TQ Ventures & A. Team Dinner Party Menu - Laroot World

Today's Menu

Each of our dishes is inspired by ancient culinary traditions from around the world and prepared with 100% organic ingredients.

Wednesday Lunch | Ecuador

La Tierra Alta Salad

Laroot’s stuffed cassava croquette draws inspiration from a traditional Highland Ecuadorian dish called llapingachos—fried potato pancakes filled with cheese, scallions, and spices. Emblematic of the city of Ambato, where the modern version of the dish was developed, llapingachos actually have pre-Columbian roots (the word “llapin” is Kichwa for “to smash”).

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La Tierra Alta Salad

Laroot’s stuffed cassava croquette draws inspiration from a traditional Highland Ecuadorian dish called llapingachos—fried potato pancakes filled with cheese, scallions, and spices. Emblematic of the city of Ambato, where the modern version of the dish was developed, llapingachos actually have pre-Columbian roots (the word “llapin” is Kichwa for “to smash”). We substitute calcium-containing cassava root for the potato in the batter, and fill the center of the croquette with our signature meat alternative of lentil, sweet potato, carrot, pumpkin seed, garlic and basil. Rich in fiber, beta carotene, magnesium, and vitamin K, the filling gets an additional helping of calcium from queso. In keeping with tradition, the croquette is paired with a seasonal-vegetable salad high in lycopene, vitamin K, and potassium, which we recommend drizzling with our jalapeño-spiced avocado dressing.

Ingredients

Cassava Pancake: Cassava, Lentil, Pumpkin Seed, Carrot, Sweet Potato, Onion, Garlic, Dried Basil, Dried Oregano, Ground Annatto, Nutritional Yeast, Queso Fresco, Olive Oil, Salt; Salad: Cherry Tomato, Cucumber, Shallot, Carrot, Haricot Verts, Radish; Avocado Dressing: Avocado, Red Onion, Garlic, Jalapeno, Cilantro, Lime Juice, Olive Oil, Water, Salt, Apple Cider Vinegar; Salsa Aji: Aji Amarillo Paste, Lime Juice, Agave, Salt

Benefits

Balanced dish enhances flavors and nutrients with lentils, pumpkin seeds, carrots, sweet potatoes, and onions, providing mutual flavor enhancement and nutrient richness. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Tuesday Lunch | Ethiopia

Princess of Addis Ababa

This collard-green salad with kale, cherry tomato, and roasted squash gets boosts of protein, calcium, and iron from teff, a super grain native to Ethiopia.

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Ethiopian Gomen

Princess of Addis Ababa

Traditional meals in Ethiopia, one of the most arable countries in Africa, center around a selection of spicy meat stews and vegetable sides, served over a crepelike flatbread called injera. One of those vegetable dishes is gomen wat, or braised collard greens and kale seasoned with aromatics like berbere. Laroot’s version of gomen, named in homage to the Ethiopian capital, keeps these traditional ingredients while incorporating teff, a supergrain native to Ethiopia which rivals quinoa in its protein, calcium, and iron content. Local tomatoes add lycopene, roasted squash lends vitamin C, and farmer’s cheese provides a tangy hit of creaminess.

Ingredients

Collard Greens, Onion, Garlic, Ginger, Mitmita, Berbere, Thyme, Olive Oil, Teff Grain, Roasted Squash, Cherry Tomato, Shallot, Olive Oil, Salt, Pepper, Parsley, Dill, Cilantro, Mint, Garlic, Lemon Zest, Lemon Juice, Agave, Tomato, Kale, Sunflower Seeds, Tahini, Farmers Cheese, Fresh Lemon Juice, Olive Oil, Dijon Mustard, Parsley

Benefits

Enhances Pitta, balances Vata and Kapha, provides warmth, boosts metabolism, aids digestion, acts as a carminative, with antioxidant and anti-inflammatory properties, rich in minerals and vitamins, cleanses channels, detoxifies, and reduces unhealthy fat. *This dish has been endorsed and reviewed by our Ayurvedic Medical Advisor, Dr. Avilochan Singh, whose professional opinion on the dish is included. This dish combines dairy with lemon, detoxifies, and promotes blood health, ideal for alleviating internal heat with warming squash and cooling tomatoes, while lemon refreshes and balances fluids. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Monday Lunch | Spain

Flamenco Escabeche

Rich in protein, omega-3s, and probiotics, this dish of vinegar-marinated salmon and seasonal vegetables was first popularized during the Spanish Middle Ages.

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Salmon Escabeche

Flamenco Escabeche

Escabeche was so essential to banquets in the Spanish Middle Ages that it was known as “the father of hospitality.” Introduced to the Iberian Peninsula by the Muslim Moors after their conquest of the region, this dish of vinegar-pickled meat was later reimagined as a seafood supper to accommodate the dietary restrictions of Spanish Catholics during Lent. The wild-caught salmon in our version is marinated in champagne vinegar, olive oil, and salt prior to cooking, for a dinner that’s rich in protein, omega-3s, polyphenols, and probiotics. A colorful harmony of vegetables including asparagus, gold-bar squash, and baby carrots provides gut-healthy fiber and antioxidant carotenoids.

Ingredients

6oz Salmon From Cutler Cove In Maine, Asparagus, Gold Bar Squash, Baby Carrot, Sweet Pepper, Shallot, Champagne Vinegar, Olive Oil, Maldon Salt, Thyme, Bay Leaf, Pink Peppercorn

Benefits

Enhances Pitta, balances Vata and Kapha, boosts metabolism, aids digestion, strengthens tissues, with antioxidant and antimicrobial benefits, beneficial for respiratory health. *This dish has been endorsed and reviewed by our Ayurvedic Medical Advisor, Dr. Avilochan Singh, whose professional opinion on the dish is included. Aids digestion, regulates bodily functions, cools, detoxifies, promotes circulation, reduces pain and swelling, benefits diabetics, improves eye and intestine health, enhances appetite and digestion, and provides anti-parasitic and anti-inflammatory effects, along with being rich in vitamins and antioxidants. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.

Alternative recipe

Charred Cauliflower Escabeche
Tuesday Dinner | India

Cozy Tuesday Daal

Our version of the classic Ayurvedic comfort dish is based on high-fiber black chickpeas and split red lentils, which are stewed with locally grown acorn squash and seasoned with a house-made Muchi curry of antibacterial turmeric, coconut milk, and cumin.

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Kala Chana Masala

Cozy Tuesday Daal

Teeming with dosha-balancing flavors from the Ayurvedic kitchen, Laroot’s vegan kala chana masala, based on a traditional North Indian recipe, is a glocal take on a dish with 5,000 years of resetting power behind it. This daal features black chickpeas and split red lentils for protein, fiber, iron, and manganese; local acorn squash for an autumnal source of vitamin C; and a tactfully blended Muchi curry, which features all five Ayurvedic tastes, or rasas. Turmeric, cumin, ginger, and cayenne pepper are its standout spices, providing potent antioxidant and anti-inflammatory compounds.

Ingredients

Black Chickpea, Red Lentil, Acorn Squash, Tomato, Onion, Garlic, Ginger, Muchi Curry (Turmeric, Cumin, Ginger, Black Pepper, Coriander, Fenugreek, Dehydrated Garlic, Celery Seed, Cloves, Cayenne, Caraway, White Pepper, Mace), Coconut Milk, Brown Rice, Lime, Parsley

Benefits

Comfort food rich in vitamins and iron circulates energy and builds yin, featuring chickpeas, lentils, squash, coconut milk, and curry for a warming and nourishing meal. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Wednesday Dinner | Morocco

Chicken & Fig Tagine

Seasoned with turmeric, saffron, ginger, and sumac, our interpretation of the nourishing Moroccan stew features free-range chicken, which provides lean protein; figs, for fiber and blood-sugar regulation; and green olives, to boost the vitamin E and antioxidant contents.

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Chicken & Fig Tagine

Chicken & Fig Tagine

Named after the conical earthenware vessel in which it’s cooked, a tagine is a satiating Moroccan stew typically prepared with lamb, legumes, dried fruit, almonds, herbs, and spices. Regional iterations abound, taking cues from the various ethnic groups that have populated Morocco since the 8th century. Laroot’s interpretation is composed of organic free-range chicken for protein, potassium, and vitamin B12; chickpeas for fiber and additional B vitamins; figs for blood-sugar regulation; and olives for vitamin E and healthy fats. The mixture is gently simmered in a sweet-and-sour liquid spiced with immunity-boosting turmeric, saffron, ginger, and sumac.

Ingredients

Skinless Chicken Breast, Mission Figs, Red Onion, Garlic, Ginger, Chickpea, Green Olives, Turmeric, Saffron, Agave, Cilantro, Parsley, Brown Rice, Chickpea, Sumac, Arugula, Cucumber

Benefits

Nourishing fish, tonic for stomach energy, warms core vitality with chicken and figs, offering a comforting option rich in essential nutrients. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.

Alternative recipe

Vegetarian Tagine

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Today's Menu

La Tierra Alta Salad

Princess of Addis Ababa

Flamenco Escabeche

Cozy Tuesday Daal

Chicken & Fig Tagine

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