Chipotle Peach Tempeh & Tofu, Charred French Beans, Vino Butter Sauce
A balanced and hearty dish. Tender slabs of tofu and tempeh top stewed peaches and chipotle peppers. The sweet and spicy elements trickle down into the puddle of white wine sauce. A bright layer of spicy avocado is hidden underneath the tofu, slathered across the neatly stacked row of crisp green beans.
Seaweed Caviar Canapé, Avocado, White Cheese Batons, Truffle Oil
When this dish arrived, the fresh-faced waitress presented it as caviar, which doesn't exactly fit the vegan theme. We all stared down at the dish until someone was brave enough to take a nibble. Once the kitchen confirmed those oceanic, poppy black pearls was in fact kombu, I devoured this plate with gusto.
Tofu Crab Cakes over Coleslaw
These crisp tofu filled patties seemed almost too mild until we swiped our forks through the tremendously bold, mustard seed-spiked sauce. The slaw—a light knot of cabbage, carrots and herbs—held only the faintest hint of acid. Fragrent and crisp, it was a serious step above your average coleslaw.
Mac & Yeast
The Mac & Yeast is Chef Howell’s signature dish and one of the few not included in the cookbook. Nutritional yeast stands in for cheese, creating a rich, nutty flavor with each bite.
Braised Daikon, Baby Bok Choy & Shiitakes
One of the least exciting sounding dishes on the menu, yet one of the best-tasting. The daikon is charred, creating a depth of flavor with plays off of the buttery sauce. The hardy strips of rustic bok chop and shiitakes offer a satiating chew when paired with the daikon medallions.
Rhubarb-Filled Beignets, Strawberry Ginger Sauce
This airy beignet revealed the tart pulp of rhubarb inside. The syrupy strawberry ginger sauce added a sweetness that balanced the two elements into one gratifying bite.
Diners entered the Hotel Juniper through the meticulously built bar. Filled with ornate details and top shelf liquors, the vibe of the room brings the turn-of-the-last-century cottage back to life.