Italian Hazelnut Cookies (Brutti ma Buoni)

Ingredients:

2 cups hazelnut meal
1-1/4 cup sugar
4 egg whites
a pinch of cream of tartar (optional)
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons cocoa powder (optional)

Beat egg whites until stiff peaks form. Add cream of tartar. Gently fold the hazelnut meal and sugar. Add the vanilla and cocoa powder.

Drop batter onto parchment paper and bake at 325 for 25 to 30 minutes.


*Variation: Can substitute almond meal for the hazelnut meal.

Crispy Brussels Afelia with Garlic Yogurt Dip

Ingredients:

brussels sprouts, quartered
coriander
salt and pepper
olive oil
flour
barberries

Toss brussels sprouts with all ingredients except flour and barberries. Pan sear until sprouts are cooked and sprinkle flour. Cook until golden. Add barberries during the last 5 minutes. Can also oven roast until golden brown.

Serve with garlic yogurt sauce.

Garlic yogurt dip: 2 tablespoons plain yogurt, 1 tablespoon tahini, 1 clove garlic, salt, juice of half a lemon. Add 1 teaspoon of zatar if desired.

Persian Dill Rice and Broad Beans

Ingredients:

2-1/2 cups long grain basmati rice
water
salt
1 cup dill, chopped
1-1/2 cups broad beans
1/2 teaspoon saffron threads, crushed

Soak rice in water for a few hours. Soak saffron threads in hot water until ready for use.

Drain rice and add fresh water back into the pot with the rice. Boil for a few minutes. Do not fully cook the rice. Drain the rice again and bring back to the stove. Add broad beans, dill, and saffron water. Season with salt and cook uncovered until moisture is reduced. Then cover and cook until rice grains are al dente.

Serve with plain yogurt or soy beef tips if desired.

Spaghetti with Brussels Sprouts and Mushrooms

Ingredients:

2 cups whole wheat spaghetti, cooked
1 tablespoon olive oil
2 cups cremini mushrooms, chopped
2 cups brussels sprouts, chopped thinly
1 sprig of rosemary
salt and pepper
olive oil
parmesan cheese


Heat olive oil in a skillet. Cook the mushrooms until soft and add the brussels sprouts and rosemary. Cook until lightly browned, then add half a cup of the pastas boiled water. Allow it to reduce then season with salt and pepper.

Toss spaghetti with salt and pepper. Plate the spaghetti and top with the vegetable mixture. Drizzle with olive oil and sprinkle with parmesan cheese.

Bruschetta

Ingredients:

Fresh Italian or French bread, sliced
plum tomatoes, diced
garlic, minced
olive oil
balsamic vinegar (optional)
fresh basil leaves, sliced
red onion, finely diced
dried oregano
salt and pepper

Toss tomatoes with garlic, onion, oil, vinegar, basil, oregano, salt, and pepper.

Drizzle bread with olive oil and bake at 450 until golden and crispy. Remove from oven and serve with tomato mixture.

Carrot Cake

Ingredients:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/3 teaspoon ginger
a pinch of clove
1/2 cup sugar
1/2 cup brown sugar
1/2 cup coconut oil
1/4 cup applesauce
2/3 cup almond milk
1-1/2 teaspoon vanilla
4 cups shredded carrot
1 teaspoon apple cider vinegar

Combine dry ingredients and add the wet ingredients. Fold in the carrots and apple cider vinegar and pour into greased baking pan.

Bake at 350 for 45 minutes.


For cream cheese frosting:
Combine 1/2 cup  vegan butter, 8 ounces vegan cream cheese, 4 cups confectioners sugar, and 1 teaspoon vanilla. Stir in 1 cup finely chopped pecans.

Green Curry Quinoa Salad

Ingredients:

2 tablespoons coconut milk
1 teaspoon green curry paste
1/2 teaspoon ginger, grated
zest and juice of 1 lime
1 stalk lemongrass
1 small clove of garlic, minced
1/2 cup quinoa
water
2 cloves garlic, cut in half
1/4 cup matchstick or julienned carrots
1/4 red cabbage, shredded
3 large leaves of lettuce, shredded
1/2 large red bell pepper, chopped
1/4 cup bamboo shoots (optional)
1/4 cup cashews
2 green onions, thinly sliced

Cook quinoa in water with the halved garlic and 2 inches of lemongrass that has been crushed with the back of a kife. Remove garlic and lemongrass pieces when quinoa is cooked and cooled.

Combine coconut milk, curry paste, ginger, garlic, and lime in a small bowl. Grate a teaspoon of the lemongrass into the dressing mixture. Set aside.

Combine carrots, lettuce, red bell pepper, bamboo, green onion and cashews. Stir in quinoa and dressing mixture.

Turkish Feta Buns (Pogaca)

Ingredients:

1/2 cup warm milk
1/2 tablespoon sugar
1/2 tablespoon yeast
2-1/2 cup flour
1/2 teaspoon salt
1/4 cup yogurt
1/4 cup olive oil
1/4 cup warm water
3/4 cup feta cheese, crumbled
2 tablespoons parsley, chopped
1 tablespoon mint, chopped
1 teaspoon zatar
milk or egg wash
black sesame seeds

Stir milk, sugar, and yeast together. Let stand 10 minutes.

Meanwhile mix together flour and salt. Add yogurt and olive oil then the yeast mixture. Slowly add remaining water to the mixture until pliable consistency is reached. Let dough rise 1 hour.

Stir together feta cheese, and herbs.

Punch out dough and divide into 12 pieces. Roll each piece into a ball. Flatten, fill with feta mixture, and close dough around filling. Place seam side down on lightly greased baking sheet or parchment paper. Brush tops with milk or egg and sprinkle with sesame seeds. Let rise for half an hour.

Bake at 350 for 20-25 minutes. Serve warm.