Sweater Weather — A Plant-Based Comfort Supper by Lara Bean
Advertisement
13 years ago Lara Bean went plant-based and taught herself to reimagine the foods she loved the most; Sweater Weather is the November instalment of Around the Table, Lara's monthly dinner series that follows the seasons through the year. A cozy, family-style dinner built around late-autumn produce like squash, root vegetables, pears and apples, and the kind of comfort food that makes a chilly late fall evening feel a little warmer. Much of the produce for this dinner comes from Odd Bunch, which rescues surplus and "imperfect" fruit and vegetables that would otherwise go to waste, so the menu follows what is at its best this season, with as little going to waste as possible.
Supper clubs are about sharing a table with people you haven't met yet, so each table will have a small deck of conversation cards themed to the night. They're there if you'd like an easy way to get to know the people beside you. There's no host-led group discussion and nobody will put you on the spot: use the cards, chat your own way, or simply enjoy your plate. Either way, come hungry!
-----
The Hearthside Spritz (welcome drink, non-alc)
Spiced apple cider, fresh ginger and a twist of orange, lengthened with sparkling water and finished with a sprig of rosemary torched just before serving so it smoulders like the last of the campfire. As always at The Dep, this is a BYOB evening, so feel free to bring a bottle of sparkling wine or cider to top up your spritz.
Whipped Butter Bean Dip
Creamy butter beans whipped with roasted garlic, lemon and good olive oil until light and silky. It's served with warm crusty bread while everyone settles in.
Roasted Butternut Squash Soup with Cashew-Lime Crema & Maple Walnuts
Butternut squash and carrots roasted until caramelized, then blended with warming spices into a silky, golden soup. It's finished with a swirl of cashew crema and a scatter of walnuts roasted with maple syrup and warm spices for a sweet, crunchy finish.
Harvest Greens
Massaged kale and tender greens with crisp sliced pear, roasted beets, warm charred spiced red cabbage, house-pickled red onion, dried cranberries and toasted sunflower seeds, tossed in a lemon-tahini dressing sweetened with maple syrup.
Smoky Maple Drizzle
A creamy, smoky sauce that stays on the table all night and goes with everything. It's Lara's silky plant-based sauce made with roasted garlic, tahini and a touch of maple: smoky, lightly spicy and a little sweet. Drizzle it on the dip, add more swirl to your soup, or pour it over your pie and Brussels sprouts.
Hearth Pie
House-made smoky tofu sausage and seasonal vegetables simmered in a creamy gravy, then baked under a thick crown of creamy whipped potatoes until golden at the edges. It's part pot pie, part shepherd's pie, built for second helpings. Lara makes the sausage herself from scratch, seasoning firm tofu with fennel, garlic and smoked paprika so it browns and crumbles just like the "real" thing.
Spice-Roasted Brussels Sprouts
Brussels sprouts tossed in Lara's Sweater Weather Spice, a comforting blend of smoked paprika, garlic, onion, thyme, black pepper and a pinch of cinnamon, then roasted hot until their outer leaves blister and crisp. Enjoy them as they are, or top them with a spoonful of Smoky Maple Drizzle from the table.
Last-of-the-Orchard Crumble
Apples and pears baked with cinnamon, ginger and maple under a golden oat and brown sugar crumble, served warm with a scoop of Lara's homemade vanilla ice cream, made with coconut cream and soy milk and sweetened only with dates.
To take home: Sweater Weather Spice
Every guest leaves with a small bag of Lara's comfort-food spice blend, the same one seasoning tonight's Brussels sprouts and pie, made for roast vegetables, soups, gravies and potatoes all winter long, along with the recipes from the menu.
Allergens: tree nuts (cashew, walnut), sesame, soy, gluten, coconut, sunflower seeds.
Cashew crema and walnuts can be served on the side for nut-free guests.
BOOK NOW! - $79 + HST - https://thedepanneur.ca/products/supper-club-sweater-weather-supper-plant-based-comfort-food-by-lara-bean
-----
Lara Bean went plant-based 13 years ago, back when almost no restaurants or events cooked that way, so she taught herself. What started as necessity became a passion: reinventing the classic comfort dishes she loved before going plant-based, and creating original dishes of her own along the way. Her favourite thing now is filling a table, whether it's friends and family at home or the dinner clubs she has hosted to bring strangers together over a shared meal. Around the Table is her monthly plant-based supper series, built on whatever is at its best that season, with as little going to waste as possible.
-----
The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto's remarkable culinary diversity by hosting unique food events. @thedepanneur
Supper clubs are about sharing a table with people you haven't met yet, so each table will have a small deck of conversation cards themed to the night. They're there if you'd like an easy way to get to know the people beside you. There's no host-led group discussion and nobody will put you on the spot: use the cards, chat your own way, or simply enjoy your plate. Either way, come hungry!
-----
The Hearthside Spritz (welcome drink, non-alc)
Spiced apple cider, fresh ginger and a twist of orange, lengthened with sparkling water and finished with a sprig of rosemary torched just before serving so it smoulders like the last of the campfire. As always at The Dep, this is a BYOB evening, so feel free to bring a bottle of sparkling wine or cider to top up your spritz.
Whipped Butter Bean Dip
Creamy butter beans whipped with roasted garlic, lemon and good olive oil until light and silky. It's served with warm crusty bread while everyone settles in.
Roasted Butternut Squash Soup with Cashew-Lime Crema & Maple Walnuts
Butternut squash and carrots roasted until caramelized, then blended with warming spices into a silky, golden soup. It's finished with a swirl of cashew crema and a scatter of walnuts roasted with maple syrup and warm spices for a sweet, crunchy finish.
Harvest Greens
Massaged kale and tender greens with crisp sliced pear, roasted beets, warm charred spiced red cabbage, house-pickled red onion, dried cranberries and toasted sunflower seeds, tossed in a lemon-tahini dressing sweetened with maple syrup.
Smoky Maple Drizzle
A creamy, smoky sauce that stays on the table all night and goes with everything. It's Lara's silky plant-based sauce made with roasted garlic, tahini and a touch of maple: smoky, lightly spicy and a little sweet. Drizzle it on the dip, add more swirl to your soup, or pour it over your pie and Brussels sprouts.
Hearth Pie
House-made smoky tofu sausage and seasonal vegetables simmered in a creamy gravy, then baked under a thick crown of creamy whipped potatoes until golden at the edges. It's part pot pie, part shepherd's pie, built for second helpings. Lara makes the sausage herself from scratch, seasoning firm tofu with fennel, garlic and smoked paprika so it browns and crumbles just like the "real" thing.
Spice-Roasted Brussels Sprouts
Brussels sprouts tossed in Lara's Sweater Weather Spice, a comforting blend of smoked paprika, garlic, onion, thyme, black pepper and a pinch of cinnamon, then roasted hot until their outer leaves blister and crisp. Enjoy them as they are, or top them with a spoonful of Smoky Maple Drizzle from the table.
Last-of-the-Orchard Crumble
Apples and pears baked with cinnamon, ginger and maple under a golden oat and brown sugar crumble, served warm with a scoop of Lara's homemade vanilla ice cream, made with coconut cream and soy milk and sweetened only with dates.
To take home: Sweater Weather Spice
Every guest leaves with a small bag of Lara's comfort-food spice blend, the same one seasoning tonight's Brussels sprouts and pie, made for roast vegetables, soups, gravies and potatoes all winter long, along with the recipes from the menu.
Allergens: tree nuts (cashew, walnut), sesame, soy, gluten, coconut, sunflower seeds.
Cashew crema and walnuts can be served on the side for nut-free guests.
BOOK NOW! - $79 + HST - https://thedepanneur.ca/products/supper-club-sweater-weather-supper-plant-based-comfort-food-by-lara-bean
-----
Lara Bean went plant-based 13 years ago, back when almost no restaurants or events cooked that way, so she taught herself. What started as necessity became a passion: reinventing the classic comfort dishes she loved before going plant-based, and creating original dishes of her own along the way. Her favourite thing now is filling a table, whether it's friends and family at home or the dinner clubs she has hosted to bring strangers together over a shared meal. Around the Table is her monthly plant-based supper series, built on whatever is at its best that season, with as little going to waste as possible.
-----
The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto's remarkable culinary diversity by hosting unique food events. @thedepanneur
Advertisement
Where is it happening?
The Depanneur, 192 Spadina Ave., Suite 501,Toronto, Ontario, Canada
Event Location & Nearby Stays:
Know what’s Happening Next — before everyone else does.
Host or PublisherThe Depanneur
