Recently, the New Moon Cafe (113 4th Avenue W. Olympia) has decided to open up its doors to the night-time crowd. New employees, a new menu and a new atmosphere have been expertly implemented in to the nightside equation! So come check out the raucous and risotto - prices are reasonable, and the food is ever so delectable. in addition to these epic changes, they have recently received their liquor license, which will be in effect very soon. Come have a beer and a burger! Meddle with the Nighthawks!

oh....it's Vegetarian Friendly Too!

Nightside hours are:

Thursday - 6pm - 12am!
Friday - 6pm - 3am!
Saturday 6pm - 3am!

Personally, i recommend the Wild Mushroom Risotto. Hell yeah!

P.S. - The Menu is attached if you'd like to check it out!

Following is a recipe from the Vegetarians of Washington newsflash. Vegetarians of Washington is a great resource for vegetarians and wannabes alike.

Summer Fruit Cobbler

Makes 9 servings

1/4 cup fortified plain or vanilla soy- or rice milk
2 tablespoons maple syrup
1 tablespoon canola oil
2 teaspoons white or cider vinegar
4 medium fresh peaches and/or other fruit (about 1 pound fruit total)
2 cups fresh strawberries
1/2 cup apple juice concentrate
2 teaspoons cornstarch
1 cup + 3 tablespoons barley flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°F.
Mix non-dairy milk, maple syrup, oil, and vinegar. Set aside. Rinse fruit. Peel peaches if desired, then slice. Remove strawberry stems. Combine fruit in a saucepan with apple juice concentrate and cornstarch. Bring to a simmer, stirring constantly, until fruit begins to soften and liquid thickens slightly, about 5 minutes. Transfer to a 9"×9" baking dish.

Combine 1 cup flour, baking soda, baking powder, and salt. Add non-dairy milk mixture and stir until dough forms a ball. Transfer to a flat surface that has been dusted with the remaining 3 tablespoons barley flour. Flatten dough to a thickness of about 1/4-inch. Cut into pieces and arrange on top of fruit.

Bake until top is slightly browned and firm, about 30 minutes.

Oprah's 21-Day Cleanse Blog.

Recipes from Oprah's Detox. Most ingredients are available at the Olympia Food Coop.

10 oz. Strawberries
1/2 cup agave syrup

In blender; process strawberries until smooth. In a pan, bring all ingredients to a boil and boil gently for 5 min., stirring constantly.

Recipe adapted from The VegSource Recipe Collection

The Olympia Farmers Market is a great source of produce and is open from Thursday - Sunday.

From The Physicians Committee for Responsible Medicine:

Collard Greens with Portabello Mushrooms

Makes about 6 cups

4-6 cups cooked basmati or jasmine rice

Mushrooms:
2 portabello mushrooms
2 teaspoons toasted sesame oil
2 tablespoons red wine
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 garlic cloves, minced

Garbanzos:
1 small onion, sliced into crescents
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1 15-ounce cans garbanzo beans
1/4 cup chopped cilantro (optional)
1/4 teaspoon each: turmeric, coriander, cinnamon, cumin, black pepper
1/4 teaspoon salt

Greens:
1 bunch collard greens (6 to 8 cups chopped)
2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce

While walking downtown, I stopped by Compass Rose to buy new chopsticks...for popcorn. I call it popchopping and it keeps any toppings off my fingers as well as makes eating popcorn so much fun! Give it a try.

From The Vegan Chef:

Cajun Popcorn

1 cup raw popcorn kernels
2 T. safflower oil
1 T. water
1 T. nutritional yeast flakes
1 T. Creole Seasoning
1/4 t. salt (optional)

Using a hot air popper or other popcorn popper, pop the popcorn and place it in a large bowl. In a small saucepan, combine the remaining ingredients, and cook over medium heat for 1-2 minutes to blend the flavors. Drizzle the oil mixture over the popcorn and toss well to evenly coat the popcorn with the mixture. Serve warm.

Serves 6-8

Creole Seasoning

3 T. paprika
2 T. garlic powder
2 T. onion powder
1 T. dried basil
1 T. dried oregano
1 T. cayenne pepper
1 T. freshly ground black pepper
1 T. white pepper
1 1/2 t. dried thyme
1 t. dry mustard

In a small bowl, stir together all of the ingredients. Store in an airtight container in a cool place.

The Vegan Chef site has some wonderful ideas for recipes and you can search for recipes with an ingredient keyword...don't miss it!

Hillside Quickie is a vegan restaurant chain based in Seattle. The concept for the menu reflects a focus of the progressive HipHop movement to improve the diets of people of color. You can read more about that here.

Although nothing can compare to actually eating at one of the restaurants, you can find out what a food revolution tastes like by stopping into the Olympia Food Coop for a flavorful and healthy sandwich. Look for them in the refrigerator case.

Celebrate spring and the opening of the Olympia Farmers Market on Thursday with these vegetable stuffed goodies!

The clamor for an evening meeting place has finally been heard! Sunny Tree Restaurant now has expanded hours. Sunny Tree offers tea, bubble tea, organic juices, a full menu and a grocery well-stocked with tasty treats. Stop in with your friends and stay well into evening:

131 Decatur Street NW, Oly
(360)943-9633