After a whirlwind Saturday filled with training, a quick trip to TjMaxx (where I found Kate Spade & Lilly Pultizer) and some time with my sweetie we met my cousin Bry for dinner at Red Lentil in Watertown.
This place does a great job at keeping their food gluten free. Their website even notes: “We strive to meet the needs of special diets, offering gluten-free, raw, and macrobiotic selections. We take great care to avoid any traces of gluten in our gluten-free dishes as we recognize the severity of celiac disease. We are committed to having special equipment for these offerings.”
How could I not take my cuz who is eating vegan right now
Dave, Bry and I ordered an array of gluten free appetizers and meals.
We started with:
Cauliflower tossed with Indian seasonings, breaded with chickpea flour, fried, and finished with sweet and spicy tomato sauce and fresh cilantro
Sweet potatoes, beets, thyme dates, and granny smith apples, pan seared and served over a bed of greens, accompanied with apricot marmalade and cilantro vinaigrette
Both were great-but I liked the cauliflower a little more than the beet cakes this time.
For dinner we all ordered something different. Dave got the Macrobiotic Platter (tempeh topped with umeboshi plum sauce, accompanied by pinto bean, brown rice, sea vegetables and grilled seasonal vegetables) which came with more vegetables than he had anticipated.
While I had Pistachio & Herb Crusted tofu with corn cake. The tofu was cooked to perfection.
Bry-guy ordered the Risotto (organic short-grain sweet brown rice, simmered in cooking wine with roasted butternut squash, red peppers, green peas, pan seared seitan, tossed in a vegan cheese). He loved it!
Other than Dave being a little disappointed with the tempeh to vegetable ratio he got on his ‘platter’ we all thoroughly enjoyed our meal including the gluten free strawberry cake we had to top it all off!
Yummy-ummy gluten free goodness!