It says a lot about the sea change in our region's restaurant scene that finding vegetarian and vegan dishes is more the norm than the exception. For Inlander Restaurant Week diners, there are a number of veg-forward dishes that caught our eye.
Maitake mushrooms have numerous health benefits, but you'll fall in love with the taste of them in BARDENAY's crunchy vegan maitake and cabbage salad with kale, bean sprouts, almonds, bell peppers, carrots and a sweet chili soy dressing.
Green Pacific Northwest lentils are the star of SOUTH PERRY LANTERN's lentil chili, served with a side of their large, cornmeal-based Johnny Cakes, while BARK, A RESCUE PUB incorporates spinach and squash into their ricotta stuffed pasta shells.
Cassoulet is a rustic French dish typically made with sausage, beans and even duck confit. IRON GOAT BREWING's vegan cassoulet offers all the heartiness and depth of flavor of the original dish, yet takes full advantage of the savoriness that grilled vegetables can offer. A topping of bread crumbs and bright, herby gremolata finishes the dish.
Tofu is a traditional animal protein substitute and if you're vegetarian, you've probably had it served any number of ways. If you like it crispy and you're a fan of pasta, head to STEAM PLANT RESTAURANT & BREW PUB for its tofu pasta with a creamy pesto and side of warm baguette.
For dessert, indulge at PROHIBITION GASTROPUB. Its flourless chocolate cake with a rich cream cheese and peanut butter frosting is both vegetarian and gluten-free. Perfect way to end a delicious dining out experience.
