Best Vegetarian Restaurant

Welp- we found it. The best vegetarian restaurant we have ever eaten at- HANDS DOWN. Denver, Colorado- Watercourse Foods. Holey Ja-Moley people- it's good. Some Dang Serious Grub.

We only got to eat their once unfortunately- I had the Monti Pasta, Geoff had the Seitan Fried Steak. 

YUMMO.  

Since, I don't live in Denver and can't eat here every week- I had to mimick a few of their recipes. Here are 2 (I'll be working on more) 

#1- This is total Mandy Comfort Food- and the recipe I am dreaming about daily now.  Smoky Portabello, Broccoli and Artichokes in a creamy Brie Sauce...where's my fork, for real. 

Mandy's Monti Pasta

• 1 package Whole Wheat Penne
• 1-2 Portabello Caps sliced and grilled on grill pan. 
• 1 15 oz. can artichoke hearts, quartered and drained
• 1 shallot
• 2 garlic cloves
• 1 head of broccoli, chopped
• 5 oz. Brie ( I bought the mushroom flavored Brie at my cheese counter)
• 1/4 cup white wine (if you don't cook with wine, use broth)
• 1 Tb Olive Oil
• 1 Tb butter
• Salt and Pepper to taste

DIRECTIONS

1. Heat oil and butter on Med high in saute pan. Add garlic and shallot and cook for 1-2 min until soft. 

2. Meanwhile get your water to a boil for your pasta and cook according to package. In the last 3 minutes of cooking your pasta, add the broccoli. Drain and set aside.

3. Add artichokes and wine to saute pan and cook for 4 minutes. Add mushrooms and broccoli and stir until mixed through. 

3. Pinch off bits of your block of brie into your saute pan. It will slowly melt into your artichoke/wine liquid. Add enough Brie to make a creamy sauce that covers your vegetables. (I like about 3-4 oz in in mine).

4. Mix in pasta. Salt and Pepper and Serve Warm. 

#2- Adapted from The 3 Sisters Salad from WaterCourse. Never too many Salad recipes.

The Triplet Salad

• 1 bag mixed greens
• 1/2 cup chopped romaine 
• 2 corn on the cobs
• 1 zucchini, halved
• 1 can spicy black beans
• 1/2 cup Chili Lime Pepitas. recipe here
• Chipotle Ranch-recipe here

DIRECTIONS

1. Grill Corn and zucchini in grill pan. Turning every couple minutes until cooked through with grill marks. Meanwhile, warm the beans on the stove.

2. Remove Corn and Zucchini from grill and slice corn off of husk, chop zucchini. 

3. Chop beans with Pepitas.

3. Serve greens mixed with romaine, topped with corn and zucchini mixture, bean and pepita mixture and Chipotle Ranch Dressing.