Meatless Monday - New Seasonal Menu for The Cinnamon Snail

​It’s that time of year again! The award-winning Cinnamon Snail food truck just debuted a new seasonal menu last week. Snail owner and chef Adam Sobel says “I am really confident about this incarnation of our menu, and I think this is going to be the best selection our truck has ever had.” The new items are in addition to their really large breakfast and lunch menu, so fans don’t need to worry because favorites like the Korean Barbeque Seitan Sandwich, the Lemongrass Five Spice Seitan Sandwich and Ancho Chili Burger are staying. The full menu is available on their website: www.cinnamonsnail.com

In addition to the new menu, The Cinnamon Snail is now offering  gluten free millet-flax bread, which is available for an extra dollar. The following sandwiches can be made completely gluten-free by request: Creole Grilled Tofu, Thai Barbeque Tempeh, Maple Mustard Tempeh, and Basil Pesto Tofu.

As of last Thursday, May 16, The Snail will be serving dinner every Thursday at the Grove Street Farmers’ Market in Jersey City, which is great news for New Jersey Snail fans!

New Menu Items:

• Thai BBQ Tempeh Sandwich with pickled

• onions and Thai basil, arugula, smoked chili roasted peanuts, and sriracha mayonnaise on grilled spelt bread
  
• Red Plum Pancakes with chamomile blood orange syrup, cardamom butter, smoked almonds and candied lemon rind
  
• Seitan al Pastor Sandwich with beer battered jalapeños, greens, grilled pineapple and chipotle mayonnaise on grilled baguette
  
• Basil Pesto Grilled Tofu Sandwich with white truffle cashew cheese, kalamata olive tapenade, arugula, and caramelized onions on garlic grilled baguette
  
• Fiery Black Sesame Tempeh Salad with kale, arugula, kimchi and spiced cashews

New Seasonal Donuts:

• Toasted pistachio donuts with cardamom glaze
• Coffee Ice Cream Sunday Donuts (chocolate cake donut with coffee glaze, espresso beans, ground dark chocolate and smashed sugar cones)
•  Meyer Lemon Twists
• Brown Sugar Beer Glazed

New Iced Coffees:

• Star anise coconut milk iced coffee
• Salted caramel dutch cocoa iced coffee
  

The Snail’s Current Schedule:

Mondays – NYC at 48^th and 6^th (but sometimes they visit Dumbo or Varick Street on Mondays.)

Tuesdays – NYC at Wall Street and Water

Wednesdays – NYC on Broadway between 55^th and 56^th

Thursdays– NYC at 21^st and 5^th from 11:00-3:00), and Jersey City at the Grove Street Farmers’ Market from 4:00-8:00.

Fridays – NYC on Park Avenue Between 46^th and 47^th

Saturdays– Various Locations

Sundays – Red Bank, NJ

Photo courtesy of The Cinnamon Snail.

Meatless Monday – Otis’s Award Winning Vegan Cookies

Last weekend Take Back The Kitchen held their first annual Kids Milk and Cookies baking competition at MontclairTV34 studio. The event was sponsored by King Arthur Flour and Five Acre Farms and was designed to include kids who are usually excluded from activities centered around baked goods because of food allergies and dietary restrictions. The three cookie categories were Gluten-Free, Vegan and Whole Wheat Flour. The event also raised money for Toni’s Soup Kitchen.

Naturally, my ears perked up a bit at the mention of vegan cookies, and I was excited to hear that SO Tasty Vegan’s Sally Owens was the vegan cookie judge.  Sally is the genius behind the new vegan pop-up dinners that take place on Wednesday nights at Trattoria Rustica in Montclair, and after tasting some of her amazing creations, I know she’s well aware of what’s tasty and what’s not. I was also super excited to learn that eight year old Otis Gannett-Len was the winner in the vegan cookie category, as I happen to be good friends with his mother Jen. Otis won a $75 gift card for the King Arthur Flour catalog, and Jen suspects he will be picking out chocolate, cocoa and decorative sugar so he can bake up more sweet treats.

Otis won the contest with a batch of delicious Mint Chocolate Chip Cookies, and Jen was kind enough to share the recipe with me, so that I can share it with you.

Otis’s Award Winning Mint Chocolate Chip Cookies

Ingredients:

• 1 ½ teaspoons egg replacer (such as Ener-G or Bob’s Red Mill)
• 6 teaspoons water
• ¾ cup vegan margarine (such as Earth Balance)
• ½ cup brown sugar
• ½ cup organic cane sugar
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup non-dairy chocolate chips

Preparation:

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
2. Whip together the egg replacer and water in a small bowl until it’s thick and creamy. Set aside.
3. Using an electric mixer, cream the margarine, brown sugar and cane sugar together. Beat in the egg replacer, vanilla extract and peppermint extract.
4.  In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix together until well combined. Fold in the chocolate chips.
5.  Drop dough by the teaspoonful onto the prepared cookie sheets. Bake for 10 to 12 minutes or until golden brown. Immediately remove the cookies from the cookie sheets and place on a cooling rack.

Makes about 2 dozen cookies.

Based on a recipe by Colleen Patrick-Goudreau