Mushroom, plantain, and arugula curry (garlic, turmeric, coriander, cumin, mustard, chili, allspice, garam masala, cloves, cardamom, tahini) with pomegranate coulis (pomegranate juice, sea salt).
White bean, coconut and oyster mushroom burger (nama shoyu, nutritional yeast, white kidney beans, dessicated coconut, vegetable stock, sea salt, black pepper, rosemary, liquid smoke) on a beer kaiser (beer, in this case, tuborg, baking powder, evoo, sea salt) with roasted brussels sprouts (white vinegar, garlic, sea salt, liquid smoke).
Because of the coconut, the outside of the burger gets nice and crunchy. In some respects, this is more like a breaded faux chicken sandwich than a burger per se. Garnished with sundried tomatoes and arugula.
Arugula, black lentil and fig soup
3 cups of cooked beluga/black lentils
Dash of liquid smoke
2 cups of vegetable stock
4 dried figs, minced
1 tablespoon of lemon juice
1 tablespoon of minced garlic
Kosher salt to taste (I use about 1/2 teaspoon)
Black pepper to taste (I use about 1 teaspoon)
2 cups of packed baby arugula, minced
Bring everything except arugula to a boil, cover, and simmer for a few minutes. Puree if you want a creamy soup, or pulse blend if you want a little more layered texture (I pulse blend). Add half of the minced arugula and simmer for five minutes. Ladle out and garnish with the remaining arugula. Add an optional tablespoon of evoo for a richer tasting puree.
Steamed buns (spelt flour, sea salt, baking powder) with yellow split-pea gravy, carrots and arugula (garlic, ginger, turmeric, palm oil, sea salt, lemon juice).
Deep dish pizza arrabiata (evoo/flax oil, nutritional yeast, salsa, sea salt, black pepper) with arugula and red peppers
Brown rice spaghetti with a bechamel arugula sauce (argula, whole wheat four, soy milk, evoo/flax oil, sea salt, garlic, nutritional yeast, lemon juice, black pepper, herbs de provence).
