Founded in 2008 by Ron and Babette Davis, Stuff I Eat focuses on vegan food with a Tex Mex twist, but they also offer a variety of Southern dishes such as the organic Soul Food Sampler Plate, which includes yams, mac & cheese, black-eyed peas, and potato salad. Chef Babette, who has been vegan for over 30 years, knows a thing or two about creating organic plant-based dishes that don’t sacrifice flavor. Order the Sumthin Sumthin, which the restaurant describes as a “burrito without a shell” and includes seasoned tofu, wild rice, black beans, guacamole, house-made sauce, and a scoop of carrot “untuna,” with a side of two corn tortilla shells. Pair it with the Beet Lemonade, a sweet and tangy concoction.
How to Order: Walk in or order via Postmates.
With all of the various challenges that women chefs and restaurateurs already face, we can’t imagine the additional hurdles encountered by those who champion niche diets like plant-based cuisine. Chef Babette of Stuff I Eat has been vegan for over 30 years, long before food challenges like Veganuary made it cool to cut out the meat. Even more impressive, Stuff I Eat specializes in rich Tex Mex cuisine—none of that so-called rabbit food that many believe vegan eaters are forced to subsist on—with hearty enchilada pies and a soul food platter complete with mac and cheese, yams, kale greens, black eyed peas, coleslaw, potato salad, and a cornbread muffin, plus your choice of bbq tofu or jackfruit.
How to order: Call 310-671-0115 for takeout; delivery online.