Ingredients

Plum Sauce

1000 g (2 lbs) dried plums

4000 g (16 cups) vegan dashi stock

Pesto spread

pecans (or any nut you prefer)

kale

extra virgin olive oil

a bit of salt

1 lemon

Tacos

a bunch of watermelon radishes

2 Honey Crisp (or green) apples

kale or cabbage

1 package vegan butter, already tempered

1/2 package organic white miso paste

Cauliflower

salt

sugar

Method

• Place plums in a pot and completely cover them with the dashi stock. Cover the pot and simmer on low. The longer you simmer the plums, the more plum sauce you get out of it. Smash the plums up in the pan then strain them out with a handheld strainer. All the natural gelatin will come out of the fruit. Then continue to thicken the sauce in the pan. The plum sauce will reduce nice and slowly. You may need to add a little water. Let the plum sauce cool. Once it cools, it sticks to the back of your spoon- ready!

• Toast the pecans in the oven. No oil on a cookie sheet in the oven. You’ll be able to start to smell them when they’re ready – a few minutes on 400 degrees.

• Bring water to a boil. Take the stems out of the kale and blanche lightly, for about a minute. You want the kale to stay nice and green (not to turn army brown), so it retains its nutrients. Then shock it in an ice bath to stop the cooking process.

• Combine the kale in the food processor with the pecans and a bit of salt and olive oil to make a pesto. This will be smeared on tacos. You want it chunky, not pureed, so don't leave it in too long. Zest the lemon and sprinkle into the pesto.

• Cut the stems off and slice the radishes thin with a mandolin. Slice apples. Coat the apples with a bit of salt and a bit of sugar right away (so they don’t oxidize). Let them sit 10 to 15 minutes so the salt and sugar draws out the water and cures them.

• Make Miso Cauliflower. Coat the cauliflower in the miso butter (50/50 vegan butter+white miso). Put the cauliflower in the refrigerator for a bit so the butter hardens up. Any leftover miso dill butter can be stored in the refrigerator. Bake the cauliflower in the oven at 425 degrees until it browns a bit – for about 35 minutes or so.

• Use a ring cutter to cut the cabbage or kale. The cabbage or kale you use for this needs to be big leaf. Smear the bottom of tacos with the pesto. Rinse off the apples and radishes. Place kale or cabbage tacos on a separate plate and layer with the apple slices, miso cauliflower and then the radishes. Serve with the plum sauce and garnish with pickles on the side. Enjoy!