Grits with ribboned collards and red potatoes in a red pepper and yellow tomato sauce.

Grits (cornmeal, sea salt, green chili) with ribboned collards and red potatoes in a red pepper and yellow tomato sauce (vegetable stock, vegan white wine, sea salt, chipotle, liquid smoke, apple cider vinegar). I steamed the potatoes and collards while the sauce itself.

The sauce was:

1 yellow tomato diced.
3 red peppers diced.
1 cup vegetable stock
1/4 white wine
1/4 wine vinegar
Dash of liquid smoke
Chipotle, sea salt and herbs de Provence to taste.
Cook till reduced by roughly half and then blend with an immersion blender.

Raw pineapple, apricot and cantaloupe soup with coriander oil; deep dish vegan pizza with cashew cheese sauce topped with potatoes and kale

Raw pineapple, apricot and cantaloupe soup with coriander oil (walnuts, orange juice, sea salt, coriander, evoo/flax oil).

Deep dish vegan pizza (spelt flour and yeast with corn meal) with cashew cheese sauce topped with potatoes and kale (red Ontario potatoes, kale, herbs de Provence, vegetable stock, sea salt, black pepper, vegan white wine).

I didn't make the cashew cheese sauce, but it was very good. The cooking wine was Botter's Pinot Grigio Chardonnay.

Dry fried chickpeas with coriander and chipotle/pomegranate.potato and kale salad with

Dry fried chickpeas with coriander (from Alternative Vegan) and chipotle/pomegranate potato and kale salad (evoo, sea salt, black pepper, pomegranate juice, chipotle, red potatoes, wilted kale, sea salt, kale, herbs provencal).

Although not prepared by me, the chick pea main course was nevertheless delicious.