In the culinary world, vegans tend to get a bad rap. They're stereotyped as anemic zealots, ready to crash our dinner parties wielding stalks of celery as they try to force us to shun meat. In reality, vegan food can be a goldmine of adventurous flavors for even the most carnivorous amongst us.
Armed with this knowledge and a dose of healthy curiosity, we challenged ourselves to come up with an complete plant-based feast that celebrates vegetables in an entirely indulgent way.
First, we'll start with some appetizers...
Pain a l'Ancienne by thirschfeld
Fig and Olive Tapenade by Kayb
Meg's Marinated Mushrooms by hardlikearmour
and a drink (of course).
Green with Envy by gingerroot
Then there's your requisite bowl of soup...
Paul Bertolli's Cauliflower Soup by Genius Recipes
leading up to the main course...
Fregola Sarda with Caramelized Squash and Charmoula by porktopurslane
which is accompanied by three lovely sides.
Pink Greens by Marissa Grace
A Medley of Roasted Potatoes with Homemade Za'atar & Aleppo Pepper byonetribegourmet
And we would never, ever leave you hanging when it comes to dessert.
Coconut Cajeta Chocolate Fondue by hardlikearmour
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).Order now