Gorilla Food

Everyday from 11am-8pm
gorillafood@gmail.com
604 684 3663
101-436 Richards St.
Vancouver, BC
V6B 2Z4
✭✭✭✭✩

Gorilla Foods is one of those restaurants that believes in the product they’re selling. As all of the food is uncooked, the quality and range of ingredients stands out and defines their innovative cuisine.

When I first heard about this organic/vegan/raw food mecca I was skeptical: sure it sounded cool, but did the food taste good?  I was immediately impressed with the extensive menu offering appetizers and entrées including pizzas, soups, burgers, and pastas (made with a Gorilla Food twist). The open kitchen concept allows you to watch the food assembly, something far more interesting than watching any line cook grill a steak. I was amazed at how their food was prepared and surprised by the versatility of nuts and dates in vegan/raw cuisine.

It was recomended I try the Jungle Coleslaw, “a top ranking cole-salad dressed in a smooth sweet avocado dressing”.

Jungle Coleslaw

It doesn’t seem like a lot of food however it was filling and I left feeling full but not bloated. The dressing had a great flavour profile that exceeded my expectations; it was creamy without being rich, had a sweet element and the sesame seeds added texture.

I followed this up with an Avocado Lime Pie. This was to die for.

Avocado Lime Pie

Avocados when exposed to air turn a darker green/brown, but once I dug into the slice a luscious green interior revealed itself. The lime was tangy and fragrant while the avocado provided a rich creamy consistency.

The “crust” contains brazil nuts, dates and is dusted with coconut and my mouth is actually watering just trying to remember everything about it.

If you’ve got a hankering for something healthy, organic, adventurous and affordable check out Gorilla Food. A well deserved 4 out of 5 stars.

Mom’s Zucchini Pie

I remember my Mom made this dish a lot when I was younger and I always insisted I hated it, until upon trying it I’d clear my plate every time. I think my kid-brain just didn’t like the idea of eating a vegetable “pie”; pie was supposed to be sweet, with oozing fruity goodness inside!

Carrots, Zucchini, Onion

As I and my taste evolved I admitted how good this vegetable “pie” really was; fresh zucchini, onions, carrots, grated cheese, all baked to a crispy golden perfection. Last week in thanks of my Mom’s help with moving I helped her prepare this dish for supper. At this stage in her culinary life she’s great with improvising, and at the last-minute we realized we had no oregano or basil, but thyme worked great in fact I think I liked it even better.

I love zucchini, they are the reason I enjoy this dish, but you can add or omit most any vegetable to your liking.

Mom’s Zucchini Pie

3 eggs
1/8 cup oil
2 tbsp butter
1 cup flour
Oregano/basil/thyme to taste
1 onion
1 green pepper
1 big zucchini
2 carrots
grated cheese

Grated Cheddar with pepper to taste

Directions

Preheat oven to 350°.
Whisk together eggs and oil in a large bowl.
In a separate bowl mix flour, butter, seasoning, salt and pepper to taste. Mix until crumbly, then add to eggs and oil.
In a food processor chop vegetables. Grate desired amount of cheese, then combine vegetables and cheese with other ingredients. Stir well.
Cook 45 minutes – 1 hour at 350° in a well-greased casserole dish.