Category Archives: vegan


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!


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.


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,

Super good and super filling!  Also sampled a bite of Carrie’s Mexico City Tacos.



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


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.


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.


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


…with a hunka hunka Creamy Peanut Butter.

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.”


(Julius caught the spirit yesterday too.)

More Easy Recipes <—click!


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…


…from sundown…


…to sunrise…



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.


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!