Lavender Design + Cuisine

Sunday, March 1, 2020

Plant-Based Recipe: Black Lentils Salad

Black Lentils Salad
Pic. 3

Pic. 2

Diced Veggies & Sliced Scallion
Pic. 1

Ingredients

Black Lentils

Black lentils have a delicate flavor and slightly firmer texture than green lentils, which make them perfect for salads. This delightful Black Lentils Salad is delicious, highly nutritious and very easy to make. You can always substitute rainbow carrots with fennel and cucumber or any other veggies to your liking.

So, let's get started with the recipe!

Ingredients, pic 1 (serving size 4)
1 Cup black lentil beans
1 Bunch rainbow carrots
4 Scallions
1 Meyer lemon
1 Tsp. dried Herbes de Provence
2 Tbsp. Meyer lemon juice
1 Tsp. Meyer lemon rinds
1/4 Cup olive oil
1/5 Tsp. sea salt
1/2 cup chopped cilantro

Instructions:
1. Soak lentils in a medium saucepan for 30 minutes, drain the water and give lentils a rinse.
2. Pour 2 cups water over the rinsed lentils and cook for 30 minutes over low-medium heat until the water is evaporated.
3. Set aside lentils to cool for an hour.
4. Peel and dice rainbow carrots and thinly slice scallions, pic. 1.
5. In a bowl toss diced rainbow carrots and sliced scallions, pic. 2.
6. In a different bowl mix cooled lentils, herbes de Provence, chopped cilantro and sea salt.
7. Transfer the lentils on a serving plate and sprinkle the diced rainbow carrots and scallions, pic. 3.
8. Drizzle olive oil and Meyer lemon juice and garnish with Meyer lemon rinds, pic 3.
9. You can also add some vegan crumbled feta cheese to make this salad even more delicious.

I love the above salad assembly process, instead of mixing all ingredients together, because it preserves the ingredients colors, textures and makes the salad even more beautiful. This delicious salad is perfect by itself, but even better with a glass of beautifully aged and fruity Pinot Noir.

Enjoy!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

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Wednesday, January 1, 2020

Meet Ellie Lavender

From 20 Years in High-Tech Strategy to Avant-Garde Gastronomy & Design

For two decades, my world was defined by the fast-paced matrix of high-tech strategy. I managed complex systems, cultivated executive relationships, and translated abstract corporate visions into operational realities.

Today, I channel that exact precise acumen into a completely different kind of architecture.

In 2011, I founded Lavender Design + Cuisine to live at the intersection of a plant-based soul and a spirit rooted in rebellion. I took the system-thinking skills from my tech career and applied them to sensory design—crafting harmonious, sustainable environments and curated, immersive culinary experiences. Grounded in the principles of Feng Shui and inspired by the rich culinary heritages of France, Italy, Spain, and Morocco, my mission is to elevate everyday life.

Spatial Curation
Designing high-end, sustainable, and biophilic spaces that optimize wellness, functionality, and aesthetic balance.

Immersive Dining
Hosting highly personalized, multi-course plant-based dining events for exclusive groups of up to ten guests.

The Next Chapter
Wrapping up my upcoming cookbook, "Lemon, Love and Lavender," arriving late this year to bring this sensory philosophy directly to your kitchen.

To my tech network, colleagues, and friends here: thank you for being part of my journey.

Let's co-create a more beautiful reality.

Inquiries for private curation, bespoke dining events, or creative collaborations are welcome via email.

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook

Plant-Based Recipe: Rainbow Carrots Lyonnaise

Indulge in this vibrant Rainbow Carrots Lyonnaise: tender, roasted carrots glazed with olive oil, seasoned with herbes de Provence and topped with crunchy toasted almonds and pistachios, tart freeze-dried raspberries and delicate fleur de sel. This dish reimagines the classic 1846 Lyonnaise recipe from Lyon, France's culinary capital.

Perfectly healthy and delicious as a stand-alone snack, this versatile dish can also serve as an elegant appetizer or side. Try it over crisp arugula or mixed greens, or pair it with herbed-millet pilaf for a fulfilling meal. For a delightful bite, top toasted bread or baguette with pesto and plant-based melted cheese. To truly enhance the flavors, sip a glass of fruity Pinot Noir alongside your meal.

So, let’s get started with the recipe!

Ingredients (serving size 4):

1 Bunch rainbow carrots

1/3 Cup olive oil

1/5 Tsp. sea salt

1 Tsp. herbes de Provence

1/3 Cup toasted slivered almonds

1/3 Cup toasted chopped pistachios

1 Tsp. crumbled freeze dried raspberries

Instruction:

1. Preheat oven to 400 degrees F.

2. Peel carrots, wash and damp dry to remove moisture.

3. Cut into 2 inch strips.

4. In a bowl mix carrots, a pinch of sea salt, hebes de Provence and olive oil and toss them well with your hands or a spatula.

5. Spread the carrots evenly on a cookie sheet lined with parchment paper and roast for about 20 minutes.

6. Remove from the oven and let it cool for 20 minutes before sprinkling the crushed almond, pistachios and freeze dried raspberries.

A basic carrot dish becomes extraordinary when you infuse it with wild culinary imagination. You can use this recipe for other root veggies such as beets, celery root, fennel, parsnips and much more!

Enjoy & Happy New Year!

Ellie Lavender
Space Curator & Avant Garde Chef
Lavender Design + Cuisine

Let's connect: Instagram | Facebook