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.