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Phoenix has a vegetarian food truck!  I hear about these from LA blogs and get jealous, but now I don’t have to be anymore!

We went to “the uprooted kitchen” the last two Saturdays and have loved everything they’ve served… I just wish I remembered to take more pictures of the food!  Currently they only show up at the Gilbert Farmers’ Market on Saturdays from 7-11 AM, so go out and show your support so they can expand!

Their main breakfasts, all of which are very filling and nutritious, are $8 each.  They also serve baked goods for $3 and cookies for $2… and most, if not all, of the options are vegan.

>In the picture above, my salad is almost gone and my quesadillas are half finished… so you really do get a lot of food for $8.  I ordered this without the cheese, because I don’t like vegan cheese.

Here’s what we ordered:
breakfast cheese crisp (pictured above, half-eaten!) – whole wheat vegan tortilla filled with tempeh, butternut squash, baby kale, corn, and caramelized onions – served with a spring mix, sunflower shoot, and cantaloupe salad

chia summer oats – chilled baked oatmeal filled with dates, apples, and walnuts topped with almond milk and served with fresh organic fruit and a blackberry cashew scone.

My mom’s chilled baked oatmeal was amazing too!  It sort of made me think of muesli with this baked bar of oatmeal made cool and creamy from the almond milk.

website: theuprootedkitchen.com
facebook: facebook.com/theuprootedkitchen
twitter: twitter.com/uprootedkitchen

When I saw these videos a few weeks ago, I decided I needed to make this entire meal sooner than later…

Here are my results, everything was delicious!  I’m showing you mostly pictures up-front because I hardly changed anything.  You can find the “Smoky Chipotle No-Queso” recipe here.  For the rest, you can check out my map of the “It’s Nacho Business” meal here.

We found a couple of these “love mushrooms”… unfortunately we had to separate them. :/

Enchilada filling: mushrooms, red pepper, onions, and cumin. Everything is better with cumin

Queso, before blending.

Queso complete!

my full plate.

This recipe made 20 enchiladas (two 13×9 pans)

Papaya Salad and Nacho fixings. The salad dressing is at the top of my favorite salad dressings ever.

I had a lot of extra blackberries leftover from the PPK facebook challenge, and I haven’t been eating enough salad this week… so here’s my answer to both of those!

Blackberry Walnut Dressing

  • 2 cups blackberries
  • 1/2 cup apple juice (you could probably use apple slices too since this will be going through a sieve)
  • juice from 1/2 a lemon (more if you want a more acidic dressing, I also suggest adding a vinegar if you want this to be more of a vinaigrette)
  • 1 Tbsp packed mint leaves
  • 1/4 cup walnuts

First, blend together blackberries, apple juice, lemon juice, and enough water to almost cover blackberries (leave about and inch or two of blackberries above the water).

Now pour the blended mixture through a fine sieve into a bowl.

Whisk/quickly scrape the bottom of the sieve with a spoon until most of the liquid is in the bowl and you are left with only thick pulp and seeds in the sieve.

Return mixture to blender and add mint and walnuts. Blend till smooth. At this point you can add more lemon or vinegar for more acidity, more apple juice for more sweetness, or more walnuts for a creamier dressing.

Now pour into a storage container of some kind. I really like these little dressing bottles from Fry’s grocery store.

I served on a bed of romaine, spinach, mixed baby greens, and moringa leaves (sometimes the farmer’s market has the randomest stuff!) and topped with dressing and cranberries.