SUSTAINABLY FARMED ROPE MUSSELS AND SEAWEED

Korean-Inspired Kelp and Mussel Soupa PREP:30 MIN (plus soaking time)           YIELD: Serves 4 1-ounce Dried kelp (kombu) or wakame 2 quarts Cold water, vegetable (or chicken) broth 2 pounds Fresh rope-mussels, rinsed 4 cloves Garlic, minced 2-3 Tbsp. Soy sauce 1...

GLUTEN-FREE VEGAN DOUBLE CHOCOLATE CAKE

                    Gluten-Free Vegan Double Chocolate Cake PREP: 30 Minutes YIELD: 2 9-inch layer cakes Batter Ingredients: 2 cups AP Flour 1 cup Almond Flour*, ground extra-fine 2 cups Sugar** 6 Tbsp. Cocoa, Dutch processed (¼ cup + 2 Tbsp.) 2 tsp. Baking Powder ½...

AQUAFABA VEGAN MERINGUE MUSHROOMS

Aquafaba Vegan Meringue Mushrooms PREP: 45 minutes (plus 2 hours baking)   YIELD: approx. 2 dozen mushrooms Ingredients: 1 15-ounce can Chickpeas (Garbanzo Beans), ¾-1 cup of liquid (room temperature) ¾ cup Sugar 1tsp. Vanilla Extract Cocoa Powder 3-4 100% Cacao...

BISON RIBEYE RECIPE

Boneless Bison Ribeye with a Red Wine Sauce               Sauce Ingredients (Yield: approximately ⅓ cup): 1 cup Dry Red Wine 1 Tbsp. minced Shallots 2-4 Tbsp. Maple Syrup 4 Tbsp. Butter, Unsalted and Chilled (optional) Steak Ingredients Boneless Bison Ribeye Steaks...

MISO TAHINI DRIZZLE

Recipes: Miso Tahini Drizzle MISO TAHINI DRIZZLE PREP: 10 MINS YIELD: about ¼ cup MISO TAHINI DRIZZLE PREP: 10 MINS YIELD: about ¼ cup ¼ cup Greek Yogurt (or strained yogurt) 1 Tbsp. Tahini* 1 Tbsp. Lemon Juice, fresh 1 tsp. Miso (white, yellow or red) ¼ tsp. Sea...

ALGAE INFUSED SPICED OIL

Recipes: Infused Spiced Oil INFUSED SPICED OIL PREP: 5 MINS+OVERNIGHT RESTING TIME YIELD: 1 ½ cups INFUSED SPICED OIL PREP: 5 MINS+OVERNIGHT RESTING TIME YIELD: 1 ½ cups 3-4 Tbsp ground spices* 1 ½ cups neutral plant-based oil INSTRUCTIONS Instructions: Toast the...