Asparagus Wellington


Serves 8


Ingredients for the Asparagus:

  • 1 bunch Asparagus
  • Sea salt and freshly ground black pepper
  • 3 sprigs fresh rosemary
  • 2 Tbsp. Spectrum extra-virgin olive oil


Ingredients for the Mushroom Mixture:

  • 1 pack button mushroom, roughly chopped
  • 3 Tbsp.Spectrum extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 medium cloves garlic, minced
  • 1 Tbsp. soy sauce
  • 1/4 cup whiskey
  • 1 cup Japanese-style breadcrumbs (panko)
  • 2 tbsp. maple syrup
  • 1/4 cup minced fresh tarragon leaves
  • 1/4 cup minced fresh chives


Ingredients for the “Meat” Mixture:

  • 1 1/2 cups raw cashews
  • 4 cups veggie stock
  • 1 pack Yves Garden Veggie Crumble
  • 3 tbsp.Spectrum extra-virgin olive oil
  • 1 medium leek, white part only, chopped
  • 1 stalk celery, chopped
  • 2 medium cloves of garlic, minced
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup chopped parsley

For Assembly:

  • 1 (1-pound) package frozen phyllo dough, thawed
  • Spectrum Extra-virgin olive oil as needed
  • Coarse sea salt
  • Brush for spreading oil on pastry



Asparagus: Preheat oven to 400°F. Add rosemary sprigs to pan, drizzle with olive oil, toss to coat, and place carrots on pan. Roast until lightly caramelized , should take about 20 minutes. When you remove asparagus from oven, turn it down to 350 F.

Mushroom Mixture: Blend mushrooms in food processor until finely chopped. Heat some olive oil in a skillet over high heat. Add mushrooms and cook, stirring occasionally, until moisture has evaporated and mushrooms begin to brown, about 12 minutes. Add onion and garlic and cook, tossing and stirring, until sof, this will take about 1 minute. Add soy sauce, maple and whiskey and cook until almost dry, about 2 minutes. Fold in bread crumbs, tarragon and chives.

"Meat" Mixture: Place cashews in a saucepan and add veggie stock. Cook at a medium boil until all the stock has evaporated. This should take about 30 minutes. Then pulse this mixture in the food processor.


Leeks: Sauté leeks, garlic and celery in a pan on medium high heat. Season with salt and pepper and blend in food processor.


Seeds: In a dry pan toast the pumpkin and sunflower seeds. Blend until you get a flour like consistency.


Fold: Fold the cashew mixture together with the blended leeks, seeds, parsley and Yves Veggie Crumble. Should make a heavy dough.

To Assemble: Lay a single sheet of phyllo on a clean work surface and brush with olive oil. Fold the phyllo in half horizontally. Layer with about 1 1/2 cup bean/cashew mixture, leaving a 2-inch border all around.


Roll the phyllo and stuffing up like a burrito, tucking in the sides. Set this cigar-shaped roll aside.


Lay a clean sheet of phyllo on your work surface and brush with olive oil. Lay two more sheets on top, brushing each with olive oil as you layer them to help them stick together. Spread half of mushroom duxelles evenly over bottom two thirds of phyllo sheet, leaving a 2-inch border all around. Lay the roasted asparagus in even rows in the mushrooms and cover with remaining mushrooms, pressing down to form an even layer. Place the cigar-shaped phyllo roll on top of the asparagus and mushrooms. Roll the phyllo sheet up into a tight cylinder and set aside.


Lay another single sheet of phyllo on a clean work surface and brush with olive oil. Then layer with more phyllo -Doing this 4-5 times then layer the rest of the bean/cashew mixture on top. Roll over your existing cylinder. this is your finished product.


Score the top of the wellington, brush with more olive oil and sprinkle with salt and pepper. Bake until golden brown, crisp, and puffed, about 40 minutes. Remove from oven and let cool for 10 minutes.



Mushroom Gravy



  • 1 cup sweet onion, chopped
  • 3 cloves garlic, minced
  • ½ tsp thyme, chopped
  • 1 package crimini mushrooms, sliced
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp. port
  • 2 ½ cup vegetable stock
  • A few leaves of sage
  • 1 pinch rosemary, chopped
  • 1/4 cup chopped fresh herbs (for example tarragon, chives, parsley)



  1. In a medium saucepot, add onions, garlic, and thyme. Cook over medium heat, stirring often, until onions turn translucent and just start to brown. About 15 minutes. If the onions and garlic start to stick to the pan, add 2 Tbsp. vegetable stock to keep from sticking.
  2. Add the crimini mushrooms, sea salt, pepper, and cook until the mushrooms begin to brown, stirring often. This can take 10 minutes. Add the port and stir for about 1 ½ minutes.
  3. Add the vegetable stock to the pan. Add the remaining herbs: sage, and rosemary.
  4. Bring the gravy to a boil, then to a low simmer for about 15 minutes. Blend. Season to taste. Serve warm. Option to remove some of the mushrooms before blending so the gravy can be a bit chunky. Fold in fresh herbs.





King mushroom scallops and seaweed salad

Makes about 15-20 Scallops


Ingredients :

  • 1 lb. King trumpet mushrooms, stems about 1" thick
  • 1/2 cup vegetable broth
  • 1/4 cup white wine
  • 1 tbsp. agave nectar
  • Freshly ground black pepper
  • 2 cloves fresh garlic
  • 2 tbsp. ground ginger
  • 3 tbsp. Tamari Soy Sauce

Ingredients for Seaweed Salad:

  • 1 cup dried seaweed (Like Hana Tsunomata, Kelp or Irish Moss)
  • 1 tbsp. toasted sesame seeds
  • 1/2 cup mixed shredded veggies (like carrots, peppers, cucumbers or green onions)
  • 2 tbsp. toasted sesame oil
  • 1 tbsp. rice vinegar
  • 2 tbsp. tamari
  • 1 tbsp. lime juice
  • 1 tsp. maple syrup
  • 1/2 tsp. sea salt
  • Pinch of dried chilli flakes


Instructions for scallops:

  1. Slice off the ends of the mushroom stems, then slice the stems into pieces about 1 1Ž2 inches thick.
  2. In a medium sized bowl, whisk together all the ingredients. Add the mushrooms (if there is not enough marinade to cover mushrooms - add more broth). Place another dish on top to keep the mushrooms covered with the marinade. Marinade for at least 4 hours.
  3. Drain the mushrooms and pat them as dry as possible. Heat a nonstick skillet over high heat.
  4. Season a few mushrooms lightly with salt and pepper on both sides. Place in the skillet, cut side down, and don’t move them for at least 1 minute. Check the mushrooms; they should be well-seared and golden brown. If not, continue to let them cook until brown. Flip the mushrooms to sear the opposite side.
  5. You can take the marinade and reduce until it makes a thick glaze. Then you can use this as an extra sauce for the mushrooms.




Seaweed Instructions:

  1. Hydrate seaweed for 8-15 minutes in filtered water, drain, and pat dry.
  2. Fold All ingredients together, top with Mushroom Scallops and enjoy!






Almond Butter Banana Split Sundae

Serves 3


  • Peanut Butter Nicecream
  • 6 large, ripe bananas
  • 6 tbsp. natural almond butter
  • 1/4 tsp. vanilla
  • Pinch cinnamon
  • Sea salt to taste



  1. Cut the bananas into small chunks and freeze until completely solid. Transfer the bananas to a very strong blender or food processor and blend until smooth and creamy. This will take a few minutes and requires periodic pauses and adjustments.
  2. Add the peanut butter, vanilla extract, cinnamon, and sea salt. Pulse the blender quickly to stir the ingredients all together and when everything is mixed, serve immediately or set in freezer.


Chocolate Sauce



  • 1/2 cup dates
  • Water to cover
  • 2 Tbsp. cocoa powder
  • Pinch sea salt
  • 1 tbsp. Spectrum coconut oil



Blend until smooth and sauce like consistency forms.


To Assemble:

Place Nicecream in a sundae cup, top with chocolate sauce and anything else you would like to garnish with - coconut flakes, crushed almonds, chopped dates, hemp hearts etc.