They say imitation is the most sincerest form of flattery…I actually think its kind of BS. BUT….when it comes to making something highly accessible and demystified, well then. I think there may be a place.
One of our most beautiful dining experiences in Vancouver for Vegan and non alike, is Acorn. This is truly a restaurant that creates a feast for the eyes as big as the stomach. And even though we are talking seeds here, literally, it is so nourishing and satisfying.
So recently I went to the restaurant and ordered their “lentil” dish, and was absolutely inspired by what came to my table and so in an effort to recapture this, I wanted to break down elements of this dish into something so incredible easy using cheats and skips along the way involving great local companies to boot.
It may not be the real deal, but it is close, and totally up for interpretation… I guarantee you, with minimal effort you will be sure to impress. Not that that’s the point…at all. But still, it feels pretty good to feel like the boss in the kitchen.
PS…Why eat sprouted beans, grains, seeds? Sprouting increases bioavailability. That means your body is actually taking up all of the good stuff, more efficiently, making them a more nutritious options. Added benefit, they become much easier to digest. SO those people with digestive concerns, this is something you may want to add into your toolbox of tips.
Raw, Gluten Free, Vegan
- Mixed greens
- Box of Sprouted Mixed Beans by EatMore
- Raw dehydrated crisps by Okanagan Rawsome
- Foraged 😉 edible flowers. Look to the tops of your thyme, arugula, lavendar etc
- 1 Avocado
- 2 Tbls AVC (apple cider vinegar)
- 1 Tbls Lemon juice
- 1 Tbls raw agave syrup
- 4-6 Tbls Almond Milk
- salt and P
Your prep: Make your avocado cream. Use a small handheld processor to make your dressing and taste along the way. It should be creamy, moussey(yes…its a word in my world) slightly tart but not sharp.
Dress your salad greens in some of the avocado cream.
Your reserve avocado cream should be spooned and swooshed onto the the plate as a bed to lay your lentils 😉 If you want to sprout and soak your mixed beans…be my guest. But in the name of instant gratification, this is such a beautiful sub. Place 1/2 -3/4 cup of your sprouts atop of the cream.
Place remaining cream in a ziploc bag. Cut off the tip to make a piping bag and create your art, little dots, and dollops along your crakers, and plate.
If you were able to pick, or buy some edible flowers, and you can get creative here, even using herbs, you want to place the little details on the dollops.
For added effect, you can drizzle some balsamic or balsamic reduction. Bt this was my add on. Remember there do not have to be rules in the kitchen.
A fresh cracking of himalayan salt and pepper and you’ve got a delicious, artful, and thoughtful meal.