Full Meal?

Eat the Rainbow

● Red Food: red onions, pink salt, paprika, pomegranate juice, chipotle, beets
● Orange Food: carrots, oranges
● Yellow Food: butter, lemon, honey, turmeric, yellow tomatoes, mustard, olive oil,
flaxseed oil, ginger
● Green Food: fresh herbs, kale, fennel, lime juice, green onions, matcha
● Blue/Indigo/Violet Food: sumac, purple sweet potatoes, shallot
● White Food: tempeh, garlic, eggnog, goat milk, goat cheese, miso
● Black/Brown Food: black salt, balsamic vinegar, coffee, cinnamon, broth, brandy,
pecans, bourbon, pumpkin pie spice, black pepper, nutmeg, almonds, Kalamata olives,
tahini

Satisfaction
● Protein Element: Lemon-Paprika Tempeh au Vinaigre Œil-Rouge
● Starch Element: Mashed Bourbon-Chipotle Purple Sweet Potatoes
● Veggie/Fruit Element: Beet, Orange, Tomato, and Fennel Salad
● Drink Pairing: currently unknown
● Palate Cleanser: sourdough bread

Digestive
● Pickled/Fermented Element: Miso-Matcha Vinaigrette
● Raw Element: Beet, Orange, Tomato, and Fennel Salad
● Before Bit: currently unplanned
● After Bit: currently unplanned
● Bitter Element: coffee, parsley

Recipes

Lemon-Paprika Tempeh au Vinaigre Œil-Rouge with Brandied

Eggnog Sauce
⅓ cup flour
1 teaspoon black Himalayan salt
4 one-pound blocks of tempeh, dry brined with salt & black pepper the day before
1 tablespoon olive oil
 2 medium red onions, sliced thinly
1½ tablespoons butter
8 cloves garlic, pressed
3 pinches of Himalayan pink salt, used separately
½ cup balsamic vinegar
1 cup strong coffee
2 sprigs fresh thyme
8-12 leaves fresh sage
1 tsp smoked paprika
1 tsp sumac
½ tsp ground cinnamon
1 cup vegetable broth
8 ounces small and thin carrots, peeled
1 small lemon, thinly sliced
4 large stalks of lacinato kale, chopped
3 tablespoons chopped parsley, more for topping
⅔ cup eggnog
2 teaspoons brandy
1. In a shallow bowl or pie plate, mix flour and black salt. Dredge tempeh with flour mixture
and shake off any excess.
2. Heat a saute pan to medium-high heat. Add oil and brown tempeh in batches, about 4
min per side. Set them aside when finished.
3. Lower the heat to medium. Add onion and cook down for at least 20 minutes until the
onion is fully caramelized.
4. Add garlic and a pinch of salt into the pan. Cook for about a min. Next, turn the heat on
high and add the vinegar. Deglaze the pan with a wooden spoon. Then pour in coffee.
Return tempeh to the pan and nestle thyme and sage in the liquid. Finally, reduce the
heat to a simmer when it boils and cover with the lid slightly ajar. Cook for 20 min.
5. Add paprika, sumac, and cinnamon. Pour in the broth, add another pinch of salt, and
arrange carrots and tempeh into the pot. Lay lemon slices on top of the tempeg. Cook
with lid slightly ajar for 8 minutes.
6. Add a pinch of salt, kale, and parsley and cook for 4 to 5 minutes. Remove tempeh,
carrots, and chard, leaving only liquid, onions, herbs, and parsley in the pan. Turn heat
up. Add eggnog and brandy to pan. Season with salt and pepper.

Mashed Bourbon-Chipotle Purple Sweet Potatoes

3 medium purple sweet potatoes, peeled and cut into chunks
3 tablespoons butter, cut into small pieces
½ cup chopped pecans
1 tablespoon honey
¼ cup goat milk
2 ounces bourbon
2 tablespoons unsweetened pomegranate juice
 1 chipotle chile pepper in adobo sauce, finely chopped
2 tablespoons minced fresh chives, plus more for topping
1 teaspoon almond extract
½ tablespoon minced fresh parsley
1 teaspoon Himalayan pink salt
1 teaspoon garlic powder
1 teaspoon fresh sage, minced
½ teaspoon fresh thyme
½ teaspoon pumpkin pie spice
½ teaspoon ground black pepper
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground turmeric
1. Bring a medium pot of water to a boil. Add sweet potatoes and cook 15 to 18 minutes
until very tender. Drain sweet potatoes in a colander.
2. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and
toast for 2 minutes. Add honey and let it bubble before adding milk. Add bourbon and
cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes.
3. Smash with a masher and season the sweet potatoes with chipotle, chives, almond
extract, parsley, salt, garlic powder, sage, thyme, pumpkin pie spice, black pepper,
nutmeg, and turmeric.

Beet, Orange, Tomato, and Fennel Salad with Miso-Matcha

Vinaigrette
1½ pounds beets, roasted, peeled, and cut into bite sized pieces
2 oranges, peeled, cut into bite sized pieces
2 yellow tomatoes, cut into bite sized pieces
1 medium fennel bulb, cored and shaved thinly
¼ cup thinly sliced red onion
1/2 cup crumbled goat cheese
1/4 cup slivered almonds, toasted
3 tablespoons Kalamata olives, pitted and chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh Italian parsley, chopped
6 tablespoons. flaxseed oil
2 tablespoons. fresh lime juice
1½ teaspoons Dijon mustard
1 tablespoon fresh ginger, chopped
2 teaspoons Himalayan black salt
​¼ cup white miso paste
1 tablespoon matcha powder
4 teaspoons unsweetened pomegranate juice
1 shallot, roughly cut
6 cloves garlic
 1 tablespoon tahini
2 green onions, cut into 1-inch pieces
1. Place beets, oranges, tomatoes, fennel, red onion, cheese, almonds, and olives in a
medium bowl. Add dill and parsley, and let sit for an hour.
2. Add oil, lime juice, mustard, ginger, salt, miso, matcha, pomegranate juice, shallot, garlic,
tahini, and green onion to blender, and puree until fully blended and smooth.
3. Toss salad mixture with blended mixture, and taste for salt and acid. Add more salt and
vinegar to taste.

Service
Dining plates should be of a lush pastel blue, edging into pale violet ~ somewhere in the
cornflower blue to lavender range, with napkins to match. Silverware and glassware may be as
standard, although they should be elegant, ornate, and beautiful. Placemats should be an
antique gold in color, and preferably be styled from sheets of metal. The tablecloth should be
plush shag faux-fur, a deep maroon in color, curling like dried blood over the edge of the rich
placemats. In service a l’Anglaise and a la Russe, there should be centerpieces on the table,
lilies and orchids in a pale and hulking rainbow above which golden candles should sit on
candlesticks or candelabras to match the plates. Between the low blooms and the high wax,
sleek black art deco or 90s-style statues of animals and monsters should lurk.

Service a la Francaise
To serve in the French manner, pile Lemon-Paprika Tempeh au Vinaigre Œil-Rouge in main
platter, topped by lemon slices, sprinkled with pomegranate arils and additional parsley, and
surrounded by two concentric circles of vegetables on the outer edge of the platter ~ one
solution is to use a broad, shallow bowl placed atop a flat platter, placing the tempeh in the
shallow bowl and the vegetables on the platter. The outer circle of vegetables should be the
carrots, and the inner the kale, such that ideally the outermost food is shorter than the food one
circle in, and so on to the peak of tempeh. Both circles of vegetables should be sprinkled with
toasted pine nuts On the four points around the platter oriented towards each diner closest to
the platter, place gravy boats with small ladles of the Brandied Eggnog Sauce.
Counterclockwise of each gravy boat place a bowl of Mashed Bourbon-Chipotle Purple Sweet
Potatoes; place bowls of Beet, Orange, Tomato, and Fennel Salad counterclockwise of those,
and bowls of extra Miso-Matcha Vinaigrette in the next counterclockwise place. Plates of crusty
sourdough bread should be placed counterclockwise of the vinaigrette, followed by a butter tray
and a plate of extra cooked lemon slices.

Service a l’Anglaise
To serve Anglically, the dishes should be brought around the table in this order: Mashed
Bourbon-Chipotle Purple Sweet Potatoes first, then kale and carrots together, followed by
Lemon-Paprika Tempeh au Vinaigre Œil-Rouge and then after that, Brandied Eggnog Sauce.
The last two dishes to be served should be the Beet, Orange, Tomato, and Fennel Salad and
finally some crusty sourdough bread with butter. This would require six servers, if things are to
be done without delay, wait, or interruption. The potatoes should be served in a shallow, oval
platter, garnished around the edge with parsley and more candied pecans. The kale and
carrots, which should be wetter, should be served in a shallow-walled pan, trusting to the
contrast between the two vegetables to create visual beauty. Sprinkle these with toasted pine
nuts The tempeh should be laid out in lines on a rectangular platter, each piece topped with a
cooked lemon slice or two, sprinkled with pomegranate arils and with variously-cut lemons and
lemon leaves placed around and in between as garnish. A small cauldron with a ladle should
be used to serve the sauce, while the salad should be served in a shallow bowl and the bread,
already sliced, on a plate, with the butter beside it. If a diner wishes to eat all elements of the
meal, then the potatoes should be placed on the left of the plate center with the kale and carrots
on the right. The tempeh, maintaining its lemon slice, should be placed above these and then
the sauce poured over. The salad then can be placed at the point of the dish closest to the
diner and the bread at the point furthest from the diner, the bread to its right. Modifications
made therefrom by the diner should be rather simple to deduce.

Service a la Russe
To serve in the Russian way, use a large plate to prevent the appearance of crowding. Puddle
the Brandied Eggnog Sauce just towards the diner of the center of the plate. Cross the carrots
on the side of the puddle away from the diner, crossing their smaller ends to peak away from the
diner of the puddle and placing the larger ends on either side of the middle line of the puddle.
Ideally, the middle of the carrots and none else should rest actually in the puddle. Place the
Lemon-Paprika Tempeh au Vinaigre Œil-Rouge with one side resting in the puddle of sauce and
the other propped up on the middle of the carrots; one or two lemon slices should be atop the
tempeh. Lay kale in a semicircle along the edge of the puddle on the side toward the diner,
connecting the two larger ends of the carrots and framing the tempeh. Mound the Mashed
Bourbon-Chipotle Purple Sweet Potatoes in the corner of the plate away from and to the right of
the diner, matching that mound with the Beet, Orange, Tomato, and Fennel Salad. Lightly
sprinkle the whole dish with chopped parsley and toasted pine nuts, and serve with a small dish
of crusty sourdough bread; place a pat of butter to the right of the bread on that plate.