If you want a good place to ease into vegetarian and vegan food, Source in San Francisco is an excellent restaurant to visit. It's located down the street from Zynga headquarters. With all the plant-based foods at Source, it should be the digital restaurant in Farmville. It was my first visit to Source, and was a spontaneous decision after hanging out at the New Living Expo with a friend all day. Lots of walking made me hungry.
This is how I throw down Mexican appies. That's right, it's plant nachos with soyrizo completely vegan and gluten-free inspired by Thug Kitchen's post about Roasted Strawberry Salad. Oh yes, that gooey melted cheese you see on the nachos is vegan. I call it Vegveeta because it kinda looks like and has the consistency of Velveeta minus all the artificial crap.
Doesn't cauliflower all of a sudden look more exciting in these cool colors? I especially dig the purple cauliflower because we all know how I love purple food. I saw these fun creatures at the farmers market in Moraga yesterday. Jazz up your platter with some colorful cauliflower!
I like saying the word "rhubarb." It's fun and rolls off the tongue amusingly like "kumquat." In fact, I would name a pet rhubarb, maybe a cat or a bird.
When I eat meat, turkey is usually my choice. This stir-fry coupled with Jasmine rice is one of my favorite everyday dinners. This dish is also gluten-free.
I found the vegetables at the farmers market. Purple kale is so fun!
Saw these pretty red and white beans at the SF Ferry Building farmers market. The beans sitting among the fresh cilantro and garlic inspires me to make some chili.
Instead of baking them myself, these zesty nacho kale chips from Trader Joe's are awesome! And even better, they are vegan, have no preservatives and are raw. Yeah, TJ's dehydrated the chips.
I've been wanting to experiment with vegan enchiladas for awhile now, and happy to say that my experiment turned out really well. My carnivore dad wanted to eat these!
One of the trends I've been noticing in the farmers markets in the Bay Area are flowering vegetables and herbs like blossoming purple kale.
This is flowering chives and I think they are so pretty, almost too pretty to eat. The flowers are a bit sweeter and really do make a salad not only tasty but again, pretty. Definitely use flowering chives as a garnish.
