We’re in Seattle, which means we have vegan fine dining options galore. We kicked off Friday night with dinner at Wild Ginger, which offers a special vegetarian menu featuring spectacular vegan selections.
We started with the Vietnamese Buddha Rolls: cool wraps stuffed with rice noodles and chopped veggies, served with a side of pineapple dipping sauce. A nice touch: the sauce, instead of being syrupy sweet, was chilled and subtle — the essence of pineapple, or a memory of it.
Delivered at the same time: the squash and sweet potato stew, combining kabocha squash, sweet potatoes, tapioca shreads, and “cloud ear mushrooms.” I loved this stew primarily because it was hearty and chunky; I’ve had too many similar dishes that were little more than vegetable purée in a bowl.
The main courses didn’t disappoint, either. I chose spicy, vibrant Seven Flavor Tofu, a stir-fry dish with hints if lemongrass, chili, and lime. The chunks of silken tofu were seared on the outside, with just enough texture to pick up the flavor of the basil, garlic, and ginger sauce.
Clyde went with the Monk’s Curry, a platter of eggplant, tofu, and sweet potato that looked as though it had been prepared in a rural monastery in northern Thailand. Picture huge slabs of veggies enrobed in a thick, comfortable curry, steaming hot on the plate but mild and pleasant on the tongue. Exquisite!
We skipped the only vegan dessert option — the mango sorbet — but our server pointed us to Galatiamo, right across the street, where we indulged in small-batch (and dairy-free) strawberry gelato.
An observation: I would have enjoyed any of these dishes, even back when I was omnivorous!
Anyone who tells you vegans are starved for tasty, creative dinner options just isn’t trying.
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