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The seasonal pumpkin-tapioca dessert at New Kam Fong
From the look of things, y’all have a strong interest in vegetarian food. Yesterday, the Y&H blog had some of its highest traffic numbers ever for a Monday, which, of course, is not why we do these kind of themed days. We do them in the name of dietery balance, the environment, human health, and the animals!
OK, sure, we also do them for the traffic.
Regardless, you seemed to enjoy the change of pace, even on the weekly Y&H newsletter, which yesterday was similarly devoted to veg eats. (You can sign up for the newsletter on the right, if you’d like.) One reader, Caroline, e-mailed to say:
Thank you so much for devoting this week’s newsletter to vegetarian/vegan dining! My boyfriend is a vegan and I am a carnivorous foodie. I almost lost it on Sunday morning when we couldn’t find a vegan pancake mix at Whole Foods. Keep the veg/vegan articles coming and maybe someday I’ll be able to go out on a date with him someplace other than Chipotle!
If you aren’t a newsletter subscriber you missed a number of other veg options that Y&H has recently highlighted, like the following:
- The Match Point pizza at Comet Ping-Pong;
- The vegetarian option at the Gondar fine dining service at Almaz;
- The plate of Tex-Mex cheese enchiladas at Cantina Mexicana;
- The veggie roti at Caribbean Palace in Takoma Park;
- The cheddar tart at Eatonville;
- The french fries at Inox; (yes, I said the french fries; one bite and you’ll understand.)
- The “Cornucopia” dessert at Hook (assuming the sugar topping isn’t torched).
Rest assured, Y&H will return to this vegetarian topic again soon, regularly even. Perhaps I tease too much about the self-righteousness too often tied to ethical eating, but I’m also aware that it is important — and that our future may even depend on it.
As a small thank you for your continued presence on this blog, I leave you with this sweet sweet from New Kam Fong, a new Chinese eatery at 2400 University Blvd. in Wheaton. I didn’t actually order this dessert; the waitress just brought it to us at the end of the meal. If your server doesn’t do the same, ask for a small bowl of this seasonal treat, a mix of tiny tapioca balls, coconut, pumpkin, and God knows what else.
It was simple, light, sweet, fresh, and delicious.