Vegan Commissary Kale Salad
Due to popular demand, Vegan Commissary is expanding its hours. The restaurant used to only be open on weekends from 10am-4pm, but starting on May 1 it will be open from 12pm-8pm on Mondays and Fridays for lunch and dinner, and 10am-8pm on Saturdays and Sundays (for brunch and dinner).
In other exciting news, Vegan Commissary has released its spring 2015 lunch/ dinner menu. Appetizers include mac and peas bites, kale salad, and pea soup. Entrees include lentil meatloaf, spaghetti with bolognese sauce, commissary burger and a seitan cheesesteak.
And if you really can't get enough of Vegan Commissary, they're hosting a Cinco de Mayo dinner there, with dishes like sopa de cactus and spring greens enchiladas. It's a little sacrilegious to eat a meat and cheese free meal on Cinco de Mayo, but if you must, it sounds pretty good. You can check out the whole menu here.
Vegan Commissary [official].
Pie at Vegan Commissary | Photo via Facebook
Good news, vegan folks: The Vegan Commissary, now only open for weekend brunch, is expanding its hours — and its menu! — to include lunch and early-dinner service on Fridays and Mondays, and dinner service (in addition to brunch) on the weekends.
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Even Vegan Food Can Be Delicious
For those of you who don’t have a lot of tree-hugging friends posting about it on Instagram, today is Earth Day. Inexplicably, despite the gravitas of this enormous day, I was still expected to show up to work today. I know, it’s shocking how little people care about our planet. Nonetheless, some people know how to celebrate Earth Day correctly. Tonight, Vegan Commissary is taking a break from serving its traditional weekend brunch fare and opening up for a four-course $45 dinner.
The menu is heavy on the spring flavors, and right now is arguably the best time to eschew meat and dairy anyway because the produce is just starting to get exciting again. I mean, I'm not going to be a vegan, but I support you if you are.
The first course is a baby arugula salad with rhubarb and strawberries, followed by asparagus and artichokes served with sprouted barley and meyer lemon. The main course is risotto with spring greens, morels, and black pepper ricotta, and dessert will be a caramel coconut budino with pineapple and pistachios.
You can make reservations by calling (215) 964-3232.
Vegan Commissary [official]