Sunday Supper :: a vegetarian menu

by Kristen on March 1, 2015

Sunday Supper :: a vegetarian menu

Tonight’s gorgeous Sunday Supper menu is completely vegetarian and totally decadent, from start to finish. The printable timeline included will help you make this whole feast in only 2 1/2 hours. See some of the tips at the bottom of the post to throw a dinner party like a pro.

The meal tonight begins with tartines with one of my personal favourite flavour combinations: blue cheese, pear and honey. We’ll be sipping on dangerously delicious French 75’s.

When we find our seats at the table we’ll be serving a beautiful creamy Roasted Garlic, Parsnip and White Bean soup. If you don’t mention to your guests that this soup is vegan I bet they’ll never know.

The main course features a to-die-for spaghetti dish made with cauliflower and burrata and covered in a deliciously rich cream sauce. To balance the heaviness we’re serving a simple Raw Massaged Kale Salad alongside.

Dessert tonight is the ultimate in luxury: tiramisu panna cotta. You will love it.

Bon appétit!

Sunday Supper :: Pear Tartines with Blue Cheese and Honey :: Drizzle and Dip

Pear Tartines with Blue Cheese and Honey :: by Drizzle and Dip :: Pear, blue cheese and honey is one of the best combinations ever. Seriously. Add some crunchy toast into the mix and oh baby are you in for a treat. Your guests are going to love you.


Sunday Supper :: French 75 Cocktail :: Kitchen Riffs

French 75 Cocktail :: by Kitchen Riffs :: This is a cocktail worthy of a celebration. I absolutely love starting parties by popping open a bottle of bubbles; it’s festive and puts everyone in the right mood. Do be careful with these guys though, there’s an awful lot of booze in here!

Please please serve these in a champagne flute, or even a small ice-free glass. I think the presentation is more party perfect. Also, ice in cocktails is a personal pet peeve of mine. (I’m sure some people might like it, but I think this cocktail is too delicious to water down.)

If you squeeze the lemon juice and make the simple syrup before your guests arrive you’ll be able to whip these up quicker than you can say French 75. Well, almost.


Sunday Supper :: Roasted Garlic, Parsnip and White Bean Soup :: Yummy Beet

Roasted Garlic, Parsnip and White Bean Soup :: Yummy Beet :: I am totally in love with this rich, creamy soup. And despite the decedent taste it’s also a super healthy and 100% vegan dish.

Tip: if you make a double batch you can have a delicious lunch all week. :)


Sunday Supper :: Spaghetti with Cauliflower, Burrata and Thyme :: Donna Hay

Spaghetti with Cauliflower, Burrata and Thyme :: Donna Hay :: This pasta is almost ridiculous. I mean really, burrata and cauliflower all in one dish?! It’s almost too much to handle.

Make sure to use fresh spaghetti, the dried stuff just won’t do this dish justice.


Sunday Supper :: Raw Massaged Kale Salad :: Skinny Taste

Raw Massaged Kale Salad :: by Skinny Taste :: I love the simplicity of this salad. It will hold it’s own at the table without overtaking the star-of-the-show pasta.

Tips: salad dressing typically last for at least a week in your fridge. Make a little extra to use on your salads during the week.


Sunday Supper :: Tiramisu Panna Cotta :: French Press

Tiramisu Panna Cotta :: French Press :: This dessert is all kinds of dreaminess. Tiramisu is one of my all-time favourite desserts and putting those flavours into creamy panna cotta is nothing short of genius.


Get it done on time:

The timetable is based on your guests arriving at 7pm and you sitting down to start dinner at 8pm. If you like to eat earlier or later just adjust the time to fit your schedule.

Tonight’s menu will take you 2 ½ hours to prepare, plus 5 minutes of your time in the morning, from start to finish, if you work at a decent pace. If you feel more comfortable taking your time in the kitchen feel free to start a little earlier.

 Make sure to have all your grocery shopping done earlier in the day, or a day in advance.

During the day make sure you set the table, tidy your house, pull out any serving dishes and utensils you’ll be using and set up a bar station. You’ll feel a lot more relaxed this way!

Don’t forget about yourself. If you’re planning to dress up for your dinner party be 98% ready to go before you start your prep, then all you’ll need to do is a quick costume change right before your guests arrive. 

Pro Tip 

Wash and dry all the dishes and wipe down your counters after each hourly section in the timeline. This will help keep the mess to a minimum and make your work more efficient.

Click here for a printable version of the timeline.


o   Preheat your oven to 400 degrees and roast the veggies for the soup.


o   As soon as the veggies are in the oven roasting begin making the tiramisu. While it will only take you a few minutes to make, it will take at least 4 hours to set. Heather says in her blog post that you can pour the tiramisu into wine cups if you’re running short of time so that you don’t have to unmold them. I’ve used ½ cup mason jars in the past for panna cotta and serve them in the jars. I would recommend going this route to be safe.


o   Make the salad dressing and wash and tear the kale. Store the kale in a Ziploc bag in your fridge until dinner.


o   Finish making the soup. Once it is finished cool it until it is cool to the touch and then put it in your fridge. If you have the room keep it in the pot you cooked it in so it will be easy to take it out and put it back on the stovetop later.


o   Make some simple syrup for the French 75 – just heat equal amounts of white sugar and water until the sugar is completely dissolved.


o   Squeeze some lemon juice for the cocktail.


o   Toast the baguette slices, cover them with blue cheese, top them with a pear slice then set them aside.


o   Mix together the cream, egg yolks and parmesan for the spaghetti them cover the bowl and put it in your fridge.


o   Saute the cauliflower, garlic, etc. for the  spaghetti. When it’s finished set it aside on your stove.


o   Set a large pot of salted water on the stove.


o   Your guests arrive! Put a French 75 in everyone’s hands.


o   Pop the baquette slices back in the oven to melt the cheese. Top them with a few toasted walnuts when they come out of the oven and serve them right away.


o   Relax and have fun with your guests.


o   Take the soup out of the fridge and put it on the stove on medium low heat. Stir it occasionally as it warms.


o   Put the kale in a large bowl and take the dressing out of the fridge.


o   Turn the element with the large pot of salted water on it to high.


o   Plate and serve the soup.


o   Turn the element with the sautéed cauliflower on it to medium high.


o   Put the pasta in the pot of water and cook it for the time indicated. Fresh pasta will only need to cook for 60-90 seconds.


o   Drain the pasta then toss it with the eggs and cream you whisked together earlier, the cauliflower and the burrata.


o   Quickly toss the salad then serve the pasta and the salad together on 2 separate large platters.


When you’re ready for dessert simply pull the tiramisu panna cotta out of the fridge and serve it in the pretty dishes you poured it into. You can dust the tops with a little cocoa powder for extra wow.

Little cups of Kahlua would be great to serve alongside dessert. Just sayin’.



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Lemon Lime Loaf

February 27, 2015
Lemon Lime Loaf

Today is an extra special day.   It’s the kind of day that deserves lemony icing and sweet cake. Cause you know, it’s not everyday you buy a house. OMG did I just say that? Yes yes I did. And it’s true! My handsome man and I bought our first home together. →insert biggest lemon icing covered smile ever ← To celebrate I think we should all make this insanely delicious lemon lime loaf. I wish we could all celebrate together, but just knowing that you’ve got cake crumbs on your lips too will make me happy. I’m not much of a dessert person, but this lemony cake is just about killing me. I know that calling something ‘perfect’ often seems a little over the top, but that’s how I feel about this. IMO it is, without any doubt, the best lemon loaf ever. No lie. The cake itself isn’t overly sweet and has a great citrus flavour. It manages to be both light and dense at the same time. I know that seem like a contradiction, but that’s exactly how it feels when I eat it. And then there’s the icing … That sweet lemony icing. I like to pour the […]

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Roasted Broccolini with Tahini Yogurt and Charred Lemons

February 25, 2015
Roasted Broccolini with Tahini Yogurt and Charred Lemons

 This broccolini will change your life. Whoa … I know that’s a big statement, but I believe it’s true. You see, I’m normally not a broccoli or broccolini fan. I don’t mind it raw and dipped in ranch dressing (so glamorous, I know) but there’s something about cooked anything that resembles broccoli that just doesn’t do it for me. It’s how the end bits get kinda soggy. They’re not my thing. Usually. But this is different. The end bits, instead of being soggy, are crispy and lightly charred. Rather than being their normal bland self they’ve been transformed into delicious bundles of flavour. Basically, they rock. They’re served with a super easy to make tahini yogurt sauce and some tasty charred lemons. I’ve served these to guests who’ve raved about them. I’ve also served these alongside some fish for a easy weeknight meal. Promise me you’ll make them?  Some tips for perfect roasted broccolini Make sure you don’t crowd the pan! This is important to remember any time you roast veggies. If you try to pack too any vegetables on a pan they will steam rather than roast. What you want is crispy, roasted broccolini, not soggy steamed broccolini. Don’t […]

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Carrot Noodles with Thai Peanut Sauce {vegan + gluten free}

February 23, 2015
Carrot Noodles with Thai Peanut Sauce

The obsession with veggie noodles continues.  This time I’ve used carrots and cut them into long slender strips that resemble soba noodles. It amazes me every time I pull out my julienne peeler or mandolin how a carrot or zucchini can suddenly become noodles. Carrots amaze me the most; it just doesn’t seem like it should be possible The carrot noodles are smothered in a super delicious Thai peanut sauce made from red Thai curry paste. It’s almost ridiculous how good the sauce is. If there were leftover (which there never is) I’d think of using it dip for roasted veggies or chicken satay. I love the soft on the inside, crispy on the outside, pan fried tofu. The best bites are the ones where you get a piece of tofu, a crunchy peanut and a bunch of perfectly cooked carrot noodles. Vegan eats never tasted so good. I love experimenting with different ways of cutting the noodles to get different results. In the Carrot Noodle Pad Thai recipe I used a regular peeler to cut the carrots into long, thin strips. When the noodles are cut that way they retain a little of their crunch. By using a julienne peeler […]

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Whole Roasted Sesame Ginger Cauliflower

February 20, 2015
Whole Roasted Sesame Ginger Cauliflower

Do you think it’s possible to overdose on cauliflower? Seriously, how much is too much?  I think that for most normal people a big head of cauliflower would serve at least 4, so I’ve said that’s how many this recipe serves. But … if you’re anything like me and my handsome man and LOVE roasted cauliflower then this might only serve two. Just sayin’. The whole cauliflower is massaged with a mix of miso paste, sesame oil, ginger, chili garlic sauce and a few other tasty Asian flavours. It’s then roasted in the oven till it’s dark brown, nutty tasting and unbelievably delicious. This is one of those wicked awesome recipes that is tasty and pretty enough to serve at a dinner party yet quick and easy enough to make when you get home from work during the week. Try it out this week before impressing your friends with it on the weekend. When I make this cauliflower I like roast it on a baking sheet then transfer it to a small cast iron skillet when I serve it. You could, of course, just bake it in the skillet and serve it straight from there, just warn peeps not to touch […]

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Skinny Sweet Potato Harissa Fries with Harissa Mayo

February 16, 2015
Skinny Sweet Potato Harissa Fries with Harissa Mayo

♥ Sweet Potatoes ♥ Harissa ♥ Fries ♥ Yum ♥ Could there possibly be a better match than spicy harissa and sweet potatoes? Any sweet/spicy combo is amazing and that this just so happens to be a sweet/spicy/french fry combo is kind of ridic. I’ve been getting a little carried away here with harissa lately. First there was the Spicy Harissa and Roasted Butternut Squash Soup, then the Make-Ahead Harissa Shakshuka, the Sticky Harissa Honey Glazed Chicken and now these Skinny Sweet Potato Fries. I hope you guys love harissa as much as I do. In case you haven’t had it before it is a spicy North African paste made with chilies, garlic, red pepper and often tomatoes. It packs quite the punch, both in terms of flavour and heat. In this recipe the sweet potatoes are coated in harissa, and a few other spices, before they are baked in the oven. They’re seriously delicious. I know a lot of people complain about sweet potato fries not being crispy enough, but I just can’t get onboard with that. I feel that one of the best things about them is they can vary in crispiness/softness from fry to fry. Some of my favourites are actually the […]

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The Ultimate Guide to Brussels Sprouts

February 15, 2015
The Ultimate Guide to Brussels Sprouts

Brussels sprouts have made a serious comeback in the past few years and, for anyone who has eaten them properly prepared, it is easy to understand why. They take well to lots of different flavours and turn almost nutty tasting when well roasted.  You can eat them every meal of the day, from breakfast to dessert. Seriously, even dessert. In this guide you’ll find everything you need to know about Brussels sprouts, from how to buy and store them, why you should eat them, tons of delicious recipes and even a few fun facts.   Brussels Sprouts Recipe Index Baked, Broiled and Roasted Brussels Sprouts            Breakfast Brussels Sprouts Recipes Fried Brussels Sprouts Recipes                                  Appetizer Brussels Sprouts Recipes Sautéed and Seared Brussels Sprouts Recipes          Dessert Brussels Sprouts Recipes Steamed and Boiled Brussels Sprouts Recipes Salad and Slaw Brussels Sprouts Recipes For more Brussels sprouts inspiration follow my Brussels Sprouts Pinterest Board. How To Buy and Store Brussels Sprouts Brussels sprouts can be purchased on the stalk or loose. When choosing the perfect Brussels look for ones that are […]

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Pretty Raw Beet and Coconut Smoothie

February 13, 2015
Pretty Raw Beet and Coconut Smoothie

Who ever said you can’t put beets in your smoothie?  I know it’s not necessarily the ‘normal’ thing to do with beets, but then there’s been a lot more than basic roasted beets going on around here lately. There was that Dark Chocolate Beet Cake (pleeeeeze promise me you’ll make that one day), and the Raw Beet, Carrot and Apple Salad, and now this smoothie. I have to tell you guys … before I made my first beet smoothie I was pretty much convinced that this was going to be a big fat fail. When I told my handsome man that I was making us beet smoothies for breakfast I was surprised he didn’t bolt for the door. Seriously, you should have seen the look on his face. I’m telling you this because, if you’re thinking this is a bit of an odd combo, you’re not alone. Turns out though that I was completely wrong; beet smoothies are a big win. They’re also vegan, paleo and all that other super healthy for you good stuff. And they’re the perfect pretty pink drink just in time for Valentine’s Day. This smoothie does taste a little like beets. It’s not as overpowering as […]

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Perfect Poached Fish

February 11, 2015
Perfect Poached Fish

 Poaching fish is far too underrated, in my opinion.  I know it’s not necessarily the fanciest, most complicated, or prettiest way to cook fish. The thing is, when it’s done right, it’s amazing. Perfectly poached fish is tender and almost melts on your tongue. Because you’re not smothering it in sauce the delicate flavour of the fish really shines. It’s a beautiful thing. The problem is that when most people poach fish they boil it until it turns tough and rubbery. Sound familiar? It doesn’t have to be that way. I’ve poached fish many times and every I use this fail proof technique. Cook it this way and I promise you will fall in love with poached fish. The trick to perfectly poached fish is to cook it gently and at low heat. Don’t bring your pot to a boil, or even a simmer for that matter. Lower the heat. Fish is perfectly cooked when it reaches an internal temperature of 140 degrees. If you don’t already own one I highly recommend picking up an instant read thermometer next time you’re at a kitchen store. If you’re cooking fish in the oven or on the stove top you can use […]

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Coconut Oil Fried Brussels Sprouts with Garlic, Chilies and Lime

February 9, 2015
Coconut Oil Fried Brussels Sprouts with Garlic, Chilies and Lime

 Confession: I could eat these Brussels like candy. Is that weird? I feel like like I’ve passed some sort of marker into adulthood. I know that only adults are supposed to like Brussels sprouts but I have an (untested) theory that you could feed these to anyone of any age and they’ll gobble them up. They’re just that good. They’re another dish that I’ve been working on lately that tastes like it should be bad for you, but is actually good for you. Don’t you love that? These little treats taste like the best kind of greasy pub food, think jalapeño poppers, french fries and deep fried pickles. The difference is that these are fried in super healthy for you coconut oil. If you’re worried that the coconut oil flavour will be overwhelming, don’t be. (I wondered about that at first too, btw.) You can taste a slight coconut flavour but, with the sweet garlic, lime juice and touch of spice from the chilies, it works perfect. Nothing but serious deliciousness here.  Some Tips for Frying with Coconut Oil Make sure not to heat the coconut oil above 350 degrees. That’s the point where it will start smoking, and the […]

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Valentine’s Day Dinner Menu for Two

February 8, 2015
Valentine's Day Dinner Menu for Two

This week’s Sunday Supper is a little different than the rest in the series. I’ve put together what I think is the perfect Valentine’s dinner for two. You’ll notice that many of the dishes are perfect for sharing and that the menu is light, but satisfying, so you’ll have plenty of energy after dinner. The menu begins with some beautiful warmed olives and Marcona almonds with chili threads. This is my idea of sexy food: warm, salty and little bit spicy. To sip on there’s a rosé bourbon cocktail that’s both light and boozy at the same time. Once you’ve settled in there’s baked brie for two that’s topped with fresh blackberries and blackberry syrup. Melty cheese is pure love. The main course features seared steak and mushroom crepes with blue cheese butter and a gorgeous blood orange salad. And finally, if you’re able to restrain yourself after all the talking, laughing, flirting and eating, is a dulce de leche fondue for two. Or you can always come back for dessert later after you’ve worn off some energy. Bon appétit! Warm Rosemary Olives with Chili Threads :: by Feasting at Home :: I had warm olives for the first time […]

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Dark Chocolate Beet Cake with All-Natural Pink Buttercream Frosting

February 5, 2015
Dark Chocolate Beet Cake with All-Natural Pink Buttercream Frosting

I feel a little sneaky sharing this cake with you. If it wasn’t for the title of this post you’d think this was just another chocolate cake with frosting dyed pink with creepy food colouring. You’d probably wonder what’s going on, since pretty pink cake recipes feel a little out of place on this blog. But this is no ordinary chocolate cake. Hidden inside the rich, moist and utterly decadent chocolate cake are (wait for it) roasted beets. You heard me right, I snuck some beets into chocolate cake. Now I’m not going to try and convince you that this is some kind of health food cake. It’s not. The beets in this recipe serve a purpose other than sneaking veggies into your diet. The purpose of the beets is to turn this chocolate cake into the most delicious cake you’ve ever tasted. That’s a big statement, I know. The truth is that it’s the best chocolate cake I’ve tasted. If you make it (and I think you should treat yourself!) let me know what you think of it. I know you’re going to love it. The concept of putting vegetables or fruit into cake is not a new one. My granny’s […]

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Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts & a review of Mark Bittman’s How to Cook Everything Fast & giveaway

February 3, 2015
Roasted Spaghetti Squash with Brown Butter and Walnuts & a review of Mark Bittman's How to Cook Everything Fast

I found out something new about myself last night: I totally love spaghetti squash. I know I know, I’m 36 years old, own an underground restaurant, cook for a living and spent 14 years as a vegetarian and, before last night, I had never eaten spaghetti squash. I have a hard time believing it too. Now I normally wouldn’t share recipes with you guys that I’ve only tested out once, but since this one is from the renowned and well-respected Mr. Mark Bittman I figured it was safe to forgo the recipe testing. The recipe is from his newest cookbook called How To Cook Everything Fast. (in case you’re wondering I did get permission from the publisher to reprint the recipe, ’cause that’s just how I roll.) It’s a simple dish that worked great as a quick and easy weeknight meal and was loaded with flavour and contrasting textures. In his cookbook he has variations for one with gorgonzola and hazelnuts and another vegan version with rosemary garlic oil and walnuts. The gorgonzola version is next on my list. Cookbook Review My cookbook review policy is: If I love it I’ll review it, if I don’t I won’t.   I’d […]

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Sticky Harissa Honey Glazed Chicken

February 2, 2015
Sticky Harissa Honey Glazed Chicken

I have a confession to make: I’ve been holding out on you. I don’t know what to say except that I am so very sorry. Things got away on me and … well there really is no good excuse. You guys deserve to not wait for the most delicious recipes and for making you wait I truly apologize. Really, I do. You see, you should have been eating this chicken weeks ago and I hope you can forgive me for making you wait. I know you live busy lives; you work and have friends and are active and, between all that, you like to find at least a little time to feed yourself (and maybe the awesome peeps around you) well. This dish will do that for you: It will let you eat deliciously well in 30 minutes flat. This is one of those fast and easy weeknight meals that you can whip up quickly when you get home and serve with a simple salad on the side for an easy and healthy dinner. I like to make this with the skin on the chicken, ’cause that’s just the way I roll. If you’d rather do away with the extra […]

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Curried Lime Cauliflower Bites with Curry Mayo

January 30, 2015
Curried Lime Cauliflower Bites with Curry Mayo

I have something to share with you: I’m in love. Head over heels in love. With this cauliflower. Oh ya baby. Each little bite sized nugget is coated in lime juice and deeeelish curry spices. They’re baked in the oven (not fried!) and then served with some creamy, spicy and totally addictive curry mayo. I like to put a plate of these out at a party and watch them disappear in seconds. They also make a great side dish on your dinner plate. Little bites of heaven goin’ on right here. We all know that cauliflower is the new kale. Or is it the Brussels sprouts? I get confused about all these food trends. One thing is for certain: cauliflower is awesome. There is a caveat though … in order for cauliflower to be awesome it must be roasted, or fried, or disquised as something it’s not, like this Cauliflower Fried “Rice” or this Skinny Chili Cheese Dip. Under no circumstance should cauliflower ever be steamed or boiled, unless you plan on using it as a vessel to get copious amounts of cheese sauce into your mouth. Let’s chat about roasting cauliflower. Something magical happens to this otherwise boring vegetable […]

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