Frida’s
Location: University City, MO
Our Meal: Vegetarian/Vegan/Raw food
Atmosphere: Bright, casual street cafe with a quiet patio
Toasted whole grain wrap stuffed with Crimini mushrooms, avocado, tomato, white cheddar, red pepper, organic spinach, and light mayo.
http://www.eatatfridas.com/
I enjoy trying (almost) everything the world of food has to offer. But, if all the strange or uncommon things I have eaten, I have never had a fully vegan meal. Even living with a pescatarian/vegetarian room mate in college, our shared meals usually contained cheese of some sort, or fish.
After a quick lunch at Frida's, I can say that I tried Vegan cheese.
Emily and I took a long lunch break last week and used the Wheel of Lunch to decide our food fate. The Wheel landed on Frida's, and after checking out the menu, Emily couldn't wait to head out. After a short drive from our office, we pulled up to the cute little patio and white walled building. As we were led to our seats on the patio, we were set with an ice cold water infused with pineapple and mango, which was wonderful on the 98' day.
After looking through Frida's info, I was happy to see that they have several awards from local review magazines, like Sauce and the Riverfront Times, including "Healthiest Restaurant" from Fitness Alliance and "Best Vegetarian" from multiple publications. Frida's is also on board with the Green Movement, using compostable/recyclable go-cups and straws, composting all food waste, and sourcing locally for their food.
Frida's menu had many interesting takes on comfort foods, such as taco meat made from sunflower seeds and pizza crusts made of pita. Their menu also boasted fresh-made smoothies and house-squeezed juice, and a create your own section for the smoothies, juices and 'burgers.'
My lunch choice was the Mushroom Avocado Wrap. Made on a multi-grain wrap, it was stuffed full of Crimini mushrooms, avocado, tomato and white cheddar, red pepper, organic spinach, and a light mayo. The toasted wrap had the option of sunflower taco meat, which not only sounded good, but was a ridiculously healthy option. So, umm, yes. A small salad was served on the side, dressed with a vinegar dressing and dusted with pepper.
Emily smashed a Black Bean and Vegetable Quesadilla, made with dairy-free cheddar jack, crimini mushrooms, black beans, red pepper, organic spinach, jalapeño, tomato, scallion, pico de gallo. Em substituted a side of fruit for her salad; the seasonal fruit had strawberries and pineapple mixed with grapes.
We plan to visit again soon and try some of the smoothies, but by the end of this visit, we were stuffed and happy.
