Cooking with simple plant ingredients to create something elegant and festive might be my new favourite thing to do. This cauliflower steak with pesto dressed lentils and a lemon and garlic creme fraiche topped with greens and toasted pumpkin seeds serves as the main course in my at home New Year’s three course menu. It’s full of fresh flavours and earthy tones with a little zing from the garlic and zest from the lemon. It’s simple but looks like a restaurant dish (if I may say that myself) and that’s partly because it is inspired by a meal I had in New York at Plant Food and Wine. It’s a dish I hope you will enjoy and can treat some friends and family to. If not for New Year’s than maybe later on this year for a dinner party when hopefully those are on the cards again. Wishing you all a beautiful New Year celebration if this is the time of year you celebrate it and if not I hope you enjoy the dish nevertheless!

Malin x


PS. For the starter in my New Year’s menu I am making this tangy salad with rocket and persimmon and to finish off these cider poached pears with a ginger sauce, cream and caramelised nuts. Hope you find it inspiring!

Cider Poached Pears with Ginger Sauce and Caramelised Nuts

Makes 2 servings.


For the lentils:

0,25 cup dry beluga lentils

0,25 tsp stock powder

0,5 cup water

1 Bay leaf

1 tbsp basil pesto

For the cauliflower:

1 head of cauliflower

2 tbsp olive oil

Salt, to taste

Black pepper, to taste

For the sauce:

5 tbsp vegan creme fraiche or sour cream

Zest from 0,5 lemon

1 tbsp lemon juice

0,5 garlic clove, minced

Top with:

1 tbsp basil pesto

2 handfuls mild watercress

Small handful pea shoots

3 tbsp pumpkin seeds