By Sydney Sevdalis
At RHW Plant Based Cafe & Deli in Grant Park, making sandwiches led Nika and Nser to start making what goes inside them. As commercially prepared plant-based ingredients grew more expensive, the owners developed their own, beginning with mayonnaise and eventually creating deli “meats” and “cheeses.”
Chickpeas, vital wheat gluten and seasonings form the foundation of their house made deli meats. Coconut milk becomes smoked gouda and jalapeño cheddar, giving the couple control over both recipes and costs. Using chickpeas gives their deli meats a source of plant protein and fiber, a nutritional advantage over meat alternatives made primarily from low-protein ingredients, which is common.
The husband-and-wife team has been in business for seven years and have called Grant Park home for about 17. Their five sons attend local schools. Their café occupies a spot in a gas station plaza on Boulevard. The couple adopted a plant-based diet after watching a video about the treatment of animals raised for meat. Nika’s private chef and catering experience helped shape their food.
For Nser, a Michigan native, the Classic Reuben offers a taste of home. It layers Corn’d Beeph with smoked gouda, sauerkraut, purple cabbage and sweet chipotle aioli. He says even meat-eating Michigan visitors praise its resemblance to the original.
During my visit, the smoked gouda’s full, smoky flavor stood out. I had no idea I wasn’t eating cow’s milk gouda. I would return for it and recommend a friend do the same. Their house-made meats and cheeses are soy-free, though the café also serves soy-based tempeh bacon.
Thanksgiving Thanks and Gravy Kit preorders include a plant-based turkey loaf, mushroom gravy, and homemade cranberry sauce: $29 small; $55 large. Call for preorder details. RHW is open Monday through Saturday at 371 Boulevard, Suite 4. Visit eatrhw.com or call 678-824-5064.
