Purple cabbage, red chard, chick peas, and butternut squash with a ginger and garlic gravy (ginger, garlic, vegetable stock, vidalia onions, nutritional yeast, vegan worcestershire sauce, sea salt, chipotle).
Braised purple cabbage and kale. I played the role of sous chef for this dish (which in this case means I stirred and did some knife work). It was both beautiful and delicious!
Roasted tofu (sea salt, canola oil, nama shoyu) and portabellos (sea salt) with knödel (potatoes, sea salt) over plated letscho (red, green and yellow peppers, tomatoes, vegetable stock, garlic, white vinegar, agave nectar).
