Fred 62 is awesome not only because they’re open 24 hours, not only because they’re in the trendy part of Los Feliz where everybody was born beautiful, not only because they’re walking distance from the Metro stop, not only because they have all kinds of unique and eclectic dishes in their snazzy “retro-kitsch diner”, but most importantly because they’ve got vegan Tofu Chilaquiles.

I’ve never had real non-veganized chilaquiles, so I don’t really know what I’m “missing” or what they’re actually supposed to taste like. What I can tell you is that this tofu version they serve at Fred 62 is fantastic. From the menu: “Tofu scrambled with ranchero sauce, black beans, tomatoes and cilantro. Garnished with fresh tortilla chips. All the flavor and texture of the original Mexican chilaquiles.” Well alright then! Really, these were just great. When I was done I wanted to lick the bowl clean.

Fred 62 has a number of other vegetarian items, most all of which seem like they could easily be made vegan. There’s plenty to choose from… in fact, you’ll have a hard time choosing. May I recommend perhaps the tofu chilaquiles?

I always end up getting my usual favorites when I got to Vin Loi Tofu, so on this visit I opted to try something new. I was very intrigued by the ‘Chao Bao Ngu’ which is a soupy porridge with soy abalone, faux shrimp, shitake mushroom and Chinese donut. Truth be told, it was the unknown thrill of what the Chinese donut might be all about which made up my mind to order this. Sounds like something naughty and forbidden, doesn’t it?

The huge bowl of soup arrived and you can imagine how exciting it was to delve in with a spoon to figure out what all was swimming around in there! The porridge/soup is thick and has an interesting texture similar to really watery oatmeal hot cereal. It’s filled with chopped bits of the fake abalone, shrimp and (real) mushrooms. For those who aren’t too hip to the taste of seafood, don’t worry. I don’t like things that taste fishy either and this soup isn’t that, the flavor is very mild. There’s also a healthy topping of fresh cilantro and crispy onions (they don’t have that gross raw onion flavor, instead they just give a nice crispy, chewy texture to the already very texturized soup). The flavor, consistency and just about everything else about this soup is unlike anything I’ve ever tasted before… which is generally a good thing. It was delicious and the owner (hi Kevin!) told me that it’s the best thing to eat when you’re feeling sick or under the weather… he claims it will take care of whatever ails you.

The soup came served with a large serving of bean sprouts, lime and the most delicious fried bits of dough which apparently are the Chinese donuts. I’m pretty sure that the sprouts and dough were meant to be put into the soup, but the donuts were too good for that and I just ate them straight off the plate with my fingers. The lime juice spritzed into the soup was the perfect finishing touch, consider that lime juice makes just about anything taste that much better. The verdict is: the porridge soup rocked and has now been officially added to my list of Vinh Loi favorites. If you go, definitely give it a try… take a friend and share it because there’s more than enough to feed you both. Since you’ll be sharing, it’ll free you up to order something else and not feel like such a piggy about it. If you’re there with me though, don’t even think about bogarting my donuts.

I’ve now had two very tasty visits to Flore so it’s about time I tell you about them. Flore is an “organic vegan eatery” featuring a small vegan deli counter as well as a sit down restaurant. It’s all the rage apparently, considering each time I’ve been there it’s been packed to the gills with hipsters. It sits right in the heart of Silverlake’s hipsterville district and has a sort of San Francisco feel to it. Flore is so hip it hurts. Each time I’ve been there it was bustlingly busy but the vibe is pretty laid back. You might need to wait a little bit for a table, but it flies by quick while you people watch (and dog watch).

Y’all know by now that I’m a whore for faux-Reuben sandwiches, so of course that’s what I ordered on my first visit. Flore’s version is made with tempeh, sauerkraut, rye bread and I don’t remember what the yummy creamy stuff was made of, but I can tell you it rocked. Came served with potato salad. This picture doesn’t do it justice, you’ll just need trust me on this one… it’s good.

And would you say no to vegan blueberry cheesecake? I think not. Neither did I. It was delicious and I especially liked the wholesome yet yummy tasting crust.

For my second visit I had the Tu-No Melt. Fresh six-grain bread, tempeh salad and cashew “cheese”. It was great, though I’ll add that it tastes nothing like a real tuna melt, nor does the Reuben taste anything like a Reuben. Not that I really care what they are called, I just want to eat it them.

Here’s the money shot for you tempeh pervs out there. You know who you are.

Along with the plethora of vegan restaurants that are opening up all over the place, there’s also a bunch of great new vegan cookbooks on the horizon. Below are some of the highlights. Click on the links for more info or to order yourself a copy.

Eat, Drink & Be Vegan: Great Vegan Food for Special and Everyday Celebrations
By Dreena Burton

In Dreena Burton’s first two bestselling vegan cookbooks, The Everyday Vegan and Vive le Vegan!, she offered a dazzling array of healthy, animal-free recipes, many of which are based ont her experience as a mother of two young girls she and her husband are raising as vegans. Dreena also maintains an active blog (vivelevegan.blogspot.com) and website (everydayvegan.com) and and has cultivated an enthusiastic audience for her nutritious recipes. In this, her third cookbook, Dreena turns her attention to celebratory food— imaginative, colourful, and delectable vegan fare perfect for all kinds of events, from romantic meals to dinner parties to casual potlucks. Many of the recipes are appropriate for everyday meals as well. The book includes 125 recipes and 16 full-color photographs, as well as meal plans and cooking notes. Eat, Drink and Be Vegan is destined to join the bestselling ranks of her first two books (The Everyday Vegan is now in its fourth printing, and Vive le Vegan! is in its third). Come celebrate with Dreena and impress your guests (and yourself) with these sensational animal-free recipes. Recipes include Lentil and Veggie Chimichangas; Thai Chick-Un Pizza, White Bean Rosemary Soup with Fresh Basil and Jumbo Croutons, Olive and Sundried Tomato Hummus, Veggie Tempeh Muffuletta, Tomato Dill Lentil Soup, Creamy Cashew Dip with Fruit, Crepes with Maple Butter Cream, 5-Star Ice Cream Sandwiches, Chocolate Pumpkin Pie, and Hemp-anola (Dreena’s take on granola).
For more info or to order, CLICK HERE

Veganomicon: The Ultimate Vegan Cookbook
By Isa Chandra Moskowitz, Terry Hope Romero

The essential guide to mastering the art of vegan cooking: It’s easy to live vegan 24/7 with this collection: 250 recipes, menus, and color photos for dishes that taste even better than their non-vegan counterparts. Every recipe in Veganomicon has been kitchen-tested a minimum of seven times by the authors and their intensely engaged fans to ensure user-friendliness, quick preparation, and amazing results. In addition to featuring the authors’ signature attitude and experimental, DIY philosophy, Veganomicon has been specifically tailored to what you want most in a cookbook. No other vegan cookbook offers such innovative recipes for all occasions, convenience, easy-to-find ingredients, and gluten-free and tofu-free options.
For more info or to order, CLICK HERE

V Cuisine: The Art of New Vegan Cooking
By Angeline Linardis

The health and taste benefits of a meatless diet come together in V Cuisine by Angeline Linardis: Imaginative vegetarian cuisine that is quick, easy and delicious. Written in an upbeat, informal style, the book’s infectious excitement will propel even novice chefs into the kitchen. The creative selection of ingredients and the easy preparation of soups, like the best lentil soup on the planet, will eliminate canned soup in any cupboard. New salads take on mythic proportions with accompaniments like sesame ginger dressing. Gone will be the terror of tofu as a difficult ingredient. Try the new versions of wholesome fries — healthy food with a tasty twist. Among the delicious vegetarian fare: Mega minestrone soup * Creamy sunshine corn chowder * Apollo Greek salad * Brilliant beet salad * Sweet corn and spelt dinner salad * New potatoes in almond cream * Tomato and onion chutney * Tofu carob brownies and much more…
For more info or to order, CLICK HERE

My Sweet Vegan
By Hannah Kaminsky

Do words such as creamy, luscious, and decadent sound like impossibilities without the use of eggs and dairy? Would you love to find delicious desserts that are worthy of serving to all guests? Well look no further, as this full-color cookbook will satisfy any sweet tooth, and leave people asking, Are you sure this is vegan? My Sweet Vegan is a truly amazing collection of original recipes produced and photographed by Hannah Kaminsky. Enticing people into the kitchen, Hannah displays a wide array of desserts, including: Triple Threat Chocolate Cheese Cake * Coconut Crème Pie * Golden Glazed Donuts * Orange Dreamsicle Snack Cake * Butterscotch Blondies * Chocolate Chip Cookie Pie * Brilliant Berry Parfaits * Pumpkin Toffee Trifle * Award-Winning Mocha Devastation Cake and more. Insisting that her creations must have the potential to impress all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike. For ease in preparation, each recipe includes simple, well-detailed instructions and a photo representing the actual finished product. So go ahead and enjoy a thick slice of Silken Chocolate Mousse Cake, everyone deserves a little indulgence now and then!
For more info or to order, CLICK HERE

The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets
By Colleen Patrick-Goudreau

Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites - from cakes, cookies, and crepes to pies, puddings, and pastries - this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be. A seasoned cooking instructor and self-described “joyful vegan,” author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker, novice or seasoned. Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values: Chocolate Chip Scones * Cranberry Nut Bread * Lemon Cheesecake * Dessert Crepes * Strawberry Pie with Chocolate Chunks * Cinnamon Coffee Cake * Chocolate Peanut Butter Cupcakes * Raspberry Sorbet * Oatmeal Raisin Cookies * Soft Pretzels * Blueberry Cobbler * Chocolate Almond Brittle and more. Free of saturated fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring “I can’t believe it’s vegan!” Complete with luscious color photos, this book will be an essential reference for every vegan.
For more info or to order, CLICK HERE

Vegan Fusion World Cuisine: Extraordinary Recipes and Timeless Wisdom from the Celebrated Blossoming Lotus Restaurants
By Mark Reinfeld, Bo Rinaldi

Vegan Fusion World Cuisine, a groundbreaking work that has won five national awards, is a celebration of international gourmet vegan cuisine that introduces us to the simplicity of a vibrant, healthy lifestyle. Much more than a cookbook, this artistic treasure contains stunning food photography, inspiring graphics, natural-food cooking charts and kitchen wisdom for all. A foreword by Dr. Jane Goodall highlights its aim to inspire peace and understanding amongst individuals, cultures and all who care about our planet. Vegan World Fusion Cuisine contains 200+ sumptuous recipes from the award-winning Blossoming Lotus Restaurants, uniting cooking traditions from around the world. It’s an all-encompassing guide to health, beauty and an inspired lifestyle. Mark and Bo hope to awaken people to the healing potential within themselves.
For more info or to order, CLICK HERE

Vegan Homestyle: Simple Recipes for Healthy Living
By Kay Hansen

Everyone loves homecooking! Over 240 mouth-watering vegan recipes, like Pesto & Tomato Pizza, Fettuccine Alfredo, Veggie Fajitas, and Cranberry Cheesecake. Homecooking - simple, natural, and cholesterol free. The recipes in Vegan Homestyle bring together the taste of home cooking with all the healthy benefits of a vegan diet. Simple ingredients, lots of menu ideas and nutritional analysis for each recipe. Forward written by Richard Hansen, M.D. with timely advice on nutrition and healthy living.
For more info or to order, CLICK HERE

Alternative Vegan: International Vegan Fare Straight From The Produce Aisle
By Dino Sarma

Tofu, setian, tempeh, tofu, seitan, tempeh… it seems like so many vegans rely on these products as meat substitutes. Isn’t it time to break out of the mold? Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, Dino Sarma brings you over 100 fully vegan recipes, many of which draw from his South Asian roots. Sharing his jazz-style approach to cooking, Dino also discusses how you can improvise in your own cooking with simple ingredients and how you can stock your kitchen to prepare simple and delicious vegan meals quickly. Whether you love tofu, seitan, and tempeh or hate it, Alternative Vegan shows you how to let the favor shine through by cooking simply with fresh ingredients. One pot meals, and big salads; basic broccolo, demonic mushrooms and Asian roasted potatoes; international dishes such as Pakoras, Flautas, Bajji, and Kashmiri Biriyani; simple snacks and appetizers like hummus canapes and no-cheese pizzas; drinks and desserts using fresh fruits: pomegranate and wine slushy, poached pears in mulled wine, jackfruit granite….and a whole lot more!
For more info or to order, CLICK HERE

Vegan Cooking For Animal Lovers
DVD

The Hardcore Chef proves you don’t have to chow on rabbit food, max out your credit card at high-priced health food stores, or spend all day cooking elaborate meals from scratch just because you love animals! Friend of cows and chickens, enemy of corporate greed, the Hardcore Chef leads you down the path of culinary enlightenment with centuries old vegan recipes like Hail Seitan and Eviction-Sloppy Joe (for when your roommate spends your rent money on heroin). With support from his favorite hardcore-punk vegan bands, the Hardcore Chef demonstrates how tasty food can be when it’s fast, cheap, and cruelty free. Over 100 minutes of recipes including: Hail Seitan, Tamil Tiger Rice, Seitan Strokin’ Off, Cool-Hand Cookie Cheesecake, When Spud Gets Off Heroin This Is The Potato Salad He’ll Eat, Vegetable Medley of Hardcore Gaiety, Free Noriega Wraps, Mushroom Mosh Pit-tatoes, and more!
For more info or to order, CLICK HERE

Not enough for ya? Be sure to visit the main cookbooks page for many more fantastic vegan and vegetarian cookbooks.

Pure Luck is yet another new addition to the growing roster of Los Angeles vegan restaurants. The vegans are taking over this city I tell you. It’s totally vegan town on N. Heliotrope Dr. where Pure Luck is located considering that it’s across the street from Scoops, a dairy and non-dairy ice cream joint with an array of flavors that are out of this world. More on that later, for now I’m here to tell you about Pure Luck.

Pure Luck is not only a restaurant, it’s also a pub with local microbrewed beers on tap. They’ve also got a trio of delectable cocktails made with Ku Soju, a vodka-like alcohol made from sweet potatoes. I had the Tamarindi, made with tamarind, soju and lime. It was deliciously sweet, cold and refreshing. The alcohol flavor was very mild- though deceptive, by the time I got to the bottom I realized it was quite a stiff drink. Nice! Next time I must try the Tunisian, described as “spicy and exotic, made with soju, pomegranate juice, cardamom and tea”.

First the appetizers. These are what are known as Potato Pals, “Small potato dumplings (gnocchi) lightly fried, with a “creamy, tangy” dipping sauce”. Yes you read that right, fried gnocchi. They were every bit as tasty as they sound, mushy and chewy with a very cheese like consistency. I don’t know what the sauce was all about but it was very good too… my guess would be a ketchup base, maybe mixed with Vegenaise.

My friend ordered the BBQ Pickle Fries, which you can probably guess are fried dill pickles and french fries with BBQ sauce. They were ok but a bit on the soggy side, both the pickles and the fries. The BBQ sauce was great.

When asked about the Sweet Potato fries, the waitress said they were nearly out and didn’t have enough to make a full order, so she gave us what they had left for free. These were good, but also a little soggy. They need to perfect their frying a bit so their chips have more of a crunch. Still they were pretty good.

For my main course I had the jackfruit “Carnitas” burrito. The way they cook the jackfruit really does give it a meaty, carnitas-like texture which apparently takes on the flavor of what it’s cooked with, like tofu. The burrito also had beans, rice, avocado and tomatillo salsa. It was delicious and huge and I was really impressed by the whole jackfruit situation. Who knew?

The burrito came served with a vegan Caesar salad. As you can see, they need to work on presentation a bit. It’s kinda sad looking. And small. And of course I was initially appalled by all the onion action going on, but luckily they were large pieces that I could easily get rid of. Once the onion situation was under control I ventured for a bite of the few pieces of lettuce and croutons and found that the Caesar dressing was pretty good. Overall though the salad was not all that thirlling. Thankfully the burrito more than made up for it.

Here’s a bad closeup of the burrito’s insides. Unfortunately you can’t really see the jackfruit (or much of anything really) in this picture (I realize this whole set of pictures suck), hopefully I’ll get a better one next time. There will be a next time for sure, there are many other very tempting options on the menu I must try, the Plantain Tacos with sweet cream being just one example.