Ingredients
- 2 cups double zero flour
- 1 cup buckwheat flour (light)
- ¼ tsp. Kosher salt
- 16 Tbsp. tepid water
- 1 cup Tuscan or baby green kale
- 1 bunch, green asparagus tips
- 12 pearl onions, blanched and halved
- 1 cup chanterelle mushrooms
- ¼ cup grated smoked vegan mozzarella cheese
- 2 cloves garlic, slivered
- ¼ cup olive oil
- 1 Tbsp. lemon juice
- 1/6 cup vegetable oil
- 1/2 cup Cabernet Sauvignon
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