Vegan cheese and pinto bean strata (yellow corn tortillas, vegan cheese, refried pinto beans, onions, garlic, sea salt, black pepper, coriander, cumin, tomatoes, red peppers) with collard greens (sea salt, lemon juice, evoo, liquid smoke).
Corn grits (corn flour, green chilis, cilantro, sea salt) with collards, black-eyed peas and tomatoes (all spice, ginger, cumin, turmeric, cardomon, cider vinegar, vegan white whine, garlic, nutritional yeast, sea salt).
Red-red with black beans and spinach (tomatoes, red onion, palm oil, black beans, spinach, plaintains, wine vinegar, chili, sea salt, black pepper, vegetable stock). Raspberry and pomegranate sorbet (raspeberries, pomegranate juice, stevia).
Red-red is a Ghanian dish usually made with congo peas or black eye peas instead of black beans. The improvisation here is really the spinach, making the whole of the dish red (tomatoes, onions, palm oil and chili), black (black beans), green (spinach) and gold (the plantains).
Pissaladière (whole wheat flour, canola oil, sea salt, yeast, herbs de Provence) with sundried tomatoes, green olives and pomegranate caramelized onions (sea salt, nutritional yeast, herbs de provence, pomegranate juice).
Ratatouille (roma tomatoes, Italian eggplant, zucchini, garlic, sea salt, black pepper, herbs de Provence, nutritional yeast, vegetable stock) with chick peas and cremini mushrooms.
