Vegan Secret Supper: Bold & Elegant Menus from a Rogue Kitchen
Format: PDF / Kindle (mobi) / ePub
The art of the convivial, joyful meal shared with friends and family has evolved in recent years. The growing popularity of dinner clubs and themed potlucks attest to our desire for get-togethers at home that are out of the ordinary; also, temporary pop-ups and secret supper locales (where the address is often kept under wraps) are redefining the notion of the traditional restaurant meal. But where do vegans fit into all this fun for foodies?
Vegan Secret Supper is a collection of imaginative, delectable, animal-free recipes by chef Mérida Anderson of VSS (Vegan Secret Supper), a dining club that she has run in Vancouver, Montreal, and New York. At VSS, Mérida creates amazing vegan dishes that prove that sophisticated, spectacular dinner parties do not require the use of animal products. With her focus on menu-planning and simple, seasonal ingredients, she offers readers all the tools they need to create healthy, sumptuous meals, whether it's a dish for a potluck, a romantic dinner for two, or a celebration for twenty.
Full-color throughout, the book's recipes include split pea bisque with minted cream; smoked cauliflower on red quinoa tabouli; walnut and roasted yam croquettes with spicy balsamic beet reduction; and chocolate blackberry cashew cheesecake. As well, Mérida offers fantastic tips and insight on how to create your own vegan secret supper club at home.
Mérida Anderson is a self-taught chef who became vegan at the age of sixteen. She is also a photographer, visual artist, clothing designer, and musician.
oil, liquid smoke, mustard, pepper, yeast, and cornstarch. In a large freezer bag or plastic container with lid, place mushrooms, garlic, and rosemary. Pour in marinade and seal bag or container. Let sit for at least 30 minutes, or up to 2 hours. Preheat oven to 375˚F (190˚C). In a shallow bowl, add hazelnuts. Take 1 mushroom at a time from the marinade and dip into hazelnuts, making sure each is well-coated. Place on a lightly oiled baking sheet. Sprinkle with smoked salt before placing in oven.
processor or blender, blend shallots and garlic, pumpkin seed butter, lemon juice, salt, cilantro, and parsley. Slowly add olive oil to facilitate blending. On a clean work surface, lay out a few wonton wrappers. Keep a small bowl of water nearby. Place 1 tsp filling in middle of each wrapper. With your finger or a small brush, dampen edges of each wrapper. Fold in half, pressing edges closed to seal. Dampen 1 corner of semi-circle and bring to center of tortellini; fold other corner over top.
flour and 3 tbsp fresh water. Repeat every 12 hours for the first 48 hours. On the third day, discard grapes. Starter is now ready to use. It should smell sweetly sour. If it smells “off” at any point, discard it and start again. After using some of the starter to make Sourdough Bread (opposite), feed it with 2 tbsp flour and 3 tbsp fresh water. Store in a jar with a lid in refrigerator. Add 2 tbsp flour and 3 tbsp fresh water every 2 weeks to keep it fresh. To use after it’s been refrigerated,
⅓ cup (80 mL) maple syrup 1 tbsp blackstrap molasses 3 tbsp flour (for gluten-free: coconut or rice flour), mixed with ¼ tsp baking soda and ½ tsp baking powder 1 tsp cocoa powder ½ tsp ground cinnamon zest of 1 lime, finely grated ½ tsp salt ½ batch Shortcrust Pastry (p. 155), unbaked, set in a 10in (25-cm) pie plate VEGAN SECRET SUPPER Preheat oven to 425˚F (220˚C). In a food processor, pulse figs and pecans until a small ball forms. 138 In a saucepan on low, heat milk and coconut oil until
3 tbsp coconut flour 1 tsp vanilla extract ¼ tsp ground cinnamon ⅛ tsp ground cloves ¼–½ tsp ancho or cayenne pepper, to taste ½ tsp salt 1 recipe Nut Crust (p. 156); use chocolate and walnuts to plate: 1 tsp ground cinnamon Butternut Squash & Walnut Ice Cream (p. 166) 1 tsp flaked sea salt Sprinkle a tiny pinch of cinnamon in a diagonal line across a square plate. Place a slice of pie in the middle and a scoop of ice cream beside it. Sprinkle a pinch of salt on top of pie before serving. In a