Beet Noodles

Fill a large pot with water, season with salt, and place over high heat to bring to a boil. Rinse, trim, and chop the Romanesco into small florets. Pick the sage leaves from their stems, stack them, roll them up, and thinly slice. Roughly chop the hazelnuts.

When the water is boiling, add the beet noodles and cook until they’re tender, about 6 to 8 minutes. Drain the noodles in a colander, and then return them to the pot.

Place a large skillet over medium-high heat and add 4 tbsp vegan butter (reserve 2 tbsp). Once hot, add the chopped Romanesco and chopped hazelnuts. Season with salt and pepper. Cook everything until the nuts begin to brown and smell toasted and the Romanesco is tender, about 6 to 8 minutes.

Add 2 tbsp olive oil to a small skillet and place over medium heat. Add the panko and the sliced sage. Cook, shaking the pan frequently, until the panko is golden brown, about 5 minutes.

Add the balsamic vinegar and hemp seeds to the skillet with the Romanesco and nuts. Toss to combine. Rinse the lemon and use a microplane or grater to zest half of it into the skillet. Season to taste with salt and pepper. Stir in the remaining 2 tbsp vegan butter until it melts.

Cut the lemon in half. Split the beet noodles between your bowls and give them a squeeze of lemon juice. Top with the buttery Romanesco, hazelnut, and hemp seed sauce and the toasted sage panko. Manja!