LAST NIGHT’S VSS!

Roast beet puree, coconut sour cream, rosemary oil, hazelnut rye crisps.
Sun dried tomato butternut squash tortellini with sage walnut butter, pea shoots.
Roast parsnip mash with caramelized fennel, smokey wild mushrooms baked with hazelnut, port reduction, radicchio marmalade. 
Pumpkin mousse pie with dark chocolate cashew ice cream, spiced maple, smoke-cured coconut.

Notes

  1. vegansundaysupper posted this