vegan nosh board
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Vegan Nosh Board
Gwen Ashley Walters
July, 2013, Page 157
Photo by David Moore
Chef Becky Windels, co-owner of The Herb Box, is self-taught, but her knack for coaxing the very best flavors out of every dish is Ph.D.-worthy. Take the new summer vegan nosh “board.” Windels stacks a plate with four palate stunners ($6 each, or $19 for all) ranging from a sip of melon soup to brûléed heirloom tomatoes.
The chilled melon soup will change throughout the summer, depending upon what local melons are available. It might be honeydew or cantaloupe, but whatever the melon, it will be pureed with a healthy dose of jalapeño, cucumber, red onion and fresh herbs for a sweet-savory-spicy flavor explosion. Heirloom tomatoes from Maya’s Farm get a sprinkle of sugar and then are blowtorched to charred, bittersweet bliss. Paired with sweet mango and briny Mediterranean olives, drizzled with citrus vinaigrette and topped with tamari-roasted pepitas and flax seeds, this salad is as exciting as it is healthful – not an easy task.
Super grain red quinoa gets a tasty tabbouleh treatment, tossed with parsley, basil, spearmint, dried apricot and avocado, and served with baked purple kale chips. It’s hard to pick a favorite from the fab four noshes, but if we must, it’s the garlicky edamame-jalapeño hummus, topped with roasted whole edamame beans and corn, and served with baked red beet chips.
The Herb Box
7134 E. Stetson Dr., Scottsdale
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