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.

Hazelnut Milk

Here is how the sunday after Valentine's day went. Wake up, make an enriched yeasted dough, let it rise, cut into long strips, and let it rise some more. Grind hazelnuts, melt chocolate, and make a chocolate hazelnut custard (do you see where I'm going with this?). Strain said custard five times over, realize it is nearly impossible to strain the hazelnut meal out of the custard for a smooth texture and yell because chocolate hazelnut donuts will no longer be happening today. After moping around for a few minutes, come to the conclusion that hazelnut milk is the missing key, think long and hard about where to buy hazelnut milk. Realize: nowhere. With a sigh of defeat for the day, get lovely boyfriend to make a second trip to the store in single digit temperature for more hazelnuts and lots of cheesecloth. Start the process to make hazelnut milk. Pour and drink bourbon. Daydream about the day recipes come out right the first time around.

Roasted Beets with Pistachio Vinaigrette

I never really cared for beets until I stumbled upon a lasagna recipe with roasted beets and an herbed béchamel sauce a few years back. I absolutely had to make it as my curiosity overwhelmed my otherwise lukewarm feelings about these vibrantly colored roots. It turned out to be (at the time) the best vegetarian lasagna I had ever eaten. Thus my beet craze began. I'm pretty sure I made that lasagna twice more in the month or two that followed, and I also started ordering beets at any restaurant that offered them on the menu.

There is this pub in Chicago that serves really good British food. You know, the stereotypical stuff: fish and chips, bangers and mash, scotch eggs, bubble and squeak. But though they have their staples, the rest of their menu is ever changing with the seasons. On one serendipitous occasion, I happened to order their roasted beets. It was tossed in an amazing pistachio vinaigrette and topped with a dollop of ricotta. I was through the moon, it was so good.