This soup is one of the dishes I made at the recent team Hot From the Kettle cooking demos at Williams Sonoma, and it was a big hit. It's hearty enough to served as meal, but in small amounts it also makes an excellent appetizer.
(Note: Team Hot From the Kettle will be back at the Willams Sonomo in Upper Monclair on Saturday, December 8th cooking up holiday treats!)
Mesob in Montclair is one of my favorite restaurants, and it’s well loved by local vegans. Not only do they have an extensive meatless menu, but they’re sensitive to the needs to vegans and they cook their vegetable dishes in dedicated vegans pots. I usually take out-of-town visitors to Mesob to impress them with delicious Ethiopian food they probably won’t be able to get back home, and because it’s always it fun to eat with your hands.
Today is Labor Day, the unofficial last day of summer, which means many people are taking to their backyard and firing up their grills. It’s a tough day for people who don’t eat meat, right? Wrong!
I was quite upset to see John Lee report that True North Osteria had closed it’s doors last weekend. It was one of my favorite places for vegan dining in New Jersey and it was home to Montclair’s famous life changing grilled pizza. One of True North’s best dishes was their Pan Seared Brussels Sprouts with Shallots and Pistachios – a dish that surely changed diners’ opinions on the much maligned vegetable. Since I can no longer order this tasty dish out in the restaurant world, I set about recreating it in my own kitchen, and I was quite pleased with the results.
