Lettuce + pear + radish + apple + cucumber + carrot + yellow bell pepper + chopped almonds + basil leaves + hemp seed hearts + chia seeds
Apple cider vinegar + olive oil + black pepper + maple syrup (adjust to your taste buds)
Cycling around Stanley Park was so much fun and the scenery was superb!
We worked up our appetites… The Naam is a 24 hour Vegan/Vegetarian Restaurant in Vancouver.
Michael had the Tempeh Reuben; marinated tempeh with melted cheese, grilled mushrooms, mustard, sauerkraut & grated beets, on a whole wheat burger bun.
I ordered the Asian Noodle Bowl; rice noodles, bean sprouts, broccoli, red pepper, shiitake mushrooms, deep fried tofu and vegan tempeh strips, in miso broth.
Our meal was good, but I would have to say that Mike ordered the tastier dish. The noodle bowl was full of vegetables and tempeh but I wish the miso soup had more flavour. Over all it was a good and healthy meal! I now know where to go when Im hungry at 3AM in the morning in Vancouver!
Im back! Canada was so beautiful, and the food was insanely delicious! I was able to hit up some great Vegan/Vegetarian restaurants while I was there, and while road tripping to Calgary from Vancouver, we stopped over a beautiful town called, Banff.
Nourish Bistro was the first international Vegan/Vegetarian I tried since turning vegan, so you can imagine what I was like reading ALL the options I had to choose from! (I was drooling much more than a kid in a candy store)…
This is the 420 Burger. Yes, I chose it because of the name… It had a charcoal bun! Interesting, and super yummm :p
The side salad; so simple but so delicious with grape vinaigrette.
The BEST dish we ordered, the Mac & Squeeze; qnocchi in a creamy coconut and smoked paprika sauce.It seriously tasted better than any mac & cheese I’ve ever had. I need to try and make this!
Nourish Bistro was so delicious, it had NO MEAT in the menu and there were vegan, vegetarian, and gluten-free options. I wish I was able to try all the dishes!
Cook 1 onion in coconut oil.
When soft, add a tablespoon of dark coconut sugar.
Prepare lettuce and raw sliced carrot in bowl.
Add more lettuce and artichoke slices into the bowl.
Scoop out 1 avocado and place the around bowl.
Add on caramelised onions.
Chop up 4 garlic cloves and soak in virgin olive oil. (Measurements depend on how much vinaigrette you want to make)
Chop up 3 spring onions and add into the olive oil.
Mix in a teaspoon of apple cider vinegar, a tablespoon of honey, himalayan salt & pepper.
Shake or stir the vinaigrette, then pour evenly into the salad bowl.
Top it off with a mint garnish.