Eating to Live on the Outside: The Vegetable Garden

Happy Friday! Let’s go on a journey, a digital journey. Fire up the internet, we’re heading to The Vegetable Garden in Rockville, Maryland. And this place is loaded with veggie fare.

It took me awhile and several run-throughs to decide what I’d eat. So, after much deliberation, here’s of list of things I might order. Have a look:

Whole Wheat Steamed Dumplings

  • Wheat flour, green chard, carrots, firm tofu and rice vermicelli; the vermicelli is a little iffy, but the chard is cool.

Spinach Roll

  • Spinach, sesame and sesame dressing; rock on spinach!

Asparagus Seaweed Roll

  • Fresh asparagus, carrots, lettuce, sea salt and sesame dressing; skipping the salt, but everything else is fine.

Vegetable Garden Salad

  • Romaine lettuces, carrot, red cabbage, cucumber, grape tomato, red bell peppers, green bell peppers, roasted pine nuts, mandarin orange, dried cranberries and rice vinegar dressing; I’d get the dressing on the side.

Mugwort Soba Noodle Salad

  • Wheat flour, buckwheat flour, sea salt, mugwort leaves, organic radicchio, organic cabbage, organic Romaine lettuce, organic carrots, organic maple syrup, organic marukan rice vinegar, black-pepper, roasted sesame seed, roasted sliced almond and virgin olive oil; I’ll ditch the salt and ask for the oil on the side.
Asparagus with Oyster Mushroom
  • Yuba, oyster mushroom, asparagus and brown sauce; I’d ask about the brown sauce, the asparagus is awesome.

Eight Treasure Eggplant

  • Dried eggplant, shitake mushrooms, yellow squash, zucchini, red bell pepper, lily bulb, pine nuts, dried cranberries, cashew nuts, firm tofu and spicy sauce; just ask about the sauce, otherwise a ton of veggies!

Bamboo Raft

  • Marinated yuba, celery, carrots, asparagus, shiitake mushrooms, jicama, steamed green cabbage leaves, curry and coconut milk sauce; go easy on the sauce.

Lo Hen Cantaloupe

  • Yuba, cucumber celery, butternut squash, jicama, cantaloupe, black mushrooms, pecans, cashews, dried cranberries, curry and coconut sauce; same deal, watch the sauce.

Pearl Squash

  • Butternut squash, fresh lily bulb, ginger, red bell peppers, beets and light black bean sauce; watch that sauce again.

Jian Pao Vegi-Gourmet

  • Asparagus, firm tofu, lily bulb, sugar snap peas, oyster mushroom, yellow squash, red bell pepper and spicy sauce; yup, again with the sauce.

Bean Nest

  • Red kidney beans, chic peas, baby lima, lentil, adzuki beans, pinto beans, black soy beans and brown sauce; all those beans, I wonder what will happen.

Alright, that is a lot of food to choose from. I mean come on! Now, as for my exact order, I’d either get the Vegetable Garden Salad, Bean Nest or any number of the veggie rolls.

I give The Vegetable Garden the seal of approval, but what about you? Check out their menu and let me know how you handle Eating to Live on the Outside.

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Eating to Live on the Outside: Lotus Vegan Restaurant

Hey, it’s Friday, time for Eating to Live on the Outside. This week, via the Internet, we’re visiting Lotus Vegan Restaurant, in California. And quite frankly, its looks REALLY good!

Tons of cool stuff, like sprouts, beets, lentils, pineapple and avocado. I love avocado! Alright, here’s ALL the stuff I liked. Take a look:

Fresh Rolls

  • Rice noodles, Romaine lettuce, basil leaves, beans, carrots, sprouts and vegan house sauce; pretty good, rice noodles are iffy, you could ditch them, but everything else is cool.

Vegetable Soup

  • Thai vegan soup, with broccoli, cauliflower, carrots, peas, Napa cabbage, onion, zucchini and celery; might be salty, but LOTS of great stuff!

Hot & Sour Vegetable Soup

  • Savory sour soup with lemon grass, Kaffir lime leaves, lime juice, broccoli, cauliflower, Napa cabbage, carrots, zucchini and celery; again with the salt, but sounds yummy.

Cucumber Salad

  • Sliced cucumbers, red onions, bell peppers and dressing; sounds good, I’d order the dressing on the side.

Thai Salad

  • Fresh greens, grilled tofu, Romaine lettuce, onions, tomatoes, cucumbers, bell peppers and light peanut dressing; same deal, dressing on the side.

High Protein Salad

  • Garden fresh greens, edamame beans, avocado, Romaine lettuce, tomatoes, red onions and peanut dressing; sounds good to me!

Garden Salad

  • Romaine lettuce, Napa cabbage, carrots, onions, garlic, beets, cucumber, bean sprouts, grilled shiitake mushrooms, tofu, silvers noodle and seasoning; no noodles for me, otherwise its cool.

Dinner Salad

  • Romaine lettuce, carrots, alfalfa sprouts, tomatoes and cucumbers; no problems here!

Mystery Stir Fried Vegetable

  • Tofu, broccoli, cabbage, cauliflower, red bell peppers, celery, bean sprouts, onions, zucchini and seasonings; yeah, the fried part stinks, but all the veggies are awesome.

Lentil Loaf

  • Grilled lentil with brown rice, onions, bell peppers and seasoning; the rice is iffy, but it’s interesting.

Spicy Eggplant

  • Chinese eggplant, sautéed in chili sauce, onions, bell peppers and basil leaves; the sautéed part is bad, but I can deal with it.

Spicy Mint Leaves

  • Fresh mint leaves and chili, sautéed with garlic, onions and bell peppers; same thing here.

Sweet & Sour

  • Sautéed pineapple chunks with cucumber, tomatoes, onions, bell peppers and sweet and sour sauce; again, same deal.


  • Broccoli sautéed with Thai vegan gravy sauce; I love broccoli.

Cashew Nuts

  • Roasted cashews sautéed with onions, bell peppers, carrots, green onion, celery and water chestnuts; I’m digging it.

Lentil Burger

  • Lentil patty made with brown rice, onions, red bell peppers and cilantro; the rice might scare you, but lentils are really good. The bun is a concession.

Mushroom Burger

  • Lentil loaf with mushrooms; again, the bun might be a turnoff.

Grilled Veggie Burger

  • Sautéed zucchini, eggplant, red bell peppers, mushrooms and onions; I really like zucchini!

Lentil Wrap

  • Avocado, lentils, lettuce, tomato, alfalfa sprouts and whole wheat lavash; the bread might scare you, but avocado is rock star.

Fajita Wrap

  • Sautéed onion, eggplant, bell peppers, zucchini, lettuce, tomato and pepper; again, the wrap and sautéing might worry you.

The curry looks good too. Provided you stick with the vegetable options and not the mock duck. Also, try ordering a bunch of sides. I like the steamed veggies and lentil loaf. But overall, my pick is the High Protein Salad.

In the end, Lotus looks very doable. I dig it, my kind of place. But what do you think? Check out Lotus’s menu and let know how you handle Eating to Live on the Outside.

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Eating to Live on the Outside: Grezzo Restaurant

After a week off, Eating to Live on the Outside is back. And today I found Grezzo Restaurant in Boston and it’s got a lot of potential. Grezzo serves up a ton of veggies!

Having flipped through their online menu, here’s a bunch of things I’d consider ordering. Some are pretty wild and very unique, take a look:

Winter Melon Stew

  • Watermelon broth, Santa Claus melon, honeydew and lavender; interesting, I’ve never even heard of Santa Claus melon!
Caesar Salad
  • Creamy lemon and dulse vinaigrette, baby iceberg lettuce, red onion, eggplant bacon and garlic croutons; I’ll skip the croutons and since they don’t use animal products, I’m curious to see what eggplant bacon is.

House Salad

  • Baby lettuce, house-made cheese, croutons and green goddess vinaigrette; same deal with the croutons and don’t worry about the cheese, its nut cheese.

Big House Salad

  • Baby lettuce, marinated and pickled vegetables, raw red wine vinaigrette, herbed cheese and croutons; again with the croutons.

Baby Arugula Salad

  • Pickled asparagus, baby arugula grapefruit, marcona almonds and soaked currants; I love asparagus!

Marinated Shiitake Mushroom and European Cucumber Salad

  • Baby iceberg, fresh garbanzos, marinated shiitake mushrooms, cucumbers and orange Thai chili cream; looks good.
Land and Sea

Like I said, pretty exotic. But if I had to choose, I’d probably go with the Land and Sea or the Big House Salad. All those mushrooms intrigue me and a salad is always a great idea.

But what would you order? Check out Grezzo’s menu and let me know how you handle Eating to Live on the Outside. Just make a comment. If  not, I'll kick your butt—kidding.

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Eating to Live on the Outside: Leaf Vegetarian Restaurant

It’s Friday! Time for your favorite, Eating to Live on the Outside! This week, via the powers of the internet, we’re heading to Leaf in Boulder, Colorado. And, it looks pretty good. Lots of veggie food!

Leaf is a vegetarian restaurant, which is always a good start, so after much contemplation. Here’s a list of things I’d consider ordering.

Persian Sambusa

  • Butternut squash, caramelized onions and dried fruit chutney; sounds cool, chutney is always fun!

Thai Spring Roll

  • Rice noodle, carrot, Romaine lettuce, bean sprouts, basil, cilantro and peanut dipping sauce; the noodles are iffy, but I deal with it.

Chopped Market Salad

  • Hearts of Romaine, red bell peppers, grape tomatoes, red onion, pumpkin seeds, sunflower seeds and tahini vinaigrette; I like it, but with dressing on the side.

Papaya Salad

  • Green papaya, shredded carrot, tomato, fresh basil, roasted peanuts and spicy chili dressing; this type of salad is one of my favorite things, ever!

Falafel in Pita

  • Chickpea croquettes, black hummus, cucumber, lettuce tomato, red onion and tahini sauce; I’d get the dressing on the side here too.

Mushroom Burger

  • Portabella mushrooms, walnuts, onions, herbs, tomato, onion, provolone and remoulade; looks okay, but I’d ditch the remoulade.

Butternut Squash Tower

  • Butternut squash, roasted eggplant, caramelized onions, collard greens, grilled green apple, and cranberry-cashew cream; the cream is obviously nut-based, so I dig it!

Jamaican Jerk Tempeh

  • Tempeh, forbidden black rice, coconut, coconut plantain sauce, sautéed greens and fruit salsa; I’m not a big tempeh guy, but I can’t pass on the greens, even if they are sautéed.

Tomato Napoleon (Raw)

  • Heirloom tomatoes, zucchini, pine nut ricotta, sundried tomato sauce and mizuna; raw stuff always intrigues me, sounds cool!

Okay, my favorite is the Papaya Salad, whenever I see it on a menu, I have to order it! The Chopped Market Salad is cool too. Overall, I think Leaf works! Plenty of Fuhrman-friendly options and not a lot of grief, can't beat that!

Alright, it’s your turn! Check out Leaf’s menu and let me know how you handle Eating to Live on the Outside. Just drop a comment. I'm waiting. 

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Eating to Live on the Outside: HanGawi

Ready for a little Eating to Live on the Outside? I know, you can hardly contain yourself! Okay, this week we’re "going" to HanGawi, a Korean vegetarian restaurant in the heart of New York City.

And it looks pretty good. Not a knockout, but workable. After flipping through the internet menu, here’s what I’d consider ordering. Check it out:

HanGawi Salad

  • Mixed greens, diced tomatoes and sesame dressing; works for me, but dressing on the side.

Avocado Lettuce Salad

  • Avocado, lettuce and ginger carrot dressing; same deal with the dressing.

Mango Pear Salad

  • Mango and pear; it doesn’t say exactly what’s in it, but I think that’s a good guess.

Seaweed Salad

  • Assorted seaweeds and lemon dressing; provided the seaweed isn’t salty, I’m cool with it.

Ginseng Salad

  • Vegetables, shredded ginseng roots, bean paste and lemon dressing; I’m digging it.

Tofu Asparagus Salad

  • Tofu and asparagus; again, another guess, but I like it.

Todok Salad

  • Todok, watercress, cabbage, carrots, bean paste and lemon dressing; I’ve never had todok, but I’d give it a whirl!

Tofu and Mushrooms Galore in Lemon Ginger Sauce

  • Tofu, mushrooms and lemon ginger sauce; tofu isn’t my favorite thing, but this sounds good.

Mushrooms and Garlic Medley

  • Sautéed mushrooms, vegetables and garlic sauce; the sautéing is a little iffy, but the veggies kick butt!

Mixed Vegetarian Autumn Rolls

  • Vegetables, tofu, bean paste, cold lettuce and sesame leaves; interesting, I’ve never eaten sesame leaves.

Spicy Chili Mushrooms

  • Mixed mushrooms and spicy sauce; I love mushrooms!

HanGawi Stone Bowl Lunch

  • Chestnuts, dates, pine nuts, read beans, mushrooms and rice; the rice isn’t great, but the rest of the stuff is awesome.

Vegetarian Stone Bowl Rice

  • Vegetables, rice and hot chili paste; same deal with the rice.

Mountain Vegetables and Greens in Wooden Bowl

  • Mountain vegetable, greens, rice and hot chili paste; I’m not sure what mountain vegetables are, but I’d like to find out!

Mongolian Hot Pot

  • Wild bracken shoots, mushrooms and mixed vegetables; wild bracken shoots, very intriguing.

Like I said, HanGawi is pretty good. Some of the rice and sautéing might turn you off, but I can deal with it. My top choices would be either the HanGawi Salad or the Mountain Vegetables and Greens.

But what about you? What would you order? Scope out HanGawi’s menu and let me know how you handle Eating to Live on the Outside. Just make a comment! Until then, eat well. Peace.

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Eating to Live on the Outside: Slice

Happy Saturday! Time for another Eating to Live on the Outside—hope you’re ready. This week we’re “off” to New York City to check out Slice, a pizza place, an organic pizza place. Relax! It’s better than it sounds. Here’s a short list of things that might tickle your fancy.

Fresh Salad

  • Organic mesclun greens, carrots, cucumbers, plum tomatoes and choice of carrot ginger dressing or balsamic vinaigrette; looks good, but dressing on the side.

Beginner Hummus

  • Herb crust, caramelized onions, organic hummus and kalamata olives; the olives are a little iffy, but if you don’t eat them all the time. No worries.

Wizard Bruschetta

  • Honey whole wheat crust, all-natural marinara sauce, bruschetta topping: tomatoes, red onions, basil, sundried tomatoes, balsamic vinegar and olive oil; if you like tomatoes, this one should get your motor running.

The Radha

  • Honey whole wheat crust, organic hummus, kalamata olives and fresh bruschetta topping; same deal with the olives, just don’t make a habit out of it.

Slice is certainly more health-friendly than most pizza joints! Now, if I really had to pick something. I’m going to be bold today. I’ll go with the Wizard Bruschetta. I know, the salad has more greens, but fresh tomatoes, onions and basil is pretty hard to pass up. What do you think?

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Eating to Live on the Outside: Nile Ethiopian Restaurant

It’s Saturday. Time for the Eating to Live on the Outside road show. And today we’re “off” to Nile Ethiopian Restaurant in Virginia. How does it stack up? I like it. Here’s a quick list of stuff I might order.


  • Whole lentils cooked and mashed, seasoned lime juice and mustard; lentils are awesome. Just make sure you don’t order lentils if you’re out on a date. Toot, toot!

Ater Kik Alicha

  • Yellow split peas cooked in mildly flavored sauce, seasoned with garlic and ginger; looks good to me. It’s hard to go wrong with garlic.


  • Finely chopped collard green seasoned with garlic and ginger; collard greens are always a winner for me.

Tekel Gomen

  • Green cabbage seasoned with fresh garlic and ginger; cabbage is cool, just watch out for the toot-toots here too.


  • String beans and carrots cooked in a mild caramelized onion sauce; string beans are great. I like them when they’re a tad undercooked. They’re crispier that way.

Now, if I REALLY had to pick something. I’d go with the go with the Gomen. I eat collard greens a lot. So I’ll stick with the sure thing. What about you? What would you order? Check out Nile’s menu and let know.

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Eating to Live on the Outside: Magic Apple

I’m excited! This week Eating to Live on the Outside takes a long “trip” all the way to Australia. I’m “off” to Magic Apple, a vegetarian restaurant from the land down under touting good wholesome food. So, how does it stack up? Its okay. Here’s a quick list of stuff that caught my eye.


  • Iron rich parsley, bourghal, Q’s, tomatoes, springys, black pepper, lemon juice and garlic; I have no idea what “Q’s” or “springys” are, but it still looks good. I’ve had Tabouleh before. I like it.

Tamari/Ginger Rice Salad

  • Brown rice, soy, roasted peanuts and sesames, ginger, red caps, currants and springys; I can deal with the rice, but I can’t figure out what “red caps” are.

Spinach & Tofu Salad

  • Silver beet, soy-marinated tofu, dribbled with toasted sesame seed oil and baked soy-marinated sunflower seeds; I can handle the oil. Beets are always a major plus.

Roasted and Greens Salad

  • Roasted carrot, pumpkin, beetroot tossed in garlic, sea salt, black pepper and cumin seeds mixed with English spinach, wild rocket, cauliflower and snow peas; if you drop the salt, this is one is pretty impressive. Tons of veggies! But I have no idea what “wild rocket” is.


  • Capsys, zucchinis, tomatoes, cucumber, red onion in olive oil, cayenne and garlic; not bad, hopefully a “capsys” is something good.

First let me say this. If there are any Aussies out there, please help me out with the translations, my head is spinning. As for what I’d order. I like the Roasted and Greens Salad, just too much good stuff for me to pass up, but what about you? What do you like? Do you speak Australian?

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Eating to Live on the Outside: The Beet

Happy Saturday! It’s time for our weekly “trip” to a far away restaurant and this week Eating to Live on the Outside heads up to Toronto, Canada to eat at The Beet Organic Café & Market. How does it stack up? It looks pretty good to me. Here’s a list of five things that might make the cut.

Farmer’s Harvest

  • Locally grown veggies, Toronto sprout blend, tamari roasted seeds on mixed greens with dressing; looks pretty good, but I’d order the dressing on the side.

Spinach & Walnut

  • Spinach, walnut, sliced pear tossed in vegan creamy garlic dressing and with marinated roasted seeds; same deal, dressing on the side.

Curry on Quinoa

  • Chickpea, potato, quinoa and spinach; pretty simple and greens are a plus.

Organic Housemade Tofu Burger

  • Tofu and walnut patty on whole wheat bun topped with caramelized onions, grated carrots, sunflower sprouts, tomato, house mayo and served with potato wedges and house ketchup; I’ll skip the mayo and if the potato wedges aren’t fried, they’re cool.

Avocado & Grilled Tofu

  • Marinated and grilled teriyaki tofu steaks, avocado, arugula, tomato and vegan house mayo; looks okay, the arugula is awesome.

Okay, if I really had to pick something. I’m going for the Avocado & Grilled Tofu. I love arugula. It’s just too hard to resist, but what about you? What would you order? Check out The Beet’s menu and let me know.

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Eating to Live on the Outside: Lifefood Gourmet

Hooray for Saturday! And this Saturday, Eating to Live on the Outside is “off” to Miami, Florida for a quick meal at Lifefood Gourment, a veg-restaurant saluting food and science.

It didn’t take long to shift through the Lifefood’s menu. Here’s a rough draft of stuff I might order:

Alfredo Elixir Soup

  • Alfredo sauce, macadamia motza cheese and hand picked veggies; I’m not sure what “motza” is and hopefully it’s not salty.

Tomato Magic Soup

  • Tomato blended with spices; I love tomato, just as long as it isn’t salty.

Insalata Caprese

  • Tomato, baby spinach, basil, macadamia motza cheese, olive oil and dried oregano; sounds awesome, but I’m getting the dressing on the side.

Lifefood Gourmet House Salad

  • Romaine lettuce, baby spinach, baby arugula, onion, bell pepper, tomato and tahini dressing; same thing with the salad dressing.

Lifefood Gourmet Caesar

  • Kelp, Irish moss, Romaine lettuce and pumpkin seed croutons; I’m cool with this.

Minerals of the Sea Salad

  • Greens, hijiki, arama, kelp, onion, celery and tahini dressing; sea vegetables can be salty, so I’m not absolutely sold on this one.

Life Gourmet Burger

  • Sprouted quinoa and flax dehydrated buns, walnut, pumpkin seed, Brazil nut, onion, celery, flax oil patty, lettuce, tomato, onion, ketchup and mustard; the oil is a bit of a drag, but I can deal with it.

I got a break this week. Lifefood’s menu is short and sweet. Now, I like a few things, but if I had to pick. I'm going with the House Salad. It’s got plenty of greens and other awesome vegetables.

How about you, what you order? Flip through Lifefood’s menu and let know what you think.

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