Persimmon Brownies

Ingredients:

2 cups sugar
1/2 cup butter
2 cups persimmon, pureed in a food processor
1 cup milk
3 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla

Beat sugar and butter until creamed. Add the persommon pulp and stir until incorporated.

Gradually add milk and eggs, alternately with the flour and remaining ingredients.

Bake at 350 for 44 minutes.

Barbecue Salad

Ingredients:

iceberg lettuce, chopped
romaine lettuce, chopped (optional)
black beans
corn
cilantro, finely chopped
red onion, thinly sliced
jicama, cut into matchsticks
tomatillo, chopped (optional)
ranch dressing (sour cream, dill, chives, black pepper, paprika, cayenne pepper, garlic powder, parsley)
barbecue sauce
lime juice
cumin
fritos or tortilla chips, broken into small pieces
avocado, cut into cubes

Combine all vegetables and refrigerate. Toss with fritos, avocado, ranch, lime, cumin and barbecue sauce before serving.

Pumpkin Bread

Ingredients:

2 cups flour (or 1 cup flour and 1 cup almond flour)
1 cup whole wheat flour
3 teaspoons pumpkin spice
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup brown sugar
1-1/2 cup sugar
6 ounces greek yogurt
3 eggs
15 ounces pumpkin puree
1/3 cup oil
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup mini chocolate chips

In a bowl, beat together sugars with the yogurt. Add in eggs one at a time then the pumpkin, oil, and vanilla, beating until smooth.

Gradually add in flours, spice, baking soda, baking powder, and salt.

Fold in the chocolate chips with a spatula.

Bake in a loaf pan or bundt pan for 60 minutes at 325.

Okra Lentil Stew

Ingredients:

1 cup red lentils
1/2 tablespoon coconut oil
1/2 large onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1-1/2 teaspoons fennel seed (optional)
2 teaspoons turmeric
1 tablespoon curry powder
2 teaspoons ginger, minced
2 poblano peppers, chopped
2 tablespoons tomato paste
1 can diced tomatoes
2 cups vegetable stock
2 cups okra, sliced
1/2 cup coconut milk
salt, to taste
1/4 cup cilantro, chopped

Allow lentils to soak a few hours. Drain.

Saute onion and garlic in the oil. Add poblano pepper and all the spices and saute until fragrant.

Stir in tomatoes, tomato paste, stock, and lentils. Cover and allow lentils to cook for about 20 minutes.

Stir in the coconut milk and okra, cover, and cook for an additional 10 minutes until okra along with the lentils are tender. Season with salt.

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

Chipotle Carrot and Kamut Salad

Ingredients:

1/2 cup kamut
1 teaspoon grapeseed oil
3 carrots, sliced
1 teaspoon chipotle powder
1 avocado, cubed
1/4 cup honey roasted sunflower seeds
1 tablespoon olive oil
1 teaspoon honey
1 tablespoon lime juice
1/4 cup cilantro

Soak kamut in water overnight.

Cook the kamut until it is tender. Toss with the olive oil and allow to cool.

Toss the carrots with a pinch of salt, chipotle powder, and grapeseed oil. Bake at 350 for about 30 minutes. Set aside to cool.

In a bowl, toss all the ingredients. Serve room temperature or chilled.

Nigella Seed Lentil Stew

Ingredients:

1 cup lentils
1/2 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon coconut oil
2 tablespoons mustard seed
1-1/2 teaspoon nigella seed
1 tomato, chopped
2 serrano peppers, thinly sliced
salt, and white pepper, to taste
1/4 cup cilantro, chopped

Allow to lentils to soak then cook them in water. Remove most of the liquid, puree half the lentils, and set aside.

Cook onion and garlic in the oil. Add nigella seed, mustard seed, and peppers. Stir in tomatoes and cook until tomatoes are no longer firm.

Add the spice mixture to the lentils. Bring to a simmer. Season with salt. Remove from heat and add the cilantro.

Allow to cool five minutes before serving.

Bougatsa

Ingredients:

10 sheets phyllo dough
2 cups milk
1/2 teaspoon lemon zest
1/2 cup butter
1/4 cup semolina
1/2 cup sugar
2 eggs
2 egg yolks
1/2 teaspoon vanilla
1/4 cup butter
1 teaspoon cinnamon

Allow phyllo to defrost.

Heat milk, butter, and lemon zest in a saucepan. When milk is hot and butter is melted, slowly stir in semolina.Remove from heat and continue to stir until thickened.

In a mixing bowl, whisk together sugar, eggs, yolks, and vanilla. Add this mixture to the semolina. Set aside to cool.

Melt remaining butter and grease the bottom of the saucepan with some of the butter. Line the baking sheet with six sheets of the phyllo, brushing each with butter.

Spread semolina mixture over the phyllo in an even layer.fold the sides of the dough over the custard. Layer four more sheeets of phyllo and butter. Sprinkle with sugar.

Bake at 350 for 30 minutes. Sprinkle with cinnamon. Serve warm and garnish with whipped cream, fresh fruit, and more cinnamon.

Garam Masala Rice

Ingredients:

1 cup basmati rice
1/2 tablespoon coconut oil
1 onion, chopped
1 teaspoon ginger
2 cloves garlic, minced
2 serrano peppers, minced
2 carrots, cubed
1/2 cup green beans, cut into 1/2 inch pieces
1/4 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 cup peas
1/4 cup grated coconut
1/4 cup cilantro, chopped
2 tablespoons mint, chopped
a pinch of cardamom
salt, to taste

Allow rice to soak. Drain.

In a saucepan, cook onion and carrots with the oil until tender. Add ginger, garlic, pepper, and green beans. Saute until tender crisp.

Add rice, turmeric, cumin, garam masala, and salt. Pour water over the mixture, bring to a simmer, reduce heat, and cover.

When rice is tender, fold in peas, coconut, and cardamom. Season with more salt as needed. Remove from heat.

Stir in cilantro and mint just before serving.

Romaine and Avocado Salad with Basic Vinaigrette Dressing

Ingredients:

romain lettuce, torn into pieces
avocado, sliced
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 small shallot, minced
1 teaspoon mustard seeds
coarse salt, to taste
1 clove garlic, minced

Arrange a bed of lettuce and top with avocados.

Grind mustard seeds using a mortar and pestle. Combine with all the remaining ingredients and drizzle over the salad.

Samosa Pie

Ingredients:

2 sheets puff pastry
1-1/4 cup chickpeas
2 medium russet potatoes, cut into cubes
1/2 tablespoon coconut oil
1 cup green beans, cut into 1/2 inch pieces
1 onion, chopped
1 cup carrot, cut into matchsticks
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon mustard seed
1/2 teaspoon fennel seeds (optional)
salt, to taste
2/3 cup peas
1/2 cup cilantro, chopped

Steam potatoes. When they are cooked immediately mash with chickpeas using a masher or food processor. Set aside.

Steam the green beans.

Cook onion and carrot in the coconut oil. Add garlic and ginger then all the spices.

Stir potato mixture with the carrot mixture, adding in the steamed green beans, peas, and cilantro. Adjust seasoning as needed.

Line a casserole dish with a sheet of puff pastry. Spread potato mixture onto the puff pastry into an even layer. Top off with other sheet of puff pastry. Brush with egg or milk and cut a few slits on the top.

Bake for 30 minutes at 350.

Maqlooba

Ingredients:

1-1/2 cups basmati rice
2 medium eggplants
2 red bell peppers (optional)
1 small cauliflower
3 large tomatoes, sliced
1-1/2 cup chickpeas
1 cup lentils, soaked in water (optional)
1 onion, thinly sliced (optional)
2 cloves garlic, cut in half
2-3 cups vegetable stock
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon coriander
1/2 teaspoon ground cinnamon stick
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
2 tablespoons pine nuts
2 tablespoons parsley, chopped

Allow the rice to soak in water. Set aside.

Carmelize the onions in a frying pan and set aside.

Roast the red bell peppers and cut into strips. Set aside.

Slice the eggplant into circles and cut them in half. Place each slice on a paper towel. Salt them and allow to rest for 20 minutes. Squeeze any moisture out of the eggplant slices and toss in olive oil, salt and pepper. Bake the eggplant slices on parchment paper for half an hour at 350. Set aside.

Cut the cauliflower into large pieces. Toss with olive oil, salt, and a dash of coriander. Bake for 20 minutes. Set aside.

To arrange the maqloobah, place a sheet of parchment paper at the bottom of a nonstick saucepan. Layer the tomato slices so they overlap, followed by the caramelized onions. Layer eggplant slices on top of the onions. There should be about three layers of the eggplant. Next, add a layer of cauliflower, followed by the chickpeas and/or lentils. Scatter the garlic pieces on top.

Drain the water from the rice and spoon rice over the vegetables. Press down on the rice firmly.

Whisk together vegetable stock and all the spices. Pour over the rice. Turn heat to medium until liquid simmers. Reduce to low and cover. Allow to cook for 45 minutes. Do not remove the lid at anytime.

Remove maqlooba from heat. Put a towel between the saucepan and the lid and allow to rest for 20 minutes. Invert the pan onto a plate and let the rice set for 15 to 20 minutes before slowly removing the pan.

Garnish the maqlooba with parsley and toasted pine nuts. Serve with tzaziki.

Chickpea and Black Bean Salad

Ingredients:

1-1/2 cup chickpeas
1-1/2 cup black beans
1-1/2 cup corn
1 large cucumber, chopped
1-1/2 cup cherry tomatoes, cut in half
5 small vidalia onions, thinly sliced
2 tablespoons olive oil
juice of 1 lime
2 tablespoons cilantro
1 clove garlic, minced

Combine all ingredients in a bowl and toss together.

Simple Avocado Garden Salad

Ingredients:

romaine lettuce, cut into large pieces
two roma tomatoes, each cut into 8 wedges
1 avocado, sliced
red onion, thinly sliced
2 tablespoons cilantro, finely chopped
juice of 1 lime
salt and pepper, to taste
1 teaspoon olive oil

Whisk cilantro, lime juice, salt, pepper, and olive oil together. Set aside.

Arrange bed of lettuce on a plate. Top with the tomatoes, onion, and avocado. Drizzle dressing on top.

Gazpacho

Ingredients:

3 vine ripe tomatoes, cut in half
1/2 cucumber, cut into 2 inch pieces
1 small red or yellow bell pepper cut into pieces
2 small celery stalks, cut into 1 inch pieces
2 cloves garlic, minced
1/4 cup red or white onion
dried french bread or breadcrumb
a sprig of parsley
1 tablespoon sherry vinegar
2 tablespoons olive oil
1 teaspoon sugar
juice of half a lemon
tomato juice
a pinch of cumin
salt and pepper, to taste

Combine all ingredients in a food processor and pulse until smooth. Refrigerate for at least an hour before serving.

Garnish with croutons, cucumber, and tomato. Drizzle with more olive oil.

Mediterranean Tossed Pasta

Ingredients:

1 tablespoon olive oil
2 zucchinis, julienne
10 marinated red peppers, sliced
1 cup grape tomatoes, cut in half
1/2 an onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon parsley flakes
salt, to taste
1 cup artichoke heart quarters, cut in half and blotted
1/4 cup sun dried tomatoes
3 tablespoons balsamic vinegar
1-1/2 cups whole wheat penne
1/2 cup feta cheese, crumbled

Cook pasta, drain, and set aside.

In a skillet, heat oil and add onion, garlic, red peppers, and zucchini. Then stir in the tomatoes.

When Vegetables are cooked, add seasonings, artichoke hearts, and sun dried tomatoes.

Bring to a simmer and add the balsamic vinegar and pasta. Cook until the liquid is reduced.

Garnish with feta cheese.

Pineapple Fried Rice

Ingredients:

5 cups rice, prepared
1 cup pineapple, julienne
1 package imitation chicken, cut into pieces
1 red bell pepper, finely diced
1 cup green peas
1/2 cup shredded coconut
2 stalks lemongrass, white parts only, thinly sliced
2 cloves garlic minced
hot pepper sauce, to taste
1 tablespoon coconut oil
2 tablespoons soy sauce
white pepper, to taste

In a small frying pan, dry roast the coconut until golden brown. Set aside.

Heat coconut oil in a skillet and cook lemongrass, adding garlic after a few minutes. Stir in pineapple, bell pepper, peas, hot pepper sauce, and imitation chicken. Cook for 3 minutes.

Add rice, soy sauce, and white pepper. Stir until well combined and continue to cook until liquid is gone. Remove from heat.

Sprinkle coconut flakes on top and fold in. Reserve extra coconut for garnish.

Thai Basil Eggplant

Ingredients:

2 large chinese or japanese eggplants, cut into 3/4 inch wedges
1/2 onion, thinly sliced
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 yellow bell pepper, julienne
2 cloves garlic, minced
1 block extra firm tofu, cut into cubes
handful of thai basil
coconut oil
1/4 cup hoisin sauce
2 tablespoons soy sauce
hot pepper sauce, to taste
1/4 cup water
2 tablespoons cornstarch

Cook eggplant in a bit of oil. Add very little water, cover and cook until crisp tender.

Meanwhile, saute the onions until golden, adding the garlic halfway through. Add onion to eggplant.

Saute the peppers until crisp tender and add to the eggplant.

Shallow fry the tofu and add to the eggplant.

Combine the hoisin sauce, hot pepper sauce, water, and cornstarch in a bowl and fold everything together. Bring to a simmer. Remove from heat and stir in basil leaves.

Black Bean Amaranth Burgers

Ingredients:

1/4 cup amaranth

salt

thyme

smoked paprika

1-1/2 cup black beans

1 small red bell pepper, finely chopped

1 jalapeno or serrano pepper, finely chopped

1 clove garlic, minced

2 tablespoons cilantro, chopped (optional)

cumin

chipotle powder

onion flakes

1 egg (optional)

1/4 cup panko

2 tablespoons coconut oil

Cook amaranth in some water with salt, thyme, and smoked paprika. Set aside.

In a bowl toss black beans, peppers, salt, smoked paprika, garlic, cilantro, cumin, chipotle, and onion. Mash together until most of the black beans are pureed. Stir in egg, half the panko, and the oil. Add remaining panko as needed.

Form mixture into patties and bake on parchment paper for 25 minutes at 350.

Serve on burger buns with lettuce, tomato, cilantro, and/or guacamole.

Gnocchi with White Beans and Spinach

Ingredients:

16 ounces gnocchi
1 teaspoon oil
1/2 large onion, chopped
2 cloves garlic, minced
2 roma tomatoes, diced
1-1/2 cups white beans
2/3 cup passata
3 large handfuls of spinach
2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon black pepper
2/3 cup mozarella cheese, shredded
1/3 cup parmesan cheese, shredded
2 tablespoons pine nuts, toasted (optional)
2 tablespoons parsley, chopped (optional)

Cook onion in the oil and add garlic and tomatoes. Mix in gnocchi and some water. Cover and allow gnocchi to cook. Remove lid and allow mixture to thicken.

Stir in passata and beans. Bring to a simmer.

Add basil, oregano, black pepper and spinach. Once spinach is mostly wilted, remove from heat.

Sprinkle with cheeses and pine nuts. Cover to allow cheese to melt. Garnish with parsley before serving..

Refried Beans

Ingredients:

beans (pinto or black)
onion, chopped
grapeseed oil
bay leaf
garlic, minced
salt and pepper
paprika
chili powder
oregano
cumin
shredded sharp cheddar cheese (optional)

Cook beans and drain most of the water.

Meanwhile, saute onion and garlic with the bay leaf in the oil until onions are golden.

Add 3/4 of the beans and the onion mixture into a food processor. Process until a paste forms, adding more water as needed.

Return the mixture to the pot with the remaining beans. Add seasonings and cook, adding more water as needed. If desired, add cheese and also serve as a dip.

Baba Ghannouj

Ingredients:

2 medium eggplants
1/4 cup tahini
juice of a large lemon
2 cloves garlic
1/4 teaspoon cumin
salt
1 tablespoon olive oil
1 tablespoon parsley, chopped
1/2 teaspoon smoked paprika
1/4 cup pomegranate arils

Slit the eggplants lengthwise and roast on flame until the eggplants collapse. Allow to cool and remove skins. Roast garlic cloves. Mash eggplants and garlic with a fork. Add tahini, lemon, garlic, cumin, salt, and oil. Adjust seasoning.

Garnish with more olive oil, paprika, parsley, and pomegranate. Serve with warm pita bread.

Parmesan Stuffed Artichokes

Ingredients:

2 large artichokes
half a lemon
1 cup breadcrumbs or panko
1/2 cup parmesan cheese, shredded
2 tablespoons romano cheese, shredded
1 clove of garlic, minced
black pepper
1/4 cup olive oil

Prepare the artichokes. Cut the stems so they sit upright. Cut off the top third of the artichoke and trip the tops of the remaining leaves with shears. Rub all cut edges with the lemon. Set aside.

In a bowl, combine breadcrumbs, cheeses, garlic, black pepper, and olive oil.

Stuff the mixture into the leaves of the artichokes.

Pour some water and juice of remaining lemon in the baking dish. Place artichokes in the baking dish and cover with foil. Bake at 400 for 45 minutes. Remove foil and bake another 10 minutes.

Madelines

Ingredients:

4 tablespoons butter
4 teaspoons honey
5 tablespoons sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 cup flour
3 tablespoons almond meal

Melt butter and honey in a saucepan. Set aside to cool.

In a bowl, beat eggs with sugar and vanilla. Fold in melted butter and honey. Then fold in baking powder, flour, and almond meal.

Fill madeline molds 2/3 of the way and bake at 350 for 6-8 minutes.

Variations:
* maple syrup, brown sugar, and biscoff spread
* 1/2 teaspoon ground, sieved lavender
* 2 teaspoons lemon zest
* 2 teaspoons lemon zest and 1 teaspoon poppy seeds
* 2 tablespoons black sesame flour
* 1-1/2 teaspoon matcha powder

Red Beans and Rice

Ingredients:

2 cups red beans
2 tablespoons olive oil
1/2 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 large stalks celery, sliced
2 bay leaves
vegetable stock
1/2 teaspoon cayenne pepper
1/4 teaspoon sage
1 tablespoon parsley
1 tablespoon cajun seasoning
 imitation andouille sausage, sliced
salt and pepper
long grain rice, cooked

Cook onion, bell pepper, garlic, and celery in oil. Stir in beans, bay leaves, and vegetable stock. Simmer for 1 hour. Stir in sausage and spices and simmer for another 15 minutes. Adjust seasoning.

Serve beans over rice.

Shawarma Seven Layer

Ingredients:

1 package immitation chicken
shawarma seasoning
lemon juice
hummus
red onion, sliced
tzatziki with shredded cucumber
feta cheese, crumbled
romaine lettuce, chopped
cherry or grape tomatoes, halved
olive tapenade (optional)
pita chips

Marinade chicken in lemon juice and seasoning and bake.

To assemble seven layer, spread hummus in a plate or trifle bowl. Layer with feta cheese, red onions, chicken, tzatziki, lettuce, tomatoes, and tapenade. Serve with side of pita chips.

Chermoula Eggplant

Ingredients:

2 large eggplants
2 cloves garlic, minced
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon red pepper flakes
1 teaspoon paprika
1/4 cup olive oil
salt, to taste
1/2 cup preserved lemon, chopped
1 cup fine bulgur
1/3 cup golden raisins
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
1/3 cup green olives, chopped
1/3 cup sliced almonds
3 green onions, sliced
2 tablespoons lemon juice
1/3 cup greek yogurt

Prepare chermoula by combining garlic, cumin, coriander, red pepper flakes, paprika, preserved lemon, and olive oil. Set aside.

Cut eggplants in half lengthwise and crisscross score the flesh. Spread chermoula on the eggplant flesh and bake at 400 for 40 minutes.

Meanwhile, cook the bulgur and add raisins. Remove from heat. Stir in cilantro, mint, olives, almonds, green onion, and lemon juice. Season with salt.

Spoon bulgur mixture over the eggplants. Top with greek yogurt and garnish with cilantro and olive oil.

Moroccan Pasta Salad

Ingredients:

1 cup israeli couscous or moghrabieh
1 cup carrots, finely chopped
15 green olives, finely chopped
1/2 cup preserved lemon, chopped
1/2 red bell pepper, chopped (optional)
2 small shallots, minced
juice of 1 lemon
2 tablespoons olive oil
salt and pepper
1/2 teaspoon ginger, minced
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
2 tablespoons parsley, chopped
1 tablespoon mint, chopped (optional)

Cook the couscous and allow to cool.

Meanwhile toss carrots, olives, and lemon together. Whisk lemon with olive oil, shallots, salt and pepper, ginger, cumin, and cinnamon.

Toss couscous with the vegetables, dressing, parsley, and mint.

Spring Millet with Mushrooms and Carrots

Ingredients:

1 cup millet
vegetable stock
1 teaspoon oil
1 cup carrots, chopped
2 cups mushrooms, chopped
1/4 cup red onion
3 tablespoons pine nuts, toasted
1 tablespoon parsley, chopped
1 tablespoon mint leaves, chopped
lemon, cut into wedges

Allow millet to soak in water overnight. Drain and cook with vegetable stock.

Saute carrots with oil until soft. Add mushrooms and cook until mushrooms are caramelized. Add red onion. Saute a few minutes then stir in millet and pine nuts. Cook through and remove from heat. Stir in parsley and mint. Serve with a wedge of lemon.

Asparagus and New Potato Salad with Lemon Caper Dressing

Ingredients:

4 cups arugula or spinach
grapeseed oil
6 new potatoes, quartered
20 asparagus spears, cut in half
1/4 cup walnuts, roughly chopped
1/4 cup dill, chopped
salt and pepper
1 teaspoon marjoram

juice of 1 large lemon
2 tablespoons olive oil
2 tablespoons capers, rinsed and mashed with the back of a spoon
1 clove garlic, minced
1 teaspoon honey
a pinch of red pepper flakes

Toss potatoes with grapeseed oil, salt, pepper, and marjoram. Arrange on baking sheet and bake for 15 minutes at 400 degrees. Toss asparagus with oil, salt, and pepper. Add to the baking sheet and cook for another 10 minutes. Add walnuts and bake for another five minutes. Remove from heat.

Meanwhile whisk together the dressing ingredients.

To assemble salads, arrange hot vegetables over leafy greens. Sprinkle dill and walnuts on top. Drizzle with the dressing.

Spinach Salad with Dates and Almonds

Ingredients:

4 cups spinach
1/3 cup medjool date pieces
1/2 cup red onion, sliced
salt
1 tablespoon white wine vinegar
2 small pitas, torn into pieces
1/2 cup almonds, roughly chopped
1 teaspoon sumac
1/2 teaspoon red pepper flakes
juice of 1 lemon
2 tablespoons olive oil
1 teaspoon zatar (optional)

In a bowl, combine dates and red onions. Toss with salt and vinegar. Allow to marinate for 20 minutes and discard residual vinegar.

Meanwhile, toast pita and almonds on a frying pan in a little bit of olive oil until almonds are golden and bread is crisp. Remove from heat. Add sumac, red pepper flakes, and salt. Toss together and allow to cool.

To prepare dressing combine lemon juice, olive oil, salt, and zatar.

To assemble the salad toss spinach with date mixture, almond mixture, and dressing right before serving.

Hawaiian Rice Bowls

Ingredients:

For the rice:
long grain rice
water
coconut milk
sugar
red beans

Combine water and coconut milk in a pot and allow the rice to soak for at least an hour. Bring rice to simmer, adding water and sugar. Cover, reduce heat, and allow to cook through. Add red beans and cook until heated.

 For the vegetables:
1 teaspoon grapeseed oil
2 carrots, shredded
1 zucchini, cut into small cubes
1 yellow squash, cut into small cubes
3 celery stalks, sliced
1 cup chopped broccoli
1 package soy based chicken pieces

Saute the celery in the oil and add carrots. When the carrots are tender crisp add remaining ingredients. Cover and allow vegetables too cook for several minutes.

For the sauce:
3 tablespoons teriyaki sauce
hot pepper sauce, to taste
2 teaspoons soy sauce
2 teaspoons ginger, minced
1 teaspoon brown sugar

Put all ingredients in a small saucepan and bring to a simmer. Add water and cornstarch if needed to thicken. Cool at room temperature.

To assemble rice bowls, spoon rice into the bowl and top with the vegetables. Drizzle the sauce on top and sprinkle with sesame seeds.

Warm Mushroom, Roasted Asparagus, and Wild Rice Salad

Ingredients:

1/2 cup wild rice
1 cup vegetable stock
grapeseed oil
1/2 onion, diced
2 cloves garlic, minced
3 cups cremini mushrooms, sliced
1 tablespoon tarragon, chopped (optional)
salt and pepper
asparagus spears
a handful of dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta cheese, crumbled

Soak wild rice for several hours. Drain and cook in vegetable stock until tender. Set aside.

Cook onion in oil until soft. Add garlic and saute for 2 minutes. Add mushrooms and tarragon and cook until caramelized about 15 minutes. Season with salt and pepper.

Meanwhile, toss asparagus spears with oil, salt, and pepper. Place in a single layer on a baking sheet and bake 15 minutes at 400 degrees.

Mix the wild rice, mushroom mixture, dill, and balsamic vinaigrette.

To serve, plate salad greens and top with wild rice mixture. Arrange asparagus spears on top and sprinkle with feta cheese.

Mini Saffron Couscous Cakes

Ingredients:

1-3/4 cup boiled water
1/2 teaspoon saffron
1 cup couscous
2/3 cup barberries
1/2 cup water
1/4 cup sugar
2 eggs
1/2 cup greek yogurt
2 tablespoons mint, chopped
3 ounces feta cheese, crumbled
salt and pepper

Allow saffron to infuse in the hot water for a few minutes. Pour couscous over the water and allow to rest for 15 minutes.

Meanwhile, simmer water, sugar, and barberries and drain on a paper towel.

In a small bowl, stir eggs, yogurt, mint, and feta cheese.

Add salt and pepper to couscous and fluff with a fork. Stir in egg mixture and barberries.

Shape into 25 2 inch wide, 1 inch thick cakes. Cook cakes for 5 minutes with a bit of oil until golden brown on each side. Serve immediately.

Spinach and Artichoke Bruschetta

Ingredients:

12 marinated artichoke quarters, chopped
1 cup spinach, chopped
2 tablespoons shallot, minced
1 clove garlic, minced
1/2 cup ricotta cheese
1/2 teaspoon black pepper
1/2 cup italian cheese blend
1/2 teaspoon oregano
1/2 teaspoon dried basil
italian bread loaf, cut into 1/4 inch diagonal slices

Place bread slices on a baking sheet.

Mix all the ingredients in a bowl and spoon onto bread.

Bake at 375 for 15 minutes and broil the last two minutes.

Black Bean Soup

Ingredients:

Ingredients:

6 cups black beans
4 cups vegetable stock
1 can tomatoes (optional)
2 tablespoons grapeseed oil
1 onion, chopped
salt and pepper
1 teaspoon cumin
1/2 teaspoon chipotle pepper (optional)
1 teaspoon chili powder

avocado, diced
cilantro, chopped
juice of 1 lime
radishes, halved and sliced

Combine half the beans and the tomatoes with a cup of the stock in a blender and puree until smooth.

Cook onions in the oil until caramelized. Add salt, pepper, bean puree, remaining beans and stock. Simmer until hot.

In a bowl, toss avocado, cilantro, lime juice, and radish. Add salt and pepper to taste.

Ladle soup into bowls and spoon salsa mixture into the center.

Serve with a wedge of lime or a dollop of sour cream.

Tatties

Ingredients:

2 large russet potatoes, cut into large cubes
salt and pepper
6 tablespoons butter
1 cup flour
1/2 teaspoon baking powder
sharp white cheddar cheese, shredded

Boil the potatoes in salted water. When they are cooked through, drain and mash with a potato masher while still hot. Stir in salt, pepper, butter, and flour.

Divide dough into two equal pieces and allow to rest for half an hour.

When dough is cooled, roll one half out onto a floured surface into a circle or rectangle. Sprinkle cheese on top. Roll out second piece and place on top of the cheese. Seal the edges and cut into eight equal pieces with a pizza cutter.

Shallow fry the scones for a few minutes until golden brown on each side. Serve immediately.

Bibingka

Ingredients:

8 ounces cream cheese
2 cups sugar
3 eggs
1 pound (3-1/2 cups) rice flour
1 tablespoon baking powder
1/2 cup butter, room temperature
1 teaspoon vanilla
1 cup pineapple, cut into 1 cm cubes
15 ounces cream of coconut
1 cup milk
1/4 cup brown sugar
2 tablespoons sugar

Beat the sugar and cream cheese. Add eggs one at a time.

Mix in remaining ingredients, alternating flour with milk.

Pour mixture into greased pan and sprinkle sugar and brown sugar on top.

Bake at 350 for 1 hour. Allow to cool completely before cutting to serve.

Curried Chickpea and Lentil Patties

Ingredients:

1 teaspoon coconut oil
1/2 large onion, chopped
2 cloves garlic, minced
2 cups carrot, grated
1/2 cup cashews
1-1/2 cup chickpeas
2 cups lentils
1 tablespoon curry powder
1 teaspoon masala powder
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon salt
1/2 cup brown rice, dry
1 cup panko
1 teaspoon fennel seeds
vegetable stock

Cook the brown rice. Pour into food processor along with the chickpeas, lentils, and cashews.

Cook onion and garlic in the oil. Add carrot and cook until soft. Add to the food processor.

Add curry powder, masala powder, mustard seeds, turmeric, and salt to the food processor. Process until doughy consistency form, adding vegetable stock to soften.

Transfer mixture to bowl and stir in panko and fennel seeds. Cook in a frying pan with a little bit of oil.

Serve on a toasted bun with spinach, mango, and basil.

Chickpea and Couscous Stuffed Eggplant and Tahini Sauce

Ingredients:

2 large eggplants
1 onion, chopped
2 cloves garlic, minced
3/4 cup couscous
1 cup cherry tomatoes, halved
3/4 cup chickpeas
2 teaspoons grapeseed oil
1/4 cup parsley, chopped
salt and pepper

1/4 cup tahini
1/4 cup water
1 clove garlic, minced
juice of half a lemon
salt and pepper

Cut eggplants in half lengthwise. Scoop out insides leaving half an inch of flesh on the shell. Brush hollowed eggplant with oil and bake 20 minutes at 400. Set aside.

Meanwhile, chop the eggplant pulp into small pieces and cook the couscous.

Heat oil in a pan and cook onion and garlic. Add eggplant pulp, cover and cook until soft. Stir in chickpeas and tomatoes. Season with salt and pepper.

In a small bowl, mix all the ingredients for the tahini sauce.

To assemble, spoon chickpea mixture into eggplant shells. Drizzle with tahini sauce and garnish with parsley. Serve with a wedge of lemon.

Everything White Bean Dip

Ingredients:

3 cups white beans
1/4 cup olive oil
2 tablespoons tahini
2 teaspoons sesame oil
3 cloves roasted garlic
1/4 teaspoon salt
2 teaspoons lemon juice
2 tablespoons toasted dried minced onion
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 teaspoon coarse salt
1 tablespoon caraway seeds
1 tablespoon nigella seeds
1/4 teaspoon black pepper

In a food processor, puree beans, olive oil, sesame oil, tahini, garlic, salt, and lemon juice. Stir in remaining ingredients. Serve with pita chips or crackers.

Lemon Artichoke Feta Wraps

Ingredients:

1 teaspoon olive oil
2 cloves garlic, minced
1 red chili, minced
1/2 jalapeno pepper, minced (optional)
1 teaspoon fennel seeds
lettuce, spinach, or arugula
2 ounces feta cheese, crumbled
20 kalamata olives
12 quarters of marinated artichoke heart
1/2 preserved lemon, finely chopped
3 sprigs mint
2 sprigs parsley (optional)
2 whole wheat pitas

Heat oil in a small skillet and add garlic, fennel seeds, and peppers OR roast them in the oven. Allow to cool.

In a bowl, stir together feta cheese, olives, artichokes, lemon, mint, and parsley. Add pepper mixture.

Arrange wraps by placing leafy greens on a pita and half the filling.

Chickpea Quinoa Pineapple Burgers

Ingredients:

1-1/2 cup chickpeas
1/2 cup coconut milk
1 teaspoon curry powder
1 teaspoon garam masala
1 clove garlic
1 teaspoon salt
1/4 cup green onion, sliced thinly
1/2 cup quinoa, cooked
2/3 cup panko
1/2 inch fresh pineapple slices
lettuce
whole wheat buns

In a food processor, combine chickpeas, coconut milk, curry powder, garam masala, garlic, and salt. Transfer mixture to a bowl and stir in onion, panko, and quinoa. Shape mixture into 4 patties.

Heat 1/2 teaspoon sesame oil in a frying pan and cook patties on each side until golden brown. Grill the pineapple slices until golden.

To assemble place lettuce on wheat bun. Top with a slice of pineapple, a patty, and red onions. Serve with a side of sweet potato fries.

Jicama and Carrot Slaw

Ingredients:

3 cups jicama, cut into matchsticks
1-1/2 cup carrot, cut into matchsticks
3 tablespoons cilantro, minced
1 jalapeno, minced
1/2 teaspoon cumin
1 teaspoon olive oil
juice of 1 lime
1 teaspoon honey

Combine all ingredients in a bowl and toss.

Portobello Wellingtons

Ingredients:

4 portobello mushrooms
4 small sheets puff pastry
1-1/2 cup cremini mushrooms
2 cups spinach
3 small shallots
2 cloves garlic
2 sprigs tarragon
1/2 cup soy crumbles (optional)
black pepper, to taste
1 teaspoon olive oil
3 tablespoons vegetable stock

Remove stem and gills from the portobello mushrooms. Bake at 400 for 15 minutes. Remove from the oven and allow to cool.

Meanwhile, combine cremini mushrooms, spinach, shallots, garlic, and tarragon. Pulse until the mixture is pureed.

Saute spinach mixture with olive oil in a pan and add vegetable stock, crumbles, and black pepper. Cook until liquid is reduced. Remove from heat and squeeze out remaining liquid.

Fill cavities of the portobello mushrooms with spinach mixture. Enclose each mushroom with the puff pastry and place seamside down on greased baking dish.

Bake mushrooms for 25 minutes or until tops of the pastry are golden brown, about 25 minutes. Serve immediately.

Limonana

Ingredients:

1 cup lemon juice
1 bunch mint leaves
2 cups water
3/4 cup sugar

Boil sugar and water until the sugar is dissolved. Allow to cool.

Put sugar syrup, lemon juice, and mint in a blender and blend until mint leaves are pureed. Pour mixture into a jar through doubled up cheesecloth.

Pour the juice into ice cube trays and freeze. When juice is frozen, blend and serve.

Moroccan Quinoa Salad with Orange Dressing

Ingredients:

1/2 cup quinoa
1 navel orange, chopped
1 red bell pepper, cut into 1/2 inch pieces
1-1/2 cup chickpeas
1/2 cup kalamata olives, chopped
1/2 cup pistachios, halved
2 tablespoons parsley, minced
2 tablespoons mint, minced
1/4 cup matchstick carrots (optional)

1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon cumin
salt and pepper

Cook quinoa and allow to cool completely.

Toss remaining ingredients with the quinoa. Stir dressing ingredients and combine with the salad before serving.

Hummus, Avocado, and Red Pepper Sandwich

Ingredients:

bread
1/2 cup spicy hummus
2 avocados
3 tablespoons fresh basil, chopped
1/4 cup feta cheese, crumbled
2 teaspoons lemon juice
salt and pepper
1/2 cup roasted red peppers

In a bowl, combine avocado, basil, feta cheese, lemon juice, salt, and pepper. Mash well with a fork.

Spread hummus on bread. Top with avocado spread and roasted red peppers. Cover with other piece of bread. Serve cold or grill on each side with olive oil.

Black Sesame Cupcakes

Ingredients:

1/2 cup butter
1/2 teaspoon salt
2/3 cup sugar + 2 tablespoons more
1/4 cup black sesame powder
2 eggs
1/2 teaspoon vanilla
1 cup + 2 tablespoons flour
1-1/4 teaspoon baking powder
1/3 cup milk


Beat butter with salt and sugar. Add sesame powder, eggs, vanilla, and baking powder. Alternately add flour and milk.

Bake at 350 for 20 minutes.

For matcha glaze, combine 1 teaspoon matcha, 1 teaspoon hot water, and enough confectioners sugar until desired consistency is reached

For matcha cream cheese frosting, combine 1/4 cup butter, 3/4 cup cream cheese, 1/2 cup confectioners sugar, 4 ounces cream cheese, and 1/2 tablespoon matcha.

Chili Cashew Tofu Noodles

Ingredients:

8 ounces rice noodles
2 tablespoons honey
4 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons lime juice
1 tablespoon coconut oil
1 block firm tofu, cut into cubes
1 clove garlic, minced
4 red chili peppers, seeded and chopped
1 large red bell pepper, cut into matchsticks
1 cup bamboo shoots (optional)
1 cup whole roasted cashews
hot pepper sauce, to taste
1/2 teaspoon sesame oil
4 green onions, chopped, divided white and green parts
1/4 cup cilantro, chopped

Soak noodles in hot water for half an hour (not all the way through).

Meanwhile, prepare the sauce by combining honey, soy sauce, hoisin sauce, and lime juice.

Heat coconut oil and add tofu. Fry the tofu in the oil and add garlic, chili peppers, red bell pepper, and white parts of the green onion. Cook for about 5 minutes then add cashews. Stir in rice noodles and bamboo shoots. Fold in sauce, hot pepper sauce, and remaining green onion. Cook until noodles are al dente. Remove from heat and stir in sesame oil and cilantro.

Garnish with more cilantro and serve with a wedge of lime.

Southwestern Chopped Salad with Creamy Cilantro Lime Dressing

Ingredients:

1 head of romaine lettuce
1-1/2 cup black beans
1 large red bell pepper, finely chopped
2 cups cherry tomatoes, halved and quartered pieces
1-1/2 cup corn
4 green onions, thinly sliced
1 jalapeno, finely chopped
1 large avocado, sliced (optional)

1-1/2 cup cilantro
1/2 cup sour cream
1/4 cup lime juice
1 large clove of garlic
2 tablespoons olive oil
1 teaspoon white wine vinegar
salt
1/2 teaspoon cumin
1/2 jalapeno, seeded (optional)

Combine all vegetables except for avocado in a bowl.

Combine dressing ingredients in food processor and pulse until pureed. Add water to thin, as desired.

Serve salad with dressing drizzled on top and sliced avocados to garnish.

Moroccan Butternut Squash Soup

Ingredients:

1 tablespoon olive oil
1 cup onion, chopped
1 teaspoon cumin
1/4 teaspoon cinnamon
red pepper
3 cups butternut squash, cut into 1/2 inch squares
2 tablespoons tomato paste
4 cups vegetable stock
1/3 cup couscous or moghrabieh
salt
1 zucchini, quartered
1/2 cup basil, chopped
2 teaspoons orange zest

Saute onion in olive oil. Add cumin, salt and pepper and stir until aromatic.

Add butternut squash and tomato paste. When heated, add vegetable stock and mograbieh (if using) and simmer for 10 minutes.

Stir in zucchini and couscous (if using) and season with salt. Cook 5 more minutes or until squash is tender.

Remove from heat and stir in basil and orange zest.

Lemon Garlic Swiss Chard

Ingredients:

1 tablespoon olive oil
1 tablespoon garlic, minced
12 cups swiss chard, chopped
2 tablespoons water
lemon juice
lemon zest
salt and pepper
parmesan cheese, grated

Saute garlic in olive oil and add swiss chard and water. When swiss chard is wilted add lemon juice, zest, and salt and pepper. Garnish with parmesan cheese.

Roasted Cauliflower Pasta

Ingredients:

6 ounces angel hair pasta
1 head cauliflower
olive oil
salt
pepper
nutmeg
2 teaspoons lime juice
2 tablespoons olive oil
zest of 1 lemon
2 tablespoons balsamic vinegar
fresh basil leaves, chopped
fresh parsley, chopped
1/4 cup hazelnuts, chopped
shaved parmesan cheese (optional)

Cut the cauliflower into small pieces and toss with olive oil, lemon juice, salt, pepper, and nutmeg. Spread onto baking sheet and cook at 425 until spotted with brown, stirring once during baking. Remove from the oven and set aside.

Meanwhile dry roast the hazelnuts and cook pasta, reserving some of the water.

In a skillet, heat olive oil. Add pasta, lemon zest, reserved water, cauliflower, vinegar, basil, and hazelnuts. Saute until cooked through.

Garnish with parsley and parmesan.

Okra Cornmeal Cakes

Ingredients:

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons smoked paprika
2 teaspoons cajun seasoning
1 jalapeno, chopped thinly
1 clove garlic, minced
2 cups okra, cut into 1/2 inch slices
1 egg
1-1/2 cup water
oil

Combine all dry ingredients. Whisk in egg and water. Stir in jalapeno, garlic, and okra.

Heat a bit of oil in a frying pan and drop batter 1/4 cupful at a time, flattening each one. Cook 2-3 minutes on each side.

Serve with tomato slices and hot sauce.

Coconut Rice Pudding

Ingredients:

1/2 cup arborio rice
3 cups unsweetened vanilla coconut milk
1 cup water
1/3 cup sugar
1/4 cup shredded coconut
zest of 1 lime
1 mango, diced
2 tablespoons shredded coconut
2 tablespoons cashews

In a saucepan, stir together rice, coconut milk, water, and sugar. Bring to a boil then reduce heat and allow to simmer for 35-45 minutes.

Meanwhile dry roast shredded coconut in a shallow frying pan.

When pudding is thickened and rice is al dente, remove from heat and stir in toasted coconut and lime zest. Pour pudding into 4 ramekins. Top with mango pieces, cashews, and more toasted coconut. Garnish with lime zest immediately before serving if desired.

Sultan's Delight (Hunkar Begendi)

Ingredients:

-Stew-
1 tablespoon grapeseed oil
1 package beef substitute
1/2 onion, chopped
2 jalapenos, finely diced
1 teaspoon smoked paprika
2 small roma tomatoes, finely diced
2 tablespoons tomato paste
salt and pepper

-Eggplant Puree-
2 large eggplants
2 tablespoons flour
2 tablespoons butter
1/4 cup kashkaval or parmesan cheese
3/4 cup milk
juice of half a lemon
salt and pepper

1/2 cup parsley, chopped

Cook onion in the oil until soft. Add beef and jalapeno and cook for a few minutes. Stir in tomatoes, tomato paste, and some water. Cover and bring to a boil until stew is cooked through. Add paprika, salt, and pepper.

Roast the eggplant and remove the skins. Mash the pulp of the eggplant and stir lemon juice into it. Set aside.

In a saucepan, prepare roux sauce by melting butter and adding the flour. Gradually stir in the milk. Add cheese, salt and pepper. Stir in the eggplant.

To assemble, make a bed of the eggplant puree on a shallow dish. Spoon stew over it and garnish with the parsley.

Herb Pie

Ingredients:

1/2 onion, finely chopped
3 cups swiss chard, stems separated and chopped
3 stalks celery, cut in half vertically then chopped
4 green onions, chopped
6 cups spinach, chopped
2 cups baby arugula
3/4 cup parsley
3/4 cup cilantro
1/2 cup mint
1/2 cup dill
4 ounces ricotta cheese
2 ounces white cheddar cheese, shredded
1 ounce kashkaval cheese, shredded
2 ounces feta cheese, crumbled
1 egg
salt and pepper
zest of 1 lemon
10 sheets filo pastry
olive oil
1-1/2 teaspoon nigella seeds

Saute onion in olive oil for 5 minutes. Add celery and swiss chard stems. Cook for 5 minutes then add swiss chard leaves and saute until wilted. Add green onion and remaining herbs and cook until they are all wilted. Remove from heat and allow to cool slightly.

Squeeze liquid out of the herb mixture and add cheeses, egg, lemon zest, salt, and pepper.

To assemble, spread one sheet of filo pastry into baking dish and brush generously with olive oil. Repeat so there are 5 layers of pastry. Spread herb mixture on top. Top with remaining pastry sheets, brushing each layer with olive oil, and making a wrinkled wave effect with the final one. Sprinkle with nigella seeds.

Bake at 400 for 35 minutes. Allow to cool for 10 minutes before cutting and serving.

Crunchy Kale Salad with Citrus Tahini Dressing

Ingredients:

4 cups kale, stems removed and torn into small pieces
1 cup red cabbage, shredded
1 cup green cabbage, shredded
1 medium granny smith apple, julienned
1 avocado, diced
1/2 cup almonds, roughly chopped
1/3 cup dried cranberries

1/2 cup juice of orange
juice of half a lemon
1-1/2 tablespoon maple syrup
2-1/2 tablespoons tahini
salt
3 tablespoons olive oil

Throw the salad ingredients together, and toss with the dressing mixture.

Asian Spinach Pasta Salad

Ingredients:

8 ounces whole grain pasta (penne, farfalle, or shells), boiled and drained
1/4 cup dried cranberries
3 mandarin oranges or clementine, peeled and parted into sections
1/4 cup parsley, chopped
2 green onions, chopped
2 tablespoons sesame seeds
1/4 cup honey roasted peanuts
4 ounces baby spinach

1-1/2 tablespoon teriyaki sauce
1 tablespoon rice vinegar
salt and white pepper, to taste

Combine all ingredients. Toss in dressing. Garnish with won ton strips if desired.

*Variation: use trader joes "sesame soy ginger vinaigrette" instead of the teriyaki dressing recipe. 

Chickpea Tamarind Stew

Ingredients:

1/4 cup tamarind pulp, soaked in 1 cup of hot water
2 cups kale, stems removed, chopped
1-1/2 teaspoon coriander
1/2 onion, diced
2 teaspoons caraway seed
1 tablespoon olive oil
1 tablespoon tomato paste
1 can fire roasted tomatoes
2/3 cup cherry tomatoes, cut in half
1 teaspoon sugar
2 cups chickpeas
salt and pepper

Cook onion and caraway seed in olive oil until onion is golden. Add tomato paste and combine well. Stir in fire roasted tomatoes, cherry tomatoes, sugar, chickpeas, salt and pepper, coriander, and kale. Add water reserved from soaked tamarind. Remove tamarind seeds from the pulp and stir pulp into mixture. Cover and allow stew to simmer over low heat for half an hour.

Serve with basmati rice and garnish with parsley.

Minted Lentil and Bulgur Soup

Ingredients:

1 tablespoon olive oil
1/2 onion, finely chopped
1 cup tomato sauce
1 tablespoon hot pepper sauce
2/3 cup lentils, soaked in water
2/3 cup #4 coarse bulgur
water (or vegetable stock)
salt, to taste
1 teaspoon chili powder
2 teaspoons dried mint
fresh mint leaves
lemon, cut into wedges

Saute onion in olive oil until translucent. Add tomato sauce and hot pepper sauce. Stir and bring to a simmer. Add lentils, mint, and 6-8 cups of water, cover, and allow to simmer for 15 minutes. Add bulgur. Cover and cook until lentils and bulgur are tender, about 15 minutes. Add salt and chili powder.

Garnish with fresh mint and serve with a wedge of lemon.

*Variation: substitute freekeh for the bulgur