Dinner at Crossroads Kitchen:
Alicia Silverstone & 'The Kind Mama'
Artichoke & Mushroom Crostini with Pesto, served with lightly dressed Watercress & Beet Salad.
Garlicky Fat Fried Udon Noodles with Corn, Green Onion, and Cabbage.
Pan Fried Tempeh slathered in Teriyaki Glaze over Bok Choy.
Peanut Butter Mousse Pie with Chocolate Crust & Chocolate Ganache.
All of the recipes, cooked up by legendary vegan Chef Tal Ronnen, are based on recipes in Alicia's book. And they were seriously delicious. The first course was light, a meal you could any time of day or night but was perfect on a hot fall evening. I loved the lightly dressed sunflower sprouts on top. This course was my favorite.
The 2nd course of Fat Fried Noodles was by far the most flavorful and a dish I think you could convince any meat eater to enjoy. It was full of garlic, Asian-inspired flavors, and was Alex's favorite course.
The 3rd course (and by far the worst looking of the photographs- my apologies!) was a few large pieces of Teriyaki Tempeh served over steamed bok choy. I really loved the bok choy as a side, and thought it complimented the tempeh nicely. That being said, I'm not the BIGGEST tempeh fan, so I wouldn't normally order it, but I loved the plating & presentation.
The last and final course was rich, decadent, and a sweet surprise. We loved getting our own pieces, but could easily have shared. This tiny slice o' pie was one of the richest, sweetest (in a GOOD way!) PB/Chocolate combos I've ever eaten. I'll have to recreate in our own kitchen! (On second thought, THIS was Alex's favorite.)