Happy Birthday Dad!

To say I don't like eating at Chinese restaurants would be an understatement. Too much salt, too much oil, and too much MSG should make anyone an unsatisfied customer. There exists however a vegetarian Chinese place that I can't rave enough about - Enjoy Vegetarian Restaurant in the Inner Sunset. This place is perfect for those who need to watch their diet (due to weight management, religious affiliations, high blood pressure, high cholesterol, gout, etc.), but don't want to sacrifice flavor.

We ordered the family special - a $69 preset menu that feeds about 9 people, although it says 6-8.. It is also a good way to try some of the best dishes this restaurant has to offer.

Combination Platter*: (Soybean Sheet, BBQ Pork, Tofu, Sweet & Sour Wheat Gluten)


Fragrant Crispy Chicken*:


Veggie Shark Fin Soup*:


Black Pepper Sauce with Steak Meat & Green Vegetable:


Bean Curd Rolls stuffed with Cabbage and Mushroom. Served with baby bok choy:


Lotus Root, Lily, Vegetables, Peas & Ginko*:


String Beans w/ Shredded Homemade Dry Tofu:


Eggplant with Sea Bass*:


Taro, Sesame Veggie Chicken Cooked with Coconut Sauce*:


Dessert is always different every time we come here. Unfortunately, I have NO idea what we had, but it was really good.




* indicate personal favorites.

My mom's birthday is next week and I am already looking forward to her dinner.

Spicy Tofu Revisited

With leftover tofu and green beans, I decided to tweak Monday night's dish.

1/2 package - AFC firm pressed tofu (soft), minced
3 cups fresh green beans
6-8 cloves garlic, minced
Sriracha Sauce
Garlic Chili Peppers

1. Steam green beans for 10-12 minutes. Remove from pan and drain
2. Heat oil in a skillet over medium high
3. Add garlic and minced tofu. Saute for 1-2 minutes.
4. Add green beans and turn heat to low.
5. Add sriracha and garlic peppers to taste.
5. Cover and let sit for 10-15 minutes.

Serve over rice. Enjoy!

Spicy Tofu and Green Beans

This meal can be put together from prep to finish in thirty minutes (white rice too). Enjoy this healthy dish today!

3 cups fresh green beans
1/2 package of AFC firm pressed marinated tofu (soft), sliced lengthwise
4 cloves garlic, minced
1 medium shallot, sliced
sesame seed oil
garlic hot peppers
Makes 5-6 servings

1. Steam green beans for 5-7 minutes. Remove from pan and drain.
2. Saute garlic and shallots for 5 minutes or until shallots are translucent
3. Turn up heat and add sliced tofu. Stir so garlic and shallots don't get burned
4. Add sesame oil and green beans
5. When almost done, turn heat to low and add garlic hot peppers

Serve with rice

Best Falafel: Union Square

Theatre Too Cafe

I was in the mood for some good falafel and sure Oasis is about half a block from my work, but the one and only time I went, I was unforgettably disappointed. I begin my search on yelp and it isn't long before I come across the reviews for Theatre Too Cafe. With 4.5 out of 5 stars I couldn't resist checking it out ... and BOY were the reviews right. This operation is run by the sweetest and fun-loving couple. Their falafel wraps are huge (12" at least) and served with fresh tahini yogurt, lush lettuce, red onions and large soft balls of falafel - also available with some heat (just say yes to a spicy order). At less than $6 each, what's NOT to love? They also sell half portions (which is what I should have got) for only $3.25. I talked to a few of their customers and they can't rave enough about this place, "Yes the falafel is amazing. The rice and lentils are great. OOoh and so are the meat balls! Try the gyros - heck you can't go wrong with anything from this place." I would definitely go back and encourage everyone to check them out. Support your local small business owners, especially the ones that really care about their customers.

**My apologies for not posting a picture... before I knew it, I had scarfed the entire 12" of falafel goodness**

Stuffed White Button Mushrooms

2 8oz packages white button mushrooms
1 8 oz cream cheese, softened
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 onion powder
1/4 cup parmesan cheese
2 cloves garlic, minced
Olive oil

1. Wash mushrooms thoroughly, dry and carefully break off stems
2. Mince mushroom stems
3. In a skillet over medium heat cook garlic, olive oil, minced mushrooms
4. Add spices
5. Remove from heat and mix in parmesan cheese and cream cheese
6. Preheat oven to 350F and spray a cookie sheet with Pam
7. Pipe cheesy mixture into mushroom tops and cook for about 20 minutes

Merry Christmas everyone!

**This recipe is great for preparing up to two days in advance. Try adding crab meat, green onions, bread crumbs, etc..

Kale and Sweet Potatoes

1/2 bunch of kale, torn (about 8-10 cups)
1 large japanese sweet potato, peeled and diced (about 2 cups)
1 shallot, chopped
2 cloves garlic, minced
Black pepper
Salt
Olive oil

1. In a skillet drizzle kale leaves with olive oil - cover and cook over medium heat
2. Once it begins to shrink add shallots, garlic, black pepper and salt
3. In a saucepan, bring about 3 cups water to a boil and add diced sweet potato - cook for about 10 minutes or until tender
4. Mix in strained potatoes and to kale skillet mixture

Voila - an instant side dish. Try this recipe with regular potatoes and serve with eggs for breakfast ... YUMM!


**Produce courtesy of Other Avenues Food Store. Support your local co-op and farming community today!