“I've been to great vegan restaurants. Ones where instead of being served simply steamed, the beets were roasted and chopped into a tartare with shiso and toasted hazelnuts and served with fried gnocco dough, crisp, puffed and golden, like a clever tartare. Vegan restaurants where the waterier vegetables like zucchini and yellow squash are treated with even more care: chunks of grilled zucchini surrounded by a vibrant yellow squash purée with chili crunch, lime, and fresh mint, served with fresh-from-the-oven vegan barley bread for ripping and dipping. I've also had amazing vegan desserts. Once, in class, Claire made a chocolate cake layered with a creamy tofu mousse, rhubarb gelée, strawberry sauce, and fudge crunch, using no gross heavy olive oils or coconut cream. It was magnificent!” RestaurantsVeganVegetablesSeasoningsDessertsTofuVegan Food Book:Off Menu Source: Off Menu
“We also ate most of our meals together, and our different likes and dislikes had somehow morphed into the perfect Thai smorgasbord for four: Trish and Dean liked the nut tofu (a waste of space involving bland firm tofu stir-fried with triple-colored bell peppers, tomato, onion, and a scant handful of cashews), while Ian and I were crazy for the tamarind shrimp (a sumptuous melding of tiger shrimp, ginger, garlic, chili, and green onion tossed in a tangy tamarind sauce and topped with crispy fried shallots). Dean and I enjoyed the spicy eggplant (the heaps of fresh Thai basil totally made it), while Trish and Ian usually went for the curry beef. (I'm not a fan.) We all shared in the perfectly balanced salty, sweet, spicy, and sour green mango salad and deep-fried honey bananas for dessert when we were stoned.” SeasoningsUmamiComparisonsThai FoodDouble Dating Book:Off Menu Source: Off Menu