Month: September 2012

Restaurant Review: Chen’s Noodle House – Utah

chensLast time I went to Chen’s, I was a meat eater, so thought I’d give it another try… veggie style.

The Vegetable Soup was pretty good. But, I did have them add rice noodles because I wanted something Pho-like. The veggies were hot, crisp and flavorful. I used Hoisin and Sriracha for a little extra kick too-yummy!

I didn’t check out any of the other veggie dishes because I knew the soup would be enough by itself. I was right! Glad I didn’t order another dish as it would’ve been way too much food. I did notice they have other veggie stir fry options (with tofu) too.

Overall, thumbs up!

Restaurant Review: Oasis Cafe Veggie Burger – Utah

oasis veggie burgerOasis Cafe has some of the best dishes in Salt Lake for a vegetarian or vegan. Tried their Vegetable Grain Burger for the first time. It was fabulous! Very filling, flavorful and great consistency.

Ingredients as listed on their menu: basil aioli • avocado • romaine lettuce • alfalfa sprouts • tomato • swiss cheese • whole grain bun • spinach & avocado salad.

To avoid oil and animal product, I asked for no aioli nor swiss. But I bet that’s really yummy too!

I don’t think the garden burger is on the dinner menu, so if you go for lunch try it out. Bon appetit!

Recipe: My favorite hummus recipe

hummus-2This is by far my most favorite hummus recipe – from the Fat Free Vegan website. I love this recipe because it is:

1) Easy to make.

2) Tastes great.

3) Makes the right amount to last for a week.

Of course, I have to Jennifer-ize every recipe, so below is my version, which is even easier than the first one. Keep in mind that I don’t like to use salt, so if you prefer add salt instead of the no-salt seasoning that I use… Several people have enjoyed my recipe and didn’t realize there wasn’t any salt.

INGREDIENTS:

  • 2 15-ounce cans garbanzo beans, 1 drained
  • 2 to 4 cloves garlic, peeled
  • 2 tablespoons tahini
  • Fresh lemon juice of one lemon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder or cayenne pepper
  • 1/2 teaspoon organic no-salt seasoning

DIRECTIONS:
Dump all ingredients into a high-powered blender and purée and until smooth. On my BlendTec, that is two blendings using button #5. Scoop into a resealable container and store in the refrigerator. Best if used within one week (if it lasts that long!).

hummus-1

SERVING:
Serve with fresh cut-up veggies like celery sticks, sweet small peppers, carrot sticks. Pita chips have a lot of refined carbs, but pita chips are yummy! Instead of pita chips, perhaps use tortilla chips. Everyone loves this recipe, so make extra if serving at a party (left overs are a bonus for the chef!).