Gourmet Vegan Food Takes Center Stage at Leaf Organics

Even though I’ve been a vegetarian for years, raw food has not been my first choice when it comes to the “most appealing taste” category (and I can only imagine what carnivores would say). However, a recent visit to on Washington Boulevard, east of Inglewood Boulevard, has begun to sway my thinking.

I really love the strong graphic design of white dotted outlines of giant leaves and the bright green color of the restaurant's exterior. It's very eye-catching and sends a message that Leaf serves fresh and healthy food.

Inside, contemporary white banquettes and vibrant orange chairs are complemented with a neutral-colored wall and minimal artwork that creates a fresh and energizing atmosphere.

Owner and executive chef Rod Rotondi opened the restaurant in 2004 and renovated it last year, adding some new items to the menu, including cooked and fusion dishes ( a combination of raw and cooked food). Organic, macrobiotic and probiotic ingredients are used throughout.

We began our vegan feast by ordering the Raw and Roll Sampler, which was artfully presented and included guacamole, hummus and cashew kreme cheese (nondairy cream cheese) with house-made kale chips and corn chips and a couple of spicy California rolls. This dish was visually beautiful; the three dips were different shades of green and the “chips” were arranged in a circular pattern, standing up in the dips.

These healthy chips were crunchy and tasty, without the usual grease and salt found on regular chips. Of the three dips, I liked the nuttiness of the cashew kreme cheese the best. I did find the California roll to be too spicy and practically sucked down my entire smoothie after eating one slice.

Speaking of the smoothie, I really enjoyed the Tropical Trip, which consisted of papaya, mango, banana, coconut milk and dates. With each delicious slurp, I pictured myself on a tropical island, quenching my thirst with this cold and fruity “milk” shake.

I then tasted the spinach and garlic soup, which had a strong garlic and ginger flavor (not my favorite), and also tried the veggie chili, with pinto beans, corn and tomato.

The Philly Cheeze Stake Lavash was a home run for me, with cooked soy beef strips, melted vegan cheese, marin (Japanese rice wine), onions, spicy sour kreme, cashew kreme cheese, sauerkraut, tomato and spring mix, all wrapped inside a lavash.

The wrap was warm and hearty, and accompanied by a brightly colored side of sauerkraut. I think even nonvegetarians would enjoy this “meaty” vegan dish. My meat-eating friend said it was like a cross between a Philly Steak sandwich and a Reuben because of the sauerkraut and sauce that reminded him of Thousand Island dressing. The wrap is very filling and big enough to share.

We finished our meal with a sample of the Choco Raspberry Cheezecake featuring dark choco (vegan chocolate) swirled with raspberry sauce. It was a delicious dessert that was cold, creamy and tasted even better than the “real thing,” with the added benefit of being much healthier.  

, 11938 W. Washington Blvd., Los Angeles, CA 90066, 310-397-0700.

Hours:  Mon. – Fri. 10 a.m. to 9 p.m.