Mushroom ragú over a chickpea purée

Mushroom ragú over a chickpea purée and topped with roasted sweet potatoes and a parsley salad with goat cheese crumble

Roasted Sweet Potatoes

2 Sweet Potatoes diced into 1/2 inch cubes

1tbsp Extra Virgin Olive Oil

1tbsp Balsamic Vinagre

Salt and Pepper to taste

Preheat oven to 400 degrees

Add extra virgin olive oil salt, pepper and balsamic and mix all together to ensure potatoes are all well coated and place on a sheet pan and bake for about 30-45 minutes until potatoes are caramelized and tender.

Mushroom Ragú

12oz cremini or baby Bella mushrooms cut into quarters or eighths (1 1/2 packages)

1 Onion dice

2 cloves of garlic minced

1/2 cup organic passata or strained tomato purée

3 sprigs of thyme

1/2 - 1 cup dry Marsala wine or Marsala cooking wine (Do not use sweet Marsala it will be too sweet)

1 1/2 cups of Kettle and Fire vegetable broth

1/2 tsp dried oregano

1/2 tsp dried basil

1/4-1/2tsp dried chili flakes

Roasted garlic pink Himalayan salt

2tbsp of extra virgin olive oil

1tbsp grassfed butter

salt and pepper

Heat up a sauté pan on medium heat and add extra virgin olive oil and wait until it shimmers. Add your onions, garlic and season with both salts, pepper, oregano, basil, thyme and dried chili flakes and sauté for about 3-4 minutes. Now add your mushrooms and cook until they are slightly tender and have released some of their liquid. Add your passata and cook it down for about a minute then deglaze your pan with the wine and allow it to reduce. Once reduced add the broth and let it simmer until it has reduced as well. Once your happy with the consistency turn off the pan and finish with the butter.

Chickpea Purée

1 can of organic chickpeas

1/4-1/2 cup of aquafaba (chickpea water)

Roasted garlic pink Himalayan salt

Salt and Pepper

You can prepare this hot or cold. If you would like it hot just pour the entire can of chickpeas into a sauce pot and bring them to a simmer. Remove the chickpeas and place them in a blender. Add your seasoning and slowly add the aquafaba until it gets to a smooth consistency. Taste and adjust seasonings if needed.

Parsley Salad

Handful of parsley (Leaves only)

Trader Joe’s everything bagel mix

Organic salad seed topper mix

Salt and Pepper to taste

A squeeze of fresh lemon

Drizzle of extra virgin olive oil

Simply mix all these together in a bowl and spread over dish with some goat cheese crumbles.