Category: Meatless

Elegant Plant-Based Starter: Tofu “Scallop” with Saffron “Cream”

Elegant Vegan Starter: Tofu "Scallop" with Saffron "Cream"

Seared Tofu “Scallop”
Black Bean Spaghetti & Saffron “Cream”

Whether you’re planning a plant-based menu or serving something decidedly traditional—say, a roast or prime rib—this seared tofu “scallop” makes an elegant and surprising first course. It delivers the visual drama and satisfying sear of a classic scallop, with tofu transformed into something unexpected.

A single block of firm tofu, which can be turned into eight “scallops,” costs under $3—compared with an average of $44 for the same number of high-quality U‑10 sea scallops. Far more economical than those large restaurant-style scallops, tofu is a clever and delicious choice for entertaining on a budget.

Paired with little nests of gluten-free black bean spaghetti, the dish often wins over even devoted carnivores. The saffron “cream” brings warmth and cohesion to the plate, its golden color and aroma immediately evocative. Saffron lends a subtle floral sweetness and gentle earthiness that unfolds on the palate. Finished with nutritional yeast for savoriness, the sauce coats the spaghetti beautifully, echoing the elegance of a classic cream sauce—luxurious in feel, yet entirely plant-based.

Plant-Based First Course Recipe

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Nashville Hot Latkes (Potato Pancakes)

Nashville Hot Latkes (Potato Pancakes)

Nashville Hot Latkes
Coleslaw, Horseradish Sour Cream, Pickle Chips

On the first night of Hanukkah, Nashville Hot Latkes made their debut. By the last night, they were so popular they had to make a comeback.

Nashville hot chicken has its roots in African American kitchens in Tennessee, where fried chicken is famously finished with a fiery paste of cayenne, spices, and hot oil, then served atop white bread with pickles to temper the heat.

What began as a local specialty grew into a national obsession because of that unmistakable contrast: crackling crispness, deep savory flavor, and heat that builds and lingers. The final brush of spiced oil isn’t just a garnish—it’s the defining moment, delivering the intensity that makes Nashville hot chicken so addictive.

Nashville Hot Latkes (Potato Pancakes)

Using fried latkes in place of chicken at Hanukkah takes that same spirit in a playful, unexpected direction. Crisp-edged and tender inside, latkes are a natural canvas for bold seasoning.

Nashville Hot Latkes (Potato Pancakes)

Served just like the original—with cool, crunchy coleslaw and sweet-tangy pickles—the heat feels intentional and balanced. For a more traditional nod, a side of horseradish sour cream echoes the way latkes are classically served, adding a creamy, bracing counterpoint. These latkes are spicy—no apologies there—but that’s exactly the point.

Nashville Hot Latkes Recipe

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Persimmon Carpaccio

Persimmon Carpaccio

Persimmon Carpaccio
Parmigiano, Arugula, Hazelnuts

This persimmon carpaccio is perfect for Fall because it captures the season’s fresh, vibrant flavors in a light, elegant dish. The combination of textures, bright notes, and subtle richness makes each bite balanced and satisfying, while the translucent orange slices and careful presentation create a visually stunning plate. It’s a refined way to celebrate the flavors and colors of the season.

Persimmons are gently sweet and delicate, so they shine when paired with ingredients that add contrast without overwhelming them. Parmigiano brings savory depth and saltiness that highlight the fruit’s sweetness instead of fighting it. Lemon and Champagne vinegar provide clean, bright acidity that lifts the flavor without the sharpness of citrus-heavy dressings. Toasted hazelnuts add warmth and texture, echoing the persimmon’s autumn character, while arugula contributes a light peppery note that keeps the dish balanced.

Persimmon Carpaccio

Persimmon Carpaccio Recipe

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Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup
Sopa de Habas

This mild (chile-free) version of Sopa de Habas is all about mellow, earthy flavors and a silky texture. With the beans fully blended, the soup becomes smooth and naturally creamy. Tomato, onion, carrot, celery, and garlic form a subtle backbone — a mild sweetness from fresh tomato and a quiet savoriness from the aromatics.

Mexican oregano added toward the end brings a fresh, herbal lift. It gives the soup a gentle brightness that cuts through the heartiness of the blended beans. And the toppings aren’t just decorative — they add contrast, temperature, and texture, turning a simple bowl of soup into something lively.

Mexican Fava Bean Soup (Sopa de Habas)

Mexican Fava Bean Soup Recipe

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Creamy Risotto with Thyme-Scented Cremini

Creamy Risotto with Thyme-Scented CreminiCreamy Risotto with Thyme-Scented Cremini

A generous container of mushrooms from a Costco run, leftover from our fabulous Filet Mignon Stew, inspired this risotto — a way to turn extra cremini into something both comforting and refined.

Creamy Arborio rice embraces a full pound of thyme-scented cremini, enriched with a pat of butter and a touch of Parmesan, while fresh parsley adds a bright, finishing note. Familiar ingredients come together in a way that feels elevated, making this classic risotto special enough to share.

Creamy Risotto with Thyme-Scented Cremini Recipe

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