Cauliflower had its moment. Buffalo cauliflower wings, cauliflower rice and cauliflower steak popped up on menus at various restaurants. Then corn ribs, quartered corn cobs seasoned and air fried until curly, took over TikTok and everyone lost their plant-based minds.
While these vegetables basked in the light of this temporary attention, carrots quietly took over the plant-based section of menus in Portland and Vancouver.
I first got an inkling of the potential for this orange root vegetable when I met Chef Juan Miguel Sosa as he was opening his restaurant, Elements, four years ago. Sosa shared an array of fascinating culinary ideas with equally interesting presentations. At the end of the menu for his new restaurant was a dessert he proudly presented to me — a carrot cake baked in a flowerpot.
Lately carrots have been appearing in restaurants around Portland and Vancouver. I first saw a carrot doing something strange on a recent trip to Portland. Ben & Esther’s, with its goal of making a vegan Jewish deli a normal thing, offers vegan lox made with carrot. As someone who grew up eating bagel and lox for special family occasions, I was skeptical, but the carrot lox had a nice smoky flavor and silky texture without the fishy aftertaste.