about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!

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    1/2 Marathon - 1:57:39

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    A Look Back.



Thriving in Seattle.

I have said it before, and I will say it again.  Seattle has amazing FOOD! We’ve been here for four months now (can you believe that?) and I am still discovering new wonderful places to eat.  This weekend we went out for lunch, and headed out to a spot I had been meaning to try for a while – Thrive

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Thrive is totally vegan and mostly raw.  I checked out the menu online ahead of time, and it reminded me so much of Café Gratitude in San Francisco – one of my favorite meals of all time!

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And yes, it is chilly enough in Seattle in the mornings to wear a light weight sweater and jeans.  I love it!

I love finding new vegetarian restaurants to try, but I always try to check out the menu ahead of time.  Otherwise I take foreeeeeever to decide what I want (since I can have everything!), and it drives Casey crazy.  This time I came prepared.

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We got a little excited about the menu and ordered a TON of food.  Starting with a Dragon Nori Roll – Bhutanese red rice, avocado, cucumber, carrot, and fresh cilantro and toasted nori.  Served with Sesame Ginger Sauce and Garlic Cilantro God Sauce.  YUM.

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On the side, Casey got the Sunshine Salad – a perfect egg-free summer salad.  Created with cashews, tumeric, onions, red bell pepper, celery, sea salt, paprika, and sunshine.  Ha!  This was super rich and tasted exactly like egg salad. 

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The Buddha Bowl – steamed grained topped with delicious “taco meat,” kale chip crumbles, sesame ginger sauce, marinated kale, marinated mushrooms, and organic cucumbers.  Topped with Garlic Cilantro God Sauce and Onion Cashew Cream. 

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And the Thrivelicious – steamed Bhutanese red rice an quinoa topped with large dollops of Onion Cashew Crème, salsa, and guacamole.  Topped with hearty “taco meat.”

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I couldn’t resist asking for a side of the Nacho Dip to go with my bowl, made of cashews, bell peppers, lemon, nutritional yeast, tahini, water, and other spices.  It was delicious and cheesy.  If I ever actually buy some cashews, I might try making something like this at home!

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The restaurant was really cute and open, and I loved how you could see into the kitchen and watch the chefs prepare the food.  So many culinary school flashbacks!

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The also had a big wall of bulk foods in the back of the store, which I am always drawn to.  I have checked every Whole Foods and Fred Meyer in Seattle, and have not been able to find cacao nibs anywhere.  Finally, we found them at Thrive!  Casey loves them, so we stocked up. 

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A delicious lunch at a new spot, and surely one I plan to visit again soon.  I hope everyone is having a wonderful and relaxing Labor Day!

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