Heat the water over medium heat.

Add the Five spice, salt, brown sugar, kelp granules, red wine vinegar, rice wine vinegar, and soy sauce. Gently heat to dissolve the kosher salt and the brown sugar.

Drain the heart of palms.

Add the diced beets and the sliced ginger to the poaching liquid, cooking over low heat for 10 minutes.

Add the heart of palm to the poaching liquid. Cook for 30 minutes of very low heat. The beets should be tender and the heart of the palm should be a wonderful red color.

Remove the heart of palm, ginger, and beets and set them aside.

Combine the brown sugar and beet poaching liquid.

Add the beet poached ginger.

Cook over low heat for 25 minutes, the poaching liquid should become thick and sweet.

Once the inner is tender remove the heat and allow it to cool. Set aside

Heat a pan over medium-high heat.

Add the extra virgin olive oil and the sliced jalapeño, cooking for 1-2 minutes.

Add the sliced green scallions, cooking for 1 minute.

Add the cashews, silken tofu, cooked jalapeño, and scallion in a high-speed blender.

Season with kosher salt and rice wine vinegar.

Puree until smooth.

Place in the refrigerator until cold.

Heat a large cast iron pan over medium heat.

Add 2Tbsp extra virgin olive oil.

Add the poached heart of palm, diced poached beets, the white part of the scallions, and the thyme to the pan.

As your cooking, the heart of the palm start basting with EVOO.

Make sure to rotate the heart of palm, roasting on all sides.

Cook for around 10 minutes, the heart of palm should be lightly roasted, the scallions soul die right roasted and the beets should be hot and tender.

Start with spreading the spicy scallion sauce across the plate. Spoon the beets in the middle of the sauce. Place the roasted scallion on top of the beets. Cut the heart of palm into three pieces on the bias. Place the heart of palm on top of the scallion, Place candied ginger on top of each of the heart of palm. Place a row of the Amaranth next to the spicy scallion sauce.