Cashew polenta at Green Leaf in Framingham

cashew polenta

A RESTAURANT’S TAKE

Butternut squash gravy adds color and flavor to this vegetarian entree.

By Ellen Bhang | November 02, 2014

It’s no easy feat to please patrons who range from lifelong vegetarians to occasional forgoers of meat to committed vegans. Under chef Bala Shanmugam, formerly of Red Lentil in Watertown, Green Leaf in Framingham is trying to meet that challenge. Cashew polenta, one of the winning entrees on Green Leaf’s menu, employs a silky butternut squash sauce to dress up toothsome cornmeal cakes studded with tender cashew pieces and adorned with sauteed spinach.

GREEN LEAF 665 Cochituate Road, Framingham, 508-309-3009, greenleafveg.com

At Green Leaf, vegans and vegetarians rejoice

From left, Bala Shanmugam, Gopal Krishnasamy, and Liz Whitaker.

Cheap Eats
By Ellen Bhang | Globe Correspondent February 25, 2014

It’s no easy feat to please opinionated patrons who range from lifelong vegetarians to occasional forgoers of meat to committed vegans. The team of chef Bala Shanmugam, formerly of Red Lentil in Watertown, business partner Gopal Krishnasamy, owner of Dosa Temple in Ashland, and Liz Whitaker, another Red Lentil alum, are trying to meet that challenge at Green Leaf in Framingham.

The space, painted vibrant green with prints of global market scenes on the walls, looks updated from its former incarnation as assemble-your-own-omelet spot Eggcetera, Etc. Among our group popping in for Sunday brunch are a vegan and a self-described “flexitarian/mostly vegetarian.” The dining room is only half full, but we have to wait for someone to greet us at the door.

Cinnamon-walnut fig waffles ($8) offer everything you could want from this breakfast favorite — crispy edges and fluffy interiors, with dried Mission figs, softened in real maple syrup, topping each golden piece. These are vegan (also available gluten-free on request), and offer the same texture as a version made with eggs and milk.

An oyster-tofu scramble ($8.50) features oyster mushrooms, caramelized onions, and tiny cubes of pressed tofu. It needs more salt and a moister bean curd. Huevos rancheros ($9) — two sunny-side-up eggs on soft corn tortillas, topped with a garlicky green cilantro salsa and two creamy slices of avocado – are very appealing, especially with a splash of hot sauce.

Smoothies are everything they should be, especially a magenta-hued mango berry blast ($5) that tastes like all of its constituent fruits. Green lemonade ($6), with freshly pressed apple, cucumber, kale, and lemon, is refreshingly vegetal and not too sweet.

At Green Leaf, vegans and vegetarians rejoice
By Ellen Bhang | Globe Correspondent February 25, 2014

It’s no easy feat to please opinionated patrons who range from lifelong vegetarians to occasional forgoers of meat to committed vegans. The team of chef Bala Shanmugam, formerly of Red Lentil in Watertown, business partner Gopal Krishnasamy, owner of Dosa Temple in Ashland, and Liz Whitaker, another Red Lentil alum, are trying to meet that challenge at Green Leaf in Framingham.

…Read full review

The Vegan Pact Restaurant Review: Green Leaf

© Lisa Kelly, The Vegan Pact

The Vegan Pact Restaurant Review: Green Leaf
The Vegan Pact | March 6 2014

Today, the ever evolving vegan community in Massachusetts is thriving. The options still pale in comparison to it’s carnivorous counterparts, but it seems like every month I hear mumblings of new plant-based eateries opening.

And the newest kid on the block is….Green Leaf in Framingham!

So lucky me, whenever I do some retail therapy at the Natick mall or visit my friends at my old corporate office now, I can hit up this fabulous new vegan spot and treat myself to a great meal.

…Read full review

Vegan Pampering To Prepare For Travels

boston vegan restaurant

VeganWorldTrekker | January 29 2013

The Green Leaf Restaurant (Green Leaf Vegetarian and Vegan Restaurant) in Framingham, MA offers a nice variety of meal options, snacks, desserts, and raw juices. Since my spa visits helped me to prepare for upcoming travels, the best option for brunch would be an international, ethnic meal. My upcoming vacation is at a European destination, so my brunch choice would obviously be a European meal favorite. I dined on a Mediterranean vegan omelette, with a side of home fries. Dessert was a vegan French Creme Brulee. My beverage was a raw juice containing greens, and fruit. The meal was scrumptious!

Read full story at VeganWorldTrekker | January 29 2013