Currently viewing the tag: "breakfast"

Though science-food isn’t my thing, I needed to try Follow Your Heart’s VeganEgg for you, dear blog. I preordered them from Food Fight a few weeks ago. I have never had a craving for a plate of eggs since going vegan and have evolved to not even consider them food, but I was thoroughly intrigued by the product since reading about it. Admittedly, it was the packaging that piqued my interest. The package was much like the egg carton. What the heck was in there that made scrambled eggs?! Let’s find out…IMG_4048

Inside, a bag of a light, airy powder and a sleek insert with factoids on the VeganEgg. Did I really expect egg-shaped containers… I guess kind of. IMG_4051


Inside, a slightly sulphuric smelling yellow powder. 2 leveled TBs to a half cup of cold water starts this chemical reaction. IMG_4100

For best results, they say to blend. After a few seconds this thick but pourable liquid farted a few times. With my oiled skillet preheating, I was ready to get scrambling.IMG_4102

I poured the mixture into the skillet and started scrambling immediately. Now, I was never great at making scrambled eggs in my young, non-vegan days. It always felt weird to me. “How can I eat something that could have grown to be a baby chick?” Well, that feeling came back to be. That’s how much this was like scrambling real eggs. The little dry ends that I overcooked, the scramble and flip, the cut, cut–all the patterns of the spatula–the process. I got to say it was strange to within this faintly familiar process. IMG_4104

When I finished and loaded my plate with my two scramble VeganEggs, I felt that I was about to eat an exciting advancement in food science. I worried about my how my stomach would feel later. I worried about feeling sick eating what looked, smelled, and felt like real eggs. But it was… fine. I may even season them with more black salt next time… and more nutritional yeast! They’re really a blank canvas, taste-wise. The real breakthrough is the texture. IMG_4113

Here are my fluffy scrambled VeganEggs. What to do with the rest of my carton?? I’d have to experiment with this further. Vegan scrambled “eggs”… done.

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Before setting out on a road trip, a vegan has to consider how long it may be until a proper meal is available. Like a marathoner, it may be appropriate to load up on carbs to anchor the behind in for hours driving (not running). This is why I love Maywood Pancake House so much. The hard part is over (getting past New York City), northbound interstates await with nary a worthy vegan meal in site. But Maywood has vegan pancakes, vegan French toast , and vegan challah bread. Unpretentious dining, great service, and delicious vegan breakfast options are always a wonderful thing… but even more so considering this. IMG_3057

I’ve never been to Cooperstown. Part of the reason for this is that there really isn’t any vegan food options nearby. There is a local natural food store, Cooperstown Natural Foods, which had a great selection of goodies for road snacking. IMG_3115

This sprouted nut blend (Thai lemon curry) from Living Intentions was probably the most delicious nut medley I’ve ever eaten. I loved it so much that I felt it worth taking a picture of its package. IMG_3162

Close by to Cooperstown is Oneonta, a college town with an uncharacteristic quantity of vegetarian eateries: none. We stopped at Green Earth Health Food Market for a veganizable sandwich from the café. Though the staff and vibe is pretty darn awkward (think surly hipster and flaky hippie wrapped in one), the resulting sandwich, made mostly of the store’s products, was pretty darn good. However, the selection in store was not at great as the much smaller Cooperstown Natural Foods. And I am basing this solely on Field Roast Chao and nut cheese availability, an indicator of informed vegan option grocer. IMG_3121

A tempeh reuben. Loved the “not Lightlife” tempeh.IMG_3118



Oneonta did have Soda Jerks Diner, a new “slashy” to add to my roadside list. The new “slashy” tag is in homage to Zoolander and denotes an eatery that shares operational space with another business. Not your standard slashies—like health food store/café, book store/café, yoga studio/café, but weird combinations. Like this auto lube/diner. Even weirder: an auto lube/diner with vegan options.PicMonkey Collage

Though the French Toast was burnt and the tofu scramble needed some of that cooking time, and maybe even more, I had to keep in mind. I was at an auto lube. How amazing is it that in Oneonta, New York a place vegan options exist in an auto lube shop/diner?! PicMonkey Collage2

They also had a juke box.IMG_3169

You know when you see cartoon pictures of the sun? This is their inspiration. This sun in Cooperstown, outside room 104 of the Best Western Plus.DSC_0009

Driving through peak foliage in central New York is an experience not to be missed.DSC_0001 2


Of course, when in Cooperstown, there’s the National Baseball Hall of Fame. It is a wonderful museum honoring America’s past time. But it’s also about social progress, something that sports have helped a great deal. PicMonkey Collage3

More autumn beauty…IMG_3256


The other-worldly sunrise from our room’s window. IMG_3276

A quick bite at Garden Cafe in Woodstock and we were homeward-bound. My juice blend and a pan-seared polenta cake with potatoes. PicMonkey Collage4

With one more day of being vegan on Holland America’s Oosterdam, I made sure to try everything I could for you, dear blog. And because I would have loved to been able to know this vegan intel prior to boarding, I’m going to lay it all down here on this page. Hopefully it can help other traveling vegans and Holland America, as I plan to share my praises and criticisms on their guest survey—for the greater good. [It is important to reiterate that these details pertain to the Oosterdam ship.]

Lido Restaurant (casual, buffet style dining serving breakfast, lunch and dinner):
Though a buffet can help you carefully craft complete a meal that fills you up, I had a bit more of a difficulty crafting complete protein/starch/vegetable meals that were yummy enough for the effort. Vegan offerings are not labeled in the Lido Restaurant, during any meal service. It would help tremendously if vegan eats were labeled. The majority Indonesian staff is very skilled in communicating in English within certain parameters of their trained specialty, but I think a “vegan” is too far and few in between. Labeling would be an easy fix that vegans, vegetarians, gluten-free, the health conscious, and those with allergies would all appreciate.

Breakfasts at Lido only offer very bare bones vegan options. There are a variety of breads, jams, (hydrogenated-style) peanut butter, cut fruit, and juices (O.J. is freshly squeezed). As far as hot food, there are usually potatoes that are vegan. They are served by Lido crew along with a variety of other, often very popular, non-vegan items. So you’ll have to wait in line with the folks who are getting more complicated dishes put together to ask for your small pile of potatoes, which can be annoying depending on how hungry you are. There is also a minimal selection of other vegetable-based sides. Like this tomato. 1

For a bit of a breakfast, I used Room Service (see below) most days. My advice would be, though, to bring your own enhancements, like the chia I brought above. I might consider buying a travel size container set to fill with nutritional yeast, Earth Balance, good nut butter, a quality dressing, etc. Is that crazy? Isn’t what you put in your body even more important than the many toiletries available in travel sizes? Heck, they’d fit beautifully in the mini fridge.

Lunch at Lido can be vegan friendly depending on what they are featuring on a specific day. Of course, the Asian options are more often plant-based, but not always. They are catering to the masses after all. The best lunch at the Lido was when they had a Vietnamese theme going. I got a glass noodle stirfry and Vietnamese summer rolls. There is a salad section that can always make a pleasing salad and often features grain salads and pilafs (quinoa, lentil, cous cous, etc). Like breakfast, it takes a bit of creativity to eat a proper meal.

I don’t recommend eating dinner at the Lido. This is when you’ll be eating your special vegan meal request (See Vista Dining Room below).

There is a taco bar on the Lido Deck where you can make a tasty taco with black beans, guacamole, pineapple salsa, lettuce, chopped onion, and pico de gallo. 2

Right next to the taco bar on Lido is…
Dive-In at the Terrace Grill:
This is the boat’s burger counter spot. They serve burgers, fries and franks. They do have a vegetarian option, which can be made vegan with some effort. First, order their Freestyle Portobello “burger” without the cheese and special sauce, which is egg based. This vegetarian burger option is not a patty but a big Portobello mushroom cap. Here comes a bit of creativity. The bun is likely not vegan, having a clear egg wash on its top. I brought a vegan bun in from the Lido and switched its contents into it: the mushroom, the guacamole and lettuce/tomato. I also threw in some chopped onion from the taco bar. It was pretty delicious! 3

Room Service:
I enjoyed waking up to breakfast in bed: a big ol’ pot of coffee, glasses of soymilk, cereal, fruit, has browns, orange juice… it is a great way to start the day. Plus, the folks in the Room Service department know the v-word. And they took the time to track down whether or not the “Veggie Links” selection on the breakfast menu was vegan or not (It’s not.) 4
Holland has a vegan option on their room service menu that is pretty darn good! It’s the Thai Vegetarian Wrap: eggplant, bamboo shoot, bean sprouts and cilantro blended with rice and a green curry sauce stuffed into a wrap with a peanut-y hummus spread on top. It didn’t look that scrumptious but it was.6


There is also a Penne Primavera on the In-room dining menu that I order with no cheese. But the marinara was a bit too orange for me to trust. My marinara is red. Orange usually =’s cream or cheese addition.

There is also a basket in your stateroom that can be filled with fruit of your selecting. I appreciate that. Though fruit was a bit beat up, it was a very welcome addition. 5

Vista Dining Room:
Dinner in main dining (Vista) is when you’ll eat your pre-selected vegan dinner courses. You select your meal (appetizer, soup, and main) for the evening after. The wait staff will present you with the Vegetarian/Vegan Menu, along with the regular menu for the next evening. Be sure to scan the regular menu as several choices during the course of the trip were vegan (or easily veganized). That way, you don’t have to repeat a meal once! But appetizers and salads might have to be repeated, as with my Mezze plate below. (I got it three times!) The system works well, except for the first evening. Even with submitting a special dietary request form, I had to eat green beans and carrots as a dinner entrée without having the opportunity to pre-select a meal. It was a bit disappointing as I made a call to Holland prior to the trip inquiring specifically about the first evening’s meal and was told I had nothing to worry about. My only other constructive feedback on their vegan dining options would be with consistency with descriptions on the menu. Often a garnish or other component was missing that would have elevated the meal a great deal, making it feel less like a substitution. Overall, I am so very grateful for the vegan menu selections. It has made me more open to cruising, a trip experience that is often attraction and considered a value because of meals. Here is my final meal:
Mezze plate, for the 3rd timeDSC_0001

Asian noodle soupIMG_1657

Vegetable curry with forbidden riceDSC_0004

Tropical fruit sprinkled with coconutDSC_0003
And finally, internet. I was a bit taken aback by how costly wireless fees were for the cruise. I don’t know what I expected, but this seemed high. I’m curious if this is industry standard? I also thought that these prices should have been posted somewhere on Holland’s website. So I am posting it for them. 8

Current Position:
50° 30.28’ N
126° 29.96’ W

Mezze Plate: Baba ghanoush, chickpea hummus, stuffed grape leaves and tabbouleh salad, served with warm Pita bread.DSC_0002

Pasta Fagioli: Flavorful tomato broth cooked with beans and vegetables and whole wheat pasta, seasoned with Italian herbs.DSC_0004 2

Grilled Vegetable and Tofu Kebob: Served over brown pilaf rice with almonds, drizzled with tomato-basil confit.DSC_0008

A variety of breakfasts—Breakfast is always tough in omni establishments. Here is some of what I have been eating in the morning.
Bagel with jam, sliced banana, soymilkDSC_0004

Mixed fruit, Rice Krispies & Cheerios and soymilkDSC_0030

Toast with jam and peanut butter and sweet & “regular” potatoesDSC_0083

Current position:
58° 13.04’ N
136° 31.45’ W

Bootleg Brunch Buffet


Whiskey Maple Syrup goes back in the bottle for serving. (recipe credit)PicMonkey Collage2

Macerated blueberry, blackberry & raspberry with Brandy & Grand Marnier PicMonkey Collage3

Coconut whipDSC_0036

Charred Eggplant Bacon (marinade recipe credit)PicMonkey Collage5

Orange Brandy Marmalade with ginger bitsPicMonkey Collage4

Sweet Potato Beer BiscuitsPicMonkey Collage6

Coconut rum-soaked French Toast DSC_0029 2

Some appetizers: Pride Enjoy Rainbow cookies, Mission figs, peanut/walnut/macadamia mix, crackers and cashew cheese spread, Karen’s Fruit Salad (watermelon, pineapple, strawberry & mint)… drink stationPicMonkey Collage7

The show-stealing Galoot, king of the backyard.IMG_0863

Banana and Bourbon Split Ice Cream CakePicMonkey Collage

Hawley, Pennsylvania is a resort town in the Poconos Mountains Lake Region located just far enough from the thriving metropolis New York City to feel like you’ve entered an entirely different habitat. Though most of the area resorts are for various outdoor adventuring, The Lodge at Woodlach, the area’s high-end destination spa, is a space for more quiet, mindful reflection. So it is no wonder the menu at their restaurant Tree offers spa-goers daily vegan options for all three meals. And luckily they extend this menu to pestering vegans off the street, like me. We arrived in style, ate a wonderful breakfast and explored some of the beautiful grounds. IMG_9142

It is so satisfying to see noted vegan options in unexplored, unexpected corners. Thinking I’d be stricken to Wasa and jam for the morning hour eats, I certainly did not expect to have this kind of breakfast. Along with our a la cart dishes, we enjoyed an unlimited breakfast buffet, including chia steel cut oat meal, fruits and some non-vegan things.PicMonkey Collage1

We order everything vegan on the menu. I love doing this. First, a mix of roasted red pepper, mushroom, and tempeh with perfect farm greens. It was light, clean, and well-portioned, like you’d expect in a spa. I needed a bit more kick, perhaps garlic? But I am not taking this dish for granted. Thank you, Tree.IMG_9114

Next, the Heirloom sweet potato medley and kale hash: Tuscan kale, shallots and the egg on a separate plate for my friend. Another delicious combination of the Earth’s best gems. Three types of potatoes? Yes, maam.IMG_9118

Finally, their chia seed and oatmeal pudding—blueberries, Medjool dates, Marcona almonds and maple syrup made this a big step up from the buffet’s oatmeal.IMG_9119

I would have loved to have returned to catch a glimpse of vegan lunch and dinner options, but we had dinner plans inside the great outdoors. But first we explored the tranquil natural setting The Lodge had to offer. IMG_9300

Hitting the road in the Miata, we needed potent coffee for the plans we had for the day. We hit Cocoon Coffee House, right outside the posh shops at the Bellemonte Silk Mill. Don’t expect much of options if you’re vegan, even though it feels like they would have some. Inside the Mill, cute shops, including a small grocer with vegan-friendly items from Natural Contents Kitchen. IMG_9148PicMonkey Collage2

After some thrifting for evening dresses, we were back at the homestead, pillaging the property’s garden for our lunch and dinner plans. What a joy to roam about overgrown veggie heaven to pick our meal. I even got to pull carrots out of the ground.PicMonkey Collage3

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We finally set up camp, stationing next to Forest Lake on the tremendous private property of Forest Lake Club. It was a perfect day for evening gown camping. IMG_9316

We evening gown-kayaked with our guardian pooch Knuckles.IMG_9322


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We also evening gown-swam before a fire-blazed meal of veggies, leftover pakora, and sticky rice, all emblazoned with the char of the fire.PicMonkey Collage6

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Another gorgeous lakeside sunset.IMG_9510

Dessert time: toasted Dandies and a banana s’more, stuffed with almond chocolate bark and some mushy marshmallow.PicMonkey Collage9

In the morning, the pancakes I prepped the day before got toasty on the flame. Melting my cooler-packed Earth Balance. Delicious morning!IMG_9579


After two packed days, it was time to head back to New York. Till next time!

Almost time to head back east! So I started the day with a donut, a Pepples Donut. The Ferry Building has a market place with high-brow eats, and this Oakland-based all-vegan donut maker has a little outpost there. IMG_5837

The selection was extensive. IMG_5833

I choose the salted caramel (well-recommended) and skipped the more complicated flavor options (I was looking at White Chocolate Curry.) for a standard vanilla-glazed. They were top quality cake donuts, liken to Seattle’s amazing Mighty-O.PicMonkey Collage

Breakfast in the Mission. St. Francis (or San Francisco) is the oldest ice cream parlor around, founded in 1918. The place clearly hasn’t changed much since the dining room addition in 1948. That is why it’s a wonderful thing that there menu of diner grub is inclusive of vegans. It’s a delight to see the v-bomb adorn the menu of a place like this. IMG_5849


I created my own Tofu Scramble combo, with tomato, green onion, vegan sausage, and sliced avocado. With a perfect portion of home fries, it was an ideal breakfast. IMG_5843

We set off to explore some of San Francisco’s famous neighborhoods, like the Lower Haight. I stopped with the clusters of tourists to capture the iconic San Fran-ian image of the Painted Ladies, colorful Victorian homes with the skyline behind them.  DSC_0019

But the bustle of the city wore on me quickly, especially after a walk through the gentrified Haight-Asbury. I missed the sea and wanted to look at it again. We headed back to the Marin Headlands to see the Point Bonita lighthouse. But first, we had to walk through a cliff.DSC_0084

What is the allure of the sea? It’s one of life’s projection screens–a deep and lively realm that holds all you need it to hold (mystery, opportunity, openness, love, loved one’s ashes, whatever) and, acknowledgingly, delivers it back to you. And in this way, I like how I feel looking at it. I like feeling just how much I am able to feel. Is that totally weird? Yeah, I probably inhaled too much of those smoke clouds in Haight-Asbury. DSC_0044

What do you give the sea? DSC_0056



And then it was time for the final stop: Millennium Restaurant, the renowned gourmet vegan eatery that I’ve been meaning to try since the nineties. We nabbed an exclusive 5:30pm/Monday night reservation. And I got the 3-course prix fixe so I can sample as much as I could. To start, the Crusted King Trumpet Mushrooms–arborio rice dredged paper-thin mushrooms with a cabbage salad & lime vinaigrette, sitting next to a pool of Gochujang dipping sauce and sprinkled with Szechuan pepper sesame salt. They were absolutely delicious. I appreciated the thicker sliced mushrooms more, as some just tasted like breading.DSC_0003

My entree: Juniper & Mustard Seed Glazed Tempeh strips with a creamy cashew horseradish mashed potatoes, caramelized onion-stout sauce, grilled asparagus and shaved Meyer lemon & fennel with black eyed pea chow chow. The “chow chow” seemed like the outlier on the dish, not quite fitting with assertive stout sauce. I enjoyed the dish a great deal, but was ever so slightly disappointed with the tempeh. I guess I wanted it to blow my mind more. But it tasted like tempeh I could have made. DSC_0010

Dessert! I choose the Lemon Cornmeal Cake made from red cornmeal topped with balsamic macerated strawberries, vanilla chantilly cream pipings, and garnished with almond brittle. Oh, and there is mint ice cream on the plate too, but I wanted no part of it. DSC_0014

Done & done! Thanks for the eats, San Francisco.

I’m thinking of the piano chords to Morning Has Broken by Cat Stevens. They’re kind of thundering, like a definitive decision, like a confident first step of something. I love how that song makes me feel. What is so delightful about music is that you get to pick and choose the emotion you want to linger in for a few minutes. And like all art, you bring your whole world to your interpretation–your reasoning and your logic (or sometimes better, your lack thereof); it’s an active, dynamic relationship. In that way, a song can be comforting and feel new at the same time. In that way, a song can do all sorts of things using your raw goods–your capacity to feel, your imagination, your ability to connect the two. A good song, that is. I feel like that is why I don’t listen to much new music. There is still so much going on in the songs I’ve loved for decades. I like feeling the song’s expansive associative history, its cast of characters. There’s an irreplaceable context that doesn’t transfer easily to new music. I find that the new music I enjoy is only because it reminds me of something old, something already verified, something that already made me feel that way–in a different time, when it felt new.
IMG_4068Homemade banana chia oatmeal


Quinoa kale roasted Delicata squash salad with kumquat, golden raisin, and assorted veggies. Dressed in lemon-tahini dressing. Inspired by OhSheGlow‘s wonderful cookbook.

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After a night of total gluttony, we got an early start. I wanted to hit WPA Bakery (Well-made Pastry Alliance) for their weekly vegan donut options. Then we were hitting the road, heading back to New York. PicMonkey Collage.jpg

They had a few vegan options scattered about… but I came for a donut. I left with their signature vegan Red Hot cinnamon donut and a blueberry muffin. I ate both in the car at different points of the drive like the road warrior I am.IMG_0668

The Red Hot donut was red, very red… in a whoa that can’t be natural way. It really was striking. And I can taste the Red Hots in there. The texture was soft and cake-like.  But, here’s the thing: Red Hots are not vegan… This I learned after eating it and searching for their ingredients–in that order.IMG_0671As a vegan, you know that sometimes you eat things that aren’t vegan. It happens. Of course not when you make my own food, but when you eat out, it definitely happens. You move on. You have your personal definition of what your veganism is and you don’t beat yourself up. Then, there’s the insect thing. Some vegans are more liberal insect-derived ingredients. Like honey. Like confectioner’s glaze, a.k.a. shellac, which is what Red Hots contain. This glaze is pretty popular. It creates that characteristic sheen coat on many popular candies… even those bulk candies that many vegans devour unknowingly (dark chocolate covered almonds, I’m talking about you). There’s things like Advil and other pills, which are coated in animally derived stuff like most over-the-counter pain relief… like most pills in general…

IMG_0690The blueberry muffin was the perfect snack to munch on during the New Jersey Turnpike traffic. More straight forwardly vegan for sure.

Now, Delaware. I’ve driven through the tiny state many times. But this time I would stop. Mostly because Home Grown, near the University, has “omelettes” made with “vegan eggs.” !! What were these vegan eggs? I really had to find out. IMG_0676

I got the Garden Veggie Omelette with those vegan eggs. To my relief, they were similar to Isa’s amazing version. What a delight to have such care be taken to offer vegans omelette options! I was amazed with every bite.IMG_0678

And I took a lot of pictures in my amazement. IMG_0680

Score, Newark, Delaware! Thanks for a great breakfast. IMG_0684

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