Ragú with Mash & Greens

SERVES 2PREP COOK

roast vegetables

1

carrot, finely chopped

½

onion, finely chopped

2

Baby bella mushrooms, finely chopped

1

plum tomato, roughly chopped

1clove

garlic, peeled and crushed

2tablespoons

olive oil

1.5tablespoons

white miso paste

1tablespoons

rose harissa paste

1tablespoons

tomato puree

1.5tablespoons

soy sauce

½teaspoons

cumin seeds, crushed

1sprig

fresh basil leaves, finely chopped

  1. Pre-heat oven to 375℉ / 190℃.

  2. You may also use the "chop" function on your food processor to process the carrot, onion, and Baby bella mushrooms. The smaller pieces the better, as there will be more surface area for caramelization.

  3. In a large baking sheet, roughly combine all ingredients.

  4. Roast for 40m until golden brown. Stir halfway through (20m).

ragú

½cup

dried green lentils

¼cup

pearl barley

2cups

vegetable stock

8tablespoons

coconut cream

2tablespoons

vegan dry red wine

cup

water

sea salt

black pepper, ground

  1. In a large pan over medium heat, add to cook roasted vegetables and all remaining ragu ingredients for 30m, or until reduced to a rich ragu.

simple mash

2large

potato, peeled and quartered

2tablespoons

European Style Cultured Vegan Butter

sea salt

  1. In a pot over high heat, bring water enough to cover potato to boil.

  2. Add potato and boil until soft and knife can easily pierce through. Alternatively, you may choose to steam your potato.

  3. Turn off heat. Drain water and mash until soft.

  4. Add in European Style Cultured Vegan Butter and gently mix to combine. Season with sea salt to taste.

greens

2tablespoons

olive oil

8

asparagus, trim ends

4

chards, shredded

black pepper, ground

salt

2tablespoons

water

  1. In a grill pan / pan over medium-high heat, add to cook olive oil until shimmering. Add asparagus and generously season with salt and black pepper. Cook until all sides are browned.

  2. Push asparagus aside. Add chard and season. Add water over chard. Steam to cook with a lid on for 1m.

  1. Prepare two plates. You will be dividing all ingredients into two.

  2. Scoop mash to the center of the plate. Add ragu to one side of the plate, and greens to the other side of the plate. Serve!