Being vegan, there have been many restaurant experiences where I’ve ended up with a pile of side-orders in an attempt to make-up an entree. Limp garden salads and salty stir-fries may have been the impetus for me to learn to cook and satisfy my craving for interesting, complex meals but there is a restaurant known across the vegan community for delivering a memorable dining experience while celebrating the flavour possibilities of plants: Millennium.
I often read about the amazing food events that Millennium hosts – comfort food, mushroom menus, etc and dream of future visits. So, hypothetical or not, I would never pass-up the chance to enjoy a meal in this vegan mecca. The restaurant has released two titles – Millennium and the Artful Vegan. Some of the recipes are intimidating – but incredibly satisfying. I’ve delved into the brunch items, enjoyed some sweets and played with the raw entrees in the past. Today, I decided to select a surprisingly simple item that provides a complex layering of flavours and textures in each bite.
After about an hour of stirring and simmering you’ll be blessed with a bowl of warm, creamy dal. In honour of the greatness that is Millennium, I ask that you savour this dish. Even if you’re eating it at home, turn off the TV, close up that twitter feed and just eat.
Place a large soup pot over medium heat and add the oils. Add the onion, ginger, garlic, serrano, and salt. Sauté, stirring often, for 3 to 5 minutes, until the onions are soft. Add the curry powder and cook for 1 minute. Add the chanterelles, and cook for 5 minutes, or until soft. Add the chana dal and stock and bring to a boil. Decrease the heat and simmer for 45 minutes, or until the beans are soft.
Garnish each serving with 2 tablespoons of something creamy – I used cashew cream with minced cucumber.
Ten days down and twenty to go in Vegan MoFo. I have three more restaurant meals to share this week so stop by for more fancy fare.