If you're visiting Café Seed, be sure to save room for dessert—Chef Ericka Mingo's specialty. Maybe you'll go for the banana pudding? Or perhaps the vegan cheesecake? Of course, it won't be easy to stop yourself from filling up on the delicious entrées, like the BLT or the tacos—crunchy or soft. It could be that you'd prefer one of the salads featuring crispy tofu or pears and pecans, with a cool organic smoothie. Whatever you choose, you're sure to be satisfied. Chef Mingo opened Café Seed in January as a place for Kansas Citians to come for flavorful vegan fare. Previously, she had enraptured patrons in the café at Brooklyn's Think Bookstore. Mingo combines great organic and GMO-free ingredients for her vegan delights based on familiar foods. Café Seed is temporarily closed while Mingo awaits the birth of her baby, but it will re-open later this month. If you're in the Kansas City area, start queuing up now for a table!

Chef Spotlight: Ericka Mingo

Restaurant or Company: Café Seed

Do you have companion animals? If so, can you describe them? 
Yes, I have a dog named Kongo and a cat named Smoke. Kongo is very handsome and loveable—the joy of the neighborhood. And smoke is a loner.

How long have you been a chef?
Officially about 8 months, but I have been cooking for my family and friends for years.  

What type of cuisine do you focus on?
I am strictly vegan. I steer clear of GMOs, and I work mainly with organic foods. I offer a lot of familiar dishes, like veggie burgers and "chicken" sandwiches, but we have weekly specials and are building our menu to include lots of local organic whole foods options, like last week's local organic zucchini steak with organic couscous and local organic cucumber tomato and avocado salad.

Have you or has your restaurant received any awards?
Not yet.

Do you have a specialty?
Vegan desserts—YUM!

What are the most important elements in cooking great vegetarian cuisine?
Not being afraid to try new things, and never compromising on taste.

What is the key to getting meat-eaters to enjoy vegetarian food?
Making it taste good is number one. Educating about the health and environmental benefits is key as well.

What, in your opinion, does the future of plant-based cuisine hold?
I think that it is the only way to feed the planet that makes sense. Unfortunately it has become a bit of a fad, so my fear is that there will be some sort of backlash against this way of eating fueled, of course, by the money interest of the meat and dairy industries and that the efforts of the green and vegan movements will become passé, outdated, or taboo.

Do you have a favorite cooking method?
Nope. I refuse to fry anything.

Where did you train to become a chef?
My kitchen, my mother's kitchen, and my grandmother's kitchen.

What are your favorite ingredients to work with?
Too, too many wonderfully full and rich spices and produce to choose from!

In your opinion, what vegetarian dish or type of food is most frequently poorly prepared and why?
Tofu—man, does it get a bad rap because it is often left a fat jiggly blob with no attention paid to the various flavors and textures that it can take on.

If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?
I think vegan soul food would be number one. Ethiopian would be number two.

Do vegetarian restaurants face any special obstacles that meat-based restaurants don't have to face?
No, it is easier for us because we don't have the pesky issue of rotting flesh to deal with.

Can you give us one great cooking tip for aspiring vegetarian chefs?
Yes, tofu is your friend—it is a wonderful product! Play with it, bend it to your will, and forget the fried white squares that we all love to hate.

What are some ingredients that you recommend vegetarians and vegans have in their kitchens to cook with?
Sea salt and coarse black pepper.

Are there any newer vegetarian products on the market that you are particularly fond of?
Yes, Temptation ice cream.

Have you had any noteworthy comments from or experiences with diners?
Yes, I am surprised at the cross section of customers that I have. I love them all. They all come with different reasons for eating with me, and they all love the food, which makes me feel great and makes my kitchen a fun and fulfilling place to be.

Choose one area to give some specialty tips for: 
Your favorite way to work with a certain fruit or vegetable
My favorite way to prepare zucchini is to fillet it and cook it like a steak.

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