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.
I had the opportunity to sample Chipotle’s Sofritas yesterday. The first bite was my last. I was, in a word, underwhelmed. The texture threw me off. Tiny pebble sized bits of tofu squeaking between my teeth. Perhaps, it’s better inside a burrito. I would make the pieces larger and add a rougher texture infused with more flavor.
It could be my bias against Chipotle. Their food, in general, is just ok. Why would Sofritas be any different? It’s a shame because I love tofu, especially hodo tofu. I do applaud their efforts for using sustainable foods (in whatever percentage that may actually be) and for creating a vegan dish which is very much appreciated. Sadly, Sofritas just don’t live up to their potential.
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.
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.