Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Rainbow Tartare of Carrot, Beet, and Avocado

By Chef Linda

Special Equipment: Round ring mold

Tartare is used to describe a dish that is served raw, typically seasoned, and shaped into small cakes. Often, the main ingredient is steak or salmon. A compassionate approach–a nod to the 2019 Oscar Awards after-party menu which featured Wolfgang Puck's carrot tartare–allows us to take this dish to a new level in taste, health, and aesthetics while still reflecting some of the elements that have made it popular.

Unlike the meat and fish-based executions of this dish which present the food raw, this recipe calls for roasting the vegetables to tender perfection so that each bite is smooth and satisfying. The dressing calls for a bit of vegan mayonnaise which supplies the familiar creaminess. A base layer of avocado, sweet and luscious, adds to that delightful mouthfeel.

A few minutes of careful knife work creates the tiny, uniform pieces that mimic the non-vegan version and a short list of ingredients creates a bright, flavorful dish that comes together to make a stunning opener to a special meal. If you don't have a round ring mold, another lovely way to present this appetizer is to prepare and dress each vegetable as noted in the recipe but spoon them into individual mounds on a beautiful plate or platter, surrounded by crostini or crackers. Simple, elegant, and made with plants. What could be better?

Ingredients

 3 large carrots, peeled
 2 medium beets
 3 tbsp fresh lemon juice, divided
 2 tbsp vegan mayonnaise
 1 medium sweet or dill pickle, finely chopped, about 2 tablespoons
 1 small shallot, finely minced, about 1 heaping table
 1 tbsp capers, drained and finely minced
 2 tsp Dijon mustard
 2 tsp mild vinegar, like rice, champagne, or white wine
 1 small clove garlic, finely minced
 Salt
 Several chives, for garnish, finely chopped or cut into 3-inch pieces
 To serve, a small baguette, thinly sliced on the diagonal, lightly toasted or good quality crackers

Directions

PREPARE THE VEGETABLES. Preheat the oven to 400ºF. Loosely wrap the carrots and beets in separate foil packets. Place the packets on a baking tray and roast for about 30 minutes, or until a sharp knife can be inserted easily: vegetables should be just tender, not mushy, with just the slightest bite to them. Depending on the size of the beets, you may need to remove the carrots first and let the beets continue to roast for another 10 to 15 minutes. Open the foil to and let the vegetables sit until they are cool enough to handle. Cut the carrots in half, then cut them into thin slices, about 1/8-inch thick. Cut the lay the slices flat on the cutting board and cut into thin strips. Cut strips crosswise into uniform 1/8-inch pieces. Transfer carrot pieces into a small bowl. Peel the beets with a paring knife: the skin should come off easily after roasting. Cut them into slices about 1/8-inch thick. Lay the slices flat then cut into thin strips. Cut strips crosswise into uniform 1/8-inch pieces. Transfer beets to a separate small bowl.

MAKE THE DRESSING. In a bowl mix together 2 tablespoons of the lemon juice, mayonnaise, pickle, shallot, capers, Dijon mustard, vinegar, and garlic. Taste and add a sprinkle of salt if desired.

PREPARE THE AVOCADO. Using a large knife, cut the avocado in half. Remove the pit by gently whacking it with the knife and twisting. Discard the pit. Holding the avocado in the skin, cut 1/4-inch pieces by slicing vertically then horizontally. Use a spoon to scoop the diced avocado into a small bowl. Gently stir in the remaining 1 tablespoon of lemon juice and a good sprinkle of salt.

ASSEMBLE AND SERVE. Place about 2 tablespoons of dressing into each of the two bowls with the carrots and beets. Stir to combine. Depending on the size of your ring mold, decide how many plates you will make. Choose plates several inches larger in diameter than your ring mold. Place the ring mold on the plate. Spoon the avocado into the bottom of the ring mold and use the spoon to gently press it down into a compact layer. Next, spoon in the beets and gently press down so that the layers are uniform. Finally, spoon in the carrots and press down again. Carefully lift the ring mold straight up to reveal the stacked vegetables. Repeat process for additional plates until ingredients are gone. Garnish with several long chives or chop and sprinkle them on the plate. Serve with toasted crostini or good quality crackers.

Rainbow Tartare of Carrot, Beet, and Avocado

Rainbow Tartare of Carrot, Beet, and Avocado

DifficultyModerateCook Time30 mins
YIELDS
Serve 2 to 4 as an appetizer with crostini or crackers

rainbow tartare
INGREDIENTS

 3 large carrots, peeled
 2 medium beets
 3 tbsp fresh lemon juice, divided
 2 tbsp vegan mayonnaise
 1 medium sweet or dill pickle, finely chopped, about 2 tablespoons
 1 small shallot, finely minced, about 1 heaping table
 1 tbsp capers, drained and finely minced
 2 tsp Dijon mustard
 2 tsp mild vinegar, like rice, champagne, or white wine
 1 small clove garlic, finely minced
 Salt
 Several chives, for garnish, finely chopped or cut into 3-inch pieces
 To serve, a small baguette, thinly sliced on the diagonal, lightly toasted or good quality crackers

DIRECTIONS

PREPARE THE VEGETABLES. Preheat the oven to 400ºF. Loosely wrap the carrots and beets in separate foil packets. Place the packets on a baking tray and roast for about 30 minutes, or until a sharp knife can be inserted easily: vegetables should be just tender, not mushy, with just the slightest bite to them. Depending on the size of the beets, you may need to remove the carrots first and let the beets continue to roast for another 10 to 15 minutes. Open the foil to and let the vegetables sit until they are cool enough to handle. Cut the carrots in half, then cut them into thin slices, about 1/8-inch thick. Cut the lay the slices flat on the cutting board and cut into thin strips. Cut strips crosswise into uniform 1/8-inch pieces. Transfer carrot pieces into a small bowl. Peel the beets with a paring knife: the skin should come off easily after roasting. Cut them into slices about 1/8-inch thick. Lay the slices flat then cut into thin strips. Cut strips crosswise into uniform 1/8-inch pieces. Transfer beets to a separate small bowl.

MAKE THE DRESSING. In a bowl mix together 2 tablespoons of the lemon juice, mayonnaise, pickle, shallot, capers, Dijon mustard, vinegar, and garlic. Taste and add a sprinkle of salt if desired.

PREPARE THE AVOCADO. Using a large knife, cut the avocado in half. Remove the pit by gently whacking it with the knife and twisting. Discard the pit. Holding the avocado in the skin, cut 1/4-inch pieces by slicing vertically then horizontally. Use a spoon to scoop the diced avocado into a small bowl. Gently stir in the remaining 1 tablespoon of lemon juice and a good sprinkle of salt.

ASSEMBLE AND SERVE. Place about 2 tablespoons of dressing into each of the two bowls with the carrots and beets. Stir to combine. Depending on the size of your ring mold, decide how many plates you will make. Choose plates several inches larger in diameter than your ring mold. Place the ring mold on the plate. Spoon the avocado into the bottom of the ring mold and use the spoon to gently press it down into a compact layer. Next, spoon in the beets and gently press down so that the layers are uniform. Finally, spoon in the carrots and press down again. Carefully lift the ring mold straight up to reveal the stacked vegetables. Repeat process for additional plates until ingredients are gone. Garnish with several long chives or chop and sprinkle them on the plate. Serve with toasted crostini or good quality crackers.

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