Roasted Leeks, Carrot Ribbons & Tempeh

Kale Roasted leeks Carrots Roasted fennel Marinated, baked tempeh (dark Chinese vinegar, soy sauce, Sriracha, grainy Dijon, honey) Dry toasted, salted almonds Dressing: Lemon juice White wine vinegar Olive oil Toasted hazelnut oil Grainy Dijon Kalamata olives Za’atar Coriander Salt & pepper Honey

Roasted Califlower with Peanut Miso Dressing

Kale Roasted orange califlower Red bell pepper Red onion Cilantro Marinated, baked tofu (white miso, Dijon mustard, unsweetened peanut butter, soy sauce, honey, Sriracha) Dressing: White miso Dijon mustard Unsweetened peanut butter Honey Rice wine vinegar Olive oil Roasted walnut oil Cayenne Salt & pepper

Roasted Parsnips with Tempeh and Blueberries

Kale Roasted parsnips Marinated, baked tempeh (Whole grain Dijon, malt vinegar, soy sauce, maple syrup, cayenne) Toasted walnuts Dried blueberries Roasted scallions Dressing Olive oil Roasted walnut oil Malt vinegar White wine vinegar Whole grain Dijon Maple syrup Cayenne Salt & pepper