Amanda Cohen brings innovative vegetarian fare to The Dish

Dirt Candy chef Amanda Cohen has been called New York's reigning vegetable queen. The New York Times also said her restaurant is one of the most prominent and influential vegetation establishments in the United States.

Here's how to make some of her signature recipes: portobello mousse, truffled toast, grilled portobello mushrooms, balsamic reduction, pear and fennel compote and tomato cake with smoked feta.

Portobello Mousse

(Approximately 15 cubes)

16 tbsp of butter

1 cup finely chopped white onions

½ cup of cream

6 cups of chopped portobello mushrooms (gills scraped, stems removed)

1 ¾ tsp of agar agar

1 1/2 tsp of salt

½ tsp of pepper

½ tsp of truffle oil

1) In a small saucepan over medium heat, melt 2 tablespoons of butter and add the onions. Cook the onions until they are very soft.

2) Add the cream and the rest of the butter and cook over low heat for about 10 minutes.

3) Add the agar agar and bring it to a boil.

4) Put the cream mixture in the blender and start to blend, then add the mushrooms. When it starts to smooth out, add the salt and pepper and ½ teaspoon of truffle oil.

5) Blend until super smooth.

6) Strain through a chinoise.

7) Pour into cube molds.

8) Let set for at least 1 hour and then unmold.

Truffled Toast

(Approximately 35 pieces of toast)

1 baguette

½ cup of olive oil

1 tbsp of truffle oil

1) Slice the baguette on the diagonal into very thin slices.

2) Mix the two oils and brush each slice of baguette with a little bit of oil.

3) Grill each piece of baguette until grill marks have formed and the bread is crisp.

Grilled Portobello Mushrooms

(6-8 portions)

10 large portobello mushrooms

1/2 cup olive oil

1 tbsp salt

1) Set a meat slicer to a .5 slice. Then slice the portobello mushrooms, working from the smooth top to the gills. Do not slice the gills. If you don't have a meat slicer, use a mandolin or a vegetable peeler. You want very thinly sliced strips of portobello mushroom.

2) Toss the mushrooms with the oil and salt.

3) Sear on a very hot grill until mushrooms have softened.

Balsamic Reduction

1 qt balsamic vinegar

1) On low heat reduce vinegar until there is only about ½ cup left

Pear and Fennel Compote

(Makes 1 3/4 cup)

Substitute peach for pear when it's in season.

2 cups of peeled, seeded under-ripe pear cut into ½-inch pieces

½ cup of diced fennel

1 tablespoon of agave

1 tablespoon of apple cider vinegar

½ tablespoon of ground fennel

2 tablespoons of chopped crystalized ginger

1/4 cup of dried sour cherries

Salt to taste

1) Soak the cherries in 1 cup of hot water until soft (about 30 minutes). Remove and chop.

2) In a saucepan, sweat the fennel over very low heat until soft (about 10 - 15 minutes).

2) Add pears to saucepan and cook until partially soft (about 10 minutes).

3) Add the rest of the ingredients and cook for 10 minutes, stirring constantly, until everything is soft and well-mixed. Let cool and serve.

To plate:

On a large plate, zig zag the reduction across the surface. In one corner place the mousse. Then, working clockwise, place in each corner the grilled mushrooms, the compote and the toast.

Tomato Cake with Smoked Feta

Tomato Cake

3/4 cup unsalted butter, at room temperature

6 tablespoons sugar

3 each large eggs

1 cup plus 2 tablespoons plus 1 1/2 teaspoon all-purpose sifted flour

1 1/2 teaspoon baking powder

1 pinch salt

1/4 cup tomato powder

1/4 cup milk

1) Preheat oven to 350 degrees, line a baking pan with parchment paper then spray the pan and paper with pam or other non-stick spray.

2) In a mixer, cream the butter and sugar until fluffy.

3) While the mixer is still running, add the eggs one at a time.

4) In a separate bowl, whisk together the flour, baking powder, salt, and tomato powder until evenly mixed.

5) Slowly add the flour mixture to the creamed butter and eggs, with the mixer set on a low speed. Once it's incorporated, slowly stream in the milk.

6) Pour the mixture into the greased pan and use an offset spatula to spread it evenly. Slide it into the oven and let cook for 10 minutes, then rotate the tray and cook for 10 more minutes. Remove once it is a dark orange, but don't let it turn brown.

7) Once cake is cool, cut into rounds with a 3-inch diameter and 1/2 inch height.

Tomato Leather

5 pounds tomatoes, chopped and deseeded and blended leave a little chunky

4 cloves smashed garlic

1 tsp salt

1 tsp Aleppo peppers in cheesecloth

Pinch of chili pepper flakes

1) Cook everything together until very thick.

2) Remove cheesecloth with peppers and smashed garlic cloves.

3) Puree in a food processor or Vitamix or blender until smooth.

4) Measure 200 g of tomato mixture and mix that with the 50 g isolate and 1 g salt

6) Melt on low heat.

7) Spread on Silpat.

8) Dehydrate at 118 degrees for 3 hours until dry but still slightly tacky.

9) Cut into strips that are 3/4 inch wide and 10 1/2 inches.

Smoked Feta Cream

1/2 pound feta

6 tablespoons heavy cream

1) Smoke the feta (see below).

2) Press out the smoked feta for 1 hour.

3) Blend the feta until very smooth.

4) Hand mix with the cream.

5) Refrigerate until ready to use.

Smoking:

Smoking is going to step up your kitchen game, and it's a lot easier than you think it is. You can either buy a cheap smoker online, or MacGyver one as follows:

1) Line a heavy bottomed pan with tin foil so you don't char it. Then pour in your wood chips and spread them evenly along the bottom.

2) Make a little tray out of tin foil and poke holes in it, or you can use a steamer. Drop either the tin foil or the steamer tray directly on top of the wood chips.

3) Cover the pot, and turn the heat on high. Let it reach a full smoke -- not the first smoke you see, but once it's really smoldering. Think of the difference between a simmer and a full boil. This should take about 20 minutes.

4) Slice the feta into thick slabs and place them on the tray and spread them out evenly.

5) Bring it back up to a full smoke.

6) Turn off the stove and let it rest, covered, for about 20 minutes.

7) Repeat. Then check your feta. It should slowly be darkening and changing color as it smokes, turning a light caramel color. When it gets this color, remove it from the smoker. You've made smoked feta!

Marinated Tomatoes

1 quart peeled and halved cherry tomatoes

Olive oil to cover

1 tablespoon minced garlic

1) Mix everything together and set aside until ready to use, at least 24 hours.

To assemble:

Fleur de sel to taste

1) Spread 1/2 tablespoons smoked feta on a cake round.

2) Wrap the tomato leather around the edge of the cake.

3) Gently place halved marinated tomatoes on cake with their cut side down.

4) Sprinkle with salt to taste.