Plant-Based Recipe: Tartine Végétale Salée

Tartine Végétale Salée: 

Roasted Sweet Pepper & Garlic Rosettes 

The tartine is a beloved staple of French gastronomy—an open-faced canvas proving that exceptional food relies on thoughtful simplicity rather than complexity. Literally translating to "bread with something on it," the possibilities are endless.

This savory creation features sweet pointed peppers roasted to caramelized perfection, paired with rich roasted garlic, capers, and a whisper of herbes de Provence. Pair it with a double shot of espresso for morning inspiration, or a glass of Pinot Noir or Chenin Blanc for a late lunch.

• Prep time: 15 minutes
• Roast time: 30–45 minutes
• Servings: 2

The Ingredients

• 4 sweet pointed peppers (or 2 large orange and red bell peppers)
• 4 garlic cloves
• 2 thick slices of sourdough, whole grain, or your favorite artisan bread
• 6 cherry tomatoes, halved
• 1 tsp capers
• 1/4 tsp dried herbes de Provence
• 3 tbsp premium olive oil
• Sea salt to taste
• Fresh oregano (or your favorite fresh garden herbs)

The Instructions

1. Prep the Oven: Preheat your oven to 400°F.
2. Roast the Peppers: Wash and pat dry the peppers. Remove the cores and seeds, then slice them horizontally into 2-inch strips. Toss with 2 tablespoons of olive oil and a pinch of sea salt. Lay them flat on a baking sheet lined with parchment paper.
3. Confit the Garlic: Place the unpeeled garlic cloves on a double sheet of aluminum foil. Drizzle with 1 teaspoon of olive oil, add a sprinkle of sea salt, and wrap the foil bundle tightly.
4. The Bake: Place both the peppers and garlic in the oven. Roast the peppers for 30–45 minutes, checking them at the 30-minute mark to ensure they don't over-char. Leave the garlic bundle in for the full 45 minutes until completely soft.
5. Shape the Rosettes: Let the peppers cool for 15 minutes. Thinly slice the roasted strips and gently roll them into spiral shapes to create elegant rosettes. Squeeze the roasted garlic out of its paper shells.
6. Assemble the Canvas: Toast your bread to a perfect golden crisp. Spread the warm, soft roasted garlic directly onto the crust. Artfully arrange your pepper rosettes, halved cherry tomatoes, and capers across the surface.
7. The Finishing Touches: Garnish with fresh oregano, a drizzle of olive oil, and a final sprinkle of herbes de Provence and sea salt.

Bon Appétit! 

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

Let's connect: Instagram | Facebook

Copyright © 2025 Lavender Design + Cuisine, All rights reserved.

 

Plant-Based Recipe: Simply Divine Chocolate Hummus

      

Decadent  Chocolate Hummus Appetizer Plate   

Chocolate Hummus in a Jar - Decadent Valentine's Day Present

 Photo 1

 Photo 2

Greetings Chocolate & Hummus Lovers!

Indulge in this uniquely flavored hummus, which combines the earthy sweetness of roasted rainbow carrots with the warm spice of garam masala and the richness of cocoa. You can enjoy it a variety of pairings, including cookies, crackers, sliced apples, pears, oranges, carrots, radishes and much more.

So, let's get started with the recipe! 

Ingredients (serving size 6):

1 Bunch rainbow carrots
1 Can (15 oz.) chickpeas, drained, rinsed and pad dried with paper towel
1 Tbsp. cocoa powder (unsweetened baking cocoa)
1/4 Tsp. garam masala spice
2 Tbsp. olive oil  
1 Tsp. orange zest
1/4 Tsp. sea salt
1/2 Cup fresh orange juice
1 tbsp. grand marnier (optional)

Instructions:

Carrots: Prepare the carrots by peeling, washing, and patting them dry. Next, slice them into 2-inch diagonal wedges. Combine the carrot wedges in a bowl with olive oil and sea salt, then toss thoroughly until every piece is evenly coated.

Roasting: Roast the carrots in a preheated 450°F oven for 25 minutes on a parchment-lined baking sheet or in a Pyrex pan. After roasting, let them cool for 30 minutes.

Hummus:  Add the roasted rainbow carrots, chickpeas, cocoa powder, garam masala, orange zest, and orange juice to a food processor. Process the ingredients until a smooth, creamy consistency is achieved, thinning with additional orange juice if necessary.

Serving: Transfer chocolate hummus in a bowl and garnish with orange or blood orange slices and a few rose petals and enjoy it with sliced carrots, apples, pears, crackers, almond cookies, and much more!

Chocolate Hummus is a crowd-pleasing appetizer that even kids will enjoy. For a special Valentine's Day treat, package this rich and indulgent dip in a jar to create a delicious homemade gift for loved ones.

Wishing you a delicious Valentine's Day! 

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

Let's connect: Instagram | Facebook

Copyright © 2025 Lavender Design + Cuisine, All rights reserved.

Plant-Based Recipe: Provençal Tian

Garlic-Herb Vegetable Tian Prepped for Baking (photo 1)

Baked Garlic-Herb Vegetable Tian (photo 2)

Hailing from the Provence region of southern France, the Tian is a dish named after the heavy terracotta vessel it's baked in. This savory casserole is celebrated for its straightforward preparation and beautiful presentation. A Tian is traditionally made with summer vegetables like zucchini, yellow squash, eggplant and tomato, but it is versatile enough to be prepared with any type of sliced vegetable, even root vegetables. 

For this vegetable Tian, I layered slices of zucchini, yellow squash and Vitelotte potatoes, finishing it with garlic and herbes de Provence from my garden.   

Delicious Fact: Known for their striking purple hue and nutty, chestnut-like taste, Vitelotte potatoes are an ancient variety with roots in Peru dating back roughly 800 years. They made their way to France in the 19th century, where they were also referred to as Vitelotte Noir and the Négresse potato. Upon their arrival in the U.S. during the mid-1980s, the potatoes became a Los Angeles favorite for their beauty, versatility and health benefits, including a high antioxidant content that is triple that of white, red and yellow potatoes.

So, let's get started with the recipe

Ingredients (serving size 4) 

2 Medium zucchini

2 Medium yellow squash 

2 Medium Vitelotte potatoes (if you can’t find Vitelotte potatoes, use red or yellow potatoes)

2 Cloves garlic minced

1/3 Cup fresh herbs such as parsley, oregano, basil, marjoram or 1 tsp. dried herbes de Provence

1/3 Tsp. Sea salt

4 Tbsp. Olive oil.

Instructions

1. Preheat the oven to 400ºF.

2. Wash & pad dry vegetables, then thinly slice (1/4-inch) them with a sharp knife or a mandoline slicer.

3. Take an oval or round terracotta or casserole baking dish, brush it with olive oil and then arrange all vegetables in it (photo 1).

4. Drizzle olive oil, sprinkle sea salt, minced garlic and herbs.

5. Bake your Tian for about 35-40 minutes until zucchini and yellow squash are tender and the potatoes are a bit crispy (photo 2).

 

Enjoy your beautiful Tian with with a glass of Chenin Blanc.

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

Let's connect: Instagram | Facebook

Copyright © 2025 Lavender Design + Cuisine, All rights reserved.