N e w S e a s o n • N e w L o o k • N e w M e n u
72
WBM may 2013
t
he raw vegan small plate con-sists
of portabella mushroom
carpaccio and thinly sliced
watermelon radish, topped
with fresh beet ceviche, deli-cate
microgreens, sundried
tomatoes and pickled red onions.
Lawson’s raw lasagna is made with
paper-thin layers of yellow squash
and zucchini.
The filling, a
ricotta cheese
substitute,
is made by
soaking raw
cashews in
water, then
blending
them. This
technique
may be used
to create
vegan cheese,
sour cream
and salad
dressing.
The raw
coconut panna
cotta, East’s
biggest hit, is
a dessert made
with coconut
cream. Lawson says it is “very light,
making it just as good, or even bet-ter,
than panna cotta made with dairy
cream.” Lawson’s dishes lean toward
the gourmet. He says it’s not neces-sary
to stray from your comfort zone.
“Familiarity helps out a lot when it
comes to accepting something,” he says.
Don’t over-think the process too much,
he says. Focus instead on ways to trade
plant ingredients for meat in your
favorite dishes, such as swapping lentils
for ground beef in a meatloaf recipe.
Jill Sabourin, who has been a devotee
of plant-based eating for more than
two years, credits Pinterest with making
vegan eating fun and interesting, as
well as helping her to stay organized.
She uses the interactive web-based
bulletin board to compile recipes with
DeBiasi and Williams. For their first
dinner party, each brought a different
dish from their vegan recipe pinboard.
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While Lawson’s
dishes lean
toward the
gourmet, he says
it’s not necessary
to stray from
your comfort
zone. “Familiarity
helps out a lot
when it comes to
accepting
something,”
he says.
Don’t over-think
the process
too much, he says.