Grasshopper

Grasshopper in Allston is a vegetarian restaurant serving Chinese and Vietnamese specialties sans-meat, and it's really incredible. Yesterday we went for the vegan buffet, which is the third Sunday evening every month, where you get an all-you-can eat dinner for just over $10, a great deal. Grasshopper serves everything from spring rolls to lo mein to vermicelli noodle dishes, all with tofu, seitan, or imitation-shrimp, chicken pork, etc.- that's so close to the real thing you wouldn't know it's not real meat unless someone told you.

Buffet favorites include the kale with veggie-beef, the fried dumplings, and the infamous "no-name": battered gluten in a sweet and sour sauce topped with sesame seeds - so delicious it needs no name. It tastes like general tso's chicken, a favorite of Chinese take-out, yet without the extra fat, msg, and other additives. Until you've tried this, you would not believe how much it tastes like chicken. Meat-eaters will be satisfied with this dish, even.

Other excellent dishes include spicy curry with sweet potato and tofu, braised spicy tofu and assorted seitans in a clay hot pot with pineapple and lemon grass, and the crispy taro nest. Being a vegetarian restaurant Grasshopper has every combination of vegetable dish you could desire, from juicy eggplant, meaty mushrooms, tender asparagus, rich kale, crisp carrots, savory spinach, sweet leafy Chinese broccoli, spicy bamboo shoots and root vegetables. The menu is a celebration of vegetables in all their many forms. Finish it all off with a surprisingly sweet and delicious avocado soy smoothie and you'll go home happy. (Truth be told, Grasshopper buffet is the only time when I literally feel I may burst afterward ... it's worse than Thanksgiving by far. Who knew vegetables could be that addictive?)

Now the restaurant itself is somewhat hilarious - bright green walls to go with the grasshopper theme, bizzare paintings of obscure animals adorning the walls, such as zebras and other African safari favorites not indigenous to Asia, and faux-Italian themed tiles of different types of wine such as Cabernet Sauvignon decorated with bunches of cartoon-like grapes - creating a whimsical atmosphere. Nestled among the plethora of ethnic restaurants that help to make Allston the thriving cultural melting pot (and late night munchie destination), Grasshopper truly shines. The vegan pizza place two doors down? Virtually empty. Grasshopper buffet? Literally a line out the door. So the next time you're craving Chinese (a stealthy itch that must be scratched), try Grasshopper for a change. It puts meat to shame.

Cheeseless Cheesecake

Here is a recipe I made up this week, taking a recipe for white chocolate raspberry cheesecake and making it my own by modifying and "veganizing" it (quite successfully):

1) Make crust with graham cracker crumbs, brown sugar and melted Earth Balance butter. I am never exact with measurements here as I eyeball the quantity - enough to coat the pan (use a springform if you have one) - and mix with melted butter thoroughly to stick properly to the sides. It should be golden and slightly moist to reach optimal crust when baked; too dry and it will flake away. I have used Earth Balance many times and no one ever knows it's not butter!

2) With electric mixer on medium speed, beat approx. 2 1/2 (8 oz.) containers Tofutti cream cheese (the original called for two packages fat free cream cheese and one 1/3 less fat, but I found with the tofu-based consistency this was sufficient) until creamy. Add cup of sugar, dash each of vanilla extract and Grand Marnier, and some Amaretto for extra flavor. I then grated in some orange zest and stirred in about 5 oz. melted white chocolate - the original recipe I referenced calls for 3 oz. but that's not enough in my opinion - not authentically vegan and can be omitted for those going totally dairy-free. Blend until smooth.

3) Add two eggs, one at a time (or egg replacer if desired) - though the non-vegan recipe uses three eggs I found two to be perfect for this cake.

4) I scattered frozen raspberries around the inside of the crust-lined dish and poured the batter over it, so that each piece would have raspberries embedded inside.

5) Bake at 325 degrees for at least an hour - test by jiggling it - in a water bath of about an inch of water in the large pan with the cake set inside. This was my first attempt at the water bath method, as I've made countless cheesecakes without it but was never brave enough to take "the plunge," and I am proud to report that this cake came out really well, with a smooth, perfect top that I let cool for six hours to prevent an ugly crack from forming. Then refrigerate for another night and by the next evening it's ready to serve.


*Note this must be made in advance to achieve classic cheesecake consistency (and it really does, I promise!)

Skinny Bitch Cookin'

I tried out this recipe from Skinny Bitch in the Kitch and thought it's really fantastic:

Carrot Cake with Cream Cheese Frosting

1 cup safflower oil

3 cups whole wheat pastry flour

2 cups evaporated cane sugar (or other dry sweetener)

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon sea salt

2 cups finely shredded carrots (about two carrots)

2 cups unsweetened applesauce

2 teaspoons vanilla

1 1/2 cups chopped walnuts (can omit)

1) Preheat oven to 350 degrees. Oil two nine-inch cake plans and line with greased/flour-dusted parchment (I used a muffin pan to make mini muffins, which were adorable.)

2) In large bowl, sift flour, baking powder, baking soda, cinnamon, salt.

3) Combine oil, carrots, applesauce, vanilla, stirring until smooth. Stir in flour mixture in 3 or 4 additions, mixing until barely combined. Add walnuts, fold in.

4) Transfer batter to pans and bake for 35 to 40 minutes, cool on racks for 10 minutes.

5) Spread top with vegan cream cheese frosting.

Vegan Cream Cheese Frosting

12 ounces vegan cream cheese frosting

1 tablespoon vanilla

1/4 teaspoon salt

8 cups powdered sugar

1) In a In bowl combine cream cheese, vanilla, salt, mixing on medium speed until smooth. Add sugar 1/2 cup at a time. Increase speed to high and beat fluffy, 1-2 minutes.