Night of the Living Lasagna
Could you survive three nights of raw organic vegan meals?
(page 4 of 4)
Part IV: Hot Salad
The last night, my family had deserted me to go to the movies, where they were no doubt feasting on concession-stand snacks that would make a nutritionist shudder in horror.
Poor me. The only thing left in the bag was a salad—bok choy, crimini mushrooms, walnuts, red bell peppers, salted organic cashews and brown organic sesame seeds.
There was also a whole mango in the bag, which I was supposed to cut up and add. I like mango, and can manage a few bites with undue problems, but I am allergic to handling them. Just the thought of trying to peel one made me itchy.
The big bowl of mango-less vegetables looked extremely dull. I tossed on the “kung pao marinade” that passed as salad dressing.
Bop! Bam! Pow!
At first, I thought the dressing was too spicy and too salty. I took one bite, swore I’d never take another, and then immediately plunged my fork back in. It was hardly a one-dimensional or even a two-dimensional dressing: It was also sour (lemon juice), spicy (ginger, garlic, onions) and rich (sesame oil).
Powered by the dressing, I managed the entire large bowl of veggies, marveling at the balance of textures, the freshness of everything after a few days in the fridge.
Done with the five meals, I did a quick assessment of my general state of well being. I felt fine, but was I really better than normal?
No—but, then again, I’d had a steak at Murphy’s for lunch.
John Heckathorn has been writing restaurant reviews for HONOLULU Magazine since 1984. In 2007, he won a bronze medal from the City and Regional Magazine Association for his food writing.