Maitake Steaks with Cauliflower Purée

I am both excited and nervous to share today's recipe with you guys. Why you ask? Well because I'm pretty sure this is my first ever vegan, gluten free recipe (that's not some kind of side salad or condiment). Gasp! "But Summer, you love bread, you love cheese, and good god where is the butter?" Slightly out of my element, I know, but being pushed out of your comfort zone is a good thing. And plus, today really isn't about me.

Today is about the beautiful and talented Lindsey Love of Dolly and Oatmeal and the new life she's bringing into the world. We're celebrating by throwing her a virtual baby shower, yay! Lindsey's blog focuses on dairy free, gluten free, and largely plant based recipes that are elegant, creative, and really accessible even for people who consider themselves the staunchest of omnivores. Not to mention her absolutely gorgeous photography has been a huge inspiration of mine since this blog was born. All of that is to say: the theme of today's baby shower is the same as the theme for Dolly and Oatmeal. Lindsey is constantly inspiring us to cook healthy, wholesome meals, so we're sharing recipes that are inspired by her, for her.

Mushroom, Chestnut, & Dumpling Soup

I have been on a chestnut craze lately. At least one day every week seems to end with bum fingers cut up from peeling those frustratingly delicious little nuts. And my goodness, for a food item that seems so plebeian, they are as high maintenance as they come. Some of them don't want to give up their shell for anything, and some of them are moldy, but you can't see their dirty little secrets until after scoring, roasting, and peeling (or, attempting to peel) each and every one. But for all the wasted time and energy that goes into a bad chestnut, the ones you do manage to salvage are just so goddamn delicious.

There aren't any nostalgic stories from my past about roasting and eating chestnuts with my family during the winter. Such activities simply never occured. The most I can dig up is this one recollection I have of my mother making braised duck and throwing in some vacuum packed cooked chestnuts near the end to offer additional heartiness to a dish that was already a beast in itself. But oh was it good. The rich, fatty sauce coated the chestnuts and enhanced their already fragrant flavor. Whether or not it was that one experience from my youth or my general preference for salty over sweet, I have been trying to incorporate these guys into anything that is not a cake or cookie; first stuffing, then fish, and now soup.

Mushroom Agnolotti

I have this vicious love/hate relationship with homemade filled pastas. Sometimes they are the best things I've ever made. Heavenly, ethereal, delicious pockets of amazingness. Sometimes the dough tears, it sticks, it bursts while boiling, and I end up with a measly 6 raviolis salvaged from the entire batch I made; the rest sadly goes into the trash. There is no in between. Days when I make filled pastas always result in either elation or fury.