Root 2 Rise NY Menu

Buckwheat Brown rice slim bread loaf for panini

Gluten Free Artisanal Boule

Gluten Free Naan Bread seasoned with garlic, cilantro, scallions, mint, and red onion.

Grain free & nut free chocolate muffin with chocolate chunks.

Almond and oat scones that are crispy on the outside and flaky tender on the inside with vegan chocolate chunks. Gluten-free & vegan.

Almond and oat scones that are crispy on the outside and flaky tender on the inside; infused with cardamom and rosemary and subtly sweetened with coconut sugar. Gluten-free & vegan.

Almond flour, almond butter, cacao powder, chocolate chunks, flax, maple syrup.

Grain-free cookie with vegan chocolate chips and topped with flaky sea salt. Almond flour, coconut sugar, and chocolate chunks.

Raw cookie dough dipped in melted chocolate. Topped with flaky sea salt.

Rolled oats, coconut, almond butter, dried cranberries, hemp seeds, pumpkin seeds, sunflower seeds, and flax seeds. These cookies are packed with protein and will provide steady clean energy.

Wholesome ingredients like oats, almonds, and coconut flakes make these blueberry muffins perfectly moist, tender, and satisfying. Gluten-free & vegan.\n

Buckwheat & oat flour nut-free muffin with a coffee & cinnamon sugar crumb.

A centuries-old Ayurvedic comfort dish, Khichadi is a porridge of a mung lentils, split yellow peas, red lentils, and basmati brown rice, slow-cooked to a creamy texture. Infused with turmeric, cumin, and tomatoes, and simmered with seasonal vegetables like zucchini, carrots, and green peas. Nourishing, anti-inflammatory, and easy to digest.

Rich, hearty, and deeply comforting, this slow-simmered black lentil soup is our take on the beloved Indian classic. Whole black lentils, split chickpeas, and red kidney beans simmered into a creamy, spiced daal with crushed tomatoes, turmeric, coriander. Finished with a cooling dollop of coconut yogurt, a bright middle eastern salad of diced cucumbers, tomatoes, and onions.

Ribbons of kale and quinoa massaged in herb oil and tossed in our house made vegan Cesar dressing. Topped with pumpkin & pomegranate seeds and a chiffonade of mint.\n

A bed of baby arugula with grated carrots, diced cucumbers, roasted beets, diced pears, cabbage and red onion. Topped with dates, cranberries, pumpkin seeds, and sunflower seeds. Served with a carrot ginger dressing on the side.

Zoodles and lentil noodles in a tangy tahini sauce sautéed with crumbled tofu, mushrooms, and red bell peppers. Topped with cabbage, scallions, and peanuts.\n

Spicy Thai Peanut Ramen with green curry, coconut broth, millet noodles, spinach, and bell peppers. Topped with peanuts and pea shoots.

Gluten-free macaroni elbows, cheese sauce (sunflower seed cheese, coconut milk, chickpea miso, sweet potato); topped with breadcrumbs.

Layers of eggplant, zucchini, portabello mushrooms, spinach, almond ricotta, sunflower seed cheese, marinara sauce, and gluten free lasagna noodles oven baked and topped with herb oil; served with a side of lightly dressed arugula.

Gluten-free sourdough toast topped with a savory blend of mushrooms and house made vegan sunflower seed cheese; finished with microgreens, house-made herb oil and a light dash of chili flakes (optional).

Gluten-free sourdough toast topped with a blend of house made vegan sunflower seed cheese, diced avocado, tomatoes, onions, cilantro; topped with a dash of roasted cumin.

Gluten-free sourdough toast topped with our spicy smashed pea & avocado guacamole.

Grilled cheese served on our house made grain-free bread with our vegan sunflower seed cheese. Add your choice of fillings.

Our original grilled cheese stuffed with sautéed mushrooms and truffle salt.\n

Our original grilled cheese stuffed with diced avocado, tomatoes, onions, cilantro, and roasted cumin.

Roasted zucchini, eggplant, bell peppers, cabbage, spinach, pea shoots, red onion; served on pressed gluten-free artisanal bread. Add your choice of any and all spreads & sauces.

Crispy baked falafel balls made of sprouted chickpeas, red onion, herb blend, chickpea flour, cumin & coriander. Served either in naan wrap (1-2 pc) or as a bowl (3 pc). Topped with lettuce, cabbage, pickled jalapenos, pickled onions, hummus, and cilantro-tahini dressing. Bowl also contains roasted beets.

Beets, mushrooms, and walnut meat vegan burger with baby spinach and pickled onions; served on our house made grain-free ciabatta roll. Order it as a bowl to enjoy the burger served over kale and quinoa massaged with herb oil. Choice of sauce: spicy aioli, muhammara, almond cilantro pesto (spicy), or grainy mustard.\n

Flaky pastry baked with a savory potato peas filling, flavored with cumin and coriander, comes with a side of almond cilantro pesto.

Our trademark gluten & grain-free crust topped with with pumpkin seed & basil pesto, sliced tomatoes, red onions, and dollops of our house made vegan sunflower seed cheese.

Our Root 2 Rise Cheese pizza topped with roasted tofu that has been tossed in our house made hot sauce.

Perfectly crispy gluten free and grain less pizza topped with house made marinara, fresh basil, and dollops of sunflower seed cheese; finished with herb oil. Add an endless amount of topping combinations.

Our plain cheese pizza topped with umami mushroom mix; finished with parsley-garlic herb oil.

Perfectly crispy gluten free and grain less pizza topped with your choice of sauce and toppings combinations; finished with parsley-garlic herb oil.

Fluffy, flaky, and delicious gluten-free garlic bread. Served with a side of house-made marinara.

Chickpeas, beets, garlic, chili, and sunflower seed puree make delicious hummus with a beautiful color. 7 oz serving.

Middle Eastern red bell pepper and walnut pesto. 7 oz serving.

Hemp hearts and smashed peas add a clean source of protein to this punchy, spicy guacamole. 7 oz serving.

Chickpeas salad with heart of palms, red onion, celery, Vegan Mayo, mustard and Tahini.

House made chia pudding with oat milk, chia seeds, diced seasonal fruit, sliced almonds, and coconut flakes.

House made granola with coconut yogurt and seasonal fruits (berries, mango, pomegranate, etc.).

Chef Mike's house made fermented hot sauce with thai chilis and orange rind.

Vegan Mayo, R2R Hot Sauce

Vegan mayo, chickpea miso, mustard, capers, and maple syrup.

House made seeded bark with chocolate

House made banana nut crunch granola

Chickpeas, cacao, maple syrup, hint of vanilla

Parsley and garlic finishing oil

Calabrian chilis, olive oil, garlic

Carrots, ginger, fresh orange juice

Freshly packed to order our sunflower seed cream cheese available in two flavors: plain or herb.

Raw Cookie Dough made of Blanched Almond flour and vegan chocolate chunks

Illy espresso and frothed oat milk. Can be served over ice.\n

Shots of Illy espresso filled with hot water. Can be served over ice.\n

Rich, smooth and low in acidity. Served over ice for a refreshing pick-me-up.

Ginger and cardamom spiced chai with oat milk. Can be served over ice.

Matcha and plant milk latte.

Illy espresso and steamed micro foam plant milk.

Beets, carrots, green apple, lemon, ginger.\n

Kale, parsley, green apple, cucumber, lemon, ginger.\n

Pineapple, pear, lemon, ginger, turmeric root.

Concentrated 4 oz serving of pineapple, turmeric, lemon, ginger.

Almond butter, oat milk, banana, and cold brew. Topped with a shot of espresso.\n

Mango, orange, pineapple, aloe vera juice.\n

Berries, Banana, Almond butter, chia and Oat milk/ water

Cacao powder, Banana, Peanut butter