Thai Basil Tempeh with Persimmon Salsa

 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.

Mushroom Garlic Bread

 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.

Plantain Curry

 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.

Enoki Mushrooms with Garlic Sauce

 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.

Cassava Cake

 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

Sesame Hot Chocolate

 Ingredients:

2 cups almond milk (chocolate or vanilla flavored)
1 cardamom pod, freshly ground
5 tablespoons cacao or chocolate
3 tablespoons maple syrup
2 tablespoons tahini
1 teaspoon vanilla
a pinch of salt
cinnamon (optional)

Heat almond milk and cardamom in a saucepan and add all remaining ingredients, stirring until uniform. Pour into glasses and sprinkle with cinnamon if desired.

Halloumi Bowl

 Ingredients:

1 zucchini, quartered
1 tablespoon oil
1/2 red onion, thinly sliced
2 tablespoons vinegar
2 teaspoons sumac
1 teaspoon salt
1 cucumber, diced
1 tomato, chopped
fresh parsley, chopped
1 tablespoon olive oil
1/2 cup yogurt
a few mint leaves, chopped
1 cucumber, minced
1 tablespoon olive oil
salt and pepper, to taste
halloumi, cut into squares
vegan honey
aleppo pepper
brown basmati rice, cooked
brown lentils, cooked

Toss zucchini in oil and a little bit of salt and roast. Set aside.

Meanwhile combine red onion with vinegar, sumac, and salt. Set aside to marinate.

Toss cucumber with tomato and parsley. Season with salt and olive oil. Set aside.

Combine yogurt with mint, cucumber, oil, salt and pepper. Set aside.

Brush halloumi with honey and sprinkle with the aleppo pepper. Grill.

Plate rice on the base of a shallow bowl and top with the lentils, pickled onion, salad, yogurt sauce, and halloumi pieces.