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Meatless All Days A
PHOTO BY MIKE HAMMER
funny thing happens when you ditch meat on your menu – you get even more creative with the ingredients, letting vegetables take the spotlight. “We always want to bring something unique and unexpected to the table and we love showing people how creativity and thoughtful preparation can take plant-based cuisine to levels they never
imagined possible,” says Living Kitchen owner Stephen Edwards. Perfected at the original location in Charlotte, the menu at the Elliott Road restaurant features items like sweet potato sushi rolls. But instead of salmon or tuna, bell peppers, cucumbers and avocado are wrapped sweet potato cashew rice. Diners at the modern, sun-drenched spot have been receptive so far. “We always knew that Chapel Hill would be a great market for what we do,” says Stephen. “It’s a community of thoughtful people who care about the world around them and about the food they eat.” Rounding out the menu are producepacked juices and smoothies and desserts like coconut-cacao pudding that are sweetened with maple syrup. “The resounding message we receive from customers is that they don’t miss the meat at all!” says Stephen. “We create our menu with everyone in mind, not just vegans or vegetarians.”
Life’s Too Short For Fake Pizza
THIS IS THE REAL DEAL
Artisan Hand-Crafted | Wood-Fired Local, Farm-Fresh Ingredients DECIDE FOR YOURSELF Located at Veranda at Briar Chapel 79 Falling Springs Drive Chapel Hill, NC 27516
919.240.4104
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chapelhillmagazine.com April 2017
Here’s how Living Kitchen puts a fresh spin on some familiar dishes THEIR TAKE ON A BURGER Fire & Brimstone Burger Their version is gluten-free, has a quinoa-millet patty and is topped with chipotle sunflower hummus, onion, cucumber, guacamole and hot sauce. THEIR TAKE ON BARBECUE BBQ Sliders Oyster mushrooms are roasted in a smoky sauce and enhanced by a green cabbage, pear and jalapeno coleslaw. THEIR TAKE ON PAD THAI Veggie Pad Thai Gone are the regular noodles in favor of crisp zucchini and sweet potato versions. It comes topped with bean sprouts, peppers, cashews and cilantro.