VEGETARIAN ADVENTURE
With Viviane Bauquet Farre

Creative New York chef and food writer Viviane Bauquet Farre, a lifelong vegetarian, joins SHOWCOOK with delicious dishes using fruit, vegetables, salad leaves, grains and pulses. Viviane, who masterminds brilliant cookery classes in New York, adds stylish and elegant touches to her recipes making each dish a culinary adventure! 

1—15 oz canned chickpeas — drained
2 tablespoons Tahini
3 tablespoons lemon juice
2 tablespoons olive oil
1 large garlic clove — skinned and left whole
1/2 teaspoon sea salt or to taste
pinch cayenne pepper
1/4 cup fresh spring water (or filtered water)
2 scallions — root ends trimmed, tops trimmed 3" from edge and cut in 1/4" slices
olive oil as garnish
sweet Hungarian paprika as garnish 
(Serves 4 to 6)

Step 1: Place all ingredients, except the scallions, in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Open processor, scrape the sides and add the scallions. Pulse only a few times until scallion is finely chopped.

Step 2: Transfer to a serving dish. Garnish with a drizzle of olive oil and paprika. Serve with whole grain pita chips and vegetable sticks.

ROASTED VEGETABLE WRAP WITH HEIRLOOM TOMATOES, BLACK OLIVE TAPENADE BABY SPINACH AND FRESH GOAT CHEESE
Make ahead: 1 day

For the roasted vegetables:
2 baby zucchinis (about 8" long) — ends trimmed and cut lengthwise in 1/4" slices
2 baby Japanese eggplants (about 8" long and as straight as possible) — ends trimmed and cut lengthwise in 1/4" slices
extra virgin olive oil to taste for brushing the vegetables
sea salt to taste

For the wraps:
4 large flour or whole wheat tortillas
1/3 cup Black Olive Tapenade (see recipe)
2 medium, ripe but firm, heirloom tomatoes — cut crosswise in 1/16" slices
6 oz fresh goat cheese
freshly ground black pepper to taste
1 handful baby spinach
(Serves 4)

Step 1: Pre-heat oven to 500°F. Move rack to the top of the oven. Spread vegetables on a jellyroll pan in a single layer. Brush both sides with the olive oil and sprinkle with salt to taste. Bake for 8 minutes until nicely browned. Remove pan from oven, flip the slices and return to oven. Bake for an additional 3 to 4 minutes until roasted. Remove from oven and transfer to a plate to cool.

Step 2: Lay 1 tortilla on a flat surface. Lay 2 slices of eggplant and then 2 slices of zucchini across the bottom half of the tortilla, 1" from the edge. Spread a little Tapenade on top of the vegetables. Top with 3 tomato slices. Top with a little crumbled goat cheese and sprinkle with black pepper to taste. Top with a few baby spinach leaves. Roll tightly and cut in half. Repeat with the other tortillas and serve immediately.

Cook's note: For eating on the go, wrap first in wax paper and then in foil. Prepare up to 1 day ahead and keep refrigerated.

BLACK OLIVE TAPENADE WITH FRESH PARSLEY
Make ahead: 3 weeks

12 oz pitted Kalamata olives
1 tablespoon capers — drained
1 garlic clove — skinned and left whole
8 fresh Italian parsley sprigs — stems removed
pinch sea salt
freshly ground black pepper to taste
1/4 cup extra virgin olive oil
(Makes 1 cup)

Place all the ingredients in the bowl of a food processor. Process until it forms a paste, scraping down the sides of the bowl with a rubber spatula once or twice. Transfer to a bowl and serve.

Cook's note: Store in a sealed container and refrigerate up to 3 weeks.

Photography courtesy of Ricky Restiano

© 2008 viviane bauquet farre — food & style NY LLC

email: viviane
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