Interior dining area of MOB

Their menu comes with it’s own MOB comic book. They make “cheesecake” by culturing almond milk with probiotics. Need I say more? Well, yes, I should. The menu is simple, in a good way. The MOB’s are amazing – my favorites are the Iron Man and The Belly Charmer (pictured below). But this special one, made by chef Neal Harden, is not on the menu. It features avocado, zucchini and tomato with olive tapenade. The bread is a crispy and soft flatbread (which also comes gluten-free) that is shaped like the arches of the Brooklyn Bridge and out of this world. The presentation of these are really cool. The quinoa salad is refreshing and filling. Kale chips are served like tortilla chips at a mexican restaurant and you can have as many as you want. And as it turns out are super simple to make (recipe after the photographs). I’m not a vegan but if I ate at this place everyday, I’d have no complaints.

Maimonides of Brooklyn (MOB)
525 Atlantic Ave, Brooklyn 11217
(718) 797-2555

Quinoa Salad dressed in lime, scallion and mint, candy beets, avocado, pumpkin seeds, toasted cumin

Belly Charmer MOB tagine of eggplant, zucchini, and carrot, moroccan spices, pistachio, mint and cilantro and Special MOB of avocado, zucchini and tomato with olive tapenade

Special MOB of avocado, zucchini and tomato with olive tapenade

Belly Charmer MOB tagine of eggplant, zucchini, and carrot, moroccan spices, pistachio, mint and cilantro

Chocolate Cheesecake with Mango and Passion Fruit Sauce

Chef Neal Harden

Kale Chips

Kale Chips
note: this recipe does not make much, if you want more than just a snack or would like to stock up on the chips, you can double the recipe and store these in a sealed container for a few days
1 bunch of Kale, hard stems removed
Olive Oil
Sea Salt

Toss Kale Chips in Olive oil and sea salt to taste, lay flat on a baking dish and cook for 10-13 minutes at 350F.