Here is a typical lunch menu:
Some of these items may not be available today. Soon we'll have each day's menu listed at the beginning of the day

APPETIZERS
Radish cake
steamed cake of daikon radish, beauty heart radish, tempeh, rice and shallots served with house made pear marmalade and radish sprouts tossed with sesame oil

Daikon Roll-up
caramelized tempeh, bell pepper,green onions and sprouts rolled in thinly sliced daikon served with carrot ginger vinaigrette

Curry Pie
Squash stewed in coconut milk & curry powder mixed with seasonal vegetables; wrapped in a flakey savory crust; two pies served with seasonal chutney, cilantro & tamarind dipping sauces.

Raw Plate
Organic raw cashews made into cheese; served with flax seed crackers; and an assortment of dehydrated fruits & vegetables.

Raw Cold Noodles & Peanut Sauce
Meat of the young coconut cut into thin strands of pasta; mixed with a sweet & spicy raw peanut sauce; garnished with peanuts, red chiles & cilantro.

Mushroom Tart
warm with creamy cashew and herb sauce.

Banana Bread French Toast
with maple syrup.

Raw Ravioli
Cashew nut cheese & beauty heart radishes. Served with citrus segments & radish sprouts.

Pizza
Fingerling Potato and Onion with nut cheese and tomato sauce.
Teriyaki-Tofu with nut cheese and tomato sauce.
Peanut Butter and Bananas with raisins.

SALADS
Big Salad
Mixed greens tossed with Chef's selection of the finest produce and prepared salads, served with a selection of house dressings.

Ginger Salad
Romaine & iceberg lettuces; with julienned bell peppers, sliced red onion, slices of cucumber & shitake mushrooms; served with a ginger, carrot & sesame dressing; garnished with shredded carrot.

Beet Salad
Baby organic beets cooked until tender and dressed with

Mushroom Salad
Locally cultivated mixed mushrooms sautéed; served warm with lemon and walnut oil vinaigrette; on top of a bed of frieze and shaved fennel

SOUPS
Spring Vegetable Soup
An assortment of locally grown new vegetables; seasoned with fresh herbs

Sun-choke Soup

Cream of Asparagus Soup
Organic asparagus cooked in a mushroom broth and transformed into a creamy soup garnished with asparagus tips & a hint of truffle oil.

SANDWICHES
on toasted bread

Featuring vegan gluten-free bread from
Rose's Wheat Free bakery in Evanston.

Teriyaki Tofu
Grilled tofu, broccoli, broccoli sprouts & house made teriyaki sauce. Bacon-Ranch tempeh bacon, sautéed tofu, carrots, sprouts & house made ranch.

Veggie-Hummus
House made hummus served with julienned vegetables.

Peanut Butter & Jelly
Organic peanut butter & house made preserves.

SUSHI ROLLS
Avocado roll
Slices of avocado rolled into a maki roll.

Spinach roll
Cooked greens rolled into sushi with a sweet miso sauce drizzled on top.

Veggie roll
A variety of cooked seasonal vegetables & pickled gobo root in a maki roll

Burrito roll
Refried beans, seasoned rice, avocado, lettuce, julienned jalapeno peppers, and salsa fresca; in a maki roll.

Salad Roll
Lettuce, avocado, rice noodles, organic mixed sprouts, cilantro & ginger; wrapped in a rice wrapper

HOT PLATES
Lasagna
Stuffed full of seasonal vegetables, tofu ricotta, fresh herbs; and smothered in our red wine & mushroom tomato sauce.

Spicy Thai Red Curry
Tofu, red peppers and red onions. Served with coconut rice.

Country Fried Tempeh
Tempeh marinated in a yogurt mixture, battered & fried; served with glazed carrots & cooked greens.

Enchilada
Homemade enchilada sauce covering corn tortillas filled with pan-fried mushrooms, potatoes & onions, topped with sour cream; and served with refried beans & seasoned rice.

Seasonal Stir-Fry
Seasonal vegetables stir-fried with a sweet tamari & sesame sauce; served over rice.

Seasonal Curry
Seasonal vegetables with the Chef's selection of curry seasoning.

Baked Tofu
Our signature seasoned baked tofu; served with sautéed seasonal vegetables & mashed potatoes with a mushroom gravy.

SIDES
French Fries
Potato Chips
Potato Salad
Raw Chard Salad
Mashed Potatoes
Cooked Greens
Steamed vegetables
Fruit plate

The Balanced Kitchen also carries a wide array of desserts, all baked fresh daily

SAMPLE SUNDAY BRUNCH MENU