Millennium’s Vegan Root Vegetable Ravioli with Portobello Mushroom Pate & Sweet Pepper-Olive Tapenade

Easy Healthy Meals Vegetable Side Dishes

It is DAY 29 of "Gluten Free Vegan Recipes with Breville" and I am humbled and honoured to be featuring the visionary leader of high-end vegan cuisine, the brilliant Eric Tucker, Executive Chef from the highly acclaimed Millennium Restaurant at the Savoy Hotel in San Francisco. Since this "Vegan Mecca" opened in 1994, it has been widely considered to be the best vegan restaurant in the world, gracefully setting the benchmark for sophisticated vegan cooking. Using exotic ingredients, subtly nuanced flavours, and absolutely exquisite presentation, Tucker and his team have elevated vegan cuisine to the level of fine dining.

THE MILLENNIUM COOKBOOK shared many of their inspired gourmet vegan dishes with the home cook. In their second book, THE ARTFUL VEGAN, chefs Eric Tucker, Bruce Enloe and Amy Pearce present 140 new innovative recipes, putting their wildly inventive spin on eclectic global favourites. All of the recipes are mind-blowingly tasty, and are cholesterol free! Many are also low fat, or can be made with little or no oil.

Eric Tucker, a graduate of the Natural Gourmet Institute of Food in New York, has written a heartfelt introduction to this culinary journey, explaining the history and philosophy of the Millennium world. Bruce Enloe, who was Sous-Chef from 1998 - 2003 and helped cultivate the impressive organic wine list, shares his passion for responsibly-produced vino, and takes us inside Millennium’s “wine pairing process.” Then Amy Pearce rounds things out in a sweet way with elegant, sell-your-soul desserts! 

This cookbook is really a legacy journey – a celebration of the wonders of plant foods, organic and sustainable agriculture, local food growers and purveryors, personal story, and community. Each chef has brought his/her own personal experiences, cultural upbringing, and musical background to the table, “riffing” off each other, and the result is a spectacular extrapolation and fusion of world cultures centred around fresh vibrant food. It makes for beautiful music!

Inspiration is the name of the game with this book. Some of the recipes are simple, and others are quite involved. However, all recipes are broken down into components, and with easy-to-follow instructions, the extra work is BEYOND WORTH IT. Be BOLD, add these recipes to your culinary vocabulary, and you will be entering a new dimension of plant-based bliss! This food is elegant and absolutely bursting with complex flavours that dance across your taste buds and leave a lasting impression that will have you on your knees BEGGING for more!

There are Appetizers, Salads, Soups, Pastas, Entrees and Desserts. Then there is also a handy Technique and Glossary section where all ingredients and processes are explained. Many of the reviews say this book is not for beginners. Yes, many of the savoury recipes are quite fiddly. However, this book still offers up a lot of accessible straight-forward dishes. I tell people to whet their appetite by making the simple soups like Chilled Tomato and Watermelon Soup with Lime Ice, Chanterelle Mushrrom Chana Dal, or Mother’s Artichoke-Tomato Bisque; or easy salads like Milly’s Warm Cabbage Salad or Nori Salad Rolls. There are some other simple savoury dishes like Exotic Mushroom Ceviche, and the Sesame-Crusted Oyster Mushroom Calamari. Pastry Chef Amy Pearce offers up some simple desserts too: try her Walnut Macaroons, Tapioca Pudding, Bittersweet Truffles, the Strawberry, Rose, and Rhubarb Soup, and Pear-Cardamon Sorbet.

Then there are the more advanced recipes like delectable Miso-Broiled Japanese Eggplant over Noodle Cakes with Walnut-Miso Sauce and Wasabi Cream; Yellow Fin Potato Gnocchi with Beet Merlot Reduction, Roasted Beets, and Walnuts; Lemon-Pine Nut Ravioli over Baby Artichoke Golden Tomato Ragout; and Tamarind and Cardamon-Glazed Tofu Brochette over Zucchini Cake with Butternut Squash Baduche. That one took me half a day to make, but OH MY!! The Vegan Root Vegetable Ravioli with Portobello Mushroom Pate & Sweet Pepper-Olive Tapenade that they are sharing here today is an absolute SHOW STOPPER! Just relax, read the entire recipe, make your shopping list, put on your favourite music, and prepare for culinary MAGIC! Then wash it down with their German Chocolate Cake. WOW!

I honestly cannot rave enough about this book. Be brave and delve into the treasures of it! This is my “event” cookbook. I pull this book out when I want to expand my horizons and be inspired with “out-of-the-box” flavour combinations, use my imagination, and serve up visionary food with the WOW factor for a dinner party! If you want to learn, and feel like a professional chef, this is a fantastic springboard for BOLDNESS in the kitchen! All of these recipes are dressed to impress. This book is a glorious feast for all the senses with gorgeous food photography by Renée Comet. 

I have learnt SO much by following the Basics Section, where the team talk you through making many of their staples, such as: Stocks, Pastas, Braising Garlic, Tofu Aioli, Oils, Pickles, Smoking Food, Cooking Legumes, and more. I feel like I am in culinary boot camp every time I explore this book. I am both humbled and overjoyed!

THE ARTFUL VEGAN would make an AMAZING Christmas gift for anyone who loves fine food. Do NOT be intimidated by this book. There is something for everyone, and it really WILL make you a better, more adventurous cook. Besides, Eric Tucker provides lots of suggestions on how to adapt the recipes. Trust me, this food is visionary and extraordinary, and features some of the BEST food I have ever tasted in my life! NOT to be missed!

To Millennium - Thankyou for everything you have done to inspire greatness in vegan cuisine. Your talent and commitment to excellence and mindfulness amazes me. 

Special thanks to Kelly Snowden at Ten Speed Press for co-ordinating this contribution. 

Reprinted with permission from The Artful Vegan: Fresh Flavors from Millennium Restaurant, by Eric Tucker, with Bruce Enloe, copyright © 2003. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Renée Comet © 2003

Learn about Eric Tucker, Bruce Enloe, and Amy Pearce at Millennium Restaurant
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Millennium’s Vegan Root Vegetable Ravioli with Portobello Mushroom Pate & Sweet Pepper-Olive Tapenade

  • Portobello Mushroom Pâté:
  • 1 1/2 cups walnuts
  • 16 ounces portobello mushrooms, stemmed and thinly sliced
  • 1/2 cup thinly sliced red onions
  • 1 clove garlic, minced
  • 2 tsp barley miso (use another kind for gluten free)
  • 3 Tbsp extra virgin olive oil
  • 1 tsp minced fresh rosemary
  • 1/4 tsp dried thyme
  • 1/8 tsp ground nutmeg
  • Salt and freshly ground black pepper
  1. Place the walnuts in a bowl and cover with lukewarm water (below 118°F). Soak for at least 4 hours at room temperature, or refrigerate overnight.
  2. Place the mushrooms, onions, garlic, miso, and oil in a bowl and toss to coat. Cover and marinate for 2 hours.
  3. Drain the walnuts and place them in your Sous Chef® food processor fitted with the metal blade. Add the mushroom mixture and the rosemary, thyme, and nutmeg. Process until the mixture resembles a smooth paste. Add salt and black pepper to taste.
  4. Store refrigerated, in an airtight container, for up to 4 days.
  • Sweet Pepper–Olive Tapenade:
  • 1 cup finely diced sweet peppers (such as red, yellow, and purple peppers)
  • 1 cup finely diced pitted kalamata olives
  • 1 tsp grated lemon zest
  • juice of 1/2 lemon
  • 1/4 cup minced chives or scallions, green part only
  • 1 tsp minced fresh oregano
  • 2 tsp minced fresh tarragon
  • freshly ground black pepper
  1. Place the peppers, olives, lemon zest, lemon juice, chives, oregano, and tarragon in a bowl and toss together.
  2. Add pepper to taste.
  • Root Vegetable Pasta:
  • 2 root vegetables (such as parsnips, celery root, gold beets, and strawberry daikon), peeled and squared off to 2 inches in diameter
  • 2 tsp extra virgin olive oil
  • juice of 1/2 lemon
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  1. Using a mandoline, slice the root vegetables into paper-thin sheets; you will need 60 sheets for 6 servings.
  2. Toss the root vegetable sheets in a bowl with the olive oil, lemon juice, salt, and pepper.
  3. Marinate for 30 minutes.
  • Lemon-Dill Cashew Cream:
  • 1/2 cup unsalted raw cashews
  • 2/3 cup water, plus more as needed
  • juice of 1 lemon
  • 2 tsp white miso
  • 2 Tbsp minced fresh dill
  1. Combine all of the ingredients in your Vitamix.
  2. Blend until smooth, adding additional water if needed to thin to the texture of heavy cream.
  • To Assemble:
  • 2 ripe avocados, peeled, pitted, and cut into small dice, tossed with 2 teaspoons freshly squeezed lemon juice
  • 1/2 cup shredded gold or Chioggia beets
  • 1 bunch fresh chervil (optional)
  • 1 (4-ounce) package enoki mushrooms, for garnish
  • 3 tsp white truffle oil, for garnish
  • 2 tsp minced chives or scallions, green part only, for garnish
  1. Drizzle 3 tablespoons of the lemon-dill cream over the bottom of each plate.
  2. Place 5 root vegetable pasta sheets around the perimeter of the plate.
  3. Place 1 heaping teaspoon of the mushroom pâté in the center of each sheet.
  4. Place another sheet over the pâté.
  5. Top each ravioli with about 1/2 teaspoon of the tapenade.
  6. Place one-sixth of the avocado in the center of the plate.
  7. Top with a small tuft of the shredded beets, followed by a small tuft of chervil.
  8. Place a portion of the enoki mushrooms standing in the center of the avocado. Drizzle with 1/2 teaspoon truffle oil, and sprinkle the whole plate with chives.
  9. Serves 6

Reprinted with permission from The Artful Vegan: Fresh Flavors from Millennium Restaurant, by Eric Tucker, with Bruce Enloe, copyright © 2003. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Renée Comet © 2003

Learn about Eric Tucker, Bruce Enloe, and Amy Pearce at Millennium Restaurant
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a quick easy way to clean this “cling-on” pieces out of your garlic press

If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.

My husband and I were fortunate to enjoy an incredible meal at Millennium a few years ago on a trip to SF. It was, indeed, delightful. We will have to take a stroll down memory lane, and set a day aside to make this recipe. I am thinking about purchasing the cookbook for him for Christmas. But are all of the recipes this involved?


Isn’t it a magical dining experience? Just SENSATIONAL! Some of the recipes in the cookbook are quite involved. But there are also many that are quite simple too. I use the time consuming recipes for special guests, and enjoy the simple recipes more often. There is a bit of everything.

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