CleverRoot

2 6 | t h e c l e v e r r o o t 2 6 | t h e c l e v e r r o o t F NICKY FORK CHEFS ACROSS THE COUNTRY have time and time again dispelled the myth that vegetables cannot play the leading role in a meal. While each region of the U.S. has put its own twist on what plant-based dining means, few places offer uniquely memorable flavors quite like health-conscious Miami, so it's no surprise its thriv- ing vegan and vegetarian scene is shattering preconceptions of what fruits and vegetables can bring to the table. Husband-and-wife team Horacio Rivade- ro and Veronica Manolizi head up one of the leaders of this particular culinary sphere: Plant Miami, where they serve as Executive Chef and Pastry Chef, respectively. An Ar- gentinean native, Chef Rivadero cooked in traditional kitchens for many years before arriving at this vegan and certified-kosher restaurant. "No one was taking risks and I was getting bored," he tells The Clever Root. "When I heard about the concept, I was excited. It got me hooked. We see that a lot of people are changing; they want to eat clean and we want to educate people on how to do this." Chef Rivadero emphasizes that despite the seemingly simple ingredients, mak- ing gourmet plant-based food doesn't necessarily come easily. He saw firsthand the level of creativity and innovation it requires as he learned about the nutri- tional properties of food and began incorporating new techniques into his cooking, including fermentation and dehydration. His staff—which also includes his and Manolizi's children—conceives new dishes based not only on the traditional tastes they grew up with and their per- sonal memories, but on which ingredients grow nearby. The restaurant operates a farm in Homestead roughly 40 miles south of the city, where they grow tropical fruit and more than 57 varieties of edible flowers they use in their menu, which features highlights like papaya confit and chevre, sweet potato dumplings, jack- fruit tacos al pastor, and banana leaf tamales. Within the multicultural city of Miami, Rivadero and his team manage to make plants work for locals and international travelers alike. This achievement shows just how satisfying these foods can be when made with passion and care. "It's good for you, it tastes good, and it's going to be out of this world," Rivadero says. "Out of this World" PHOTOS COURTESY OF PLANT MIAMI Dumplings with a sweet potato-coconut wrapper and ginger foam at Plant Miami. EXECUTIVE CHEF HORACIO RIVADERO PUTS A TWIST ON TRADITION AT PLANT MIAMI by Emily Coleman The husband-and-wife team behind Plant Miami: Executive Chef Horacio Rivadero and Pastry Chef Veronica Manolizi. Plant Miami's summer squash lasagna with spinach béchamel, walnut Bolognese, heirloom tomato, and kale pesto. ■cr

• Cover