San Francisco not only teases the senses with colorful Victorian homes, amazing bay views, and abundant arts and culture, but is a vegetarian travel haven. One  highlight is being treated to dinner at the classic gourmet Millennium Restaurant.

It seems the best way to experience Millennium’s many offerings is by sharing several items with your dining companions  — my group of three ravaged every dish that came to the table. Partly that was because we were really hungry after not being seated until 9:15 pm for an 8:45 reservation — a bit frustrating. But we also devoured everything because it was seriously delectable.

Millennium focuses on fresh, organic vegan cuisine that is free of genetically modified foods. While some  vegans are masters of making simple veggie burritos, Millennium is serving up delicacies like Sake Seared Snap Peas and Roasted Fava Bean Flatbread, just for starters. My favorite appetizer was the Buckwheat and Yukon Gold Potato Gnocchi with seared shiitake mushrooms, pickled ginger-wasabi cream and toasted nori. Their entrees, which ran about $25 each, were intricate recipes such as the Sesame-Black Pepper Crusted Portobello or a Southwestern Semolina Crepe.

Art at Gracias Madre

Another enjoyable experience was walking around the vibrant Mission District full of murals and cafes, and feasting on lunch at Gracias Madre, the  organic Mexican restaurant started by the owners of Cafe Gratitude. The Gorditas appetizer- grilled corn and potato cakes with avocado, cashew cream and fresh salsas I dolloped on by the spoonful was to die-for, and the Nopales entree with rice, beans, and more was not bad either! The place was pricy though, especially compared to Golden Era Vegan Restaurant where three of us made it out the door spending only $15 each with very tasty Asian veggie leftovers to bring home.  Familia took me to a sunny yellow place with Latin American cuisine called Sunrise Restaurant. For vegans they had many fulfilling choices: fajitas, tamales, french toast, and a breakfast burrito. I also was lucky to find Andale Mexican Restaurant at the SF Centre on Market St., where a veggie burrito with cilantro rice and salad was quite tasty for mall food.

Next time you are heading to the land of the beautiful bridges and painted ladies, reach out to the local experts like Bay Area Vegetarians to find tips on vegetarian travel, including restaurants, shopping and gatherings.

What's for Lunch?

Want to eat in a relaxing setting that makes you feel like you are on vacation — with reggae playing, inspirational quotes on the walls, and the beach only a 15-minute drive? Head to Veg-N-Out in San Diego’s North Park, with indoor/outdoor seating  and friendly staff.

They are known for their hearty veggie burgers that come with green salads or freshly made potato wedges, but the menu is not limited to burgers. The recipes are homemade and all the paper goods are compostable and biodegradable. Extra touches are evident, like the mint and sliced cucumbers always on display so customers can mix up their own refreshing glass of water.

Veg It Up!

This spot was dreamed up by Rachael Fogg, who grew up hanging out at her mother’s veggie restaurant in Cardiff and was raised a vegetarian (though she is now pescatarian). Feeling limited by veggie dining options in San Diego, she solved this problem by opening her own restaurant in 2005. Her mission with Veg-N-Out was to make the vegetarian world easier for meat eaters. The Western Burger, for example, has veggie versions of bacon and cheese added, offering some comfort foods, especially for kids. With 75% of her customers being meat-eaters, she truly does serve as a bridge from meat to vegetarian foods.

The business is growing, though it has not been an easy journey for this single mother of two who worked part time elsewhere in the first four years of establishing Veg-N-Out. But her drive remains. In the future Rachael hopes to bring the restaurant to a different level, serving breakfast, doing more catering and events, selling products, and maybe opening a restaurant in San Diego’s North County.

This is definitely a place to veg out at, and for those watching their pennies, don’t miss the happy hours on the first and third Wednesdays at 4 and 7 pm – look for a special menu and a reggae DJ. Visit Veg-N-Out on Facebook.

Kristin Delighted by Desserts

Kristin Lajeunesse is an adventurous young woman with an upcoming journey that sounds as lovely as her last name. Starting Aug. 27, her five-year anniversary of being vegan, this food lover will drive across the U.S. from Boston on a one year trip, feasting at all the 100% vegan restaurants she can find. In major cities, Kristin will also review restaurants with at least 80% vegan meals. She is dubbing her ventures “Will Travel for Vegan Food.”

I can relate to her desires, as traveling and reviewing veggie-friendly restaurants is how I got started with food writing years ago. A social media expert, Kristin will have no problem tapping into the sea of information on the Internet, using sites like Happycow.net and VegDining.com to seek restaurants.

Crossing a few items off the bucket list is something to be admired. Following adventurous dreams may come with challenges, but that is part of the journey and Kristin is resourcefully figuring out ways to reach goals. Her freelance work will continue while on the road, but because her car was stolen and to keep expenses down, Kristin would be excited to receive a sponsorship and assistance with a vehicle. She is also open to couchsurfing.

People keeping asking Kristin if she is nervous (about being alone, money, safety, etc).

“And without hesitation I find myself saying: ‘absolutely not. But I am super excited.’ I’ve spent many months planning this trip and whether I succeed or fail I take great pride in knowing that I’ve already taken the first step toward a life-changing experience . . . and for that, I’m grateful,” she said.

Live vicariously by following the exciting journey on Facebook, and check out another article on Kristin by Albany.com. We can all learn something new from this trailblazer.

Photo - Rahel Ethiopian Veggie Cuisine

It’s the end of an era for this blogger. After more than two years of working with East African refugees I will be broadening my scope to working with people from around the globe.  I wanted to mark this rite of passage by sharing some of the East African restaurants in San Diego where one can do delicious dining. This article is adapted from one I wrote for the Taxan newsletter.

Many restaurants cater to the approximately 30,000 East Africans in San Diego who like to eat foods that are familiar from their homelands, and also to people of other cultures who like to try ethnic foods. There are several East African restaurants in the City Heights area where numerous East Africans live.

Some restaurants serve a mixture of East African and Mediterranean food, such as Safari Grill at 4990 University Ave #E. They also do catering and food to go.

African Spice in Safari Market at 54th and University Ave. has East African and Mediterranean food seven days a week. Another East African and Mediterranean restaurant is Farida’s Bistro at 1754 Euclid Ave.

There are many Ethiopian restaurants in San Diego. Red Sea at 4717 University Avenue has a good vegetarian combination plate that include 3 or 4 items such as lentils, green vegetables, salad, and of course, the wonderful injera bread.

Awash Ethiopian Restaurant, at 4979 El Cajon Boulevard, also has vegetarian combinations and in the University Heights area, you’ll find Harar Ethiopian Restaurant at 2432 El Cajon Blvd.

Nearby is one of my favorites, Muzita Abyssinian Bistro (Ethiopian/Eritrean), at 4651 Park Blvd., a more upscale restaurant with good veggie options. For really tasty Eritrean food, try Asmara at 4155 University Ave. with entrees similar to Ethiopian cuisine. A newer Kenyan-owned place is Flavors of East Africa, at 2302 El Cajon Blvd. The food’s great and the atmosphere relaxed.

There are more restaurants than those featured here, so enjoy a taste of Africa right here in San Diego while supporting local businesses! L.A. has East African options too, like the all-veggie Rahel Ethiopian Cuisine -  don’t be afraid to try something new.

Photo by Veggie Grill

I have been lucky enough to do some fun venturing in Orange County lately, which comes with not only some beautiful beaches and parks but trying many new restaurants filled with veggie options. Here is the most extensive list of places I found so far (it says “Laguna Beach” but goes beyond).

First I had to make the requisite stops at places well-known in the health-conscious community – Veggie Grill in Irvine and Native Foods in Aliso Viejo. And of course we vegheads must do a little shopping for Uncle Eddie’s vegan cookies and other goodies at Whole Foods in Laguna Beach.

Some perhaps lesser-known spots have been enticing as well. In San Clemente, Mongkut Thai has many vegetarian choices. I loved the peaceful atmosphere and the stir-fried eggplant dish with tofu and basil. Captain Mauri’s, also not far from the beach in San Clemente, is more vegetarian-friendly than vegan, with numerous egg dishes for breakfast. They are famous for their veggie burgers, with good reason.  The burger I had was great, with ginger-lime sauce and avocado. The place is cheery and bright.

Have heard good things about Au Lac and Free Soul Caffe too, and look forward to trying them! For folks commuting or traveling between L.A. and San Diego, Orange County is a worth a stop.

Adapted from an article I wrote for Indah Clothing

If you are craving sweet and savory, here are three easy recipes to bring on a road trip adventure. These snacks should keep you going for a few hours, and the Pineapple Hibiscus Iced Tea will give you a break from the Spring heat.

Chile-Roasted Almonds
3 tablespoons peanut oil or canola oil
1 1/2 teaspoons dried crushed red pepper
1 teaspoon freshly ground black pepper
1 pound whole natural almonds with skin (about 3 cups)
Coarse kosher salt

Heat oil in heavy large skillet over medium heat. Add crushed red pepper and black pepper and stir to distribute evenly in skillet. Add almonds and stir to coat with oil-pepper mixture. Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes. Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt. Cool completely. Note: Chile-roasted nuts can be made 2 days ahead. Store in airtight container at room temperature.

Vegan Coconut Macaroons

2 cups sweetened shredded coconut
1 cup reduced-fat coconut milk
2 tablespoons agave nectar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat the oven to 350 degrees, and coat a baking sheet with parchment paper or cooking spray. Whisk together the coconut milk, agave nectar and salt in a heavy saucepan over medium heat. Add the flour and whisk thoroughly. Heat the mixture to a full boil, and boil for about two minutes or until it has thickened. Remove from the heat and whisk in the vanilla and coconut. Drop the mixture by teaspoonfuls onto the baking sheet, and bake the macaroons for 16 minutes, or until golden brown.

Pineapple Hibiscus Iced Tea (makes large pitcher) by Postcards Café in Hanalei, Kauai

5 cups cold water
¾ cup hibiscus flower tea, brought to a boil
¾ cup fresh mint, boiled in about 6 cups of water [or try peppermint tea bags in hot water]
4 cups pineapple juice, fresh if possible.

Prepare both teas; let stand 30 minutes.  Add cooled teas to 5 cups cold water.  Fill 1/3 full with pineapple juice.  Then VERY SLOWLY add the tea mixture – that’s the secret of this beautiful part crimson, part yellow summer beverage that tastes as good as it looks. Pour into a thermos with ice cubes. Top with a sprig of mint.

Enjoy your snacks and stay cool. For more vegan recipes see vegweb.com or chooseveg.com!

Photo by Egglesscooking.com

Christy Morgan, also known as The Blissful Chef and versed in macrobiotic cuisine, is in Thailand working on a Southeast Asian vegan cookbook. To keep up with her journey, subscribe to The Blissful Chef blog and become a fan on Facebook.  Let’s also travel vicariously through Morgan. Check out this post reprinted from her blog, which includes a sweet Indonesian recipe!

Recipe development is underway here in Thailand. The last couple of days I’ve been experimenting with Indonesian cooking. Since I haven’t been there yet I had to do a lot of research, reading Wikipedia to find out what the cuisine is like, what spices, vegetables, etc are commonly used. I looked through recipes online and found that Semur is a common technique served at home for your family. Semur means a rich stew or gravy made with sweet soy sauce, which is usually cooked for hours. But who has time for that! This rich stew is usually made with chicken, veal tongue or beef (Gross!). I made a healthier, simple quick version with tofu with a touch of coconut milk for added richness.

Even after a few days of testing I’ve realized that SEA food is pretty rich and uses a lot of oil (hope I don’t gain a ton of weight!). If you want to cut down the oil in this recipe then do not fry the tofu first. Make sure you get extra firm tofu that isn’t soaking in water. Trader Joe’s or the brand Wildwood are best for stir-fry and stews. If you make the stew without oil be sure to saute the onion, garlic and ginger with 1/4 cup water and add the tofu in after that.

Tofu in Sweet Soy Gravy (Semur Tahu)
Makes 3 servings

2 tablespoons oil
1 (14 ounce) package extra firm tofu, cut in 1 inch cubes
1 cup onion, half moon
1 tablespoon garlic, minced
1 tablespoon ginger, chopped
1/3 cup water
1 tablespoon ground nutmeg
1 teaspoon ground pepper
1 cup tomato, sliced into thin wedges
1/4 cup soy sauce
1/4 cup coconut milk
2 tablespoons coconut palm sugar (or any granulated sugar)

Heat oil in wok over medium flame and brown tofu pieces; set aside. In same wok sauté onion, garlic and ginger until brown. Add water as needed to deglaze the pan if it sticks. Add in nutmeg, pepper and tomatoes with 1/3 cup water and simmer for 5 minutes stirring occasionally. Add the tofu and the rest of the ingredients. Bring to a boil, cover and simmer for about 5 minutes. Remove lid and simmer until the liquid is reduced and thickens, stirring occasionally. Serve with rice.

Govinda's in Uganda

“Hare Krishna, Hare Krishna, Krishna Krishna, Hare Hare . . .” is the  chant you may remember from the rock musical and movie “Hair” or from the groups of people marching around certain cities at night. The Hare Krishna movement, also known as the International Society for Krishna Consciousness (ISKCON), is an international devotion with 10,000 temple devotees and 250,000 congregational devotees.

The movement is also known for a “karma-free diet” – vegetarian food that can be found in 60 restaurants around the world. Here’s a listing, though it is missing a few spots I have been to. Restaurants (some called Govinda’s and typically serving Indian food) can also be found on VegDining.com and HappyCow.net. When traveling internationally, I have found Hare Krishna restaurants a lifesaver for wholesome and inexpensive veggie food in Colombia, Uganda, and other places I can’t recall at the moment.

In cities around the world where there is a Hare Krishna group, devotees spend hours preparing meals that are served to the public on Sundays and are sometimes free. In San Diego at the Sunday festival and open house, in an evening filled with singing, dancing and spiritual discussion, people sit on floor pillows and hold out plates for huge portions of food served by volunteers for $5. Last time we had a serious feast with vegan pizza, salad, and cooked veggies and lentils, plus baklava, cookies, and nectar (juice).

Whether your city has Hare Krishna offerings or you are partaking of vegetarian travel, the community is a great way to meet people, feel uplifted by music and thoughtful topics of conversation, and of course, satisfy your hunger with healthy meals.

Lovely Fort Portal

Uganda is a lovely country of friendly people, a huge concentration of primates and colorful birds, beautiful mountains, and the Nile River. Vegetarians exploring Uganda have various options, but vegans need some creativity.

Kampala, the capital city, is vibrant and makes a good place to fuel up on veggie fare. Indian, Greek, Italian and other international cuisines can be found.

Across from National Theatre, a cultural hub, New City Annex Hotel’s restaurant offers many veggie options. On the same block is excellent Indian food at Masala Chaat House and also at the all-vegetarian Govinda’s below the Iskon Hare Krishna temple. To boot, Govinda’s has Chinese meals, pizza, sandwiches and an impressive case of sweets and snacks for the road.

In the Kololo area of Kampala, The Crocodile Café and Bar makes a great veggie burger with fries, and kebabs and pancakes for vegetarians.

Posing for a Photo

Entebbe is a relaxing smaller city offering nice Lake Victoria beaches and the animal refuge called Uganda Wildlife Education Centre. Ciao Bella has a tropical setting and delicious pizzas and pastas. New China Garden serves tofu and many veggie plates.

The Fort Portal area shines with several crater lakes, and chimpanzee tracking at nearby Kibale Forest National Park, which has a restaurant with veggie burgers. In Fort Portal, Shop Organic sells nuts, fruits and healthy items. Gardens cooks up samosas and other vegetarian fare.

The lush town of Jinja is the place to see the source of the Nile River and dine on meat-free options at the Nile Camp above the river. In town, try the artsy café Flavours, and for tasty Indian cuisine, Aaswad Restaurant.

If you love animals, nature and warm people, journey to Uganda, the ‘Pearl of Africa’ – you won’t be sorry.

This article is reprinted from VegDining.com.

Homemade Lunch

I am still jetlagged since returning from lovely Uganda two days ago, but I wanted to share my experiences with vegetarian travel in Uganda.

If being a vegetarian, and even more so vegan, is uncommon in the U.S., it was even rarer in Uganda. Someone who had spent a lot of time in Uganda said I should say I was vegetarian because of allergies, since the other typically listed animal rights, environmental and health reasons would be misunderstood. I told the truth to those questioning my vegan diet:  I don’t support the way the animals are treated in the U.S. in factory farms, and gave a brief overview of the environmental and health reasons, and was surprisingly met with little skepticism.

Fresh from the Market

What challenged people more was what to feed me. I spent several days with two Ugandan cousins in their early 20s. The first few times I asked the male to join us for dinner, he refused, finally admitting he did not like vegetables. By the next day, he had harvested vegetables out of the garden he was tending and told me he loved eating them, to my excitement. The female enjoyed experimenting with things she normally wouldn’t make: cabbage, local greens and avocado from their garden, sweet potatoes, beans and rice, and for breakfast, millet porridge.

Bananas are big in Uganda, as well as matoke, cooked banana (not sweet, but filling). Often I was eating too much starch, including pasta, rice, potatoes and so on, but I made the best of it and brought protein bars and vitamins to supplement.

Soon I will reprint an article I am working on for VegDining.com that will include more details on the beautiful East African country and restaurant info for those doing vegetarian travel to Uganda in the future.