Pretty Patties

Whisk the bread flour, instant yeast, sugar and kosher salt together, then add the water and the neutral oil and mix by spatula then by hand into a shaggy but homogenous dough.

Weigh and divide the dough into six equal pieces, working with one at a time and keeping the rest covered.

Break each piece in half, place it in the food processor, and with the machine running drizzle a small amount of colour through the feed tube; process about 45 seconds to distribute the colour and develop gluten.

Use the dough as a sponge to pick up the scraps, knead it gesturally and put it in a covered oiled bowl.

Cover with plastic wrap and bulk ferment at room temperature one to two hours until visibly embiggened by 50 to 100 percent.

Weigh each colour and divide it precisely in half, roll each portion into a smooth taut ball, press down lightly so they do not end up too vertical, and space them on a parchment-lined baking sheet.

Cover with oiled plastic wrap and prove one to two hours until nearly doubled.

Brush with a water wash and apply sesame seeds.

Bake in a preheated 350 degree Fahrenheit oven for 15 to 18 minutes until nicely puffed and set and registering 195 to 205 degrees Fahrenheit at the thickest point; cool on the trays.

Line muffin tins with oiled plastic wrap as moulds for the cheese.

In a blender combine the cashews, coconut oil, kappa carrageenan, arrowroot powder, kosher salt, onion powder, garlic powder, nutritional yeast, lemon juice, sauerkraut or pickle brine and cold water and puree at least 60 seconds on high until completely smooth.

Gently heat the mixture on the stove top until it reaches 180 degrees Fahrenheit.

Distribute it into the muffin cavities and tint each with a little food coloring; he recommends colouring before moulding instead.

Cover and refrigerate at least four hours or overnight for the kappa carrageenan to set.

Cook the purple potatoes in cold water as usual, adding thinly sliced purple cabbage fully submerged for the last three minutes, then a teaspoon of baking powder which turns the cabbage and water brilliant blue; spread on a rimmed baking sheet to cool.

The patty equation: one part cooked vegetable, one part legumes, half a part grain, one quarter part breadcrumbs or ground oats as a binder, one tablespoon vital wheat gluten, and salt and pepper to taste.

Pulse until a ground beef-like consistency is achieved, thickening with more rice, ground oats or vital wheat gluten as needed.

Green: spinach, half green lentils and half edamame, brown rice. Yellow: yellow lentils, corn, ground oats and brown rice.

Orange: grated carrot, brown rice, vital wheat gluten. Red: kidney beans, sun-dried tomatoes, brown rice, ground oats and a little food colour.

Purple: peeled and grated beets with pinto beans. Blue: the blue potatoes and cabbage with blue corn tortilla chips, brown rice and vital wheat gluten.

Press each base into two ounce patties the same width as the buns.

Shape the vegan cheese, which has the consistency of Play-Doh, and slice the buns.

Toast the buns, then fry the patties in a hot well-oiled pan, watching closely because each browns at a different rate, and using caution when flipping.

Colour coordinate each patty, bun and cheese and serve.