Celestial Cafe
Celestial Cafe is South County’s
hotspot for plant-based devotees.
They have a vast vegan and
gluten-free following, and almost
any menu item can be modified to
meatless upon request. Some of
the top veg dishes include Rhody
mushrooms with beet quinoa and
Vietnamese noodles, and there’s
always some kind of seasonal
special to mix it up using what’s
locally available from area farms.
Chef Brandon Read also works
with local growers and merchants
to put together monthly five-
course farm dinners that can be
adapted for plant-based eaters.
567 S. County Trl., Exeter, 295-5559,
celestialcaferi.com
Eli’s Kitchen
Clearly marked vegan and
gluten-free menu items are
highlighted on the menu,
including Eli’s famous crisp and
sweet chili cauliflower with fried
garlic and the terrific naan with
coconut, cilantro, garlic and
mango chutney. For entrees, the
tofu yellow Thai curry is tops, or
go all out with Pam’s dinner, a
vegan and gluten-free customized
meal based on your dietary
restrictions. It’s named after chef
Eli Dunn’s wife, a former vegan,
so you know it’s going to be good.
40 Market St., Warren, 245-1809,
eliskitchenwarren.com
Revival Brewing
Company
This brewery-turned-snack spot
does more than offer a vegan
version of regular dishes (which
sometimes means fewer ingredi-
ents, same price), it clearly labels
plant-based choices right on the
menu. Tempura portabella tacos
involve fried mushrooms tucked
up in corn tortillas with pickled
onions and tahini, and there’s also
the most amazing crispy brussels
sprouts dish with shoyu ginger
garlic sauce and fresh mint. Most
IPAS are also vegan (try Night
Swim’Ah). 505 Atwood Ave., Cranston,
944-0451, revivalbrewing.com >>
My Week
as a Vegan
A certified omnivore attempts to avoid meat and dairy.
A
BY JAMIE COELHO
s a diehard meat and cheese eater, I attempted
to go vegan for a week in January (I couldn’t commit to a full Veganuary). I
scheduled the dates in my calendar and strategically planned it to start the
same day as a Monday evening epic seven-course vegan tasting dinner with Twelve Plants
popup restaurant at Vinya Test Kitchen. The night before, I made a food shopping list that
included tons of fruit and veggies, oatmeal, coconut milk, tofu, pumpkin seeds, avocado,
walnuts, veggie burgers, beans, tempeh and more, then I filled my cart and stocked my pantry.
I meal planned for breakfast, lunch and dinner, and then mentally pressed start.
Breakfasts were easily filled with steel cut oatmeal with berries and maple syrup (news
alert, honey isn’t vegan!) or smoothies blended with coconut milk, frozen berries and a
banana. For lunches, I packed rice bowls mixed with avocado and salsa, and I made a black
bean, tomato and vegetable-based broth soup. I also consumed salads with walnuts, avocado
and tomato to help me feel full. I felt pleasantly satiated from these meals during the day, and
didn’t need to snack much at my desk.
The second day was a bit tough on my tummy since I wasn’t used to that much roughage
at once (seven courses of veggies in one dinner — talk about going all in!). But by days three
and four, my body adjusted, and I felt more energetic. I couldn’t get my kids on board for
veggie burgers one night, so I served them the meat version and a veggie decoy for myself
with some sweet potato fries on the side. When I made stir-fry another night, I cooked the
veggies separately, and pan-fried tofu for myself, while sautéing chicken for the rest of the
family. These were easy and satisfying substitutions.
What is more challenging is dining out in restaurants that aren’t as accustomed to a vegan
diet. One day, I went to lunch at Ran Zan Japanese sushi and noodle spot and explained to
a server that I was not eating animal or dairy products at the moment (insert eye roll, here).
The udon noodle soup was out, because its base is fish stock. I enjoyed filling yakisoba
noodles with veggies and some excellent umeshiso sushi made with plum paste and
cucumber. There was also a day I experienced a tea ceremony at Ceremony tea house in
Providence. I informed the shop owner that I was temporarily vegan and she enthusiastically
directed me toward coconut milk and soy-milk-based drinks and a vegan dango rice ball
for dessert.
By Friday — and I don’t know if it was just because it was Friday — I started to drag, and
I wondered if I should be taking some kind of supplement. I needed a sweet to perk up, so
I headed to Knead Doughnuts for a lemon poppyseed vegan treat. That did the trick until
dinner time, when I feasted on leftover rice and beans while my | | CONTINUED ON PAGE 116
RHODE ISLAND MONTHLY
l APRIL 2020 51