BEAST 96 Tecumseth, at Whitaker, 647-352-6000, thebeastrestaurant.com.
With a name like Beast, you’d be correct in assuming that Scott and Rachelle Vivian’s west-side bistro is dedicated to all things hooved and clawed. But not exclusively.
Here’s their recipe for a dish that works just as well as a main course at a vegan pot-luck supper as it does alongside a haunch of wild boar. Add a final dollop of whipped cream or yogurt and you’ve got dessert.
“It’s all about the maple vinaigrette,” says chef Scott. “You can put that shit on anything!”
2 sweet potatoes (about 2 lbs)
3 tbs olive oil
35g pecans, halved and toasted
1 bunch green onions, chopped
1/4 cup coriander leaves, picked from stem
1/4 tsp dried chili flakes
30g sultana raisins
salt and pepper
pansy blossoms (optional)
The dressing:
4 tbs olive oil
2 tbs maple syrup
1 tbs sherry vinegar
2 tbs fresh squeezed
orange juice
1 tbs fresh squeezed lemon juice
2 tsp grated fresh ginger
1/2 tsp ground cinnamon
Preheat oven to 400F. Cut the sweet potatoes into 1-inch cubes and place them in a mixing bowl. Drizzle with the olive oil and season with salt and pepper. Toss until well coated. Spread them on a baking tray lined with parchment paper and roast for 30 minutes or until tender.
To make the dressing, whisk all the ingredients, then season with salt and pepper to taste.
Once cooked, return the sweet potatoes to a clean mixing bowl. Add green onions, coriander, chili flakes, pecans and raisins. Add the dressing and gently mix. Season with salt, if needed. Dress with edible pansies. Serve warm with wilted dandelion greens, a whole grain like wheatberries or farro and some crusty rustic bread.
Dinner Wednesday to Saturday 5 to 11 pm. Brunch Saturday and Sunday 10 am to 3 pm. Closed Monday, Tuesday, holidays. Licensed. Access: one step at door, washroom on same floor.
