Fulfilling the mac & cheese portion of this blog, I am retro-reviewing from my Mac & Cheese photo album on Facebook.
Native Foods is a vegan restaurant chain so far located only in Southern California. It’s pretty cute and the menu is full of familiar comforting dishes hiding fake meat in its midst (the vegan meatloaf pictured in the background is surprisingly meatalistic). The Westwood location is small and only sucks in that it’s located in Westwood Village, which means parking induces road rage. So we only really come here after I get out of class and nothing else is open or when we’re craving California-style vegan food. (The other vegan restaurant we frequent is Thai-style dishes.) Since I love mac and cheese, I couldn’t resist ordering from the kid’s menu for $4.95, plus it comes with three or four big stalks of broccoli so I feel like I’m being healthy. So vegan mac, not exactly sure what it’s made of other than “daiya,” and I’m not really sure what that’s made of (uh… according to the website it’s made out of this: Filtered water, tapioca and /or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerin, xanthan gum, citric acid (for flavor), annatto, titanium dioxide). Anyway, it’s a little watery, but I really like it. It’s not a sophisticated, multi-cheese, oven-baked kind of mac, but it’s hearty and reminiscent of the Kraft blue box if, say, you added too much milk to the cheese powder. Plus, I love those big macaroni noodles.