website: http://www.gordonbiersch.com

33 E San Fernando Street
San Jose, CA 95113
(408) 294-6785

For beers and fries, this is definitely the place to be. The fries however are hit and miss which kinda sucks I love HOT fries, not warm or cooled off. Its just my thing. Its gotta be smokin! This kinda sucks because they load of the fries with fresh garlic and its SOOOO YUMMY when its hot!

http://www.herbivorerestaurant.com/

983 Valencia St
SF, CA 94110
415-826-5657

or

531 Divisadero
SF, CA 94117
415-885-7113

Sun – Thurs – 9am-10pm
Fri-Sat 9am – 11pm

Great selection of vegan foods from asian to italian. Lots of cool dishes all worth trying. Sometimes the flavor is a bit on the bland side, but yummy none the less. Parkings a bit of a pain, but if you live local to the area, well worth the trip. I try to go when I get the chance

They have lots of awards for being veggie so make sure to check them out!

Cafe Soulstice
Address: 4 East Fourth Ave (El Camino Real), San Mateo 94401
Telephone Number: 650-401-6411

Not yet reviewed.

Vegi Garden
Address: 653 S. Bernardo Avenue (El Camino), Sunnyvale 94087
Telephone Number: (408) 481-9888

Not yet reviewed.

12 Servings:

3/4 cup sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely-shredded carrots
3/4 cup vegetable oil
3/4 cup applesauce
2 teaspoons vanilla
4 egg substitute (Ener-G)
1/2 cup chopped nuts (optional)

Cream Cheese Frosting
3 ounces cream cheese substitute
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

#1 Grease and flour a 10″ X 9″ or square cake pan.
#2 Stir together dry ingredients.
#3 Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
#4 Beat about 2-3 minutes , until well mixed.
#5 Stir in the nuts, if used.
#6 Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
#7 Cool on a wire rack.
#8 When Cream Cheese is at room temperature, mix ingredients and frost cake when cooled.

Prep time: 20 min; Total time: 60 min
Ingredients

2 c. spelt flour or whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c. soy milk, or rice milk
1 1/2 c. applesauce
1 c. maple syrup, Grade B
1/2 c. crushed walnuts (optional)

First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt.

Next, grate the carrots by food processor or by hand. Preheat the oven to 350F.

Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until “just mixed.” Last, mix in the walnuts.

Transfer to a greased 13×9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.

Cool on a counter for 30 min and then frost with cream cheese frosting.

Serves: 12 (large slices)

Per serving:* 222 calories; 3.8g fat; 4g protein; 43g carbs; 4g fiber; 5.5% RDA calcium; 9% RDA iron

*Nutrition information does not include frosting. It does include walnuts and it assumes the milk used is fortified soy milk.

Tips
If you do not have spelt or whole wheat flour, you can use enriched flour. You can also substitute soy flour for up to 2/3 c. of the flour.

If you want, add 1/2 c. raisins or add a small amount (1/4 c. or so) of crushed pineapple.

If you do not have applesauce on hand, you can use organic canola oil instead. This will greatly increase the amount of fat in the cake, but it will get the job done. (Choose organic canola oil because non-organic canola oil may be genetically-modified. Organic canola is not GMO.)

If you do not have maple syrup, you can substitute 1 c. honey or 1 1/3 c. sugar.

To decrease the fat in this cake, leave out the walnuts. However, walnuts have the “good” kind of fat and there’s not an offensive amount of fat in each slice.

If you have stevia available, you can use that in place of maple syrup to reduce the number of calories in the cake. However, be sure to increase the amount of soy milk and/or applesauce accordingly if you do so.

Another way to limit the fat and/or calories in this cake is to serve it without frosting. The nutrition information above is for the cake alone (without frosting).

Prep time: 5 min; Total time: 5 min

Ingredients

1 8 oz. vegan cream cheese (Tofutti is the best!)
1/4 c. milk or soy milk (or less if you prefer thicker frosting)
2 tbsp. butter or Earth Balance
3/4 c. powdered sugar

Combine all ingredients in a food processor or blender. Blend until smooth.

1 (16-ounce) jar grape leaves, drained and rinsed*
Rice Stuffing (see recipe below)
2 cups hot water
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Lemon Wedges

* To use fresh grape leaves: Grape leaves are best picked from grape vines in the Spring, while they are still tender. Select young whole, medium leaves. NOTE: Be sure and pick them before the first spray as most sprays are toxic. About 1 1/2 pounds of fresh leaves are the same as one jar of preserved leaves. Blanch fresh grape leaves until they are soft (the time will depend on the leaves – fresh ones will only take a minute) They can be washed and frozen between layers of waxed paper or plastic wrap and will keep for a year.

To prepare the grape leaves, bring 2 quarts water to a boil. Unroll the grape leaves. The leaves are fragile, and they may be packed with overlapping folds, making it fairly tough to isolate them. Place the leaves in the boiling water for 2 to 3 minutes to soften the leaves and rid them of the brine (this makes the leaves easier to handle and roll). NOTE: Don’t throw away any torn or damaged leaves, as they can be used to patch holes in other leaves.

Using a slotted spoon, remove the leaves from the water and lay on paper towels to drain. With a sharp knife or scissors, cut out the protruding stems and any hard veins from the leaves. Set the grape leaves aside.

Preheat oven to 350 degrees F. Prepare Rice Stuffing.

To stuff the leaves, start with your largest leaves. Take a leaf and carefully spread it on a flat plate or pan with the veins facing upward to you (leaf shiny side down). If the leaf is torn or has a hole in it, take a reserved damaged leaf and use it as a patch, place the leaf over the hole.

Place approximately 1 to 2 tablespoons of the Rice Stuffing near the stem end of the leaf (the amount of stuffing will depend on the size of the leaves). Press the stuffing into a small sausage-like shape. Fold the stem end pf the leaf over the filling, then fold both sides toward the middle, and then roll up into a cigar shape (it should be snug but not overly tight because the rice will swell once it is fully cooked and could burst). The rolls should be cylindrical (about 2 inches long and 1/2 inch thick). Squeeze lightly in the palm of your hand to secure the rolls. Repeat with the remaining grape leaves and filling.

Line the bottom of a large heavy oven-proof dish or pan with half of the remaining grape leaves (this prevent sticking and is also a good way to use any torn or small leaves). Arrange the stuffed grape rolls on top of the leaves, seam-side down, packing them close together. Make a new layer as you fill the baking pan. Two or three layers is fine (it is very difficult to cook evenly if you make more than four layers of rolls). NOTE: Don’t cramp the rolls together as they won’t cook well – also don’t leave too much space between them as they will unravel.

When the bottom is completely covered, place the remaining grape leaves over the top. Pour the 2 cups hot water, olive oil, and lemon juice over them. Weigh the stuffed grapes rolls down with an ovenproof plate turned upside down (one smaller than the circumference of the pan). Cover the baking dish with a lid. On the stovetop, over medium heat, bring the liquid just to a boil; remove baking dish to the oven and cook approximately 45 to 60 minutes or until the grape rolls are tender and the water has been absorbed (there should be little or no trace of water, and only a bit of oil in the pot – some of the leaves may have tiny black specks, or maybe completely black – this is ok). Remove from oven.

Transfer the stuffed grape rolls to a serving dish. Cover with plastic wrap and refrigerate. Serve chilled or at room temperature, garnished with lemon wedges. Serve with Yogurt Cucumber Sauce.

NOTE: They keep about a week in the refrigerator. If you drain and chill them, you may want to pour a little olive oil and lemon juice over all to keep from drying out. For longer storage, the stuffed grape leaves rolls may also be frozen before cooking.

Rice Stuffing:

3 tablespoons currants
2 tablespoons extra-virgin olive oil
3 tablespoons raw pine nuts
1/2 cup onion, finely chopped
1 cup long-grain white rice
1 tablespoon sugar
1 1/2 teaspoons ground cinnamon
2 cups hot water
Juice of 1 lemon
2 tablespoons finely chopped fresh dillweed or fresh mint leaves
2 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground pepper to taste

Soak currants in warm water for approximately 15 to 20 minutes; drain and set aside.

To make the stuffing, heat the olive oil in a medium saucepan over medium heat. Add pine nuts; stir and cook the pine nuts for about 2 minutes or until they are golden brown. Add currants, onion, white rice, sugar, cinnamon, and hot water; stir the mixture, cover the pot, and cook gently for approximately 15 to 20 minutes or until the water has been absorbed. Remove from heat and stir in the lemon juice, dill weed, and parsley. Season to taste with salt and pepper. Let the stuffing cool for 30 to 40 minutes before stuffing the grape leaves.

Courtesy of whats cooking america dot net.