Winner - Jay Astafa
Appetizer
ramen crusted smoked cauliflower, chrysanthemum-umeboshi plum pesto, chrysanthemum herb salad, orange-sake vinaigrette
Entree
spinach pappardelle with sun dried tomato-burdock root sauce, grilled oyster mushrooms,
red wine red cabbage, and rice cracker Parmesan
Dessert
chocolate black bean cake with avocado chocolate frosting, coconut whipped cream, coconut-pomegranate molasses sauce
Jillian Love
Appetizer
Petite English Cucumber Cup with Raw Cashew Cheese, Minced Chopped Chrysanthemum and Crushed Asian Rice Crackers, Cold Ramen Ginger Salad, Served with A Creamy Lemon Chrysanthemum Sauce and Sriracha Spiced Medjool Date Umeboshi Plum Sauce and a Heart Shaped Carrot Chip.
Entree
Dinosaur Kale Ribbons in a White Miso and Red Pepper Cream Sauce topped with Coconut Carrot Mash served with Coconut Butter Sautéed Oyster Mushrooms with Pineapple Ginger Teriyaki. Ornamental Salad of Carrot, Red Pepper, Red Savoy Cabbage and Pickled Burdock in a Light Citrus Cider Vinaigrette.
Dessert
First place dessert in the Vegan Iron Chef Competition!
Fresh Strawberry Mandala with Spiced Pomegranate Balsamic Sauce, Vanilla Coconut Whipped Cream, Walnut Maple Praline Crunch Cake and a Smoked Paprika Black Bean Fudge Sauce
Chef AJ
Appetizer
Fresh Spring Roll filled with shaved asparagus, carrots and chrysanthemum leaves served with 2 dipping sauces, a pickled umeboshi plum date sauce and a creamy cashew chipotle sauce.
Entree
Oyster mushroom stuffed with risotto simmered in a sundried tomato red bell pepper coulis over a bed of braised red cabbage cooked in champagne vinegar and topped with a piece of breaded and fried burdock.
Dessert
a date sweetened black bean/oat chocolate truffle dusted with coconut pudding, served with a warm berry compote with a pomegranate molasses reduction and coconut whipped cream.
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Upcoming Event: Berkeley Vegan Earth Day