French Farmhouse Vegetarian Dinner

MENU: French Farmhouse Vegetarian Dinner

Whether entertaining at his farmhouse or creating recipes for his Le Pain Quotidien cafés, Alain Coumont loves showcasing vegetables—even, sometimes, in delectable vegan dishes.

Chilled Zucchini Soup with Purslane

This cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It’s brightened with purslane, a lemony weed; baby arugula leaves can be substituted.

Braised Baby Artichokes with Tomato Coulis

This healthy, zippy Provençal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.

Oven-Roasted Tomatoes with Goat Cheese

For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese filling with garlic and basil.

Pan-Seared Apricots and Figs with Honey and Lavender

This simple dessert delivers a lot of flavor without a lot of work. Try it with any combination of summer fruits, or use thyme instead of lavender.

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