Smokey Pink Hummus with Sautéed Kale
1 in a blender, a tin of chickpea (drain and rinse, save some for garnish), add 1/2tsp sea salt, 1/2tsp paprika powder, pinch of chili powder, 1TBS lemon juice, 1TBS olive oil, 1.5TBS tahini, 1.5TBS beets water, 2TBS cold water, 1/2tsp liquid smoke
2 blend until smooth
3 if it’s too thick add more water

Tofu Chick’n and Pink Yogurt sauce
1 break atsuage tofu with hands
2 make batter (flour, plant milk)
3 make fried chick’n seasoning mix(Potato starch, nutritional yeast, salt, black pepper, paprika powder, cumin powder coriander powder, oregano, basil, thyme, turmeric, mustard powder, pinch cayenne)
4 dip atsuage tofu in the batter, coat with seasoning mix and pan fry

Pink Yogurt Sauce
1/2 cup plain dairy-free yogurt, 2TBS dill, 1TBS lemon juice, pinch cayenne, capers, sea salt and pepper, drizzle olive oil
Mix all together

Pink Coleslaw
1 shred red cabbage, sprinkle sea salt, let it sit for 15 min, squeeze water
2 whisk together vegan mayo, lemon juice, apple vinegar, Dijon mustard, maple syrup , and white pepper in a small bowl
3 add shredded cabbage, mix well and refrigerate.