Brunch at the Lovin’ Oven

August 7, 2021 / still a dreamer / 17 Comments

This morning was a space of wonderful normalcy. My friend and I went down to Frenchtown to have brunch at a favorite restaurant, Lovin’ Oven. They serve the most consistently delicious food at truly reasonable prices, and sourced as much as possible from local farms.

The outdoor patio with umbrellas for shade, bright orange picnic tables, and lovely decor.

Eating outside felt so safe and comfortable – tables well-distanced, staff wearing masks, and menus available through a QR code on little cards on the table.

The lovely fresh flowers at each table, also grown locally.

I’ve been a fan of Lovin’ Oven from when I first moved into my little town fifteen years ago. They were located just a few blocks away, right next to the Delaware River, in a turn-of-the-century Victorian house. It was kind of crowded, but totally charming, and the kitchen, tiny. At some point, they moved to Frenchtown in much more spacious quarters, part of a converted warehouse.

This wall of Hindu statuary shields the patio from the road beyond. It was a fabulous find from the former store next door, Two Buttons.

What stayed the same in the move is the wonderful staff, always smiling, considerate, and kind, and, of course, the fabulous food which includes plenty of vegetarian, vegan and gluten-free. Putting aside for the moment that I don’t eat meat, there is rarely anything on the Lovin’ Oven menu that I wouldn’t eat. How many places can you say that about?

Breakfast scramble – scrambled eggs with locally grown cherry tomatoes and sweet corn plus cheddar, and accompanied by roasted potatoes and oatmeal porridge bread.

It was a huge amount of food, and I already knew I’d be taking half of it home, especially if I might be considering dessert (yes, at that hour of the morning – too good to pass up.)

Vegan taco – fried plantains, refried beans, Rancheros sauce, roasted tofu, pickled red onions on a grilled corn tortilla.

My friend chose the vegan taco which was as wonderful as its presentation. She, too, took half of this mound of food home for later consumption.

Top shelf of homemade baked goods – muffins, scones, cookies – all made from scratch.

Another plus here is that they bake all their own delicious treats right there on the premises in small batches. Not for those watching their weight or sugar, but for every now and then, do we really care? The little shelf pictured above sits over the refrigerated case which holds such wonders as Key Lime Pie, Caramel Nut Tart, or what I had … pictured below.

Peanut butter pie – a whipped peanut butter silk pie sitting on top of chocolate ganache and a graham cracker crust – just heaven.

When my peanut butter pie arrived, I was honestly so excited I forgot all about photographing it! So I borrowed this from Lovin’ Oven’s Facebook page which I doubt the owner – who now knows me for 15 years – would mind. What a dream of a pie.

I am so happy that this restaurant made it through the pandemic. Julie developed a takeout menu for 3 times a week, and all the loyal LO fans came and kept them afloat. Coming back when they could actually, physically, open again was like old home week. Staff and diners all greeted one another like long lost friends.

I think when you’re are doing the right thing for the right reason you’ll make out OK. And I think they are proof of that. They just do everything right. It’s always a pleasure to be there. Glad we all got to see you on the other side. And thanks.

Lunch with Ducks

May 29, 2019 / still a dreamer / 14 Comments

You know how you go to a restaurant for a while, then kind of tire of it, even if it is really nice? Revisiting said restaurant – The Clean Plate in Clinton (NJ) – is what happened recently when a lovely new client, who happens to be a vegan, and I planned to get together. I am admittedly a wannabe (but still aspiring) vegan, but almost completely vegetarian. The Clean Plate is so named because it serves really clean, often organic, and – whenever possible – locally sourced food, with plenty of choices for both vegetarians and vegans. The menu includes locally raised beef and chicken, as well. Anyone who wants to eat healthy can find something delicious here.

I also often think I’d like to take photos of my wonderful food when I eat out, but somehow it never happens. Happily, Danielle did take a photo to show her daughter, who always likes to see what Mommy eats when she is dining away from home.

We sat outside on this late, still-cool morning at a table in the shade and right next to the river. It was wonderful, as were our dishes. What you see here, from the top, is my excellent decaf and their Fava-Rite Bowl, a mix of fresh fava beans, asparagus, spinach, new potatoes, and roasted red pepper in a cashew-chive sauce with an over-easy egg and sprouts on top. Yum! Danielle’s dish was a red quinoa wrap with mixed baby greens, their featured hummus, avocado, toasted almonds, and dried figs, with apple cider vinaigrette, served with a side of sweet potato fries. She had Kombucha to drink.

It was all fabulous and we both cleaned our plates!

Accompanying us occasionally was a very friendly pair of not-quite-ducks, eager for a bit of our complimentary popcorn. I say that because these were two Mallards clearly crossed with another bird – a goose, I suspect, based on the markings. The larger of the two, likely the male considering the dark head, had the most amazingly kind face. Neither was pushy, so no need to herd them away, but the smaller female was very quick. The larger male just looked in your eyes and hoped. They did get a little popcorn, but I suspect too much wouldn’t be good for them. But for all we know, they may work this crowd regularly and have adapted. Who knows? They were both very sweet.

Should you be in the area and want some healthy and delicious food, perhaps accompanied by a duck or two, check out The Clean Plate and their menu!

It’s A Soup Day!

January 25, 2015January 25, 2015 / still a dreamer / 6 Comments

Actually, to me, almost any winter day is a soup day, but it’s been way too long since I’ve made a big pot of homemade soup. I think about it; sometimes I even buy the ingredients, but end up using them for something that takes less time. Sometimes I’m sure I’m going to make the soup at the end of the work day, and that never happens. So, today, (Sunday), I just got started earlier. My soup? A (vegan) Russian Potato and Bean Soup.

I’d been looking and looking among my many cookbook and recipe sources and wasn’t finding what I wanted. Then I remembered – and was staring right at it! – that I had this great recipe box from years ago from Vegetarian Times. It was a freebie for taking a subscription, I think. There are nice little divider sections and each group is color coded, as you can see below. Definitely a handy item to have.

They had so many yummy soup recipes, and I picked this one. It was already vegan except for the sour cream, and I had a plan for that.

I used all organic produce, and scrubbed and cubed some nice Russet potatoes, thin-sliced some onions, trimmed the green beans, and got ready to cook. I used Imagine brand vegetarian “No-Chicken Broth” which is quite tasty. The recipe called for 5 cups of broth, and this broth comes in quart containers, but, aha! I have a fabulous vegetable base for making soups, and I whipped up a cup of that.

The basic soup ready to bring to a boil.

I sautéed the onions in the broth and a teaspoon of canola oil, then added the potatoes and beans for a bit. I added the rest of the broth, brought to a boil and simmered for 1/2 hour.

The next addition was a mixture of 1/3 cup of sour cream mixed with 2 T. of flour. I had some concerns here because I had vegan sour cream, which has a tofu base, and I wasn’t really sure how that would work out. The recipe asks that you add the mixture to the soup by the spoonful and blend in. Here’s where, if you’re not vegan, I’d go with real sour cream; if you are, go with the time-honored way of blending some of the stock with the flour separately and then mixing it back into the main pot. That’s what I’ll do in the future. Add in 3/4 cup of sauerkraut, 1 T. of dried dill and simmer another 15 minutes. While you’re invited to add seasonings at the end, I found the sauerkraut and dill provided plenty of flavor on their own.

Bon appétit!

The recipe for this soup is not available on the Vegetarian Times website, however, I did a search and found it on another site. If interested, here’s the recipe — enjoy!

Healthy Foodie Finds

August 25, 2013August 7, 2026 / still a dreamer / 2 Comments

In my search for healthier, lower fat/cholesterol, non-animal based and still tasty food, I continue to come across new items which have proven quite good. For those of you who also want to eat healthier, I’m sharing some great finds.

Vegenaise – giving up mayonnaise is pretty difficult. It makes something as simple as a fresh tomato sandwich sing. I was very happy to find that Vegenaise from Follow Your Heart was, as the label states, “better than mayonnaise.” I say this as someone who had been consuming the number one brand all my life, although for years, I had been buying the “light” version. Well, Vegenaise actually does taste better than “Number One”, in my opinion, and without the suffering of egg-laying chickens and without the animal-based fat, (a major source of cholesterol.) This product is vegan, gluten-free, dairy-free, and non-GMO. Coming from a smaller manufacturer, it is pricier than standard mayo for the cost-conscious. Follow Your Heart also has a line of salad dressings and cheeses that are not animal-derived.

Better than Bouillon is an organic vegan base to use in soups and stews, which is offered in a variety of flavors. It was called for in a recent recipe I made, and worked perfectly. I just whisked the base up with the stated amount of water and voila! Delicious. It’s manufacturer, Superior Touch, also makes a variety of other soup and gravy bases, many organic, both vegan and vegetarian options.

Bob’s Red Mill makes a host of grain products, all non-GMO, and many organic. I’ve purchased flour and rolled oats from them before, but recently tried their granola – very good – and their Organic High Fiber Cereal. This is a vegan hot cereal made with a blend of stone ground oatmeal, nutrient rich flaxseed, wheat germ, high fiber oat bran, and wheat bran. There are plenty of vitamins, minerals, fiber and 1000 mg. of Omega-3! Check out the Bob’s Red Mill website for all products, including gluten-free.

And last but not least … a snack …. from Food Should Taste Good. I agree! My local supermarket is now carrying a variety of these non-GMO, mostly vegan, some organic, snacks – crackers, kettle-cooked chips, and tortilla chips. I bought the lime tortilla chips, and they are truly tasty and not too heavy on the lime. FSTG has a great line of products in a nice variety of flavors.

So there you have it – some delicious, wholesome, non-animal derived foods to try out. Enjoy!

* Post updated: 8/7/2026

What’s for Dinner?

August 12, 2013August 20, 2013 / still a dreamer / 6 Comments

A friend of mine mentioned the other day that every time she saw vegan food, it always seemed weird and like most people wouldn’t want to eat it. I think there are some older, outdated ideas like that but it doesn’t have to be that way. In fact, many health-conscious people are already eating almost vegan and haven’t even thought about it. Like pasta? salads? Chili over rice?

Anyway, one of the things I came to realize was that if I’m going this way, I am going to have to cook more. So I chose one of the recipes in Main Street Vegan, (possibly one of the best books about food I’ve ever read), and here’s how it went. It’s called a Lentil-Spud Burger, but I’d say “burger” quite loosely.

First, gather the ingredients … hard to find some of these organic, but I got what I could. The recipe called for whole wheat panko crumbs which I couldn’t find, so I used a mixture of plain panko crumbs and whole wheat bread crumbs.

I chose redskin potatoes because they have more flavor, and as always, steam rather than boil them.

I sautéed 2 cloves of garlic in just a tablespoon of extra virgin olive oil. Meanwhile, I whisked up a little vegetable broth using an organic vegetarian base that I was happy to discover on my supermarket shelf so I wouldn’t have to waste a can or box of broth for such a small amount.

I mashed the steamed potatoes, and was, of course, happy that there was a bunch left over for some other purpose, then mixed in the lentils, bread crumbs, broth, garlic and herbs. This was a very nice selection with there being twice as much chives as oregano, parsley and basil. I mashed all the ingredients together with a fork and made 4 patties. It held together quite nicely. The mixture did need a bit of salt, but not too much.

I cooked one of the patties in a little oil along with some grilled asparagus and served with fresh-from-the-farm Jersey tomatoes and voilà!