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This recipe is inspired by Three Sisters agriculture. Beginning at the headwaters of the Amazon, indigenous tribes learned that interplanting corn, beans, and hard squash allowed each plant to thrive with limited input from the hand of humans. Beans feed corn, hard squash feeds beans, and corn provides trellis support for both. This was a true miracle of nature. Because the three ingredients provided health and life, and tasted so delicious when combined in a dish, they were named the three sisters. Three sisters agriculture moved throughout North America by way of indigenous trade long before colonists arrived to the...

INGREDIENTS 1 pack Mind Blown Scallops 6 tbs vegan butter or cooking oil of choice, divided 3 to 4 baby bok choy, cut into quarters1 pint mushrooms, sliced2 scallions, sliced2 cloves garlic, minced1 inch ginger, minced1 tbs chili crunch, more to taste1 tbs black vinegar1 tsp fennel seed1 tsp ground cardamom3 sprigs of thymeLime juice INSTRUCTIONS:  Add 3 tbs oil to a wok or large sautè pan over high heat. Add baby bok choy and mushrooms and sautè until soft, approximately 8 to 10 minutes. Add garlic, ginger and scallions. Add chili crunch and black vinegar. Add fennel and cardamom. Stir fry...

INGREDIENTS  1 pint Eclipse Ice Cream 2 cups (9 ounces or 255 grams) all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon kosher salt ½ cup (4 ounces or or 113 grams) vegan refined OR unrefined (virgin) coconut oil, melted and cooled slightly ⅓ cup (3.15 ounces or 89 grams) well-stirred tahini (see baker's notes) 6 Tablespoons (3 ounces or 85 grams) water 2 teaspoons pure vanilla extract 1 ¼ cups tightly packed (9.35 ounces or 265 grams) organic light OR dark brown sugar 10 ounces (or 284 grams) vegan dark chocolate (at least 70% cacao), from whole féves or a high-quality chocolate bar, chopped into ½- to 1-inch pieces   INSTRUCTIONS  Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda,...

INGREDIENTS:  1 large eggplant, cut into ⅓-inch cubes1 medium zucchini, cut into ⅓-inch cubes1 medium yellow squash, cut into 1/3-inch cubes1 medium yellow onion, finely chopped1 celery stalk, finely chopped1 carrot, finely chopped  1 red, orange or yellow bell pepper, cut into ¼-inch dice5 large cloves garlic, chopped1 Jalapeño, chopped 2 large vine-ripened tomatoes, cut into ⅓-inch cubes, with their juices1 tablespoon tomato paste2 teaspoons fresh chopped thyme, plus more for serving¾ teaspoon sugar1 teaspoon cocoa power ¼ teaspoon crushed red pepper flakesGarnish pear, sliced thin ArugulaSalt/Pepper/EVO INSTRUCTIONS:Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting...