Cabbage “steak”

Ingredients

• 2 tbsp sunflower oil
• 2 tbsp miso
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar
• 1 small green cabbage, cut into wedges
• 1 cup vegetable broth

Preparation

1. Preheat oven to 425 °F.
2. In a mixing bowl, mix the sunflower oil, miso, maple syrup, and apple cider vinegar.
3. In a large, hot frying pan, add a drizzle of the oil of your choice, then sear the cabbage wedges on each side on high heat until golden brown.
4. Remove the cabbage wedges and arrange on a baking dish.
5. Coat the cabbage wedges with the miso glaze.
6. Add the hot vegetable broth so that it covers the bottom of the baking dish.
7. Cover with aluminum foil and roast for 45 minutes until the cabbage is tender.

Émulsion de tomates, poivrons et fenouil rôtis

Ingredients

• 8 large red tomatoes, quartered with stems removed
• 3 medium red bell peppers, roughly diced
• 2 fennel bulbs, sliced
• 1 Spanish onion, sliced
• 3 garlic cloves, sliced
• 6 tbsp sunflower oil
• 2 tbsp maple syrup
• 3 tbsp apple cider vinegar
• ½ tsp gorria chili powder or Espelette pepper
• Salt and pepper

Preparation

1. Preheat oven to 450 °F.
2. Place the vegetables and garlic on a baking sheet lined with parchment paper.
3. Drizzle with 3 tbsp sunflower oil and season.
4. Roast the vegetables for about 20 minutes, flipping them over halfway through cooking, until they begin to brown.
5. Transfer the vegetables to a blender, add the remaining ingredients, and puree until the mixture is smooth.

assembly

Spread the desired amount of roasted tomato, pepper, and fennel emulsion on the bottom of a plate. Place a hot cabbage wedge in the centre of the emulsion. Garnish with seasonal vegetables, if desired, and greens (arugula, lamb’s lettuce, or sprouts).