Bar Harbor Vegan

I'm going to be vacationing in Bar Harbor so I decided to make a list of vegan-friendly restaurants, markets, and groceries in the area.

A & B Naturals
Natural foods store with a juice bar
101 Cottage Street
Bar Harbor, ME 04609
207-288-8480 

2 Cats
Vegan-friendly B&B and Cafe
130 Cottage Street
Bar Harbor, ME 04609

207-288-2808

Cafe This Way

Vegan-friendly Cafe

141/2 Mount Desert Street

Bar Harbor, ME 04609-1717

207-288-4483

 

Gringo's

Vegan-friendly burrito shop

30 Rodick Street

Bar Harbor, ME 04609

207-288-2326

 

Eden

Vegan cuisine

321 Main Street

Bar Harbor, ME 04609

207-288-4422

 

Jeannie's Breakfast

Breakfast diner with vegan options

15 Cottage Street

Bar Harbor, ME 04609

207-288-4166

 

CJ's Big Dipper

Ice cream parlor with vegan options

150 Main Street

Bar Harbor, ME 04609

(207) 288-2128‎

 

Morning Glory Bakery

Vegan-friendly bakery/cafe

39 Rodick Street

Bar Harbor, ME 04609

207-288-3041

 

Reel Pizza Cinerama

Movie theater and vegan-friendly pizza place

33 Kennebec Place

Bar Harbor, ME 04609

207-288-3828

 

Mother's Kitchen

Vegan-friendly cafe

1502 State Highwat 102

Red Rock Corner, ME 04609

207-288-4403

 

Eat-A-Pita

Vegan-friendly Mediterranean restaurant

326 Main Street

Southwest Harbor, ME 04679

207-244-4344

FINALLY!

I'm so sorry I haven't posted in months! Time really slips through the fingers! The past weeks I've been busy with school as the year winded down. However, today was my last day of school and I'm absolutely ecstatic! My plans for today include cleaning my room, going through my binders and folders to get rid of things I don't need, cleaning the chicken coop, doing the dishes, picking strawberries,... the list goes on. I don't start work until Wednesday so in the meantime I'm going to try to take things easy and relax. It hasn't quite sunken in yet that schools over but I'm sure it will soon.

Stay tuned for posts that are actually interesting!

Love Me Some Decoratin'

Yesterday I decided to use my Sharpies and decorate an old canvas bag. This was my final result. (None of it is traced, it's all free-hand)

Earrings

I love to make jewelry and this is my latest creation. I wrapper wire around a makeup remover bottle to get them in the loop shape. Then I wrapped three colors of embroidery floss (green, yellow, and orange) around the hoops and secured them at the tops. Then I tied the earring hooks to the hoops. Next I strung a small brown bead followed by a large wooden bead onto some orange embroidery floss. I tied the floss to the hoop so the wooden bead hung down in the middle. Viola!

Yay!

I've been a vegan for seventeen days! I'm proud of myself and although it's difficult at times, I've managed to keep it up and I hope to be a vegan for the rest of my life! Every now and again I make mistakes (I've eaten an English muffin that contained honey and I ate a piece of toast that had butter on it) but I'm not giving up. I feel happy and healthy and I'm so glad I've made the change to veganism. :)

Tunes

I've been really digging the song Crimson and Clover by Tommy James & The Shondells lately. It's been on repeat all day. I recommend you listen to it if you haven't already. Enjoy!

Hummus

Thanks to AllRecipes.com for the recipe!

Ingredients:

• 1 clove garlic
• 1 19-oz. can garbanzo beans (chick peas), half the liquid reserved
• 4 Tbsp. lemon juice
• 1 clove garlic, chopped
• 1 tsp. salt
• Black pepper to taste
• 2 Tbsp. olive oil

Directions: 
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Vegan Burger

Thanks to Happy Cow for the recipe!

Ingredients:

• 1 1/2 cups short grain brown rice (measure uncooked)
• 1/2 cup onion, diced finely 
• 2/3 cup carrot, minced
• 1/2 teaspoon dried basil
• 1/4 cup tamari or soy sauce 
• 2-3 cloves garlic, minced
• 1/2 teaspoon dried thyme 
• 1/2 teaspoon black pepper, ground coarsely

Directions:
In a large saucepan bring 3 1/2 cups water to a boil. Add rice and stir for 2 minutes. Reduce heat, cover and simmer for 30 minutes. Cook rice until is a bit dry. If it is too sticky and damp, dry it by spreading it on a tray for awhile.

After the rice cools, add the other ingredients, mix well, and knead the mixture a bit until it feels sticky. Form into patties about 4 inches round and about 1/2 inch thick (not too thin).

Place on a nonstick baking sheet, and put into oven preheated at 450 degree F. Bake for about 25 minutes, flip and cook for another 10 to 15 minutes.

You can also cook the pattie in a frying pan coated with cooking oil.

Note: If the mixture is too wet or too thin, the patties will not hold.

Serve on your favorite bread or buns with lettuce and tomatoes, and sprouts, etc... Enjoy.

  

Carrot Nut Veggie Burger

Thanks to Happy Cow for the recipe!

Ingredients:

• 6 carrots, chopped
• 1 pound sunflower seeds 
• 1 cup cashew nut 
• 2 cups brown rice
• 6 cups water 
• 1 sweet onion, chopped 
• 1 tablespoon oil 
• salt & pepper

Directions:
Preheat oven to 425F degrees (220C degrees). In a large saucepan bring 5 cups water to a boil. Add rice and stir for 2 minutes. Reduce heat, cover and simmer for 30 minutes. Roast cashews and sunflower seeds in preheated oven for 10 minutes. In a food processor, grind nuts to a fine meal. Transfer to a large bowl. Place onion and carrots in food processor and pulse until fine. Transfer to bowl with the nuts. Combine cooked rice and oil in food processor and pulse until smooth then spoon into the large bowl. Season with salt and peper as desired. Mix the ingredients and form into patties. Bake in preheated oven for 8 minutes on each side. Or cook in a frying pan coated with cooking oil. Serve on your favorite bread or buns with lettuce and tomatoes, and sprouts, etc... Enjoy. 

 

Vegan Alfredo Pasta

Thanks to Vegan Yum Yum for the recipe!

Ingredients:

• 1 Cup Soymilk
• 1/3 Cup Raw, Unsalted Cashews
• 1/4 Cup Nutritional Yeast
• 3 Tbs Low-Sodium Tamari or Soy Sauce
• 2 Tbs Earth Balance Margarine
• 1 Tbs Tahini
• 1 Tbs Fresh Lemon Juice
• 2 tsp Dijon Mustard
• 1/2 tsp Paprika (smoked is awesome)
• 1 Pinch Nutmeg
• 2-4 Cloves of Garlic, optional
• Black pepper, to taste

Directions:
Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!
If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

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Fat-Free Whole Wheat Blueberry Oatmeal Muffins

Thanks to Happy Herbivore for the recipe!

Ingredients:

• 1½ cups whole wheat pastry flour  
•  ½ cup rolled oats  
•  2 tsp baking powder  
• 1 tsp baking soda  
• ½ cup brown sugar  
• 1 tsp cinnamon  
• ½ tsp ground ginger  
• ¼ tsp salt  
• 1 cup unsweetened applesauce  
• ¼ cup pure maple syrup  
•  ¾ cup wild blueberries, frozen 

Directions:
Preheat oven 350 F. Grease or spray a muffin tin or paper liners if using. In a large bowl, whisk flour, oats, baking soda, baking powder, salt, and spices together until well combined. Add applesauce, sugars and maple then stir until almost combined. Add blueberries, stirring until just combined. Spoon into muffin cups 3/4 full. Sprinkle additional oats and brown sugar on top if desired. Bake 18 to 25 minutes, or until a tooth pick inserted in the center comes out clean. 

 

Hippie Loaf

Thanks to Happy Herbivore for the recipe!

Ingredients:

• 15 ounces black beans, drained and rinsed
• 1 whole onion, diced
• 2 whole garlic cloves, minced
• 1 whole carrot, minced
• 2 whole celery stalks, minced
• 1 cup mushrooms, coarsely chopped
• 1 cup quinoa, cooked
• 1 tbsp italian seasoning
• 3 tbsp brown rice flour
• 2 tbsp ketchup
• 2 tbsp tamari 

Directions:
Preheat oven to 350F. Grease a standard bread pan and set aside. Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.