Vegan Einstein Burrito made with Beyond meat vegan sausage, Just Egg, vegan cheese, roasted tomatoes, and scallions.

Einstein Burrito

scallion aioli, guacamole, pickled jalapeños, shredded lettuce

Black Bean Burger (Vegan)

emulsified cucumber, tomatillo, and avocado, pickled corn, radishes, cilantro. gluten-free.

Gazpacho Verde (Vegan)

Cersei's Wildfire

seasoned local ground pork, roasted corn, salsa taquera, pickled jalapeños, scallions, cilantro

Chorizo Tacos

A refreshing lager with dry hopping for added flavor.

Dry Hopped Lager

Old Overholt rye, Campari, lemon, simple, muddled grapes

Old Overholt Rye Cocktail

local delicata, black bean frites, guacamole, cilantro, scallions

Roasted Squash Tacos

lemon pepper slaw, guacamole, radishes, scallions, pepper aioli

Fried Oyster Tacos

house tortilla chips, vegan cashew nacho sauce, black beans, house-pickled jalapeños, salsa taquera, guacamole, scallions, cilantro. Gluten-free.

Nikki's Nachos (Vegan)

Zero Gravity Rescue Club Pils

Smuggler's Notch vodka, fresh watermelon juice, lime, simple, basil

Midsummer Rhapsody

vodka, Galliano espresso liqueur, chilled espresso

Espresso Martini

Four Quarters 4 Quarterez

Burlington Beer Co. Pine Brook

Weird Window Brewing Cersei's Wildfire

Downeast Cider

Fiddlehead IPA

Allagash White

Zero Gravity Green State Light

Switchback Ale

Beer brewed with tart cherry and citrus fruit (16oz), 5.1%

Zero Gravity Frankie

bourbon, lemon, mint, blueberry simple, club soda

Sixteen Moons

Zero Gravity Hop Fizz

In a skillet over medium heat, add olive oil and cook the Beyond Meat vegan sausage until browned, about 5-7 minutes.

Cook the Sausage

In a separate bowl, whisk the Just Egg and pour it into the skillet with the sausage. Cook for an additional 3-5 minutes, stirring occasionally, until the Just Egg is cooked through.

Prepare the Just Egg

Sprinkle the vegan cheese over the sausage and Just Egg mixture, allowing it to melt for about 2 minutes.

Add Vegan Cheese

If using raw tomatoes, roast them in the oven at 400°F (200°C) for about 15-20 minutes. Chop the scallions finely.

Prepare Roasted Tomatoes and Scallions

Take a large tortilla and spoon the sausage, Just Egg, and cheese mixture onto the center. Top with roasted tomatoes and chopped scallions.

Assemble the Burritos

Fold in the sides of the tortilla and roll it from the bottom up to enclose the filling. Repeat with the remaining tortillas.

Wrap the Burrito

Cut the burritos in half and serve warm. Enjoy your Vegan Einstein Burrito!

Serve

Beyond Meat Vegan Sausage

Just Egg

Vegan Cheese

Roasted Tomatoes

Scallions

Large Tortillas

Olive Oil

Salt

Black Pepper

In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Mash the Black Beans

Add oats, onion, garlic, cumin, smoked paprika, salt, black pepper, olive oil, and water to the mashed beans. Mix until well combined.

Mix Ingredients

Form the mixture into 4 equal-sized patties.

Form Patties

Heat a skillet over medium heat with a little olive oil and cook the patties for about 4-5 minutes on each side until golden brown.

Cook the Patties

In a small bowl, mix together vegan mayonnaise, chopped scallions, lemon juice, garlic powder, and salt to taste.

Mix Aioli Ingredients

In a bowl, mash the avocados with a fork. Stir in lime juice, chopped cilantro, and salt to taste.

Mash Avocados

On the bottom half of each burger bun, spread a generous amount of scallion aioli, place a black bean patty, top with guacamole, pickled jalapeños, and shredded lettuce. Finish with the top half of the bun.

Build the Burger

canned black beans

oats

onion, finely chopped

garlic, minced

ground cumin

smoked paprika

salt

black pepper

olive oil

water

vegan mayonnaise

scallions, finely chopped

lemon juice

garlic powder

ripe avocados

lime juice

cilantro, chopped

pickled jalapeños

shredded lettuce

burger buns

In a blender, combine cucumber, tomatillos, avocado, vegetable broth, garlic, lime juice, olive oil, salt, and black pepper. Blend until smooth and emulsified.

Blend Base Ingredients

Taste the gazpacho and adjust seasoning with more salt, pepper, or lime juice if needed. Chill in the refrigerator for at least 30 minutes.

Adjust Seasoning

In a small bowl, mix the corn, sliced radishes, apple cider vinegar, sugar, and salt. Let it sit for at least 15 minutes to pickle.

Prepare Pickles

Ladle the chilled gazpacho into bowls and top with pickled corn and radishes. Garnish with fresh cilantro before serving.

Serve Chilled

Cucumber

Tomatillos

Avocado

Vegetable broth

Garlic

Lime juice

Olive oil

Black pepper

Corn (fresh or frozen)

Radishes

Apple cider vinegar

Sugar

Fresh cilantro

Slice the jalapeno peppers in half and remove the seeds if you prefer a milder flavor. You can leave some seeds for added heat.

Prepare the Jalapenos

In a large pitcher, combine the sliced jalapenos with the cream ale. Stir gently and let it sit for at least 30 minutes to infuse the flavors.

Infuse the Cream Ale

After the infusion period, strain the jalapenos from the cream ale. In a separate glass, mix the lime juice, honey, and salt until well combined.

Strain and Mix

Add the jalapeno-infused cream ale to the lime mixture and stir well. Serve over ice in a chilled glass.

Combine and Serve

Jalapeno Peppers

Cream Ale Beer

Lime Juice

Honey

In a skillet over medium heat, add the ground pork and cook until browned. Stir in the chorizo seasoning and cook for an additional 2-3 minutes until well combined.

Prepare the Chorizo Filling

Fold in the roasted corn and heat through, about 2 minutes. Remove from heat.

Add Roasted Corn

Chop the scallions and cilantro. Set aside.

Prepare the Toppings

Warm the taco shells according to package instructions. Fill each taco shell with the chorizo filling, then top with salsa taquera, pickled jalapeños, scallions, and cilantro.

Assemble the Tacos

Serve immediately with extra salsa taquera on the side.

Ground pork

Chorizo seasoning

Roasted corn

Salsa taquera

Pickled jalapeños

Cilantro

Taco shells

In a large brew kettle, heat 5 liters of water to approximately 75°C (167°F). Add the crushed Pale Malt, Munich Malt, and Carapils Malt. Maintain the temperature at 65-70°C (149-158°F) for 60 minutes, stirring occasionally.

Mashing

After mashing, drain the liquid (wort) from the mash and rinse the grains with an additional 2 liters of hot water. Collect the wort in the kettle.

Lautering

Bring the wort to a boil and add Saaz hops. Boil for 60 minutes, adding Citra hops in the last 15 minutes of the boil. Remove from heat and cool the wort quickly using an immersion chiller.

Boiling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the lager yeast and seal the vessel with an airlock. Ferment at 10-12°C (50-54°F) for 2 weeks.

Fermentation

After primary fermentation, add the dry hops to the fermentation vessel. Allow to dry hop for an additional 5-7 days.

Dry Hopping

After dry hopping, prepare a priming solution by dissolving priming sugar in 1 cup of boiling water. Cool and add it to the bottling bucket. Siphon the beer into bottles and cap them. Allow the bottles to carbonate at room temperature for 1-2 weeks.

Bottling

After carbonation, chill the bottles in the refrigerator. Pour into a glass and enjoy your refreshing dry hopped lager!

Chilling and Serving

Pale Malt

Munich Malt

Carapils Malt

Saaz Hops

Citra Hops

Water

Yeast (Lager yeast)

Dry Hops (Citra or Mosaic)

Priming Sugar

In a cocktail shaker, add the grapes and gently muddle them to release their juices.

Muddle the Grapes

Pour in the Old Overholt Rye, Campari, fresh lemon juice, and simple syrup into the shaker.

Add Remaining Ingredients

Fill the shaker with ice cubes, cover, and shake vigorously for about 15 seconds.

Shake it Up

Strain the mixture into a chilled cocktail glass or an old-fashioned glass filled with ice.

Strain and Serve

Garnish the cocktail with a lemon twist on top.

Garnish

Old Overholt Rye

Campari

Fresh Lemon Juice

Simple Syrup

Grapes

Ice Cubes

Lemon Twist

Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice into half-moon shapes. Toss with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

Roast the Squash

While the squash is roasting, prepare the guacamole. In a bowl, mash the avocado with lime juice, minced garlic, and salt until smooth. Stir in chopped cilantro and adjust seasoning to taste.

Prepare Guacamole

Warm the corn tortillas in a skillet or microwave. On each tortilla, layer roasted squash, black beans, a dollop of guacamole, and top with scallions and fresh cilantro. Serve immediately.

Build Tacos

Delicata squash

Black beans (cooked or canned)

Cumin

Pepper

Garlic (minced)

Cilantro (chopped)

Corn tortillas

Scallions (chopped)

Fresh cilantro (for garnish)

In a large bowl, combine shredded cabbage, grated carrot, lemon juice, black pepper, and salt. Toss until well mixed. Set aside to let flavors meld.

Make the Slaw

In a bowl, mash the avocados. Add lime juice, minced garlic, salt to taste, and chopped cilantro. Mix until smooth and creamy.