Category Archives: vegan

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Real Food Daily Pasadena

blogger meetup - restaurant - salads - vegan

Six years ago, Carrie and I were both inspired to start our blogs on the very same day.  I haven’t seen my blogging twin (in person) since the 2010 FoodBuzz Festival!

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We met up at Real Food Daily, a vegan restaurant Abe and I frequented when we first moved to LA (but not in the last six years, apparently, since I can’t find a single post about it).  This is their Pasadena location.

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I ordered The Great Cardini – Tuscan Kale, Romaine, Chickpeas, Avocado, Red Quinoa, Roasted Yam Croutons, Spiced Pumpkin Seeds, Macadamia Parmesan, and Creamy Almond Shallot Dressing,
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Super good and super filling!  Also sampled a bite of Carrie’s Mexico City Tacos.

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Hoping it won’t be several more years before I revisit Carrie (or Real Food Daily) again.

 More Pasadena Restaurants <—click!

Real Food Daily on Urbanspoon

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Recipe: Vegan Elvis Sandwich

recipe - sandwich - vegan

Happy (Belated) Birthday, Elvis!  I’m not a superfan by any means, but I have been to Graceland (twice!) and I know what the man likes to eat.

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I also know what MY man likes, and it’s not bacon.  This is Phoney Baloney’s Coconut version, which I picked up at Urban Radish and stuffed in Abe’s Chrismukkah Stocking.

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Sprinkled on top of mashed banana and Dave’s Killer Bread

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…with a hunka hunka Creamy Peanut Butter.
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You could fry it in butter (or Coconut Oil to keep it vegan) but we found this to be pretty tasty straight up.  Or, as Abe described: “Weird but good.”

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(Julius caught the spirit yesterday too.)

More Easy Recipes <—click!

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Recipe: Kabocha Tomato Soup

soup/stew - vegan

While we were at the Joshua Tree Rental, I whipped up this magic dish that lasted for several meals…

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…from sundown…

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…to sunrise…

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The spices are actually a mystery – I used a curry powder that was so hot I’m wondering if it may have been mislabeled (I saw what was clearly Star Anise in another jar marked “curry”) – also, cooking times got weird because I couldn’t figure out how to use the can opener and had to turn off the burner while we googled “Oxo Smooth Edge Can Opener” You Tube Videos.

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Still, it turned out terrific – here’s the basic gist of it:

  • Roast a Kabocha Squash.
  • Heat EVOO in a large pot, add half a chopped red onion.
  • Stir in spices (about a palmful each of Cumin? and Curry?) and about a cup of corn kernels.
  • Add a can of rinsed chickpeas, San Marzano Tomatoes, and a quart of Veggie Stock.
  • Bring to a boil, and simmer until ready.
  • Meanwhile, cut the roasted Kabocha, deseed/peel it, and add half of it to the soup. (I used the other half for Christmas Breakfast).
  • Serve with cornbread.

Tastes even better leftover!