Inn Season and Build-A-Bear

I took Isabella out to Inn Season Cafe again.  This time we went with Erin and Emma.  Isabella is so silly 😛


And for the food! I ordered the Tempeh Burger. Great burger, and it was the first time I had tempeh


For desert I got the Cashew Cake.  I wasn’t very fond of the spice that was on top but other than that it was good.  I think next time I’ll get the carrot cake.  I wish the deserts weren’t so expensive! Six dollars!! Almost too pricy.  This is why I need the recipe so I can make some at home


Afterwards, Isabella and I went to Somerset Mall to return a few items.  Isabella saw the Build-a-Bear store and wanted to build a bear.


The Stuffed dogs’ name is Abby.  Actually, I came up with the name because when I asked her what she wanted the name to be she said “I don’t know” in her cute adorable chinese accent.  Her english has gotten so well.  It’s been less than a month since her arrival and she has already picked up on so much.  Her favorite phrases include “I don’t know,” “What you doing?” “Let me see!” and “Oh my god”.  She is also obsessed with throwing the peace sign up every time we take a picture.  She and my mom leave back for China on August 21 😦  That same day, two of my friends leave for college!  Time is going by too fast, where did the summer go?



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!!

Lunch at Whole Foods

Sorry for the late post!  There was a huge storm Wednesday night and we lost power Thursday.  We just got it back at noon today.  I tried blogging from the library computers but it wasn’t the same.  My last post on the chocolate chip cookies wasn’t as neat as I wanted it to be.  I also started my Calculus class this past tuesday.  I’m taking Calc1 at OCC because I didn’t take calculus my senior year.  Instead, I took AP Statistics.  Calc1 at Michigan is a weeder class.  I’ve incessantly heard how hard it is and I thought taking the class over the summer will be very helpful in preparing me for the fall.  Since we had no power, I decided to stop by Whole Foods and try out their fresh food.

I wish I could eat lunch at Whole Foods everyday….


My salad consisted of spring mix, mushrooms, mixed peppers, tofu, broccli tabouli, lemon quinoa, and carrots.  Oil-free balsamic vinaigrette on the side.

It’s also been SO HOT these past couple of days 😦

I spent the fourth of July going to my friend’s lake.  The fireworks show was by far the best.  Being on the lake makes it more surreal.  At the end they had fireworks shoot up from the lake.  It was incredible.

My favorite picture

Me and my friends

I’m going back to Inn Season Cafe for dinner today!  I can’t wait.. especially for the desert 🙂


Vegan Chocolate Cupcakes

My friend Ashley is having her graduation party today!  Since one of my goals this week was to bake a vegan desert, I thought this would be a perfect opportunity to accomplish two things at once.

Remember the book I rented from the library… Vegan Cupcakes Take over the World?  Well this is where I got the recipe from with a few alterations.

Vegan Chocolate Cupcakes
-makes 12 cupcakes-


  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 3/4 granulated sugar
  • 1/3 cup canola oil
  • 1.5 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking soda
  • 1/4 tsp salt

1.  Pre-heat oven 350 degrees F and line muffin pan with paper liners

2.  Whisk together the almond milk, vinegar and set aside for two minutes.  Then add the other wet ingredients.

3.  In a separate bowl, mix the dry ingredients.

4.  Add in dry ingredients to the wet ingredients a couple batches at a time.

5.  Stir until the batter is smooth as possible

6.  Pour batter into the paper liners.  Bake in oven for 18 minutes

Once they cool down.. FROST!  I didn’t make my own frosting, I used the kind from a can (still vegan but not health).  I’ll do a post on vegan butter cream frosting asap.

Inn Season Cafe

Finally.. I have dined at the infamous Inn Season Cafe.  Even though it is located in down town Royal Oak and is kind of far away, it was 100% worth it.  The restaurant itself is fairly small and it has a very homely ambiance.  They’ve been in business since 1981!  We arrived just before noon and it was already pretty crowded.  Their menu includes a wide range of food: salads, burgers, pizza, stir fry. In addition, all of their ingredients are fresh, locally grown, and organic!

I ordered a Portabello Burger.  From the menu: Baked mushroom cap (seasoned with balsamic vinegar, fresh basil, tamari) served on whole grain with cheese or vegan Daiya cheese, sauteed onions, lettuce and tomato.  Served with colselsaw, blue corn chips and choice of sauce.  I chose the tahini dressing and substituted the vegan cheese for avocado.

The burger was delicious.  I could only eat half of it because I wanted to save room for desert……

I am a huge desert foodie.  The hardest part about being a vegan is forgoing cake.  But at the inn season, 99% is vegan/vegetarian.  I decided to try the Opera Cake : layers of hazelnut cake, mocha creme, raspberry, chocolate cake, vegan chocolate mousse and coconut-almond frosting.  Raspberry sauce and hot fudge garnish.

Side View

Wow. It was amazing.  I couldn’t believe it was VEGAN!!!! I asked one of the waiters where they get their cakes.  He credits a Bosnian woman who works at the cafe and makes all their cakes.  I need to get in touch with this Bosnian woman and learn her secrets!

Both my friends got deserts.  One had a Lemon Cake: White lemon cake layered with lemon tofu pudding.  Frosted with a vegan butter cream.

My other friend had the Carrot Pecan Cake: organic carrot and currant cake frosted with almond frosting and garnished with orange sauce and candied pecans.

The Opera Cake was by far the best cake 🙂  We’ve decided to come back to Inn Season weekly.  Next time I think I will try a mexican dish.

Today at Leo’s I decided to have the Michigan Salad.  I did not have the mozzarella cheese or the raspberry vinaigrette dressing and I asked the cooks to grill the onions.  The walnuts were my favorite part



WIAW – First Post

My first ever.. What I ate Wednesday!

My usual morning routine starts off with, of course, breakfast!  But before I even prepare breakfast itself, I always start with a cup of green tea.

Breakfast: Special K cereal with sliced bananas and organic pumpkin and flax seed granola.  I used a tiny amount of Almond milk because I hate when cereal gets soggy.  Omitting the almond milk would make the cereal too dry and crunchy.  The happy medium is about 1/4 cup.  The bananas were a great combination as its softness juxtaposed the crunchy cereal.

Lunch: Iceberg lettuce with hummus dressing, craisins, almonds, and cashews.  Side of white beans and some other green colored bean that I’m not very fond of.  I included it in my lunch because my dad cooked them the night before.  I know iceberg lettuce isn’t the best choice for a salad since it has zero nutrition, but we didn’t have any romaine or spinach in the house.  I think the other salad contents, especially the hummus, and the beans helped balance out the nutrition.  And yes… I ate it with chopsticks

Snack: Apple slices with nut butter.  Half was almond butter and the other half was peanut butter.  I couldn’t decide on which nut butter I wanted… so I had both!  Pretty right?  I saw this in a seventeen magazine issue and I couldn’t resist doing the same design.

Dinner: Veggie Stir Fry!  Not included in the picture is a steamed grecian pita which I used to make my own “veggie” pita.

Desert: Well it was supposed to be a Vegan cupcake but it turns out the bakery near my house doesn’t actually have vegan deserts.  There is, however, vegan cupcakes at the Cupcake Station, Taste Love Cupcakes, and Just Baked.  Tomorrow I’m going with my two other vegan friends to Inn Season Cafe the best vegetarian and vegan restaurant in metro-detroit.  I also hear they have AMAZING deserts so I can’t wait to go!  If the desert isn’t that good its okay… we can walk to Taste Love Cupcakes next door.  Not only did they just opened last year in April, but they won Cupcake wars!!  I have tried their vegan chocolate cupcake and it is superb.

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!