Café Gratitude Reveals Menu

Hi lovelies! It’s starting to really heat up here in San Diego which means cleaner, lighter food is needed stat!

One of my favorite places in the word is Café Gratitude

cafe gratitude

…an amazing vegan chain here in Southern California. I’ve paired up with them to bring you some of my favorite dishes and how you can make them at home.

tired girl
abbey gibb tired girl café gratitude

Where’s the prayer emoji when you need it?! I got in the kitchen with Executive Chef Dreux Ellis who, side note, is THE nicest human being in the world. Period. These are his favs and mine too!

abbey gibb at cafe gratitude

If you haven’t been, Café Gratitude names all of their dishes after qualities you’d want to emulate.  The first is “liberated” and it’s a lovely and light kelp noodle salad.

You can get kelp noodles at Whole Foods next to the miso. They sound weird but super yummy and dude approved. I swear! They’re a great source of iodine which helps boost your thyroid and metabolism in general. Plus, with virtually no calories, adding that delish pesto will be NBD.


Pesto Kelp Noodle Salad

Toss together:

1 cup                 kelp noodles

2Tb                  sundried tomato pesto

1oz                    cashew ricotta

1 cup                 arugula


Garnish with:

6 oz.                  green and black olives

20 halves          heirloom tomatoes

1 tsp.                 brazil nut parmesan

1 tsp.                 fresh basil chopped

Sundried Tomato Pesto

Process in blender:

·      ¼  cup             raw pistachios

·      ¾  cups           hemp seeds

·      2 TB                chopped preserved lemon peel (approx. 3 lemons)

·      ½ TB               chopped fresh herbs (rosemary, thyme, parsley, marjoram)

·      2 tsp               chopped garlic

·      1 tsp                smoked salt

Add then blend:

·      ¾  cups           soaked/rinsed sun-dried tomatoes

·      1/3  cup           sun-dried tomato water

·      5-6                  large basil leaves       

Slowly add while blending:

·      ¾ cup olive oil




This other bad boy is “Gracious.” A perfect heartier salad that honestly gets better in the fridge over time.



Mix together:

1 cup               Rice/Quinoa mix

2 cups             Shredded Radicchio

1 tsp                Capers

1 tsp                Black Sundried Olives, rough chopped

2 oz.                Garbanzo Beans

2 Tb                 Sundried Tomato Pesto

¼ cup              Butternut Squash, cubed

Top with:

Vegan mozzarella and parmesan

1 tsp.               Reduced Golden Balsamic, drizzled