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Værker af Rich Landau

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Almen Viden



recommended for:
adults & younger people with mature tastes who love vegetable dishes& if interest in the restaurant

I’ve wanted to go to the Vedge restaurant since it opened and I still do.

One negative here for me re the dishes is how many use ingredients I (a picky eater) don’t like: vinegar, capers, mustard, cooking and drinking alcohol, vegan sour cream, vegan cream cheese, vegan mayo, and coconut.

On a positive note, I’d find it easy to leave out a lot of the above, and most of the recipes look remarkably easy and relatively quick to make given that they come from a gourmet vegan restaurant. Also, I really appreciate that vegetables take center stage here, and ironically that’s relatively rare in many vegan recipes.

This is a beautiful book, and it has a lovely back story. And, yes, I can see why the restaurant has received so many accolades.

The stocks look really delicious and the spice blends look really interesting.

There are many, many more recipes I’d like to try, with some tweaking.

As is, I didn’t find anything in the small bites and small plates section that interested me personally, but I expect most eaters and cooks would disagree with me.

In the soups and stews section I’d like to try these: saffron cauliflower soup with persillade; peas and carrots with Jamaican curry; posole with chayote and poblano peppers; lentil mulligatawny with cilantro-onion salad; Peruvian squash and giant lima bean stew.

In the dirt list section these appealed to me the most: nebrodini mushrooms as fazoletti; roasted kabocha squash with black trumpet mushrooms and Madeira; baby scarlet turnips and their greens with garlic jus; grilled broccolini with pistachio, cured olive, and preserved lemon.

In the plates (aka mains) section these looked particularly delicious: zucchini, tomato, and olive tart; Thanksgiving root stew; roasted baby turnips with maitake “Champignons au Vin”; fazzoletti with peas and morels; winter vegetable cassoulet.

In the desserts and baked goods section these stood out for me: chocolate stuffed beignets; cranberry jelly doughnuts with hot cider; nine-seed rye bread; pumpernickel bread; warthog bread.

All the drinks in the cocktails section were based on various alcoholic beverages so did not appeal to me but they did look creative and intriguing.
… (mere)
Lisa2013 | Jan 5, 2015 |

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