Mon Ami caught a virus and it is spreading everywhere. The crowd is joyful and now can have their fried chicken craving satisfied at their nearest neighborhood – no more crazy drive to Monkland (shudders just thinking about Decarie and all the recent configuration around there).
For the first month after its opening, Mon Ami (Brossard) was packed. The parking lot did not have enough spots to accommodate the number of customers. Fortunately, it is next to a residential area, so parking can be found easily. Every time we drove by, we saw a line up so it discouraged us to join the crowd. One day, we decided to go early, at 5pm on a Saturday and there were only a few tables left and within 30 minutes, all seats were taken and a line formed right away. It was crazy.
The ultimate question is…Did I cheat to have a taste of their friend chicken? (Yes readers, I have become a vegan since June 2017 – although I do permit myself to cheat occasionally, mainly dairy because they are hidden everywhere.) Nope. I did not feel like it. So I ordered a kimchi stew (mind you there was some seafood in it, insignificant traces, but I usually give it to Mr.Butter). And Mr.Butter wanted to try what else Mon Ami has to offer in terms of chicken dishes, so he had chicken and cheese.
What a letdown. I have never tasted such a bland kimchi stew in my life. It was so watery with barely any flavors, like water down pepper paste. Some say “well what did you expect? Mon ami is known for their fried chicken!” Well, why would they serve other stuff in the menu? And first and foremost, I did not know kimchi stew can fail! Now I know better…
As for the cheese chicken, it looked so “normal”. It was simply pepper paste chicken and poor load of cheese on top of it. Nothing eye opening. The chicken was not even battered and deep fried. It didn’t look appetizing either. I would think I would be tempted to try. No urge at all. Mr.Butter said “it’s okay”.
I personally find Mon Ami (main branch on Somerled) serving better food than this. Overhyped for all these new locations? Perhaps. I will not be going back anytime soon at the Brossard location.
(Technically not my first. My first would be Copper Branch).
Even since I began vegan (or plant-based), I usually just find a dish from the menu that can accommodate my choices – it was never about choosing a vegan restaurant. Mr.Butter has been very supportive and always looks out for me. We were running errands around NDG and it was taking longer than we thought. It was already 3pm and we didn’t even eat yet! And voila, Vegan Rapide was conveniently placed in front of us! Mr.Butter said “Let’s check it out!”
I was about to make a Moroccan inspired dish, mainly consist of vegetables (taken from Bowl of Goodness recipe book) and I needed some sort of carbs to pair with it. I was thinking of black rice with extra texture and also gives off a nice color contrast with the redness of the dish. But what a good timing – I received a package from GoGo Quinoa to try out their new Super Grains Fusili pasta. I was missing some protein dense food and hoping this pasta can complete it, about 8g of protein per cup.
GoGo Quinoa Super Grains Fusili is a blend of organic sorghum flour, organic red quinoa flour, organic white quinoa flour, organic amaranth flour and organic chia flour. That is a bunch of good nutritious goodness compared the normal pasta. Once cooked per instructions, the pasta was al dente and tasted like whole wheat pasta, but a few notches better.
olive oil, as needed to lightly coat cauliflower and tray
1 can of 140ml harissa sauce
2 cauliflowers, separate the florets
2 large red onions, cut in wedgdes
4 carrots, shaved into thin bands
4 avacados, cut in cubes
handful of almond chopped in bits
1 package of GoGo Quinoa fusili pasta
Lemon tahini dressing
- juice of 2 lemons
- 2 garlic gloves
- 2 teaspoons of salt
- 1 cup of sesame seed
- 4 tablespoons of maple syrup
- 2 tablespoons of extra-virgin olive oil
- Preheat the oven to 400 F
- Arrange the cauliflowers and red onions on baking tray
- Coat olive oil and harissa sauce on the cauliflower
- Sprinkle with a bit of salt on the cauliflower and red onions
- Roast them for 40 minutes, after 20 minutes of roasting, toss them
- Cook GoGo Quinoa pasta according to the package instructions
- Blend the dressing ingredients into a smooth almost liquid runny sauce. Water can be added to achieve the consistency ( I added quite a bit). The dressing can be stored for a good month in the fridge.
- Once the cauliflowers and onions are out of the oven, mix them with carrot, avacado and almond and topped with the tahini dressing
My first vegan crisis happened at Tacos Victor. I was almost a month in my veganism and my team decided to go out and grab some Mexican food. Tacos. The menu was so heavily meat-based. Who knew? But I guess they thought of the vegetarians as well – one option was available. Yes, I can eat!
Of course, the smell was killer and my colleagues’ tacos were mouth-watering. But I was not missing out. My mushrooms tacos turned out to be incredible! Sure, it did not sound epic and without any self-hypnosis, I was enjoying my vegan tacos. I made sure the cheese was removed and thought I could replace it with some guacamole, but they don’t have that. I was worried. How can this taco taste any good without some fat? Actually, the tacos had some oily fries as fillers so I was saved in that aspect. All their tacos have fries in them. LOVE!
How can a taco be complete without any hot sauce? Tacos Victor offers 3 choices, from mild to very spicy. They live up to their label. So be gentle with your spoon. The taco costed about $5 each, and I was 80% full after consuming 2.
The place does not accommodate big groups because seats are limited. It is a place where you want a quick bite and go to your next scheduled activity.
I can’t wait to come back with Mr.Butter because I just know he will love it so much. Sad thing is I will have the order the same thing for myself.