If you love Key lime pie, as many of us do, then you crave the stuff like candy. Kind of tart, kind of green candy from somewhere in Florida — ideally topped with low clouds of meringue or even, gasp, whipped cream — but candy nonetheless.
But for vegans and the dairy-intolerant, it’s often off-limits (sad face). To the rescue: Gracias Madre, the vegan Mexican restaurant in West Hollywood whose kitchen is led by Chandra Gilbert. It’s a beautiful place (vaulted ceiling, outdoor fireplace), often filled with equally beautiful people. But, more important, the food is the sort of thing that vegans want and do not often get to indulge in. Cream pie, to be specific. It’s not actual cream, of course, but for a minute you think it could be. Do you want date paste in your pie crust and coconut oil in your whipped cream? Do you want the filling built from avocados and lecithin? If you’re a vegan, you do indeed. And if you’re not a vegan, it tastes pretty good too.