Spring  Menu at Global Tribe Café, Leeds.

This is our third menu change since we opened in July 2012.
We have created another menu of innovative vegetarian and vegan food.  Our new menu is 95% Vegan and includes some
fine Gluten free and Raw, Living Food options.

MAIN MENU



Soup of the Day (ve,gf) £3.95

Served with a bread of choice

.

Bean & Veg Chilli (ve,gf) £6.95

Served with mixed rice and popcorn

.

Beetroot ‘meat’ balls,
carrot and courgette spirals (ve,gf) £6.95

Rich tomato sauce and side salad

.
Shiitake mushroom and
Aubergine tart (ve,gf) £6.95

Served with Roast veg and side salad. Contains tofu

.

Hawaiian Burger(ve,gf)
£6.95 for bread bun add 50p

Sweet potato and pineapple burger,
With chilli and apricot relish, potato wedges, side
salad

.

‘Meat’ Loaf (ve,gf) £6.95

Soya mince, herbs, walnuts, vegan cheese.
Served with roast potatoes, roast veg, gravy.

.

Avocado, orange, black grape salad (ve,gf) £5.95

With salad leaves, pumpkin seed, minted mayo

.

Morroccan Salad Wrap (ve)
£6.95

Red pepper, cucumber, carrot ,raisins

Coriander, in a Flour tortilla wrap, spiced
beetroot dip.

Raw Option served with a seaweed wrap (ve,raw,gf)
add £1.00

.

RAW MENU

Uncooked food served at a temperature no more than
42degrees celsius,so the enzymes and all that is good are still

bio-available to the body.

‘Lasagne’(Raw,ve,gf) £7.95

Spinach pesto, tomato walnut ‘meat’, cashew
‘cheese’,
With creamy mustard red cabbage and side salad.

.

Crabless cakes (Raw,ve,gf) £7.95

With tartar sauce, creamy mustard red cabbage.
And side salad.

.

Pad Thai Noodles (Raw,ve,gf)
£7.95

Carrot and courgette noodles with coriander and
basil.
Spicy almond sauce, (Optional Tofu, not Raw add
£1.00)

Nuts, soya and wheat
flour are used in the kitchen.
Items on the menu that do not contain these
ingredients
may however contain trace elements.

We hope you enjoy this
new menu, which will run until the Summer.

Many Thanks,

Mario

Hello all,
              This weeks raw dessert is back by popular demand. I've reinvented my raw pumpkin pie recipe,which I know many of you enjoyed, and created a nut free filling and agave free version for you all to try. The taste is still amazing but I wanted to make something suitable for everyone. As pumpkins are not in season I have used sweet potatoes which are rich in beta-carotene that plays an important role in vision, bone growth and keeping the digestion tract healthy. They are also low in fat and full of potassium which maintains fluid balance in cells. I have made 2 to ensure we don't run out by weekend - again!
Also this week I have created smaller raw bites in the shape of pecan whoopie pies. These have a texture in-between a cake and a biscuit and have a delicious creamy, pecan filling. Come and try them and let me know what you think. I'd like to incorporate smaller raw desserts on the menu so feedback would be great.
 

Have a good day, see you soon, Philippa x

Morning everyone

Today we are going to be practicing a few of the dishes for new menu that's soon to come. Philippa is working on the new burger and a really tasty salad that will bring us nicely into the feeling of spring. The new raw dishes are just amazing full of flavours, colours and textures to awaken all your senses. It's a joy watching her cooking full of excitement and passion for food.

Well as always one of the soups  shouting for my attention a winter greens vegetable soup.

A picture of the raw dessert coming later I can't wait to try. Danny x

Morning lovely people.

This week I've been inspired by Sid our new(ish) member of staff. She loves baking and last week brought in a vegan Bakewell tart for us to try. As this is one of my favourite desserts I decided to make a raw, vegan, gluten free version.
It has a crunchy almond base, a layer of cherry jam, a fresh cherry cheesecake layer, topped off with cashew cream and flaked almonds. Delicious!
Hope to see you all soon, have a wonderful day. Philippa x