Ingredients:
2 cups maseca
1-1/4 cup water
1/2 teaspoon salt
Combine ingredients and knead until combined. Add water 1 tablespoon at a time if it is too dry. Divide into 9 portions and flatten into ovals between plastic sheets.
Cook on griddle for 2 minutes on each side until lightly browned.
Top with refried beans, sauteed poblano strips, shredded lettuce, avocado slices, and a mexican style cheese.
Ingredients:
2 cups woodear mushrooms
1 clove garlic, minced
1 thai chili, seeded and minced or sliced
1/2 tablespoon black vinegar
1/2 tablespoon soy sauce
1/2 teaspoon rice syrup
1/2 teaspoon sesame oil
1 small green onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon sesame seeds, toasted
Combine ingredients and allow to marinate in the refrigerator for 30 minutes before serving.
Ingredients:
1 tablespoon coconut oil
2 large shallots, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
soy sauce
panang curry paste
1 can coconut milk
kaffir lime leaves
baby spinach
thai basil leaves
rice noodles, cooked
tofu, cut into cubes and fried
cilantro
peanuts, chopped
lime
Stir fry the shallots and bell peppers in the oil. When they blister, add the soy sauce followed by the curry paste and mix until well combined, then stir in the coconut milk and lime leaves. Cook until vegetables are tender and remove from heat. Stir in the spinach, basil, noodles, and tofu. Ladle into bowls and serve with cilantro, peanuts, and lime wedges.
Ingredients:
2 tablespoons grapeseed oil
1 onion, chopped
3 cloves garlic, minced
salt and red pepper, to taste
yukon gold potato, diced
vegetable stock
collard greens, chopped
vegan sausage, sliced
1 teaspoon lemon juice
olive oil
Cook onion and garlic in the oil. Season with salt and pepper and add the potato and stock. Simmer until potatoes are cooked through.
Transfer 3/4 of the soup to a blender and puree until smooth. Return to the saucepan and add the greens and sausage. When they are cooked, remove from heat and stir in the lemon juice.
Ladle into bowls and garnish with olive oil. Serve with crusty bread.
Ingredients:
2 tablespoons soy sauce
2 teaspoons rice syrup
vegan fish fillets
2 oranges
soba noodles
200g fine green beans
1 tablespoon black and white sesame seeds, toasted
1 shallot, minced
1 tablespoon yuzu
1 inch ginger, minced
juice of 1 orange
juice of 1 lime
1 green chili, seeded and sliced
Brush the fillets with soy sauce and rice syrup mixture. Bake and baste with remaining sauce as it cooks.
Peel and slice the oranges into discs.
Boil the soba noodles and add the green beans during the last 5 minutes of cooking.
Combine shallot, yuzu, ginger, orange, and lime.
Plate the green beans and top with the noodles, followed by the fillets and oranges. Sprinkle with the sesame seeds and chili. Pour the dressing on top before serving.
Ingredients:
pizza dough
vegan provolone slices
olive tapenade
vegan cheddar, shredded
vegan salami and ham slices
italian seasoning
parsley, chopped
sun dried tomato, chopped (optional)
sesame seeds (optional)
Roll out pizza dough into a rectangle and arrange all the ingredients on top. Roll up and place seam side down. Cut with a sharp serrated knife or string at 2 inch intervals.
Place rolls on a greased surface and brush with more oil. Sprinkle with sesame seeds.
Bake at 375 for 30-35 minutes.
Ingredients:
seitan
cornstarch
white pepper
sesame oil
1 inch ginger, minced
2 cloves garlic, minced
1 red chili, seeded and sliced
1 teaspoon sesame seeds
2 tablespoons rice syrup
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 green onion, chopped
Coat the seitan in cornstarch and white pepper. Shallow fry in some oil until golden. Add the ginger, garlic, and chili. Cook thoroughly and add sesame seeds.
Add the sauce ingredients and cook until thickened. Stir in sesame oil and green onion.
Serve with sticky rice and steamed vegetable.
