Being vegan is not a problem until I get hungry. Then I start craving meat. I don't care what kind of meat. I crave it in large quantities. Yesterday, we had a late brunch, went to the movies, and ran errands. We didn't get home until 4pm. By then, I was so hungry I could've eaten penicillin-injected fried chicken. I was starving! The movie theater popcorn had butter, of course, so it was off limits, and I didn't carry any snacks with me because we were in a hurry to get out of the door after brunch. Aaargh.
I don't like being hungry and then coming home and finding that we have nothing ready to eat. I said it wouldn't happen again, in one of my latest posts, and of course, it did. So frustrating!
I can get around this, I thought. I decided I was going to make some quick Thai peanut noodles. I got the pans and pots out that I needed. I put the water to boil for the noodles. I got most of the ingredients out for the peanut sauce, but when I went to look for the peanut butter. I realized we were out of peanut butter. Another huge AARGH!
I told my husband, "I will be right back. I have to go get something to eat." He asked me if there were no snacks in the house, but I get so crazy when I am hungry. I just need to eat and I can't just eat a banana and be satisfied.
So I got in my car and I drove to the first place I could think of that might have something vegan: P. Terry's, a burger shack in town famous for its vegetarian patties. I arrived at the counter and asked the teenager running the cash register if their vegetarian patties are vegan. "No," he said. "They have cheese and eggs." Not good. The funny thing is that they have a sticker right by the register that lists all the ingredients in the vegetarian burgers and clearly in bold and capital letters, it says, "Vegetarian Patties (NOT VEGAN)." Hmmm. Makes me wonder why they don't have a vegan patty if they get so many requests for them that they feel the need to put up a sign right on the counter! I thanked him and moved on.
I tried Yanagi's Sushi House next. (It's in the same shopping area as P.Terry's.) I started to worry when I noticed that there were very few cars parked in the Yanagi Only spots. Sure enough, the place is closed on Sundays. Aargh. By that point, I was starting to get a headache from the hunger.
I noticed there was a Panda Express across the street. I know that that is mostly Asian junky fast food, but they might, at least, have vegetables. I drove over and parked. There were other cars in the parking lot. Woohoo! That was a good sign. It meant they were open! I walked in and there was a very nice lady at the counter. "Do you have any vegetarian options?," I asked her. I have noticed that if you ask for vegan options, everyone is quick to say "No, we don't have any," primarily because they don't really know what vegan means. If I ask for vegetarian options, and then ask if there is any dairy, eggs, or honey in it, I get the real answer.
"We have no vegetarian options," the nice lady said. What the? "You mean everything has meat?" I asked her. "Yes," she said again with a smile.
"Even the chow mein?!" I asked surprised.
"Oh, that doesn't have meat!" she said right away.
"Does it have chicken, beef, or fish broth or sauce?"
"No."
"Does it have eggs?"
"No."
"Does it have butter?"
"No."
"Does it have honey?"
"No."
I had hit the jack pot!
She put some chow mein on my plate. "Oh! You're looking for vegetable dishes without meat, or eggs, or butter!" She said with a look of surprise and finally, understanding, in her face. Duh.
"Yes, I am!" I say with a smile.
"Well, then you should try our veggie spring rolls! And we also have a vegetable stir-fry that you might like. It has no meat products either." Hey, I can't complain. I'm getting a vegan meal and she doesn't even know it! I paid her and 15 minutes later, I was out of there with a full belly and a happy smile on my face.
After dinner, I went to the grocery store to pick up some food so I can make sure this never happens again. I am hoping to make a ton of stuff over the weekend so our refrigerator is full and I never have to feel like there is nothing to eat. Did I mention that we are going on vacation in three days and have a fridge full of food? It's ok. We should eat it all by then and whatever doesn't get eaten will go with us or get frozen.
I hope. At least we won't be hungry.
Monday, June 21, 2010
Monday, June 14, 2010
Day 79: Pizza Supreme but with no cheese
The Engine 2 book never ceases to amaze me! I keep thinking I have tried all the recipes in there, but then I find a new one and I try it and it is always delicious! Today, I made Pizza Supreme from this cookbook. Let's just say, you won't miss the cheese. This pizza is jam-packed with flavors. I am making it again tomorow night for dinner. Speaking of repeating meals, I'm starting to notice my cooking trend. I end up really liking five or six recipes and I make them until I am tired of eating them. I think the Hummus Panini and this Pizza Supreme are going to be on our menu for a while, at least until I get sick of them. Here's the recipe (one of these days I'll remember to take a picture of what I'm eating!!!!):
Pizza Supreme (makes 4 personal pizzas)
4 100% whole wheat pita
1 tablespoon olive oil
1/2 a jar of Organic Muir Glen pasta sauce (or any pasta sauce)
4 cloves garlic, minced
2 cups fresh spinach
1 onion, sliced
2 tomatoes, sliced
12 mushrooms, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 a jar black olives, sliced
4 veggie burger patties (store-bought or home-made: see Veggie Burger Recipe), cooked and cut into sections
2 tablespoons nutritional yeast
Heat oven to 425 degrees Fahrenheit. Place pita bread on cookie sheet. (You might have to make 2 pizzas at a time.) Spread 1/4 teaspoon of the olive oil on the pita bread. Spread 1-2 tablespoons of sauce on the pita. Sprinkle 1/4 of the garlic on the sauce. Place 1/2 cup spinach and 1/4 of all the other ingredients up to the veggie patties on each pizza. Bake for 15-20 minutes. Top with 1/2 tablespoon of nutritional yeast.
Enjoy!
Pizza Supreme (makes 4 personal pizzas)
4 100% whole wheat pita
1 tablespoon olive oil
1/2 a jar of Organic Muir Glen pasta sauce (or any pasta sauce)
4 cloves garlic, minced
2 cups fresh spinach
1 onion, sliced
2 tomatoes, sliced
12 mushrooms, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 a jar black olives, sliced
4 veggie burger patties (store-bought or home-made: see Veggie Burger Recipe), cooked and cut into sections
2 tablespoons nutritional yeast
Heat oven to 425 degrees Fahrenheit. Place pita bread on cookie sheet. (You might have to make 2 pizzas at a time.) Spread 1/4 teaspoon of the olive oil on the pita bread. Spread 1-2 tablespoons of sauce on the pita. Sprinkle 1/4 of the garlic on the sauce. Place 1/2 cup spinach and 1/4 of all the other ingredients up to the veggie patties on each pizza. Bake for 15-20 minutes. Top with 1/2 tablespoon of nutritional yeast.
Enjoy!
Sunday, June 13, 2010
Day 78: Cooking out
Summer time means cooking out. Normally that is a good thing, but not necessarily when you are Vegan. Last night, at a birthday party, the only options were hamburgers and hot dogs.Thankfully, I had planned ahead and brought my own dinner. Before we left the house, my husband said that it was in bad taste, to bring your own dinner to a party. "Not if you're a Vegan. Trust me on this," I said. Besides, the party was at my brother's house. He wouldn't be offended. Sure enough. I had to break out my vegan pot stickers in the middle of the party, but hey, that's the only way to do it in this meat-focused world.
Speaking of meat, I have been craving shrimp again, and butter. Not sure how the butter craving began, but it's here. It's not so much that I'm craving plain butter, but things made with butter, like pie crust. Our dinner guest tonight brought a beautiful blue berry pie and all I could eat was the blueberries. The pie crust was calling my name, but I could tell it had butter because it was so flaky.
I am also missing being able to just pull something from the fridge and eating it. I need to remember to make extra food to keep in the fridge so I can do that. Right now, it feels like every time I have to eat, I have to cook an elaborate meal. I'm not sure why I am feeling that, but I do not like it. The truth is I really don't have to cook that much to get breakfast on the table. Same for lunch. Dinner is the problem.
But speaking of lunch, we had Hummus, tomato, and mushroom paninis today for lunch. They were very, very good. Here's the recipe:
Hummus Panini
5-6 mushrooms, slicesd
tamari
4 pieces of 100% whole wheat bread
hummus
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tomato, sliced
Saute sliced mushrooms over medium-high heat until they start releasing their liquid. Splash with tamari. Spread a thick layer of hummus on the 4 pieces of bread. On one side, sprinkle cilantro and green onion. Top with mushrooms and tomatoes. Put the other slice of bread on top to finish the sandwich.
Place sandwich on pan and put a heavy skillet on top of sandwich to press on it. Cook for five minutes per side over medium heat. Enjoy!
Speaking of meat, I have been craving shrimp again, and butter. Not sure how the butter craving began, but it's here. It's not so much that I'm craving plain butter, but things made with butter, like pie crust. Our dinner guest tonight brought a beautiful blue berry pie and all I could eat was the blueberries. The pie crust was calling my name, but I could tell it had butter because it was so flaky.
I am also missing being able to just pull something from the fridge and eating it. I need to remember to make extra food to keep in the fridge so I can do that. Right now, it feels like every time I have to eat, I have to cook an elaborate meal. I'm not sure why I am feeling that, but I do not like it. The truth is I really don't have to cook that much to get breakfast on the table. Same for lunch. Dinner is the problem.
But speaking of lunch, we had Hummus, tomato, and mushroom paninis today for lunch. They were very, very good. Here's the recipe:
Hummus Panini
5-6 mushrooms, slicesd
tamari
4 pieces of 100% whole wheat bread
hummus
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tomato, sliced
Saute sliced mushrooms over medium-high heat until they start releasing their liquid. Splash with tamari. Spread a thick layer of hummus on the 4 pieces of bread. On one side, sprinkle cilantro and green onion. Top with mushrooms and tomatoes. Put the other slice of bread on top to finish the sandwich.
Place sandwich on pan and put a heavy skillet on top of sandwich to press on it. Cook for five minutes per side over medium heat. Enjoy!
Thursday, June 10, 2010
Day 75: Menudo "Soup"
I have been craving menudo. Menudo is a Mexican soup that has a tomato broth base with lots of spices, hominy, lots of garlic, and beef tripe. I couldn't eat this soup when I was a little kid because the thought of eating tripe grossed me out, but it's an acquired taste and I learned to love it.
Of course, now that I'm not eating animal products, I thought it would be hard to make it taste like I remember and truthfully, it didn't taste or smell exactly like menudo, but it came pretty close. My husband said it was more of a menudo soup than actual menudo. That is what I am calling it. I looked up a bunch of recipes online and at the book Viva Vegan and then came up with my own concoction:
Menudo Soup
1 T olive oil
1 large onion, chopped in large chunks
1 large tomato, coursely chopped
4 cloves of garlic, minced
1 12 oz. can of hominy, with liquid
1 12 oz. can of pinto beans, with liquid
4 cups of water
1/2 a packet Menudo Spice Mix
1/2 a tablespoon cumin
1/2 a tablespoon garlic salt
1/2 a tablespoon oregano
2 kale leaves, sliced in ribbons
handful of green beans, cut in small sections
1 summer squash, sliced in rounds and then cut in fourths
Salt to taste
Heat oil over medium heat. Saute onion, tomatoes, and garlic for 8 minutes or until onions are translucent and tomatoes are starting to break apart. Add hominy, beans, and water. Sitr to combine. Add spice mix, cumin, garlic salt, and oregano. Bring to a boil. Reduce heat and simmer for 30 minutes to an hour. Add kale, green beans, and summer squash and stir to combine. Simmer for another 10-15 minutes or until squash and green beans are tender. Salt to taste.
Offer lime wedges, thinly sliced cabbage, chopped radishes, chopped cilantro, chopped onions, and chopped serranos, chopped oregano, and avocado slices as accompaniments. Serve with warm corn tortillas.
Enjoy!
Of course, now that I'm not eating animal products, I thought it would be hard to make it taste like I remember and truthfully, it didn't taste or smell exactly like menudo, but it came pretty close. My husband said it was more of a menudo soup than actual menudo. That is what I am calling it. I looked up a bunch of recipes online and at the book Viva Vegan and then came up with my own concoction:
Menudo Soup
1 T olive oil
1 large onion, chopped in large chunks
1 large tomato, coursely chopped
4 cloves of garlic, minced
1 12 oz. can of hominy, with liquid
1 12 oz. can of pinto beans, with liquid
4 cups of water
1/2 a packet Menudo Spice Mix
1/2 a tablespoon cumin
1/2 a tablespoon garlic salt
1/2 a tablespoon oregano
2 kale leaves, sliced in ribbons
handful of green beans, cut in small sections
1 summer squash, sliced in rounds and then cut in fourths
Salt to taste
Heat oil over medium heat. Saute onion, tomatoes, and garlic for 8 minutes or until onions are translucent and tomatoes are starting to break apart. Add hominy, beans, and water. Sitr to combine. Add spice mix, cumin, garlic salt, and oregano. Bring to a boil. Reduce heat and simmer for 30 minutes to an hour. Add kale, green beans, and summer squash and stir to combine. Simmer for another 10-15 minutes or until squash and green beans are tender. Salt to taste.
Offer lime wedges, thinly sliced cabbage, chopped radishes, chopped cilantro, chopped onions, and chopped serranos, chopped oregano, and avocado slices as accompaniments. Serve with warm corn tortillas.
Enjoy!
Wednesday, June 9, 2010
Day 74: Portobello Mushroom Fajitas
I made a feast for dinner last night. At least, that's what it felt like. And it was so worth it. The fajitas were the easiest part. What took the longest to prepare was the guacamole, the vegan sour cream, and the pico de gallo, but it was all so heavenly wrapped in a warm corn tortilla. I love this food!
Portobello Mushroom Fajitas
1 tablespoon olive oil
3-4 Portobello mushrooms, sliced
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 serrano or jalapeno pepper, sliced (optional)
Heat oil. Over high heat, saute the mushroom for 3 minutes. Add the onions, saute for 5 minutes. Add the peppers, saute for 5 minutes. Serve with guacamole, vegan sour cream, and pico de gallo in corn tortillas. Enjoy!
Guacamole
Everyone has their own way of making guacamole. Here's mine:
1 large avocado
1 large tomato, diced
1/4 bunch cilantro, chopped
1/4 of an onion, chopped
juice of 1 lime
salt and pepper to taste
Peel avocado, and discard seed. Mash with a fork in medium bowl. Add tomato, cilantro, onion, and lime juice and stir until well mixed. Salt and pepper to taste.
Vegan Sour Cream
This recipe is from the Engine 2 book:
1 package of Silken Lite Tofu
1/3 cup milk
3 tablespoons lime juice
2 tablespoons cilantro
1 tablespoon nutritional yeast
Process until smooth. Refrigerate for an hour before serving, to let flavors blend.
Pico de Gallo
1 bunch cilantro, chopped
2 large tomatoes, diced
1/2 a large onion, chopped
1 serrano pepper, minced (seed if you don't want it too spicy)
juice of 1 lime
salt and pepper to taste
Mix all ingredients in bowl. Stir to combine. Enjoy!
TTYL.
Portobello Mushroom Fajitas
1 tablespoon olive oil
3-4 Portobello mushrooms, sliced
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 serrano or jalapeno pepper, sliced (optional)
Heat oil. Over high heat, saute the mushroom for 3 minutes. Add the onions, saute for 5 minutes. Add the peppers, saute for 5 minutes. Serve with guacamole, vegan sour cream, and pico de gallo in corn tortillas. Enjoy!
Guacamole
Everyone has their own way of making guacamole. Here's mine:
1 large avocado
1 large tomato, diced
1/4 bunch cilantro, chopped
1/4 of an onion, chopped
juice of 1 lime
salt and pepper to taste
Peel avocado, and discard seed. Mash with a fork in medium bowl. Add tomato, cilantro, onion, and lime juice and stir until well mixed. Salt and pepper to taste.
Vegan Sour Cream
This recipe is from the Engine 2 book:
1 package of Silken Lite Tofu
1/3 cup milk
3 tablespoons lime juice
2 tablespoons cilantro
1 tablespoon nutritional yeast
Process until smooth. Refrigerate for an hour before serving, to let flavors blend.
Pico de Gallo
1 bunch cilantro, chopped
2 large tomatoes, diced
1/2 a large onion, chopped
1 serrano pepper, minced (seed if you don't want it too spicy)
juice of 1 lime
salt and pepper to taste
Mix all ingredients in bowl. Stir to combine. Enjoy!
TTYL.
Monday, June 7, 2010
Day 72: Clean-Out-the-Fridge-of-Veggies Pasta Sauce
My friend Sarah was in town two weeks ago and she made us a delicious tomato pasta the night I was preparing for my daughter's birthday party. She said she starts out with olive oil, onions, garlic, and a large can of crushed tomatoes. Then she goes in the fridge and throws in any veggies she sees. Finally, she adds spices and lets the sauce simmer. The sauce was delicious. I made a huge batch yesterday for lunch and it was perfect because then I didn't have to make dinner. Here's what I put in mine:
2 tablespoons olive oil
1 onion, chopped
4 cloves of garlic, minced
1 can of corn, drained and rinsed
1 bell pepper, chopped
1 jalapeno, seeded and chopped
1 bunch of broccoli greens, thinly sliced
1 zuchinni, thinly sliced
5 mushrooms, thinly sliced
1 25 oz. can crushed tomatoes
Palm-full of basil
Palm-full of oregano
Palm-full of thyme
1 T salt
Heat the oil. Saute the onion, garlic, corn, bell pepper, and jalapeno until onion is translucent. Add zuchinni and mushrooms. Saute until mushrooms start releasing liquid. Add greens and saute for 3 minutes. Add tomatoes and spices. Simmer for 10 minutes.
In retrospect, next time I will start by sauteing the onion, garlic, and peppers. Then adding the tomatoes and spices and simmering for an hour to let the flavors blend more fully. Then I'll saute the other veggies in a separate pan and add the last few minutes of the simmering. It will keep the vegetables more intact and tasting better....
Enjoy!
2 tablespoons olive oil
1 onion, chopped
4 cloves of garlic, minced
1 can of corn, drained and rinsed
1 bell pepper, chopped
1 jalapeno, seeded and chopped
1 bunch of broccoli greens, thinly sliced
1 zuchinni, thinly sliced
5 mushrooms, thinly sliced
1 25 oz. can crushed tomatoes
Palm-full of basil
Palm-full of oregano
Palm-full of thyme
1 T salt
Heat the oil. Saute the onion, garlic, corn, bell pepper, and jalapeno until onion is translucent. Add zuchinni and mushrooms. Saute until mushrooms start releasing liquid. Add greens and saute for 3 minutes. Add tomatoes and spices. Simmer for 10 minutes.
In retrospect, next time I will start by sauteing the onion, garlic, and peppers. Then adding the tomatoes and spices and simmering for an hour to let the flavors blend more fully. Then I'll saute the other veggies in a separate pan and add the last few minutes of the simmering. It will keep the vegetables more intact and tasting better....
Enjoy!
Sunday, June 6, 2010
Day 71: A Craving for Po' Boy's
I have been thinking about fried shrimp for a while. Before going on this vegan adventure, I used to eat shrimp like there was no tomorrow: fried, in garlic sauce, boiled with cocktail sauce, in cocteles (Mexican shrimp cocktails), and just about anyway they were given to me.
We were at the car dealership getting our car serviced and I was very hungry. The only thing I could think of was a shrimp po' boy for dinner. David said he would make me a fried tofu po' boy instead. We stopped by the store on the way home and he bought lettuce, tomatoes, tofu, and French bread. He found a recipe in the E2 book that suggested covering the tofu cubes with nutritional yeast and garlic powder. He also added Tony Cachere's. Then fried them in a little canola oil.
I was nervous about how were were going to make the sauce that goes on the po' boys, but I found a recipe online for vegan mayo:
Vegan Mayo
1/2 package of silken lite tofu
2 tablespoons lemon juice
1/8 teaspoons white pepper
1/4 teaspoon dry mustard
1 teaspoon agave nectar
1/2 teaspoon salt
1 T olive oil
Then we mixed in ketchup and tabasco sauce. It tasted just like the real thing!
Once we assembled the sandwich: toasted French bread, special sauce with vegan mayo, ketchup, and tabasco, the fried tofu, the lettuce, and the tomatoes. It looked and smelled just like a po' boy and it tasted just wonderful! And this is coming from someone who for a while (when I worked for a company that had an office in New Orleans and I travelled there a lot) could only eat the po' boys from a tiny hole in the wall restaurant next to the French Market in New Orleans because nothing else tasted as good...
We were at the car dealership getting our car serviced and I was very hungry. The only thing I could think of was a shrimp po' boy for dinner. David said he would make me a fried tofu po' boy instead. We stopped by the store on the way home and he bought lettuce, tomatoes, tofu, and French bread. He found a recipe in the E2 book that suggested covering the tofu cubes with nutritional yeast and garlic powder. He also added Tony Cachere's. Then fried them in a little canola oil.
I was nervous about how were were going to make the sauce that goes on the po' boys, but I found a recipe online for vegan mayo:
Vegan Mayo
1/2 package of silken lite tofu
2 tablespoons lemon juice
1/8 teaspoons white pepper
1/4 teaspoon dry mustard
1 teaspoon agave nectar
1/2 teaspoon salt
1 T olive oil
Then we mixed in ketchup and tabasco sauce. It tasted just like the real thing!
Once we assembled the sandwich: toasted French bread, special sauce with vegan mayo, ketchup, and tabasco, the fried tofu, the lettuce, and the tomatoes. It looked and smelled just like a po' boy and it tasted just wonderful! And this is coming from someone who for a while (when I worked for a company that had an office in New Orleans and I travelled there a lot) could only eat the po' boys from a tiny hole in the wall restaurant next to the French Market in New Orleans because nothing else tasted as good...
Wednesday, June 2, 2010
Day 66 - Still Going Strong
With festival done and today being the last of school, I should be able to write in here more often. I can't believe we have been eating Vegan for 66 days!
I am happy to report that I have had numerous positive experiences eating out in Austin. After the fiasco at Casa de Luz on Mother's Day weekend, I was leary of eating out again, but all last week when my friend Sarah was in town, we ate out and every single meal was delicious:
The first meal on Sunday was veggie fajitas at Maudie's. They were very tasty although I was surprised at how thinly they sliced the portobello mushrooms. They charge an extra fee of $2.50 for adding the mushrooms and I think they added 1/4 of a mushroom. Oh, well. Next time, I won't waste my money on that.
Monday we ate at Guero's Taco Bar on South Congress. It's a very touristy restaurant and we had eaten there before but it was just down the street from the boot place where we had been all morning. I ordered the veggie plate. The vegetables were cooked with some strange flavor, but the black beans were to die for.
The third meal was in San Antonio (Sarah and I went for the day) at Mi Tierra. I had the chalupas. They were so, so. I was surprised at how bland the refried pinto beans were and the salsa was not that great either. Next time, we will choose a place to eat on the river walk instead.
Wednesday, Sarah wanted to go back to the Salt Lick. I figured there would be something vegan on the menu since it is so close to Austin. Well, I was wrong. There was NOTHING vegan. The potatoes and the beans had bacon in them. The cole slaw had mayo and the everything else is meat. I was so hungry from walking all morning at Lady Bird Johnson Wildflower Center, I had to eat something so I ordered the pickles and onions with bread. Then I noticed that some of the meat sandwiches came with lettuce and tomato. I asked the waiter if I could have just the lettuce and tomato and he was very good about it bringing it out quickly. It actually turned out to be very good (probably because I was hungry!)
Thursday, we went to the Hula Hut and once again, I ordered the veggie fajjitas. They were delicious!!!! They added bean sprouts and a delicious plum sauce. I have to go back to eat those again. I absolutely loved them.
Friday, we had a quick lunch at Chipotles. I go there a lot so I am always ready to order: salad with black beans, corn salsa, pico de gallo, and guacamole. You don't even need the dressing. It is delicious all by itself like that. Yum!
Tomorrow I will blog about the food I made for Nati's birthday party....
I am happy to report that I have had numerous positive experiences eating out in Austin. After the fiasco at Casa de Luz on Mother's Day weekend, I was leary of eating out again, but all last week when my friend Sarah was in town, we ate out and every single meal was delicious:
The first meal on Sunday was veggie fajitas at Maudie's. They were very tasty although I was surprised at how thinly they sliced the portobello mushrooms. They charge an extra fee of $2.50 for adding the mushrooms and I think they added 1/4 of a mushroom. Oh, well. Next time, I won't waste my money on that.
Monday we ate at Guero's Taco Bar on South Congress. It's a very touristy restaurant and we had eaten there before but it was just down the street from the boot place where we had been all morning. I ordered the veggie plate. The vegetables were cooked with some strange flavor, but the black beans were to die for.
The third meal was in San Antonio (Sarah and I went for the day) at Mi Tierra. I had the chalupas. They were so, so. I was surprised at how bland the refried pinto beans were and the salsa was not that great either. Next time, we will choose a place to eat on the river walk instead.
Wednesday, Sarah wanted to go back to the Salt Lick. I figured there would be something vegan on the menu since it is so close to Austin. Well, I was wrong. There was NOTHING vegan. The potatoes and the beans had bacon in them. The cole slaw had mayo and the everything else is meat. I was so hungry from walking all morning at Lady Bird Johnson Wildflower Center, I had to eat something so I ordered the pickles and onions with bread. Then I noticed that some of the meat sandwiches came with lettuce and tomato. I asked the waiter if I could have just the lettuce and tomato and he was very good about it bringing it out quickly. It actually turned out to be very good (probably because I was hungry!)
Thursday, we went to the Hula Hut and once again, I ordered the veggie fajjitas. They were delicious!!!! They added bean sprouts and a delicious plum sauce. I have to go back to eat those again. I absolutely loved them.
Friday, we had a quick lunch at Chipotles. I go there a lot so I am always ready to order: salad with black beans, corn salsa, pico de gallo, and guacamole. You don't even need the dressing. It is delicious all by itself like that. Yum!
Tomorrow I will blog about the food I made for Nati's birthday party....
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