Spiced Pumpkin White Hot Chocolate

Ingredients:

3 cups vanilla almond milk
1/4 cup pumpkin puree
4 ounces white chocolate, chopped and melted
sugar or honey, to taste
1/2 teaspoon pumpkin pie spice

Stir all ingredients together in a saucepan and bring to simmer. Garnish with whipped cream and a sprinkle of pumpkin spice.

Southwestern Stuffed Acorn Squash

Ingredients:

1 large or 2 small acorn squash
1/2 cup quinoa
1/2 teaspoon salt
2 teaspoons cumin
1/2 cup diced tomatoes with green chilies, in juice
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/4 cup corn kernels
1/2 cup black beans
cheddar cheese, grated
cilantro, chopped

Cut acorn squash in half if large or 3/4 from the bottom is using small. Remove seeds. Drizzle with vegetable oil and a dash of salt. Roast upside down 35 minutes until the insides are very tender.

On a pan half cook the quinoa in water. Then add vegetables and seasoning. Cook until water is absorbed.

Fill the squashes with the quinoa mixture and top with grated cheddar. Broil for 3-4 minutes. Garnish with cilantro. Serve with salsa, guacamole, and sour cream.

Vegetable Satay Stir Fry

Ingredients:

yellow onion, cut into 1 inch pieces
garlic, minced
red bell pepper, sliced
matchstick carrots
green onions, cut into 2 inch pieces
snow peas
1/2 block firm tofu, cut into cubes

4 tablespoons peanut butter
3 tablespoons dark soy sauce
3 tablespoons honey
1 inch ginger root, minced
1 clove garlic
1 teaspoon hot pepper sauce
juice of half an orange

peanuts, chopped
cilantro, chopped
thai basil, chopped

Stir fry the vegetables and tofu. Toss in sauce. Serve over orange scented jasmine rice and garnish with peanuts, cilantro, and basil.

Eggplant Wellington

Ingredients:

1 large eggplant, sliced vertically about 1/4 inch, coated with breadcrumbs if desired
olive oil
1 sheet puff pastry, thawed
mushrooms, sliced
1 bunch swiss chard or kale, chopped
1 clove garlic, minced
red pepper flakes
basil
shredded mozarella
1 egg
sesame seeds (optional)

Bake eggplant slices drizzled with olive oil in the oven for 30 minutes. Add mushrooms during the last 15 minutes of baking. Saute garlic, and chard or kale in some oil. Stir in garlic, red pepper flakes, and basil.

Roll out puff pastry and brush with egg.

Sprinkle mushrooms over the pastry. Put 2 layers of the eggplant on top in the middle. Spread greens on top of eggplant.Sprinkle with mozarella cheese. Repeat layers.

Pull the edges of the dough over the filling and seal. Flip over so the seam side is down. Brush top and sides of dough with egg. Prick top and sides of dough with fork. Sprinkle with sesame seeds.

Bake at 375 for 20 minutes, brushing with egg wash once or twice more during baking.

Allow to sit for at least 15 minutes before cutting to serve. Serve with side of any sauce (ie tomato sauce or pesto sauce).

Jewish Freekeh Za'tar Salad

Ingredients:

1 cup freekeh
salt
pepper
cumin
coriander
1/2 cup radishes, thinly sliced
1 cup cilantro and dill weed. chopped
1 lemon, zested and juiced
1/3 cup pomegranate arils

olive oil
red wine vinegar
za'tar
garlic
salt and pepper

Soak the freekeh for a couple of hours then cook until al dente. Season with spices and allow to cool. Add the remaining ingredients and toss together.

Bulgur with Roasted Sweet Potato, Kale, and Pomegranate

Ingredients:

1 cup bulgur
1 medium onion, cut into 1/2 inch wedges
salt
1 sweet potato, peeled and cut into 1/2 inch cubes (about 2 cups)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/3 cup walnuts
3 cups packed kale, stems removed
1 clove garlic, minced
1/2 lemon
black pepper
olive oil
1/2 cup pomegranate seeds

Soak bulgur in boiling water until al dente.

Toss sweet potato chunks with olive oil, salt, cumin, and coriander. Bake for 15 minutes at 400. Meanwhile, toss onion wedges with olive oil and salt. Add to baking sheet with potatoes and bake another 15 minutes. Stir and turn the vegetables at least once during cooking. Add walnuts to the side of the vegetable tray and bake 5 minutes longer at 350.

Heat vegetable oil in a skillet and cook the garlic for 1 minute. Add the kale and saute until wilted. Stir in bulgur. Then fold in potato and onions. Drizzle with olive oil and up to a tablespoon of lemon juice. Salt and pepper to taste.

Garnish with walnuts, pomegranate seeds, and a wedge of lemon.

*Variation: may substitute farro for the bulgur.

Flour Tortillas

Ingredients:

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/3 cup coconut oil
1 cup warm water

Combine flour, salt, and baking powder. Gradually mix in water and oil. Mix for 1 minute. When dough forms a ball, mix for another minute.

Divide dough into 16 balls and flatten with fingers as much as possible. Cover with towel and allow to rest for 15 minutes.

Roll each dough piece into 7 inch round, keeping rolling pin lightly floured. Do not stack rolled out tortillas.

When frying pan is hot, cook tortilla for one minute on one side and 30 seconds on the other.

To store, place in zippered bag or plastic container.

Roasted Winter Vegetables

Ingredients:

leek, sliced
parsnip, peeled and chopped
carrots, peeled and sliced or baby carrots
small red potatoes, cut in quarters
sweet potato, peeled and chopped
brussels sprouts, halved
zucchini, sliced
mushrooms (optional)
cannelini beans
olive oil
garlic powder
salt and pepper, ground coarse
thyme
sage
rosemary

Toss all the vegetables with oil, garlic powder, salt, pepper, and herbs. Bake at 350 for 30 minutes. Add cannelini beans and mushrooms. Bake an additional 10 minutes.

Pad Thai

Ingredients:

8 ounces flat rice noodles
2 tablespoons coconut oil
2 eggs
1 garlic clove, minced
2 inches lemongrass, minced
1 teaspoon ginger, minced
1/2 tablespoon shallot, minced
3 green onions, sliced thin, white and green parts divided
4 tablespoons soy sauce
juice of 1 lime
3 tablespoons brown sugar
3 tablespoons tamarind
hot pepper sauce, to taste
mung bean sprouts (optional)
1/2 block firm tofu, smoked and cut into cubes
1/4 cup matchstick carrots (optional)
peanuts, chopped
cilantro, chopped

Soak the noodles according to package instructions.

In a wok, fry white parts of the green onion and carrot with the garlic, ginger, shallot, and lemongrass. Then add the eggs to the side. Scramble the egg and break apart.

Add noodles and green onion. Stir well. Combine lime juice, soy sauce, brown sugar, tamarind, and hot pepper sauce. Add to the wok and stir well. Add a little bit of water if the noodles are too firm. Stir in tofu. Fold in bean sprouts before removing from heat.

Garnish with peanuts and cilantro. Serve with lime wedges and fresh bean sprouts. Serve over shredded cabbage.

Fregolotta

Ingredients:

1 tablespoon butter, softened
2/3 cup almonds, toasted
2/3 cup flour
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 egg yolks
1/2 teaspoon almond extract
1 tablespoon milk
confectioners sugar

Finely chop almonds in food processor. Combine butter, almonds, flour, sugar, salt, and cinnamon.

In a separate bowl, combine egg yolks, milk, and almond extract. Drizzle this mixture over almond mixture and toss with fingers to combine. Add more milk if needed to moisten dough. Dough should be crumbly but not dry.

Line baking sheet with parchment paper. Sprinkle half the crumbs on the baking sheet and press to create a thin 8 inch round cookie. Sprinkle remaining crumbs over the top.

Bake at 350 for 30 minutes. Let the pan rest in oven for an additional 10 minutes before removing. When cool, sift confectioners sugar on top.

To serve, place cookie atop a cup and break by rapping with back of a spoon.

Panang Curry

Ingredients:

1 tablespoon coconut oil
20 ounces coconut milk
4 ounces panang curry paste
1 tablespoon soy sauce
1 teaspoon sugar
yellow onion, cut into 1 inch pieces
carrot, sliced
red and green bell pepper, cut into 1 inch pieces
jalapeno, sliced
snow peas
broccoli floret (optional)
shiitake or oyster mushrooms (optional)
bamboo slices
extra firm tofu, cut into 1 inch slices
hot pepper sauce (optional)
thai basil
cilantro, chopped

Saute carrots, onions, and bell pepper in the oil. Add coconut milk, soy sauce, and sugar. When it begins to simmer, add all the vegetables and hot pepper sauce. Cover and cook on low heat for 20 minutes. Add tofu. Before serving, stir in basil leaves and garnish with cilantro.

Serve with jasmine brown rice.

*variation: use green curry paste instead of panang curry paste and up the amount of bamboo.

Basboosa

Ingredients:

2 cups farina
1/2 teaspoon baking powder
1 cup sugar
1 cup dessicated coconut
1/4 cup coconut oil
a few drops of almond extract
1 cup cashew cream
1/4 cup almond or coconut milk

1 cup water
1 cup sugar
1 teaspoon rosewater

In a bowl, cream butter and sugar. Add farina, baking powder, and coconut. Mix in butter, yogurt, almond extract, and milk. Spread and smooth into greased pan. If desired, top with almonds. Bake 40 to 45 minutes at 350.

Meanwhile, prepare sugar syrup by mixing the water and sugar. Add the rosewater before removing from heat. When basboosa has finished baking, pour the syrup over. Bake 5 more minutes. Let stand 20 minutes before cutting.

Matcha Chia Pudding

Ingredients:

2 cups sweetened almond milk
1 teaspoon matcha, dissolved in some hot water
honey, optional
6 tablespoon chia seeds

Blend milk, matcha, and honey together. Pour over chia seeds. Stir frequently over the course of 15 minutes. Refrigerate for 1 hour. Stir again. Serve with fruit.

Mini Cookie Cups with Fudge Filling

Ingredients:

1/2 cup butter
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg replacer
1/2 teaspoon vanilla
1-1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt

2 cups chocolate chips
14 ounces condensed coconut milk
1 teaspoon vanilla

Cream butter, peanut butter, and sugars. Mix in egg replacer and vanilla. Gradually add flour, baking soda, and salt. Shape dough into about 48 1 inch round balls. place each cookie into a mini muffin pan compartment. Bake 15 minutes at 325. Remove from heat and immediately press wells into the center of each using anything round. Cool in pan for 5 minutes and remove.

Meanwhile, melt chocolate chips in a double broiler. Add condensed milk and vanilla. Allow to cool slightly and fill the cookies with fudge.

*Variation: replace peanut butter with, replace chocolate chips with...
- 1 cup sugar (omit brown sugar) zest of 1 lemon and juice of half a lemon, white chocolate
- 1 cup sugar, mixture of 4 ounces vegan cream cheese, 1 cup confectioners sugar, and vanilla

Indian Style Baked Cauliflower

Ingredients:

2 tablespoons coconut oil, melted
1 clove garlic, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon turmeric
salt and pepper
1 teaspoon ginger, minced
1 teaspoon lime zest
cauliflower, cut into pieces

Stir all the seasonings and toss with cauliflower. Line baking sheet with parchment paper and lay cauliflower in a single layer. Bake 15 minutes at 450. Garnish with more ginger and lime zest immediately before serving.

*Variation: Add chickpeas, diced potatoes, and halved cherry tomatoes

Vietnamese Summer Rolls and Peanut Sauce

Ingredients:

fried tofu or tempeh, cut into 1/4 inch rectangles

rice noodles

rice paper wrappers

mung bean sprouts

mint leaves

thai basil leaves

cilantro

serrano chilis, thinly sliced

cucumber, cut into thin sticks

green onion, cut into 2 inch pieces
carrot, cut into matchsticks

lettuce, stemmed

Fry tofu if desired.

Soak noodles in hot water to cook. Drain.

Soak rice paper wrappers in water one by one, filling each with: tofu, rice noodles, then remaining herbs, spices, and vegetables. Roll and place seam side down on waxed paper.

Peanut Sauce:

3/4 cup creamy peanut butter

1/3 cup water

3 tablespoons hoisin sauce

2 tablespoons lime juice

4-1/2 teaspoons soy sauce

1 tablespoon sugar

2-1/4 teaspoon hot pepper sauce

1 garlic clove, minced

1/2 teaspoon sesame oil

Whisk all ingredients in a bowl.

Banana Split Cake

Ingredients:

1-1/2 cup graham cracker or biscoff cookie crumbs
1 cup sugar, divided
1/3 cup vegan butter
8 ounces vegan cream cheese, softened
20 ounces crushed pineapple
4 medium bananas, sliced
1 cup shredded coconut
2 cups almond or coconut milk
2 packages vanilla pudding mix
2 cups whipped coconut
1 cup pecans or walnuts, chopped
maraschino cherries

Mix crumbs, 1/4 cup sugar, and butter. Press on bottom of deep pan. Freeze 10 minutes.

Beat cream cheese and remaining sugar. Gradually fold in half the coconut whipped cream. Spread over the crust. Top with pineapple, then coconut, then banana slices.

Pour milk in a bowl and mix in pudding mix. Beat with wire whisk and stir in half the remaining whipped coconut. Pour the pudding mix on top of the fruit.

Spread the remaining coconut whip on top and garnish with coconut, nuts, and cherries.

Oreo and Fudge Ice Cream Sandwich Cake

Ingredients:

1/2 cup hot fudge ice cream topping or chocolate syrup
8 ounces whipped coconut cream
1 package chocolate instant pudding mix
10 oreo cookies, roughly chopped
12 vanilla ice cream sandwiches, unwrapped

Pour fudge into bowl and add 1 cup of whipped topping. Stir with wire whisk until well blended. Add dry pudding mix. Gently stir in cookies.

Arrange 4 of the ice cream sandwiches on foil. Top with half the fudge mixture. Repeat layers. Top with remaining ice cream sandwiches. Frost top and sides with coconut cream. Bring up foil sides and seal loosely.

Freeze 4 hours before serving.

Spinach and Artichoke Lasagna

Ingredients:

9 lasagna noodles
1 small onion, chopped
2 cloves garlic, minced
1-1/2 cup vegetable stock
1 tablespoon rosemary
1 cup cashew cream
1 egg replacer
1/4 cup vegan parmesan cheese, shredded
1/2 teaspoon black pepper
1-1/2 cup artichoke hearts in water, chopped
10 ounces spinach
28 ounces tomato sauce or vegan alfredo sauce
vegan mozzarella cheese

Cook noodles al dente and set aside.

Saute onion and garlic and stir in broth and rosemary. Bring to a boil and reduce to thick sauce. Stir in artichoke hearts and spinach. Simmer. Set aside.

Mix cashew cream with egg replacer, black pepper, and parmesan. Set aside.

To assemble, brush the bottom of baking dish with tomato sauce. Layer 3 noodles, cheese mixture, noodles, artichoke mixture, half the sauce and some mozzarella, noodles, remaining sauce, and mozzarella.

Bake covered for 40 minutes at 350. Uncover and bake an additional 15 minutes. Let stand 10 minutes before cutting and serving.

Naan

Ingredients:

1 teaspoon yeast
2 teaspoons sugar
3/4 cup water
2 cups flour
1 teaspoon salt
a pinch of baking powder
3 tablespoons coconut yogurt
2 tablespoons coconut oil
vegan butter (optional)

Dissolve half the sugar and the yeast in the water. Let it sit for 10 minutes.

Add the sugar, yogurt and oil. Stir to combine.

Mix in the flour, salt, and baking powder. Stir and then knead for a few minutes until it comes together into a slightly sticky dough. Cover and let sit for 2 hours in a warm area.

Separate the dough into 6 balls. Use flour to roll out dough into thin ovals.

To cook the dough, warm a skillet and set the dough in. Cover with a lid and allow to cook for 1 minute. Flip the bread over and cook for another minute. Remove from heat and immediately brush with melted butter or garlic butter.

Baingan Bharta

Ingredients:

3 medium eggplants, roasted, skin removed, and chopped
2 tablespoons coconut oil
1 onion, chopped
1 tablespoon garlic, minced
1 inch ginger, minced
2 green chili peppers, minced
2 tomatoes, chopped fine
1 cup tomato sauce
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon garam masala
1/2 cup green peas (optional)
2 tablespoons cilantro, chopped

Saute the onion in the coconut oil until translucent. Add the garlic and ginger. Saute for 1 minute. Add the jalapenos, tomato, tomato sauce, and the spices. Add the eggplant and peas and stir well. Remove from heat.

Serve with basmati rice or naan. Garnish with the cilantro.

Black Forest Trifle

Ingredients:

1 pan prepared brownies, cut into 1 inch squares
2 cups coconut cream
3/4 cup confectioners sugar
chocolate pudding
cherry pie filling
cocoa powder or shaved dark chocolate

Whip the cream and add the powdered sugar until peaks form. Brush brownies with milk.

Layer brownies, chocolate pudding, cherry pie filling, and whipping cream in a deep clear bowl. Repeat layers. Top with chocolate shavings or cocoa powder. Refrigerate.

Apple Walnut Coffee Cake

Ingredients:

1 medium apple, peeled cored and sliced
1 teaspoon lemon juice
1-3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter
1 cup sugar
1 teaspoon vanilla
1/2 cup applesauce
8 ounces coconut yogurt
walnut filling (recipe follows)

Toss apple slices with lemon juice.

Beat butter for 30 seconds. Add sugar, vanilla, and applesauce. Add flour, baking powder, baking soda, and salt alternately with the yogurt.

Pour 2/3 of the batter into the pan. Sprinkle with walnut filling. Arrange apple slices on top. Spread remaining batter. Top with remaining walnut topping.

Bake at 350 for 55 to 60 minutes.

Prepare walnut filling by incorporating 1 cup chopped walnuts, 1/3 cup brown sugar, and 1 teaspoon cinnamon. For topping, add 1/3 cup flour and 1/4 cup softened vegan butter.

Apple Coffee Crumble Cake

Ingredients:

-Cake-
1/2 cup vegan butter
1-1/2 cup brown sugar
1/2 cup applesauce
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup coconut yogurt
1 teaspoon vanilla
2 cups apple, peeled, cored, and sliced

-Crumble-
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
4 tablespoons vegan butter, softened

-Glaze-
1/2 cup brown sugar
1/2 teaspoon vanilla
2 tablespoons water or milk

Cream together butter and sugar. Add in applesauce. Add the flour, baking soda, cinnamon, and salt, alternatively with the yogurt and vanilla. Fold in the apples. Pour into a greased baking pan.

To make the topping, combine sugar, flour, cinnamon, and butter. Mix until it resembles coarse crumbles. Sprinkle over cake.

Bake the cake at 350 for 35-40 minutes.

To make the glaze, combine brown sugar and vanilla. Gradually add in the water until desired consistency is reached and glaze is smooth. Drizzle over warm cake and allow to harden. Serve warm.

Zucchini Bread

Ingredients:

2-1/4 cup flour
3/4 cup sugar
1/2 cup dark brown sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons cinnamon spice mix
1-1/2 cup applesauce
3/4 cup vegetable or coconut oil
2 teaspoons vanilla
2 cups zucchini, grated
2 teaspoons apple cider vinegar

Combine dry ingredients and add the wet ingredients. Fold in the zucchini and apple cider vinegar and transfer to a greased or lined loaf pan.

Bake 40 to 60 minutes at 325 degrees.

Hummingbird Cake

Ingredients:

3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2/3 cup applesauce
1 egg replacer
1-1/2 cup oil
2 teaspoons vanilla
1 cup crushed pineapple
2 cups banana, diced
1 cup pecans, chopped

Combine flour, sugar, baking powder, salt, and cinnamon. Add applesauce, egg replacer, vanilla, and oil. Gently fold in bananas, pineapple, and pecans.

Bake for 25-30 minutes at 350 in a greased jelly roll pan.

For frosting, beat 1/2 cup finely chopped pecans, 8 ounces vegan cream cheese, 1/2 cup vegan butter, 4 cups sugar, and 1 teaspoon vanilla. Spread on top of cooled cake.

Brownies with Spinach and Carrots

Ingredients:

3 ounces chocolate, melted
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup brown sugar
1/4 cup cocoa powder
2 tablespoons butter
2 teaspoons vanilla
1/4 cup applesauce
1 egg replacer
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
cacao nibs (optional)

In a bowl, combine melted chocolate, vegetable purees, sugar, cocoa, butter, and vanilla and whisk until smooth. Whisk in egg whites. Then stir in the flour, baking powder, and salt. Pour the batter into a pan and top with cacao nibs. Bake at 350 for 35 minutes. Cool completely before cutting.

Marshmallow Fondant

Ingredients:

1 cup vegan marshmallows
1 tablespoon water
1-1/2 cup confectioners sugar

Melt marshmallows with water. Add the sugar. Knead for about 5 minutes, adding more sugar as needed.

Chocolate Ganache

Ingredients:

3/4 cup coconut cream
6 ounces chocolate, melted

Fold melted, slightly cooled chocolate into cream. For smooth glaze, pour immediately. For frosting allow to cool and whip with a whisk until fluffy before frosting cake.

Herbed Greek Roasted Potatoes

Ingredients:

4 potatoes, cut into wedges or rounds
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons water
juice of half a lemon
salt and pepper, to taste
1 tablespoon oregano
1 teaspoon mint, chopped
vegan feta cheese, crumbled

Stir garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl. Toss potatoes in the oil mixture. Roast the potatoes in a single layer on greased baking dish until the potatoes start to brown, about 40 minutes, turning over halfway through baking time. Sprinkle with oregano and mint and bake until potatoes are done. Remove from heat and top with the crumbled feta cheese.

Baked French Fries

Ingredients:

3 medium potatoes, cut into strips
1/4 cup italian or greek salad dressing
1/4 cup parmesan cheese

Allow potatoes to sit in saline bath for half an hour. Pat dry.

Toss potatoes with salad dressing and cheese. Arrange on baking sheet covered in foil and sprayed with cooking spray. Bake at 425 for 15 minutes. Flip fries over and bake another 15 minutes.

Tiella

Ingredients:

1 onion, peeled and sliced
1 eggplant, sliced
2 zucchinis, sliced lengthwise
2 red peppers, roasted and peeled
2 tomatoes, sliced
3 potatoes, sliced
olive oil
salt and pepper
1 teaspoon oregano, parsley and basil, minced
1 clove garlic, minced (optional)
3/4 cup vegan parmesan cheese

Saute onion slices in a skillet until they are soft and begin to brown. Season with salt and pepper.

Brush eggplant, zucchini, and potatoes with olive oil and broil until golden. Flip over and broil again until golden.

Meanwhile mix 1/2 cup olive oil, garlic, basil, parsley, oregano, salt, and pepper.

Lightly grease springform pan. Layer potatoes on the bottom. Brush with oil mixture and sprinkle with cheese. Layer the rest of the vegetables brushing with oil and topping with cheese in between each layer. Finish with a layer of potatoes.

Bake for 30 minutes at 375. Cover the top with foil if it starts to brown prematurely. Cool to room temperature before serving.

Greek Pita Pockets

Ingredients:

4 ounces crumbled vegan feta cheese
3 cups cucumber, chopped
1 cup red onion, chopped
1 cup tomato, chopped
5 kalamata olives, pitted and quartered
2 tablespoons lemon juice
5 mint leaves, chopped
1/2 teaspoon basil (optional)
2 tablespoons walnuts, chopped (optional)
4 leaves romaine and iceberg lettuce (optional)
6 small whole grain pita breads, halved

Mix all ingredients and fill pita with 1/2 cup of the cheese mixture.

Veggie California Sandwich

Ingredients:

french baguette, bun, bagel, etc.
avocado, sliced
broccoli sprouts
tomato, sliced
sweet onion, sliced
vegan ranch dressing
sesame seeds
vegan shredded cheddar

If using bun shaped bread, slice horizontally and remove the inside part of the bread. Arrange avocado slices on top and layer with remaining ingredients in the order listed. Broil for about 5 minutes until cheese is melted. Cover with top half of bread and serve.

Pot Stickers

Ingredients:

1/2 block firm tofu
1/2 medium head cabbage, chopped
1 teaspoon ginger, minced
1 green onion, finely chopped
2 water chestnuts, finely chopped
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sesame oil
won ton wrappers
1/4 cup vegetable oil
3/4 cup water
1 tablespoon chili infused sesame oil
1 teaspoon rice vinegar
1 tablespoon soy sauce

Crumble tofu. Mix with cabbage, green onion, ginger, water chestnuts, salt, sugar, and sesame oil. Chill in refrigerator overnight.

Place a tablespoon of the tofu mixture into each won ton wrapper, fold, and seal with water.

In a skillet, heat 3 tablespoons vegetable oil and drop the pot stickers in, stirring constantly for 1 minute. Pour water into the skillet and boil the won tons for about 8 minutes. Add remaining oil. When bottoms begin to brown, remove pot stickers from heat.

Mix together chili oil, vinegar, and soy sauce to make dipping sauce for the pot stickers. Garnish with toasted sesame seeds.

Herbed Oil and Vinegar Dip

Ingredients:

1/2 cup olive oil
1/3 cup balsamic vinegar
1 clove garlic, minced
1 tablespoon basil
2 teaspoons oregano
1/2 teaspoon thyme
1 teaspoon salt
a pinch of black pepper

Mix all ingredients together and store in a sealed bottle. Refrigerate overnight and shake well before serving. Store in refrigerator.

Serve on salad or with italian or french bread.

Italian Bread Bowls

Ingredients:

2 tablespoons yeast
2-1/2 cups warm water
2 teaspoons sugar
2 teaspoons salt
2 tablespoons oil
4 cups flour
1 tablespoon cornmeal
1 tablespoon oil
1 tablespoon coconut milk or water

Dissolve yeast and sugar in the water. Let stand for 10 minutes. Add salt, oil, and 4 cups of flour gradually to the mixture and mix. Turn dough into lightly floured surface and knead for about 6 minutes. Place dough into an oiled bowl. Cover and let rise for 40 minutes.

Punch down dough and divide into 8 portions. Shape each into a 4 inch round loaf. Place the loaves on a lightly greased baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes.

Beat together oil and milk. Brush the dough with half the wash.

Bake at 400 degrees for 15 minutes on stone. Brush with remaining wash and bake about 15 minutes more until golden. Allow to cool.

To assemble bowls, cut 1/2 inch thick slice from the top and scoop out the center leaving a 3/4 inch shell. Fill with soup and serve immediately.

Vegan Chicken with Black Beans and Corn

Ingredients:

1 teaspoon oil
1/2 cup onion, chopped
1 package vegan chicken pieces
1/2 cup stewed tomatoes
1 cup salsa
1 cup black beans
1 cup corn
1/2 jalapeno, finely chopped (optional)
1/2 teaspoon hot sauce
2 tablespoons cilantro, chopped

Saute the onion in the oil. Add the soy chicken and cook until thawed. Add tomatoes, salsa, beans, jalapeno, and pepper sauce. Simmer for 10 minutes.

Serve with brown rice or quinoa. Garnish with cilantro.

Sweet and Sour

Ingredients:

8 ounces pineapple chunks
2 green bell peppers, cut into 1 inch pieces
1/4 cup cornstarch
1-3/4 cup water
3/4 cup sugar
1/2 cup rice vinegar
2 packages vegan chicken
1 cup all purpose flour
1 tablespoon oil
1 tablespoon arrowroot powder
salt and white pepper, to taste
1 cup carbonated water

In a saucepan, combine most of the water, sugar, vinegar, pineapple juice, and food coloring. Boil then add cornstarch dissolved in remaining water. Turn off heat when thickened and set aside.

Combine flour, oil, starch, salt, and pepper. Add water until thick batter forms. Coat the vegan chicken with the batter. Fry the nuggets until golden. Drain on paper towels.

When ready to serve, layer green peppers, pineapple chunks, and soy chicken. Pour sweet and sour sauce on top.

Serve with rice.

* Can use tofu instead of vegan chicken.

Farinata (Socca)

Ingredients:

1 cup chickpea flour
2 cups warm water
1 teaspoon salt
4-1/2 tablespoons oil

Whisk together chickpea flour and water. Let batter stand 2 hours at room temperature. Skim off any foam. Add oil and salt.

Bake in 12 inch well greased pan at 500 degrees for about 20 minutes.

Mix in options:
* 1 teaspoon chopped rosemary
* 1 tablespoon chopped thyme
* 1 teaspoon sage

Topping options:
* sliced cherry tomatoes
* caramelized onions
* nicoise olives
* thinly sliced zucchini

Cashew Tofu Stir Fry

Ingredients:

1/2 cup vegetable stock
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ginger, minced
1/2 teaspoon hot pepper sauce
2 tablespoons grape seed oil
1 block firm tofu, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
8 ounces sliced water chestnuts
1 small onion, cut into 1 inch pieces
1/2 cup shiitake mushrooms, sliced
1 cup cashews, dry roasted
2 green onions, sliced

Stir together stock, cornstarch, soy sauce, ginger, and pepper sauce. Set aside. Toss tofu chunks in some flour or cornstarch.

Heat oil in a wok. Add bell pepper, water chestnuts, onion, and mushrooms. Stir fry for 5 minutes. Then add tofu. Cook another minute. Add the liquid mixture and stir until sauce thickens. Stir in cashews. Garnish with green onion.

Serve with jasmine rice.

* Can replace tofu with soy chicken

Falafel Patties

Ingredients:

1/2 small onion, minced
1-1/2 teaspoon olive oil
1-3/4 cup chickpeas
1 egg replacer
flour, as needed
3 tablespoons cilantro
3 tablespoons parsley
1 green onion
1/3 cup cashew cream
2 tablespoons cornmeal
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon salt

1/4 cup cornmeal
2 tablespoons olive oil

Cook onion in olive oil.

In food processor, pulse chickpeas, egg replacer, cashew cream, cornmeal, garlic, cumin, coriander, pepper flakes, and salt. Add flour until desired consistency is reached. Pulse in the onions, cilantro, and parsley. Cover and chill for 30 minutes.

Place remaining cornmeal in a bowl. Form the mixture into 6 patties, about 1/2 inch thick. Roll in the cornmeal.

Heat the olive oil in skillet and cook 5 minutes on each side.

Serve with pita bread, tahini sauce, lettuce, tomatoes, and pickled turnips.

Baked Ratatouille

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, minced
thyme
1 small red chili pepper, minced
paprika
salt and pepper
4 ounces tomato paste
1 japanese eggplant, sliced
salt and pepper, to taste
zucchinis, sliced
yellow squashes, sliced
onion, sliced
mushrooms, sliced
tomatoes, sliced
2 teaspoons parsley, chopped

Roast garlic, onion, thyme, chili peppers, paprika, salt and pepper in olive oil a pan. Add tomato paste and cook for 5-10 minutes, adding water to adjust consistency. Place sauce on bottom of a casserole dish.

Layer vegetables in a spiral pattern over the sauce. Season with salt, pepper, and thyme.

Cover pan with foil and bake at 375 for 15 minutes. Season with parsley.

Orange Tofu

Ingredients:

1-1/2 cup water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2-1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
2 tablespoons green onion, chopped fine
1 teaspoon hot pepper sauce (optional)
3 tablespoons cornstarch
2 tablespoons water

1 block firm tofu, cubed
1 cup flour
salt and white pepper
3 tablespoons grapeseed oil

Pour water, orange juice, lemon juice, vinegar, and soy sauce in saucepan. Add orange zest, brown sugar, ginger, garlic, green onion, and hot pepper sauce. Bring to a boil. Then allow to cool.

Marinade tofu in the sauce. Refrigerate for two hours.

Mix flour, salt, and pepper. Toss in tofu.

Heat oil and saute tofu until browned. Drain.

Combine tofu pieces with the sauce and simmer for about 5 minutes.

Sweet Barbecue Veggie Skewers

Ingredients:

1 large onion, cut into 1 inch chunks
2 cups pineapple chunks
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
imitation chicken chunks
1/2 cup barbecue sauce
3 tablespoons orange juice concentrate or orange marmalade

Thread vegetables onto skewers.

Mix orange and barbecue sauce. Brush sauce onto the vegetables.

Grill the vegetables for 8 minutes, brushing occasionally with remaining sauce.

Pumpkin Cookies with Icing

Ingredients:

1/2 cup vegan butter, softened
1-1/2 cup sugar
1 cup pumpkin puree
1 egg replacer
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
2-1/2 cups flour

1 tablespoon vegan butter
3 tablespoons almond milk
1 teaspoon vanilla
2 cups confectioners sugar

Cream butter, sugar, and pumpkin. Add egg replacer and vanilla. Mix in spice, baking soda, baking powder, salt, and flour.

Drop from spoon to cookie sheet and flatten slightly. Bake 15-20 minutes at 350 degrees.

Meanwhile make the icing. Mix butter, milk, vanilla, and sugar until dissolved. Add more milk or sugar as needed to reach desired consistency. Spread over the cookies.

Citrus Pomegranate Chicken

Ingredients:

2 tablespoons oil
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons cumin
1 teaspoon garam masala
2 tablespoons flour
1/2 cup water
1-3/4 cup vegetable stock
1/2 cup dried apricots, halved
1 tablespoon lemon zest
2 teaspoons ginger, minced
1 package vegan chicken strips
1 cup pomegranate arils

Saute onion and garlic in oil. Add cumin and garam masala. Stir in the flour and then the water. Then add the vegetable stock, apricots, lemon zest, and ginger. Add vegan chicken and simmer.

Serve over couscous and top with pomegranate arils.

Moroccan Veggie Stew

Ingredients:

1 tablespoon vegetable oil

1 small onion, chopped

1 clove garlic

2 carrots, sliced

2 stalks celery, sliced

1 tablespoon ginger, minced

1/2 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon cardamom

1 teaspoon turmeric

1-1/2 cup vegetable stock

1 can crushed tomatoes

1 cup chickpeas

1 zucchini, sliced

1 tablespoon lemon juice

Saute carrots in oil. Add celery, onion, and garlic. When tender, stir in ginger. Add stock and tomatoes. Simmer about 10 minutes. 

Add zucchini and chickpeas to pan and bring to simmer again for about 15 minutes. Add all the spices. Remove from heat. Stir in lemon juice.

Serve with freekeh or couscous. Garnish with parsley. 

Indian Tomato Curry sauce

Ingredients:

2 tablespoons coconut oil
1 teaspoon cinnamon
1-1/2 cardamom
4 cloves
1 teaspoon fennel seeds
1 inch ginger, minced
2 garlic cloves, minced
1 teaspoon turmeric
1 tablespoon coriander
1 teaspoon chili powder
1 roma tomato, pureed
2 roma tomatoes, chopped
coconut yogurt
cilantro, chopped
salt, to taste

Saute onions in the coconut oil until translucent. Add cinnamon, cardamom, cloves, and fennel. Stir for 5 minutes. Add ginger and garlic and cook another 5 minutes. Add turmeric, coriander, and chili powder. Then add the tomatoes. Stir in enough water to make a sauce. Boil then simmer for 20 minutes. Season with salt.

*Serve curry sauce with:
- soy chicken
- cauliflower, chickpeas, and/or potatoes

Garnish with cilantro and serve with a side of yogurt.

Won Ton Soup

Ingredients:

1 cup firm tofu, crumbled.
1/4 cup shiitake mushrooms, finely chopped
1/4 cup water chestnuts, finely chopped
2 green onions, finely chopped
1/2 teaspoon sesame oil
1 tablespoon rice vinegar
1/2 teaspoon white pepper
1 egg replacer
won ton wrappers
5 cups vegetable stock
1 cup thinly sliced shiitake mushrooms
1/2 cup sliced water chestnuts
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
2 green onions, sliced

Mix tofu, mushrooms, water chestnuts, onions, sesame oil, vinegar, pepper, and egg replacer. Allow to sit in refrigerator for half an hour.

Spoon mixture into won ton wrappers. Brush edges of wrappers with water and seal into a triangle.

Combine stock, mushrooms, and water chestnuts in a saucepan. Bring to a boil. Carefully add won tons. Simmer 4 minutes, then add remaining seasonings and green onion.

Chili Soup

Ingredients:

1 teaspoon oil
1 onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
2 stalks celery, chopped
2 carrots, chopped
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon cayenne pepper
2 tomatoes
1/2 cup tomato puree
1/2 cup fresh tomato salsa
2 cups vegetable stock
1-1/2 cup pinto beans
salt, to taste
2 tablespoons cilantro, chopped

Saute onion in oil. Add vegetables and seasonings, then stock, tomatoes, and beans. Simmer until vegetables are tender. Garnish with cilantro before serving.

Moroccan Lentil Soup

Ingredients:

1 onion, chopped

1 tablespoon grapeseed oil

2 cloves of garlic, minced

1 teaspoon ginger, minced

6 cups water

1 cup red lentils

1-1/2 cup chickpeas

1-1/2 cup white beans

1 can diced tomatoes

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 teaspoons ground cardamom

1/2 teaspoon cayenne pepper

1 teaspoon cumin

Saute the onions, garlic, and ginger in oil.

Add legumes and vegetables. Bring to a boil then simmer for an hour, or until the lentils are soft. Puree half of the soup in a blender and return to the saucepan. Stir in seasonings. Garnish with parsley.

Aash Reshteh

Ingredients:

3-3/4 cup reshteh noodles
2 pounds of mixed herbs (parsley, spinach, dill, cilantro, and green onion)
2/3 cup chickpeas
1 cup black eyed peas
2 cups lentils
2/3 cup kidney beans
8 ounces fresh mint
3 medium onions
2 tablespoons flour
1/4 cup cashew cream
olive oil
salt and pepper, to taste

Cook the beans and allow to cool.

Slice the onions very thinly and fry on low heat until caramelized. Set half of the onion aside for garnish. Add the beans, seasoning, and about 3 cups of hot water to the onion and boil covered for 30 minutes. Add more water, as needed.

Meanwhile, chop the herbs. Add to the soup and cook an additional 10 minutes. Dissolve flour in cold water separately and slowly stir into the soup to thicken. Add the reshteh noodles. Remove the soup from heat and stir in cashew cream.

Fry chopped mint in oil and garnish the soup with a spoonful of kashk, the caramelized onion, and the mint.

Greek Seven Layer Dip

Ingredients:

hummus
vegan tzatziki
tabbouleh
Greek Salad
vegan feta cheese
mint, chopped
parsley, chopped
kalamata olives, seeds removed and chopped

pita bread, split and cut into quarters
olive oil

Layer the ingredients as listed above.

Broil the pita bread drizzled with olive oil in the oven until golden brown, about 3 minutes.

*To make greek salad, chop 1/2 red onion, 2 cucumbers and 2 tomatoes and toss with lemon juice, olive oil, and salt.

Kale, Roasted Tomato, and Potato Soup

Ingredients:

2 tablespoons coconut oil
4 small potatoes
1 bunch of kale, chopped
5 cups vegetable stock
1 teaspoon sugar
1 tablespoon red wine vinegar
4 stalks of celery, sliced
2 cloves of garlic, minced
1 small yellow onion
1 can fire roasted tomatoes, with juice
4 sprigs of rosemary
3 sprigs of thyme
salt and pepper, to taste

Cook potatoes in the oil. Add onions, celery, and garlic. Season with salt and pepper and the rosemary and thyme. Add vegetable stock and tomatoes, water, sugar, and vinegar. Simmer for about an hour. Before serving, stir in kale. Remove from heat. Garnish with croutons and olive oil.

Ginger Citrus Rice

Ingredients:

1 teaspoon coconut oil
1 clove garlic, minced
1/3 cup orange juice
1/2 teaspoon orange zest
2 tablespoons green onion, chopped
2 teaspoons ginger, minced
1/4 cup slivered almonds, roasted
1-1/2 cups rice
1 teaspoon teriyaki sauce (optional)
salt and pepper, to taste
soy chicken strips

Prepare rice and allow to cool.

Cook garlic in the coconut oil. Stir in orange juice, white parts of green onion, and ginger. Cook until liquid is reduced by half. Stir in almonds and rice. Season with teriyaki sauce, salt and pepper. Add imitation chicken and remaining green onion.

Chinese Fried Rice

1-1/2 cup rice
2 cups water
3 tablespoons coconut oil
1 cup green peas
1/2 cup matchstick carrots
1 small red bell pepper, finely chopped
1/2 cup onion, chopped
1 teaspoon ginger, minced
1/4 cup green onion, chopped
white cabbage, shredded
white pepper, to taste
about 1/4 cup soy sauce, more or less to taste
2 tablespoons teriyaki sauce
1 teaspoon sesame oil
1/4 cup cashews (optional)
1/2 block extra firm tofu, cut into 1/2 inch cubes (optional)
hot pepper sauce, to taste

Cook rice with water and ginger. Simmer for 20 minutes.

In a wok, cook onions, carrots, bell pepper, and tofu in the oil. Mix in rice and ginger and stir thoroughly. Add peas, cabbage, and cashews. Add the soy sauce, teriyaki, and green onion. Remove from heat. Season with sesame oil, hot pepper sauce, and white pepper. Garnish with toasted sesame seeds if desired.

LA Freeway Fruit Salad

Ingredients

watermelon, peeled and cubed
cantaloupe, peeled, sliced, and cubed
pineapple, peeled, sliced, and cubed
red grapes, whole
mango, peeled and cut into spears
cucumber, halved and sliced
jicama, peeled and cut into thin rectangles
lime juice
salt
chili powder

Combine all fruits and toss with lime juice, salt, and chili powder.

Chinese Cream Corn Soup

Ingredients:

1 (15 ounce) can cream style corn

1-3/4 cups vegetable stock

1 tablespoon cornstarch

2 tablespoons water

salt, to taste

white pepper, to taste

1 teaspoon sugar

2 teaspoons sesame oil

2 tablespoons green onion, chopped

In a saucepan, combine corn, stock, salt, pepper and sugar. Bring to a boil. Mix the cornstarch and water together and stir into the soup. Stir until thickened. Remove from heat and stir in sesame oil. Garnish with green onion.

Cornbread

Ingredients:

1/3 cup light brown sugar
3 tablespoons honey
1 teaspoon salt
1/2 cup vegan butter, softened or coconut oil
1 teaspoon vanilla
1 egg replacer
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup fine cornmeal
1/2 cup coarse cornmeal
1 cup milk
1 cup sweet corn kernels (optional)

Beat together sugar, honey, salt, butter, and vanilla. Stir in egg. Then stir in baking powder and soda. Alternately add in the flour and cornmeal with the milk. Beat well. Fold in corn.

Bake at 400 degrees for 20 minutes.

Variation: bake in mini muffin molds with vegan hot dog slices pushed into the center.

Vegetable Biryani

Ingredients:

3/4 cup basmati rice
1 tablespoon coconut oil
2 tablespoons golden raisins
2 tablespoons blanched slivered almonds, toasted
1 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1-1/2 cups water
salt, to taste

3 tablespoons coconut oil
1/4 of a small yellow onion, thinly sliced
1 tablespoon ginger, minced
2 small cloves of garlic, minced
2 tablespoons raisins
2 tablespoons blanched slivered almonds
1-1/2 teaspoon coriander
1/2 teaspoon cumin
1 tablespoon cardamom
1 cup cauliflower florets, chopped small
3 small potatoes
3 ounces green peas
1/3 cup matchstick carrots or 1 medium carrot, chopped
1 teaspoon salt
2/3 cup water
hot pepper sauce, to taste (optional)

2 tablespoons shredded coconut
2 tablespoons blanched slivered almonds

Wash and allow rice to soak for half an hour. Drain the rice.

Melt coconut oil. Add raisins, almonds, turmeric, cumin, coriander, cardamom and cinnamon. Cook for 2 minutes and add rice. Roast for 1 minute. Add water and salt and bring to a boil. Simmer and steam until rice is cooked.

Meanwhile, heat coconut oil and add potatoes. Fry until cooked through. Add onion and cook on low heat until lightly browned. Add garlic and ginger and cook 1 more minute on medium heat. Add raisins, almonds, coriander, cumin, and cardamom. Cook for an additional 2 minutes. Stir in cauliflower, peas carrots, and salt. Raise heat to high. Add water. Cook covered for 4 minutes and then uncovered until most of the water has evaporated.

Add rice to vegetable mixture. Stir in hot pepper sauce.

Serve garnished with dry roasted shredded coconut and almonds.

Teriyaki Bowl

Ingredients:

6 ounces flat rice noodles or soba noodles
2 cups broccoli florets
2 cups carrots, sliced
1/2 cup baby corn (optional)
1/2 bell pepper, cut into strips (optional)
2 teaspoons vegetable oil
1 package vegan beef
1/4 cup teriyaki sauce
1 teaspoon ginger
1 teaspoon soy sauce
1 teaspoon black sesame seeds

Cook pasta according to instructions. Boil the vegetables.

Heat skillet and add soy beef. Cook until heated through and add remaining ingredients. Cook until sauce thickens.

Toss pasta with sauce mixture. Garnish with peanuts if desired.

Lemon Spaghetti

Ingredients:

16 ounces whole grain spaghetti
1 clove garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh basil. chopped
zest of 1 lemon
2 tablespoons lemon juice
2 cups fresh spinach leaves

Cook pasta al dente and drain. Toss with remaining ingredients and serve over bed of spinach.

Cheese Twists

Ingredients:

1 sheet frozen puff pastry, thawed

1/4 cup vegan butter

4 ounces vegan parmesan cheese, grated

1/2 teaspoon garlic powder (optional)

Roll out puff pastry sheet and brush with oil. Sprinkle with cheese. Fold dough in half and press edges together. Brush both sides of puff pastry with butter and sprinkle again with the cheese and the garlic powder.

Cut into 3/4 inch strips and twist about 3-4 times. Place 1 inch apart on ungreased baking sheet. Bake until twists are golden brown.

* Can replace cheese with za'tar or add mixed italian herbs

Spinach Penne

Ingredients:

12 ounces spinach, fresh or frozen
12 ounces penne pasta
1 clove garlic
1 cup vegan cream
1/4 cup almond milk
1/4 cupvegan parmesan cheese
1 teaspoon basil
salt and pepper, to taste
roasted red peppers, chopped (optional)

If spinach is fresh, blanch in boiling water for 1 minute. Cook pasta in reserved water. If using frozen, allow to thaw and squeeze out liquid.

Place garlic in food processor and mince. Add spinach, cream, and milk. Process until blended. Add parmesan and seasonings. Toss with pasta and red peppers.

Pasta Pomodoro

Ingredients:

16 ounces angel hair pasta
1 tablespoon cup grapeseed oil
1/2 an onion, chopped
2 cloves of garlic, minced
2 cups roma tomatoes, diced
2 tablespoons balsamic vinegar
1-1/4 cup vegetable stock
crushed red pepper, to taste
black pepper, to taste
3 tablespoons olive oil.
2 tablespoons fresh basil, chopped
vegan parmesan cheese, grated

Cook pasta until al dente.

Pour coconut oil into skillet. Saute onions and garlic until lightly browned. Add tomatoes, vinegar, and stock. Simmer 8 minutes. Stir in peppers and pasta, tossing with the sauce. Simmer 5 minutes. After turning off the heat, add olive oil and basil. Serve topped with the cheese.

Greek Couscous Salad

Ingredients:

1/2 pound whole wheat couscous

3 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

2/3 cup chickpeas

1/3 cup kalamata olives

1/3 cup vegan feta cheese, crumbled

1 cup red bell pepper, diced

2/3 cup celery, diced

1/3 cup artichoke hearts, chopped

1/4 cup pine nuts, roasted

1/4 cup green onions, sliced

2 tablespoons mint, chopped

Boil 1-1/2 cups of water. Remove from heat. Pour couscous into water and allow to soak. 

Meanwhile combine remaining ingredients. When couscous is cooled, mix in with vegetables. Season with salt and pepper.

Smoothies

*1 cup fresh orange juice, 2 kiwis, peeled, 2 bananas, 1/2 cup pineapple, 1/2 cup pineapple juice, 2 cups ice.

*coconut water, cup coconut milk, banana, pineapple, ice, drizzled with maraschino cherry syrup

* ginger peach green tea, peaches, vanilla almond based yogurt, banana, ginger

* banana, peanut butter, cacao powder, almond milk

* banana, pineapple, strawberries, almond milk

* strawberry, banana, kiwi, coconut water

* coffee, almond or cashew milk, banana, ice

* nectarine, strawberry, orange, coconut milk

* banana, strawberry, peach, almond milk

* mango, peach, strawberry, almond milk

* mango, orange, banana, coconut water

* pumpkin puree, banana, vanilla, maple, oatmeal, pumpkin pie spice, almond milk

* banana, mango, kiwi, spinach, coconut milk

* melon, mint, spinach, mango, apple, cucumber, almond milk

* banana, almond butter, almond milk, honey

* banana, mango, cherries, almond milk

* grapefruit, pineapple, banana, coconut water

* orange, pineapple, carrot, coconut water

* banana, chai tea, vanilla, cinnamon

* banana, spinach, strawberries, vanilla, matcha, almond milk

* persimmon, banana, strawberries, almond milk

* apples, oatmeal, apple pie spice, banana, almond milk

* blueberries, peaches, banana, almond milk

* strawberries, raspberries, blueberries, kiwi, orange juice

* mango, vanilla, almond milk

* peach, carrot, banana, coconut milk

* banana, blueberries, basil leaves, almond milk

* banana, pineapple, mango, passion fruit, strawberries, coconut water

* old fashioned oats, honey, cinnamon, apple, almond milk

* cantaloupe, peach, banana, cashew butter, vanilla, ginger, chia seeds, coconut water

* peach, tahini, dates, carrots, cinnamon, almond milk

* cherries, banana and/or peach, almond butter, almond meal, almond extract, almond milk

Mongolian Beef

Ingredients:

2 teaspoons vegetable oil
1 clove garlic, minced
1/4 cup carrots, julienned (optional)
1/2 teaspoon ginger, minced
1/2 cup soy sauce
1/3 cup water
1/2 cup brown sugar
hot pepper sauce
1 package vegan beef strips
1/4 cup cornstarch
1 bunch green onion, cut into 2 inch pieces
sesame seeds (optional)

Coat the soy beef strips with cornstarch. Heat vegetable oil. Cook the beef until heated through. Add garlic, carrots, and ginger then pour in soy sauce, water, brown sugar, and hot pepper sauce. Allow to boil until thickened. Add the white parts of the green onion only first, then add the green parts after a few minutes. Sprinkle with sesame seeds and serve with jasmine rice.

Curried Zucchini Soup

Ingredients:

1 tablespoon coconut oil

grapeseed oil

1 small onion, chopped

2 garlic cloves, minced

2 pounds zucchini, diced plus one small zucchini sliced very thin

1-1/2 cup chickpeas

6 cups vegetable stock

2 tablespoons fresh lemon juice

2 tablespoons curry powder

2 teaspoons cumin

1/2 teaspoon cayenne pepper

1 teaspoon white pepper

salt and pepper, to taste

Toss chickpeas with oil, curry powder, and salt and pepper. Place on baking sheet. Toss sliced zucchini with olive oil, salt, and pepper and arrange next to chickpeas. Roast in the oven at 400 degrees for 10 minutes. Remove from the oven and flip over zucchini slices. Roast for another 10 minutes. Remove zucchini and continue roasting chickpeas about 20 more minutes.

In a large saucepan melt the coconut oil. Cook onion until translucent about 5 minutes. Add garlic and zucchini. Cook until zucchini begins to soften, about 2 minutes, then add vegetable stock. Cook covered for 30 minutes. After simmering, remove from heat and use a blender to puree soup until smooth. Return to saucepan and add seasonings and lemon juice. Add additional salt and pepper to taste.

To serve, top soup with roasted chickpeas and zucchini chips.

Vegetable Quesadillas

Ingredients:

tortillas
mexican style vegan cheese
1/4 red onion, chopped
1 package cherry or roma tomatoes, diced
1 green bell pepper, chopped
1 clove garlic, minced
2 tablespoons cilantro, minced
half a jalapeno, chopped (optional)
1 teaspoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon cumin

Combine onion, bell pepper, garlic, cilantro, and jalapeno with chili powder and cumin.

Heat griddle and place tortilla on it. Cover with desired amount of cheese and sprinkle with vegetable mixture. Sprinkle more cheese on top and cover with another tortilla. Cook 8-10 minutes flipping over halfway. Serve with salsa, guacamole, or vegan sour cream.

Blueberry Muffins

Ingredients:

2 cups all purpose flour
2 teaspoons baking powder
1-1/2 tablespoons flour
1/4 teaspoon salt
1-1/2 cup fresh blueberries
1/2 cup veganmbutter
3/4 cup sugar
1/2 cup apple sauce
1 egg replacer
1 teaspoon vanilla
1/4 teaspoon lemon zest
1/2 cup almond milk
2 tablespoons flour
5 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons vegan butter, diced

Allow 2 tablespoons of butter to reach near room temperature. Sprinkle 2 tablespoons of flour over blueberries, toss together, and also set aside.

Beat 1/2 cup butter with 3/4 cup sugar. Beat in apple sauce and egg replacer and stir in vanilla and lemon zest. Alternately fold in milk with flour, baking powder, and salt. Spoon batter into greased or lined muffin cups.

Combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon. Cut in 2 tablespoons of butter with pastry cutter until blended and resembles coarse crumbs. Sprinkle on top of batter.

Bake at 375 for 20-25 minutes.

Morning Glory Muffins

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup flaxseed, ground
3/4 cup sugar
2-3/4 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 egg replacers
1 cup applesauce
1/3 cup orange juice
1/4 cup coconut oil
2 teaspoons vanilla
2 cups carrot, grated
1/2 cup pecans, chopped
1/2 cup flaked coconut
1/2 cup dried fruit of choice, chopped (optional)
1 apple, peeled and grated

Beat the egg replacer, applesauce, juice, oil, and vanilla.

Gradually stir in the flours, flaxseed, sugar, baking powder, cinnamon, salt, and baking soda.

Fold in carrots, pecan, coconut, and fruits.

Bake in greased or lined muffin trays. Bake at 350 for 15-18 minutes.

Farina Biscotti

Ingredients:

1-1/2 cups flour
3/4 cup farina
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 cup butter
2/3 cup sugar
1/4 cup apple sauce
1 egg replacer
1/2 teaspoon vanilla

Beat butter and sugar until fluffy. Blend in apple sauce, egg replacer, and vanilla. Gradually mix in flour, farina, cinnamon, and baking soda.

Shape into a 14 inch log on sprayed baking sheet. Bake at 350 for 25 minutes. Cool completely.

Cut diagonally into 1/2 inch thick slices. Place, cut sides up, on baking sheet. Bake 10 additional minutes until lightly browned.

Yogurt Parfait

Ingredients:

1/2 cup almond or coconut yogurt, any flavor
4 ounces coconut whipped cream
fruit of choice
1 cup granola cereal

Fold together the almond yogurt and half the whipped topping until smooth. In parfait glasses, alternately layer yogurt mixture, fruit, more yogurt mixture and cereal. Repeat layers if desired.

Spanish Rice

Ingredients:

2 tablespoons vegetable oil
1 cup uncooked rice
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
2 cups water
2 roma tomatoes, chopped
1/4 cup tomato juice
1 small jalapeno, finely chopped (optional)
2 teaspoons chili powder
salt, to taste

Heat oil and saute onion and bell pepper. Add rice and saute until rice is browned. Stir in water, tomatoes, and jalapeno. Season with salt and chili powder. Cover and simmer for 30 minutes until rice is cook and liquid is absorbed.

* May substitute quinoa for the rice
* May substitute canned tomato with green chiles (10 ounce can) for the tomato and juice

Lemon Thyme Rice

Ingredients:

1 tablespoon butter
1 cup uncooked rice
1-1/2 cup vegetable stock
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon thyme

Melt butter and stir in rice. Cook until browned about 5 minutes. Add the remaining ingredients, cover, and cook for about 20 minutes until all the liquid is absorbed.

Tzatziki

Ingredients:

1 cup coconut yogurt
2 persian cucumbers, chopped finely or grated
1/2 clove garlic, minced
the juice of half a lemon
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons mint or dill, chopped

Stir together all ingredients and whisk until smooth. Add water if yogurt is too thick. Refrigerate for a few hours before serving.

Panzanella

Ingredients:

1/2 cup olive oil

2 garlic cloves, peeled

1 loaf rustic italian bread, torn into 1 inch chunks

2 tablespoons red wine vinegar

1 tablespoon shallot, minced

sugar, salt, and pepper, to taste

2 large tomatoes, cut into 1/2 inch pieces

1 small red onion, thinly sliced

1/2 cucumber, cut in half lengthwise and sliced

1/2 cup basil leaves, coarsely chopped

Infuse garlic with the olive oil overnight. 

Toss bread with 2 tablespoons of the garlic infused olive oil. Place on a baking sheet and toast until golden and crispy, about 10 minutes, turning occasionally.

To make vinaigrette, combine remaining olive oil with vinegar, shallot, sugar, salt and pepper, and mix well. 

In a bowl, toss bread, tomatoes, onion, and cucumber with vinaigrette and basil. Season to taste and let stand 30 minutes before serving. Garnish with basil and parmesan. 

Add in options:

*sun dried tomatoes

*artichoke hearts, quartered

*pitted green olives, halved
*red or yellow bell pepper

*flat leaf parsley

Enchiladas

Ingredients:

3 tablespoons coconut oil

3 tablespoons flour

1/2 tablespoon chili powder
1/2 tablespoon cumin

2 cloves of garlic, crushed

1/4 teaspoon oregano
salt, to taste
a pinch of cinnamon
3 tablespoons tomato paste
2 cups vegetable stock
1 teaspoon apple cider vinegar

12 ounces, vegan chicken

1 cup chopped tomato
1 cup black beans (optional)

1/4 cup cilantro, chopped

salt, to taste

1 teaspoon cumin

1/2 teaspoon red pepper flakes

4 ounces vegan cream cheese

8 corn or flour tortillas

1/4 cup vegan mexican style cheese

Heat oil in a saucepan and add flour, chili powder, cumin, garlic, oregano, and cinnamon. Stir until fragrant. Whisk in the tomato sauce and then the stock. Bring to simmer and cook for 5 minutes. Remove from heat and add salt and vinegar.

Place chicken in a bowl. Add tomato, beans, cilantro, salt, cumin, red pepper flakes and cream cheese. 

Dip tortillas in sauce for 10 seconds. Fill each with 1/3 cup of the chicken mixture. Roll up and arrange seam down on sprayed baking dish. Spoon sauce over tortillas. Top with cheese. 

Bake at 400 for 20 minutes, covered. Then 5 minutes uncovered.

Garnish with more cilantro and serve with vegan sour cream.

Black Bean Patties

Ingredients:

1 small onion, chopped
coconut oil
2 teaspoons garlic, minced
3 cups cooked black beans
1/4 cup cilantro, chopped
1 jalapeno, finely chopped (optional)
1 egg replacer
salt and pepper, to taste
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons hot sauce
1/2 cup flour
2 tablespoons Cajun seasoning

Cook onion in oil until caramelized. Add garlic and cook 30 seconds more.

In a bowl, mash the beans with a fork or potato masher until smooth. Mix in onion, cilantro, jalapeno, egg, cumin, coriander, and hot sauce.

Shape into patties and dust with flour and Cajun seasoning. Bake or cook on the stove with a little bit of oil.

Serve with salsa, guacamole, and/or vegan sour cream.

Tomato Sauce (from scratch)

Ingredients:

5 roma tomatoes
1/3 cup water
1 tablespoon olive oil
2 teaspoons sugar
1 clove garlic, minced
1 teaspoon red wine vinegar
salt, to taste

Put all the ingredients in a food processor and blend until smooth. Transfer to a saucepan and bring to a boil. Simmer 1 hour and add salt. Pour sauce back into the food processor and blend again until smooth.

Lemon Saffron Rice

Ingredients:

1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 teaspoon garlic, minced
2 cups uncooked rice
1/2 cup water
1-1/2 teaspoons fresh oregano
1/4 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon paprika
1/4 teaspoon black pepper
14 ounces vegetable stock
1 cup green peas
2-1/2 tablespoons lemon juice

Soak saffron in the boiling water and allow to sit until saffron releases color and aroma.

Add oil to pan. Add onion and bell pepper. Add garlic.

Add saffron water, rice, oregano, salt, paprika, pepper, and vegetable stock. Bring to a boil. Reduce heat and simmer until rice is cooked.

Remove from heat and add. Stir in peas and lemon juice.

Greek Style Penne

Ingredients

2 cups whole wheat penne
1 cup zucchini slices
1 cup vegan cream
1/3 cup ripe olives, pitted and sliced
1-1/2 teaspoon oregano
1/4 teaspoon black pepper
4 ounces vegan feta
1/4 cup fresh basil leaves
1 cup tomatoes, chopped

Cook pasta. Add zucchini to pasta during the last two minutes of boiling. Drain and return to pan. Add remaining ingredients except basil and tomatoes. Cook until heated through. Remove from heat and stir in tomato and basil.

Freekeh Salad

Ingredients:

1 cup freekeh, cooked and cooled
1/4 cup pine nuts, roasted
1/3 cup barberry
1/2 red onion, chopped
1/2 bunch mint, roughly chopped
1/2 bunch flat leaf parsley, finely chopped
1/4 cup olive oil
juice of one large lemon
salt and black pepper, to taste

Mix all ingredients together and chill. Serve on bed of lettuce with pomegranate arils or chopped walnuts sprinkled on top.

Asian Style Pasta Salad

Ingredients:

6 ounces udon or soba noodles

1 small green bell pepper, julienned

1 small red bell pepper, julienned

1 cup baby corn (optional)

1 cup mung bean sprouts

1/4 cup green onion, chopped

2 tablespoons toasted sesame seeds

2 mandarin oranges, peeled and sectioned

1/4 cup either honey roasted peanuts or sliced almonds
1/2 cup snow peas, cut in half diagonally

2 tablespoons soy sauce

1 teaspoon white pepper

2 teaspoons honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 teaspoon sriracha, optional

Boil noodles until cooked. Strain and toss in a splash of sesame oil. Allow to cool in refrigerator.

Mix all vegetables together. Mix all dressing ingredients together. 

Assemble by tossing noodles with salad and stirring in dressing.

Turkish Roasted Eggplant with Yogurt Sauce

Ingredients

4 Japanese eggplants
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup thick coconut yogurt
1 teaspoon garlic, minced
2 tablespoons mint leaves, chopped
2 teaspoons red wine vinegar
2 teaspoons honey
1/4 teaspoon cayenne pepper
2 teaspoons chopped thyme
2 teaspoons oregano
1 cup walnuts, toasted and chopped

Cut eggplants in half lengthwise. Score 1 inch slits through flesh. Brush eggplants with 1/3 cup of the oil to coat flesh. Season with salt and pepper. Roast until soft about 45 minutes.

Whisk together yogurt, garlic, remaining oil, mint, vinegar, honey, and cayenne pepper.

Top each eggplant with 2 tablespoons of the yogurt sauce. Sprinkle with thyme and oregano. Top with walnuts.

Party Focaccia

Ingredients:

1 tablespoon yeast

1/2 teaspoon sugar

1/2 cup warm water

2 tablespoons olive oil

1/2 teaspoon garlic, minced

1/2 teaspoon oregano

1 teaspoon rosemary

3/4 teaspoon thyme

1/2 teaspoon sage

1 teaspoon basil

1/2 cup cold water

3 cups bread flour

2 tablespoons sugar

1 teaspoon salt

1/2 cup parsley leaves, chopped

1 small garlic clove, minced

4 ounces vegan parmesan cheese

2 ounces vegan mozzarella cheese

8 pitted black olives, chopped

1/3 cup olive oil

1/3 cup red onions, thinly sliced

1 roma tomato, thinly sliced (optional)

Sprinkle yeast and sugar over warm water. Stir and set aside until mixture is foamy, about 10 minutes.

Heat 2 tablespoons of olive oil in saucepan over low heat. Add all the herbs and simmer for 1 minute. Remove from heat and add cold water. Stir into yeast mixture. 

Put mixture in mixer or food processor. Add flour, sugar, and salt. Put dough ball on greased jelly roll pan. Cover and let stand 15 minutes. Pat dough evenly with oiled hands to cover pan. 

Stir together parsley, cheeses, olives, and olive oil. Spread mixture over dough. Place onions and tomatoes on top. Bake 10-12 minutes until golden brown. Cut into squares and serve hot, warm, or room temperature.

Hot and Sour Soup

Ingredients:

6 large oyster mushrooms, sliced thin

5 shiitake mushrooms, sliced thin
1 cup straw mushrooms

1/3 cup matchstick carrots

4 cups vegetable stock

1/3 cup bamboo shoots

1 teaspoon soy sauce

1/2 teaspoon dark soy sauce

1/2 teaspoon sugar

salt, to taste

1/2 teaspoon white pepper

2 tablespoons rice vinegar

2 tablespoons cornstarch

3 tablespoons water

1 teaspoon hot pepper sauce

1/2 package firm tofu

1 teaspoon sesame oil

2 tablespoons green onion, thinly sliced

Put vegetable stock in a saucepan with mushrooms, carrots, bamboo, soy sauce, sugar, salt, pepper, vinegar and hot pepper sauce. Bring to a boil. 

In a small bowl, stir water with cornstarch and slowly mix into the soup until thickened. Add the tofu. Cook 1-2 minutes. Remove from heat and mix in sesame oil. Sprinkle each serving with green onion.

Szechuan Stir fry

Ingredients:

1 tablespoon vegetable oil
vegan chicken pieces or tofu
2 tablespoons cornstarch, dissolved in water
2 garlic cloves, minced
1 tablespoon black bean sauce
salt and pepper, to taste
1/3 cup matchstick or julienned carrots
3/4 cup roasted peanuts
3/4 cup snow peas
1/2 each red and green bell pepper, chopped into 1 inch pieces
3/4 cup baby corn
1/3 cup water chestnuts, sliced
1/4 cup vegetable stock
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 onion, cut into 1 inch pieces
1 teaspoon sesame oil

Heat the vegetable oil in a wok. Add the garlic and soy chicken. Stir fry until the garlic is golden brown. Add remaining ingredients except cornstarch, peanuts, and sesame oil. Cover and cook for 10 minutes. Add cornstarch a little at a time to thicken. Remove from heat. Stir in sesame oil and peanuts.

Serve with jasmine or short grain rice.

Florentines

Ingredients

1-3/4 cup almonds, blanched, sliced, and slightly toasted
3 tablespoons flour
2 tablespoons orange or lemon zest (optional)
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons cream
2 tablespoons maple syrup
5 tablespoons butter
1/2 teaspoon vanilla extract
2-4 ounces chocolate

Line a baking sheet with parchment paper.

Pulse the almonds in a food processor until chopped. Stir together nuts, zest, and flour.

Put the sugar, cream, maple syrup, and butter in a small saucepan. Cook until mixture comes to a rolling boil and sugar has dissolved. Boil for 1 more minute and remove from heat. Add the vanilla.

Pour mixture over almond mixture and stir to combine. Set aside until cool enough to handle, about half an hour.

For 3 inch round cookies, scoop mixture with teaspoon and roll into a ball. Place 3-4 inches apart on cookie sheet. Bake 10 minutes at 350 degrees. Cool for 5 minutes before removing from cookie sheet.

Drizzle with chocolate.

Pizza

-Pizza Crust-

Ingredients:

2-1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1-1/2 cup lukewarm water
1 teaspoon salt
2 tablespoons vegetable oil
3-1/3 cup flour

In a large bowl, dissolve yeast and brown sugar with the warm water. Cover, place in a warm area, and let sit for about 10 minutes.

Stir salt and oil into the yeast solution. Gradually mix in the flour. Place the dough into a well oiled bowl. Cover, place in a warm area, and allow to rise for 1 hour.

Punch out dough and roll out. Brush crusts with olive oil. Add toppings and bake in oiled and cornmeal sprinkled pan or pizza stone at 425 for 15 to 20 minutes.

**for foccacia dough, add 1 tsp garlic powder, and 1/2 teaspoon of each: thyme, basil, oregano, spearmint, tarragon, marjoram, and a pinch of sage.

**for honey wheat dough, replace 1-1/3 cups of the flour with whole wheat flour and add 2 tablespoons of honey.



-Pizza Combinations-

Italian - red onion, black olives, artichoke hearts, red bell pepper, rosemary, basil, mushrooms, mozzarella, provolone, romano, and parmesan.

Greek - bake with mozarella and parmesan only. top with lettuce, tomato, cucumber, feta cheese, red onion, and olives. Drizzle with tzaziki and lemon vinaigrette (lemon juice, olive oil, basil, oregano).

Greek II - cook naan bread on grill or stove. Top bread with hummus, baby arugula, pitted greek olives, halved cherry tomatoes, crumbled feta, chopped mint (optional) and a drizzle of olive oil. Serve warm.

Mexican -  bake with pico de gallo, black beans, corn, cheddar cheese, and monterey jack cheese. top with lettuce, and green onion. Drizzle with ranch dressing and salsa. Crumble tortilla chips on top.

Pesto - pesto sauce, spinach, artichoke hearts, onion, tomato, mushroom (optional).

Caprese - pesto or tomato sauce, red onion, sliced cherry tomatoes, buffalo mozarella. Garnish with basil and drizzle with balsamic reduction.

Broccoli and Cheddar - wheat dough topped with chopped garlic and cheddar cheese. Scatter red onion, kalamata olives, and a generous amount of broccoli florets on top. Drizzle with olive oil and sprinkle with black pepper.

Fajita - salsa, cheddar cheese, monterey jack cheese, red onion, green bell pepper strips, red bell pepper strips, sliced jalapeno, corn, pinto beans, and taco seasoning. Sprinkle with cilantro after baking.

Mediterranean - spread with hummus. Top with red bell pepper, green onion, eggplant, zucchini, feta cheese, kalamata olives, basil leaves, and black pepper.

Pear and Gorgonzola - brush honey wheat dough with garlic butter, top with very thinly sliced bosc pear, caramelized onion, gorgonzola cheese, and chopped walnuts. Garnish with sliced basil leaves.

Cajun - crushed tomatoes, cajun seasoning, smoked gouda cheese, mozarella cheese, green bell pepper, red onion, jalapeno, corn, and okra slices

Eggplant Flatbread - marinara, grilled or roasted eggplant slices, crumbled goat cheese, and mozarella. Garnished with basil.

Squash and Kale - sage pesto (7 sage leaves, 1 tablespoon pine nuts, 2 tablespoons parmesan cheese, 1/4 cup olive oil), brown sugar caramelized butternut squash, fontina cheese. Top with kale tossed on olive oil, salt, and parmesan during the last 10 minutes of baking. Serve topped with fresh pomegranate, minced jalapeno, cilantro, and lime juice

White Pizza - brush with garlic butter. Spread alfredo sauce. Top with mozarella, rosemary (optional), thyme (optional), mushrooms, soy chicken, minced parsley, and dollops of ricotta. Garnish with basil leaves immediately after removing from oven.

Mushroom and Garlic Flatbread - brush thin dough with olive oil. Top with chopped muchrooms sauteed in thinly sliced onion and minced garlic. Sprinkle with parmesan cheese and tarragon. Top with crushed red pepper if desired.

Valley Combo - brush dough with very thin layer of garlic alfredo. Top with generous amounts of mushrooms, artichoke hearts (in water), broccoli, olives, red bell pepper, green onion, red onion, zucchini (sliced and halved), tomatoes (optional) and black pepper.10 minutes before removing from oven, top with spinach.

Lebanese - spread thin crust wheat dough with a thin layer of labneh. Top with chickpeas tossed in cumin salt and pepper and cherry tomatoes. Sprinkle with zatar, black sesame seeds, sumac, red pepper flakes, salt, and pepper and olive oil mixture. Top with fresh mint after cooking.

Middle Eastern - Top pizza with mixture of chopped pine nuts, finely chopped mushrooms, cumin, cayenne pepper, coriander, cinnamon, salt, and zatar (sauteed until golden) then stirred with lemon juice. Top with crumbled halloumi (optional) and fresh or roasted tomatoes. 5 minutes before removing from oven, sprinkle with chopped mint and cilantro. Drizzle with tahini sauce (1/4 cup tahini, 3 tablespoons lemon juice, salt, 1 teaspoon honey, and 2 tablespoons mint).

St. Louis - top thin crust pizza with tomato sauce. Sprinkle with white cheddar and smoked provolone (or mozarella), and swiss cheese. Top with italian seasoning.

Chicago Stuffed - place dough in springform pan. Sprinkle with sauteed mushrooms, mozarella, ricotta (optional), and spinach. enclose the sides of the dough over the pizza, poke several holes, and bake. 10 minutes before pizza is finished cooking, top with tomato sauce. Garnish with parmesan.

Mushroom Pizza - topped with swiss and mozarella cheese, sauteed julienned sweet onion and cremini mushrooms. Sprinkled with fresh tarragon after baking.

Paneer Pizza - Spread sriracha sauce on naan. top with palak paneer and blue cheese.

Macaroni and Cheese Pizza - brush pizza dough with butter or olive oil. Top with prepared macaroni and cheese, american cheese, and shredded cheddar. Sprinkle with panko.

Black Bean Nacho - Combine 1 cup black beans, 1/2 cup roasted red peppers, garlic, chili powder, and salt in a food processor. Spread bean mixture onto the dough. Layer with monterey jack and cheddar, diced tomatoes, green onion, black olives, and pickled jalapenos. Grill this pizza for best results.

Jalapeno Popper - Spread thin layer of cream cheese on pizza dough. Top with monterey jack cheese, jalapeno slices tossed in olive oil, and thinly sliced shallots. Sprinkle with panko.

Three Cheese with Caramelized Onion and Pimiento - Spread caramelized onion onto the pizza crust. Sprinkle pimiento over onion. Top with fontina, roquefort, and parmesan cheese.

Squash Blossom Pizza - pesto sauce, mozzarella balls, asiago cheese, thyme roasted cherry tomatoes. Add squash blossoms 15 minutes before removing from oven.

Deep Dish - Replace 1 cup of the flour with semolina or farina. Arrange dough in skillet or 9 inch round pans and up the sides. Layer ricotta, thyme, basil, mozzarella, vegan pepperoni, tomato sauce, and parmesan cheese.

Argentinian Fugazza - top pizza dough with caramelized red and sweet onion. sprinkle with buffalo mozzarella and parmesan. Drizzle with olive oil and sprinkle with fresh oregano.

Maple Cheddar - bake maple wheat dough with balsamic caramelized onion, fresh thyme, cheddar, feta, pepitas, and a sprinkle of black pepper. Then top with arugula and maple syrup.

Ratatouille - bake honey wheat dough with tomato sauce and nicely arranged thinly sliced baby eggplant, zucchini, tomato, onion, red bell pepper, yellow squash, and mozzarella. Sprinkle with herbs d' provence and red pepper. Then drizzle with balsamic reduction and parsley.

Moroccan -

Fattoush

Ingredients:

pita breads
olive oil
romaine lettuce
green onions
cucumber
tomatoes
green bell pepper
red radishes
fresh zatar
1/4 cup fresh mint, chopped
1/4 cup parsley, chopped

Dressing:
1 clove garlic, minced
2 tablespoons sumac powder
1/4 cup freshly squeezed lemon juice
2 tablespoons pomegranate molasses
1/4 cup olive oil
salt and pepper

Separate the pita bread rounds. Brush both sides with olive oil. Cut into 1 inch squares and bake in oven at 350 until crisp and golden. Allow to cool.

Meanwhile chop all vegetables finely and toss in a bowl. Mix dressing ingredients together. Toss with salad and top with pita immediately before serving.

Mediterranean Minestrone

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
2 carrots, halved and sliced
2 stalks celery, sliced
2 cloves of garlic, minced
2 cups vegetable stock
2 cups water
1 can italian style diced tomatoes
1 tablespoon fresh basil leaves
1/4 teaspoon oregano
1-1/2 cup cannellini beans
1 cup pasta (bowtie or shells)
salt and pepper
vegan parmesan cheese

Heat the oil and saute onion, celery, and carrots until tender. Add the garlic, broth, water, tomatoes, salt, pepper, and beans. Bring to a boil and simmer for 10 minutes. Add pasta and cook for 10 minutes. Remove from heat and stir in basil. Garnish with parmesan cheese.

**This soup is very versatile. You can add almost any seasonal vegetable on hand such as broccoli, cauliflower, or zucchini.

Chili

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped
2 bay leaves
2 teaspoons cumin
2 tablespoons oregano
a pinch of cinnamom
1 tablespoon salt
2 stalks celery, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 jalapeno peppers, chopped
2 cans crushed tomatoes with jalapenos
1 teaspoon chili powder
1 tablespoon black pepper
1-1/2 cup kidney beans
1-1/2 cup pinto beans
1-1/2 cup black beans
1-1/2 cup corn kernels
vegan ground beef (optional)
2 tablespoons cilantro, chopped

Heat the olive oil in a large pot. Stir in onion, bay leaves, and seasonings. Mix in celery, bell peppers, jalapeno, and garlic. Mix the tomatoes into the pot. Add beans, corn, and all the seasonings along with veggie ground beef if desired. Simmer 5 minutes.

Serve with cornbread, rice, or quinoa. Garnish with vegan cheese or sour cream and chopped cilantro.

Broccoli Soup

Ingredients:

1 cup carrots, chopped
1 cup celery, chopped
3/4 cup onion , chopped
3 tablespoon vegetable oil
3 cups vegetable stock
1/2 teaspoon black pepper
4-1/2 cups broccoli (about two bunches) roughly chopped
1/2 cup rice (optional)
2 cups thick almond milk
1/4 cup vegan Parmesan cheese

Cook and stir carrots, celery, and onions with oil. Add vegetable stock and pepper. Bring to a boil. Stir in broccoli and rice. Simmer 10-15 minutes more until vegetables are tender. Add soup to blender and blend until pureed. Return to saucepan and add milk and cheese. Add salt and pepper to taste. Top with chopped broccoli florets.

Vegetable Korma

Ingredients:

1-1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon ginger, minced
2 small cloves garlic, minced
1 large potato or 2 small, cubed
2 large carrots, peeled and sliced
1 green chili pepper, diced
1/2 cup unsalted raw cashews
1-1/2 large tomatoes, roughly chopped
2 teaspoons salt
about 2 tablespoons curry powder
1 cup green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup coconut yogurt
1/2 cup cashew cream
cilantro, chopped

Heat the oil and fry the potatoes. Stir in onion and carrots and cook well. Add ginger and garlic. Cook for 1 minute. Mix in jalapeno, tomato, and cashews. Season with salt and curry powder. Cook until potatoes are completely tender. Add peas, bell peppers, yogurt, and half and half. Simmer 10 minutes. Garnish with cilantro. Serve with basmati brown rice or naan. Serve with side of fresh yogurt.

Roasted Chickpeas

Dry cooked chickpeas with paper towel. Add some olive oil, salt, and any seasonings. Roast in the oven at 400 degrees for 40 minutes. 

Possible seasonings:

*cayenne pepper and cumin
*cajun seasoning
*basil and oregano
*black pepper and paprika
*curry powder and masala

Mexican Style Salad

Ingredients:


1-1/2 cup black beans, cooked
2 roma tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
quarter of a red onion, diced
1/2 cup yellow corn kernels
1 jalapeno, minced
1 avocado, cubed
1 cup quinoa, optional


1/2 bunch cilantro, finely chopped
2 limes, juiced
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon cayenne pepper
2 teaspoons cumin
1/2 teaspoon oregano
1 teaspoon paprika
2 teaspoons chili powder
pinch of cinnamon
salt to taste

tortilla chips, crushed



Cook the quinoa and allow to cool.

Combine all vegetables. Combine dressing ingredients. Toss together with the quinoa. Garnish with tortilla chips.

Vegetables Marrakesh

Ingredients:

1 onion, diced
1 clove garlic, minced
2 large carrots, diced
2 large sweet potatoes, peeled and diced
1-1/2 cups chickpeas, cooked
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon cardamom
1 (14.5 oz. can) diced tomatoes
salt, to taste


Fry the potatoes in a splash of coconut oil until they are soft. Add onions, garlic, and carrots. Cook thoroughly. Stir in chickpeas, spices, and tomatoes. Bring to a boil. Serve with couscous, bulgur, or freekeh.