S3E2 Vegan Dinner with Shannon Elizabeth

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S3E2 recipes

Frozen Coconut Yogurt with Blueberries, Banana, Avocado, Granola, and Raspberries

Soft-serve vibes in 5 minutes, no machine, all plants.
At a glance
Yield: Serves 1–2
Prep / Cook / Total: 10 min chill-and-blend / 0–2 min / 10–12 min
Skill level: Easy
Equipment: high-speed blender, spatula, cold bowl
Ingredients
  • 1–2 frozen bananas, in chunks
  • 1 frozen avocado, in chunks
  • 2.8 oz (80 g) frozen blueberries
  • 1 1/4 cups (300 g) coconut yogurt (unsweetened)
  • 1 tbsp agave or maple syrup (optional: honey, not vegan)
  • 1/3 cup (30 g) granola
  • Shaved, toasted coconut, to finish
  • Handful fresh raspberries
Method
  1. Blend bananas, avocado, blueberries, coconut yogurt, and sweetener until thick, smooth, and spoonable.
  2. Line a cold bowl with granola, add the frozen yogurt, then top with coconut and raspberries.
Tips & substitutions
For thicker texture, freeze the coconut yogurt 20 minutes.
Dietary tags: vegan, dairy-free, gluten-free if GF granola
Allergens: tree nuts if granola/coconut processed with nuts
Make-ahead / storage / reheat: Best made to order; holds 30 minutes in the freezer, then re-blend.
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Flavors & Textures of Carrot with Pine-Nut Crumb and Shaved Fennel

Glazed sous-vide carrots rolled in pine-nut “crunch,” plus tartare, silky purée, and a crisp fennel salad.
At a glance
Yield: Serves 8
Prep / Cook / Total: 45 min active / ~2 hr sous-vide + 10 min finish / ~2 hr 55 min
Skill level: Advanced (sous-vide)
Equipment: immersion circulator (185°F / 85°C), vacuum bags, blender, mandoline, nonstick pan, tray
Ingredients

Carrot sous-vide + glaze

  • 2 lb (900 g) medium carrots, peeled (reserve trimmings for tartare/purée)
  • 1 cup (240 ml) carrot juice
  • 1/2 cup (120 ml) orange juice
  • 1 thyme sprig
  • 1 star anise
  • 2 tbsp (30 ml) olive oil, for pan
  • Fine salt

Carrot tartare

  • 1 cup (120 g) small dice from raw carrot trimmings
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) lemon juice
  • Pinch fine salt

Pine-nut crumb

  • 1 cup (140 g) pine nuts, toasted, cooled, pulsed to a coarse crumb
  • Small pinch salt

Fennel salad

  • 1 large fennel bulb, shaved on mandoline
  • 1 tbsp (15 ml) olive oil
  • Pinch salt

Carrot purée

  • 1 lb (450 g) carrots, sliced
  • 2 tbsp (30 ml) olive oil
  • Fine salt

Method
  1. Sous-vide carrots: Heat water bath to 185°F (85°C). Reduce carrot + orange juices with thyme and star anise to syrupy. Cool, strain over peeled carrots in a bag; vacuum-seal. Cook 2 hours.
  2. Tartare: Mix raw carrot dice with olive oil, lemon, and salt; set aside.
  3. Crumb: Pulse toasted pine nuts to a rough crumb; season lightly.
  4. Fennel: Toss shaved fennel with oil and salt.
  5. Purée: Sweat sliced carrots in olive oil, covered, until tender. Blend smooth; season.
    Finish carrots: Remove from bag, reserve jus. Sear carrots in oil 2 minutes per side; add reserved jus, cover 2 minutes, then uncover to reduce to a glaze. Roll warm carrots in pine-nut crumb.
  6. Plate: Swirl purée, spoon tartare, tuft fennel. Top with crumb-coated glazed carrots. Sprinkle extra pine nuts.

Tips & substitutions
No circulator? Braise carrots gently in the reduced juice until tender.
Dietary tags: vegan, gluten-free
Allergens: tree nuts (pine nuts)
Make-ahead / storage / reheat: Carrots and purée hold 2 days chilled; reheat gently and re-glaze.
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Fire roasted Field Mushrooms with Lentil Dhal, Crispy Chickpeas, Sweet Onions, Potato Crisps, and Baby Gem

Smoky, garlicky caps over coconut dhal, topped with crackly chickpeas, candy-sweet onions, and hot-kissed greens.
At a glance
Yield: Serves 8
Prep / Cook / Total: 40–50 min active / 60–70 min / ~90 min
Skill level: Intermediate
Equipment: grill or broiler, two large pots, fryer (320°F/160°C), mandoline, siphon optional
Ingredients

Crispy chickpeas

  • 2 cans (2×15 oz/425 g) chickpeas, drained, very dry
  • 3 tbsp (45 ml) olive oil
  • 1 tsp smoked paprika
  • Fine salt

Mushroom baste

  • 1/2 cup (120 ml) olive oil
  • 6 garlic cloves, minced
  • 4 tbsp (15 g) chopped thyme
  • Juice of 3 lemons
  • Fine salt
  • 8 large portobello/brown mushrooms, stems trimmed

Sweet onions

  • 4 onions, thin on mandoline
  • 1/2 cup (120 ml) olive oil
  • 2 garlic cloves, sliced

Spiced lentils

  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp turmeric
  • 3 cardamom pods, crushed
  • 2 star anise
  • 1/3 cup (80 ml) neutral oil
  • 2 cans (2×13.5 oz/400 ml) coconut cream
  • 4 cups (800 g) cooked brown lentils
  • 1 cup (240 ml) hot water, as needed
  • 2 red chilies, chopped
  • 2 bunches cilantro, chopped
  • Fine salt

Potato crisps

  • 4 medium potatoes, thin on mandoline
  • Oil for frying, 1.5 L (about 6 cups)
  • Fine salt

Baby gem

  • 3 heads baby gem, leaves separated
  • 3 tbsp (45 ml) olive oil
  • Fine salt

Method
  1. Chickpeas: Heat oven to 430°F (220°C). Toss dry chickpeas with oil, paprika, and salt. Roast 35–40 minutes, shaking every 10 minutes, until crisp.
  2. Mushrooms: Mix baste. Grill mushrooms 15 minutes, basting and turning every 2 minutes, or broil until juicy and charred.
  3. Sweet onions: Gently cook onions and garlic in oil, covered, until soft and sweet; uncover and reduce liquids until jammy.
  4. Lentils: Bloom spices in oil 2 minutes. Add lentils; cook 2 minutes. Stir in coconut cream; reduce to a creamy dhal. Blitz 2 ladles with hot water to a soup and season. Fold sweet onions, chili, cilantro into the dhal; salt to taste. Optional: load the blended soup into a siphon and charge (3 cartridges) for espuma.
  5. Crisps: Rinse slices until water runs clear; dry thoroughly. Fry at 320°F (160°C) until golden; salt.
  6. Baby gem: Quick sauté 30 seconds in hot oil; season.
  7. Plate: Center a grilled mushroom. Top with chickpeas, potato crisps, and baby gem. Serve dhal on the side with a cap of lentil foam, if using.

Tips & substitutions
Swap portobellos for king oyster “steaks.”
Dietary tags: vegan, gluten-free
Allergens: none common
Make-ahead / storage / reheat: Dhal holds 3 days; rehydrate with water. Chickpeas and chips are best day-of.
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Caramelized Pineapple with Star Anise Syrup and Turmeric Ice Cream

Pineapple bathed in deep caramel and warm spice, finished with sunny turmeric ice cream.
At a glance
Yield: Serves 8
Prep / Cook / Total: 10 min / 15–20 min / 25–30 min
Skill level: Easy
Equipment: wide skillet, spoon
Ingredients
  • 2 cups (400 g) coconut sugar
  • 1 cup (240 ml) water
  • 3 ripe pineapples, peeled, quartered lengthwise, cores trimmed
  • 2 star anise
  • Vegan turmeric ice cream, to serve (store bought)

 

Method
  1. Caramel: In a wide pan over medium heat, melt coconut sugar with water to a bubbling caramel.
  2. Cook pineapple: Lower heat. Add pineapple quarters and star anise; turn through the syrup 10 minutes until glossy and lightly tender. Turn off heat and let the residual heat finish cooking.
  3. Plate: Slice, spoon over caramel, and top with scoops of turmeric ice cream.

Tips & substitutions
No turmeric ice cream? Blitz frozen banana with coconut milk and 1/2 tsp ground turmeric + pinch black pepper.
Dietary tags: vegan, dairy-free, gluten-free
Allergens: none common
Make-ahead / storage / reheat: Pineapple keeps 2 days chilled; warm gently to serve.
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