Miso, Cilantro & Szechuan Pepper
It's been a while since I made a post on what's happening in my life. Been busy figuring out a way for a little fitness and the pursuit of all things fun in better plant based recipes. I also had to learn a little more about what I wanted this blog, the web site and The Vegetable Alchemist to do.
So here we go....no recipe this time.....but to all of you....glad to be back....!
Cauliflower is by no means the newest thing to hit any culinary scene. But this dish straight from a great spot named Rye in Louiville, Kentucky turned heads on a recent trip back to Chicago from Asheville, North Carolina. Savory, touch of citrus and full of mildly-tasty miso it was finished with cilantro. The veggie head was grilled first and garnished last. A pinch of puffed rice got sprinkled on the plate to add crunch. What a hit. Order me another!
A glass of a crisp white was super but the medium pale ale did the trick too.
The Vegetable Alchemist http://ryeonmarket.com/