You’ll soon be able to recreate Street Beet’s “fake chicken” sandwiches and other favorites from the defunct vegan pop-up.
The former Street Beet team, chefs Nina Paletta and Meghan Shaw, are releasing a cookbook featuring recipes from their popular residence inside Midtown Detroit’s 3rd Street Bar. Pre-sales of the book, Nostalgic Vegan: The Street Beet Cookbookwill be available at the end of February, says Paletta Metro times.
“We think this cookbook is a great way to scrapbook memories of this chapter while also giving something back to our guests who miss the food,” Paletta says.
Street Beet made a name for itself by creating vegan fast food knockoffs like “Taco Hell,” “Pizza Butt,” and “McDaddy’s.” It closed after four years inside the 3rd Street Bar in 2022.
Fortunately, Nostalgic vegan will feature all the favorites, like Street Beet’s popular “Taco Hell” Crunchywraps, fake chicken sandwiches, and donuts. Other recipes include chickpea tuna salad, crab cakes, broccoli-cheddar soup, macaroni and cheese, and a cardamom-orange chocolate chip cookie; all vegan, of course.
Paleta tells us Nostalgic vegan will be divided into sections: Taco Hell, Fried Chicks with Tofu, Crowd Treats, Brunch, Desserts, and Seafood Favorites (aka Seafood). Most recipes include gluten-free swaps. “It’s both a gluten-free cookbook and a vegan cookbook,” Paletta says.
He also assures us that the recipes are quite simple, since sometimes vegan cooking can get complicated.
“We are both self-taught chefs, so while we have a lot of experience in the culinary world, we take a different approach to cooking than the average chef,” he says. “Our recipes are very easy to use for people who are new to this.”
Paletta has been cooking vegan food for about a decade and says there weren’t many vegan options in Detroit back then, which inspired her to get creative in the kitchen. Street Beet began appearing at bars like PJ’s Lager House in 2018, and their “Taco Hell” nights became an instant hit. They landed a permanent space inside 3rd Street Bar in 2019, but by 2022 Paletta says she and Shaw needed a break from the restaurant industry and parted ways.
After the shutdown, Shaw briefly helped develop vegan menus for other kitchens in the Detroit area, but has since stepped away from the food industry. She currently co-owns and operates a creative studio and commercial space in southwest Detroit called Extra Crispy Studios. Paletta continued cooking for a private company and started a new brunch pop-up called Sometimes on Sunday.
“We were both willing to go our own way,” he says. “The restaurant industry is a very stressful place and we really needed to take some time away from Street Beet.”
pallette He says the idea for the cookbook came about in January 2023 and took a year to complete. Shaw participated in contributing recipes and is listed as a co-author while pallette He was in charge of writing, art direction and design.
Copies of Nostalgic Vegan: The Street Beet Cookbook They will be available online at first, and Paletta hopes to eventually get them in local bookstores. He also teases that they might be planning a release party in Detroit. More updates, including the pre-sale link, will be posted on the Street Beet Instagram page. @callebeetdetroit.
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