good-karma2-072810Good Karma Café opened in Red Bank last July. (Click to enlarge)

Red Bank’s Good Karma Café got some good feedback from a restaurant reviewer in Sunday’s New York Times.

The East Front Street vegan eatery, created ten months ago by Red Bank returnee Gail Doherty and new partner Tiffany Betts, was called out for dishes “served with an easygoing air.”

From the review, by Kelly Feeney:

The owners’ goal is to have a mostly organic menu that is “familiar and comforting,” said Ms. Doherty, but also has “an ethnic mix of flavors.”

Twists on the familiar include a Philly seitan cheese steak ($12) and an “earth burger” with a tofu, sunflower seed and brown rice patty ($11). As for more exotic choices, an Indian plate combines curried tofu with chana masala (a chickpea recipe), rice and sautéed vegetables and is served with chutney and papadum ($14).

What the menu calls “live” foods are raw, meaning not cooked to more than 108 degrees Fahrenheit. For example, the “live lasagna” is thinly sliced zucchini stuffed with pesto, nut cheese and sun-dried marinara sauce ($14).