Creator of diner for vegetarians shares his secrets
HAMMERED MUSHROOM SANDWICH
Serves: 1
Iceberg lettuce leaves
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2 slices sourdough bread
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Extra virgin olive oil
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1/2 to 3/4 cup (125 to
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180 mL) hammered mushrooms
■ (recipe follows)
2 tbsp (30 mL) chickpea mayo
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(recipe follows)
1 tomato, the best you can
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find, sliced 1/4-inch (6-mm) thick and aggressively salted and peppered
1. Trim the lettuce leaves to fit the bread. Heat a heavy skillet over medium heat, add a little olive oil, and toast the bread on one side until golden brown and crisp.
2. Take the bread out of the pan and set aside for a minute. Add the mushrooms to the hot pan and cook for a minute, until they are warmed through.
3. Spread the untoasted sides of the bread with the mayo. Top with the tomato slices, lettuce and mushrooms. Serve warm or at room temperature.
HAMMERED MUSHROOMS
Makes: 2 cups (500 mL)
2 lb (900 g) button
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mushrooms, thinly sliced 2 tbsp (30 mL) extra virgin
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olive oil
1 1/2 tbsp (22 mL) maple
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syrup
1 tbsp (15 mL) Korean chili
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flakes
1. Preheat the oven to 375 F (190 C). Line two baking sheets with parchment paper.
2. Toss the sliced mushrooms with the olive oil, maple syrup and chili flakes in a medium bowl until they are evenly coated. Season with salt and pepper.
3. Divide the mushrooms evenly between the two pans and spread into a single layer. Bake for 25 minutes.
4. Toss the mushrooms with a spoon and return to the oven. Continue to cook the mushrooms, checking on them every 10 minutes or so and stirring every time you check.
5. The mushrooms are done when they are a deep brown colour and slightly dried out — dried at the edges and firm in the centre. Let cool slightly.
CHICKPEA MAYO
Makes: 2 cups (500 mL)
1/2 cup (125 mL) liquid
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from a chickpea can 20 individual chickpeas
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1 1/2 tbsp (22 mL) Dijon
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mustard
2 tbsp (30 mL) cider vinegar
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1 tbsp (15 mL) cane sugar
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2 tsp (10 mL) kosher salt
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2 1/2 cups (625 mL) grapeseed
■ oil
1. Combine the chickpea liquid, chickpeas, mustard, cider vinegar, sugar and salt in a tall container just large enough to fit the head of an immersion blender.
2. Blend at high speed until the mixture is completely smooth.
3. While the blender is running, slowly drizzle in the grapeseed oil. As you add the oil, an emulsion will form and it will begin to thicken. Check the seasoning for salt and sugar. This will keep, covered in the refrigerator, for about one week.
LOADED WHITE SWEET POTATO
Serves: 6
1 shallot, minced
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2 tbsp (30 mL) red wine
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vinegar
1 tbsp (15 mL) maple syrup
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1 1/2 cups (375 mL)
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chopped fresh tarragon 1 cup (250 mL) chopped
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fresh flat- leaf parsley Zest of 2 lemons
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2 serrano chilies, minced
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1/2 cup (125 mL) capers
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packed in salt, rinsed and finely chopped
Extra virgin olive oil
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6 medium white sweet
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potatoes, scrubbed well Extra virgin olive oil
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1 cup (250 mL) labneh
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(strained yogurt) or sour cream, or vegan alternative
1 cup (250 mL) chopped
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dill pickles
Juice of 1 lemon
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1. To make the tarragon green sauce, first soak the minced shallot in red wine vinegar and a splash of maple syrup for about 30 minutes.
2. Mix together the tarragon, parsley, lemon zest, chilies, capers and marinated shallot in a bowl. Add enough olive oil to make it sauce-like.
3. Season with salt and black pepper and red wine vinegar, if needed. The flavours will come together more on the day after the sauce is made.
4. Preheat the oven to 325 F (160 C). Lightly grease or line a baking sheet with parchment paper.
5. Rub the sweet potatoes with a little bit of olive oil, sprinkle the outside with salt, and place on the baking sheet.
6. Bake until the potatoes, when prodded, yield completely — they should be totally tender all the way through — about one hour.
7. Remove from the oven and let cool until they can be handled somewhat comfortably. Using a small paring knife, cut a slit in the top side of each potato. Gently open each slit.
8. Sprinkle a bit of salt and drop a couple of tablespoons (30 mL) of tarragon sauce into the openings and, using a fork, gently mash the flesh of the potato with the sauce to incorporate the two together.
9. Add a dollop or two of labneh, a spoonful of the chopped pickles, a squeeze of lemon and some freshly ground black pepper to finish.