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.

4:30pm

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.

5:30pm

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.

6:30pm

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.

7:00pm

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.

7:45pm

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.

8:00pm

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

 

o   Plate and serve the soup.

8:20pm

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.

Dessert

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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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

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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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