(! Matthew Kenney’s Plant Food + Wine)
Matthew Kenney’s Plant Food + Wine (LA’s latest and greatest plant-based restaurant) is dishing up a rich, veggie-focused menu offerering guests a sustainable, cruelty-free and delicious alternative, celebrating food, family and tradition.
Cook Time:35 min
Prep Time:45 min
Total Time:1 hours20 min
Servings: 6
Ingredients:
1.5 cups Spelt Flour
1/2 teaspoon sea salt
3 teaspoon baking powder
2 Tablespoon olive oil
1/3 cup Filtered boiling water
2 tablespoons olive oil
1 small onion, chopped
1 medium carrot, peeled and chopped
1 garlic clove
1 1/4 cups vegetable stock
1/2 cup red wine
2 tablespoons flour
8 springs of thyme
1/8 teaspoon chili flakes
16 ounces mixed mushrooms (shiitake and Maitake), sliced
Salt and freshly ground black pepper
2 Pounds sweet potatoes peeled and chopped
2 tbsp olive oil
Sea salt, to taste
1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons spelt flour
1 cup red wine
2 cups vegetable broth
Salt and freshly ground black pepper
Preparation:
Place the flour, sea salt and baking powder into a large bowl and mix. Use your fingers to rub the oil into the flour, until the mixture resembles something like fine bread crumbs.Roll out Dough until ¼” thick Line pie pan with dough. Trim off excess dough.
Heat the 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the onion, and carrots. Cook, stirring occasionally, until the carrots are starting to soften, Stir in the garlic, and cook until the garlic is fragrant, about 30 seconds. Add the flour and cook for one minute. Add the broth, red wine, thyme sprigs, and chili flakes and bring to a boil. Reduce the heat to medium-low, add the mushrooms and let simmer gently until softened. Remove the sprigs of thyme, and season with salt and pepper to taste.
Put the sweet potato into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer minutes. The potatoes are done when they can be easily pierced with a fork. Drain the water, and put potatoes back into the dry pot (no heat). Add olive oil and salt. Mash the potatoes with a masher, and stir everything together thoroughly. Cover pot with a lid and set aside.
In a medium saucepan over medium heat, sauté onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.
Scoop the mushroom mixture into the pie dish with crust so that it covers the whole bottom. Layer and spread the sweet potatoes evenly on top of the mushrooms. Bake at 375 degrees F for 35 minutes, remove from oven, and allow to cool for 10 minutes before serving, with mushroom gravy on the side.