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.