epicureanvegan, Author at Epicurean Vegan

Tempeh Bacon

July 2, 2010 by epicureanvegan

I know many people who would consider going vegan, but the thought of giving up bacon brings tears to their eyes. (Think what it does to the piggies!) Tempeh bacon may not cut it for them, but I love this stuff. A little caramelized, it tastes wonderful. You could break it up for salads, sandwiches, tofu scrambles, or just snack on it as it is.

INGREDIENTS:
1 pkg (80z) tempeh
1/4 C tamari
2 tsp Liquid Smoke
3 Tbs maple syrup (I’m not a huge fan of maple-flavored stuff, so I used brown rice syrup)
1/4 C water
Canola oil, for frying

DIRECTIONS:
Steam the tempeh for about 10 minutes. Meanwhile, in a large bowl, combine tamari, Liquid Smoke, syrup, and water. Mix well. Let tempeh cool before slicing it into thin, bacon-like strips.

Place slices in marinade (I used a large ziplock bag–just turn the bag over a few times to thoroughly marinate the slices) and let sit for as long as you like. Less than half and hour works great. After the tempeh has marinated, heat oil in a large skillet over medium-high heat. Fry the strips and each side until crisp. Sprinkle a little extra tamari and syrup on the tempeh while cooking—the tempeh will turn brown, caramelize, and get crisper and chewier . Remove to a plate lined with paper towels to absorb excess oil. Enjoy!

(BaconLettuceTomatoAvocado)

Recipe source: The Vegan Table

Feast On This!

July 2, 2010 by epicureanvegan

Wow, is it Friday already? I haven’t been posting too many new recipes lately–I’ve been busy and just been making some of my favorites meals that are already posted. Next week, though, I’m ready to get back in the kitchen and start working some vegan magic. In the meantime, Feast On This!:

Meat Free Mondays Are Catching On!

San Francisco is the first city to actually pass a motion promoting a plant-based diet by encouraging its residents to forgo meat at least one day a week. The San Francisco Board of Supervisors are hoping to get restaurants, grocery stores, and schools to offer more meat-free options.

Other cities are catching on as well, such as Takoma Park, Maryland where a statewide initiative designating April 24th-April 30th as Takoma Park Veg Week.

Get Involved! All it takes are some great vegan/vegetarian recipes and you’ve got a Monday night get together with friends, family, and neighbors. Encourage them to go meat-free on Monday by supplying them with a great recipe, or better yet, cook together. It won’t take much to convince people that vegan food is not rabbit food! Start your own revolution in your neighborhood by hosting a a Boca Burger BBQ! Word will spread and you just might inspire someone to host their own Meat Free Monday Night!

Check out the Meat Free Monday website for news, ideas, and learn ways to spread the word!

Rocco the Vegan Cowboy

You’ve probably seen this video before, but it’s one of my favorites! Rocco, a rancher and long-time meat eater took on Dr. Oz’s challenge of going vegan for a month. It’s amazing how much Rocco’s life (and health) has changed since going vegan–it’s the best testimonial for the vegan diet.

Milk Wars

The National Milk Producers Federation wants “milk” to be theirs and only theirs. They have asked the Food and Drug Administration to define milk as “the secretions of a lactating mammal” (gee…doesn’t that sounds appetizing?) and that plant-based milks be defined as “imitation milk.” Is this really important? The FDA isn’t jumping on it right away, saying that they will consider the issue, but will focus on public health priorities.

First it was necessary to civilize man in relation to man. Now it is necessary to civilize man in relation to nature and the animals.

-Victor Hugo

Lavender Tea Cookies

July 1, 2010 by epicureanvegan

These are so delicious and have the perfect combination of sweetness and lavender, with a hint of lemon. Being shortbread, they will fall apart easily when taking them off the baking sheet, so be careful. Depending how thick you make them, the recipe makes anywhere from 2-4 dozen. I first made some thin round ones using a 2/3 measuring cup and then some thicker rectangle/square ones using a pizza cutter. Either way, you’ll love them!

INGREDIENTS:
1-1/2 C nondairy butter (3 sticks of Earth Balance), room temperature
2/3 C granulated sugar
1/4 C confectioners’ sugar
3-4 Tbs finely chopped fresh lavender or 2 Tbs dried culinary lavender (I used 3-1/2 Tbs of dried culinary)
2 tsp lemon zest
2-1/2 C all purpose flour
1/2 C cornstarch
1/4 tsp salt

DIRECTIONS:
In a medium-size bowl, cream butter, granulated sugar, and confectioners’ sugar until light and fluffy. Add lavender and lemon zest. Stir to combine. In a separate bowl, combine flour, cornstarch, and salt. When thoroughly mixed, add to the wet batter, and stir until well blended. You should have a thick cookie batter.

Divide dough into 2 balls, wrap in plastic wrap, and flatten to about 1 inch. Refrigerate until firm, about 1 hour.

When ready to prepare the cookies, preheat oven to 325. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes and place on an ungreased baking sheet.

Bake for 18-20 minutes (less if thinner) or until the cookies begin to brown at the edges. Remove from the oven, cool for a few minutes on baking sheets, then transfer to wire racks to cool completely.

Recipe Source: The Vegan Table

Vegan Baby Shower

June 28, 2010 by epicureanvegan

The Sister and her husband are expecting their second girl this October and when they came out for a visit from California, I wanted to throw them a baby shower. I went with a pink/brown theme instead of the typical cutesie pastels that I could only find in stores. I added a modern bird to the theme and I think it came out very classy. Plus, I used to be in the greeting card business, so it gave me an opportunity to put those old skills to use!

I got the tissue pom-poms from Michael’s craft store–a Martha Stewart project (so that means they were more complicated than they needed to be)…so after an hour and a half, I had 8 poms that I thought were pretty darn cute.

The Menu:

Since the shower was scheduled for after lunch and before dinner, heavy appetizers were the way to go:
Party Cheese Ball
Cucumber Sandwiches (recipe below)
Spinach Dip
Veggie Platter
Fruit Platter
Olive Tray
PB&J sandwiches (the mom-to-be had been craving them, plus the kids loved them)
Cranberry/Orange punch (recipe below)
Wine and Beer

And I have to admit that those yummy-looking cupcakes are not vegan–I wasn’t in charge of the portion, but that’s ok–considering 95% of guests there were not vegan, non vegan cupcakes were fine. Besides, the rest of the menu was vegan!

Cucumber Sandwiches
8-oz Tofutti cream cheese
1/2 C Veganaise
1 packet of Good Seasonings salad dressing mix
Bread slices
Cucumber, sliced thin

Combine the cream cheese, Veganaise and seasonings. I cut the crusts off the bread first, then spread both pieces of bread and added two cucumber slices. Cut sandwich into fourths. The filling has a little kick which I think really added to the sandwich.

Cranberry/Orange Punch
2 cups Apple Juice
2 (6-oz.) cans Pineapple Juice
1 (6-oz.) can OJ concentrate, defrosted
1 (12-oz.) can Cranberry Juice concentrate, defrosted
4 cups Club Soda, chilled
crushed ice

Combine juices and when ready to serve, add the club soda. Serve over ice.

Non-Annoying Shower “Games”

I bought several different sizes of onesies and fabric paint and guests had ball decorating them! I had my niece pick her favorite and that person won a prize.

Careful about putting dishes of jelly beans on the table with the paints–my niece added them to her creation! 🙂

During those late-night diaper changings, these will hopefully make the new parents smile or laugh. Guests had a great time getting creative!

The Look

On a simple brown tablecloth, I sprinkled on paper flowers that I got from Michael’s in the wedding aisle. Basically, I got two different shades of jelly beans, pink rock candy and displayed them in white dishes. I filled two juice glasses with two layers of jelly beans and stuck the rock candy in it. I also used a small plate for other rock candy I found.

When I saw these cocktail napkins in a store in Boulder, I had to have them for the shower! They fit the theme perfectly!

I bought two cylinder vases (again, from Michael’s) for about $3 a piece and filled the bottom with clear glass rocks and got some beautiful pink flowers that I cut short and placed inside with water. They flanked the cute cake stand.

Overall, it was a fun shower filled with great food, friends, and family and I got my “party-hosting” fix for sure.

Feast On This!

June 25, 2010 by epicureanvegan

Serving Up an Endangered Species

This story really struck a chord with me and I wanted to share it with all of you. In honor of World Cup, Cameron Selogie, owner of Il Vinaio restaurant in Mesa, AZ is serving burgers made with lion meat. The burger is a limited edition, costing patrons $21, a cost not nearly as damaging as the one to the endangered species.

Selogie claims that meat comes from a free-range farm in Illinois, but gee, guess what? No one can seem to find this farm. Who in the heck raises lions for meat in the U.S. anyway? I actually hope that this a publicity thing and that there isn’t a Simba in the burgers at all. Selogie is obviously experiencing the wrath of animal rights activists from all over, which he can’t fathom. “Frankly, I’m a little shocked with all the problems in the world today, with the oil spill and immigration, that people have this much time to talk about 10 pounds of lion meat,” he said. What a tool.

UPDATE June 30, 2010: Selogie is now questioning whether the meat he received is even legit, meaning, was it hunted or farm raised in this mysterious Illinois farm. Serving lion meat is completely legal in the US and African lion is not in fact endangered, like it’s Asiatic cousin. Selogie bought the 10 pounds of lion meat from what he says is a Phoenix-based wild game distributor. The meat came from a shipper in Illinois. The owner of this company, Richard Czimer, claimed that the meat was inspected by the USDA, but according to the USDA, they had not done so. Czimer was even in jail in 2003 for illegally selling tiger and leopard meat. No one really knows where exactly the meat has come from–whether it came from circus lions, farmed, or shot in the wild. Either way, it’s absolutely horrible. And Selogie is still a tool. So is Czimer.

What’s in Your Kid’s School Lunch? And Why?

Since kindergarten, my son has taken his lunch to school. Not because he was always a vegan (that only happened several months ago), but have you seen the crap they serve?! I mean, I think we all remember those days at the school cafeteria where the cheese on the pizza never moved and the chicken nuggets were like eating seasoned sponges. After watching Jamie Oliver’s Food Revolution, I fell in love with him. Even though he’s not a vegan, I commend him for trying to get changes made in American school lunches. The Obama’s are taking this very serious, too, and that gives me hope.

The USDA has guidelines that date back to 1995 that schools must abide by, or they lose their federal funding. The government buys surplus commodities at a discounted rate that are ordered way in advance. They have to get eaten. So who gets all the frozen, processed crap? Your kids. And the even tougher part is that the healthier food costs more and will kids even eat it? To me, it’s a vicious cycle if something doesn’t change.

Read can read more about this at VegNews and get the full scoop.

Who Cut the. . .spinach?

Ok, so we’ll end today’s post on a lighter note. I’m just gonna say it—vegans can be a gassy bunch. It’s a common issue with vegans and vegetarians since we consume a large amount of fiber from vegetables and grains. When you’ve consulted the doc and you know it just all that excess fiber, you may have to make some changes.

Drink lots of water. I have never been a very good water-drinker, but I have seen the light and drink between 64 and about 82 ounces of water a day and I’ve noticed a big difference, so water retention can also be a issue.

Know your fiber. Dietary fiber is the edible portions of plant cell walls that are resistant to digestion and extremely beneficial component of our diets. With this fiber, you feel fuller longer. Soluble fiber forms a gel-like substance and swells when mixed with water. It helps moderate blood glucose levels and lower cholesterol. Good sources of soluble fiber include oats and oatmeal, legumes, barley, fruits and vegetables (especially oranges, apples and carrots). Insoluble fiber does not absorb or dissolve in water and passes through our digestive system in close to its original form. Insoluble fiber offers many benefits to intestinal health, including a reduction in the risk and occurrence of colorectal cancer, hemorrhoids, and constipation.

Process of elimination. Maybe there is just one thing you’re eating that causing the problems. Soy is said to sometimes cause bloat and gas. Go without it for a few weeks (which would be a monumental task for me)! Cut out white flour, or white rice. Switch to whole wheat pasta. And keep a food diary–you’ll be amazed at the patterns you’ll find and it may be easier to pinpoint the culprit.

Be good to your belly. Take a probiotic. Good Belly is a vegan juice loaded with probiotics and help keeps our bodies’ bacteria balanced. It works. And, it tastes good! You can get it at most health food stores and I buy them in small single-serve shot-like glasses, but they also come in quarts.

To become vegetarian is to step into the stream which leads to nirvana.

— Buddha

Summertime Vegetable Marinade

June 24, 2010 by epicureanvegan

There is nothing like some grilled veggies during the summer. It’s the Husband’s birthday so he wanted this recipe–which was served with Israeli couscous. You can serve the veggies as they are, or in a pita or tortilla. Skewer them or use a grill basket, like we did.

INGREDIENTS:
Marinade:
2 large cloves garlic, minced
1 C vegetable oil
1/4 C soy sauce
1/4 C vegan Worcestershire sauce
1/4 C Dijon mustard
1/4 C fresh lemon juice
1-2 tsp coarsely ground black pepper
Veggies:
I used:
3 bell peppers (1 red, 1 yellow, 1 orange)
1 large yellow onion, cut into large pieces
3 small zucchini, sliced into 1/2″ pieces
15 mushrooms, slice in half

DIRECTIONS:
Combine all marinade ingredients in a gallon-sized zip lock bag. Add veggies, but I recommend marinating the mushrooms in another bag because you’ll probably want to throw those on the grill last since they’ll cook fast. Refrigerate and turn bag halfway through marinating time.

Grill on medium heat (350 degrees) for 20-30 minutes, or until desired tenderness, adding the mushrooms about the last 8-10 minutes of cooking.

After dinner, we enjoyed a perfect night of kayaking–the lake was like glass–the ideal conditions.

Recipe source: Creme de Colorado cookbook

Israeli Couscous with Pine Nuts and Parsley

June 24, 2010 by epicureanvegan

This has so many fantastic flavors that mesh beautifully together. I used a Trader Joe’s brand of Israeli couscous, but any will do. The recipe is actually from the back of the box and really didn’t take much time to prepare. I was never a really big fan of regular couscous and it’s grainy texture, but Israeli couscous is more like a tiny pasta–love it! It’s already a new favorite at the homestead.

INGREDIENTS:
3 Tbs butter, divided (Earth Balance)
1/2 C pine nuts
1/2 C shallots, finely chopped
1-1/2 C Israeli couscous
1/2 large cinnamon stick
1 fresh or dried bay leaf
1-3/4 C vegetable broth
1/2 tsp salt
1/4 C parsley, minced (I just chopped it)
zest of 1/2 lemon (I didn’t have so I just used about 1/2 tsp of lemon juice)
1/4 C raisins (optional–and I didn’t use)
Black pepper, to taste

DIRECTIONS:
Melt 1 tablespoon Earth Balance in a saucepan over medium-low eat. Add the pine nuts and stir until golden brown. Transfer to a small bowl.

Melt remaining 2 tablespoons of Earth Balance in the same pan over medium heat. Add shallots and saute until golden. Add couscous, cinnamon stick, and bay leaf and stir often until couscous browns slightly. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender. (This took less than 10 minutes). Remove from heat (this is where I fished out the bay leaf and cinnamon stick and discarded them) and stir in parsley, pine nuts, and lemon zest. Add the raisins for a savory sweet taste. Season with black pepper to taste.

Enjoy!

Breakfast Frittata

June 23, 2010 by epicureanvegan

I absolutely love to cook in the morning, but I rarely get a chance to do so. But when I saw this recipe from Kelly at Vegan Thyme, I knew I had to make the time. It’s easy to make and you can use your favorite ingredients. (It’s a great recipe for cleaning out the fridge)!

INGREDIENTS:
Crust:
1 small pkg. sliced mushrooms (about 1-1/2 cups)
1 small onion, diced
3/4 C crackers, broken into medium-sized pieces
1 garlic clove, minced
Olive oil
A couple dashes of: thyme, rosemary, parsley, and smoked paprika
Filling:
I peeled and diced up three small potatoes, half a red bell pepper, and about a cup of diced red cabbage. Feel free to use whatever you’d like —maybe some hashbrowns, zucchini, artichokes, tempeh bacon or spinach.
Salt and pepper to taste
Vegan cheddar, shredded

DIRECTIONS:
Preheat oven to 350. In a large pan, heat olive oil, then add garlic. Saute mushrooms and onions until soft and tender. Season with thyme, rosemary, parsley, and paprika (or your favorite spices). Pour into a pie plate and press down with a spoon to create a crust. Layer on crackers and some cheese.

In the same pan, saute the potatoes, cabbage, and bell pepper.

Season with salt and pepper and cook, covered for about 10-15 minutes, stirring occasionally. Don’t worry about cooking it all through since it will be in the oven. Pour onto the crust.

Then another layer of cheese. (Moe came to investigate what I was doing):

Bake uncovered for 25 minutes. Let cool for about 5 minutes before slicing into it. Enjoy! Thanks, Kelly! This is a fabulous recipe!

Spring Rolls with Peanut Dipping Sauce

June 21, 2010 by epicureanvegan

These have always been a favorite of mine and are great for a big crowd. I won’t lie—there is a bit of prep work. Fortunately, you can chop up ingredients either earlier in the day, or even the day before. It also doesn’t hurt to enlist some help. The recipe is inspired by The Vegan Table, but I deviated off her recipe a bit and made some changes. These are definitely worth the work and can be served as an appetizer or light meal (depending on how many you put away)! 😉

INGREDIENTS:
20 rice paper wrappers
8-oz rice noodles
14-oz extra firm tofu, drained, pressed and cut into strips
1 large cucumber, peeled and cut into strips
3 large carrots, peeled and grated
1 can water chestnuts (I steamed them for about 10 minutes, but that’s optional)
1 cup fresh basil leaves
1/2 C fresh mint leaves
1 cup chopped peanuts
2 avocados, sliced thin (optional)
Peanut Dipping Sauce:
1/2 C peanut butter
1/4 C water
3 Tbs tamari soy sauce
2 Tbs lime juice
1 garlic clove, minced
1 Tbs ginger, minced

DIRECTIONS:
Saute the tofu in a pan with a bit of oil:

Cook noodles according to package instructions. Rinse with cold water. In a pie plate or other large plate, add some warm water and place a rice wrapper in it–let it absorb the water for about 30-45 seconds. Lay it onto a clean, dry surface and add another sheet to the plate of water so it’s ready to go when you’re done making the first roll.

Layer on noodles, carrots, tofu, cucumber, peanuts, water chestnuts, avocado (if using), 2 small basil leaves, and one mint leaf.

I found that it’s best to tightly fold over one side (top), then fold each side (on the left and right), then fold remaining side (bottom). Place onto a large platter. I got roughly 18 rolls.

Peanut Dipping Sauce:
Blend all ingredients. I used a food processor. The sauce is a little thick for my taste, so I added some more water. I think it’s easiest to spoon the sauce onto the rolls, otherwise, the innards will fall out. Slice in half to serve as appetizers or enjoy as they are!

Sauce recipe: The Vegan Table

Vegan Vacation: Boulder, CO

June 21, 2010 by epicureanvegan

You know how boring it is being subjected to watching peoples’ vacation photos? Agony, right? Well, I promise not to bore you with mine–there’s food involved! I think it’s also good to see that even when traveling, it’s not hard to eat out and vacation as a vegan. Many restaurants and hotels are catching on and being more vegetarian/vegan friendly. I’m just glad we did enough hiking to work off all the delicious food!

We spent 3 nights, four days in Chautauqua Park in Boulder, Colorado. It’s a small community made up of restored, turn-of-the-century cottages, a historic dining hall and even an auditorium where many big names come to play. Right out your front door are the Flatirons and some absolutely outstanding hiking.

Our cute little one-bedroom cottage:

Our first night, we didn’t get in until 7pm, so we dined in the fabulous screened-in front porch with some vegan favorites and wine:Savory Tofu Spread, Wayfare Foods We Can’t Call it Cheese, (check out my review of WCCIC spreads), Gardein “Chicken” Tenders with vegan ranch, and some vegetable spring rolls.

Day Two:
We decided to hike the 1.8 miles to Pearl Street where you will find the most wonderful breakfast place on the planet (13th and Canyon). The Boulder Dushanbe Teahouse. (Good thing, it’s downhill, bad thing, it’s uphill on the way back)! But it’s a beautiful trek through tree-lined streets of Craftsman bungalows. Anyway. . . over 40 artisans created the Persian design motifs throughout the restaurant–it’s quite stunning.

So obviously, they have fantastic food and will substitute any egg dish with tofu–so I opted for the Greek Tofu scramble with olives, spinach and tomatoes along with their yummy fried potatoes and biscuit. It was to die for. Perfect combo of protein and carbs for that uphill 2 mile hike back up to Chauatauqua.

2 minutes later. . .breakfast carnage:

Needless to say, it was delicious! I highly recommend the teahouse for the food, the beauty of the place, the wonderful teas, and the great service. We’ve been there several times and it’s a must whenever we visit Boulder.

So after our trek back, we took advantage of the great access to hiking and picked one of the many trails surrounding the Flatirons. It was hot, but once we got inside the tree coverage, it was peaceful and quite gorgeous. You could see for miles:

And check out the Ode to Cairns: I’ve never seen anything like this in my life! All it would take is one ornery kid to come through here. . .

This was all before 12:30!! So we were ready for a little rest and relaxation. Chautauqua has quiet hours from 1-3 daily, and since we’re not loud folks, we can appreciate that. The place is surrounded by beautiful park areas, so we picked one just down the street from the cottage:

Which was also right by the cute Community Cottage that actually was reserved, so we couldn’t go in–but how gorgeous is this place?!

Wine and Gin:

After about 3 hours of lounging, drinking wine, playing cards, and snacking, we were hungry for some real dinner. As if the hike down the road and hiking in the mountains wasn’t enough, we decided to walk back down towards Pearl street (this time a little less than 2 miles away at 13th and Pennsylvania) to The Sink, one of our favorite restaurants for dinner.

It’s a few buildings down from the Fox Theatre where we’ll see my favorite musician, Pete Yorn when he comes for a visit.

Anyway, The Sink is a local favorite with their low, grafittied ceilings and cartooned walls.

They feature quite a few vegetarian entrees and I got the Bowtie Pasta with Roasted Veggies and Pesto. It was awesome!

We calculated we walked/hiked about 10 miles this day–made it easier to pig out when we did eat!

Day Three:
After a breakfast of potato cakes and English muffins at the cottage, we were fueled for a trip back down to Pearl Street, but this time there was a farmers’ market to explore (right in front of the teahouse). It was HUGE, offering everything from veggies, fruit, herbs…you name it. It was fun to walk around and enjoy the smells and sunshine.

We spent the day on Pearl Street, the downtown part of Boulder with several blocks of shops, restaurants, and street performers. It is the perfect place to also people watch.

The shops are unique and there is something for everyone. One of our favorites is a kite shop, Into the Wind:

All that shopping made us very hungry vegans, so after perusing the many posted menus outside eateries, we stopped at Centro, a very popular Latin-themed restaurant with a nice patio.

For an appetizer, we went with their salsa sampler and got a couple of drinks (white wine sangria and the Husband got a grapefruit margarita).

There weren’t many vegetarian options, but this one caught my attention: Wild Mushrooms with Swiss Chard and Jicama. Can you believe, they even had Daiya cheese for this? It was delicious!

We walked off lunch a bit more by cruising through some more shops, but after some much-needed cloud cover, we hiked back to the cottage. We brought out the cards and wine again and enjoyed the front porch, as well as the serene quietness.

So here’s a first for us. . .we bought boxed wine! I know, I know, but before you roll your eyes, I have to say, it was pretty darn good! (As the Husband says, I have Jedi drinking skills, so I would know). Not only do you get 4 bottles of wine for the price of about 2, it is a lot more environmentally friendly since it eliminates the need for glass bottles, and they use recycled cardboard. Not only that, it doesn’t require the extra cost of shipping materials since there’s no worry about breaking bottles. We liked Black Box Malbec:

For dinner, we went with taco salads made with Boca Meatless Crumbles. So easy and light–perfect for a quick summer meal. Also, leftovers make great nachos–add some vegan shredded cheese, Tofutti sour cream and salsa and you’re done! (It was the Husband’s 10pm snack).

After dinner, we were crazy enough to go hiking. . .again. This time, it was about 7:30pm, so it was pleasant weather and the trails were pretty empty of people.

These steps took you from the cottages to the trails—2 minutes!

Day Four:
Yes, it’s almost over.

We got up, had a little breakfast at the cottage, packed up, stopped at Starbucks and headed out. We stopped in Estes Park where we tied the knot several years ago and visited the inn where it all started—the Baldpate Inn.

It’s this rustic 80+ year old inn that features a key room–thousands and thousands of keys from all over the world. They are in the process of cataloging all the keys–a monumental task that I hope they’re paying these people a ton of money to do!

They serve soup, salad and desserts and is only open May through October. I went with a salad and muffin–unfortunately, the soups either had meat or milk.

So that concludes the Vegan Vacation in Boulder–it was so much fun and I hate to be back to reality, but that’s the way it goes. It was great while it lasted. (Thanks for making it this far with me)!

Have any of you ever been to Boulder? Lucky enough to live there? What are some of your favorite Boulder haunts?

Tempeh Bacon

Feast On This!

Meat Free Mondays Are Catching On!

Rocco the Vegan Cowboy

Milk Wars

Lavender Tea Cookies

Vegan Baby Shower

The Menu:

Non-Annoying Shower “Games”

The Look

Feast On This!

Serving Up an Endangered Species

What’s in Your Kid’s School Lunch? And Why?

Who Cut the. . .spinach?

Summertime Vegetable Marinade

Israeli Couscous with Pine Nuts and Parsley

Breakfast Frittata

Spring Rolls with Peanut Dipping Sauce

Vegan Vacation: Boulder, CO

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