UNIVERSITY HEIGHTS.  Soltan Banoo delivers on its promise to serve eclectic Persian cuisine.  Flavorful and spiced to perfection, the vegan food here does not disappoint.

Arriving hungry (as usual!), we decided to start with the “sambosas” – savory pastries stuffed with spinach, potatoes, green peas, curry, and spices.  The sambosas are usually served with Mast o’khiar, a yogurt sauce, but our server suggested the vegan sesame dipping sauce.

As illustrated by the following photo, these “sambosas” look different than the “samosas” served in Indian restaurants.  Is it the same dish with a slightly different spelling, or a different dish with a strangely similar spelling?  The “name variation” chapter of the following Wikipedia article suggests the former:

http://en.wikipedia.org/wiki/Samosa

Regardless, Soltan Banoo’s version is crispy on the outside, and soft and flavorful on the inside.  My only regret is that I had to share.

Next up was the Adasi, a dish of brown rice, lentils, mung beans, and squash.  We added organic tofu (shying away from the chicken and lamb shank options).  The Adasi has mild flavors and the consistency of risotto.  And like risotto, it will not leave you hungry.  The lentils, beans, and rice make for a substantial dish – I was only able to eat half of it!  (The upside, of course, was my free lunch the next day.)

We also ordered the curry.  I had never had Persian curry before, and it definitely stands apart from its Indian and Thai peers.   Specifically, our server explained that Iranian cooking does not rely on creams or coconut milk.  As a result, Soltan Banoo uses a traditional tomato base for its curry.

This was my favorite dish of the night.  In addition to the tomato base, the carrots, potatoes, mushrooms and tomatoes are cooked in yellow curry and served with basmati rice.  We added organic tofu again (surprise!).  Although filling, as well, there were clearly no leftovers.

There is plenty for a customer to observe while dining in Soltan Banoo.  The interior of the restaurant pairs dark wood chairs and tables with blue walls, decorative wall hangings, and colorful linens and pillows.  And the patio even has dark pink cloth billowing from the rafters.  Like several restaurants on this block, Soltan Banoo occupies a small house on Park Boulevard and exudes charm.

4645 Park Blvd.

San Diego, Ca 92116

619.298.2801

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MIRA MESA and UNIVERSITY HEIGHTS.  I first experienced the vegan food at Loving Hut in Phoenix, Arizona while driving cross-country to my new home in San Diego.  It was my first road trip as a vegetarian, so my research on lunch spots was intense.  If you have ever driven for 8 hours a day for 5 consecutive days, you understand that the lunch stop is a big deal.  Luckily, I found Loving Hut in a Phoenix strip mall.  It was phenomenal.  After a vegan “chicken” sandwich and fries, I jumped back on the freeway with a happy belly.

Even better, the Loving Hut vegan restaurant empire extends to San Diego, as well.  Both the Mira Mesa and University Heights locations offer the full spread of appetizers, soups, entrees, and desserts.  A majority of the dishes are Asian-inspired, but the menus include entrees like burgers and BLT’s.

On my most recent visit to the University Heights location, my friend and I started with the Fresh Summer Rolls—jicama, carrots, lettuce, basil, tofu, and soy ham wrapped in rice paper and served with hoisin sauce.  The rolls are light and crunchy, and the sweet hoisin sauce is a perfect match.   I love this appetizer because it curbs my hunger (a benefit for all those at the table) without ruining my appetite.

My favorite entrée is the Coco Tofu.  The tofu is fried with coconut powder, garlic, and a vegetarian mushroom sauce, then covered with crushed peanuts.  A scoop of white or brown rice on the side.  The frying process injects the tofu with the coconut flavor and crisps the outer layer while the mushroom sauce keeps the tofu moist.  The crushed peanuts on top add an additional layer of texture and rich taste to the dish.  The side salad is crisp lettuce topped with homemade dressing, tomatoes, cucumbers, and carrots – a nutritional bonus to your meal.

We also tried the Eggplant Tofu.  This entrée boasts pieces of eggplant and tofu covered in a light ginger sauce and served with fresh cilantro.  Again, rice on the side.  The vibrant, purple pieces of eggplant melt in your mouth.  But the firmer texture of the tofu pieces prevents the dish from being overly soft.  The ginger sauce brings a sweet and tangy taste, which makes the rice much more fun.

I’ll say it again.  I love dessert.  I love that I can be vegan and not have to give up the rich tasting sweets that I have always craved.  So thank you Loving Hut for your German Chocolate Cake.  Two layers of rich chocolate cake smothered with a thick coconut icing and topped with pecans and toasted coconut.  Leftovers?  Not likely.

The decor of the University Heights location is light and modern—the tables and chairs are white with cream walls.  Good for those looking to escape a hectic workday or to eat a relaxing weekend meal.

I was wandering with my camera through the restaurant when I saw that the Loving Hut has its own brand of vegan dog food.  I am a dog lover, with high hopes of again being a dog owner.  And as a vegan who believes in the health benefits of the diet, I am curious to learn more about the benefits of vegan dog food.  Have any of you tried the Loving Hut dog food?  I would love to hear your thoughts, concerns, or advice on the topic!

Mira Mesa

9928 Mira Mesa Blvd

San Diego, CA 92131

858.578.8885

University Heights

1905 El Cajon Blvd

San Diego, CA 92104

619.683.9490

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UNIVERSITY HEIGHTS.  Simple rule of thumb:  foreign cuisines venture into vegetarian and vegan dishes more often than the traditional American fare.  Tasty example in support of the rule:  the Muzita Abyssinian Bistro.  Located in University Heights, Muzita is an Eritrean and Ethiopian restaurant that offers vegan dishes packed with spice and flavor.  Muzita even dedicates a portion of its menu to “Vegetarian/Vegan” entrees, a warm welcome by any measure.

Vegan appetizers:

• Birsn Korosho: spicy lentil spread with crispy injera*
• Beet salad: fresh garden beets, potato, and onion

Vegan Lunch Entrees:

• Shiro: Eritrean style seasoned, ground chickpeas
• Tofu Silsi:  silken tofu with awaze sauce
• Timimo/Caulo/Alitcha (“TCA”): spicy lentil, berbere braised cabbage, and seasonal stewed vegetables

Vegan Dinner Entree:

• Shiro: (see description in Lunch section)
• Tofu Silsi: (see description in Lunch section)
• Hamli: braised spinach and collard greens
• Kantisha tsebhi: fresh berbere braised mushroom, tesmi stewed tomato and serrano

(* Injera is a yeast risen flatbread with a unique and slightly spongy texture that is a hallmark of traditional Eritrean and Ethiopian food.)

My favorite vegan dish at Muzita is the TCA entrée – scoops of spicy lentils, cabbage, and stewed vegetables assembled on delicious injera.  This is a great plate for a first visit, as there are many ingredients to sample.  Fair warning, however:  it is only served at lunch!

How flavorful can chickpeas get, you ask?  The Shiro entrée is the answer, grinding chickpeas with spices, served warm, in a bowl, with injera on the side.  It is so good that Muzita features the Shiro on both the lunch and dinner menu.  (Am I a little bitter that the TCA was not picked for the dinner team?  Indeed.)

Muzita has an inviting and relaxed atmosphere.  Earth tones warm the inside of the restaurant where the dark wooden floor and tables meet with beige walls.  There is also patio seating available for those who wish to enjoy the outdoor deck.  As a note to those who have never tried Eritrean or Ethiopian food, silverware is not provided!  Use those hands to lift, rip, scoop, and enjoy.

4651 Park Blvd

San Diego, CA 92116

619.546.7900

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