Rhubarbecue tofu with porcini/vidalia duxelles, butternust squash and coconut mash and chipotle peanut collards in a saffron broth

Rhubarbecue tofu (rhubarb, chili, cumin, black pepper, sea salt, orange juice, agave nectar, vegan white wine, cider vinegar, garlic) with porcini/vidalia duxelles (thyme, vegan red wine, vegetable stock, evoo/flax oil).

Butternust squash and coconut mash (allspice, cardamom, nutmeg, sea salt, palm oil).

Chipotle peanut collards (garlic, vegetable stock, lemon juice, palm oil) in a light saffron broth (vegetable stock and saffron).

With a little baguette at the end, the broth didn't go to waste. Next time, I'll replace the cider vinegar and agave with molasses and white vinegar just to give the whole rhubarb a little more flavour depth.