Issue link: https://digital.copcomm.com/i/832257
eat here now Maitreya and the Masters of Wisdom are here to guide humanity along the path of cooperation and sharing, to help us solve our many crises - social, political, economic and environmental. www.shareinternational.info/WLT 888.242.8272 sharing • justice • peace The World Teacher for all humanity is here now T he SunCafé in Studio City is justifi ably considered one of the top vegan restaurants in Los Angeles—or maybe, un- der the sun. Their eclectic, organic, made-from-scratch vegan cuisine includes many delicious raw vegan items; ser- vice is in a beautiful restored home with a large, bright, and cheerful brick patio—which now includes a cozy fi re table. And just in time for summer, there are new items on the menu plus rotating monthly specials. According to Ronald Russell, co-owner of the café, Sunday brunch just became a whole lot sunnier. "Brunch is served Sat- urday and Sunday from 10 a.m. to 3 p.m., and our new items include Belgian Waf- fl es with fresh fruit and pure maple syrup, and Savory Belgian Waffl es with a mar- inated tempeh patty, and smashed potatoes topped with mushroom gravy," he explained. Other new items include a Taco Trio featuring fi ll- ings of potato with chipotle cream, nacho vegan cheese with vegan bacon, and seasoned mushroom with marinated onion. And there's a fresh take on a classic Chinese dish, too—Orange Kissed Lo Mein. The lo mein is gluten free, made from brown rice spaghetti noodles, sautéed bok choy, mushrooms, carrots, cabbage, and onions. The dish is both sweet and savory, fi nished in tamari sauce, and topped with pan-seared caulifl ower, which is deglazed in a bright and sweet orange sauce. The fi nal touch: sesame seeds, green onions, and watermelon radish. While specials vary by month, recent menu specials in- cluded gluten-free vegan Pasta Bolognese, a teriyaki burg- er, and taco Tuesdays with a choice of $3 tacos and $8 Margaritas all day. SunCafé's casually elegant dining room and spacious patio makes the perfect spot for a romantic dinner or a family brunch. Know- ing that the inventive cuisine is good for you as well as deli- cious, makes the experience all the better. But perhaps the most impressive thing about the restaurant is that the food appeals to already-vegan diners and unrepentant carnivores alike—everyone seems to love their meals for their rich fl avor and delightful freshness. The restaurant even makes their own plant-based mayo and vegan butter. The delicious nut cheeses—lighter and perhaps more fl avor-intense than dairy cheese—are all made in-house. It makes a wonderful gluten-free mac n' cheese, made with qui- noa pasta. There are plenty of other dishes not to be missed too, from the raw vegan zucchini lasagna to the marinated and succulently grilled Portobello mushroom sandwich. My favorite dish is a restaurant classic: the lettuce leaf taco starter, which replace the standard heavy corn tortilla shell with crisp lettuce leaves. They make the perfect wrap for a mix of cashew cheese, pico de gallo, avocado, and raw basil ranch dressing, along with chorizo made from sunfl ower seeds, Brazil nuts, garlic, and sun-dried tomatoes. Along with the stellar cuisine, diners will fi nd a selection of sixteen organic vegan wines, delicious hand-crafted cocktails, and even seasonal sangrias. There are six taps of carefully cu- rated craft beer and three taps offering kombucha. For dessert, one of their dairy-free chocolate or mint sham- rock shakes is an excellent choice; although a well-worth-it indulgence is the surprisingly light almond chocolate cheese- cake. Co-owner and dessert chef Rebecca Smith also serves up a pretty incredible gluten-free Key lime pie with a coconut and avocado base sweetened with organic agave. In short, what better place to welcome the sunny summer season and satisfy any appetite than SunCafé? The restaurant is located at 10820 Ventura Blvd, Studio City. http://www.suncafe.com/ It's Always Sunny at the SunCafé VEGAN SUMMER DELIGHTS By Genie Davis Photos: SunCafé June/July 2017 15