BEET CARPACCIO

Serves 6

2 medium beets, roasted and peeled

1 tbsp olive oil

1 tbsp 18-year aged dark balsamic vinegar

½ lemon, juiced

1 tbsp brown sugar

1 cup arugula cup pine nuts cup feta, cubed

For maximum flavour, prepare the vegan feta and beets a few days ahead of time.

Preheat the oven to 400°F. Wrap each beet in tin foil and roast for about an hour. When beets are done, you will be able to easily slide a knife all the way through them. Allow them to cool completely and then peel.

Whisk together the olive oil, balsamic vinegar, lemon, and brown sugar until the sugar is dissolved. Slice the peeled beets into thin disks (use a mandolin if you have one), and add them to the dressing, reserving 1 tbsp of dressing to garnish. Let marinate for 10 minutes. Place the sliced beets on a plate in a circle—or get creative with your own design. Top with the reserved dressing, arugula, pine nuts, and feta.

½ block of firm tofu, cubed

½ lemon, juiced

½ cup warm water

½ cup apple cider vinegar

1 tbsp dried oregano

½ tbsp salt

Press half a block of tofu on a paper towel for 10 minutes (to remove some of the moisture) and cut it into small cubes. Mix together all other ingredients, add the tofu, and seal in a container. Marinate for a minimum of 2 hours, up to 3 days. The longer the tofu marinates, the more flavourful it will be.

ROASTED SWEET POTATO-STUFFED RED WINE RAVIOLI

Serves 6

Sweet Potato Purée

1 large sweet potato

1 tbsp dried oregano

1 tbsp ground thyme

2 tsp smoked paprika salt and pepper to taste

1 tbsp Butter-infused olive oil

200 ml coconut milk pinch of nutritional yeast

Peel and cube the sweet potatoes and toss with olive oil and spices. Roast in a 425°F oven for about 20 minutes or until tender. Allow to cool. Combine with coconut milk and nutritional yeast in a blender; blend until smooth.

Ravioli Dough

2 cups all-purpose flour

¾ cup red wine

2 tbsp olive oil pinch of salt

Combine flour and salt in a bowl, and then slowly add the oil and wine. Turn out the mixture onto a floured surface and knead for about 5 minutes. Wrap dough in plastic and refrigerate for at least 30 min.

Split the dough into two equal balls and roll them out into roughly equal-sized rectangles until almost see-through. Place even dollops of puree along the first sheet of dough, about an inch apart. Lightly wet the area around each dollop and then lay the other layer of dough over top. Lightly press the dough around the puree to seal and then cut it into neat little squares. Firmly seal the edges of the dough with a fork and lay the ravioli on a parchment-covered baking sheet. Cover with a clean dish towel until ready to use. Boil ravioli in smaller batches for 3 minutes until cooked through, then add to the sauce.

Creamy Coconut Milk Sauce with Cherry Tomato and Spinach

3 cups coconut milk

2 tbsp cornstarch

1 tbsp dried thyme leaves

2 tbsp nutritional yeast salt and pepper to taste

1 cup cherry tomatoes

1 cup spinach

Whisk together coconut milk, cornstarch, thyme leaves, nutritional yeast, salt, and pepper and bring to a simmer. Once slightly thickened, add cherry tomatoes and cook for about 5 minutes, lightly crushing the tomatoes with the back of a spoon. Add spinach and cook until wilted. Add the ravioli and simmer for 1 minute. Garnish with parmesan cheese, or try our vegan version below.

Vegan Parmesan

1 cup raw cashews

½ lemon, juiced

1 tbsp white vinegar pinch ground mustard salt to taste

Blitz cashews in a food processor or blender until it becomes a fine crumble. Add the rest of the ingredients and blend until it comes together. Form it into a flat circle and wrap in plastic. Chill in the fridge overnight or until firm. Grate over pasta.

SHOP LOCAL: Gadgets

Thank you to our favourite local foodie shop, d.a. Niels Gourmet Kitchenware, for providing us with some of the incredible cooking ware we used in this shoot, including the Staub Cast Iron Cocotte and ceramic bowls and large and small Danica Heirloom Element bowls (p. 48).