Peeled For The Holidays Cookbook

A collection of holiday meals and recipes from the chefs of the 100% vegan cooking competition show, “Peeled”. presented by Vkind featuring

Nicole Derseweh • Sandra Hurtault • Donald Lemperle • Jaena Moynihan photography

Chef Nicole — Alexandra Gabrielle

Chef Sandra — Bree Steffen

Chef Donald — Best Branding Ever

Chef Jaena — Jaena Moynihan cover photo

Bree Steffen • Sandra Hurtault cover design David Trotter

Copyright © 2022 Vkind Peeled for the Holidays by Nicole Derseweh, Sandra Hurtault, Donald Lemperle and Jaena Moynihan

Published by Vkind

All rights reserved. No portion of this book may be reproduced in any form without permission from the publisher, except as permitted by U.S. copyright law. For permissions contact: Vkind 925 W. Baseline 105T8 • Tempe, AZ 85283 hello@vkind.com 480-245-5844 www.vkind.com

Cover Photo: Bree Steffen & Sandra Hurtault

Cover Recipe: Sandra Hurtault - Agrumes Pie, page 32

Cover Design: David Trotter

Interior Design: Creative Syndicate

Photography: Nicole Derseweh, Best Branding Ever, Bree Steffen, Sandra Hurtault, Jaena Moynihan

Thank you to Vegan Wines for the recipe pairings

ISBN: 978-0-578-27222-1

DEDICATION

To the readers of this book—we hope to inspire and motivate you to create holiday gatherings centered around fresh and delicious food on your table that embodies compassion for animals, the planet and each other.

contents

FOREWORD ................................... 2

CHEF NICOLE DERSEWEH

Persimmon Sage Aperitif ......................... 6

Fall Pear Bruschetta 8

Kabocha Ginger Soup 10

Clean Shepherd’s Pie ........................... 12 Winter Pear Galette ............................ 14

Wine Pairings 17

CHEF SANDRA HURTAULT

Vegan Pâté de Campagne 20

Smoked Vegan Salmon Terrine 24 Morels Boudin Blanc and Pommes ................. 28

Agrumes Pie .................................. 32

Florentins .................................... 36

Wine Pairings 39

CHEF DONALD LEMPERLE

Apple & Arugula Salad 42

King Oyster Mushroom Tempura .................. 44 Charcoal Ravioli ............................... 46

Lions Head Mushroom Cutlet .................... 50

Pumpkin Cheesecake 54

Wine Pairings 57

CHEF JAENA MOYNIHAN

Gruyère Tartlet 60

Hasselback Sweet Potatoes ....................... 64

Deconstructed Green Bean Casserole ............... 66

Turkey-Style Seitan Medallions 68

Cherry Crumble 72

Wine Pairings ................................. 77

There’s no denying that reality cooking competition shows are hotter than ever! What makes this subgenre of Reality TV so endlessly craveable? The secret sauce has to be the highly-creative and mouth-watering food combinations accompanied by artistic presentation, which capture the imagination like nothing else and (ironically) make it the most binge-worthy of all rainy stay-cozy-in-bed days programming.

Addictive as they may be, these shows typically showcase their chefs cooking with meats and other animal-based ingredients. Occasionally, a vegan contestant may get peppered in for entertainment value but the artistry possible within the plant-based culinary sphere has yet to be given its proper moment in the limelight... until now.

Recognizing the need for vegan cuisine to be taken seriously, our team at Vkind Studios set out with a mission to create the long-overdue content we’d been missing: Peeled, a 100% vegan cooking competition show. It is our great pleasure to present you not only with Peeled but also this collection of holiday-inspired recipes from our competing chefs in Peeled For The Holidays, featuring recipes made with seasonal ingredients for Cooking Up Compassion and filling the Yuletide with joy. May they help you create traditions of kindness to share with loved ones for years to come.

CHEF

Nicole Derseweh

SHOWCASING THE FRESH SPIRIT OF MODERN CALIFORNIAN CUISINE, CHEF NICOLE’S DISHES ARE INSPIRED FROM GARDEN TO TABLE AND HIGHLIGHT SEASONAL INGREDIENTS AND FLAVORS TO NOURISH THE BODY AND WARM THE SOUL.

Named after Chef Nicole’s late grandmother, Martha Ann, The Martha Project is a nonprofit providing high-quality, plant-based meals and human connection to those without shelter in our local communities, with each $25 donation providing a meal (and a conversation) to 5 houseless individuals in need of physical and emotional nourishment.

www.themarthaproject.org

CHEF NICOLE’S MENU

COCKTAIL

Persimmon Sage Aperitif APPETIZER

Fall Pear Bruschetta

FIRST COURSE

Kabocha Ginger Soup

ENTREÉ

Clean Shepherd’s Pie

DESSERT

Winter Pear Galette

ELDERFLOWER EXTRACT

Made from the flower of the Elder tree, this extract combines a uniquely fresh and fruity flavor to this aperitif drink.

This slightly floral extract also has subtle notes of pear, lychee and tropical nuances to add a unique flavor profile.

persimmon sage aperitif

Persimmon Sage Aperitif

SERVINGS: 4 TIME: 5 MINUTES

The delicate honey-like notes of persimmon juxtapose with earthy, herbaceous sage leaves as they're shaken with ashwagandha for a stimulating start to the season's festivities.

INGREDIENTS

5 persimmons

1 bundle fresh sage

½ cup water

½ cup raw sugar

2 teaspoons ashwagandha

2 teaspoons elderflower extract

½ cup sparkling mineral water

1 lime, juiced Ice

DIRECTIONS

MAKE SAGE SYRUP

Bring ½ cup water and ½ cup sugar to a boil, add ½ fresh sage bundle; simmer 3-5 minutes until sage becomes fragrant. Strain sage from mixture and set syrup aside to cool completely.

PREPARE PERSIMMONS

Juice 4 persimmons with a juicer or create persimmon purée by blending persimmons in a highpowered blender with water as needed to thin mixture. Slice remaining persimmon horizontally in thin slices to reveal inner star and set aside for garnish.

FINISHING

STEP 1 In a large martini shaker, add ashwagandha and elderflower extract with 2 tablespoons sage syrup, 1/4 cup persimmon juice/purée and 4 fresh sage leaves with ice. Shake aggressively for 2 minutes.

STEP 2 Add mineral water to shaker and stir; pour mixture in aperitif or martini glass, topping off with extra mineral water.

Garnish with sliced persimmon and fresh sage leaves, enjoy!

APPETIZER

fall pear bruschetta

Fall Pear Bruschetta

SERVINGS: 4 PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES

This dish is a spin-off of one of the first dishes of a fall bruschetta I created for Miyoko Schinner one year after meeting her at a book signing. She invited me back to her rescue center, Rancho Compasión, to meet the animals and cook it with her on a live stream and later that year, had it published in several foodie magazines! It was the opening of my career and a blossoming friendship. Miyoko continued to support me while I was an up-and-coming chef producing pop ups, generously sending any product I asked for to support my events. There aren't enough words to express my love and gratitude!

INGREDIENTS

4 tablespoons Miyoko's Creamery vegan cream cheese

4 slices country bread (chef prefers Tartine)

2 fall pears, one red, one green (optional)

2 sprigs fresh sage

2 tablespoons fresh pomegranate seeds

1 tablespoon vegan butter

1 teaspoon balsamic reduction

DIRECTIONS

PREPARE COUNTRY BREAD

Preheat oven to BROIL. Slice pears into thin slices; cover to prevent browning and set aside. Deseed pomegranate and reserve. Spread a generous portion of Miyoko's cheese across each bread slice and stack pears on top of cheese, alternating colors to create an ornate effect.

TOAST & GARNISH

NOTE

Substitute with any spreadable vegan cream cheese if Miyoko's isn't available.

STEP 1 Broil bruschetta 1-2 minutes to toast bread and lightly caramelize pears. In a saucepan, melt vegan butter over medium heat. Pan-fry sage leaves in butter until fragrant and beginning to darken; remove and set aside for garnish.

STEP 2 Remove bruschetta from broiler, plate the top with pomegranate seeds, balsamic drizzle and crushed sage leaves. Enjoy!

FIRST COURSE

kabocha ginger soup

Kabocha Ginger Soup

SERVINGS: 8 PREP TIME: 5 MINUTES COOK TIME: 45 MINUTES

My best friend Sophie is a Japanese powerhouse and hardcore foodie. I’ve always loved creating fusion recipes and feeding them to her. This soup takes Japanese inspiration to reimagine and elevate Butternut Squash Soup, a classic seasonal dish. Sophie and I stay up late talking for hours while sipping this delicious soup out of coffee mugs. It’s like a hug you can drink!

INGREDIENTS

1 medium kabocha squash

3 tablespoons coconut oil

1 inch segment ginger root

1 inch segment fresh turmeric

1 stalk fresh lemongrass (approx. 3-inch section)

3 shallots

PREPARE COUNTRY BREAD

½ cup dry Marsala wine

8 cups miso broth

1 cup coconut cream

2 tablespoons white balsamic vinegar

Olive oil, to drizzle as garnish

DIRECTIONS

Preheat oven to 365°F. Puncture squash with a fork several times to ventilate steam. Place entire squash in baking dish and bake 30 minutes or until extremely tender.

PREPARE BROTH

Roughly chop shallot, lemon grass, ginger and turmeric root. Heat oil in a large stockpot and sauté until fragrant and shallot is tender. Deglaze pan with Marsala wine, loosening any bits stuck to bottom of pan with a wooden spoon. Once alcohol begins to reduce (2-3 minutes), add miso broth, reduce heat to low, and continue to simmer.

FINISHING SOUP

STEP 1 Test squash for doneness with a fork and remove from oven when ready. Carefully cut squash lengthwise, allow water to drain, and scoop out seeds once cool enough to handle. Using a paring knife (or clean hands), remove as much skin as possible, roughly chop, and add to simmering broth with coconut cream.

STEP 2 Blend to silky smooth texture with a handheld immersion blender (if available); add white balsamic vinegar and continue blending 1-2 minutes. Drizzle with olive oil to garnish. Serve warm.

ENTREÉ

clean shepherd’s pie

Clean Shepherd’s Pie

SERVINGS: 8 PREP TIME: 20 MINUTES COOK TIME: 45 MINUTES

Earlier in my vegan journey, I seized every opportunity to dispel the myth that vegan food is little more than rabbit food and is therefore incapable of being truly hearty or filling. I wanted to create a winter comfort dish that reminded us of childhood classics we loved while showcasing the organic brilliance of whole plant foods.

INGREDIENTS

CAULIFLOWER

MASHED “POTATOES”

1 head cauliflower

⅓ cup tahini

Salt and pepper, to taste

MUSHROOM-WALNUT FILLING

1 sprig fresh rosemary

1 sprig fresh thyme ½ cup Marsala wine

½ cup walnuts, chopped 4 cups shiitake mushrooms

½ cup nutritional yeast

1 onion, diced

1 shallot, diced 2 cloves garlic, minced ½ cup carrot, diced ½ cup celery, diced 1 ½ cup French lentils

DIRECTIONS

1 cup green peas

3 cups spinach

3 cups mushroom broth

1 teaspoon cumin

2 teaspoons onion powder

1 teaspoon fennel seeds

1 teaspoon coriander 2 tablespoons white pepper

Salt and pepper, to taste

PREPARE CAULIFLOWER MASH

Preheat oven to 375°F. Bring a large stockpot of water to boil; roughly chop cauliflower and add to boiling water; cook until fork-tender, strain from water and return to pot. Add tahini, salt, and pepper and stir to combine. Using an immersion blender, whip cauliflower into mashed potato-like texture. Season to taste and set aside.

MAKE MUSHROOM-WALNUT FILLING

STEP 1 Heat oil in a large skillet over medium-high heat; add onion, shallot, fennel seeds, coriander, white pepper, onion powder and cumin. Sauté until onions are tender and spices are fragrant.

STEP 2 Add Marsala wine to deglaze pan; allow wine to partially evaporate (1-2 minutes) before adding nutritional yeast, walnuts, mushrooms, celery, carrots and peas. Stir to coat vegetables in spices. Add mushroom broth, fresh thyme and rosemary; simmer to reduce and thicken, about 20 minutes.

FINISHING

STEP 1 Evenly spoon Mushroom-Walnut filling into a 3.5 quart-size casserole dish prepared with non-stick cooking spray. Layer fresh spinach over filling, top with Cauliflower Mash, and carefully spread to evenly cover spinach.

STEP 2 Drizzle with olive oil, sprinkle on fresh rosemary and bake 25 minutes. Remove from oven and allow to cool 10 minutes before serving.

winter pear galette

DESSERT

Winter Pear Galette

SERVINGS: 8 PREP TIME: 30 MINUTES COOK TIME: 25 MINUTES

This dish is inspired by my close girlfriend Kai, a powerful musician who channels sound from higher realms. In “Kailand”, the ultimate delight is a juicy pear, so I created this dish mostly to make her smile and hopefully receive a selfie of her wearing it as a crown (because that’s so her)!

INGREDIENTS

FILLING

3 Bartlett pears, red and green, sliced thin ⅓ cup Cocojune brand yogurt, plain

1 tablespoon orange marmalade

1 tablespoon vegan butter 1 sprig thyme

PREPARE GALETTE DOUGH

VEGAN GALETTE DOUGH

2½ cups flour

.6 oz (1½ tablespoon) vegan butter 1/4 cup organic sugar

1 pinch salt 4-5 tablespoons ice water

DIRECTIONS

Combine flour, sugar, and salt in a large bowl. Cut butter into flour mixture with pastry blender (or clean, cold hands) until incorporated. Add 4 tablespoons ice water and combine; add additional water in small increments as needed to form an even, soft (but not sticky) ball of dough. Wrap in parchment and allow to rest in refrigerator 2 hours (30 minutes minimum).

MAKE PEAR FILLING

STEP 1 Preheat oven to 375°F. Allow dough to come to temperature on a floured surface (about 20 minutes). Once dough is warm enough to work, roll out in a rough 1/4 inch-thick circle.

STEP 2 In a small mixing bowl, whisk together Cocojune yogurt and marmalade to create filling. Spoon over rolled dough, starting in the center and spreading evenly outward towards the edges, leaving a two-finger sized margin around the edge to allow for folding in.

FINISHING

STEP 1 Arrange pear slices in alternating colors in a circular pattern from the center of galette dough outward. Fold dough around edges to create crust. Fold in remaining dough and pinch dough together every inch (give or take) to form a crust and contain filling during baking.

STEP 2 Brush pears with melted butter and sprinkle with finishing salt. Bake 25 minutes until crust is golden brown. Remove from oven, allow to cool 10 minutes and dust with powdered sugar.

Garnish with fresh thyme sprigs and serve with your favorite coffee or tea!

Podere Cipolla No 5 Grechetto

This super-duper aromatic wine gets its intensity from being macerated on its skins for 4 days and remaining unfiltered. So much going on - tropical flowers (orange blossom and elderflower) and fruits, (litchee, tangerine, ripe apricot, yellow apple, and white peach) and luscious candied citrus and ginger with honey. The lack of sweetness on the palate is a surprise, but a great one. It makes the perfect acidity feel bracing and drying on the palate, briefly cutting through the lush aromas and then fades to a flood of floral once again. Instead of heavy fruit, this wine is refreshing and ethereal.

KABOCHA GINGER SOUP

CerzaSerra Vasciu Rosé

Earthy with dried berry (strawberry/ raspberry/blackberry) fruit leather on the nose. On the palate, there is a slight prickle of acidity with more red currant and rhubarb flavors. Savory notes come in and out. They are not so specific, but more like walking into a spice market and getting passing wafts of them all. Decant this if you can. Dark color, dark nose, but super bright and lifted palate.

CLEAN SHEPHERD’S PIE Feudi di Guagnano Negroamaro

This is an incredibly interesting and drinkable wine! The grape, Negroamaro, literally means dark and bitter. The darkness is present in lush black/purple fruits and perfumed tobacco, clove, and chocolate. The teeny hint of bitterness helps to brighten the wine and cleanses the palate after complex bites.

WINTER PEAR GALETTE

Champagne Legret Corolle Rosé

The bright orange color with copper highlights reveals the complexity in each glass! The nose is marked by ripe strawberry, rhubarb, pink grapefruit, and blood orange. On the palate, the wine opens with aromas of red fruits and citrus. A lovely, wellbalanced Rosé Champagne with notes of dried strawberry and herbs on the finish.

wine pairings

CHEF NICOLE

VeganWines.com recommends the following wine pairings to accompany Chef Nicole's holiday feast.

CHEF

Sandra Hurtault

Chef Sandra’s charity, Embracing The World®, a global network of regional humanitarian organizations founded by Mata Amritanandamayi (a.k.a “Amma/Mother”) is active in over 40 countries and exists to help alleviate the burden of the world’s poor through helping to meet each of their five basic needs—food, shelter, healthcare, education and livelihood.

www.embracingtheworld.org

CHEF SANDRA’S MENU

HORS D’OEUVRE

Vegan Pâté de Campagne with Calvados, Porcini Cashew Cream and Onion Jam

FIRST COURSE

Smoked Vegan Salmon Terrine and Leche de Tigre with Tarragon Oil and Oyster Leaves

MAIN Morels Boudin Blanc and Pommes with Pomme Purée, Sautéed Apple, Shiitake and Mushroom Jus

DESSERT Agrumes Pie with Chocolate Crust, Orange and Grand Marnier Crème Pâtissière, Lemon Buttercream and Confit Kumquats

MIGNARDISES

Florentins

WHAT IS A MIGNARDISE?

A mignardise is a bite-sized dessert, and its name is used interchangeably with the French term petit four.

It also refers to an assortment of small desserts typically served with coffee at the end of a meal.

HORS D’OEUVRE

vegan pâté de campagne with Calvados

Vegan Pâté de Campagne with Calvados

SERVINGS: 8 PREP TIME: 40 MINUTES COOK TIME: 25 MINUTES

Rich in flavor, this sophisticated (yet easy to prepare) pâté made with mushrooms, walnuts and hazelnuts is the perfect start to our holiday feast. Accompanied by a deep-flavored, velvety Porcini Cashew Cream and slightly-sweet Onion Jam, this hors d’œuvre will have you begging for more!

INGREDIENTS

PÂTÉ

8 oz cremini mushrooms

½ small red onion, chopped

1 small shallot, chopped

1/4 cup raw walnuts

1/4 cup raw hazelnuts

1 shot Calvados brandy

2 tablespoons coconut aminos

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 teaspoon smoked paprika

PÂTÉ

1 teaspoon agave nectar

1 teaspoon liquid smoke

½ teaspoon garlic granules

1/4 teaspoon red chili flakes

Fresh chives (for topping)

Salt and pepper, to taste

PORCINI CASHEW CREAM

8-10 dried porcini mushrooms 2 tablespoons fresh chopped parsley

1/4 cup nutritional yeast

DIRECTIONS

1 cup raw cashews

1 teaspoon lemon juice

Salt, to taste

ONION JAM

4 red onions

2 oz (1/4 cup) vegan butter

½ cup raw cane sugar

1/4 cup red wine vinegar

1½ cups red wine

STEP 1 Preheat oven to 350°F. Toast nuts in a non-stick pan on low heat until aromatic and beginning to turn golden, taking precaution not to burn (about 5 minutes).

STEP 2 In a second pan, heat 1 tablespoon olive oil, then add chopped onion and shallot. Stir and cook on medium heat until brown and soft; add sliced mushrooms and seasonings. Continue cooking 5 minutes, or until mushrooms have softened; the goal is to impart more flavor through caramelization, without burning the mushrooms.

STEP 3 Using a lighter or long match, Pour Calvados brandy into pan and immediately ignite with a lighter or long match to flambé. Be cautious to not lean over the pan for this step.

STEP 4 Add sautéed mushrooms and nuts to food processor and process mixture to your liking (I personally like to leave a few little chunks for a pleasing added texture). Pack Pâté tightly in two 8oz oven-safe glass jars up to ¾ of jar capacity and bake 25 minutes. Will keep in refrigerator up to 3 weeks.

PORCINI CASHEW CREAM AND ONION JAM

A buckwheat bread or sourdough bread is a good choice to pair with the pâté. Toast your bread for added texture and some temperature contrast.

PORCINI CREAM

STEP 1 Soak cashews overnight (or boil 15 minutes, remove from heat and set aside to cool completely). Soak dried mushrooms in hot water; cool completely.

STEP 2 Add the mushrooms to a food processor along with the soaked cashews, 1/4 cup water, lemon juice, nutritional yeast, parsley and the salt. Process until smooth. Add water if necessary. Reserve in the fridge.

ONION JAM

STEP 1 Finely slice red onions and cook in butter in a saucepan over high heat, about 10 minutes. Add sugar and vinegar; cook 10 minutes, stirring constantly. Add red wine and cook over low heat, stirring occasionally. Continue cooking until liquid has evaporated and reduced to a jam consistency, about 60 minutes. Will keep in a sterilized glass jar in refrigerator up to four weeks.

FINISH + GARNISH

STEP 1 To assemble hors d’œuvre, toast bread, cut a 1/4 inch slice of Pâté and lay it on the warm bread. Pipe on Porcini Cashew Cream and top with a teaspoon of confit. Garnish with fresh herbs or mushroom chips.

NOTE

Pâté de campagne is best enjoyed at room temperature so make sure to take it out of the refrigerator at least 30 minutes before serving.

FIRST COURSE

smoked vegan salmon terrine

Smoked Vegan Salmon Terrine

SERVINGS: 8 PREP TIME: 90 MINUTES COOK TIME: 15 MINUTES

As a chef, I love to explore international cuisine and turn up the heat in fusion dishes. The dish is bright and colorful and provides the right amount of acidity and fruit notes to cut back the richness of the vegan salmon and coconut milk. The plate is garnished with oyster leaves, which brings an amazing, authentic oyster flavor to the dish.

INGREDIENTS

TERRINE

1½ cups vegetable bouillon

6 sheets nori

1 small raw red beet, peeled

1 tablespoon rice vinegar

1 tablespoon olive oil (or flax oil)

1 tablespoon lemon juice, + zest of 1 lemon

1 tablespoon miso paste

1 teaspoon garlic granules

1 teaspoon dulse flakes

1/4 teaspoon turmeric

1/4 teaspoon smoked paprika

1 block (16 oz) extra firm tofu, pressed

TARRAGON OIL

10g (½ oz) fresh tarragon 100ml (3 oz) extra virgin olive oil

LECHE DE TIGRE

1 cup vegetable bouillon

1 cup coconut milk

1 nori sheet, shredded

1/4 habanero pepper

1/4 serrano pepper

1 cup celery with leaves and stems

½ cup cilantro ½ honeycrisp apple

DIRECTIONS

1 clove garlic

1 stalk lemongrass

3 large lemons, juiced + zest of 1 lemon

1 tablespoon nutritional yeast 1 teaspoon miso 1 teaspoon dulse flakes

1 ½ teaspoon agave 40 oyster leaves Salt, to taste

MAKE MARINADE

Press tofu using a tofu press or lay in a baking dish and place something heavy over the top. Allow tofu to press for one hour minimum; add all Salmon Terrine ingredients except tofu to a high speed blender and blend until smooth; strain through a mesh strainer, reserving liquid, and set aside.

MARINADE TOFU "SALMON"

Cut tofu strips 4" long x ½" wide x 1/4" thick; place tofu in an airtight container, coat with marinade, refrigerate overnight (minimum 4 hours). Cook marinated tofu strips in a non-stick pan with olive oil over medium heat; add remaining marinade to deglaze the pan while ensuring tofu strips remain moist.

AND LECHE DE TIGRE WITH TARRAGON OIL AND OYSTER LEAVE S

Oyster leaves, aka Mertensia maritima, are a succulent, tender green with a fresh, briny oysterlike taste and make a wonderful addition to vegan “seafood” dishes.

ROLL TOFU "SALMON"

STEP 1 Place one nori sheet on a clean surface; add one strip of tofu and roll until covered, followed by a second strip, rolling, and continuing the method, leaving about one inch of nori at the end.

STEP 2 Place a second sheet of nori overlapping the other and continue rolling, placing one piece of tofu down at a time. It should take approximately 5 to 6 pieces of nori to roll all the tofu. Cut off excess nori on either side of the finished roll, then wrap tightly in plastic wrap and place in refrigerator 1 hour to set.

PREPARE TARRAGON OIL

STEP 1 Lightly blanch fresh tarragon leaves in boiling water and immediately place into an ice bath (to retain vibrant color). Drain and remove leaves from stems; dry leaves with paper towels and place into a food processor with olive oil.

STEP 2 Process at high speed until bright green; strain through cheesecloth to remove any unwanted herb residue. Place the oil in an airtight container and reserve in refrigerator.

PREPARE LECHE DE TIGRE

Place all ingredients in a high-speed blender and process on high 60 seconds; strain mixture once with a cheesecloth.

FINISH + GARNISH

Remove plastic wrap from tofu salmon roll and with a sharp knife, cut a 1-inch medallion. Spoon Leche de Tigre onto plate, lay medallion in center and garnish with droplets of tarragon oil and oyster leaves.

NOTE

If you do not enjoy spicy dishes, simply omit or reduce the amount of peppers used according to taste preference.

To impart smokiness to the vegan salmon you can smoke the dish using a cloche and a smoking gun. I recommend Alder wood. If you do not own a smoking gun you can add a few drops of liquid smoke to the marinade

CHEF SANDRA HURTAULT

MAIN ENTREÉ

morels boudin blanc & pommes

Morels Boudin Blanc & Pommes

WITH POMME PURÉE, SAUTÉED APPLE, SHIITAKE AND MUSHROOM JUS

SERVINGS: 8 TIME: 90 MINUTES

A traditional Boudin Blanc served with mashed potatoes, sautéed apples, shiitake mushroom, mushroom jus and mache lettuce. This dish brings me back to my childhood and Christmas time. I am so proud of this vegan, cruelty free version of a classic French main course. The sausage has a subtle woodsy and nutty flavor from the morels and a rich velvety texture from the tofu. The pommes duo brings both sweetness and creaminess to this traditional dish while the mache lettuce provides a nice acidic and fresh relief.

INGREDIENTS

SAUTÉED APPLE

BOUDIN BLANC

12 oz extra firm tofu

10 dried morel mushrooms

1/4 cup vegetable bouillon

½ medium carrot, peeled ½ yellow onion, peeled ½ small leek, white part only

1 clove garlic

1 bouquet garni

2 tablespoons nutritional yeast

25cl (1 cup) plant milk

1 tablespoons vegan butter 30g (3 tablespoons) arrowroot powder

3cl (2 tablespoons) port wine

1 flax egg*

½ teaspoon smoked paprika

1/4 teaspoon liquid smoke

Salt and pepper, to taste Rice paper

4 Granny Smith apples; peeled, cored, and diced 2 tablespoons vegan butter 2 tablespoons raw cane sugar

1 tablespoon Calvados brandy ½ tablespoon lemon juice ½ teaspoon salt

POTATO PURÉE

6 medium Yukon Gold potatoes, peeled and evenly cubed

6 tablespoons vegan butter ⅓ cup plant milk

1 tablespoon nutritional yeast Salt and pepper, to taste

SHIITAKE MUSHROOMS JUS

20 small shiitake mushrooms

2 tablespoons vegan butter

½ cup vegetable bouillon

2 tablespoons cognac or port wine

1 clove garlic, thinly sliced

1 sprig fresh thyme ½ tablespoon lemon juice

1 teaspoon agave nectar

½ teaspoon smoked paprika ½ teaspoon liquid smoke

⅛ teaspoon cayenne pepper Salt and pepper, to taste

MACHE LETTUCE SALAD

2 tablespoons sunflower oil

2 teaspoons apple cider vinegar

1 teaspoon dijon mustard

½ tablespoon minced shallots

Pinch salt and pepper

1-2 cups mache lettuce greens

INGREDIENTS

DIRECTIONS

MAKE BOUDIN BLANC

STEP 1 Soak morels in hot water, reserving 1/4 cup of soaking liquid. Process the tofu and bouillon in a high speed blender until smooth.

STEP 2 Finely dice carrot, onion and leek to make a brunoise. Sauté brunoise in butter 2 minutes, add minced garlic and cook on medium heat until onions are translucent and carrots are fork-tender. Add plant milk and bouquet garni; bring to a boil, remove from heat and set aside to infuse milk with brunoise. Strain mixture through a sieve and reserve.

STEP 3 Add the infused milk to the blender along with port, arrowroot, morels soaking water and flax egg; process until combined. Pour mixture into a saucepot and simmer on low heat; stir constantly until mixture thickens then incorporate chopped morel mushrooms.

STEP 4 Transfer mixture to a piping bag; pipe into plastic wrap, forming boudins approximately 2 inches long and 2 inches in diameter. Leaving enough plastic wrap to knot each side, roll tightly and knot the ends; repeat for remaining boudin mixture.

STEP 5 Poach boudins in boiling water 15 minutes; remove pot from heat and allow boudins to cool in water. Refrigerate overnight.

PREPARE POMMES

Melt vegan butter in large saucepan; add Granny Smith apples when butter begins foaming. Add sugar, salt and lemon juice and sauté over medium heat until apples are tender and nicely golden. Deglaze with Calvados brandy, flambé, and set aside.

PREPARE POTATO PURÉE

Add potatoes to large pot of Himalayan sea-salted water; bring to a boil and cook until fork-tender, about 10 minutes. Press cooked potato cubes through a ricer (use a traditional potato masher if unavailable; note texture will be less smooth). Add butter, plant milk, and nutritional yeast while potatoes are hot and whisk until smooth. Season to taste and set aside.

MAKE SHIITAKE MUSHROOM JUS

STEP 1 Prepare shiitakes by removing the hard part of the stems, leaving enough stem remaining for presentation. Melt vegan butter into a large skillet, add mushrooms and garlic and sauté over medium heat, paying attention not to over-crowd mushrooms. Leave mushrooms untouched until they’ve caramelized and remove from pan before deglazing with Cognac or port wine.

STEP 2 Next, add vegetable bouillon, liquid smoke, lemon juice, cayenne, thyme, salt and pepper. Simmer and lightly reduce 5 minutes; add 1 tablespoon vegan butter and remove from heat; once cool, strain mixture through a sieve and set aside.

FINISH BOUDINS

STEP 1 Remove plastic wrap from cooled boudins. Pour 1 cup warm water, 1 tablespoon coconut aminos and 1 teaspoon liquid smoke in a deep plate. Dip rice paper in liquid until just malleable; do not soak as it will overly-soften rice paper.

STEP 2 Lay rehydrated rice paper on a clean surface and place one boudin along the edge; fold the sides in and roll (like a burrito) until boudin is encased in rice paper; repeat with remaining boudins. Brush sausages with oil and pan sear on medium heat, turning frequently, taking precaution not to tear casing, until browned with a crispness/snap resembling traditional sausage casing.

FINISH + GARNISH

Serve boudins with pommes, caramelized shiitake mushrooms and jus. Whisk together sunflower oil, apple cider vinegar, dijon mustard, minced shallot, salt and pepper; use to lightly dress mache greens for garnish.

NOTE

A “flax egg” is 1 tablespoon ground flax seed whisked in 2 tablespoons water and allowed to sit 3-5 minutes, or until flaxseed has absorbed liquid and become gelatinous.

agrumes pie

Agrumes Pie

WITH CHOCOLATE CRUST, ORANGE AND GRAND MARNIER CRÈME

PÂTISSIÈRE, LEMON BUTTERCREAM AND CONFIT KUMQUATS

SERVINGS: 8 PREP TIME: 120 MINUTES COOK TIME: 20-25 MINUTES

Oranges were traditionally offered as a Christmas present until the 1960s. Since they required the heat of the Mediterranean, or were cultivated in very few green houses near Paris, oranges were considered a “luxury” produce and became the symbol of the sun during the cold French winter. I wanted to pay homage to the tradition and celebrate citrus in a beautiful dessert featuring chocolate, orange, kumquats and lemon.

INGREDIENTS

9-INCH TART SHELL

110g (¾ cup + 2 tablespoons) all-purpose flour

15g (2 tablespoons) cacao powder

65g (51/4 tablespoons) confectioners sugar

20g (1/4 cup) almond flour

1 pinch salt

2.3 oz cold vegan stick (not tub) butter

4 teaspoons plant milk

CONFIT KUMQUATS

1½ cups kumquats, halved

3 cups water

1½ cups organic sugar

ORANGE AND GRAND MARNIER PASTRY CREAM

50cl + 1/4 cup (2⅛ cup + 1/4 cup) plant milk

Juice and zest of one orange

2 tablespoons Grand Marnier liqueur (optional)

1 vanilla bean pod, split 90g (½ cup) raw cane sugar

50g (1/4 cup + 3 tablespoons) cornstarch

1 teaspoon nutritional yeast

1 pinch turmeric

1 pinch salt 120g (4.2 oz) vegan butter

LEMON BUTTERCREAM

320g (2½ cup) powdered sugar

80g (⅓ cup) vegan butter, from tub (not stick)

2 tablespoons lemon juice

1 teaspoon lemon extract

GARNISH

Edible flowers, optional

DIRECTIONS

PREPARE PIE CRUST

Combine dry ingredients and add cold butter in small chunks. With clean hands, combine dry ingredients and butter into a sand-like texture; add plant milk and knead (without overworking as to prevent puffing during baking) into a smooth ball. Roll dough between two sheets of parchment paper to 2-3mm thick and place in refrigerator to rest (minimum 1 hour).

MAKE CONFIT KUMQUATS

Boil water and sugar in a small saucepan, stirring occasionally until sugar is dissolved to make a simple syrup. Add halved kumquat, cook on medium-low heat 35-40 minutes, and use a slotted spoon to remove fruits from syrup. Place on wire rack over parchment paper to cool and drain excess liquid.

MAKE PASTRY CREAM

STEP 1 Scrape vanilla bean seeds from pod with back of small paring knife; add seeds and scraped pod to 2 cups plant milk; allow to infuse on low heat 30 minutes. Remove pod and whisk in sugar, nutritional yeast, turmeric, and salt until sugar has dissolved.

STEP 2 Whisk together cornstarch and 1/4 cup plant milk to make a slurry. When vanilla-infused plant milk comes to a simmer, add slurry and whisk on medium-high heat until mixture thickens. Continue cooking 2 minutes or until large bubbles continue forming after whisking stops.

STEP 3 Remove from the heat; cut butter into small chunks and whisk into hot cream until smooth. Transfer to a bowl and cover with plastic wrap, making contact with pastry cream surface to prevent skin formation. Reserve in refrigerator until use.

BAKE PIE CRUST

Preheat oven to 350°F. Butter a 10-inch tart mold and invert refrigerated pastry dough on the mold and gently press in. Trim excess dough and use a fork to create perforations in bottom of crust, allowing steam to escape during baking. Bake 20-25 minutes, remove from oven, and set aside to cool.

MAKE BUTTERCREAM

Using a handheld or stand mixer, whisk vegan butter, gradually increasing speed until butter is smooth. Add lemon juice, lemon extract and powdered sugar; whisk on low, gradually increasing speed until powdered sugar is incorporated. Continue whisking until smooth. Transfer to a pastry bag fitted with a star piping tip and refrigerate until ready to use as garnish.

FINISH + GARNISH

Whisk pastry cream on high in a stand mixer until smooth; lather pastry cream into tart shell with a spatula, decorate with Confit Kumquats, orange segments and piped Lemon Buttercream. Reserve tart in refrigerator minimum 1 hour to set and garnish with edible flowers before presentation for a pop of color.

florentins

Florentins

SERVINGS: 24 PREP TIME: 30 MINUTES

This mignardise is my mom’s favorite. I remember buying them on the bluff by the beach in Saint-Quai-Portrieux, Brittany and being so eager to dig in. These delicious treats would rarely make it back home. The almonds are coated in this rich chewy caramel. The raisins and apricots provide some brightness and the dark chocolate brings more fruitiness and some bitterness to cut through the caramel flavor.

INGREDIENTS

200g (2 cups) slivered almonds

150g (5.3 oz) vegan dark chocolate

120g (⅓ cup) vegan honey or agave nectar

45g (3 tablespoons) hazelnut butter

40g (3 tablespoons) coconut cream

⅓ cup jaggery

1/4 cup raisins

5 dried apricots, small-diced

Zest of one orange

1 tablespoon black molasses

1 tablespoon ground flax seeds

1 teaspoon orange blossom extract

DIRECTIONS

STEP 1 Preheat oven to 350°F. In a saucepan, whisk vegan honey, molasses, jaggery, and hazelnut butter on low heat until smooth. Add coconut cream and allow to melt; whisk again and remove from heat.

STEP 2 Add remaining ingredients, except chocolate, and combine with wooden spoon until almonds and fruits are well-coated. Firmly pack one spoonful of mixture into bottom of buttered silicone mini muffin mold; repeat with remaining mixture and bake until golden, 8-10 minutes. Remove from oven and set aside to cool.

1 teaspoon freshly grated ginger

1/4 teaspoon cardamom powder

⅛ teaspoon ground cloves

1/4 teaspoon baking soda

1/4 teaspoon Himalayan pink salt

1 tablespoon coconut oil

NOTE

Jaggery, also known as gur, is a sweetener famous throughout Southeast Asia and Africa. It is a type of sugar that is not heavily refined, so it still contains a significant amount of molasses.

STEP 3 Melt chocolate with ½ tablespoon water in microwave in 20 second intervals as not to burn. Add 1 tablespoon coconut oil, whisk until smooth and transfer mixture to a deep dish. Dunk ½ of each florentin in chocolate, place on parchment-lined baking sheet, transfer to refrigerator and allow to set.

STEP 4 Once set, remove from refrigerator and store in an airtight container in a cool, dark place until ready to serve. Florentins will keep up to 2 weeks.

Florentins are best enjoyed with black tea or espresso at the end of the meal. You can replace the dried apricots with confit cherries or confit oranges for a second version of this beautiful recipe.

ma table végane

Chef Sandra’s personal chef and recipe development service brings your vegan vision to life by providing high quality, expertly crafted vegan cuisine featuring organic, seasonal, local, and minimally-processed ingredients.

Amma’s "Embracing the Trees" initiative aims to provide opportunities for practicing interdependence with all of nature and re-green Mother Earth through tree planting as part of the U.N.’s Trillion Tree Campaign.

www.embracingtheworld.org

VEGAN PÂTÉ

Champagne Legret Mineral Brut

A fresh and mineral-driven Blanc de Blanc, this 100% Chardonnay shows up with finesse and elegance. The generous nose - fruity and floral - becomes all yellow apples, yellow citrus, and toasty brioche on the palate. The finish is both bright and warm with marzipan and a very slight cocoa note.

SMOKED VEGAN SALMON TERRINE

Timothee Delalle Moulin Dore Chenin Blanc

On the nose it’s all soft and yellow: honeyed hay, white flowers, overripe pear, baked yellow apple, persimmon, honeysuckle, marzipan, apple blossom, and slight cheese rind. There’s also a slight nuttiness that stays on the palate, doing a dance with the zippy acidity as they both slowly fade away.

BLACK TRUFFLE BOUDIN BLANC AND POMMES

Cameli Irene Milia

In our dreams, this is how clean laundry actually smells - not like detergent, just fresh and light and so, so clean. The perfect match to a light salad - arugula, citrus, pumpkin seeds. Slight nuttiness, underripe nectarine, tangerine peel, lemon/lime, green banana, chamomile, a touch of dried grass, ripe green apple, spearmint dried grass, and incense as the glass warms. The finish is mostly yellow fruits and minerality.

AGRUMES PIE

Eraldo Dentici Piccolpasso

This dessert-style Sagrantino’s inky intensity comes from both the innate characteristics of the grape and from the Passito process. Think dark chocolate-covered raisins and dried oranges.

VeganWines.com

recommends the following

wine pairings to accompany Chef Sandra's holiday feast.

CHEF SANDRA

wine pairings

Garden Farms Foundation is a Nevada-based non-profit dedicated to providing enriched garden programming such as nutrition education and farm-to-table activities, for underserved communities located in food deserts. One of their programs brings in local chefs (like Chef Don) to community and school gardens to share their passion and talents with future farmers.

www.gardenfarms.net

CHEF DONALD’S MENU

SALAD

Apple & Arugula Salad with toasted cashews, dried cranberries, blue cheese, agave-mustard dressing

APPETIZER King Oyster Mushroom Tempura with horseradish dipping sauce

FIRST COURSE

Charcoal Ravioli with pumpkin harissa stuffing, celery root broth

ENTREÉ

Lions Head Mushroom Cutlet with chanterelle mushroom sauce

DESSERT Pumpkin Cheesecake with cranberry compote

VEGAN BLUE CHEESE

Often made using chlorophyll-rich spirulina for color (instead of mold, as in animalbased cheese) and tofu or cashews for creamy richness, new plant-based blue cheese alternatives are continuously coming to market.

Whether using storebought or your favorite homemade recipe, there's nothing to be blue about when it comes to eating vegan blue cheese!

apple & aruluga

Apple & Arugula Salad

WITH TOASTED CASHEWS, DRIED CRANBERRIES, BLUE CHEESE AND AGAVE-MUSTARD DRESSING

SERVINGS: 6 PREP TIME: 10 MINUTES

An elegant Fall salad made with fresh seasonal ingredients that’s easy to prepare and ready to serve in minutes.

INGREDIENTS

SALAD

1 apple, thinly sliced

1/4 cup vegan bleu cheese

½ pound arugula

1/4 head radicchio, shaved

1/4 cup dried cranberries

1/4 cup cashews, toasted

DRESSING

2 tablespoons white balsamic vinegar

2 tablespoons dijon mustard

2 tablespoons agave nectar

1/4 cup olive oil

½ teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

DIRECTIONS

DRESSING

STEP 1 In a large mixing bowl, whisk together white balsamic vinegar, dijon mustard, agave nectar, salt and pepper.

STEP 2 Slowly whisk in oil and adjust seasonings to taste.

SALAD

STEP 1 In a large salad bowl, combine arugula, vegan bleu cheese, radicchio, dried cranberries, toasted cashews and sliced apples.

STEP 2 Add dressing and toss together.

This easy, light dressing is tangy and sweet a — the perfect compliment for any salad.

king oyster mushroom tempura

King Oyster Mushroom Tempura

WITH HORSERADISH DIPPING SAUCE

SERVINGS:

6 PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES

Light and extra crispy with a cool, creamy kick, these decadent fried mushroom spears are sure to delight your holiday guests.

INGREDIENTS

MUSHROOMS & BATTER

6 king oyster mushrooms, cut in half from top to bottom

1 cup all-purpose flour

3 tablespoons cornstarch

2 teaspoons baking powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon fine sea salt

1 teaspoon fresh black pepper

SAUCE PREP

SAUCE

1 tablespoon prepared horseradish

1 cup raw cashews, soaked overnight

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

½ cup oat milk, unsweetened

1 tablespoon dijon mustard

1 cup beer

1 quart olive oil

1 teaspoon fine sea salt

1 teaspoon fresh black pepper

DIRECTIONS

In a high speed blender, add cashews, lemon juice, cider vinegar, oat milk, dijon mustard, 1 teaspoon of sea salt and 1 teaspoon of black pepper. Blend all ingredients till smooth, remove from blender, fold in horseradish and set aside.

BATTER PREP

In a large mixing bowl, add flour, cornstarch, baking powder, 1 teaspoon of sea salt, 1 teaspoon of black pepper, garlic powder, and onion powder. Whisk in beer to form a smooth paste.

FRY MUSHROOMS

STEP 1 Heat 1 quart of olive oil to 350°F.

STEP 2 Dip king oyster mushrooms into batter and tap mushroom on side of bowl to discard extra batter.

STEP 3 Add battered mushrooms to hot oil and fry till golden brown. Remove from oil and place onto a paper towel-lined plate to remove excess oil.

STEP 4 Sprinkle with fine sea salt and serve with horseradish dipping sauce.

charcoal pumpkin harissa ravioli

FIRST COURSE

Charcoal Pumpkin Harissa Ravioli

WITH CELERY ROOT BROTH

SERVINGS: 6 PREP TIME: 45 MINUTES COOK TIME: 10 MINUTES

Dramatic black pockets of fresh pasta filled with peppery harissa-spiced pumpkin and bathed in creamy celery root sauce are giving charcoal a much better reputation this holiday season.

INGREDIENTS

PASTA DOUGH

4 cups semolina flour

2 teaspoons activated charcoal

2 tablespoons extra virgin olive oil

1 teaspoon fine sea salt

2 cups filtered water

PASTA STUFFING

2 cups diced fresh pumpkin

2 tablespoons harissa paste

1 cup cashews, soaked overnight

1 tablespoon lemon juice

1 cup vegan cream cheese

1 tablespoon nutritional yeast

1 tablespoon red miso paste

4 ounces crumbled firm tofu

2 teaspoons fine sea salt

2 teaspoons fresh ground black pepper

2 tablespoons olive oil

FINISHING

Prepared pumpkin ravioli

Prepared celery root sauce

Grated vegan parmesan cheese

Fresh cut chives

PASTA SAUCE

1 larger celery root bulb cut in to medium size cubes

2 cloves chopped garlic

1 medium onion chopped

1 tablespoon olive oil

1 teaspoon chili flakes

2 cups unsweetened oat milk

2 cups vegetable broth (store bought is fine)

2 teaspoons fine sea salt

2 teaspoons fresh ground black pepper

DIRECTIONS

PASTA DOUGH

STEP 1 In a bowl mixer with paddle attachment add semolina, extra virgin olive oil, sea salt, and slowly mix. Slowly add water till dough comes together; if too dry, add more water and if too wet, add more semolina.

PASTA FILLING

STEP 1 In a large bowl, toss together diced pumpkin, olive oil, fine sea salt and fresh ground pepper until all pumpkin pieces are coated in the olive oil.

STEP 2 On a large sheet pan, place diced pumpkin and roast in 350°F oven for 40 minutes till pumpkin is soft. Remove pumpkin from oven and let rest for 15 minutes, then add to food processor and puree into a smooth paste and set aside.

STEP 2 Take dough out of the mixer and knead together on a bench to form a tight ball. Wrap finished dough in plastic; store in refrigerator until ready to roll into sheets.

STEP 3 In a food processor, combine cashews, cream cheese, nutritional yeast, tofu, lemon juice, miso, sea salt and black pepper. Puree mixture until it forms a smooth paste; taste and add more salt and pepper if necessary and set aside.

STEP 4 In a large bowl, fold together the pumpkin mixture, the cashew mixture and 2 tablespoons of harissa paste; place mixture in pastry bag and set aside.

These are not only delicious, but have a beautiful contrast of color between the filling and the ravioli pasta.

RAVIOLI

STEP 1 Remove finished pasta dough from refrigerator and cut into 2 equal rectangular portions. Use a rolling pin to roll each portion to 1/4-inch thickness; then, use a pasta machine to roll dough into thin sheets. Lay 1 sheet of dough on the work surface and pipe 10 (1 oz.) portions of pumpkin filling along the sheet.

PASTA SAUCE

STEP 1 In a large saucepan, add oil, chili flakes, garlic, and onions; cover and sweat until onions are slightly translucent.

STEP 2 Brush edges of dough with water and lay a second sheet of dough on top. Press the edges together and using a ravioli stamp, press out the individual raviolis and set aside until ready to cook. Discard or reuse excess dough.

FINISH + GARNISH

STEP 1 Bring a large pot of salted water to a boil and heat the celery root sauce in a large sauté pan. Add a portion of ravioli to the boiling salt water; when raviolis float to the surface, remove with a slotted spoon and transfer to the pan with celery root sauce. Toss together with vegan parmesan cheese and chives. Serve.

STEP 2 Add celery root cubes, vegetable broth and oat milk. Reduce heat and simmer for 30 minutes; add mixture to high speed blender and puree. Remove from the blender, add 1 teaspoon salt and 1 teaspoon pepper; adjust seasonings to taste and set aside.

ENTREÉ

lion’s head mushroom cutlet

Lion’s Head Mushroom Cutlet

WITH CHANTERELLE MUSHROOM SAUCE

SERVINGS: 6 PREP TIME: 45 MINUTES COOK TIME: 15 MINUTES

A savory, crumb-coated celebration of tender, earthy mushrooms fried to crisp, golden perfection and dressed in a silky, Chanterelle cream sauce.

INGREDIENTS

2 lb. large lions mane mushrooms, sliced 1/4 inch thick

1 cup chickpea flour, plus 2 tablespoons

1 cup oat milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

2 cups ground panko bread crumbs

2 teaspoons fine sea salt

DIRECTIONS

2 teaspoons fresh ground black pepper

1 teaspoon shiitake mushroom powder

3 tablespoons vegan butter

2 tablespoons Marsala wine

2 tablespoons shallots, chopped

1/4 lb. chanterelle mushrooms

1 cup vegetable broth

1 tablespoon fresh chives

Olive oil, as needed

MUSHROOM SAUCE

STEP 1 Using a saucepan, heat 2 tablespoons of vegan butter on medium-high heat until melted. Add 2 tablespoons chickpea flour and stir with a wooden spoon 1-2 minutes, or until toasted. Stir in shiitake mushroom powder, then add oat milk and vegetable broth; simmer sauce for a few minutes and add salt and pepper to taste.

STEP 2 In a separate pan, sauté shallots in 1 tablespoon vegan butter; cover and sweat until translucent. Add chanterelle mushrooms and continue to sauté 1-2 minutes. Add marsala wine and reduce to a syrup-like consistency; add sauce to chanterelles, reduce heat and simmer for 20 minutes. Set aside.

Did you know? Mushrooms are the ONLY type of produce that provide Vitamin D. "Lion's Mane" mushrooms are also high in protein, potassium, and iron.

The lion’s mane mushroom has a savory and slightly sweet flavor. They also have a very unique, meaty texture, making them an excellent choice for hearty dishes.

PREPARE LION’S MANE CUTLETS

STEP 1 In a large mixing bowl, combine 1 cup chickpea flour, garlic powder, onion powder, smoked paprika, 1 teaspoon of salt and 1 teaspoon of pepper. Pour in oat milk and whisk together. Pour panko breadcrumbs into a separate bowl.

STEP 2 Pat the mushroom slices dry with a tea towel and dip each cutlet into chickpea flour batter. Completely coat and transfer to a panko breadcrumb bowl; coat with bread crumbs and set aside while preparing remaining mushrooms

FINISHING

STEP 1 Warm prepared Chanterelle Mushroom Sauce in a saucepan over low heat.

STEP 2 In a large sauté pan, heat blended oil to 350°F. Add mushroom cutlets to pan and cook 1 minute or until cutlet turns golden brown. Flip cutlet over and cook for another minute.

STEP 3 Remove cutlets to plates, top with warm mushroom sauce and garnish with chopped chives.

One of the best tasting wild mushrooms, Chanterelles are also an excellent source of minerals, vitamin D, B vitamins, protein, and fiber.

CHEF DONALD LEMPERLE

pumpkin cheesecake

Pumpkin Cheesecake

WITH CRANBERRY COMPOTE

SERVINGS: 6 PREP TIME: 45 MINUTES

Bright cranberries bursting into luscious bites of iconic pumpkin-spice filling held in buttery gingersnap crust might be the perfect way to end a holiday meal, even if it is only half-baked!

INGREDIENTS

CRUST

1 pound gingersnap cookies

1 tablespoon organic sugar

1/4 cup vegan butter

COMPOTE

2 cups fresh cranberries

½ cup organic sugar

5 teaspoons lemon juice

1 tablespoon cornstarch

1 teaspoon ginger, freshly grated

CRUST

FILLING

2 cups cashews, soaked overnight

1 cup pumpkin puree

1 teaspoon pumpkin pie spice

1 teaspoon fine sea salt

1/4 cup maple syrup

1 teaspoon lemon juice

1 teaspoon vanilla extract

½ cup coconut oil

DIRECTIONS

Add cookies and sugar to food processor and blend into crumbs. Pour in melted butter and pulse until combined. Press mixture into an 8-inch springform pan and bake at 350°F for 10 minutes or until golden brown. Remove from the oven and set aside to cool while preparing the filling.

FILLING

In a food processor, add soaked cashews, pumpkin puree, pumpkin pie spice, 1 teaspoon salt, maple syrup, 1 teaspoon lemon juice, vanilla extract and blend until smooth. Slowly begin adding melted coconut oil and continue processing for 30 seconds. Transfer mixture to prepared crust and place in refrigerator to set overnight.

COMPOTE

In a saucepan, combine fresh cranberries, ½ cup sugar, lemon juice, cornstarch and grated ginger. Bring to a boil, reduce heat, and allow to simmer for 10 minutes. Transfer mixture to heat-proof container and chill completely.

FINISHING

Remove cheesecake from springform pan and place on a large, decorative plate. Top with chilled Cranberry Compote and serve.

Pandolfi Price

Larkun Riesling

A gorgeous expression of Riesling! Reserved pear, just ripened pineapple, lemon, white grapefruit and tart green apple. With a touch of minerality and some herbal notes, this wine is as pleasant as they come.

KING OYSTER MUSHROOM TEMPURA

Cameli Irene Gaico Pecorino

Explosions of freshness and clean, ripe fruit. Cantaloupe, persimmon, mandarin peel, sweet grass, raw asparagus, honeyed lemon, green almond yellow apple, yellow flowers, gets nutty/rich honey as it opens. The finish is juicy white grapefruit/orange citrus. Lifting and lush with slight salinity.

CHARCOAL RAVIOLI Zeka Pinot Noir

We recommend a slight chill on this bright and giving Sonoma Pinot. First impressions include stewed strawberries with balsamic reduction and clean white mushrooms and cherry pie. The fruit keeps coming as you continue through the glass. Red currants, mandarin peel, dried apricots. With medium body, acid and tannin this is a well-structured, but super easy drinking red. The finish is red fruit with vanilla caramel.

PUMPKIN CHEESECAKE

Vegan Wines Hazel Chambourcin

Brooding, but fresh and smooth wine with black cherry, vibrant red fruit, and dark chocolate notes. At times, a bit savory with fresh herbs, too. Easy drinking and amiable. Soft tannins and medium bodied with a fruit forward finish.

wine

Chef Jaena’s charity is Aimee’s Farm Animal Sanctuary, an Arizona-based non-profit occupying 5 acres of land for the rescue, rehabilitation, and re-homing of over 65 livestock animals.

Their mission is to stand up for animals without a voice through educational, hands-on experiences while creating a healing environment for differently-abled humans.

www.aimeesfarmanimalsanctuary.org

CHEF JAENA’S MENU

APPETIZER

Gruyère Tartlet with caramelized onion jam

SIDE DISH

Hasselback Sweet Potatoes with brown sugar and cinnamon compound butter

SIDE DISH

Deconstructed Green Bean Casserole with crispy onion strings, crimini mushrooms, and gruyère melt

ENTREÉ

Turkey-Style Seitan Medallions and cranberry-thyme aioli

DESSERT

Cherry Crumble with vanilla bean coconut ice cream and butterscotch

VEGAN BUTTER

Butter is often considered a food group unto its own by Southern chefs.

Fortunately for Chef Jaena, a native of the Carolinas, going vegan didn’t change this fact of her life, thanks to products like Melt Organic™.

gruyère tartlet

Gruyère Tartlet

WITH CARAMELIZED ONION JAM

SERVINGS: 8 PREP TIME: 30 MINUTES COOK TIME: 25 MINUTES

Keep your napkin close as unctuous, molten mouthfuls of this plant-based take on melted gruyère cheese dance across flaky morsels of buttery pastry and caramelized onions.

INGREDIENTS

TARTLET CRUST

11/4 cup all-purpose flour

1/4 cup tapioca starch

4 oz vegan butter, cold

1/4 teaspoon salt

1/4 cup ice cold water

1/4 teaspoon distilled white vinegar

GRUYÈRE

FILLING

1½ cup soy milk, plain unsweetened

1/4 cup olive oil

1/4 cup coconut oil, refined (not virgin)

2 tablespoons vermouth, extra-dry (or white wine vinegar)

1/4 cup light miso paste

1/4 cup rolled oats

½ cup tapioca flour

2 tablespoons nutritional yeast

¾ teaspoon sea salt

1 teaspoon dijon mustard ½ teaspoon agar agar

1/4 teaspoon coriander, dry 1/4 teaspoon white pepper 2 teaspoons apple cider vinegar

DIRECTIONS

CARAMELIZED ONION JAM

6 large onions, peeled, halved, sliced in ½ inch strips

1 tablespoon olive oil

1 tablespoon vegan butter

1 teaspoon sugar

1½ teaspoon salt ½ teaspoon thyme, fresh chopped ½ teaspoon black pepper

1/4 cup dry white wine (or white grape juice)

Water, as needed during cooking

TARTLET SHELLS

STEP 1 Preheat oven to 350°F. Sift together flour, tapioca starch, and salt. Using a pastry blender or fork, cut vegan butter into flour mixture until broken down into pea-sized bits. Combine vinegar and ice water, pour into the flour mixture and stir with a spatula or wooden spoon until dough forms, being careful not to overmix. Wrap in parchment paper and return to refrigerator 20-30 minutes before rolling.

STEP 2 Working quickly, roll dough out on lightly floured surface to approximately ⅛ inch-thick circle. Use a large fluted cookie cutter to cut 8 circular crusts and arrange in a lightly greased muffin pan. Blind bake tartlet shells 20-25 minutes at or until lightly golden. Remove from oven, cool in pan, and set aside until ready to fill with Gruyère.

GRUYÈRE FILLING

Add all ingredients to a blender and blend on high speed until thoroughly combined (1-2 minutes). Transfer to medium saucepan and bring to a boil over medium-high heat, whisking constantly. Continue boiling and whisking 3-5 minutes until fully thickened. Remove from heat and transfer to a storage container. Set aside until ready to fill tartlet shells.

ONION JAM

STEP 1 Add all ingredients to a dutch oven (enamel-coated cast iron is best), cover, and sweat over medium heat until onions are translucent. Stir occasionally until onions have turned deep golden brown.

STEP 2 Once onions have begun sticking to bottom of pan, do not leave unattended. Use a wooden spatula to scrape and turn onions as they stick. If onions begin to blacken, reduce heat and add a small amount of water or broth and stir to release onions from pan. Once onions have broken down and fully caramelized, remove from heat, transfer to glass storage container(s) and refrigerate until ready to use.

GARNISH + SERVE

Fill tartlet shells with Gruyère and use an offset spatula to scrape the filling flush with shell tops. Top each tartlet with ½ tablespoon Caramelized Onion Jam and garnish with fresh rosemary sprig tips.

NOTE

“Blind Baking" refers to the method of pre-baking pie crust by lining it with parchment paper and weighing it down with uncooked beans or rice to prevent the crust from puffing up while it bakes. After baking, the beans or rice are removed and the pie crust is filled.

CHEF JAENA MOYNIHAN

hasselback sweet potatoes

SIDE DISH

Hasselback Sweet Potatoes

WITH BROWN SUGAR AND CINNAMON COMPOUND BUTTER

SERVINGS: 8 PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES

Rich butter infused with brown sugar and cinnamon cascade between sections of bright, earthy sweet potato harken to comforting flavors shared with loved ones in seasons past.

INGREDIENTS

4 medium sweet potatoes, rinsed and cleaned

1 teaspoon sea salt

NOTE

“Compound Butter” is a culinary term for butter that’s been softened, mixed with various herbs and spices, then reformed for an easy way to add drama and bring surprising bursts of flavor to any dish.

SWEET POTATOES

COMPOUND BUTTER

BROWN SUGAR & CINNAMON COMPOUND BUTTER

8 oz vegan butter

½ cup brown sugar

2 tsp cinnamon

½ tsp vanilla

DIRECTIONS

STEP 1 In a saucepan, melt vegan butter with brown sugar over medium-high heat. Boil 1-2 minutes to dissolve sugar, remove from heat, then whisk in cinnamon and vanilla.

STEP 2 Transfer mixture to a mixing bowl, cover, and chill completely. Using an electric mixer, whip butter mixture until light and fluffy. Transfer to a store container and refrigerate until ready to use.

STEP 1 Preheat oven to 425°F and line a baking sheet with parchment paper. Peel alternating strips of skin from potato to reveal orange flesh and create a striped effect. Make a series of ⅛-inch slices along each potato, slicing 2/3 of the way through.

STEP 2 Rub each potato with 1 tablespoon compound butter and sprinkle with sea salt. Transfer to baking sheet and roast 50-60 minutes; remove halfway through baking and run a fork along the top to separate slices. Brush with additional compound butter and return to oven to finish baking.

STEP 3 Remove from oven and allow to cool on the baking sheet while plating the entrée. Serve with leftover Brown Sugar and Cinnamon Compound Butter.

deconstructed green casserolebean

SIDE DISH

Portion green beans onto serving plates and top with Gruyère Melt (leftover from Gruyère Tartlet appetizer), followed by Crispy Fried Onions, then arrange salted crimini mushrooms as garnish.

Deconstructed Green Bean Casserole

WITH CRISPY ONION STRINGS, CRIMINI MUSHROOMS, AND GRUYÈRE MELT

SERVINGS: 8 PREP TIME: 20 MINUTES COOK TIME: 30 MINUTES

Crispy onion strings and salted mushrooms tempt your fork through melted vegan gruyère cheese to bright, lemon-scented green beans, elevating this beloved holiday casserole dish to sophisticated heights.

INGREDIENTS

GREEN BEANS

8 oz crimini mushrooms, sliced (reserve 1 handful for garnish)

2 tablespoons vegan butter

2½ lbs green beans, french-cut

2 tablespoons soy sauce or tamari

1 teaspoon salt

½ teaspoon black pepper

Zest and juice of 1 lemon

SALTED CRIMINI MUSHROOMS

Reserved handful sliced criminis

Finishing salt

GREEN BEANS

CRISPY ONION STRINGS

1 cup grapeseed oil

2 large sweet onions, halved, peeled and sliced into 1/4-inch thick segments

1 cup soy milk, unsweetened

2 teaspoons apple cider vinegar

1½ cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon nutritional yeast

½ teaspoon salt

½ teaspoon black pepper

1/4 teaspoon cayenne pepper

DIRECTIONS

Sauté mushroom slices in vegan butter over medium-high heat until they’ve released liquid and begun to brown. Add remaining green bean ingredients to large stockpot, cover, and cook over medium-high heat until green beans are al dente (tender with bright green remaining).

ONION STRINGS

STEP 1 Combine soy milk and apple vinegar in a mixing bowl. Separate onion slices, add to milk mixture and soak 1 hour before dredging. Heat grapeseed oil in a small saucepan over mediumhigh heat to 350°F.

STEP 2 Combine flour, salt, pepper, nutritional yeast, garlic powder, and cayenne pepper in a large mixing bowl. Remove soaked onion strings, dredge in flour mixture and transfer to a plate, shaking off excess flour. Fry in hot oil until golden brown and transfer to a paper-towel lined plate.

SALTED CRIMINIS

After onion strings are fried, add the reserved handful of mushrooms to hot oil and fry until edges begin to brown. Remove from oil with a spider strainer, transfer to lined plate and sprinkle with finishing salt.

turkey-style seitan medallions

ENTREÉ

Turkey-Style Seitan Medallions

CRANBERRY-THYME AIOLI

SERVINGS: 8 PREP TIME: 20 MINUTES COOK TIME: 120 MINUTES

A compassionate replacement for real turkey that delivers savory mouthfuls of quintessential holiday flavor. This recipe is best started the day before service.

INGREDIENTS

SEITAN ROAST

SIMMERING BROTH

4-6 quarts water

2 large onions, peeled and rough chopped

4 ribs celery, rough chopped

2 carrots, unpeeled and rough chopped

1 bunch parsley stems (reserve fresh leaves for pan-glaze and garnish)

8 cloves garlic, crushed

½ cup nutritional yeast flakes

2 tablespoons tamari or soy sauce

1 ½ tablespoon sea salt

2 teaspoons organic sugar

8-10 sprigs fresh thyme (or 2 teaspoons dry)

2 teaspoons dry rubbed sage

2 sprigs fresh rosemary

3 bay leaves

1 tablespoon whole peppercorns

½ cup dry white wine (i.e. Sauvignon Blanc)

FRESH CRANBERRY RELISH

1 lb fresh or frozen whole cranberries

1 cup sugar

1 slice lemon peel 1/4 cup water

In a saucepan, bring all ingredients to a boil and continue cooking until cranberries have popped. Remove lemon peel, transfer to a storage container and chill completely before using in aioli.

2 cup vital wheat gluten

1/4 cup bread flour

1 tablespoon onion powder

1 ½ tsp garlic powder

1 block tofu (12-14 oz), drained and pressed

1 ½ cup water

2 tablespoons light olive oil

2 tablespoons light miso paste

1 tablespoon nutritional yeast

2 teaspoons salt 1 ½ teaspoon poultry seasoning

PAN GLAZE

2 tablespoons vegan butter

2 tablespoons olive oil

1/4 cup dry white wine

2 cloves garlic, minced

1 teaspoon each fresh chopped parsley, sage, thyme OR 1 tsp poultry seasoning

½ teaspoon black pepper

Pinch salt

CRANBERRY-THYME AIOLI

2 cup vegan mayonnaise

½ cup fresh cranberry relish (see recipe at left)

1 tsp fresh thyme leaves, lightly chopped

½ tsp black pepper

BROTH

In a large stockpot, bring Simmering Broth ingredients to a boil. Reduce heat, cover and simmer 1 hour. Strain out vegetable solids, return to heat, and maintain a low simmer for seitan roast. .

SEITAN ROAST

STEP 1 Combine vital wheat gluten, bread flour, onion and garlic powder in an 11-cup (minimum) food processor fit with an ‘S’ blade. Pulse to combine. Add remaining Seitan Roast ingredients to a high-speed blender and blend until smooth.

STEP 2 Add blender ingredients to dry ingredients; pulse to combine, then allow the machine to process dough until it begins laboring to continue turning it; this is the best indication that the gluten strands have properly developed.

STEP 3 Remove dough from food processor, form into a tight ball, place in a mixing bowl, cover with a tea towel and allow it to rest for 15 minutes. Divide dough in quarters and shape each piece into a rough cylinder.

STEP 4 Roll up tightly with heavy duty aluminum foil, folding in the ends to create a package which will hold the steam in during cooking. Double-wrap each piece and place on a steam rack in an 8-quart pressure cooker (InstantPot) with 2 cups of water in bottom of cooker.

STEP 5 Steam on high pressure 90 minutes and allow to naturally release 20-30 minutes before removing from cooker. When cool enough to touch, remove foil and gently pierce roasts with a fork 3-4 times on each side.

STEP 6 Add to Simmering Broth and allow to simmer uncovered 45 minutes, turning occasionally. Transfer roasts to plastic zip bag or storage container, and cool completely in refrigerator 4 hours or overnight. Slice roasts on the bias to create medallions for pan glazing.

AIOLI

Combine all aioli ingredients in a mixing bowl, store in an airtight container, and refrigerate until ready to use; will keep in refrigerator 7-10 days.

FINISH + GARNISH

STEP 1 Start Pan Glaze by heating vegan butter and olive oil in a large skillet over medium-high heat. Brown seitan medallions in oil on each side; set aside on a covered plate to keep warm.

STEP 2 Add garlic to pan and briefly sauté before adding white wine and herbs. Bring to a boil, reduce heat, and simmer. Spoon 2 tablespoons cranberry aioli onto entrée plate; drag aioli towards you with the back of a spoon to create a “bed” for the seitan.

STEP 3 Arrange seitan medallions on top of aioli and spoon pan glaze on top. Serve with Hasselback Sweet Potatoes and Deconstructed Green Bean Casserole.

DESSERT

cherry crumble

Cherry Crumble

WITH VANILLA BEAN COCONUT ICE CREAM AND BUTTERSCOTCH

SERVINGS: 8 PREP TIME: 4–6 HOURS COOK TIME: 40 MINUTES

A sweet bed of dark cherries provide the ideal backdrop for crispy, butter-infused crumble topping to swirl with cool coconut, vanilla, and delectable butterscotch, creating an experience you’ll want to close your eyes to absorb.

INGREDIENTS

CRUMBLE TOPPING

1 cup all-purpose flour

½ cup organic sugar

½ cup organic brown sugar

⅓ cup oats

1 teaspoon cinnamon 4 oz vegan butter (1 stick)

FILLING

4 cups dark cherries, pitted, fresh or thawed from frozen ½ cups brown sugar ½ cups white sugar

4 oz vegan butter, melted 1/4 cup all-purpose flour

1 tablespoon brandy 1 teaspoon vanilla 2 teaspoons cinnamon Juice and zest of 1 lemon Pinch salt

VANILLA BEAN COCONUT ICE CREAM

2 (14-ounce) cans coconut milk, full-fat

½ cup organic sugar

1 pinch sea salt

1 vanilla bean pod, split and scraped (or 1/2 tsp vanilla powder or 1 tsp vanilla bean paste) 1 tablespoon pure vanilla extract

BUTTERSCOTCH

SAUCE

4 cups brown sugar 8 oz (2 sticks) vegan butter

1 14-oz can coconut milk, full fat 2 tsp vanilla extract 1/4 tsp salt

DIRECTIONS

ICE CREAM

STEP 1 Freeze ice cream churning bowl according to manufacturer's directions. Add coconut milk, organic sugar, sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes or until sugar is fully dissolved.

STEP 2 Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions (about 45 minutes) or until it resembles soft serve. Transfer mixture to a freezersafe container 4-6 hours or until firm enough to hold its shape when scooped.

NOTE

If the filling hasn’t thickened (but crumble topping is browned), cover with aluminum foil and return to oven another 10-15 minutes or until filling has thickened (filling will continue thickening as it cools).

BUTTERSCOTCH

STEP 1 Melt brown sugar and vegan butter in a saucepan over medium-high heat. Boil 3-5 minutes, then carefully whisk in coconut milk and continue cooking, whisking constantly until mixture begins to thicken.

STEP 2 Remove from heat and allow to cool 5 minutes; whisk in vanilla and sea salt. Transfer to glass storage jars, cool completely, and store in refrigerator.

CHERRY CRUMBLE

STEP 1 Preheat oven to 350°F. Combine all crumble topping ingredients in a mixing bowl until butter is incorporated and mixture crumbles well; set aside. In a separate bowl, combine all filling ingredients and pour into a 9-inch pie dish and place on a parchment-lined baking sheet. Sprinkle with 2 cups crumble topping.

STEP 2 Bake 45-50 minutes, or until crumble topping is golden brown and filling has thickened to the point of bubbling up the sides. Remove from oven and allow to cool 10-15 minutes before serving. Top with Vanilla Bean Coconut Ice Cream and Butterscotch Sauce.

Oson Riesling

A fairly classic new world Riesling, paying homage to old world minerality with wet slate and a mineral driven nose, while fully presenting the beauty of the Finger Lakes region. Great tart fruits dominate the profile in tandem with singing acidity. Underripe rhubarb, white grapefruit, geraniums and green apple skins. After your first sip the acidity covers every surface of your mouth with fresh lemon and sour candy flavors and sweet wheatgrass.

Pandolfi Price Los Patricios Chardonnay

Fermented and aged in Chilean-made, French oak barrels for 22 months! This has all the notes you’d expect from an elegantly oaked Chard - toasted hazelnuts, honeyed hay, toasted coconut and rich lemon tart. Grilled peaches with vanilla butter and toasted herbs (carraway and fennel) dominate the palate. So much intensity and grace! Balanced acidity and a surprising mineral note make each sip exhilarating even though this wine is a big, big boy.

TURKEY-STYLE SEITAN MEDALLIONS

Chateau Les Maubats Bordeaux Rose

Cabernet Sauvignon 75%, Merlot 25%. The first sniff is brioche with butter and strawberry jam, watermelon candy, orange blossom, dried cherry, vanilla / slight oak and tannin resiny herbs. Warming and fresh - perfect for fresh fall days and holiday foods! Finish mirrors the first whiff of fresh baked bread with strawberry preserves. Yum!

Podere Cipolla Libeccio 225 Dry Lambrusco

A rollercoaster of brooding playfulness! Red and purple fruits: underripe blackberry, rhubarb, violet candy, dried black currant, black cherry, fresh sour cherry, cocoa. Savory notes of sautéed mushroom, dried thyme and black pepper. The magic in this one is how the tannin and bitter notes on the finish are completely intertwined.

CHERRY CRUMBLE

Michael Klouda Hatterle Zinfandel

This is a great old vine (almost 100 years!) Zin from Lodi. The layers of the blueberry, blackberry, and fragrant plum, are all undercut with rich tannins, playful spice, and a teensy bit of smoke. Smooth, dark fruit on the finish with a note of sweet almond paste.

CHEF JAENA

wine pairings

VeganWines.com recommends the following wine pairings to accompany Chef Jaena's holiday feast.

To all who choose to explore and adopt a vegan lifestyle, you are literally saving lives. The healthy examples you set for loved ones, the reduction of your carbon footprint and the animal lives spared by your choices make a huge difference in the lives of everyone, human and non-human alike. From the bottom of our hearts, THANK YOU.

learn more about our show with exclusive behind-the-scenes information at: Peeledshow.com

DE L I C I O US

This delicious, restorative product supports skin, joints, digestion, bones and beauty without the toxins in animal based alternatives. Boon Broth uses sea plants which are full of calcium and minerals. Enjoy a rich, nutritious warm cup of health benefits, guilt free Excellent for athletes, beauty seekers, health enthusiasts, weight management and stress relief or even foodies!

Supports skin, bones + joints. Anti-inflammatory properties. 33% daily bioavailable calcium. Contains 72 trace minerals. 12g of plant protein per serving. Vegan + Gluten-free. Great for pets.

D I R E C T I O N S

2 tbsp mixed with 12 ounces of hot water makes a big cup. Enjoy as is or in soups and stews, gravies, salad dressings, vegetables, rice or noodles, as desired

T E S T I M O N I A L

"I thoroughly enjoyed this broth. It was delicious and made me feel even better that it has so many great nutrients to nourish my body I felt replenished and calm after drinking it " Kristin V

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Classes are 2-3 hours in length. 100% vegan deli-restaurant for in-house dining or take-out.

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