I am trying something new for Mondays — I am preparing a recipe borrowed from another chef, restaurant or blogger. I don’t feel so creative on Mondays, but we still have to eat.
ABC Kitchen, the Jean Georges farm-to-table restaurant, is located in the ground floor of ABC Carpet and Home in the Gramercy area of Manhattan. According to the New York Times, this is THE place for ladies who Power Lunch, yet somehow, I have never been… It is quite a challenge to get a reservation, and I am not likely to plan my meals in advance.
A friend sent me this Daily Candy post with some of ABC Kitchen’s salad recipes and I decided I would give this roasted carrot dish a whirl. If you have vegan friends, you know that they tend to be obsessed with food (takes one to know one). They scour the planet in search of sustenance free of animal products, always thinking about where they will get their next meal. If you don’t believe me, take a road trip with a vegan, it’s intense!
I had a long overdue date with my dear friend, fabulous artist, and favorite vegan, Hong-An Truong. I roped her into making this somewhat complicated salad with me, knowing that if anyone would be up for it, it would be her. She and I often cook together, both in agreement that preparing and eating an excessive amount of vegetables is a wonderful way to spend an evening. In an effort to veganize this recipe, we skipped the sour cream; the salad was certainly not lacking for flavor and richness. The combination of thyme and cumin on the roasted carrots was unexpected and lovely, and the method of cooking them topped with the halved citrus was brilliant. I will surely use that trick again.
I adapted the overall amount of citrus used (we found we didn’t need the second orange), but aside from that, we tried our hardest to follow this recipe to the best of our ability (we had a lot to catch up on).