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.