Today we went hiking in Griffith Park which is one of the largest (4210 acres) municipal parks with urban wilderness areas in the United States. Then we had lunch at Ramen Hood, where they make this vegan ramen with vegan egg (!) which looks very similar. According to Munchies; One of LA's best Ramen Bowls is totally vegan! "It's wildly tasted broth - thickened with sunflower seeds and it's sinewy, pork-like oyster mushroom nubs are so good that it just might make you give up pork."
The most impressive part of Ramen Hood's ramen, however, is its freakishly realistic vegan egg. The tender whites are made with local soy milk and agar agar, which is poured into an egg mold. The runny yolk is made out of beta carotene, nutritional yeast, B-vitamins, sodium alginate, and black salt. The yolks are frozen, and Khopkar makes a fresh calcium chloride bath every morning to form a skin around every orb. Finally, he dips each into hot water to temper them and keep them from melting at room temperature.
In the evening we went to Gracias Madre, which is a plant based mexican restaurant.
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