Lila: Inspired Plant-Based Organic Cuisine

 

One of my favourite restaurants in Sarasota is 'Lila', an inspired plant-based restaurant from chef Ryan Boeve who has recently partnered with Mark Baldwin of Baldwin Construction, the builder and designer of Lila, to create Lucile Pizza & Wine Bar. Located in a restored storefront on Main Street, Lila's industrial-chic setting with exposed ceilings, open kitchen and handsome restored terrazzo floor, the menu is absolutely sensational. Opened in 2016, the restaurants concept is based on the Sanskrit word 'Lila', meaning "creative play". Health focused and vegan friendly, local farms and business such as Aloe Organics, Geraldson Farms, Grove Ladder and Global Organics are the driving forces providing Lila with a stock of fresh vegetables and unique ingredients. With rich lush flavours, innovative exciting vegetarian cuisine, and a new menu every month, Lila creates culinary magic each and every time.

Lila's plant-based vegan menu

Fresh flowers on each table at Lila

Cutlery on a dishtowel-style napkin

Glass of Prosecco from the Veneto

Grilled Tofu with Lila’s Dragon Sauce, Chinese Mustard and Cilantro Sauce

garnished with diced scallions

Lila's soups are always sensational, such like this Red Lentil Soup garnished with green onions

Roast Beetroot Salad with Arugula, Goat Cheese, Candied Walnuts and Balsamic Vinaigrette 

Macro Bowl with Chickpeas, Brown Rice, Sauerkraut, Avocado, Carrot, Cucumber, Almonds and Kale

www.lilasrq.com

Vegan & Gluten-Free Apple Tart

Makes eight 4-inch tarts

Recipe inspired by tart made by Arthur Lopes 

5 Granny Smith apples, peeled

Apricot glaze

Coconut oil

For the crust:

4 cups almond flour

1 tsp baking powder

1/2 cup coconut oil, melted

6 tbsp coconut milk

1 tbsp vanilla extract

For the almond-rum butter:

1/2 lb vegan butter

1 cup granulated sugar

4 tbsp ground flaxseed

3/4 cup filtered water

3/4 cup dark rum

4 tbsp almond extract

4 1/2 cups almond flour

Mix all of the crust ingredients in a bowl. Press into four-inch tart pans greased with coconut oil. For the almond-rum butter, cream the vegan butter and sugar in a stand mixer. Add the remaining ingredients and mix for two minutes.

To assemble the tarts, add three to four tablespoons of almond-rum butter to the centre of the tart crust. Slice the Granny Smith apples thinly and layer them on top of the tart. Brush with apricot glaze then sprinkle with ground cinnamon. Cook in a preheated 375°F oven for approximately 30 minutes or until browned. Serve warm with vegan ice cream.