Beautiful faux caviar, made with agar and kombucha.

Tea-Smoked Lychees from Michael Natkin’s Herbivoracious Cookbook are divine!

Tofu Satay with Peanut Sauce

Lotus Root Tempura

Young jackfruit mixed with herbs and hot peppers to create a perfect balance of flavors and textures.

Ricotta-Stuffed French Toast with Salted Butterscotch Sauce (vegan)

Turn a collard green wrap into sushi using this method for a healthy and pretty appetizer!

Onion and chickpea fritters, using sriracha and curry powder together for a unique spin!

Tobiko, made vegan with amaranth and beets.

Steamed Tofu with Black Bean Sauce

Rich and velvety mozzarella cheese, made vegan— perfect for pizza!

Scallops and caviar, made vegan, using a molecular gastronomy cooking technique.

Another great way to enjoy kale- smothered in a rich vegan cheese sauce and dried to a chewy-crispy perfection.

Macaroni and cheese, made with a very surprising ingredient! Vegan.

Basil, kumquats, blueberries and cream cheese combine to make a decadent filling for tiny canapés.

A twist on classic potato hashbrowns: use celery root instead!

Rich and buttery lacinato kale, a perfect compliment to almost any main dish!

Rich and savory tart, packed with caramelized leeks and shallots, with a touch of brown sugar.

Delicate sugared cranberries that pop!

Traditional holiday components meet bold Thai flavors to create a spicy, sweet, rich and silky soup.

Savory roulade– perfect for a holiday dinner (vegan).

Toasted homemade bagels slathered in cream cheese and adorned with capers and caramelized shallots (vegan).