SPRING FORWARD

TOMATO TART

Spring Forward

Vegetables that are farmed or foraged locally are the focus of Acorn by Shira Blustein and Brian Luptak. The book, named for Shira’s internationally recognized Vancouver restaurant, elevates plant-based cuisine with a year’s worth of seasonal dishes. These recipes from the spring section will expand your idea of what vegetarian fare can offer, pleasing the most demanding epicure.

SERVES 6

PLATING

6 Almond & Hazelnut Tart Shells (see below) 1½ cups Herbed Hazelnut Dip (see below) 1 recipe Marinated Tomatoes (see below) 2 cups basil leaves Edible blossoms and herbs, for garnish

Lay out six plates and place one tart shell on each. Fill each tart shell with ¼ cup Herbed Hazelnut Dip.

Strain the tomatoes from the olive oil (reserving the oil) and top each tart with approximately ¼ cup tomatoes. Drizzle the olive oil marinade over the tart and plate.

Garnish with basil leaves, edible blossoms and herbs.

ALMOND & HAZELNUT TART SHELLS

MAKES 6 SHELLS ¾ cup raw hazelnuts ¾ cup ground raw almonds 3 tbsp potato starch 2 tbsp tapioca starch 1 tsp salt ½ tsp black pepper 2 sprigs thyme, leaves picked 1 tsp agave or maple syrup Olive oil, for tart moulds

Note You need six round, removable-bottom tart moulds for this recipe, each approximately 3½ to 4 inches in diameter and ½ to ¾ inch tall. If you would prefer to bake the tart shells rather than dehydrate them, you can do that in a 350°F oven for 20 minutes; baking them will turn up the crunch!

Place all the dry ingredients and the thyme in a food processor and blitz until it reaches as fine a consistency as possible. With the machine still running, add ¼ cup water and the agave syrup; continue to blend until everything is well mixed, stopping to scrape down the sides halfway through. Transfer the mixture to a large bowl and finish mixing by hand, making sure there are no dry spots and that everything is fully incorporated.

Lightly brush the inside of your tart moulds with olive oil. Divide the dough into six and press into the moulds. Place the moulds directly onto the dehydrator tray and dehydrate on high (160°F) for 6 hours. After 6 hours, separate the shells from the moulds and return them to the dehydrator for 6 more hours. Store in an airtight container lined with paper towel at room temperature for up to 7 days.

HERBED HAZELNUT DIP

MARINATED TOMATOES

MAKES 2 CUPS 1 cup olive oil 4 cloves garlic, sliced 2 sprigs dill 2 sprigs basil 1 tsp salt ½ tsp pepper 1 tbsp sugar ½ tsp red pepper flakes 2 cups halved baby gem tomatoes

Place all the ingredients, except the tomatoes, in a saucepot on low heat and cook for 10 minutes. Remove from the heat and let cool for 15 minutes, then pass through a strainer, reserving both the liquid and solids. Place the tomatoes in an airtight container and pour the liquid overtop (make sure it is completely cooled first). Allow to marinate for at least 3 hours in the fridge before serving; the longer the better. Store in an airtight container in the fridge for up to 3 days.

HERBED HAZELNUT DIP

MAKES 2 CUPS 1 cup raw hazelnuts, skins off 2 cloves garlic ¼ cup diced shallots 1 tsp salt ¼ cup apple cider vinegar 2 tsp flaked nutritional yeast ½ cup basil, chopped ¼ cup dill, chopped ¼ cup chives, chopped

Place the hazelnuts and 3 cups water in a bowl or 32-ounce Mason jar and cover. Soak in the fridge overnight for approximately 8 to 10 hours. When ready, strain and rinse the hazelnuts, discarding the soaking liquid.

Add the soaked hazelnuts, garlic, shallots, salt, apple cider vinegar, ¾ cup water, nutritional yeast, and three-quarters of the herbs (basil, dill and chives) into a food processor. Blend until smooth. Add the remaining herbs and blend again until the herbs are incorporated but still visible. Store in an airtight container in the fridge for up to 1 week.

FLOR DE VERANO COCKTAIL

MAKES 1 CUP 1 recipe Elderflower Syrup (or find at a specialty food or liquor store) Zest and juice of 2 limes ½ cup sugar

Combine all ingredients in a pot, stirring constantly over low heat until the sugar is dissolved. Remove from the heat and pour directly into a 4-x-4-x-2-inch-deep cake pan and place in the freezer. Every hour, stir the mixture with a fork to create frozen but fluffy ice shavings; repeat until evenly frozen and flaky all over. Use right away or store, covered, in the freezer for up to 1 month.

CINNAMON SYRUP

MAKES 3¾ CUPS 3 whole cinnamon sticks 2 cups sugar 2 cups water

Combine all ingredients in a pot and bring to a gentle boil. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool. Discard the cinnamon sticks and store the syrup in an airtight container in the fridge for up to 1 month.

FLOR DE VERANO COCKTAIL

MAKES 1 1½ oz blanco tequila ½ oz mezcal ¼ oz sweet vermouth (we use Marrow Vermouth) 1 oz fresh lime juice ½ oz Cinnamon Syrup (see below) Dash star anise bitters 2 (to 3) tbsp Elderflower Granita (see below) Lime zest, for garnish

Chill a stemless wineglass. In a steel shaker, combine all the ingredients except the Elderflower Granita and lime zest. Fill with ice and shake, then double-strain into the chilled glass. Add just enough fresh ice to break the surface of the liquid. Using a fork, shave off 2 to 3 tbsp frozen granita and place gently on top of the ice in the glass. Garnish with freshly grated lime zest.

ELDERFLOWER SYRUP

MAKES 3¾ CUPS 2 cups sugar 2 cups fresh elderflower blossoms, stems removed (or 1 cup dried)

Combine the sugar with 2 cups water in a medium pot and bring to a gentle boil, stirring until the sugar is dissolved, then remove from the heat. Pack the elderflower blossoms in a sterilized 16-ounce Mason jar and pour the hot sugar water overtop. Allow the jar to cool, uncovered, at room temperature. Cover and steep the blossoms overnight, up to 12 hours, swirling or shaking the jar several times throughout (dried blossoms need only 6 hours). The flavour should be sweet and floral. Strain the blossoms from the liquid using a fine-mesh sieve. Store the syrup in an airtight container in the fridge for up to 1 month. Find more creative and delicious recipes in Acorn by Shira Blustein and Brian Luptak, Appetite by Random House, $40.

MAKES 6 SERVINGS 12 early season or young carrots, each about 8 inches long 3 tbsp olive oil 8 sprigs thyme, leaves picked Salt and pepper, to taste

Preheat the oven to 400°F. Wash and scrub any dirt off the carrots; you do not have to peel or trim them. In a large bowl or pan, mix the carrots with the olive oil and thyme. Season with salt and pepper. Lay the carrots and thyme out on a baking sheet lined with parchment paper. Roast for 15 to 20 minutes or until the carrots are cooked through but still retain some crunch. Cooking time will vary depending on the size of your carrots. Serve immediately.

PLATING

1 recipe Roasted Carrots (see above) ¼ cup crumbled Shropshire blue cheese ½ cup Preserved Plum Mostarda (see below) Sweet cicely or other garden herbs, for garnish

Lay out the roasted carrots on a serving plate. Add the cheese overtop and drizzle with the Preserved Plum Mostarda. Garnish with sweet cicely or garden herbs of your choice.

PRESERVED PLUM MOSTARDA

MAKES 2½ CUPS 2 tbsp yellow mustard seeds, soaked overnight (see Note) 1 large onion, cut in small dice 4 cloves garlic, thinly sliced 3 tbsp olive oil 1½ tsp salt 1 tsp pepper 1 tbsp sugar ¼ cup fresh lemon juice 1 tbsp dry mustard 2 cups large diced preserved plums, liquid strained 2 tsp finely chopped thyme leaves

Note Soak the yellow mustard seeds in 2 cups water for 12 to 24 hours. When ready, strain out the liquid.

In a medium saucepot on medium heat, sweat the onions and garlic in the olive oil until they are soft and translucent. Season with the salt and pepper and add the sugar and lemon juice. Cook until the liquid has reduced by half. Add the dry mustard and preserved plums and continue to cook until the liquid has again reduced by half. Add the thyme and the soaked mustard seeds for the last 2 minutes, then remove from the heat. Store in an airtight container in the fridge until ready to use, for up to 1 week.