Category Archives: vegetarian

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CoFax Coffee

bakeries/cafes/dessert places - breakfast - vegetarian

McKenna recently revealed her obsession with the breakfast burritos at CoFax Coffee.

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Since then, I’ve heard about this place almost every day – it became our quest to try one.

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We stopped by the small (crowded!) spot and ordered one to go…

Processed with VSCOcam with hb1 preset …a vegetarian version (the regular comes with chorizo) so Abe and I could split it.
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We agree – it’s one of the best in the city.  The smokiness of the potatoes and depth of flavor in their homemade salsas bring this to another level.

Also love that it’s not monster huge.  I usually finish breakfast burritos in a food coma.


I’m a fan of the owners’ other restaurants, too – Golden State (next door) and Bludso’s.

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Cofax Coffee on Urbanspoon


Stuffing Soup

recipe - soup/stew - vegetarian

Who has leftover Stuffing Mix?

When you google “Stuffing Soup” – you’ll find plenty of recipes using leftover stuffing…


…but none “from scratch!”  This soup was the result of a craving for stuffing, but also a desire to not have an entire pan of it sitting in my fridge.


Soup, though, I can handle soup.


The best part of this – you can use extra stuffing bits as “croutons!”  It tastes even better the next day, too.


(Gluten-Free and Martha-Approved, this is not.)


Stuffing Soup (serves 6)


  • 1 TB Coconut Oil
  • 1 small onion
  • 8 oz white button mushrooms, chopped
  • 2 cups herb stuffing mix
  • 4 cups kale
  • 4 cups vegetable stock
  • 4 cups water
  • Salt and Pepper to taste


In a large pot, melt the coconut oil. Add the onions and cook til wilted, then add mushrooms. Cook for about 5 minutes over medium high heat, until browned.

Pour in stuffing mix, veggie stock, and water. Stir. Add Kale, seasoning with salt and pepper. Wilt the greens down, then bring to a boil and serve with extra stuffing bits on top as “croutons.”

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Speedy Supper: Black Rice Bowl

dinner - recipe - vegetarian

I’ve been noticing a trend in restaurants lately – Rice Bowls.  Overpriced, uncomplicated rice bowls.  That, for some reason, I always end up ordering.

I decided I’m going to make them at home more often.  But because I’m super lazy, I figured out a way to do it much faster than it would’ve taken to go out and get it.

Heat up some rice.  You can make a large batch and freeze it, or use a ready-made kind.  (Or make it fresh.)  I used this Forbidden Rice found at the grocery store.  Toss it with your favorite salad dressing (I used a Carrot Ginger one).


In a skillet, sauté whatever veggies you like (these are tomatoes/mushrooms); season with soy sauce.  Add some fresh avocado, and a handful of trail mix (this is a sample of Enjoy Life’s Beach Bash, which is nut-free).


See how fancy?


I wound up adding some leftover chicken to mine, but like this, it’s vegan and gluten-free and all that other stuff restaurants make you pay a lot of money for.


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