All communications will be directed to the new website with a cleaner look and less confusion. Thanks for your patience and sorry it took me so long to get to!
Click here to go to TruVeg.net
Sunday, August 24, 2014
Saturday, January 11, 2014
TruVeg: New Location, Hours of Operation
Please note our schedule for the upcoming month...
TruVeg will be CLOSED on Labor Day weekend... We will be back to normal hours on Tuesday, September 2nd
Thanks for your patience and understanding.
Cooking Class is coming up...click on Upcoming Events tab above.
Normal Business Hours:
Sunday 10am-6pm
Mon-Thurs 10 am-8pm
Friday 10am-2pm
Saturday Closed
Visit us at the Eugene Family YMCA 2055 Patterson Street, Eugene, OR 97405. Parking is in the YMCA lot, along the street curb, or in the South Eugene High School parking lot across the street from the Y. Membership is NOT required to visit the cafe.
To see our current menu, Click here.
Dine-in or Take-out.
We look forward to seeing you, aloha!
TruVeg will be CLOSED on Labor Day weekend... We will be back to normal hours on Tuesday, September 2nd
Thanks for your patience and understanding.
Cooking Class is coming up...click on Upcoming Events tab above.
Normal Business Hours:
Sunday 10am-6pm
Mon-Thurs 10 am-8pm
Friday 10am-2pm
Saturday Closed
Visit us at the Eugene Family YMCA 2055 Patterson Street, Eugene, OR 97405. Parking is in the YMCA lot, along the street curb, or in the South Eugene High School parking lot across the street from the Y. Membership is NOT required to visit the cafe.
To see our current menu, Click here.
Dine-in or Take-out.
We look forward to seeing you, aloha!
Wednesday, June 19, 2013
Thursday, April 18, 2013
Welcome to TruVeg
About our Food...
We prepare natural and wholesome food without chemicals, additives, preservatives or other junk. Food the way it's supposed to be. Why? Because we care about our health and yours.
All of the foods on our menu are 100% vegan and cruelty-free, free from many of the 8 most common allergens including gluten. We also serve live, raw plant meals & desserts that you will enjoy and benefit from for your health.
All ingredients & products used in our food preparation are carefully selected for high quality and purity. We use pure olive, grapeseed, sesame, and coconut oils, and unrefined sweeteners such as agave and raw cane sugar, as an example.
It is our moral imperative to use Organic, locally grown or made, and eco-farmed produce and products as much as is available and affordable. Most times, if not available or affordable then you won't see it on the menu.
We take our stand against GMO's (genetically modified so-called "foods") by voting with our dollars and purchasing from reputable sources.
Even our take-out food containers reflect our philosphy. Compostable, biodegradable packaging results in a more sustainable way to do business.
Although we do all this (because we are people who care about you and your health, the animals, and our environment), we still try to keep prices as low as possible so that you can enjoy satisfying, creatively tasty plant-based meals that reflect our island roots of diversity.
See post below for menu and location. We look forward to seeing you.
We prepare natural and wholesome food without chemicals, additives, preservatives or other junk. Food the way it's supposed to be. Why? Because we care about our health and yours.
All of the foods on our menu are 100% vegan and cruelty-free, free from many of the 8 most common allergens including gluten. We also serve live, raw plant meals & desserts that you will enjoy and benefit from for your health.
All ingredients & products used in our food preparation are carefully selected for high quality and purity. We use pure olive, grapeseed, sesame, and coconut oils, and unrefined sweeteners such as agave and raw cane sugar, as an example.
It is our moral imperative to use Organic, locally grown or made, and eco-farmed produce and products as much as is available and affordable. Most times, if not available or affordable then you won't see it on the menu.
We take our stand against GMO's (genetically modified so-called "foods") by voting with our dollars and purchasing from reputable sources.
Even our take-out food containers reflect our philosphy. Compostable, biodegradable packaging results in a more sustainable way to do business.
Although we do all this (because we are people who care about you and your health, the animals, and our environment), we still try to keep prices as low as possible so that you can enjoy satisfying, creatively tasty plant-based meals that reflect our island roots of diversity.
See post below for menu and location. We look forward to seeing you.
Thursday, January 31, 2013
MUST SEE: No Flouridation-Without Representation
Dental flouridosis is an adverse health effect...NOT a cosmetic effect. Find out why and more, in this factual and concise film that makes you think.
American Biotech Labs Nano-Silver for Good Health!
We here at The Maui Vegetarian have been long time fans of ABL's Nano-Silver products. Their patented process of Silversol products have shown beneficial to us and to a wide variety of folks who we've recommended it to. Now, the word has finally gone mainstream and many more are finding out how it's, what I believe, an essential part of good health. Check out this article, then head over to www.themauivegetarian.com for more information on how we like to use this fantastic product.
American Biotech Labs, LLC - Silver Goes Mainstream
PR Newswire
SALT LAKE CITY, UT, Jan. 28, 2013
SALT LAKE CITY, UT, Jan. 28, 2013 /PRNewswire/ - American Biotech Labs (ABL) announced today that they have sold more than 10 million units of product containing their revolutionary Nano-silver technology.
"We are proud that people throughout the world have recognized that our patented SilverSol Technology® can make a significant difference in their lives by supporting their immune system," said Keith Moeller, Managing Director. "It has long been our company goal to help families everywhere with our SilverSol® products, and we feel that 10 million units sold to date is an important milestone towards reaching that goal."
"For thousands of years silver has been used for its amazing medicinal properties, but traditional colloidal-type ionic supplements have had some limited negative side effects," added Moeller. "Because of our new SilverSol Technology®, the use of silver as an important immune system support has finally been accepted by both the medical community and the general public."
Recently, what is believed to be the first ever, double-blind, IRB Board controlled, human ingestion study on Nano-silver has been completed on ABL's silver products at a major university. That study is currently in peer review prior to public release.
ABL's SilverSol Technology® is available from healthcare professionals and in quality health food stores nationwide, in both cosmetic topical gels and nutritional supplements. Some of the best-known labels are the Silver Biotics® liquid, ASAP 365™ Silver Gel (a clear topical silver hydrogel), and ASAP HCP™ Health Max.
About American Biotech Labs
Based in Alpine, Utah, American Biotech Labs was formed in 1998 to research and develop a Nano-silver technology that could be easily assimilated and used topically. ABL has committed millions of dollars to research and development of innovative, new Nano-silver products, using this revolutionary technology to improve the health and lives of people throughout the world.
SOURCE American Biotech Labs, LLC
American Biotech Labs, LLC - Silver Goes Mainstream
PR Newswire
SALT LAKE CITY, UT, Jan. 28, 2013
SALT LAKE CITY, UT, Jan. 28, 2013 /PRNewswire/ - American Biotech Labs (ABL) announced today that they have sold more than 10 million units of product containing their revolutionary Nano-silver technology.
"We are proud that people throughout the world have recognized that our patented SilverSol Technology® can make a significant difference in their lives by supporting their immune system," said Keith Moeller, Managing Director. "It has long been our company goal to help families everywhere with our SilverSol® products, and we feel that 10 million units sold to date is an important milestone towards reaching that goal."
"For thousands of years silver has been used for its amazing medicinal properties, but traditional colloidal-type ionic supplements have had some limited negative side effects," added Moeller. "Because of our new SilverSol Technology®, the use of silver as an important immune system support has finally been accepted by both the medical community and the general public."
Recently, what is believed to be the first ever, double-blind, IRB Board controlled, human ingestion study on Nano-silver has been completed on ABL's silver products at a major university. That study is currently in peer review prior to public release.
ABL's SilverSol Technology® is available from healthcare professionals and in quality health food stores nationwide, in both cosmetic topical gels and nutritional supplements. Some of the best-known labels are the Silver Biotics® liquid, ASAP 365™ Silver Gel (a clear topical silver hydrogel), and ASAP HCP™ Health Max.
About American Biotech Labs
Based in Alpine, Utah, American Biotech Labs was formed in 1998 to research and develop a Nano-silver technology that could be easily assimilated and used topically. ABL has committed millions of dollars to research and development of innovative, new Nano-silver products, using this revolutionary technology to improve the health and lives of people throughout the world.
SOURCE American Biotech Labs, LLC
Monday, January 28, 2013
Dish It Up: Golden Chanterelle in Saffron Cream Sauce
Fall and spring are favorite times of the year in the Pacific Northwest for people like Chef Brian. Mushroom hunting has its similarities to his old ocean diving days where he had to use his "tako eye" to spot those camouflaged octopus hiding in rock and crevices. For those of you who don't know, "tako" is the Japanese word for octopus and this term is the common usage for the locals in Hawaii. However, when we say "tako eye," it means someone is very good at spotting out hard to find items. Anyway, it's a favorite delicacy there, enjoyed flour-coated and fried, or sliced thin and dried. Of course, this IS a vegan blog, so I could get railed for speaking such things here, but much of our background is made up of the things we knew before going plant-based and ethical. So sometimes that's what we draw upon. Back to the mushrooms...
There are several varieties of the Chanterelle in the Pacific NW. Chef Brian's favorite and the more abundant variety is the golden Chanterelle. They are normally found in second growth pine forests and often are hiding beneath a blanket of pine needles and fallen leaves. Now you know why "tako eye" comes in handy! ;-) Golden Chanterelles, or "Channies" as Chef Brian likes to call them, are golden to orange-colored, have a slightly bold, fragrant scent to them made all the stronger with cooking. They are fleshy, and pardon the term, even meaty. They make vegan cooks pass the par of common, all the way to gourmet. So if you come across some of these, don't hesitate to try them and expand your culinary repertoire. As with all wild mushrooms, the warning must be given to NEVER eat any unless positively identified. So you better make sure.
Freshly harvested Chanterelle mushrooms. They must be cleaned well by brushing off the debris. We like using a 1" clean paintbrush. Rinse them only before cooking, never rinse before storing.
Sliced Chanterelle in the iron wok, ready for cooking.
Featured Recipe: Golden Chanterelle in Saffron Cream Sauce
1 lb. fresh Chanterelle mushrooms; cleaned, rinsed and sliced
2 Tbsp. pure olive oil
5 cloves garlic, fine chopped
2 large shallots, thin slice
1/2 cup raw cashews, rinse and drain
1/2 cup filtered water
pinch of saffron threads
1/4 cup water or almond milk
sea salt, to taste
Place saffron threads in water or almond milk and soak. Set aside.
Heat a skillet to medium low heat. Add the mushrooms to the pan. The mushrooms will release its liquid as it is heated. Stir often to prevent charring while allowing the liquid to dissipate.
While the mushrooms are cooking off, place cashews and water in a high-speed blender; processing until very smooth. If you do not have a high-speed blender, then soak the cashews beforehand to soften. This makes blending easier. Set aside the mixture.
Once all the water is removed from mushrooms, place them into a dish. To the same pan, bring it to heat again and add the olive oil, garlic and shallots;saute until golden brown. Add the mushrooms back into the pan, reducing the heat to low. Gradually pour the cashew milk in and then the saffron along with the soaking water to the pan while stirring. The mixture will thicken slightly.
When it is to the desired thickness, reduce the heat to a low simmer. Adjust your flavor with the sea salt, bringing to au sec. If desired, stir in a splash of lemon juice or brown rice vinegar just before serving. Garnish with chopped parsley...and enjoy!
There are several varieties of the Chanterelle in the Pacific NW. Chef Brian's favorite and the more abundant variety is the golden Chanterelle. They are normally found in second growth pine forests and often are hiding beneath a blanket of pine needles and fallen leaves. Now you know why "tako eye" comes in handy! ;-) Golden Chanterelles, or "Channies" as Chef Brian likes to call them, are golden to orange-colored, have a slightly bold, fragrant scent to them made all the stronger with cooking. They are fleshy, and pardon the term, even meaty. They make vegan cooks pass the par of common, all the way to gourmet. So if you come across some of these, don't hesitate to try them and expand your culinary repertoire. As with all wild mushrooms, the warning must be given to NEVER eat any unless positively identified. So you better make sure.
Freshly harvested Chanterelle mushrooms. They must be cleaned well by brushing off the debris. We like using a 1" clean paintbrush. Rinse them only before cooking, never rinse before storing.
Sliced Chanterelle in the iron wok, ready for cooking.
Featured Recipe: Golden Chanterelle in Saffron Cream Sauce
1 lb. fresh Chanterelle mushrooms; cleaned, rinsed and sliced
2 Tbsp. pure olive oil
5 cloves garlic, fine chopped
2 large shallots, thin slice
1/2 cup raw cashews, rinse and drain
1/2 cup filtered water
pinch of saffron threads
1/4 cup water or almond milk
sea salt, to taste
Place saffron threads in water or almond milk and soak. Set aside.
Heat a skillet to medium low heat. Add the mushrooms to the pan. The mushrooms will release its liquid as it is heated. Stir often to prevent charring while allowing the liquid to dissipate.
While the mushrooms are cooking off, place cashews and water in a high-speed blender; processing until very smooth. If you do not have a high-speed blender, then soak the cashews beforehand to soften. This makes blending easier. Set aside the mixture.
Once all the water is removed from mushrooms, place them into a dish. To the same pan, bring it to heat again and add the olive oil, garlic and shallots;saute until golden brown. Add the mushrooms back into the pan, reducing the heat to low. Gradually pour the cashew milk in and then the saffron along with the soaking water to the pan while stirring. The mixture will thicken slightly.
When it is to the desired thickness, reduce the heat to a low simmer. Adjust your flavor with the sea salt, bringing to au sec. If desired, stir in a splash of lemon juice or brown rice vinegar just before serving. Garnish with chopped parsley...and enjoy!
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