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