This Sunday is World Vegan Day! Here are 8 culinary spots in the Los Angeles to celebrate with healthy and delicious vegan dishes.
Plant-based Executive Chef Rachel Carr uses Latin inspiration in all of her vegan dishes. One of her signature dishes includes pumpkin blue corn tamales with spicy, organic blue corn tamale stuffed with sugar pie pumpkin, with anasazi beans, roasted red pepper-tomato sauce and sautéed market vegetables. Be sure to order a signature sangria inspired by traditional Peruvian flavors and seasonal California produce. www.chavela-la.com.
Artichoke Oysters, “Crab Cakes,” and Scaloppini Marsala are served alongside new dishes from Chef and Owner Tal Ronnen and Executive Chef Scot Jones. Attracting epicureans to its chic dining room, the vegan menu highlights autumn’s best ingredients such as pumpkin, mushrooms, Brussels sprouts, and squash. Ronnen’s highly anticipated cookbook Crossroads (Artisan Books) launches this fall featuring recipes for his ever popular and inventive plant-based cuisine. http://www.crossroadskitchen.com
The I Am….menu offers dishes named after affirmations to inspire you to love yourself, accept the world, and be full of gratitude. Try the I AM….EXTRAORDINARY sandwich. It’s touted as a BLT made with coconut bacon and layered with lettuce and tomato. It’s delicious and much more healthier than bacon filled with nitrates. http://cafegratitude.com
In West Hollywood is an eatery serving up delicious cold acai bowls. These seasonal superfruit bowls are an excellent source of dietary fiber and natural energy. There are no added preservatives or artificial flavorings, and the bowls are full of vitamins, antioxidants and flavor.
Rawberri is the first in the U.S. to carry the world’s best non-dairy frozen yogurt – Cocowhip. It’s a vegan soft serve ice cream, made with coconut water. There is no added sugar and it’s naturally infused with probiotics. Plus it’s only 90 calories per serving! http://rawberri.com
Chef Diana Stavaridis takes Manhattan Beach’s local gardening program by crafting her menu items from her own local garden, She works with farmers and purveyors within 5 miles of her Manhattan Beach restaurant. Passionate about supporting the local community, Chef Stavaridis has partnered with local garden center Deep Roots, where she sources hard to find herbs & veggies that are custom grown for her; Pacific Elementary School, where she has a community garden; and the local charity supporting education & sustainability, Growing Great. The result: local produce and a garden to table concept with a seasonal daily changing menu at Manhattan House, which offers a wide variety of vegetarian and vegan options.
One of her most progressive dishes is Carrotology 2.0 – a masterpiece of orange featuring carrots prepared in eleven different ways! From carrot hummus, to sous-vide puree, to carrot caramel, this dish is not only visually stunning but also completely unique. http://www.manhattanhouse.pub
The Gadarene Swine
Executive Chef Phillip Frankland Lee and Pastry Chef Margarita Lee feature whole plant-based food for dinner with Vegetables in a Box. The box is made with Yukon potato shavings placed on a bed of charred Japanese eggplant puree. Inside is an assortment of seasonal veggies roasted in white wine and garlic
For dessert try Margarita’s Pear Pie made with braised pear and a pecan pie ice cream (no dairy) and brown sugar streusel. http://www.thegadareneswine.com
Try the Gorditas made with grilled potato-masa cakes topped with warm salsa verde, avocado, and cashew cream or the Empanadas made with homemade pastry filled with grilled plantains, served on a bed of spicy mole sauce, topped with cashew cream. Be sure to add Guacamole con Tortillas made with mashed avocado with cilantro, onion, chile and lime. http://gracias-madre.com
Daily Dose Cafe
Offers a Big Salad with seasonal mixed greens tossed in orange citrus vinaigrette with roasted seasonal veggies and house pesto. http://www.dailydosela.com
Enjoy eating healthy!