Sweetfin Poké (Santa Monica, CA)

The build-your-own-poké bowl trend is exploding right now. Sweetfin in Santa Monica is the first I’ve visited with not one, but **two** vegan options! The online and paper menu call out the vegan options for safe and delicious eating.

This light—nearly raw—approach to dining only works with top quality ingredients which Sweetfin hits on the head. Vegan-friendly bases include Bamboo Rice and Citrus Kale Salad, all toppings are vegan as well.

The Shiitake Chile Tofu Poké is drizzled in a classic (shoyu and sesame) sauce with chile oil and cilantro. Then we selected blistered shishito peppers and crispy onions to top it off over a kale salad. While I preferred the rice, the kale is on trend.

We got another bowl of Shiitake Chile Tofu Poké with blistered shishito peppers and crispy garlic. The garlic dust is a gentler alternative to the strings of onions… but I like the onions better.

The Vegetable Poké offers chopped sweet potato, carrots, avocado, cucumber, edamame and serrano peppers in a ponzu-lime sauce over bamboo soaked rice. Then we got it topped with fresh mango, wasabi toasted coconut and crispy onions. This was my favorite combination.

Sweetfin Poke
829 Broadway
Santa Monica, CA 90401

Instagram: @sweetfin
Twitter: @sweetfin

All food hosted.

MidiCi Neapolitan Pizza (Los Angeles, CA)

“Menchie’s CEO to debut fast-casual pizza concept”

Yeah, that headline didn’t catch my attention either. Another businessman entering the quick service assembly line pizza game is old hat these days. Executive Chef Peppe Miele is another name I glossed over. Then I saw Senior Chef, Mario Vollera, and immediately booked my visit to MidiCi Neapolitan Pizza.

Mario and I met in the kitchen at Il Piccolo Ritrovo back in 2013. Standing over a mixer we talked dough hydration, tomato selection and fermentation times…  Later that year I ran into him again at his own pizzeria, South End, pouring outstanding wines and slinging one of my favorite pizzas in all of Los Angeles. In my experience, any restaurant where Mario Vollera is found makes a guaranteed good pie.

MidiCi is the first assembly pizzeria in Los Angeles to challenge 800 Degrees’ Neapolitan* domination. Hand stretched dough runs down the line on a wooden peel where topping—price per item, this isn’t an unlimited affair—are  selected from a colorful offering. Some of my favorites include purple kale, bosc pears (these are from the salad station, but work well on pizza), fingerling potatoes and pistachios . Midici offers a Udi’s gluten free crust (not vegan) and Daiya Mozzerella (vegan).

*Side note: I’ve done an unhealthy amount of  research into this trend and have come across three district styles of Assembly Line Pizzerias:
1) James Markham-style: Pressed Dough, unlimited topping (Mod, Blaze, Project Pie, Pieology, Pizza Rev…)
2) Family Style: Thick dough, unlimited topping (Uncle Maddio, Top That!)
3) Neapolitan: Hand stretched dough, wood fire oven, price per topping (800 Degrees, Persona, Firecrust)

“So, what makes MidiCi different from 800 Degrees?” we asked CEO Amit Kleinberger.

Kleinberger leans in, “Are you done with this pizza?” he asks, hand hovering over our half eaten pie.

“Um, yes?” I respond. He picks up a slice and hold it vertically, a tail of dough and topping dangling limply.

“You see that! If this was 800 Degrees all the topping would be sliding off.”

He is correct.

The interior of MidiCi is a standout. With a soaring wood beam ceiling, olive trees and brass accents throughout. But the high end touches don’t creep into the menu prices. A plate of wood fire-roasted vegetables is $5.00, the Red Marinara pizza is $6.50 (+$1 per topping) and the wine list runs between $6 to $9 a glass. With an aggressive franchiseing plan already in place, MidiCi is playing a trump card in the assembly line pizza game.

MidiCi Neapolitan Pizza
14612 Ventura Blvd
Los Angeles, CA 91403

All food hosted.

Civico 1845 (San Diego, CA)

A child fell at my feet. Staring down in bewilderment, a lanky man leapt out from behind a brown paper covered door singing the child’s name in an Italian accent. Ushering the babe into a late night construction site, my eyes followed them past the reclaimed wood interior to the writing on the windows. My eyes paused when I saw the word: Vegan.

I bookmaked the Civico 1845 and waiting for the opening.

After an initial visit opening week, I returned with the lovely Dining with DevynRobins Vegan Life and Robin’s cousin. Sitting on the patio, our waitress approached, lips parted as through to speak. She caught glimpse of us holding the vegan menu and winked.

“I guess you don’t need to hear about the catch of the day,” she said.

“No thanks,” we smiled back.

“Hold on a sec…” she uttered while sneaking away. Moments later she returned with the tall lean man I had seen nights before.  “This is Pietro Galloo, our vegan chef!”

We introduced ourselves as Pietro went over the menu pointing out his favorites. He also explained how when opening this restaurant with his brother—even though the prime Little Italy corner needs no gimmicks to lure customers in—he insisted on offering a full vegan menu. The team agreed to let him produce the menu for one month. It became an instant success so it is here to stay.

We started off with the Piccolo Calzone. Crescents of dough filled with a seitan ragout, almond ricotta and homemade mozzarella. These taste very “homemade” which to me is just alright.

Next up was the much better Mushroom “Calamari.” Breaded and fried oyster mushrooms served with spicy arrabbiata sauce. Although Robin and her cousin ordered this dish, I instinctively reached across the table and took a forkful before they even touched it.

“Ooop! Sorry!” I exclaimed as I shoveled the mushrooms into my mouth. They taste as good as they look.

Robin order the Eggplant, parmigiana style, with a side of penne pomodoro. I had this dish previously and recommended it to the table–the portion was thankfully more generous than opening week. It is a simple dish of sliced eggplant stewed into silky slabs in tomato sauce. The penne is tender, with a bite some think impossible to create without egg, smothered in more sauce and fresh basil. I find this the most satisfying entree on Civico 1845’s vegan menu.

Also, Civico 1845 is the first restaurant I’ve been to with tableside vegan Parmesan–made with noosh, pinenuts and so on–it is such a joy!

Robin’s cousin ordered the Ravioli, stuffed with spinach and vegan ricotta, in a San Marzano Sauce. While I find the vegan pasta dough does not hold up well in the stuffed or layered dished (like the lasagna), the downy ravioli filling superseded this concern.

Having already tasted my way through the pastas, I ordered the Pizza di Scarola. This wedge of escarole pie is stiffed with buttery greens, black olives, sicilian cappers and chili peppers. The dough is simple, somewhat dense, which holds up to the rich interior whose complexity builds with each bite.

Devyn ordered the Penne alla Vodka, a pink tomato and cream sauce not often seen in vegan form. Again, I find Civico 1845’s vegan treatment of penne pasta to be superb; although the sauce got a bit lost in it all.

For dessert, we shared the vegan Tiramisu. Pietro charged it up that night with a chocolate, instead of vanilla, custard. To me, the thrill of tiramisu is the bite of rum and bitterness of espresso, neither of which I detect in this cake. Still, it is a very good moist white cake stuffed with custard.

Last, we tackled the Strawberry Cake with lemon creme filling. The ultra moist cake offers a homey end to dinner. I recommend it over the tiramisu… at least through strawberry season.

Civico 1845
1845 India Street
San Diego, CA 92101

Project Taco (Los Angeles, CA)

Enthralled by an article on Beyond Meat ‘s CEO Ethan Brown, Project Taco founder Nick Fontova mentally earmarked the company for future collaboration. The very next day, Brown walked into the Hermosa Beach taco shop. The two quickly hit it off, both passionate about innovation and health, and entered into a conversation giving rise to a exceptionally vegan-friendly taco menu.

Project Taco has always offered the beach-friendly Heromsa Hummus ($4); a tortilla  slathered with hummus, with cool slivers of lightly pickled cucumbers, cherry peppers, diced tomato, corn and guacamole. But the Beyond Meat partnership gave birth to my new favorite taco: Miracle Meatless ($4)! An ample mound of ground “beef” heaped on a base of hummus and topped with cabbage, tomatoes, onions and a vegenaise based cilantro lime crema.

In addition to these two vegan-as-is options, Beyond Meat Chicken or Beef can be substituted into any taco AT NO EXTRA CHANGE! After reading that, my eyes immediately jumped to the Blueberry BBQ ($4). It had never occurred to me to mingle blueberries and BBQ spices, but these two belong together. I asked to substitute veggie beef for the pork, but then worried that the apple-kale coleslaw crowning this taco would be dairy based. Fontova gleefully informed me the slaw is made with vinegar. Score! The next taco begging to be veganize is the Thai Peanut Chicken ($4). Beyond Meat chicken soaked in a rich and spicy Thai peanut sauce is topped with carrots, cabbage, cucumber,  cilantro and chili garlic sauce. Be sure to ask for no honey. Vividly hued salsas are available on the side with chips ($3 for one, $6 for three). The Guacamole is exceptional. It is made not with onion but with lime soaked jicama.  The boldest and brightest turned out to be my favorite, the  Habanero Pineapple salsa. The Edamame, splattered in a house-made teriyaki sauce, is also vegan-as-is ($2.5 small, $5 large). The support that Project Taco gives the vegan community is thorough and sincere. In addition to the no cost vegan taco upgrade, every Monday all veggie tacos are $3… including non-vegan ones modified with Beyond Meat! Even Project Taco’s CEO Andrew Listermann says the Miracle Meatless taco is his favorite snack. Vegans have scored big with Project Taco thanks to a partnership that was simply meant to be.

Project Taco
6325 Wilshire Boulevard
Los Angeles, CA 90048

All food hosted.

City, O City (Denver, CO)

The motto for the city of Denver should be: Come to Denver for our Seitan Wings! Vegan wings—be them seitan, mock chicken or cauliflower—have come a long long way these past few years. Through those years I’ve made the pleasant effort to consume as many as possible. I’m thrilled to say that the Seitan Wings ($10 / $5 Happy Hour) at City, O City are THE BEST I’ve ever had up to this point. A heaping slab—I’d say at least a pound—of chewy house-made setian is sliced and fried in a crisp batter creating ‘wings’ with a gristly interior and crackling-like exterior. The texture even holds true after a night in the fridge… yes, they are still crispy the next day. They come slathered in a choice of BBQ or Buffalo Sauce. While I normally order buffalo anything, on this occasion I gave in to my BF’s pleas for BBQ after nearly burned his face off with Buffalo Tigers at Vertical Diner. He was a fan of the sauce.  I found the BBQ overly sweet and less smokey than I prefer, but there is nothing inherently wrong with that. No matter what I thought of the sauce, it could not mask the perfect execution of these seitan wings. The service at City, O City feels slow. But sitting at the kitchen bar we could see the action never let up. Pans were flash flying, tickets were printing and the mellow dude at the salad/waffle station never broke a beat. Watching him jump back and forth between stainless steel bowls and waffle iron, it was hard to choose which station I wanted him to jump on for me. I almost ordered the Chilled Rice Noodle Salad (seen being made here) except that day’s special waffle had my name all over it: Yes, my name is Nacho Waffle ($12)! This is part of the W.O.W series, an ever changing delight of unexpected Waffle Of the Week. The gluten free Black Bean Waffle comes topped with Vegan Cheese Sauce, Pico de Gallo, Chili Tortilla Strips and Coconut Cilantro Sour Cream. Conceptually, I loved it. Consuming it, I found myself wishing for a contracting texture—such as jalapenos, olives or radishes—to cut through the similar sour cream and cheese sauces. The Kimchi and “Sausage” Torta ($12 / $5 Happy Hour) sounded amazing: Fig/apricot/barley patty with pickle relish, mayo and house-made kimchi. What I got was a un-fruity black patty, finely chopped mild pickles and a generic sandwich roll saturated with too much mayo. Although we arrive around 2pm on a weekday, presumably after the lunch rush, City, O City was packed. This also put us into Happy Hour (2pm-6pm and 11pm-close, 7 Days a week) where popular items are only $5 for full sized portions. But all hours at City, O City appear to be happy. We chilled by to this nifty window planter for 20 minutes waiting of a table—any wait for those Seitan Wings is happy indeed.

City O’ City
206 East 13th Avenue
Denver, CO 80203
(303) 831-6443

First Look: Au Lac DTLA (Los Angeles, CA)

A sputtering fountain in the shadow of the Disney Music Hall marks the entrance to the softly open Au Lac DTLA. Retaining the opulence of the former First & Hope, the modern Art Deco dining room is a refreshing upgrade from the Fountain Valley location. We take our seats in the dinning room as Chef Ito takes the helm of the kitchen. From there he executes a handful of favorites plus a few new tricks. Still in the dawn of the restaurant (official opening on January 1, 2015), Chef Ito’s working menu promises many more new item to come.

Stuffed with mushroom, taro and carrot, the eggless Eggrolls are served with lettuce, mint leaves and soy fish sauce. These rolls are simple with a light but tight interior. The greens, confusing at first, are used for gripping the rolls and lighting the oil fried wraps.

Vegan sushi in Los Angeles is a tricky subject, many strong opinions exist, and I frequently find myself in the minority (aka: I think Sojin is just okay). So with that caveat, I say Au Lac’s varietal of raw vegan sushi is some of the best in Los Angeles. While I prefer Chef Ito’s Dragon Roll, the Cali Roll filled with pine nuts, dulse, bell pepper, cucumber, avocado and coconut flesh wrapped in nori is light, crisp and delicious.

My go-to dish has always been the Salt & Pepper Tofu, creamy tofu lightly battered in a saline shell. Peppered with jalapenos and sprigs of cilantro, this delicate dish comes off as bland if you don’t take time savor each bite and let the salts develop… like a Polaroid picture.

Raw rice is a real thing… I had no idea. This Curried Rice starts with soaked organic wild rice tossed with broccoli, cauliflower, peas and corn tossed in spiced macadamia sauce. It is served over avocado, olives and cucumber and topped with marinated mushroom, crisp onion, carrots and cilantro. It’s a lot of elements, a lot of flavors and a lot of goodness.

The Downtown menu includes the new Garlic & Basil Noodles. Slippery brown rice noodles are tangled with pinenuts, large cloves of roasted garlic, nutritional years and apple sage sausage (or your can sub veggies for a gluten free option).

The best dish of the entire night–nay the entire menu–is the Tostada. The sweet cornmeal shell is piled high with shredded cabbage, macadamia cheese, ground mushroom, salsa, dill-ranch sauce and cilantro. Complexly layered with savory and sweet element, this dish is very share-able but I’ll likely be ordering one all to myself from now on.

In addition to the new menu, Au Lac DTLA also has a full bar, complete with mini grand piano and crystal chandeliers. This beloved Orange County institution is a welcomed addition to the DTLA vegan dining scene.

Thanks to my dining crew: Elana, Tim and Alice!

710 W 1st St
Los Angeles, CA 90012

Thanksgiving Pop-Up with The Lusty Vegan(s)

I had the great luck of catching up with Chef Ayinde Howell and Zoe Eisenberg on their Culinary Art Tour for their relationship manifesto/cookbook The Lusty Vegan. The post is live on The Vedge which I strongly encourage you to read {wink}. The tour concludes next week in Los Angeles with a chance to meet and eat with the dynamic vegan duo:

20141114-Kelly Bone-Lusty Vegan At Mohawk Bend (1)

On Monday November 24th, Chef Ayinde Howell and Zoe Eisenberg are bringing their new cookbook The Lusty Vegan to Mohawk Bend and preparing a monstrous Thanksgiving feast. I got ahold of the menu to share and frankly cannot wait to dive into this vegan holiday blowout! Yes, there are still some seats left…

First Course:
Waldorf salad

Second Course:
Corn and potato chowder with cornbread

Third Course (Served Family Style):
Savory bread pudding
Yams w/marshmallow
Wild rice stuffing
Seitan Wellington
Vodka cranberry sauce

Fourth Course:
Peach and plum cobbler with vanilla ice cream

Monday, November 24 @ 6:30 p.m.
Tickets: $35/pp
Mohawk Bend, 2141 Sunset Blvd. Los Angeles, CA 90026
RESERVE: authors@mohawk.la
Event details here

The Vedge: The Springs LA

Life changed a lot this year. My beloved Slice was laid to rest along with my monthly pizza column. Unsure of future writing pursuits and research, I meandered through restaurant news in Los Angeles but have been mostly disconnected from it all. Slowly, the void filled with vegan food options research throughout Southern California. In the most lovely happenstance, just as I was feeling comfortable speaking on vegan dining options, The Vedge put out an open call for writers. I had a new writing home with a new vegan focus.

The Vedge writers are a dedicated group located across the country who will be sharing national vegan food news and reports. I’m thrilled with my first post, The Springs LA Combines Raw Vegan Food with Yoga, Music, and Pure Class, and look forward to sharing many more vegan adventures.

Kimberly Helms (Co-Founder of The Springs) and Joyce Rockwood (Colon Hydrotherapist) sharing a sweet moment during our tour of The Springs.

Eat the Veggie Grill Menu Challenge: Sandwiches

This summer I won a $200 gift card from Veggie Grill in their Taste the Sunshine Instagram contest.  While my first instinct was to stuff my face with $200 worth of Crispy Cauliflower, I reluctantly let that dream go and instead committed myself to eat everything on the Veggie Grill menu! Two months later, I’ve burned through the gift card and have just a handful of items to go. This week I closed out my first category: Sandwiches.

So, for your reading pleasure, here is every sandwich on Veggie Grill’s menu:

Santa Fe Crispy Chickin’ ($9.75) Fried Chickin’, lettuce, tomato, red onion, avocado, spicy mayo. Blackened (non-fried) upon request

Possibly the most enduring of the Veggie Grill Sandwiches, the Santa Fe Crispy Chicken is often cited as the gateway dish for omnis to ease into vegan fast food. The breaded patty holds a juicy chickn’ slab so convincing I’ve seen people not realize it’s vegan

Grillin’ Chickin’ ($8.95) Grilled Chickin’, avocado, lettuce, tomato, red onion, cilantro pesto, chipotle ranch

Part of the beauty of my Eat the Veggie Grill Menu Challenge is dropping my assumptions about dishes I haven’t tried… Like the Grillin’ Chickn’ Sandwich. I always figured it’s the same as the Santa Fe Crispy Chickn’ but without breading… and why would I want it without breading?! But, as it turns out, the “Blackened” Chickn’ is actually *more* flavorful than the crispy. In fact, this maybe a new favorite.

B.T.L.A. ($9.95) Smokey Tempeh bacon, sliced tomatoes, avocado, cilantro pesto tossed arugula, aioli mayo, grilled sourdough

During the Eat the Veggie Grill Menu Challenge I finally tried the universally loathed B.L.T.A.! Every Instagram post I’ve seen on this sandwich has given it a big fat thumbs down. Having now tried it, I’m unclear on where the yuck-factor comes from. I did order it with the garlic aioli on the side because I’m not a fan of aioli on anything. Otherwise, I’d say this a perfectly good sandwich that I probably would order again… in fact, I did!

Following @lxestrada‘s Pro-Tip, I ordered the B.L.T.A. as a wrap with Crispy Chickn’. OMG SO GOOD! I could eat this allday/everyday–except it cost $14. Le sigh…

Glazed Tofu Banh Mi ($9.95) Glazed 5-spice tofu, chargrilled eggplant, house-pickled carrots, white cabbage. Fresh jalapeños, basil, cilantro, mint leaves

Recently, new fall items arrived at Veggie Grill, like this awful Glazed Tofu Banh Mi! The tofu and herbs are fine, but it tastes like it’s served on a Generic Supermarket Brand hot dog bun… Ugh, maybe it’s better as a wrap. Update: It is not.

VG-Cheeseburger ($9.95) Topped with VG-Cheese, pickles, lettuce, tomato, red onion, chipotle ranch. El Dorado Style upon request with jalapeños and caramelized onions.

Inside and out of food challenges, my go-to comfort item at Veggie Grill is The VG Cheeseburger Eldorado Style with tempeh bacon. It tastes like a Gardein/ Daiya mashup… completely fake, majorly messy. I’m sure it is terrible for me but I love it.

Buffalo Bomber ($9.65) Crispy Chickin’ tossed with spicy Buffalo sauce, tomato, red onion, lettuce, creamy ranch dressing

I use to LOVE the Buffalo Bomber at Veggie Grill… but then I discovered the B-Wing Salad and have never gone back. After revisiting this sandwich during the Eat the Veggie Grill Menu Challenge I still feel the same. For you see, I adore buffalo sauce and by slicing the fried chickn’ leads to an exponentially higher amount of buffalo soaked surface, hence more buffalo flavor. Plus the bun muddles the buffalo sauce further. So, in conclusion, the B-Wing Salad is better than the Buffalo Bomber because of math.

Bali Bliss™ ($8.45) Organic tempeh, lettuce, tomato, red onion, chipotle ranch. Blackened or Buffalo-style upon request. Add avocado 1.50

Not to be missed is the Bali Bliss BUFFALO STYLE. This sandwich is massive! I wouldn’t recommend getting the additional avocado. It make the sandwich too ‘creamy’ since it already has an ample amount of ranch dressing.

“Crab” Cake ($9.45) Crispy “Crab” cake, spiced tartar sauce, pickles, tomato, lettuce, red onion

On the last day of the Eat the Veggie Grill Menu Challenge: Sandwiches, I tackled the two I dreaded–the most horrifying of which is the “Crab” Cake. The thick breaded patty is loaded with lumpy hunks of fish-like protein that mimics the real thing far too closely for this seafood loathing girl. The sweet relish of tarter sauce helps cut the ocean of flavor bellowing forth with every bite–but not enough, no, not enough for me. The flavors of the sea linger on my tongue, mocking me as my face crumples into a sour cringe and I push this dish into the arms of my gleefully awaiting BF. He devours it with innocent gusto. To those who enjoy the taste of seafood, per haps you will enjoy this dish; but to though whose bodies involuntary retreat at the mention of fish, this dish is far too “real” for us.

Papa’s Portobello ($8.95) Grilled mushroom, chopped tomato, basil and garlic pomodoro, caramelized onions, cilantro pesto, lettuce, red onion, chipotle ranch

There are lot of people–vegan and omni–who rag on Veggie Grill for focusing “too much” on imitating meat. My junk food heart completely disagrees. But for these folks interested in wholer-foods, the disgusting Papa’s Portobello is for them. The supple slab of charred portobello is loaded with chopped tomato, basil, roasted garlic, caramelized onions, cilantro pesto, lettuce, red onion and chipotle ranch. Much like seafood, I cannot even pretend to tolerate slippery mushrooms attempting to pass as burgers and this one packs way too much for me. I *know* I’m in the minority on ‘shrooms, but I also know there are others out there who deliver the long eye roll when a grilled portobello is the only veg option. For those like me, your mind will not be changed by this burger. For the other 70% of you who dig putting fungus in your mouth, enjoy.

BBQ “Steak” ($8.95) Veggie Steak in tangy BBQ sauce, caramelized onions, chipotle ranch, coleslaw

Bonus Sandwich! So, in the middle of this challenge, Veggie Grill transitioned to a new menu and dropped the BBQ Steak sandwich. Can’t say I’m surprised. Stuffed with strips of veggie-steak in tangy barbeque sauce, caramelized onions, chipotle ranch and coleslaw, this heavy, condiment soaked sandwich (I got it as a wrap) is not what appeals to me today. But it was the sort of dish I gravitated towards in the past. The BBQ Steak one of the very first things I tried at Veggie Grill when I moved to LA–and I totally hated it for all the same reasons I hate it today. I think it is way too saucy but I know a lot of people love this crap.

Wheatsville Food Co-Op (Austin, TX)

The Instagram community amazes me. While frolicing thought Austin, reccomendations came pouring in. There are a few particular Instagrammers whose recommendations I always heed to, such as Alex Estrada (of Silver Snakes). Thanks to Alex, I hopped a bus up Guadalupe St and entered Wheatsvile Food Co-Op just in time to duck out of a passing downpour. The goal: Popcorn Tofu.

I entered the Co-Op with only those two words to guide me. After meandering through aisles, past generously stocked grab-and-go cases and a hot self-serve bar, I spotted the words at the Deli Counter.

The Deli offered two types: Popcorn Tofu and Buffalo Popcorn Tofu. Since it is impossible for me not to order vegan buffalo anything, I got a half and half pile of both. KFC’s Popcorn Chicken wasn’t a thing that people regularly ordered back when I was an omnivore, so I’ve never tried the popular original. Still, on its own merits, this is good stuff!

The tofu is frozen, thawed and pressed removed as much water as possible resulting in a denser/drier interior than most maybe use to. The chunks are coated in a wet (instead of the 2-3 step wet/dry process of dredging for a fried cutlet) seasoned cornmeal batter and deep fried for a firm bite of subtlety spiced favors.

Eating this big paper tray of relatively dry tofu may seem monotonous… and it was. But still delicious and totally worth going out of your way to try. I only wish my Instagram friends had told me before gorging myself on Mt. St. Tofu that the best way to consume Wheatsville’s Popcorn Tofu is inside of a Po Boy. Or at least with a side or their vegan Blue Cheez or Cashew-Tamari dressings which I had no idea was an option until I was far far away from Austin. Ahhhhh! Next time!

Wheatsville Food Co-Op
3101 Guadalupe St
Austin, TX 78705