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Review of a Vegan Restaurant in Fort Worth, Texas by The Dallas Morning News

i was pleasantly surprised to see this review in the dallas morning news. from what i hear, this place is amazingly good. it's definitely on our "to do" list on our next visit "home". be sure to check out the menu posted on their website.....everything sounds wonderful!

Spiral Diner and Bakery
1314 W. Magnolia Ave.
Fort Worth, TX 76104
Phone: 817-332-8834
website: http://www.spiraldiner.com/

By KIM PIERCE / Special Contributor Dallas Morning News

Spiral Diner opened in the Fort Worth Rail Market in August 2002. But there were limits to what a vegan restaurant could do in the space, which had a common dining area that was more like a food court.

Two years later, the restaurant has sprouted and taken root on Magnolia in Fort Worth's South Side hospital district. Here, it's finding ample audience for its unique menu, which goes beyond vegetarian to omit all animal and insect products, including eggs, honey and
dairy.

Now you might think that that would make for some dull eating. Not so. In the right hands – and owner Amy McNutt's got 'em – it shows what's possible with healthful, mostly organic fare. In this new location, she's expanded the regular menu and added more fruit
smoothies and an espresso machine for coffee drinks (Fair Trade coffee only). Your meal begins when you place an order at the counter. The drinks are served right up; staff delivers the rest.

An appetizer of hummus ($4 and $5), which has always been a vegan dip starting with chickpeas, was a lemony version served with a side of olive oil and warm flour-tortilla triangles. Chips and salsa ($2.50) combined delicate organic white-corn chips with an
intensely tomatoey, not-very-hot sauce.

From there, the menu gyrates through salads (of course), wraps, sandwiches and entrees that reflect a variety of influences, predominantly Mediterranean, Asian and Southwestern. You might find "Buenos Rancheros" made with scrambled tofu or "Sketti and Meatballs" made with soy "meat" balls.

Spiral masala, the most expensive entree at $8.85, was a vegan version of Indian chana masala: chickpeas cooked with masala spices, Yukon gold potatoes and broccoli in a savory, tomato-onion sauce with a nice, slow bite. It was served over fragrant jasmine rice
with a side of vegan sour cream that we mistook for rich, full-fat yogurt.

Spicy peanut greens ($8.25) was a carpet of chopped peanuts, a component of the house-made Thai sauce, over baby spinach, broccoli, julienne bamboo shoots, red bell pepper and carrots, all nested on a bed of jasmine rice. Both entrees were delicious, interesting
and filling.

The McNutt burger ($6.85) patty was made from sunflower seeds, carrot, brown rice and spices. Sandwiched with fixin's, including vegan mayo, in an organic wheat bun, it had a dense, satisfying texture. It was partnered with smooth Yukon gold potato salad
laced with dill. The same salad came with the Mediterranean wrap ($7): avocado, cucumber, carrot, tomato, black olives and mixed greens bound with a generous portion of the house-made hummus in a fresh flour tortilla.

Specialty beers include domestics that ranged from Colorado's Fat Tire Ale to delightfully fruity and delicate Pyramid Apricot Ale ($3.75) from Washington. One of the imports, Samuel Smith organic amber ale from Yorkshire, England ($7 for 18.7 ounces), was a
fruity, golden palate-pleaser. There were also a Trappist ale, Samuel Smith's oatmeal stout and more than a dozen others chosen with the beer connoisseur in mind.

Organic wines, though, like the six listed here are problematic. Most vintners would argue that you can't make a stable, long-lasting wine without sulfites (they're a no-no if a wine is to be declared organic), though many wineries do grow their grapes with organic or sustainable farming techniques. The house white, Frey Natural reisling ($18), showed nice fruit and bright acidity, especially with the food, but was
characterized by a chlorine-ish off-tone.

Desserts ran to dense and luscious. The vibrant strawberry cake ($3.75) had almost a cookie-dough texture. Creamy frozen peanut-butter pie with chocolate-cookie-crumb crust ($3.25) got better the more it melted. And two crustless pies, chocolate-bourbon-pecan ($2.75) and sweet potato ($3.25), were intensely flavored but not overly sweet.

In a rehabilitated 1932 storefront, Spiral Diner is a little like Gen X meets the Jetsons. On the one hand, you've got funky, retro black-and-white dinettes and booths, and overhead fans that look like propeller blades on stainless-steel blocks. But the gray walls burst with modern art and a magenta-and-blue-spiral mural that positively vibrates. Everywhere the green message is conveyed, from the drink dispenser with a big circle-with-a-slash over the "Coke" sign to photographs of nuzzling cows.

Ms. McNutt, who grew up in the Southlake-Grapevine area, says she got the vegetarian bug when she was 11 or 12. While attending the University of Southern California film school, she became enamored of the vegan way and vowed to return to North Texas and open
a restaurant. Two months after graduation, she traded her camera for a chef's knife and staked her claim in the heart of steak country. Talk about a maverick.

Food – 3 stars
Atmosphere – 3 stars

posted by: artichoke72 at 22:40 | link | comments |
restaurant reviews

almond biscotti

i made the almond variation of this recipe...crunchy, subtley sweet, yummmy!  i put together a cookie gift basket (well, bowl) for my son's preschool teachers and included three kinds of biscotti, some snickerdoodles, chocolate, cherry and pistachio pinwheels (i'll post the recipe later) and banana bread.

a good tip: line the baking sheet with foil and spray with cooking spray....this makes it easier to remove the biscotti log after the inital baking. :)

basic biscotti

2 T. butter (or margarine), softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt

preheat oven to 350 degrees.

in a large bowl, beat butter, sugar, egg, egg white and vanilla until smooth.

in a medium bowl, combine flour, baking powder, and salt. add the flour mixture, along with any additions you may have, to the egg mixture. stir until just combined. if it seems dry, use your hands to complete the mixing as the dough comes together.

divide the dough in half and shape each piece into an 8” long log. place the logs 2” – 3” apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3” wide.

bake for 20 – 25 minutes, until firm and starting to crack on top. transfer to a wire rack to cool for 15 minutes. lower the oven temperature to 275 degrees.

place logs on a cutting board, trim the ends and cut each diagonally into 1/2” to 3/4” thick slices with a sharp serrated knife. place biscotti cut side down on the cookie sheet.

return them to the oven for 15 minutes, then flip them over and bake for another 15 minutes. transfer to a wire rack to cool.

makes 2 dozen biscotti.


Variations

*chocolate chip biscotti: add 1/2 cup chocolate chips to the dough along with the flour mixture.

*almond biscotti: use 1 tsp. almond extract instead of the vanilla, and add 1 cup slivered or chopped almonds to the dough along with the flour.

*almond chocolate chunk biscotti: use almond extract instead of vanilla, and add 1 cup of slivered, sliced, or chopped almonds and ½ cup chopped chocolate chips to dough along with the flour.

* fruit and nut biscotti: add 1/2 cup chopped dried fruit (such as raisins, apricots, dates, cranberries, or cherries), and 1/2 cup chopped nuts (try hazelnuts, almonds, walnuts, or pecans) to the dough along with the flour.

*orange cashew biscotti: add the grated zest of 1 orange to the egg mixture, and 1 cup chopped cashews to the dough before shaping.

*lemon poppy seed biscotti: add the grated zest of 1 or 2 lemons to the egg mixture, and 1/4 cup poppy seeds to the flour mixture.

recipe source: one smart cookie by julie van rosendaal

posted by: artichoke72 at 02:22 | link | comments |
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vietnamese hot and sour shrimp soup

 

this soup is wonderful with it's contrasting flavors and ease and quickness of preparation.

 

it is also quite adaptable. the last time i made this soup, i left out the tomato and bean sprouts, used shiitake mushrooms instead of button mushrooms, and added shredded spinach and chopped cilantro to the soup right before serving. no matter what i do, it turns out amazing everytime.

 

  

vietnamese hot and sour shrimp soup

 1 teaspooon vegetable oil

2 tablespoon minced shallots

2 stalks lemongrass, trimmed, wilted or tough outer leaves discarded cut into 2-inch lengths, and smashed lightly with the flat side of a knife

1 large ripe tomato, cored, seeded, and cut into 1/4–inch wedges

1/2 pound button mushrooms, rinsed, drained, stems trimmed, and caps thinly sliced

1 1/2 teaspoons sugar

5 cups water

1/2 pound medium shrimp, peeled, scored down the back, deveined, and rinsed

5 1/2 tablespoons fish sauce

3 tablespoons fresh lime juice

1/4 pound very thin rice stick noodles (vermicelli), softened in hot water and drained

1 1/2 cup bean sprouts, rinsed and drained

1/2 teaspoon crushed red pepper

2 tablespoons finely minced scallion greens

 

heat a heavy pot over medium-high heat. add the oil and heat until hot, about 30 seconds. add the shallots and lemongrass and stir-fry for about 15 seconds. add the tomato, mushrooms, and sugar and stir-fry for about 1 minute. add the water and bring to a boil. reduce the heat to medium and simmer, uncovered, for about 10 minutes.

  

add the shrimp, fish sauce, lime juice, and noodles and dimmer for about 2 minutes, or until the shrimp turn pink and the noodles are tender. using tongs, remove and discard the lemongrass. add the bean sprouts and crushed red pepper, bring to a boil, and cook for about 1 minute, or until heated through. ladle into soup bowls, sprinkle with scallions, and serve.

makes 6 servings.

 

recipe source: asian noodles by nina simonds.

posted by: artichoke72 at 09:53 | link | comments |
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brownie biscotti

brownie biscotti

my holiday baking (i give cookies as gifts) has started and i made these yesterday. they are so good. i had to hurry and package them up because we couldn't stop eating them. i love biscotti because they are low-fat and crunchy and i love dipping them in hot coffee. the only (slight) problem i had with this recipe is that it ONLY makes 2 dozen cookies. :)

oh, a good tip: line the baking pan with foil and then spray the foil with cooking spray...this makes it so much easier to remove the biscotti log from the pan after the first baking. enjoy!

brownie biscotti

2 T. butter (or margarine), softened
3/4 cup sugar
1 large egg
1 large egg white
1 tsp. vanilla
1 2/3 cups flour
1/3 cup cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cups chocolate chips or white chocolate chunks
1/4 cups chopped pecans or walnuts

preheat oven to 350 degrees.

in a large bowl, beat butter, sugar, egg, egg white and vanilla until smooth.

in a medium bowl, combine flour, cocoa, baking powder, and salt. add to the egg mixture and stir until almost combined. add chocolate chips and pecans and stir just until blended.

divide the dough in half and shape each piece into an 8” long log. place the logs 2” – 3” apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3” wide.

bake for 20 – 25 minutes, until firm and starting to crack on top. transfer to a wire rack to cool for 15 minutes. lower the oven temperature to 275 degrees.

place logs on a cutting board, trim the ends and cut each diagonally into 1/2” to 3/4” thick slices with a sharp serrated knife. place biscotti cut side down on the cookie sheet. return them to the oven for 20 minutes, then flip them over and bake for another 20 minutes. transfer to a wire rack to cool.

makes 2 dozen biscotti.

recipe source: one smart cookie by julie van rosendaal

posted by: artichoke72 at 13:31 | link | comments |
all recipes, cookie recipes

Curried Red Lentils with Carmelized Onions and Basmati Rice Pilaf

this recipe is easy to prepare and pretty quick to put together.  the only substitution i made was using plain brown lentils instead of red lentils (i didn't have red lentils in the pantry).  i mixed my own curry powder and will post that recipe below this one. this dish freezes well.

Curried Red Lentils with Caramelized Onions
Serves 4 as a main course.

Curried Red Lentils

2 tablespoons canola oil
4 medium garlic cloves, minced
1 tablespoon minced gingerroot
2 teaspoons curry powder (recipe below)
3 1/2 cups water
1 cup unsweetened coconut milk
1 1/2 cups dried red lentils, rinsed and picked over
Salt
1/4 cup chopped fresh cilantro leaves

Quick Caramelized Onions
2 tablespoons unsalted butter
3 medium onions (about 1 pound), halved and thinly sliced
1/2 teaspoon salt
1/2 teaspoon sugar

Basmati Rice Pilaf
(see recipe below)

For the lentils: Heat the oil in a large saute pan over medium-high heat until shimmering. Add the garlic, ginger and curry powder and cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils and 1/2 tespoon salt and bring o a boil. Reduce the heat to low, cover and simmer, stirring onece or twice, until the lentils have fallen apart, about 20 minutes. Uncover, raise the heat and simmer until the lentils thicken a bit (they should be loose but not liquidy), about 5 minutes. Stir in the cilantro and adjust the seasonsings, adding salt to taste.

For the onions: Meanwhile, melt the butter in a medium skillet over medium-high heat. Once the foaming subsides, add the onions, salt, and sugar and cook, stirring occasionally, until the onions soften and begin to color slightly, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are very tender and nicely browned, about 15 minutes. (If the onions start to burn at any point, reduce the heat.)

To serve: Spoon some rice pilaf into individual shallow soup or pasta bowls. Spoon some lentils over the rice, top with a tangle of caramelized onions and serve.

Basmati Rice Pilaf

1 1/2 cups basmati rice
2 tablespoons unsalted butter or canola oil
6 whole green cardamom pods, lightly crushed with the side of a chef's knife to release flavor
2 1/4 cups water
1 teaspoon salt

Place the rice in a medium bowl and fill with cold water. Swish the rice around in the water with your fingers. Carefully drain off the water, keeping the rice in the bowl. Repeat the rinsing and draining steps until the water is no longer cloudy, 4 or 5 more times. Set the rice aside.

Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. If using, add the cardamom pods and cook until aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.

Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff the rice with a fork and serve.

recipe source: "A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends" by Jack Bishop.

Quick Curry Powder

2 T. ground coriander
2 tsp. ground cumin
2 tsp. ground turmeric
1 tsp. ground cayenne
1 tsp. ground ginger

Mix spices together and store in an airtight container for up to 6 months.

To bring out the best flavor of the spices, toast the spices in a heavy bottomed pan over medium heat until fragrant.

posted by: artichoke72 at 23:47 | link | comments |
all recipes, vegetarian recipes

lentil and barley stew

this is a good one....earthy, satisfying, nutritious, filling, and delicious. who could ask for more?  a great stew for cold winter days/nights.  luckily, this stew freezes well because this recipe makes a big batch. mix in some chopped fresh baby spinach right before serving for a slight change and a little extra nutrition. serve in bowls with crusty bread and a green salad.

lentil and barley stew

2 tablespoons olive oil
2 carrots, diced
3 ribs celery, diced
2 medium zucchini, diced
1 large onion, diced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 to 1 teaspoon ground cumin
1 cup dried lentils, picked over and rinsed
1 cup pearled barley, rinsed
6 to 8 cups vegetable broth
salt and pepper

heat the olive oil in a large pot over medium heat.  add the carrots, celery, zucchini, onion, and garlic and cook, stirring, until tender. add the thyme, cumin, lentils, barley, and 6 cups of vegetable broth.  bring to a boil.  reduce heat to medium and simmer uncovered for 30 to 40 minutes. season with salt and pepper. if the stew seems a bit dry, add the remaining cup or 2 of vegetable broth.

posted by: artichoke72 at 00:37 | link | comments |
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Cinnamon Sugar Stars

we have been baking lots of cookies lately (my son is really into baking cookies).  these cinnamon sugar stars are nice and crunchy, but a bit time-consuming since you have to refrigerate, roll out dough, cut shape, reroll, etc....   my son enjoyed cutting out shapes in the cookie dough.   we made stars, mini stars, dog bones, and hearts.  honestly, i like my snickerdoodles better.  make sure not to roll the cookies too thin or they will overcook.

cinnamon sugar stars

2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3/4 cup sugar
1 large egg
1 1/2 teaspoon vanilla extract

topping:
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 large egg white, beaten

in a bowl, whisk together flour, baking powder, cinnamon, and salt.

in a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.  beat in the egg and the vanilla. on low speed, gradually add the flour mixture.  the dough will be somewhat crumbly.  divide the dough into quarters, shape into disks, and wrap in plastic.  refrigerate for 2 hours, or until firm enough to roll.

preheat the oven to 350 degrees. grease two large baking sheets.

combine the sugar and cinnamon in a small dish. set aside.

on a lightly floured surface, roll out one piece of the dough at a time 1/8 inch thick. cut out cookies using a 3 inch star-shaped cutter and place 1 inch apart onto the baking sheets.  the scraps of dough can be chilled and rerolled.  lightly brush the tops of the cookies with the egg white and sprinkle with the cinnamon sugar.

bake the cookies for 8 to 10 minutes, until he edges are lightly browned. cool on the baking sheets for 1 minute, then transfer the cookies to wire racks to cool completely.

recipe source: mary engelbreit's cookies cookbook (andrews mcmeel publishing, 1998).

posted by: artichoke72 at 15:34 | link | comments |
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cinnamon graham crackers

these are unlike any graham cracker you have ever had. they are dense, but they are also crunchy, nutty, slightly sweet, and way more healthful than the kind you buy at the grocery store. they are fun to make and an interesting change from store bought graham crackers. i'm thinking i need to make s'mores with these bad boys.

cinnamon graham crackers

1 1/2 cups graham flour
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, at room temperature
1/2 cup sugar
1 large egg
2 tablespoons maple syrup
2 tablespoons cold water (or coffee)

preheat oven to 350 degrees.

in a bowl, whisk together the graham flour, all-purpose flour, baking soda, cinnamon, and salt. set aside

in another bowl, beat the butter and sugar with an electric mixer until light and fluffy. beat in the egg, maple syrup, and water (or coffee). on low speed, beat in the flour mixture.

dust the work surface liberally with graham flour. roll out the dough 1/8 inch thick and divide into four pieces. with a fork, score the dough (without cutting all the way through) into 2 1/2 inch squares. with a spatula, transfer the dough to ungreased baking sheets. prick each cracker several times with a fork. bake for 15 minutes, then transfer to wire racks to cool.

recipe source: mary engelbreit's cookies cookbook (andrews mcmeel publishing, 1998).

posted by: artichoke72 at 01:26 | link | comments |
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