We'll make an excellent vegetable stew using carrots, fingerling potatoes, green beans, chickpeas,and other fresh market vegetables in a rich tomato sauce using 6 classic spices, top it off with and serve it with steamed cous cous.

We'll use yuba, tofu, and our Peking-style 5 spice glaze to make slices of decadence reminiscent of 'Peking duck.' We'll put this inside some wonderfully fluffy steamed buns, with some cucumber, scallion, fermented chile, cilantro, and hoisin sauce. We made these for vegan mania, and are happy to share them again!

The classic Szechuan tofu dish. Very excellent for when the weather is getting a little bit colder. Like many Szechuan dishes there is a little bit of heat (I'll go easy), but it's balanced with the mild 'numbing' quality of Szechuan peppercorns.

My friend Yuri will be helping us with this dinner, and is eager to serve us up one of his go to soup creations, involving kabocha squash, and different Thai aromatics in a delicious coconut broth.

This salad uses a unique Japanese 'salt rolling' technique to make Japanese (or Persian) cucumbers to make a delicious quick pickle, tossed with sesame oil and shichimi togarashi for a little kick! A very refreshing side dish.

This is a wonderful shredded cabbage salad with spinach, pickled red onions, walnuts, and an addictive sherry and umeboshi vinegar dressing.