All the food prepared in The Olive Branch’s kitchen is free of GMOs and animal products. The cafe at 791 Lisbon St. also just recently added a full breakfast menu to its repertoire. Tofu scrambles, burritos and breakfast pizzas are just some of the ways to get a vibrant start to your day.

Since its beginnings in 2013, this nonprofit eatery has been home to The Ark, a faith-based ministry “dedicated to enriching the lives of others through building communities that are healthy and whole, physically, mentally, emotionally and spiritually,” according to its website.

The cafe is just one way The Ark leaders accomplish their mission, with workshops on food, the Bible and health also offered during the evenings when the cafe is closed.

Back in the fall, the cafe underwent an extensive remodeling and has developed quite a following in the community. Diners are known to drive from miles away to enjoy the only full vegan restaurant in the Lewiston-Auburn area.

Tony Cuffori, who came onboard at The Ark about a year ago, directs both the ministry and cafe, particularly savoring his role of official taste tester.

“Initially, I wanted to get involved with The Olive Branch because of my own health issues. In my previous job, I was on the road a lot, so I used to eat a lot of fast food. I knew I needed to learn how to eat right because I’ve seen how what you think is OK to eat now can affect you later in life,” he said.

As Cuffori’s own personal journey as a vegan continued, he learned that food can either promote health or break down the body. “Food can be the best medicine of all. You can heal yourself, without pills or side effects, by eating properly. I believe a plant-based diet is what our bodies are designed for.”

When most people think of a “plant-based” diet, they often envision heaps of garden produce. One visit to The Olive Branch Cafe can change that perception, especially when guided by recommendations from Kitchen Manager Gina Knowles and the staff, who are mostly volunteers.

The cafe offers several “meaty” choices, where the main ingredients of soy, nuts or beans are transformed to copy the “real” thing in a delicious and satisfying way. For example, the Chickless Club Sandwich really does taste like chicken salad, accentuated with the flavor of smoky bacon and a rich cheese sauce made from sunflower seeds, roasted peppers and nutritional yeast.

This sauce is also generously ladled onto the cafe’s signature Haystack Nachos and is also melted with two varieties of Daiya brand soy cheeses in the cafe’s popular quesadillas.

If you’re new to this way of nourishing yourself, you’ll be pleasantly surprised by this tasty fare, which leaves you feeling full, but not uncomfortably stuffed. Dessert — if there’s room — is difficult to pass up. One offering from the cafe’s kitchen is a silky “cheezcake” made with tofu and a gluten-free graham cracker crust, topped with organic strawberries. The cafe is also home to a substantial variety of dairy-free ice cream.

This bustling cafe is open for breakfast and lunch. In the evenings, classes include sessions on healthy cooking, herbal and organic gardening and even a Lyme disease support group, all led by health care professionals and educators. The classes are free and made possible by the cafe’s daily proceeds and donations from supporters.

The Olive Branch Cafe is open from 9 a.m. to 3 p.m. Sunday through Thursday and from 9 a.m. to 2 p.m. on Friday. It also provides catering services. Information on the cafe, its menu, classes and more can be found at www.lewistonark.com. The cafe’s daily specials are posted on its Facebook page or call 333-3668.

Karen Schneider is the editor of Northern Journeys, a quarterly publication that supports the arts. She is also an editor and writer who has contributed to the Sun Journal for 20 years. In her spare time, she cooks, chases around after her 7 grandchildren, and plays the ukulele. She can be contacted at [email protected].

Recipes

Olive Branch Cafe Kitchen Manager Gina Knowles shared these recipes, which can be mixed and matched to your (healthy) heart’s content. The “cheez” sauce can be used in myriad ways: as the star ingredient in comfort foods like mac and cheese or incorporated into any dish that needs some soothing cheesiness. The chickpea loaf can be diced and sliced to be used in any recipe that calls for cooked chicken.

Nacho “cheez” sauce

Makes 4 cups

4 cups hot water (2 cups set aside)

2/3 cup raw sunflower seeds

1 cup roasted red peppers

1/2 cup nutritional yeast

1/4 cup tapioca flour

2 tablespoons lemon juice

2 1/2 teaspoons salt

1 teaspoon onion powder

1/2 garlic powder

1/4 teaspoon celery salt

Blend all ingredients except 2 cups of the water on high in a blender until completely smooth and there is no gritty feel/taste to it. Pour the mixture into a medium saucepan. Add the reserved 2 cups of hot water to the blender to rinse it then pour into saucepan. Simmer 5 to 6 minutes until thickened, stirring constantly. It will last a week or so in the refrigerator.

Chickpea loaf

Makes 2 loaves

2 cups chickpeas, drained

1 1/2 cups water

1/4 cup Braggs Amino Acid

1/4 cup nutritional yeast

2 tablespoons onion powder

1/2 teaspoon garlic powder

2 cups vital wheat gluten

Process all ingredients except the wheat gluten in a blender until smooth. Transfer mixture to a bowl and slowly whisk in 1 cup wheat gluten. Knead in the second cup of gluten with your hands. Form into 2 oval loaves and place on a greased cookie sheet. Bake at 450 degrees for 50 minutes. These can be wrapped and frozen for later use.

Chickless salad

Makes 2 cups

1 chickpea loaf

1 cup vegan mayo

2 tablespoons pickle relish

1/2 cup chopped cranberries (optional)

1/4 cup chopped walnuts (optional)

Pulse 1 chickpea loaf in food processor until it resembles ground chicken. Mix in remaining ingredients. Scoop onto a green salad or use as a sandwich filling.

Chickless club sandwich

Makes 1 serving

3 slices toasted bread

2 slices vegan bacon, warmed

3 ounces Chickless Salad

Vegan mayo

1-2 tablespoons “cheez” sauce

2 tomato slices

Leaf lettuce

Construct the sandwich as you like, spreading mayo on top and bottom toast slices, and spooning “cheez” sauce on middle slice.

Three-cheez quesadillas

Serves 2

2 12-inch tortillas or wraps

2-4 tablespoons “cheez” sauce

2-4 tablespoons each shredded Daiya mozzarella and cheddar cheeses

2-4 tablespoons diced red onion

1/4 cup diced tomato

Guacamole and salsa of your choice.

Spread ingredients except guacamole and salsa on one tortilla and cover with the other tortilla. Grill on each side for 2 minutes and serve with guacamole and salsa.