Where to Eat Vegan: Morning Glory Cafe - Flagstaff, AZ

Flagstaff has several vegan friendly restaurant but Morning Glory was by far my favorite.

This longtime neighborhood mainstay on South San Francisco Street somehow got overlooked on my first trip to Flagstaff. Sunlight streams into Morning Glory Cafe and a cheery "Hey Darlins, I'm Julia" floats from behind the counter when you enter.

Julia stopped chopping vegetables to come to the counter and greet us. "What can I get for you guys?"

We admitted it was our first time dining at Morning Glory and she directed our attention to the chalkboard menu on the wall while she made suggestions and fired questions at us. 

"Just got out of the canyon huh? What a perfect time of year for it. Where are you headed next month?"

We chatted about my monthly travels, the blog, food and Flagstaff and then upon her recommendation ordered lunch.

"Ok well glasses and water are there, and just grab yourself some chips and salsa and I'll bring out your food when it's ready." She smiled warmly and then turned to make our meals.

We fixed ourselves a little plate and a glass of water and then poked around a little. Hand carved spoons hung on a hanging branch mobile for sale. Nearby recycled blue jean wallets were stacked neatly next to knitted hats. 

Julia hummed to herself in the kitchen as she cooked.

In the beginning Morning Glory Cafe was owned by the late Maria Ruiz and Julia was an employee and close friend of hers. The spirit of the food and decor are Maria's but it is obvious that they are deeply rooted in Julia's philosophy as well. In addition to the list of do-goods that many restaurants strive to boast of these days, that being buying from local farmers and offering organic ingredients, Morning Glory also holds to a zero food waste policy and employs practices like composting and donation of unused foods.

The Cafe didn't start out fully vegetarian but Maria was always intent on making her food nurturing and preparing it with health in mind. Maria believed in food as medicine and created her recipes with this in mind, a tradition Julia has inherited. 

Eventually we settled in to a booth and started chatting and Julia brought out our lunches.  She beamed with obvious pleasure as she set them down in front of us and I reached for my camera. Everything about the cafe was bright and colorful and fresh and the food was no exception.

The hemp burger was so flavorful and decadent while still tasting earthy and green that I came back for another as my last meal in Flagstaff. 

These are the types of meals that inspire you and stick with you well after your meal is over. 

The Hemp Burger and The Veggie Fajitas 

115 S. San Francisco St. 

Wednesday - Saturday 11am - 9pm

928-774-3705

Curry Chicken Salad in an Avocado

I guess I just never get tired of curry because as much as I have it at work, I still use it at home. This little dish is something I picked up this summer in France, but I brightened it up a bit with the curry. This makes a great lunch, but the first time I had it my host "mom" made it for dinner and we each had a half avocado with tuna salad.



So basically what you need is

one ripe avocado
cooked chicken or tuna ( i had some roti chicken to use)
1 to 2 tbsp mayo
1-2 tsp curry powder
little dash of lemon juice

and hey if you have a carrot or a cucumber laying around, chop that son up and put it in there too!

New Fings and Curry Pasta Salad

If I have never mentioned it before Nola's in DT Frederick has some of the best if not THE best pasta salad around. A while back Jon and I went there for lunch and they had made a curry pasta salad that we loved and I though "well shucks..I can make that." And so I done did



This is pretty much the last of it but I made enough to last me for a week including giving some to Jon and Pang. I kinda just made up the recipe, throwing stuff in, but here is what the measurements were:

Chicken Curry Pasta Salad

half box double fiber pasta (I needs my fibers people), cooked
chicken breast, shredded
2 carrots, chopped
half can sweet peas
1 tsp curry
1 tsp lemon juice
2-3 tbsp mayo

1. Combine the curry, lemon juice and mayo to make a uniform paste
2. Toss the pasta in a mix well
3. Carefully add carrots, peas, and chicken, mix well
4. Refrigerate for a few hours or overnight

It's that easy! Paired with fruits and veggies like I have here and a little wrap and you got yourself a healthy little lunch

Also - a new fing from and old place:



Got this little tigers eye owl necklace from a thrift shop a few weeks back.

Havarti with Dill

If you haven't tried Havarti with Dill....I feel really bad for you. This stuff is the better than sliced bread...way better because that stuff isn't even that cool. Pick some up and make one of these!



This is another of my craving masterpieces: Havarti Dill and Chicken Samich

French bread with fresh roasted garlic (giant chunks of garlic...soo good)
Rotisserie style chicken cut into thickish slices (I bought a whole cooked chicken at the gstore and have been making dinner and lunch from it all week, low on cash)
Half an avocado
as much Havarti Dill as you want
Bit 'o Mayo if you please

Press that stuff on the ole george forman (in my case, you can just make it in a frying pan too)
Eats it up.
Behind the Samich you might notice the orange circles? Yes?

Sweet Potatoes with Basil and Oregano

Just cut them up, toss them in olive oil (not too much, just a tiny bit) and the herbs and put it in the toaster oven or oven for 10ish minutes

Chicken Enchiladas with Green Salsa, Lacey makes mexican food!

total time : 40 / serves 4

4 tbsp canola oil
2 small zucchini, diced
1 small red onion, chopped ( i never use onion but you can)
1 ear of corn, kernels cut off the cob (about 1/2 cup)
1 2 1/2 to 3 pound rotisserie chicken, meat shredded ( I love this because the long chicken cooking process is done for you!)
1 1/2 cups (6 ounces) shredded Monterey Jack
Kosher salt and pepper
12 6 inch corn tortillas
as much sour cream as you can eat

Salsa
1 pound tomatillos, husks removed
1 jalepeno, seeded
1 cup fresh cilantro leaves
1 tbsp fresh lime juice

Heat oven to 400. Heat 1 tbsp oil in a medium skillet over medium-high heat. Add zucchini, onion, and corn, stirring until the onion begins to soften (3 - 5 min). Transfer to large bowl

Add chicken, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix to combine.

Wipe out skillet and heat remaining oil over medium heat. One at a time, cook tortillas in the oil until softened (10 to 15 seconds per side). Transfer to paper towel lined plate.

Divide chicken mixture among tortillas, roll them up, and place them seam side down in a large baking dish. Bake until heated through (8-10 min)

In food processor, pulse the tomatillos, jalapeno, cilantro, lime juice and 1/2 tsp salt until finely chopped.


So Jon and I tried out the recipe today for dinner and mmm mmm was it yummy. I will say though, we did not make the salsa due to all the hype about jalapenos, so I cannot vouch for the salsa, but im sure its yummy too. I got this out of the REAL SIMPLE magazine - one of my new faves.