By Chef Vincent Tropepe Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 medium leeks, white and light green parts, sliced (2 cups) 2 celery stalks, diced 16 ounces cremini mushrooms, chopped 2 tablespoons tamari ¼ cup dry white wine 2 large garlic cloves, chopped 2 tablespoons fresh thyme leaves 4 cups vegetable broth 1 pound cauliflower, broken into florets (5 cups) 1 teaspoon Dijon mustard 1 tablespoon balsamic vinegar Sea salt and freshly ground […]
Vegetarian Recipes
By Chef Vincent Tropepe Ingredients 1 cup Apple cider vinegar, unfiltered 1 cupBrown sugar 1/2 tspGround cloves 2Cinnamon sticks 10Dried figs, chopped 12 oz bagFresh cranberries 1Small jalapeno, seeded, minced (roughly 2 tablespoons) 3/4 cupApple, peeled, cored and diced In a heavy sauce pan set over medium-high heat, bring the […]