Roasted acorn squash stuffed with wild rice, pinto beans, cranberries and collards (sea salt, vegan worchestershire sauce, nutritional yeast, evoo/flax oil) with a sundried tomato rosé (garlic, nutritional yeast, sea salt, evoo/flax oil).
Six bean and spinach curry (romano beans, chick peas, lima beans, pinto beans, lentils and black eyed peas, vidalia onions, tomatoes, garlic, ginger, turmeric, chile, mustard, sea salt, lemon juice) over brown rice with macadamia cheese ribbons (macadamia butter, lemon juice, sea salt, garlic, nutritional yeast).
This is a veganized version of palak paneer, one of my favourite pre-gan dishes.
I was only the official taster for the cauliflower and potatoes but I declared it delicious!
