A #wfpb feast!! Matt and I live in #washingtonstate So we’re pretty lucky that we can find vegan options quite regularly when we dine out. We got spoiled tonight @sageandcinder In #mukilteowa
Beautiful setting. #exquisite meal.
Here’s what we chose from a stellar menu:
Braised cauliflower and portobello🍄 in a fig brandy reduction over a creamy sage 🌱and spinach polenta. Wha??? mic drop. 🎤
Wild mushroom 🍄
Eggplant and zucchini 🥒layered with cashew ricotta with pickled garlic mushroom and spinach. Like a deconstructed ratatouille... super savory and very complex.
Wild mushroom 🍄 pate with both a charred sage, basil mousse and a date, fig, and rosemary jam w/ crostini. I should have melded the jams with the pate in hindsight.. I’ve never heard of this before- an Egyptian sukkah served with a balsamic port 🍷reduction w/crostini. Loved this dish as I ❤️ cumin. Wanted more crostini to keep on dippin.
And for dessert, 🍰a lush chocolate “cheese”cake drizzled with (you’re doing burpees 💪🏼tomorrow) “caramel” sauce.
Do you remember a time when you could have a meal like this that was #wholefoodplantbased and this #amazeballs ??