Subscribe now

Share

Leave a comment

Subscribe now

Share

Ingredients (Eggplant):

• 4 C neutral oil (canola, vegetable)

• 4 eggplants

• 1.5 C all purpose flour

• 1 C cornstarch

• 1/2 C potato starch

• 2 tsp salt

• 1 tsp garlic powder

• 1/2 C egg substitute (I used JUST brand)

• 1/2 C non-dairy milk

• 2 Tbsp lemon juice

Ingredients (Spanish Tomato Sauce):

• 4 Beefsteak tomatoes

• 1 white onion

• 4 garlic cloves

• 1/3 C olive oil

• 2 tsp salt

Ingredients (Basil Pine Nut Ricotta):

• 1 C basil

• 1/2 C pine nuts

• 1 block silken tofu

• 1/4 C olive oil

• 1/4 C nutritional yeast

• 2 Tbsp white miso paste

• 2 garlic cloves

Method (Eggplant):

1. Heat neutral oil in a large pot to 350 degrees F for deep frying. While waiting, prep the eggplant. Peel the eggplant and make five equal lengthwise slices, not including the top inch of the eggplant. Turn the eggplant on its side and again, make 5 equal lengthwise slices. Lay the eggplants on a cloth and sprinkle with salt to draw out moisture.

2. Prepare the wet and dry mixtures separately to make the eggplant batter. For the dry, mix the flour, corn starch, potato starch, salt, and garlic powder in a mixing bowl. Whisk together the egg substitute, non-dairy milk, and lemon juice next.

3. Pat dry the eggplants, then dip them in the egg-substitute mixture. Coat evenly, then transfer to the flour mixture. Make sure the egg/flour mixtures get in-between the eggplant layers. Carefully place one eggplant into the oil at a time, unless your pot is large enough to fit two. Fry for roughly 5 minutes a side, or until golden brown (reference picture above). Remove from oil onto a wire rack, and sprinkle with salt.

Method (Spanish Tomato Sauce):

1. Place a grater over a medium to large sized bowl, and grate the tomatoes and onion. Use a finer grater to grate the garlic.

2. Pour olive oil and sprinkle salt into the bowl and stir. to combine.

3. Serve cold or heat in a pot before service.

Method (Basil Pine Nut Ricotta):

1. Boil pine nuts in water for 20 minutes to soften. Strain and add to a blender with basil, silken tofu, olive oil, nutritional yeast, white miso paste and garlic. Blend for 1-2 minutes or until the mixture is completely smooth.

2. Store in an airtight container, cool, and serve.

To serve, spoon tomato sauce on a plate, lay the fried eggplant, then top with the basil pine nut ricotta!

Leave a comment

Yield: 4 servings

Ingredients (cabbage):

• 3 Tbsp high heat oil (ex. canola, algae, etc.)

• 1 head cabbage, cut into 6 wedges & salted

• 1 Tbsp chili oil (oil in chili crisp jar also works!)

• 12 oz cherry tomatoes

• 1 shallot, diced

• 6 oz tomato paste

• 1 Tbsp truffle paste

• 1 pint vegetable stock

Ingredients (mint tzatziki):

• 8 oz unsweetened coconut yogurt

• 1 Tbsp olive oil

• Juice of half a lemon

• 1/2 C cucumber, diced

• Small handful of mint

• Salt to taste

Method:

1. Preheat oven to 400 degrees F.

2. On medium-high heat on a cast iron pot or dutch oven, heat oil. Place cabbage wedges in the pan (I did this in batches—3 at a time) and cook for roughly 10 minutes or until browned on each side. Remove cabbage from pot while you cook tomato sauce.

3. Turn down the heat of the stove and in the same pot, heat chili oil. Add tomatoes and shallot, cook for 3-5 minutes until shallot is fragrant. Add tomato paste and truffle paste and cook until the tomato paste is slightly caramelized. Pour in the vegetable stock and stir to combine.

4. Add the cabbage back into the pot and spoon sauce over top. Braise in the oven for 1 hour or until the cabbage is soft. (test with a toothpick or knife)

5. While cabbage is in the oven, make the tzatziki. Combine coconut yogurt, olive oil, lemon juice, cucumber, mint, and salt. Blend ingredients together using a blender or immersion blender.

6. When plating, spoon tzatziki on a plate, then place cabbage and sauce over top. Garnish with chili oil and serve!

Subscribe now

Share

Leave a comment

Yield: 32 oz of sauce

Ingredients:

    •    1 Tbsp oil from chili crisp

    •    2 Tbsp chili crisp

    •    1 white onion, diced

    •    3 cloves of garlic, minced

    •    2 Tbsp tomato paste

    •    2 Tbsp red miso paste

    •    1.5 oz vodka

    •    28 oz can of crushed tomatoes

    •    ½ C vegan heavy cream (I used Silk)

    •    Handful of basil, chopped

    •    Salt to taste

Method:

    1    In a sautoir pan on medium heat, add oil and chili crisp to the pan. Sweat the onion and garlic until fragrant, around 5 minutes. Next add the tomato and red miso paste and mix. When the tomato paste has caramelized, deglaze with vodka and stir to combine until mostly evaporated. Pour in the can of crushed tomatoes and cook for 2 more minutes.

    2    Pour the sauce into a blender with the heavy cream. Pulse until one consistent color and pour back into the pan. Add the basil, stir, and turn off the heat. Reference video below for clarification!

*Optional: add your favorite pasta sauce, or store sauce in jars.

Subscribe now

Share

Leave a comment

Serves 4

Ingredients (Tofu Apricot Sauce)

• 2 blocks firm tofu, lightly pressed

• 1/3 C Apricot juice

• 2 Tbsp white miso paste

• 1 Tbsp preserved lemon

• 2 tsp salt

• 2 tsp sugar

Ingredients (Herb Pesto)

• Small handfuls of each herb:

  • basil

  • parsley

  • mint

  • scallions

• 1/4 C Olive Oil

• 1 Tbsp white miso paste

• Juice of half a lemon

Ingredients (Seitan)

• 1.5 Quarts vegetable stock. In mine I used…

  • onion and garlic scraps

  • handful of walnuts

  • small handful of dried apricots for sweetness

• 3.5 C vital wheat gluten

• 1/3 C nutritional yeast

• 1.5 Tbsp paprika

• 2 tsp white pepper

• 2 tsp garlic powder

• 1 Tbsp salt

• 1/2 C melted coconut oil

• 2 Tbsp soy sauce

• 2 Tbsp apricot juice

Ingredients (Seitan + Maitake Marinade)

• Remaining vegetable stock (.5 quart)

• 1 Tbsp white miso paste

• 2 Tbsp hot honey

• 1 Tbsp soy sauce

• Black pepper to taste

Ingredients (Seitan + Maitake Miso Hot Honey Glaze)

• 3 Tbsp white miso paste

• 1/4 C hot honey

• 2 Tbsp soy sauce

Ingredients (Apricot Caramel)

• 1/2 C apricot juice

Additional Ingredients:

• 1/4 lb Maitake mushrooms

• 1 red onion

Method:

1. First prepare the seitan. Mix together 1 quart of the stock with all other ingredients. Kneed the dough until it is one solid ball. Wrap the dough tightly in cheesecloth and tie the ends and middle together with butcher twine. Steam the seitan for an hour and remove/unwrap the cheesecloth.

2. While seitan is steaming, prepare the tofu apricot sauce. Combine all ingredients in a blender and keep cool in the fridge.

3. Similarly, for the herb pesto, combine all ingredients in the blender or food processor and store in the fridge.

4. To make apricot caramel, reduce apricot sauce on medium heat in a small saucepan. Reduce until it’s thick enough to coat the back of a spoon. Store in a glass jar.

5. Whisk together all marinade ingredients. Cut 2-inch chunks of the seitan and maitake mushrooms and pour the marinade ingredients on top. Let marinade for 20 minutes.

6. While marinading, turn on the grill and make the glaze. Combine all glaze ingredients in a bowl and have it ready near your grill. Skewer the seitan, red onion, and maitake mushrooms and grill on medium/high heat for 15 minutes, turning every few minutes. Halfway through grilling, brush the miso hot honey glaze on the skewers. They will be done cooking when there is a nice, consistent char.

7. To assemble the dish, first spoon the tofu apricot sauce, then the pesto, then the grilled seitan, onions, and maitake mushrooms. drizzle with the apricot caramel and serve!

Subscribe now

Share

Leave a comment

Ingredients:

• 8 oz pasta, I used rigatoni

• 1/4 C reserved pasta water

• Sunflower oil

• 2 ears of corn

• 1 jalapeño, halved and deseeded

• 3 cloves garlic

• 1 shallot, halved

• 1/2 C cilantro

• 1/4 C basil

• Juice of half a lime, save zest for garnish

• 2 oz vegan feta cheese

• 1/2 C soy milk

• Salt to taste

Method:

1. Cook pasta in heavily salted water according to box directions. Reserve a quarter cup of pasta water.

2. Heat sunflower oil on a cast iron pan on medium/low heat. Cook corn, jalapeño, garlic, and shallot until charred, roughly 10 minutes, and remove from pan. Reference video for ideal color.

3. Cut the kernels off the corn and place in a blender with the jalapeño, garlic, shallot, cilantro, basil, lime juice, vegan feta, soy milk, and salt. Blend until smooth.

4. Pour over the pasta with the reserved pasta water and stir until combined. Garnish with basil, lime zest, and vegan feta. Serve & enjoy!

Share

Subscribe now

Leave a comment

Ingredients:

• 6 beets (I used 3 golden and 3 red—save the leaves!)

• 1 C parsley, chopped

• 2 Tbsp oregano, chopped

• 2 cloves garlic, minced

• Juice of half a lemon (keep zest for garnish)

• 1/4 C olive oil (more to garnish)

• 2 Tbsp red wine vinegar

• Salt and pepper to taste

• 1/4 C pine nuts, toasted

Method:

1. Preheat oven to 400 degrees F. Wash beets and remove leaves. Place beets in a 9x9 pan filled 1 inch with water. Cover with foil and roast for 45 minutes or until fork-tender.

2. While beets are cooking, prepare the chimichurri. Finely chop the beet leaves/stems, and mix in a bowl with parsley, oregano, garlic, lemon juice, olive oil, red wine vinegar, salt, and pepper.

3. Prepare an ice bath for the beets. When beets are cooked, use tongs to transfer beets to the ice bath. Wait a couple minutes for the beets to cool, then use your hands to peel the beets. The skin should remove easily.

4. Thinly slice the beets and arrange in a circular pattern on a plate. Add spoonfuls of chimichurri, toasted pine nuts, lemon zest, and a drizzle of olive oil. Enjoy!

Refer to video for clarification!

Subscribe now

Share

Leave a comment

Ingredients:

• 1 small watermelon, balled

• 1 quart strawberries, sliced

• 1/2 Tbsp toasted sesame oil

• 2 garlic cloves, smashed

• 1/2 medium shallot, quartered

• 1 C dried figs, stems removed and chopped

• 3/4 cup water (plus more as needed)

• 1 Tbsp soy sauce

• Juice of half a lime (save zest for garnish)

• 1/2 Tbsp white miso paste

• 1 Tbsp coconut sugar

• 1/4 tsp freshly cracked black pepper

• 1/2 tsp agar agar powder

• Vegan Caviar (I used Zeroe brand)

Method:

1. In a small pot, heat toasted sesame oil over medium-low heat. Add the garlic and shallot and sauté until golden and fragrant, about 3 minutes.

2. Add chopped figs, water, soy sauce, lime juice, miso paste, coconut sugar, and black pepper to the same pot. Stir well to dissolve the miso. Bring to a gentle simmer and cook uncovered for 10–12 minutes, until the figs are soft and the mixture begins to thicken.

3. Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender to purée until mostly smooth, leaving a little texture if desired.

4. Return the mixture to the pot. Stir in the agar agar powder and simmer for another 2–3 minutes, stirring constantly to activate the agar. Once thickened, remove from heat.

5. Let cool, then transfer to a jar. Chill in the fridge to set further — the jam will become spreadable and slightly gelled.

6. Assemble plate by placing sliced strawberries and balled watermelon in a circular shape and filling in the gaps with piped savory fig jam, vegan caviar, and lime zest!

Share

Subscribe now

Leave a comment

Sauce Ingredients

• 1/2 C coconut milk, stirred

• 1 Tbsp white miso paste

• Small handful of parsley, basil, and mint

• Juice of 1/2 a lime

• 1 tsp toasted sesame oil

• Fresh cracked black pepper to taste

Bowl Ingredients (Suggested):

• Steamed white rice

• Pan fried tofu

• Edamame

• Sugar snap peas

• Scallions

Method:

1. Blend all ingredients together to make the sauce.

2. Assemble the rice bowl together (use whatever veggies you have on hand!) and pour sauce on top. Enjoy!

Leave a comment

Ingredients:

• 3 Tbsp butter (divided)

• 2 shallots, chopped

• 2 garlic cloves, minced

• Pinch of salt

• 10 oz cremini mushrooms, chopped

• 1/2 C Ithaca x Graza Olive Oil Hummus

• 1/2 C non-dairy milk

• 1 tsp soy sauce

• 1 Tbsp white miso paste

• 1.5 tsp agar agar

Method

1. On medium low heat in a medium pot, melt 2 Tbsp butter. Add the shallots, garlic, and salt. Cook until fragrant.

2. Add the mushrooms and cook for 8-10 minutes until fully cooked.

3. Add the hummus, milk, 1 Tbsp butter, soy sauce, and miso paste. Stir until combined and add the agar agar. Stir until dissolved.

4. Transfer mixture to a high-speed blender and blend until smooth and creamy. Pour into silicone molds or ramekins and let sit in the fridge for 1-2 hours or until firm.

5. Serve with olive oil, fresh cracked black pepper, balsamic glaze, scallions, tomato, and a baguette. This mouse is great spread on toast with toppings. Enjoy!

Subscribe now

Share

Leave a comment

Ingredients:

• 3 Tbsp butter

• 4 Tbsp flour

• 1.5 liters veggie stock

• 2 Tbsp olive oil

• 1 yellow onion

• 3 cloves garlic

• 2 parsnips, rondelles

• 1 lb baby bella mushrooms, quartered

• 1 C stock

• 2 thyme/ 2 rosemary sprigs

• 1 tbsp white miso

• 3 tbsp soy sauce

• Juice from half a lemon

Topping Ingredients:

• 3 Tbsp butter

• 8 oz oyster mushrooms

• 1 Tbsp soy sauce

• More thyme/rosemary

Method:

1. Make velouté by first whisking together melted butter and flour in a medium sized pot. Ladle in warm stock and continue to whisk until the mixture is smooth and creamy. Set aside.

2. In a large pot, heat olive oil on medium heat and sweat the onions and garlic. Add a pinch of salt. Once fragrant, add the parsnips and mushrooms. Cover and cook on low for 10 minutes.

3. Add veggie stock, thyme, and rosemary. Cover and cook on low until the parsnips are soft.

4. Add the velouté mixture, miso, soy sauce, and lemon juice. Stir to combine, then pour into a blender and blend until smooth.

5. To make the optional topping for the soup, melt butter on a cast iron pan. Place mixed mushrooms (oysters are good) on the pan and pour soy sauce on top. Add additional thyme and rosemary sprigs to the pan. Flip after 2 minutes and place on top of soup before serving. Enjoy!

Refer to video for clarification!

Share

Subscribe now

Leave a comment

Ingredients (Polenta):

• 2 C water

• 2 C plant milk

• 1 C cornmeal

• Pinch of salt

• 1.5 Tbsp white miso paste

Ingredients (Crème Fraîche):

• 1 block firm tofu

• Juice of half a lemon

• 1.5 C parsley

• 1 C basil

• 2 Tbsp mint

• 2 Tbsp dill

• Pinch of salt

• 3-4 Tbsp water as needed

Other Ingredients:

Zeroe Caviar

Method:

1. Make polenta by bringing water and plant milk to a simmer then whisking in cornmeal. Keep whisking to avoid clumps. Once smooth, add salt and miso paste. Once the polenta begins to thicken (around 8 minutes of cooking), pour into a greased, parchment lined 9x9 pan. Refrigerate for 2+ hours.

2. To make crème fraîche, combine all ingredients except water in a blender. Scrape down sides and add a tablespoon of water at a time until mixture is combined well and thick.

3. Once polenta is set, remove from pan and using a cookie cutter, cut out 9 polenta cylinders. Pan fry with olive oil for 3-5 minutes a side or until crispy and golden brown.

4. Pipe crème fraîche onto cooled polenta cakes, then top with caviar and serve!

Refer to video for clarification!

Subscribe now

Yield: 12 dolmades

Ingredients:

• 4 leeks, trimmed, blanched and shocked

• 1 Tbsp olive oil + more for pan frying

• 2 shallots, minced

• 2 garlic cloves, minced

• Salt and pepper to taste

• 1 C Arborio rice

• 2 C cold water

• 1 Bartlett pear, small dice

• 1/2 C pine nuts, toasted

• 2 Tbsp mint, minced

• 2 Tbsp dill, minced

• 1/2 a lemon, juiced

Method:

1. Fill a medium/large pot with water and 1 Tbsp salt, bring to a boil. Blanch leeks by placing a few at a time in the boiling water for one minute, then transferring to an ice bath. Let leeks dry on a towel while making the filling.

2. In a small pot on medium/low heat, add olive oil, shallots, garlic, salt, and pepper. Cook for 5 minutes or until fragrant. Add the rice and water. Cover and cook for 15 minutes. Place in a large bowl and let cool.

3. Add the pear, pine nuts, mint, dill and more salt and pepper to the bowl with the rice. Mix and start filling the dolmades by placing one tablespoon of rice filling at the bottom of every leek and folding upwards similar to how you would fold a flag or a finger football.

4. Pan fry each dolma by pouring olive oil on a cast iron pan and frying each side for 5-8 minutes. Place the fried dolmades on a cooling rack. These dolmades pair well with tahini sauce (citrus tahini sauce pictured above).

Video available for clarification!

Leave a comment

Share

Subscribe now

Ingredients (Beets):

• 4 beets

• Olive oil to drizzle

• Salt and pepper to taste

Ingredients (Honey Tofu Ricotta):

• 1 block firm tofu

• 1/4 C olive oil

• 3 Tbsp nutritional yeast

• 2 Tbsp honey or agave

• Juice from half a lemon

• 1 Tbsp lemon zest

• Salt and pepper to taste

Ingredients (Ramp Pesto):

• 8 whole ramps

• 1 shallot roughly chopped

• Handful of basil

• 2 Tbsp nutritional yeast

• 1/3 cup pistachios

• 1/3 C olive oil

• Salt and pepper to taste

Method:

1. Wash and peel beets, then cut beets the long way a quarter inch up from the bottom so that the bottom of the beets lay flat.

2. Place straws or chopsticks against the long way of the beets, and cut thin slices until the straws are hit. The straws are meant to act as a barrier so you do not slice all the way through the beet.

3. Once the beets are cut hasselback-style, drizzle with olive oil and salt and pepper, then wrap in tin foil. Bake for an hour at 400 degrees F.

4. While in oven, make tofu ricotta. In a blender, blend the block of tofu, olive oil, nutritional yeast, honey, lemon juice and zest, and salt and pepper. Blend until smooth. *To make tofu ricotta pink, add beet juice that bleeds out of the beets in the tin foil.

5. For pesto, in a blender of food processor, add ramps (bulbs and stems/leaves), shallot, basil, nutritional yeast, pistachios, olive oil, and salt and pepper. Pulse or blend until at a typical pesto consistency.

6. When beets are done, open the foil so that the beets are exposed. Bake for 10 more minutes.

7. On a plate, spread tofu ricotta, place the beet, top with pesto, and drizzle with honey. Enjoy!

Ingredients:

• 1 head cauliflower

• 3 Tbsp olive oil

• Salt and pepper to taste

• 10 dates, chopped

• Handful fresh mint

• Handful pine nuts

• 1 shallot, chopped

• 1/4 C tahini

• Handful fresh parsley

• Juice of half a lemon

• 1/4 cup water

Method:

1. Chop cauliflower into florets and place on a cookie sheet. Brush with olive oil and sprinkle salt and pepper. Bake at 425 degrees for 30 minutes.

2. When there is 10 minutes left, sprinkle chopped dates on the cauliflower in the oven.

3. While that’s cooking, toast the pine nuts on a pan with medium heat. Do not need any oil. Toast for about 5 minutes then remove from pan to stop cooking.

4. Make tahini sauce: in a blender, blend tahini, parsley, lemon juice, water, and salt and pepper to taste.

5. Chop mint and shallot.

6. When cauliflower and dates are done roasting, put in a large bowl and toss with the tahini sauce.

7. Add the pine nuts, mint, and chopped shallot. Serve and enjoy!

Ingredients:

• 4 Roma tomatoes

• ½ C tahini

• ½ C water

• Juice of half a lemon

• Handful of basil

• Handful of parsley

• Half a handful of mint

• 5 garlic cloves

• ¼  C olive oil + more to brush tomatoes with

• 2 Tbsp nutritional yeast

• ¼ C cashews 

• Salt and pepper to taste

Method:

1. Cut the tomatoes in half lengthwise, brush with olive oil, sprinkle with salt, then on a high heat grill, lay flat-side down and cook for 5-8 minutes.

2. Flip the tomatoes and cook for another 5-8 minutes until both sides are charred.

3. For the sauce, in a blender combine tahini, water, lemon juice, basil, parsley, mint, garlic, olive oil, nutritional yeast, cashews, salt, and pepper.

4. Serve the grilled tomatoes on top of the tahini pesto sauce and enjoy!

Ingredients (Pesto):

• 1/4 a lemon (a lemon wedge)

• 1 head of broccoli, cut into florets

• 5 garlic cloves

• 1 shallot, roughly chopped

• 1 handful basil

• 1/3 C olive oil

• 1/4 C nutritional yeast

• Salt and pepper to taste

Ingredients (Cheese Sauce):

• 1 butternut squash

• 1 Yukon potato

• 1/4 a yellow onion

• 3 Tbsp olive oil

• 1/4 C nutritional yeast

• Dash of paprika

• Salt and pepper to taste

Ingredients (Mushrooms):

• 1 package chestnut mushrooms ( ~ 4 oz)

• 2 Tbsp olive oil

• 1 Tbsp soy sauce

• Dash of pepper

• *1 package lasagna noodles

Method:

1. Make pesto by combining all pesto ingredients in a food processor. Pulse until there are no large chunks remaining and it is fairly smooth.

2. For cheese sauce, peel and cube the butternut squash into roughly 2-inch cubes. Slice the potato into 4ths.

3. In a pot of salted boiling water, add the sliced butternut squash, potato, and 1/4 a yellow onion. Boil for 20 minutes.

4. When veggies are soft, drain the liquid and add to a blender with olive oil, nutritional yeast, paprika, salt, and pepper. Blend on high speed until smooth. Add more olive oil if too thick and set aside.

5. For the mushrooms, on a medium heated skillet, add the olive oil. Roughly chop the chestnut mushrooms and add to the pan with the soy sauce and pepper. Cook for about 8 minutes or until the liquid has been soaked up by the mushrooms.

6. By now, all the fillings should be ready (pesto, cheese sauce, and mushrooms). Cook 6-8 sheets of lasagna noodles al dente according to package.

7. In a loaf pan, grease a loaf pan with olive oil and put a thin layer of cheese sauce on the bottom. Add a lasagna sheet, then a layer of pesto, mushrooms, and more cheese sauce. Repeat these steps until all the noodles are gone.

8. Lastly, spread a final layer of cheese sauce on top the lasagna, cover, and bake for 45 minutes at 350 degrees F. Remove the cover and broil at 500 degrees F for 3 minutes to end. Enjoy!

Ingredients:

Hummus:

• 1 leek, diced

• 1 shallot, chopped

• 1/3 of a lemon

• 5 Garlic cloves

• 1/4 C + 3 Tbsp olive oil

• Can on chickpeas

• 1 Tbsp soy sauce

• 1/2 C tahini

• Handful basil and parsley

• I rosemary spring

• Salt and pepper to taste

Mushrooms:

• 1 package oyster mushrooms (~4 oz)

• 1/4 C + 2 Tbsp olive oil

• 1 Tbsp paprika

• 3 Tbsp soy sauce

• 1 Tbsp lemon juice

• 1/2 tsp cumin

• 1 Tbsp maple syrup

• 1 tsp pepper

Method (Hummus):

1. Preheat oven to 400 degrees F.

2. Caramelize the diced leak and shallot by putting in a saucepan at medium heat with 2 Tbsp of olive oil. Stir fairly often for 10 minutes or until translucent.

3. While cooking, roast the lemon slice and garlic cloves in the oven using a ramekin with a tablespoon of olive oil for 10 minutes or until charred.

4. In a blender, blend chickpeas, 1/4 C olive oil, tahini, the whole slice of charred lemon and garlic, caramelized leek and shallot mixture, and a handful of basil and parsley. Add more olive oil and salt and pepper as needed to smooth.

5. Transfer to a bowl and cool in the fridge for a few hours.

Method (Mushrooms):

• Tear oyster mushrooms and place in a mixing bowl.

• Add 1/4 C of olive oil, paprika, soy sauce, lemon juice, cumin, sesame seeds, and pepper. Marinade for at least 30 minutes.

• On a medium heated skillet, add 2 Tbsp olive oil and the marinated mushrooms.

• Press mushrooms with the back of a spoon or a meat press and cook 5 minutes per side.

• Serve on top of cooled hummus or just eat as is!