Seed + Salt
Instead of chickpeas, the falafel is made of quinoa. And instead of eggs, the frittata is made of chickpeas. It’s that sort of vegan voodoo that enchants the guests of Seed + Salt. Just take its inventive uses of nuts in everything from almond mozzarella to cashew crema and walnut chorizo. The plant- based fare embodies what they call NorCal flavor: sincere and thoughtful, humble yet proud of its dependence on local suppliers. Everything on the menu is gluten- free and dairy- free, with no trans fats or GMOs... perfect for anyone (without nut allergies).