Neighborhood Eats

'The Cinnamon Snail' vegan food truck

Friday, October 26, 2012

The Cinnamon Snail is a vegan food truck.

Vegan means that nothing coming out of the food truck comes from an animal.

Owner Adam Sobel isn't interested in converting people, just sharing his love for food vegan food.

"I really wanted to find a way to bring this cuisine to people that wouldn't go into a vegetarian restaurant," Sobel said.

There are wraps, heroes and sandwiches, and some with Asian flavors.

One featured sandwich is more Americana with maple mustard tempeh served with kale.

His soups will even appeal to carnivores including one made with kabocha squash soup.

Adam slices it up, with the rind on, he marinates the squash in olive oil, soy sauce and powdered ginger before grilling the slices.

Meanwhile, he makes a stock flavored with sage, bay leaves, and spices.

The squash goes in along with maple syrup before it's all pureed.

"It's like a Thanksgiving soup," Sobel said.

For dessert there is a creme brulee donut without the cream.

The desserts are the gateway to the world of vegan.

Kabocha Squash Soup Recipe

Ingredients
1 medium sized Kabocha squash
3 T extra virgin olive oil
3 T soy sauce
2 T powdered dried ginger
1/4 c extra Virgin olive oil
1 large yellow onion, diced
2 carrots chopped
3 stalks celery chopped
2 T finely chopped ginger
3 bay leaves
1/4 cup chopped fresh sage
1 T coriander
1 T crushed red pepper
1/4 cup maple syrup
7 cups water
Salt to taste

Instructions
Remove the stem and seeds from the squash and slice it into 3/4 inch slices. Toss the slices in the olive oils, soy sauce and powdered ginger. Grill the slices on both sides on a charcoal grill or charbroiler until there are dark visible grill marks.

In a pot, heat the remaining olive oil and add the onions cellar and carrot. After cooking the vegetables for 10 minutes, stirring occasionally, add the seasonings, water and Kabocha squash. Bring the pot up to a boil and then simmer for ten minutes, covered.

Allow the contents of the pot to cool for 1/2 an hour and then blend with an immersion blender or in batches in a countertop blender. Salt to taste.

Chef Adam Sobel
Cinnamon Snail Vegan Foodtruck
Certified Orgasmic Catering

www.CinnamonSnail.com
Cel: (201) 675-3755
Twitter: @veganLunchTruck
facebook.com/TheCinnamonSnail

---
Get Eyewitness News Delivered

Facebook | Twitter | Newsletters | Text Alerts

(Copyright ©2014 WABC-TV/DT. All Rights Reserved.)

Get more Neighborhood Eats »


Tags:
recipe, neighborhood eats, lauren glassberg
blog comments powered by Disqus
Advertisement