Doomie’s Home Cookin’

We just ate at Doomie’s Home Cookin' and had about the best vegan sandwiches ever!! I chose the "pulled pork" (not pictured) and my partner chose "Philly Beefsteak" and were both udderly (heheheh.. go save a cow) impressesd!!

Both sandwiches were on a huge roll with a side of coleslaw and wonderful onion rings. The barbeque sauce on the pork was soooo good and so was the texture of the faux meat.

We also had the fried calamari (looked like faux scallops) and gelatin dessert. The macaroni and cheese did, indeed, taste like the kind from the blue box which was one of my childhood favorite meals (I ate that stuff as a kid until it was coming out of my ears). Thank you www.toliveandeatinla.com/ for the wonderful "heads up". Furthermore the staff was friendly and helpful with regards to our dietary concerns. The bad? I wish it were closer since we are on the westside of Los Angeles.

Location:

DoomiesHome Cookin’

686 N Spring St (2nd Floor)

Los Angeles, CA 90012

Tuesday-Sunday 11:00am-8:00pm

714-883-7657 (it is an OC phone number but the restaurant is in LA)

www.myspace.com/DoomiesHomeCookin

Tofu Fish Sticks

This is a yummy recipe from fellow blogger "Jennifershmoo" . Here recipe is here: Tofu Fish Sticks . I followed the recipe almost exactly except I omitted the almonds due to personal preference. They were tasty even at room temperature.

Along the tofu fish, is a basic macaroni salad which I "veganized". I also added shredded carrots and chopped bell peppers. It was a delicious light meal.

Seitan O Greatness

"Seitan O Greatness" has hit the global vegan community and my first attempt was a great (greatness.. heheh) success!! You can see it in all its nekkid glory or sliced up, along a side of peas and vegan mayonnaise. Some have varied the recipe with different seasonings and liquid ingredients and have had great success. The baking results in a seitan that has a chewy texture as opposed to boiled seitan that is sometimes "bready" or too mushy. I love the ease of the preparation.

Isa Pizza

I finally was succesfull at making homemade pizza!! At many failed attempts with either flat pizza crusts, burned pizza crust, undercooked pizza crusts, I finally made the most wonderful vegan pizza ever. I used the recipe from "Vegan with a Vengeance" as a basis for my pizza.
I used my own crust recipe and jarred sauce. I follwed her recipe for "ricotta cheese" which was yummy। Since I could not find a large quantity of basil, here is the recipe I used for my pesto:

Spinach Walnut Pesto
3 cups of loosely packed spinach, large stems removed
2 garlic cloves
1/4 toasted walnuts
1 tsp dried basil
1/4 cup nutritional yeast
Salt to taste

Pulse garlic in food processor until finely chopped. Add spinach, walnuts, and lemon juice and process on low speed until finely chopped. While motor is still running, slowly add olive oil until it becomes a coarse paste. Do not overprocess. Transfer mixture to a bowl and add dried basil, nutritional yeast, and salt to taste. Let sit for several hours for the flavors to incorporate.