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It’s Saturday, I’m probably off to Yoga by now, but if you’re up early with nothing to do, come take a trip with me! This week Eating to Live on the Outside is off to California, we’re dropping by Green Leaves Vegan in Los Angeles.

After flipping through the menu, I think it’s very doable. At a glance it easily passes the test, lots of veggies, like romaine lettuce, beets, mushrooms and eggplant, and hardly any hang ups. Okay, here’s a rough draft of things I might order:

Edamame

• Young soybean pods; if they’re served with salt, like the often are, I’ll pass on the salt.

Intro Tofu

• Grilled marinated tofu on skewers with side salad of romaine lettuce, carrot and cucumber served with peanut sauce; same deal with the sauce.

Dinner Salad

• Romaine lettuce, shredded carrots, alfalfa sprouts and sliced tomatoes; looks good, but dressing on the side.

Cucumber Salad

• Bell peppers, cucumber, red onion and house dressing; same thing with the dressing.

Tossed Salad

• Romaine lettuce, Napa carrots, onion, garlic, beets, cucumber, shitake mushrooms, mung bean noodles, bean sprouts, tofu and seasonings; I’d probably ditch the noodles.

Protein Salad

• Carrots, romaine lettuce, garbanzo beans, soy beans, avocado and tomato; hooray avocado!

Tofu Salad

• Grilled tofu, romaine lettuce, tomato, cucumber and bell peppers; I dig it.

Special Salad

• Romaine lettuce, carrots, cucumber, bell peppers, broccoli, cauliflower, zucchini, mushrooms, tomato and avocado; this one gets high marks, could be a winner.

Chief Salad

• Tomato, romaine lettuce, carrots, shredded beets, alfalfa sprouts, celery, avocado, sliced cucumber topped with sunflower seeds; very cool!

Grilled Veggie Sandwich

• Mushroom, grilled zucchini, onion, braised eggplant and bell peppers on a bun; the bread is iffy, but just focus on the vegetables.

Fresh Veggie Sandwich

• Romaine lettuce, alfalfa sprouts, avocado, onion, bell, mushroom, cucumber, zucchini and tomato on a bun; same deal with the bun.

Lentil Loaf Dinner

• Bell peppers, onion, lentil loaf and seasonings served with tahini sauce; not bad, I might give it a look.

Spicy Green Beans

• Green beans, lime leaves and tofu with spices seasonings; sounds tasty.

You might want to play with some of the soups and curries, but as for me. I’m going with the Special Salad, Fresh Veggie Sandwich or the Chief Salad. Either way, I’d be getting more than a mouthful of veggies. Mission accomplished!

If I ever make it to Los Angeles, I’ll have to pay Green Leaves a REAL visit, but in the meantime, its time for you to do some work! Look over Green Leaves Vegan’s menu and let me know what strikes your fancy. Keep me posted! Peace.

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I’m so glad its Saturday. I was burning the candle at both ends this week. I’m cranky and pooped, but enough about me. Time for Eating to Live on the Outside! This week my digital trip is pretty short, we’re off to New York City to peep The Organic Grill.

The menu is pretty hearty, definitely some enticing food to choose from. It’s not all a slam-dunk, but you’ve got a few options. So, at first glance, here’s a preliminary list of stuff I might order. Some things are better than others:

Mesclun Salad

• Cucumber, red onion, carrots, sprouts, grape tomatoes, marinated tofu and avocado; sounds perfect, but I’ll get the dressing on the side.

Grilled Tofu Sandwich

• Grilled, marinated tofu, lettuce, tomato, sprouts, garlic aioli on five grain wheat bread or spelt bread, with slaw, pickle and home fries; I’ll go with the wheat bread, garlic aioli on the side and ditch the fries, maybe swap in a side like blanched greens or quinoa.

House Made Veggie Burger

• Sunflower seeds, brown rice, mushrooms, carrots, herbs, red onion, lettuce, tomato, sprouts with tofu mayo on sprouted wheat sesame bun; no mayo for me.

Roasted Garlic Humus with Warm Pita Bread

• Humus with roasted garlic, topped with cucumber-tomato salsa served with pita bread; the bread is iffy, but I can deal with it.

Tostada Salad

• Wheat or corn tortillas layered with the bean of the day, brown rice, cheddar or vegan cheese, mesclun salad and topped with pico de gallo; I’ll pass on the cheese.

Grilled Vegetable Sandwich

• Eggplant, zucchini, yellow squash, red onions, pepper, lettuce, tomato, sprouts and topped with tofu mayo on multi-grain or spelt toast, served slaw, pickle and home fries, no fries, I’ll go with the multi-grain and I’d probably order a side of blanched greens again.

Grilled Portobello Sandwich

• Grilled, marinated Portobello mushroom, red onions, roasted pepper, lettuce, tomato and sprouts, topped with tofu mayo on a sprouted wheat sesame bun, served with slaw, pickle and home fries; I’d ditch the mayo and the fries.

Grilled Portobello and Tofu Plate

• Grilled, marinated Portobello mushroom and tofu served with mashed sweet potatoes and garlic sautéed greens; you might not like the sautéing, but I’m not too worried about it.

The Organic Grill is not clear cut. There are a few hang ups, but overall, it works! Now, if I had to pick something, I’d go with either the Mesclun Salad or the Grilled Portobello and Tofu Plate. I’m cool with both, but I’m leaning towards the salad.

Actually, I haven’t been to the city for a while. I should probably drag my lazy butt in there and hit up The Organic Grill, but in the meantime. Take a few minutes, flip through The Organic Grill’s menu and let me know what you’d order. Peace.

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It’s Saturday, time for another Eating to Live on the Outside! And this week I’m off to warmer climates again, heading to Florida, to check out The Present Moment Café and I’m pretty hopeful about it. It looks good. And seriously, I wish I was REALLY heading to Florida. Sigh.

Now, Present Moment’s menu isn’t as cut and dry as you’d think. There are lots of exotic sounding and creative looking goodies, so it’s hardly boring, but there are still plenty of menu items worth trying out. Here’s a short list of foods I might consider ordering:

Miso Soup Bowl

• Shitake mushrooms and coconut udon noodles garnished with green onion and red pepper; if it’s not too salty, I’d give it a whirl.

Kale Avocado ala Present Moment

• Red pepper, kale, avocado, tomato, lemon garlic-olive oil and topped with candied walnuts; kale is great, so is avocado, but I’d get the oil on the side.

A Middle East Peace Hummus

• No bean hummus blended with cashews, drizzled with mint oil and served with fresh vegetables and corn chips; the chips are iffy, the veggies are awesome and “no bean hummus” is very intriguing.

Collard Wrap of the Day

• Fresh collard leaf rolled around veggies served with almond ginger dipping sauce; sounds fantastic!

Maki Sushi Roll with Cup of Miso Soup

• Parsnip “rice”, avocado and vegetables rolled in a nori sheet and served with wasabi and ginger tamari dipping sauce; same deal with the soup, no wasabi for me and the parsnip rice sounds interesting.

Sunlight Burger

• Open-face walnut, sunflower, almond, carrot and zucchini burger served on a slice of tomato, topped with cashew “provolone” and caramelized onions, served with salad, pickle and chips; no chips for me.

Pad Thai

• Sweet and spice glazed Asian vegetables served over sea glass noodles in a sesame sauce topped with curried cashews; the noodles aren’t great, but I can handle it.

Mango Samosas

• Indian curried vegetables folded into mango coconut wrappers and served on a bed of seasoned baby spinach; I’m not sure what the wrappers are, but everything else is cool.

No doubt, The Present Moment Café serves up some unique creations, but if I had to choose, I’d probably go with the Kale Avocado salad or the Collard Wrap. Both are cooked up with plenty of greens. You might consider a juice too. Some are made with beets and goji berries. Sweet!

Okay, I know it’s the weekend and the last thing anybody wants to do is work, but I need your help. Flip through Present Moment’s menu and tell me what you like. What would you order? The same stuff as me or something different? Put your thinking cap on and let me know. Peace.

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It’s been cold and snowy in New Jersey. A trip to California would do me good. So, via the powers of the internet, I’m off to San Diego to drop by Bombay Exotic Cuisine of India. It has potential.

Now, Bombay won’t be winning Eating to Live on the Outside top honors, a lot of the menu is very scary, but a good chunk of it seems okay. Here’s a list of foods that might tickle your fancy:

Kashmiri Salad

• Mixed greens, onions, mango and green chilies; sounds great, I love mango!

Baby Green Salad

• Greens with dressing; pretty simple, but dressing on the side.

Kachumber Salad

• Onions, cucumbers, tomatoes and Serrano chilies, tossed with fresh lemon, oil and chatt masala; the oil is a little iffy, but I’m okay with it.

Sag Bhaji

• Fresh spinach cooked in creamy onion sauce; spinach is awesome, but hopefully there’s no dairy.

Mixed Vegetable Korma

• Creamy saffron sauce, garden veggies, almonds, raisins and spices; same deal with the creamy sauce.

Dal Makhani

• Lentils cooked in spiced sauce; it’s hard to beat lentils!

Channa Masala

• Garbanzo beans with onion and garlic sauce; beans are fantastic, they’re musical!

Tofu & Peas

• Garden peas and tofu cooked in a creamy, spicy curry sauce; again with the sauce.

Vegetarian Tikka Masala

• Chopped veggies cooked in authentic curry sauce; very cool.

Bombay Aloo

• Potatoes tossed with chopped onions, tomato, cilantro and cumin, seasoned with mild curry sauce; I pretty much like anything with tomatoes.

Sag Aloo

• Spinach cooked with potatoes and spicy sauce; I dig it.

Aloo Gobi

• Cauliflower and tomatoes cooked in onion gravy sauce; no problems here.

Vegetable Jahl Frezi

• Potatoes, bell peppers, cauliflower, peas, carrots and zucchini in a sweet and spicy curry sauce; hooray for zucchini!

Dizzy Noo Shak

• Bananas marinated in spices and cooked in sweet and spicy coconut curry sauce; I eat more bananas than a monkey!

Eggplant Bhartha

• Pureed roasted eggplant cooked with spices and peas; its certainly unique and very interesting.

Okra Masala

• Cooked Okra with roasted cumin, onion, tomatoes, bell peppers and mild curry sauce; I’ve actually never had okra, perfect time to try!

Bombay’s got a lot to choose from. Most of the menu isn’t going to work, but that list isn’t bad. If I had to pick, I’d order the Kashmiri Salad, Vegetable Jahl Frezi or the Channa Masala.

That’s my top three. I always try to pick dishes with the most veggies, specifically greens, but what about you? What looks good to you? Check out Bombay’s menu and let me know. Peace.
 

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