Menu of the Week: A Vegan Meal to Warm Your Soul

———–

Clockwise from top left: Fresh Kale Salad, Mashed Carrots and Parsnips, Pickled Red Cabbage, Buckwheat-Potato Croquette with Caramelized Onion and Sunflower Butter Gravy

———–

Back in the day, when I was a chef at Café Kardamena in St. Paul,  I used to make these warming croquettes frequently during those what-seemed-like-endless Minnesota winters. Now that I’m cooking in mild California, I only serve them about once a year, but they remain one of my favorites. Buckwheat and potatoes seem made for each other, and fried with a crisp crust–yum! The croquette’s caramelized onion gravy is enriched with sunflower butter.  Although not as well known as peanut butter or tahini, sunflower butter has a unique, rich taste all its own, which I truly think you’d love. I’ve paired the croquette with three seasonal vegetable dishes: one raw, one boiled and mashed, one pickled.  Three flavors, colors and preparation methods all of which add a light, bright foil to the hearty croquettes. More menu descriptions with recipes, after the jump… Continue reading