My friend and I tried out a new vegetarian restaurant this past weekend, called New Start Veggie Garden.
The small plate has noodles cooked in sesame oil, and the big plate has red bean soup with rice balls, tofu lasagna, sesame greens, kimchee, sauteed bean sprouts, sweet eggplant, a piece of brown-rice sushi, and cauliflower curry. Also pictured is a carob brownie. Not pictured is sweet sprouted barley juice (which tasted much better than it sounds!).
I liked everything except the kimchee (too spicy for me), and I went back for seconds of the noodles and a lot more cauliflower curry, my favorite. I asked the manager what was in the curry sauce; here was his reply: The chef fries up tofu and then purees it with corn to make the main part of the sauce.
I’m going to have to try and recreate this sauce at home, as it tasted divine! It would, I believe, make an amazing alfredo sauce.
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