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.