Hannah Sunderani, founder and creator of Two Spoons blog, is releasing her debut cookbook on May 31. In it, she shares 100-plus vegan dishes inspired by her time in France, including menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners and unforgettable charcuterie boards with colourful dips, spreads, finger foods and fauxmages (hee hee!). We’re sharing three of those recipes here, and can’t wait to try making the rest next month! —Vita Daily
Luxurious Baked Brie
This baked brie is rich, creamy, and garlicky. I love serving this luxurious cheese when entertaining in the cold winter months to soothe the soul. Tuck into this warming dish with fresh baguette or crackers and a glass of red wine. Serves 4.
1 cup raw cashews
6 cloves garlic, divided 1½ cups water
¼ cup tapioca powder 2 tablespoons tahini
2 tablespoons nutritional yeast
1 tablespoon + 1 teaspoon apple cider vinegar
1½ teapsoons fine sea salt 1 teaspoon white miso
1 tablespoon fresh thyme leaves
Place the cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water to cover for at least 6 hours or overnight, then drain.) Preheat the oven to 350°F (180°C). Chop 3 cloves of the garlic and add to a high-speed blender along with the cashews, water, tapioca powder, tahini, nutritional yeast, apple cider vinegar, salt, and miso. Blend on medium-high speed until smooth, about 1 minute. Pour the cheese mixture into a 7½ x 2-inch round brie baking dish. Thinly slice the remaining 3 garlic cloves and arrange them on top of the cheese. Sprinkle with the thyme. Bake, uncovered, until the cheese has formed a skin on the top and is lightly brown around the edges, 25 minutes. Store the cheese, covered with reusable wrap, in the refrigerator for up to 5 days. Reheat in the oven at 350°F (180°C) for 10 to 15 minutes before serving. Tip: iif you prefer a less garlicky brie, you can skip the sliced garlic topping.
Summer Rainbow Ratatouille
This ratatouille might look like an intimidating dish, but it’s a simple veggie stew made with colourful tomato, zucchini, eggplant, summer squash, and fragrant herbs baked in a cast-iron skillet or casserole dish until soft and bubbling. Serves 4.
2 tablespoons olive oil
1 large red onion, finely chopped 4 cloves garlic, finely chopped
1 teaspoon fine sea salt, divided 1 red bell pepper, finely chopped
2 cans (28 ounces/800 mL each) crushed tomatoes
2 teaspoons herbes de Provence
3 teaspoons fresh thyme leaves, divided
½ cup tightly packed fresh basil leaves, chopped, more for garnish
1 green zucchini, sliced into ½-inch rounds 1 yellow summer squash, sliced into ½-inch rounds (or another green zucchini)
1 Japanese eggplant, sliced into ½-inch rounds
3 Roma tomatoes, sliced into ½-inch rounds
¼ teaspoon freshly ground black pepper Fresh basil leaves, for garnish (optional)
Preheat the oven to 375°F (190°C). Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the red onion, garlic, and ¾ teaspoon of the salt. Cook, stirring often, until the onion has softened, about 10 minutes. Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Pour in the crushed tomatoes and season with the herbes de Provence and 2 teaspoons of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 minutes. Add the basil and stir to combine. Remove from the heat. Starting from the outer edge of the skillet and working your way
to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Fan them apart slightly, if needed, to cover the entire pan with no large gaps. Sprinkle with the remaining 1 teaspoon thyme, remaining ¼ teaspoon salt, and the black pepper.
Lemon Tart
This luscious lemon tart is a show-stopping dessert that is perfect to serve for celebrations. Made with a silky lemon curd filling that is bright, citrusy, creamy, and sweet, this tart melts in your mouth, yet is firm enough to hold its shape when sliced. The crust pairs perfectly with its oat, almond, and walnut base. It is lightly baked until golden for a nutty flavour and crispy texture. Serves 12.
1 cup raw cashews
CRUST
1 cup (133 g) gluten-free old-fashioned rolled oats
½ cup (60 g) raw walnuts
½ cup (50 g) almond flour
¼ cup (50 g) coconut oil, melted 2 tablespoons pure maple syrup
¼ teaspoon fine sea salt
LEMON FILLING
1 can (14 ounces/400 mL) full-fat coconut milk
Zest of 1 lemon
½ cup lemon juice
¼ cup pure maple syrup
⅛ to ¼ teaspoon ground turmeric, for colouring
Pinch of fine sea salt 1 teaspoon agar agar
GARNISHES (OPTIONAL )
1 lemon, thinly sliced
¼ cup fresh raspberries
1 tablespoon unsweetened coconut flakes
Place the cashews in a small bowl and cover with boiling water. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water to cover for at least 6 hours or overnight, then drain.) Make the Pastry Crust: Preheat the oven to 350°F (180°C). In a food processor, pulse the oats until they reach a flour-like consistency. Transfer the oat flour to a small bowl. Add the walnuts to the food processor and pulse into a fine meal. Add the oat flour, almond flour, coconut oil, maple syrup, and salt. Pulse until well combined, 15 to 30 seconds. Transfer the dough to a 9-inch round tart pan with removable bottom and press it evenly into the bottom and up the sides. Using a fork, poke 10 to 12 holes in the base of the dough. (This will stop the base from lifting as it cooks. There’s no need to use pie weights with this crust.) Place on a baking sheet and blind-bake until golden brown, about 10 minutes. Let the crust cool on a wire rack for at least 20 minutes.
Excerpted from The Two Spoons Cookbook by Hannah Sunderani© 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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