I’m going to start with a gargantuan salad, because I just had it yesterday, and haven’t yet forgotten anything about it. It was as big as it looks. We had gone out to lunch with a bunch of vegan friends, and I wasn’t feeling very hungry, so I ordered a salad. We were lunching at Next Level Burger, a very casual, all-vegan, organic burger joint inside of Whole Foods. I guess I thought since the emphasis was on burgers, the salad wouldn’t be a BIG deal. I must not have been paying attention. I ate about 1/4 of it, and we had most of the rest with dinner. I also ordered a delicious child-size vanilla shake. Everyone in our group seemed pleased with their burger choices, and I have to give a special shout-out to the wonderful, very knowledgeable, staff. As for gluten-free choices, in case you were wondering, almost everything on the menu is gluten-free and you can request a gluten free bun. Plenty of choices for everyone. Even the shakes can be made with either soy or coconut soft serve.
Here is a nacho bowl with homemade cheese sauce. Sometimes I’m just too lazy to look up a recipe (like, for cheese sauce) so I just throw things into the blender that I think will taste good, and it usually works. It worked this time, topped with green onions, and served over kidney beans, tomatoes and chips.
I love tahini sauce — I’ve been making versions of tahini sauce for more than 30 years. Sometimes I add lemon juice, sometimes miso, sometimes umeboshi paste, etc. Lately my husband has started making it — a lot. Here’s a plate of noodles with air-fried tofu, roasted cauliflower, red peppers and tahini sauce. Tahini sauce. Did I mention the tahini sauce? Just kidding, Ken. You are getting seriously good at making tahini sauce.
We do love our noodle bowls around here, and I have to say having the air fryer has upped the stakes on the deliciousness of the tofu. It looks like the bowl contains tofu, shiitake mushrooms, cucumbers, scallions, carrots, peanuts and romaine — a Vietnamese bun salad — probably a version of this one.
The last one is a puzzle. It’s a scallion pancake, obviously, and I vaguely remember trying to make a gluten-free version of this beloved favorite. I learned to make scallion pancakes long ago in a cooking class taught by a Chinese chef, and the pancakes were perfection. I sort of remember craving scallion pancakes, and trying to recreate them with gluten-free flour. I looked through the note pad where I scribble my recipe experiments, and I found one for scallion pancakes but there’s no mention of whether it worked or not. Was it gummy? floury? weird? I don’t remember. It looks good, though, doesn’t it? If you feel like making traditional scallion pancakes, you can find the recipe here.