dinner: Recipes by our chefs

Caramelized miso king oyster mushrooms with ginger salsa verde. Elegant plant-based Mediterranean-Asian fusion on a sun-drenched oak table.

Miso-Charred King Oyster Mushrooms with Ginger Salsa Verde

Zesty vegan lemon-miso linguine in a terracotta bowl, topped with Thai basil and gochugaru on an oak table in soft natural light.

Zesty Lemon-Miso Linguine with Gochugaru Crunch

Golden panko jackfruit ribs with hoisin-bourbon glaze and wasabi slaw on a matte-black platter in bright California sunlight.

Golden Panko-Crusted Jackfruit Rib Bites with Hoisin-Bourbon Glaze

Vegan Ginger-Miso Pumpkin Gnocchi topped with Thai basil pesto and chili oil, served in a ceramic bowl with chopsticks on a wood table.

Ginger-Miso Pumpkin Gnocchi with Chili-Basil Pesto

Vegan Gochujang BBQ seitan flatbread on a flaky scallion pancake, with wasabi mayo and cilantro, shot in warm, golden California sunlight.

Gochujang BBQ Seitan & Scallion Fusion Flatbread

Miso-maple eggplant pizza with almond ricotta, Thai basil, and chili oil on a charred crust, set on a light wood table in soft sunlight.

Toasty Miso-Maple Eggplant and Almond Ricotta Fusion Pizza

Glazed Char Siu King Oyster 'bone marrow' over creamy truffle edamame congee in a matte black bowl, garnished with micro-shiso.

Char Siu King Oyster 'Bone Marrow' with Truffle Edamame Congee

Smoked Sichuan mushroom burnt ends with a sticky glaze and charred edges on a minimalist plate. Vibrant, plant-based Asian-American BBQ fusion.

Smoked Sichuan Peppercorn Mushroom Burnt Ends