michaelnatkin in Seattle, WA
total posts: 262
www.herbivoracious.com
Chickpea soup with spinach and tomatoes (vegetarian, vegan, and gluten-free)
www.herbivoracious.com
Carrot soup amuse bouche using a method from Nathan Myhrvold's Modernist Cuisine
www.herbivoracious.com
Crostini with Lentils Du Puy, Truffle Cheese and Apples
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Crispy, garlicky smashed potatoes with gremolata
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Kimchi fried rice (kimchi bokkeumbap)
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Chanterelles in a corn sauce with Asian pear slaw
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Pretzel-infused ice cream - that's right, it tastes like pretzels! Amazing with caramel sauce.
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Tortillas in black bean sauce, filled with spinach (enfrjiolas de espinaca)
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Sake infused with shiso and a compressed cucumber & canteloupe salad
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Shiitake and morel mushroom ravioli in brodo with gremolata
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Over-the-top eggplant parmigiana, with a panko crust, fresh mozzarella, and a fresh basil and heirloom tomato finish
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Vegetarian Indian tacos - on Navajo fry bread
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Caribbean-style sweet and spicy cabbage
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Cheese course disguised as a cheesecake
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Savory chickpea fritters with tomato jam
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Spicy homemade nori seasoning for popcorn
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Vegetarian tofu & kimchi dinner for one - in ten minutes
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Peppery red wine capellini cooked by the absorption method
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Vegetarian mandu - Korean-style potstickers
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Baby artichokes, braised with fennel and cherry tomatoes
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Interview with Mark Bitterman, one of the world's leading experts on culinary salts
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Crispy polenta cakes over braised cabbage and white beans, with a mustard-ale sauce
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Not all salads are raw! Tender carrots and thinly sliced radishes make this one elegant.
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Fresh fettuccine with broccoli raab in a light, lemony tomato sauce
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Vegetarian tacos with achiote tofu and grilled pineapple salsa
