If I Were to Open My Own Vegan Restaurant…

At not more than seven years of age, I typed up a rainbow-hued list of menu items (including “French toast sticks” and “peanut butter sandwich”), stuck it inside a three-ring binder, and scrawled “Seiter’s Place” in Sharpie across the front. At age thirteen, the pique of my Food Network fandom, I received (facetious, I’m sure) confirmation from my mother that I could attend culinary school as long as I earned my undergraduate degree first. After going vegan in my sophomore year of high school, I jokingly entertained requests from friends that I serve as their personal chef and health coach. In other words, I’ve long viewed the culinary arts as a legitimate and desirable career option to pursue.

Fully intending to devote the remainder of my professional and personal life toward bettering the lives of animals, promoting veganism, and fostering a more equitable worldwide society, I envision before me a sea of career paths: nonprofit management; grassroots activism; magazine, book, and blog authorship; restaurant work; the list continues. I’m steadfastly certain, however, that my primary livelihood will include two aspects: writing and cooking.

Thus, at some point in my life (perhaps after writing my first book on the links between plant-based diets and egalitarian societies, or after launching a nonprofit devoted to dismantling corporate seed-patenting and winning back the rights of farmers in the non-Western world to grow their own food…or whatever), I would wholeheartedly love to open a vegan café/community bookstore that hosts social justice-related speakers, book and discussion groups, yoga workshops, and various other educational outreach events—kind of a Busboys-and-Poets-esque type thing. Engaging in such a project would allow me to combine my passions of social justice activism, the written word, and culinary creativity in a meaningful manner, with the potential to reach, educate, and inspire a generous amount of individuals.

I’ll iron out all of the details later, but for now, I’d like to provide you with a working menu for the seasonally inspired Farmers’ Market Vegan Café.

Breakfast and Brunch (available all day)

Trio of Granolas with Accompanying Milks
Apricot-lavender granola with lavender-vanilla almond milk, berry-lemongrass granola with coconut-cashew milk, sweet corn-thyme granola with maple soymilk
*Raw trio available upon request

Waffle-nanza Platter
Gluten-free sweet potato waffles, maple tempeh bacon, and coconut-braised kale

Fruity Waffle o’ the Day
Changes depending upon fruit seasonality, always served with coconut mascarpone and infused maple syrup

Raw Spirulina-Banana Crepes
Filled with cashew whipped cream and fresh fruit coulis

Seasonal Vegetable Tofu Scramble
Seasonal veggies and greens scrambled with tofu in a curried peanut sauce.

Seasonal Smoothies
Changes depending upon fruit seasonality, favorites include blueberry-basil and peach-raspberry-ginger
*Add a topping of your choice of granolas for an extra charge
*Add kale to any smoothie at no extra charge

Fresh Bakery Selection
Includes muffins, sweet breads, fruity crumble bars, and granola bars
*Raw options available; all baked goods are free of refined sugar and flour, and are sweetened with either dates or local maple syrup

Appetizers

House-Made Bread Basket
Served with a selection of seasonal hummus and pesto

Cheese & Cracker Plate
A selection of house-made nut cheeses served with seasonal crackers
*Raw crackers available upon request

Herbed Garden Gazpacho
Topped with roasted chickpea “croutons”
*
Add a side of house-made bread for an extra charge

Toasty Kale & Coconut Summer Rolls
With lemongrass tofu and sweet almond or peanut dipping sauce

Raw Nori Rolls
With seasonal veggies, sprouts, coconut meat, and sweet almond or cashew dipping sauce

Salads

*Add seared tofu or tempeh to any salad for an extra charge

Big ol’ Farmers’ Market Salad
Mixed greens, alfalfa sprouts, seasonal veggies, chickpeas, and quinoa or brown rice, all tossed in house-made Liquid Gold Dressing

Tangy Kale Salad
Kale, seasonal veggies, raisins, and sunflower seeds tossed in maple-mustard dressing

Spinach & Wild Rice Salad
With almonds and tarragon-mustard dressing

Purple Potato and Haricot Vert Salad
With red onions and miso-mustard dressing

Fall Medley Salad
Brown rice with pomegranate-infused roasted butternut squash and cauliflower, toasted hazelnuts, and baby arugula

Sandwiches

All non-raw sandwiches served on house-baked bread (gluten-free available) with your choice of side salad, baked sweet potato fries, or house-made root veggie chips (raw or baked)

Roasted Brussels Sprout Grilled Cheese

Caprese Sandwich
House-made vegan mozzarella, heirloom tomatoes, and basil

“Chickpea of the Sea” Sandwich or Lettuce Wrap
A delectable mash of chickpeas, avocado, and dulse flakes

Raw Garden Vegetable Sandwich
Scallion cashew cream cheese, marinated mushrooms, and butter lettuce, served with house-made raw root veggie chips

Entrees

Fig & Hazelnut Pizza
With caramelized onions and basil sauce on a raw buckwheat crust

Socca o’ the Day
Seasonally rotating French-style chickpea pancake

Bowl o’ the Day
Seasonal veggies, steamed or sautéed leafy green, whole grain, baked tempeh or tofu, and dressing

Miso-Maple Roasted Eggplant & Kale Tacos
With lentils, gingered cashew cream, and mango salsa

Beverages

On-Tap House-Brewed Kombucha
Seasonal flavors

Green Juice o’ the Day
Seasonal flavors

Hot Tea
Selection of organic & fair-trade brews

Herb-Infused Iced Tea
Seasonal flavors

Dessert

Raw Cheesecake o’ the Day
Changes depending upon fruit seasonality

Chocolatey Pudding
Carob, avocado, and banana pureed into a smooth pudding

Trio of Seasonal Ice Creams
*Raw selection available

Raw Cookie Dough “Blizzard”
Banana “soft-serve” with raw cookie dough bites and seasonal fruit swirl

Until next time, Ali.

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22 thoughts on “If I Were to Open My Own Vegan Restaurant…

  1. Kristy says:

    So, I’ll have the Brussels Sprouts Grilled Cheese and the cookie dough blizzard. Thanks! 😉

    Great menu- I would recommend that you open this restaurant in my house. There’s already a kitchen, so you’re kind of set…

  2. Veganratlady says:

    Ill have one of each thanks Ali!!
    I hope your dream comes true and I hope mine does too, of eating there!

  3. shinygreenlife says:

    You open it, I’m on the next flight there 😛 Seriously though, everything looks amazing – why can’t any of my local restaurants come up with even ONE decent vegan dish?!

  4. The Cookie ChRUNicles says:

    I would absolutely eat at your restaurant every single day and I just know I would give a positive review to everyone I know as well as on my blog! How I wish a place such as this existed near my house!

  5. Gabby @ the veggie nook says:

    This is a vegan restaurant straight out of my dreams. Rest assured if you ever open a restaurant I will make the journey to dine there 🙂

    I too have a dream of opening a vegan cafe, combined with a nutrition counselling space and teaching studio. Hopefully one day we both realize those dreams 🙂

    • Ali Seiter says:

      Aw jeez, thanks so much, Gabby! I, in turn, would visit your café/teaching studio and talk it up to everyone I knew. Go cross-promotional blogging love! 😀

  6. Kris says:

    I love this, girl! I would definitely be a regular at your cafe 🙂 Those tacos sound absolutely delicious, by the way! Do you happen to have a recipe for them? (I’m particularly intrigued by the gingered cashew cream.)

    I totally fantasize about opening up my own vegan restaurant as well (I probably have about twenty unfinished menus floating around my hard drive!). Maybe we could combine forces and open up a student-run cooperative vegan cafe at Vassar? 🙂

  7. Adina says:

    Wow – this sounds so delicious! I kept scrolling down and being like, “Whoa, there’s more?”
    I will eat at your place at least once a week if you make it kosher (like many great vegan restaurants, including Blossom)!

    • Ali Seiter says:

      Ha, thanks so much, Adina! I will absolutely make it kosher, but I’m wondering how it wouldn’t be kosher if there’s already no meat or dairy in it? I’d love it if you could enlighten me as to the other laws of kashrut!

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