The sweet and juicy cherry tomatoes perfectly complement the polenta croutons with their crunchy exterior and creamy centre. A balsamic vinaigrette brings a touch of acidity to draw everything together.
Eating more vegetables instead of animal products is not only good for our health, it is also better for our planet’s environment. Read why in this great article by the Guardian.
These black and white beans exhibit an earthiness complemented by a vegetarian broth infused with the heavenly spices and aromatics that make Vietnamese phở so distinctive.
The crisp golden surface encases a slightly chewy and intensely flavored center. The banana, walnuts, cacao nibs, and sourdough starter contribute their unique strengths to shape these awesome sweet waffles.
Seared gnocchi is the foundation for this sweet umami-packed miso and pea creation. The charred red onion adds a nice counterpoint, the taste, texture, and colour.
The classic Beef Wellington reimagined with a more tasty, nutritious, and environmentally friendly black bean core. And that mushroom miso gravy! Have you ever wanted to lick the plate?
Dumplings are a great way to package flavours and differentiate them from their surroundings. Here, umami packed mushroom and spinach dumplings sit in a spicy, lip numbing, yet very tasty broth.
A salad to surprise and challenge your guests. As healthy as it is tasty, you will feel good after eating this soba salad.