Edmonds Restaurant News: Feedme Hospitality launches plant-based menu offerings

From left to right, an Impossible Burger, Tofu Poke Tacos and Edamame Dumplings at Bar Dojo.

Plant-based menus in one convenient place

One can find some sort of vegan creation just about anywhere. My recent review of the Embassy Suites in Lynnwood found Beyond Burgers on the menu, for example. (Although there is a possible ingredient conflict on the egg-based brioche bread).

For those who commit to eating at plant-based restaurants, the highest marks go to those that require no finagling. Similar to a one-stop-shop, Feedme Hospitality & Restaurant Group has met many consumer demands. They proudly present a comprehensive site showcasing plant-based offerings from all of our restaurants, in one convenient location. Chef/Owner Shubert Ho says he received a lot of feedback asking their talented chefs to come up with additional plant-based menus that didn’t just replace the protein in regular dishes. Instead, they’ve created dishes that focus on the plants themselves.

Chefs at each location have created special menus

Salt & Iron: Chef Ira Taylor
Bar Dojo: Chef Luis Brambila
Fire and Feast: Chef Micah DeNunzio
Edmonds Market: Chef Hans Korompis

Each participating location will have a three or more course menu upon request, and can be adjusted to your liking based on your dietary preferences or restrictions. You can find a one-stop-shop for plant-based food from Feedme Hospitality at www.grassfederatery.com.

Salt & Iron:

Cauliflower – Roasted cauliflower florets Chorizo ​​spice Herbs Fresno peppers Green tahini sauce.

Vegan Caesar – Gem lettuce, capers, lemon, garlic croutons, vegan Caesar dressing.

Roasted Portabello Mushroom

Eggplant Caponata – Basil Salmeura, Garlic Whipped Potatoes.

The fire and the feast

Fire and party black “Bolo” lenses.

Crispy Sweet Potato – Herb Sauce and Barrel Tahini, Blistered Grape Tomato, Garbanzo, Fresh Dill, Lemon, Parsley, Herb.

Black lentil “bolo” – Rigatoni, black lentil bolo, olive oil, nutritional yeast, parsley.

Vegan pesto – Campenelle, vegan arugula pesto, grape tomato, crumbled pine nuts, nutritional yeast, basil, crispy capers.

Edmonds Market

Vegan curry carrot soup

Vegan curry carrot soup – Granola de Marge, served with coconut milk and chives.

“Boneless” Cauliflower Rice Bowl – Fried cauliflower, coconut buffalo sauce, ranch chili, avocado relish, pickled red onion, rice.

Roasted white asparagus – Carrot puree, slow roasted strawberries, grilled hazelnuts, thyme mousse and olive oil.


Avocado salad with miso at Bar Dojo

Miso Avocado Salad – Artisan greens, tomato, cucumber, carrots, crisps and avocado are topped with a creamy Vegan miso yuzu dressing.

Edamame dumplings – Edamame and vegetable dumplings served with chili oil, green onions, minced fresh garlic, ginger, tamari, sesame oil.

Hoisin Cauliflower – Cauliflower tempura tossed with a salty chilli hoisin glaze, green onions and sesame seeds.

Tofu Tofu Tacos – Marinated Organic Tofu Poke, Asian Slaw, Micro Cilantro, Crispy Shells. Veganaise©, sriracha lime aioli.

Dojo Impossible Burger: 1/4-1b sustainable plant-based. burger, lettuce, tomato, red onion, mozzarella style rice cheese, Macrina rustic potato bun, spicy sesame miso sauce, lace fries.

Feedme Hospitality offers started on March 1st.

Although the Grass Fed Eatery website does not mention it, I noticed that on a recent visit the Potlatch Bistro also offers vegan items. On the menu, a Beyond Burger, a vegan patty – topped with lettuce, pickles, tomatoes, pickled shallots – is usually presented on a brioche bun and can be served with fries or their house salad, coleslaw or soup. A caveat on the Beyond Burger – as noted above, the brioche buns have an egg in the recipe, but plant-based status could be achieved by requesting serving in a lettuce wrap or as a topping for a salad.

Speaking of salad, Potlatch Bistro’s Waterfront House Salad is perfect plant-based, as listed on the menu. Maybe future additions to the salad could include beans to boost the protein content a bit more?

Other suggestions that would bring menu items closer to goalposts:

Tomato soup uses vegetable broth, but has a cream component.

The Black Bean Burger patties have cheese in the recipe, which has all the ingredients together, because they are homemade. Maybe a future version will be available with vegetable binders.

Herbal treats are available at Shore Pine Coffee kiosk too.

The chocolate cookies are vegan and are very popular with customers. There is always a vegan option in the case of ice cream.

Pear Gelato

This week there was pear ice cream, which was delicious and reminded my taste buds of our summer harvest of pear trees. Other choices in the rotation include lemon, grapefruit, watermelon, and berries.

Most Mediterranean dishes also have many choices on the menu. Here are some local spots which are getting rave reviews.

Cafe Louvre offers more than good coffee and teas. Owner Haifa and her husband cook Lebanese and Middle Eastern-inspired dishes from scratch that are also plant-based. They include hummus, falafel, dolmas and pasta with lentil salad.

Kebab Caravan: It’s a favorite of European travel expert Rick Steves, and in fact, several of his Facebook mini-concerts featured delicious dishes from this local spot.

Neo Coffee: Readers mentioned a Vegan Delight Gyro and loved the Faki, which is a vegetarian lentil soup.

Mediterranean Grill Fork (at Mountlake Terrace). The menu is filled with plant-based vegan choices.

Corn and barley the menu has a tofu sandwich which looks great.

Corn and barley tofu sandwich.

Readers, please tell us about your favorite plant-based food experiences in the comments section of this article.

— By Kathy Passage

A gourmet specialtyA food broker for over 30 years, Kathy Passage has an in-depth knowledge of food and the special qualities of the ingredients used in the exquisite products she has helped bring to market. Kathy brings this unique ‘other side of the plate’ perspective to writing on the food and dining scene in Edmonds, Lynnwood and Mountlake Terrace.

Freeda S. Scott