What Vegans Eat – Day 1041, Travel Edition


Breakfast: Let’s do it again! Gary made smoothies again this morning for breakfast. I had already been up for hours, reviewing all the music for my first band rehearsal today for The Music Man. I needed this good fuel, made with Greens, Peanut Butter, Berries and Water.
Dinner: We had a fun rehearsal and played through the entire musical. Gary and I have been thinking alike a lot lately when it comes to food and we both had The Vegetarian House on our minds when we left the theater. We met Gary”s cousin Nancy and her husband Wade there. We’ve eaten there with them a few times. Gary was brave and ordered something different, the Smiling Gyro with stir fried Soy Protein Strips, Bell Peppers, Napa Cabbage, Onion, Lettuce and Tomato with a Tzatziki sauce, rolled in a flat Pita Bread; served with a side of Kale. Wade had ordered this a while back and didn’t really love it but Gary remembered it and it was just what he wanted.
Wade asked about a dish that was no longer on the menu so the server highly recommended the Malaysia Curry Chow Mein with noodles stir fried in a curry sauce with Broccoli, Coconut Milk, Tofu, Cabbage and Napa Cabbage. He chose to substitute the Wheat Noodles for Rice Noodles because both Nancy and I prefer to avoid wheat. Thanks Wade. I enjoyed trying a bite.
We all like simple veggies too and ordered the Broccoli Shiitake Tofu dish with stir-fried Broccoli, fresh Tofu, Carrot and Shiitake Mushroom in a light Mushroom Sauce. Okay, this dish did not have Gary’s name on it. Not with all those mushrooms!
A while ago we were told that some menu items were no longer available, including the Spicy Thai Wrap. Well, they are back! This is something to celebrate. Nancy ordered them and we all got to try it. They are made with Shredded Cabbage, Carrot, Red Bell Pepper, Onion, Cilantro, Sprouts and Fresh Mint in a lightly spiced Thai Almond Sauce; wrapped in a marinated Collard Green Leaf.
My dish was the most impressive in my opinion, the Rainbow, made with hand made sheets of Bean Curd wrapped in crispy Seaweed with combination Vegetables and Mushroom in a delightful Sweet & Sour Sauce. Wade noticed how fish-like it was, with the delicate sea flavor from the Nori and the Crisp and Crunchy Bean Curd Skin. It’s a dish I have had in several Asian Veg restaurants but the Vegetarian House makes it the best.
Surprisingly, Gary and I were still a little hungry when we left. We took a walk around the Rose Garden and then went over to Santana Row for some Freeze at the Pressed Juicery. Gary got Strawberry and I had Chocolate. It was just right.

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