Auc Lac is a legend amongst the vegan scene. The owner Mai Nguyen pioneered the concept in 1997 in Fountain Valley after getting news from her doctor that she had a life threatening brain tumor. She completely healed herself by switching to a raw vegan diet. In 2001, she met chef Ito. They shared a … [Read more…]
Matthew Kenney has been a pioneer in raw plant-based cuisine for over a decade. Kenney’s newest creation, Plant Food + Wine, takes a leap into that of the cooked variety. The appointed Venice location brings the farm-to-table concept to life with a youthful energy that encapsulates Kenney’s warm, creative spirit. The 70-seat restaurant has a … [Read more…]
This recipe is a bit of a weird experiment gone good. I wanted to play around with the idea of using both the oven, as well as my dehydrator, to make some half-baked / half-raw bars. I’ve seen some cooks using their ovens on the lowest setting to dehydrate food, while others use professional dehydrators. … [Read more…]
Nestled between hip art galleries and coffee shops is a 13,500 square foot vegan paradise in downtown Los Angeles called The Springs. This vegan café and juice bar* meets yoga studio and state-of-the-art spa would make any West-sider brave the 10. The holistically assembled desert oasis theme reminds one a bit of the oh-so-cool Ace … [Read more…]
So the other day I was thinking, if you can turn courgettes into noodles, then why not use them to make a semi-raw veggie lasagna? The classic lasagna pasta sheets are a lot wider than courgette slices, but if you layer them two by two, they work perfectly. For the filling, I used a nutty sun-dried tomato … [Read more…]
We all know that being vegan or vegetarian doesn’t necessarily mean eating healthy, and sometimes it’s tough to say no to all the sugary, fatty, processed foods. I know I can’t resist them, especially during the holidays. But now that the Easter festivities are over, it’s a good moment to put the chocolate eggs aside, … [Read more…]