The Michael Collection
Veggie Philly Cheesesteak
Sautéed mushrooms, peppers, onions, and broccoli piled into a buttered hoagie roll with a spicy sriracha aioli and melted cheese broiled on top.
The Michael Collection
Buttery Gochujang Tofu and Broccoli
Cornstarch-crusted tofu pan-fried until golden, then tossed with tender broccoli in a glossy butter-gochujang sauce sweetened with maple and sharpened with garlic and ginger.
The Michael Collection
Sourdough Rye Bread
A naturally leavened rye loaf with deep, malty flavor from molasses and optional caraway — bake it as a boule, bâtard, or in a loaf tin.
The Michael Collection
Peruvian-Style Tofu With Creamy Cilantro Sauce
Cumin-and-paprika marinated tofu planks grilled until charred, served with a bright, creamy blender sauce of cilantro, scallion, avocado, and serrano.
The Michael Collection
Kung Pao Cabbage with Tofu
Charred green cabbage and baked tofu in a punchy Sichuan-style sauce, finished with roasted cashews and cilantro — a quick vegetarian stir-fry in 30 minutes.
The Michael Collection
Black Pepper Tofu
Seared extra-firm tofu and bell peppers tossed in a freshly toasted black peppercorn sauce with garlic, ginger, and plant-based oyster sauce, served over fluffy jasmine rice.
The Michael Collection
Red Lentil Burger Patties
Spiced red lentil patties blended with carrot, onion, and cilantro, pan-fried crisp and served on toasted buns with a za'atar-tahini sauce, microgreens, and pickles.
The Michael Collection
Moroccan Chickpea Stew
A one-pot vegan stew of chickpeas, sweet potato, and collard greens simmered in San Marzano tomatoes with cumin, paprika, and cinnamon, sweetened with raisins and brightened with parsley.
The Michael Collection
Whole Wheat Chocolate Poppyseed Banana Bread
A dense, chocolatey whole wheat banana bread with poppy seeds and walnuts. No refined flour — naturally sweet from ripe bananas with modest added sugar.
The Michael Collection
Aloo Chana (Kurma Style Chickpea Potato Curry)
South Indian kurma-style chickpea and potato curry with coconut paste, whole spices, and yogurt. Serve with rice, chapati, or dosa.
The Michael Collection
Black Lentil Soup
A hearty, deeply spiced black lentil soup with leek, potato, and carrot. Partially blended for a creamy yet chunky texture.
The Michael Collection
Crispy Pan-Fried Japanese Eggplant with Garlic and Ginger
Cornstarch-coated eggplant pan-fried until golden and a little charred, then tossed in a quick sesame, garlic, and ginger sauce. Ready in 20 minutes.
The Michael Collection
Crispy Peasant Crust (Bauernkruste)
A rustic German peasant loaf with a dark, crisp crust and soft crumb. Made with a blend of wheat and rye flours, baked in a covered pot from a cold oven start.
The Michael Collection
Dahi Baingan (Aubergine in Spicy Yoghurt)
A Pakistani dish of pan-fried aubergine simmered in a tangy, spiced yoghurt sauce. Smoky, bittersweet, and tangy. Serve with roti, naan, or basmati rice.
The Michael Collection
Fish-Fragrant Eggplant — Vegetarian (鱼香茄子)
A vegetarian adaptation of the Sichuan classic. Blistered eggplant and finely diced mushrooms in a spicy, tangy, sweet doubanjiang sauce.
The Michael Collection
Green Lentil Dal Makhani
A rich, creamy one-pot lentil curry in the style of dal makhani. Green lentils and kidney beans simmered with fresh tomatoes, finished with butter and cream.
The Michael Collection
Indian Curried Green Lentils Dal
A simple, spiced green lentil dal with cumin, garam masala, and fresh chilli. Flavourful, nutritious, and ideal for batch cooking.
The Michael Collection
Morning Glory Muffins
Wholesome whole wheat muffins packed with carrot, apple, raisins, and pecans. Naturally sweetened with honey and applesauce, baked with the high-heat rise method.