Superfood Salad

Ingredients:

few handfuls of mixed greens
few handfuls of kale, stemmed and chopped
1 bunch asparagus
2/3 cup quinoa, cooked
1/4 cup pumpkin seeds, toasted
1 avocado, thinly sliced
1 small clove garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon agave
3 tablespoons olive oil
salt and black pepper, to taste

Toss the mixed salad greens and kale together. Set aside.

Roast the asparagus in some oil until crisp tender. Set aside to cool.

Divide the salad greens between bowls and arrange quinoa, asparagus, and avocado on top. Sprinkle with the pumpkin seeds and drizzle with the dressing ingredients.

Autumn Crunch Salad

Ingredients:

5 ounces baby spinach
1 cup small pasta, cooked and rinsed
1 large stalk celery, chopped
1 mandarin orange, sectioned
1 green apple, sliced
1/2 cup cranberries
1/3 cup pecans, toasted
2 tablespoons apple cider vinegar
1 tablespoon white wine vinegar
2 tablespoons agave
a pinch of paprika
a pinch of onion powder
2 tablespoons olive oil
2 teaspoons poppy seeds

Toss the spinach with the pasta, celery, mandarin, apple, cranberries, and pecans. Toss with the dressing ingredients and serve immediately.

Mushroom Ravioli

Ingredients:

1 tablespoon olive oil
16 ounces cremini mushrooms, chopped
1 clove garlic, minced
1 tablespoon thyme, chopped
2 tablespoons balsamic vinegar
1 cup cashew cream
2 tablespoons nutritional yeast
1/2 cup vegan smoked cheese shreds
3 tablespoons vegan parmesan
salt and black pepper, to taste
40 wonton squares

4 tablespoons vegan butter
1 clove garlic, minced
2 tablespoons rosemary, chopped
1 cup vegetable stock
2 tablespoons parsley, chopped

Cook the mushrooms in the oil and add the garlic, thyme, and vinegar. Cook until the mushrooms are wilted and add the cream, nutritional yeast, cheeses, and salt and pepper. Divide between wonton squares and fold over, wetting and cinching the edges.

Boil water in a saucepan and add the raviolis a few at a time. They are ready when they float to the top.

Cook the garlic in the butter and add the rosemary and stock. Toss with the raviolis and garnish with parsley.

Chocolate Orange Marble Cake

Ingredients:

2 tablespoons flax meal
1/4 cup water
1 cup cake flour
1/3 cup almond meal
1/4 cup egg replacer (or arrowroot powder)
6 tablespoons sugar
1/4 teaspoon salt
1 cup almond milk
2 tablespoons coconut oil
1/2 teaspoon vanilla
zest of 1 large orange
1/2 cup orange juice
1/2 cup water
1/3 cup cocoa powder
1/2 teaspoon apple cider vinegar

Combine flax meal and water in a bowl and set aside for 10 minutes. Add flour, almond, egg replacer, sugar, and salt. Fold in the almond milk, coconut oil, and vanilla.

Pour half the batter in a small bowl. Add the orange zest and juice. Add water, cocoa powder, and apple cider vinegar to the other half.

Alternate dollops of each batter into a greased pan and bake at 350 for 45 minutes until golden and set.

Chipotle Sweet Potato Wedges

Ingredients:

1 large sweet potato
1 teaspoon coconut oil
juice and zest of 1 lime
1 chipotle and some of its adobo sauce, minced or blended
salt, to taste


Cut potato into thick wedges and steam until cooked through.

Combine remaining ingredients in a blender or bowl and brush over the potatoes. Grill potatoes for about 3 minutes on each side until charred (or bake at 450 until golden).

Israeli House Salad

Ingredients:

2 tomatoes, finely chopped
2 cucumbers, finely chopped
1/2 red onion, chopped
1 red bell pepper, finely chopped
1 yellow or orange bell pepper, finely chopped
1/2 cup fresh herbs (parsley, cilantro, and mint)
zest and juice of 1 lemon
2 tablespoons olive oil
salt and black pepper, to taste

Toss all ingredients together and add the dressing ingredients.

Mediterranean Chickpea Pancake

Ingredients:

1 cup chickpea flour
1 cup water
1/2 teaspoon baking powder
salt and black pepper, to taste
1/2 cup parsley, chopped
1/2 cup vegan feta or kalamata olives
1/2 small red onion, thinly sliced
1 small zucchini, thinly sliced
1 teaspoon zatar
1/2 teaspoon sumac
1 tablespoon mint, chopped

Combine chickpea flour and water. Refrigerate overnight. Stir in the baking powder, salt and pepper, parsley, cheese or olives, onion, zucchini, and zatar. Ladle onto a hot lightly greased pan and cook on each side until crisped and golden brown. Garnish with sumac and mint.