GUEST CHEF AT THE "OUR PERSIAN SPREAD" EVENT
I had the opportunity to cater for an entirely vegan Persian food event, in celebration of Persian New Year. I included vegan substitutes on classic Persian dishes as well as my own spin on traditional foods. Standout items on the menu included saffron & pistachio ice cream (made with cashew milk), khoresht gheime (a yellow lentil and tomato stew, traditionally made with lamb, with fried eggplant as a substitute), and vegan rolls made with silken tofu, herbs, and walnuts. This experience inspired me to experiment more with vegan and vegetarian friendly items - will definitely be including some of both in the menu at Sofreh!