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.