![]() ![]() ![]() Pick up to five and create your own: green peppers, mushrooms, onions, tomatoes, spinach, potatoes, cheddar, Swiss, or cream cheese, served with toastĪdd bacon, andouille sausage, chorizo, or ham $3įlour tortilla, cheddar cheese, refried beans, two egg scrambled, green peppers and onion, chipotle salsa, sour cream, pico de gallo, and guacamole Michael's home fries and your choice of cheddar, Swiss, or cream cheese, served with toast Onions, mushrooms, green peppers, tomatoes, ham, and melted cheddar, served with toast Sautéed spinach, mushrooms, onions, bacon, and melted cheddar, served with toast Two corn tortillas, two eggs cooked to order,Ĭheddar cheese, refried black beans, fresh guacamole,Ĭhipotle salsa, pico de gallo, and sour creamĪndouille sausage, onions, mushrooms, tomatoes, and melted cheddar, served with toast Two eggs scrambled with chorizo, green peppers,Ĭheddar cheese, and onions, served with pico de gallo,įresh guacamole, home fries, and corn tortillasĬreamy, cheesy, not-too-spicy grits with two eggs The #1 plus your choice of Applewood smoked bacon, “Chilling in the refrigerator will improve its texture.” Fresh strawberries garnish this velvety smooth, lemon-laced treat.Two eggs, Michael’s home fries, and whole wheat toast “Make the tarts the day before your guests arrive,” suggests Sellers. “The art of cocktail-making,” says Sellers, “is in hiding the overt flavors of certain types of alcohol, while enhancing the more subtle ones.” For a truly refreshing summer beverage, he suggests a gingery sip made with high-quality cold sake and cucumber ice cubes. Sellers piles the components of the main dish into a pretty stack, noting how easily a dinner becomes spectacular with just a bit of effort in the presentation. “You can add ground pepper to make it pop also.” The seitan, which has the mouthfeel of steak, is accompanied by grilled vegetables. ![]() “Frying it just elevates it, and for our purposes, we’re browning it,” he says. In place of a meat protein, Sellers enjoys seitan, a wheat gluten of Asian origin. Once melded, the delicious partnership of watermelon and tomato is hard to obscure.” Sweet and tangy, the soup holds a spicy kick, which is complemented by the toasted nuttiness of the pepitos. “This soup should be made in celebration of its seasonality,” Sellers notes. Sellers suggests a starter of watermelon and tomato gazpacho. “A no-meat meal sometimes calls for simplicity and attention to small-a Zen palate, if you will,” says Sellers, who once led the kitchen at Laughing Seed Café.įor those ready for culinary exploration, Sellers offers this delicious menu of perfect-for-summer flavors that doesn’t lack a thing. Sellers’ creativity comes through in everything from ginger ale made with fresh rootstalk steeped overnight, then mixed with agave nectar, lemon juice, and soda water to nibbles such as apple-smoked almonds, dried and smoked mushrooms (which taste amazingly similar to bacon), and coconut milk-based ice cream. A vegan meal only excludes a few food items, but replaces them with endless varieties of vegetables, fruits, grains, nuts, seeds, and legumes.” “Nothing could be further from the truth. “Some people think that by eating a vegan diet or even one vegan meal, they’ll feel deprived or that the food will be bland and tasteless,” says Armstrong. Since launching the Merrimon Avenue eatery with partners Leslie Armstrong and Alan Berger last year, the establishment has received accolades from omnivores and vegans alike, thanks to Sellers’ ability to complement and enhance the flavor of each wholesome ingredient. The creative meat- and dairy-free menu at Asheville’s Plant restaurant is breaking down those doors for many folks. “It seems to me that there are doors people will not open, dishes they will not try, because they haven’t been exposed to well-prepared, delicious, meatless dishes,” says Chef Jason Sellers. ![]()
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