Remember when being vegetarian was defined by consuming beans, legumes and vegetables?

This menu is dedicated to the glorious winter produce, elevated plates without the stressful thought of “I hope I don’t overcook this steak”. Feel free to serve each course with a tall glass of Chardonnay!

Menu Serves Four Guests

For the Dough:

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1 ¼ cups All Purpose Flour
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¼ tsp Salt
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8 tbsp (½ cup) Cold Unsalted Butter, Cubed

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¼ cup Sour Cream (or Plain Yogurt)
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2 tsp Lemon Juice 
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¼ cup Ice Water 
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For the Filling:

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3 Leeks , halved and thinly sliced
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3 Cloves Garlic
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2 tsp Salt
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2 Packages Wild Mushroom Medley, roughly chopped

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1 Small bunch of Sage 
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1 Small bunch of Rosemary 
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¼ Cup White Wine
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1 Small Package of Goat Cheese 
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Method

Preheat the oven to 400 F. Make the pastry;

Whisk together the flour and salt. Make a well and add cold butter.

Using a pastry cutter, cut butter into the flour until the mixture resembles a coarse meal. Mix together the sour cream, lemon juice and water in a small bowl.

Make a well and add sour cream mixture. Mix until dough starts to form. Dump on a floured surface and continue to mix until combined (do not overmix).

Wrap with plastic and refrigerate for a minimum of 30 mins.

Make the filling;

Carmelize leeks (cook on low heat for 20-25 mins), once fully caramelized, add garlic and mushrooms.

Deglaze pan with white wine and continue to cook mushrooms until all of the liquid in the pan has evaporated.

Add roughly chopped sage and rosemary, set filling aside.

Assembly

On a sheet tray, roll out dough to ½ inch thickness. Scoop filling into the center and spread out, leaving about 2-3 inches for a crust.

Crumble goat cheese over filling. Fold crust over sides and leave the center exposed.

Bake for 35-40 mins, let set for 7 mins before slicing. Slice and enjoy!

Celeriac Steaks with Sweet Potato Mash and Salsa Verde

Celeriac Steak

1 Large Celery Root (roots discarded and scrubbed)

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¼ cup Olive Oil
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3 tsp Salt
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¼ cup Maple Syrup or Honey
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Miso Mashed Sweet Potato

2-3 Whole Sweet Potatoes (depending on size)

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¼ Cup Brown Butter 
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3 Tbsp White Miso Paste  
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½ tsp Ground Ginger 
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2 tsp Salt
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Salsa Verde

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¼ cup Avocado Oil
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1-2 Thai Chili* (depending on your spice tolerance)

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2 Garlic Cloves, sliced thin
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1 Whole Star Anise
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2 tsp Soy Sauce
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Small bunch of Fresh Parsley
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2 Scallions
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White and Black Sesame Seeds
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Salt to taste 
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Method

Preheat your oven to 400F. Wrap sweet potato in foil and place on a sheet tray in the oven (if you’re short on time, cut into chunks and wrap in foil). Roast for 45 mins-1 hour, or until soft to the touch.

Peel and slice celery root into disks. Score and season with salt, pepper and spices of your choice.

Roast for 15-20 mins, or until easily pierced with a fork.

Preheat a cast iron pan on high. When smoking, sear each celery steak until golden.

Remove Sweet potato from foil and peel off skin. Mash potato until soft and add brown butter, miso, ginger and salt. Mix and salt to taste.

Make Salsa Verde;

Heat oil in a small saucepan, add garlic, star anise and sliced chili pepper. Stir until garlic is golden, remove from heat and add soy sauce. 
Once oil is completely cooled, add chopped parsley, scallions, and sesame seeds. Save in the fridge for up to one month.

Serve steaks over mashed potatoes, with a drizzle of salsa verde and enjoy!

Cardamom Spiced Carrot Cake with Cream Cheese Frosting

For the Cake

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¾ cup Olive Oil
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1 ⅓ cup Sugar 
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3 Eggs
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¼ Cup Milk
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2 tsp Vanilla 
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2 cups All-Purpose Flour
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3 tsp Baking Powder
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3 tsp Cardamom
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½ tsp Ground Ginger
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¼ tsp Cinnamon
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1 tsp Salt
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2 cups Shredded Carrots (about 3 medium)

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½ cup Shredded Coconut 
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Ginger Frosting

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1 tsp Freshly Ground Ginger
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8oz Cream Cheese (at room temperature)
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1 cup Unsalted Butter (at room temperature

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½ tsp Salt
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2 tsp Vanilla
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3 ½ cups Icing Sugar (sifted)
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Optional: Caramel Sauce for Serving
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Method

Preheat your oven to 350F and grease a sheet tray, cake pans or muffin tins.

Mix together sugar, olive oil, eggs, milk and vanilla. In a separate bowl, mix together flour, baking powder, cardamom, ginger, cinnamon and salt. Fold dry ingredients into wet until just combined.

Fold in carrots and shredded coconut until just combined. Pour into baking dish of choice and bake for 25-30 mins, or until a toothpick inserted comes out clean.

For the icing; with an electric mixer, combine all of the ingredients until a soft buttercream texture is achieved. Do not over mix!

Once the cake is fully cooled, ice it with cream cheese frosting and drizzle with caramel sauce. Slice, serve and enjoy!

The Vegetarian Dinner Party

Wild Mushroom Galette

Celeriac Steaks with Sweet Potato Mash and Salsa Verde

Cardamom Spiced Carrot Cake with Cream Cheese Frosting

The Vegetarian Dinner Party

Wild Mushroom Galette

Celeriac Steaks with Sweet Potato Mash and Salsa Verde

Cardamom Spiced Carrot Cake with Cream Cheese Frosting

Elevate your Salads Series - Spring Roll Salad