Monday, December 30, 2013

Road Food

Longtime readers probably know, a road trip to Oklahoma almost always involves a pit stop at Fort Worth's all-vegan Spiral Diner. Our Thanksgiving visit was no exception (yep, even though Christmas just passed us by, I'm still getting through some pics from November...hope that's cool with you!)

We started with the "Chip & Dip Party" of salsa, cashew queso, and guac.

Jackson and Olivia alternate between ravenous and peckish days, and this particular day didn't find them super interested in eating. Side dishes, like broccoli and black beans, satisfied their wee appetites.

I tried something new, the Chef's Salad, with grilled tofu, greens, carrots, avocado, olives, tomato, shredded cheese, bacon bits, and ranch. I forgot that SD uses Daiya, but apparently I only hate Daiya if it's melted, since it didn't bother me in this moan-inspiring monster salad.

Tony had the daily special, a baked potato. Can you see a baked potato here? Nope. That's because it was covered in a mammoth helping of Mexican-spiced quinoa, salsa, scallions and sour cream. Imagine eating through all that goodness, and then you have a whole potato to contend with. No snack stops were needed for the remainder of our trip.

We also grabbed a couple of snickerdoodles to bring to Grandma's.

A lovely visit, as always. A cold snap blew into town the first day, which meant new toys were acquired from the Dollar Store.

Eventually it warmed up and we enjoyed a sunny afternoon at the park.

Monster is a good travel companion, but it does tucker him out. Still, he was eager to return at Christmas.

1 comment:

  1. That cashew queso looks so good! Need to find a good recipe to make it at home.