Inn Season Cafe Round 2

Inn Season serves Pizza at dinner!! I was close to ordering one but I didn’t.  I promised myself next time I would.

Instead, I ordered the Black Bean Avocado Quesadilla Appetizer.  Description from the menu “Whole-wheat tortilla filled with black beans and cheese or vegan Daiya Cheese.  Served with acocado, tomato, onion, green olives, lettuce garnish and house-made salsa.

There is an entree option for this meal but I knew the portion would be too big to finish.  I only ate half of this quesadilla to save room for desert!  I had not tried vegan cheese yet and it tasted like the real thing!  I haven’t been craving dairy products or anything but the familiarity was comfortable.  The house-made salsa was also delicious.  It was warm, a contrast to the typical, cold salsa.  It was a good match for the quesadilla.

I also got a side of steamed broccli.  I usually eat broccli at the Coney but the broccli and Inn Season tasted 1,000 times better.  Why? Because it was fresh!  At the Coney, I was eating frozen broccli steamed from a microwave (also not very good).  Since the broccli arrived well after the quesadilla I could only eat a small portion.

My friend Haeji got the Pesto linguini.

And now for desert!

Last time, I ordered the Opera cake, which is what Haeji ordered.  I was stuck between the Peach crisp and the Strawberry-raspberry tart.  In the end, I chose the tart because the waitress recommended it.  It also came a la mode (vegan icecream).  It was also the first time I tried vegan ice cream.

I was drooling before I took the first bite!!

Beans galore

My dad has been very supportive of my decision to go vegan.  His only concern is that I get adequate nutrients.  Over the weekend, he went shopping at a Chinese grocery store and bought vegan staples: Lima Beans, Dried Oats, Soy Beans, White Kidney Beans, Black Rice, Red Beans, Black Beans, and of course, Green tea!

Beans are a vegan staple.  Fiber rich foods like beans keep you fuller for longer and are considered “fat burning foods”.  They’re also high in protein and are a key component to a vegan diet.

If you live near a Chinese or any type of Asian grocery store, I highly recommend checking it out.  Since the asian diet includes a lot of soy products, they sell them at an economical price.

Lima Beans

Dried Oats

White Kidney Beans

Black Rice

Read Beans

Black Beans

Green Tea!

Flax French Toast

Since I’ve been a vegan for almost a week now, I’ve decided to set some blog goals:

  1. Bake/blog a new Vegan friendly desert once a week.  I’m thinking cupcakes for this week….
  2. More on recipes…blog a new Breakfast recipe each day.  (Lunch and Dinner recipes will follow in the future)
  3. Follow more Vegan/Vegetarian blogs.  I stumbled upon a post yesterday by Brittny, who blogged about her favorite spring “vegan treats and eats” and her overall transition from vegetarian to vegan.   Her post was inspiring and motivating.

And now for Monday’s Breakfast Recipe… 

Flax French Toast
Adapted from VeganMonster


  1. 2 slices of Whole Wheat Bread
  2. 1/4 cup plus 3 tbsp Almond Milk
  3.  2 tbsp Flax Meal
  4. 1/4 tsp Vanilla Extract
  5. Ground Cinnamon
  6. Ground Nutmeg (optional)
  1. Mix together the milk and flax in a bowl.  Microwave for 30-40 seconds and beat lightly with a fork.
  2. Add in the vanilla and cinnamon and heat frying pan
  3. Dip both sides of the bread in the mixture and bake on pan.
  4. Fry until golden color appears.
  5. Serve with maple syrup, dried fruit, fresh fruit, or granola
Tips:  Important to heat the milk and flax or else your french toast will be cold.  Also, if your bread is very thick, slice it because the too much milk absorbed will make the toast very soggy.


Vegan Crepe!

What I Ate Today

BREAKFAST: Two slices of Whole Wheat Toast smeared with Almond Butter and Craisins.  This filled me up by Lunch Time

LUNCH: Went out with my old friends from middle school to What Crepe in Birmingham.  The last two times I went I got sweet crepes so I wanted to try the “savory” kind.  I ordered the #7 Vegan Crepe with pan seared tofu, wild mushrooms, and truffle zip.  I had to replace the truffle zip for the vegan truffle zip.  It was DELICIOUS.  I am definitely coming back soon.

DINNER: I work at Leo’s Coney Island so I pretty much have the same thing, or variations of my greek salad.  Half Spinach, half romaine, no beats, olives, or feta, extra cucumbers and tomatoes.  Since the Leo’s dressing (regular and light) has eggs in it I can’t have that.  Instead, I squeeze lemon juice and use salsa!  Sometimes I don’t have salsa and I’ll make myself a pita sandwich with a dry toasted whole wheat pita.

Why Veganism?

The inevitable question I am asked….So why did you decide to become a vegan?  My answer?  I’ve been contemplating becoming a vegan for quite a while now.  As a greek yogurt lover I thought it would be impossible.  I also have a weakness for deserts (cupcakes) and I thought being a vegan I wouldn’t be able to enjoy sweets.  Since May, I’ve been attending yoga classes regularly and I stumbled upon a book called “Yoga and Vegetarianism: The Pathway to Greater Health and Happiness” written by Sharon Gannon.

Although the title says “vegetarianism,” Gannon implies “veganism”.  Previously, I read Skinny Bitch which convinced me to go vegetarian.

 However, I needed more resources.  After Looking at the Mars Reading List, I went to the library and checked out multiple books including: Veganist, Animal Liberation, and The JungleVegan Cupcakes Take Over the World, and Raw EnergyI plan on reading more books on animal rights and factory farms once I finish these books.  If I have time, I want to read classics like Walden, by Henry David Thoreau, and Silent Spring, by Rachel Carson.  I started reading “Yoga and Vegetarianism” but I decided I should read Veganist first because it’s more of a foundation book/guide to being a Vegan.  Through understandable and in depth explanations, Freston writes the incomparable benefits of being a vegan.  How a “plant based diet” can improve your health, the environment, the animals, and the world.