The Flaming Ice Cube is just as paradoxical as its name: The Boardman eatery defies the mouthful-of-alfalfa stereotype of a vegan diet with its menu of flavorful entrees, snacks and smoothies, none of which contain animal products. Though my first choice in dining is rarely vegan, I wanted to see what the buzz was about. Vegan athletes and high-profile celebrities have raised the profile of this small but growing movement, and it’s time Pulse gives the cuisine a fair shake. Before my visit, I went to The Flaming Ice Cube’s website, where I was pleasantly surprised by all the options that the Cube had to offer — and the selection would please even the most finicky of foodies. You’re not going to find BBQ wings on the menu, but you will find spicy Buffalo dip with flatbread and celery and vegetable “chick’n” doused in barbecue sauce. On any given day I’m usually a cup-of-coffee-and-a-bagel type of gal. This’ll take me up to dinner where it’s a tossup between leftover Chinese or a burger and fries. Frankly, maybe taking meat, eggs and milk out of my diet wouldn’t be such a bad idea. I was ready for some vegan chow. Entering the restaurant, the place felt genuinely friendly. The atmosphere invites everybody from the most hardcore vegans to part- (or first-) timers like myself. To get acclimated, our waitress suggested we pick up a copy of “Cube News,” a little zine explaining the philosophy of The Flaming Ice Cube and highlighting some of the more popular dishes. We ordered, and first up was a sampler platter overflowing with warm pita bread, three different toppings and summer rolls. The dips included the Buffalo version as well as garlic herb hummus and tabouli. The Buffalo was my immediate favorite — I couldn’t get enough. And for those of you on the fence about this whole vegan thing, if I didn’t know that it wasn’t actually chicken, I wouldn’t have been able to tell the difference. After the appetizer, I received my entrée: a spicy chick’n quesadilla made with chick’n, veggies, jalapeños, hot sauce, and Daiya cheddar and mozzarella “cheeses,” folded inside a garlic-herb tortilla with a side of macaroni salad. It’s a mouthful to say, and to eat, with one burst of hot spicy flavor after another. Fortunately, the macaroni salad calms down your mouth before the next blast of spiciness. At this point I decided I wasn’t leaving this place without going into a total food coma. You guessed it: I decided to check out the dessert menu. As I browsed the menu, my brain kept returning to one item — the peanut butter crunch bar. I might not be an expert on eggless pasta, but I am an expert on anything that contains peanut butter. Closing the menu, I told the waitress, “Bring it on.” And, of course, it was everything I expected it to be — peanut-buttery goodness that just might tempt you into taking one home for a midnight snack. And with that last bite I knew it was about T-minus five before the food coma hit. Success. Before we left, I got a chance to talk to the managers of the café, who explained to me that everyone who works at the Cube also lives the lifestyle. Your waitress, your hostess, even the cooks in the kitchen are all dedicated to vegan eating, making them ideal resources for someone interested in dabbling in this amazingly versatile diet. Many cite the numerous health benefits of eliminating meat and dairy products from their lives, including boosted immune systems and energy. The staff and the restaurant management are also incredibly environmentally conscious, and discarded items at the restaurant are recycled nightly. For my part, I would wholeheartedly believe that daily peanut butter crunch bars would increase world peace. It’s a good thing the Cube has vegan cookbooks for sale, too, for those who would like to continue experimenting with the cuisine at home. The Flaming Ice Cube is located in Creekside Place (1449 Boardman-Canfield Road, Boardman) and is open Monday through Saturday, 10 a.m. to 9 p.m., Sundays from noon to 8 p.m. Call 330-726-4766 for more information, or visit their website at flamingice.com Photo by Amber Furbee