Add stock and coffee creamer to a pot and bring to a boil. Add parsnip chunks. The liquid should just cover the vegetables, not more.

Cook until parsnips are tender. Check if the parsnip is fully cooked by piercing it with a fork. Remove from heat.

Add margarine chunks to the pot. Puree with an immersion blender. Add salt and garlic powder. Once fully pureed to a smooth and silky consistency, transfer to a pan or container.

Add oil to a pan over medium-low heat.

Add the mushrooms. When they start

sizzling, lower the heat to low and cover

the pan.

Add hoisin sauce and uncover so

the liquid from the mushrooms can

evaporate, allowing the mushrooms to

brown slightly. I don’t like it fried, so I

keep the heat low enough to avoid that.

Add stock and allow it to reduce so the

mushrooms develop a deeper flavor.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place the cauliflower on a baking sheet. Coat the florets with cooking spray and sprinkle with salt.

Place the cauliflower in the oven for about 10 minutes or until it reaches your desired texture. I like when the cauliflower has some bite to it.

Finish off on broil to add a nice char on the edges. Watch closely, as it can burn quickly.

Heat a pot over medium-high heat and add wine. Reduce the heat to low and allow the wine to reduce by at least half. Add stock and bring to a boil. Once boiling, lower the heat to low again and allow to reduce.

Add hoisin sauce, garlic powder, and sugar. Allow to reduce until the consistency is slightly sticky. Check by gently shaking the pot; if the sauce starts to stick to the pot, it’s ready. Add salt.

Let cool and transfer to a squeeze bottle.

Preheat the oven to 200 degrees Fahrenheit (90 degrees Celsius).

Preheat a grill pan or frying pan on

high heat until scorching hot, about

three to four minutes. Drizzle liberally with oil, and after 30 seconds, place the oyster steaks in the pan. The stronger the

sizzle, the better. To achieve a beautiful

brown crust on all sides, press the steaks

down with tongs, turning them on all

sides.

Remove the oyster steaks and sprinkle

all sides of the meat with Montreal steak

seasoning or whichever seasoning you

prefer. Place steaks in an aluminum pan,

pour oil and meat juices from the frying

pan onto the steaks and put them in the

oven, uncovered, for 45 minutes. This doesn’t need to be served warm;

room temperature is fine.

First, warm the plates in the oven to keep the food from getting cold quickly. Begin

plating with the oyster steak.

Thinly slice the steak and place a few slices per plate. I usually put five slices per serving. Be creative and remember: There’s no right way to plate.

Next, put the warm puree into a piping bag. Pipe dollops of puree on the plate, not directly on the meat. Let your creativity flow. Then add the cauliflower and mushrooms. Try serving odd number amounts on the plate for a prettier look.

Next, drizzle the sauce into any crevices or space you find but not on the food.

Garnish with some parsnip crisps and any of the additional garnishes you like.