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- 0.25 freshly grated Parmesan (1)
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- In saucepan, bring cups of water or low-sodium vegetable broth to a boil. (1)
- Ingredient List (1)
- Ingredients (20)
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M
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N
- Nori flakes (1)
- Notes: °F, to activate the yeast (1)
- Notes: + tbsp juice (1)
- Notes: 1 tbsp truffle oil + 1 tsp miso paste for depth (1)
- Notes: A drizzle for finishing touch. (1)
- Notes: a light drizzle, optional (1)
- Notes: a squeeze (1)
- Notes: about ½ cups (1)
- Notes: about cup (1)
- Notes: acidity brightens and balances adaptogens (1)
- Notes: Adds a bit of nutty flavor and helps bind the dough. (1)
- Notes: Adds a bright, citrusy flavor (1)
- Notes: Adds a bright, citrusy note. (1)
- Notes: Adds a cheesy flavor to the ricotta. (1)
- Notes: Adds a mellow sweetness to balance the bitterness. (1)
- Notes: Adds a nutty aroma. (1)
- Notes: Adds a nutty flavor and texture. (1)
- Notes: Adds a silky finish; use unsalted. (1)
- Notes: Adds a sweet and vibrant touch. (1)
- Notes: Adds a sweet, aromatic hint. (1)
- Notes: Adds a tangy punch. (1)
- Notes: Adds a touch of acidity and sweetness. (1)
- Notes: Adds an aromatic depth to the lentils. (1)
- Notes: Adds an earthy depth; rehydrate before use. (1)
- Notes: Adds creaminess to the eggs. (1)
- Notes: Adds depth to the cooking liquid. (1)
- Notes: Adds depth to the flavor. (1)
- Notes: Adds depth; use vegetable broth for a vegetarian version. (1)
- Notes: Adds richness (1)
- Notes: Adds umami and saltiness. (1)
- Notes: Adjust according to preference. (1)
- Notes: Adjust according to taste. (1)
- Notes: Adjust as needed. (1)
- Notes: Adjust based on your taste preference. (1)
- Notes: Adjust seasoning according to preference (1)
- Notes: adjust to taste (1)
- Notes: Adjust to taste for desired heat. (1)
- Notes: Adjust to taste for spice level. (1)
- Notes: Adjust to taste. (7)
- Notes: Adjust to your liking (1)
- Notes: Allows you to control the saltiness. (1)
- Notes: also known as polenta (1)
- Notes: Any variety. (1)
- Notes: aromatics lift the palate and hide earthy undertones (1)
- Notes: Balances the acidity of the tomatoes. (1)
- Notes: Balances the flavors beautifully. (1)
- Notes: Balances the richness of the butter. (1)
- Notes: Balances the sweetness. (2)
- Notes: Beaten, as they bind everything together. (1)
- Notes: beaten, for the dough (1)
- Notes: Because things don’t always go smoothly (1)
- Notes: Bitter, peppery – adds bite like betrayal (1)
- Notes: bitterness softened by lemon oil, acidity, and olive oil fat (1)
- Notes: bright, subtle sweetness; perfect for Solar Plexus dishes. (1)
- Notes: Brightens the dish and adds a zesty kick. (1)
- Notes: Can be substituted with dried rosemary or Italian seasoning. (1)
- Notes: can substitute teaspoon pumpkin spice blend (1)
- Notes: Can substitute with any milk. (1)
- Notes: Can substitute with capers. (1)
- Notes: Can substitute with fresh thyme, double the amount. (1)
- Notes: can substitute with oat milk or almond milk (1)
- Notes: Can substitute with parsley if you prefer. (1)
- Notes: Can substitute with spelt flour for a rustic texture. (1)
- Notes: Can substitute with vegan butter. (1)
- Notes: Can substitute with whole milk. (1)
- Notes: Can use rosemary as an alternative. (1)
- Notes: Choose a dry variety for subtle acidity. (1)
- Notes: Choose a full-bodied wine like a Cabernet Sauvignon. (1)
- Notes: Choose a wine you'd enjoy drinking. (1)
- Notes: Choose large and firm mushrooms for best texture. (1)
- Notes: Choose medium-ground polenta for the best texture. (1)
- Notes: Choose organic for vegan-friendly. (1)
- Notes: chopped (1)
- Notes: Chopped (1)
- Notes: Chopped finely for a burst of freshness. (1)
- Notes: Chopped finely; can substitute with dried thyme if necessary. (1)
- Notes: Chopped finely. (1)
- Notes: Chopped for a pop of color and freshness. (1)
- Notes: chopped, for garnish (1)
- Notes: Chopped, for garnish and freshness. (1)
- Notes: Chopped, for garnish; adds color and a mild onion flavor. (1)
- Notes: Chopped, for garnish. (1)
- Notes: chopped, optional for garnish (1)
- Notes: Chopped; for garnish and a pop of color. (1)
- Notes: citrus oils mask earthy notes (1)
- Notes: Cleaned and halved; you can also use button mushrooms. (1)
- Notes: Concentrated flavor booster. (1)
- Notes: Cooked or roasted, cubed. (1)
- Notes: Creamy and rich; use whole milk ricotta for a luxurious texture. (1)
- Notes: cremini, shiitake, oyster, finely chopped (1)
- Notes: Crush between your palms to release oils. (1)
- Notes: crushed (1)
- Notes: Crushed, just one — trust must be earned (1)
- Notes: Crushed; infuses the broth with aromatic flavor. (1)
- Notes: Crushed. (1)
- Notes: cubes, about 320 g (1)
- Notes: Culinary-grade, adds a subtle savory depth. Omit if desired. (1)
- Notes: Cut into large chunks for a rich flavor. (1)
- Notes: diced (1)
- Notes: Diced; use shiitake, cremini, or button. (1)
- Notes: Diced. (2)
- Notes: Drained and rinsed (1)
- Notes: drained well (1)
- Notes: Dried (1)
- Notes: dry white wine works well (1)
- Notes: Dust lightly for a delicate finish. (1)
- Notes: Earthy depth — no pine nuts for drama (1)
- Notes: Enhances all the flavors. (1)
- Notes: Enhances the almond essence. (1)
- Notes: Enhances the sauce's depth. (1)
- Notes: Enhances the savory flavor profile. (1)
- Notes: Ensure it's sifted for a lighter crust. (1)
- Notes: Ensures the bread rises perfectly. (1)
- Notes: Essential for a creamy risotto texture. (1)
- Notes: Essential seasoning (1)
- Notes: extra virgin for best flavor (1)
- Notes: extra virgin for flavor (1)
- Notes: Extra virgin for richer flavor. (1)
- Notes: Extra virgin for sautéing (1)
- Notes: Extra virgin is preferred for richer flavor. (1)
- Notes: Extra virgin olive oil adds a rich flavor. (1)
- Notes: Extra virgin olive oil for a richer flavor. (1)
- Notes: Extra virgin olive oil preferred. (1)
- Notes: Extra-virgin olive oil is preferred for its richness. (1)
- Notes: fat helps dissolve powdered adaptogens evenly (1)
- Notes: Feel free to mix in red cabbage for color! (1)
- Notes: Feel free to mix in some Parmesan for extra sharpness. (1)
- Notes: finely chopped (2)
- Notes: Finely chopped for a fresh, onion-like flavor. (1)
- Notes: Finely chopped for a rich base. (1)
- Notes: Finely chopped for a smoother sauce. (1)
- Notes: Finely chopped for garnish. (1)
- Notes: Finely chopped for the chive oil. (1)
- Notes: Finely chopped to melt into the sauce. (1)
- Notes: finely chopped, any variety you prefer (1)
- Notes: Finely chopped, button or cremini work well. (1)
- Notes: Finely chopped; forms the flavor base. (1)
- Notes: finely diced (1)
- Notes: finely minced (1)
- Notes: Finely sliced for best texture. (1)
- Notes: for % buckwheat noodles for a gluten-free option. (1)
- Notes: For a hint of savory goodness. (1)
- Notes: For a hint of tang. (1)
- Notes: For a pop of color and extra crunch. (1)
- Notes: for a rich and creamy sauce (1)
- Notes: For a savory, umami boost. (1)
- Notes: For a touch of sweetness. (1)
- Notes: for added depth of flavor (1)
- Notes: For added depth of flavor. (2)
- Notes: For an earthy undertone. (1)
- Notes: For best flavor, freshly grate. (1)
- Notes: For both texture and flavor. (1)
- Notes: For brightness and truth (1)
- Notes: For browning the meats and sautéing the aromatics. (1)
- Notes: For brushing the eggplant slices. (1)
- Notes: For cooking and flavoring. (1)
- Notes: For cooking lentils, quantity as needed. (1)
- Notes: For cooking the eggs; adds a lovely flavor. (1)
- Notes: For dusting. (1)
- Notes: For filling; choose based on dietary preference. (1)
- Notes: For filling. (1)
- Notes: for flavor (1)
- Notes: For flavor. (1)
- Notes: For floral flavor. (1)
- Notes: For greasing the popover pan. (1)
- Notes: For leavening. (1)
- Notes: For natural sweetness. (1)
- Notes: For richness and moisture. (1)
- Notes: for sautéing (1)
- Notes: For sautéing and adding richness. (1)
- Notes: For sautéing. (1)
- Notes: for seasoning (1)
- Notes: For seasoning (1)
- Notes: For soaking and cooking the beans. (1)
- Notes: For sprinkling on sliced eggplants to draw out moisture. (1)
- Notes: For sprinkling on top. (1)
- Notes: for that 'wizarding' sparkle (1)
- Notes: For that rich creamy base (1)
- Notes: For the next generation (1)
- Notes: for the pasta water (1)
- Notes: for thickening (1)
- Notes: For thickening. (1)
- Notes: For topping, adds a nice crust when baked. (1)
- Notes: for tossing (1)
- Notes: For tossing with the greens. (1)
- Notes: For vegan option, use ¾ cup unsweetened applesauce + ½ tsp baking soda. (1)
- Notes: For wok-tossing. (1)
- Notes: Fresh garlic brings a robust flavor. (1)
- Notes: Fresh is best. (1)
- Notes: Fresh or canned, halved. (1)
- Notes: Fresh or dried. (1)
- Notes: Fresh potatoes for creamy texture (1)
- Notes: Fresh spinach, finely chopped. (1)
- Notes: Fresh thyme flavor (1)
- Notes: Fresh, grated. (1)
- Notes: Fresh, preferably free-range for the best flavor. (1)
- Notes: Freshly cracked for best flavor. (1)
- Notes: Freshly cracked for the best flavor. (2)
- Notes: Freshly grated carrots add a nice crunch. (1)
- Notes: Freshly grated for a zesty aroma. (1)
- Notes: Freshly grated for creamy, cheesy goodness. (1)
- Notes: Freshly grated for optimal melt and flavor. (1)
- Notes: Freshly grated is best. (1)
- Notes: freshly ground (1)
- Notes: Freshly ground for best flavor. (5)
- Notes: Freshly ground for more robust flavor. (1)
- Notes: Freshly ground for the best punch. (1)
- Notes: Freshly ground, to taste. (1)
- Notes: Freshly squeezed for a bright, tangy flavor. (1)
- Notes: Freshly squeezed for brightness. (1)
- Notes: freshly squeezed, for acidity (1)
- Notes: Freshness, cool temper (1)
- Notes: from full-fat coconut milk (1)
- Notes: gentle aroma keeps the flavor profile clean (1)
- Notes: Gives a cheesy, umami flavor to the medallions. (1)
- Notes: Granulated sugar recommended. (1)
- Notes: Granulated white sugar works best. (1)
- Notes: grated, plus extra for serving (1)
- Notes: Grated, plus extra for topping. (1)
- Notes: grounding; bitterness masked by lemon and cream. (1)
- Notes: Helps with the rising process. (1)
- Notes: Homemade or your favorite store-bought brand. (1)
- Notes: improves clarity; neutral taste when mixed into sauce. (1)
- Notes: in water for at least hours for creaminess. (1)
- Notes: Infuses the broth with herbal notes. (1)
- Notes: Lightly beaten. (1)
- Notes: liquid from canned chickpeas (1)
- Notes: Look for firm and glossy ones for best results. (1)
- Notes: Look for no added salt options. (1)
- Notes: Low sodium for better control of seasoning (1)
- Notes: Low sodium recommended. (1)
- Notes: Make sure to rinse the lentils before use. (1)
- Notes: Maple syrup can be used as a substitute. (1)
- Notes: Medium-sized, diced (1)
- Notes: melted (2)
- Notes: Melted and slightly cooled. (1)
- Notes: mild flavor—perfectly masked by ricotta + Parmesan (1)
- Notes: Mild or spicy, depending on your preference. (1)
- Notes: minced (4)
- Notes: Minced (1)
- Notes: Minced finely for even distribution. (1)
- Notes: Minced for a subtle garlic aroma. (1)
- Notes: Minced, for a fragrant base. (1)
- Notes: Minced; adjust to taste if you like it garlicky! (1)
- Notes: Minced; adjust to taste. (1)
- Notes: Minced; fresh garlic is key for depth of flavor. (1)
- Notes: Minced. (5)
- Notes: naturally sweet; pairs beautifully with lemon zest (1)
- Notes: No-boil tubes work best for ease. (1)
- Notes: of lemon (1)
- Notes: optional (1)
- Notes: Optional (1)
- Notes: optional but authentic flavor (1)
- Notes: Optional for decoration. (1)
- Notes: Optional for depth of flavor. (1)
- Notes: optional garnish, can skip entirely (1)
- Notes: optional heat (1)
- Notes: optional if no fresh herbs (1)
- Notes: optional, adaptogenic (1)
- Notes: optional, ensure vegetarian-friendly if using (1)
- Notes: Optional, for a bit of heat (1)
- Notes: Optional, for a kick of heat. (1)
- Notes: Optional, for a touch of luxury (1)
- Notes: Optional, for added crunch. (1)
- Notes: Optional, for heat. (1)
- Notes: optional, sub more broth (1)
- Notes: Optional: peel for a softer texture. (1)
- Notes: or a handful of walnuts for garnish (1)
- Notes: or any wild mushrooms for an earthy taste (1)
- Notes: or cashew cream for vegan version (1)
- Notes: or soy milk for a creamier texture (1)
- Notes: Or substitute with fresh oregano if available. (1)
- Notes: or sweet potatoes if unavailable, peeled and chopped (1)
- Notes: or thin egg pasta; substitute with vegan tagliarini if preferred (1)
- Notes: Or use a mix of olive oil and cashew cream. (1)
- Notes: or use extra mushrooms for gluten-free (1)
- Notes: Or use fresh if available. (1)
- Notes: Or use kelp powder. (1)
- Notes: Or use tapioca pearls for caviar effect. (1)
- Notes: or vegan butter (1)
- Notes: or vegan parmesan (1)
- Notes: ounces, preferably San Marzano. (1)
- Notes: oz can, canned, ready to rinse and warm (1)
- Notes: oz can, San Marzano preferred for authenticity. (1)
- Notes: packet (1)
- Notes: Peel and chop roughly for texture. (1)
- Notes: peeled and chopped (1)
- Notes: Peeled and cut into chunks. (1)
- Notes: Peeled and diced into cubes. (1)
- Notes: Peeled and sliced. (2)
- Notes: Peeled and smashed. (1)
- Notes: Peeled. (1)
- Notes: perfect for one hand (1)
- Notes: pinch (1)
- Notes: Pitted and halved, classic Sicilian (1)
- Notes: plus extra for dusting (2)
- Notes: plus more to taste (1)
- Notes: potent & sharp—best masked with Parmesan and extra basil (1)
- Notes: potent; add VERY lightly, sauce masks tart notes. (1)
- Notes: Preferably free-range for richer flavor. (1)
- Notes: Provides a hint of smokiness. (1)
- Notes: Pure extract for the best flavor. (1)
- Notes: Rinse and pick over to remove any debris. (1)
- Notes: Rinsed and drained. (1)
- Notes: Rinsed, salty like secrets (1)
- Notes: roasted and peeled (1)
- Notes: Room temperature for better mixing. (1)
- Notes: Sea salt is preferred for its clean taste. (1)
- Notes: Season to taste; start with this amount. (1)
- Notes: Shredded, for topping. (1)
- Notes: Shredded; use fresh if possible. (1)
- Notes: Sifted before measuring. (1)
- Notes: Sifted for a lighter texture. (1)
- Notes: simple, no grinder needed (1)
- Notes: Sliced into rounds (1)
- Notes: Sliced lengthwise into 'filets'. (1)
- Notes: Sliced, creamy richness for contrast (1)
- Notes: smooth and neutral (1)
- Notes: soaked and chopped (1)
- Notes: Softened for easy mixing. (1)
- Notes: Solid but softened for easy mixing. (1)
- Notes: Sourdough or whole grain works beautifully. (1)
- Notes: starch disperses adaptogens smoothly and prevents clumping (1)
- Notes: Stems removed, leaves roughly chopped (1)
- Notes: Stir in at the end for a velvety finish. (1)
- Notes: Substitute with dried thyme if fresh is not available. (1)
- Notes: Substitute with regular ricotta if smoked is unavailable. (1)
- Notes: substitute with teaspoon dried rosemary. (1)
- Notes: Such as arugula, radicchio, or dandelion greens. (1)
- Notes: Such as shiitake, oyster, or chanterelle. (1)
- Notes: such as spaghetti, fettuccine, or penne (1)
- Notes: Sweet or spicy, depending on your preference. (1)
- Notes: Tamari can be used for gluten-free. (1)
- Notes: teaspoon dried rosemary (1)
- Notes: The “green twist” of renewal (1)
- Notes: The main protein source; gives the medallions their chewy texture. (1)
- Notes: the natural fat + mild sweetness mask adaptogen bitterness (1)
- Notes: Thickens the filling beautifully. (1)
- Notes: Thinly shaved, aromatic, anise flavor, adds sophistication (1)
- Notes: thinly sliced (1)
- Notes: Thinly sliced, Italian chicory for bloodline bitterness (1)
- Notes: Thinly sliced. (1)
- Notes: This adds richness to the ricotta cloud. (1)
- Notes: This thickens the sauce and adds umami. (1)
- Notes: To balance the acidity of the tomatoes. (1)
- Notes: to feed the yeast (1)
- Notes: To loosen the cream if needed (1)
- Notes: To simmer the seitan medallions. (1)
- Notes: to taste (4)
- Notes: To taste (1)
- Notes: To taste. (1)
- Notes: Toasted. (1)
- Notes: torn into strips (1)
- Notes: Trim the ends for a cleaner presentation. (1)
- Notes: umami + salt = the strongest masking agent (1)
- Notes: Unsweetened preferred for control over sweetness. (1)
- Notes: Use a high-quality olive oil for best flavor. (1)
- Notes: Use a rich, flavorful broth for best results. (1)
- Notes: Use a small amount for a hint of freshness. (1)
- Notes: Use a variety of mushrooms, such as cremini, shiitake, and oyster, for depth of flavor. (1)
- Notes: Use both zest and juice for a fresh citrus flavor. (1)
- Notes: Use cashew cream for a dairy-free option. (1)
- Notes: Use creamy or crunchy based on preference. (1)
- Notes: Use culinary-grade for safe consumption. (1)
- Notes: Use day-old bread for the best texture. (1)
- Notes: Use dried pasta for best texture. (1)
- Notes: Use extra virgin for the best flavor. (1)
- Notes: Use for solar and anti-inflammatory properties, optional. (1)
- Notes: Use for warming and circulation, optional. (1)
- Notes: Use high-quality for the best flavor. (1)
- Notes: Use more if you prefer a richer flavor. (1)
- Notes: Use olive oil for a lighter option. (1)
- Notes: Use plant butter if preferred. (1)
- Notes: use plant-based butter if preferred (1)
- Notes: Use sparingly as it has a strong flavor. (1)
- Notes: Use sparingly if using dried thyme. (1)
- Notes: Use whole milk ricotta for creaminess. (1)
- Notes: Use whole or baby carrots. (1)
- Notes: vegan option, use ½ cup aquafaba + tbsp chickpea flour. (1)
- Notes: vegetarian version or tamari + a drop of balsamic vinegar (1)
- Notes: warm (2)
- Notes: Warm it up to help the rice absorb evenly. (1)
- Notes: Whole milk for creaminess. (1)
- Notes: with tbsp water to thicken (1)
- Notes: You can substitute with vegetable broth for added flavor. (1)
- Notes: you’ll use zest + juice (1)
- Notes: zest of (1)
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O
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P
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R
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- Reduce to low and let the polenta simmer for about 20-25 minutes, stirring occasionally until it thickens to a creamy consistency. (1)
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S
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- Sea salt (6)
- Sea Salt (1)
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- Sea salt, to taste (1)
- Season the polenta with salt and black pepper to taste, adjusting the seasoning as needed for your preference. (1)
- Seasonings (2)
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T
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U
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W
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