I spent yesterday driving from Southern CA to Utah to visit my amazing friend Somer.
It was a beautiful drive, just over 9 hours, going through California, Nevada, the corner of Arizona, and into Utah. I first experienced the beauty of Utah 16 years ago when I drove cross-country from Massachusetts to California, and it is still just as breathtaking now as it was then.
And of course, having a fabulous time with Somer 🙂 . We’re going to some amazing restaurants and making some wonderful creations in the kitchen, so I’ll be posting about it over the next couple of days, and I also have a fun guest post coming tomorrow.
Today we went to a nearby Vietnamese restaurant that has some incredible vegan food.
There was this Lemongrass Tofu Sandwich – so delicious. The freshly-made baguette was filled with lemongrass tofu, caramelized onions, cucumber, pickled carrots & daikon, jalapeno and sweet soy dressing.
And this rice noodle bowl that had tofu, fresh greens, mint, bean sprouts, crispy shallots, scallions, peanuts, and cucumber and pickled carrots & daikon.
And while we were in the kitchen today, we made Somer’s vegan BBQ (not) Chicken Pizza:
Homemade slightly-sourdough crust, a combination of tomato and bbq sauces, seared seasoned seitan, caramelized onions, homemade mozzarella, and a sprinkling of cilantro. It was a perfect combination for an incredible explosion of flavor.
And along with the beautiful food was the joy of creating something wonderful in the kitchen with a friend. There’s nothing quite like it 🙂 .