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June 22, 2016 by Fran Costigan 3 Comments

A So Delicious Vegan Dinner at Avant Garden

Summer Kick Off MenuI changed my name to “Happy”  when I got the invitation from So Delicious to their summer kick off 7-course dinner at Avant Garden in New York City. I use So Delicious products regularly for many reasons: their products are Non-GMO Project Verified, certified vegan and gluten-free, and carrageenan-free, and the packaging is BPA free. They are much more than vegan ice cream and coconut milk beverage!

As for Avant Garden, I have eaten there a half dozen times, and this teeny place on New York’s lower east side has remained a top choice for me. Make a reservation – you will thank me!

Some of my favorite dishes, like the toasts, salt-baked sweet potatoes, and maitake mushrooms were on this night’s menu, but they were changed up some as the chefs used So Delicious products in the dishes. It was a marriage made in heaven.

At the dinner were bloggers, food writers, and recipe developers, including back-in-Brooklyn Isa Chandra Moscowitz, who, by the way, is inteviewing chefs for her Modern Love Brooklyn restaurant. I was seated near Marisa Wolfson of Vegucated, Rebecca of Well And Good, Dianne Wenz from Dianne’s Vegan Kitchen, and Main Street Vegan’s Victoria Moran, who was with her daughter Adair.

 

Toast Hors D'OeuvresThe Famous Avant Garden Toasts: (left to right) Carrot Romesco, Crimini Onion Marmalade, Fennel Hummus, and Sunchoke Quince.

 

Beet TartarBeet Tartare with Horseradish Vegan Yogurt

 

White Almond GazpachoI ate the whole bowl of White Almond Gazpacho almondmilk based soup.

 

Salt Baked Sweet PotatoesThe Salt Baked Sweet Potatoes were meltingly tender. I couldn’t get enough of the cilantro sauce. (As Marisa will attest!)

 

Maitake MushroomsLook at this Maitake Mushroom dish! It was made using So Delicious cashewmilk.

 

Roasted CauliflowerAnd this spiced-just-right, Roasted Cauliflower with Vadouvan Spinach was incredible. (“Vadouvan” had us all Googling!) So Delicious culinary coconut milk was used in this dish.

Not shown but definitely enjoyed – dessert!! Ice cream cookie sandwiches with a kick and Avant Garden’s rice pudding with berry puree. I was glad to have a walk to the subway with Victoria and Adair, and then walk home.

 

Photos courtesy of Dianne Wenz.

 

 

 

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Filed Under: Events Tagged With: Avant Garden, Dairy Free, New York City, NYC, plant-based, plant-based food, So Delicious, vegan, vegan food


The next Esssential Vegan Desserts Course starts course starts June 14, 2022! See the syllabus, FAQ, recipes and videos here. 

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Comments

  1. Avatarpaula says

    June 24, 2016 at 1:02 pm

    OMG.. i think I need to start a vegan/dr/runner/travelor blog.. Then i can attend these fab events….. All of my favorite people/heros were there.. (well, except Jane Goodall) . I would love to me Isa,, being a fellow brooklynite/vegan/jewish girl, tho not punk or post punk… I will try to get back up there in the fall… just to go to Avant G, beyond sushi, the green market. and have a bagel! thanks for sharing!!!

    Reply
    • FranFran says

      June 24, 2016 at 1:07 pm

      Hi Paula,
      Ther recipes are not mine to share. I was a guest, not the chef!! You should come up and do a vegan food tour of NYC!

      Reply
  2. Avatarpaula says

    June 24, 2016 at 1:05 pm

    ps… any chance they will share any of the recipes? gazpacho? cilantro sauce?

    Reply

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