Stuff I Eat is a place where you walk in and feel at home.

Is this your first restaurant?

Yes.

When did it open?

July 2008. We are coming up on our sixth anniversary now.

Do you want to have more than one restaurant?

Sure!

What’s your favorite dish on the menu?

The Kilimanjaro Quesadilla, which is a quesadilla topped with vegan cheese sauce, wild and black rice, seasoned tofu, black beans, sautéed Portobello mushrooms, mock chicken salad, carrot un-tuna, salsa corn, diced BBQ tofu, guacamole, sautéed broccoli, chopped kale, and clover sprouts.

What’s your most popular appetizer?

We don’t have appetizers. We don’t serve appetizers because appetizers are snacks served before a main course. Our portions are hearty and guests usually end up taking some home.

What’s the most popular entrée on the menu?

Currently, it’s our Soul Food Platter: yams, mac ‘n’ cheese, BBQ tofu, kale greens, black-eyed pea soup, corn bread muffin, and potato salad.

What’s your most popular dessert?

Sweet potato pie.

What do you feel is special about your restaurant?

I think it’s special because it’s obvious that we love what we do and people taste that in the food.

How often do you change your menu items? Do you have daily or weekly specials?

We don’t change our menu items that often. That said, we’re getting ready to revamp our menu now and it’s been about two-and-a-half years since we last changed it. We do offer daily specials.

Do you have gluten-free, soy-free, and sugar-free options on your menu?

Yes! Our customers are welcome to tell us they can’t have tofu in their entrée. We also have gluten-free items. Our new menu will indicate which items are gluten-free.

What do you do to reduce your environmental impact?

We use compostable cups, containers, and utensils made from corn. We also use silverware and plates in the restaurant to reduce waste. And we encourage our customers not to waste food.

What are the most important lessons you’ve learned as owner or chef of this restaurant?

I’ve improved my organizational skills, and that’s important in all areas. I love what I do more now. I’ve become much more conscientious about waste. I’ve learned to delegate my workload.

What led you to want to open a vegan restaurant, and/or what led you to the vegan diet yourself?

I have to give my husband Ron credit for that. We met in 1990 when he was transitioning to a vegetarian diet. He had read the book Fit for Life by Harvey and Marilyn Diamond, and he was into running. I hardly worked out and was still eating the Standard American Diet. I read Fit for Life and the light was switched on, and I never turned back. Then a few years later we both went completely vegan.

I was working as an airline stewardess at the time and was tired of it. Ron would make these delicious vegan tacos and other dishes, so when I came home from my trips, he would make me food and we started talking about catering and opening a restaurant, etc., just putting it out there in the universe. We started catering and our business caught on with some of the local churches.

During that time my husband and I went walking through downtown Inglewood, noticing the vacant storefronts. One was open and the landlord was inside. He let us lease the building with no money down! We couldn’t believe it. We opened our doors in July of 2008. To this day, my husband always says, “Closed mouths don’t get fed!” And he’s right. The message here is follow your dreams.

In the time since your restaurant first opened, how has the plant-based food movement changed? Do you find more demand now for vegan food?

It’s changed so much. You go to places now that have more vegan options. And people are looking for alternative ways to eat better and healthier. Everyone knows someone who isn’t well, and usually it’s diet-related. Our customers want to learn more about plant-based diets and how to transition.

Since your restaurant first opened, has your view of what constitutes healthy or delicious foods changed? Have you changed the types of foods you offer?

Yes. More and more, I’m striving to add live foods to my menu. For the last several months, we’ve been offering raw dishes that provide live enzymes and nutrients, more so than cooked foods. I’m also into juicing. The more live foods for me, the better. Our menu continues to evolve, and I’m working on having more live-food options, which is the healthiest choice.

Where do you see the plant-based food movement going in coming years?

With the news of climate change, and changes in our food production, I think people are becoming increasingly aware that what we put on our plate has a huge impact on our environment. I see more awareness, and people are yearning to change to a healthier lifestyle. I only see growth, which is great news for Stuff I Eat and other vegan establishments. The best has yet to come!

Enchilada Pie

Serves 8–10

For the red sauce:

16 ounces tomato paste

3 cups water

4 tomatoes

2 tablespoons Bragg Liquid Aminos

2 tablespoons cumin

¼ cup agave syrup

For the cream sauce:

2 12-ounce packages extra-firm silken tofu

2 cups water

1 tablespoon turmeric

¼ cup Bragg Liquid Aminos

1 tablespoon nutritional yeast

To assemble:

1 dozen corn tortillas

3 cups cooked yellow polenta

4 cups unsalted corn chips

2 cups corn

2 10-ounce packages Follow Your Heart Vegan Gourmet Cheddar, grated

Pinch paprika (optional)

Add all red sauce ingredients except agave to a blender and blend on a high speed. Add the agave syrup to adjust the sweetness to taste. Set aside.

Add all cream sauce ingredients to a blender and blend on a high speed. The sauce should have a “cheesy” taste to it and a golden yellow color (due to the turmeric).

To assemble: Preheat the oven to 350 degrees. Take a 4-quart pan with a lid and begin to layer your ingredients. Start with 1 cup red sauce, then ¼ cup cream sauce. Then take 3 to 4 corn tortillas and dip them in your red sauce and lay in dish.

Next, add about a 1"-thick layer of polenta. Repeat with another cup of red sauce and ¼ cup cream sauce. Repeat with the 3 to 4 tortilla shells dipped in red sauce. Then add the corn chips and corn. Repeat with red sauce and cream sauce. Then add your final layer of tortillas dipped in red sauce and top with grated vegan cheese and sprinkle a little paprika on top, if using. Cover pan with a lid and bake in the preheated oven for approximately 30 to 40 minutes. Remove when the cheese is nice and melted on top.

Chocolate Bundt Cake

Makes 1 bundt cake

¾ cup agave syrup

½ cup cold-pressed, extra-virgin olive oil

2 cups almond milk

2 cups barley flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla powder

1 teaspoon sea salt

Preheat the oven to 300 degrees. Grease a bundt pan and set aside. Place the agave syrup, olive oil, and almond milk in a blender and blend on high speed until thoroughly mixed. Place barley flour, baking powder, baking soda, cinnamon, vanilla powder, and sea salt in a mixing bowl and whisk together. Add the wet mix to the dry using a whisk, stirring until smooth. Pour the cake mixture into the greased bundt pan. Place in the preheated oven and bake for 30 minutes. (Bake until a toothpick comes out clean with no crumbs attached.)

Remove the pan and let it cool. Serve alone or with fresh fruit.