Miko is recovering from his vet visit last week to have two teeth removed and he’s almost done with his medication which we’ll both appreciate not having to deal with pills twice a day!
Leela is happy to tunnel herself into blankets this week, she’s been feeling anti social.
I don’t blame her after having busy days at work myself!
Things keep getting better for vegans here because a really great raw vegan restaurant, The Green Boheme, has relocated to a much better location closer to me. I’ve been before to the old Sacramento location, but not as often as I’d like because it wasn’t easy to get to. But they have a new, bigger location in Roseville where my mom and I went for Mother’s Day.
The menu is small, but constantly updating with new dishes and Sunday it was a brunch theme with raw vegan versions of classic brunch menu items. And there is a great selection of Liquidology cold pressed juices.
I went with the Coco Bomb, a creamy coconut treat that was not too sweet.
My mom tried a kombucha and liked it.
For the main dish, I got a lovely strawberry crepe with a sweet cashew cream.
And my mom got the “salmon” toast, a walnut-based pate with cashew cream cheese and dehydrated garlic toast.
Of course we sampled some dessert items too, a very rich and gooey brownie, vanilla chai truffle, and chocolate truffle which were all awesome.
I will be going back frequently for sure and so excited to have The Green Boheme so close now!
After we headed to Whole Foods for a little fun shopping and I grabbed this Smokey Chipotle Sauerkraut from Sonoma Brinery.
Oh my, it’s wonderful! Tangy with a little smokey kick, but not too spicy.
And it has inspired me to start making my own sauerkraut again, so much I want to do and so little time lately! It also inspired this salad dressing because creamy ginger goes beautifully with tangy sauerkraut to create one of my favorite salad blends.
Ginger Tahini Dressing
- 1″ thick chunk of fresh ginger
- 1/4 cup of tahini
- 2 tbsp. lemon juice
- 2 carrots, chopped
- 1 tbsp. white miso paste
- 1/4 cup water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
I layered a massaged kale salad with the sauerkraut, chopped cabbage, chopped tofu, and the dressing for a hearty meal salad.
It was amazing! Tangy, savory, little sweetness, creamy, and very hearty. I highly recommend blending fresh sauerkraut into salad for added flare, probiotics, and flavor depth.
But it goes especially well with anything ginger, yum!
You’re so lucky to have vegan restaurants close to your home. I have to go into Chicago to eat at a true vegan place. That kraut looks great!
I am grateful to have great vegan options here and another local vegan restaurant it looking to expand it’s so popular!
Yum, that dressing sounds fabulous! Glad you had a great Mother’s Day!!
Thanks, it’s a perfect combo with sauerkraut!
So jealous (but in a good way) of your new restaurant! Everything looks amazing! And the Chi’s…AWWWWW!
Thanks, I am grateful to have more options here!