I love Spring. I love the flowers, and the weather (sometimes), and the resurgence of vegetables. Spring vegetables are here and gone so quickly (if you are buying seasonally, that is), so take advantage of them while you can! Melissa (Smells Like Brownies) and I decided to make this Spring vegetable dish because it uses spaetzle, which is a bit more fun than your standard pasta, and gruyere, which pairs so well with these veggies.
Spaetzle is a chewy German egg noodle. Melissa is familiar with it because she studied German. I've eaten it in restaurants many times, but only made it once before this past fall. And by made it, I mean that my friend made it with her Grandmother's (I think) recipe and her spaetzle press. Meanwhile, I made a vegetarian ragu with mushrooms, butter, onion, thyme, and oregano and poached some duck eggs (thank you, gorgeous Portland farmer's market).
For anyone who has read Pt 1 or Pt 2, you will know that my Vegan friend challenged me to try the top 25 Vegan-friendly restaurants in the area. This time we decided to two different spots in the same trip. Cafe Green (an all vegan restaurant) and Agora (a Greek spot with a number of vegetarian options and a few vegan ones) are right next door to each other near Dupont Circle.
The menu at Cafe Green is a little eccentric - part Asian, part Southern comfort food; all Vegan, with a large portion of Raw food. I ordered the macaroni and cheese platter based on good reviews, and the fact that I love mac-n-cheese. The macaroni is made from quinoa (which is a super grain) and the sauce had almost a bit of curry flavor too it. Great texture, great flavor - this is a winner. The platter came with a side of lemony kale that was alright and some spiced, candied yams that were AWESOME. I also added on a piece of cornbread that had good flavor but was super dry and crumbly.