This is the ginger dish from Vegan Plate (take out): “Stir-fried mushrooms, fresh ginger, garlic, green onion and bell pepper in chef’s special sauce.” I had mine with the soy chicken option, served on brown rice. Very good.
Here’s another fine example of a completely vegan breakfast. This is the “Cowgirl Pancake Breakfast” at Vegan Express. “Pancakes, tofu scramble topped with soy baco bits and vegan cheese”. I had them substitute the regular pancakes for the “Tropical Pancakes”, made with bananas and blueberries. Served with maple syrup and vegan butter spread. The tofu was very thick, almost bread like… more like a tasty loaf than a scramble. The pancakes were… well just look at them, you don’t need me to tell you they were delicious, you just know.
All that and a vegan Thai iced tea too!
As promised, I’m now making my way through the salads at HealthyCA. This one here is the “Tofancho” salad.
“Ancho chili marinated grilled tofu, carrots, cucumbers, avocado, daikon sprouts and cilantro on a bed of greens”. I got mine with the roasted peppers dressing (love it) and quinoa salad as choice of side. As you can clearly see for yourself, this baby is huge! Their portions here are always quite generous… there’s actually more tofu there than you can see in the photo, there is a whole bunch more stacked underneath that slab. This salad as excellent, everything was perfectly fresh and so beatifully arranged. The ancho chili tofu was tasty, though I like the other marinated tofus (tofus’? tofuses? tofii?) better (for example their “Vegan Feast“). The daikon sprouts had a spicy kick to them, nicely tempered by the smooth & creamy avocado and juicy, crispy cucumbers.
These vegan soy shrimp are my new favorite food. All the joy of eating shrimp without the guilt or the icky!
Today was another scorching hot day (as in, the hills are on fire and it’s literally scorching), there was no way an oven was going to get turned on. My market finally got in some organic green beans so I snatched them up not knowing exactly what I would end up doing with them. It came together something like this: frozen fake shrimp, green beans, asparagus, carrot and shitake mushroom all into the steamer until the shrimp was tender. I mixed a sauce of lime juice, olive oil, cumin, allspice, cayenne, red chili flakes, black pepper, agave nectar, dash of Braggs, and fresh crushed garlic. Mixed everything together with a healthy portion of nutrional yeast (I’m starting to love this stuff and crave it on everything), pepitos (pumpkin seeds) and a small amount of gamasio to add a bit of salty. Quick, easy, tasty, and I didn’t have to sweat in order to make it.
The money shot.
Surely you didn’t expect me to cook in this heat?
Picked all three of these up from the deli at Whole Foods. Their raw kale salad is always good… with tomatoes, pine nuts, dried cranberries, lemon juice, olive oil, salt & pepper… and we’re in effect. The edemame salad had red onion, yellow bell pepper, sweet rice wine vinegar, green onions, seseame oil, fresh ginger & garlic and cilantro. If it wasn’t for all the onions I would have loved it. As is, just ok. The tofu had been baked in a cilantro pesto, a winning combination.
Almost too pretty too eat. But just almost…
“Romaine lettuce, carrots, shredded beets, alfalfa sprouts, tomatoes, celery, avocado, cucumber and sunflower seeds”. I also had them add grilled tofu, and had it with the tahini dressing. Who could ask for a more perfect lunch?
I don’t know how long it’s been since I’ve had pancakes, and these were a perfect re-introduction.
This action packed ensemble is the “The Weekender” brunch plate at Real Food Daily. “Scrambled tofu with onions, tomatoes and cashew-cheddar cheese, two pancakes or french toast (my pancakes were made with blueberries), tempeh bacon & home fries or fruit”. The pancakes are made with almond meal and contain no gluten, wheat or soy. All organic, all fantastic.
Above is the corn-grain bread, served with shredded raw carrots and beets.
