Whew! What with all that’s going on at the Bistro this fall, it’s all a Tenant like me can do to keep up with events. (Not to mention eating all this food…oh well, it’s a dirty job but somebody has to do it, right?) I’m happy to report that last night’s Vegan Dinner, “A Taste of Fall,” continued in the tradition of the series. An ideal series of seasonal dishes for sure!
Things got rolling with the Fried Green Tomato and Arugula Salad with Green Goddess Dressing. Not being a native of the South, I’d never tried fried green tomatoes before, but I’m glad I did, because they tasted crispy and delicious on this salad, along with the arugula and more traditional cherry tomatoes. The Green Goddess dressing–an old classic that traditionally includes mayonnaise and sour cream–was an ideal accompaniment in my opinion, too. Obviously, this version didn’t contain mayonnaise, sour cream or anything else that would have required use of an egg or dairy product, but it tasted just as fine as the Green Goddess dressing I remember. And the little corn muffin served alongside was a delightful bonus!
On to the main course: Crispy “Chicken” (Gardein) Marsala with Shiitake Mushrooms and Vegan Gnocchi with Roasted Root Fall Vegetables. If it looks delicious, let me assure you it is. I’ve said before that, being an admitted meat eater, I’m impressed when vegan cuisine can truly provide anything that seems truly analogous to meat, and to me, gardein fills the bill by bringing the old cliche “tastes like chicken” to life. And it tastes even better when breaded and sauced with a rich, savory marsala-and-shiitake-mushroom sauce. The gnocchi, chunks of root veggies such as sweet potato, and fried strings of onion didn’t hurt any, either. (Oh, and once again my friend Mary happened to be visiting, and I gave her a gnocchi to try. She loved it. She’s skeptical about this vegan stuff, yet whenever she catches me on Vegan Night, she seems to end up trying some of what I’m eating and really liking it.)
To crown the proceedings, what better than a Pumpkin Creme Brulee for dessert? Mine arrived garnished with a plump slivered strawberry and a dollop of almond-milk-and-tapioca “whipped cream” (not appearing in your picture), and as the caramel glaze on top cracked under my spoon the same way a thin glaze of ice gives way atop a frozen pond, I knew what lay underneath was going to be rich and delicious. It was. Seems as if this might be a good recipe to share for Thanksgiving season. Just saying!
Speaking of Thanksgiving, even I don’t yet know what Chefs Ruth and Jakub have planned for vegan dining delight next month, but after this dinner, I certainly am more than curious! Watch this space to see!