Lunch at Udupi Cafe Pure Vegetarian/ South Indian Cuisine vegan restaurant Buffet

Loved this place ! The people were so friendly and helpful .... The food was great ... We will visit again.

Masala Dosa

Carrot Poriyal

Daal Curry

Vegetable Manchurian

Kadai Tofu

Channa

Chann

Mix Veg. Poriya

Rasam with Tomato Chutney

Gulab Jamun

Jalebi

Pistachio Kulfi

Mango Kulfi

The food is good and tasty.....the buffet style allows you to pile on what you like which should be just about everything on the menu :)

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Raw Tacos with Raw Cheddar Cheese Sauce and Kale Salad - Raw Taco

Raw Tacos with Raw Cheddar Cheese Sauce and Kale Salad - Raw Taco

1 1/2 cups raw walnuts, soaked
1 tsp. Taco Seasoning or more
2 tsp. Nama Shoyu or raw soy sauce
1 1/2 tsp ground cumin
3/4 tsp. ground coriander
1/8 tsp. cayenne

METHOD
• Soak raw walnuts for 1-2 hours (very important) be sure to allow the nuts to dry out prior to making this or towel them dry if you are in a hurry, if they are to wet, then mix gets gooey.
• Mix all ingredients in a food processor, the final mix should look like ground round, so do not let the food processor go too long or the mix will be too fine.
• Serve in romaine lettuce leaves and top with sliced tomatoes and sliced avocado.
• Get free to play with the ingredients once you have made this a couple times and you understand the mix.

Raw Cheddar Cheese Sauce

1 cups raw cashews
1 tsp. onion powder
1-cup hot water
1/2-cup nutritional yeast flakes
1/4 cup canned pimientos, drained
1 Tbsp. fresh lemon juice
1 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. paprika
1/8 tsp. cayenne to taste)

METHOD
• Blend all the ingredients together in a blender until smooth

Rawvioli

Rawvioli 

10 Roma tomatoes, thinly sliced1/2 Cup extra virgin cold press olive oil
3 garlic cloves. minced
Method
Place all the ingredients into a large bowl and marinate for 15 minutes.

Nut Cheese
1 cup pine nuts or cashew nuts
1/4 cup sunflower seeds
1/2 cup water
1/4 cup basil
2 cloves garlic
1/2 Tbsp. sea salt or to taste 

Method
Put all the ingredients into a blender and blend until smooth and creamy.

Assembly
Place a paper towel under the dehydrator screen to catch drips.
Place one tomato slice on the screen.
Add 1 tsp of the nut cheese and top with another tomato slice.
Repeat until all the tomato slice are used.
Dehydrate to 115°F for eight to nine hours.

SUPER OATS

SUPER OATS
Serves 2

INGREDIENTS
1 cup gluten free rolled oats
2 cup almond milk
1 teaspoon cinnamon
1 teaspoon of cacao powder
2 tablespoons almond butter
walnuts, pumpking seeds and medjool dates chopped
banana and strawberries, sliced

METHOD
1. Bring the almond milk to a boil in a small pot. Add the oats and reduce to a simmer.
2. Cook until oats have absorbed all liquid. Stir in cinnamon. Top with almond butter and banana, and serve.

Kale Salad

Kale Salad

Serves 2

INGREDIENTSFor the salad:
5 cups washed, dried, and chopped kale (about 1 bunch after preparation)
2 small carrots, grated
2 stalk celery, chopped
4 tbsp golden raisins
4 tbsp chopped walnuts
1 apple, sliced thin
For the dressing:
2 tbsp olive oil
1 1/2 tbsp lemon juice
1 tbsp agave
Salt and pepper to taste

METHOD
1. Whisk the dressing ingredients together, and set aside.
2. In a big mixing bowl, pour about the dressing onto the chopped kale, and begin “massaging” it with your hands, until
the kale starts to get soft and well coated. It should develop even a wilted texture.
2. Add the remaining salad ingredients, and toss the whole salad again.
3. Plate the salad, and top it with your sliced apple. Enjoy.

Super Smoothie

Super Smoothie 

1 cup cashew or almond milk 
1 large frozen banana
2 tablespoons almond butter
A  heaping cup of leafy greens (spinach, chard, kale, etc.)

METHOD
Blend all together