2019-06-01_VegNews

32 VegNews SUMMER 2019

KEEP IT TRUCKIN

Texas’ thriving capitol is not without

fun things to do (or eat) thanks to live

music, an abundance of breweries,

and an explosive food truck scene.

So the next time you’re in the ATX,

make a beeline for these food

havens-on-wheels for a local taste

of the city, no matter your craving.

Bistro Vonish

This upscale trailer specializing in

fresh, seasonal fare attracts crowds

with dishes such as Black Garlic

Bruschetta with roasted tomato

and sage, Southern-Fried Oyster

Mushrooms on a carrot-habanero

purée, and Sweet Potato Arepas

topped with cream cheese

and jalapeño jam.

Milky Way Shakes

Each impossibly thick shake

made in this galactic-themed,

all-vegan truck is out of this

world, but pay close attention

to the Oreo Borealis and

lose yourself in housemade

chocolate ice cream blended

with mint, fudge, and Oreos

topped with glittery star

sprinkles.

The Vegan Yacht

Visit this octopus-adorned 1967

airstream trailer for their award-

winning grilled Freeto Burrito stuffed

with tempeh chili, corn chips,

avocado, and vegan cheese, all

wrapped in a massive flour tortilla.

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FROZEN & FANCY

Looking for a fun, fruity way to beat the

heat? This granita combines summer melon

with a dose of fragrant rosewater for a

unique, easy-to-make frozen treat you’re

guaranteed to enjoy all season long.

Watermelon

Rosewater Granita

Serves 6

3 cups cubed watermelon

1 / 4 cup agave nectar

2 tablespoons lime juice

1 tablespoon rosewater

1 / 8 cup loosely packed mint leaves

1 / 8 teaspoon salt

Into a blender, purée all ingredients until

smooth. Pour into a loaf pan and freeze

for four to six hours. When ready to serve,

use a fork to scrape into shaved-ice-like

crystals. Serve in small bowls.

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The^ Vegan^ Yacht

Milky Way Shakes

Bistro^ Vonish

32 VegNews SUMMER 2019