Category Archives: Vegetarian

A Breakfast Burrito in LA + Berkeley Eats

I feel like I need to come up with more creative titles for my blog posts. But then how would anyone know what the post is about without reading it? Or maybe that’s the point.

Um. I have no idea what I’m rambling about.

This is more of a catch-up post than anything, because we are now back in Oxford. *gloom* On a happier note, before we drove up to Norcal, we stopped by at Andy’s Coffee Shop in Pasadena for a breakfast burrito. We chose to split this baby, and hooo boy, were we glad we did. It doesn’t look that huge in the picture, but in real life it was about as wide as my bicep. (Which is really big, btw. Like, Stallone-big.)

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Filled with egg, cheese, sausage, bacon, and hash, this burrito was pretty friggin’ delicious. Halfway through my share, I moaned about being done. I set the burrito down and sipped my coffee (which was excellent, btw). Then I picked it back up. Snuck a nibble. Mmm, gooey cheese. Put it back down. Poked at it. Picked it back up and took a bigger nibble. And so on and so forth, until, for shame, I finished it. That one burrito was enough to fill us up for the duration of our drive to Norcal, which is somewhat scary, come to think about it.

Mike’s always yammered on and on about wanting to do “American stuff”, which is kind of a broad term. So far, I’ve managed to fulfill just one American dream: stuff our faces with ridiculously large portions of everything. But this time, I went all out. I got a friend to take us to a shooting range…

Yay, pretty targets!

Yay, pretty targets!

Me loading the revolver like a pro. Okay, not really. My hands were somewhat trembly and I was convinced the bullets would spontaneously combust and blow my hands off.

Me loading the revolver like a pro. Okay, not really. My hands were somewhat trembly and I was convinced the bullets would spontaneously combust and blow my hands off.

And as though that wasn’t American enough, I got us tickets to see a Cal Bears game. The morning after we arrived at Norcal, four of us headed for Berkeley.

Berkeley’s where I did my undergrad. Sometimes I miss those times so much I could choke a bear. It’s also the place where I gained like 20 lbs. (You’ll soon see why.)

First stop: Cheeseboard Pizza.

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Cheeseboard is pretty much an institution. Whenever anyone slams vegetarian food, I prove them wrong by stuffing a slice of Cheeseboard pizza in their mouths. I love that CP only serves one type of pizza per day, depending on what veg are in season. It forces me to try combinations I would otherwise never bother trying. Some combos I prefer more than others, but I’ve never had a bad pizza from CP.

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After Cheeseboard, we headed closer to campus, where we stopped by at Smart Alec’s for sandwiches and fries. Smart Alec’s is a pretty basic college student eatery. Its portions are large enough so most of their dishes can be spread over three meals. Their chowders are thick enough to withstand the standing-spoon test, but what I missed most from Smart Alec’s are the garlic fries. They’re “air-baked”, which I guess means they’re a teensy bit healthier than their deep-fried counterparts, but they’re also really soft and garlicky. Like my meats and my friends, I like my fries submissive and slightly soggy.

After that, we had enough food for a while, so we went around campus reminiscing and blowing money on Cal paraphernalia. Then we went to every Cal student’s favorite midnight snack haunt: Asian Ghetto. The beauty of Asian Ghetto is the free seating in the central space, which means everyone can get food from wherever the hell they want before congregating at one table. I went for an old favorite: Kimchi fried noodles with shrimp from Bear’s Ramen House.

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Spicy, gooey, slightly sweet. . . with a perfectly-fried egg on top. . .there is nothing better than this at 2 a.m. after a hard night of partying studying.

Then it was off to the game. . .

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Where we lost miserably, so the end. >:-[

*cries into pillow at the memory*

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Slow Roasted Butternut Squash and Bell Pepper Soup

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That’s right, a vegetarian recipe, courtesy of a friend who shall remain nameless for now because she is super sekritive like that. Anyway, I’d just bought bell peppers and fresh basil at the farmers market that week and was wondering what to do with them, when she said, “Roast ’em and turn them into soup!” I usually ignore this friend because she likes to link me things like My Imaginary Well-Dressed Toddler, but this time, I chose to listen. . . and boy, was I glad I did! Even Mike, he who is an omnomnivore (see below), was won over.

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It tastes great warm, hot, or at room temperature, and is perfect for any season.

Roast Butternut Squash and Bell Pepper Soup Recipe

Ingredients

– 1/2 a butternut squash, cut into chunks

– 2 to 3 bell peppers, depending on their sizes, chunked

– 1 sprig rosemary

– 2 cloves garlic, smashed

– salt and pepper

– whatever sort of milk you happen to like (I used semi-skimmed goat’s milk)

For the topping

– Greek yogurt or sour cream

– whatever sort of cheese you like (we always have mature cheddar lying around, so I used that) (Also, I’m starting to feel like this is such a hippie recipe. Whatever you want, dude. . .)

– basil leaves, chopped

Directions

1. Toss all of the soup ingredients except the milk in a pan. Drizzle with a bit of olive oil and season well. Put into a 150 deg C / 300 F oven for about 40 to 45 min or until the veg is soft.

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2. When the peppers and squash are all soft and easily pokable, take them out and put them in a blender. Blend, adding enough milk to make it as thick or thin as you want.

3. Serve with a plop of Greek yogurt and a sprinkling of cheese and basil.

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SO a keeper. The rosemary and garlic really come through, in a non-obnoxious way. I can’t wait to try this with other veg.

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Quickie Post: Homemade Guac on Fried Egg

*Note: This recipe has been stamped with the Slhuang Seal of Approval. BOOYAH.

Hm, I feel like I need to come up with more creative post titles, but never mind. . . this is probably the easiest recipe I’ve posted here. I’m kinda hesitating posting it because it’s so easy to do it’ll make me look duh. But whatever, it’s so effing delicious there is no excuse to not make it. (I’m looking at yew, slhuang!)

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Ingredients:

– 1 avocado, mushed-up

– 1/2 lime, juiced

– 3 cherry tomatoes, diced

– a small handful of cilantro, diced

– scallions (as much as you like), sliced

– 1 egg

– salt and pepper

Directions:

1. Mix everything except the egg up. Divide guac into two piles.

2. Put a non-stick frying pan on medium heat. When pan is hot, crack the egg and immediately turn heat down to low.

3. Season egg with salt and pepper. Snack on one guac pile while you wait for the egg to cook. I like my yolk runny. . . which means by the time I finish the guac pile I set aside, the egg’s usually good to go.

002Yea. . . this was scarfed down in a very unladylike manner. And since it’s a cloudy Sunday afternoon, I am curling up on the couch with a well-loved Pratchett book and a mug of Chai tea and dozing off. . . hope you guys are having a good weekend!

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