Native Foods – Westwood

Native Foods – Westwood
Food
Image by ballookey
Native Foods in the Westwood section of Los Angeles is a great place for a vegan to go to be bad, really really bad.

Sure, they have burritos, sandwiches, pizzas, and vegan burgers, but what makes this place noteworthy are the really evil things on the menu:

Chili cheese fries, "chicken" wings, Philly Peppersteak Sandwich, and topped off with a Boogie Bar, you’ll have to go on a diet after you walk out the door. Native Foods proves it’s perfectly possible to have fat vegans.

Westwood Village, 1110 1/2 Gayley Ave, Los Angeles CA

What are some healthly foods & simple recipes?

Question by wafflelover101: What are some healthly foods & simple recipes?
Teenage girl here Hi! Just wondering what are some yummy and healthy foods to eat and simple snacks/recipes. I am going to start working out like my arms, abs and go running with my friend.How much should we eat (quantity)? How to eat and replace those processed snack junk that is soooo yummy into foods that are healthy and help us grow (taller). Thank you in advance for all your help and answers.

Best answer:

Answer by ღŦαяα☆彡
Thai Tuna Burgers

1 1/2 pounds fresh tuna steaks, minced
1/2 cup dry bread crumbs
1/4 cup finely chopped green onion
1/4 cup grated carrot
1 tablespoon minced fresh ginger root
1 tablespoon chopped fresh cilantro
1 teaspoon sesame oil
1 tablespoon ketchup
1 tablespoon lite soy sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
6 hamburger buns
6 lettuce leaves – rinsed and dried
2 medium tomatoes, sliced

In a bowl, thoroughly mix minced tuna, bread crumbs, green onion, carrot, ginger, cilantro, sesame oil, ketchup, soy sauce, cumin, salt, pepper, and egg. Cover, and refrigerate for 30 minutes.
Preheat oven broiler.
Form tuna mixture into 6 patties, and place in a broiler pan on top oven rack. Cook, uncovered, 4 minutes per side, or until easily flaked with a fork. Serve on hamburger buns with lettuce and tomato

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Delicious Black Bean Burritos

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

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Tilapia Soft Tacos with Chipotle Cream

4 Flour Tortillas
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic, minced
3 tablespoons fresh cilantro, chopped
1 pound tilapia fillets
2 tablespoons lime juice
2 cups mixed greens

Chipotle Cream Sauce
2 canned chipotle chiles in adobo (minced and seeded)
1 cup non-fat sour cream
1/4 teaspoon salt

Mix the Chipotle Cream Sauce ingredients in a bowl and set aside.
In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 5 minutes.
After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked. Then add in lime juice and let cook for 1 additional minute.
Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each with equal amounts of the Chipotle Cream Sauce.
Fold the tortillas over to form tacos and serve.

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1-2-3 Vegetable Chili

1 (28 ounce) can tomatoes, undrained
1 (16 ounce) jar Salsa
1 (15 ounce) can black beans, rinsed, drained
1 (10 ounce) package frozen whole kernel corn
1 cup halved zucchini slices
1 teaspoon chili powder
1 (8 ounce) package Cheddar Cheese

Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat.
Reduce heat to low; simmer 10 minutes.
Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

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