Creative & satisfactory tasting
plant-based dishes.
Almond Banana Pudding. Toasted coconut and cinnamon ice cream. Raspberry dust. Pineapple reduction.
Braised Radiccio. Fennel Mousse. Paprika.
Okra Salad.
Fried Sunchoke Chips (Jerusalem Artichoke). Wild Mushroom Truffle Dip
Wild Mushroom Gemelli Pasta. Artichoke Sage Cream Sauce. Fried Sage.
Jicama Carpaccio Salad. Shaved Fennel. Poblano Peppers. Orange Segments. Green Cauliflower. Dried Chili Flakes .Lime Zest. Ginger Papaya Vinaigrette.
Scotch Bonnet Polenta. Apple Beets Salad. Cilantro Thyme Pesto.
Caramelized Onion & Spelt Flour Biscuits.
Escovitch Style Oyster Mushroom.
Grilled Carrots.
Fonio & Roasted Plantain Salad.
Jackfruit Taco.
Banana Fritters. Gooseberry and Thyme compote and Hazelunt Brittle
Callaloo Fritters. Savory Plantain Mash Topped with a 5 Spice Carrot Chutney.
Jicama & Red cabbage Salad.
Lentil Soup.
Roaste carrot & Ginger Soup.
Jackfruit & Sweet Potato Curry.
Jerk Style Street Corn.
Roasted Plantains Stuffed With a Walnut & Button Mushroom Stuffing. Cashew Lime Crema.
Roasted pumpkin stuffed with wild rice caramelized fennel, apples, mushroom, red amaranth, sage & cumin. Walnut & beet watercress crumble.
Smoothies
Spiced Ginger Monkey Bread with an Almond Nogg Glaze.
Roasted Lentil And Wild Mushroom Loaf.
Pumpkin & Sage Biscuits.
Roasted Brussels Sprouts with Caramelized Red Onions.
Roasted Rosemary Tri Colored Carrots.
Spiced Sorrel Punch.
Roasted Herb & Cauliflower Pesto Vegetable Lasagna.
Vegan Mac And Cheese.
Photography by Rowe’s Photography Room
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