This is one of the last posts from our spring break road trip. When we realized that car problems would be keeping us in California for one more day, we needed to find a place to get dinner. We had already visited all of the places on my list, so we did a quick Google search and came up with Lemon Grass Thai near Ben’s sister’s house where we were staying.
The people at Lemon Grass Thai knew exactly what veganism was and were very helpful. They had quite a few options on their menu and even sported faux meats.
We both got a kind of coleslaw salad with dressing. It was pretty good.
For my entree (above) I got the Pad-Khing-Jay. Basically it was a stir fry with seitan ‘roasted duck,’ grilled eggplant, baby corn, bell pepper, mushroom, cabbage, and carrot, topped with chili sauce and sweet Thai basil. It was very tasty and I loved the vegetables. My only qualm with it is that the ‘duck’ had a weird skin texture on the outside that really freaked me out. Ick.
Ben got the Gang-Pak curry, which is a red coconut curry with of tofu, Thai herbs, sweet Thai basil, baby corn, zucchini, broccoli and bamboo shoots. The vegetables were really fresh and the curry wasn’t too oily. He really liked it.
Ben and I were both impressed that the restaurant had brown rice (sweet!) and seitan. I give it a 3.5/5.