Tonic and Ginger’s Leigh Power Reveals Creative Plant-Based Menu for World Vegan Day

With World Vegan Day on November 1, there’s no better time to experience plant-based cooking.

The jewel of the Old Synagogue, Tonic and Ginger, celebrates the occasion by going completely meatless for just one night on October 31.

Chef Leigh Power has put together an all-vegan Feed Me feast to show off all that can be done with unpretentious vegetables and the result is an Asian fusion assortment with surprising flavor combinations.

Camera iconLeigh Power by Tonic and Ginger. Credit: Daniel Wilkins/West Australian

Think smoked eggplant with pomelo, coconut and cashew roasted on betel leaf and cabbage, pot sticker dumplings of white beans and leeks to start, followed by seared tofu, braised oyster mushrooms and sambal. black bean chili.

The feast continues with chili-spiced tempura zucchini with sesame peanut caramel, furikake and sweet herbs and a fragrant red curry with fried tofu, snow peas, roasted pumpkin and Thai basil.

Even the dessert has a vegan twist, with Power revealing that it will serve cinnamon-dusted tofu fritters, coconut sorbet, and spicy gula melaka.

Reservations are made through

Tonic and Ginger's vegan feast.
Camera iconTonic and Ginger’s vegan feast. Credit: Daniel Wilkins/West Australian

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