3 Vegan Recipes That Even Carnivores Will Love

Fresh mint leaves and toasted pine nuts add an unexpected crunch to this Green Broccoli Rigatoni. Photo by Chelsea Chorpenning

With their scratch-made vegan pastas, vibrant veggie tapas, and craft cocktails infused with fresh-pressed juices, Somebody People is on a mission to convince even the carnivores of the world that vegetable-driven meals can be just as satisfying as their meaty counterparts. Here, the team behind South Broadway's plant-based, zero-waste restaurant with a sunny, Palm Springs vibe shares three recipes that encourage you to test that theory in your own kitchen.

Cucumber and Shaved Fennel Salad. Photo by Chelsea Chorpenning Cucumber & Shaved Fennel Salad

Courtesy of head chef Art Burnayev

Vinaigrette:1 tablespoon extra-virgin olive oil1 tablespoon champagne vinegar1 teaspoon saltZest of 1 lemon (reserve juice for pasta)Pinch of chili flakes

Salad:1 cucumber1 fennel bulb3 radishes1 bunch of scallionsChili flakes, to tastePinch of fennel pollen

In a small bowl, mix olive oil with champagne vinegar. Use a fork to whisk in the salt, lemon zest, and chili flakes. Set vinaigrette aside. Peel and halve the cucumber lengthwise. Cut each half into thick slices. Using a mandolin or knife, thinly slice the fennel and radishes. Slice the scallions and separate the dark green tops from the pale green/white bottoms (set bottoms aside to use in the pasta recipe). In a large bowl, toss together the vegetables and vinaigrette by hand and garnish with chili flakes and fennel pollen.

Summer Highs cocktail. Photo by Chelsea Chorpenning Summer Highs Cocktail

Courtesy of lead bartender Everyn Phoenix

1 ounce Lillet Blanc vermouth½ ounce Dolin dry vermouth½ ounce Bombay Sapphire gin1 ounce cantaloupe purée1 dash birch tinctureSeltzer waterMint sprig for garnish

Fill a highball glass with ice cubes. Pour in the first five ingredients and stir to incorporate. Top with seltzer water and garnish with a sprig of mint.

Green Broccoli Rigatoni

Courtesy of Art Burnayev

1 bunch broccoli10 ounces rigatoni2 cloves garlic, peeled and mincedSliced scallion bottoms (reserved from salad recipe)2 sprigs fresh basil, chopped1 Fresno chili, slicedJuice from ½ lemon (reserved from salad recipe)Mint and toasted pine nuts for garnish

Place a medium pot of salted water over high heat. While waiting for the water to boil, separate the florets of broccoli into a bowl. Cut the stalk into thin slices, using as much as possible. Once the water is boiling, drop in broccoli and blanch until tender, about 5–7 minutes. Turn off heat and, using a slotted spoon, remove broccoli. Bring pot of broccoli water to a boil again; add pasta and cook until al dente. While pasta is cooking, sauté garlic in a pan over medium heat until fragrant, about 10 seconds. Add the sliced scallion bottoms and stir, cooking for about 15 seconds. Add broccoli and 1/3 cup fresh water to the same pan and reduce by half, approximately 2 minutes. Smash mixture with a fork until it is puréed and creamy but still has little chunks. Once pasta is al dente, reserve ¼ cup pasta water, then strain pasta. Add reserved water and pasta to the broccoli sauce and toss. Allow extra liquid to cook off, then remove from heat. Add chopped basil, sliced Fresno chili, and juice from half a lemon; toss. Garnish with mint and toasted pine nuts.

This article appeared in the June/July 2020 issue of 5280 Home.

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