Cafe Blossom . Follow Up

Recently, I visited Cafe Blossom and had a seriously awesome salad. 

Their Quinoa Salad is filled with black beans, quinoa, julienne peppers, watercress, toasted pumpkin seeds, mango guacamole and poblano dressing. I love the combination of quinoa and guacamole!

You can see previous posts on Cafe Blossom here and here.

Wild Ginger Follow Up

On a recent trip to Williamsburg, I stopped by Wild Ginger for lunch. I had the Pad Thai again...I couldn't resist. But I did also try the deep fried wontons with spinach, soy cheese, watercress, served with a lovely mango sauce.  These were so, so good. It's not often I can have wontons (they normally contain eggs) and these just happened to be filled with vegan cheese - major score!

They also have a Thai iced tea made with soy milk that is so refreshing.
 
You can see my previous post on Wild Ginger here.

Beyond Sushi

A few weeks ago, I met my friend Kate (Le Chou Sauvage) at Beyond Sushi for a bite. They offer all vegan sushi, with some very inventive takes on fruit and vegetable combinations.

I went for the Spicy Mango roll - black rice, avocado, mango, cucumber and spicy veggies with a toasted cayenne sauce. This one was my favorite!

The Nutty Buddy Wrap - buckwheat noodles, crushed peanuts, cilantro, jalapeño peanut butter, avocado, sesame oil, carrots, baked tofu and romaine lettuce, served with sweet soy mirin sauce.

And finally Eggplant Caviar with dehydrated olives - their piece of the month. 

 

Everything I tasted was delicious. Kate ordered the Mighty Mushroom, which was also really lovely. And I can't wait to go back to try their Udon soups!

El Jefe

El Jefe is a great Mexican restaurant inside The Saguaro Hotel in Palm Springs. 

They have a vegetarian taco on the menu, with roasted mushrooms, poblanos, onions (skip the queso blanco if you're vegan), however, I decided to make my own taco. I ordered a side of black beans (vegetarian), a side of pineapple habanero salsa and some tortillas. Paired with guacamole, it was exactly what I wanted. Simple and extremely flavorful.

And here is a picture of The Saguaro, quite a colorful hotel.

Photo Source

Plus a few more images around PS...

 

Birba

Birba is a really fun spot for dinner in Palm Springs. You can sit outside year round, thanks to their outdoor heaters.

And the ambiance is always spot on. (I love the long pillows made of burlap)!

Their Grapefruit Spritzer is really refreshing - grapefruits are plentiful here, you can pick them right off the trees all around the city.

And the pizza is wood fired and perfect when topped with their chili oil, salt and freshly ground pepper.

Native Foods - Palm Springs Follow Up

I apologize for my absence over the past couple of weeks...I had a pretty serious laptop issue and had to send it out for repair. It is quite difficult to run a business (and a blog) without the use of a laptop! Anyhow, I'm back in business now, with a brand new laptop (thanks Apple!), so where were we?

...I first encountered Native Foods in Palm Springs four years ago. I've been addicted ever since. 

This trip I tried a couple of new-to-me dishes, including the Indo Noodle Salad, with cucumbers, red peppers, onions, carrots, baby greens and rice noodles topped with a sweet peanut-chile dressing, ginger-glazed Native Tempeh, peanuts and cilantro.

And the Yo Amigo Taco Salad, with romaine, cabbage, Native Taco Meat, and salsa fresca, topped with corn, green onion, cilantro, tortilla chip croutons and creamy chipotle dressing. Both were awesome choices for lunch and I LOVE that Native Foods makes their own faux meats!

You can see my previous posts on Native Foods Palm Springs here, and my posts on their Chicago locations here and here.

Workshop Kitchen + Bar

While in Palm Springs, Workshop Kitchen + Bar is a lovely choice for dinner.

They have an amazing salad with pomegranate seeds, lentils, onions, butter lettuce + a light vinaigrette. Any salad with pomegranate is a win for me.

And their brussel sprouts are some of the best I've had...wood charred and topped with aged balsamic and herbes de provence. The balsamic reduces a bit and becomes thicker and more concentrated. They are to die for.