Utah Bound ~ Vegan MOFO 2013

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 đŸ™‚ . 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:

Somer-BBQ-PizzaHomemade 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 đŸ™‚  .


2 thoughts on “Utah Bound ~ Vegan MOFO 2013”

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