Friends and family day at newest sandwich shop in town. Opens to public on Monday. I went with vegan lettuce wrap with hummus and lots of extra veggies. Fantastic! Great options for everyone in the family.
Month: April 2013
Restaurant Review: Thai Basil – Utah
Dinner out with new investor friends. Fresh, crisp veggies, flavorful sauces, decent portion sizes. Great variety of veggie, vegan and meat dishes. We enjoyed pineapple curry, pad siew, egg rolls, potstickers, basil tofu stir fry. Quick, nice service. Great spot for business meal, family outings and date nights.
Restaurant Review: Tin Roof Grill – Utah
Quick dinner out to Tin Roof Grill in Sandy UT. Peanut Noodle dish made vegan with no chicken and add extra veggies. Pork & veggie pot stickers with chicken lettuce wrap are great for the meat lover. Eclectic menu sporting #pasta dishes to tapas to Asian fare. I’ve enjoyed their low-key environment good for business meals to date nights.
Restaurant Review: Mimi’s Cafe – Utah
Networking breakfast at Mimi’s Cafe.
Love when people from out of state want to connect with me while in town.
Product Review: Macaroons by Raw Melissa
Working late… time for a little vegan treat – Macaroons. Thanks Raw Melissa for making yummy goodies!
Restaurant Review: Gingers – Utah
Looking for a healthy dinner out and kid friendly? Check out Ginger’s Cafe in Springville. The #vegan nachos are the best I’ve ever had! The falafel wrap and veggie wrap are really good too. For kids, the chik’n nuggets that come with almond milk and lollipop are a hit!
Recipe: Vegan Bean Enchilada Casserole
Easy to make, a vegan bean casserole is delicious and any meat lover I’ve served this to, is impressed! I make for left overs and freeze in individual serving sizes.
Ingredients:
6 cups bell pepper, roasted 15 min 350 degrees
1 large yellow onion, diced
4 clove garlic, diced
2 15 oz cans corn, drained and rinsed
2 15 oz cans black beans, drained and rinsed
1 28 oz can tomato sauce
1 10 oz can Rotel
1 tablespoon no-salt seasoning
2 teaspoon cumin
1 package corn tortillas
Directions:
Using a high powered blender, mix roasted peppers, tom sauce and Rotel until smooth. Set aside. (You’ll probably have extra, I use for other sauces or base for hominy soup.)
Water sauté onion and garlic for 5 min.
Add corn, beans, half tomato sauce mixture, spices and heat through about 15 minutes.
(If you have extra, use in hominy soup.)
Using 9×13 lasagna dish, pour about 1.5 cup tom sauce on bottom and spread out.
Then layer bean mixture and tortillas until pan is full. Drizzle more tom sauce on top.
Bake 30 min at 350.
Serve with fresh guacamole, salsa, lime wedges, chopped cilantro. Enjoy!!