Vegan Kitchen Notes Blog from New World Kitchen in Des Moines, Iowa
Iowa Winter Strikes Again!
Here with your Creamy Mushroom & Wild Rice Soup to say hello!The weather made this past week full of challenges for all of us Des Moines small business owners, whether we figured out how to make things happen, or had to close for multiple days. Rearranging our schedule to safely get your food to you two weeks in a row has left my brain and body tired. From doing a good chunk of the prep work that I normally split between 4 people, to sharing kitchen space with another business as they prepared food for a wedding of 300 on...
Iowa Winter Strikes Again!
Here with your Creamy Mushroom & Wild Rice Soup to say hello!The weather made this past week full of challenges for all of us Des Moines small business owners, whether...
It's Been 4 Years Since Our First Pick Up!
It’s a special day—four years ago, we had the first NWK food pick up at the Mickle Center! 🥳Just like when I opened New World Café, I had no real idea what I was getting into. And bulk cooking is so different than running a restaurant. I worked 15 hour days in the kitchen on my own until friends stepped in to help. I made way too much pasta, ran out of tomatoes, or spent hours on something only to be dissatisfied with how it turned out. I had notebooks with chicken scratch recipes that I spilled all over. I...
It's Been 4 Years Since Our First Pick Up!
It’s a special day—four years ago, we had the first NWK food pick up at the Mickle Center! 🥳Just like when I opened New World Café, I had no real...
Our Newest Dessert Cup: Blueberry Chai
This sweet treat is made with a cashew-pistachio-date crust, rich coconut milk pudding with our house coconut sugar chai syrup, topped with fresh blueberries, pistachios, and a pinch of cinnamon.You might remember our coconut sugar chai syrup if you came to visit New World Café way back when. It’s super nostalgic for me and I’ve wanted to bring it to our menu for a long time. This is such a delicious way to treat yourself to the fresh, spicy flavors.Ordering for this plus fresh + frozen meals is open on our site through the end of the day Thurs! 💚...
Our Newest Dessert Cup: Blueberry Chai
This sweet treat is made with a cashew-pistachio-date crust, rich coconut milk pudding with our house coconut sugar chai syrup, topped with fresh blueberries, pistachios, and a pinch of cinnamon.You...
What Goes into Our Caesar Salad
Always have to snap a few of the prettiest Caesar Salads. 😍 For these salads we wash & chop greens, season & roast white beans, slice & pickle red onion, grind & portion almonds into almond parm, and soak & blend our cashew caesar dressing.The crispy chickpea strips are made from a mixture of chickpeas, mushrooms, millet, & spices. They get rolled out, baked, sliced, breaded with cornflakes and egg replacer, and baked again. Reheating the strips is optional, but it does make the salad extra delicious! They can be baked, air fried, or crisped up in a pan with a...
What Goes into Our Caesar Salad
Always have to snap a few of the prettiest Caesar Salads. 😍 For these salads we wash & chop greens, season & roast white beans, slice & pickle red onion, grind...
What Are ALT Strips?
A little love for our ALT Strips ♥️If you’re looking at this photo thinking… um, what is it? This is a thing I made up back in about 2013, and it’s still one of our most loved menu items! Our ALT Strips are handmade smoky meat alternative strips made from black beans, mushrooms, millet and spices. We roll them out on a tray to bake, then they get coated in an oil and spice mixture to make them nice and crispy. We recommend thawing them, then heating them up in an air fryer, oven, or pan until they’re crisp around...
What Are ALT Strips?
A little love for our ALT Strips ♥️If you’re looking at this photo thinking… um, what is it? This is a thing I made up back in about 2013, and...
What Goes into Our Burritos
Was craving a breakfast burrito… thankfully we have these in stock in our freezer!My favorite way to eat them is by crisping the outside up in a pan, and of course topping with hot sauce. I love to pair Breakfast Burritos with sautéed kale & onion— just a little olive oil, a pinch of pepper, a splash of tamari, and a sprinkle of nutritional yeast. 👌What you may not know is that everything at NWK is made with whole food ingredients. When I started developing recipes in 2011, it was really important to me that I was making things that...
What Goes into Our Burritos
Was craving a breakfast burrito… thankfully we have these in stock in our freezer!My favorite way to eat them is by crisping the outside up in a pan, and of...