The menu at this vegan mecca is divided into salad, starch, crispy and vegetable sections—with all items $9. A salad of avocado, tomato, fennel, chickpeas and baby spinach is bolstered by sesame flax crackers, the combination fresh and textural, despite timid lemon-basil dressing. Moist house-made bread is seed laden, overpowering the filament of tapenade hidden inside, but it rises to the dipping challenge: a ramekin of dill-tinted white bean purée is smooth, garlicky and rich. Wheat- and/or gluten-free fare includes rice flour ravioli, more chewy than al dente, but the pasta is a perfect foil to the creamy sweet-potato filling. Order the sole dessert—dark chocolate triangle with walnuts, dates and cashew mousse—early, as it often sells out.