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.