Sweet potato, red lentil, and jalapeño pudding with cranberries and green pepper (sundried tomatoes, pomegranate juice, apple cider vinegar, chick pea flour, vegetable stock, sea salt, cilantro).
Sweet potato, rhubarb and chick pea curry (turmeric, ginger, chili, garlic, asafetida, coconut milk, mustard, vegetable stock, liquid smoke, sea salt) over quinoa (sea salt, scallions) with a saffron, scallion and coconut milk broth (sea salt, vegetable stock).
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.
Zucchini noodles with raw marinara (sea salt, nutritional yeast, tomatoes, garlic, evoo/flax oil) and basil.
Sweet potato and spelt gnocchi with sundried tomatoes, spinach and cremini mushrooms (evoo/flax oil, garlic, sea salt, black pepper, nutritional yeast, herbs de Provence).
