Laughing Seed Cafe

V, GFI. Hand-cut organic russet potatoes fried with jalapenos and onions. Served with organic ketchup. Add our insanely good vegan chipotle ranch dressing for an additional charge.

V, GFI. Caramelized Brussel sprouts tossed in vegan maple brown butter sauce with smoked pecans and shitake bacon.

V. House-made pan-fried dumplings stuffed with ground seitan, ginger, garlic, napa cabbage, onion, shitake, and scallions. Served with our sweet and spicy dipping sauce.

V, GFI. Two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables. Served with our delicious Punjabi sauce and vegan raita for dipping.

Caramelized onions in a rich, buttery mushroom broth topped with house-made focaccia croutons and melted Swiss cheese.

V, GFI. Organic salad greens, romaine lettuce, grated carrot, purple cabbage, cherry tomatoes, red bell peppers, cucumber, red onion, blanched broccoli, mung bean and clover sprouts, topped with sunflower and pumpkin seeds.

V, GFI. Organic salad greens, romaine lettuce, shredded carrots, purple cabbage, grape tomatoes, and cucumbers topped with a mound of brown rice, purple kraut, blanched broccoli, daikon radish, grilled marinated tofu, and avocado. Sprinkled with pumpkin and sunflower seeds.

V option, GFI. Local kale tossed with sherry vinaigrette and topped with smoked onions, cranberry pickled apples, chevre, smoked pecans, and shiitake mushroom bacon.

V option, GFI option. Organic salad greens, romaine lettuce, grape tomatoes, cucumber, red onion, and red bell pepper tossed in champagne Dijon vinaigrette and topped with feta cheese, house-cured olives, and pepperoncini. Served with freshly baked whole wheat pita.

V, GFI, Raw. Layers of arugula, cauliflower rice, seasonal raw veggies, house-made purple kraut and kimchee, avocado, and cashew-beet pate, topped with pumpkin and sunflower seeds. Served with raw lemon tahini dressing.

V option, GFI. Crispy corn tortillas layered with organic salad greens, black beans, brown rice, and our house-made chorizo style grilled tofu. Topped with cheddar or Jack cheese, salsa, guacamole, grape tomatoes, red onion, corn, and house-pickled jalapeños. Served with chipotle ranch.

V, GFI option. A black bean, beet, carrot, tofu, and onion burger, seasoned with roasted garlic and chipotle barbecue sauce. Served on a vegan bun with shiitake bacon aioli, lettuce, tomato, and red onion. Add swiss, cheddar or Jack, goat cheese or feta, chevre, bleu cheese, or house-made vegan pimento cheese, and smoked onions for an additional charge.

V option, GFI option. Grilled and marinated pastrami style dry-rubbed tempeh, Swiss cheese, grilled onions, house-made purple kraut, and Thousand Island dressing on Annie's grilled marble rye.

V, GFI. Grilled corn tortillas filled with crispy fried cauliflower florets tossed in Buffalo sauce and topped with shredded lettuce, pico de gallo, and our vegan chipotle ranch dressing. Served with your choice of side. Add Bleu cheese crumbles for an additional charge.

V. Local sour dough bread with curry roasted sweet potato, caramelized onions, pistachio goat cheese, spinach, and a tamarind cherry chutney.

GFI. A thin cauliflower and parmesan pizza crust with the chef's choice of toppings. Served with a small salad.

Layers of organic brown rice, black beans, marinated and grilled organic tofu or tempeh, steamed seasonal veggies, and our addictive sesame ginger sauce. Add avocado, kimchee or purple kraut for an additional charge.

GFI. Creamy cheddar bay grits with a sauteed succotash of lima beans, corn, onions, and peppers, served with two jackfruit crab cakes, crispy okra, and roasted red pepper sauce.

V, GFI, Raw. Zucchini noodles stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato marinara with house-cured olives and a drizzle of lemon basil olive oil.

V, GFI. Sauteed seasonal vegetables with local mushrooms in a spicy coconut milk-based green curry sauce. Served over coconut basmati rice with crispy fried tofu and a lentil papadam.

V, GFI. Soft corn tortillas stuffed with house tofu chorizo, sauteed peppers and onions smothered with our house enchilada sauce and a vegan cashew chipotle queso. Served with a side salad.

GFI option. A fiery tomato sauce with garlic, onions, and peppers baked with two local eggs in a hot cast-iron skillet, topped with feta cheese and drizzled with chili oil. Served with garlic bread.

V, GFI. Our version of a classic shepherd's pie. A rich mushroom ragout layered with creamed peas and carrots, topped with a delicious parsnip-potato mash and crispy fried parsnips. Served with a salad.

V option, GFI. Creamy butternut squash risotto with crispy kale smoked pecans and drizzled with fresh sage oil.

V. Cavatappi noodles and sauteed broccoli tossed in our vegan truffle cheese sauce, topped with toasted bread crumbs, and served with a side salad.

Beet, apple, strawberry, and carrot.

Carrot, apple, and ginger.

Kale, celery, parsley, cucumber, and apple.

Add any combo of the following: parsley, beet, ginger, celery, cucumber, apple, and kale.

Extra spicy.

Rose hips, hibiscus, and berry.

Raspberry, Jalapeno Lemonade, Blackberry, Ginger, Mint Lemonade, Citrus or Ginger Limeade.

Oasis (pineapple, vanilla, almond, lime), pina colada, grapefruit, ginger mojito or cucumber margarita.

Zen Garden (Celery, Rosemary, Lemon, Green Tea).

On tap. Cayenne and ginger.

Watermelon, coconut water, and blueberry.

Apple and lime.

V. Whole wheat sweet buns rolled with cinnamon filling and touch of orange zest served over salted caramel and topped with vanilla-orange glaze.

V, GFI. Baked, marinated cubes of organic tofu tossed with a tamari dressing, topped with sesame seeds, scallions, and a drizzle of wasabi aioli. Served on a bed of arugula with cucumber and daikon.

V. House-cured carrot lox served on a homemade everything bagel with vegan shallot, dill cream cheese topped with capers and fresh dill. Add smoky potatoes and avocado for an additional charge.

V, GFI. Organic spring mix, romaine lettuce, grated carrot, red cabbage, cherry tomatoes, cucumbers, red bell peppers, red onions, blanched broccoli, mung bean, and clover sprouts. Topped with sunflower and pumpkin seeds. Choice of dressing served on side.

GFI. A warm salad with grilled romaine, portabella ham, smoky potatoes, a local sunny-up egg and drizzled with house-made honey mustard.

V, GFI. Organic salad greens, romaine lettuce, shredded carrots, purple cabbage, grape tomatoes, and cucumbers topped with a mound of brown rice, purple kraut, blanched broccoli, daikon radish, grilled marinated tofu, and avocado. Sprinkled with pumpkin and sunflower seeds.

V option, GFI option. Organic salad greens, romaine lettuce, grape tomatoes, cucumber, red onion, and red bell pepper tossed in champagne Dijon vinaigrette and topped with feta cheese, house-cured olives, and pepperoncini. Served with freshly baked whole wheat pita.

GFI option. Classic three-egg omelet with sauteed broccoli, smoked onions, Portobello ham, and Swiss cheese. Served with a biscuit and smoky potatoes.

V, GFI, Raw. Zucchini noodles stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato marinara with house-marinated olives and lemon-basil oil.

V, GFI, Raw. A bed of fresh arugula topped with cauliflower rice, fresh seasonal veggies, avocado, house-made kraut, kimchee, and our cashew-beet pate.

V. Homemade sweet potato pancakes topped with bourbon-glazed local apples and smoked pecans

V option, GFI. Yukon Gold potatoes, sweet potatoes, blanched kale, smoked onions, carrot bacon, and two eggs your way or scrambled tofu. Add avocado and chevre for an additional charge.

V option. Choice of scrambled eggs or organic scrambled tofu, with vegan biscuits and gravy, smoky potatoes, seitan sausage, and a kale pickled onion salad.

GFI option. A fiery tomato sauce with onions and peppers baked with local eggs on a hot cast iron skillet topped with feta cheese and drizzled with chili oil. Served with our grilled house-made french bread.

V option, GFI. Fried corn tortillas layered with house chorizo tofu, organic black beans, brown rice, grilled peppers and onions with your choice of scrambled tofu or eggs your way. Topped with chipotle-ranchero sauce, poblano pico de gallo and fresh cilantro.

V option. A whole-wheat tortilla stuffed with brown rice, black beans, our chorizo style tofu, grilled peppers and onions, spinach, scrambled egg or organic tofu scramble, cheddar or Jack cheese and house-pickled jalapenos. Served with house-made salsa and a side of smoky potatoes.

GFI option. Scrambled eggs baked in a cast-iron skillet with potato, onion, red peppers, garlic, parmesan cheese, and topped with shiitake bacon. Served with our grilled house-made french bread.

English muffin topped with jackfruit crab cakes and local sunny-side-up eggs, smothered with old bay hollandaise and served with smoky potatoes.

V option. Housemade scallion waffles stuffed with crispy fried seitan, shiitake bacon maple aioli, and your choice of tofu scramble or eggs your way. Served with smoky potatoes.

V, GFI. Our house favorite. Layers of organic brown rice, organic black beans, seasonal steamed vegetables, and our addictive sesame-ginger sauce on the side. Topped with a choice of marinated and grilled organic tofu or tempeh. Add egg, kraut, kimchee, and avocado for an additional charge.

V, GFI. Hand-cut organic russet potatoes fried with jalapenos and onions. Served with organic ketchup. Add our insanely good vegan chipotle ranch dressing for an additional charge.

V, GFI. Baked, marinated cubes of organic tofu tossed with a tamari dressing, topped with sesame seeds, scallions, and a drizzle of wasabi aioli. Served on a bed of arugula with cucumber and daikon.

V. Classic cornmeal-crusted green tomatoes served on a bed of baby spinach with red pepper aioli.

V, GFI option. A black bean, beet, carrot, tofu, and onion burger, seasoned with roasted garlic and chipotle barbecue sauce. Served on a vegan bun with garlic aioli, lettuce, tomato, and red onion. Add Swiss, cheddar, Jack or feta, chevre, bleu cheese, or house-made vegan pimento cheese, and smoked onions for an additional charge.

GFI option. A classic seed burger patty with garlic aioli, tomato, grilled romaine bleu cheese slaw, and caramelized onions.

V option, GFI option. Grilled and marinated pastrami style dry-rubbed tempeh, Swiss cheese, grilled onions,house-made purple kraut, and Thousand Island dressing on Annie's grilled marble rye.

V, GFI. Organic salad greens, romaine lettuce, grated carrot, purple cabbage, grape tomatoes, red bell peppers, cucumber, red onion, blanched broccoli, mung bean and clover sprouts, topped with sunflower and pumpkin seeds.

V, GFI. Organic salad greens, romaine lettuce, shredded carrots, purple cabbage, grape tomatoes, and cucumbers topped with a mound of brown rice, purple kraut, blanched broccoli, daikon radish, grilled marinated tofu, and avocado. Sprinkled with pumpkin and sunflower seeds.

V option, GFI option. Organic salad greens, romaine lettuce, grape tomatoes, cucumber, red onion, and red bell pepper tossed in champagne Dijon vinaigrette and topped with feta cheese, house-cured olives, and pepperoncini. Served with freshly baked whole wheat pita.

V option, GFI. Crispy corn tortillas layered with organic salad greens, black beans, brown rice, and our house-made chorizo style grilled tofu. Topped with cheddar or Jack cheese, salsa verde, guacamole, grape tomatoes, red onion, corn, and house-pickled jalapenos. Served with chipotle ranch.

Layers of organic brown rice, black beans, marinated and grilled organic tofu or tempeh, steamed seasonal veggies, and our addictive sesame ginger sauce. Add avocado, kimchee and purple kraut for an additional charge.

V, GFI, Raw. Zucchini noodles stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato marinara with house-cured olives and a drizzle of lemon basil olive oil.

V. Mole grilled yellow squash, zucchini, and onion folded into a whole wheat flour tortilla with spinach, corn, and cheddar or Jack cheese. Finished with salsa verde, feta cheese, and red pepper aioli and served with a salad.