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Finally! It’s Saturday. I thought this week would never end. Okay, it’s time for a “trip” to Washington, DC. Today, Eating to Live on the Outside heads to Nirvana in the nation’s capital.

Alright, let’s see what he got here. Well, it looks good, a bunch of veggies and other goodies. Here’s a quick list of stuff I might order:

Amiri Khaman

• Steamed cooked lentil cakes; lentils are always cool.

Sambar

• Lentil soup cooked with vegetables and roasted spices; more kudos for lentils.

Awakening Salad

• Romaine lettuce, tomato and spring onion served with a tart peppery dressing; looks like a good one.

Chick Peas Salad

• Chick peas, tomatoes, and onion, with fresh cilantro and a lemon dressing; another winner here.

Nirvana Salad

• Cabbage, tomato, cucumber, apple, grapes and more with fresh cilantro and spicy and tangy dressing; I love combining fruit and veggies in a salad!

Vegetable Biryani

• Basmati rice cooked with mixed vegetables, herbs, cashews and spices; I dig it, I’m okay with the rice, no worries.

Bisi Bele Huli Anna

• Basmati rice cooked with lentils, vegetables and cashews; cashews are awesome, same deal with the rice.

Uru

• Baked eggplant cooked to perfection with a chef’s special blend of spices; pretty simple, I like it.

Bharva Subji

• Cherry potatoes, eggplant and peppers stuffed with specially roasted spices; another good one.

Aloo Gobi

• Potatoes and cauliflower curry; no problems here.

Chole masala

• Chick pea curry from North India; this will help you fart.

Tarka Dal

• Yellow split pea lentil cooked with ginger, green chilies, cilantro, and tomatoes blend of spices and flavors; not a bad choice either.

Yeah, I think Nirvana is very doable. Plenty to choose from! As for me, I’m going with the Nirvana Salad or maybe the Bisi Bele Huli Anna.

Now I need your help. Flip through Nirvana’s menu and let me know what you’d order. Do tell, do tell!

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It’s Saturday! Time for another “trip” to sample veggie food from far-far away and this week Eating to Live on the Outside crosses the pond to visit 222 Veggie Vegan in London, England.

Now, just because Shaun of the Dead is my favorite movie does not influence my opinion in any way. 222 Veggie Vegan is awesome! Here’s a rough draft of stuff I might order:

Bean and Tofu Pancake

• Black eye bean and tofu pate wrapped in a whole-meal pancake, topped with tomato chunks and vegan cream sauce; normally I avoid vegan faux-foods, but I’ll give this a whirl.

222 Gardens

• Baked plantain, okra, falafels, tomato sauce, marinated aubergines and courgettes; believe it or not, I’ve never tried okra.

Chickpea Curry

• Seasoned vegetables, chickpeas and brown basmati rice; I’m cool with the rice, no worries.

Chef’s Salad

• Seasoned vegetables, greens, avocado chunks, asparagus, potatoes, sun dried tomatoes and artichokes marinated with olive dressing; looks great, but dressing on the side.

Broccoli and Mushrooms Salad

• Red onion, broccoli, mushrooms and extra virgin olive oil; same thing with the olive oil here.

Tomato, Cucumber and Organic Tofu Salad

• Tofu, tomato and cucumber with light pesto dressing; tomatoes are a wonderful thing!

Mixed Leaf Salad

• Mixed leaves and light pesto dressing; I dig it.

Sun-dried Tomatoes and Jerusalem Artichokes Salad

• Jerusalem artichokes and sun-dried tomatoes; short and simple.

Yeah, 222 Veggie Vegan is bloody good and I love that they avoid stuff like refined and fried foods. Now, if I REALLY had to pick something, I’m going with veggie-packed Chef’s Salad.

Okay, it's your turn. Check out 222 Veggie Vegan’s menu and let me know what you’d order.

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Okay kiddies. It’s that time again. I’m firing up my imaginary jet plane for another Eating to Live on the Outside. This week, I’m “off” to San Diego, California to grab a bite to eat at Spread.

Spread’s menu is totally doable. I see a lot of veggies. Here’s quick list of foods I might order:

Flowering Arugula & Beet Salad

• Sylvetta arugula, maple croutons, arugula flowers, marinated Chioggia beets, fuerte avocado, red carrots and blood orange thyme vinaigrette; I like it, but I’d ditch the croutons and get the dressing on the side.

Mixed Lettuces

• Heirloom baby greens, yellow grape tomatoes, sweet onions, strawberries, French violas, baby celery, steamed baby artichokes and avocado basil dressing; lots of veggies, I dig it.

Banana Curry Oatmeal

• Caramelized onions, banana, curry and red carrots; I’m probably a banana addict at this point.

Macadamia Rose Pesto grits

• Roasted vegetables, handmade pesto, rose petals and macadamia; I’m not big on grits, but I’ll give it a try.

Kaffir Lime & Kumquat Glazed Vegetable Medley

• Purple cauliflower, red carrots, heirloom squash, kaffir lime and kumquat; I love cauliflower and purpler-er the better!

Haricots Verts Almondine

• Marcona almonds, blended oils, spices, sautéed beans and truffle; not too bad, the oil doesn’t scare me.

Wild Mushroom Ragu

• Roasted fingerling potatoes, flowering dill, rosemary, maitake and king trumpet mushrooms; looks really good.

Hibiscus Blossom Mole

• Grilled vegetables, corn tortillas, hibiscus essence and rose; I’m not sure I could eat a cute little mole, but vegetables are great.

Spread looks good. It works! Okay, if I “really” had to order something, I’d go for either the Mixed Lettuces or the Flowering Arugula & Beet Salad. Both look cool.

Now listen up! You can be a fake traveler too. Just check out Spread’s menu and tell me what you’d order.

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As a Yankees fan going to bean town is almost a sacrilege, but sometimes we all have to make sacrifices. This week Eating to Live on the Outside “travels” to Fasika in Boston, Massachusetts.

Baseball loyalties aside, Fasika looks like a great place to eat. They serve food made with a variety of vegetables, like collard greens, cabbage and eggplant. Here are some good choices:

Ethiopian Salad

• Romaine lettuce, tomatoes, red onions and jalapeno peppers in lemon vinaigrette; nothing wrong with this, but I’d order the dressing on the side.

Azifa

• Lentil salad with jalapeno peppers, onions and vinegar; looks cool.

Tegabino

• Traditional sauce made from roasted legumes and Berbere; beans are great and musical too!

Yé-Misir Wot

• Split lentils cooked in berbere sauce; no problems here.

Yé-kik Alicha

• Split peas cooked in garlic and ginger sauce; I dig it.

Yé-Gomen Wot

• Collard green leaves sautéed with onions and garlic; the sautéing is iffy, but the collard greens are awesome.

Yé-Atakilt Kilikil

• Green beans, carrots, potatoes and onions cooked in a mild sauce; another good one.

Yé-Tikil Gomen

• Fresh cabbages, carrots, potatoes and green pepper cooked in a turmeric sauce; cabbage is very musical too, hooray!

Vegetable Curry

• Eggplants, squash, green and red peppers sautéed in a curry sauce; same deal with the sautéing.

Fasika totally works! I'd order either the Yé-Tikil Gomen or the Yé-Gomen Wot. In general, Ethiopian food is pretty rock star! Not a lot of frills and packed with vegetables.

But, Ethiopians do eat some funky stuff too. I saw on TV that they drink coffee with butter and salt. Yuck! Anyway, do me a favor. Flip through Fasika’s menu and tell what you’d order.

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