Ingredients for Dumpling Wrappers 1 cup chopped baby spinach 1 1/2 cup water 2 cups A/P flour 1 tsp kosher salt 1/2 cup vey hot water..not boiling 1/4 cup plus about 3 tbsp spinach purée Directions..In a large bowl combine chopped spinach and water and purée with an emulsion blender until completely dissolved..in a separate … More Spinach Dumplings filled with Orange Cauliflower, Black Lentils & Quinoa finished with Shaved Toasted Garlic and a Spicy Mango Dipping Sauce

Ingredients for salad 6 -1 1/2 inch rounds of baked tofu 1 large handful of microgreens (for two) 8 Blackberries halved 8 snap peas halved ends trimmed 1/4 honeycrisp apple matchstick pieces 1/4 red beet peeled and sliced into matchstick pieces 2 tbsp sliced Scallion white and green mari ade for Tofu…see below Ingredients for … More Ying-Yang Hoisin Glazed Tofu Salad with Microgreens, Blackberries, Beets & Honeycrisp Apples with Bright Orange Vinaigrette

Ingredients for “Meatballs” 3 cloves chopped garlic 1 cup cooked Quinoa 1/4 cup cooked and chopped Porcini Mushroom 1/3 cup cooked and diced Asian Eggplant 1/8 cup wilted chopped Baby Spinach 1/4 cup cooked diced yellow pepper 1/4 cup cooked chopped carmelized Red onion 1 tsp chopped fresh rosemary 1/2 cup Breadcrumbs 1 tbsp pure … More Quinoa, Porcini & Asian Eggplant “Meatball” Sandwich

Ingredients for Dough 3/4 cup warm water 1 packet (1/4 ounce)..active dry yeast 1/8 cup extra virgin olive oil.. 1/2 tsp kosher salt 1 cup all purpose flour 1 cup Bread Flour Directions.Brush a large glass bowl with olive oil…In a glass measuring cup combine yeast and warm water..mix well and allow to sit 5 … More Rustic Fall Personal Pizza with Roasted Butternut Squash, Greek Olives, Medjool Dates topped with Rosemary, Hazelnuts and Pecans