VEGAN DINING IN & NEAR SALT LAKE CITY (Current, as of March 2017)


100% VEGAN:
All Chay (Vietnamese) – 1264 W 500 N, SLC

Buds SLC (sandwiches) – 509 E 300 S, SLC

Vertical Pizza (pizza, subs) – 2280 S W Temple, South Salt Lake

Vertical Diner (breakfast, comfort food, burgers…) – 234 W 900 S, SLC

Sage’s Cafe (American) – 368 E 100 S, SLC

Frisch (wraps, salads, nachos, Cakewalk desserts) – 145 E 1300 S #201, SLC .

Cakewalk Bakery (inside Frisch)

Passion Flour Patisserie (french pastries, coffee, savory dishes) – 165 E 900 S, SLC

The Big O’ Donuts (donuts and coffee) – 171 E Broadway, SLC

City Cakes & Cafe (Exception: dairy coffee creamer) – 1000 S Main St, SLC

Omar’s Rawtopia (Exception: honey in some dishes) – 2148 Highland Dr, SLC

Evergreen House 1084 State Street, SLC .   (Inside Golden Phoenix, which isn’t vegan, but they have separate kitchen preparation space) Chinese, sushi, bento boxes

MOSTLY VEGAN:

Zest Kitchen & Bar (21+) – 275 S 200 W, SLC (VEGETARIAN /VEGAN BAR & KITCHEN)

Vive Juicery (98% vegan, 100% organic  juice bar) Also offers nut milks. 3 locations.

SEPARATE VEGAN MENU:

Jackalope Lounge Vegan Taco Tuesdays 372 S State St Salt Lake City, UT 84111 .

Mi Ranchito Grill (separate vegan menu, vegan buffet Friday nights, all-you-can-eat vegan tacos on Wednesdays) – 3600 S State St, SLC

Piper Down (21+, bar food, separate vegan menu) – 1492 S State St, SLC

Ice Haus (21+, bar food in Murray, separate vegan menu) – 7 E 4800 S, Murray

Funk-N-Dive (21+, bar food in Ogden, separate vegan menu) – 2550 Washington Blvd, Ogden

VEGAN OPTIONS/VEGAN FRIENDLY:

Blue Nile (Ethiopian, try the veggie combo)

Mahider (Ethiopian, try the veggie combo)

House of Tibet (Tibetan, cheap lunch buffet with numerous vegan options)

Cafe Shambala (Tibetan, cheap lunch buffet with numerous vegan options)

Chabaar Beyond Thai (Thai & American in Midvale)

Mano Thai Diner (Thai food in South Salt Lake, ask for the vegetarian menu)

Oh Mai (Vietnamese, four locations)

The Kathmandu (Indian & Nepalese, the naan is not vegan, try the vegetable kofta)

Bombay House (Indian, they have vegan naan, three locations)

Long Life Veggie House (Chinese food)

The Pie Pizzeria (pizza, pull-a-parts, many locations)

Este Pizzeria (pizza, garlic knots, Sugarhouse)

PizzaRev (build-you-own pizza, two locations in West Valley City)

O’ Falafel Etc (Mediterranean food, they have a falafel burger)

Mazza Middle Eastern Cuisine (two locations)

Aubergine & Company (Mediterranean, smoothies, salads, three locations)

Proper Burger Company (865 S Main St location only)

Cafe Solstice (inside The Dancing Crane)

Curry In A Hurry

Even Stevens (sandwiches, 6 Utah locations)

Royal India (Sandy and Bountiful)

Himalayan Kitchen (Indian food)

Sugarhouse Coffee (bagels, oatmeal, hummus, chik’n salad sandwich)

Trolley Wing Co. (vegan wings with vegan ranch, waffle fries)

Sonora Grill (Mexican food in Ogden)

Rice King Restaurant (Chinese food in Provo, ask for the vegetarian menu)

Blue Iguana –  Have a Vegetarian section on their regular menu-Blue Iguana Veggie Tacos can be made vegan by leaving out cheese & sour cream . Other vegetarian items on the menu can be veganized in the same way. Locations in Park City (top of Main Street) and Downtown SLC (West Temple, behind Capitol Theater)

OTHER SUGGESTIONS:

Taco Bell (substitute beans for beef in any item, and ordering “fresco style” substitutes dairy products with fresh salsa,)

Chipotle Mexican Grill (sofritas or veggie burrito)

Del Taco (tostada and 1/2 lb burrito minus the cheese add avacado, fries, soda)

Rumbi Island Grill (bowl w/ rice, tofu/veggie, teriyaki)

Subway (veggie delite sub, take it home and add a Boca Chik’n patty (1 minute in microwave), and Vegenaise.

Barbacoa Mexican Grill (many locations nationwide)

Settebello Pizzeria- Closest you will get to authentic Italian pizza in the US! (Dough is vegan for all varieties-Pizza Marinara, veggie pizza no cheese are just two vegan options) 8 Locations throughout CA, NV, & UT. Utah location are 260 S 200 W, Salt Lake City, UT 84101 and 901 W Clark Ln, Farmington, UT 84025.

Bocata -owned by the same company as Settebello. Bread is vegan. Can get the Caprese artisan sandwich or salad, leaving off the cheese and substituting with roasted peppers or other plant-based option. The pear salad could also be made vegan by leaving out the feta. Located in the food court at City Creek Center in Downtown SLC.

Red Iguana   736 W North Temple Salt Lake City, Utah 84116 . Can leave out dairy and meat for many dishes to make them vegan.

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If you don’t see vegan options on the regular menus, don’t hesitate to ask. There may be vegan options available by modifying existing options by leaving out certain ingredients or substituting ingredients.

“Happy Cow” is a fantastic app available for Android and Apple devices -not only does it show restaurants nearby with vegan food, it also includes grocery stores and shops with vegan fare (as being vegan is more than just a diet-it’s a lifestyle). http://www.happycow.net

Vegan Samoas


It’s Girl Scout Cookie Time!

I am guilty of peddling cases of those cookies all those years ago. I only made it as far as a Junior Girl Scout, as there were no troops for my age group in my area past the 6th grade. I still support the GSA at Cookie Time, though I usually do it in the form of a donation rather than buying a box of cookies that I won’t eat. Not because they aren’t delicious, but because I am a dedicated vegan.

As a vegan, there were no varieties that I could eat, up until recently. There was news on the radio the other day that Thin Mints are now vegan (!) I knew that there are only two companies in the US that make Girl Scout cookies, and one of them was proactive and offered several vegan varieties. Of course, that was the company that wasn’t the distributor in my area 😦 Now the other company has come on board and offer my favorite cookie, the Thin Mint , as a vegan option. (YAY!)
So now I can go track down a local troop selling cookies in my area . (There’s an app for that BTW) to buy some Thin Mints. The other varieties , sadly are not yet vegan.

That doesn’t mean that I can’t make my own (I could make Thin Mints too, but I want to support the Girl Scouts so while they are available and vegan, I will do that). Because it is Girl Scout Cookie Time, this entry is dedicated to the Samoa, the chocolatey, caramelized coconutty shortbread-like cookie that you can’t eat just one of. I made batch of these and took them into work and they were gone in a flash. (Yes, there were THAT good!)

There are several steps, but none are too difficult. They don’t even take all that long to make.

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For the cookie:

2 c unsweetened coconut chips, lightly toasted
1/2 c unrefined coconut oil
2 TBSP vegan margarine
¾ c brown sugar
1/3 c nondairy milk
1 TBSP ground flax seeds
1-1/2 tsp pure vanilla extract
1 c unbleached flour
¼ tsp baking soda
¼ tsp salt

For the caramel:

1 TBSP vegan margarine
1 c brown sugar, lightly packed
¼ c brown rice syrup
1-14 oz can of full-fat coconut milk
½ tsp salt
1 tsp pure vanilla extract
1 tsp tapioca starch/flour, dissolved in 2 TBSP water or coconut milk

For the chocolate:
1-10 oz bag of vegan semisweet chocolate chips

Preheat oven to 350ºF. Line a baking sheet with parchment paper – this is necessary to keep the cookies from becoming permanently part of the baking sheet… it’s not a step that is worth skipping. Parchment paper is cheap. I had actually run out of it and made a special trip to the grocery store just to buy it.

There are many ways to toast coconut, including in the conventional oven, on the stovetop, or in a toaster oven. It is also an option to buy coconut that is already toasted if you don’t want to deal with this. I like the stovetop method best, using a dry cast iron skillet. It gets very hot very fast though, and it needs to be watched carefully so the coconut does not burn. Once the cast iron skillet is hot, remove it from the heat. Add the coconut chips to the skillet in a single layer so it cooks evenly. If it won’t all fit in there at the same time it’s OK. It can be toasted a little bit at a time. Give it a quick toss to lightly toast the coconut and then transfer it to a plate or bowl to stop the cooking process and set aside.

In a large bowl, combine coconut oil, vegan margarine, and brown sugar. Using a hand mixer, cream the sugar, coconut oil and vegan margarine together. Add nondairy milk of choice (I used plain, unsweetened almond milk) and pure vanilla extract and mix again until smooth.

In a separate bowl, combine unbleached flour, baking soda, and salt. Add to the wet ingredients and mix until well incorporated. Fold coconut chips into the dough.

Scoop out a small amount of dough onto the prepared baking sheet and flatten into small circles about 1/4”-1/2” thick. I like a crispy cookie, so I tend to make them thinner. These will not spread much, so you can place them close to each other on the baking sheet, just make sure they are not touching. Bake at 350ºF for 6-10 minutes, or until lightly browned. Remove from the oven and allow the cookies to set for at least 5 minutes.

Remove 2 TBSP coconut milk from the can and mix with 1 tsp tapioca starch/flour and set aside. In a heavy saucepan, melt vegan margarine on medium low heat. Add brown sugar, brown rice syrup, salt and remaining coconut milk. Mix with a hand mixer until smooth. Increase heat to high and add dissolved tapioca starch/flour and bring to a boil. Stir continuously with a wooden spoon until it thickens. Reduce heat to low, and add in pure vanilla extract. Remove from heat and set aside to cool.

Melt the chocolate chips in a double boiler and set aside. To make the chocolate a little thinner, you can add a little bit of cocoa butter (available at most good culinary shops), but it isn’t necessary if you can’t find it in your area.

Once the cookies are baked and cool, turn all the cookies upside down and spread a small amount of melted chocolate on the bottom side. Allow the chocolate to set, which can be done by placing the whole baking sheet of cookies in the refrigerator for 15-20 minutes or so. Once it is set, flip all the cookies over.

Spoon a small amount of caramel on the top side of each cookie, followed by a drizzle of chocolate on top of the caramel. Refrigerate again for 15-20 minutes to set the chocolate up, and enjoy any time of year, not just when it’s Girl Scout Cookie Time!

SLC Vegan Drinks and Potluck NOV 15


SLC Vegan Drinks and Potluck Sat 15 Nov 2014

7-9 PM

Metro Bar

The VEGAN POTLUCK is back by popular demand at the Metro Bar and on a SATURDAY night! Come welcome new vegans and the veg curious for some of the best food in SLC! Come mingle, get recipe ideas, network and make new friends! We are also taking blanket donations for the pigs of Ching Farm Rescue and Sanctuary and a percentage of any drink purchased to sponsor a rescue at the Sanctuary! Hope to see you there from 7-9pm!

Metro Bar

615 W 100 S
Salt Lake City, Utah

SLC Vegan Drinks & Potluck


http://slcvegandrinks.weebly.com/

https://www.facebook.com/pages/SLC-Vegan-Drinks/47405437174?fref=photo

Vegan Group Hike & Picnic -Lake Solitude 11 Oct 2014


https://www.facebook.com/events/542005429266309/

Vegan group hike to Lake Solitude, with a potluck picnic first at Silver Lake. Picnic will start at 1:30 PM at Silver Lake, which is at the top of Big Cottonwood Canyon, between Brighton and Solitude (at the very end of Big Cottonwood Canyon you have to turn right and the Silver Lake Visitor Center is just to the right there, with a little local eatery/ store on the left). At 2:30, we will then walk half way around Silver Lake and then hike to Lake Solitude. It is about 3.5 mile hike round-trip (1 mile of which is flat, around Silver Lake) and will take 1.5 to 2 hours total. It is a fairly easy hike with beautiful scenery and wild animals. We saw moose and deer on this hike last time. We will be hiking at the pace of the slowest hiker, which may be me, to accommodate everyone. Bring water and wear appropriate hiking attire, including decent hiking shoes or boots, and warm clothes.

It is forecast to be about 48 degrees at Solitude, so be sure you are prepared for cold weather. I do not expect it to snow or rain on us, but there may be some snow around. Your feet may get wet.

For the picnic, please contribute (if possible) by making/ buying something vegan. I will probably be making a garbanzo bean (faux tuna) dip with tortilla chips, and maybe a dessert. I will bring plates, silverware, cups, water, etc. We will put our picnic supplies back in our vehicles before starting the hike. There are tables all around the Visitor’s Center, so look fun a bunch of awesome vegans with delicious food.

If you feel like you cannot do the hike, you are always welcome to join us for the picnic and just check out Silver Lake, just a short stroll away.

This is a great way to meet other vegans and enjoy what our beautiful canyons have to offer. If you do not have a car or would like to carpool, please say so in the comments. I can fit four others in my car and am located near the downtown SLC library. I will be leaving SLC at 12:30.

Sorry, NO DOGS allowed in Big Cottonwood Canyon, as it is a protected watershed area.

SlcVegan Drinks is going on at 7:00 PM, which is a vegan potluck and drinks the Metro in downtown SLC, also. There should be a link to the event in the vegan group, if you are interested.

Movie Screening: Speciesism 29 October 2014


TICKETS: http://SpeciesismUtah.eventbrite.com/ (tickets are limited and ONLY available online)

TRAILER: http://SpeciesismTheMovie.com/

Speciesism: The Movie takes viewers on a sometimes funny, sometimes frightening adventure across the country, to expose the biggest secrets about modern factory farms, and to ask the biggest questions about the belief that our species is more important than the rest. You’ll never look at animals the same way again. Especially humans.

Join the director at the Utah theatrical premiere of this historic documentary, and ask him anything you’d like at the Q&A afterwards!

Sponsored by Ching Farm Rescue and Sanctuary

“BRILLIANT AND COMPELLING … THE BEST OF THE ANIMAL RIGHTS DOCUMENTARIES”
-Michael Shermer, Scientific American and Skeptic magazine

“AN ADVENTURE THAT IS TREMENDOUSLY ENTERTAINING AND OFTEN LAUGH-OUT-LOUD FUNNY”
-The Huffington Post

“WATCH THIS MOVIE, WATCH IT AGAIN, AND SHARE IT WIDELY. IT IS THAT IMPORTANT.
-Psychology Today

TICKETS: http://SpeciesismUtah.eventbrite.com/

POSTS

https://www.facebook.com/events/718175678262777/?ref_dashboard_filter=upcoming

SLC Vegan Drinks & Potluck!


The VEGAN POTLUCK is back by popular demand at the Metro Bar and on a SATURDAY night! Come welcome new vegans and the veg curious for some of the best food in SLC! Come mingle, get recipe ideas, network and make new friends! We are also taking blanket donations for the pigs of Ching Farm Rescue and Sanctuary and a percentage of any drink purchased to sponsor a rescue at the Sanctuary! Hope to see you there from 7-9pm!

Metro Bar

615 W 100 S
Salt Lake City, Utah

Sages Cafe Nonprofit Night: Ching Sanctuary


Come to a special August Vegan Drinks this Thursday and support Sage’s Cafe “Non-profit Night” for Ching Farm Rescue and Sanctuary! 15% of sales will be donated from 5pm to 10pm in the Jade Room! Hope to see you there!   NonprofitNight

Ching Sanctuary Summer Evening Soiree


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Saturday, August 23rd, 2014
7 PM sharp
$50 per person. Singles & couples welcome!
Tickets: http://www.brownpapertickets.com/event/785679
Join us for an enchanting August evening of fine dining at the Sanctuary with 12 gourmet courses of plant-based cuisine. Enjoy an unforgettable culinary experience with live musical entertainment in the lovely Peace Garden with the sweet rescued animals near. For your pleasure we will be featuring seasonal garden selections lovingly prepared and served by resident chefs Larayn Clegg, Amanda Plustwik , Jennifer Russell-Fenus and Rob Packer. Also, exquisite desserts and Artisan chocolates by Alyssa Frisk and Danielle Frisk. The menu to be announced soon.

SEATING IS LIMITED! ENSURE YOUR PLACE AT THIS SPECIAL EVENT BY RSVP BY CALLING 801-577-7113 or by paying online at:http://www.brownpapertickets.com/event/785679

Dress casual, or dress up if you wish for this special night. Bring a light jacket because the evenings start out warm but cool down rapidly.

All proceeds to help feed and care for the rescued animals of Ching Sanctuary.

This is an alcohol free event. Thank you!

EarthSave SLC Monthly Vegan Cooking Class: August


Tuesday 12 August 2014

6:30-8:30 pm

Downtown SLC Sprouts Farmers Market

corner of 700 South 200 East, SLC, UT

Topic: Vegan Picnic/BBQ

FREE!