I spotted some wood ear mushrooms in the produce aisle yesterday and thought about various ways to prepare them. I ended up sauteing them in some vegan butter with a touch of liquid smoke, and layering them with some sauteed apple-sage grain sausage, a beefy slice of a gorgeous yellow, green and red heirloom tomato, homemade vegan ricotta cheese and black salt. On the side I had some seasoned olives and diced heart of palm.

For the vegan ricotta I simply mashed up half a block of Follow Your Heart Monterrey Jack flavor cheese with a tablespoon of cashew paste, a tablespoon of nutritional yeast, salt to taste and a teaspoon of agave nectar.