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Wrightsville Beach Magazine May 2013

he raw vegan small plate con- sists of portabella mushroom carpaccio and thinly sliced N e w S e a s o n • N e w L o o k • N e w M e n u watermelon radish, topped with fresh beet ceviche, deli- cate microgreens, sundried tomatoes and pickled red onions. Lawson’s raw lasagna is made with paper-thin layers of yellow squash and zucchini. The filling, a While Lawson’s ricotta cheese substitute, dishes lean is made by toward the soaking raw gourmet, he says cashews in it’s not necessary water, then blending to stray from them. This your comfort technique zone. “Familiarity Take a look at today’s amazing specials to create when it comes tohelps out a lotmay be usedvegan cheese, www.kingneptunewb.com sour cream accepting and salad something,” dressing. he says. The raw Don’t over- coconut panna cotta, East’s think the process biggest hit, is too much, he says. a dessert made with coconut cream. Lawson says it is “very light, making it just as good, or even bet- ter, than panna cotta made with dairy cream.” Lawson’s dishes lean toward the gourmet. He says it’s not neces- sary to stray from your comfort zone. “Familiarity helps out a lot when it comes to accepting something,” he says. Don’t over-think the process too much, he says. Focus instead on ways to trade plant ingredients for meat in your favorite dishes, such as swapping lentils for ground beef in a meatloaf recipe. Jill Sabourin, who has been a devotee of plant-based eating for more than two years, credits Pinterest with making vegan eating fun and interesting, as well as helping her to stay organized. She uses the interactive web-based bulletin board to compile recipes with DeBiasi and Williams. For their first dinner party, each brought a different dish from their vegan recipe pinboard. 72 WBM may 2013


Wrightsville Beach Magazine May 2013
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