During a recent Girls Night Out with my bestie, we dined at Sage Vegan Bistro in the LA neighborhood, Echo Park. What a gem! A proper restaurant review will be posted soon, but the more I think about it, the more I crave one of their jackfruit tacos.
To be honest, one of the things I miss most about eating meatless is Mexican food. Since I’m weird about most cheeses, quesadillas and enchiladas are not dining options for me, and my neighborhood hole-in-the-hole taqueria doesn’t offer veggie fajitas.
Have no fear! On Taco Tuesday (or any other day), I can easily prepare carnitas tacos made with one of my favorite ingredients: jackfruit. This tropical fruit is used in many Filipino dishes my mom used to prepare for me – mostly the sweet ones – so it was fun transforming this versatile ingredient into a savory taco filling.
Sometimes, a hot bowl of love is what my stomach needs to be happy. Southern California is blessed with so many different types of restaurants, but one of my favorites is Cho Dang Tofu House in Artesia.
The weather in LA has been heating up, and salads have been my cool, saving grace. For as long as I can remember, Chinese chicken salad was my go-to salad, but now that I’m meatless, I reach for sumi salads.
Sumi salads are very popular at Japanese and Hawaiian restaurants, and offer a similar flavor profile as my beloved Chinese chicken salad. Combining the sweetness of rice vinegar and nuttiness of sesame oil, sumi salad is a wonderful balance of sweet and savory. Instead of lettuce, this hearty salad uses cabbage, and is perfect for picnics and potlucks.
To make my salad a little more fun, I add a generous portion of kale and switched out ramen noodles for crunchy chow mein. The beauty of this recipe is that you can change things up really easily by adding more veggies or crunchies. Snap peas and wonton strips would be a welcome addition!
As my first official post, I thought it would be only fitting to share a recipe that showcases everything that Truffles & Tofu is about: deliciousness.
One of my favorite desserts is the famous Earl Grey Tea pie from The Pie Hole in Los Angeles. With a buttery crust, rich chocolate layer, ultra creamy Earl Grey tea filling and crunchy pistachio topping, this pie is absolutely heavenly, and when coupled with The Pie Hole’s horchata latte, it will make your tongue and belly very happy.
When I can’t drive to DTLA, I make my own version at home using my favorite Tofu Chocolate Mousse recipe with an Earl Grey whipped cream. The final product is decadent, relatively healthy, and super easy to make!
Hey, party people! I am scouring all my favorite vegetarian recipes and will be posting the very first Truffles & Tofu piece very soon.