4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs

Before Tamed Fire

“In case I haven’t mentioned it lately,” says Debbie the bus driver through her microphone, “I love my passengers. Yee-haw!”

Hey, it’s okay. This is the 35, the O.B. bus. People are allowed to be spontaneous.

Debbie drops me right where I want to go. Newport and Cable. The Wednesday farmers’ market. Trying to buy local. Support San Diego, right?

The tents fill up the street. So does live music and lively talk. Everybody’s yapping, while the farmers yell to sell their cauliflowers and lettuces, and a llama-shaped inflatable bounce-room echoes with kids’ shouts. Real live llamas stand nearby, waiting to have kids plonked on their backs. It’s starting to feel like a regular South American mercado.

But it’s the first tent gets my attention. White, with a green-and-red sign hoisted along its side.

“Peace Pies.”

’Course I have to investigate. I mosey up to the tent. The two dudes working the counter fit the part. J.P. and Jeff. Specially J.P., who’s somewhere there in the middle of a big ol’ beard and reggae-style knitted hat. Looks rangy, thin, like a gentle-but-hungry lion.

“So what’s Peace Pies about?” I ask.

“They’re to promote peace, in a healthy way,” Jeff says. I think he means if you eat organic pies, you won’t be full of poisons that make you wanna rush off and kill someone. Or make a preemptive strike on some unsuspecting country.

I look over the selection. Just in case I decide to test the theory. Something for Carla, perchance? “Organic, vegan, gluten-free,” says J.P. “And all raw. So the enzymes are alive.” At the far end of the counter I spot what seems to be a piece of quiche, and next to that, pizza, with a brown base you’d swear was baked pastry. It’s spread over by some kind of hummus, with cucumbers and little tomatoes and spinach leaves on top. “Cashew hummus pizza,” says J.P. “It’s $3 a slice. You’ll be surprised how it fills you up.”

Next to the pizza is a wrap, a big, veiny collard leaf wrapped around a tahini-looking paste. All of these are $3 a slice each. On the near end, I see sweet vegan things, like $2 cinnamon rolls, a banana-berry coconut pie, a banana-carob coconut pie, an apple pie (all $3 a slice). What I don’t understand is how they can look so normal when they haven’t been cooked.

So, guess I’ll cave. First up, I’ve gotta taste this quiche. I worry it’ll be purest cardboard. I hand over three Washingtons, take a bite, and try to sort out the flavors. It’s…savory, in a nutty, pleasant sort of way.

“The crust on the quiches is mainly puréed onions,” says J.P. “And then we use ground flax seeds to bind it, as well as a little bit of ground-up sunflower seeds. And then we dehydrate it overnight at 100 degrees. Then we grind up the cashews, similar to the hummus. It makes, like, a cashew cheese. We use cashews, fresh bell pepper, fresh onions, sea salt, lemon juice, and then fresh spinach. So we grind that all up, stuff the quiche crust with the filling, and then the top is decorated and garnished up nice and pretty.”

Who knew? I tell you the first effect: it does fill you up a lot quicker than you expect.

But still room for a collard wrap. I order one. Another three bucks. It has a beautiful “pâté” that makes me think, well, tuna salad. “We use sunflower seeds for our base,” J.P. says. He also uses flavorings like fresh dill and dulse — seaweed.

Mmm. This is all so fresh and tasty. And then I go a little crazy and order a slice of the pizza. It doesn’t have the same flavor burst. I mean, it’s still nutty, but…Maybe, because I’m getting full, a) the “pastry” flavors seem pretty much the same, and b) my, how those seeds, maybe sunflower, stick in your teeth. It’s good, and you know it’s doing you good, but you start to pine for some other flavor.

So I figure, how’s about something sweet now. I ask for a slice of banana-carob coconut pie ($3). Boy, what a relief. Easy on the teeth, rich, squelchy with coconut shavings and carob flavoring. Okay, now its coconut shavings are clogging ye interstices. But it’s worth it.

Ya gotta hand it to J.P. He’s a one-man movement trying to save us from our greasy-spoon selves. He’s a chef, an alum from O.B. People’s Organic Foods Co-op on Voltaire, someone who understands the hell of allergies and other limitations. “I grew up in Rhode Island and always wanted to be a chef, but I was also lactose intolerant. That’s how I became vegan and organic and began searching for alternatives and going raw.”

He says he doesn’t just talk the talk. He chews the chew. Eats what he preaches. “Today, I have had a couple of collard-green wraps, two bananas, and two slices of banana-berry pie. I’m full.”

He buys nothing from regular supermarkets. “Vons?” he says. “Vons will never see me.”

This gig at the O.B. market is haphazard, though. They haven’t secured a permanent spot. And they don’t have their own kitchen to prepare these dishes. Right now, Stephanie’s Bakery on Voltaire lets them prepare their food two nights a week, but J.P. is working on finding his own location. They sell at the Hillcrest and North Park markets, too.

But will these guys always be fringe? Actually, Jeff trades stocks by day, so he ain’t no way fringe. And J.P. thinks people are gradually accepting vegans and vegan ideas as mainstream. “Raw’s just the next step. Sure, we can survive on it. How do you think our ancestors got along before they tamed fire?”

Love it. The lion raws.

The Place: Peace Pies, O.B./Hillcrest/North Park farmers’ markets, 619-618-6960

Type of Food: Raw, vegan, organic, gluten-free

Prices: Cashew hummus pizza, $3 slice; collard wrap, $3 slice; raw quiche, $3 slice; cinnamon rolls, $2 each; banana-berry coconut pie, banana-carob coconut pie, and apple pie, all $3 slice

Hours: O.B. Market, on Newport between Cable and Bacon, Wednesdays, 4:00 p.m.–7:00 p.m. Also at Hillcrest market, DMV parking lot, 3960 Normal at Lincoln, Sundays, 9:00 a.m.–1:00 p.m.; and North Park market at University and 32nd Street, Thursday, 2:00 p.m.–6:00 p.m.

Bus: 35, 923

Nearest Bus Stop: Cable and Newport

Here's something you might be interested in.
Submit a free classified
or view all

Previous article

Macbeth At Saville Theatre, Taking Back Sunday and Jimmy Eat World, Leftover Salmon

Events October 21-October 22, 2021
Next Article

Property astir on El Cajon Blvd.

Lafayette Hotel, Red Fox Room, Mississippi Apartments

“In case I haven’t mentioned it lately,” says Debbie the bus driver through her microphone, “I love my passengers. Yee-haw!”

Hey, it’s okay. This is the 35, the O.B. bus. People are allowed to be spontaneous.

Debbie drops me right where I want to go. Newport and Cable. The Wednesday farmers’ market. Trying to buy local. Support San Diego, right?

The tents fill up the street. So does live music and lively talk. Everybody’s yapping, while the farmers yell to sell their cauliflowers and lettuces, and a llama-shaped inflatable bounce-room echoes with kids’ shouts. Real live llamas stand nearby, waiting to have kids plonked on their backs. It’s starting to feel like a regular South American mercado.

But it’s the first tent gets my attention. White, with a green-and-red sign hoisted along its side.

“Peace Pies.”

’Course I have to investigate. I mosey up to the tent. The two dudes working the counter fit the part. J.P. and Jeff. Specially J.P., who’s somewhere there in the middle of a big ol’ beard and reggae-style knitted hat. Looks rangy, thin, like a gentle-but-hungry lion.

“So what’s Peace Pies about?” I ask.

“They’re to promote peace, in a healthy way,” Jeff says. I think he means if you eat organic pies, you won’t be full of poisons that make you wanna rush off and kill someone. Or make a preemptive strike on some unsuspecting country.

I look over the selection. Just in case I decide to test the theory. Something for Carla, perchance? “Organic, vegan, gluten-free,” says J.P. “And all raw. So the enzymes are alive.” At the far end of the counter I spot what seems to be a piece of quiche, and next to that, pizza, with a brown base you’d swear was baked pastry. It’s spread over by some kind of hummus, with cucumbers and little tomatoes and spinach leaves on top. “Cashew hummus pizza,” says J.P. “It’s $3 a slice. You’ll be surprised how it fills you up.”

Next to the pizza is a wrap, a big, veiny collard leaf wrapped around a tahini-looking paste. All of these are $3 a slice each. On the near end, I see sweet vegan things, like $2 cinnamon rolls, a banana-berry coconut pie, a banana-carob coconut pie, an apple pie (all $3 a slice). What I don’t understand is how they can look so normal when they haven’t been cooked.

So, guess I’ll cave. First up, I’ve gotta taste this quiche. I worry it’ll be purest cardboard. I hand over three Washingtons, take a bite, and try to sort out the flavors. It’s…savory, in a nutty, pleasant sort of way.

“The crust on the quiches is mainly puréed onions,” says J.P. “And then we use ground flax seeds to bind it, as well as a little bit of ground-up sunflower seeds. And then we dehydrate it overnight at 100 degrees. Then we grind up the cashews, similar to the hummus. It makes, like, a cashew cheese. We use cashews, fresh bell pepper, fresh onions, sea salt, lemon juice, and then fresh spinach. So we grind that all up, stuff the quiche crust with the filling, and then the top is decorated and garnished up nice and pretty.”

Who knew? I tell you the first effect: it does fill you up a lot quicker than you expect.

But still room for a collard wrap. I order one. Another three bucks. It has a beautiful “pâté” that makes me think, well, tuna salad. “We use sunflower seeds for our base,” J.P. says. He also uses flavorings like fresh dill and dulse — seaweed.

Mmm. This is all so fresh and tasty. And then I go a little crazy and order a slice of the pizza. It doesn’t have the same flavor burst. I mean, it’s still nutty, but…Maybe, because I’m getting full, a) the “pastry” flavors seem pretty much the same, and b) my, how those seeds, maybe sunflower, stick in your teeth. It’s good, and you know it’s doing you good, but you start to pine for some other flavor.

So I figure, how’s about something sweet now. I ask for a slice of banana-carob coconut pie ($3). Boy, what a relief. Easy on the teeth, rich, squelchy with coconut shavings and carob flavoring. Okay, now its coconut shavings are clogging ye interstices. But it’s worth it.

Ya gotta hand it to J.P. He’s a one-man movement trying to save us from our greasy-spoon selves. He’s a chef, an alum from O.B. People’s Organic Foods Co-op on Voltaire, someone who understands the hell of allergies and other limitations. “I grew up in Rhode Island and always wanted to be a chef, but I was also lactose intolerant. That’s how I became vegan and organic and began searching for alternatives and going raw.”

He says he doesn’t just talk the talk. He chews the chew. Eats what he preaches. “Today, I have had a couple of collard-green wraps, two bananas, and two slices of banana-berry pie. I’m full.”

He buys nothing from regular supermarkets. “Vons?” he says. “Vons will never see me.”

This gig at the O.B. market is haphazard, though. They haven’t secured a permanent spot. And they don’t have their own kitchen to prepare these dishes. Right now, Stephanie’s Bakery on Voltaire lets them prepare their food two nights a week, but J.P. is working on finding his own location. They sell at the Hillcrest and North Park markets, too.

But will these guys always be fringe? Actually, Jeff trades stocks by day, so he ain’t no way fringe. And J.P. thinks people are gradually accepting vegans and vegan ideas as mainstream. “Raw’s just the next step. Sure, we can survive on it. How do you think our ancestors got along before they tamed fire?”

Love it. The lion raws.

The Place: Peace Pies, O.B./Hillcrest/North Park farmers’ markets, 619-618-6960

Type of Food: Raw, vegan, organic, gluten-free

Prices: Cashew hummus pizza, $3 slice; collard wrap, $3 slice; raw quiche, $3 slice; cinnamon rolls, $2 each; banana-berry coconut pie, banana-carob coconut pie, and apple pie, all $3 slice

Hours: O.B. Market, on Newport between Cable and Bacon, Wednesdays, 4:00 p.m.–7:00 p.m. Also at Hillcrest market, DMV parking lot, 3960 Normal at Lincoln, Sundays, 9:00 a.m.–1:00 p.m.; and North Park market at University and 32nd Street, Thursday, 2:00 p.m.–6:00 p.m.

Bus: 35, 923

Nearest Bus Stop: Cable and Newport

Sponsored
Here's something you might be interested in.
Submit a free classified
or view all
Previous article

Ideal round of golf: “any Wednesday evening at Mission Bay with three friends and 12 Stellas”

Lowest score wins
Next Article

Here’s what vegans were lining up for in Encinitas

The new game in plant-based meats is pork… and imitation spiced ham
Comments
0

Be the first to leave a comment.

Sign in to comment

Sign in

Ask a Hipster — Advice you didn't know you needed Big Screen — Movie commentary Blurt — Music's inside track Booze News — San Diego spirits Classical Music — Immortal beauty Classifieds — Free and easy Cover Stories — Front-page features Drinks All Around — Bartenders' drink recipes Excerpts — Literary and spiritual excerpts Feast! — Food & drink reviews Feature Stories — Local news & stories From the Archives — Spotlight on the past Golden Dreams — Talk of the town Letters — Our inbox [email protected] — Local movie buffs share favorites Movie Reviews — Our critics' picks and pans Musician Interviews — Up close with local artists Neighborhood News from Stringers — Hyperlocal news News Ticker — News & politics Obermeyer — San Diego politics illustrated Outdoors — Weekly changes in flora and fauna Overheard in San Diego — Eavesdropping illustrated Poetry — The old and the new Reader Travel — Travel section built by travelers Reading — The hunt for intellectuals Roam-O-Rama — SoCal's best hiking/biking trails San Diego Beer — Inside San Diego suds SD on the QT — Almost factual news Sheep and Goats — Places of worship Special Issues — The best of Street Style — San Diego streets have style Surf Diego — Real stories from those braving the waves Tin Fork — Silver spoon alternative Under the Radar — Matt Potter's undercover work Unforgettable — Long-ago San Diego Unreal Estate — San Diego's priciest pads Your Week — Daily event picks
4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
Close