INGREDIENTS 1 1/2 pounds of Jerusalem artichoke 1 large yellow onion 2 tablespoons of olive oil 3 cloves of garlic 5 cups of vegetable stock Black pepper to taste Optional: vegan or traditional aioli as a topper DIRECTIONS Peel the Jerusalem artichokes, and dice them into equal parts, relatively small. Chop the onions and garlic up finely. Heat a pot up with the olive oil, and saute the yellow onion until they become translucent (about 5 minutes) Then add the garlic, artichok

INGREDIENTS 1 pack of dumpling wrappers 3-4 medium sized shiitake mushrooms 2 cloves of garlic 1 inch of ginger root 1/2 cup of grated or finely chopped carrot 1 bunch of green onion, finely sliced 1/4 tsp miso paste pepper to taste Bragg's liquid amino to taste 1/4 cup of adzuki bean paste 1/4 cup sesame oil DIRECTIONS Dice the mushrooms, carrot, garlic, onions and ginger very finely. Saute in sesame oil until the mushrooms are soft - approximately 7-10 minutes. Then add the