The Root's Vegan Wine Dinner Aug. 27

The Root Restaurant and Bar is holding its Vegan Wine Dinner August 27. The six-course meal is sure to dazzle any hungry diner. The dinner is reservation only, and costs $55 per person. Call 248-698-2400 to make a reservation. You can check out the full menu by clicking here.

VIDEO: Learn more about the dinner, and watch the chefs prepare a sample Root dish, a vegan tomato salad with avocado mousse. You can find the recipe below.

Vegan Tomato Salad with Avocado Mousse, Cilantro Lime Pesto and Balsamic Marinated Onions

Start to Finish: 1 hour 15 minutes
Serves: 6

1 Cup balsamic vinegar
1 small white onion, thinly sliced
3 avocados
1/2 jalapeno
1/2 shallot
6 ounces lime juice
7 ounces coconut milk
Tabasco sauce
½ red onion, diced
1 ½ bunches cilantro
1 bunch parsley
2 ½ cloves garlic
6 ounces olive oil
8 tomatoes, quartered
2 radishes, shaved
1/4 cup pepita, toasted
Hemp seed oil

In a small bowl, combine balsamic vinegar and sliced onion. Cover and refrigerate until cold, about 1 hour

To make the mousse, in a blender combine avocados, jalapeno, shallot, 3 ounces lime juice, coconut milk. Blend until smooth, about one minute. Add salt and Tabasco sauce to taste. Set aside.

To make the pesto, rinse the red onion under hot water. In a food processor, combine cilantro, parsley, red onion, garlic, the remaining 3 ounces of lime juice and blend. Slowly add olive oil. Add salt to taste. Set aside.

To assemble, spread the avocado mouse on a plate using a spoon. In a medium bowl, toss the quartered tomatoes with the cilantro lime pesto until coated. Lay the tomatoes on top of the avocado mousse. Garnish with balsamic marinated onions, shaved radish and toasted pepita. Drizzle with hemp seed oil.