Thank you for your nice comments on the photoshoot outtakes from my last post! To be honest, I was a little nervous about posting them…you may have noticed I don’t tend to “showcase” myself like that very often. But considering I’m going to be a published author soon, I guess I better start practicing now, right?
Anyway, on to our fourth and final day in Los Angeles!
Although we seriously considered returning to the amazingness that was Sage Organic Bistro for brunch on Sunday, we mixed it up by going to Flore Vegan Cuisine instead. Matt drank a frosty Raw Superfruit smoothie to start: blueberry, mangosteen, strawberry, orange, and agave.
I wanted to get some greens in me, so I went for the Raw Coconut Kale Smoothie: coconut meat, coconut milk, almonds, banana, and kale. They get points for using fresh coconut meat, but to be honest, I couldn’t finish this. It’s way too evident to me when a restaurant does not use high-speed blenders, especially with hard-to-blend things like kale and almonds…I guess I’m a smoothie snob! I’ll stick to smoothies at raw restaurants from now on, heh.
True to form, Matt ordered the Breakfast Burrito: whole wheat tortilla, tofu scramble, potatoes, tempeh bacon, avocado, and cashew cheese, with pico de gallo and mixed fruit. Though he couldn’t pinpoint why, he said this was one of the BEST breakfast burritos he’s ever had. He couldn’t stop raving about it.
Though it’s well-known that I dislike comfort food in general, I’ve been warming up to “soul food” little by little (Bianca, I’m lookin’ at you!), and I do have a soft spot for biscuits and gravy, which is what I went for at Flore: two extremely fluffy biscuits with mushroom gravy and seitan “sausage,” plus breakfast potatoes. The seitan was a bit dry, but still good; the fluffiness of the biscuits actually made me wish for a little more crustiness to the edges, but I can’t complain about pillow-soft biscuits! The gravy, though, was KILLER.
Later that afternoon, after realizing Babycakes NYC had a location in downtown Los Angeles, we had to go.
It was like a little magical fairyland…
…of gluten-free and vegan sweet treats.
Matt got a slice of chocolate chip banana bread, and I got a lemon-coconut cupcake top. We ate these for breakfast on the way to the airport the next morning. Not my usual A.M. fare, but wow, so good! I actually liked how the gluten-free cupcake top had a denser, crumblier consistency.
We spent the late afternoon/early evening cruising up to Malibu to admire the views and ogle big houses.
That area is a little slice of paradise.
When we’d worked up an appetite again (because, you know, sightseeing is hard work), we went to dinner at Native Foods Café in Culver City. It’s sort of a fast-casual vegan dining chain, with locations in multiple states.
Matt drank an açaí berry wheat beer. Interesting!
We ordered the Sweet Potato Taquitos for an appetizer: crispy corn tortillas filled with coconut-mashed sweet potatoes, drizzled with Native Chipotle Crema and served with guacamole. They were good, but there was not nearly enough filling to offset those oily tortillas.
Matt kept the greasy food comin’ with the Oklahoma Bacon Cheeseburger: thinly sliced Native Original Seitan, melted “cheddar,” caramelized onions, and crispy Native Bacon on a bun slathered with BBQ sauce and ranch dressing, romaine, carrots, onions, and tomato, topped with crunchy battered dill pickle chips. Um, wow.
This burger was HUGE! Matt liked it a lot, but commented that he’s not used to eating fatty foods like these anymore. That’s my boy! 😛
I got the Rockin’ Moroccan Earth Bowl: Native Chicken marinated in homemade Moroccan sauce with grilled veggies and quinoa, topped with currants and toasted almonds. This was seriously fantastic. The Moroccan sauce was a little lemony, a little spicy, and just all-around delicious, and the varying textures in the dish were wonderful.
We wrapped up with a Peanut Butter Parfait for dessert: creamy whipped peanut butter filling layered between Boogie Bar crumbles (their house-made banana bread loaded with almonds, oats, and coconut!) and chocolate chips.