Restaurant Review – Mongos Grill

Well, well, well… Here we are again. I have been so behind in my blog but I had to post about Mongos. Let me first say that before we figured out my husband couldn’t eat gluten, this was a favorite place of ours. The fact that we can still eat here is AMAZING to both of us.

There are two locations for Mongos Grill in Winnipeg, their Kenaston location and also Regent location. I want to do twp separate reviews:

Kenaston location: AMAZING atmosphere. This is the better location, in my opinion anyway. The waitresses at this location always have a smile on their face, and a great attitude. I always feel taken care of when I come here, the staff is so friendly and helpful. As soon as we arrived and sat down our waitress Devon asked immediately if we had allergies. Colin didn’t have to ask the “grillers” at all to clear a place for them, the waitress had already taken care of this. I was very impressed. The “grillers” even remembered my husband when he went back up for seconds. We asked our waitress about the marinara sauce, which we didn’t realize at the time was glutenfree, she actually brought out a big can from the back so we could check the ingredients. We gave it back to her, but forgot to check where the sauce was made (as this is important) and she was so pleasant, she checked it for us no problem. She checked on us multiple times during our date, we had our drinks filled, and made sure the food was good. This has to be my favorite place to eat!

Regent location:

For some reason or another I always feel like the building is a little cramped, we were not asked if we had allergies when we sat down. Colin and I were talking so we forgot to mention it, but mentioned it to the griller as soon as we came up. They cleared a spot for him and everything worked out. The food is always good at mongos no matter which one you go to. The experience at both places was good, but Kenaston is my favorite Mongos to go to. One thing however that I did see at the Regent location, but did not see at the Kenaston one, was a little note advising of May being celiac awareness month. Very impressive, mmhmm :)

 

Flourless Cashew Butter Cookies!!

 Brianne from my work shared her glutenfree cookie recipe with me!

Makes 18 to 24 cookies

1 cup unsalted, creamy, organic cashew butter, room temperature
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon fine grain sea salt
1 large egg, lightly beaten to 3 times volume
1/2 cup chopped unsalted, roasted cashews

Preheat oven to 350oF. Line cookie sheets with parchment. 

If oil has separated from the cashew butter, stir until all oil is mixed in and has a smooth consistency. 

In a large bowl, whisk together sugar, baking soda, and sea salt. Add cashew butter and beaten egg and stir with a large spoon until combined. Stir in chopped cashews. The dough will be a little crumbly.
Using a medium cookie scoop, drop 1 1/2-inch balls on prepared sheets, spacing them 2 inches apart. With the bottom of a glass or back of a spoon, flatten the balls to 1/2-inch thickness. 


Bake for 12 to 15 minutes, until golden brown. Cool completely on cookie sheets.

Store cookies in an airtight container for up to 1 week.

Baker’s note: Cashew butter is sometimes less moist than peanut butter. You may want to add 1/4 teaspoon vegetable oil prior to mixing. 

*Use only roasted cashews / cashew butter. Dry roasted cashews are not gluten free.