Ingredients:
beetroots, diced and roasted
cucumbers, sliced
red onion, thinly sliced
dill, chopped
parsley, chopped
nigella seeds
salad greens
feta
olive oil
lemon juice
garlic clove
salt
aleppo pepper
Gently toss the beetroots with the cucumber, onion, herbs, and nigella seeds. Arrange them on a bed of salad greens and top with the feta. Drizzle the dressing ingredients over and serve chilled.
Ingredients:
1 jicama, cut into matchsticks
1 chayote, cut into matchsticks
2 oranges, segmented
1/2 red onion, thinly sliced
juice of 2 limes
a handful of cilantro
olive oil
salt and pepper, to taste
Toss all ingredients together and serve chilled.
Ingredients:
juice of 1 small lime
1/4 teaspoon gochugaru
1/4 teaspoon soy sauce
1 persimmon, finely diced
1 avocado, diced
1 tablespoon oil
2 shallots, minced
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 teaspoon green curry paste (optional)
8 ounces tempeh, diced
2 tablespoon soy sauce
juice of 1 lime
1 tablespoon rice syrup
1/2 cup thai basil
Combine the salsa ingredients and refrigerate.
Cook the shallots, garlic, and ginger in the oil and add the curry paste followed by the tempeh, soy sauce, lime juice, and rice syrup. Simmer until sauce is reduced and stir in the basil.
Serve tempeh over rice and garnish with the salsa.
Ingredients:
4 petit pains or bread rolls
1 pint mushrooms, thinly sliced
1/2 teaspoon thyme
1/2 cup cream cheese
1/4 cup creme fraiche
1 garlic clove, minced
1/2 cup cheddar, shredded
ground black pepper, to taste
2 tablespoons parsley, chopped
Slice open the breads and remove some of the interior.
Sautee mushrooms with thyme until the liquid is evaporated.
Combine mushrooms with remaining ingredients and place into bread.
Bake until they are golden brown. Allow to cool for a few minutes and sprinkle with the parsley.
Ingredients:
1 tablespoon coconut oil
2 green onions, chopped
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon ginger, minced
6 sprigs thyme
1 tomato, chopped
1 teaspoon coriander
1/4 teaspoon allspice
1 teaspoon black pepper
1 scotch bonnet
2 tablespoons curry powder
14 ounces kidney beans
1 small sweet potato, peeled and chopped
2 ripe plantains, cut into half moons
14 ounces coconut milk
a bunch of spinach or callaloo
salt, to taste
Cook the white part of the green onion and the onion in the oil. Add the bell peppers followed by ginger, thyme, tomato, coriander, allspice, black pepper, and curry. When they are aromatic, add the whole scotch bonnet, beans and sweet potato as well as water or stock. Simmer until the sweet potatoes are almost tender. Add the green part of the green onion, plantains, and coconut milk. Simmer until they are thoroughly cooked. Remove the scotch bonnet and add the spinach and season with salt.
Serve with rice.
Ingredients:
2 bundles enoki mushrooms
2 cloves garlic, minced
1 teaspoon sesame oil
3 tablespoons soy sauce
1/2 teaspoon rice syrup
1 teaspoon chili oil
1/4 teaspoon toasted sesame oil
1 green onion, chopped
Steam or boil the mushrooms and plate.
Cook the garlic in the oil and add remaining sauce ingredients. Por over the mushrooms and sprinkle with the green onion.
Ingredients:
450g cassava, finely grated and pressed
125g sugar
250g coconut milk (plain or evaporated)
40g coconut oil
1/4 teaspoon salt
12g tapioca starch
1 teaspoon vanilla
a pinch of cinnamon
a pinch of turmeric
Combine all ingredients and flatten into a lined loaf pan. Bake at 375 for 50-60 minutes. Broil the top for a few minutes before removing from the oven. Cool completely before cutting.
*bake with a custard layer on top for filipino style
