Meatball Subs

Ingredients:

1 cup red or brown rice
1/2 cup pecans
2 cloves garlic
1-3/4 cup chickpeas
3 tablespoons nutritional yeast
2 tablespoons sun dried tomatoes or tomato pesto
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
breadcrumbs or egg replacer powder
1 tablespoon grapeseed oil
italian bread
marinara sauce
vegan mozzarella
pesto sauce
caramelized onion (optional)
basil, chopped

Combine rice, pecans, garlic, chickpeas, nutritional yeast, dried tomato, oil, oregano, basil, salt, and pepper in a food processor. Pulse until mixture is uniform. Add breadcrumbs, egg replacer powder, or water to reach thick doughlike consistency. Shape into balls.

Brush each ball or dip in oil. Bake until golden. Alternately saute in a skillet and add some marinara sauce.

Toast the bread and spread marinara on both sides. Place the balls in the bread and top with cheese and onion. Broil until the cheese melts. Garnish with basil.

Chaufa

Ingredients:

1 carrot, chopped
2 tablespoons oil
1/2 tablespoon ginger, minced
2 cloves garlic, minced
1 red bell pepper, chopped
2/3 cup palm hearts, sliced
1 cup cherry tomatoes
2 shallots, quartered
2 kale leaves, stemmed and chopped
2 cups rice, cooked
2 tablespoons soy sauce
salt, to taste
2 teaspoons sesame oil
6 brazil nuts, chopped
huancaina sauce

Cook the carrot in the oil and add the ginger and garlic followed by the bell pepper. Stir in the palm hearts, tomatoes, and shallots. When the tomatoes are blistered, add the kale. Stir until kale is wilted and add the rice, soy sauce, and salt. Fold in the sesame oil and brazil nuts. Garnish with huancaina sauce.

Chai Banana Bread

Ingredients:

1 tablespoon chai masala
2/3 cup water or almond milk
2 bananas, mashed
1/2 cup sugar
1/4 cup oil
1/4 teaspoon cardamom
a pinch of clove
1/2 teaspoon cinnamon
1-1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar

Steep the tea in the water and allow it to cool.

Combine banana, sugar, oil, and spices. Add the remaining ingredients and the tea.

Pour the batter into a lined or greased baking pan and bake at 350 for 45 minutes.

Pomegranate Rose Iced Tea

Ingredients:

1 cup water
1/2 cup sugar
1 large pomegranate
juice of half a lemon
3 cups water
2 tablespoons rose petals
mint leaves
2 teaspoons black tea

Dissolve sugar in the water in a saucepan and set aside to cool.

Blend the pomegranate, lemon juice, and sugar syrup in a blender and strain. Transfer mixture to a pitcher and set aside.

Brew teas in the remaining water and set aside to cool. Pour over pomegranate mixture and stir. Refrigerate until cold.

Serve over ice with lemon slices.

Banoffee Pie

Ingredients:

100 grams coconut oil or vegan butter
300 grams biscoff crackers, finely crushed
400 grams coconut milk or cream
100 grams brown sugar
2 teaspoons vanilla
q tablespoon arrowroot starch slurry
2 bananas, sliced
coconut cream
2 tablespoons confectioners sugar
1 teaspoon vanilla
grated chocolate or cacao nibs

Combine oil with cracker crumbs and press into a 9 inch round pie pan. Set aside.

Boil coconut cream with the brown sugar for half an hour. Stir in vanilla and arrowroot powder. Remove from heat and allow to cool for a few minutes.

Pour filling into crust and refrigerate overnight.

Whip the coconut cream and sprinkle in the confectioners sugar. Add the vanilla. Cover the pie with the cream. Sprinkle with chocolate.

Red Velvet Cake

Ingredients:

2-3/4 cup cake flour
1 teaspoons baking soda
2 cups sugar
1/4 cup cacao
1 teaspoon salt
1-3/4 cup milk
1 cup oil
2 tablespoons vanilla
2 tablespoons apple cider vinegar
red food coloring

Combine dry ingredients and gradually add the remaining ingredients and beat until smooth.

Pour into prepared baking pan and bake at 350 for 30-45 minutes.

Fill with cream cheese frosting and top with buttercream.

Baked Cheesecake

Ingredients:

1 cup raw cashews, soaked
1 cup coconut cream
8 ounces vegan cream cheese
1 tablespoon arrowroot powder
seeds of 1/2 vanilla bean
2/3 cup maple syrup
1 tablespoon coconut oil
juice of 1/2 lemon
a pinch of salt

1-1/2 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup vegan butter
a pinch of salt

Combine filling ingredients in a blender and set aside.

Combine base ingredients and press into a parchment paper lined baking dish. Pour the filling mixture over it.

Bake for 1 hour at 325 and allow to cool 10 minutes before transferring to the refrigerator.

Serve with coconut whip, preserves, or fresh berries.