Sweet potato and vegan cheese empanada (spelt flour, yeast, sea salt; rice wine vinegar, chipotle, sea salt, cilantro, ginger, garlic, turmeric, evoo) with , tomato sauce (sea salt, chipotle, garlic) and roasted asparagus (sea salt, liquid smoke, evoo).
Black bean, jalapeno and corn chowder ( soup stock, white potato, sweet potato, garlic, ginger) garnished with cilantro and chili powder. Corn chowder is very common in Illinois, although it usually have other vegetables instead of black beans.
Walnut, acorn squash and kale empanada (vidalia onions, garlic, ginger, nutritional yeast, turmeric, sea salt, black pepper) with mango salsa and taco salad (I didn't make the salad or the salsa, but both were very good and went really well with the richness of the empanada). I ground the walnuts and roasted squash and then minced the kale and onions to make a sort of cheese and kale filling. With the squash added, the texture was very light and creamy (surprisingingly so).
Banana and avocado brulee (walnuts, agave syrup, vanilla, pinch of sea salt).
Black beans with red peppers, mushrooms and bok choy (nutritional yeast, sea salt, vegetable stock, chipotle, cumin, black pepper, lemon juice).
Spelt empenadas (spelt flour, yeast, water, sea salt, palm oil) stuffed with sweet potato and coconut mash accented with chipotle and lime juice (vegetable stock, allspice, palm oil, sea salt).
All plated on a bok choy green.
