From the smorgasbord before me, I started with the raw marinara. Instead of cold pasta, I discovered thinly sliced yellow Goldbar squash smothered in a surprisingly thick and rich sun-dried and fresh tomato sauce, sweetened with agave nectar and spiced with oregano, sea salt and olive oil. The true identity of the squash noodles was betrayed only by a slightly crisp texture. Overall, the dish was light and refreshing, but substantial and flavorful.
Quickly transitioning to cooked foods, I enjoyed the pesto pasta. This dish was delightfully subtle, with a rich, creamy pesto sauce, red peppers and soy "chicken."
The lasagna was loaded with spinach and layered with a tofu-based "ricotta cheese," which easily fooled my taste buds. Spelt noodles replaced traditional processed wheat flour noodles, and miso added a slight kick to the tart tomato sauce. The dish was tasty, albeit slightly overcooked.
The "chicken" parmesan was the true magic act of the meal. I was completely amazed by the soy-based "chicken" texture—it was chewy and tender like the real thing. Topped with basil, crushed tomato sauce and soy cheese, I gobbled it up.
Switching gears from Italian to Mexican, I tackled the hearty "soyrizo and papas" last. Spiced with Serrano chiles and bay leaves, the flavorful chili-style dish would have been better served as a burrito, an option I decided to forgo.
While paying for my food at the register, a slice of chocolate "Love Cake" caught my eye from the dessert case filled with rows of brownies, blondies, raw pudding made from avocados and cacao, and other baked goods.
The spelt and oat flour confection was sweetened with apples, agave nectar, maple syrup and unrefined sugar. The thick, pink icing was by far the best part, as the cake was slightly dry. However, I must note for the skeptics that vegan desserts can be every bit the indulgence that standard pastries promise, but without the guilt or butter and sugar-induced stomachache.
While I did not purchase a cup of the raw lavender-blue ice cream, I did sample it and marveled at the creativity of the Kung Food chefs. Made from raw almond crème, cashews, lavender, agave nectar and psyllium husk (a thickening agent), the frozen treat was light and mild—a perfect treat for a health-conscious mother trying to appease her child's sweet tooth.
The lunch cost about $15 because my selections were dense and heavy. All food is available to go, and a refrigerator offers quick and convenient items like pre-made sandwiches, wraps, raw granola and raw chocolate almond "mylk."
Kung Food also offers daily specials, soups, salads, smoothies, soft-serve soy ice cream, a fresh juice bar, a weekend brunch and a drive-thru window complete with burgers, fries and shakes of the vegan variety. The menu is entirely free of chemical dyes, preservatives, white flour and refined sugar. The restaurant's large property offers indoor and outdoor seating, and frequently hosts cooking and cultural events.
For more information, call (619) 298-7302 or visit www.kung-food.com.