Framingham restaurant caters to vegetarians and vegans

At Green Leaf, Bala Shanmugam, Gopal Krishnasamy, and Liz Whitaker (top right, from left) serve up such dishes as cinnamon walnut fig waffles with mission figs and cinnamon maple syrup (top left) and cashew polenta with sauteed spinach, and butternut squash sauce.
At Green Leaf, Bala Shanmugam, Gopal Krishnasamy, and Liz Whitaker (top right, from left) serve up such dishes as cinnamon walnut fig waffles with mission figs and cinnamon maple syrup (top left) and cashew polenta with sauteed spinach, and butternut squash sauce.photos by Josh Reynolds for The Boston Globe

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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.

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