Korean Spinach Salad

 Ingredients:

spinach
soy sauce
garlic, minced
sesame oil
sesame seeds, toasted
salt, to taste

Blanch the spinach and place in ice water. Squeeze and combine with remaining ingredients. Serve chilled. Optionally, garnish with gochugaru.

Celery Salad with Dates and Pistachios

 Ingredients:

1-1/2 cup celery stalks, thinly sliced
3 tablespoons celery leaves, roughly chopped
2 tablespoons parsley, chopped
3 dates, chopped
1 cup mandarin segments
salt and black pepper, to taste
juice of 1 lemon
olive oil
1/4 cup pistachios, toasted

Combine all ingredients and serve cold.

Falafel Spiced Tomato and Chickpea Flatbread

 Ingredients:

1 clove garlic, minced
1 teaspoon sumac
1/2 teaspoon aleppo pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
salt, to taste
4 heirloom tomatoes

1-1/2 cup chickpeas
2 tablespoons lemon juice
1 small shallot, minced
black pepper, to taste
1/2 cup parsley, chopped
3 tablespoons olive oil

1 cucumber, finely chopped
3/4 cup yogurt
1/2 cup mint, chopped
1/2 cup parsley, chopped
1/4 teaspoon chili paste
salt and pepper, to taste

4-5 naans

Combine each set of ingredients and set aside.

To assemble, spread yogurt sauce on each bread followed by the chickpeas and the tomatoes. Drizzle with more olive oil if desired.

Poblano Pumpkin Seed Enchiladas

 Ingredients:

2 tablespoons avocado oil
1 onion, chopped
2 poblano peppers, seeded and chopped
1 jalapeno, minced
2 cloves garlic, thinly sliced
2 teaspoons cumin
2 teaspoons chipotle powder
1 teaspoon oregano
1-1/2 cup black beans
3/4 cup quinoa (or rice), cooked
6-8 corn tortillas
4 ounces vegan cheese, shredded
avocado and sour cream, to serve

1 cup pumpkin seeds, soaked overnight
1 small bunch, cilantro
2 tablespoons oil
3/4 cup stock
juice of 1 lime
salt, to taste

Cook onion, poblano, and jalapeno in the oil. When they are tender, add the garlic and spices. Remove from heat and add beans and quinoa.

Meanwhile, combine sauce ingredients in a blender and puree until smooth, adding water to reach desired consistency. Place some of the sauce on the base of a casserole dish.

 Divide filling between the tortillas and roll them, placing seam sides down in the casserole dish. Top with the remaining sauce and sprinkle with cheese. 

Bake, covered until heated thoroughly and then broil uncovered until cheese is melted. Allow to sit for 5 minutes before serving with avocado, sour cream, and a little more cilantro.

Chicken Romesco Sandwiches

 Ingredients: 

chicken patties

1 clove garlic
2 roasted red peppers
4 sun dried tomatoes
2 tablespoons almonds
1/2 tablespoons sherry vinegar
1/4 cup olive oil
1 teaspoon paprika
2 teaspoons salt

2 tablespoons sour cream
juice of 1/2 lemon
1 tablespoon grated parmesan
black pepper, to taste
gem lettuce, shredded
baby arugula

focaccia
butter
parsley, finely chopped
2 garlic cloves, mashed
parmesan

Combine romesco ingredients in a blender and puree until smooth.

Combine salad ingredients.

Toast bread with butter, parsley, garlic, and parmesan.

Arrange by spreading romesco on one side of bread and salad mixture on its other half. Place chicken piece in the center and cut in half to serve.

Sweet Potato Lentil Salad

 Ingredients:

1lb sweet potatoes, cut into cubes
1 tablespoon avocado oil
salt and back pepper
3/4 cup brown lentils
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
2 tablespoons pistachio, toasted and chopped
zest and juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon cumin
2 tablespoons tahini

Toss the sweet potatoes with the oil, salt, and pepper, and roast in the oven until golden. 

Boil the lentils and drain.

In a bowl, or with a mortar and pestle, combine the parsley, cilantro, pistachio, lime zest, and half the lime. Add the olive oil and season with salt and pepper.

In a small bowl, combine cumin and tahini with remaining lime juice and some salt. Add water until runny.

Plate the lentils and arrange the sweet potatoes on top of them. Drizzle with the green sauce as well as the tahini sauce. 

Can be served warm, room temperature, or cold.

Apple Walnut Chickpea Sandwiches

 Ingredients:

1-1/2 cup chickpeas
1/2 cup soy curls, roughly chopped (optional)
2 tablespoons shallot, finely chopped
1/4 cup celery, finely chopped
1/2 cup apple, finely chopped
2 tablespoons walnuts, toasted and chopped
2 tablespoons sunflower seeds, toasted

4 teaspoons tahini
3 tablespoons milk
4 teaspoons lemon juice
1/2 teaspoon maple syrup
salt and black pepper to taste

tomato slices, avocado slices, lettuce
sliced bread

Combine salad ingredients and stir in the dressing ingredients.

Arrange on the slices bread with tomato, avocado, and lettuce.