vegan Archives - Page 3 of 4 - Taste With The Eyes

Fiddlehead & Flower Month-of-May Salad

fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing

April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.

Edible Flowers in the Salad:

marigold – bright orange petals, some with red tips
johnny jump up – small purple petals
nasturtium – large orange flower
pansy – large dark violet-purple flower
borage – tiny blue petals

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Woodsy Shiitake & Black Kale Soup

Shiitake, Black Kale, Tofu & Seaweed Soup
Sesame, Scallion, Sriracha Garnish

Woodsy. Earthy. Deep.
This is one intense vegan soup that offers full epicurean contentment.

Flavor profile:
meaty shiitake mushroom, robust kale, subtly sweet ocean-y wakame seaweed,
toasty sesame oil, tangy hot sriracha
Aroma profile:
heady, intense, wet forest, earthy
Texture profile:
steamy broth, chewy kale, silky shiitake, slippery wakame, spongy tofu, crunchy sesame seed
Color profile:
deep dark broth, midnight-green wakame and kale, spring-green scallion, electric red sriracha

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Linguini, Smoky Avocado Sauce, Black Beans, Lime

Linguini, Grilled Avocado Sauce with Lime & Cilantro
Topped with Black Beans, Red Onion & Serrano

Been seeing the avocado puréed, and used as a sauce or dressing a lot lately? I sure have. With pasta, as a substitute for mayonnaise in tuna salad, as a substitute for hollandaise with fresh fish or vegetables. Great heart-healthy ideas all!

Here, I take flavors that pair well with avocado such as lime, green chile, red onion, cilantro, black beans…and re-mix them into a refreshing green pasta dish. And by adding one more layer of flavor – smoke – the silky sauce takes on another dimension. Lime juice keeps it bright, and serrano kicks up the heat. It’s a healthy pasta fiesta!

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baby tagine = indian eggplant, lemon confit, garlic, thai basil

baby tagine
indian eggplant, lemon confit, garlic, thai basil, olive oil, red pepper flakes
with toasted ciabatta

What to cook first in my new baby tagine? I had been dreaming of a baby tagine ever since our most memorable meal on the 40th Floor of the Chicago Stock Exchange at Everest. Chef Joho serves a vegetable mélange side dish in the most charming vessel.

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Gourmet Picnic with Spicy Cold Soba Noodle Salad

Gourmet Picnic

Spicy Cold Soba Noodles with Peanut, Scallion, and Cilantro
Radish, Tofu, Shiitake, Carrot, Cucumber, Edamame, Shrimp

Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”

The 5 Star Makeover assignment for May is Gourmet Picnic Food, perfect for the Memorial Day holiday. “Take your favorite picnic food for a ride and make something special. Lots of leeway and freedom, you choose the ingredients. Just make sure it is 5 Star.”

My contribution to May’s Picnic is a makeover of the ubiquitous pasta salad. This one is portable, delightfully colorful, bursting with flavor, healthy, and since guests compile the salad themselves can be made vegan (just skip the shrimp).

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