Eat Your Greens 

Veggies in the raw

Vegetable powders at State & Lemp.

Kelsey Hawes

Vegetable powders at State & Lemp.

25. Discover the Power of Powder

The State & Lemp kitchen is a bit like a science lab, minus the beakers and Bunsen burners. Foods of all kinds are smoked, juiced, dried, pulverized, crumbled and cooked in a sous vide before they ever get tweezed into artful compositions on the plate.

One of State & Lemp's more colorful processes involves turning fresh vegetables into an assortment of powders using a dehydrator. Kimchi is juiced, the pulp is dehydrated, then it's ground into a powder, combined with salt and used as a rub on meat. Powdered celery root mixes with powdered miso to make a soup that tastes astonishingly like instant ramen. Other powders include mossy green kale, vibrant pink smoked beet and dusty black leek ash. Cook Kris Komori says the goal is to "prevent throwing anything away."

"It's also a flavor enhancement," added co-owner Jay Henry. "It's really about intensification of flavor, how to make that flavor stronger throughout the dish."

click to enlarge KELSEY HAWES
  • Kelsey Hawes

26. Be Kind to Your Belly

Kind Cuisine Cafe is filling Boise's vegetarian void with breakfast, lunch and dinner menus chock full of vegan and raw options. The cafe's Collister Shopping Center space has a coffeehouse vibe with framed chalkboards on the brightly hued walls. The menu boasts breakfast items like the tofu scramble, along with lunch plates like the Happy Tun-ish Sandwich,

click to enlarge The Happy Tun-ish Sandwich at Kind Cuisine. - KELSEY HAWES
  • Kelsey Hawes
  • The Happy Tun-ish Sandwich at Kind Cuisine.
featuring a mock tuna salad made with chickpeas and tofu on organic bread. Kind Cuisine also started serving the Kind DeVine prix-fixe dinner menu Tuesdays through Saturdays from 6-9 p.m. Entrees vary but include options like Goddess Veggies and Brown Rice and Full Moon Party Noodles. The party also continues at the bar, which features Boise Kombucha on draft, along with a selection of local beers and kegged Proletariat wines.

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