Three and a half weeks into eating as a vegan, and it’s going well. Today, just for the helluva it, I ate dinner at Prana — one of the area’s finest vegan restaurants, and Raw Vegan at that.
Kelp Salad
I was hungry, so I had four courses:
- Borscht with a dollop of Cashew “Sour Cream”
- Kelp Noodle Salad with Mung Beans, herbs, carrot, red pepper, daikon, watercress, and a Mirin Plum Vinaigrette
- Olive Tapenade with hearty homemade Onion and Olive Essene “Breads”
- Zucchini Lasagna with Cashew “Ricotta Cheese”, Spinach and Thyme
along with a Samuel Smith Organic Lager from Merry Olde England. Everything was excellent: extremely tasty, healthful, beautifully presented, as you can see from a few photos.
As a result I have a new interest in such ingredients as daikon, raw beets and celeriac, sunflower and radish sprouts, kelp noodles made transparent and crunchy with algae, and how one turns a cashew nut into non-dairy cheese and sour cream.
Next mission is to convince the Chef to allow me to buy some of the Cashew “Cheese” for our pizzas this summer.
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