Beretta Restaurant San Francisco, CA

So one of my friends is a Sous Chef at Lolinda’s and treated me and my BFF out to Beretta, which is Lolinda’s sister restaurant.  What I love about Beretta is the fact that they also cater to vegans!  For their vegetable appetizers, they’ll veganize it for you by substituting butter with olive oil, etc.  They also make one of the best wood fired vegan pizzas I’ve tried so far!  Check Beretta out!!! Nice ambiance, delicious tapas, and yummy pizza!!!!!

Beretta Pizza


Pinalutong na Kangkong (Crispy Kangkong)

Yes people, FRIED kangkong.   I rarely eat fried foods but this is an exception.  Hehe.  I had this as an appetizer today for dinner and dipped it in some vinegar.  I’ve never had fried Kankong before but the texture and taste reminded me of seasoned seaweed.  YUMMM!!!

Black Eyed Peas and Sweet Corn Salad

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

Cherry tomatoes

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!

Crispy Oyster Mushrooms

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.

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>grilled artichoke with vegan lemon aioli sauce


i’ve never been a fan of artichokes until last year and for that reason, i’ve never attempted to cook the vegetable unless it came from a can.  artichokes can be intimidating to work with because of the way they look.

for dinner, i decided to grill up some artichokes. i was inspired by luna park restaurant in the city.  their grilled artichokes were the bomb!

artichoke marinade ingredients:

*4-6 artichokes
* garlic salt
* garlic powder
*red pepper flakes
*black pepper
* 1/4 cup-1/2 cup white vinegar
*1/2 cup-1cup soy sauce
*1/4 cup olive oil

vegan lemon ailoli sauce
*1 cup of veganiaise mayonnaise
* 3 tsp lemon juice
* 1tsp olive oil
* 4-5 minced garlic cloves
* salt and pepper to taste
** mix all ingredients to make sauce**

1) steam artichokes for 30-45 minutes.   how to prepare an artichoke:
2)  while steaming the artichokes, prepare marinade in a shallow dish.
3) after artichokes are steamed, cut them in half and marinate artichokes for 2-3 hours.

4)  heat grill on medium high.  grill artichokes cut side up for ten minutes then flip artichokes over and grill for five minutes.

my favorite part… peel leaves off and dip into aioli sauce and scrape of the meat with your teeth!  enjoy!

>polenta spinach bruchetta


whenever i’m short on time, my go to meals are italian. why?  quick and easy.  for dinner tonight, i decided to create a dish using some pre-made polenta that i bought from trader joe’s.  i baked the polenta, topped it off with a simple pomodoro sauce, vegan mozzarella, and sauteed spinach.  it turned out pretty tasty.

9-18 oz of store bought polenta or you can easily make your own
12 oz can of diced tomatoes
1/4 diced onions
3-4 cloves of minced garlic
handful of spinach
1/4-1/2 cup of shredded vegan mozzarella
salt and pepper
red pepper flakes
olive oil
cooking spray

1) pre-heat oven to 400
2) in a medium pot, heat 2tbs of olive oil on medium low heat.  when the olive oil is hot, add onions and cook until they are translucent.  stir in garlic and cook for about 2 minutes.
3)  add the can of diced tomatoes, salt, and pepper.  cover and simmer on low.
4)  in a separate pan, heat 1tsp of olive oil.  add spinach when oil is ready.  add red pepper and cook until spinach is wilted.  set aside.
5) slice polenta into 1/4 inch and place on a baking pan that has been lightly sprayed with cooking spray.  place in the oven and bake for about 10- 15 minutes.
6)  take the polenta slices out of the oven and add a 1/2 tsp of the pomodoro sauce on top of the sliced polentas.  next, add a pinch of shredded mozzarella and spinach on top of the pomodoro sauce.  lastly, garnish each of them with the remaining shredded mozzarella. 
7) change tempreture to broil setting, and broil polenta bruchettas for 2 minutes. 
** with the remainder of the sauce you can make more polenta spinach bruchettas or have a side of pasta with the bruchettas.**