Chipotle Portobello Sandwiches

Ingredients:

1/2 cup barbecue sauce
1/4 cup adobo sauce
1 chipotle pepper, chopped
6 portobello mushrooms, thinly sliced
8 cremini mushrooms, sliced
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1/3 cup feta cheese, crumbled
2 shallots, thinly sliced
olive oil
white wine vinegar
salt and black pepper
pretzel buns

Saute mushrooms in a bit of oil until tender.

Meanwhile, toss cilantro, parsley, feta, shallots, olive oil, vinegar, and salt and pepper together in a bowl. Set aside.

When mushrooms are cooked, add barbecue sauce, adobo, and chipotle pepper. Simmer 15 minutes and remove from heat.

Slit buns open and stuff with the mushrooms and topping mixture.

Chipotle Lime Soup

Ingredients:

1 tablespoon grapeseed oil
1/2 onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
2 chipotle peppers, chopped
1 tablespoon adobo (to taste)
2 cloves garlic, minced
1 package imitation chicken
4 cups vegetable stock
1 tablespoon tomato paste
1/2 teaspoon cumin
juice of half a lime
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
1 avocado, cut into cubes

Cook onion, celery, and red bell pepper in oil. Add remaining ingredients except herbs and avocado. Bring to simmer.

Remove from heat. Stir in parsley and cilantro. Garnish with avocado.

Creamy Mushroom Pasta with Caramelized Onions and Spinach

Ingredients:

grapeseed oil
2 onions, sliced
salt and pepper
1 tablespoon balsamic vinegar
2 cups petite mushrooms
3 cups fresh spinach
6 ounces fettuccine
2/3 cup heavy cream
1/3 cup milk
1 cup parmesan cheese
2 tablespoon parsley, chopped

Caramelize onions with grapeseed oil and salt. Add balsamic vinegar at the end and cook until reduced. Set aside.

Cook pasta until al dente. Set aside.

Cook mushrooms in oil for 5 minutes and add spinach. Stir in cream, milk, and cheese. Add caramelized onion and pasta. Bring to simmer. Add salt and pepper, to taste.

Garnish with parsley.

Potato Wedges

Ingredients:

potatoes
oil
flour
salt and pepper
paprika
garlic powder
paprika
parsley, chopped
parmesan cheese, shredded

Cut potatoes into wedges and soak in salt water for 20 minutes then pat dry.

Toss potatoes with all remaining ingredients. Place in single layer on parchment paper.

Bake at 400 for 35 minutes until golden and crispy.

Serve with sour cream.

Tomato Salad with Herbs

Ingredients:

1/3 cup pistachios or walnuts
2 tablespoons pomegranate molasses
2 tablespoons olive oil
salt, to taste
6 large heirloom tomatoes, cut into wedges
3 green onion, chopped
1/2 cups parsley,chopped
1/4 cup mint leaves, chopped
1 cucumber, cut into half inch chunks
1/2 green pepper, seeded and minced

Toast the nuts on the oven until golden and set aside.

Whisk pomegranate molasses with olive oil and season with salt. Set aside.

Toss tomatoes, green onion, parsley, mint, cucumber, and pepper. Add dressing. Garnish with the pistachios.

Taco Pasta Salad

Ingredients:

fusilli pasta, cooked
imitation beef crumbles
taco seasonng
lettuce, shredded
cherry tomatoes, cut into quarters
cheddar cheese, cut into small cubes
pepper jack cheese, cut into small cubes
red onion, thinly sliced
green bell pepper, chopped
jalapeno, sliced
cilantro, chopped
tortilla chips, broken
lime juice
sour cream
oil
salt and pepper, to taste

Combine all ingredients. Whisk last 4 ingredients and toss with salad.

Barbecue Lentil Stew

Ingredients:

1 cup lentils
4 cups vegetable stock
3 tomatoes, diced
1 onion, chopped
1 carrot, chopped
1 medium apple, peeled, cored, and diced
1/3 cup peas
1 clove garlic, minced
1 tablespoon olive oil
3 tablespoons barbecue sauce
1 teaspoon smoked paprika
salt and pepper, to taste
parsley, chopped (optional)

Soak lentils.

In a saucepan, cook onion, carrot, and garlic. Add lentils, tomatoes, and vegetable stock. Bring to simmer. Stir in apple and barbecue sauce. Simmer 15 minutes. Add peas, barbecue sauce, paprika, salt, and pepper. Simmer an additional 5 minutes. Remove from heat and add olive oil. Garnish with parsley.

Greek Style Bruschetta

Ingredients:

1 small sweet onion, chopped
1 clove garlic, minced
1/2 cup kalamata olives, chopped
3 tablespoons olive oil
1 teaspoon oregano
2 teaspoons basil, chopped
2 teaspoons parsley, chopped
cherry tomatoes, quartered
crumbled feta cheese
parmesan cheese
1 french baguette

Slice bread and arrange on baking sheet.

Combine all ingredients except cheeses. Top bread slices with the mixture. Sprinkle with cheese. Bake 10 minutes at 375.

Freekeh with Lentils and Cauliflower

Ingredients:

2/3 cup freekeh
olive oil
1 onion
1/2 cup vegetable stock
1 small cauliflower, cut into small pieces
1/4 cup flour
1 teaspoon cumin
1 teaspoon coriander
salt, to taste
1 cup brown lentils, soaked
1 small pomegranate, seeded
1/2 cup walnuts
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1/4 cup basil, chopped
2 tablespoons pomegranate molasses

Soak freekeh for 5 minutes. Meanwhile, toast walnuts and roughly chop.

Toss cauliflower with flour, cumin, coriander, and salt. Fry the cauliflower until golden. Set aside.

Cook onion in the oil and add lentils and stock. Cook for 10 minutes and add freekeh. Cover and cook until freekeh is tender. Stir in cauliflower. Remove from heat. Stir in herbs and walnuts.

Garnish with pomegranate arils, pomegranate molasses, and olive oil.

Mexican Lime Soup

Ingredients:

grapeseed oil
1 red onion, sliced
2 cloves garlic, minced
1 teaspoon oregano
4 cups vegetable stock
1 sprig thyme
1 large green chili pepper, chopped
1 jalapeno, chopped
1 large tomato, chopped
1 package imitation chicken
2 limes
1 teaspoon lime zest
1/4 cup cilantro
tortilla chips

In a saucepan, cook onion and garlic for a few minutes. Add oregano and stir for 30 seconds. Pour in stock and thyme. Bring to a simmer.

Meanwhile, saute green chili and jalapeno in a pan. Add tomatoes and cook until softened. Add mixture to stock along with the imitation chicken. Return to simmer.

Add lime juice and zest. Remove from heat and stir in cilantro. Garnish with tortilla chips.

Pasta with Caramelized Onion and Swiss Chard

Ingredients:

3 tablespoon butter
2 cloves garlic, minced
2/3 cup breadcrumbs or tempura
1 onion, sliced
salt and pepper, to taste
swiss chard or spinach
fusilli pasta
2 tablespoons pine nuts
Parmesan cheese (optional)

Toast pine nuts in a frying pan and set aside.

Add half the butter to frying pan and cook bread crumbs and garlic until golden. Set aside.

Caramelize onions. Set aside.

Cook pasta until al dente. Set aside.

Melt remaining butter in a saute pan and add chard. Cook until wilted. Add pasta and onion.

Garnish with pine nuts and parmesan cheese.

Swahili Vegetable Curry

Ingredients:

5 black peppercorns
3 small dried red chilis
2 cloves
1 inch cinnamon stick
1 tablespoon coriander seeds
1/4 teaspoon cumin seeds
2 tablespoons grapeseed oil
1/2 cup coconut, shredded
1 small onion, thinly sliced
1/2 teaspoon yellow mustard seed
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1 bay leaf
3/4 cup coconut milk
8 bite sized potatoes
1 carrot, sliced
salt, to taste
1/2 small cauliflower
10 green beans, cut into 3 inch pieces
1 small bell pepper, chopped
6 small asian eggplants
6 baby corn or 1/2 ear of corn, shucked
1 tomato, chopped
1 tablespoon tomato paste
6 okra, cut in half lengthwise
5 curry leaves
1/4 cup cilantro, chopped


Combine peppercorns, red chilis, cloves, cinnamon, coriander, and cumin in a skillet. Cook until aromatic then grind. Set aside.

Heat oil in skillet and add coconut and cook until browned. Transfer to a blender with half the onion, spice blend, and 1/2 cup water. Blend and set aside.

Heat oil on skillet and add remaining onion and mustard seed. Add turmeric, garam masala, and bay leaf. Add coconut puree and bring to simmer.

Add coconut milk and 1 cup water and stir well. Add potatoes, carrots, and salt. Simmer 15 minutes.

Stir in cauliflower, green beans, bell pepper, eggplants, corn, tomato, and tomato paste. Simmer for 20 minutes.

Stir in okra and curry leaves. Simmer five minutes. Season with salt as needed. Remove from heat and stir in cilantro.

Serve with millet or brown rice.

Guacamole and Black Bean Burritos

Ingredients:

guacamole, prepared
flour tortillas
brown rice or quinoa, cooked
1/2 cup black beans
pepper jack cheese, shredded
chopped lettuce
red onion, sliced
tomato, diced
sour cream (optional)

Spread guacamole and sour cream in the center of the tortilla. Place remaining toppings and wrap into burrito.

Grill burritos on both sides.

Serve with more guacamole and salsa.

Mango Salsa

Ingredients:

1 mango, finely cubed
1/2 cup cucumber, finely cubed
1 jalapeno, chopped
1/4 cup red onion, chopped
juice of half a lime
1/3 cup cilantro, roughly chopped
salt and pepper or tajin seasoning, to taste

Combine all ingredients and serve with tortilla chips.

Asparagus Pasta with Toasted Pecans

Ingredients:

8 ounces penne pasta
1/2 pound asparagus
1 tablespoon olive oil
1 small red bell pepper, chopped
2 cloves garlic, minced
1/2 cup vegetable stock
salt and red pepper, to taste
2 tablespoons basil, chopped
1/3 cup parmesan cheese, shredded
1 tablespoon butter
1/2 cup pecans, chopped and toasted

Cook pasta until al dente and drain. Set aside.

Meanwhile, slice asparagus into 2 inch pieces. Saute asparagus in oil. Add red bell pepper and garlic.

Stir in vegetable stock, salt, and red pepper. Bring to simmer.

Toss asparagus mixture with pasta, basil, parmesan, butter, and pecans.

Garnish with more pecans and parmesan shavings.

Jap Chae

Ingredients:

8 ounces glass noodles
6 wood ear mushrooms, sliced
6 shiitake mushrooms, sliced
8 ounces tempeh
3 tablespoons grapeseed oil
1/2 tablespoon sesame oil
1/2 tablespoon soy sauce
salt and white pepper, to taste
1/2 onion, thinly sliced
1/2 small head white cabbage
1 carrot, julienne
4 ounces spinach
4 ounces bok choy
1 clove garlic, minced
1 green onion, chopped
1 tablespoon toasted sesame seeds

3 tablespoons soy sauce
2 tablespoons turbinado sugar
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 green onion, chopped
1 teaspoon white pepper
1 tablespoon toasted sesame seeds, ground
1 teaspoon ginger, minced
1 small clove garlic, minced

Allow glass noodles to soak in lukewarm water for half an hour. Cut into 5 inch long pieces.

Meanwhile, combine ingredients for the sauce.

When glass noodles have softened, stir fry in oil and a few spoonfuls of the seasoning. Set aside.

Cook tempeh with some of the seasoning and set aside.

Coat mushrooms with soy sauce, white pepper, and sesame oil. Stir fry until soft. Set aside.

Stir fry onion in grapeseed oil and salt until golden. Set aside.

Stir fry carrots in oil and salt until tender, adding water as needed. Set aside

Cook stalks of bok choy and white cabbage in oil, salt, and garlic and when they are almost tender, add the remaining bok choy leaves as well as the spinach, green onion, and sesame seeds.

Stir in all the components and adjust seasoning.

Serve warm or room temperature.

Lasagna Soup

Ingredients:

1 tablespoon grapeseed or olive oil
1 small onion, chopped
2 bay leaves
3 cloves garlic, minced
1 can crushed tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/3 cup basil, chopped
2 teaspoons oregano
4 cups baby spinach
2 cups mushrooms, sliced
1/2 cup ricotta cheese
3 tablespoons parmesan cheese, grated
salt, black pepper, and red pepper, to taste
3 ounces pasta
vegan italian sausage (optional)
mozzarella, grated (optional)

Cook pasta until al dente and set aside.

Cook onion and bay leaves in oil until onions are lightly browned. Add garlic and cook for an additional 30 seconds. Stir in mushrooms and cook until they let out their juices. Add tomatoes, tomato paste, and vegetable stock. Cover and bring to a simmer.

When liquid comes to a simmer, add pasta, sausage, and oregano. Return to simmer. Add spinach, basil and seasonings. Remove from heat after 2 minutes.

Blend ricotta with parmesan and black pepper.

Ladle soup into bowls. Sprinkle with mozzarella and add a dollop of the ricotta mixture. Garnish with basil.

Thai Quinoa and Cashew Salad with Peanut Ginger Dressing

Ingredients:

1-1/2 cup quinoa, cooked and cooled
2 cups red cabbage
1 red bell pepper, diced
1/2 red onion, sliced
1 cup matchstick or shredded carrot
1/2 cup cilantro, chopped
1/4 cup green onion, chopped
1 cup edamame
1/2 cup cashews

1/4 cup peanut butter
2 tablespoons ginger
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice wine vinegar
1 teaspooon sesame oil
juice of two limes

Toss all salad ingredients except cashews together.

Whisk dressing ingredients.

Stir dressing and cashews into the salad. Garnish with cilantro and a wedge of lime.

Baked Potato

Ingredients:

Idaho potatoes
butter
milk
caramelized onion
parsley
rosemary
chives
vegan bacon
cheddar cheese, grated
sour cream
salt and pepper

Poke holes in the potatoes with a fork and brush with olive oil. Coat with parsley and rosemary and bake at 375 for 1 hour or until fork tender.

Cut top of potatoes and fluff the inside with fork, stirring in a bit of milk. Place a tablespoon of butter inside and sprinkle with parsley and rosemary. Top with cheese. Melt the cheese in the oven.

Garnish potato with caramelized onion, vegan bacon, sour cream, and chives.

French Lentil and Fennel Soup

Ingredients:

1 cup green lentils, presoaked
2 leeks, thinly sliced
1 fennel bulb, chopped
2 tablespoons ginger, minced
1 star anise
oil
salt and red pepper to taste
vegetable stock

Boil the lentils with the ginger and star anise until they are tender. Remove star anise, drain half the liquid, stir in veggie stock, and set aside.

Saute leeks and fennel in oil until tender. Pour in lentil mixture, add salt and red pepper and simmer for about 15 minutes.

Garnish with fennel fonds and serve with bread.

Chickpea and Dandelion Salad

Ingredients:

1-1/2 cup chickpeas
zest of 1 lemon
juice of 1 lemon
3 tablespoons olive oil
1/4 cup parsley, chopped
salt, to taste
red pepper, to taste
1/2 cup almonds, toasted and chopped
3/4 cup red quinoa, cooked
2 green onions, sliced
1 cup cherry tomatoes, halved
4 cups dandelion greens, cut into 1 inch pieces (may substitute arugula, baby kale, or frisee)

Marinate chickpeas in lemon zest, lemon juice, olive oil, parsley, salt, and red pepper. Set aside for at least half an hour.

Combine almonds, quinoa, green onion, and tomatoes, and dandelion greens. Toss with the chickpea mixture.

Mushroom, Lemon, and Lentil Salad

Ingredients:

2/3 cup lentils, presoaked
1 tablespoon vegetable oil
3 portobello mushrooms, sliced
8 cremini mushrooms, sliced
4 button mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon red pepper
salt and pepper, to taste
2 tablespoons parsley, chopped
1 cup arugula
juice of 1 lemon
1 teaspoon olive oil

Boil lentils until cooked, drain, and set aside to cool.

Cook mushrooms in oil and add garlic and seasonings. Drain mushrooms from the juices and add lentils and parsley. Stir in lemon juice and olive oil.

Toss arugula with lemon juice and olive oil and layer on a plate. Spoon warm mushroom mixture over it. Serve immediately.

Cellophane Noodle Salad

Ingredients:

1-1/2 cup cellophane noodles
1 cup carrot, shredded
3/4 cup red cabbage, shredded
1 cup banana blossoms
1 cup bean sprouts
1 cucumber cut into very thin strips
1/2 heart of romaine, chiffonade
1 serrano pepper, minced
2 tablespoons mint, chopped
1/4 cup cilantro, chopped
2 green onions, sliced
1/2 block tofu, cut into thin rectangles and fried
1/4 cup roasted peanuts, chopped

1 tablespoon sesame oil
1 teaspoon ginger, minced
juice of 2 limes
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 small clove garlic, minced
2 tablespoons coconut cream
1 teaspoon honey or palm or coconut sugar
1/2 teaspoon white pepper

Cook cellophane noodles, drain, and cut into small pieces. Toss with some sesame chili oil and set aside.

Combine remaining ingredients. Toss with noodles and dressing ingredients. Garnish with peanuts, cilantro, and a wedge of lime.

Bolani

Ingredients:

3-1/2 cups flour
1 cup water
1 teaspoon salt
1 tablespoon olive oil
2 large potatoes, peeled and cubed
1/2 cup cilantro, chopped
2 leeks, sliced
2 tablespoons olive oil
salt and pepper, to taste
1 teaspoon coriander
1/4 teaspoon turmeric
1 teaspoon red pepper
1/4 teaspoon paprika
1/4 cup oil

Prepare dough by combining flour, water, salt, and olive oil. Cover dough and set aside for 1 hour.

Meanwhile, steam potatoes. Add leeks 15 minutes before potatoes are done.

Place potatoes and leeks in a bowl. Add oil, salt, pepper, coriander, turmeric, red pepper, and paprika and mash with a potato masher. Stir in cilantro.

Divide dough into 8 even pieces and roll out as thinly as possible. Spread potato filling over half of each circle and fold dough over. Seal the edges. Place on a floured surface.

Heat griddle and add oil. Shallow fry each of the bolani on either side until golden brown. Serve with yogurt dipping sauce or cilantro chutney.

For dipping sauce, combine 1/2 cup yogurt, 1 tablespoon water, 1/2 small clove of garlic, 1 teaspoon dill, 1/4 teaspoon coriander, and 1/4 teaspoon salt. and 4 mint leaves.

For cilantro chutney, combine 1 cup cilantro, 1 small clove garlic, 1/4 cup walnuts, 2 tablespoons lime juice, salt and pepper, 1 teaspoon cumin, and 2 teaspoons sugar in a food processor. Add water to thin as needed

Baked Churros

Ingredients:

2 tablespoons brown sugar
1/2 teaspoon salt
2/3 cup water
1/3 cup butter
1 cup flour
2 eggs
1-1/2 teaspoon vanilla bean paste
2 tablespoons  fine turbinado sugar
1 tablespoon sugar
1 teaspoon cinnamon (or more)

Melt butter in a saucepan. Add brown sugar, salt, and water. Bring to simmer and remove from heat. Add flour and stir until smooth.

Meanwhile, whisk eggs and vanilla together. Add dough to the eggs and beat until dough is smooth.

Immediately spoon dough into a pastry bag with a large star tip and pipe into desired shapes on parchment paper lined baking sheet.

Bake at 425 for 15-20 minutes, until golden brown.

While churros are baking, toss sugars and cinnamon together. When churros come out of the oven, immediately toss them in the cinnamon sugar to coat, brushing with butter or coconut oil as needed.

Gobi Aloo Wrap

Ingredients:

1/2 cup red lentils, soaked
1 tomato, chopped
1 small clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
sriracha, to taste
salt, to taste
1/2 cup green peas
1 potato, cut into 1 inch cubes
1/2 cauliflower
1 green chili, minced
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon coriander
1 teaspoon fenugreek
1/2 small red onion, sliced
cilantro, chopped
1 large tomato, chopped
whole wheat lavash or naan
greek yogurt (optional)

Boil lentils, tomato, and garlic in water until lentils are very tender. Add cumin, cayenne pepper, sriracha, and salt. Mash with a potato masher. Set aside.

Meanwhile, toss potato and cauliflower with chili, cumin, onion, turmeric, chili powder, garam masala, coriander, fenugreek, and a bit of oil. Bake on parchment paper for 30 minutes at 375 degrees. Add peas and bake an additional 10 minutes. Set aside.

To assemble wraps, spread the lentil paste on the bread. Place potato mixture in the center and add red onion, cilantro, tomato, and yogurt.

Squash Blossom Quesadillas

Ingredients:

12 squash blossoms
6 corn tortillas
1 cup pepper jack cheese, shredded
1/4 cup cilantro, chopped
cumin, to taste
chili powder, to taste

Remove stems and stamens from flowers and submerge in ice water to clean.

Warm cast iron skillet or griddle and warm tortilla on one side. Flip over and sprinkle with cheese, cilantro, pepper, and cumin. Place two blossoms on top and fold tortilla in half. Cook one minute and flip over. Continue cooking until cheese is thoroughly melted and tortilla is lightly browned. Repeat with remaining tortillas.

Rice Noodle Salad with Crispy Tofu

Ingredients:

6 ounces vermicelli rice or cellophane noodles
1 tablespoon peanut oil
4 ounces tofu, cut into slices and blotted dry
1 red bell pepper, cut into 2 inch strips
2 cucumbers, cut into 2 inch strips
3 tablespoons chives or green onion, minced
1/2 cup cilantro, chopped
3 cups romaine lettuce, chiffonade
1/3 cup dry roasted peanuts
1/4 cup lime juice
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon soy sauce
1 clove garlic, minced
salt and white pepper, to taste
1 teaspoon chili sesame sauce
2 tablespoons grapeseed oil

Bring a pot of water to a boil and remove from heat. Place noodles in the water and allow to soak about 20 minutes until noodles are cooked. Drain and set aside.

Meanwhile, fry the tofu in oil until golden brown. Remove from heat and allow to cool. Cut into matchsticks.

Combine bell pepper, cucumber, chives, cilantro, lettuce, and half the peanuts.

Combine remaining ingredients in a small bowl to make dressing.

To assemble, place noodles in a bowl. Layer with the lettuce mixture and tofu pieces. Sprinkle with the dressing and garnish with remaining peanuts.

Mujaddara

Ingredients:

grapeseed oil
3 onions, sliced
1-1/3 cup brown lentils
1 cup basmati brown rice
2 cloves garlic, minced
2 teaspoons cumin seed
1 tablespoon coriander seed
1/2 cup vegetable stock
1/2 teaspoon turmeric
1-1/2 teaspoon allspice
1/2 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon sugar
salt and pepper, to taste
1 cup imitation ground beef (optional)
2 tablespoons flour
small cherry tomatoes
sliced persian cucumber
chopped mint
chopped parsley
toasted pine nuts
toasted golden raisins
yogurt


Soak the lentils and the rice in some water.

Caramelize the onions in the grapeseed oil. Add garlic and salt 10 minutes before onions are done. Remove from heat.

Boil lentils in water for about 15 minutes until al dente.

Meanwhile, add a little bit of oil to a saucepan and stir in cumin and coriander seeds. Add vegetable stock, water, rice, turmeric, allspice, cloves, cinnamon, sugar, salt, and pepper. Bring to a simmer, then cover and allow to cook until rice is tender. Add lentils, imitation ground beef, and half the caramelized onion.

Add oil to remaining onion and fry, adding flour as needed, until onions are crispy. Remove from heat,

To serve, scoop rice mixture into a plate or bowls and top with the fried onion. Serve with sides of tomato, cucumber, parsley, mint, pine nuts, golden raisins, and yogurt.

Sephardic Eggplant Salad

Ingredients:

3 eggplants
4 green onions
1 clove garlic
2 teaspoons oregano
2 cups parsley
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1/4 olive oil
salt and pepper, to taste
2 large tomatoes,
2 tablespoons capers, drained
pita chips

Cut slits into eggplants and roast over open fire. Allow to cool and remove skins. Chop into 3/4 inch cubes. Refrigerate.

Meanwhile, combine green onion, oregano, half the parsley, vinegar, lemon juice, and olive oil in a food processor or blender and blend together until smooth. Set aside.

Chop the remaining parsley and dice the tomatoes. Toss in a bowl with the eggplant and capers. Serve with the dressing and pita chips.

Asparagus and Roasted Red Pepper Farro Salad

Ingredients:

1 cup farro, freekeh, or barley
1 teaspoon oil
1 bunch asparagus
1 red bell pepper
1 cup chickpeas
1/2 cup feta cheese, crumbled
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon oregano
salt and pepper, to taste

Cook farro and allow to cool.

Cut asparagus spears into 1 inch pieces and toss in oil, salt and pepper. Cut red bell pepper into strips and toss in oil, salt, and pepper. Roast until tender crisp.

Assemble salad by combining farro with the asparagus, red pepper, chickpeas, and remaining dressing ingredients.

Quinoa Pea Salad

Ingredients:

1 cup quinoa
2 cups peas
1/4 cup basil, chopped
1/4 cup cilantro, chopped
1/2 cup almonds
1/3 cup feta cheese (optional)
4 slices vegan bacon, cooked and crumbled (optional)
juice of one large lemon
1/4 cup olive oil
2 tablespoons honey
salt and pepper, to taste

Cook quinoa and allow to cool overnight.

Blanch peas by placing them in a pot of boiling water and turning off the stove. Allow peas to cook for a few minutes and then place in ice water to cool immediately.

Dry roast the almonds and roughly chop.

Combine all the ingredients and allow to cool before serving. Serve on a bed of spinach if desired.

Broccoli and Cashews with Garlic Butter

Ingredients:

2 large heads of broccoli, cut into bite size pieces
1/4 cup butter
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons white vinegar
black pepper
2 cloves garlic, minced
1/3 cup whole salted cashews
imitation bacon, cooked and crumbled (optional)

Simmer broccoli in water for 3 minutes until tender crisp. Drain.

In a small saucepan melt butter and add brown sugar, soy sauce, vinegar, black pepper, and garlic. Bring to a boil and remove from heat.

Toss broccoli, cashews, and butter mixture together. Sprinkle with imitation bacon.

Udon Noodles with Peanuts

Ingredients:

Udon noodles, fresh, boiled and drained
1 package imitation chicken, cooked
1/2 cup vegetable stock
1-1/2 tablespoon ginger, minced
3 tablespoons soy sauce
2 tablespoons peanut butter
1-1/2 tablespoon honey
2 cloves garlic, minced
1 small red bell pepper, cut into thin strips
1 red anaheim pepper and sriracha to taste or 4 red chili peppers, seeded and sliced
chili oil, to taste
green onion, thinly sliced
chopped peanuts
chopped cilantro

Place cooked noodles and imitation chicken into a bowl. Set aside.

In a saucepan, whisk together vegetable stock, ginger, soy sauce, peanut butter, honey, and garlic. Bring to a boil and add the peppers. Cook until tender crisp.

Pour sauce mixture over noodles and toss to coat.

Distribute mixture into bowls. Top with peanuts, chili oil, green onion, and cilantro. Serve with a wedge of lime if desired.

Power Red Lentil Soup

Ingredients:

4 cups vegetable stock
2 cups red lentils, soaked in water
2 large carrots, chopped
1 cup butternut squash, cut into small cubes
1 onion, cut into 6 wedges
2 sprigs thyme or rosemary
2 bay leaves
paprika, to taste
a pinch of nutmeg, to taste (optional)
1 avocado, cut into cbubes

In a saucepan, combine stock, lentils, carrots, squash, onion, bay leaf, and thyme. Cover and simmer for half an hour. Remove bay leaf.

Blend mixture half at a time then bring back to the saucepan. Add paprika. Bring to simmer.

Garnish each bowl with avocado and a dash of nutmeg.

Stuffed Poblanos

Ingredients:

1 can fire roasted tomatoes
1 jalapeno, chopped
3 cloves garlic
1 large onion
salt and pepper, to taste
1-1/2 cup black beans
1/2 cup cornmeal
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded
4 poblano peppers, ribbed and seeds removed, cut in half lengthwise

In a blender, combine tomatoes, half the jalapeno, 2 cloves of garlic, half the onion, salt, and pepper. Puree until smooth. Pour into the baking dish.

Chop the remaining onion and mince the garlic and toss in a bowl with black beans, cornmeal, cumin, chili powder, and cheddar cheese. Add water until mixture is smooth.

Fill poblano halves with the bean mixture and place in pan over the sauce. Sprinkle with pepper jack.

Cover with foil and allow to bake at 425 for 45 minutes then remove foil and cook 10 minutes longer until cheese is slightly browned.

Corn, Beans, and Rice Burritos

Ingredients:

1 teaspoon oil
1 onion, chopped
2 ears corn, kernels cut off
1 green bell pepper, chopped
2 cloves garlic, minced
1-1/2 teaspoon chili powder
1 teaspoon cumin
salt, to taste
soy chorizo, crumbled (optional)
1-1/2 cup brown rice, cooked
1-1/2 cup pinto or black beans
tortillas
3/4 cup pepper jack cheese, shredded
salsa
sour cream
green onion, sliced

Heat oil in a skillet and cook onions, corn, and bell pepper. Add garlic and spices.

Stir in chorizo then rice and beans.

To assemble, spoon mixture into tortillas. Add cheese, salsa, sour cream, and green onion.

Cheddar Biscuits

Ingredients:

1/2 cup butter
1 cup milk
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoons garlic powder
1/4 teaspoon cayenne pepper
2 cups flour
1-1/2 cups cheddar, shredded
2 tablespoons parsley, shredded

In a mixing bowl, cream butter until soft. Add milk, sugar, baking powder, garlic powder, and cayenne pepper. Then add flour. Stir in cheddar cheese and parsley.

Scoop dough with a level 1/4 measuring cup and slightly flatten. Place onto parchment paper lined baking tray and bake for 15 minutes at 425. Serve hot.

Spicy Chickpea Salad

Ingredients:

chickpeas
tomato, diced
cucumber, diced
jalapeno and serrano pepper, minced
olive oil
coconut oil
lemon juice
cumin
cayenne pepper
dried mango powder
salt

Toss all ingredients together and serve chilled.

Empanadas

Ingredients:

3 cups flour
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)
3/4 cup butter, cut into pieces
1 egg
1/3 cup water, plus more

veggie filling:
red bell pepper, chopped
green bell pepper, chopped
anaheim pepper, chopped
jalapeno pepper, seeded and minced
black beans
corn
cilantro
adobo sauce
cumin

chorizo filling:
onion, chopped
soyrizo
pepper jack cheese, shredded
yukon gold potatoes, oven fried



In a mixer or food processor, combine butter, egg, salt, and garlic powder. Add the flour. Slowly stream in water until dough forms into a ball.

Roll out dough immediately. Cut out circles.

Prepare filling by tossing together all the ingredients.

Fill empanada rounds and seal shut with egg wash and fork. Refrigerate until dough is cold and solid.

Brush tops with egg wash. Bake at 375 for 30 minutes, until golden brown.

For avocado dipping sauce, combine sour cream, avocado, a minced jalapeno,salt, and lime juice. Serve with empanadas.

Potato Bites

Ingredients:

3 cups cold mashed potatoes
2 eggs
1/4 cup sour cream
1-1/2 cup cheddar cheese
2 tablespoons parmesan cheese
3 tablespoons chives, chopped
1 teaspoon garlic powder
1/2 teaspoon rosemary, chopped

In a bowl, whisk together eggs, sour cream, cheeses, and seasonings. Add the potatoes and stir well.

Grease a nonstick muffin pan and fill each cup to the top with the mixture

Bake at 400 for 30 minutes until golden brown.  If desired, sprinkle more cheddar cheese on top 10 minutes before removing from the oven.

Garnish with sour cream and fresh chives.

Borani Banjan

Ingredients:

2 medium eggplants
grapeseed oil
salt and black pepper
2 cloves garlic
1-1/2 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon paprika
1/3 cup tomato paste
1 cup vegetable stock
1/2 cup cilantro, chopped
4 roma tomatoes, sliced
1 cup yogurt
1 small clove garlic, minced


Cut eggplants into 1/3 inch slices and coat with oil, salt, and pepper. Bake at 375 for 10 minutes and broil for two minutes. Remove from oven and set aside.

Meanwhile, in a saucepan, cook garlic in oil for a few seconds and add turmeric, curry powder, coriander, paprika, salt, and pepper. Cook for 1 minute and add tomato paste and vegetable stock. Allow sauce to reduce and bring to simmer, adding water as needed.

Pour one third of the sauce into a casserole dish. Arrange eggplants on top, brushing with the tomato sauce in between layers if necessary. Sprinkle cilantro over the eggplant and layer tomato slices on top. Top with remaining tomato sauce.

Cover the dish with foil and bake at 375 for 30-40 minutes, until eggplants are cooked through.

While the eggplants are baking, combine yogurt, garlic, salt, and pepper. Add water to thin very slightly. Refrigerate.

To serve the borani, Spread yogurt sauce over hot casserole and garnish with mint.

Serve with naan or pita bread.

Matcha Tea Cakes

Ingredients:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cardamom
3/4 cup sugar
2/3 cup oil
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon almond extract
2 tablespoons matcha
black sesame seeds (optional)

Dissolve matcha in 2 tablespoons of hot water. Set aside.

Beat oil, eggs, sugar, vanilla, and almond extract in a bowl. Add matcha then add flour, baking powder, salt, and cardamom.

Line baking sheets with parchment paper. Scoop 1 inch balls for each cookie and roll into a ball with slightly dampened hands. Sprinkle cookies with sesame seeds, if desired.

Bake 10 minutes at 350.

Dust cookies in matcha sugar while they are still hot, if desired.

Philly Cheese Steak

Ingredients:

1 teaspoon oil
1 yellow onion, thinly sliced
4 portobello mushrooms, thinly sliced
1 teaspoon soy sauce or liquid aminos
1/2 teaspoon liquid smoke (optional)
salt and black pepper
1 small red pepper, sliced
1 small green bell pepper, sliced
1 jalapeno, seeded and sliced (optional)
1 teaspoon oregano
1 teaspoon red pepper
provolone cheese, sliced
fresh hoagies, slit open

Caramelize onion in a covered frying pan in the oil and set aside.

Meanwhile, cook mushrooms in a dry skillet until slightly browned. Add soy sauce, smoke, and black pepper. Remove from heat and set aside.

Add bell peppers and jalapeno to skillet and saute with oregano, red pepper, and salt. When peppers are cooked, add the mushrooms and toss together.

Assemble sandwiches by spooning mixture into bread and topping with provolone cheese.

Broil until cheese is bubbly for about 5 minutes.

Serve with fries and slaw.

Date Syrup and Tahini Cake

Ingredients:

4 eggs
1-1/2 cup sugar
1-1/2 teaspoon vanilla
3/4 cup oil
2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup tahini
1/4 cup date syrup

Beat together eggs and sugar. Add vanilla, salt, and baking powder. Alternately add oil and flour.

Pour cake into parchment paper lined springform pan.

Combine tahini and date syrup and drop by spoonful onto the cake. Swirl the mixture into the cake with a knife.

Bake at 350 for 30 minutes.

Gouda Tomato and Parsley Muffins

Ingredients:

4 tablespoons butter, softened
1 cup milk
2 eggs
1 cup whole wheat flour
1 cup flour
2 teaspoons baking powder
1 tablespoon mustard seed, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons sun dried tomatoes, chopped
1/3 cup parsley, chopped
1 cup smoked gouda

Beat butter in a mixing bowl until creamed. Gradually add eggs and milk.

Add flour, baking powder, mustard seed, black pepper, and salt.

Stir in sun dried tomatoes, parsley, and cheese.

Bake in lightly sprayed cupcake liners at 375 for 25 minutes.

Grilled Corn and Watercress Salad

Ingredients:

1/2 cup and 2 tablespoons balsamic vinegar
1/4 cup and 2 tablespoons grapeseed oil
5 small ears of corn
salt and pepper
1/2 teaspoon honey
1 bunch watercress
1/2 bag spring mix (optional)
imitation fish or chicken

In a saucepan boil 1/2 cup balsamic vinegar until reduced to about 3 tablespoons. Stir in 1 tablespoon oil. Set aside.

Grill corn until charred, about 5 minutes, then cut kernels off the cob. Set aside.

In a bowl, whisk balsamic vinegar reduction and honey with the oil. Add watercress and corn kernels. Toss to coat. Serve over spring mix.

Plate the salad with imitation fish or extra firm tofu, marinated in ginger and grilled.

Quinoa Lentil Salad with Brussels Sprouts

Ingredients:

1 cup lentils, soaked in water
2/3 cup quinoa (or freekeh, farro, barley, or kamut), presoaked if needed
1 teaspoon curry powder
zest of 1 lemon
1 cup brussels sprouts, sliced
4 shallots, thinly sliced
2 tablespoon olive oil
1/2 cup bell peppers, chopped
1/2 cup green onion, sliced
juice of 1/2 a lemon
salt and pepper, to taste

Cook lentils and quinoa, covered with water, curry powder, black pepper, and lemon zest until soft and fluffy.

In a bowl, toss brussels sprouts and shallots with half the olive oil, salt, and pepper. Bake at 400 for 25 minutes until golden brown.

Transfer lentil mixture to a bowl and add brussels sprouts and shallots as well as bell peppers, green onion, lemon juice, remaining olive oil, salt, and pepper.

Soba Noodle and Green Bean Salad with Sesame Dressing

Ingredients:

1 package soba noodles, cooked, drained, and tossed in sesame oil
1/2 lb green beans, cut into 1 inch pieces and blanched
cucumber, chopped
cherry tomatoes, cut in half
2 green onions, thinly sliced
cilantro, chopped
roasted peanuts, coarsely chopped

1/3 cup lime juice
1 tablespoon sriracha
1 tablespoon sugar
2 tablespoons tamari
2 tablespoons sesame oil
rice wine vinegar, to taste


Combine all salad ingredients and all dressing ingredients then toss together.

Vegetable Fajita Salad

Ingredients:

1/4 cup grapeseed oil
1/4 cup lime juice
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon agave
1-1/2 teaspoon cumin
1 teaspoon chili powder
salt and pepper, to taste
1 chipotle pepper with some of the adobo sauce
6 portobello mushrooms, gills scraped off
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, sliced
1 sweet onion, sliced
1-1/2 cup corn
1-1/2 cup black beans
1 small head romaine
8 ounces mixed baby greens
2 tablespoons cilantro, chopped

In a blender, puree oil, lime juice, vinegar, garlic, agave, cumin, chili powder, salt, pepper, and chipotle pepper.

Marinate mushrooms in some of the chipotle puree for at least 30 minutes.

In a bowl, combine bell peppers and onions. Toss with some of the marinade and allow to sit for at least 30 minutes.

To cook, heat grill and skillet and grill mushrooms on both sides and fajita mixture in the skillet, adding corn, beans, and more marinade halfway through cooking.

Toss romaine with baby greens and plate. Top with the bell pepper mixture and sliced mushrooms. Garnish with cilantro. Drizzle small amount of the remaining marinade over the mushrooms.

Serve with quinoa, cheese, tortilla chips, or sour cream.

Thai Rice Bowl

Ingredients:

1 tablespoon coconut oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/4 pound shiitake mushrooms, cut into slices
salt
firm tofu, cubed (optional)
3/4 cup jasmine rice
2-1/2 cups vegetable stock
3 tablespoons soy sauce
1/4 teaspoon cayenne pepper
4 green onions, chopped
10 radishes, cut into thin slices
5 tablespoons cilantro, chopped
juice of 1 lime

In a skillet, stir fry bell peppers, mushrooms, and salt.

Add tofu, rice, stock, soy sauce, and cayenne. Bring to simmer, cover, and cook the rice.

Remove from heat and let stand covered for 10 minutes. Then stir in green onion, radish, cilantro, and lime juice.

Serve with a side of shredded cabbage and a wedge of lime.

Palak Paneer

Ingredients:

4 bunches spinach
1 onion, chopped
2 cloves garlic
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin
1 bay leaf
1/2 teaspoon turmeric
1/4 cup fenugreek
1 serrano chili, seeded
1 teaspoon garam masala
2 teaspoons coconut oil
2 tomatoes, finely chopped
1 cup half and half
yogurt
10 ounces paneer, cut into cubes
salt, to taste
lemon wedges

Blanch the spinach for 1 minute and place on ice. Drain the spinach and add to a food processor with ginger, garlic, and serrano pepper. Puree the mixture and set aside.

Heat the oil and add cumin and bay leaf. Add the onions and cook until golden, then add tomatoes. When the tomato softens, stir in turmeric, chili powder, and coriander and cook until aromatic.

Reduce heat and stir in fenugreek, spinach, and garam masala. Remove bay leaf.

Add paneer, half and half, and enough yogurt to reach desired thickness.

Serve with naan or basmati rice and lemon wedges

Horchata

Ingredients:

5 cups water, boiled
1/3 cup rice (long grain)
1 cup almonds, blanched
1 cinnamon stick
1/2 cup 2:1 simple sugar or honey, to taste
1 tablespoon vanilla bean paste
1/4 cup heavy whipping cream, slightly whipped (optional)

Toast rice, almonds, and cinnamon stick in the oven for 10 minutes at 350 until light golden brown.

Place the rice mixture in a spice grinder or food processor until very fine. Place into a pitcher and stir in 3 cups boiling water. Cover and refrigerate overnight.

Pour the mixture into a blender and blend.

Spread a folded cheesecloth over a fine mesh sieve and place the sieve over the pitcher. Pour rice mixture through the sieve. Push down remaining liquid with a spoon.

Stir 2 cups cold water, sweeting agent, and vanilla into the rice.

To serve, pour ice into glass and fill glass with the horchata. Top with the whipping cream and sprinkle cinnamon.

Cinnamon Rolls

Ingredients:

1 tablespoon yeast
1/2 cup warm water
3 tablespoons butter, softened
1/2 cup sugar
3-1/2 cups flour
1-1/2 cups hot water
1 egg
1/2 tablespoon salt
butter, melted
brown sugar
cinnamon

Add water to yeast and sugar and set aside for 10 minutes.

Meanwhile, beat butter, sugar, and salt together until creamy. Alternately add the flour, egg, and yeast mixture and continue beating until well combined. Knead for about 2 minutes until smooth dough forms, adding more flour as needed. Cover and allow to rise, half an hour.

Roll dough out onto a floured surface into a rectangle. Spread evenly with melted butter, cinnamon and a generous amount of brown sugar. Roll up into one large roll, keeping the seam downwards.

Cut rolls using dental floss about 2 inches thick and place onto greased baking sheet. Let rolls rise in baking sheet for about half an hour.

Bake for 10 minutes at 425 and then 5 minutes at 350.

For frosting, combine 2 tablespoons butter, 1 cup powdered sugar, 2 tablespoons milk, and some vanilla bean paste. Frost rolls after they are cooled.