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“Contrary to popular opinion, healthy and tasty are not mutually exclusive.”
These pictures were taken at the U-District location of Chaco Canyon Organic Cafe.
The Chaco Canyon menu features sandwiches, grain bowls, raw entrees, salads, soups, fresh juices, smoothies, all day breakfast, and weekend brunch.
The whole restaurant is VEGAN!
REUBEN SANDWICH
MOROCCAN SOUP
PESTO MELT
QUINOA TABBOULEH
BBQ CHERRY BOWL (a monthly special)
It featured a tart cherry BBQ sauce over rice, with grilled baby bok choy, tempeh bacon, pickled radish, and picked baby turnips.
BROCCOLI SOUP & QUINOA
TEMPEH BACON & SCRAMBLE
Banana Hazelnut Muffins
Dry Ingredients:
1/3 C EACH – millet, quinoa, spelt & whole wheat pastry flours
1/2 C ground oats
1/4 C ground flax 
1/2 C ground roasted hazelnuts (filberts) OR hazelnut butter
1 t baking soda
1 t baking powder
1/2 t salt
“Wet” Ingredients:
2 large bananas, mashed
*1/4 C evaporated cane juice (granulated vegan sugar)
**1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil 
2 t hazelnut extract
Coarse chopped hazelnuts
Raw vegan sugar
Combine the dry and wet ingredients. Spoon into 12 muffin liners. Sprinkle 1/8 t each, coarse chopped hazelnuts and raw sugar on top. Bake at 350 degrees for about 22 minutes.
* These are not too sweet. Increase sugar to 1/3 cup if you desire more sweetness.
** This equates to 3 frozen ice cubes of applesauce. I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand. Thaw.
Freeheel Vegan 