Organic eggs (3), spinach, vegan cheese, vegan mayonnaise on a baked bun, served with potato hash and side salad (spring mix).
Organic eggs (4), vegan cheese, red and yellow organic peppers, organic spinach, served with rye bread, potato hash, and side salad (spring mix): Glutin-free bread option on request.
Sauteed spinach 3 eggs over medium and toast, served with potato hash and side salad.
Scrambled eggs (2) with toast (rye) served with potato hash, and side salad (spring mix)).
Organic farm fresh scrambled eggs (3), tempeh bacon, potato hash, side salad( spring mix).
Scrambled (organic) tofu, mixed peppers, vegan cheese, nutritional yeast, black salt, served with potato hash, salad.
Traditional Jamaican sauteed ackee, red peppers, salted organic tofu, seasoning, and scotch bonnet pepper base, served with potato hash, and a side salad, toast (rye/ sour dough) with vegan butter.
Sauteed mixed red and yellow peppers, spinach, tempeh, sea salt, rosemary topped with vegan cheddar cheese on a baked warm bun, served with potato hash, salad.
Organic avocado hand-mixed fresh to order, on multigrain bread sprinkled with fresh organic lime juice, hand-harvested sea salt (Vancouver) topped with organic sun-dried tomato, served with hash brown golden baked, and a side salad.
Jamaican ackee (fruit) sauteed with salted tofu, scotch bonnet peppers, Spanish onions, tomato, thyme, garlic, and green onions, yellow, red, and orange peppers. Served with KA SPACE rice and peas (basmati: organic rice, spring mix salad, and roti (KA CAFE )skin.
Organic chic peas, organic potatoes, red peppers, scotch bonnet peppers marinated in a west Indian styled sauce curry, with a fresh-made roti. Served with side salad.
Ackee and salted tofu, curry chic peas, sliced avocado, sauteed spinach on a bed of rice and peas. Served with a side salad, and roti skin.
Marinated and slow-cooked lentils, marinated with Jamaican style Jerk Sauce, potatoes. Served with our signature rice and peas, green salad, and roti skin.
Sauteed organic palm hearts, sauteed mixed peppers, scotch bonnet pepper, onions (Spanish) , tomato, thyme. Served with rice and peas (basmati rice), spring mix salad, with a side of fresh-baked roti skin.
Although translating these beloved Caribbean favourites into a vegan (flour based, baked) cake was hard enough. The decision to create a vegan cheesecake with the same inspiration proved to be a daunting task. The result in my opinion is not only the best tasting vegan cheesecake but possibly the best tasting cheesecake, period. I am often asked what is the base of the cheese. The answer cashew. But the true base is love and dedication. I am so grateful to our partners at GREEN GODDESS. The maker of the best plant based cheeses in this country. Not only did we create this cake but I also wanted to make the most obvious improvement. “Make a thicker crust.” We wanted to be the cheesecake crust queens and we are . The crust is approximately 1/2 inch thick and combined with the deliciousness of the cake, is a marriage made in “cheesecake” heaven.
