It should be quite obvious by now that none of the writers for EDC are vegan. We’re not even vegetarian or pescatarian. So, when we were alerted of Chef Todd Gray’s new White Truffle VEGAN brunch at the 15.5 year old Equinox restaurant our emotions ranged from curiosity to flat out fear. However, knowing of Gray’s strong culinary background, his dedication to using local, seasonal, and sustainable ingredients, and his upcoming participating in DCCK’s Capital Food Fight fundraiser (one of DC’s best events of the year) – we figured there must be a reason why Equinox has been able to stick around for so long in DC’s ever changing restaurant scene.
The offering of a vegan brunch started with a simple request from his charismatic wife, and co-owner, Ellen K. Gray. Not quite convinced the new concept would work, their vegan brunch was held once a month. It was a hit. So they upped the ante and offered it every other weekend – which proved a little confusing for guests. Now, every Sunday is vegan brunch day. Equinox’s vegan offerings are so successful that they’ve had guests hug-it-out and cry in gratitude. Apparently finding quality vegan options in the area is not as easy as one might think. “The vegans are some of our best customers.”
Gray’s newest vegan brunch menu incorporates those special, elusive, and notoriously expensive fungi…the white truffle. Although the buffet is small with a little more than a hand-full of options, the food is filling, and the cocktails delicious. A little off the wall, one can expect the Gray’s to always be changing things up. They like to keep people guessing, and having fun. With white table cloths and crystal clear glassware gracing their tables, one might expect a stuffy restaurant experience, yet the Grays are anything but.
The first white truffle brunch buffet included Truffled Risotto Fritters (served with Garlic Chive Veganaise), Truffled Calypso Bean Soup (Path Valley Parsnips, Celeriac, and Shaved Truffles) – and we have the recipe below graciously provided by Chef Gray himself, Toasted Couscous Salad (Burgundy Poached Forbidden Apple, Spiced Pumpkin Seeds and Hazelnut Vinaigrette) Baby Spinach and Radicchio Salad (Shaved Young Fennel, Pomegranate and Tangerine Vinaigrette) Truffled Lentil “Cassoulet” (Slow Cooked Golden Beets, Caramelized Brussels Sprouts and Panko Crumbs) Spiced Bartlett Pear Stuffed French Toast (Granola Crust and Maple Syrup), A Selection of Vegan Pastries (served with White Truffle Vanilla Anglaise), and a vegan version of a design your own Omelette Station.
After making our way through the new menu, we realized that it’s not difficult to eat vegan, and vegan food can still be absolutely delicious – like those truffled risotto fritters and the truffled calypso bean soup (plus those salads were great). Likely, there are many meals we’ve concocted at home that are actually vegan, it just depends on what you use. Substitute butter for olive oil, or milk for almond milk. However, there is ONE thing that we still stand firm on. We don’t like “faux” meats. Sorry guys, but eggs are eggs and there’s no substitute that will work for us. No more vegan scrambles for us.
In addition to the vegan brunch, Equinox also offers a vegan tasting menu. After browsing the rest of their menus we’re most curious to see what their non-vegan dinner menu offers. We still love our meats and we have to say the Bacon Wrapped Rabbit “Porchetta” is calling our name – along with a huge helping of those risotto fritters.
- 4 Cups shelled fresh Calypso beans or white beans
- 1 small yellow onion, minced
- 3 garlic cloves, minced
- 2 TBS olive oil
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 2 celery stalks , diced
- ½ Cup celery root, peeled and diced
- 1 Quart vegetable broth
- 1 Quart home made almond milk or store bought
- 1 TBS fresh chopped thyme
- Salt and pepper to taste
- Truffle melange/ oil to taste
- Soak beans in water overnight
- Heat an 8 qt sauce pot to med temp
- Add oil, onions and garlic
- Cook 4 minutes till shiny and
- Translucent
- Add all other vegetables and drained beans
- Add milk, stock, thyme and
- Salt and pepper
- Gently simmer till beans are tender, approx 30 To. 40 min
- Remove 2 cups of soup and puree
- Add back to soup and incorporate
- This will give the soup body and texture.
- Finish soup with truffle melange and serve with crusty bread
Equinox
818 Connecticut Avenue, NW
Washington, DC 20006
(202) 331-8118
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I love bean soup, especially when the weather gets colder. Since I won’t be getting to Equinox anytime soon, I’ll definitely have to try the recipe at home. It sounds delicious.
This looks delicious, I have some truffle oil I have never used, I bet I can use that too
My husband loves bean soup. No one else in the house will eat it so may make this for his birthday this coming up weekend.
That soup looks amazing, and it’s so great that they’re doing a vegan brunch. My husband and daughter would be all over this!
This menu sounds delicious. I have never tried truffles, but would love to. My daughter is a vegetarian, so we have had many meatless meals, but never vegan.
I have never has white beans soup. The flavors in this recipe sound appealing.
The soup looks quite tasty and something I would love to try! I’ll have to give this recipe a shot!
Wow, it is rare to find restaurants that offer full vegan options, let along an entire brunch buffet. Would love the chance to experience this restaurant one day.
It’ll be like a taste of the recipe in my house. I’ll surely try it over the winter!
My daughter would love this. She’s vegetarian and always looking for new recipes to try out.
Never fond of beans, but this is worth a try.
I love trying out new recipes, and I do like bean soups. I have a great group of guinea’s too. They are always waiting for me to concoct a new creation. This is great for this time of year!
I am no vegetarian but this looks amazing. I can enjoy a whole food menu. I am trying this recipe!
I’ve had pea soup before, but never a bean soup. I would love to try it though.
mmm, that looks great! The perfect warming solution for a cold day like today!
Oh my, this looks so delicious! I will definitely be trying out this recipe, thank you
Ok, this soup looks beyond good. So yummy for a chilly fall night!
I am not vegan but do love some vegan dishes. There is a vegan restaurant in Miami that I like very much. They use walnuts to create a “meat flavor”. The walnuts are mashed a certain way and they even look like meat. I will have to try your recipe, I like trying new foods : )
I love all soups. I have to make this one some time.
I love soup recipes this time of year.