The second leg of our college tour took us through the foothills of North Carolina not to visit a college, but purely to seek out a vegan restaurant in Asheville vegan restaurant in Asheville[tweetthis]Vegan restaurant in Asheville[/tweetthis] my daughter had read about. These Florida girls left behind 72º weather for a bitter cold and windy day. All I wanted was a big steamy bowl of hot soup but a new vegan adventure awaited us.
Instead of that core-warming hot tea I sought, we could not resist the house-made Raspberry Jalapeño Lemonade. My daughter, the “I don’t eat white things” girl, actually ate potatoes as an appetizer because we couldn’t resist the Jalapeno Onion Fries which are a vegan and gluten-free recipe [tweetthis]Jalapeno Onion Fries, vegan and gluten-free recipe[/tweetthis]. These thinly-cut organic potatoes are fried with sliced onions and jalapenos and served with, you guessed it, organic ketchup.
My daughter, a “bowl” freak, opted for the Dragon Bowl (vegan and gluten-free), made with cauliflower/nut rice, veggies, arugula, avocado, and a sunflower seed/beet pate topped with housemade kim chee and organic purple kraut. It was topped with miso-tahini sauce which was the best part of the bowl.
It was Asheville Restaurant Week so I had a prix fixe meal with a Vietnamese Spring Roll, a rice paper wrapper filled with vermicelli rice noodles, hoisin sauce, cilantro, mint, basil, carrots, red cabbage, and a pickled ginger sauce for my first course. For my second dish, and being an avocado freak, I chose the Tejas Beer-Battered Avocado Corn Tacos (who knew fried avocado could be so good) with a cilantro-lime crema and queso fresco (vegan options).
So I was starting to think this whole vegetarian/vegan/gluten-free experiment was not so bad after all. I mean fried avocado?!
Coming up: Vegan in Boone