasing the price on the market and effectively pricing out the locals. Farmers would then prefer to sell for export, rather than the lower price on the local market. This has happened with quinoa and so the Ethiopian government is adamant that this will not happen with teff, and rightly so!
So if you’re vegan and/or lactose/gluten intolerant, and you find yourself in an Ethiopian restaurant, make sure that you order yourself a fasting shiro (chickpea based stew without butter) and a meser wot (lentil based stew), maybe also a tomato salad to accompany. It’ll come atop of injera and it will be delicious. Enjoy!
Soooo I was experimenting with leftovers and stuff I had lying around in my kitchen today, and came up with this yummy, savory lasagna recipe!
This is not like a regular lasagna, but at least it isn’t raw lasagna, which can confuse and annoy. (Raw lasagna is delicious but you have to know what you’re getting into.)
Anyway, without further ado, here is my yummy nooch-tastic lasagna recipe!
Hannah’s cheesy nooch lasagna
(Feeds 4-5 if you each eat a giant piece. Figure it out.)
Lentil nooch filling
2 cups red lentils
3 cups water
1 tsp Vega Omega Oil Blend
1 tablespoon pink himalayan salt
1 cup nutritional yeast
1 tsp garlic salt
1 tsp thyme
1 tsp cayenne pepper
1 cup quinoa flour
1 cup Trader Joe’s veggie stock
1 block tempeh (any plain kind/brand will do)
1/2 diced yellow onion
2 cloves minced garlic
1 tablespoon olive oil
1 tsp pink himalayan salt
1 tsp garlic salt
9 pasta strips (I used whole wheat strips from Trader Joes)
4 cups water
1 pinch pink himalayan salt
1 tsp olive oil
Step 1 – Preheat oven to 350 degrees. Boil 3 cups of water in a pot, add a little Vega omega oil blend and a pinch of salt, and cook up 2 cups red lentils (takes about 20 minutes or less on high; make sure they are good and soft!) Drain in a colander and let set for one minute, then transfer to a mixing bowl and mash them up.
Step 2 – Add 1 cup nutritional yeast (nootch) to the mashed lentils, mix well.
Step 3 – Add 1 tablespoon pink himalayan salt, 1 tsp garlic salt, 1 tsp thyme, 1 tsp cayenne pepper, 1 cup quinoa flour, and 1 cup Trader Joes veggie stock to lentil mixture. Mix well.
Step 4 – Set mixture aside.
Step 5 – crumble up a package of tempeh into pieces (I use the one from trader joes) in your hands and set aside
Step 6 – dice 1/2 a yellow onion, mince 2 cloves of garlic, and set aside
Step 7 – heat up 1 tablespoon of olive oil in a skillet, add 1 tsp pink himalayan salt, 1 tsp garlic salt, the onion, and garlic, and cook on medium heat just enough so that the onion starts to brown
Step 8 – add the tempeh to the skillet and cook on medium until the tempeh starts to brown; careful not to burn it!
Step 9 – turn on tempeh to low heat to keep warm and boil a large pot of water (about 4 cups)
Step 10 – once the water is boiling, add 1 tsp olive oil, a pinch of salt, and your pasta strips (I used 9 whole grain strips) and cook on medium boil for 10 minutes
Step 11 – drain pasta in colander and let sit for 1 minute (or until you can handle it safely without burning your hands)
Step 12 – assemble your lasagna in a pan! I used a little metal pan and layered it with a bottom layer of 3 pasta strips, then the lentil mixture, and the tempeh mixture on top of that. I put in two layers and then covered the top with more pasta strips.
Step 13 – Cover the pan with tinfoil and bake for 45 minutes.
An original whole grain wheat prized by ancient civilizations, our spelt is wonderfully free of such modern inventions as hybridization. Blended with pure flax seeds and sweetened with California raisins. Sprouted, veganic, delicious. Non-GMO Project Verified.
I then buttered the bread with Earth Balance buttery original spread, following up with the star of the show, avocado! I topped the toast off with a little salt and cayenne pepper, then stuffed it in my face.
A+++ avocado toast. Make some yourself and let me know how you liked it!