Perusing the verdant menu at Sage Vegan Bistro, one is instantly reminded of the fact that with creativity and craftsmanship, vegan food can be diverse, satisfying and thoroughly mouth-watering. As I waded through its plethora of culinary offerings, from their flavor-packed cauliflower buffalo wings to their delicious mapo tofu, I was inspired to interact with the culinary genius behind this haven of eclectic vegan faire – head chef and owner Mollie Engelhart.
A journey towards sustainable gastronomy
Born and bred on an organic farm in Boston, Mollie Engelhart’s culinary journey is intrinsically interwoven with a deep appreciation for the land and the bountiful produce it yields. Stemming from generations of farmers and committed environmentalists, it is her connection to nature that fuels her culinary creativity and commitment to ethical food sourcing in her restaurants.
Mollie’s bold move to integrate organic farming with her culinary ventures is an exemplar of true farm-to-table dining. Her organic farm serves as a primary source of supply to her three Los Angeles-based restaurants, ensuring a steady stream of fresh, wholesome and ethically harvested produce.
Innovation in vegan cuisine
Dispelling the common misconception that vegan food is limited and unexciting, Mollie has crafted a menu that tantalizes taste buds while ticking all the boxes for ethical and sustainable eating. Far from being a monotony of salads and tofus, her offerings are varied, exciting, and internationally influenced.
Take, for instance, her rendition of the Korean barbecue, which substitutes the traditional grilled meat with jackfruit, a fruit known for its remarkably meat-like texture when cooked. Marinated in a tangy and spicy homemade barbecue sauce and topped with a fresh coleslaw, every bit of the bahn mi sandwich is a delectable explosion of flavors.
The subtle art of vegan pastries
Under Mollie’s expertise, even desserts experience a vegan revolution. For those with a sweet tooth, the vanilla cake, soaked in almond milk and layered with fresh organic fruits, is an absolute treat.
Each dish is a testament to Mollie’s love for the earth and her passion for vegan gastronomy. It is not just about creating a menu; it’s about promoting a sustainable lifestyle that values our planet.
What truly makes Mollie’s endeavour standout is the essence of the food served at Sage Vegan Bistro, reflecting an ethos of respect for the planet, all while delivering on taste and creativity. This is vegan dining redefined and it’s exciting to see where this culinary journey will lead to next. So, whether you’re a committed vegan, or simply curious to explore a new culinary world, I urge you give Mollie’s innovative menu a try. You’ll experience not only the vibrant flavors of plant-based cuisine, but also the belief that you can change the world, one bite at a time.
Kate Robinson is a culinary writer and food critic with a deep passion for gastronomy and a keen palate that appreciates flavors from around the world. At 31 years old, Kate’s background is as rich and diverse as her taste in food. Holding a Bachelor’s degree in Culinary Arts from the Culinary Institute of America, she has worked in various roles within the food industry, from a line cook in bustling New York City restaurants to a food stylist for culinary magazines.
Her transition into writing was driven by a desire to share her love for food and cooking with a wider audience. Now, as a prominent contributor to a leading online food and gastronomy news platform, Kate explores a wide array of topics, including restaurant reviews, recipe development, and the latest trends in food and dining.
Kate’s writing is distinguished by her ability to transport readers to the heart of the dining experience, whether she’s describing the subtle notes of a rare wine or the vibrant atmosphere of a street food market in Southeast Asia. Her reviews are honest and insightful, offering readers a comprehensive guide to the world’s culinary delights.
Beyond reviews, Kate is passionate about sustainable eating practices and often features articles on farm-to-table dining, organic farming, and ethical food sourcing. Her features on international cuisines and culinary traditions aim not only to educate her audience but also to inspire them to explore new flavors and cooking techniques.
Kate’s engaging writing style, combined with her extensive knowledge of the culinary world, has made her a favorite among food lovers. Whether her readers are experienced chefs or home cooks looking to broaden their culinary horizons, Kate provides valuable insights and inspiration to elevate their food experiences.
In addition to her writing, Kate regularly hosts online cooking classes and workshops, where she shares her expertise and enthusiasm for cooking with participants eager to learn. Her commitment to exploring and celebrating the world of food has established her as a respected voice in the gastronomy category, inspiring a deeper appreciation for the art and culture of food.
