If you’ve been a reader of this blog for even a short amount of time, you’ll know that there are things that really resonate with me when I go to a restaurant.
I love places that focus on fresh, sustainable, local and seasonal ingredients. I love it when they have plant-based options on the menu. And I love it when the food is made with care.
It’s for all these reasons that I’ve been a big fan of Rocky Mountain Flatbread for quite some time. They serve up really yummy food, but they also make it organic and locally sourced as much as they possibly can.
The owners are really involved with the community; teaching classes in schools to kids about how to grow their own vegetables, and they also host weekly pizza-making classes and classes for moms with babies at their restaurants.
They also recently introduced fully vegan menu options. Now, they’ve always been a vegan-friendly place (their pizza dough, for example, has always been vegan), but they wanted to create a special all-vegan menu for the plant-based folks in the house.
One of the things they struggled with was coming up with a plant-based cheese. As a nut-free restaurant, they had to get creative and come up with something not cashew-based. We believe they are the first restaurant to serve a cauliflower-based cheese on their dishes.
The other thing I love so much about this place is they have their own greenhouse out back, growing microgreens which they use for garnish and in salads. It doesn’t get much fresher or more local than that!
Here’s my interview with the owner, Suzanne, and a rundown of what you can expect to find on their delicious new all vegan menu:
FYI, the vegan menu is available at both their Kits and Main St locations.