I wanted to try to understand the Vegan philosophy and see if I could develop a menu around those principles – without feeling as though it was a challenge or an omission. Though it was a challenge, I found some new dishes that I enjoyed quite a lot and discovered some interesting techniques. The Banh Xeo Jessica and I found recently at a Vietnamese restaurant is one of my new favorite foods, and lended itself nicely to being vegan.Once again, I realize, umami si at the center of my cuisine, and leaned on it heavily to give the dishes a well rounded depth and richness.
*Tip – You can make a delicious and flaky crust using coconut oil instead of butter.
VEGAN – MENU (EDIBLE MENU)
Composition of Vegetables & Gazpacho
Pasta – Garlic & Parsnip