Tag: vegetarian

Restaurant Review: Ginger’s 2 – Utah

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Lovely lunch to Ginger’s Garden Cafe in Springville with my dear friend Ronda. I had heard this was a good spot, but I wasn’t ready for how amazingly yummy the food is! They also have many packaged items as well, so I’m excited to go back and check out more of their offerings.

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For lunch, Ronda enjoyed the Veggie Wrap. This is her favorite and she gets often. I was tempted to sneak a bite, but instead I’ll get this wrap another time.


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I loved the Falafel Sandwich. I have craved falafel and this sandwich hit the spot. The vegan ranch was perfect!

We shared the nachos… oh my goodness! Before going vegan, I considered nachos to be a food group. So, I’ve been really craving nachos for months. These vegan nachos were fantastic! I’m craving them again already…

 

 

Restaurant Review: Gurus Cafe – Utah


 gurus4Meeting friends for dinner, we wanted to check out Guru’s Cafe since we haven’t been there since we started eating Vegan. We found some pretty good options like the “Spicy Curry Bowl” and the “Thai Peanut Pasta”. Our friends enjoyed the “Southwest Chipotle Wrap” and the “Spicy Szechwan Rice Bowl”.

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Overall, it was reasonably priced, the portions are good-sized and the service is really great at this restaurant. Great spot for a casual mid-week dinner. The seating out front is really nice if it’s good weather. Great to see you Iliah and Katie!

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Recipe: Eat To Live: Triple Treat Cabbage Salad

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We found this recipe on Dr. Fuhrman’s website. The crunch and snap of the cabbage is really refreshing and fresh. We added a little extra red wine vinegar because we like slaw that is a little on the tart side. Really great recipe!
Serves: 4
Preparation Time: 15 minutes
INGREDIENTS:

SALAD

  • 2 cups green cabbage, grated
  • 1 cup red cabbage, grated
  • 1 cup savoy cabbage, grated
  • 1 carrot, peeled and grated
  • 1 red pepper, thinly sliced
  • 4 tablespoons currants
  • 2 tablespoons raw pumpkin seeds
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon unhulled sesame seeds

DRESSING

  • 1/3 cup soy, almond or hemp milk
  • 1 apple, peeled and sliced
  • 1/2 cup raw cashews or 1/4 cup raw cashew butter
  • 1 tablespoon Dr. Fuhrman’s Spicy Pecan Vinegar [we used red wine vinegar]
  • 1 tablespoon currants
  • 1 tablespoon unhulled sesame seeds, lightly toasted*
INSTRUCTIONS:
Mix all salad ingredients together.
In a high-powered blender, blend soy milk, apple, cashews and vinegar and toss with salad.
Garnish with currants and lightly toasted sesame seeds.