While in Washington DC last month for my Food For Life Training, I knew there was at least one restaurant I HAD to visit. I am a huge Pi Pizzeria fanatic, so learning that Chris and his crew opened the District of Pi (dontcha love it?) there was no way I was going to miss this joint.
The Saint Louis locations are all great, but driving up to this one was really spectacular! The signage, the old brick building…all beautiful. Once inside you are awed by the sleekness of the (large) space. They married the old and the new so well, that I was not sure what i liked more- the modern elements or the old charming character they left behind.
The Man and I dined with my a girlfriend, Angela who I met through my training. She is also vegan. We noshed on the marinated cucumbers with thai chili ($3), roasted mushrooms with garlic and rosemary ($4) and the pi hummus plate ($7) all were vegan and damn good.
Then came the pizza. The Man ordered a thin crust sausage pizza. Angela and I ordered a thin crust Match Meat pi with jalapenos and garlic and Daiya vegan cheese. The pizzas were delivered and if it were not for our jalapenos, really, we would not have known which one was vegan.
I was impressed, but not surprised by the not only great presentation, but also by the burst of heavenly taste Pi knows how to do so well. The Match Meat was perfectly seasoned to taste just like sausage (yes, I remember how that tastes), the Daiya just melts in your mouth and the all on top of a perfectly baked flavorful vegan crispy corn crust.
Next time your are in Saint Louis or Washington DC, do your taste buds a favor and visit Pi. It’s quite an experience.
Several months ago, my friend Colleen approached my husband and I and asked if we’d like to be members of a new board she was putting together for Food Outreach. The Board, called, Friends of Food Outreach (AKA: FOFO) was to be made up of just a handful of people who believe in the mission of FO and have a desire to get out there and spread the word by creating events, or a buzz about the organization. Colleen knows about my background and has a firm understanding of how I feel about food as it relates to health, so of course this was an easy and very enthusiastic “YES!” for us both to hop on board.
This year the FOFOs have started to really create a name for ourselves and it has been a lot of fun to meet and interact (read: party) with our fellow board members. However, it was not until recently that we really got a taste of the struggle that lies within the clients of Food Outreach. September is Hunger Action Month and during this month Food Outreach has challenged all those who are willing to participate to spend only $29 per person for all of the food you will eat in a seven day period. The days do not have to be in a row (mine have not been), but you do have to stick to only the foods you purchase with in that allotted dollar figure. Why only $29? Because on average, a Food Outreach client is eligible for a $29/week “food stamp” allotment, certainly not enough to purchase the nutritious foods that can improve their treatment outcomes- which by the way absolutely sucks.
I teach vegan cooking classes and I started down this plant-based way of eating after the big C made two appearance in my family IN ONE YEAR just three years ago. Food Outreach provides nutritional meals to help support for those individuals who have been hit by said ‘C’ and HIV/AIDS. I am all for prevention, but these folks who have compromised immune systems and really are in need of nutritionally dense fare may not be getting what they need because “healthy food” is too expensive. At least that’s what the consensus is.
Being on a plant-based (vegan) diet, I thought this would be an interesting challenge.
September has been a bit of a maddening time, as we have been in and out of town, I am prepping for cooking classes, etc…ya know, just life stuff, but you’ve got to eat- so I took a half hour last week and just ran to the store to spend our $58 (2 people).
This is our food for seven random days throughout the next couple of weeks. We have completed two days and I am now kicking myself for not putting together a menu and planning a bit more carefully. On the other hand, FO never really knows what will be donated and in what quantity, so perhaps making sense out of my mish mash of food is what they have to deal with on a regular basis, ours is just on a significantly smaller scale. I only have to figure out meals for two people, not 200.
I of course did not purchase any animal products and those can be costly, but I did pick up some veggie burgers, crumbles, organic tofu and that nice roll of basil and garlic polenta. Splurges. It killed me to not grab more fresh produce, but knowing that our challenge days would not be consistent, I didn’t want to run the risk of buying and having something go bad. Normally, that would just really irritate me, now the stakes are higher. So, instead I bought a lot of frozen vegs and really saved $$$ with the beans. I have soaked (and sprouted) and cooked them all. I’m happy to have my staple of hummus (sans the tahini) in the fridge, though I am eating it by the spoonful since I could not afford pita and didn’t even think about grabbing a cuke.
Here is a picture of one of our first meals and as look at everything I bought I see a theme: red/green/tan. I have a feeling that a lot of my pictures will look similar as I bought a ton of canned tomatoes, an extra large bag of frozen broccoli ($2.99 - holla!) and enough beans to last us through the year - or so I say that now.
I didn’t feel like being too creative for the first meal, so I just grabbed what I had the most of and got to work. Sauteed an onion, added a few cloves of minced garlic, threw in the broccoli, and added a can of chopped chili-style tomatoes. Later on I popped a handful of garbanzo beans to round out the protein element, but all in all, not a bad start. Most definitely NOT gourmet and not the most well thought out meal, but it was quick and somewhat nutritious. I say somewhat because fresh and local tomatoes would have been a better choice- but let’s not split hairs.
Now here’s a great idea!
New to St. Louis? Old to St. Louis and wanna help out the newbies..er.. the transplants to STL? Check out the St. Louis Transplants! Maybe you have been re-planted (left and came back after several years) and nee to re-acclimate yourself to the town you once called home. It sure has grown up, hasn’t it?
Anthony Bartlett started STL Transplants because he saw that some really talented professionals who transferred here and then after a few years left because they just could not get rooted here for one reason or another. Picking up yourself (or even more- your family!) and moving to another city has some real challenges and until now, there was not an organization that could help with every facet of those hurdles.
STL Transplants is not a re-location company, it is a group of dedicated people who have the best interest of those who move to our great city at heart. Companies who are transferring people into Saint Louis contact the Transplants to help them make that transition as smooth as possible. They take every facet of that person’s life and try to match it up to what they are used to.
One way they personalize their service is by offering a plethora of small group activities. The leaders of these groups are called sub-group leaders. I am a sub-group leader and I offer the STL Transplants private vegan cooking classes on a quarterly basis. Last night was our first class and it was a blast! People from all over the country coming together because of a common interest. So great.
If you know of someone moving to St. Louis or your company is transferring someone in to St. Louis, think about contacting the STL Transplants. Let’s keep building our great city!
Sauce Magazine here in STL is a great resource for all things culinary. This month they posted a recipe for vegetarian crab cakes. It was up to me to veganize them. It was super easy: Vegenaise instead of mayo, a ground flax seed/water mixture to replace the eggs and vegan Worcestershire sauce.
The Man (this is how I refer to my husband when I write…) is not vegan by any stretch and he loved this recipe.
Click the cakes for the recipe!