Plant-Based Recipe: Savory Shiitake Mushroom Bisque

 

Savory Shiitake Mushroom Bisque 

Roasted Shiitake Mushrooms

Garden Thyme

This Savory Shiitake Mushroom Bisque combines roasted shiitake mushrooms, shallot and thyme, creating a deeply savory, earthy umami flavor blended into a velvety texture with oat creamer. It is thickened with a traditional roux, enhancing the richness, and finished with dry sherry for a luxurious, aromatic depth.  

Savory Shiitake Mushroom Bisque

Prep time: 15 mins
Cook time: 30 mins
Servings: 4-6 

Ingredients:

1 lb fresh shiitake mushrooms (stems removed, caps sliced)
2 shallots, minced
3 cloves garlic, minced
4 tbsp unsalted butter
2 tbsp olive oil
3 tbsp all-purpose flour
4 cups mushroom stock
1/2 cup dry sherry or white wine
1 cup extra-creamy oat milk or oat creamer
1 tbsp fresh thyme leaves
Salt and white pepper to taste
Fresh herbs for garnish 

Instructions:

Roast Mushrooms: Toss shiitake caps with olive oil and thyme. Roast for 15-20 minutes at 400 F until browned. This deepens the flavor.

Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add shallots, cooking until soft (about 5-7 minutes). Add garlic and cook for 1 minute until fragrant.

Make Roux & Cook: Add sliced/roasted mushrooms to the pot. Sprinkle with flour and stir constantly for 2 minutes to cook out the raw flour taste.

Simmer: Pour in the sherry to deglaze the pot, scraping up any browned bits. Add the stock, bring to a boil, then reduce heat and simmer for 15-20 minutes.

Blend: Using an immersion blender (or transferring to a blender in batches), puree the soup until completely smooth and velvety.

Finish: Stir in the oat creamer and simmer gently for 5 minutes (do not boil). Season with salt and white pepper.

Serve: Serve hot, garnished with fresh chives, parsley, or a few reserved roasted mushrooms. 

Perfect on its own, but amazing with crusty bread/baguette and a glass of Chenin Blanc!

Bon Appetite!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

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Copyright © 2026 Lavender Design + Cuisine, All rights reserved.

Plant-Based Recipe: Savory Sweet Potato Gratin

 

Savory Sweet Potato Gratin 

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This savory Sweet Potato Gratin recipe offers a lighter, sophisticated twist on a classic comfort food side dish. By using olive oil instead of butter and water instead of cream, it focuses on the earthy flavor of the sweet potatoes, accented by nutty dairy or non-dairy Gruyère cheese. 

Ingredients (serving size 6):

6 medium organic sweet potatoes, peeled and sliced 1/8-inch thick (best with mandoline slicer)
1/2 cup fresh parsley, chopped
1 cup Gruyère cheese, shredded
1 tbsp. black sesame seeds
1 tsp. sea salt
1/4 cup + 1 tbsp. olive oil (divided)
1/2 cup warm water 

Instructions:

Prep: Preheat oven to 400°F. Grease a 9x13 inch or similar 2-quart baking dish with 1 tbsp. olive oil.

Mixture: In a large bowl, mix the potatoes, parsley, cheese, salt, black sesame seeds, and the 1/4 cup olive oil.

Assemble: Arrange the ingredients in the baking dish, overlapping slightly. Pour the 1/2 cup warm water over the dish after layering to ensure it steams properly.

Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes, until the top is golden and potatoes are tender.

Rest: Let the gratin rest for 10-15 minutes before serving to allow the gratin to set. 

Pairings: This delicious sweet potato gratin pairs best with bright, crunchy, or savory plant-based dishes to balance its creaminess. Excellent pairings include a simple leafy green salad, garlic-sautéed kale, spicy roasted cauliflower, or a protein-rich side like herb-roasted chickpeas or butter beans. 

Enjoy! Let me know how you made it and share a picture!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!

Copyright © 2026 Lavender Design + Cuisine, All rights reserved.

Plant-Based Recipe: Moroccan Rainbow Carrot Ribbon Salad with Pistachio & Citrus-Cardamom Vinaigrette

 

Moroccan Rainbow Carrot Ribbon Salad 

This vibrant Moroccan Rainbow Carrot Ribbon Salad features long, shaved carrot ribbons, a bright aromatic citrus-cardamom vinaigrette and a satisfying crunch from roasted-salty pistachios. The recipe is inspired by Eastern-Mediterranean flavor profiles, utilizing citrus and cardamom to complement the natural sweetness of the carrots.

So, Let’s get started with the recipe!

Prep time: 15-20 minutes

Yields: 4 servings 

Ingredients For the Salad:

1 lb. Organic Rainbow Carrots (approx. 4-6 large)
⅓ Cup Roasted-Salted-Shelled Pistachios (roughly chopped)

For the Citrus-Cardamom Dressing:

¼ Cup Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Orange Juice
1 Tsp. Lemon & Orange Zests
1 Tbsp. Honey or Maple Syrup
1/3 Tsp. Ground Cardamom (or 1/2 tsp crushed cardamom seeds)
1 Small Garlic Clove, grated or finely minced
¼ Tsp. Sea Salt, or to taste

Instructions:

Create the Ribbons: Peel the carrots and remove the ends. Using a vegetable julienne peeler or mandoline, shave the carrots lengthwise into long, thin, paper-thin ribbons.

Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, lemon & orange zests, honey, ground cardamom, garlic and sea salt until well combined and emulsified.

Assemble the Salad: In a large bowl, combine the carrot ribbons and chopped toasted pistachios.

Dress and Serve: Pour the dressing over the salad and toss gently to coat. Let the salad sit for 10-15 minutes to allow the flavors to meld and the carrots to soften slightly.

Garnish: Top with additional chopped pistachios and herbs before serving. I had a few tiny red biquinho peppers and added those.

Culinary Tips:

Tool: A Y-peeler makes creating long, even ribbons easier.
Color: Use a mix of purple, yellow, and orange carrots to maximize the visual appeal.
Storage: This salad keeps well in the fridge for 3-4 days and tastes better as it marinades.
Add-ins: Optionally add feta cheese, pomegranate arils, or thinly sliced red onion for more texture and flavor.

Enjoy! Let me know how you made it and share a picture!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!

Copyright © 2026 Lavender Design + Cuisine, All rights reserved.