First Meal: Yesterday we picked up organic Purple Potatoes at Staff of Like in Santa Cruz, a rare find! Gary prepared them in the morning for breakfast with Orange Cherry Tomatoes.
I suggested making a Green Salad, crumbling the remaining Garlic and Pepper-Flavored Tofu we picked up yesterday along with Avocado and more Orange Tomatoes. This was a great idea.
Second Meal: We walked around Los Gatos for a little while, stopping at the Pressed Juicery for Freeze, a sweet, light lunch.
Third Meal: I was meeting my old high school friend Nancy who lives in San Francisco for dinner. We planned to meet in the middle somewhere. Gary suggested we go to True Food Kitchen in Palo Alto. This was another great idea for the day. It’s another beautiful day here in the Bay Area and Nancy and I took a walk on the Stanford campus first before sitting down for dinner. Our server Luke was friendly and upbeat. He made some suggestions and we decided to share two dishes. The restaurant presented each of us with beautiful half portions of each dish. First we had the Cauliflower Polenta Bowl with Grilled Broccolini, Snow PeaS, Edamame, Snap Peas, Zucchini, Watermelon Radish, Miso, Cashews, and Chili Thread. This was a winner.
Then we shared the Unbeetable Burger with Beets, Kuzu, Jicama Slaw, Crushed Avocado, Butter Lettuce, Vegan Mayonnaise on a Flaxseed Bun. This dish was also a winner. I loved the play on words comparing this whole food plant burger with the new highly processed vegan Impossible Burger that is so popular.
We had a fun time chatting with our server Luke. He told us his parents were vegan and he was working his way there. I mentioned a couple of time that we were celebrating Nancy’s birthday. He surprised us with a vegan and gluten-free Squash Pie with a Graham Crust and Coconut Whipped Cream and a candle. True Food Kitchen scores an A+ from me.
