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!!
Restaurant Review: Chef Chang’s – Nevada
Stopping for dinner in Elko, NV on a Sunday night yields few opportunities that aren’t fast food or a smokey casino. Luckily this Chinese joint was open. Veggie egg rolls, vegetable Mu Shu, and Seafood Tofu soup… not bad. Service was quick and friendly. Back on the road!
Restaurant Review: Taqueria 27 2 – Utah
Always great to connect with friends. When I can share a new restaurant with them is even better. Restaurant review this time: funny servers, lentil with veggies yummy but serving too small, same goes for side of rice. Abundant chips & salsa… with the special hot sauce is spicy-hot-delight! Dessert donuts were ok, but not worth the sugar rush. veggie taco not nearly as good as the pear beet taco last time. Dinner time is much louder than lunch, less conducive to conversation. All-in-all still a great spot for vegan yumminess! I’ll be back again… probably just for lunch.
Restaurant Review: Oasis Cafe – Utah
Dinner at Oasis Cafe in SLC. Wonderful vegan, vegetarian and meat eater options. Always great service. Udon tempeh with peanut sauce… Grilled salmon… Mediterranean Salad. Great way to follow-up an event.
Product Review: Cashew Butter
Perfect afternoon vegan snack on the go: banana and raw cashew nut butter. Easy to travel and healthier than any convenience store snack!
Restaurant Review: Tea Rose Diner – Utah
Looking for some amazing Thai in Salt Lake County? Check out Tea Rose Diner, in Murray. Swai fish stir fry, pineapple curry, veggie pad thai, sweet thai basil with tofu… fantastic! Friendly service, reasonable prices, simple ambiance. Great spot if you have both meat and veggie eaters in your party.