I can't help myself, okay? I work at a lovely little restaurant along the South Shore of N.S. called The Trellis Cafe. I have been returning to work there nearly every summer since 2006. The restaurant is known for it's pan-fried Haddock and it's salt cod fishcakes. More recently their most famous dish is their Lobster ravioli created by their fantastic chef Emily Dunsworth. They won Taste of Nova Scotia's award for "Essence of Nova Scotia" this year. I love working my two shifts a week there, but since taking on this new vegan lifestyle and diet, I have found it increasingly difficult to cook meat all day long. So I make vegan specials, okay?! What is a little surprising and super satisfying is that they not only sell out, but the customers LOVE them! The special I made this week was... Sweet Potato, Sundried Tomato and Mushroom Melts! First thing I did was sautee some mushies in olive oil, add some oregano, parsley, S+P and a pinch of nutmeg. Then I chopped up some sundried tomatoes and mixed them all together. Then I discovered something wonderful! If you put a couple cooked sweet potatoes, some roasted garlic cloves and a handful of cashews in a food processor, you end up with fantastic and tasty results!!!!! I had to restrain myself from consuming the whole lot of it before it became a melt! What? Chef's are supposed to taste test okay? I then assembled the ingredients on homemade buns from the restaurant and toasted them to order. I served them with a small orange almond salad (The Trellis signature salad, V, GF and sugar free!) If I were making these at home I wouldn't use the bun, but perhaps an oven roasted portabella mushroom? Oh, man, I might need to do that! Or, in a cabbage wrap? Damn, the possibilities are endless! P.S. I love vegetables.
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By Nomes
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December 2016
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