Category: Adventure in the city-vegetarian, vegan food
California, Bay area. Adventure in the City-Vegetarian, Vegan Ingredients, and plant-based Alternatives with the recipes and health benefits.Vegan – Vegetarian Restaurants, Tea places list(San Francisco Bay Area)
Summer is here. We need summer food recipes. I found Summer rice rolls. For making ´Rice paper wraps,´ we can use hot water to soak the rice paper. Carefully dip the rice paper in boiling water and then lay the rice paper flat on a plate.
I am going to use Tofu slices or paneer cheese slices with lots of vegetables so delicious.:)
The Bay Area restaurants for vegan, Plant-based versions of familiar sandwiches and vegetarian dining or Veg Out. Cooking classes. Accommodate most dietary requirements. Please check before ordering about vegan and non-vegan food.
The Butcher’s Son(vegetarian and other options) Plant-based versions of familiar sandwiches. 1954 University Ave., Berkeley. (510) 984-0818. www.thebutchersveganson.com
Cha-Ya Buddhist vegan restaurant. the kinako (mushroom medley) noodles and hana gomuku, a seasoned sushi rice bowl, similar to chirashi, with vegetables. Cash only. 762 Valencia St., San Francisco. (415) 252-7825. Also at 1686 Shattuck Ave, Berkeley.
Dyafa/Reem’s veg-friendly mezze like her labneh wa ful (yogurt, fava salad), muhammara (red pepper-walnut spread) and hummus. Dyafa: 44 Webster St., Oakland. (510) 250-9491. http://www.dyafaoakland.com. Reem’s: 3301 E. 12th St., Oakland. (510) 852-9390. www.reemscalifornia.com. Also at various farmers’ markets.
Flacos This vegan Mexican food stand near Ashby BART Station. Tacos, huaraches and other antojitos made with fresh masa. the banana-leaf tamales and pozole. 3031 Adeline St., Berkeley. (510) 981-8081. www.flacos.com
(Reopen on October 15) Old Fort Mason restaurant. 2 Marina Blvd., San Francisco. (415) 771-6222. www.greensrestaurant.com
GRACIAS MADRE Our cheeses and kinds of milk are made using nuts. Our tortillas and tamales are handmade from non-GMO Organic heirloom corn. 2211 Mission St. San Francisco, CA 415.683.1346 https://www.gracias-madre.com/menus.html some of which is grown by us on the Be Love Farm.
Core Kitchen Plant-based, with noodles made of zucchini and collard green wraps. A kale salad at a vegan place. 499 14th Street Oakland, CA
Nourish Cafe a blend of sprouted sunflower seeds and almonds), grain and smoothie bowls and, of course, avocado toast are at the heart of this 3-year-old plant-based cafe. 189 Sixth Ave., San Francisco. (415) 571-8780. Second location at 1030 Hyde St. (415) 580-7463. www.nourishcafesf.com
Nature Vegetarian Restaurant Vegans an abundance of Chinese options. 1116 Franklin St Oakland, CA 94607 (510) 238-9688
The Veg Hub The Veg Hub is at the center of a plant-based lifestyle with our bistro and upcoming cooking classes. 2214 MacArthur Blvd Oakland, CA 94602 (510) 454-8722 http://www.theveghub.com/
Cinnaholic The giant, sticky, glazed cinnamon buns smothered with fruit or candy, that are also completely vegan. Cinnaholic offers experience in a variety of confectionery vices once reserved for ice cream and frozen yogurt shops. 2132 Oxford St Berkeley, CA 94704 (510) 647-8684 https://www.cinnaholic.com/
Tartine Manufactory pastries and bread ( vegan ) 595 Alabama St., San Francisco. (415) 757-0007. www.tartinebakery.com
Shangri-La Vegan MUNG BEAN W/VEGGIE SOUP SHORT GRAIN BROWN RICE KIDNEY BEAN W/ONION AND GARLIC BAKED YAM, KABOCHA, BUTTERNUT SQUASH COLLARD GREEN W/TOFU LEEK SAUCE MIXED SALAD W/RED BEET BALSAMIC VINEGAR AGAVE DRESSING 4001 Linden St. Oakland, CA 94608 (510) 547-1842 http://shangri-lavegan.com/
Thai Idea Most Thai dishes that seem vegetarian often have fish sauce or “hidden” non-vegetarian ingredients. 710 Polk St., San Francisco. (415) 440-8344. www.thaiideavegetariansf.com
Udupi Palace The vegetarian Indian restaurant. dosas and South Indian thali. Be sure to bring cash, because the restaurant doesn’t accept credit cards. 1007 Valencia St., San Francisco. (415) 970-8000. www.udupipalacesanfranciscoca.com
Urban Remedy Bay Area organic plant-based food and juice chain Urban Remedy supplies that crisp and smoky fix with a signature eggplant “bacon,” on display in its VLT sandwich. www.urbanremedy.com
Timeless Coffee Churro waffle. Served with butter and pure maple syrup. English muffin breakfast sandwich. Quesadilla with fresh guacamole. 4252 Piedmont Ave Oakland, CA 94611 (510) 985-1360 https://timelesscoffee.com/
Pepples Donut Farm Donuts and coffee, a delicious vegan snack. 6037 San Pablo Ave Oakland, CA 94608 (510) 712-0295 https://www.vegandonut.farm/
Judahlicious(Veg Out) 2906 Judah St. (Outer Sunset) judahlicious.com
Vik’s Chaat House Indian savory snacks. The vegetarian items are prepared on separate equipment. Must orders include the mixed vegetable pakoras, cholle bhature and cauliflower parathas. 2390 Fourth St., Berkeley. (510) 644-4412. www.vikschaat.com
Saturn Cafe Berkeley VEGAN BREAKFAST BURRITO GFRV$11.50 Tofu scramble, home fries, soyrizo, guacamole, vegan tofu spread, and fresh salsa 2175 Allston Way Berkeley, CA 94704 (510) 845-8505 https://santacruz.saturncafe.com/
According to ScienceDirect, “Agar (agar agar) is a gelatinous substance that is extracted from seaweed and processed into flakes, powders, and sheets. It is commonly used in Asian cuisines and as a flavorless vegan substitute for gelatin. Agar helps gel, stabilize, texturize and thicken beverages, baked goods, confectioneries, dairy products, dressings, meat products, and sauces.”
Agar gels at low concentrations; the gel is opaque in color and chewy in texture, making it versatile in both cold and hot dishes. A general rule of thumb is to use 1 tablespoon of agar flakes or 1 teaspoon of agar powder to thicken 1 cup of liquid.
According to Healthline, “Agave is a desert plant harvested to make tequila and sweet syrup. It was traditionally believed to have healing properties.”
Great on Salads, Veggies, Rice & Beans, Tofu, Tempeh, Potatoes, Meat, Poultry, Fish and Popcorn and in Dressings, Gravies & Sauces, Casseroles, Stir-fries and Macrobiotics.
According to Nuts.com, “Cocoa butter is a stable, edible and plant-based fat pressed from the cacao bean. The process begins with whole cacao beans, which are fermented, and separated from their hulls. The cacao bean is comprised of about 54 percent fat (cocoa butter), and the remaining part is fibrous solids (cacao powder). The goal is to separate the cocoa butter from the fibrous powder so that they can be recombined at varying levels to make chocolate. The beans are finely ground into chocolate liquor, which is pressed to remove the butter. Cocoa butter is an essential ingredient in chocolate and can also be used for beauty and cosmetic applications.”
According to WebMD, “Carob is a tree. Don’t confuse carob with Jacaranda carob which is also known as carob tree. People use the carob fruit for medicine and in foods. Carob is a cocoa-like powder that can be used in shakes, baked goods, and whenever a recipe calls for chocolate. Carob is sweet, high in fiber, and it contains calcium, iron, and phosphorus, but does not contain caffeine as chocolate does. Carob comes from the seed pod of the evergreen carob tree.
Carob contains chemicals called tannins, which decrease the effectiveness of certain substances (enzymes) that help with digestion. Carob might cause weight loss, reduce blood sugar and insulin levels, and lower cholesterol levels.”
Coconut oil is 100% fat, 80-90% of which is saturated fat. This gives it a firm texture at cold or room temperatures. Fat is made up of smaller molecules called fatty acids, and there are several types of saturated fatty acids in coconut oil. The predominant type is lauric acid (47%), with myristic and palmitic acids present in smaller amounts, which have been shown in research to raise harmful LDL levels. Also present in trace amounts are monounsaturated and polyunsaturated fats.
According to Harvard.edu, “Coconut oil contains no cholesterol, no fiber, and only traces of vitamins, minerals, and plant sterols. Plant sterols have a chemical structure that mimics blood cholesterol and may help to block the absorption of cholesterol in the body. However, the amount found in a few tablespoons of coconut oil is too small to produce a beneficial effect.”
According to Nowfoods,”High in Protein and Iron.Omega-3 and Omega-6 Fatty Acids. They can be eaten raw, roasted, and salted, ground into a meal, enjoyed as a topping or used in a variety of baking applications. Hemp seeds have a delicious, mild, nutty flavor, making them a good substitute for nuts and seeds in many applications.
The seeds of the hemp plant have valuable naturally occurring essential fatty acids, including omega-3 and omega-6, and their easily digestible protein content has amino acids in a perfect ratio for healthy nutrition. As with all nuts and seeds, hemp seeds also have naturally occurring fiber and minerals.”
According to Wiki, Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera.
Kelp grows in “underwater forests” (kelp forests) in shallow oceans and is thought to have appeared in the Miocene, 5 to 23 million years ago. The organisms require nutrient-rich water with temperatures between 6 and 14 °C (43 and 57 °F). They are known for their high growth rate—the genera Macrocystis and Nereocystis can grow as fast as half a meter a day, ultimately reaching 30 to 80 meters (100 to 260 ft).
Through the 19th century, the word “kelp” was closely associated with seaweeds that could be burned to obtain soda ash (primarily sodium carbonate). The seaweeds used included species from both the orders Laminariales and Fucales.”
Molasses or blackstrap molasses is a dark syrup leftover from the sugar production process. It is commonly used to flavor rye bread, baked beans, pies, gingerbread, and cookies. Molasses has a strong, bittersweet flavor, and a little goes a long way.
Miso is a salty-flavored fermented paste from soybeans, rice or barley. It is rich in protein, minerals, and vitamins. Mix with water, then add to soups or gravies during the last phase of cooking, in order to keep the nutrients alive (do not boil it or it loses its nutritional properties). Also, add it to salad dressings and sauces.
Nutritional Yeast is a food supplement grown on cane or beet molasses which comes in yellow powder or flakes with a ‘cheesy’ flavor. When nutritional yeast is made from a natural fermentation source and not from a synthetic or animal source, it contains enough vitamin B-12 to fulfill a daily requirement.
Protein Powder is a protein supplement in powder form. Ingredients and nutritional value vary widely. Check ingredients for allergies. Choose one with low sugar or sweetener content and no additive.
Plant sources of protein include soy, beans, nuts, seeds, and whole grains. More and more options are available for vegans these days. Meat alternatives like soy burgers, BOCA burgers and seitan (a thick textured meat replacement made from wheat gluten) provide a variety of options for those who want to re-invent some favorite meat-containing recipes. Soy “dairy” products such as milk, cheese, and yogurt are also great options (and they’re often fortified with calcium).
Seitan is a textured food product derived from the protein portion of wheat or wheat gluten. Seitan is high in protein and low in fat. Prepared seitan comes in a variety of flavors and textures. Some vegetarian restaurants also serve seitan in their dishes.
According to Wiki,” Spelt (Triticum spelta; Triticum dicoccum), also known as dinkel wheat or hulled wheat, is a species of wheat cultivated since approximately 5000 BC.
Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain, and has also found a new market as a ‘health food’. Spelt is sometimes considered a subspecies of the closely related species common wheat.