The Conscious Kitchen

31 January 2020

THE CONSCIOUS KITCHEN

Kloof Street, Cape Town

Recently, I was excoriated for daring to suggest that veganism is the trend du jour, but with the recent (3 days ago) opening of this little gem, I rest my case.

The establishment is next door to Vida é Caffé, and diagonally across the street from the new-ish Poké & Co and Bootlegger and close to The Big Dog Café in the Workshop 17 building; and these are only the recent arrivals in that part of Kloof Street. Where once vegan food was a solitary “option” on many menus or the choice between soy or almond milk at woke coffee shops, and vegan eateries harder to find than, say, burger joints, this way of cooking and eating has come above ground and gone mainstream.

I passed by The Conscious Kitchen (there’s one in Sausalito, California, probably no relation, and another one in Milnerton) quite fortuitously, even serendipitously today, saw this nifty little number all in white next to Vida and popped my head in, ever keen on adopting newly established  eateries early. 

As mentioned, the colour scheme is bright, uplifting white with the natural accents of the solid wooden table tops and the service counter top, with banquette seating along the side wall, a swing seat at the entrance, rattan chairs and bamboo light fittings, and some odd seating on the pavement, with two narrow, white benches at the window counter and a suspended, narrow, wooden beam serving as table top. It seems that knotted tope is a big part of the style.

I would say the décor style is hip Southeast Asian. Quite attractive. When the younger goddaughter saw the pictures, particularly the decorations,  her comment was that macramé was becoming a thing again. Another reason to go on living.

I didn’t scrutinise the menu with any intensity but most of the dishes seem to be vegan, but, though one can order proper eggs for some dishes, the dreaded “smoked carrot lox” is also available. I was keen on the rainbow bao buns (with fried tofu, mango and “colourful veggies”) until the spinach protein waffle (R88) caught my eye. I love a waffle and the first (and hitherto last) time I tried a vegan waffle was at Jessy’s Waffles on Dunkley Square, which were disappointing. These waffles seemed to be more promising.

Apparently, the batter is pure banana with spinach juice and also contains soy-free vegan protein powder and is topped with vegan ice cream and fresh fruit, in my case banana, mango, and blackberries. Quite the picture of good health.

I also ordered the peanut butter protein smoothie (R68) and I can’t tell you what else goes into it because I normally stop concentrating after I read the magic words “peanut butter.”

The smoothie is served in a funky glass jar, with both a metal sucking tube (I refuse to call it a straw) and a bamboo version of it (with such a narrow tube I can’t see how it’d be of any use), and is garnished with fresh strawberry, mango, banana and cucumber. It’s hands down the best dressed smoothie I’ve ever been served. Refreshingly, the smoothie was served at room temperature. Normally, they’re served so chilled one gets a brain freeze after a few sips. This smoothie was excellent.

Well, it seemed that my delight in the smoothie was ill conceived. When I complimented the (presumably) manager on this bold innovation in smoothie management, he was mildly distressed. According to him, the smoothie ought to be a little cold. I guess I’m never going to have this luck with a smoothie again.

Okay, the main event, the waffle. It was large and chunky and the colourful array of fruit that was immediately appealing. When I first cut into it and starting chewing, the somewhat stodgy, “doughy” texture was not what I’m used to in a plain wheat flour waffle, and in fact it reminded me of those thick, undercooked pancakes one tends to get at church bazaars, but by the time I was halfway through, taking each bite of waffle with some fruit or ice cream, I was used to the texture and started enjoying it. The taste was sensational and eventually the stodginess makes sense. It’s far superior to the harsh dryness of waffles made with most alternative “flours.”

To sum up: I enjoyed my waffle hugely. I will never eat a coconut flour waffle again.

I know it’s cliché to say, “I’ll definitely be back” but in this case I would like to return to try some of the lunch options, such as those rainbow bao buns and it’s also a lovely, cosy place just for hanging out with a coffee or a smoothie. The demographic seems to be young, hip, “alternative” and touristy; people watching heaven.

Vegans should flock to The Conscious Kitchen (it’s gratifying to know that the kitchen staff are wide awake) but I’d recommend it to anyone who likes simple, nourishing nosh in a smart, chic yet relaxed space.