Blind Faith Cafe Menu

Scallions, tofu and wakame (v) (gf)

Vegetable dumpling, tofu, and fresh ginger in delicate shiitake broth (v)

Garnished with sour cream & cilantro

Organic lentils, jicama, seedless cucumber, tomato, red onion and cilantro tossed with field greens, dressed with lemon, olive oil, salt and pepper (v) (gf)

Romaine, seedless cucumber, carrot, kalamata olives and feta cheese tossed with brown rice in our house vinaigrette, topped with sundried tomatoes and pepperoncini (gf)

Spinach, red quinoa, black beans, roasted corn, roasted peppers, cabbage, carrot, cilantro, tomato, and jicama, dressed with cilantro-lime vinaigrette, served with salsa rojas (v) (gf) (no substitutions)

Mixed greens, jack cheese, raisins, cashews, onion, avocado, white miso dressing (gf)

Baby arugula, black olives, parmesan, croutons, vegan caesar dressing

Crisp vegetables and thin rice noodles tossed in spicy Thai peanut sauce (v) (gf)

Marinated red beets, grilled red onion, mesclun greens, chèvre, raspberry vinaigrette (gf)

Romaine, jack cheese, barbeque seitan, corn, peas, onion, tomato, house vinaigrette.

Refreshing mix of chopped avocado, tomato, cucumber, corn, brussels sprout, red onion and gardein on mesclun greens dressed with roasted tomato vinaigrette (v)

Peaches, pineapple, banana, and mango-pineapple juice.

Blueberries, banana, apple juice, and cherry cider.

Chips and crudités (v) (gf)

Crisp tortilla chips covered with black beans, melted cheese, sour cream and guacamole. Served with salsa roja (gf)

Crisp apple, dressed greens.

Tender grape leaves stuffed with rice and fresh herbs, served with cucumber yogurt sauce (gf)

Served with orange-shoyu dipping sauce (v)

Corn tortillas rolled with roasted potato, caramelized onion, feta and spices, fried crisp, drizzled with sour cream, served with morita pepper cream (gf)

Served with chipotle ketchup (v) (gf)

House barbeque sauce (v) (gf)

Crudités, pita bread or chips (v) (gf)

Pita bread or chips (v) (gf)

Gluten-Free and Delicious, served with tzatziki and vegan barbeque sauce (gf)

Tossed with a balsamic reduction and chili paste (v)

White wine parmesan risotto cakes stuffed with fresh mozzarella, on a roasted marinara with dressed greens.

With onions. (v)

Choice of brown or jasmine

Peanut Sauce

with vinaigrette

(v) (gf)

with onions (v) (gf)

(v) (gf)

(v)

(v)

(v)

(v) (gf)

1-Pound Sealed Container Cashew-Almond Granola

Decorated vegan chocolate cupcake

(v)

(v)

(v)

rolled oats crumble (v)

(v) (gf)

(gf)

(v)

Rice and beans a la ranchera, melted cheese, avocado, and sour cream. Served with chips and salsa roja.

Served on a toasted bun with lettuce, tomato, and pickle (v)

Served open face on a toasted bun with Carolina slaw (v)

Breaded gardein filet on a toasted bun topped with lettuce, tomato, lime-pickled onion, and chipotle mayo

Smoked Gouda, mustard, mayo, mushrooms, onion, tomato, and avocado served hot on our grinder roll finished with alfalfa sprouts.

Three soft corn tortillas filled with grilled seitan, chipotle peppers, pineapple and red onion sauteed in adobo sauce topped with chopped onion and fresh cilantro. Served with salsa verde (v)

Topped with melted cheese, lettuce, tomato, guacamole, and sour cream (gf)

Sautéed peppers, onions and chorizo in our house barbecue sauce, topped with melted cheese in a fresh grinder roll, served with dressed greens.

Grilled gruyère cheese and fried egg sandwich filled with crisp cucumber, sweet red peppers, and spicy mayo.

Prepared on honey wheat bread with fresh cranberry chutney.

1-Pound Sealed Container Cashew-Almond Granola

(v) (gf)

Decorated vegan chocolate cupcake

(v)

(v)

(v) (gf)

(v)

(v)

(v)

(v)

(v) (gf)

rolled oats crumble (v)

(v)

Organic tofu, scrambled with free-range eggs, broccoli, mushrooms and onion, served over brown rice with sliced tomato and avocado (gf)

Served with dressed greens and corn bread

Scrambled eggs, tomato, green onion, jalapeño pepper, cilantro and avocado. Served with black beans, corn tortillas and feta cheese (gf)

Scrambled eggs, seitan chorizo sausage, avocado, fresh cilantro and jack cheese. Served with dressed greens and salsa roja

Served with dressed greens and corn bread.

Mushrooms, onions, peppers, and cheese, dressed greens and corn bread.

Two eggs on soft tortillas with melted cheese, refried rice and beans, and chipotle salsa (gf)

Tofu sautéed with tomato, peppers and onions, served with brown rice, black beans, tortillas and salsa (v)

Eggs or tofu with crisp tortilla chips in a tomatillo salsa verde or tomato ranchero salsa. Served with black beans and sour cream (gf)

w/ Sweet potato fries

Corkscrew pasta with cream sauce and parmesan

W/ ketchup

W/ ketchup

Corkscrew pasta with marinara and parmesan

Milk, yogurt or vegan milk (gf)

Served with organic yogurt

Blind faith granola, organic yogurt, fruit melange.

Temperance Beer – Evanston

Prosecco and Orange Juice

Angel hair pasta sautéed in extra virgin olive oil with cherry tomato, kalamata olive, basil and parmesan, topped with fresh mozzarella

Cashew-basil pesto, sweet red peppers, peapods, julienned carrot and aged parmesan tossed with rotini pasta (Gluten Free Option)

Brown rice with shiitake gravy, roasted squash and sweet potatoes, black beans, steamed kale, sea vegetable, sunomono salad and miso soup (v) (gf)

Medallions of homemade seitan sautéed with button mushrooms and shallots in sweet Marsala wine, served with roasted squash and sweet potato, steamed broccoli, and jasmine rice (v)

Sweet potato, carrot, cauliflower, golden potato and fresh basil simmered in yellow Thai curry, topped with crispy tofu served with jasmine rice (v) (gf)

Velveted gardein and shiitake mushrooms sautéed in spicy kung pao sauce. Garnished with peanuts, served with cucumber salad and jasmine rice.

Rice noodles sautéed in our sweet-spicy dragon sauce with broccoli, red bell pepper, gardein and red onion, topped with sesame seeds and sliced avocado (v)

Served on vegetable gravy with a mash of roasted sweet potatoes and butternut squash, topped with cranberry chutney

Grilled barbeque seitan, sautéed onions, mushrooms and poblano peppers served on a sizzling platter with guacamole, sour cream, salsa and tortillas (vegan without sour cream)

Shiitake mushroom, snow peas, celery, slivered onion and brown rice stir-fried to perfection in toasted sesame sauce (v) (gf)

Corn, potato, and sour cream enchiladas topped with jack cheese, guacamole and salsa verde (gf)

Velveted gardein sautéed in a sweet and spicy agave-sesame sauce with broccoli, sweet peppers, celery and slivered onion, served on jasmine rice (v)

Layers of spinach, black beans, tortillas and poblano peppers baked in roasted tomato salsa, topped with melted cheese, served on drunken pasilla pepper sauce finished with sour cream (gf)

Spicy grilled seitan and marinated vegetables on a bowl of brown and jasmine rice topped with an over-easy egg.

Seitan, broccoli, scallions, red and green peppers in a spicy Mongolian sauce served with brown rice (v)

Layered with mozzarella, ricotta, Parmesan, marinara, fresh spinach, and seitan sausage.

Rice noodles and garden vegetables sautéed in spicy Thai peanut sauce. Topped with crispy tofu, pickled ginger and peanuts (v) (gf)

Organic tofu and julienned vegetables sautéed in cilantro-lime-coconut sauce with black beans, fresh ginger and garlic. Served with jasmine rice (v) (gf)

Ripe avocado stuffed with anazasi beans, red quinoa, corn, tomato and pumpkin seeds. Served on tomatillo avocado sauce with dressed greens (v) (gf)

Carrots, potatoes and peas, corn, cauliflower, mushrooms, onions, roasted gardein and cream topped with homemade pastry, baked golden brown, served with dressed greens

Corn, potato, and sour cream enchiladas topped with jack cheese, guacamole and salsa verde (gf)

Creative combinations of fresh vegetables, eggs, and cheese baked into a deep-dish quiche. Served with dressed greens.

Topped with melted cheese, lettuce, tomato, guacamole, and sour cream (gf)

Rice and beans a la ranchera, melted cheese, avocado, and sour cream. Served with chips and salsa.

Spicy gardein, sweet potato fries, cucumber, tomato, and onion served open face on warm pita, finished with feta, and tzatziki sauce, served with dressed greens.

Two eggs on soft tortillas with melted cheese, refried rice and beans, and chipotle salsa (gf)

Tofu sautéed with tomato, peppers and onions, served with brown rice, black beans, tortillas and salsa (v)

Scrambled eggs, tomato, green onion, jalapeño pepper, cilantro and avocado. Served with black beans, corn tortillas and feta cheese (gf)

Eggs or tofu with crisp tortilla chips in a tomatillo salsa verde or tomato ranchero salsa. Served with black beans and sour cream (gf)

Organic tofu, scrambled with free-range eggs, broccoli, mushrooms and onion, served over brown rice with sliced tomato and avocado (gf)

Roasted potatoes and corn bread. (sorry no poached eggs)

Two eggs any style on a hash of spicy seitan, mushrooms, onions, peppers, potatoes, and tortilla chips, garnished with feta cheese.

Served with roasted potatoes and cornbread.

Served with roasted potatoes and cornbread.

Mushrooms, onions, peppers, and cheese.

Kalamata olives, roasted tomato, fresh basil and feta cheese

Fresh Squeezed Orange Juice and Prosecco

Served with butter and real maple syrup.

Hot apple raisin compote, whipped crème fraiche.

Seasonal fruit, granola, and honey wrapped in a handmade crepe topped with yogurt.

Served with butter and real maple syrup (gf)

Served with butter and real maple syrup.

Whipped cream and crème fraiche lightly sweetened, rolled in a crepe, topped with a flambé of apricots and caramelized bananas.

Served with butter and real maple syrup.