Carrots and Chickpeas: Preheat oven to 425F. Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt. Bake for about 30-35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.

Dressing: Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.

Serving: Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over. Gently toss with loosely chopped fresh herbs.

*If you would like to prepare this dish in advance dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.

Preparation
1. Preheat oven to 400 degrees
2. Place all of the button mushrooms, one of the portobellos, and onion onto a large baking sheet and coat with 2 tablespoons of the olive oil.
3. Roast in the oven for 30 minutes.
4. While the veggies are roasting add 12 cups of water to a large pot and bring to a boil.
5. When the veggies finish roasting add them to the water, along with the carrots, ginger, and cloves. Bring down the heat and simmer on medium low for 4 hours.
6. Place a large bowl in the sink and place a large colander on top. Strain the liquid through into the bowl. With a wooden spoon push the mushrooms against the colander to release more of their juices. You don’t want to push the mushrooms through, just the juices.
7. Once cooled cover with plastic wrap and place the bowl of broth (which should be a golden-brown color) into the fridge and let sit overnight. (Not necessary if you want to make this all on the same day. It just helps to intensify the flavor.)

Preparing the Rest of the Mushrooms and Flavoring the Broth
1. Marinate the 2 portobellos in 2 tablespoons olive oil, 2 tablespoons hoisin, and 1 teaspoon salt for 30 minutes.
2. Slice the portobellos into thin strips.
3. Preheat oven to 400 degrees and place the portobellos strips and the oyster mushrooms on a large baking sheet (keeping them separate from each other.) Coat the oyster mushrooms in 1 tablespoon olive oil.
4. Place the tray in oven and after 10 minutes remove the oyster mushrooms. Lightly salt and set aside. They will be lightly roasted but mostly still quite fresh.
5. Flip the portobellos at this point and continue roasting for an additional 20 minutes. They will have become firm, meaty, and caramelized. Lightly salt and set aside.
6. Begin heating your broth. Once it begins to warm add the chili paste, 2 tablespoons hoisin, fish sauce, and salt to taste. Heat until very hot but not boiling.

Preparing your additional ingredients and assembling your Pho
1. In medium sauce pan boil 8 cups of water, add the rice noodles and cook for 3 minutes.
2. Pull four bunches of equal amounts of basil
3. Divide four equal amounts of bean sprouts
4. Cut two limes each in half
5. Place rice noodles in bottom of each bowl and then add the bean sprouts, oyster mushrooms, portobellos, basil, and ladle the broth over each bowl.
6. Squeeze half a lime over each bowl and top with fresh cilantro

To make crust: Preheat oven to 350 degrees. Grease a tart pan (8-9”). Set aside.
In a food processor, combine flour and almonds and process until almonds grind into a slightly-fine mill. Stop processor and add syrup, coconut oil, vanilla, and salt then pulse to combine into an easily molded mixture.
Remove from processor and press firmly into bottom and up the sides of prepared tart tin. Bake for 20-25 minutes or until crust is golden brown.
Transfer to a wire rack and let crust cool while preparing filling.
To make filling: In a saucepan, combine cranberries and cherry (or pomegranate) juice. Over medium heat, bring to a boil, stirring occasionally. Reduce heat to a simmer, and cook until cranberries burst and mixture slightly thickens, about 20 minutes. Strain mixture through a fine-mesh sieve into a bowl, discarding cranberry skins and seeds.
Pour mixture back into saucepan, add maple syrup and bring to a boil. Whisk in gelatin or agar agar powder, whisking until completely dissolved. Pour mixture into prepared tart crust and refrigerate for 4 hours, or until solid. Keep refrigerated until consumed. Garnish, if desired, before serving.

In a large cast iron pot on medium high heat
Add your Olive oil
Add your truffle oil
Add your finely sliced onions cook until golden brown
Add your Garlic & mushrooms & cook for 10 minutes on medium heat stirring occasionally
Add your fire roasted tomatoes, vegetable stock & beef stock
Cook on low for 45 minutes
Serve in a large bowl, sprinkle Parmesan cheese serve with your favorite crunchy garlic bread.

1. Heat olive oil in a 12-inch skillet over medium-high heat. Add potatoes and cook, stirring occassionally, for 8-10 minutes, or until the potatoes are almost done.
2. Add the jalapeño, spices, half the green onions (reserving the rest for garnish), and season with salt to taste.
3. Cook, stirring occasionally for an additional 3-4 minutes until the potatoes are soft and everything is warmed through.
4. Meanwhile, wrap the tortillas in a clean damp kitchen towel (or paper towels) and place on a microwave-safe plate. Heat on high in microwave in 30-sec intervals until warm.
5. Add lime juice to filling, and turn off heat.
6. Serve garnishes, tortillas, and fillings family style, and let everyone build their own taco!

For Strawberry-Black Pepper Sorbet:
Blend all ingredients
strain through a fine mesh strainer
churn in ice cream machine
For Lemon-Sour Mix Sorbet:
Whisk all Ingredients together
churn in ice-cream machine
For Blueberry-Thyme Sorbet:
Blend all ingredients
strain through a fine mesh strainer
churn in ice-cream machine
1) Line a large muffin tin with waxed paper
2)make strawberry-black pepper sorbet and place 1/4 cup in each tin
3) place in freezer and allow to firm up (around an hour should be plenty of time)
4) make lemon-sour mix sorbet and place 1/4 cup in each tin
5) place back in freezer and allow to set (may need slightly more time, 1 1/2 to 2 hours)
6) make blueberry-thyme sorbet, and place 1/4 cup in each tin
7) place back in freezer to allow to set
8) remove from tins and invert onto plate
9) garnish as desired

Melt butter in a saucepan over medium heat. Add carrots, onion and salt to saucepan and sauté vegetables, stirring occasionally, until they are softened but not browned, about 10 minutes.

Add ginger, orange zest, broth and water to saucepan; bring to boil and reduce to simmer. Cook until carrots are tender, about 20 minutes.
Remove saucepan from cooktop. Use an immersion blender to purée soup to desired consistency, or use a traditional blender and purée soup in batches. If you desire a thinner soup, add a little water or broth to the purée.

Adjust seasoning and serve with garnish of choice.

In a food processor, pulse the almonds until they resemble coarse sand, making sure they are not ground to a fine paste. Remove from the food processer and reserve in a bowl.

Add the dates, figs and prunes to the food processor; pulse until combined and no large chunks remain.

Add the cocoa powder and reserved ground almonds to the dried fruit mixture and process until combined and soft dough forms. Place mixture in a bowl and chill in the refrigerator for 2 hours. This will allow the mixture to cool and firm, making it easier to roll the truffles.

Using an ice cream scoop or large spoon, scoop out 18 uniform portions of the mixture and roll into perfect round balls. Transfer balls to a silpat* or parchment lined baking tray and reserve in the refrigerator for service.

Just before service, place the pistachios, cocoa and coconut in three separate bowls. Roll 6 of the truffles in the ground pistachio, 6 in the cocoa, and 6 in the coconut, garnish and serve.

Cut medium to large size florets off of a head of Cauliflower.

Mix your wet ingredients together until it forms a cohesive pancake batter consistency.

Next, combine your dry ingredients together.

Dip the florets into the beer batter — and then immediately into the breadcrumb.

Do this with each individual floret.

Once fully coated, place the florets into a baking sheet that has been greased with Peanut Oil.

Space the florets a half of an inch apart from one another until they’re spread out evenly.

Before placing in a 400 Degree Convection Oven for 25–30 Minutes, drizzle a teaspoon of peanut oil over all the florets.

While the cauliflower bakes, whisk all of the ingredients mentioned above in a sauce pan on a low heat.

TIP: You are simply warming the combined sauces and NOT cooking them. Allow the cohesive sauce to warm for approx 5–8 Minutes.

Once the Cauliflower is golden brown, remove it from the oven and place into a large bowl.

Remove the sauce from the stove and toss the hot sauce into the hot cauliflower GENTLY.

Once the cauliflower is totally coated, serve on a platter or dish — garnished with scallions, orange zest, lemon zest and white sesame seeds.