It’s been a long and humbling project, but we’ve finally opened The Daily Kitchen & Bar.  I am so grateful to be a part of this project as this concept has personally been in my head for over 10 years.  And now I am so pleasantly surprised to see how many people in RVA are drawn to this concept!  We’ve been getting a ton of comments from people, either in person or in social media.. they all say they are so glad Richmond finally has gluten free, vegetarian, vegan and/or lightly prepared items.  This is music to my ears:)

This concept is and has been definitely a mission-driven project for me.  While it, of course, needs to make money to survive, my main goal has been to bring healthy eating to the mainstream.  My personal mission statement is “I create, inspire and live a healthy, active, conscious and compassionate life.”  Purpose comes first for me, prosperity hopefully follows.

It is my belief that if traditional eaters are lured in to trying some of our healthier foods, they will realize how delicious it can be and how good it can feel.  And my intention and hope is that the more this concept draws like-minded individuals to us, the more they will offer appreciation, feedback, suggestions etc. and the more the menu and concept will continue to evolve in this conscious direction.

Since my little ole blog here, is about my wellness journey using fitness and a whole foods, plant based diet and since today is Meatless Monday, I thought I would share some of our vegan and vegan optional menu items we currently offer at The Daily Kitchen & Bar.  Hopefully they’ll entice you to come visit and try them all:)

(vegan optional items are described as when served vegan)

Appetizers

Edamame with sea salt and sweet soy reduction

Made to order Guacamole with blue corn chips

Traditional, lentil-beet and white bean carrot hummus served with peppadews, carrots, cucumbers and pita

Fava bean crostinis with sweet corn, roasted peppers and a balsamic reduction

Lettuce wraps with tofu with vermicelli noodles, pickled carrots & cucumbers, cilantro and a trio of delicious sauces

Soups

Carrot Ginger

Lentil

Salads

Crunchy Kale Salad with pumpkin seeds, grapes and citrus poppy seed dressing

Beet Salad with organic arugula, candied walnuts, fig jam, sea salt and basil oil

Quinoa Salad with chick peas, cucumbers, tomatoes, red onions, carrots and red peppers

Pizzas

(Daiya cheese used for the vegan option.  Also, gluten free crust available upon request)

Margarita pizza with red sauce,  basil and oregano

Mushroom & Kale pizza with cheese-less pesto,  smoked cippolinis and truffle oil

Vegan pizza with cheese-less pesto, potatoes, spinach, carmelized onion and rosemary

Sandwiches

(daiya cheese, tofu or vegenaise available upon request)

Signature Veggie Burger on a whole wheat bun with organic lettuce, tomato and onion

BBQ Tofu Sandwich on a whole wheat bun with a green papaya slaw

Entrees

Tacos made with our signature veggie burger, pico de gallo, green papaya slaw, avocado, cilantro-lime sauce and served with rice & beans

Chanterelle Mushroom Parapadelle made with tomatoes, toasted pumpkin seeds and arugula cheese-less pesto

Curried Lentil Bowl with quinoa, sweet potatoes, seasonal vegetables, tamarind sambal sauce and a mint gellee

Israeli Cous Cous with beets, broccolini, carrots, celery root and apple lemongrass sauce

Veggie Stir Fry over brown rice with broccolini, carrots, cabbage, peppers, onions and a sesame soy sauce (add tofu if you like)

Sides

Roasted Sweet Potatoes

Rice and Beans

Beans and Greens

Steamed Kale with Sesame Dressing

Crispy Brussels Sprouts

Asparagus

Broccolini 

Oven Roasted Cauliflower 

Sweet Potato Fries

Fresh Cut French Fries 

Chick Pea Salad 

As you can see, The Daily Kitchen & Bar has a ton of vegan items and that’s just dinner.  Brunch, lunch and breakfast coming soon! We hope you’ll come try us out.  To see the full menu, click here.  To like us on Facebook, click here.  To follow us on Twitter, click here.  To view pics, check out our Instagram page here.

Here’s a little peek inside.

I remain grateful for all of your support and look forward to serving you soon.

Many thanks!

Ted