VEGGIE GRILL IN EL SEGUNDO OFFERING 3 NEW "CHEESY" MENU ITEMS

UPTOWN NACHOS-Nachos topped with chili beans, tomatoes, green onions, Daiya cheese sauce, vegan sour cream and guacamole.

MAC AND CHEESE-Elbow macaroni cooked al dente and mixed with a VERY creamy Daiya chesse sauce and topped with bread crumbs.

After learning about the new "CHEESY" items at the El Segundo Veggie Grill from quarrygirl, my husband and I jumped in our car and drove 27 miles just to try them!!!

We were so excited!!!

FINALLY,VEGAN NACHOS!!!

We tried all 3 new "DAIYA" items:

-THE VG CHEESEBURGER (NOT PICTURED)

-UPTOWN NACHOS

-MAC AND CHEESE

VERDICT:

The VG CHEESEBURGER was forgettable. Couldn't taste the daiya cheese one bit.

The UPTOWN NACHOS were delicious. Although they could use just a little more daiya "cheese" sauce.

The MAC AND CHEESE needs just a little more salt. Texture was great and the sauce was perfectly creamy.We ordered it as a side along with THE ALL AMERICAN STACK (best vegan burger ever!)

So, we give Veggie Grill props for expanding their menu.

They really are THE best vegan fast food restaurant!

We consider ourselves to be very lucky to live within driving distance from all 4 of their locations, which are all located in Southern California.

QUINOA WITH MUSHROOMS,KALE, AND SWEET POTATOES

Yesterday I Made:

QUINOA WITH MUSHROOMS,KALE, AND SWEET POTATOES for DINNER.

Recipe from Real Simple Magazine Sep.2009 issue.

The title says it all!

Plain quinoa topped with sauteed mushrooms, kale,sweet potatoes, garlic, salt and pepper.

The original recipe called for dry white wine and parmesan cheese.

Which I substituted with plain water and just added more salt to the final dish.

Even without these two ingredients, the dish came out super yummy!!!!

We topped ours with Sriracha hot sauce and lime juice, which I highly recommend!

COOKIES, BARS AND BISCOTTI

VEGAN COOKIES HAVE TAKEN OVER OUR STOMACHES!!!

So far, I've made KITCHEN SINK CHOCOLATE BISCOTTI.

Hard and crispy chocolate cookies with CACAO NIBS, HAZELNUTS, and WHOLE ALMONDS.

DELICIOUS, AMAZING, and our FAVORITE!!!

Then, I made MEXICAN CHOCOLATE SNICKERDOODLES.

Another chocolate cookie with a spicy twist...cayenne pepper.

Not our favorite.

And last, but not not least, MAGICAL COCONUT COOKIE BARS.

Out of this world!!!

Graham cracker crust with a brown sugar coconut milk layer then topped with chocolate chips, walnuts, and shredded sweetened coconut.

Very decadent.

Very sumptuous!

"Manderson Approved"

GOLDEN MEAN CAFE

Yesterday, my husband and I had lunch with a friend at GOLDEN MEAN CAFE in Santa Monica.

A small vegan cafe serving soups,sandwiches, salads, and pastries.

The place is small with a downstairs and upstairs eating area.

The cafe is casual and very cozy.

The food is clean tasting and the servings are perfect!!!

We each ordered a different dish and shared.

Our friend ordered the PORTOBELLO MUSHROOM PANINI-Roasted portobello mushroom, onions, peppers, baby arugula, vegan mozzarella on a ciabatta roll with a side of Lentil Arugula Salad.

I ordered the "LEAN MEAN" VEGGIE BURGER-Bean and veggie patty with lettuce, tomato, pickles, avocado and special sauce on a ciabatta roll with a side of Kale and Golden Beat Salad.

And my husband ordered the SOUP AND SALAD COMBO- Red Potato Salad and Butternut Squash Soup.

THANKSGIVING FOR 2

THANKSGIVING 2009

NUMBER OF GUESTS: 2- Me & My Husband!!!

I spent all day preparing this meal for the LOVE of my Life!!!

I loved every minute of it!

So what am I THANKFUL for this year?

I am so thankful to have found my true love so early in life (high school sweethearts) and for being married to my best friend!!!

And now on to the food!

THANKSGIVING FEAST FOR 2

LENTIL APPLE WALNUT LOAF- Recipe from CLEAN FOOD by TERRY WALTERS.

Lentils, grated apples and carrots, raisins, walnuts, and topped with a sweet apple butter glaze. Good, but fell apart too easily.

ROASTED GARLIC BRUSSEL SPROUTS AND FINGERLING POTATOES-Brussel sprouts, fingerling potatoes, garlic, crushed red chili pepper, olive oil, salt and pepper. Simple and so delicious!!!

POBLANO MASHED POTATO SQUASH BLOSSOMS WITH BABY ZUCCHINIS-Made these almost 2 weeks ago and they were so good! We just had to have them again. But this time, with the baby zucchinis still attached.

ROASTED BUTTERNUT SQUASH-Butternut squash roasted with garlic, olive oil, salt and pepper. Another simple dish, yet so full of flavor!

LEFTOVER POBLANO MASHED POTATOES

CRANBERRY APPLESAUCE-Apples, cranberries, cranberry juice, and maple syrup, blended and eaten alongside the Loaf.

DESSERT:

OVEN-ROASTED BANANA RUM CHEESECAKE WITH SPICED PECAN CRUST-Recipe from THE CONSCIOUS COOK by TAL RONNEN.

Whole bananas roasted (with peel) and processed (peeled) with FYH cream cheese,rum, and spices.

Baked and cooled for a few hours and topped with chopped pecans.

Original recipe called for a MAPLE RUM SAUCE, but mine didn't come out right, so I dumped it.

ROASTED BANANAS WITH SKIN

RED FLANNEL HASH

This Morning I Made:

RED FLANNEL HASH for Breakfast.

Recipe from VEGAN BRUNCH by Isa Chandra Moskowitz.

Cubed yukon potatoes, beets, onions, salt/pepper, and the magic ingredient, LIQUID SMOKE.

If you're not familiar with LIQUID SMOKE check out wikipedia!

The hash in cooked in an iron skillet over the stovetop for 30 minutes then transfered to the oven until tender.

I served toasted slices of our new favorite VEGETABLE SOURDOUGH BREAD made by OLD TOWN BAKING CO. and sold at the Hollywood Farmers' market.

I really can't believe that we just bought the loaf yesterday, and now we only have 4 slices left!!!

IT'S THAT YUMMY!!!!!!!!!!!!!!

AGAVE LIME GRILLED TOFU WITH ASIAN SLAW AND MASHED SWEET POTATOES

Last Tuesday I Made:

AGAVE LIME GRILLED TOFU WITH ASIAN SLAW AND MASHED SWEET POTATOES for DINNER.

Recipe from The Conscious Cook by Chef Tal Ronnen.

This dish is really made up of 3 different recipes:

1. AGAVE LIME GRILLED TOFU-Baked, grilled and basted with the leftover marinade sauce,which caramelizes the tofu.

2. ASIAN SLAW-Cabbage, green onions, carrots, sesame seeds (both white and black) and julienned sugar snap peas (substituted for the daikon radish) in a sweet but light asian dressing.

3. MASHED SWEET POTATOES- Sweet potatoes, soymilk, earth balance, cashew cream, salt and pepper and 1 chipotle chili.

There are three things that must be done ahead of time: pressing and marinating the tofu and soaking the cashews for the cashew cream used in the mashed sweet potatoes.

All 3 dishes come together in a flash and taste really gourmet.

So many different flavors, your taste buds go wild!!!

Spiciness from the mashed sweet potatoes, sourness from the slaw and sweetness from the tofu.

CABBAGE-VEGETABLE SOUP and SPICY GARLIC BRUSSEL SPROUTS

Last Night I Made:

CABBAGE-VEGETABLE SOUP and SPICY GARLIC BRUSSEL SPROUTS for DINNER.

Soup recipe from the latest issue of Everyday Food Magazine.

Simple soup made with cabbage, leeks, potatoes, carrots, and vegetable broth.

Very clean tasting and perfect for a cold day.

Our new FAVORITE vegetable,BRUSSEL SPROUTS!!!

So fresh, it's still on the stalk.

Just look at the picture above!

In season right now and available at Trader Joe's for only $2.99.

Just twist off each brussel sprout, cut in half and saute with minced garlic, red chili peppers, and salt and pepper.

So delicious, even a brussel sprout hater will love to eat them this way!!!

VEGAN COOKIES INVADE YOUR COOKIE JAR AND THE CONSCIOUS COOK

The two newest VEGAN cookbooks every vegan MUST HAVE!!!

VEGAN COOKIES INVADE YOUR COOKIE JAR.

The cookbook every vegan has been waiting for was finally released Nov.10!!!

Perfect timing with Thanksgiving and Christmas just around the corner.

This book is really THE ultimate vegan cookie cookbook.

Isa and Terry both have done it again!

First it was VEGANOMICON.

Then VEGAN CUPCAKES TAKE OVER THE WORLD.

And now, VEGAN COOKIES INVADE YOUR COOKIE JAR.

Can't wait to start baking!!!

One problem, can't decide which cookie to make first.

Filled with beautiful pictures and really helpful information,

The Conscious Cook by Chef Tal Ronnen released on OCT.6.

Chef Ronnen is famous for being Oprah's chef for her 21 day vegan challenge.

Because of this, The Conscious cook can easily be found at any bookstore.

Gourmet quality recipes yet easy enough for anyone to do.

Chef Tonnen uses a lot of WHOLE FOODS as well as the latest meat substitute craze, Gardein™ - garden protein in his recipes.

STUFFED SQUASH BLOSSOMS WITH POBLANO MASHED POTATOES and FRIED GREEN TOMATOES

Last Night I Made:

STUFFED SQUASH BLOSSOMS WITH POBLANO MASHED POTATOES and FRIED GREEN TOMATOES for Dinner.

I ended up plating the blossoms over leftover poblano mashed potatoes.

Yesterday my husband and I went to the Hollywood Farmers' Market for our very first time.

Let's just say I almost fainted, it was a cooks heaven-on-earth!!!

And I really can't believe that we live 20 minutes away and we've never been here!

The market is 5 blocks long and has everything from freshly picked produce to awesome vegan food vendors.

We bought:

-pencil thin ASPARAGUS

-LEEKS

-CABBAGE

-RED ONIONS

-BROWN ONIONS

-SUGAR SNAP PEAS

-RED OAK LETTUCE

-GREEN LEAF LETTUCE

-BABY CARROTS

-GREEN ONIONS

-RED BEETS

-CILANTRO

-FRESH THYME

-PEA SHOOTS

-POBLANO CHILIES

-SQUASH BLOSSOMS

-GREEN TOMATOES

-TURNIPS

-OLD TOWN BAKING CO. VEGETABLE MEDLEY SOURDOUGH BREAD

-SUGARCANE JUICE-FORTIFY DETOX ELIXER

Cleanses the liver and it tastes sweet,tangy,spicy and really YUMMY!!!

Made with cane juice,ginger,lime, and cayenne pepper.

We bought so much, guess I got too excited!

Two things did stand out to us, SQUASH BLOSSOMS and GREEN TOMATOES.

I'm always on the lookout for them at Whole Foods, but they never seem to have either one.

As soon as we got home I decided to make FRIED GREEN TOMATOES.

Then I came up with an awesome recipe using the blossoms and a few poblano chilies from the Farmers' Market poblano chilies and Trader Joe's Russet potatoes.

But I can't reveal either recipe.

Because, one day I'll have enough original recipes to publish my own cookbook!!!

My husband and I can't wait to go back next Sunday.

If you are ever in the Los Angeles area, you MUST make it a point to visit the HOLLYWOOD FARMERS' MARKET on Ivar and Sunset Blvd.

Open from 8am-1pm.

TERRY'S FAVORITE ALMOND COOKIES

Last Night I Made:

TERRY'S FAVORITE ALMOND COOKIES for DESSERT.

Recipe from Veganomicon.

Similar to the famous almond cookies from Chinese restaurants, but VEGAN!!!

Made with almond meal and whole wheat flour.

The recipe called for almond extract but I used vanilla extract.

I wonder if it would make a difference, because they turned out great without it.

And they go perfect with tea.!

ALICIA'S CHOCOLATE PEANUT BUTTER CUPS

Last Night I Made:

ALICIA'S CHOCOLATE PEANUT BUTTER CUPS from Women's Health Magazine Nov.2009 issue.

Peanut butter graham cracker crust layered with melted chocolate and topped with chopped peanuts.

WoW!!!

So similar to Reese's cups, yet so much healthier.

Easy to make and so out-of-this world!!!!

I recommend going out and buying this magazine just for this recipe!!!

PEANUT BUTTER MINI-CHEESECAKES

Today I Made:

PEANUT BUTTER MINI-CHEESECAKES for DESSERT.

Recipe from Sweet Utopia by Sharon Valencik.

Decadent peanut butter cheesecake with a chocolate sandwich cookie crust.

Rich and creamy and oh-so delicious.

If you love peanut butter, you gotta try these.

Baked in a muffin pan and refrigerated for a few hours to firm up.

Perfect for parties, lunches or just because.

But make sure to drink coffee with these, it's almost mandatory!!!

THE ULTIMATE VT CARROT CAKE

Today I Made:

THE ULTIMATE VT CARROT CAKE for my sister's birthday.

But since she's not home from work yet, we're gonna have to wait to cut into it.

Recipe from Vegetarian Times.

The batter is full of carrots, crushed pineapple, and the secret ingredient, a 4oz. bottle of baby carrot puree.

The cake is covered with a vegan cream cheese frosting and then sprinkled with crushed walnuts.

SAUTEED PLANTAINS, VENEZUELAN RICE, AND SIMPLE BLACK BEANS

Last Night I Made:

SAUTEED PLANTAINS, VENEZUELAN RICE, AND SIMPLE BLACK BEANS for DINNER.

All 3 recipes from CookingLight.com.

Plantains slices are lightly browned and sprinkled with sea salt.

Brown Basmati rice flavored with red bell pepper, onions, and garlic.

Black beans with almost the same ingredients listed above plus brown sugar and cumin.

3 easy dishes that go so well together.

Use canned beans to save time and top with lime juice and salsa.

MINI BAKED DONUTS AND PENNE PESTO

Last Night I Made:

Mini Baked Donuts for Dessert.

Recipe from VeganYumYum.

Some were dipped in glaze then drizzled with melted chocolate and the rest were dipped in melted chocolate then sprinkled with chopped almonds.

The donuts I made yesterday didn't even last 2 days.

A friend of mine bought me a new MINI donut pan last week, so I decided to put it in use.

They turned great and they look so cute!

Only problem is, they are addicting and you can't just eat one!!!

(SIZE COMPARISON)

Last Night I Made:

PENNE PESTO for DINNER.

Whole wheat penne pasta with a basil-walnut pesto sauce.

To make the sauce all you need is 2 cups fresh basil, 1 garlic clove, 1/3 cup walnuts, 1/4 cup olive oil, salt and pepper.

Put all ingredients in food processor (except olive oil) and process until smooth.

Leave machine on and pour in olive oil until fully mixed (add more olive oil or water to make it more sauce like).

Add to cooked pasta and mix until completely combined.

DEVIL'S FOOD DOUGHNUTS

Today I Made:

DEVIL'S FOOD DOUGHNUTS for DESSERT.

Recipe from VEGETARIN TIMES Sep. 2009 issue.

Rich chocolate doughnuts dipped into melted chocolate and sprinkled with either roasted coconut or chopped almonds.

Delicious, addicting and so easy to make!!!!

All you need is the pan, which you can order thru Amazon.com.

Serve with coffee, of course!

CAULIFLOWER CAKES

Yesterday I Made:

CAULIFLOWER CAKES for DINNER.

Recipe from Vegetarian Times.

Steamed cauliflower, nut butter, green onions, bread crumbs, salt and pepper, mashed and formed into patties then browned on both sides.

TASTES BEST EATEN STRAIGHT FROM PAN! There's a slight CRISPINESS to each bite!

Topped with Chipotle sauce (Optional).

I've made these several times before!

They are amazing!!!

Even my little 7-year-old-McDonald's-eating nephew loved them!

BUTTERNUT SQUASH FRIES

Last Night I Made:

BUTTERNUT SQUASH FRIES AND BROWN RICE.

Recipe from Vegan A Go-Go.

Really simple recipe using butternut squash, olive oil, salt, and pepper.

Baked until golden brown.

Mine didn't turn out too brown, but they were still delicious.

Eat as a snack or as a side dish.

PINTO BEAN SLOPPY JOE SANDWICHES

* Filling should look sloppier. This one looks more like a patty*

Today I Made:

PINTO BEAN SLOPPY JOE SANDWICHES for DINNER.

Recipe from The Vegan Chef.

Pinto beans, tomato paste, molasses, green bell peppers, onions, jalapeno, and spices.

Served on a toasted whole wheat bun.

Tastes very similar to what I remember eating in grade school.

Sweet and just a little hint of heat.

Yummy!!!

BETTER-THAN-TUNA SALAD

Today I Made:

BETTER-THAN-TUNA SALAD ON WHOLE FOODS WOVEN WHEATS for Snack TIme.

Recipe from The Vegan Table By Colleen Patrick-Goudreau.

Chickpeas, red bell peppers, celery, carrots, vegan mayo, and dijon mustard.

Simple recipe requiring just a little bit of dicing.

Perfect for snack time, work lunches, potlucks, or picnics.

Also a great recipe to introduce a non-vegan to!

Goes great topped with salsa and lime juice!