Roasted Eggplant, French Lentil, and Cherry Tomato Caldron w/ Cashew Cream (for 1)


This week we’re featuring cookbook author Yotam Ottolenghi’s Roasted Eggplant, Lentil, and Cherry Tomato dish made with roasted eggplant, ‘blistered’ cherry tomatoes, and vegetable-steeped French lentils (made with sauteed onions, carrots, bell peppers, celery, mushrooms, garlic, herbs, and olive oil). Jasmine rice and Jay’s Vegan Cashew Cream is served as a condiment on the side (toasted cashews steeped overnight in water and pureed.) #LOVELYPLANT-BASEDCUISINE





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