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.