Meals of THE Millennium

November 10th, 2010 · Lisa · gluten-free, nut-free, Recipes, Savory, sugar-free, vegan mofo · Comments

Being vegan, there have been many restaurant experiences where I’ve ended up with a pile of side-orders in an attempt to make-up an entree. Limp garden salads and salty stir-fries may have been the impetus for me to learn to cook and satisfy my craving for interesting, complex meals but there is a restaurant known across the vegan community for delivering a memorable dining experience while celebrating the flavour possibilities of plants: Millennium.

I often read about the amazing food events that Millennium hosts – comfort food, mushroom menus, etc and dream of future visits. So, hypothetical or not, I would never pass-up the chance to enjoy a meal in this vegan mecca. The restaurant has released two titles – Millennium and the Artful Vegan. Some of the recipes are intimidating – but incredibly satisfying. I’ve delved into the brunch items, enjoyed some sweets and played with the raw entrees in the past. Today, I decided to select a surprisingly simple item that provides a complex layering of flavours and textures in each bite.

Gather some flavour superstars.
mince them up so they can mingle
shred some chanterelles (I know these are not chanterelles but close enough)
clean and check your split peas (chana dal) for stones (I ran out so added in some green lentils as well)
pull out your favourite curry spice (I already told you on Sunday how much I love Arvinda‘s spices)

After about an hour of stirring and simmering you’ll be blessed with a bowl of warm, creamy dal. In honour of the greatness that is Millennium, I ask that you savour this dish. Even if you’re eating it at home, turn off the TV, close up that twitter feed and just eat.

Chanterelle Mushroom Chana Dal
2 tsp sesame oil
2 tsp canola oil
1 large yellow onion, diced
1 inch piece fresh ginger, peeled and minced
2 cloves garlic, minced
1 serrano chile, seeded and minced
1 tsp salt
1 1/2 tsp mild curry powder
2 cups chanterelle mushrooms, torn into bite sized pieces
2 cups dry chana dal beens
5 cups vegetable stock

Place a large soup pot over medium heat and add the oils. Add the onion, ginger, garlic, serrano, and salt. Sauté, stirring often, for 3 to 5 minutes, until the onions are soft. Add the curry powder and cook for 1 minute. Add the chanterelles, and cook for 5 minutes, or until soft. Add the chana dal and stock and bring to a boil. Decrease the heat and simmer  for 45 minutes, or until the beans are soft.
Garnish each serving with 2 tablespoons of something creamy – I used cashew cream with minced cucumber.

Ten days down and twenty to go in Vegan MoFo. I have three more restaurant meals to share this week so stop by for more fancy fare.

What was the best vegan meal you’ve ever been served at a non-vegetarian restaurant?


  1. Posted November 10, 2010 at 6:52 pm

    You take such beautiful pictures, Lisa. I love your blog.

  2. Posted November 10, 2010 at 7:46 pm

    I just had a batch of chantrelles that this would have been perfect for. Oh well, an excuse to get more! I loved your last dal, so I assume this one will be wonderful as well.

  3. Posted November 10, 2010 at 8:02 pm

    That looks absolutely amazing, I've made dahl but never like that recipe!

    Thanks for sharing 🙂

  4. Posted November 11, 2010 at 3:24 am

    This sounds so nice – simple, and delicious! And I agree with Five Shades on the photos.

  5. Posted November 11, 2010 at 6:56 am

    i thought chanterelles aren't in season anymore?!?

  6. Posted November 11, 2010 at 3:52 pm

    You are my dahl inspiration! Thank you for that. I'm going to have to try a version of that when I get home (may not be able to get chanterelles).

    I'm loving this series of posts – but I'm visiting my folks and had a complaint about spending too much time online, so please forgive if I don't comment all the next days – I'll read when I can!

  7. Posted November 21, 2010 at 7:03 am

    Lisa – I love your food so it's a good trade-off

    Bitt- I hope you loved this dahl as well. I really, really liked it.

    Rick- that would be why I could only find oyster mushrooms in the market.

    Ela- not to worry you always leave comments that make me smile. xo

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