Triangle Raw Foods brings healthy cuisine to you

Everything on their menu is dairy and gluten free, vegan and locally sourced. They operate a food truck and have a weekly menu available for delivery or pickup. 

I wanted to find out more about the cuisine, so I check out their first Pop Up Restaurant last week at Rebus Works. Both seatings were sold out, so I am sure there will be more in the future. 

The night started with a buchi kombucha meant to cleanse our palates. The drink is made by fermenting tea and sugar and then adding in a kombucha culture. This tea was great. At first, the smell was a little odd to me but when I tasted it, it was delicious. 

As far as the food, chef and co-owner Matthew Daniels did a great job of using spices and nuts to give each dish its own unique flavoring. The dishes seemed so simple, but contained a lot more ingredients than I thought. 

I really loved their veggie sushi, which were filled with cashews, cucumber, carrot, nori, daikon and sunflower sprouts, and served with a delicious sesame tamarind dipping sauce. No rice, no seaweed – just raw food deliciousness! (And I am a big sushi roll fan!)

Their soups are cold, which might throw you off a bit. That's part of the raw food diet - no cooking above a certain temperature. I tried the carrot-ginger soup, which had a robust flavoring that included avocado, Miso and Himalayan pink salt. It was a bit too chilly for me, but good. (I've also heard their guspatcho is amazing!)

Their Thai green papaya salad was a delight for the palate. It was a mix of green papaya, carrots, coconut vinegar, coconut nectar, garlic, Thai chili, basil and jungle peanuts, served in the outline of a red bell pepper. I really liked the sweetness of this dish. There was just entirely too much of it! I should have brought a to-go container! 

Kelp noodles with a peanut sauce were the main course. There was a ton of noodles! You could really taste the cabbage, mushrooms and jungle peanuts in this one. This dish was also prepared with almond butter, coconut milk, carrots, coconut nectar, cayenne, paprika and Himalayan Pink Salt. Not my favorite dish, but I enjoyed it. I think the back to back to back cold dishes had finally taken a toll on me! 

Dessert was small and yummy. Their strawberry tarts were served with coconut cashew cream. Just enough to leave you wanting another bite, but you couldn't fit it anyway because you were so full. 

I met many folks who swear by Triangle Raw Foods cuisine. I liked some dishes more than others, but I definitely want to explore their menu more. I recommend trying it out whether you are a vegetarian or not. It never hurts to shake up your regular diet with some innovative and tasty cuisine!