Birthdays, a post-exam treat, summer nights. All perfect occasions for the best dessert there is: ice cream.
Ice cream and I have had a serious relationship since childhood (my mom even has compromising photos of my face smeared in chocolate to prove it). Vacations always include multiple trips to determine the best ice cream. High school was filled with nightly ice cream breaks. So, of course, ice cream was a priority when I came to Harvard. Check Crimson Crave weekly to see some of my favorites.
You can’t beat the Lizzy’s location. And creative flavors are a plus—bringing out the inner child in all of us with chocolate cookie dough (because isn’t that the problem everywhere else—who wants vanilla cookie dough?) I went full childhood adding rainbow sprinkles on top and it was delicious.
But Lizzy’s is one of those places where tasting matters. Ask for a sample, ask for two, because there are ways you can go wrong. The Columbian Fudge Avalanche (coffee with fudge and walnuts) was a great ‘everything but the kitchen sink’ kind of flavor. But I could have done without the Charles River Crunch (chocolate with almond toffee).
In the spirit of Ben and Jerry’s-esque fun and creative flavors, Lizzy’s is a valuable asset to the Harvard Square ice cream scene. Look for the adorable cow mascot and grab a scoop.
The traditional mint chocolate chip
Note: Basia will be publishing a Best of Boston Ice Cream series – check back for more next week!
If you don’t have a class near the Science Center on Tuesdays, you might be missing out on some sweet and savory treats. The Harvard University Farmer’s Market sets up shop from noon to 6 pm, and it only runs through the end of October, so if you’re looking for fresh fruit, soft bread, or green vegetables, it’s best to come sooner rather than later.
Walking under the big tent, there are several rows of delicious and varied cuisine. From the delectable choices at Taza Chocolate to the garden-fresh flavors of Ward’s Berry Farm and the enticingly spicy Alex’s Ugly Sauce, it’s practically a guarantee that you won’t leave disappointed. There’s even a spot to buy lobsters!
Most of the vendors are cash only, and as a result it’s best to be prepared with something other than a credit card in hand. Prices aren’t too high, but it definitely costs a little extra for items that are freshly made or just picked. While sweet corn is worth $0.75 an ear, containers of raspberries and grapes are around $5.00. The highly-coveted donuts from Union Square are $3 a piece, and at that price the highly desired flavors like Belgian Chocolate and Maple Bacon tend to sell out fairly quickly. Overall, staying within budget might be hard with so many tempting tidbits around.
Vanilla Bean Donut (Union Square)
The open space and bright colors help to maintain a welcoming environment, unlike some farmer’s markets which can be slightly overwhelming if you arrive without a game plan. If it’s your first time exploring the plaza or you don’t need any food in particular, it’s a great idea to walk the rows and be inspired. Sometimes, you might be lucky enough to get a free sample of cheesecake or peaches!
Before the snow comes, and sweet, juicy fruits become a treasured rarity, be sure to stock up on some cartons for your microfridge. Or, if you’re like me and can’t ignore any form of bread or pastry, try a chocolate brioche roll (above)! It’s the perfect size – big enough to share, but small enough to keep all to yourself without feeling guilty. Fruit, vegetables, baked goods, and other items vary each Tuesday, so make it a weekly trip.
In nearby Somerville, the buzz and activity of Cambridge and Boston seemingly do not exist. Quaint is the only way to describe the rustic buildings and quiet space. A mere ten minute walk, and you are able to escape the infamous “Harvard Bubble.” If you need a reason to allow yourself to leave Harvard to Somerville, go to Bergamot.
Bergamot is inconspicuous, sharing a building with a cable store and a kebab shop. It may not catch your attention immediately, but a glance inside the space reveals a sophistication that is unexpected.
My dining companion and I had a reservation for two at 5:00 pm (opening time), and we were promptly seated. Our waitress greeted us and informed us of our options. The two most popular offerings are the $44 dinner prix fixe, composed of an appetizer, entrée, and dessert of your choice, and the $75 tasting menu, a creative sampling of the chef’s choice. Given our time restriction, we opted for the $44 prix fixe (menu items can also be selected à la carte). After some careful deliberation, we ordered our appetizers and entrees and waited patiently.
The customary bread and butter were delivered and were pleasantly surprising. The unique apple mustard butter paired excellently with an almost burnt crust and custardy crumb. My appetite was stimulated. I excitedly watched as plates of food began exiting the kitchen. As my plate was placed in front of me, I could barely hold myself back out of courtesy for my companion. The instant both plates touched down, we ravenously began to eat.
Squid Ink TagliatelleSea Bass Crudo
The jet black squid ink tagliatelle left an immediate visual impact: a contrast of colors with a white plate and brightly colored heirloom tomatoes. The pasta itself was cooked a nice al dente, which gave it an almost meaty characteristic that complemented the sweet juiciness of the tomatoes. The light saltiness of the pecorino cheese plays on the palette like a light ocean breeze. My appetite slightly sated, I tasted the sea bass crudo and was confused by the complex saltiness from the avocado dressing, the floral notes from the petals, and the sweetness from the two types of melon. While these flavors bounced around my mouth, I was slightly off-put by the amalgamation of flavors. I could see the inventiveness in the exploration of taste, site and smell, but this particular dish was not appealing. We finished our courses and waited for the entrees.
Scallops ProvencalKorean Grilled Short Ribs
As our waitress deposited the plates in front of us, I sat in awe of the meticulous plating of each course. I started with my course, the scallops provencal. My knife sunk through the scallop like a warm butter. The scallop simply melted in my mouth but simultaneously retained the meatiness of a protein. In a state of sheer bliss, I was amazed by the sweet scallop with minor notes from the tomato sauce and dill. The green beans served as the necessary textural component to give the dish a crisp element. Enjoying my course, I sampled my friend’s dish, and experienced an entirely different sensation. In contrast to my dainty scallops, I was almost overwhelmed by the rich meaty short ribs. The slightly sweet Korean glaze was apparent, and it balanced the plate with the crisp salty wild rice pancake. Nothing could describe this course besides a masterful expression of umami (savory flavor). Fairytale eggplant and shiitake mushrooms only contributed more to the savory nature of the course.
As our meal wound down, we prepared for our dessert courses. To say the least, I was underwhelmed. My peach ice cream was a nice reminder of the end of summer, but the ice cream was slightly icy and detracted from the overall dish. The tres leches was also unimpressive, so we finished our meal on a slightly more subdued note.
Despite this, Bergamot provided an incredible meal and experience. While the wait times between courses may have been longer than expected, they allow time for a truly enjoyable dining experience. Prepare yourself by bringing friends and companions outside of Harvard Square and enjoy a phenomenal meal. While Bergamot may appear to be a formal white tablecloth restaurant, it exudes a familiar and homely vibe. Keith Pooler, Executive Chef and Owner, has created a comfortable dining environment for those seeking a good meal and a nice conversation.
Bergamot
Location: 118 Beacon Street, Somerville, MA 02143
Reservation: OpenTable or by Phone (617)-576-7700
Stand out dishes: squid ink tagliatelle, Korean grilled short rib
Overall Rating: 4.5/5
Food: 4.5/5
Service: 4.5/5*
Ambience: 5/5
* Note: the $75 7-course tasting takes 2 hours, so be prepared.
Cheese steak dumplings with pastrami, bacon, kimchi and swiss cheese from Koy, 16 North Street, Boston MAChicken and Biscuits from the Granary Tavern, 170 Milk St, Boston MAStrawberry smoothies in cantaloupes from Singh’s RotiBanana cake pop from Tia’s Cakes and Pastries, Boston MAApple pie cake in a jar from Tia’s Cakes and Pastries, Boston MAChocolate caramel cake jars from Tia’s Cakes and Pastries, Boston MASteem caffeinated peanut butter…one tablespoon has the equivalent of one 7oz. cup of coffee! Available online at steempb.comA spread of seafood from Big Rock Oysters, 501 Depot St, Harwich, MABlueberry shortcake vegan ice cream from FoMu, 128 Arlington Street, Arlington, MA
One week ago today, Liquiteria opened its doors to the public for the first time, its bright blue and yellow interior the only beacon of hope on the otherwise dismally cold June day. While the New England weather may not always show it, Liquiteria radiates the tastes and smells of summer, offering an extensive variety of smoothies, cold pressed juices, cleanse kits, and to-go food items.
Sitting on the corner of Mass Ave and Church St. (translation: right near the once 24-hour CVS, or 20 steps from Johnston Gate), this outpost is the first to open in Massachusetts. The original three locations reside in New York City where Liquiteria began as cold pressed juice shop. Cold pressed juices became very popular a few years ago, as big names such as Starbucks and ‘the west coast’ caught on to the trend, and Liquiteria seems to have benefitted from the juices’ widespread success.
So what’s the difference between cold pressed juice, and well, regular old juice? Chances are the apple juice your mom used to buy at Walmart is ‘hot pressed juice,’ made by heating, boiling, or steaming the fruit so that its skin and pulp will separate. The pulp then becomes very easy to press, making for a smooth, skinless juice. However, with the benefit of easy-pressing comes the risk of losing flavor and nutrients. When juice is heated, volatile flavor compounds are the first to go. (If you are familiar with the use of what are called glass, or cellophane, noodles in Asian cuisines, these noodles absorb the volatile compounds released while stir-frying vegetables, retaining the flavors that would otherwise be lost in the cooking process. This is conceptually similar to what happens when making a hot pressed juice, except these compounds are lost.)
Cold pressed juices are a different story. To eliminate the negative effects of heating, thousands of pounds of pressure go into squeezing all the juice possible from the fruit or vegetable, a method known as high pressure processing. Furthermore, as compared to hot pressed juices, much more produce goes into a single bottle of juice. For example, some companies claim that up to 6 lbs of produce can go into one 16 oz bottle of cold pressed juice, whereas Tropicana orange juice (a hot pressed juice) has less than 2 lbs of oranges per 16 oz bottle. Thus, cold pressed emerges as the nutritionally, and most likely flavorfully, superior choice.
Liquiteria offers twelve different juice flavors daily, ranging from the obligatory All Greens (Kale, Spinach, Romaine, Parsley, Celery, Cucumber) to some funkier blends, such as Turmeric Tonic (Turmeric, probiotic, lemon, maple syrup), the unfortunately-colored Skin Trip (Parsley, Spinach, Cucumber, Carrots), and my personal favorite, the refreshing, much-needed-wakeup-call-to -your-taste-buds, the Killer XX (Apple, Lemon, Ginger, Cayenne). As a seasonal extra, they are currently offering Watermelon juice, which essentially is like drinking the 4th of July from a plastic bottle. Each juice flavor comes in a 16 oz bottle, and is always available in the grab and go section.
A particularly intriguing set of options on Liquiteria’s menu are the fruit juice cleanses, sold in either 1 or 3 day packs. Four cleanses are available, ranging from the introductory/beginner level in which one is still allowed to snack intermittently throughout the day, to the final level which is described simply as “aggressive.” If you’re interested in giving your body a boost, or just want to see if you can “drink your body weight in ounces of spring or purified water per day”, check out Liquiteria’s website for more information.
While I was only able to try one smoothie flavor during my visit, the smoothie options seemed on the whole very promising. Whether you’re feeling fruity, craving peanut butter, dreaming of açaí, or still can’t get enough of kale, there’s a smoothie for you. Even if you’re not sold on the pre-made combinations, you can customize any of the smoothies to your liking, as well as substitute almond butter for peanut butter if you have an allergy. There is also the option to add boosters to your smoothie—chia, vitamin c, aloe vera, spirulina (a blue-green algae purported as a “superfood”), bee pollen, and flax seed oil, to name a few—and many of these ingredients are also featured in the 1 oz juice shots in the grab-and-go section.
Sure to be a campus-wide favorite, during my visit I decided to try the too-good-to-be-true Hangover Cure smoothie. While I admittedly did not have the proper qualifications to participate in a controlled study of its efficacy, I can attest to its perfectly blended texture, and mild, satisfying taste. I would say this smoothie as a whole lacked any sort of “wow” factor in terms of taste, but this may be mainly the fault of the typically milky taste of its main ingredients: papaya, peaches, and bananas.
Hangover Cure Smoothie.
[But then again, no one who actually needs this smoothie would want anymore surprises after hearing from their blockmates what happened last night…]
The service at the newly opened location is the perfect blend of excited and sassy. Having gone through an extensive training before the opening, the staff have memorized the ingredients of each item and are also capable of speaking to their health benefits. They also have had time to pick favorites. One staff member raved about the PB&J Parfait, as well as the Blue Velvet smoothie, which she said tastes like you’re sipping blueberry cake. Sounds good to me.
Besides the great staff recommendations, Liquiteria is notably staffed with enoughpeople, and also enough blenders, to get the orders out quickly. This cannot be said of all smoothie places— I know I have waited considerable amounts of time for blended drinks, as most places only have one or two blenders, and not always enough staff on hand.
So… what’s the catch? As you might have already suspected, Liquiteria is not exactly a bargain like our beloved Noch’s or Felipe’s. While theoretically we should all invest in our general wellbeing (remember, there could be up to 6 lbs of produce in one 16 oz bottle of juice), up to $9 for a juice or smoothie seems outrageous for the average college kid on a budget. With that being said, the staff were quick to mention that many of the smoothies contain whey protein, meaning they can serve as a meal substitute in terms of the nutritional content. In that sense, $8-9 does not seem too terrible, especially if you are in a rush between classes and don’t have time to chew.
Only time will tell if Liquiteria lives up to all its pulp and circumstance.
To give you a better idea of how Liquiteria fits into the current smoothie-scene on and around campus, check out the chart below!
*Walking distance with Harvard Yard as the starting point.
It’s that time of year again! Boston Restaurant Week, also known as Dine Out Boston, is upon us. From March 1st-6th, and March 8th-13th, many of Boston’s best eateries are offering prix fixe menus for both dinner and lunch. According to the Dine Out Boston website, there are three pricing tiers for each meal period: lunch for $15, $20 or $25, and dinner for $28, $33 and $38. In other words, this is the perfect time to go and try out that fancy restaurant you’ve been dying to go to! It’s also a great excuse to escape the Harvard Bubble and experience the rest of the Boston area.
Below is our restaurant week bucket list, but these are just a few of the very many restaurants participating in Dine Out Boston. For more information, including menus, pricing, and a full list of all participating restaurants, visit their website at http://www.restaurantweekboston.com.
Darwin’s Ltd. 148 Mount Auburn Street
Cambridge, MA
By Danielle Leavitt ’17
Darwin’s Ltd., located at 148 Mount Auburn Street is the perfect place for a Valentine’s date. Eclectic decor, a vast array of natural, organic soups, made-to-order sandwiches, wines, and fresh veggies and fruits — it’s a great place to either pick-up a picnic lunch or eat in. Take a seat in the cozy seating area with your date, and sample many of the different flavored coffees and fresh bakery items. However, no great Valentine’s date would be complete without a gluten free option, and Darwin’s is no exception. Their gluten free sandwich bread is incredibly tasty, and the homemade gluten free pastries and scones are to die for. My personal favorite sandwich is the Hilliard: sprouts, Havarti cheese, and turkey on gluten free bread. For the yummiest and best kept secret in Cambridge, take your date to Darwin’s Ltd.!
Giulia 1682 Massachusetts Ave
Cambridge, MA
By Victoria Piccione ’16
There are few things more romantic than really delicious Italian food. It makes sense: the country is romantic, the language is (quite literally) (R)omantic; it only follows that the food be romantic as well. Giulia on Mass Ave. has mastered this romance – and everyone knows it because the restaurant is always packed. The lighting is dim and the venue is small, the perfect amount of cozy for you and your Valentine. And despite below-freezing temps and below-zero wind chill, the food will warm you from the inside-out.
For the antipasto, you can’t miss the burrata: kind of a cross between mozzarella and ricotta, this is probably the best cheese you’ll ever eat. Choosing a main course is virtually impossible, with countless mouthwatering pastas on the menu, each prepared fresh daily at the big wooden pasta table featured right in front of the kitchen. And with amazing secondi, like homemade lamb sausage, you may be better off sharing, so you can both get a taste of everything. Of course, Valentine’s Day is the chocolate holiday, so your meal wouldn’t be complete without the chocolate terrine or the affogato. (The latter may just be the best gelato on this side of the Atlantic.) No matter what you choose, though, you can’t go wrong.
With a three-course meal averaging around $35 per person, I wouldn’t really call it a bang-for-your-buck kind of place. But you will certainly be getting your money’s worth. Let’s be honest: great food evokes feelings of pleasure–all the better to share it with your partner. But even if the date is a total flop, you’ll undoubtedly find yourself falling in love with Giulia.
Beat Hôtel 13 Brattle Street
Cambridge, MA
By Orlea Miller ’16
Looking for somewhere new and exciting this Valentine’s Day? Try the Beat Brasserie (the Beat Hôtel)! The regular Bohemian-themed menu will be offered, along with specials including a Duck Confit Salad, the Blue Crab Crostini, and Roasted Lobster with Squid Ink Pasta. You can’t miss this season’s dessert offerings: banana bread pudding, raspberry and blackberry mousse, and flourless chocolate cake! Live music and drink specials are sure to add to the special occasion. Reservations are highly encouraged, call 617-499-0001 to make yours.
Taranta 210 Hanover Street
Boston, MA
By Caroline Gentile ’17
Located in the always romantic North End, Taranta boasts an unlikely fusion of Italian and Peruvian cuisine that is actually a match made in heaven (perhaps like you and your date!). Any of their six pasta dishes are to die for, but the lobster ravioli are by far the most popular. As for the main dishes, the Petto di Pollo –chicken stuffed with fontina cheese and spinach– and the Amazon paiche are sure to impress. The dim lighting, friendly service and delicious food make Taranta a perfect place for a Valentine’s Day date. Be sure to make a reservation by calling 617-720-0052.
Café Algiers
40 Brattle Street
Cambridge, MA
By Dana Ferrante ’17
Tables for two, apricot cookies, a spiral staircase, peppermint orange hot chocolate. The only thing missing? That special someone. If you’re looking for an intimate environment, made for conversation, warm beverages, and classic coffee shop romance, Café Algiers is the perfect place to go and hide from the sure to be snowy Valentine’s Day weather this year. Chances are it won’t be teaming with people, and you won’t have to wait an hour to get your delicious tabbouli salad or cheese plate with arabic bread. For a causal Valentine’s Day, where you’ll be warm, well-fed, and able to hear what your date is saying, Café Algiers is the place to go.
There’s nothing like going from HUDS café to HUDS café and realizing that each one, as you feared, is serving the same assortment of lackluster pastries. With the integration of Hi-Rise Bread Company items on its menu, the reopening of the Barker Café seemed promising, yet the jury is still out on whether or not the Barker Café is really worth one’s precious Board Plus.
For these, and many more reasons, I am excited to announce: there’s a new pastry on campus. Better yet, pastries.
The Holistic’s Orange Chia Muffin with Chocolate Ganache
It’s called Feel Good Cake, and it comes in two equally tempting flavors: Chocolate and Orange Chia. Not your average cupcakes, these creations are completely guilt-free, meaning no matter if you’re gluten free, paleo, vegan, or just generally concerned about what you put into your body, you can enjoy the cupcakes without a second thought. Despite the common misconception that healthy versions of desserts never live up to original recipes, these muffins are rich, moist, and full of real flavor. Best of all, they are convenient, and will soon be available in Lamont Café, Cabot Café and Sebastian’s Café at the School of Public Health.
The masterminds behind these muffins are none other than two Harvard students. A little over a year ago, juniors Alice Han and Nina Hooper launched their company, The Holistic, in Harvard’s Innovation Lab, and have been perfecting their recipes ever since. Substituting avocado and ground chickpeas for the traditional butter and flour, Han and Hooper are committed to using organic, nutrient-dense ingredients in all of their products. Instead of sugar, the muffins are sweetened with agave nectar, meaning they are free from refined sugars, and have a lower glycemic index than normal cupcakes. In this way, Han explains, The Holistic products are also a good transition food for those with diabetes as they try to cut out foods that will raise their blood sugar too quickly. And the icing on the cake? A creamy chocolate ganache made from avocado, agave and cocoa.
The Holistic’s Chocolate Muffin with Chocolate Ganache
Aside from being super-foodies, the duo has traveled around the world, most recently with a portable oven and suitcases packed with more ingredients than clothes, sharing their creations with people all over. Han explains, “we wanted to see how people reacted to our product,” while also trying to figure out “what makes people feel good about the food they eat.” Whether it was Dubai or Finland, Australia or Japan, Han says they spent a lot of time learning how other cultures eat healthfully and alternatively to the stereotypical American diet, with the hope of incorporating this knowledge into their future recipes.
Last year, The Holistic competed in the Harvard Undergraduate Women in Business Innovation Competition, making it to the second to last round with their guilt-less treats. They were also recently featured in Boston Magazine and hope to present their product to the regional division of Whole Foods later on in the semester. In the meantime, The Holistic continues to offer catering for on campus events.
As previously mentioned, The Holistic recently approached HUDS about stocking their products, and the muffins will soon be sold in Lamont Café as part of a trial run. Based on their reception, HUDS could begin offering them at more locations on campus — now that would be a sweet deal.
It was dark times in the Kingdom of Harvard Square. Last spring, Felipe’s, our one true savior for the midnight munchies, had vanished, hiding from the world in a little cramped corner of Flat Patties. We looked longingly at the promising new location, then still boarded up with brown paper wrapping as if it were one of their stacked steak burritos, hoping for the day when we could once again eat our nachos and quesadillas in the comfort of Mexican decor. We waited (some of us more patiently than others) for Felipe’s to once again ascend the throne.
Then, the day came. It was a Tuesday night, the middle of finals week, and as we lethargically ‘studied’ in the dining hall, we heard the news: Felipe’s just reopened. (It was a finals week miracle!) Dropping everything, first and foremost our jaws, we ran over through the mist to Brattle Street. We hardly even recognized it. As we peered in through the huge front windows and into the ginormous new space, we could already taste the dreamy burritos to come.The little “dump on Mt. Auburn street,” as owner Tom described it candidly, was now a two-floor (three, if you count the rooftop bar that is still undergoing construction), half rustic brick, half artful stucco, restaurant with a new attitude. Repurposing wood from the demolition and incorporating hand-made metalwork from Mexico, Tom has created a space that bursts with energy and style.
Arriving just after midnight, the staff had just begun cleaning up, yet kindly let us in to have a look at Felipe’s 2.0. Before we could even ask him about how business was during their soft-opening that night, Felipe’s manager Francisco explained how excited his staff were about the change. Having run two restaurants out of the Flat Patties location during the spring and the summer, the staff now have the much deserved space to make everything from carnitas to queso fondido for the hoards of customers to come. But the line, fully equipped with shiny, spotless stainless steel, is only half the show; in the basement lies fully decked-out kitchen space for all of the prep work (and more prep space means more guacamole).
And good thing they have all that new space, because the food is going to be flying off the line once word gets out about their new menu items. Felipe’s Mexican spread now includes fish tacos, shrimp tacos, and by popular demand, a salad option. Additionally, for just two dollars more, every burrito has the option of getting deep fried and smothered in a delicious queso sauce. But, it wouldn’t be our beloved Felipe’s without a deal. Perfect for the loyal college student fanbase budget, Felipe’s maintains the lowest costing and best tasting Mexican food in the area.
As if we could ever want more, Felipe’s has outdone itself yet again. Now sporting a full bar, soon to be stocked with classic Mexican liquors (read: tequila), the restaurant aims to claim first-prize for the best, most authentic margaritas in town.
First floor bar.
The view from the second floor.
But what could be better than splurging on top-quality Mexican food with an ice-cold bottle of Pacifico? Doing all of that, on a roof. Up another staircase (or an elevator, if you prefer) lies a sweet rooftop lounge with a bar of its own for easy access. Though there’s still some work to be done, the owner told us the roof will be open as soon as the weather permits. The open sky above the patio, he explained, will ensure both constant sunlight and an unmatched view of the Cambridge skyline. With the roof included, Felipe’s has a restaurant capacity pushing just about 200 party people.
The implications are enormous. Just think: no longer must we suffer while indecisive roommates weigh the merits of getting either their drink or grub on. Now a veritable wonderland of both gastronomy and beauty, Felipe’s is the nighttime destination.
The crown jewel of our Harvard Square kingdom has finally returned.
I walked into the Reggie Lewis Athletic Center on Sunday afternoon and followed my nose to the gymnasium, where hundreds of vegetarian and vegan food vendors had set up shop. Let me start out by saying this: I am not vegetarian, nor am I a vegan. I love meat and I love animal products. In fact, I am usually skeptical of vegetarian and vegan food, especially when it resembles what I think of as ‘normal’ food. So what was I doing at a food festival that only served food of which I’m usually skeptical?
Well, I wanted to learn and I wanted to try new things. After all, most vegan and vegetarian food aims to replace their non-vegetarian or non-vegan counterparts, like cheese and meat. What intrigues me most about these kinds of foods is that if they are not actually cheese or meat or the like, then what are they?
The first food I tried as I entered the festival was nacho cheese dip from the O2 Yoga stand. I was surprised when it actually tasted like nacho cheese! Intrigued, I asked what it was made of: cashew, potato, carrot, shallot, onion, sunflower seeds, lemon juice, and spices.
As it turns out, vegan “cheese” usually has a cashew base, as I found out from several other vendors who sold it. Nuttin Ordinary, another vendor, boasted cashew cheese spread made from 100% raw cashews and no added oils, which was delicious. The consistency was like that of goat cheese, and the flavor itself was very cheesy. A few stands over was Teese, which was also giving out samples of vegan nacho cheese with a cashew base. All three “cheeses” that I sampled are available at Whole Foods, and all were delicious.
Many of the vendors were selling and offering free samples of vegan baked goods. FoMu, a bakery and ice cream store located in both Allston and Jamaica Plain, had an assortment of baked goods and ice creams. I decided to try their best seller, the Magic Bar, which is made of shredded coconut, pecan, vegan chocolate, and a dulce de leche base. It tasted like a tried-and-true, absolutely not-vegan seven-layer-bar. I kept telling myself that it was healthy because it was vegan, but there is no way that something that tasted so good was healthy!
Another standout bakery at the festival was Sabertooth Bakery, located in Jamaica Plain by the Forest Hills T-stop, which had a variety of flavors of vegan donuts, like butterfinger, Reese’s peanut butter cup, blueberry crumble, earl grey, powdered sugar and lemon, and peanut butter and jelly. I opted to try the PB&J donut, and it was one of the best donuts I have ever had. The consistency was different from normal donuts in that it was less cakey and more dense. In fact, it was almost like a muffin. Nevertheless, I was quite a fan.
I also had to sample a Mompop, from a vendor from Pennsylvania whose company is called—you guessed it—Mompops. Both vegan and gluten free, these popsicles are made of fruit, coconut milk, agave syrup, and water, and are only 89 calories. I tried the banana raspberry cream, and my friend tried the chocolate sea salt. Both were very light and refreshing.
All of the flavors of Mompops
To accompany all of the vendors who were selling vegan ice cream, there was also a vegan hot fudge stand. Coop’s hot fudge is made right here in Boston, and uses coconut oil and coconut cream instead of milk and butter. It honestly tasted just like real hot fudge. And if hot fudge wasn’t enough, there was also a stand for vegan whipped cream, with one variety made of rice and the other of soy.
The highlight of the festival for me and my friend was definitely the Dandies stand, which was giving out free samples of their gelatin-free, vegan marshmallows. My friend started keeping kosher a few years ago, so she had not been able to eat gelatin, and thus marshmallows until she tried Dandies’s marshmallows. Much denser and stickier than normal marshmallows, Dandies did not disappoint. In fact, I think I like them more than regular marshmallows. I’ll be sure to look out for them at Whole Foods.
Posha’s natural post-workout nutrition shake was the only sample I did not like, but I had known for a fact before trying it that I did not like plant-based protein powder.
Overall, I would say that my day at the Boston Vegetarian Food Festival was a success; I learned a lot about how certain specialty vegan and vegetarian foods are made, and I learned that I actually liked a lot of them!
crimsoncrave.com 