We apologize that we do not have full nutritional details on our menu items. The yet to be released FDA menu nutritional labeling guidelines requiring restaurants to have full nutritional details will apply only to restaurants with 20 or more locations as the government acknowledges that the effort to compile and maintain this information is too burdensome for smaller restaurant companies.We have been advised that we would need a large food analysis lab to do the analysis since we need to have a company with liability insurance to stand behind their work (we live in a very litigious society). This of course makes it an expensive proposition (approximately $30,000), particularly for a new, small company such as ours.That being said, we are very proud of the fact that our menu is 100% plant-based with absolutely no cholesterol, animal fat, trans fat or high-fructose corn syrup.Numerous studies have shown that eating 100% plant-based foods is the best way to reduce your risk of heart disease, cancer, diabetes, and to maintain a healthy weight. We recommend "The China Study" by Dr. T. Colin Campbell (http://goo.gl/WAbzZ) for anybody who would like to learn more about these studies.As I believe you may be aware, additional information regarding our nutritional philosophy can be found at http://www.veggiegrill.com/primer.html.Our mission to build an enduring brand that helps people and the planet can only succeed if we listen carefully to guests such as yourself. Opening 7 restaurants and hiring 220 people over the past 4 tough years has been very difficult and expensive, but we are trying hard to make a go of it.
Recently in Vegan Category
- I don't miss egg and dairy themselves nearly as much as I miss the variety of foods available to me.
- I'd much rather avoid something all together rather than have a sub-standard vegan version. But some vegan stuff is perfectly fine if you don't try to compare it to a meat/cheese equivalent. And some vegan stuff is actually very, very good as a replacement.
- I wish I could have chickens at my home so I could source my eggs easily.
- I may be losing weight.
The last point is important here - veganism as a weight-loss diet is seemingly pretty effective for me. There are a few factors to this:
- I can't just "snack" on whatever's available.
- Most of my meals are a little more "planned", i.e., I'm not doing much in the way of "picking up drive-thru on the way home".
- I'm going out to eat much less, thereby avoiding the delicious by fattening cooking preps restaurants use.
- Cheese and dairy make up a non-insignificant portion of my regular diet's calories, and they're avoided while going vegan.
All that said, I don't think using veganism as a diet should be your goal, mostly because it's not sustainable if you don't care for it to be. But as a side-effect of going vegan anyway, it's nice.
One interesting thing I'm discovering is that vegans are just as prone as anyone else to spread misinformation (of all sorts). When a product or menu item is identified as "vegan" online (by any source, it seems), that info spreads like wildfire - whether it's true or not. I'm finding myself not trusting most sources online, with the exception of a few bloggers and industry folks, and the manufacturers/restaurants themselves.
There's also still a huge problem in a lot of vegan chatter about "true vegans", which usually involves name calling, love/hatred of PETA, discussion of honey, and value judgments about health. Mention Oreos and Ritz crackers as being vegan some time to a group of 'em, and you'll see what I mean.
All that said, I'm still diggin' it. I've made very successful vegan blueberry muffins, very unsuccessful brownies, and our homemade seitan is surprisingly tasty.Still looking forward to the next few weeks, too.
As expected, I came back for a couple posts, then disappeared entirely again, as is usually the case with such returns. But I've had a nice break, and Tofufighting.com is the best place I can imagine to discuss my current project: Very Vegan February.
As it stands, I'm a "strict vegetarian" - no meat, and I'm careful about hidden ingredients (broths, rennet, gelatin, flavorings, etc). I also only buy products with dairy/eggs if they come from organic sources (for animal treatment issues). I'm lax about this aspect when I eat out, but not my vegetarianism (I don't "not worry" about broths, etc. when I go out to eat - just about organics).
For February, I'm sticking to a pretty much standard vegan diet. No dairy or eggs, on top my standard strict vegetarianism. I don't worry about honey, a) because I almost never eat it, and b) because I think it doesn't belong in the same vegan category. Otherwise, though, it's gonna be a very vegan February.
I'll post here when I have something interesting to add, thoughts about the process, or tips/tricks I want to share/remember. Looking forward to it, and bringing readers along for the trip!
If you're in or around Santa Ana, stop on by and say hello!

Fast foward to today. Gardein is everywhere:
Chipotle is serving Gardein as "Garden Blend" at select stores in New York, Washington DC, and California, and last week expanded to include many of their Los Angeles-area locations (sorry OC and the IE, none for us, yet). I tried it last week, and found it a bit dry - it didn't have the flavor I expected (and had heard about). I'm more than willing to give it another try.
The Yard House, a generally west-coast brewpub restaurant, is serving Gardein as a replacement for meat in almost all of their menu items. Some vegans are freaking out because the menu items themselves aren't vegan, but still, to have a vegan replacement that's not just a veggie burger is amazing to me. Right now it's available at their Irvine location, but it should go company-wide later this year.
Select Costco locations are now selling large bags of Gardein Crispy Tenders (fake chicken tenders) for $9.99 for 40 pieces. As is often the case with Costco, not all locations carry it, and it will likely disappear at some point as well. Keep buying it, and it may not. Such are the whims of Costco.
I'm sure it's found its way to other locations as well, but three major chains, in the space of a few months, is a fairly impressive feat for a vegan product. The best part is that it's actually good. I'm hoping more places jump on this bandwagon.

I'm hoping to start posting here more, with links to other great blogs and original stuff. Thanks for reading, and enjoy!
What's your take? Are there specific things they do that you don't like? Are they generally a good group? Often I'll talk to people who say they hate PETA, but can't give me any real reasons. Do you have some?
This is my adaptation of my mom's tomato sauce. This sauce really is all about the tomatoes, so buy the best. You should use canned instead of fresh here, but go for something high quality - I prefer plum tomatoes for texture, body, and flavor. If your tomatoes aren't salted in the can, you're gonna want to increase the amount you add to the sauce. Total cooking time is at least an hour, but I often let it go all afternoon (3-6 hours) to let all the flavors meld.
I usually serve it over thin spaghetti, with a high sauce-to-pasta ratio (tradition be damned - I'm an American, and I like sauce). As listed, it's almost vegan - just cook your mushrooms in oil instead of butter, and you're set. Top with your favorite cheese (I've been using mizithra, grated over the top - I still haven't found a good Parmesan Reggiano that doesn't use animal rennet), and enjoy.
Mom's tomato sauce
Ingredients
2 28oz cans whole or crushed tomatoes
1/4 cup olive oil
1-2 tablespoons Italian seasonings (premixed Italian seasoning, or a combination of basil, oregano, marjoram, thyme or rosemary, to taste).
2 tablespoons butter or olive oil
1/2 small white onion, diced
8-12oz white mushrooms, sliced or chunked
2-3 cloves garlic, peeled and diced
Red pepper flakes, to taste
Salt and pepper, to taste
Directions
In a large pot, simmer tomatoes on medium heat. If whole, crush first with a potato masher or with your hands, making sure to remove all skins. Add olive oil, then Italian spices. Allow sauce to simmer for 30-60 minutes, stirring occasionally.
In a medium saucepan, heat butter or oil on medium heat. Add onions, and cook for 4-5 minutes before adding mushrooms. Once this mixture is mostly cooked (onions should be clear, and mushrooms should have given off a fair amount of moisture) reduce heat to low and add garlic. Cook for another 3-5 minutes then stir into sauce.
Add red pepper flakes, salt and pepper to taste. After cooking for an hour total, the sauce is ready to be served over your favorite pasta. Sauce can also be prepared ahead of time and reheated.
Vegetarian Options at Little Caesars
Little Caesars wants to help meet the growing needs of our vegetarian customers and offers them many appropriate menu choices. Vegetarian diets that allow dairy products can easily be planned to meet nutritional adequacy using any of the Little Caesars vegetarian-style pizzas. Little Caesars pizzas can be ordered with cheese-only or with any of our fresh vegetable toppings including onions, green peppers, and tomato slices. Mushrooms, ripe olives, and pineapples are also available toppings. Banana pepper rings can be added to give some "zip" to any vegetable-topped pizza.
Please note: Topping selection varies by location. Visit your local Little Caesars Pizza restaurant for topping availability.
For the Strict Vegetarian Diet (Vegan Diet)
A strict vegetarian diet requires a little more planning for nutritional adequacy because it may require special conditions such as no animal by-products. Little Caesars' pizza crust is made with a quality, high-protein flour and contains no animal products or by-products. The sauce is made from crushed tomatoes and is seasoned with a special blend of herbs and spices - it also is made without animal by-products. This means that customers who are strict vegetarians can order a Little Caesars vegetable pizza, without cheese, and still fulfill their needs.
There are other items that can be special-ordered from our menu that are acceptable for a strict vegetarian diet. For example, Crazy Bread® can be ordered without Parmesan cheese along with an order of Crazy Sauce® on the side.
If every restaurant (especially chains!) had a page like this on their site, my life would be much, much simpler. It doesn't take much to make me happy: Know what "vegetarian" and "vegan" mean, and tell me, simply, what's in your food. Little Caesar's does it perfectly.