Soba Noodles with Broccoli and Tofu

Ingredients:

2 cups broccoli florets, cut into bite sized pieces
8 ounces soba noodles
1 teaspoon sesame oil
1 block tofu, cut into dominoes
2 cloves garlic, minced
1/2 inch ginger, minced
1 bird eye or serrano chili pepper, chopped
6 ounces shiitake mushrooms, sliced
1/2 cup vegetable stock
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/2 teaspoon rice syrup
salt, to taste
1/4 cup cilantro, chopped
2 green onions, chopped


Blanch the broccoli and set aside. Reserve the water and boil the soba noodles until they are tender. Drain them and toss with some sesame oil.

Shallow fry the tofu in some oil until it is golden. Add the garlic, onion, and chili followed by the mushrooms. When mushrooms are wilted, add the broccoli and noodles and sauce ingredients. Stir fry for a minute and toss with green onion and cilantro.

White Bean Burgers

Ingredients:

1 tablespoon oil
1/2 onion, finely chopped
1 clove garlic, minced
1/3 cup carrot, finely grated
1-1/2 cup white beans
juice of 1/2 lemon
2 tablespoons parsley
1/2 teaspoon sage, chopped
1/2 teaspoon thyme, chopped
1/4 cup breadcrumbs
1 egg replacer
salt and black pepper, to taste

Cook the onion in the oil and add the garlic and carrot.  Transfer the mixture to a food processor along with the remaining ingredients. Puree until smooth.

Shape into patties and refrigerate at least 1 hour before cooking on a skillet until golden brown on both sides.

Forbidden Rice Pudding

Ingredients:

1/2 cup black jasmine rice
1 cup water
1/4 teaspoon salt
1 cup rice milk
1 cup coconut milk
1/4 cup rice syrup
1 teaspoon vanilla
1-1/2 cup blueberries
lime zest (optional)

Cook the rice in the water and salt covered on low heat until all the water is absorbed. Add the rice milk, stir, and cook again until all the liquid is absorbed. Add the coconut milk and rice syrup and cook until rice is very tender. Stir in vanilla and blueberries and cook for an additional 5 minutes. Transfer to serving bowls, garnish with lime zest, and refrigerate overnight.

French Potato Salad

Ingredients:

2 lbs red or fingerling potatoes, halved or quartered
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon mustard seeds, crushed
1 shallot, finely chopped
2 tablespoons chives, chopped
2 tablespoons tarragon, chopped
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
salt and black pepper, to taste

Boil the potatoes and set aside to cool. Toss with the oil, vinegar and herbs. Serve warm or room temperature.

Tuscan Bean Salad

Ingredients:

1-1/2 cups farro, cooked and cooled
1 cup chickpeas
1 cup cannelini beans
1 cup borlotti beans
2 ribs celery, finely diced
1 small red pepper, finely chopped
1 small green bell pepper, finely chopped
6 sun dried tomatoes, chopped
1/2 cup kalamata olives, roughly chopped
1 green onion, chopped
2 tablespoons parsley, chopped

1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 teaspoon agave
1 small clove garlic minced
2 teaspoons italian seasoning
salt and black pepper to taste


Toss salad ingredients and dressing ingredients separately and combine before serving.

Hawaiian Veggie Burgers

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 jalapeno, chopped
2 cloves garlic minced
3 cups adzuki beans
1/4 cup cilantro
juice of 1/2 small lemon
1 tablespoon teriyaki sauce
3/4 cup oat flour or breadcrumbs
2 teaspoons egg replacer
salt, to taste

pineapple, cored and sliced thin
lettuce
red onion
avocado
vegan swiss cheese slices
vegan bacon slices
barbecue sauce
sriracha
burger buns

Cook the onion in the oil. Add bell pepper, carrot, jalapeno, and garlic. Cook until they are tender and transfer to food processor with the beans and remaining ingredients. Pulse until the mixture is coarse. Add water or starch as needed.

Form into patties and refrigerate for a few hours. Shallow fry or bake the patties until golden brown.

Meanwhile grill the pineapple.

Arrange with the condiments on burger buns and serve with sweet potato fries.

Pistachio Tart

Ingredients:

1 cup almonds
1 cup old fashioned oats
1/4 cup cacao
1/4 cup maple syrup
2 tablespoons tapioca flour
2 tablespoons coconut oil
almond milk

1-1/2 cup slivered pistachios, soaked
1 can coconut milk
1/2 cup almond milk
1/2 cup agave
2 tablespoons coconut oil
2 tablespoons coconut cream
1 teaspoon vanilla bean paste

1/4 cup roasted pistachios, chopped
1/4 cup rose petals
1/4 cup chocolate, chopped

Combine crust ingredients in a food processor, adding almond milk until it is no longer dry and forms a ball. Press into a tart pan and set aside.

Combine filling ingredients in a blender and blend until smooth. Pour over the crust. Garnish with pistachio, rose, and chocolate and freeze overnight. Defrost in the refrigerator before serving.