Vegan Dinner Party with Kale & Nori Culinary Arts

“My heart and my body are extremely satisfied.” ~ Jessica, The Vegan Project

“It’s so good it makes you want to swear at them!” ~ Sabrina Modder, dinner guest

If you ever get the chance to experience a meal prepared by people who are truly passionate about what they do, do not pass it up. This is what we experienced last evening at ‘The Workshop’, where our friends Lauren Mote and Chef Jonathan C of Kale & Nori Culinary Arts lovingly prepared a four course vegan dinner (plus canapes) for our group of 10 friends.

The Workshop is a quaint apartment in Vancouver’s West End, decorated with what seemed like hundreds of cookbooks, a gorgeously set long table, a pantry full of Lauren’s house made bitters and rare liquors accumulated over the years (she’s an award-winning mixologist) and little pots of herbs and tasty greenery happily growing below the window sills. Lauren and Jonathan use the space as their storage area and test kitchen for their culinary adventures, and occasionally host dinner parties for friends, one of which we were extremely lucky to attend. Here’s what happened:

Each dish was composed of a symphony of flavours, thoughtfully orchestrated by Chef Jonathan. Before they passed by our lips, we were treated to a description of their composition, which made us aware of each unique flavour. Some of the ingredients had been harvested by Lauren and Jonathan themselves, and some came from various local markets throughout Vancouver. Some we had never even dreamed of trying (puffed kelp for one!)

First, we had the artfully composed heirloom tomato spoons, featuring heirloom tomato, black garlic, smoked tomato aioli, and crispy shallots. The creamy texture of the aioli was courtesy of silken tofu.

Next, came the clear gaspacho, with cubes of gelatinous horseradish and cucumbers in a tangy, cold broth. Jonathan informed us that the texture was created thanks to seaweed, which produces an animal free version of gelatin.

Next, came the lychee ‘oysters’ and mango ‘caviar’ with bull kelp kim chi. Jonathan amazed all of us with the texture of the lychee, which had been soaked in brine and actually had an oyster-like consistency. Topped with baby sea asparagus and mango caviar, this dish truly exemplified Jonathan’s oceanic culinary talents. Jonathan also set jars of their home made bull kelp kimchi around the table for all to enjoy at their leisure. We were also treated to puffed kelp, which exploded in our mouths like little bursts of ocean.

First Course: Lettuce stem, garden herbs, leaves and sprouted daikon with grilled asparagus, tomato confit and a white soy-toasted brown rice vinaigrette. This was the best salad most of us had every eaten. The variety of greens, each with its own distinct flavour, topped with the perfect amount of dressing and sprouts grown just inches from where we dined, all accented with the tomato confit and transluscent rounds of white yams made it an unforgettable experience.

Second Course: Chickpeas, Mumbai curry, spiced cashews, vegetable pickles and cilantro. For this dish, Jonathan did chickpeas three ways: little pillowy chickpea puffs, roasted chickpeas and chickpea crisps. Everything sat on top of a delicious little puddle of creamy curry, sprinkled with pickles and fresh cilantro leaves.

Third Course: Steamed carrot and black quinoa dumpling, star anise, molten onion pudding, long pepper, crispy hearty greens. This Chinese-themed course featured delicate star-shaped dumplings accented with little dollops of intense star anise and molten onion flavours, topped with crisp and spicy roasted kale leaves.

Dessert: Chilled “forbidden” black rice pudding, coconut cream, spiced local fruits and cinnamon basil. Cooked in coconut milk, the black rice pudding adopted a creamy purple hue, accented by the tangy berries that had been macerated in spices.

At the end of the night, everyone was extremely grateful to have experienced such a sensually stimulating and educational dining experience. Both Lauren and Jonathan are very passionate about sharing healthy, plant-based, creative ways of cooking and enjoying local abundance in a sustainable way.

Kale & Nori Culinary Arts offers catering services for special events, cooking classes and consulting. For more information, check them out on the web:

Kale & Nori Facebook

Kale & Nori Twitter

Kale & Nori Website

Thanks so much Lauren and Jonathan! It’s always a treat to be around you, learn from you, eat with you, and share your passion for amazing food and drinks.

~ The Vegan Project

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