The Lucky Cow Food Truck is On the Moooooove

A Message from Mike and Sam about the Lucky Cow food truck

Hi! Mike and I are starting a new food truck in the Hudson valley area.  Yes, it will be vegetarian and yes, we will have vegan options.  Why?  Besides the possibility that it may lower the risk for heart disease, high blood pressure and diabetes (worked for my Dad!) it may also make you look and feel great, too! Ask me why!

peanut butter & banana smoothie - yum!

Our main goal is to get as many people we can to choose a MEATLESS meal, not just for the animals, but for our planet.  We will be on the move - stopping at farmers markets (You'll find us in Cornwall on Wednesdays) festivals, events and yes, we can come to you. We are very passionate about making it easy for you to get a healthy option when you are out and about!  On a side note: we will also have some vegetarian foods for those who are not crazy about health food - you know who you are non-believers! Some surprising, delicious options we think you'll love and want to try again!

In addition, we will also be serving fresh pressed juices and smoothies using our super-awesome NORWALK JUICER.  If you have not heard of this spectacular device, I will explain it’s wonder.  When using a normal juicer, it is said that the juice must be consumed hours after it’s made because of oxidation and loss of nutrients.  With the Norwalk -when used correctly- it can be saved up to a week!  The other components of the juice will be juiced on site in the truck seconds before you consume it!

Our smoothies will be 100% vegan.  We keep dairy milk out not only because it has such a short shelf life (which is something you have to consider on a truck!) but it does NOTHING for the flavors of our smoothies.  We find almond milk, rice milk, and soy milk the best options.  If you have nut or fruit allergies, we suggest not ordering any smoothies as we cannot make sure that the fruit or nut you are allergic to has not touched our equipment.

More, Please!

Journalist Note : (I tried a falafel wrap with black bean hummus - it was a wonderful blend of white onion, fresh garbanzo beans and spices blended from scratch. True to the Middle Eastern origins of the dish a dash of cumin on a whole wheat wrap (vegan- for those of you with egg allergies!) from Rockland Bakery. A crunchy tomato was a delicious finish to this large-in-size lunch wrap which retails for a modest $6.50 ). Peanut-Banana Smoothie - also a favorite among Lucky Cow Patrons is a smooth, creamy, rich blend of protein, a great dessert option ($4.50)

On Wednesdays you will find the Lucky Cow at the Cornwall Farm Market from 11:30am – 5:30 pm in front of Town Hall. The market is run by the Cornwall Co-Op who's subscription revolves around a philosophy Sam and Mike could get behind - Fresh. Local. Sustainable.


The Co-Op has sponsored a LOCAVORE challenge whereby they invited all interested parties to become a "locavore"  during the month of August. Participants were dared to limit their diets to food grown, raised or caught within 100 miles of Cornwall. They kicked off the month with a local ingredients pie contest - Check out the winning nectarine plum pie recipe by Francie Schuster at end-of-article. A few of the Lucky Cow menu items fit the Locavore description including their becoming famous grilled cheese sandwich which uses local dairy selections from Edgewick Farms.

Check out the Lucky Cow on Facebook for Where to Find them Updates.


Recipe for Nectarine Plum Pie (a 9 inch single-crust pie)


  • 2 ½ cups flour
  • 1 teaspoon salt
  • 1 Tablespoon sugar (optional)
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • ¼ to ½ cup ice water


  • 1 egg
  • 2 Tablespoons flour
  • 2/3 cup sugar
  • 1/3 cup melted butter
  • 3 nectarines (or peaches)
  • 2 plums (or blueberries, blackberries or raspberries)

Preheat oven to 400 degrees. Line pie plate with dough. Combine and blend well egg, flour, sugar and butter. Place halves of the fruit, cut side up, or slice the fruit and arrange it. Pour the egg mixture over the fruit. Bake 15 minutes at 400 degrees, then reduce the heat to 300 degrees and bake about 50 minutes longer. Serve warm or cold garnished with whipped cream. To make pie dough. Put flour, salt, and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter and process for approximately 10 seconds, or until the mixture resembles coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal. Turn the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands press the dough into a flat circle with your fists. This makes rolling easier. Wrap the dough in the plastic and chill for at least an hour. Lightly butter pie shell. Roll out your dough and trim it in the pie plate. Chill the pastry-lined pan until ready to use. Unbaked pastry shells can be refrigerated up to a day wrapped in plastic or frozen if need longer storage.