![]() ![]() If I had to describe the flavor, I would say they taste a bit like artichokes. Farmers need to pull off the leaves and outer encasing to harvest it. Hearts of Palm are the tender core of the palm plant. ![]() Serve over some red lentil pasta and you have a wonderful nutritious plant based pasta dish reminiscent of shrimp Alfredo. This recipe uses tender hearts of palm that are seasoned and air fried to add zippy flavor to a creamy cauliflower Alfredo sauce. Follow Resy, too.Jump to Recipe Print Recipe hearts of palm Alfredo pasta featured image Hearts Of Palm Alfredo Pasta Follow her on Instagram and X (formerly Twitter). on Sundays.Įllie Plass is a freelance writer based in Brooklyn. Tuesdays through Thursdays, from 12 noon to 10 p.m. The texture comes from plants, so it’s not hard to season things to make it taste like chicken or beef or whatever the case may be,” she says. ![]() “We do have dishes with faux meats in them but, on the other hand we have things like the king oyster mushrooms, which have great texture to play with. Maintaining flavor and elevating dishes with plant-based options that make sense are at the core of her cooking. Her mother’s illness inspired her to further her healthy eating habits into becoming fully plant-based more than five years ago. I had been a vegetarian and pescatarian for 13 years when my mother became sick with cancer,” she says. ![]() “It just stuck with me, and I said that I was never going to have meat again. Ramdass’ own plant-based journey started when she read a book about the animal farming industry at 17 years old. Plant-based eating is personal for Ramdass. Photo courtesy of HAAM Photo courtesy of HAAMĤ. There will also be fresh-pressed sugarcane juice, fresh coconut water, juices, mocktails, and, pending a full liquor license, juice-based cocktails.įor dessert, expect to see cassava cake with housemade soursop ice cream, arroz con leche made with housemade cashew milk, and guava cheesecake. HAAM also has a beer and wine license, and plans to serve only vegan wines (believe it or not, not all wines are considered vegan). Fans of the pop-ups will be excited to see that the empanadas, macaroni, and the sweet plantain boat, which is stuffed with “beef” and jalapeño queso, all make a return appearance. King oyster mushroom “scallops” are served with yucca mash. Mofongo is made with lion’s mane mushrooms, and a roti plate comes with jackfruit and pumpkin. There’s a ceviche made with tender hearts of palm, settled on top of a plantain chip. Those who loved the ghost kitchen and pop-ups won’t be disappointed by the menu at HAAM - many of the old favorites are staying on, with a few new additions. “I was posting on social media what I was cooking, and my husband said that we should try a pop-up event. “I started messing around in the kitchen and veganizing the dishes that were really close to home, or that I grew up with,” Ramdass says. “I didn’t go to culinary school or anything like that, but I love to cook,” she says, adding that once she lost her job due to the pandemic it felt like a sign that she should test her concept in a ghost kitchen.Įach member of her family of five maintains plant-based diets, which was a big part of the inspiration that led to HAAM’s recipes. Before the pandemic, Ramdass had never worked as a professional chef.īefore COVID-19 hit New York City in 2020, Ramdass worked in retail. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |