Slanted Door Restaurant San Francisco, CA

I love, love, love this restaurant!  It’s by far one of my favorite go to restaurants in the city.  They have lots of vegetable dishes to choose from but you have to make sure that when you order a vegetable dish that there isn’t any fish sauce or oyster sauce if you’re vegan.

The menu changes often but this day, I ordered vegetarian spring rolls (tofu, shiitake, cabbage, mint, peanut sauce), daikon rice cake (shiitake mushroom, shallot, sweet chili soy), and hodo soy beanery yuba ‘noodles’ (roasted chili, nameko mushroom, brussels sprout).


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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

Vegan Egg Salad Sandwich- Terrace Point Cafe

My husband and I celebrated our two year anniversary at the Wynn Hotel in Las Vegas.  He was researching on hotels that catered to Vegans and found out that Wynn actually has Vegan dining options at all of their restaurants, including their buffet!!!

If you ever in Vegas, I suggest trying out the Terrace Point Cafe.  I had their Vegan Egg Salad Sandwich with seasoned fries.  It was DELICIOUS! I couldn’t even tell that it wasn’t egg!  I definitely need to try making this one!

Thirty-eight ingredients in a chicken nugget

“The ingredients listed in the (nutrition) flyer suggest a lot of thought goes into a nugget, that and a lot of corn. Of the thirty-eight ingredients it takes to make a McNugget, I counted thirteen that can be derived from corn: the corn-fed chicken itself; modified cornstarch (to bind the pulverized chicken meat); mono-, tri-, and diglycerides (emulsifiers, which keep the fats and water from separating); dextrose; lecithin (another emulsifier); chicken broth (to restore some of the flavor that processing leeches out); yellow corn flour and more modified cornstarch (for the batter); cornstarch (a filler); vegetable shortening; partially hydrogenated corn oil; and citric acid as a preservative. A couple of other plants take part in the nugget: There’s some wheat in the batter, and on any given day the hydrogenated oil could come from soybeans, canola, or cotton rather than corn, depending on the market price and availability.

According to the handout, McNuggets also contain several completely synthetic ingredients, quasiedible substances that ultimately come not from a corn or soybean field but form a petroleum refinery or chemical plant. These chemicals are what make modern processed food possible, by keeping the organic materials in them from going bad or looking strange after months in the freezer or on the road. Listed first are the “leavening agents”: sodium aluminum phosphate, mono-calcium phosphate, sodium acid pyrophosphate, and calcium lactate. These are antioxidants added to keep the various animal and vegetable fats involved in a nugget from turning rancid. Then there are “anti-foaming agents” like dimethylpolysiloxene, added to the cooking oil to keep the starches from binding to air molecules, so as to produce foam during the fry. The problem is evidently grave enough to warrant adding a toxic chemical to the food: According to the Handbook of Food Additives, dimethylpolysiloxene is a suspected carcinogen and an established mutagen, tumorigen, and reproductive effector; it’s also flammable.

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to “help preserve freshness.” According to A Consumer’s Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse.” Ingesting five grams of TBHQ can kill.”

The Omnivore’s Dilemma, Michael Pollan

reblogged from:

Bankok Thai Cuisine

I LOVE THAI FOOD!!!  A majority of the Thai Restaurants that I’ve been to have vegetarian options and are more than happy to even veganize the dish for you.  I ALWAYS order Pad See Ew, which is stir-fried rice noodles with  broccoli, tofu, and carrots in a black bean sauce and Larb Tofu salad which consists of fresh Tofu, red and green onion, cilantro, mint, and toasted rice citrus vinaigrette served over mixed green salad.  If you’re ever in the area, visit Bankok Thai Cuisine.  I highly recommend this place!