Review | VegSource Interactive, Inc.
Los Angeles restaurant:
"Vegetarian the way it should be"
by Jeff & Sabrina Nelson
-- You know you're hooked on a restaurant when you try to
find excuses to drive 20 miles through heavy traffic just
to eat there.
pretty much describes us -- we're completely addicted to Native
nice to be able to eat in a restaurant where you know everything
on the menu is vegan -- and most items are organic.
at 1110 1/2 Gayley Avenue in Westwood, California (within
shouting distance of UCLA), Native Foods lives up to its slogan
-- "vegetarian the way it should be!"
Foods co-owner Tanya Petrovna is one of the more creative
chefs we've encountered.
cuisine is so original and delicious, she truly has the veg
equivalent of the Midas Touch -- anyone who eats her dishes
instantly turns into a vegetarian!
menu which features items called "Rockinī Moroccan"
(vegetable meats (soy) marinated in a spicy, gingery Moroccan
marinade skewered and charbroiled, grilled veggies, quinoa)
and "Rasta Pasta Primavera" (Pasta tubes, marinara,
steamed veggies, jerked seitan bites, roasted garlic, pesto
garnish), you know you can expect a delicious ride.
from a friendly staff member
those who are not big fans of tempeh (an Indonesian specialty,
made from soybeans, grains and rice cultures), this is only
because you haven't tasted Tanya's homemade version. Spicy and
elegant, you wonder why, after a bite, you can't eat food like
this every day.
Foods staff is inevitably friendly and helpful, and able to
explain most menu items to those unfamiliar with this type
of gourmet veg cuisine. At the Westwood location, which is
the store we frequent, the food is ordered at the counter
downstairs (pay at the register, and try very hard not to
glance at the chocolate chip cookie bars, they're killer),
and devoured at the upper level. It's fun to be able to look
down into the VERY clean kitchen below, and watch the meals
will "eat different" at Native Foods, as the sign
promises -- after a meal there, you'll be begging them to
open a store in your neighborhood. We do this all the time
Jeff's favorite Native Foods recipe:
The Mad Cowboy
(in honor of Howard Lyman)
"save-the-" chicken breasts in BBQ sauce, baked studly spud, grilled
veggies, Rodeo Ranch Dressing (cruelty-free).
8 pieces of soy chicken
2 cups BBQ
8 wooden bamboo
4 potatoes, baked
or steamed veggies
2 green onions,
Reconstitute chicken "brests"
in boiling water according to instructions, approximately 20 minutes.
Slice in 1 inch strips lengthwise and spear on skewers. Put in
baking dish and slather both sides with BBQ sauce;let sit for
a couple hours or overnight.
on a Stick
- When well marinated, heat
BBQ grill so it's nice and hot, this way you'll get grill marks.
Lightly brush or spray a little oil on "meat," as there
is no oil or fat inside to prevent sticking, and place on grill.
Turn when grill marks appear.
- Remove from grill and
drizzle on a little more BBQ sauce. Serve with baked potato, veggies
and Rodeo Ranch Dressing* and garnish with chopped green onions
1 cup vegan mayonnaise
1/2 tsp. garlic
1/2 tsp. onion powder
1/4 tsp. black pepper
2 tsp. chopped parsley
1/2 cup- 1 cup soymilk to thin
- Place all ingredients
in bowl and whisk together. Add a little soymilk until you reach
your desired consistency.
For a lower
fat version, use non or low-fat vegan mayo, or plain soy yogurt.
This dressing is fantastic on anything -- salads, raw veggies, rice, you name it!
and partner, Ray,
at Native Foods
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