It was another fun filled day in and around Anchorage. For breakfast we had bagels and Daiya cream cheese. Everyone loved the Daiya. It was tart and tasty.
For lunch we went to the Spenard Food Truck Carnival. There were four trucks there and One of the trucks had a few vegan options. I had a quinoa bowl without meat and shared some polenta fries. The hubby had a meat skewer and the aunt had potato soup. Everyone loved the food.
Then it was back to Middle Way Cafe for dessert. I had a vegan brownie and the hubby had carrot cake.
After an afternoon of picture taking, we went to Sleeping Lady Brewing and had a couple of brews. We tried the hummus which was served with bread, cucumbers, tomatoes and olives. The hummus was very good and the beer was too.
Dinner was not so good. We went to a Mexican restaurant. I had a tostada and the hubby had quesadillas.
Tomorrow we are running a 5K and the proceeds support the local homeless shelter.
Today was our first full day in Anchorage. The first place I wanted to try was Middle Way Cafe. The food and coffee were great.
I had the Vegan Huevos Rancheros. The hubby and our Aunt had the Blueberry Pancakes. My breakfast was delicious. The Huevos Rancheros consisted of blackened tofu, rice, beans and a spicy tomato sauce on two corn tortillas. It was topped off with vegan sour cream and avocado.
I would recommend this place if you are ever in Anchorage. Everyone is friendly and the food is wonderful. The hubby and aunt said that the blueberry pancakes were the best that they have had. It was a warm and hearty breakfast to start off a day of hiking and picture-taking.
The hubby is a huge football fan, so every year he gets season tickets to the local university’s games. This time he invited the brother-in-law to go with him. So my sister and I spent some quality time together and whipped up a vegan meal.
My sister is not vegan, but she does like to have vegetarian meals at least once a week. I decided to show her how to make a vermicelli bowl. It is simple and not much cooking is required. The time required to make this is dependent on your knife skills. My knife skills are not that great, so it takes me a little longer to slice and dice my veggies.
In the bowls I have made, I always use grilled tofu as the protein. Then add some of my favorite veggies. Usually the veggies are carrots, cucumber, mushrooms, scallions and bean sprouts. This time, I grilled the tofu and then sautéed it with mushrooms, onions and lemongrass.
The sauce that I make to add to this is here. I also add sriracha and hoisin sauce when serving this. This is a good way to use up fresh veggies you have on hand.
We leave for vacation on Tuesday and the first place I would like to try is Middle Way Cafe. It got great reviews and they have some nice non-vegan options as well.
I have made this many times, but mostly used tofu. Portobella mushrooms work well in this recipe. This recipe is by Mark Reinfeld. I have mentioned this before, but the topping is so wonderful you will love it on just about anything.
You can read all about the recipe here It is very easy to substitute a portobella for the tofu or even if you have friends and family who are not vegan, salmon would be good with this topping.
We are getting ready to leave for vacation in a couple of weeks, so I will be making simple meals or using leftovers from our freezer. I like to try to clear out the refrigerator and freezer before leaving for vacation.
We are going to Alaska for vacation. We have relatives who live there and we have not visited for a few years. I am looking forward to the break from work. I have already started exploring the vegan options there. Surprisingly there are many options.
The Burger Issue from VegNews magazine is awesome. If you do not have the issue, you can order it here.
I made the pretzel buns, but made full-sized buns instead of slider buns. The buns are chewy on the outside and soft on the inside. I used Gardein Beefless Burgers because these are one of our favorite burgers. The hubby loves them because they have a texture similar to real meat.
If you have not tried any of the recipes in this VegNews issue, you are definitely missing out on some tasty burgers. It does take time to make the burgers and buns from scratch, but it is worth it.