Vegan options at Sylva’s bars and breweries

Summer is winding down, students have returned and downtown bars and breweries are full and bustling. If you find yourself hungry for something solid on a night out with friends or after-work happy hour, you won’t be limited to the typical bar food options.

Whatever your drink of choice, Sylva bars offer up hidden plant-based and vegetarian snacks and meals to accompany your beverage – if you know where to look.

Sylva’s specialty cocktail lounge, The Cut, is known for its innovative and rotating cocktail list, but also serves up a small but elevated menu of food featuring local, seasonal goods. Their menu always includes something for the vegetarian and vegan crowds – like edamame, pad thai (choose tofu as a protein) or Lo mein. Check back, as the menu is about to change for the season.

Grabbing a beer? You’re never far from veg or fully vegan food options at any of our local breweries. Try one of the many vegetarian and a few vegan (with modifications) options at Balsam Falls, like a side of tots or onion rings (leave off the parm if you’re non-dairy), the portobello burger (vegetarian), or the roasted red pepper hummus platter.

A crawl to Nantahala Brewing will reward you with many plant-based options. Try the saucy, spicy cauliflower wings, their veggie burger, or vegetarian options like giant pretzels, a platter of nachos, veggie tacos and more.

Recipe: Homemade Freezer-Friendly Tomato Sauce

The Jackson County Farmers Market is currently overflowing with beautiful ripe tomatoes. Take advantage of this blink-and-you-miss it season and put up the summer’s bounty for the colder months by making and freezing your own tomato sauce.

There are many ways to make and freeze tomato sauce, so consider this less recipe, more rough guide. Choose measurements and spices to your liking – this is hard to mess up – and multiply recipe to have homemade tomato sauce for months to come.

Ingredients

Washed, finely chopped whole tomatoes, any type works

Olive oil

Onion, diced

Garlic, minced

Salt and pepper

Herbs, to taste, such as fresh or dried basil and oregano

Method

In a pot, heat olive oil on low-medium heat and add diced onions, cooking until translucent. Add minced garlic, being careful to not let burn. Add your diced tomatoes, (skin, seeds and all. Or alternatively, blanch whole tomatoes and remove skin if desired).

Add spices and herbs to taste and cover, letting the tomatoes cook down and soften (for at least 15 minutes but longer as desired). Adjust seasoning as you like. Let cool, add to heavy-duty plastic bags, and freeze.

Emmy Schneider-Green is a foodie and writer with a passion for demonstrating the benefits of a plant-based diet. She lives in Sylva.

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