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Casa de Luz--

Whines and I went down south to Casa de Luz for dinner last night. It was a wonderful experience! CL is an organic, macrobiotic, vegan restaurant--so, we were a little turned off before even getting there, but we got over that.

The grounds were lovely--a long corridor with lots of vines and trellises, little zen areas to the left and right, picnic tables, japanese-style seating areas, side-paths and wind-chimes, with a couple of quirky wellness-based businesses here and there--you halfway expected a guerilla acupuncturist to leap out and poke you. There were thick bundles of jasmine and trumpet flower--the smell was very nice, I lurve jasmine.

The actual restaurant was unique, as far as I know, at least in Austin. Everything was rustic and wooden, with tables that people would (apparently) randomly join you at during busy periods. There was a serve-yourself element, with an excellent soup and salad (tonight's was an almond-dill-vinagarette salad, some sort of poblano-based hot sauce, and a creamy chowder of some sort, all very good, I'm surprised that the chowder was vegan).

Ice is, apparently, not macrobiotic or vegan, so there was not any ice for the tea. Oh, well. And you did have to work to find the one bottle of stevia sweetener in the place. But that was part of the fun.

Dinner--which was all you care to eat--was corn (?) tortilla tacos with a mushroom-tomato-pepper filling topped with guac, brown rice with pumpkin seed topping, charro beans (?). All quite hearty and satisfying.

Dessert was not included with the price of the meal ($12, a little steep). And I managed to miss the last glass of vegan health-flan, which upset me a little bit, as I love flan and am looking for ways to make it without using white sugar. Though i'm not sure how you'd make it without eggs.

Yumsk! Beautiful setting, very good meal!

CL is off Barton Springs, behind the trailer park near The Shady Grove.


Apr. 18th, 2008 03:23 pm (UTC)
I have loved Casa de Luz for many years now. You ought to try brunch on Saturday or Sunday - they have it where you serve yourself, and have things like vegan migas, pancakes with fruit topping, and scones.
So good!

As for the flan, I found this -

Caramel Custard Pudding (Flan) With Topping
Category: Dessert, Custard, Flan, Topping / Main Ing: Soy Milk
Yield: 9 Servings

Prepared by Robin & Cynde, June 2004 - Flan originated in Spain as a custard with a burnt sugar layer.

3 Cups Soy Milk Or Original Rice-Dream
1 Tsp Vanilla
¼ Tsp Sea Salt
1 Cup Water
------ Caramel Topping ------
½ Cup + 1 Tbs Agar Sea Vegetable Flakes, Well-Packed
¼ Cup Maple Syrup
¼ Cup Water
½ Cup Maple Syrup
1 Tbs Agar Sea Vegetable Flakes
¼ Cup Sesame Tahini
Cinnamon, For Garnish

To prepare custard, place all ingredients, except soymilk and vanilla, in a pot to soak for 5 min. Bring to a boil, then simmer until agar completely dissolves, about 10 min. Stir with a wire whisk to dissolve tahini. Let cool 3 min. and then add to soymilk with vanilla. Stir and strain into 8" square 1 1/2 quart baking dish pressing ingredients through strainer with a rubber spatula to dissolve any small lumps. Let custard set for 15 min. Prepare caramel topping by soaking ingredients, except cinnamon, in a small saucepan for 5 min. Bring to a boil and simmer until agar is dissolved, about 3 min. Pour through strainer over custard so a thin layer covers the surface, and dust with cinnamon. Allow custard to gel for two hours at room temperature, then cut in squares to serve.


The agar is a common gelling agent in Asian food - you can buy the Asian "jello" mix from Asian grocery stores, and it uses agar.
Apr. 18th, 2008 03:56 pm (UTC)
Oh, an agar base. That makes sense. That'd be the only way you could get it to set properly. I'll have to make this some time.

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