Fed Up with Vegan Restaurants

There’s probably some lone vegan in the middle of nowhere who I hope isn’t reading this …. I do admit that only another vegan in the SF Bay Area can understand when I say that I am fed up with the vegan food selections. Or, at least, at the restaurants that I normally frequent. What is that saying, familiarity breeds contempt

On the bright side, that means more cooking at home and actually saving quite a few bucks because eating out is typically costs, at least, twice as much as eating at home. And, the quality of ingredients I buy at home is much better than the store (normally all organic, and seasonal produce.)

Our local Safeway’s is doing a good job at keeping our sweet tooth satiated. Peanut Butter Zig Zag, Cookies and Cream, and Butter Pecan. I remember when getting vegan ice cream was a special trip to a health food store – not any more!

For anyone with access to fresh, tasty tomatoes, you’ll love this recipe.

Angel Hair Pasta with Fresh Tomato Sauce
(from The American Vegetarian Cookbook by Marilyn Diamond)

Pasta:
8 oz angel hair pasta, cooked according to directions

Fresh Tomato Sauce:
3 lg ripe tomatoes, cut into 1/2″ dice
1 lg garlic clove, minced (2 tsps)
1/4 cup chopped fresh basil (or 2 tsps diced)
1/4-1/2 tsp salt
freshly ground pepper
2 tbsps extra virgin olive oil

Combine all ingredients for the sauce, mixing well. If you have time, let the sauce sit for 30-60 minutes. Add half the sauce to piping hot pasta, mix, and then top pasta with remaining sauce. This is a wonderful, very fresh, in-season sauce.

If you love garlic like we do, or if you live in Transylvania, double the garlic and it’s even more delicious!