This place opened up recently in SF, near the armory on Mission St. It’s beautifully designed and feels expansive while being relatively small. We ordered a wide range of items, most of which were delicious.
The ramen was very satisfying. The spicy garlic broth was very reminiscent of traditional ramen broths.
The croquettes were made with sweet potato, a welcome spin on a traditional dish.
The Colonels Pipe roll, complete with an authentic tasting cream cheese, was super yummy.
The small plate of corn on the cob tasted fine but seemed altogether too expensive for what it was.
Simple, delicious and healthy. You just don’t find this kind of homemade quality in restaurants. Nutrient full, organic ingredients expertly prepared. They only have one meal per day, listed on their website.
Cashew Ricotta (recipe from I Am Grateful, add 1/2 teaspoon of dried basil).
Preheat oven to 425° F.
Crumble sausage into small pieces.
Clean and cut collards into half inch strips. Then steam for 1 minute. Lightly steaming veggies will help prevent them from drying out.
Drain the artichokes in a small strainer.
No need to oil baking pan.
Bake the pizza crust for 3-5 mins. (Optional. We prefer a crispier crust.)
Remove pizza crust from oven and apply layers in this order: cover the bottom with 1/2 cup tomato sauce, sprinkle sausage into the sauce (this help keep the sausage moist and juicy), add collards, place artichokes equidistant (approx. one for each slice) and finally spoon the remaining sauce onto the top.
Bake for another 10 mins.
Remove pizza again. Add about 15 small spoonfuls of cashew ricotta on top and return to oven for another 5 mins.
Notes: Nearly any combination of toppings will work, of course, but the key to this recipe is the tomato sauce and the sausage that provides the experience that most meat-eaters are familiar with. The Cashew Ricotta will brown (almost like cheese) if added earlier in step 7. A generic ketchup bottle for applying the cheese is super handy. I usually end up using the remaining ricotta on everything from veggies to soups throughout the week.
1 large bunch mustard greens (kale, turnip, collards, or chard work too)
4 large florets caulifower, cut lengthwise into bite sized pieces
4 large florets broccoli, cut lengthwise into bite sized pieces
1 large carrot, cut lengthwise into bite sized pieces
2 tablespoons raw brown sesame seeds. I like to use half (raw) black for added color.
1 (slightly rounded) tablespoon light miso (dark works too)
1 1/2 teaspoons toasted sesame oil
1 tablespoon mirin
1 teaspoon freshly squeezed lemon juice
1 teaspoon tamari soy sauce
Cut greens into bite-size pieces (removing any stems thicker than a quarter inch), wash the greens in a salad spinner and drain. Steam greens for 3 minutes, then immediately plunge into a bowl filled with cold water. Drain, gently squeeze out excess water, and set aside.
Wash the cauliflower, broccoli and carrots in salad spinner. Steam for 2 minutes, then plunge into cold water…and set aside.
Combine oil, miso, mirin, lemon juice, and tamari in a small-size bowl. Mix well.
In a large-size dry sauté pan, toast sesame seeds over medium heat, stirring constantly until fragrant or beginning to pop.
Add greens, cauliflower, broccoli and carrots to sauté pan, turn off heat, and stir in the dressing. Toss/fold all ingredients using rubber spatula. Don’t cook the greens but merely warn them up along with the dressing. Serve warm or at room temperature.
The changes I made to the original recipe were basically adding veggies and reducing the steam times. This helps dilute the saltiness of the dressing, keeps the veggies crispier (even healthier) and adds more color to the dish.
I chose to feature mustard greens because this dressing does a wonderful job of taming their inherent bitterness.
This gem is tucked away deep inside Foster City, at the Beach Park Plaza Shopping Center, across the street from the bay. It’s unassuming location is worth traveling to.
The menu is a welcome break from most restaurants because nearly 100% of the options are Vegan. They offer all of the usual fair with veggie chicken, veggie beef or tofu. My absolute favorite is the Pumpkin Curry (so comforting). The food is delicious and the presentation is always spot on.
It’s generally a quiet, relaxing place. The service is very friendly and attentive. The kitchen is occasionally slow on week nights, so I would order take out if you’re in a hurry.