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EAT THIS IMMEDIATELY: Spice-cured carrots at Vedge
Rich Landau hasn't eaten meat in something like 20 years, but that doesn't mean he doesn't think about it. Daily.
EAT THIS IMMEDIATELY: Spice-cured carrots at Vedge
Rich Landau hasn't eaten meat in something like 20 years, but that doesn't mean he doesn't think about it. Daily. "If I were to eat meat tomorrow, it would be one of those giant corned beef specials from Famous," says the Vedge chef, indicating the preferred height of his sandwich (tall) with his hands. He's got the next best vegan thing going, though, with his spice-cured carrots, a setup Landau describes as "a warming cold dish." That warmth arrives in the form of strong seasoning — slender Lancaster baby carrots are roasted on low heat in an elaborate spice blend (mustard, fennel and celery seeds, clove, cumin, paprika, etc.), cooled, then quick-smoked over mesquite and applewood chips. Emboldened with a pastrami-like personality, the righteous root veg stands in for salt-cured flesh. The accompanying buzz-up of white beans, mustard and sauerkraut comes off like a tangy Eastern-Euro hummus; stack it all up on slices of house-baked rye and you've got a smart-as-hell vegan dish that eats like Landau's Jewish-deli pipe dream. "This hits home for me," says Landau. Us too. Eat this immediately.
Photo: Drew Lazor
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