If you stumble over a few of the ingredients in Life Alive’s signature Goddess bowl, don’t worry—you’re not the only one. That’s why the restaurant’s website keeps a glossary of its menu’s potentially baffling ingredients and their health benefits. The Ginger Nama Shoyu sauce, for example, may seem outlandish to Americans but “the Champagne of Soy Sauce” shouldn’t be. It’s 100% organic and non-GMO, ages for four years in cedar kegs with less salt than traditional soy sauce, and is completely raw. Ginger adds an extra dose of healing, since it naturally eases digestive issues and nausea, as well as ulcers and inflammation. In this particular dish, the potent sauce flavors a medley of carrots, beets, broccoli, dark greens, tofu, and short-grain brown rice—a nutritional powerhouse all on its own. The Goddess bowl epitomizes Life Alive’s approach to vegan food: it should be organic, whole, and therapeutic, and use ingredients that come from local farms. And, it should meet these requirements without sacrificing flavor or convenience. In addition to nourishing the body, Life Alive believes that cuisine should also benefit the environment and the community. That’s why the restaurant sources its ingredients sustainably, recycles and composts scraps, and uses biodegradable packaging and cleaning materials formulated without chemicals or bacon.
The chefs at Off the Vine Tuscan Grille stretch the Italian border all the way to Massachusetts, encapsulating their warm eatery in the Mediterranean’s Old World flavors. Their menu devotes an entire section to flatbread pizzas crafted from housemade dough and sauces, including Nick's pie flecked with grilled shrimp and roasted garlic. While mouths water over penne ala bolognese, slow roasted osso buco, and dinner bells rung after psychological experimentation, eyes feast on games broadcast from TVs hung atop a full bar.
Any veggie burger that makes it onto Boston Globe Magazine's list of the area's 25 Best Burgers is bound to be something special. But only an extra-special veggie burger could deserve to be called "an edible symbol of completeness." Yet that's exactly what the magazine dubbed Red Lentil's Zen burger, a flavor-packed vegan patty made from black beans, brown rice, corn, carrots, red peppers, garlic, and onions and served with housemade thousand island dressing. That chart-topping meatless masterpiece is just one way this vegetarian and vegan restaurant is helping diners painlessly part ways with their favorite animal proteins. The rotating menu features seasonal produce at its freshest, ensuring dishes such as moussaka pizza, butternut-squash polenta, and ginger miso soup never lack flavor. As an added bonus, Red Lentil also includes many raw, macrobiotic, or gluten-free dishes on its menu and is careful to differentiate between items that contain nuts and those made with legumes that are just a little eccentric sometimes.
The folks at True Bistro love animals. That’s why the chefs abide by a 100% vegan philosophy, taking care to craft meals without animal-based products. But they care just as much about humans. Which is why they pay as much attention to the food they do serve as to the foods they forego. Thus, flavorful slabs of blackened seitan, platters of sweet potatoes wrapped in smoked portobello mushroom, and glasses of 100% vegan wines leave diners rubbing their bellies in satisfaction and leave animals free to roam their habitats and focus all their energies on fixing the falling sky problem.
True Bistro began when co-owners Michael and Linda Harrison lamented Boston’s lack of upscale vegan restaurants and decided to do something about it. When chef Stuart Reiter hopped on board, their vision turned into a reality. Stuart spent time traveling across the globe, doing stints in the Peace Corps in West Africa and on a farm outside of Vienna. During his travels, he learned many indigenous recipes that succeeded solely with plant-based ingredients. He brought his experiences, as well as more than a decade of professional cooking, to True Bistro’s kitchen. Together, The Harrisons and Chef Stuart have turned True Bistro into an upscale spot for diners of all dietary stripes––an accomplishment acknowledged by Boston Magazine when it declared that the vegan food and wine “will satisfy even your most staunchly carnivorous friends.”
Dosa-n-Curry's cooks prepare an extensive menu of Indian and Indo-Chinese eats, made more impressive by the fact that every offering is completely vegetarian. They prepare many menu items to be vegan and gluten-free, as well. Like a snack vending machine that is just leaking sauce everywhere, they offer 25 different kinds of curry, featuring everything from lentils to okra and cauliflower. They whip up a similarly robust selection of dosa, the fourteen varieties stuffed with cabbage or potato and coated in sauces such as spicy chutney–all made from the small cottage constructed in the kitchen.
Lauded by Daily Candy for accommodating raw and vegan diners, Prana Restaurant balances native temperatures with mouthwatering flavors in organic and gluten-free dishes. After being greeted by fresh hair streaming through wide-flung windows, diners dip flora-favoring taste buds into garlic, veggie, or fig balsamic pizza on naan crust ($10). Chefs trade off gluten-rich pasta for ribbons of zucchini in the pesto primavera entree, served raw or slightly warm with spinach, a seasonal garden medley, and almond-and-cashew cream sauce ($16). Chard leaves or chia-seed shells trump humdrum tortillas in a lunchtime burrito that bulges to bursting with vegetables, beans, guacamole, sour cream, and salsa ($12). Refuel after fatigue-inducing feasts or all-night model-UN deliberations by chugging a coconut-rich SuperCharger smoothie tinged with cacao, dates, and cashews ($9.75).