Food blogging is a hazardous hobby; unless you work in aerobic exercise, you’re doomed. I did not adhere to common sense and gained a lot of weight. Aerobic exercise and eating less meat helped me significantly, and I’ve been including occasional vegetarian and vegan meals. I was happy to find lil’ Vegerie, a vegan restaurant in Redondo Beach.
Jason Cervantes is the owner and the face of lil’ Vegerie. He has Providence’s Michael Cimarusti to thank. Through that encounter, Cimarusti offered him an internship. He quickly elevated into management at restaurants such as RedBird, Strand House, and most recently, Rock’N Fish, where he was general manager.
Local artist and friend Tory Marshall painted a beautiful tropical mural inside. The beautiful work of art, indoor plants, and hanging macrame patterns is the interior design of Cervantes’ fiance. It establishes an environment that is both serene and peaceful. For a moment, I felt that I was somewhere else on vacation.
Cervantes collaborated with a leading plant-based chef to develop an innovative vegan menu featuring bowls, salads, pressed juices, and agua frescas. Everything is made from scratch and is vegan, gluten-free, and soy-free.
Reading the menu, you would not immediately realize that everything is plant-based. When you see items such as Philly Cheesesteak, Heirloom B.L.T.A, Ceviche, and Cauliflower Shawarma, you don’t think that these are vegan. These dishes are prepared to appear and taste like you are eating these proteins.
For example, I initially thought the Ahi Beet Poke included ahi tuna. Instead, they slice the red beets to appear like fresh tuna. Diced English cucumbers, carrots, and shredded greens over wild rice. The cucumbers and carrots give this bowl a lot of texture. What made the salad for me was the tangy sesame ginger dressing.
Curry fans will be delighted to find the Coconut Pumpkin Curry. The Indian-style curry sauce is simmered with sliced broccoli, cauliflower, and potatoes and topped with a mound of wild rice. Each bowl on the menu is $13.50.
The Chickpea Tuna Salad includes diced cucumber, red peppers, pickled red onion, and crisp romaine. The best part of this was the delicious creamy avocado dill dressing. Because they use English cukes, they don’t have the bitter taste of regular cucumbers. Salads are $12.50 each.
Don’t forget about their beverages! My favorite is their pressed juice made with watermelon, aloe, mint, and lime ($9). It is the perfect way to quench your summer thirst.
lil’ Vegerie, 800 S Pacific Coast Hwy, Redondo Beach; 310.504.0236; lilvegerie.com
Very interesting, I would be interested in trying something like that. I do enjoy my proteins so it definitely would not be an everyday thing. Good article.
Thanks Jonathan! If you are ever in the LA area, let me know. I’d enjoy hooking up with you. -Bryan
Like wise, if you ever find yourself in South Carolina let me know.