Inedible Garnishes: 2011

Eggplant and Kale Stack:
We're finally starting to get a better handle on plating up vegan dishes. It's still a challenge, but a fun one. This dish included some sautéed potatoes and eggplant, caramelized onion, and mirepoix. We really need to start paying a little bit closer attention to recording our ingredients, but since everything is still very experimental at this stage with the demise of gluten and the increase in plants, it can be difficult.

Mom's Pea Soup
Laura's mom was kind enough to make this delicious vegan pea soup for us. We had it with them and then took home the leftovers, for which Jeremy made this beautiful garnish.

Mom's Pea Soup: Caramelized mirepoix, various fresh herbs (I think she used tarragon, oregano, and basil?), vegetable stock, split peas
Jeremy's Garnish: Fried garden garlic and potatoes

Stuffed Tofu with Carrots and Potatoes
Yeah, this photo is awful. But, we try to document everything we make--so, it happens. A for the taste: so-so. The potatoes are the most interesting part of this dish, as we basically made a flavored mashed potato with a little gluten-free flour, piped it onto a half-sheet pan and browned it/evaporated some of the moisture.

Stuffed Tofu Pocket: Frozen deep-fried tofu (thawed and gutted) stuffed with Ancho-marinated Jackfruit (Jackfruit, Anchos, Cumin, Garlic, Mirepoix...???)
Potato Sheet: Mashed potatoes, Garlic, Roasted garden chiles, miso, shiitakes, various gluten-free flours
Roasted Carrots: Carrots, Coconut Oil
Salsa Fresca: Tomatoes, Onion, Lime, Cilantro, Jalapeno

Jambalaya
This dish was amazing. It was one of those meals that's aim was just to use up leftovers, but it definitely did not feel like it. As a result of the diverse ingredients, it also isn't a traditional jambalaya, but somehow it feels just right. I love the way the blackened brussel sprouts introduce a bitterness that contrasts the sweetness of the tomato, and the avocado garnish gave it just enough creamy, fatty mouthfeel to elevate this dish to another level.

Jambalaya: Leftover brown rice, tomatoes, Jeremy's blackening spice, vegetable stock, carrots, zucchini, shiitake mushrooms, pan-seared frozen deep-fried tofu (which has the most wonderful texture) and brussel sprouts, avocado

Ancho-Braised Jackfruit Tacos
We've been working with brined, canned jackfruit for a while to emulate a sort of carnitas-style taco filling. If you're not familiar with green jackfruit, the flavor can work very well with savory dishes. Additionally, it has a pleasant texture that pulls somewhat like pork butt. This has been our best attempt yet. Jeremy took the jackfruit, rinsed it thoroughly, salted it to pull out some moisture, then chopped it. He then started his pan with caramelized onions, garlic, and ancho chiles before adding the jackfruit and liquid plus spices for braising.

Add to this freshly made corn tortillas and salsa: so yum!

Jackfruit: Jackfruit, Anchos, Cumin, Garlic, Onion...??? (I can't remember)
Tortillas: Masa flour, Water
Salsa Fresca: Tomatoes, Onion, Lime, Cilantro, Jalapeno

Ginger-Mango Rice with Chili-Lime Garlic Black Beans
Yep: another excellent meal. Lightly sweet and aromatic rice pair perfectly with beans that are sour and a touch spicy.