When it opened, just after I moved to LA, I spent several months deconstructing the Father's Office burger (long since a cliche activity). I drove around LA in search of anything even close to the cheesesteak of my Philly college years. When I went home to NY, I ate dirty water dogs in NYC and Italian wedges in Westchester. I craved and ate
copious amounts of Pepes bacon pizza as often as I drove within 10 miles of New Haven. I ate a lot Brats Brothers. I grilled a lot of excellent steak. My ten hour pork roast brought me neighborhood fame. The first meal I had at Animal -- fried egg over fois gras over spam over a burger -- was sublime. I could go on....
Despite all this gluttony, I was 6'2" and around 195 lbs. -- pretty much right where I should have been. I've run a marathon and did triathlons. Though, I smoked in my 20s.
Three months ago, one week before my 44th birthday, I had an emergency angioplasty and stent put in and was diagnosed with heart disease.
With young twins, there is not a thing on Earth I wouldn't do to help that condition. So, I am now on a strict vegan diet AND I have also eliminated all oil from my diet. Coming from where I came, described above, to say this is a whole new world for me would be a gross understatement. All the recipes I read look aweful!! I'm sick of rice end beans, Boca burgers, and rice and beans, roasted vegetables, and rice and beans.
Can you recommend any vegan restaurants (Valley or Weho area) who can work with me on providing great dishes with no oil (that part seems to be a huge challenge) so as to learn appealing dishes and flavors i can emulate at home? Or, a great private cook to teach me?
I'd like to enjoy eating during what I hope will be a long life.
PS - Good snappy, hot dogs, I'll always love you.
The vegan part is pretty easy…the oil part, not so much. Cafe Gratitude, Mas Madre, Real Food Daily and Hugo's are all good places to try. If you find yourself in Santa Monica, True Food is wonderful. If I were you, I'd stop by Erewhon and speak to an employee or even the manager about your diet. I'm sure they will have a million ideas for you, as well as advice on supplements if you want it.
And FWIW, I think Veganaise is almost better than mayo. And I love me some mayo!!!!
veganiaise contains oil.
that said, my favorite is the shelf stable 365 brand of Vegan Mayo that whole foods carries.
when you say no oil, do you mean no extracted oil or no foods that naturally contain oil ( like the original dean ornish diet?
if you mean no extracted oil, then avocado is open to you and can open all sorts of culinary doors (such as a bean burrito with sliced avocado on a whole wheat tortilla with 7 types of salsas at freebirds). also nut butters (you'd be surprised how versatile Thai peanut sauce can be).
if you mean all your food needs to be low/no fat as well as vegan, that is a much greater challenge.
what about edamame? tofu? can you eat those?
whatever you do, don't go on the special diets board of chowhound which is dominated by high-saturated-fat/meat-eaters (the "pork rinds are healthful" folks that view carbohydrates as being poisonous.)
"Despite all this gluttony, I was 6'2" and around 195 lbs. -- pretty much right where I should have been. I've run a marathon and did triathlons. Though, I smoked in my 20s.
Three months ago, one week before my 44th birthday, I had an emergency angioplasty and stent put in and was diagnosed with heart disease."
Sometimes Life Just Sucks.
From a low-fat vegetarian non-smoker, runner-cyclist.
Who had a massive stroke at 46.
I'm snarky and dark...but I have pretty much come to the conclusion that NOTHING we ingest matters all that much.
It is more important to live and love well.
Eat what you LOVE. LOVE your friends and family. Play and eat and cook and have a good time! THIS IS ALL YOU HAVE.
You're experience was horrible and I'm glad you are happy with the course you have chosen.
I intend to improve everything that is in my control as much as possible -- most centrally what I eat. Of course life may still have its own plans for me, but it's not going to be because I didn't do something I could have.
But I will continue to eat vicariously through Chowhound and elsewhere!
The Ornish Spectrum from his website says that fish (*many* types) are in Spectrum 3 ("intermediate"). I'm not familiar w/ what he published in 1990 but his current recs do NOT put a prohibition on fish....
Again, if the OP doesn't want any animal-based products, then more power to him, but to say that the Ornish Spectrum does not allow for fish is inaccurate, based on what I'm reading....
re: ed fontleroy
OK here are some cooking suggestions for you--
bake whole bulbs of garlic till soft, squeeze out garlic pulp and use as a kind of creamy spread on rice cakes, potatoes, etc.
ditto with slow roasted whole onions--you can blend the very very soft pulp for a creamy spread
you can also cook lots of sliced onions slowly on a very low heat and season generously with salt and pepper for a carmelized onion tasty treat/spread
you can also blend any of these with some liquid and lemon juice for a "creamy" dressing
ditto with eggplant roasted till it's very very soft and the skin is black. Peel off the skin, blending with onions, salt, lemon juice
vinegars, ponzu, soy sauce, fresh herbs, fresh ground pepper, freshly grated horseradish--these are all your friends
boil down sweet fruit juices--orange, apple--and mix with something savory and peppery (soy sauce? cayenne?) for a sweet savory barbecue glaze
roast sweet potatoes and winter squash till they're very soft and dark brown
Use flavor and texture contrasts--grilled marinated tofu with cool sweet sour grapefruit wedges
charcoal grill tofu and tempeh if you can for a smoky taste
if not, a tad of smoked paprika works wonders
lots of tastes here to explore, and lots of creamy and crisp mouthfeels possible, even in the absence of oil
splurge on different mushrooms--shitakes, portobellos, masutakis
good luck and enjoy exploring
re: ed fontleroy
A couple of more thoughts--
check out different kinds of pastas--soba noodles, rice noodles
and different kinds of misos--I think you can have these, and they make very easy tasty soup bases--and different ones (barley, white rice, etc.) really have different flavors
check out many many different salsa recipes--hardly any of these have oil
and if you like spicy, you're in luck--lots of different spicy peppers
and Indian dahls--even though these often get an extra kick from spiced oil, in the absence of oil you can toast the spices in a dry frying pan and include them in the cooking
also I don't usually go for non-stick cookware, but in your case, it's going to be an absolute necessity
chickpea flour makes a nice flour/egg substitute, and can bind potato pancakes, vegetable croquettes, etc.
you can even make a crepe just from chickpea flour--in provence, it's called socca--you'll be able to "fry them" on your nonstick skillet, and create ersatz falafel and latkes and the like.
also you can toast nori (the black seaweed product that sushi comes wrapped in) over a gas flame, and it creates a crispy potato chip like texture, ditto with kelp
and you can buy salted red seaweed which is not so crispy, more chewy and snack like
try stuffing and baking or stewing tomatoes, peppers, grape leaves with rice mixed with lots of herbs, salt, and some raisins
dried fruits, soaked and pureed (apricots, prunes, etc) make the nice base for a sauce or desert
enjoy--let's hope you dissolve all your plaque
and it won't be forever
re: ed fontleroy
Here's a quote from the review of a Laotian restaurant in NYC, Khe-Yo, that might inspire you--
"You'll also eat a lot of sticky rice. It arrives at the beginning of the meal and is meant to be eaten through, and is hidden in many dishes in another form, toasted and ground up. The resulting powder is similar in appearance and umami finish to old-school supermarket Parmesan. Sprinkled liberaly, it practically declares an intention to mess with your tongue, as in the spectacular roasted kabocha squash sald, made with little beech mushrooms and mint. While a more traditional Laotian preparation would use chicken, pork, or duck in place of the squash, the sticky-rice powder, along with red onion, Kaffir leaf, and chili, renders a familiar vegetable alien, in the most pleasantly disorienting way."
(from the New Yorker, January 13, 2014)
Nothing in that salad you can't have! Go ahead and experiment with toasted ground sticky rice.
re: ed fontleroy
One more thought--I actually went out and tried Boca Burgers to see what you are up against (I did pan fry them in a little oil, so not totally what you are up against.)
I think you are going to be stuck with them, but you can just use them as a protein base to make things you maybe used to like
for example, make a mushroom and onion gravy (thicken with cornstarch) and served with mashed potatoes (use cooking liquid instead of milk)
make a Japanese curry sauce using onions and apples
top your boca burger and serve with a scoop of rice--voila, Japanese curry
make a sweet and sour sauce, using chunks of pineapple, onion,carrot and green pepper--cut up your panfried boca burger, made in a non stick skillet--voila sweet and sour something
Ok--it's not optimal, but it's better than just putting it on a bun and feeling glum
also, a trick to making your life palatable is finding/devising a couple of very good tasty vegan stocks--like maybe one with a base of soaked dried shitake mushrooms? another with soy sauce, sugar and Chinese five spices? These are going to add savor to anything you cook with them--braised rice, stirfries, and also serve as a basis for vegan soups--like your own version of hot and sour, miso soup, etc.
keep playing--it will be okay
I have heard the owner of Vihn Loi Tofu (Sherman Way near Reseda) accommodate special requests many times. And the food is terrific!
Regarding restaurants, the vegan spots with raw food leaning are going to be the best places to find foods prepared without oils. I would recommend the follow:
SunCafe (Studio City)
Raw (West Hollywood)
Cafe Gratitude (Venice, Larchmont, DTLA)
Au Lac (Fountain Valley)
NV-DA (San Pedro)
RAWvolution (Santa Monica)
M.A.K.E (Santa Monica)
I would also recommend treating yourself to a Banana Manna at Beverly Hills Juice Club!
i just realized that the burrito that i had for dinner tonight at Freebirds (a build your own burrito joint) in the marina was both vegan and, i believe, fat free.
the ingredients my burrito:
whole wheat flour tortilla
tons of cilantro
avocado slices (is the oil in the avocado acceptable on your diet?)
sorry about it's simioarity to rice and beans. but the salsas and cilantro lift it somehow from being plain
Thank you so much!! Sounds great overall! Avocado is off the menu, unfortunately.
Also, the flour tortillas may have oil, as mentioned, but corn tortillas are usually fine. In fact, they're unrefined carbs, so generally healthier - even without oil.
I made a yummy tempeh chili tonight (because it's so cold in Studio City) and a good gazpazho yesterday. Seitan is my new prime steak.
.....I'm starting (just barely) to figure this out.
re: ed fontleroy
it's the salsas (unlimited amount and several varieties) that pull this thing through.
it would take an inordinate amount of time and waste to make 9 different types of salsa to mix and match at home. also, , imho, tomato-based salsas don't do well stored in the fridge for days, so going to a place like Freebirds for this sort of dish is cheaper AND better. also, they have a specialized steamer in which they could soften the tortillas
I've always been tempted to try the engine 2 lasagna recipe, it just sounds so satisfying. You could leave out the cashews and if you can have it, throw in some nutritional yeast for that kind of nutty/cheesy taste. I'll dig up a link for you later.
For an interesting texture try a recipe for oyster mushroom stem "scallops"- I bet most can be done without the oil if you have a good veggie broth, white wine, and lots of garlic. I like mine with my lots of lemon too.
here's a link: http://engine2diet.com/recipe/raise-t...
...and that lasagna recipe reminds me of one of the most intriguing sandwiches I've ever had in my life, it was a sweet potato poboy (more like a banh mi) in the back of a bar in NOLA- a baguette filled with sweet potato, cooked greens, a citrus pepper jelly, and a black eyed pea puree. It was sweet, hot, tangy, salty, sour, and just a hint bitter to round it all out. A fantastic combo.