The Year of the Vegetable: Cocktails and Desserts
We've declared 2016 to be The Year of the Vegetable, and eating your veggies has never been easier (or tastier!). We've shown you how to take veggies from side to main in the tastiest ways possible: build-your-own bowls, good-for-you tacos, and the best-ever veggie burger. For the final part of this package, we're switching gears to our favorite veg-forward indulgences: cocktails and desserts! Make Happy Hour even happier and decadent desserts even more special with these healthy recipes.
When it comes to tomatoes, think beyond the Bloody Mary. Matthew Biancaniello, author of Eat Your Drink, muddles Day-Glo Green Zebra tomatoes in his mojito. They have "the perfect balance of fruitiness and acidity," he says.
You'd never guess this insanely rich pudding is vegan—and has beets in it! This creation from Kate Jacoby, co-owner and pastry chef of Vedge in Philadelphia, shows off the sweet root's affinity for deep, dark chocolate.
Celery isn't just a garnish. Masa Urushido, head bartender at Saxon & Parole in NYC, uses celery juice as a base for this gimlet because the vegetable's salty-fresh flavor pairs well with gin.
Play up tomatoes' natural sweetness with this upside-down cake from Hannah Buoye, executive pastry chef at A16 Rockridge in Oakland, CA. Black-pepper cream and lemon curd amp up the fruity flavor.
If you want a cool cocktail, use cucumbers. At Odd Duck in Austin, partner and general manager Jason James adds the dewy veg to the already refreshing ginger-spiced Moscow Mule.
Be sure to check out the entire story in our June 2016 issue, on newsstands now!