San Francisco Archives - A Vegan Obsession

Healthy Vegan Fast Food In San Francisco

August 26, 2015 by India Leigh 2 Comments

I was on a road trip recently with my new husband. Yes, for those of you that follow my blog..I got married in July to a wonderful American man!! We had a blissful wedding day in Ojai, California. Magical!

We were road tripping up to Orgeon to my first nerve wracking meeting with some of his siblings and their children, and for husband to enter a 13 mile hill race. (Swoon). We stopped off in my much loved city, San Francisco. Time pushed and road weary (7 hours driving…just to here) I was pulling him around the Mission excitedly showing him cafes where I had spent many hours writing..dragging him up Bernal Heights for a night view of the city and picking up morsels of vegan food along the way.

Project Juice has been raved about by me in the past. Situated midway up Valencia Street it is a filling and stop for healthy fast food and the antithesis of our unregulated in car crunchy snacking! We ordered the Macro Bowl, with ginger, sesame kale and roasted butternut squash, and the Spiced Lentil Wrap with a cashew-turmeric aioli which honestly was so incredible I could have eaten a bowl of the stuff with a spoon! Our food was incredible. Happy making. I like it when my intense love of food is shared! We washed it all down (so incredibly full now) with an Espresso smoothie, with super foods and fresh young coconut. It was good. Husband enjoyed it. But not being a coffee girl I must say my heart is still true to the Chocoholic smoothie! Project juice are in several Northern and SoCal locations. Recommended.

790 Valencia Street

San Francisco, CA 94110

Though I’ve spent many months of my life in San Francisco in recent years..I felt like a tourist with my husband by my side! We had to take photo’s with murals..it just wouldn’t be right not to!

It was not easy to pick only two vegan restaurants to feast in San Francisco. We only had a few hours and I had to narrow it down. My second pick was Seed & Salt. A personal favourite. I had attended their opening in winter 2014. Their menu is original, organic, vegan and totally gluten free and even processed sugar free. A dream!

We deliberated a while then settled for the chopped cobb salad with chickpea frittata and the beet burger. ONE of the wonderful benefits to having a husband is that you do not have to decide on one item from the menu. You can order two and SHARE. I know. Such a bonus. So we also plumped for the beet burger, made with beets, walnuts and mushrooms. Both came with a cashew ranch dressing. Both were good and filling.

2240 Chestnut Street

San Francisco, 94123

Despite our stomachs feeling fit to burst after our eating spree, and to sort of balance out all the healthy (though very delicious) food. We also devoured a bag of Wholesome Bakery spiced oat, cream filled whoopee pies. They are soft, chewy, cinnamony, creamy and jump and and down good. I once walked past their little catering kitchen in the Mission and stood at the closed door just inhaling. Yes, I did that.

Sorry. No pics!

I am hoping another trip up to San Francisco will not be too far away. I have many, many more restaurants for my new (and oh so lovely) husband to try with me.

Which is your favourite vegan place to eat in San Francisco?

Project Juice Bar San Francisco

December 20, 2014 by India Leigh 3 Comments

A new juice bar has opened on Valencia Street in San Francisco’s Mission District. Juice bars are not new, but I’d heard their set up was a little different so I thought I’d check it out.

Valencia is a very gentrified area of The Mission. Think lots of independent furniture design stores, clothing stores awash with hipster apparel and a myriad of smart restaurants and coffee houses. The walkways outside are embedded with glitter which pleases my magpie heart. Ooh, shiny. It is a street that holds much for the avid people watcher.

Project Juice Bar San Francisco has a clean, simple and minimalist interior. I felt healthy just standing inside and perusing their extensive and creative menu of smoothies and juices. The staff were super friendly and helped me to make my selection. Along with the smoothies they have raw wraps and tempting desserts.

I spotted in the chiller a coconut-meat wrap stuffed with house-made vegan, cream cheese. I’m going back for that sucker. Today though I felt in the mood for smoky, so I ordered the Southwestern Burrito to go with my smoothie of choice. Though the juices are fresh pressed to maintain ALL their nutrients and enzymes so thrice super healthy, I only had eyes for a thick, decadent smoothie.

CALI CARROT $9.00 House-Made Almond Mylk, Cold-Pressed Carrot Juice, Raw Coconut Meat, Dates, Hunza Raisins, Lucuma, Cinnamon, Spices. It is said there is 5 lbs of produce in each bottle.

I’m not one for overly sweet so I asked them to omit the raisins. My order arrived within minutes and I took a stool at the window to begin feasting. The smoothie was thick, creamy, and the cinnamon was sweet harmony. I tucked into my burrito. A delight, let me say. I was not a particular fan of the little pot of salsa, but the wrap itself was smokey and crisp (from the lettuce) and bbq sweet. As if that was not enough to delight my senses it just so happened I turned up when they were experimenting with a new smoothie. My eyes lit up like a kid on Christmas morning when I was handed their seasonal no-egg nog to try. It is made from a base of their turmeric mylk with added nutmeg eggnog flavour notes. I was actually full by now but I took it on for my dessert stomach, which always seems to be very accommodating and nudges over and make room for sweet things. The flavour was insanely good, my head was in my hands and the wonder of it. Seriously. Project Juice have a full time chef on staff. Together they are making flavour whoopee!

I also sampled the Buff Beatnik, Berry Blaze and the Chocoholic. I think I consumed a gazillion calories but hey, it’s the holidays! And everything is made from healthy ingredients. Sourced locally (for the most part. Their fresh coconuts come from the Philippines. They use as much of the coconut as they can, even using the husk and shell to make vegan activated charcoal to go into their Black Magic hangover cure/detox juice). Greg & Rachel, the owners of the Project Juice bar take pride in personally knowing all their suppliers.

Valencia is their forth location. The fifth to follow soon on Market Street. They also deliver detox and cleansing packs direct to your home. Their first store only opened 1.5 years ago, after a successful Kickstarter Campaign helped to get their vision off the ground. The couple had moved from the East coast where they’d been daily patrons of Organic Avenue. Rachel said that when they arrive 4 years ago there was nowhere in San Francisco where she could go to for uber healthy food and smoothies/juices. Being celiac and allergic to eggs and dairy, Rachel had turned her health around prior to coming to San Francisco by adopting a mainly vegan diet. Frustrated the couple decided to take the matter into their own hands and open a healthy juice bar in San Francisco themselves.

As I find so often in these stories, there is usually a nice path that leads (not always straight..sometimes a little squiggly) to career Nirvana. Rachel’s background had previously been working with autistic children. Through her work she was particularly interested in the nutritional effects on these children. Studies now prove that careful focus on nutrition has been found to help with symptoms. She’d attended many nutritional courses, so coupled with her studies, research and experience of finding health for herself it kind of dovetailed and gave her the impetus she needed to begin Project Juice. Greg had had a long career in investment banking in the food sector. See how that works?! In their whirlwind last 18 months the couple even managed to have a child. It must be the super foods keeping them going!

I had begun to think that the vegan food scene had stagnated in the City but things seem to be gaining fresh energy. That can only be good.

Seed + Salt New Vegan Cafe Opens in San Francisco

December 1, 2014 by India Leigh 2 Comments

A long anticipated, now it is here. Seed + Salt New Vegan Cafe Opens in San Francisco.

I was fortunate to be invited to the preview party on Friday. I honestly did not know what to expect but from my research on the owner, I believed it would be something special.

Located on Chestnut Street, Marina District, a rather sophisticated, trendy shopping street a mere stones throw from a magnificent view of the Golden Gate Bridge, Seed+Salt has a crisp, clean, beechwood and white interior. If it is possible to effuse an atmosphere of health then this place does. It was packed with friends and family, gathered to do a trial run before opening proper.

The owner, Mo came and greeted me warmly. I have to say everything about this woman is beautiful. No flapping, ‘rabbit in the headlights’ , opening day panic was evident as she talked me through the menu. I was fascinated by her zen like air. I discovered that Mo was born with entrepreneurial DNA. At 8 she was making greeting cards and selling them in her neighbourhood in Michigan. She had balance sheets and plotted every sale and every cent. She said it just was the most natural thing for her. She then grew up and founded a marketing company. Sold it years later with a substantial book of large corporate clients. Mo then sidestepped into making designer jewellery. She told me that opening a restaurant was never part of her vision but she got a sense a couple of years ago that she wanted to build a place that served the type of food she wanted to eat. Plant based (vegan), gluten free and processed sugar free. She hired a chef from Brooklyn and over 1.5 years they developed a menu that she is really proud of. This was all whilst bringing up a small child and running several of her other businesses. ‘How do you juggle it all and look so calm?’ I asked. Meditation, came the answer.

Mo wanted to create the cleanest food that could be delivered quickly. It’s a walk up to the counter place. The menu has soup, bowls, breakfast items, sandwiches - her eggplant bacon BLT was a hit with the customers (friends/family) I chatted with. Over 90% of the menu items are made in house from scratch, from cheeses to all the delicious spreads (she plans to sell on her product line one day) and her (one day sure to be famous) nut bread and baguettes (gluten free!!). Her ‘clean’ ethos extends to all the cutlery, takeout boxes, napkins etc. All green as can be and compostable.

So, what was it like you ask?

Incredible Chef Ariel Nadelberg.

Mo Clancy. Owner of Seed+Salt.

I began with cookies. They just called to me from the stand. Chocolate chip and ginger molasses. Soft, chewy, crumbly, perfectly sweetened and very morish. One of the best cookies I’ve ever had! And healthy to boot! Just how all food should and, as inventive vegans are discovering, can be.

Next I sampled a selection of the spreads suggested by Mo. I tried the nut bread topped with wild mushroom and walnut spread, house made cheese, and a chimichurri sauce. The tri-combo of spreads were incredible. Their cream cheese is exceptional, and I can say that as I have tried many on the market. The whipped mushroom spread was flavoursome and light. The vibrant chimichurri was perfect and added an acidity that made for a reverential mix of flavours and a great acidity/creamy/umami balance.

Warm from the oven, the flourless nut bread is packed with nuts and seeds but it somehow manages to be light. Mo suggested I tried the chia seed jam coupled with the raw lemon curd. The cool sweet but slightly tart curd on top of the warm bread and the thick chia seed jam were so very, very good. The curd is like a smooth citrus butter cream and it is spoonable, sweet loveliness.

This is the eggplant bacon sandwich. Most of the people in the party I spoke with were carnivores. Each and everyone declared the eggplant bacon had a great flavour and closely matched the flavour of bacon and was worthy of much respect.

Everyone I spoke to declared the food to be full of flavour and satisfying. The cookies and nut bread and spreads were very filling. I had no room for anything else. I will be returning for sure. I have to try that eggplant bacon, and the soup, and the blackbean tempeh.

Seed + Salt is a great concept, set to flourish in San Francisco and no doubt, from what I know of the beautiful Mo Clancy, in every city another Seed+Salt appears. The staff are super friendly and passionate about their fayre. The food will speak for itself. Seed+Salt is a sure fire hit.

Seed + Salt New Vegan Cafe Opens in San Francisco. December 2nd 2014. 2240 Chestnut Street, San Francisco.

Hours 7am - 8pm.

TCHO and the chocolate factory

April 1, 2012 by India Leigh Leave a Comment

I recommend, when you visit any city, to get out and walk around, with no fixed goal. Or hire a bicycle, and go where the fancy takes you. You will probably find most unexpected things of interest, great cafes, fascinating neighbourhoods with distinctive personality. You may get chatting to friendly strangers, who will point you in the direction of a landmark or restaurant only the locals know about. You may even cycle along the Embarcadero, whilst watching for the Golden Gate Bridge to step out from the fog in San Fransisco, and happen upon a whacking great chocolate factory. Upon entering the factory store, you may have a chat with a member of staff who informs you (whilst you are taking full advantage of the free samples) you can enjoy a free tour of the premises, if you feel so inclined. But you can’t book it there. Oh no, you have to go all the way back home and book it on the Internet. I’m not sure the idea of going on-line and booking one of the two, daily free tours would have got Mr Roald Dahl inspired. The notion is profoundly dull and uninspiring, in comparison to the fervent chocolate bar buying that Willy Wonka incited. But hey, let me tell you, I found it just as exciting AND stressful gaining access to the shrouded world of TCHO’s chocolate making machines.

Stressful because when I booked, the first time, and began my bike ride from the Mission District. Grabbed my bike from the basement to peddle like a tornado was nipping at my heals. Down Valencia Street, took a right onto Market and down to the Embarcadero. Lands end. My ETA was off by three minutes. THREE. ONLY 3 minutes, and my place was nabbed with breathtaking swiftness, by another ardent fan of the cacao. I couldn’t believe it. Just three minutes and I’m out. I was deflated, dejected…and very sweaty. But my mind, Exocet on getting behind the big willowy curtains blocking my view from the chocolate making, I went home, got on the Internet and booked again. I returned a week later. Hardly learning from my mistake and arriving at four seconds past the tour start time. I ran in, again sweaty from cycling like the clappers down Market Street, and rugby tackled Iris, the tour guide, shouting my name to announce my arrival, as I flew through the air to grab at her heels. I was in!

TCHO (the phonetic spelling of the 1st syllable of chocolate) is, in their words, ‘New American Chocolate’. They are a local chocolate factory, housed somewhere in between the Ferry Building and Fort Mason.They claim to go beyond fair trade when sourcing their beans and buy and collaborate direct with their growers. They improve the growers production from planting to the racks the beans dry on. An interesting fact I learned is that most growers from the cacao producing countries TCHO source from (Peru Ghana Ecuador Madagascar….ALL on my bucket list BTW) haven’t even tasted chocolate as we know it! They just grow the beans to feed the market. Timothy Childs, ex NASA Space Shuttle contractor and co-founder of TCHO, built laboratories on sight so the growers get to taste the chocolate that their beans will produce and understand more of the process of fermenting, roasting, conching and tempering. TCHO seem to be as obsessive about chocolate as I am about anything vegan. Karl Bittong, the other founder, has been so consumed by cacao that he moved to Ghana live next to a plantation. Between them they’ve literally bodged together the laboratories and the San Franciscan factory with a hotch potch of retro machines and futuristic technology.

A DVD injected a quick information download. Once that was done, finally, we were guided through the 40ft gossamer curtain to behold the world of the crazy chocolate makers. Strips of clear plastic separated the machines from the packing area where conveyor belts transported of cooling confection. I kept pushing one of the strips to let in the noise of the motors, so tickled I was by the effectiveness of their sound proofing qualities. Huge silver vats held tonnes of roasted cacao nibs. They were being ground to a liquid. Another belly of steel was tempering the chocolate. Heating it to encourage the molecules get in an orderly line, to help create the satisfying ‘snap’ you get when breaking a piece from a bar. It’s then freed from the heating process, along tubes and down into the final moulds, in rods of warm, fluid chocolate. Crazy technology means Tim can crawl out of bed, grab his iPhone and adjust tempering times or roasting temperatures, without even changing out of his pyjamas, rubbing the sleep from his eyes and driving to the factory. The influence of the CEO and the President of TCHO, Louis Rossetto & Jane Metcalf who founded digital culture, Wired magazine?

Natty head-gear

brightly coloured cacao pods

the white gloop that covers the beans. This is what ferments the bean.

roasted cacao beans

the happy growers

Aztecs believed that wisdom and power came from eating the fruit of the cocoa tree, and also that it had nourishing, fortifying, and even aphrodisiac qualities. The Aztec emperor, Montezuma, drank thick chocolate, unsweetened - sugar was not yet found, apparently he drunk a whopping 50 goblets every day!

Standing there, albeit looking silly in a flimsy white paper hat. The rich evocative smells dense in the air. I got it. Theand smooth? Pre-tour, one might think it a bit ‘poncy’ to imagine flavours and ‘top notes’. It’s chocolate, right? But the earth, the plants, the air, the roasting times, how the beans are dried…they all influence the flavour and impart the memory of where the bean originated. Honestly, I could taste citrus. I detected berries. I acquiesced, yes, indeed I could discern a suggestion of floral notes, when all the disc of chocolate contained was 80% cacao and a little sugar.

Just over an hour later I emerged back out from the hanger and into the strong sun. I untwined the bike lock from the park up and went off on my merry way. Chocolate powered. Shaking ever so slightly from too much sugar and theobromine. Next stop to hunt down a huge concrete organ built into a tiny promontory in the Marina, that shoots musical notes into the air at high tide, in the name of art.

Let’s Get Fermenting

March 21, 2012 by India Leigh 2 Comments

As the last days of my latest jaunt to San Francisco were folding down, I was eager to gather as much cooking, or this this case, uncooking, knowledge that I possibly could. I loathe being without any of the food stuffs I love so much in the US. When I arrive, eager off the plane to my beloved California, I rush to the store to purchase my edible loot. Kombucha is up there with my ‘top 5 most craved for prouducts’ that make me want to flash-dance up the street with glee. This visit I was determind to take control, and learn to make it myself. A quick Google search threw me a list of classes and..bingo..I found one across the Bay in Oakland. Raw Bay Area The anticipation of gaining a whole new knowledge skillset got me fizzing…just like my dear old fermented beverage.

Heather Haxo-Phillips runs Raw East Bay. Heather,a raw food chef, not only runs these courses privately, but also teaches for Whole Foods Market and the highly praised Cafe Gratitude. Her years of experience were evident in her course delivery. Executed with professionalism, she commanded rapt attention and stuffed so much information into the class. I felt relieved that we had an info packet to take home with us, so I could fill in the gaps my camera and notebook may not have captured.

A table full of kombucha mothers, or scobys’ as they are known (the mold starter for the fermentation process), kefir grains, nut mylk bags and a range of glossy books on the subject, were available to buy so our experiments in the world of fermentation could begin as soon as we got home. A vital service, as some humans these days have the attention span of a fickle butterfly!

Focus on Fermentation was a demonstration class. I learned all about probiotics, and how to make coconut yogurt, seed cheeses and even a short demo on the art of rolling your own ‘sushi’.

A row of flavoured kimchi.

Heather set one of the delegates to work, massaging cabbage for sauerkraut

coconut yogurt - thick and unctuous, topped with a generous, fragrant strawberry. A granola cracker at the bottom offered a lovely crunch.

At the end of the demonstration we were handed a silver platter of about 7 different types of fermented foods. Consuming them delivered all the vim I needed to cycle like fury back to the Bart, and the imminent arrival of my train to deliver me back to San Francisco.

I am very, very keen to begin experimenting. When I’ve come up with a few adapted recipes of my own, you will be the first to know! Mason jars have been sourced. Starters have been ordered. Coconut yogurt and kombucha is on its way!

Have you made any fermented foods? Do you have any tips for me? I’d love for you to share your experiences.

Om Shan Tea

March 14, 2012 by India Leigh 1 Comment

I had walked passed www.omshantea.com many times, on previous visits to San Francisco, on my way to the organic mega store on 14th Street. The tea house used to have thick curtains up at it’s windows, masking the interior, leaving to your imagination what lay behind. A year ago, on a previous visit, I’d poked my head around the door. I was not compelled to enter. But I flew by it whilst biking to the Embarcadero when I arrived in SF in January and the curtains were gone, the light was flooding the place. I immediately put it on my hit list of places to visit. I then went on their website and saw they were also serving VEGAN food, all gluten free. Double whammy!

It was early when my friend Bob and I met up to have lunch, so we benefited from generous attention from the very friendly waitress. The menu consists of bowls that you make up to your delectation, from small and medium sized ‘sides’. A great idea I thought. The sides were quite macrobiotic - steamed greens, squash, quinoa etc. and made comforting partners to nuts, seeds, sauces, berries, cacao nibs and dates to name a few on a long list of choices.

We didn’t have to wait too long. The waitress presented us with our meal with such care. The earthenware, cutlery and our Tulsi tea in glass pots and tiny Chinese cups, made for a real aesthetic little two-person feast. How different you feel when someone ‘serves’ you rather than being handed your meal by someone who doesn’t appreciate the food or enjoy their job. I feel it. I only want people who are dizzy in love with good food to feed me. After all, feeding someone IS an expression of love.

A note - the tea is avg. $8 per pot. You get a stylish vacuuming pot of hot water ,so it makes many cups. Plenty for two people. If you are alone, then $8 is a whole lotta dollars for one person (IMHO).

chickpea miso soup with yams

delicious tart, crunchy sauerkraut

They are open from 11am - Midnight and have regular events and Tea concerts. I LOVE them, and only wish I’d not left it until my final day in San Francisco to visit.

I had to add a picture of this rather spectacular God who greets you upon locating the light-switch in the loo. Isn’t he magnificient!

In their words -

‘Our Teahouse- An urban tea oasis where fine teas, organic foods, and cultural events are offered to inspire healing, conscious community and holistic wellness’.

House Kombucha - Yelp Field Trip

March 13, 2012 by India Leigh 1 Comment

As the sun was saying cheerio to the skies in Oakland, California. A gaggle of eager Yelpers gathered outside a small factory on a dead end street in the industrial quarter of the city.

We were greeted by a blond dude in designer shades. Ruggy. Then came a bright welcome from Rana, the owner of House Kombucha and Aaron her right hand man. Finally Walt, the BrewMaster. He was as effervescent about his craft as the bubbles being kicked off by trillions of bacteria, feasting on their favourite treat….sugar.

Yelp.com San Francisco had just launched their new Yelp’s Field Trips, and I’d signed up to get a chance to peek inside the House Kombucha kitchen. For those not acquainted with Kombucha, it is a fermented tea that has copious amounts of reported health benefits (apparently very alkalising and a good digestion aid to name just two) and is fizzy, slightly tart and delicious. Many flavours are lined up in bright rows on supermarket shelves and health food stores in the USA. I am hooked on the stuff.

The team were so welcoming! They showed us around and handed out samples of their 7 flavours. Their passion for the ‘bucha was as clear as their sterilised bottles.
They showed us the kombucha mold, or scoby/mother/bucha baby as it is known. Some of the more seasoned ones where huge…and it has to be said a bit ugly!

Rana and the Brew master

Rows of kombucha being born!

Rana Chang, upon graduating in Law and deciding it was a career not for her. She was hooked on Kombucha and times where hard. The industrious Rana started tinkering with making the beverage she had memories of her mother making. The stores had rows of Kombucha in the chiller, but the high cost made it an expensive tipple. Rana started out with no ideas for big business but to satisfy her need for the fizzy drink. But news of her Kombucha making grew as steadily as her ‘bucha babies’ and House Kombucha was born. She started out at a farmers market. Now HK has it’s own brewing factory and a team of 5. Harking back to a bygone age, House Kombucha re-use all of their bottles and give a monetary incentive on every single empty bottle returned to the store. House Kombucha is unique as it is the lowest in calories on the market (10 calories per 8oz), they add no additional sugar or flavours to their finished brews, it’s probiotic and you can get it ‘to go’, on tap or delivered to you in your CSA Box.

I learned so much in such a short time. What a fun trip! I got back on my bicycle to peddle to the Bart, my carriage back to San Francisco, with a zippy buzz and a heart full of Kombucha love.

Thank you Yelp. Thank you Rana, Ruggy, Aaron, and Walt the BrewMaster.

Last word from House Kombucha - ‘Make House Kombucha a healthy and delicious part of your day’!

Tattoo it on your bucket list - Cinnaholic Berkeley

February 14, 2012 by India Leigh 3 Comments

‘if you are gluten free, and you are going to take the chance and eat one thing that contains gluten, go here’. ‘It is worth the fallout’. This is what I was told.

I went. I deliberated. Eventually I purchased a fresh-from-the-oven mini bun. I tentatively, and not without some tension made my selections for its adornment. It was frosted with maple. It was dusted with oatmeal pie crumble. It was spotted with pecans. I carried it outside. Propped my butt onto a steel bar stools and sat the tiny bun atop the table. I have never had a cinnamon bun. They never looked appealing to me. The bun was still warm from the oven.

Words evaporate.
Struck dumb.
(head nods reverentially, emotion grips in her throat)…’go there’ she managers to whisper.

I never thought a bun could be this good. If a bun could transport you to Nirvana, then this one is the golden ticket to carry you there.

Cinnaholic

soft pillow of warm dough, hugging small pools of buttery maple frosting, delicate spices, pecan bite…..(sigh)

Gluten Free supermarket in San Francisco

February 9, 2012 by India Leigh Leave a Comment

THE SHAPE OF THINGS TO COME?!….

Out to dinner the other night with a friend and we happened across something VERY special in the Design District/Protrero area. What lay behind 30 ft high pink perspex door was a TOTALLY GLUTEN FREE shop. I will tell you at the outset, it is not all VEGAN and you’d have to be savvy if you shop there but I thought it was a futuristic triumph. Inside was a whole new way to shop for groceries. Topher, the vibrant, artsy owner is a joy of a human. Her enthusiasm for gluten free products, her community and providing a fun and colourful shopping experience was clear. I adored her on site. She showed me around like I was visiting royalty and made me feel so utterly welcome. She readily scribbled down products I’d used and listened to my food wish list.

I LOVE her whole inclusive concept and vision - you can order online if you can’t make it to the store - Gluten Free Review Grocery

a gluten free oasis behind the curtain

beautiful, bright, well stocked and welcoming

tastings and samplings to educate and titillate your palate

vast selection of books to buy

even stuff for your pooch!

Topher is all about the community and education. She runs classes also, in conjunction with well known local chefs and nutritionists. I came out totally entranced with the place and so excited for our evolving food stores.

Ferry Building Farmers Market San Francisco - VEGAN offerings

February 4, 2012 by India Leigh 1 Comment

In all the times I’ve visited San Francisco, this is the first time I ventured to the Ferry Building Farmers Market. I just didn’t seem to get around to it before. My reason for heading there was the love of a fragrant, steaming tamale, wrapped in a corn husk and a craving that needed satisfying. I LOVE tamales. But (put your fingers in your ears…I am going to blow my own trumpet) I haven’t really find many that rival those made with my own fair hands…with the exception (so far) of La Guerra Tamalera in Los Angeles…I had high hopes for Donna’s Tamales so I spirited my trusty steed and peddled like fury down to the Embarcadero.

Uncustomary, I walked up and down surveying the stalls of vegetables and artisan foods first, and didn’t beeline straight for sustenance. I spotted a few vegan goodies, a company called Hodo Soy who operate from their beanery in Oakland to produce fresh tofu and tofu ‘skin’. The skin that forms in the tofu making process that they then cut into strips and marinate. So good. Also a Marin chick Marin Gourmet who makes Middle Eastern dips and falafel.

butternut squash and black bean, with salsas and slaw

my sweet lunch date

The verdict on the tamales? They were…okay. I would have them again… and hey, TOP MARKS for being vegan. For my taste though, I prefer my steaming corn pockets a little more well seasoned. I’d say I still prefer my own! (oh, there’s that rasping trumpet again!).

A long anticipated, now it is here. Seed + Salt New Vegan Cafe Opens in San Francisco.

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