Sure, vegans like to eat veggies and fruit but sometimes you want something you can sink your teeth into – something sinful, sweet, and perhaps even fried!  When this craving hits, I recommend locating the Southern Fried Vegan BBQ food truck!

I caught up with Southern Friend Vegan BBQ at Modern Times Brewery in Point Loma.  I arrived with some hungry friends, ready to eat and drink!  My friends’ plate arrived first, featuring two BBQ sliders, tater tots, and a side of collard greens.  Conversation ceased as they devoured their food (but I managed to snap a quick photo before they dug in!).  Later, with big smiles and full tummies, they would tell me that everything was “really good.”

I love avocados.  And why shouldn’t they be the focus of a taco?  There’s no need to relegate them to secondary topping status!  Here, the fried avocados are a warm and creamy centerpiece.  Add some delicious tangy dressing and coleslaw and you have yourself a noteworthy vegan taco!

Next up was my order: the Fried Chickun Waffle Sandwich with sides of jambalaya and macaroni and cheese.   The prize for the day went to the Fried Chickun Waffle Sandwich.  This dish arrived with a piece of “chickun” and creamy dressing lying on top of a waffle.  The sandwich was then doused in syrup.

I understand that Chicken and Waffles is a traditional southern dish, but I had never seen the appeal.  Why would chicken be good with waffles?  Now I know what all the fuss is about!  This sandwich was good.  Really good.  The combination of a soft waffle, sweet syrup, and savory chickun must trigger the happy place in the brain.   After the sandwich disappeared (and I had wiped the sticky syrup from my hands!), I finished off the tender macaroni and cheese and zesty jambalaya.  True comfort food.  I was blissfully lethargic for the rest of the day!

Everything at Southern Fried Vegan is “made to order” – you won’t receive anything pre-made.   Quality can take time, so be aware that there can be a wait, especially if others have ordered before you.  But the food rewards patience.  While I don’t think the road to being a healthy vegan is paved with Fried Waffle Chickun Sandwiches, I do think it’s important – as a special treat – to enjoy true comfort food.  Thank you Southern Fried Vegan for filling a critical gap in the universe of vegan food!

Where will Southern Fried Vegan be next?  Check in with their social media!

Facebook: https://www.facebook.com/SouthernFriedVegan

Twitter: @sfvbbq

The post Southern Fried Vegan BBQ: 100% Vegan appeared first on The Fussy Fork.

Veggie Grill Sign

LA JOLLA/UTC. Could a vegan enterprise be the darling of corporate America?  Yes, according to Forbes.com, which recently added Veggie Grill to its list of “15 Explosively Growing Companies to Watch This Year.”  In fact, during the past year, Veggie Grill successfully raised $20 million to further fuel its expansion.  As a result, its 20+ locations in the western states might be only the beginning! . . .   

http://online.wsj.com/article/PR-CO-20130128-905467.html?mod=crnews

So what’s all the fuss about?  Well, each Veggie Grill is 100% vegan and offers a wide variety of convenient, healthy dishes.  With vegan versions of comfort foods like buffalo wings, cheeseburgers, and steak tacos, Veggie Grill proves that it’s not boring to be vegan.

I am thankful that Veggie Grill decided to open up its newest location in San Diego, at the University Towne Center (UTC) Mall.  Although I am not a big fan of malls, I can be lured in with the promise of good vegan food.  (See previous posts on True Foods Kitchen and Seasons 52!)

Veggie Grill offers a well-rounded menu.  The diverse menu spans from salads and sandwiches to plates, wraps, and tacos.   On a recent visit, I tried the Gluten Free Power Plate, featuring a stack of blackened tempeh, portobello mushrooms, and caramelized onions with a side of kale and sliced tomato salad and chipotle Ranch dressing.  There is a lot going on in this dish!  And I love that Veggie Grill showcases kale as a staple side dish, complete with a creamy dressing and sesame seeds to reward the adventurous.

Next up was the Cheeseburger, ordered “El Dorado Style” – topped with jalapenos and caramelized onions.  The burger is served with vegan cheese, pickles, lettuce, tomato, red onion, and chipotle ranch on a wheat bun.  I enjoyed the vegan patty – it was thick and juicy – but the best part was the layer of warm, perfectly melted “cheese.”  A great example of the recent evolution of non-dairy cheese.

The first trip to Veggie Grill was so good, I went back less than a week later.  Plus, the menu presents a lot of real estate to cover!

We ordered the Baja “Fish” Taco Plate.  Three flour tortillas arrived cradling crispy “fish,” green cabbage, original Baja sauce, cilantro, and lime.  The plate also included a side of roasted corn salsa, and “Bean Me Up” Chili.  The Baja sauce and salsa provided fresh flavor, but this is a light entrée that pairs well with the hearty and well-spiced side of chili.

The All Hail Kale salad exceeded all expectations.  It is a mix of marinated kale and red cabbage, corn salsa, and agave-roasted walnuts with a side of ginger papaya vinaigrette.  A beautiful medley of bright colors.  We also added Blackened Chickin’ strips, which added even more substance to the salad with their firm texture and grilled flavor.

And because I can’t go anywhere without ordering dessert, I succumbed to the Grilled Cookie.  Veggie Grill takes dessert to the next level by warming the chocolate chip cookie (and what cookie doesn’t taste better warm!) and topping it with chocolate pudding and vegan crema.

Veggie Grill has a relaxed and casual atmosphere.  You place your order at the front counter, then sit at a table with a number until some friendly youngster delivers your food.

The interior is bright and cheery – red red walls and green chairs with huge windows to let in the natural light.  The outdoor patio allows customers to enjoy warm San Diego days under bright, yellow umbrellas.  Need one last reason to eat at Veggie Grill?  It is clean!  I don’t know how they do it, but the counters and tables gleam, and the floor is free from crumbs.

4353 La Jolla Village Drive

Suite, H28

La Jolla, CA 92122

858.458.0031

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NORTH PARK.  Casa de Luz is a 100% vegan, 100% macrobiotic, 100% organic, and 100% gluten free restaurant in North Park.  Further, Casa de Luz offers itself as an educational community center.  This is what makes it special.  Casa transcends the common boundaries of a restaurant to focus on events, classes, and bringing the community together.

What is Macrobiotic Food?

For most folks walking into Casa for the first time, the question immediately becomes:  “What is macrobiotic food?”  Turns out, however, that this is a challenging question to answer.

The word “macrobiotic” derives from Greek and means “long life.”  But the diet originated in Japan, then spread across borders of nationality and culture.  Today, many advocates of the macrobiotic diet embrace both principles of East Asian philosophy and the objectives of the western vegan diet.  And for many, it is a lifestyle choice.

Whether a diet or a lifestyle, macrobiotics promotes eating local, seasonal foods that are “balanced.”  Specifically, this targeted balance is a function of (1) each food’s inherent acidity versus alkalinity, and (2) the dueling energies of yin and yang.  First, because most people in modern society consume highly acidic foods – which yield a lower pH level in the blood – macrobiotics recommends more alkaline food and drink.   The list of highly acidic foods is long and surprising.  For example, both milk and sugar are highly acidic.  If you want to see where other foods land on the spectrum of alkalinity and acidity, here is a good website:

http://landsofwisdom.com/?p=3820

Second, and much more mystifying to me, is the pursuit of a balance between the energies of yin (the expanding, outward force) and yang (the contracting inward force).  The good news:  the body seems to crave a balance between the two.  The bad news:  it often craves the extremes, paired together.  Wine (yin) and cheese (yang).  Beer (yin) and burgers (yang).  Unfortunately, each of these foods is highly acidic and – huge surprise – not so good for you.  As a result, macrobiotics relies on foods that are inherently balanced – even on their own – such as certain grains and most of the plant kingdom.  Here is a more robust listing:

http://macrobiotic.about.com/od/gettingstarted/a/YinYang.htm

Bottom line, with macrobiotics, it feels like you need at least a Masters degree just to put together a single meal.  But this is where Casa de Luz comes in!  Casa has the experts who do all the thinking, all the planning, and all the cooking for us simple folk.  All we have to do is show up!

Meals at Casa de Luz:

The menu at Casa de Luz changes daily.  If you don’t like surprises, simply check Casa’s website for the daily menu!  You can also consult the schedule outlining which cuisines (Asian, Italian, etc.) are served on certain days.  Except for Friday and Saturday, because those days are Chef’s Choice!

Lunch: 11:00am – 5:00pm

Dinner: 5:00pm – 9:00pm

For both Lunch and Dinner, Casa offers two options: (1) Plate or (2) Seasonal Bowl.

1. Plate:

The Plate consistently offers the same building blocks for a true macrobiotic meal: leafy green + grain + bean + veggie + pickle.  The Plate also comes with soup, salad, AND tea.   In fact, you pick up your soup and salad immediately after ordering and paying at the front desk.  Then, later, a Casa staff member will bring the main Plate to your table.

On my most recent visit, the soup was Wild Rice and Veggie.   The veggies, celery, zucchini, onions, and carrots, were perfectly tender (but not overly soft).  The flavor, sublime and wonderful, is an excellent example of how macrobiotic food stands apart.  It is not salty, not spicy, and not infused with other flavors seeking to dominate the taste buds.  This soup relies on the quality of its vegetables.  And this soup disappears quickly.

Next up was the salad: mixed greens, carrots, and cabbage with a nutty fig balsamic dressing.  Casa’s salads never disappoint.  The greens and veggies are always fresh, and the salad dressings are unique and home made.  The nutty, fig, balsamic dressing was a special treat.

The Plate showcased how simple, sturdy blocks can build something wonderful.  The leafy green was kale with a walnut-dill sauce.  The grain was a blend of coconut quinoa and brown rice.  The bean of the night was the reliable black bean, and the vegetable was lemon-herbed broccoli.  Finally, the pickle was not a single stick of cucumber but, rather, a fun medley of unexpected veggies.

The delight is in the details.  The walnut-dill sauce brings the kale alive, and the grains are cooked to the point of perfection – not beyond.  Also, pickled vegetables inject the plate with acute flavor that somehow ends up on the alkaline end of the spectrum.  It is a weird science, but delicious.

2. Seasonal Bowls:

Your second option when ordering lunch or dinner is one of two Seasonal Bowls.  These bowls are a recent (and welcome!) addition to Casa’s menu.  They are great for those times when you are not hungry enough to eat a soup, salad, AND entree plate (or when you don’t have a lot of time to eat).

The two Seasonal Bowls available right now are the: (i) Tempeh Chili with Tofu Crema and Cornbread and (ii) Grilled Pineapple Curry with Brown Rice.  I recently tried the Tempeh Chili.  Wow.  The chili was warm with a hint of spice.  The tofu crema was creamy (move over, sour cream) and the cornbread was soft, moist, and full of actual kernels of corn.  Always real food.  Always amazing.

Weekend Brunch

Casa de Luz has recently stopped serving breakfast on the weekdays.  However, rumor on the street is that Casa will begin a weekend Champagne/Kombucha brunch in November.  This is one brunch I don’t want to miss.  Stay tuned for a follow up post!

Dessert:

If you have room for dessert after your meal, take a look at Casa’s display case to the left of the cashier.  Cookies, puddings, maple bars, cheesecake, and more!  How are they vegan?  Casa magic.

Most recently, I tried the Mexican Chocolate Mousse.  To say it exceeded my expectations would be a gross understatement.  This was the richest, most intensely chocolate mousse I have tasted.  Ever.   The type of rich where you close your eyes each time you take a bite.

Smoothies and Juices:

I would be remiss if I didn’t mention the special smoothies and juices offered at Casa de Luz.  Casa offers four smoothies or you can create your own juice!  Because the ingredients are of the highest quality, each smoothie and juice is a standout.

I enjoy the Leafy Green Smoothie.  Made from kale, green, apple, cucumber, Vitamineral Green, almond yogurt, almond milk and dates, it is smooth and creamy.  You would never know by its taste that it’s full of veggies!

Drinks 

Water: 

Even Casa’s water is special, as it is somehow filtered and transformed to an alkaline friendly pH level of 9.5.  Drink it straight up, or infused with cucumber.

Tea and Coffee:

I have mentioned that the lunch and dinner plates come with complimentary tea.  Customers are able to fill (and re-fill!) their glasses with Kukicha Tea.

Before Casa de Luz, I had never heard of Kukicha Tea.  It is made from the twigs of the same plant that produces green tea.  Because they come from the same plant, Kukicha Tea shares the same antioxidant properties as green tea.  It has a smoky flavor and has 90% less caffeine than coffee (green tea has 60% less caffeine than coffee).

http://www.oprah.com/food/Superfoods-List-2012-Sunchokes-Adzuki-Beans-Chia-Seed/5

If Kukicha tea doesn’t sound appealing, Casa also has a variety of herbal, green, and black teas available by the pot.

I don’t drink coffee but if I did, Casa de Luz would be my first stop.  I often see individuals sitting with a blissful look on their faces as they wrap their hands around their Guatemalan French Press Coffee.  And don’t worry, Casa has non-dairy creamers and sweeteners if you don’t like your coffee black!

Seating:

Casa’s space is the product of the owner’s passion for community.  The main floor has beautiful dark wood tables of all shapes and sizes, including large community style seating.  The outdoor patio offers a sunny spot for those with dogs.  And the upstairs features an educational utopia, complete with extensive seating, state-of-the-art kitchen, and vast counter space for demonstrations.  Casa is ground zero for food and cooking enthusiasts.

Events:

As I mentioned earlier, Casa de Luz is more than a place to eat.  Casa’s online calendar shows the upcoming community events to be hosted in house – check it out at: http://sandiego.casadeluz.org/events–classes.html

I could never list all of the events Casa offers, but I will take the time to highlight a few!

Test Kitchen Tuesdays:

Test Kitchen Tuesdays is a series of vegan cooking classes, taught by Liz Gary, that are held every Tuesday morning from 9:30am – 11:30am.  The class is a donation based, hands on cooking class – attendees break up into groups to make the recipes in Casa’s amazing upstairs educational space.  I attend almost every week.  Our creations range from vegan doughnuts to quiche!

Casa de Luna:

Casa de Luz holds its donation based “Casa de Luna” celebration on the first Saturday night of every month beginning at 9:30pm.  The event features activities like partner yoga, meditation, and an art show.  And no event would be complete without delicious food and drink: Casa offers organic wine and sake, juice, tea, and desserts to attendees!

Kale University:

On many Wednesdays at 6:30pm (check the Casa calendar for an detailed list!), Casa de Luz is home to the Kale University Meetup group.  Kale University advocates a whole-food plant-based diet and is open to individuals who are interested in taking health into their own hands.  Kale University uses Wednesday evenings to bring in speakers and to provide classes for its members.  To learn more check out Kale University’s Meetup page at:

http://www.meetup.com/KaleUniversity/

In sum, life at Casa de Luz is always evolving.  Although breakfast will be missed, I expect that the upcoming brunch program will be something special.  Hope to see you there!

http://sandiego.casadeluz.org/

2920 University Ave

San Diego, CA 92104

619.550.1857

The post Casa de Luz: 100% Vegan appeared first on The Fussy Fork.

NORTH PARK AND OCEAN BEACH.  Long-time San Diego vegans know Ranchos.  Both locations feature a multitude of vegan options, including vegan pancakes, burritos, tortas, soups, salads, enchiladas, tacos, and desserts.  YUM!!

First, no Mexican restaurant would be complete without chips and salsa.   Here, we have a hand-crafted, mild salsa that disappears almost immediately.

Second, I love that Ranchos serves breakfast all day, because sometimes dinner is the perfect time for breakfast.  On my most recent visit, I ordered the Vegan Breakfast Burrito, a mix of tofu scramble, house made tempeh sausage, potatoes, and beans and wrapped in a tortilla.  The tempeh sausage is spicy, which compliments the light scramble and hearty potatoes and beans.  This is a well-rounded burrito, a personal favorite, and something that I would recommend to vegans and non-vegans alike.

Next up was the Grilled Tofu and Black Bean Torta.  Recently, I learned that a torta is really just a sandwich!  And this particular torta comes stacked with hearty tofu slices, black beans, guacamole, lettuce, tomato, and onions.  The tangy guacamole is excellent.  Another great dish.

If you are craving a burrito, but aren’t in the mood for breakfast, the Chipotle Seitan Burrito is a great option.  You might be thinking, “What the heck is seitan?”  Seitan is made from wheat.  It has a firm texture, making it a popular meat substitute.  If you want to know more about seitan, click on the link below!

http://vegetarian.about.com/od/glossary/g/Seitan.htm

Back to the burrito in question.  The chipotle seitan in the burrito gives the burrito a smoky flavor.  The guacamole helps to temper the spice of the seitan, resulting in a tempting burrito.   I planned to eat only half, so imagine my surprise when when I looked down and saw a clean plate!

Even though I don’t drink dairy, I still enjoy creamy beverages.  So I was excited when I saw that Ranchos had a vegan Horchata drink made from soymilk, cinnamon, sugar, and vanilla.  This drink can definitely pass as a dessert.  It tastes like a sumptuous, vanilla, cinnamon milkshake.

Things to know about Ranchos.  Although there is some overlap, Ranchos North Park and Ranchos Ocean beach have DIFFERENT menus.  My blog post is based my most recent trip to the North Park location.  However, both locations offer numerous vegan options!

Ranchos Ocean Beach is also known for their salad bar.  Aside from having the usual fresh produce and veggies, the salad bar also boasts a wide variety of raw, vegan options and salad dressings.  (For an explanation on raw food, see my post on Go Raw L.I.F.E. Center: www.thefussyfork.com/go-raw-life-center)

Both locations have a relaxed and inviting interior with wooden tables and chairs.  But, again, the following photo depicts the North Park location.

North Park

3910 30^th Street

San Diego 92104

619.574.1288

Ocean Beach

1830 Sunset Cliffs Blvd.

San Diego, CA 92107

619.226.7619

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NORTH PARK.  Participating in Meatless Monday just got easier.  Moncai Vegan has partnered up with Mike Hess Brewing to serve delicious vegan dinner and dessert starting every Monday at 4pm.

Each week, partners Don Jackson and Princesa Vitela create and serve a new vegan meal.  On Monday, I showed up hungry.  So obviously I decided to try one of everything!

First up was the Cauliflower and Potato Soup with fall greens, served with a side of bread.  The soup was strikingly flavorful, and the potatoes, cauliflower, and kale were tender, but not mushy.  (Expertly done.)  The bread – topped with a garlic and kalamata olive spread – was a special treat and perfect for dunking in the soup!

Next, we tried the Roasted Vegetable Lasagna with Creamy Kale Sauce which came with Caesar Salad, and a side of bread.  I love that Moncai served an entrée that is normally full of meat, cheese, and dairy, because the easy comparison showcases how vegan food can just as easily be comfort food.  Sandwiched between layers of firm noodles, the zucchini and broccoli burst with flavor.  The creamy sauce was decadent.  And all stray pieces of lasagna were quickly mopped up by my bread!

The vegan caesar salad was fresh, crisp, and delicious – the perfect complement to the warm, filling lasagna.

There were two doughnut options: (1) chocolate topped with vegan marshmallows and (2) vanilla topped with pistachios.  And the chefs told me that they had mixed Hess beer into the doughnut batter.  Wow!  It was a tough choice with no wrong answer.  Ultimately, however, my sweet tooth decided the issue and I walked away with the chocolate version.  A masterpiece.  It was dense, rich, and deeply satisfying.  And how in the world did they make these vegan marshmallows?

Monvai Vegan does not have a storefront.  Yet.  They are currently fundraising to open a bakery in North Park and hope to have it open in the next 4-5 months.  They are using IndiGoGo as one of their fundraising tools:

http://www.indiegogo.com/projects/moncai

So where can you find Moncai until the bakery opens?  Happily, they go to a variety of farmers markets.  There’s probably one near you!  For a full list of the markets Moncai attends, click on:

http://moncai-vegan.com/where-to-find-us/

Moncai is excellent at updating their website to reflect the current menu.  For their current selection, check out:

http://moncai-vegan.com/

Mike Hess Brewing

3812 Grim Ave.

San Diego, CA 92104

619.786.4377

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NORTH PARK, DOWNTOWN/LITTLE ITALY, and MISSION BEACH.  Every table occupied?  On a Wednesday afternoon?  After my visit to the Mission, I understand why.

We started with the Vegetarian Roll-Up – pan friend noodles, sprouts, julienne vegetables, and cilantro are wrapped in a whole wheat tortilla and served with Thai peanut sauce.  The pan fried noodles are the standout ingredient – crunchy, light, and an excellent contrast to the softer veggies in the wrap.  And the creamy peanut sauce, with just the right amount of salt, was artistically drizzled on the rim of the plate, complete with a light dusting of sesame and poppy seeds.  Throw in the side salad and you have a well-rounded meal!

Next, the Ginger Sesame Tofu with Brown Rice.  This dish includes brown rice with zucchini, gold bar squash, bean sprouts, broccoli, and braised ginger sesame tofu with peanut sauce.

I know some people have lukewarm feelings about tofu.  The most common complaints I hear are: (1) the texture is too soft and (2) it is tasteless.  These complaints are often justified, but you need not worry at the Mission.  Each piece of tofu is firm and infused with a penetrating ginger, sesame sauce.  In fact, in my humble opinion, it even edges out the hand crafted treasure of Dao Fu.  Regardless, the competition for the best tofu in San Diego is strong.

If you want some more information about the different types of tofu, how it is made, and how to cook it, check out:

http://happyherbivore.com/2011/08/what-is-tofu/

The vegetables and rice in this dish are also prepared with care.  They are soft, but not soggy.  When mixed with the peanut sauce (also artistically displayed on the rim of the plate!) and the tofu, magic happens.  Bottom line, the Ginger Sesame Tofu entrée is a new favorite.

The interior of the Mission has inviting dark wooden tables and warm reddish, earth toned walls.  The servers were extremely attentive – my water glass was never empty – and my waitress patiently answered my inquiries regarding vegan food.

Also, the Mission is committed to supporting the community.  Local artwork adorns the wall of the Mission, with 100% (!) of the proceeds going directly to the artist.  Further, the restaurant donates to a variety of charities and participates in a number of annual fundraising events.

I am going to do my best to return to the Mission soon!

North Park:

2801 University Ave

San Diego, CA 92104

619.220.8992

Downtown/Little Italy:

1250 J St

San Diego, CA 92101

619.232.7662

Mission Beach:

3795 Mission Blvd

San Diego, CA 92109

858.488.9060

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UNIVERSITY HEIGHTS.  Soltan Banoo delivers on its promise to serve eclectic Persian cuisine.  Flavorful and spiced to perfection, the vegan food here does not disappoint.

Arriving hungry (as usual!), we decided to start with the “sambosas” – savory pastries stuffed with spinach, potatoes, green peas, curry, and spices.  The sambosas are usually served with Mast o’khiar, a yogurt sauce, but our server suggested the vegan sesame dipping sauce.

As illustrated by the following photo, these “sambosas” look different than the “samosas” served in Indian restaurants.  Is it the same dish with a slightly different spelling, or a different dish with a strangely similar spelling?  The “name variation” chapter of the following Wikipedia article suggests the former:

http://en.wikipedia.org/wiki/Samosa

Regardless, Soltan Banoo’s version is crispy on the outside, and soft and flavorful on the inside.  My only regret is that I had to share.

Next up was the Adasi, a dish of brown rice, lentils, mung beans, and squash.  We added organic tofu (shying away from the chicken and lamb shank options).  The Adasi has mild flavors and the consistency of risotto.  And like risotto, it will not leave you hungry.  The lentils, beans, and rice make for a substantial dish – I was only able to eat half of it!  (The upside, of course, was my free lunch the next day.)

We also ordered the curry.  I had never had Persian curry before, and it definitely stands apart from its Indian and Thai peers.   Specifically, our server explained that Iranian cooking does not rely on creams or coconut milk.  As a result, Soltan Banoo uses a traditional tomato base for its curry.

This was my favorite dish of the night.  In addition to the tomato base, the carrots, potatoes, mushrooms and tomatoes are cooked in yellow curry and served with basmati rice.  We added organic tofu again (surprise!).  Although filling, as well, there were clearly no leftovers.

There is plenty for a customer to observe while dining in Soltan Banoo.  The interior of the restaurant pairs dark wood chairs and tables with blue walls, decorative wall hangings, and colorful linens and pillows.  And the patio even has dark pink cloth billowing from the rafters.  Like several restaurants on this block, Soltan Banoo occupies a small house on Park Boulevard and exudes charm.

4645 Park Blvd.

San Diego, Ca 92116

619.298.2801

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DOWNTOWN/LITTLE ITALY.  You might walk by Vitality Tap without noticing it.  But that would be a mistake.  Because Vitality Tap, though it is tucked away inside a Nutrition Zone store, fills a critical void in the downtown area – superfoods.  Specifically, the newly established Vitality Tap sells vegan smoothies, juices, superbowls, sprouted nut milks, shooters, coolers, kombucha, boosts, and juice cleanses.  And it’s 100% organic!

We arrived hungry and focused first on the “Superbowls.”  You can customize the bowl by choosing from different bases, like acai and pitaya, and then a list of toppings like granola, berries, and other fun options.

I took our server’s recommendation:  the vegan Half & Half Bowl made from acai, pitaya, banana, and coconut water, topped with granola, goji berries, coconut, and extra almond butter.  Success!  The smooth base was not too sweet (like so many bowls are these days), and I enjoyed the combination of coconut and almond butter.  I would definitely order this bowl again!

We also ordered the vegan Almond Butter Bowl.  Here, the almond butter is part of the base, which also includes acai, banana, and almond milk.  We topped it with granola, coconut, and goji berries.  (Again, superfoods are running wild at Vitality Tap.)  The Amond Butter Bowl is equally delicious, but thicker than the Half & Half Bowl.  I highly recommended it for the hungry crowd.

In addition, Vitality Tap has a large selection of vegan juices and smoothies.  Most impressive, however, is the variety of “Superfood Boosts.”  The menu offers 33 boosts and illustrates their respective health benefits through in a helpful diagram entitled, “Superfoods Directory.”

I am a fan of green juices, so I ordered the vegan Popeye Juice – a blend of kale, spinach, romaine, celery, cucumber, and jalapeno.  I “boosted” with the nutrient dense, tasteless Chaga mushroom.  I loved this juice, but WARNING:  it is NOT for those looking to dip their toe in the juice pool.  It has an earthy taste with a spicy kick from the jalapenos.  However, if you prefer sweeter juices, there are plenty of options on Vitality Tap’s menu.  One insider described “Drop Some Beets” as liquid candy.

On a side note, I was curious to learn more about the Chaga mushroom.  The Chaga mushroom is not soft like traditional mushrooms, but hard like wood.  In order to survive harsh climates, the mushroom stores nutrients for its protection.  These nutrients are then passed on to the lucky person who eats the mushroom.   It’s essentially a party of phenols and minerals like copper, calcium, potassium, manganese, zinc, and iron.  If you want to know more about the Chaga mushroom check out this link:

http://www.chagaknowledge.com/chagabenefits.htm

Vitality Tap also has a tap for their homemade kombucha.  Kombucha is a vegan, carbonated, probiotic, fermented tea.  Kombucha is my “go to” drink when I’m tired, starting to feel sick, or want something to quench my thirst.  Usually, I buy bottles in the grocery store.  To drink it as a “draft” was a treat.  To learn more about kombucha click on:

http://beyondkombucha.com/about/what-is-kombucha/

Another reason to love Vitality Tap, you ask?  Free samples.  After making a vegan juice or smoothie, they pour any extra into sample cups for customers.  I was able to try both the Lunch Box and Stay Classy smoothies while waiting for my food!  (The Lunch Box is now first on my list for next time.)

The biggest highlight of Vitality Tap was the service.  Everyone was super friendly and patient while I asked my many, many questions.  And knowledgeable – I received excellent menu recommendations.

Vitality Tap does not have indoor seating, but the outdoor space is plentiful.  The tables are a great place to get some sunshine, relax, and enjoy the superfoods!

Vitality Tap does not have a menu listed online, so I am posting pictures I took of the menu.

650 First Avenue

San Diego, CA 92101

619.237.7625

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DOWNTOWN/LITTLE ITALY.  General rule: a “pub” is the same thing as a “public house.”  Exception to the rule:  Queenstown Public House, which pairs its drinks with thoughtful dishes in a historic building restored with cutting edge design.  Months ago, I discovered Queenstown while strolling through Little Italy.  It was not yet open, but the exterior was stunning, the interior intriguing, and the owner slipped a menu into my hand.

Queenstown has since opened for business, so I drove back downtown to follow up on a great first impression.  I started with a side of Fresh Corn Medley.  The dish – white corn, red and green bell pepper, and yellow onion – exceeded my expectations.  The corn had a vibrant color and sweet crunch.  Does anything scream summer like fresh corn that is in season?  So far, we are off to an excellent start.

My friend ordered the Quinoa Salad, which provides a mix of red and black quinoa over a base of bright, green spinach.  The “salad” is further infused with white wine and garlic, faro, chopped carrots, celery, pear, sunflower seeds, parsley, asparagus, and feta.  And if you order the salad without the feta, it becomes vegan!

Note:  My photo shows the salad with feta cheese.  But because my friend was eager and kind enough to eat all the feta, I was able to try – and love – the salad.  The dressing is light and allows the quinoa and various nuts and seeds to take center stage and deliver a substantial salad.

Next, I tried the TJ Burger, which features a house-made black bean patty that is normally served with fresh jalapeno, corn, cilantro, hot sauce, and crumbled blue cheese on a toasted focaccia bun.  However, Queenstown confirmed that the burger is vegan if ordered without the blue cheese.

This black bean burger is substantial in size and delivers a tantalizing combination of sweet and spicy flavors.  Hungry vegans rejoice!  Although the competition should be chronicled in a separate blog post, Queenstown just might have my new favorite vegan burger.

Located in a historic Victorian house — the former office for California Assembly members — Queenstown Public House offers its patrons a special ambiance created by designer Michael Soriano.  Mr. Soriano’s portfolio includes San Diego spots like The Pearl Hotel and Vin de Syrah.  To see more of his impressive work:

http://onairosdesign.com/Queenstown-Public-House

As you step from the sidewalk into the Queenstown dining experience, a hostess podium stands at the threshold of the dog friendly front patio.  There are dog biscuits to welcome the pooches, a tricycle to welcome the toddlers, and a rocking chair to welcome the rest of us.

Whether eating inside or outside, you can’t go wrong.  The inside boasts beautiful wood floors, an impressive bar, and intimate seating with unique décor — a sheep hanging from the ceiling? Why not!

The outdoor patio area is equally fun.  It feels like you’re sitting on the porch of an old southern house.  The patio is equipped with a covering to keep you cool during warm weather and with space heaters to keep you warm when it is cold! Thank you Queenstown for thinking of everything!

1557 Columbia Street

San Diego, CA 92101

619.546.0444

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POINT LOMA and ESCONDIDO.  Quite simply, Stone Brewing World Bistro and Gardens is like no other restaurant in San Diego.  Stone Brewing’s food – the restaurant is committed to using local and organic produce and its ambiance – quiet, nature inspired open spaces, make a trip to the restaurant an unforgettable experience.

Meatless Mondays:

I first heard the phrase “Meatless Monday” a few years a go on an NPR segment reporting on a group of Manhattan restaurants that had decided to take meat off of their Monday menus.  I was excited that some of the most talented chefs in America were going to devote their efforts to meatless dishes!

It turns out that Meatless Monday has a surprising history.  During World War I, the United States was focused on feeding its soldiers and its European allies.  The newly formed U.S. Food Administration declared that “food will win the war” and encouraged Americans to participate in “Meatless Mondays” and “Wheatless Wednesdays” so more food could be sent to Europe.  If you are interested in learning more about Meatless Monday’s history click on the link below!

http://exhibits.mannlib.cornell.edu/meatlesswheatless/meatless-wheatless.php

In 2003, two heavyweights re-introduced the idea of Meatless Monday.  Health advocate, Sid Lerner, in association with Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future, framed Meatless Monday as a health campaign to raise awareness about excessive meat consumption.  In the following years, the idea has gained momentum worldwide.  More information can be found at the following website:

http://www.meatlessmonday.com/international/

San Diego is also part of the Meatless Monday movement!  In March 2012, San Diego County public schools incorporated Meatless Mondays into their lunch program.

http://www.meatlessmonday.com/meatless-monday-is-on-the-menu-at-san-diego-schools/

Stone Brewing and Meatless Mondays:

Stone Brewing has two locations: Escondido and Liberty Station.  Every Monday servers hand out special meatless menus.  All items are vegetarian and many are vegan or can be made vegan.  Although the regular menu is also available, Stone Brewing Liberty Station estimated that 55% of the patrons order from the Meatless Monday menu!

The Options…

Appetizers:

• Housemade Hummus
• Mushroom Ceviche
• Housemade Kimchi
• Soft Pretzel (Escondido location only)

Entrees:

• Tempeh Chili
• BBQ Avocado Taco Trio
• Tempeh Shepherd’s Pie
• Tempeh “Fuego Burger”
• Tofu Soba Noodles**
• Tofu Stir Fry**

**  The menus at the Escondido and Liberty Station locations contradict each other.  For example, the Escondido menu notes that the Tofu Stir Fry is vegan.  By contrast, the Liberty Station menu does not identify the dish as vegan.  Similarly, while the Escondido menu does not list the Tofu Soba Noodles as vegan, Liberty Station features the dish as vegan.  Is this confusing? Yes! But the folks at Stone Brewing provide excellent service, including a rapid investigation that revealed both dishes are vegan.  So enjoy!

I was very excited to have my first Meatless Monday experience at Stone Brewing and started by ordering the Housemade Kimchi—a spicy Korean style mix of fermented cabbage and vegetables.  This appetizer is spicy and tangy.  It takes the edge off of hunger without ruining your appetite.  I don’t want to digress too many times, but in case you haven’t heard, fermented foods are GOOD for you! For more information on why, check out this link:

http://www.washingtonpost.com/blogs/on-parenting/post/fermented-foods-bubble-with-healthful-benefits/2012/11/19/db70ea76-329b-11e2-9cfa-e41bac906cc9_blog.html

Next up was the BBQ Avocado Taco Trio.  Fried avocado, Stone Levitation Ale BBQ Sauce , microgreens, and habanero-pineapple salsa are served on local Esperanza corn tortillas.  Brown rice, black beans, and tomatillo salsa dress up the rest of the plate  Don’t forget to ask your server to skip the Asiago cheese to make this dish vegan!

Fried avocado for the base of this vegan taco embodies creativity.  The breaded exterior of the avocado contrasts nicely with its smooth, creamy interior.  The BBQ sauce and habanero-pineapple salsa add spice and additional flavor.  The tortillas are soft and warm, and the beans and rice are expertly seasoned.  A great choice for a lunch or dinner entrée.

Finally, we tried the Tempeh “Fuego Burger.”   The burger is made from house-made tempeh, topped with aioli and sliced jalapenos, and served with a side of chile lime tortilla chips.  Again, don’t forget to order this one without Cheddar cheese to “veganize” the dish.

For me, tempeh has the best texture of all the meat substitutes and gives this patty a hearty consistency.  Plus, the jalapenos added spice.  However, I suspect that this burger benefits from the salty Cheddar cheese that tops the non-vegan version.  Perhaps, Stone Brewing will start offering vegan cheese in the future.  Normally, I am not a “chip person.”  I tend to like sweets.  These chips, however, were special.  They were extra crispy and had a delicious salty lime flavor.  I could not stop eating them.

If you should find yourself at Stone Brewing on a day besides Monday, don’t worry! Vegan options are still available.  There is an excellent Housemade Hummus appetizer, and many of the salads can be made vegan, if you order them without cheese.  The vean Tempeh Shepherd’s Pie entrée is available on the regular menu.   The Fussy Fork Tips: (1) you can substitute tofu for Chicken to make the Yakisoba vegan and (2) Stone can prepare vegan mashed potatoes!

Stone Brewing: Escondido

The attention Stone Brewing gives to its dining spaces deserves special mention.  The flagship Escondido location encompasses almost 12,000 square feet of dining space and a one-acre beer garden.  Stone used reclaimed materials and quarried stone and leather “rejects” to create a luscious, green oasis that has won numerous landscaping and architectural awards.

Stone’s 19-acre farm is close to the Escondido location and offers guided tours.  For more information on the farm click on:

http://www.stonebrewing.com/farm/

Stone Brewing: Liberty Station

After 4 years of development including 2 years of construction, the Liberty Station location rivals its Escondido counterpart.  On May 15, 2013, the doors opened and the crowds followed.

The restaurant was huge, the ceilings tall, and the outdoor patio expansive. Upon further exploration, I found dining alcoves, indoor and outdoor bars, seating areas with rocking chairs, and a bocce ball court.  Stone can seat 720 but holds 1,200.

The word is definitely out.  Both locations are BUSY.  Make a reservation or arrive ready to relax until a table is ready.

Escondido:

1999 Citracado Parkway

Escondido, CA 92029

760.294.7866

Liberty Station:

2816 Historic Decatur Road, #116

San Diego, CA 92106

619.269.2100

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