This is a story of one family’s quest, driven by their Dad–Vegan Dad–to find the tastiest, most delicious, planet saving-est, animal-loving, Vegan Food in Southern California. This journey brought us from the shore of the Pacific to the base of the Angeles National Forest.
We ate, talked, walked, drank, laughed, read, grooved to the music, drove, swam, climbed all over Los Angeles County, having the epicurean time of our lives all the while not one animal was consumed on our journey.
Thai scramble at Martha’s in Hermosa Beach
We started at Martha’s, located on 22nd Street in Hermosa Beach. Not a vegan place, but with a few vegan options on the menu. Their Coffee was delicious and they had my fav: oat milk. I ordered the Thai Scramble: red peppers, hummus, carrots, broccoli, Thai peanut sauce, red slaw, and lundberg farms 7 grain rice–so tasty I did not even miss the Tofu eggs…
It’s a great bustling place, right next to the beach, friendly, efficient service too.
When you’re done, take a walk down the Strand, you won’t regret it!
Vegan Dad Approved!
Breakfast at Martha’s in Hermosa Beach
Next we had to head East and North, to Pasadena. We checked into our hotel and found ourselves hungry again. Where t? Vegan Sushi and Asian Fusion. We found The Naughty Vegan.
Waiting for our food outside the Naughty Vegan
Nothing like the feeling of finding a Vegan restaurant where EVERYTHING is VEGAN. I get so happy and excited when I’m trying to decide what to order. Usually I just want everything!
At the Naughty Vegan I got the Spicey Korean Beef Bowl (seitan/soy “beef” seasoned in a house-made Spicy Korean Glaze, served with Broccoli, Carrots, Jasmine Rice, Sesame Seeds, and Green Onions).
Some of the kids got the Orange Chicken (house “chicken” made of fried breaded cauliflower, served with steamed broccoli, pickled carrots, and a bed of jasmine rice).
And of course our Vegan Sushi 🙂
Naruto Roll (crispy fried “shrimp,” avocado, and cucumber, topped with lemon slices, Sriracha, Naughty Glaze, and sesame seeds)
Charmander Roll (shredded “shrimp” mix, avocado, cucumber topped with thinly sliced “salmon” and oranges finished with spicy mayo, sriracha, green onions sesame seeds).
The food was so delicious and the people working there took so much pride in what they were doing. It’s a pleasure to go to a place with people who believe in what they are doing and are knowledgeable about what they serve.
Panda and Naughty Boy both started out as a pop-up. Panda served Burgers and Bowls, while Naughty Boy rolled Sushi to the communities of the greater Orange, Long Beach, and Los Angeles. Both brands quickly grew and realized they should collaborate on a store front to keep the integrity of their food, progressive culinary creativity, and service, proper. Part of the One Colorado Food District on Union Street, enjoy delicious vegan options of your favorite sushi and bowl options! 100% plant-based Asian fusion!
They had some tables on the street out front, but we took our bounty under a tree at a nearby park! So good! Sushi is probably what I miss the most, and Naughty Vegan’s take was so close to the real thing …except all the real fish are still swimming!
Vegan Dad Approved!
The haul from the Naughty Vegan in Pasadena
Much more to come in my search for Vegan Deliciousness. Please reach out if you go to one of these places (make sure to tell them Vegan Dad Chronicles sent you!) or if you find another one that I should explore.
It’s been a tradition of mine , every since I lived in California many years ago to celebrate Cinco de Mayo. I developed a love for Mexican Cuisine that persists too this day. Back in Omnivore days I did create many a meat and seafood based Spanish feast. As I look back , I think I made Pernil(Traditional Slow roasted Marinated ..can’t even say it!) 5 times the year before I became Vegan. But I finally saw the light of living without any animals flowing through my body! It’s taken some time and practice but now it’s just as good and it’s all Plant Based !
NachosFrom the insidePlant Based Cheese Sauce
We had Enchiladas, Fajitas, Tacos, Black Beans, Pinto Beans, Cashew Nacho Cheese Sauce,Guacamole , Basmati Mexican Rice , Roasted Zucchini,Squash,Peppers,Onions,Sweet Potatoes and Carrots..
Even more fun my daughters came down with their friends, taking a break from their last week and 1/2 of college to enjoy our feast !
Almost College Graduates❤️
I always make to much, so after feeding them and food for their roommates …I’ll be eating Mexican At least till Mother’s Day!
So I found this big green cabbage that has been hanging out in my fridge for a while.
Finally, today was the day: I’m going to cook it up. So I sliced it in 1 inch thick wedges, put it in a roasting pan and added gold potatoes, carrots, parsnips, yellow onion, and garlic.
All chopped in bite-size pieces. Then I mixed together some avocado oil, veggie stock, liquid smoke, cumin, turmeric, Italian seasoning, Tamari sauce, tahini sauce, maple syrup, chili powder, salt and pepper, and poured it over the Veggies. I then roasted it all for 2 hours at 400 degrees.
Wow!! I got an extremely flavorful, healthy, vegan comfort food! So good.
Remember, look in your fridge–so many ingredients hanging around just waiting for you! Create, your tastes buds will be happy, and so will everyone who eats your creation!
One thing about eating like a vegan is that you have to be prepared. It is much easier to eat healthier when you have your delicious food prepared ahead of time. I’m always thinking ahead about what I want to eat, especially planning something Vegan for my lunch at work.
Simple Ingredients
Like you, I’m busy, so I try to get my meal preparation done as fast as possible, without giving up taste or health. Here is a quick way I prepare a healthy, vegetable-filled lunch. I use my rice cooker with a steamer basket inside.
In these pictures, I use quinoa, but you can use any type of rice instead if you’d prefer that (although quinoa has some extra protein!). For veggies, I have Brussels sprouts, broccoli, yellow squash, and zucchini, but you can really use any vegetables you want.
Add one cup of quinoa (or rice) and two cups of water to your steamer.
Add the vegetables in the steamer basket, above the quinoa or rice
Turn it on and let everything cook, the veggies until soft and the quinoa or rice until all of the water is gone.
When the veggies are done, I toss them with some nutritional yeast, tamari sauce, pepper, turmeric, and some hot sauce, if you’re feeling spicy. Put your veggies over your quinoa, and boom…a quick, healthy lunch with enough leftovers to use for dinner time.
To spice up your leftovers, sauté some onion, garlic, and peppers in a little oil (I like avocado oil because of its higher burn point). Add your leftovers, some veggie stock, and tamari sauce.
You can add any thing you have in your fridge..Cooking should be fun, so experiment with spices, ingredients, flavors…don’t be intimidated, taste and keep adding until it’s right—you never know the deliciousness you have within you!
Enjoy! And please share some of the healthy, easy meals you come up with!
The Vegan Dad MOVEment 