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From the top right:
1. Local watermelon radish salad with truffle, basil, pine-nut pesto.
2. Mom’s brisket-style seitan with potato mushroom pierogies, carrot, celery, onion, garlic, chives and mustard seed.
3. Local heirloom tomato polenta with seitan and spicy black bean chili, topped with creamy cashew cheese
4. Pan-seared pistachio mushroom mousse on herbed, cheesy pumpkin pastry with baked apple and marinated seitan.
5. Local tomato & hempseed-cashew cheese with cracked pepper.
6. Tortilla with tofu-sour cream, guacamole, refried beans, salsa and vegan nacho cheese sauce.
7. Sunflower seed butter stuffed date.
8. Butternut squash stew with kale, shittake, garlic, seitan & blackened bokchoy topped with pumpkin seed-cheese.
9. Roast seasoned carrots and grilled marinated seitan over baby kale with tapioca cheese crisp.
10. Blackbean pasta with grilled mitake, garlic, onion and cashew cream.
11. Pumpkin Pie Swirl Waffles with maple yogurt sauce.
12. Platter: Seven-grain toast with black mission fig, cashew cream cheese, tomato, arugula and cracked pepper.
13. Close-up: Seven-grain toast with black mission fig, cashew cream cheese, tomato, arugula and cracked pepper.
14. Pumpkin, white bean chili with green tomatoes, pepitas, cashews & orange peppers.
15. Baby kale salad with heirloom tomato, smoked-tempeh bacon, and soft cashew cheese.
16. Chocolate, cinnamon, pistachio rugelach.