Chefs, What's Your Dream Vegan Dish?
I started working on a vegan version of cold Chinese sesame noodles. It’s going to be chilled rutabaga noodles (blanched and shocked) and dressed with a sesame-tofu-preserved lemon purée, long beans, Thai basil, scallions, iceberg lettuce and pickled tomatoes. It’s finished with toasted pumpkin seeds, fried shallots and pumpkin seed oil. — Sarah Pliner, Aviary, Portland, Ore.