A delicious “Taste of Fall” vegan-style

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!

“A Night in Budapest” is vegan magic

Greetings, Bistro fans and vegan cuisine fans. The Tenant is finally back, with some time out for a cold. I regret to say that as a result of this cold, I decided not to attend the $10 wine tasting this week (I never want to risk making any of the other fine Bistro patrons, or the terrific staff for that matter, ill if I can help it). If you attended, however, and have a comment you’d like to make, please feel free!

As for “A Night in Budapest,” the latest Bistro venture into gourmet vegan cuisine last week, that was a fine evening indeed (as you know if you tried it yourself). The 3-for-$30 meal began with a first course of Tomato-Fennel Soup with Cornmeal Dumplings:

This dish was delightfully spicy with its blend of tomatoes, fennel, onion, paprika, and other flavorings. The cornmeal dumplings were deliciously tender, and the whole thing was topped with fresh sprigs of dill. A wonderfully warming winter soup.

Then it was on to the main dish, Vegan Chicken Paprikash with Potato Gnocchi:

This “chicken” was, as is true of many Bistro vegan dishes, made with gardein, which I’m told is made primarily from wheat gluten. Obviously not a choice for those with celiac or other issues requiring a gluten-free diet, but it does make an incredible chicken stand-in that is extremely difficult to tell from the real thing in terms of flavor. It worked perfectly in this dish, paired with classic traditional-tasting potato gnocchi and a sauce that, from my understanding, included cashew milk. It was rich, creamy in texture, and tasted just like something you might enjoy in a traditional home-cooking Eastern European ethnic restaurant.

The grand conclusion of the meal was Hungarian-Style Crepes with Apricot Preserves:

The crepes, made with almond milk and without eggs, were ultra-thin and delicious, layered with sweet fruit preserves, and accompanied by a snowing of powdered sugar, fresh berries, and “whipped cream” made with almond milk combined with a little tapioca to firm it up. A fantastic dessert and the perfect complement to the rest of the meal.

Altogether, “An Evening in Budapest” proved that even hearty, traditional ethnic cooking is possible using all vegan ingredients, and you won’t miss a bit of flavor!

Want more proof? Another opportunity is coming soon. On Wednesday, February 23, Bistro 185 presents “A Trip to India,” a three-course vegan dinner themed on Indian cuisine beginning to end:

First Course
Chickpea-Onion Samosas
Cilantro and Mint Chutney
Field Green Salad with Tamarind Vinaigrette

Entree
Cashew-Coconut Lemongrass Curry with Vegetables and Tofu
Organic Brown Basmati Rice

Dessert
Coconut-Cardamom Panna Cotta with Mango Coulis
Fresh Berries

Sounds special, doesn’t it? The dinner will be available between 5 and 9 p.m.; to ensure yourself a reserved time, call 216.481.9635 now and prepay with your credit card. Cost is $30 per person, plus 20 percent gratuity and 7.75 percent tax additional.

At Bistro 185, vegan dining is more than just a meal; it’s a tasteful journey into everything this type of cuisine can be. Book yourself this passage to India now!