Posts Tagged ‘vegan pizza’

Hidden away at the northern tip of Commercial Drive on Powell, The Perch, aka ‘The Perch at the Arc Cafe’, is a cute little vegan-friendly restaurant that also caters to vegetarian, gluten-free and omnivorous diets. We recently discovered The Perch after connecting with some great vegan gals through our twitter page (check out their awesome vegan blog Vegan Mischief).

The Perch at The Arc Cafe

We arrived at The Perch on a windy evening for a dinner meeting with our graphic designer pal Jesse James and had one of the best pizza experiences of our lives, vegan or not.  I’m a huge fan of fresh, snappy greens on a pizza (try it, it’s amazing!), and The Perch’s yam, garlic, arugula and cashew pizza with Daiya cheese was no exception.  The hearty, thin crust was the perfect platform for the roasted yams, garlic, sprinkling of cashews, Daiya and generous amount of leafy arugula.  We tried our best to finish the 16 inch pizza, but stuffed ourselves to the point of leftovers (bonus).

The Perch's yam, garlic, arugula and cashew vegan pizza

We also tried the hummus and eggplant dip with pesto flatbread and the vegan caesar salad.  Jesse really enjoyed his white wine spritzer.  We topped it all off with some of their chocolate cake and a chocolate cookie.  YUM!

The Perch's Hummus and Pesto Flatbread

The decor is quaint with twinkling strings of lights strewn sparingly.  It seems almost as though the restaurant itself is shaped like a branch.  We had hoped to sit upstairs but it was already full and the bar was also full.  Good to see it was busy!

We definitely want to return to The Perch to try a sandwich and some other yummy looking things on the menu, including the tofu scramble (they serve all day breakfast!)

The Perch

9am-9pm Monday-Friday

1701 Powell Street



Twitter: www.twitter.com/eatdrinkperch

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(By Janine)

Starts with a coconut milk and raspberry smoothy which tasted kinda weird.  I think I will try coconut water instead.  The only thing is I’m not sure which of the coconut water’s is a sustainable product and not the one being marketed by the guys who originally started Sobey’s beverages. I met a marine biologist who is the brother (ironically) of one of the executives there and he tells me that they exploit third world countries and steal their resources like water, coconuts, whatever, then pump and dump their new revolutionary ‘health’ drink, make millions and then move on to the next project.  Maybe I will just use some soy milk instead.

So anyway, I get a sick stomach all morning at work from this shake and Im feeling gross and tired.  It might have something to do with the binge of McDonalds I had before I started the challenge.

Lunch consists of a salad from my own garden and stuffed fake chickeny thing which would have tasted so much better if everyone else around me wasn’t consuming delicious smelling grilled meats with fatty sauce.  I’m really looking forward to the end of the day and  having a nice dinner out with my boyfriend.

We arrive at the Wallflower for vegan pizza night.  I’m so excited for this – its got to be good.

I walk in and instantly know the girls at the bar are who we are meeting.  They must be the vegans because they’re skin is so healthy and glowing .

(Jesse takes over)

This is where I describe the meal I guess. So just like Jammer I’m starved and the Wallflower did not disappoint. Really the best moment was when Janine asked for a vegan caesar. Boy did that blow the servers top. Big thanks to miss burns for the care package of blueberry scones, granola, vegan cheese made out of astronaut something (Daiya), kelp, & yeast powder. Oh I guess we should describe the food.

Mac and Cheese with vegan weenies – tasty stuff here, and smooth creamy goodness.

Pizza  – I loved the veganroni! It tasted amazing and the gluten free crust was interesting if not a magical feat.

Thunder Fries – yummmmmmm. This was probably my fave. I’ts better than chili fries with out the death farts. Yummy.

The best part was I left energetic and happy. Thanks Vegan Project!

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Tonight we had a meeting with our talented graphic designer Sabrina Modder to discuss the layout of our website.  We told Sabrina that we would make a vegan dinner for her.  On the menu – a Mediterranean Pizza on Trader Joe’s vegan whole wheat pizza dough, and a salad with a lemon dijon thyme vinaigrette.

On the way to Sabrina’s we got a bit sidetracked at the Ukranian deli near her apartment.  Jessica impulsively bought a jar of pickles, and we picked up dessert – a pure bar of dark chocolate with strawberry and cracked green peppercorn.

The mingling Mediterranean vegetables on the pizza were so flavourful together that  we didn’t find ourselves yearning for cheese at all.

Veggie Pizza

Mediterranean Pizza and Salad with Lemon Dijon Thyme Vinaigrette


1 package Trader Joe’s Vegan Whole Wheat Pizza Dough or any vegan whole wheat dough

1 roasted red pepper, chopped

2 tbsp banana peppers, chopped

10 kalamata olives, pitted

3 artichoke hearts (non-marinated), chopped

1/2 Cipollini onion, or any sweet onion, chopped

1 small zucchini, sliced thinly

1 roma tomato, seeded and chopped

4 white mushrooms, thinly sliced

4 cloves garlic, chopped

6 basil leaves, chopped

3 tbsp olive oil

sesame seeds for crust garnish

Prepare pizza dough according to directions.  Preheat oven.  Saute zucchini, onion, and mushrooms, and garlic in 2 tbsp olive oil.  Set aside.  Begin assembling pizza.  Add the remaining tbsp olive oil, basil, and all veggies onto the prepared pizza dough. Sprinkle sesame seeds and one more swig of olive oil and bake in the oven until crust is lightly browned.  This pizza is piled high and may require a fork and knife to enjoy.

Salad with Lemon Dijon Thyme Vinaigrette


2 tbsp dijon mustard

Juice from one lemon

Leaves of 2-3 sprigs of fresh thyme

1 clove garlic, chopped

1.5 tsp brown rice syrup

Salt and pepper to taste


1 head of romaine, torn

2 small Persian cucumbers, chopped

1 roma tomato, chopped

1 avocado, sliced

Whisk all dressing ingredients together.  Let sit for a while in the fridge so the flavours mingle.

Combined salad ingredients, toss with dressing and enjoy!

Suggestion:  For additional protein try adding chickpeas, toasted nuts of your choice, or hemp hearts.

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