As some of you may know, I spend the past weekend (plus a couple of days) in San Francisco. If you’ve been there before, you can imagine how excited I was about trying out some more vegan restaurants and delightful food! Not to mention, the whole point of my trip was to visit some amazing friends and check out the scenery. There were many firsts during this trip, one of them being that it was my first time flying there and boy, do I love 1 hour flights!
Once I got there, my lovely friend Caroline picked me up and we jogged a couple of miles in preparation for the weekend of crazy feasting! I just have to say, as reluctant as I was to jog before breakfast, it sure set the tone for the weekend. So, thanks again, Caroline! We went to Source for brunch, to visit the always awesome Jenny (who’s the pastry chef there) and left feeling slightly food drunk. The rest of the weekend included trips (including but not limited) to Souley Vegan, Pepple’s Donut Farm, Gracias Madre and St. Francis Fountain.
As you can tell, it wasn’t the healthiest of times, but I did squeeze in a recipe while I was there! After one of our morning runs, Caroline and I decided to make some lunch at home. We wanted something healthy, but substantial, that would fit the cool but beautiful weather. First, we thought salad, then it kept evolving with different ingredients and methods, until finally we settled on a wilted, warm salad. It’s essentially between a saute and a fresh salad, perfect!
Here, you have your protein-packed tempeh, some caramelized onions, crunchy romaine, and don’t forget about those adorable baby bellas! This recipe is very simple, and comes together in no time. It was really my first time experimenting with wilted lettuce, for myself, but I’ll definitely be doing it again. 
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I wish that I had this salad to cool me down from the inside out, though.
