#kvpinmybelly Sometimes all you need is a Chicago-style deep dish pizza. We ordered a hot pie loaded with mushrooms and olives from Lou Malnatis on Camelback Road. It reminded me of my J-School days at Medill in Evanston. That buttery crust tastes amazing. NOM!
Hot Mess
Hot Mess on Blue Cheese bread at Rubicon Deli.
Delicious combo of Shiitake mushroom, cheddar, jack, Swiss, sun-dried tomato, tempura onion, wild arugula and chipotle mayo.
NOM!
Eating Green
I gave up red meat and chicken for Lent. My meals revolved around vegetables, tofu and seafood.
The Bay Area makes it easy. I thought it was exciting to explore vegetarian and vegan menus in San Francisco and beyond.
At the new Devil’s Slide Trail, we enjoyed a lovely walk and picnic with portobello mushroom sandwiches from Dinosaurs in Pacifica. I adore the vegan mayo on that crusty bread.
I also found plenty of vegetarian recipes to test in our kitchen.
- Vegetable Quiche (Inspired by the South Beach Diet recipe. However, I wanted to use leftover eggs in the fridge)
- Vegetarian Chili (Hubby loved it when I added seitan)
- Leftover Thai Asparagus Soup with hard-boiled egg (Leftover Marnee Thai food and having fun with egg molds from Suzanne’s Vietnam/Japan adventure!)
- Seitan Salpicao (I modified Bianca’s beef recipe and added seitan. It worked, but I missed the smoky tones from caramelized beef)
- Brown Rice with Tofu, Dried Mushrooms and Spinach (Thanks Martha Stewart!)
- Zesty Avocado Dressing Over Green Salad (reminded me of that creamy Ranch dressing texture!)