I met up with my bff for lunch today at Golden Lotus Vegetarian Restaurant in Oakland. I love this restaurant! Vegan food galore! For lunch, I had the grilled “pork” over rice, rice plate and the vegetable fu young appetizer. I ATE EVERYTHING! YUM!!!!
Easy salad that you can to make in less than 10 minutes. Cool, crunchy and refreshing.
Black eyed peas, cooked
Raw white sweet corn
Sweet sugar snap peas
Purple onion, minced
Oil and vinegar
Salt and pepper
Directions- Mix all the veges together in a large bowl. Lightly season with salt and pepper and dress the salad with even parts of oil and vinegar (I used about 1/8 cup equal parts of oil and vinegar). Toss salad and chill in refrigerator until it is ready to serve. Enjoy!
I’m not really a mall goer nor do I like eating at the mall but today I had to run some errands with my hubs and I was really hungry. At the Westfield shopping mall in San Jose, they had a Korean eatery. I ordered Bibimbap, which is a dish that is served with mixed vegetables over rice. It also is usually served with an egg and meat. The first time I actually had Bibimbap was in Hawaii, so the one I actually ordered today, of course, didn’t taste anything like what I had in Hawaii. I ordered the Bibimbap with just veges over brown rice and instead of the meat/eggs substituted it with Vegan Japchae. To my surprise, it was actually pretty decent despite the fact that it was mall food.
Today’s my first day of spring break and I kicked off the week with a hearty breakfast. For this dish, I just put together what I had in my fridge and popped it in the oven. There are potatoes, spinach, mushrooms, onions, cherry tomatoes, crumbled tofu, salt, pepper, and a touch of olive oil. I mixed it all together and baked the dish at 350 degrees for 30 minutes. When the dish was done, I mixed in fresh cubed avocado.
So lately I’ve really been into cooking with bean curd. You can do so much with it because of its texture and firmness. I was at the Filipino grocery store the other day and decided to experiment with Mama Sita’s Marinade and bean curd. It was POURING the day I cooked this so instead of actually BBQing, I had to pan fry it. All I did for this dish was cut the bean curd into strips and marinated the strips in Mama Sita’s Marinade for about 4 hours. I then pan fried the strips in canola oil (I didn’t use that much oil) on medium heat until each side was golden brown. I served this with white rice and dipped the strips in Sinamak (Spiced Filipino Vinegar). I personally thought it tasted like the Filipino breakfast sausage, longanisa and asked my hubs to try it but when he did, he laughed. He didn’t think it tasted like longanisa and said that I really don’t remember what meat tastes like. But I swear, for all you vegan pinoys out there, it sure tasted like longanisa to me : p
Next time I cook this, I’m definitely going to try it grilled.
I LOVE oyster mushrooms! I made these crispy oyster mushrooms yesterday as part of a side dish. I dipped them in Jufran banana sauce and I was good to go. This recipe is fairly simple. All I did was coat the oyster mushroom in seasoned cornstarch and pan fried them in canola oil on medium low heat until they were golden brown.
Hung out with friends yesterday at one of my favorite pubs in Oakland called Catos. Not only is this pub a microbrewery, but they cater to VEGANS!!! I ordered the their tofu burger and nachos with vegan chili! YUM!
Viva la vegan was delicious at Jinky’s Cafe in Santa Monica!