Laksa

Ingredients:

2 red chilli peppers, seeded
juice and zest of 1 lime
1 inch ginger
3 cloves garlic
8 cashews, soaked
1 tablespoon sriracha
2 small shallots
1 tablespoon oil
1 teaspoon agave
1 cup coconut milk
1 zucchini, julienne
2 cups vegetable stock
juice of 1 lime
1 teaspoon soy sauce
salt, to taste
1 block extra firm tofu, cut into 1 inch cubes
3 cups rice noodles, cooked
1 cucumber, cut into matchsticks
1/4 cup cilantro, roughly chopped
lime wedges

In a blender, combine pepper, lime, garlic, cashews, sriracha, shallots, and oil. Blend until smooth and transfer to skillet. Cook the sauce and stir in the agave and coconut milk. When sauce simmers, add the zucchini. Allow the zucchini to cook partially and add the stock and tofu. Season with soy sauce, salt, and stir in the lime juice.

To serve, place rice noodles in a bowl and pour soup mixture over it. Garnish with cucumber, cilantro, and lime wedges.

Vegan Chocolate Peanut Butter Pie

Ingredients:

1/2 cup almonds
1/3 cup peanuts
1/3 cup dates
1 teaspoon coconut milk

1/2 cup almond milk
1-1/4 cup cashews, soaked
1/2 cup peanut butter
1/3 cup agave
1 tablespoon vanilla
1/2 cup cacao
1/2 cup coconut oil

Combine almonds, peanuts, dates, and coconut milk in a blender and pulse until grainy and soft. Press into the bottom of springform pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Freeze for a couple of hours then refrigerate overnight before serving.

Samosa Soup

Ingredients:

2 teaspoons coconut oil
1 onion, chopped
4 cloves garlic, chopped
1 inch ginger, chopped
1 small russet potato, peeled and diced
1 small sweet potato, peeled and diced
1 red chili pepper, roughly chopped
1 carrot, chopped
4 cups vegetable stock
1 cup chickpeas
1 teaspoon mustard seed
3/4 teaspoon fennel seed
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
salt, to taste
1/3 cup peas
1/3 cup coconut milk (optional)
tamarind chutney (optional)
2 tablespoons cilantro, roughly chopped
1 lime, cut into wedges

Cook onion in half the oil and add the garlic and ginger. Stir in the potatoes, chili pepper, and carrots. When vegetables are tender, add the vegetable stock and chickpeas. Cover and simmer until potatoes are cooked through.

Transfer mixture to a blender and puree until smooth.

Meanwhile, heat remaining oil in the saucepan and add the mustard and fennel seeds, followed by turmeric, cumin, coriander, cinnamon, and salt When they become aromatic, stir in the potato mixture and peas. Return to simmer. Add coconut milk if using.

Garnish the soup with a drizzle of tamarind chutney and cilantro and serve with lime wedges.

Farro and Heart of Palm Salad

Ingredients:

1-1/2 cups farro
1/2 fennel bulb, finely chopped
2 celery stalks, finely chopped
3 heads endive or chicory, roughly chopped
1 cup heart of palm, chopped
1/4 cup parsley, chopped
1/2 cup walnuts, toasted and chopped
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/4 teaspoon garlic powder
salt and pepper, to taste
3 tablespoons olive oil

Toss the salad ingredients together and the dressing ingredients together separately. Toss together and sprinkle with walnuts before serving.

Hemp and Beet Burgers

Ingredients:

3 cups beet, shredded
1/3 cup hemp seeds
1/3 cup sunflower seeds
1/3 cup almond meal
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon dried parsley
2 teaspoons coriander
1 teaspoon garlic or onion powder
1 tablespoon coconut cream
1/4 cup oatmeal

Combine all ingredients in a food processor until mostly processed. Shape into patties and cook on both sides until golden.

Serve on buns with greens, tomato, and tahini sauce.

Hummus and Pesto Flatbreads

Ingredients:

4 naan
1 cup hummus
3 cups baby spinach, roughly chopped
1/4 cup sun dried tomatoes, chopped
2 tablespoons pine nuts, toasted
1/4 cup pesto sauce

Stir fry the spinach until it is almost wilted and set aside.

Heat the naan and spread the hummus over it. Layer with the spinach, sun dried tomato, pine nuts, and pesto sauce. Slice before serving.

Borlotti and Runner Bean Stew

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
a pinch of chilli flakes
5 sage leaves, minced
3 roma tomatoes, chopped
1/2 teaspoon agave
2 cups runner beans, strings removed, chopped diagonally
2 cups borlotti beans
3 cups vegetable stock
salt and black pepper, to taste
olive oil
oregano leaves, chopped
sage leaves, chopped


Cook the onion and garlic in the oil. Add the red chilli flakes and sage. When sage is aromatic, add the tomato and agave. Bring to a simmer and add the beans and stock. Cover and cook until beans are tender. Season with salt and pepper. Garnish with olive oil, oregano, and sage.

Serve with rustic bread.