This started out trying to be a Thai style green curry, but quickly took a diversion towards the direction of Italy. The veggies were steamed sweet potato, green beans, fennel and more of the funky bok choi. For the sauce I sauteed onions and garlic in lime juice, then added the spices (curry, turmeric, coriander, cumin, ginger), then canned diced tomatoes, and at the end of cooking, lots of fresh basil. All organic ingredients (even the spices!).

Thai spaghetti (rice vermicelli), soy chicken, romaine, bean sprouts and fresh herbs (I tasted lots of cilantro) wrapped in rice paper, served with hoisin sauce and chili paste. This was just an appetizer but so filling and tasty that I didn’t order anything else, other than Chrysanthemum tea.

This was Orange Ginger Baked Tofu, inspired by this PPK recipe, although rather modified to fit what I had on hand and my own level of laziness. It’s probably supposed to look and taste quite different than this, but it was yummy and that’s what matters. The veggies are steamed asparagus and the cute weird boy choi from the farmers market, with some shredded carrots and cabbage, drizzled with a bit of shitake-seseame dressing and sprinkled with seseame seeds. On the top right is red lentils and couscous cooked in butternut squash soup (canned), spiced up with a little bit of chili pepper flakes and pepper.

Studio City Farmers Market

Breakfast/lunch consisted of a delicious green corn tamale with sweet corn filling and spicy red & green tomatillo sauce. With fresh unprocessed apple pomegranate juice from a local farm.

Here’s my score for the day… all fresh and organic produce from local farms. Apples, dandelion greens, dinosaur kale, hydroponic basil, snap peas, green beans, asparagus, bok choi, beets and fennel.

Tempeh, sweet potato, canned tomato, shitake mushroom, basil, lime juice, Braggs and ginger. With steamed kale, flat-leaf parsley and bean sprouts, with shitake/seseame dressing.

This was my first visit to “Native Foods” an organic vegetarian - vegan restaurant. The food here was amazing! This was at their location in Costa Mesa.

Seen here is the “Thai Sticks” sauteed and grilled tempeh satay with peanut sauce.

This was the tempeh Reuben sandwich. Perfectly seasoned, delicious saurkraut, yummy sauce, loads of veggies, served on an organic wheat and sprouted brown rice ciabatta roll with a very tasty slaw side salad. This was so good I almost ordered another one.

My friend ordered the “Iron Yam” salad. Steamed yam on salad greens dressed with balsamic vinaigrette, topped with steamed veggies, tofu & caramelized onions. He said it was fantastic. Who could resist a giant phallic tower of tofu for lunch?

This was their vegan carrot cake with “dream cheese” frosting, whatever that means. It was simply to die for. I’m willing to bet a non-vegan wouldn’t know the difference if they weren’t told… it was moist, fluffy, sweet and delicious, rivaling any regular recipe for carrot cake that I’ve ever had.

Tofu scramble made with sweet potato, spinach, tomato, mushrooms and lots of garlic. Served with seasoned potatos.

Soybean succotash (frozen from Trader Joe’s) with fresh mint and dill, served over brown rice (simmered in light coconut milk).

Miso soup with kale, celery, daikon radish, tofu and mixed mushrooms.

This is one of my favorite menu items at Hugo’s. Spinach tortilla, avocado, sprouts, tomato, cucumber, some kind of yummy tahini inspired sauce, served with mixed greens and Balsamic vinaigrette.