LOLO'S VEGAN BAKED DONUTS

Today I Made:

LOLO'S VEGAN BAKED DONUTS for DESSERT.

Recipe from VeganYumYum.

This is my go-to donut recipe.

Easy to make and the topping possibilities are endless.

The vanilla white cake batter is baked in a mini donut pan for 12 minutes.

Cooled completely on a wire rack and then dipped into melted dark chocolate.

Then topped with toasted coconut or chopped almonds.

Perfect with a tall cup of coffee of course!

MANGO-AVOCADO ROLLS AND SOBA NOODLE SALAD

Yesterday I Made:

MANGO-AVOCADO ROLLS

AND

SOBA NOODLE SALAD WITH GINGER PEANUT DRESSING for DINNER.

Both recipes from the latest issue of Vegetarian Times magazine (Sep.2009).

The original recipe for the Mango-Avocado Rolls called for RICE PAPER WRAPPERS,

but I thought raw Collard Greens would be a much healthier and more colorful substitution.

The rolls are stuffed with vegan cream cheese (I used Follow Your Heart brand) mixed with minced red bell pepper, diced avocado, lime juice, lime zest, green onions, and sriracha hot sauce.

Then it's layered with alfafa sprouts and thinly julienned mango and rolled up in the Collard Greens.

No sauce necessary, since the cream cheese mix is so full of flavor.

I recommened making these for a party since they're so easy to make.

The SOBA NOODLE SALAD WITH GINGER PEANUT DRESSING was delicious!

Soba noodles in a rich peanut butter sauce then mixed with sliced cucumbers, red bell peppers and julienned carrots.

Even though I didn't have any ginger for the sauce, it still turned out great!

I couldn't wait to have leftovers for lunch today! Yummy!

AFRICAN PEANUT SOUP

Yesterday I Made:

AFRICAN PEANUT SOUP for DINNER.

Recipe from Real Simple Magazine.

A rich tomato and peanut butter soup topped with brown rice and green onions.

This soup is so tasty and so full of flavor, you'd think it was cooking for hours.

Pantry friendly and easy on the wallet.

Perfect for nights when you're in a rush.

BLACK BEAN CHILAQUILES

Today I Made:

BLACK BEAN CHILAQUILES for BREAKFAST.

Recipe from A YEAR IN A VEGETARIAN KITCHEN by JACK BISHOP.

A traditional Mexican dish, chilaquiles are usually made with fried corn tortilla strips simmered in a chili sauce.

Then topped with sour cream, cilantro, avocado, cheese and eaten for breakfast.

This recipe is so much healthier.

Tortilla strips are baked instead of fried.

Then simmered in a black bean chipotle sauce.

Topped with avocado, cilantro, and vegan sour cream thinned out with a little soy milk.

Delicious, spicy and very filling!

COOKIES AND CREME POUND CAKE

Today I Made:

COOKIES AND CREME POUND CAKE for DESSERT.

Recipe from My Sweet Vegan by Hannah Kaminsky.

A moist pound cake filled with crunchy pieces of Trader Joe-Joe's chocolate cookies.

Topped with 4 whole cookies then baked for 45 minutes.

Drizzled with a simple icing of powered sugar and soy milk.

I just tried a small piece and now I want the whole cake.

This is definitely a cake to impress guests.

Perfect with coffee or tea!

ARUGULA AND PEAR SALAD WITH TOASTED WALNUTS

Yesterday I Made:

ARUGULA AND PEAR SALAD WITH TOASTED WALNUTS for DINNER.

Recipe from COOKING LIGHT May 2009 issue.

Arugula, pears, toasted walnuts, and a light dijon dressing.

The upside:

The salad was that was light and healthy.

The downside:

Arugula was way too bitter and the dressing tasted a little too salty.

But, my favorite part were the thinly sliced pears.

Next time, I'll use spinach and reduce the salt.

I also made Cauliflower Cakes (not pictured), which I've made several times before and highly recommend.

One of our all time favorite recipes!

KYOHO GRAPES AND WAFFLES

My husband's boss gave us a bag full of these gigantic sweet grapes,which he grows in his back yard, called KYOHO grapes.

Originally from Japan, the name literally means "giant mountain grapes."

And they weren't kidding, they are HUGE!!!!!!!!!!!!!!!

The skin is not traditionally eaten but really easy to peel off.

They also have giant seeds that can easily be spit out.

These are THE best grapes I've ever had in my life.

Super sweet and you fill up fast because of their size.

One grape is more than twice as big as my thumb nail.

(size comparison)

Today I Made:

EVERY DAY BUTTERMILK WAFFLES and KIWI for BREAKFAST.

Recipe from How to Cook Everything Vegetarian by Mark Bittman and Alan Witschonke.

I veganized it by replacing the buttermilk with a soymilk/apple cider vinegar mix, Egg Replacer for the eggs, and Earth Balance for the butter.

I also used all whole wheat flour instead of all purpose and I added chopped strawberries and drizzled them with maple syrup.

They turned out good but not great.

I found them to be a little too thick and dense for my taste.

VEGGIE GRILL

Yesterday my husband and I had a late lunch at our favorite restaurant THE VEGGIE GRILL in El Segundo (5 minutes south of LAX),posted about here.

It is completely 100% vegan,serving sandwiches, salads, and burgers.

Everything is so delicious, we just want to eat everything!!!

My husband ordered the CHOP-CHOP CHEF SALAD.

A huge salad made with chopped romaine,tempeh,veggie-steak,chillin' chickin, green onion, roasted corn salsa with a chipotle ranch dressing.

I ordered the SANTA FE CRISPY CHICKIN' SANDWICH made with crispy fried chillin' chickin',lettuce,tomato,red onion, avocado,southwestern spiced vegan mayo with a side of SWEETHEART FRIES(fried sweet potatoes fries).

We also shared the soup of the day, a spicy CHICKIN' GUMBO.

To drink we shared an Oogavé - The Original Agave Soda, which is less sweet and carbonated than regular sodas.

FYI, Veggie Grill is opening up a fourth location in West Hollywood on the corner of Sunset Blvd and Crescent Heights towards the end of September.

GRASSROOTS

We found a gem in South Pasadena!!!

GRASSROOTS NATURAL MARKET & KITCHEN.

Located in a strip mall along with Jamba Juice, Baja Fresh and Vons supermarket.

Mainly a natural food store selling lots and lots of vegan dry goods as well as vitamins and supplements.

But if you look to your left as you walk into the newly remodeled store (due to fire last year), you'll see a cafeteria-style restaurant with a huge menu that will bring a smile to your face.

Not a 100% vegan, but vegan-friendly!

They do serve cow cheese, chicken, turkey, and eggs.

But mostly everything can be veganized.

They sell burritos, bowls, salads, wraps, smoothies, some raw items, juices, and specialty coffees.

We've eaten there a few times within the past month and ordered the same items every time:

THE CUBAN BOWL AND THE TOSSED TACO SALAD and to drink KOMBUCHA WONDER DRINK (grape flavored).

TOSSED TACO SALAD-greens, avocado, cilantro, olives, jalapeno,black beans,brown rice,green onions, salsa, and tortilla chips with a creamy spicy dressing.
CUBAN BOWL-brown rice, black beans, baked plantains, vegan sour cream, salsa, and avocado
During one of our first visits while walking around the store, we stopped to talk to the owners and asked if they carried Oogavé - The Original Agave Soda, a soda we tried at VeggieGrill.

Takes like a flat Coke, but without all the crap.

They've never heard of it but offered to look into it.

They came thru and now it's available for the whole San Gabriel Valley to try.

The food here is fresh, healthy and made to order.

The only bad thing about Grassroots is their kitchen hours.

SUNDAY- closed

MONDAY thru FRIDAY- 10:00am - 4:00pm

SATURDAY-9:00AM- 4:00PM

So, we're hoping that they get busier, so the kitchen will stay open later and even open on Sundays.

THE PLANT CAFE ORGANIC

NEW Discovery: THE PLANT Cafe Organic at Pier 3 on the Embarcadero!

This location just opened a month ago!

This is their 2nd location. The original location is on Steiner Street and was formerly Lettus Organic Cafe. They Changed the name to the Plant Cafe.

The Plant Cafe is vegan and gluten-free friendly.

All their ingredients are organic and fresh from the farmer's market at the Ferry Building.

The new location has a sit down restaurant AND a to-go cafe across the way that opens early at 7:30am for breakfast. They BOTH close at 10pm.

Both have similar menus with a few exceptions.

The restaurant has indoor sitting as well as outdoor sitting with a great view of the bay.

We ate there almost everyday, Sun thru Wed.

We went there for breakfast, lunch and dinner.

The first night I ordered PIZZA with tomato sauce, roasted garlic, and thinly sliced tomatoes.

The crust was so thin, you could almost see thru it.

My husband ordered a CORNMEAL ENCRUSTED TEMPEH with mashed coconut milk yam and a spicy guacamole salsa and freshly sauteed green beans and corn.

We shared the AVOCADO GRAPEFRUIT SALAD.

And for dessert, CHOCOLATE POTS DE CREME, made with tofu.

DEEEEEELICIOUS!!!

I forgot my camera, so no pics.

On our second visit we went for lunch and again we sat out by the water.

My husband ordered the BBQ TEMPEH PANINI and I ordered the PLANT BURGER.

We shared the AVOCADO GRAPEFRUIT SALAD again.

And then we ordered, what we both agreed, is THE best dessert ever, THE RAW RASPBERRY CHEESECAKE WITH BLACK PEPPER RASPBERRY SAUCE.

Sounds strange, right?

Black pepper in dessert?

But believe us, it actually worked.

Unfortunately, my husband didn't care much for his panini.

I just think the tempeh looked a little undercooked and needed more BBQ sauce.

The Plant burger is AWESOME!

The patty is BEET RED!

We loved that it's in between toasted bread instead of a heavy burger bun.

Condiments: Tomato, avocado, baby greens, caramelized onions, and vegan aoli.

On our third visit, we went for dinner (not pictured).

This time my husband's sister joined us.

She's vegan and gluten-free.

We sat outside so we could enjoy the Bay, the lights coming from Berkeley and a partial view of the Oakland Bay Bridge.

My husband and I ordered a Plant Burger and shared it.

Sister-in-law ordered the QUINOA BOWL with sauteed vegetables and greens in a GINGER-MISO sauce.

We also ordered 2 Avocado Grapefruit Salads to share.

For dessert, we ordered 2 RAW RASPBERRY CHEESECAKES WITH BLACK PEPPER RASPBERRY SAUCE.

The entire meal was GREAT!

I'd like to mention that our waiter, Jeffrey was the most attentive and courteous waiter we've ever come across.

THANKS JEFFREY, FOR MAKING OUR LAST DINNER IN SAN FRANCISCO A MEMORABLE ONE!!!

The following morning, all 3 of us walked to the Plant Cafe to have breakfast and then make the 6 hour drive home.

For breakfast, they mostly offer pastry items, desserts, and BLUE BOTTLE coffee.

All three of us each ordered the RAW RASPBERRY CHEESECAKE.

We couldn't leave San Francisco without having one more slice each.

Sister-in-law also ordered a fruit salad that came with raspberries, honeydew melon, strawberries, and starfruit.

Husband and I also shared a plum scone and a chocolate cupcake with peanut butter frosting.

Once again, everything was delicious and fresh.

What's neat about the cafe, is that you can take your order to go, or you can sit UPSTAIRS in the seating area that's a loft overlooking the front counter. From there, you can see the water behind the cafe or Embarcadero street in the front.

With every visit, we either ordered french press Blue Bottle coffee, soy mocha, or soy latte.

The Plant Cafe only uses Bluebottle Coffee.

Blue Bottle Coffee roasts organic beans and bags them within 4 hours to prevent oxidation.

They're bases in Oakland and only sell in the city of San Francisco or you can buy their preroasted coffee online.

We highly recommened THE PLANT CAFE, either the restaurant or the cafe.

Both are GREAT!

WHOLE WHEAT BREAD WITH OLIVE OIL

AVOCADO & GRAPEFRUIT SALAD WITH WILD ARUGULA & SHAVED FENNEL, TOSSED IN A CREAMY BLACK PEPPER & MACADAMIA NUT DRESSING

PLANT BURGER MADE WITH LENTILS, MUSHROOMS, BEETS, CASHEWS & BULGUR WHEAT . SERVED WITH GRILLED ONIONS, LETTUCE, TOMATO, HOUSE MADE PICKLES, VEGAN AOLI & MIXED GREENS DRESSED IN CHAMPAGNE VINAIGRETTE ON WHOLE WHEAT BREAD WITH A SIDE OF ROASTED FINGERLING POTATOES.

BBQ TEMPEH WITH CHIPOTLE BBQ SAUCE, ROASTED RED ONION & AOLI

BLUE BOTTLE SOY MOCHA

RAW RASPBERRY CHEESECAKE WITH BLACK PEPPER RASPBERRY SAUCE AND FRENCH PRESSED BLUE BOTTLE COFFEE

TYPICAL SAN FRANCISCO BREAKFAST

HERBIVORE-THE EARTHLY GRILL

southwest scrambled tofu with salsa, house potatoes, black beans, guacamole, vegan sour cream, and corn bread

scrambled tofu with spinach, mushrooms, and tomatoes with house potatoes and fruit spread

house potatoes

Last week, my husband, his siblings and I traveled to San Francisco to celebrate their Grandmother's 88th Birthday.

Of course, we took this opportunity to eat at our favorite restaurants.

My husband and I have our favorite go-to-breakfast places in the city.

For breakfast, we either visit Herbivore or Mijita (click here for Mijita post).

For this visit, we had my 2 sister-in-law accompany us for breakfast at Herbivore.

Husband ordered the SOUTHWEST SCRAMBLED TOFU.

Sister-in-law #1- the SCRAMBLED TOFU.

Sister-in-law #2-the BASIL PESTO TOFU WITH HOUSE POTATOES, TOAST AND FRUIT SPREAD (not pictured).

I ordered the CORN CAKES WITH BLACK BEANS, SALSA, GUACAMOLE AND VEGAN SOUR CREAM. (also not pictured).

We also ordered a side HOUSE POTATOES.

My husband and sister-in-law #2 ended up switching scrambles.

She felt that the pesto was way too strong but husband thought it was perfect.

Sister-in-law #1 liked her tofu.

And my corn cakes were dry and tasted like cardboard.

Big mistake, because I usually order the DESSERT CREPES-grilled fruit and maple syrup tofu whip.

The house potatoes were GREAT as usual.

For the rest of our stay, we had breakfast at Mijita.

We always order the chilaquiles with pinto beans and a side of guacamole.

We love them so much, the day before we left,we ate here twice, breakfast and lunch.

So when in San Francisco, make it a point to eat breakfast at these 2 places.

Herbivore is 100% Vegan.

Mijita is Vegan-Friendly.