Herbed Beluga Lentils

1. Preheat oven to 350⁰ F.
2. Cut romanesco into florets, and oyster mushrooms into similar-sized pieces.
3. Place both in a bowl and toss with olive oil, salt, and pepper.
4. Lay out on a sheet pan and roast in the oven for 10-15 minutes, or until golden brown.
5. Cut tofu into four 3oz pieces. Season each piece with salt and pepper.
6. Heat a sauté pan and add olive oil. Sear tofu until golden brown on all sides.

To Make Smoked Paprika Cashew Sauce:

1. Place cashews in a cup and pour water on top.
2. Place in the fridge overnight.
3. Next day, drain cashews but SAVE THE WATER.
4. Add soaked cashews to a blender with nutritional yeast, smoked paprika, garlic granules, onion powder, pepper, and salt.
5. Add enough reserved soaking water (between 1/4 and 1/2 cup) to purée until smooth.

To Make Butternut Squash Purée:

1. Preheat oven to 325⁰ F.
2. Toss butternut squash with olive oil and roast in the oven until tender (about 20-30 minutes).
3. Place roasted butternut squash in a blender with coconut milk, garlic, salt, pepper, cinnamon, coriander, ginger powder, and cumin, and puree until smooth.
4. Black Beluga Lentils are a great source of fiber and plant-based protein. They also contain B vitamins, Iron, magnesium, and potassium.

To Plate:

1. Spoon butternut squash puree onto the serving plate and drag. Scoop herbed beluga lentils next to the puree. Arrange roasted vegetables on top of the puree.
2. Slice-seared tofu and shingle on top of both the vegetables and the lentils.
3. Finish with a drizzle of smoked paprika cashew sauce.
4. Bring water to a boil and add lentils. Reduce to a simmer and cook until lentils are tender (about 20 minutes).
5. Drain off excess water and add lentils to a bowl.
6. Add chopped herbs, salt, and pepper and mix until combined.