Tempeh Reuben in Ann Arbor

I went to The Lunch Room in Ann Arbor. The seemed like the “best” vegan restaurant in town (after doing a Foursquare and Yelp search). I was looking for somewhere with good food, but also relatively healthy. I found them on social media, because they have good looking fan-posted images and their reviews overall seemed positive.

I got the Tempeh Reuben (I’ve been a fan of good tempeh reubens for the past couple of years).

And… it didn’t disappoint. THICK-CUT, homemade rye bread, with (no sugar added) slow caramelized onion… and sumptuous tempeh! Yum!


The Lunch Room is a highly recommended place to eat vegan food in Ann Arbor, Michigan.

Here is a photo of the inside:


And… the beautiful terrace, outside of The Lunch Room:



I’ll definitely be coming back the next time I am in Ann Arbor!!

Pizza is for Vegans too… and other tips for a healthy Italian Dinner

Salad + Pizza combo can be for vegans too.

Remember arugula salad with balsamic vinaigrette and Parmesan cheese?
Try something even more healthful: Kale salad with balsamic vinaigrette. How to loose the cheese, but keep the deep, rich, umami flavor of Parmesan? Nutritional yeast, and tamari.
Recipe: Balsamic vinegar, olive oil, himalayan salt, black pepper, nutritional yeast, a dash of tamari.
(Optional: add olives and crushed raw cashews. These will compliment the taste, and add to presentation.)

I added seasoning: fresh ground black pepper, za’atar, fresh basil (homegrown!):

Yellow Split Pea Dal Recipe

Rinse yellow split peas. Simmer in‎ Himalayan salted water for about 35 mins.

When cooked, season with tandoori seasoning (coriander, cumin, sweet paprika, garlic, ginger, cardamom, and saffron), a spoonful of chickpea miso, and fresh ground black pepper. Chop and also stir in some fresh parsley.

Spoon dal onto plate or bowl and top with a flavorful high-quality olive oil‎ and coarse cracked pepper. Garnish with fresh parsley leaves.