Restaurant review: Reverie Cafe + Bar, Minneapolis

Reverie menu | Kale and Ale

Reverie counter and menu

I recently visited Reverie Cafe + Bar in Minneapolis,  a casual all-day café with a coffee shop vibe. It’s an all-vegan establishment except for milk for coffee, and the newest kid on the block for veg food, located at the intersection of Franklin and Nicollet. The cafe opens at 7 a.m. on weekdays and 8 on weekends, closing when the show that night is over, 1 a.m. at the latest.

While the menu isn’t large, it’s flavorful and touches the basics. The menu evolves, focusing on flavorful and filling soups, salads, sandwiches and appetizers.

Reverie Jackfruit Cubano | Kale and Ale

Reverie Jackfruit Cubano

I was excited to try the jackfruit Cuban, which was very good, but Aaron’s seitan BBQ had a nice zingy kick that made me slightly question my meal choice, but neither would steer you wrong. The fact that the menu is changing and expanding is great, as it’s a reason to go back and try more. And the local beer options are plentiful, so it was great picking new beers to wash down the delicious food.

Fellow blogger and vegan Laura at 1 Girl 2 Cities recently posted a dessert from there that looked a-mazing!

Reverie has #vegan chocolate peanut butter truffles OMG

A photo posted by Laura VZ (@1girl2cities) on

 

If you have been to Reverie, please share your thoughts in the comments. I would love to know what you got and thought. I can’t wait to go back!

Friday links

Timely, for college grads and a lot of adults I know: 11 Cooking Skills Every College Grad Should Master. Even I skimp out on number two, which is probably terrible since I have a food blog. What one (or two, three, etc.) do you most need to work on? Share it in the comments below.

RELATED: How to cook smarter, not harder

Worth a mention: 19 Essential Restaurants for Vegetarians in Minneapolis and St. Paul. What is your favorite or one you are really looking forward to checking out?

” Paying attention to food’s relationship with nature and humanity allows us to connect with each other on a very fundamental level.” That’s how one writer describes food’s relationship beyond just nourishing our bodies. I believe this concept so much, and as one who loves the stories behind things and anthropology, food gives me both. This is such an important concept and reminder. Read how cooking documentaries (and the meals we make) are about life.

And have you heard about the Delray Beach, Florida, brewery that made edible rings for the six packs? I’m sure you have since my two biggest reader demographics are South Floridians and beer drinkers, but just in case. Saltwater Brewery created an edible beer ring to help sea animals stay safe. My heart is so warm to read this, I see it as a win-win for all involved. Watch the very well done video about it.

Saltwater Brewery “Edible Six Pack Rings” from We Believers on Vimeo.

 

Just Hampton Creek | Review and Recipe

Note: Hampton Creek provided food for review, but my opinions in this and all posts are my own.

Just Cookie Dough | Kale and AleWith a quick search of my dessert recipe archive, it’s apparent I’m not heavy on end-of-meal treats here. It’s partly because I’m not often one for sweets, favoring the salty taste of popcorn or nachos, and partly because I’m better with the winging-it style of cooking over the exact science of baking. But I’ve been known to crave a dark chocolate bite or sugary, chewy food. For those times, I look to keep it vegan and easy, and I know “just” the place to get my sweet tooth fix.

When I heard that Hampton Creek—best known for Just Mayo—was expanding beyond the sandwich and salad spread, and starting with cookies, I wanted to try it out. Hampton Creek gave me some coupons to test new products, and the cookie dough jumped out, since I wouldn’t make it myself. Using the search to see what was where, I was surprised to find not only the chocolate chip cookie dough I was expecting but also the peanut butter dough that wasn’t mentioned in the store finder, so I grabbed each (in the name of a fair review, right?).

Once I got home I opened the tub of chocolate chip cookies and tried a simple right away. Since Hampton Creek cookie dough is vegan, eating from the tub is safe, if not encouraged. Although the tub looks small, it makes 16 regular sized cookies that are quick to bake, making them quick to enjoy. They aren’t too soft or too crisp, and have even flavor throughout.

Recipe: Pretzel and chocolate peanut butter cookies

Hampton Creek Peanut Butter Chocolate Pretzel recipe | Kale and Ale

Peanut Butter Chocolate Pretzel cookies

While that’s all well and good and the sweets lover will enjoy these, I’m not into sweets enough. So I gave the peanut butter cookies the Val treatment, giving them a sweet and salty addition. Once I cooked the tub of cookies according to the directions, I topped it with 1/2 cup melted chocolate chips and 1 cup crushed pretzels and let cool. These are a great sweet-salty combo that will appeal to a lot of tastes. All in all. Hampton Creek is a solid choice for when I am looking for a sugar fix.

Have you tried any of the “Just” products? What do you think of them?

 

Friday Links

Chickpeasdrained

Don’t throw away that liquid, save it for the hot food aquafaba. Flickr photo by Robyn Anderson

You are reading the blog soon to be renamed Aquafaba and Ale. Don’t you like the alliteration? Just kidding, but since many sources cite kale is on the way out and aquafaba seems to be the hot new food, I thought it was a fun thought. What is aquafaba, you ask? Simply put, the cooking liquid of beans. Read about aquafaba here. It’s popular in the news this week, heralded as the new vegan wonderfood:

This past weekend I planted my garden and containers.

Garden 2016 Containers | Kale and Ale

Read about my 2016 garden, a guide to regrowing fruits and vegetables from scrapes and tips for first-time gardeners.

This paragraph contains Amazon Affiliate links. Other than that, I’ve been reading books like crazy. I just met with my book club and we discussed “The Book of the Unknown Americans,” but I also just finished “Taking the Stage” and started “Adventures for Your Soul.” I joined Goodreads (follow me on Goodreads) to keep track of my books to read. What are you reading?

Garden 2016: Planting

This past weekend I planted my garden. It’s a bit early for Minnesota standards, so fingers crossed I didn’t jinx the weather.

The garden was planted earlier this year for two reasons:

  • It’s been craaazy nice this spring, confirmed by the Old Farmer’s Almanac that last frost was April 30.
  • I can’t go to the plant sale I went to last year, so Aaron and I went to the Minnesota Landscape Arboretum sale Saturday. (Read my review of the Arboretum.) It’s put on by the same group as the sale last year, but it’s not as busy and the selection might be greater, focusing on Minnesota specific, heirloom and new hybrid varieties of plants.

Related: Tips for first-time gardeners.

Since we had the plants and a gorgeous weekend, and frost/freeze seemed behind us, we planted. We probably put more—and by more I mean too much—in the garden, but we plotted out where it will grow and how big it will all get much better than last year. One wrench in the system was that each plant was sold as a four-pack, so we ended up with lots of plants.

Garden 2016 | Kale and Ale

Garden 2016 Containers | Kale and Ale

This year we planted:

  • Carrots-Rainbow
  • Cucumber-Spacemaster
  • Kalettes-Autumn Star
  • Pepper:
    • Sweet Rainbow mix
    • Thai hot
    • Candlelight
  • Basil
  • Tomato
    • Sungold
    • Celebrity
    • Czech’s Bush

I’m really excited to see how this turns out and try new varieties. After canning last fall for the first time, I’m not worried about having too much food. It’s a very relaxing hobby and after-work activity that supplements our CSA membership. Check back here and the Kale and Ale Facebook page throughout the summer and watch my garden grow!

Minnesota Landscape Arboretum living roof | Kale and Ale

Minnesota Landscape Arboretum living roof where the vegetables and herbs were being sold

What are you growing this summer?