blackbird pizzeria

Located on 6th Street just a block north of South Street is Blackbird Pizzeria. Blackbird serves up vegan pizza, sandwiches, and salads. I’ve been meaning to try this place for a while, but I’m just never in the area. Since I was off last Friday and still vegetarian for Lent, I made it a point to go.

I got to try a lot of food. Slices of seitan pepperoni and bbq “chicken” pizza were ordered in addition to a seitan cheesesteak and a roasted eggplant grinder.

I’ve never had daiya cheese before so I wasn’t sure what kind of flavor to expect. Although not the same as regular cheese, I found nothing wrong with these slices of pizza at all. The pizza was made well and tasted great. The crust was also thin and crisp. Since I ordered slices, they were from the pizzas on the counter. I bet they’re even better when you get em fresh from the oven.

Several people have told me that the yukon pizza is the best. Unfortunately, there wasn’t much choice up front for those ordering slices. I’m definitely going to come back to try the yukon pizza. Anyone down to split it?

seitan cheesesteak

The sandwiches were both served on vegan Baker Street rolls. The eggplant grinder tasted good but the seitan cheesesteak was even better. The seitan was sliced thinly and did a great job resembling a cheesesteak. Daiya cheese, mushrooms, peppers, and onions accompanied the seitan on the roll.

Also, a lot of their desserts are suppled by Bethlehem’s Vegan Treats!

roasted eggplant grinder

I wish I was around this place more often. The food was great and even though Lent is over, I’m definitely looking forward to my next time back.

Blackbird Pizzeria
507 S. 6th Street
Philadelphia, PA 19147

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cooking: seitan stir fry

I’ve always heard about the many things you can make with seitan. I just never got around to making anything until recently. It’s fairly easy to make a stir fry, so that’s just what I did using a couple summer veggies.

Seitan Stir Fry
Serves 5+ (w/ white rice)

-2 8 oz. packages of seitan strips
-2 tsp light soy sauce
-1 tbsp shaoxing
-2 tbsp light soy sauce
-1 lb baby portobella mushrooms, sliced
-1 med zucchini, med – large dice
-1 med yellow zucchini, med – large dice
-2 large green bell peppers, large dice
-1/4 lb sugar snap peas
-3 scallions, greens only, sliced at steep angle
-1″ piece of ginger, minced
-2 cloves garlic, minced
-1/4 c. peanut oil, plus more for sauteing
-white rice

Marinate seitan in bowl with 2 tsp of light (or regular) soy sauce.

Heat wok to high heat. Add 1/4 c of peanut oil. Just when it starts to smoke, add seitan and quickly add 1 tbsp of shaoxing and 2 tbsp of light soy sauce. Stir fry for 3 minutes then remove seitan and set aside.

Add a couple more tbsp of peanut oil to wok. Add the mushrooms and stir fry until the water has cooked out. Set aside.

Add peanut oil. Stir fry zucchini, pepper, and peas for about 2-3 minutes. Set aside.

Add peanut oil. Stir fry garlic and ginger quickly, not allowing it to burn. Add all ingredients that you set aside. Stir fry for 5 minutes.

Serve with white rice.

My apologies if this is very, “saute then remove, saute then remove.” I just couldn’t fit all the ingredients in the wok at once. If you are using less veggies you can probably combine a lot of the steps.

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