Whet your appetite with pics while we get Vegan Thanksgiving ready for you!

Feeling a little hungry about now? If you made reservations for our Vegan Thanksgiving Dinner tonight, we’ve got some coming attraction shots to get you in the mood!

Our Celery Root Soup has been simmering on the stove:

The pears for the salad have been roasted…

…and the pumpkin seeds are waiting to be toasted while the cranberry vinaigrette stands by…

The Beggar’s Purses with Sweet Onion, Lentil, Quinoa, Wild Mushrooms and Sundried Cranberries are filled, tied up and ready to be baked.

Here are some of the wild mushrooms that went into stuffing them:

The Roasted Curried Butternut Squash Sauce is all ready to top them once they’re done…

The Brussels sprouts that will accompany them are here fresh, green and waiting for roasting…

…and the French chestnuts that will dress them are not far away…

Last but far from least, the pecan pie is also prepared…

So, there you have it: a glimpse of what awaits you tonight at our vegan Thanksgiving table. Hope these images will get you through the rest of your day and warm your spirits on a cold, rainy November afternoon. See you tonight for spiced wine cocktails and great feasting!

The menu for our Second Annual Vegan Thanksgiving Dinner is ready!

Our vegan pre-Thanksgiving Thanksgiving Dinner was such a hit last year that we’re doing it again this year on Tuesday, November 22. This four-course dinner, at $45 per person plus tax and gratuity, will once again prove that a vegan Thanksgiving feast doesn’t have to mean sliced Tofurky and a pile of blah vegetables. (Wait ’til you see what we do with Brussels sprouts! Your school cafeteria never cooked them like this!)

First Course
Celery Root Soup with Granny Smith Apples
Chive Oil

Second Course
Roasted Pear and Toasted Pumpkin Seed Salad
Cranberry Vinaigrette

Entrée Course
Beggar’s Purses filled with Sweet Onion, Lentil, Quinoa, Wild Mushrooms, and Sun-Dried Cranberries
Roasted Curried Butternut Squash Sauce
Roasted Brussels Sprouts and French Chestnuts

Dessert Course
Pecan Pie
Spiced Vegan Whipped Creme

Our dinner will be served with a Spiced Wine Cocktail sure to put you in the holiday spirit. Gather your vegan friends (and maybe even the vegan skeptics!), call 216.481.9635 and make plans to join us around the table (one sitting only, 6:30 p.m.) for a repast that just may give you some inspiration for your own vegan Thanksgiving table at home.

Vegan Dinner a three-time pleaser

Hello again from the Tenant. I tried the Bistro’s “3 for 30” Vegan Prix Fixe Dinner last Wednesday and if you did, too, you know what I’m about to say. If not, definitely read on!

As I’ve mentioned before, I’m not vegan, but I have found that when I eat Bistro 185’s vegan concoctions, I enjoy them so much that I truly do not miss the meat. And if you’re a dedicated vegan, you can’t help but appreciate not only the care Chefs Jakub and Ruth take toward ensuring the 100% vegan content of every dish, but the gourmet flair they bring to each one. This dinner was certainly no exception!

The starter course was Butternut Squash Soup with Roasted Garlic and Caramelized Vidalia Onions. I don’t think I have words to describe how delicious and satisfying it was. All I know is, I feel as if I could have eaten several more bowlsful. The flavor was so rich—a combination of sweetness and fiery spice—and the texture thick and substantial. It arrived streaked with a garnish of almond milk and sprigged with thyme, and it was an amazing winter soup that drained any feeling of chill from the cold weather outside right out of my body.


Next in line was the entree, Eggplant Parmigiana with Whole Wheat Spaghetti and Vegan Mozzarella Cheese and Slow-Cooked Marinara. This dish was also a winner—its sauce full of fresh tomatoes and the eggplant slices tender, light, and un-greasy, ever so gently breaded and fried, laid atop fantastic whole-wheat pasta. Even the pully texture of the vegan mozzarella was perfect, just as natural as the real thing. I’m told vegan cheese is made from almond milk. Don’t ask me how—all I know is, this was great. It was accompanied by a savory piece of garlic toast for soaking up extra sauce.

The finishing touch was as tasty a dessert as I’ve ever had, the Vegan Apple Pie—or, to be more precise, a Vegan Apple Turnover. It arrived hot and flaky, full of juicy, saucy apple slices in delightfully light pastry, accompanied by a little scoop of cinnamon almond-milk ice cream, a dollop of almond-milk “whipped cream,” and a fresh raspberry and blackberry garnish, dusted all over with powdered sugar. The “ice cream” was a terrific variation on the regular-milk variety and the “whipped cream” just as yummy. The perfect conclusion to an excellent meal!

To summarize: if you eat vegan, you owe it to yourself to try eating vegan-style at Bistro 185 whenever you have the opportunity (info about next month’s offerings will go up when ready). And even if you don’t normally eat vegan, trying a vegan dish, or even a full meal, at the Bistro is a terrific introduction, because you’ll be both surprised and impressed by the high quality of everything you taste. The flavor and texture will be so much the same as what you’d find in a traditional meal that you may even mistake what you’re eating for a non-vegan dish! Keep your eyes on the blog for information about upcoming vegan features. You’ll be impressed—and very well fed!

Vegan Dinner menu is ready!

The menu for our three-course prix fixe Vegan Dinner Wednesday, December 15, is ready!

Starter
Butternut Squash Soup with Roasted Garlic and Caramelized Vidalia Onions

Entree
Eggplant Parmigiana with Whole Wheat Spaghetti and Vegan Mozzarella Cheese and Slow-Cooked Marinara

Dessert
Apple Pie and Vegan Vanilla Ice Cream

Remember, this dinner is $30 plus tax and gratuity, by prepaid reservation only (open seating). Make your reservation today at 216.481.9635 so you don’t miss out!