Peanut Butter Cup Cinnamon Roll from Cinnaholic
Soy Mint Chocolate Chip Ice Cream Sandwich from CREAM
Cannoli from The Butcher’s Son
Yeast-Raised Doughnut from Well.Fed
Cupcakes from Sweet Aha!
Rarely do New Year’s resolutions resonate with me. Striving to improve one’s health, wealth, or general shortcomings are admirable goals, but the annual effort always feels so contrived. The calendar shouldn’t be the push for these efforts; as is proven year after year, that reminder typically affects change for a month, at best.
2017, however, already seems different. High on my list of personal ambitions is to let go of the perfection fallacy and embrace the beauty in all that is conventionally deemed “ugly.” Beauty is truly in the eye of the beholder, and I’ve found a whole lot to love in the trend towards buying otherwise unloved, ugly produce. Lemons with blemishes; apples that are too small to meet a buyer’s standards; gnarled carrots that refuse to stand up straight. Otherwise delicious fruits and vegetables are discarded in favor of their immaculate, but often tasteless, brethren.
Imperfect Produce is making big waves in the supply chain to change all that. Delivering boxes on demand directly to consumers’ doors across the bay area, they’ve only been in operation for a little over a year and have already rescued well over 750,000 pounds of otherwise wasted food. Those numbers are no small potatoes (although they have plenty of those to share, too) and promise continue growing at a rapid pace, as they’ve recently announced plans to expand into Los Angeles.
This is where I need to go off script and say that this is not a sponsored post and I did not receive anything for free. I was simply inspired by the mission of this once-small startup, and am beyond thrilled to spread the Imperfect Produce appreciation. When I realized that their warehouse was just a short walk away, I high-tailed it out there to see where all the ugly goodness comes from, and I was welcomed with open arms.
Browsing through the line of workers busily packing food into their designated compostable boxes, the real tragedy is that among the immense stacks of produce, I could hardly pick out any truly unsightly specimen within. Perhaps it’s a case of excess supply or insufficient demand, but some of these were truly stunning edible gems, deemed unfit for sale for reasons no ethical eater could comfortably stomach.
Resolve to do more for the local community, your diet, and your bank account by simply eating uglier. You’ll spend a fraction of the cost that these fruits and vegetables would otherwise command at conventional grocery stores, and better yet, you’ll skip the lines at checkout. If that’s still not enough to convince you, go ahead and take 50% off your first box with the code “SPOON” at checkout. Pick exactly what you want from the current seasonal offerings and trust that no matter what it looks like, it will always be brilliantly fresh and delicious.
The delivery range is limited to us lucky Californians at the moment, but I think the overall message is one we can all get behind for the coming year. Celebrate all of life’s imperfections, no matter what form they may take.
No one looks forward to being locked in an airborne tin can, strapped down at an unnatural acute angle for hours on end, and that’s to say nothing of the hoops to jump through to qualify for such abuse in the first place. Yet we all accept these offenses as the necessary evils of air travel; small, cumulative personal injustices that must be suffered for the prize of a new adventure. On the bright side, this mild form of torture makes the joy of arrival all the greater, if only for the relief that comes from getting out of that maddening contraption.
Every small pleasure found in this unpleasant process is thus magnified, savored with aplomb, in hopes of turning down the volume on the rest of that logistical cacophony. for this reason alone, it’s worth the extra hassle whenever I book a flight out of SFO, because that means I can at least find a good meal while waiting at the gate.
It’s true: There’s fresh, healthy, and satisfying food to be found in an airport! The Plant Cafe Organic lays claim to many outposts across the bay area, but ironically, this inaccessible, highly guarded location is the one I stop by most often. Every time, the only thing I ever want is a pile of delicious produce, and every time, the understated yet dazzling grapefruit and avocado salad delivers.
Thankfully, there’s no need to subject yourself to such pain for such gustatory gratification, nor schlep out all the way to that isolated airport terminal, either. It turns out that while the sharply unpleasant contrasts surrounding this small morsel of pleasure do enhance the experience to a degree, it’s even more enjoyable when eaten at leisure, sprawled on the couch at home, preferably clad in completely unflattering sweatpants and slippers.
Something about the acidic, subtly sweet citrus, creamy avocado, and crunchy macadamia nuts make this salad utterly unforgettable. Don’t just take my word for it, because I’m afraid I can’t do it full justice in a few short sentences. It’s just too good to fully explain in words. This simple, invigorating combination will brighten the darkest of post-daylight savings time evenings.
Avocado Grapefruit Salad
Macadamia Nut Dressing:
2 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Lemon Juice
2 Scallions, Sliced
1/4 Cup Raw Macadamia Nuts
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
8 Cups Arugula
2 Cups Thinly Sliced Fennel
1 Large Pink Grapefruit, Sliced into Segments
1 Large, Ripe Avocado, Sliced
1/3 Cup Toasted Macadamia Nuts, Roughly Chopped
Salt and Pepper, to Taste
The procedure is pretty much self explanatory once you glance through the ingredient list, but here goes. Toss all of the ingredients for the dressing into your blender or food processor and puree on high, until creamy and completely smooth. Toss the dressing with the arugula and fennel, and divide the greens between 2 or 3 bowls. Top with equal amounts of grapefruit, avocado, and macadamia nuts. Sprinkle with additional salt and pepper if needed, and enjoy.
Makes 2 – 3 Servings
Wide-eyed, mouth agape, and stomach rumbling, I remember the very first time I heard of the concept. Sushi always had a special place in my heart and on my table, from a weekly after school maki roll habit to special birthday dinner requests, often cited as my last meal selection when asked. Despite my youth, I thought that such relentless passion had already exposed me to all the category had to offer. New vegetable, legume, or fruit combinations could shake things up from time to time, but there was nothing earth-shattering to be found in this time-honored edible art form.
That was until I came across sushi burritos. Hulking bundles rivaling the size of a newborn, these babies were instead swaddled in oversized sheets of slick, glistening nori, overstuffed with a rainbow of fresh and widely varied ingredients. Just one order would satisfy the average eater, if not push them right over the edge into a contented food coma. Back in the early days, there was only one: The Sushirrito, the granddaddy of them all. Scrolling through blogs that featured mouth-watering photos of the beast, I vowed that one day, I would venture out west, if only to taste this legendary creation for myself.
Almost a decade later, it’s safe to say that this is no longer a passing trend, but a hot ticket item that’s here to stay. Sushirrito has expanded its empire all the way out east to New York, with plans to unveil its 8th and 9th outposts soon. More tellingly, however, is the number of rivals now on the scene that offer up their own perspective on the giant sushi wrap. What might surprise you is the fact that all of these fish-centric establishments offer wholly vegan options, and the greatest variety is actually found across the bay, in Berkeley and Oakland. So who makes the one veggie sushi burrito to rule them all? It took me over a year of eating and countless packets of soy sauce, but what follows is my official* ruling on the very best of the bay area.
Pulling off the greatest upset in sushi burrito history, the young upstart Sushinista gets the gold star in this competition. Less than a year on the scene and still flying well below the radar, their offerings are some of the least traditional, but accordingly most inventive and exciting. Portobello mushrooms slathered in a mild green curry sauce are the shining stars of this menu, complimented by a range of seasonal vegetables and crunchy toppings that have previously included such unsung delights as persimmon and Asian pear.
Giving credit where credit is due, Sushirrito still carries the torch in San Francisco proper. Quite frankly, it’s hard to beat the obscenely rich mushroom fries found in the “Buddha Belly,” ringing with umami and wholly satisfying on their own. I’m tempted to call it a tie with my top pick, but points ultimately had to be deducted for sloppy construction. Kudos for providing a roasted garlic tofu aioli, but that added sauce frequently created soggy nori, leading to catastrophic blowouts while eating. You’ll eventually need to attack it with a fork in the end.
Big bonus point and serious kudos go to Sumo Roll for being the ONLY establishment offering not one, but two veganizable options. Although both the veggie-forward “Kabuki” and curried tofu “Midori” automatically come with egg-based aioli and one with slaw, just let your sushi burrito artist know about your dietary needs and they’re more than happy to customize. Ask for the tangy miso-ginger sauce instead, and you’ll be in business. Hat tip to Sumo Roll for providing what is quite possibly the best value around, serving up truly sumo-sized servings that don’t hold back on the flavorful fillings.
Placing Torpedo Sushi so far down the list feels downright heretical, considering the consistently luscious slabs of avocado and chunks of baked tofu wrapped up in every bundle. They simply got edged out for offering smaller portions, and occasionally bulking up their rolls with more rice than fillings. Burritos can be somewhat hit-or-miss based on these proportions, so I’d be more inclined to order the “Veganator” in rice bowl format instead.
Traveling back to downtown Berkeley, Sushi Secrets certainly doesn’t skimp on the goodies wrapped up in their “Denemon,” throwing unexpected ingredients like purple potatoes and corn into the mix. Unfortunately, their wraps also suffer from issues with structural integrity, and the sweet and sour dressing dominates the entire composition, drowning out any nuances that the unique vegetables might provide. Once unwrapped, the whole thing is liable to explode into your lap, and sadly, it’s not even worth the effort of picking up all the shrapnel.
Ordering sushi from a truck might seem sketchy, even when opting for a fish-free meal, but We Sushi has proven itself as a reliable source for sushi satisfaction. The “Vegan” burrito is solid, a fine fix if you’re craving vinegared rice and veggies, featuring sweet potato tempura most prominently, but nothing to rave about. It’s the beige cardigan of sushi burritos; reliable, comfortable, but nothing you’d want to show off in public. Go ahead and order up if you spot the truck parked in your neighborhood, but don’t go out of your way to hunt it down.
Pulling up the tail end of this edible parade, the “Tofu Teriyaki” burrito at Sushi Taka seems more like an afterthought than a feature. Ordered without spicy mayo, the wrap tastes only of seaweed salad. Soft tofu squares dissolve without any notable texture, and the promise of teriyaki flavor goes unfulfilled. In a word: Pass.
Honorable mention goes to Nombe, for taking the fusion concept to the next level and actually wrapping their sushi burritos in flour tortillas. These are a rotating item on the menu, but I don’t think you’re missing much if you don’t see them during your visit; the combination of carb-on-carb is just a total starch-fest, especially considering the fact that rice takes up more than half the bundle to begin with.
It’s safe to say that sushi burritos are officially having their moment out west, but time will tell if that enthusiasm of oversized maki rolls will continue their spread across the country. There are highlights and low lights to be found, with wide variations all over the board, but overall, there’s a lot to love about the concept.
Have you had sushi burritos? Have you made sushi burritos? Tell me about it, and let’s craft a better burrito, together!