Located in Clayton’s DeMun neighborhood, Seedz is one of a new wave of vegan restaurants opening in town. The food is organic, mostly raw and very tasty. Normally a proud carnivore, I am happy to report that the food is packed with flavor, and more important, satisfying.
The place is tiny, about 10 tables, with an open kitchen. Diners step up to the register and order from a chalkboard list, then food is brought to them. Nuts are used to provide the fat and creaminess, while garlic and herbs intensify the flavors. And, thankfully, the seasonings are not overdone, so the flavors are smooth and pleasing.
The Pad Thai ($12), for example, has a light cilantro and garlic taste tossed into a mass of zucchini ‘noodles’ (zucchini put through some kind of noodle machine to yield squiggles of green and white). Also in there were cashews and spinach leaves, both raw, as was the zucchini, and a sauce with some peanut butter.
The Tempeh Ruben ($11) had slices of smoky ‘bacon’ rolled inside romaine lettuce with tangy sauerkraut, sprouts and house-made 1000 island dressing, all in a multi-grain wrap. A pleasant corn and pepper relish accompanied the sandwich. The total effect was crunchy and packed with flavors.
Corn Tostadas ($9.95) were an excellent blend of brown rice, black beans and shredded greens piled onto crisp tortillas. A drizzle of creamy cashew butter added another element of texture and richness, and tomato-based salsa, offered on the side, provided a flavorful spiciness.
Starters included that day’s special, gazpacho ($5), a very creamy blend of zucchini, corn, garlic, basil and cashews. The Hummus Plate ($9) was quite good, a thick and almost grainy concoction made with sprouted chickpeas (more nutritious than the non-sprouted variety) and served with organic veggies: carrot and celery sticks, zucchini slices and grape tomatoes.
Drinks here are special and our Tropical Smoothie was worth the $9 price tag (organics cost more). The blend of pineapple, coconut, dates and mango was sweet, thick and yummy. Also noteworthy are the beers—house made and organic. Our double Trappist Belgian Ale was full-bodied and smooth, 8 ounces for $4.
Where improvement is needed would be the desserts—it’s hard to work around no eggs, cream, butter and refined sugar. Brownie bites were made with cocoa and ground walnuts; macaroons with brazil nuts and coconut; each was $2 but not terribly satisfying.
[amuse bouche]
THE SCENE | Small neighborhood organic and vegan restaurant
THE CHEF | Cara Moon Schloss
THE PRICES | $9 smoothies; $11 and $12 entrees
THE FAVORITES | Tempeh Ruben, Pad Thai, Tropical Smoothie, Corn Tostada
[chef chat] >> cara moon schloss
PEDIGREE | Cooking for family and friends
FAVORITE INGREDIENT | Garlic
FAVORITE RESTAURANT | Sidney Street Cafe
FAVORITE COOKBOOK | Superfood Kitchen by Julie Morrise
MOST MEMORABLE DINING EXPERIENCE | In Italy, a family restaurant on Lake Como. The food was so good I could have licked the plate
GUILTY PLEASURE FOOD | Chocolate
6544 s. rosebury ave. | 314.725.7333
By Jonathan Carli
Photos: Bill Barrett