Iroog Bread

Ingredients:

1 teaspoon yeast
1 teaspoon sugar
1/2 cup warm water
1 teaspoon salt
2 cups flour
2 tablespoons olive oil
1/2 package imitation ground beef
1 green onion, finely chopped
1/2 small onion finely chopped
1 cup parsley, chopped
1/2 teaspoon turmeric
1/4 teaspoon cumin
a pinch of chili powder

Add water to yeast and sugar and allow to sit for ten minutes. Stir in salt, flour, oil, and more water (or vegetable stock), enough to achieve a pasty batter like dough. Add remaining ingredients.

Flatten 1/2 cup mounds of dough on WELL greased foil or silicon mat with wet hands, into about 1/4 inch thickness.

Bake at 500 for 15 minutes, until golden and slightly crispy.

Caponata

Ingredients:

olive oil
2 large eggplants, diced
1 onion, diced
2 cloves garlic, minced
2 celery stalks, chopped
1 large carrot, chopped
1 large zucchini
1 pint cherry tomatoes, some cut in half
2 tablespoons tomato paste
1 teaspoon honey or agave
1 teaspoon oregano
1/4 cup basil, chopped
1/2 cup parsley chopped
1/2 cup sicilian olives, halved
2 tablespoons capers
salt and crushed red pepper, to taste
2 teaspoons balsamic vinegar
2 tablespoons pine nuts, toasted

Salt the eggplants and allow to sit in colander for 1 hour. Squeeze liquid from each piece, toss in oil, salt, and pepper, and bake until golden. Set aside.

In a saucepan, combine oil, celery, carrot, and garlic. Allow to cook until tender. Stir in zucchini, tomato, tomato paste, honey, oregano, and half the parsley, then add about a cup of water. Bring to simmer and allow vegetables to cook through.

Stir in remaining parsley, basil, capers, and pine nuts. Season with salt and pepper, and the vinegar.

Serve with italian rice or bread.

Kale and Lentil Salad

Ingredients:

1 cup pardina lentils, soaked in water
1 bunch kale, stemmed and finely chopped
1 small red onion, chopped
2 granny smith apples, diced
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon mustard seeds, crushed
1 teaspoon honey
1/2 teaspoon garlic powder
salt and black pepper

Boil lentils until cooked through but not mushy. Allow to cool.

Toss lentils with kale, onion, and apples.

Combine remaining ingredients in a jar and sprinkle over the salad before serving.

Potato and Mushroom Soup

Ingredients:

3 medium potatoes, diced small
4 cups water
8 large mushrooms, sliced (preferably porcini)
1 teaspoon caraway seeds
1 cup almond milk
1 cup almond cream
2/3 cup flour
salt and black pepper, to taste
chives, minced

Place potatoes in a saucepan with cold water and bring to a boil. Cook until potatoes are tender and stir in mushrooms. When mushrooms are soft, stir in caraway seeds. In a bowl, combine milk, cream, and flour. Slowly temper into the soup. Simmer until soup is thickened. Season with salt and pepper. Garnish with the chives.

French Green Beans

Ingredients:

2 cups green beans, cut into 2 inch pieces
salt and black pepper
olive oil
zest and juice of 1 lemon
1/2 red onion or two shallots, finely chopped
1/3 cup cilantro, chopped
1/3 cup parsley, chopped

Steam or boil the beans until tender crisp and place in ice bath until cooled. Strain.

Combine salt, pepper, oil, lemon, onion, cilantro, and parsley.

Toss the dressing with the beans and serve at room temperature.

Ethiopian Potatoes and Peas

Ingredients:

1 cup yellow slit peas, presoaked
8 small potatoes
coconut oil
1 sweet onion
1 serrano pepper, minced
3 cloves garlic, minced
1/2 tablespoon ginger, minced
1 teaspoons turmeric
berbere, to taste
salt and pepper, to taste
1 tomato, finely chopped
1 tablespoon tomato paste
2 tablespoons butter
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of allspice
pinch of cloves
1 cup peas
1 tablespoon tomato paste
parsely, minced

Boil split peas in water until soft and mushy.

Meanwhile, parboil the potatoes for 15 minutes. Remove from heat.

Saute onions in some oil until golden. Add serrano pepper, garlic, and spices. Add tomatoes and bring to simmer. Stir in the split peas.

Puree mixture in a blender. Adjust seasoning and add water as needed.

Cut potatoes into bite sized pieces. Heat butter in frying pan and add potatoes. Allow them to sear. Add peas, spices, salt and pepper, and tomato paste.

Pour split pea puree into the bottom of each plate and top with the potato mixture. Garnish with parsley.

Hungarian Mushroom Soup

Ingredients:

2 tablespoons vegan butter
1 small onion, chopped
2 packages mushroom, sliced
1/4 cup flour
1 tablespoon paprika
4 cups vegetable stock
1 teaspoon soy sauce
salt and pepper, to taste
1/2 cup nut cream
juice of half a lemon
handful of dill, chopped

Cook onion in the butter for 10 minutes. Add flour and paprika, stirring constantly until aromatic. Stir in mushrooms then the stock and soy sauce. Bring to simmer.

Stir in cream and season with salt and pepper. When soup simmers, remove from heat and stir in lemon juice and dill.

Garnish with parsley and a dollop of vegan sour cream if desired.

Mini Chicken Tomato Pies

Ingredients:

puff pastry sheets
1 package imitation shredded chicken
4 ounces vegan cream cheese
olive oil
italian seasoning, to taste
salt and pepper, to taste
1 cup mozzarella and parmesan
2 roma tomatoes, sliced
1 teaspoon sesame seeds (optional)

Combine olive oil, salt, pepper, and italian seasoning. Toss tomatoes and allow to marinate for a few minutes.

Meanwhile, combine chicken, cream cheese, italian seasoning, salt, pepper, and cheeses.

Arrange tomatoes on the bottom of muffin pan. Place puff pastry over the tomatoes and fill with the chicken mixture. Close the edges of the puff pastry over the mixture. Brush with some of the tomato marinade and sprinkle with sesame seeds.

Bake at 350 for 20 minutes until sides are golden. Allow to set for 5 minutes before inverting into a plate.

Pumpkin Crunch Pie

Ingredients:

1-1/4 cup flour
1/2 cup butter, frozen
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup ice water
15 ounces pumpkin puree
3 eggs
1 teaspoon vanilla
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
3/4 cup brown sugar
12 ounces evaporated milk
1/4 cup flour
1 cup pecans, chopped
1/4 cup brown sugar
pinch of salt
2 tablespoons butter

Grate the butter into the flour. Add the sugar and salt and toss together. Mix in water a little at a time until a ball of dough forms. Try to knead dough as little as possible. Roll out dough and fit into pie dish. Bake the shell with weights until browned. Brush shell with some egg white.

Combine pumpkin, egg, vanilla, cornstarch, salt, spice, and brown sugar. Gradually add in the milk. Pour batter into pie crust. Bake at 325 for 50 minutes.

While pie is baking, toss flour, pecans, brown sugar, and salt together. Mix in butter until crumbly. 10 minutes before pie is finished baking, sprinkle the mixture over the pie.

Allow pie to cool to room temperature before refrigerating overnight.

Quinoa Black Bean Avocado Wraps

Ingredients:

1 cup quinoa
1-1/2 cup black beans
2 avocados
1 cup baby spinach
vegan pepper jack cheese, sliced or shredded
1/4 cup tahini
juice of 1 small lemon
1/2 teaspoon cumin
2 tablespoons cilantro, chopped
salt
tortillas

Cook the quinoa and stir in the beans and some salt. Set aside.

Cut the avocados into thin slices.

Combine tahini, lemon juice, cumin, cilantro, and salt. Add water to reach a paste like consistency. Stir in a third of the sauce with the quinoa.

To assemble, spread the cheese on each tortilla. place avocado slices and spinach on top. Spoon quinoa mixture in the center.

Wrap tortillas like a burrito and grill on each side or cook until browned on a dry skillet. Serve with remaining tahini sauce.

Heart of Palm Salad

Ingredients:

1 head romaine lettuce, cut into medium pieces
2 tomatoes, cut into wedges
1 orange bell pepper, thinly sliced
8 palm heart pieces, cut in half vertically
2 tablespoons cilantro, minced (optional)
juice of 1 lime
olive oil
salt, to taste

Arrange lettuce in bowl. Garnish with the tomatoes, bell pepper, and hearts of palm. Sprinkle with the cilantro.

Combine lime, oil, and salt in a jar and shake. Drizzle dressing over the salad.

Vegetable Cobbler

Ingredients:

grapeseed oil
10 baby potatoes, halved
1 large carrot, diced
salt and black pepper, to taste
1 teaspoon thyme, chopped
1/2 onion, chopped
1 shallot, chopped
2 cloves garlic, minced
1 small zucchini, diced
1 small yellow squash, diced
1 poblano pepper, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 cup broccoli florets
1/2 bunch asparagus spears, cut into 1 inch pieces
1/2 cup vegetable stock
2 cups kale, chopped
1-1/2 cup flour
1 tablespoon rosemary, chopped
1-1/2 teaspoons baking powder
1-3/4 cup almond milk
1/4 cup butter
1/2 cup gruyere, shredded

Saute potatoes and carrots in some oil until potatoes are tender. Add salt, pepper, and thyme a few minutes before removing from the pan.

Add more oil to the pan and cook onion, shallot, and garlic. Add salt, pepper, and all remaining vegetables. Cook until crisp tender and stir in stock. Bring to a simmer and stir in kale. Remove from heat once the kale is wilted and liquid is reduced. Transfer a heaping ladleful of the vegetables along with all the broth into a blender and blend until smooth. Add salt as needed and set aside.

Meanwhile, whisk flour, rosemary, baking powder, milk, and some salt and pepper.

Spread butter at the bottom of a casserole dish. Pour batter over the butter. Spoon the vegetables over the batter.

Bake at 350 for 15 minutes. Top with the cheese and bake another 10 minutes until cheese is bubbly. Serve with the vegetable sauce.

Bionicos

Ingredients:

heavy cream
condensed milk
evaporated milk
vanilla bean paste
cantaloupe
green apple
red apple
banana
strawberries
granola
shredded coconut
pecan, toasted and chopped

Combine cream with milks and vanilla. Allow to cool in refrigerator before serving.

Dice all fruit and toss together.

Pour desired amount of cream mixture over the fruit and top with granola, coconut, and pecans.

Caribbean Black Bean Soup

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 jalapeno pepper or 1/2 scotch bonnet pepper, minced
2 cloves garlic, minced
1/2 teaspoon allspice
1 teaspoon thyme, minced
1 teaspoon ginger, minced
1-1/2 teaspoon paprika
2 bay leaves
1/2 teaspoon cayenne pepper
1 tomato, chopped
4 cups black beans
4 cups vegetable stock
1 cup sweet potatoes, diced
salt, to taste
cilantro and parsley, chopped

Heat oil in a saucepan and add onion, pepper, and garlic. Cook until tender and add all the seasonings. Add tomato, black beans, stock, and potatoes. Bring to a simmer, cover, and allow to cook until potatoes are tender and soup is thickened. Season with salt. Garnish with cilantro and parsley (and avocado, if desired).

Serve with cornbread.

Thai Hot and Sour Soup

Ingredients:

3 cups vegetable stock
1 tablespoon tom yum paste
1/2 clove garlic, minced
2 stalks lemongrass, minced
2 kaffir lime leaves
4 ounces mushrooms (shiitake, oyster, straw, etc.)
imitation shredded chicken (optional)
1/2 tablespoon soy sauce
juice of 1/2 lime
1 green chili pepper, chopped
1/4 cup cilantro
1 tablespoon thai basil

Bring stock to a simmer and add tom yum, garlic, lemongrass, and lime leaves. Add mushrooms, imitation chicken, soy sauce, and chili pepper.

Add lime juice before removing from heat and remove lime leaves. Ladle into bowls and garnish with cilantro and basil.

Strozzapreti

Ingredients:

1/2 lb kale or chard, ribs removed
2 tablespoons breadcrumbs
1 egg
1/2 cup ricotta cheese
1/2 cup parmesan, grated
nutmeg
salt and pepper
flour

Blanch greens in hot water and place in ice bath. Squeeze and finely chop.

In a food processor, combine greens, breadcrumbs, egg, ricotta, parmesan, nutmeg, salt, and pepper.

Scoop mixture with a spoon and use flour to roll into disks. Place onto floured plate.

To cook boil water and toss in the dumplings, making sure they do not touch. Remove and strain when they float to the top.

Serve with butter and more parmesan.

Creole Okra Stew

Ingredients:

1 teaspoon oil
1 jalapeno pepper, minced
2 cloves garlic, minced
1 bay leaf
1/2 medium onion, diced
1 teaspoon smoked paprika
1/2 tablespoon thyme, chopped
1/2 poblano or green bell pepper, diced
2/3 cup corn
2 tomatoes, chopped
2 cups okra, cut into 1 inch slices
vegetable stock
salt, to taste
a pinch of cayenne pepper
2 tablespoons green onion, chopped
1 tablespoons parsley, chopped

Cook onion, jalapeno, garlic, and bay leaf in the oil until onion is softened. Add paprika and thyme then pepper, corn, tomato, okra, and stock. Cover and allow to simmer until vegetables are tender. Season with salt and cayenne pepper. Remove from heat and garnish with green onion and parsley.

Serve with long grain rice.

Florentine Pasta

Ingredients:

spaghetti noodles
1 package imitation chicken
2 tablespoons butter
2 pints cherry or grape tomatoes
salt and black pepper, to taste
1 teaspoon olive oil
1/2 cup vegetable stock
1/4 cup heavy cream
1/4 cup parmesan, grated
2 bunches spinach, roughly chopped
zest of one lemon
1/2 cup basil leaves, half of them chopped
8 ounces buffalo mozzarella
1/4 cup panko
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
red pepper, to taste
olive oil, to taste


Cook noodles until almost al dente.

Cook imitation chicken according to packaging instructions. Set aside.

In a skillet, melt the butter and add the tomatoes. Do not move them until they are charred. Turn heat to high and char on the other side. Season with salt and pepper. Remove from heat and place them in a bowl.

Place more oil in the skillet and add the garlic then the stock. Bring to a simmer, allow liquid to reduce, and add the cream and parmesan. Season with salt and pepper.

Stir in the pasta and continue cooking in the liquid. Stir in spinach and allow to wilt. Add in the blistered tomatoes and imitation chicken. Cook until heated through. Remove from heat. Stir in lemon zest and half the basil leaves.

In a frying pan, cook panko and herbs with a teaspoon of butter and set aside.

Divide pasta between dishes and garnish with remaining chopped basil, mozzarella, panko, red pepper flakes, and a drizzle of olive oil.

Yemisir Wot

Ingredients:

2 tablespoons oil
1 onion, finely chopped
berbere spice, to taste
1 tablespoon ginger, minced
2 cloves garlic, minced
1 cup red lentils
salt, to taste

Cook onion in the oil and add berbere, ginger, and garlic. Stir until aromatic. Add lentils and water. Cover and cook until lentils are tender and stew is thickened, about half an hour. Season with salt.

Serve with injera.

Cilantro Soup

Ingredients:

2 bunches cilantro, trimmed
2 cups vegetable stock
1 teaspoon oil
1 cup blanched almonds, slivered
2 tablespoons butter
1/3 cup onion, chopped
1 leek, chopped (white part only)
1 clove garlic, minced
2 tablespoons flour
1-1/2 cup milk
salt
cream

Boil some water in a saucepan and blanch the cilantro. Remove with slotted spoon and place in ice water bath. Squeeze out water and transfer to a blender with vegetable stock. Puree until smooth.

Discard the water from the saucepan and add butter and almonds. Toast the almonds until they are golden. Add to the blender.

Add oil, onion, leek, and garlic to the pan and cook until tender. Stir in flour. Add to the blender.

Blend the mixture for about 4 minutes until smooth. Strain through a sieve if needed as adding the mixture back into the saucepan. Bring to a simmer and add the milk and season with salt. Ladle into bowls and garnish with cream.

Greek Vegetable Casserole

Ingredients:

1 zucchini, quartered and sliced
1 small red onion, cut into wedges
olive oil
salt
1 yukon gold potato, diced
1 cup green beans, cut into 2 inch pieces
1 tomato, chopped
1/2 cup tomato puree
3 cloves garlic, sliced
juice of half a small lemon
1 tablespoon oregano
2 tablespoon dill, chopped
crumbled feta (optional)

Toss potatoes in oil and salt and place on a baking sheet and bake 15 minutes at 375.

Meanwhile, toss green beans, tomato, puree, garlic, lemon juice, and oregano. Add this mixture to the potatoes and bake another 20 minutes.

Add zucchini and red onion, stir and bake an additional 15 minutes or until potatoes are tender.

Remove from heat and stir in dill. Garnish with feta if desired.

Spanish Chickpea and Spinach Stew

Ingredients:

1 tablespoon olive oil
3 cloves garlic, minced
1 red onion, finely chopped
3 teaspoons cumin
1-1/2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
salt and black pepper, to taste
2 teaspoons brown sugar
2 roma tomatoes, chopped
1/2 cup tomato puree
2 tablespoons tomato paste
1-1/2 cup chickpeas
3 cups spinach
1/4 cup slivered or sliced almonds, toasted

Cook onion and garlic in the oil. Add spices. When aromatic, stir in tomatoes and bring to a simmer. Add water if needed. Add brown sugar, chickpeas, and spinach and cook until spinach is wilted. Garnish with almonds.

Serve with long grain rice.

Armenian Vegetable Stew

Ingredients:

1 large eggplant, diced and salted
1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper
1 small green bell pepper
1 small yellow pepper
1-1/2 cup okra, cut into 1 inch pieces
1 sweet apple, peeled and diced
1 zucchini, diced
2 tomatoes, chopped
1 cup tomato puree
2 tablespoons tomato paste
salt and black pepper
juice of half a lemon
1/4 cup parsley, chopped

Squeeze eggplants dry with paper towel and bake at 400 for 30 minutes until golden. Set aside.

In a saucepan, cook onion in the oil and add the garlic. Add peppers and okra. Cook for 2 minutes and add apple and zucchini. Cover and cook for 5 minutes. Add tomatoes, puree, and paste. Add water if needed. Cover and cook until zucchini is tender. Stir in eggplant, lemon juice, and season with salt and pepper before removing from heat. Garnish with parsley.

Serve with bulgur.

Persian Eggplant Stew

Ingredients:

3 large eggplants, diced and salted
2 tomatoes, diced
1 teaspoon oil
1 onion, diced
2 cloves garlic, minced
3/4 cup yellow split peas, presoaked
1-1/2 cup tomato sauce
1 teaspoon turmeric
1/2 teaspoon cinnamon
salt and pepper, to taste
juice of 1 persian lime

Squeeze eggplant pieces between paper towels. Toss with oil and salt in a bowl and bake at 400 for about 20 minutes until golden brown. Set aside.

Meanwhile, cook onion in some oil and add the garlic, turmeric, cinnamon, salt, and pepper. Stir until aromatic and add peas, tomatoes, and tomato sauce. Bring to simmer, cover and cook until peas are cooked though. Add water as needed.

Stir in eggplant pieces, lime juice, and season with salt as needed.

Serve with basmati rice and herbs.

Alfajores

Ingredients:

3/4 cup butter
3/4 cup sugar
zest of 1 lemon
1-1/2 cups flour
2 cups cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
3 egg yolks
2 teaspoons vanilla bean paste
1/2 teaspoon almond extract
3 tablespoons heavy cream
24 ounces dulce de leche
1/2 cup desiccated coconut

Combine butter, sugar, and lemon zest. Add flour, cornstarch, baking powder, and baking soda.

Beat in egg yolks, vanilla, and almond extract just until uniformly combined. Add more cornstarch or some heavy cream if needed. Form into a ball and refrigerate until chilled through.

Roll out dough between two pieces of parchment paper into 14/18 inch thick sheet and cut with 2 inch cookie cutter. Refrigerate until firm.

Bake immediately after taking cookies out of the fridge on parchment paper at 350 for 10 minutes or until golden brown.

Spread or pipe dulce de leche along edges of cookies and form into sandwiches. Roll the sides in the coconut.

Nawabi Paneer Curry

Ingredients:

1/2 cup fresh coconut, grated
1/4 cup cashews, soaked in water
1 inch cinnamon
2 cardamom pods
2 cloves
1 teaspoon cumin
3 green chiles
2 cups paneer, cut into triangles
2 teaspoons mustard oil
1 cup peas
1 red bell pepper, diced
1 onion, finely chopped
1/2 bunch cilantro
2 cloves garlic, minced
1/2 inch ginger, minced
2 bay leaves
1/2 teaspoon turmeric
2 cups coconut milk
salt, to taste

Combine grated coconut, cashews, cinnamon, cardamom, cloves, cumin, and chili peppers in a blender and puree until smooth. Set aside.

Shallow fry the paneer pieces in the mustard oil until golden brown on both sides. Set aside.

In a saucepan, cook the onions in some coconut oil. Add red bell pepper, ginger, garlic, and bay leaves then the cashew paste and turmeric.

Reduce heat and add the coconut milk. Bring to a simmer and add peas, cilantro, paneer, and salt. Simmer 10 minutes.

Serve with naan or basmati rice.

Broccolini Chickpea Salad

Ingredients:

1 tablespoon grapeseed oil
1 large clove garlic, minced
2 cups broccolini or broccoli
1 cup chickpeas
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon honey
1 teaspoon olive oil
salt and pepper, to taste
1/2 small red onion, chopped
1 cup cherry or grape tomatoes
2 tablespoons parsley, minced
2 tablespoons cilantro, minced

Heat oil in a saucepan and add garlic. Stir until aromatic and add the broccolini. Stir fry for a couple of minutes and add a splash of water and the chickpeas. Cook until heated through and remove from heat.

Meanwhile, in a small bowl, combine lemon juice, tahini, honey, olive oil, salt, and pepper. Whisk and add water until smooth paste forms.

Stir the dressing into the pan with the onion, tomatoes, parsley, and cilantro. Serve warm.

Persian Samosas

Ingredients:

1 tablespoon oil
1 small onion, chopped
2 cups potato, diced
1/2 tablespoon rose petals, ground
1/1 teaspoon cardamom
1 teaspoon turmeric
1/2 teaspoon cinnamon
2 cups brown lentils, cooked
1 bunch cilantro, chopped
salt and pepper, to taste
fillo sheets
butter or olive oil
nigella seeds

Toss potatoes in half the oil, salt, and pepper. Cook in the oven until golden.

Meanwhile, in a skillet, cook the onion in the remaining oil. Add the spices, potatoes, and lentils. Remove from heat and stir in cilantro. Season with salt and pepper.

Layer three sheets of fillo, brushing each with butter or oil and place filling mixture inside. Fold into triangles. Top with a pinch of nigella seed.

Place triangles on parchment paper and bake at 350 for 20 minutes, turning over halfway through cooking.

Tofu Hotpot

Ingredients:

3 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon oil
1 cup shiitake mushrooms, sliced
1/2 tablespoon honey
3 tablespoons soy sauce
1 teaspoon sriracha
3 cups vegetable stock
4 cups bok choy
10 ounces lo mein noodles
10 ounces tofu, cut into 1 inch cubes
salt and white pepper, to taste
1 green onion, sliced

Cook garlic and ginger in the oil. Add mushrooms and cook until softened. Stir in honey, soy sauce, sriracha, and the vegetable stock. Bring to simmer.

Add the noodles and cook until tender, then add the bok choy and tofu. Simmer until greens are wilted. Season with salt and pepper. Remove from heat and stir in green onion.

Salsa Verde

Ingredients:

12 tomatillos
2 jalapenos, seeded
3 poblano peppers (optional)
1/2 red onion
1 clove garlic
1/3 cup or more cilantro
juice of 1 lime
1/2 teaspoon cumin
salt, to taste

Roast or grill tomatillos, peppers, garlic, and onion until blackened. Peel garlic clove and skin off peppers.

Combine all ingredients in a food processor. Chill before serving.

Iraqi Biryani

Ingredients:

1-1/2 cups basmati rice, presoaked
1 russet potato, diced
1 carrot, diced
1/2 cup peas
1/2 onion, chopped
1 cup vegetable stock
1/2 cup vermicelli
1 bay leaf
1 dried lemon
2 cardamoms
1/2 teaspoon cinnamon
11 teaspoon turmeric
a pinch of clove
1/2 teaspoon cardamom
oil
1/4 cup sultanas, toasted
1/3 cup roasted pine nuts or almonds
salt and black pepper
imitation chicken

Toss potatoes with oil, salt, and pepper. Bake until golden brown. Remove from heat and set aside.

Meanwhile, cook the onion in some oil. Add stock, carrot, peas, bay leaf, dried lemon, and cardamom. Bring to simmer.

Fry the vermicelli in some oil until golden brown. Add some water and stir until water is absorbed and noodles are al dente.

Drain the vegetable stock from the vegetables into the rice and cook until rice is tender. Add half the turmeric and cinnamon and season with salt and pepper.

Meanwhile, combine the vegetable mixture, potatoes, vermicelli, cinnamon, turmeric, clove, cardamom, sultanas, salt, and pepper. Simmer 10 minutes and remove from heat. Remove bay leaf and lemon.

Cook the imitation chicken according to package instructions.

To assemble, pour rice onto serving platter. Layer with the vermicelli mixture and top with the imitation chicken pieces.

Dulce de Leche Paletas

Ingredients:

2 cups milk
1 cup heavy cream
2 teaspoons vanilla
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 cup dulce de leche, plus extra

Combine all ingredients in a blender and blend until smooth. Pour into popsicle molds and add a small dollop of dulce de leche in each mold. Freeze overnight.

Pecan Paletas

Ingredients:

1-1/2 cup pecans, chopped
3 cups evaporated milk
14 ounces condensed milk
2 teaspoons vanilla

Combine all ingredients in a blender. Adjust sweetness as needed. Pour into popsicle molds and freeze overnight.

Kurdish White Beans

Ingredients:

3 cups white beans, cooked
salt, to taste
2 tablespoons olive oil
1 teaspoon cumin
1/4 teaspoon turmeric
1 tomato, chopped
1/3 cup tomato puree
1 dried lemon, pierced with a fork

Cook cumin and turmeric in the oil and add tomatoes, puree, dried lemon, and 1-1/12 cups water. Simmer for 20 minutes and add beans. Simmer about another 10 minutes and add salt to taste.

Serve with mixed herbs and fresh mild cheese.

Eggplant Hummus Sandwiches

Ingredients:

1 russet potato, sliced lengthwise
1 eggplant, sliced
oil
1 cucumber, diced
1 tomato, diced
1 green chili pepper, seeded and minced
1 clove garlic, minced
3 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
juice of half a lemon
salt and pepper
1 cup hummus
1/4 cup tahini
sliced dill pickles
4 whole grain pitas


Salt eggplant slices for an hour and pat dry.

Brush the eggplant slices with oil and sprinkle with salt. Bake until golden and cooked through.

Toss potatoes with salt and oil. Bake until golden brown.

Meanwhile, toss cucumber, tomato, pepper, garlic, cilantro, and parsley with lemon juice, salt, and pepper.

To arrange sandwiches, spread hummus and tahini in each pita. Layer potatoes, eggplant, salad, and pickle.

Barley Chupe

Ingredients:

5 cups vegetable stock
1 cup barley, soaked
3 small red potatoes, cut into 8 wedges each
2 bay leaves
1 tablespoon oil
1 small onion, chopped
3 cloves garlic, minced
1/2 cup lima beans
2 tomatoes, diced
1/2 teaspoon cumin
salt and pepper
parsley, chopped


In a saucepan, cook onion in olive oil until slightly browned, adding garlic a few minutes before onions are done cooking.

Add stock, barley, potatoes, and bay leaves. Bring to a boil and allow to simmer until barley is halfway cooked.

Add lima beans, tomato, and cumin and simmer until the barley and potatoes are tender. Season with salt and pepper.

To serve, ladle soup into bowls and top fresh parsley.

Asparagus Bundles

Ingredients:

6 sheets filo
2 tablespoons panko
1/4 cup vegan bacon, chopped
3 tablespoons vegan parmesan
1 teaspoon italian seasoning
2 tablespoons olive oil
about 20 small asparagus spears

Combine panko, bacon, parmesan, and seasoning.

Brush each sheet of fillo with the oil. Cut into 6 pieces.

Divide seasoning and asparagus among each sheet and roll, leaving the seam side down.

Place on parchment paper and bush with oil. Garnish with panko. Bake at 350 for 15-20 minutes or until golden brown.

Parsley Pine Nut Salad with Tahini Dressing

Ingredients:

1/4 cup pine nuts, toasted
1/4 cup tahini
2 tablespoons lemon juice
1 small clove garlic, minced
salt and pepper, to taste
4 cups parsley leaves
4 green onions, sliced

Blend the tahini, lemon juice, garlic, and enough water to make a smooth paste. Season with salt and pepper. Set aside.

Toss the parsley with the green onion and pine nuts. Drizzle with the dressing.

Chickpea Veggie Burger

Ingredients:

1-1/2 cup chickpeas
6 ounces porcini mushrooms, chopped
1 small red bell pepper, diced
1 kale leaf
halloumi cheese, cut into thick slices
1 flax egg
1/4 cup panko
2 tablespoons chickpea flour
4 teaspoons oil
1 teaspoon cumin
2 cloves garlic, minced
salt and pepper
burger buns

Heat some oil in a frying pan. Add half the chickpeas, one clove minced garlic, and salt and pepper. Stir fry until they are golden. Set aside and add mushrooms to the pan with some oil. Cook until browned.

Combine remaining garbanzo beans and mushrooms in a food processor and pulse until a smooth paste forms. Transfer to a bowl and stir in chickpeas, egg, panko, chickpea flour, garlic, and cumin. Season with salt and pepper. Form into thick patties.

Heat some oil in a pan and cook patties on each side until golden brown. Grill the cheese on both sides until golden brown.

Meanwhile, remove kale from stems and toss with olive oil and a pinch of salt.

Assemble patties on buns. Top with the halloumi and kale.

Ghormeh Sabzi

Ingredients:

1-1/2 cup red kidney beans
1 onion, chopped
1 tablespoon oil
1 teaspoon turmeric
1-1/2 cup vegetable stock
4 dried lemons
1/2 cup green onion
1/2 cup leeks
1/4 cup chives
2 cups spinach
1/2 cup parsley
1/4 cup cilantro
1 cup fenugreek leaves
1 tablespoon fenugreek seeds
salt and pepper, to taste

Cook onion in the oil and add the turmeric. Add kidney beans and vegetable stock. Bring to simmer.

Meanwhile, finely chop all the herbs.

Pierce the lemons with a fork and add to the saucepan along with the herbs. Stir in fenugreek. Cover and simmer 20 minutes. Add salt and pepper.

Serve with basmati rice.

Thai Noodle Bowls

Ingredients:

1 tablespoon coconut oil
2 shallots, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 cup coconut milk
2 tablespoons agave
2 tablespoons soy sauce
4 ounces rice noodles
1 cup broccoli or broccolini
2/3 cup carrot, cut into matchsticks
1 cup baby asparagus
1 cup baby corn
1 cup red cabbage, shredded
sesame seeds
lime
thai basil

Cook noodles according to instructions.

In a small saucepan, cook shallots in half the oil. Add ginger, curry paste, coconut milk, agave, and soy sauce. Simmer until slightly thickened.

Meanwhile, heat remaining oil in a skillet and stir fry broccoli, carrot, asparagus, and corn. Cook until tender crisp and add sauce and noodles.

Divide between bowls. Top with red cabbage, sesame, and basil.

Mango Arugula Salad with Spicy Citrus Vinaigrette

Ingredients:

6 cups arugula
1/2 red onion, thinly sliced
1 large mango, cut into strips
1 large avocado, thinly sliced

1 tablespoon apple cider vinegar
1/4 cup orange juice
2 tablespoons lime juice
1/4 cup olive oil
1/2 teaspoon cumin
2 tablespoons cilantro, finely chopped
1 red chili pepper, minced
salt and pepper

Soak the red onion in some ice water for 10 minutes and pat dry. Toss with arugula. Arrange mango and avocado on top or toss in as well.

Combine remaining ingredients in a jar and shake. Toss with salad just before serving.

Barley Soup with Beans and Herbs

Ingredients:

1 cup barley, presoaked
1 cup chickpeas
1 cup white or kidney beans
1/2 cup brown lentils
1 cup parsley, chopped
1 cup leeks, chopped
1/2 cup cilantro, chopped
1/2 cup spinach
1/2 cup dill
vegetable stock
salt and pepper
1 onion, caramelized
1 teaspoon dried mint

Combine barley, chickpeas, beans, and lentils with water in a saucepan and simmer until they are tender. Add the herbs and vegetable stock. Simmer an additional 30 minutes and season with salt and pepper. Soup should be thick.

Garnish with onion and mint before serving.

Fenugreek Roti

Ingredients:

1 cup fenugreek, chopped
2 cups whole wheat flour
1 cup chickpea flour
1 green chili, finely chopped
1 onion, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 cup water
2 teaspoons coconut oil

Combine dry ingredients and add toss in the vegetables. Slowly pour in the water and continue to add more, as needed. Stir in the oil. Knead until dough is no longer sticky. Cover and allow dough to rest for 20 minutes.

Shape dough evenly into balls. Roll each out. Heat a bit of oil in a frying pan. Cook roti on one side until golden brown and flip over to cook on the other side.

Qeema

Ingredients:

1 cup yellow split peas, presoaked
1/2 teaspoon oil
1 onion, chopped
2-3 tablespoons tomato paste
1/2 teaspoon turmeric
4 dried limes, poked with a fork or 2 teaspoons dried lime powder
1/4 teaspoon cinnamon
1/2 package imitation ground beef
salt and pepper, to taste
1 russet potato, cut into shoestring fries and baked (optional)

Cook onion in the oil until translucent. Add the turmeric and tomato paste. Then add about a cup of water. Bring to a simmer and add dried lime, cinnamon, and split peas. Cover and cook until mostly cooked. Add the imitation ground beef and season with salt and pepper. Continue to cook until peas are tender.

Serve with basmati rice and top with the potatoes.

Apricot Mojito

Ingredients:

4 apricots
1 cup water
1/4 cup agave, sugar, or honey
2 sprigs mint
1 lime
4 ounces club soda
ice

Blend apricots with water and sweetener in a blender and transfer to a saucepan. Bring to a simmer. Allow to cool in the refrigerator.

Squeeze half the lime equally between two cups. Crush the mint and add a sprig to each glass. Add some ice and a wedge of lime and divide the apricot mixture between the glasses. Top off with the club soda. Stir.

Shiro Wat

Ingredients:

1 onion, pureed
1/4 cup coconut oil
1/2 cup chickpea flour
1-1/2 tablespoons tomato paste or 1 roma tomato, pureed
2 cloves garlic, minced
1/4 inch ginger, minced
1-1/2 tablespoons berbere spice
1/4 teaspoon agave
salt, to taste

Cook the onion puree in a saucepan until it changes color. Add the oil and cook until oil is hot. Add the garlic, ginger, and berbere. Stir until aromatic.

Add 1/2 cup of water and bring to a simmer. Slowly add the chickpea flour and adjust consistency with water. Stir in tomato and agave. Season with salt.

Serve hot with injera bread or chips.

Cauliflower Shawarma

Ingredients:

juice of 1 large lemon
3 tablespoons olive oil
2 tablespoons cilantro, chopped
1 teaspoon cinnamon
1/2 tablespoon sumac
1/2 teaspoon cumin
1/4 teaspoon allspice
a pinch of cardamom
2 cloves garlic, minced
salt
1 medium head cauliflower
1/4 cup tahini
3 tablespoons pomegranate
2 tablespoons parsley, chopped
2 tablespoons pine nuts, toasted
1 tablespoon pomegranate molasses
1/2 teaspoon rose petals

Combine juice of half the lemon with oil, cilantro, cinnamon, sumac, cumin, allspice, cardamom, and one of the garlic cloves. Season with salt.

Cut the cauliflower into large bite sized pieces and toss with the seasoning mixture. Roast the cauliflower in the oven (or partially roast and continue to cook on a grill).

Meanwhile combine tahini and remaining garlic with the remaining lemon juice and water as needed to obtain thin paste.

Assemble cauliflower on a plate. Drizzle tahini sauce and pomegranate molasses over it. Garnish with pomegranate arils, parsley, pine nuts, and the rose petals.

Mexican Pinwheels

Ingredients:

large flour tortillas
vegan pepper jack cheese
refried beans
avocado, sliced thin
pico de gallo

Spread beans on the tortillas. Layer with the avocado, pico, then cheese. Roll and refrigerate for a few hours. Cut into 2 inch slices just before serving.

Black Eyed Pea Rice

Ingredients:

1 large onion, thinly sliced
1-1/2 cup black eyed peas, soaked in water
1 tablespoon oil
1/2 teaspoon saffron
1-1/2 cups basmati rice
salt and black pepper, to taste
1/4 cup currants

Boil the peas until al dente. Meanwhile, steep the saffron in 2-3 tablespoons hot water and caramelize the onion. Set aside.

Boil the rice in water until partially cooked. Add the beans. Cover and allow to cook through. Drain and rinse with cold water.

Add oil to the bottom of the pot and place rice mixture back into the pot with some salt and pepper. When it is hot, add half a cup of water and sprinkle the saffron water on top. Cover and cook for 40 minutes.

To serve, garnish the rice with caramelized onion and currants.

Albondigas

Ingredients:

2 cups black bean balls or imitation meatballs
2 teaspoons oil
1 onion, chopped
2 poblano peppers, fire roasted and diced
1 jalapeno pepper, minced
2 chipotle peppers in adobo, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon smoked paprika
a pinch of cinnamon
4 cups vegetable stock
1 cup chopped tomatoes (preferable fire roasted)
2/3 cup tomato puree
1/2 cup cilantro, chopped
1 lime
salt, to taste
avocado (optional)

In a saucepan, cook onion in the oil. Add peppers, garlic, and all the spices. When they are aromatic, pour in stock, tomatoes, and tomato puree and bring to simmer.

Cover and allow soup to simmer 20 minutes. Stir in juice of half a lime and the salt. Remove from heat. Stir in the cilantro.

Divide meatballs between bowls and pour soup over them. Garnish with avocado and more cilantro and serve with lime wedges.

Masala Dosa

Ingredients:

2 potatoes, cut into cubes
1/2 inch ginger
2 cloves garlic, minced
2 green chilies, minced
1 red chili, minced
1 onion, finely diced
1/3 cup peas
1/2 teaspoon turmeric
salt, to taste
1/2 cup cilantro, minced
1 teaspoon mustard seeds
1/4 teaspoon lime zest
1/2 cup chickpea flour
1/2 cup rice flour
1 teaspoon agave
1 teaspoon mustard seed
1 teaspoon fenugreek seed
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh coconut, shredded
2 tablespoons coconut cream
1 green chili
1 teaspoon ginger
1 small clove garlic
1/4 teaspoon onion powder
1/2 teaspoon curry powder
1 teaspoon tamarind (optional)
salt

Boil potatoes until tender and mash with a fork.

Heat some oil in a skillet and cook onion and carrot. Add ginger, garlic, peppers, spices, and lime zest. Add the peas and season with salt. Stir in cilantro and potatoes and remove from heat.

Meanwhile, combine chickpea flour, rice flour, agave, mustard seed, fenugreek seed, baking soda, and salt. Add enough water to acquire soft paste consistency.

Grease a frying pan and spread batter very thinly. Place some of the potato masala in the center when the edges curl and its golden brown. Roll up the edges around the potatoes.

In a blender, combine remaining ingredients to make coconut chutney. Add water until it is a paste.

Serve prepared dosas with coconut chutney

Hummus with Roasted Mushrooms

Ingredients:

1//2 cups hummus
1 teaspoon grapeseed oil
1 small onion or 2 shallots, diced
1 package cremini mushrooms
1 clove garlic, minced
1 teaspoon cumin
1/4 teaspoon paprika
salt, to taste
imitation sausage (optional)
olive oil
1/4 cup parsley, minced
1 tablespoon pine nuts, toasted
1/4 teaspoon smoked paprika
warm pita bread

Spread hummus in a casserole dish and bake in the oven at 350 until hot.

Meanwhile, cook onion in the oil and add mushrooms. Cook until wilted and liquid has released and evaporated. Add garlic, cumin, paprika, and salt. Add imitation sausage if using.

Layer mushroom mixture over hummus. Garnish with olive oil, parsley, pine nuts, and paprika. Serve with pita.

Lime Cabbage Slaw with Yucca

Ingredients:

1 small head white cabbage
2 tomatoes, chopped
1/2 red onion, thinly sliced into quarters
juice of 2 limes
salt, to taste
jalapeno, seeded and minced
1/2 cup cilantro, minced
1 small yucca

Peel yucca and cut into three inch slices. Boil until cooked through. Cut in half and remove wood stalk in center. Allow to cool slightly and cut into cubes.

Combine all remaining ingredients. Top with the warm yucca and serve with a wedge of lime.

Vegetable Lo Mein

Ingredients:

1 pound lo mein noodles
1 teaspoon oil
1 tablespoon dark soy sauce
2 tablespoons soy sauce
1 teaspoon honey
sriracha, to taste
1/2 teaspoon white pepper
2 cloves garlic, minced
1/2 tablespoon rice wine vinegar
shiitake mushrooms, sliced
2 cups white cabbage, shredded
2 green onions, chopped
1 carrot, julienne
snow peas, cut in half diagonally
bok choy
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine dark soy sauce, soy sauce, honey, sriracha, white pepper, garlic, and rice wine vinegar.

Heat oil in a wok and partially cook the vegetables. Add the noodles after loosening and stir fry. Pour in the sauce and some water. Add the snow peas, green onions, and bok choy last. Mix cornstarch with a little water and stir until thickened. Remove from heat and stir in sesame oil.

Completo

Ingredients:

1 avocado
1/2 cup sour cream
juice of 1 lime
1/2 teaspoon cumin
salt
pico de gallo
refried beans
vegan bacon
vegan hot dogs
hoagies
crushed tortilla chips


Wrap bacon around the hot dogs and bake or grill until cooked through.

Meanwhile, combine avocado, sour cream, lime, cumin, and salt in a blender until smooth.

To assemble, cut through hoagies and remove some of the inside of the bread. Spread refried beans inside and place hot dogs inside. Spoon pico de gallo then avocado cream over it. Sprinkle with the chips.

Tamale Pie

Ingredients:

1/2 cup cornmeal
1/4 cup masa harina
3/4 cup creamed corn
2 tablespoons honey
1/2 cup almond milk
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons apple cider vinegar
2 cups pinto or black beans
1 zucchini, chopped
1-1/2 cup tomatoes, diced
1 cup salsa
zest of half a lime
1/2 cup cilantro, chopped
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
salt, to taste
1 cup vegan cheddar jack cheese, shredded
vegan sour cream

Combine cornmeal, masa, creamed corn, honey, milk, salt, baking powder, and vinegar. Add more milk or water until it becomes a smooth paste. Divide half the mixture between 4 ramekins and bake for 10 minutes at 350. Set aside.

Partially mash the beans. Combine beans, zucchini, tomatoes, salsa, lime zest, cilantro, oregano, cayenne, and salt. Divide between ramekins.  Top with the cheese, then remaining corn batter. Bake for 30 minutes at 350. Allow to set for 5 minutes. Top with a dollop of sour cream and cilantro and serve.

Thai Yellow Curry

Ingredients:

1 teaspoon coconut oil
1-1/2 cup coconut milk
2 tablespoons yellow curry paste
1/2 cup vegetable stock
1 teaspoon soy sauce
1/2 teaspoon honey
1 potato, diced
1 carrot, sliced
1 red bell pepper, diced
1 onion, chopped or diced into large pieces
baby corn, cut into 1 inch pieces
1 serrano pepper, minced
2 kaffir lime leaves
8 sugar snap or snow peas, halved
15 thai basil leaves
1/4 cup cilantro, chopped
2 tablespoons peanuts, chopped

Cook the potato in the oil until mostly cooked through, adding carrots halfway through.

Stir in coconut milk, curry, soy sauce, and honey. Cover and bring to simmer.

When it simmers, add bell pepper, onion, corn, chili pepper, kaffir leaves, and peas. Cover and cook until vegetables are tender crisp and potatoes are cooked through. Remove from heat and stir in basil. Remove kaffir leaves.

Garnish with cilantro and peanuts. Serve with jasmine rice or rice noodles.

Black Sesame Pudding

Ingredients:

1/3 cup sesame powder
1/4 cup agave or honey
1-1/2 cups almond milk
1 cup coconut cream
1/4 teaspoon vanilla
1 teaspoon cornstarch or agar

Combine all ingredients in a saucepan and add cornstarch or agar. Refrigerate and allow to set. Whip for 5 minutes to lighten. Serve with whipped cream and fruit.

Kidney Bean Masala

Ingredients:

2 cups kidney beans
1 onion, chopped
1 teaspoon oil
2 tomatoes, chopped
1/2 teaspoon cumin
1/2 teaspoon gram masala
1 teaspoon ginger
2 cloves garlic
2 green chilies
1/2 teaspoon chili powder
3 teaspoons coriander
1/2 teaspoon turmeric
1 inch cinnamon
1 pinch clove
2 cardamom pods
5 peppercorns
10 cashews
1 teaspoon poppy seeds
salt
2 tablespoons cilantro, minced

Cook onion in the oil. Add the tomato and cook until they are soft. Add the cumin.

Meanwhile, grind together all the remaining seasonings with the poppy and cashew, adding water as needed to obtain smooth paste.

Add spice mix to the onion mixture and bring to simmer. Add the kidney beans, partially mashing them. Add tomato puree or vegetable stock to thin the sauce. Add salt to taste and season with cilantro.

Serve with millet, basmati rice, naan, or roti.

Egyptian Lentil Soup

Ingredients:

1 onion, chopped
3 ribs celery, chopped
2 carrots, chopped
3 cloves garlic, minced
1 teaspoon oil
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon aleppo pepper
1/2 teaspoon curry
2 cups vegetable stock
2/3 cup tomato puree
2 tomatoes, chopped
2 cups red lentils
salt, to taste
vegan greek yogurt
lemon wedges
roasted chickpeas
parsley, minced

Cook onion, celery, carrot, and garlic in the oil. Add seasonings then the stock, tomatoes, and tomato puree. Bring to simmer. Add lentils and simmer until lentils are soft.

Blend the soup until completely smooth.

Return soup to saucepan and return to simmer. Add salt.

Serve with yogurt, lemon, roasted chickpeas, and parsley.

Chilean Vegetable Stew

Ingredients:

1 acorn squash, diced
2 potatoes, diced
2 teaspoons oil
2 cloves garlic, minced
2 green onions, chopped
2 stalks celery, finely chopped
1 onion, chopped
1 carrot, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 large ear corn
green peas
1 teaspoon cumin
1 teaspoon oregano
salt and pepper, to taste

Toss squash with the oil. Season with salt and bake in the oven for 30 minutes at 350.

Meanwhile boil the potatoes until they are tender.

Mash potatoes and squash together with a fork or in a food processor.

Heat oil in a skillet and add garlic, green onion, celery, onion, carrot, bell peppers, and corn. Saute until tender crisp. Add peas, squash, potato, and seasonings. Partially cover and cook 20 minutes until mixture is slightly thickened.

Serve with quinoa.

Potato Kubba

Ingredients:

2 yukon gold potatoes, roughly diced
3 tablespoons cornstarch
1 medium egg
1/2 teaspoon salt
imitation ground beef
1 teaspoon oil
onion
1 small green chili pepper, seeded and minced (optional)
black pepper
cinnamon
allspice
parsley, chopped


Boil the potatoes and strain. Place them into a bowl with the cornstarch and salt. Mash until completely smooth. When they are a bit cool, stir in the egg. Refrigerate until completely cool.

Cook onion in the oil. Add the green chili and imitation ground beef, then the seasonings.

With wet hands, flatten an egg sized piece of potato and stuff with the "meat" mixture and flatten into disc shapes.

Place each filled kubba onto parchment paper and refrigerate until cold.

To cook, fry until golden brown on both sides or bake with a generous amount of oil. Broil during last few minutes of baking, on each side.

Paneer Karahi

Ingredients:

1/2 teaspoon oil
1 small block paneer, cut into 1 inch cubes
4 medium tomatoes, chopped
2 green chilies, minced
2 cloves garlic, minced
1/2 inch ginger, minced
1 green bell pepper, cut into very thin strips
2 teaspoons coriander
1 teaspoon chili powder
1 teaspoon fenugreek
1/2 teaspoon garam masala
1/2 cup cilantro
salt, to taste

In a skillet, cook the garlic and ginger in the oil for 1 minute. Add the tomatoes. Saute them until they are soft. Add green chili, coriander, chili powder, fenugreek, and garam masala. Then stir in green bell pepper. Add the paneer and cook until heated through. Season with salt. Stir in cilantro just before serving.

Serve with naan, basmati rice, or millet.

Ful Medammas

Ingredients:

1 cup (victor) fava beans
1 teaspoon baking soda
1 small onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
salt, to taste
2 roma tomatoes, finely diced
parsley, chopped
1/4 cup tahini
juice of 1 lemon
1/2 teaspoon aleppo pepper
2 tablespoons olive oil

Soak fava beans in water and baking soda overnight.

Cook onion and 2 cloves of the garlic in a skillet. Add cumin and coriander and stir until aromatic.

Meanwhile, boil fava beans until very tender. Add salt during last 10 minutes.

Add beans to the onion mixture. Partially mash the mixture and add water as needed to make a thick paste. Stir in juice of half the lemon

Prepare tahini paste by stirring  tahini with lemon juice, remaining clove of garlic, and enough water to make a thin paste.

Assemble the ful by placing the beans in a shallow bowl. Spoon tahini sauce around the ful. Garnish with the tomatoes and parsley. Drizzle with olive oil and sprinkle with the aleppo pepper.

Serve with Egyptian pita, a wedge of lemon, and a sprig of mint.

Patsavoura (Old Rag Pie)

Ingredients:

5 tablespoons vegan butter
10 ounces filo pastry
6-8 ounces vegaan feta cheese
2 tablespoons vegan parmesan cheese
2 teaspoons thyme
2 flax eggs
1/2 cup nut milk
1 tablespoon sesame seeds
honey or maple syrup

Lay flat one sheet of filo in a casserole dish. Scrunch up the sheets of filo and place a single layer in the casserole. Crumble half the feta over and sprinkle half the parmesan and thyme. Pour some of the butter over it. Repeat another layer of scrunched filo. Sprinkle remaining feta and parmesan. Pour more of the butter on that. Scrunch large pieces of filo, making sure to cover entire contents of the casserole. Pour remaining butter on top. Sprinkle remaining thyme and the sesame seeds.

Beat the eggs with the milk. Cut through the casserole in several areas and pour the egg mixture over it. Allow to sit half an hour to two hours.

Bake at 350 for 30 minutes until golden brown. Spoon a bit of honey over the top. Allow to sit 10 minutes before cutting with sharp knife.

Japanese Curry

Ingredients:

2 tablespoons peanut oil
1 package imitation beef chunks
1 large carrot, roughly chopped
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon ginger, minced
1 fuji or honeycrisp apple, peeled and shredded
1 potato, diced
3 tablespoons flour
2 cups vegetable stock
1 tablespoon honey
3/4 teaspoon garam masala
2 tablespoons curry powder
2 tablespoon tomato paste
1-1/2 tablespoons soy sauce


Cook onion, carrot, and potato in the oil until potatoes are slightly golden. Add garlic, ginger, and apple. Cook for 2 minutes and add flour, stirring constantly. Stir in curry and garam masala until aromatic and add stock, tomato paste, and honey. Cover and bring to simmer. Allow to cook until liquid is reduced.

Stir in soy sauce and imitation beef. Cover and allow to cook through.

Serve with rice.

Paneer Makhanwala

Ingredients:

1 small onion, chopped
2 cloves garlic, minced
1/2 inch piece ginger, minced
5 tomatoes, chopped
1/4 cup raw cashews
1/8 teaspoon cinnamon
1/8 teaspoon clove
1/4 teaspoon cardamom
1 cup water
2 tablespoons butter
1 bay leaf
1 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon honey
1 green chili, sliced
8 ounces paneer, cu into 3/4 inch cubes
1 green bell pepper, diced (optional)
1/4 cup whipping cream
2 tablespoons cilantro, chopped

Saute onion, garlic, ginger, tomatoes, cashews, cinnamon, and clove in half the butter. Add the water and bring to a simmer. Transfer mixture into a blender and blend until completely smooth.

Meanwhile, heat remaining butter and add bay leaf. Pour in the tomato mixture. Cover and bring to simmer. Allow to simmer for 20 minutes, then add chili powder, garam masala, and honey.

Finally, stir in bell pepper, paneer, and whipping cream. Season with salt. Once mixture comes to simmer, remove from heat. Garnish with more cream if desired and garnish with cilantro.

Serve with millet, brown basmati rice, or naan and yogurt.

Roasted Cauliflower Soup with Chickpea Dumplings

Ingredients:

1 head of cauliflower, cut into small bite size pieces
4 tablespoons olive oil
salt, to taste
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
2-3 cups vegetable stock
3 tablespoons tomato paste
1/2 teaspoon soy sauce
3/4 cup chickpea flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 green onion, minced
1 tablespoon parsley, minced
1.4 cup water

Roast cauliflower in half the oil, salt, and pepper in the oven until golden brown. Remove from heat and set aside.

Heat remaining oil in a saucepan and cook onion, carrot, and garlic. Add bay leaf, paprika, smoked paprika, stock, tomato paste, and soy sauce. Bring to a simmer.

Meanwhile, combine all remaining ingredients in a bowl to make dumplings. When soup comes to simmer, drop batter by spoonful into the soup. Cover and allow to cook through, 10-15 minutes.

Garnish with parsley before serving.

Chinese Style Egg Rolls

Ingredients:

20 egg roll wrappers
1 garlic clove, minced
1/2 inch piece of ginger, minced
1 teaspoon oil
1/2 small green cabbage, shredded
1/4 small red cabbage, shredded
1 carrot, shredded
2 green onions, chopped
1 small bale of glass noodles
1 teaspoon sesame seeds
1 tablespoon soy sauce
a pinch of white pepper
sriracha (optional)
1/2 teaspoon sesame chili oil


Cook garlic and onion in the oil until aromatic and add green cabbage and carrot. Stir fry until tender crisp. Then add green onion.

Meanwhile, cook glass noodles according to package instructions. Cut noodles into smaller strands with shears.

Add glass noddles, red cabbage, and sesame seeds to the vegetable mixture. Season with soy sauce, pepper, sriracha, and sesame chili oil.

Remove from heat and allow to cool slightly. Fill the wrappers by placing 2 tablespoons of the mixture on each corner and rolling up, tucking the edges in as you roll. Seal edges closed with water.

Fry or brush with oil and bake until golden brown. Serve hot with sweet and sour sauce.

Quinoa Corn Edamame Salad

Ingredients:

1 cup edamame
2/3 cup corn, cooked
1 cup quinoa, cooked
1 green onion, chopped
1 small red bell pepper, diced
2 tablespoons cilantro, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
salt and black pepper, to taste
1/4 teaspoon chili powder
1/4 teaspoon thyme
a pinch of cayenne pepper
1 avocado, diced (optional)

Combine edamame, corn, quinoa, green onion, bell pepper, and cilantro.

Combine remaining ingredients for dressing. Toss with the salad and avocado before serving.

Eggplant and Lentil Stew with Pomegranate Molasses

Ingredients:

3 long, narrow eggplants
salt
1/2 cup brown or green lentils
2/3 cup olive oil
1 onion, chopped
3 garlic cloves, minced
2 tomatoes, chopped
2 anaheim or fry chillis, roughly chopped
2 tablespoons mint, chopped
1 tablespoon tomato paste
1/4 teaspoon red pepper
1/4 cup pomegranate molasses

Partially peel the eggplant lengthwise and cut lengthwise into 4 slices. Score each slice with a cross hatch and cut each slice crosswise into 3-4 pieces. Sprinkle with salt and allow to sit for an hour. Pat dry.

Soak lentils ahead of time and boil until fully cooked. Set aside.

Combine onion, garlic, tomatoes, peppers, mint, tomato paste, salt, and pepper.

Spread half the vegetable mixture on the bottom of a skillet. Top with half the eggplant then half the lentils. Top with remaining eggplant, lentils, then vegetables. Pour olive oil over the top and sides. Drizzle with the pomegranate molasses. Cover and bring to simmer. Allow to simmer about 1- 1/2 hours.

Mafe

Ingredients:

1 tablespoon peanut oil
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons peanut butter
1 large sweet potato, cut into half inch cubes
2 roma tomatoes, chopped
1 red bell pepper, chopped
1 red chili pepper, minced
1/2 small green cabbage, cut into wedges
1 carrot, chopped (optional)
6 okra, sliced (optional)
2/3 cup brown beans (optional)
2 cups vegetable stock
cayenne pepper
salt
1/2 small lime
2 tablespoons cilantro, chopped


Cook onion and garlic in the oil. Add the bell pepper, then add the stock, tomato paste, tomatoes, carrot, sweet potato, and chili pepper. Bring to a simmer, cover, cover, and continue to simmer until potatoes are tender.

Whisk in peanut butter. Then add okra, beans, and cabbage wedges. Cook until crisp tender. Season with cayenne pepper and salt. Squeeze lime juice into it just before removing from heat.

Garnish with cilantro and a wedge of lime.

Broccoli Cheddar Soup

Ingredients:

4 tablespoons butter
1/2 onion, chopped
1/4 cup flour
1 cup almond or coconut milk
1-1/2 cup vegetable stock
1-1/2 cup broccoli florets
1 stalk celery, minced
1 cup vegan meltable cheddar cheese
salt and pepper

Melt 1 tablespoon of butter in a saucepan and saute the onion and celery. Whisk in remaining butter and flour. Gradually stir in milk, whisking constantly. Add stock and bring to simmer. Stir in broccoli and continue to simmer until broccoli is tender. Stir in cheese and season with salt and pepper.

Balsamic Mushroom Pasta

Ingredients:

4 ounces fettuccine or linguine
2 tablespoons butter
1 tablespoon olive oil
1/4 cup shallot, minced
2 garlic cloves, minced
12 ounces cremini mushrooms, sliced
1/4 cup balsamic vinegar
1/4 cup cream
1/4 cup grated parmesan
2 tablespoons parsley, minced
salt and pepper

Cook pasta according to instructions. Set aside.

Melt half the oil in a skillet and add the shallot and garlic. Cook until translucent. Add the mushrooms and cook until wilted. Stir in the balsamic vinegar and allow to reduce.

Add cream and parmesan. Allow cheese to melt and add the pasta. When heated through, season with salt and pepper. Remove from heat and stir in the parsley.

Pierogis

Ingredients:

2-1/4 cup flour
1/2 teaspoon salt
2 eggs
1/3 cup water (or split water and sour cream)

Combine flour and salt. Stir in eggs and water. Knead until dough is no longer sticky. Flour or oil the dough and refrigerate for half an hour. Divide dough into 24 balls. Flatten with a rolling pin and fill.

Boil the pierogis in salt water until they float. Remove from pot. Cook on butter coated HOT skillet on both sides until golden brown. and serve hot.

Filling options:
* mashed russet potato, cheddar cheese, chives, thyme, and milk
* onion, garlic, mushrooms, spinach, parsley

Cuban Black Beans

Ingredients:

1 cup black beans (dry)
1/2 tablespoon oil
1 small onion, chopped
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 bay leaf
1/2 tablespoon cumin
1/2 teaspoon oregano
1/2 tablespoon salt
brown rice, cooked
fried plantains
avocado, sliced
cilantro leaves
pico de gallo
lime wedges
roasted sweet potato (optional)

Soak beans overnight and drain.

In a saucepan, saute onion in the oil until softened. Add one clove of garlic then black beans then add enough water to cover the beans by about an inch. Add bay leaf. Cover and allow beans to cook.

Halfway through cooking, add remaining garlic and cilantro. Cook until beans are tender. Add cumin, oregano, and salt.

Serve with brown rice, fried plantains, avocado slices, sweet potato, and pico de gallo. Garnish with cilantro and serve with a wedge of lime.

Grape and Pomegranate Salad

Ingredients:

pomegranate
mixed greens
small seedless grapes
cherry tomatoes, cut in half
parsley, chopped
cilantro, chopped
1 package vegan halloumi, sliced
1 small clove garlic, minced
2 tablespoons olive oil
1 tablespoon pomegranate molasses
2 tablespoons lemon juice

Toss salad ingredients together.

Fry halloumi cheese on both sides until golden.

Toss salad with the dressing ingredients. Top with the halloumi slices.

Greek Salad Sandwiches

Ingredients:

1 cucumber, peeled, seeded, and chopped
1/2 cup greek yogurt
2 roasted red peppers, chopped
2 garlic cloves, chopped
2 tablespoons dill, chopped
1/2 teaspoon mint, chopped
3 tablespoons lemon juice or red wine vinegar
salt and pepper
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 cucumber, thinly sliced
12 kalamata olives, chopped
6 peperoncini, stemmed and sliced
4 radishes, cut into matchsticks or thinly sliced rounds
2 tomatoes, chopped
1 cup mustard greens or kale
1/2 small red onion, thinly sliced
1 cup feta cheese, crumbled
4 pita breads

Shred the cucumber and press out the liquid. Combine the yogurt, red peppers, garlic, dill, mint, half the lemon juice, salt, and pepper. Add cucmber. Set aside.

Combine remaining lemon juice, olive oil, and oregano. Add cucumber slices, olives, peperoncini, radish, tomato, leafy greens, onion, and feta. Toss well and season with salt and pepper.

To assemble sandwiches, separate the pockets, making sure to keep them attached on one side. Spread yogurt sauce on the bread and fill with the salad mixture. Fold ends of the bread in and roll up (or serve as an open faced sandwich).

Lentil Cauliflower Burgers

Ingredients:

1-1/2 cups red or brown lentils, cooked
salt, to taste
1 clove garlic, minced
spice mix of choice (garam masala, berbere, etc.)
1 small head cauliflower, finely chopped
1 tablespoon dried onion
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
2 tablespoons chickpea powder

Scatter cauliflower on a baking sheet and bake at 400 until golden.

Mash the lentils and add the cauliiflower, spices, and salt.

Shape into patties and bake at 400 degrees for 20 minutes.

Serve on burger buns with spinach, onion rings or red onion slices, chipotle sauce, tomato, cilantro, and jalapeno.

Pancit

Ingredients:

8 ounces glass noodles
2 teaspoons coconut oil
1 block firm tofu
1 small white onion, thinly sliced
1/2 teaspoon ginger
2 cloves garlic, minced
1 large carrot, julienne
1 chayote, julienne
2 cups white cabbage, shredded
bok choy
2 teaspoons soy sauce
2/3 cup vegetable stock
salt and white pepper, to taste
1 teaspoon sesame oil
calamansi

Cook noodles according to package instructions and set aside.

Press tofu to remove moisture. Cut into cubes, fry (with cornstarch if desired), and set aside.

Heat half the coconut oil in a skillet and cook the onion, ginger, and garlic until softened. Add the vegetables and stir fry until tender crisp.

Add soy sauce, and vegetable stock and bring to a simmer. Stir in tofu and noodles. Season with salt and pepper. Remove from heat and stir in sesame oil and calamansi.

Jamaican Carrot Soup

Ingredients:

2 tablespoons coconut oil
3 large carrots, cut into large pieces
1/2 onion, thinly sliced
4 green onions, chopped
1/2 scotch bonnet or habanero pepper, seeded and minced
1/2 teaspoon soy sauce
1/2 teaspoon thyme
1/4 teaspoon ginger
1/8 teaspoon cumin
a pinch of allspice
a pinch of nutmeg
3 cups vegetable stock
1 small red potato, peeled and diced
1 bay leaf
juice of 1/2 small lemon
salt and pepper

Heat oil in a saucepan and add carrots. Cover and allow to cook for 10 minutes. Add the onion, cover and continue to cook for another 20 minutes. Add green onion, pepper, and the seasonings. Allow to cook 5 minutes before adding stock, bay leaf, and potatoes. Cover and bring to a simmer. Allow potato to cook through.

Transfer soup to blender or food processor and puree until smooth. Return to the saucepan and add lemon juice. Season with salt and pepper.

Serve with plantain chips.

Jamaican Chard Turnovers

Ingredients:

1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 scotch bonnet or habanero pepper, seeded
2 green onions
2 cloves garlic
1/2 onion
1 tablespoon coconut oil
1 teaspoon jamaican seasoning (optional)
salt and pepper
10 cups swiss chard
2 ounces vegan cream cheese
30 sheets phyllo dough
1/4 cup vegan butter, melted

Combine peppers, onions, and garlic in the food processor. Pulse until finely chopped. Heat oil in the skillet and add vegetable mixture. Gradually add chard and cook until wilted. Stir in seasonings. Remove from heat and stir in cream cheese. Allow to cool slightly.

Brush sheet of phyllo with butter. Repeat until there are five layers cut the dough in half. Place some of the chard filling on corner of dough and fold unto triangle. Repeat with remaining dough. Brush with butter followed by egg wash if desired.

Make slits through the top with a sharp knife, making sure not to cut through the filling.

Bake at 350 for 25 minutes on parchment paper.

Three Sisters Soup

Ingredients:

1 cup hominy or corn
1 cup green beans, cut into 1 inch pieces
1 cup butternut squash, diced
1 cup potatoes
2 cups vegetable stock
1 tablespoon butter
1 tablespoon flour
salt and black pepper, to taste

Bring vegetable stock with potatoes to a simmer. Add squash and corn. Allow to simmer until potatoes are tender. Add beans and sprinkle flour over soup, stirring briskly until soup is thickened. Add butter and season with salt and pepper.

Serve with bread rolls.

Asian Veggie Burgers

Ingredients:

2 cups quinoa, cooked
2 cups broccoli, cooked
1 cup carrots, shredded
2 cloves garlic
1/2 teaspoon ginger
1/2 cup oats
6 tablespoons soy sauce
3/4 cup breadcrumbs
1 teaspoon sesame seeds, toasted
1/2 teaspoon sesame oil
1/2 teaspoon white pepper
1 egg (or 1 tablespoon flaxseed meal mixed with 2 tablespoons water)

Combine broccoli, carrots, garlic, ginger, oats, soy sauce, sesame oil, white pepper and sesame seeds in a food processor. Pulse until combined. Transfer to a bowl.

Stir quinoa and breadcrumbs into mixture then add egg.

Shape mixture into patties. Allow to set for 20 minutes before cooking with a bit of oil on each side.

Serve on buns with white cabbage, shredded carrot, and teriyaki sauce.

Mediterranean Skillet

Ingredients:

1 tablespoon grapeseed oil
1/2 onion, chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
3 roma tomatoes, diced
1-1/2 cup artichoke hearts, quartered
1/3 cup sun dried tomatoes
1/3 cup kalamata olives, chopped
1/2 package imitation chicken
1 bunch spinach, roughly chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon parsley, minced
1 teaspoon oregano
3 tablespoons basil, chopped
salt and black pepper

Cook onion and garlic in the grapeseed oil. Add mushrooms and continue to cook until golden. Add tomatoes and balsamic vinegar and cook until slightly softened. Add artichoke hearts, sun dried tomatoes, olives, and imitation chicken.Bring to a simmer and add oregano and spinach. Season with salt and pepper. When spinach is wilted, remove from heat and stir in olive oil, parsley, and basil.

Serve with couscous or barley.

Seven Layer Dip

Ingredients:

refried beans
guacamole
vegan sour cream
cumin
chipotle powder
lime juice
green onion, chopped
cilantro, chopped
1/2 jalapeno, minced
black olives, chopped
vegan cheddar cheese, shredded

Spread beans on the bottom of a flat surface plate. Spread guacamole over beans, leaving 1/2 inch.

Mix sour cream with lime juice, cumin, and chipotle powder. Spread in similar fashion over guacamole.

Top guacamole with pico.

Toss green onion, jalapeno, and cilantro together. Place in a ring around edge of tomatoes. Do the same with the olives.

Place shredded cheese on the center.

Serve with tortilla chips (drizzled in lime juice and chili powder).

Pasta with Fresh Tomato Sauce

Ingredients:

6 roma tomatoes, finely diced
1/4 cup basil, chopped
1 tablespoon parsley, chopped
1 clove garlic, minced
3 tablespoons olive oil
salt and pepper
angel hair or linguine
parmesan cheese
pine nuts, toasted (optional)

Combine tomatoes, basil, parsley, garlic, olive oil, salt, and pepper. Allow flavor to blend by refrigerating a few hours preferably.

Cook pasta and toss with tomato mixture. Garnish with the parmesan and pine nuts.

Harissa Lentils and Cauliflower

Ingredients:

1/4 cup harissa paste
1 tablespoon greapeseed oil
1/2 small red onion, finely chopped
2 cups cauliflower florets, cut small
1/2 cup red lentils
1/3 cup tomato puree
2 roma tomatoes, chopped
1 cup vegetable stock

Cook onion in the oil. Add cauliflower and cook until slightly wilted.

Stir in all remaining ingredients. Cover and allow to simmer 20-30 minutes, adjusting water as needed.

Serve over bulgur or couscous with a wedge of lemon. Garnish with parsley if desired.

Strawberry Basil Lemonade

Ingredients:

2 cups strawberries, stemmed and halved
1/4 cup basil
1/3 cup lemon sections
stevia, to taste
water

Blend strawberries, basil, and lemon until pureed. Add stevia and about 2 cups of water. Serve over ice.

Chickpea Masala

Ingredients:

4 cloves garlic
2 green chili peppers
1 inch ginger
2 tablespoons coconut oil
1 onion, diced
1 tablespoon cumin
1/2 tablespoon coriander
1/2 teaspoon cayenne
2 tomatoes, diced
2/3 cup tomato puree
1-1/2 cup chickpeas
1 cup water
salt
cilantro, chopped

Mince or puree the garlic, peppers, and ginger.

Cook onion in the oil. Add garlic, pepper, and ginger. Add cumin, coriander, and cayenne.

Add the tomatoes, puree, and chickpeas. Add enough water to reach desired consistency. Season with salt.

Garnish with cilantro before serving.

Rigatoni with Roasted Vegetables

Ingredients:

1 acorn squash, cut into rings, seeds discarded or zucchini
1 small red onion, sliced 1/4 inch thick
1/4 cup olive oil
salt and pepper, to taste
6 plum tomatoes, halved
12 garlic cloves, unpeeled
1/2 pound rigatoni
2 tablespoons pine nuts
1/4 teaspoon crushed red pepper
4 kalamata olives, sliced
1/4 cup basil leaves, thinly sliced
2 tablespoons parsley, chopped
2 tablespoons pecorino cheese

Toss the squash and onion with 1 tablespoon oil. Season with salt and pepper. Place in single layer on a baking sheet.

Toss tomatoes and garlic in 2 tablespoons oil. Season with salt and pepper. Place on second baking sheet (tomatoes cut side down).

Roast both cooking sheets at 350. The squash should take about 45 minutes. The tomatoes should take about 1 hour.

Cut squash into bite sized pieces.

Discard tomato skins and coarsely chop the tomatoes. Squeeze garlic cloves out of their skins.

Cook the pasta until al dente. Reserve 1/2 cup of the water.

Toast pine nuts in a skillet with 1 tablespoon oil. Add crushed red pepper and olives. Cook for 1 minute. Add the vegetables and cook another 2 minutes. Season with salt and pepper. Stir in pasta water, basil, and parsley. Toss with pasta. Garnish with pecorino.

Challah

Ingredients:

1 tablespoon yeast
1/2 cup warm water
1/4 cup honey
2 eggs, divided
2-1/2 cups flour
1 teaspoon salt
1/4 cup butter
1/2 tablespoon poppy or sesame seeds

Dissolve yeast and some of the honey in the water. Allow to sit for 10 minutes.

Stir in remaining honey, one and a half of the eggs, flour, salt, and butter. Knead for 5 minutes until dough is no longer sticky. Cover dough and allow to rise for 2 hours.

Divide dough into three parts and with oiled hands, shape into strands. Braid the stands on lightly greased parchment paper or silicone mat. Cover and allow to rise for 45 minutes.

Brush remaining egg over the dough and sprinkle with seeds. Bake at 350 for 30 minutes.

Jambalaya

Ingredients:

grapeseed oil
2 ribs celery, chopped
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1-2 jalapeno peppers, minced
3 cloves garlic, minced
1/2 package imitation chicken
2 vegan andouille sausages, sliced
1-1/2 cups vegetable stock
1 can tomatoes in juice
1-1/2 cup brown rice
2 tablespoons cajun seasoning
2 bay leaves
1 teaspoon thyme
1/4 teaspoon cayenne pepper
vegan imitation shrimp
3/4 cup okra, thinly sliced
salt and pepper

Soak rice in the water in advance.

Saute celery, onion, peppers, and garlic for a few minutes.

Add rice, stock, bay leaf, and tomatoes and bring to simmer. Stir in cajun seasoning, thyme, and cayenne pepper.

Add imitation chicken, sausage, shrimp, and okra. Cover and allow rice to cook. Season with salt and pepper.

Garnish with parsley and green onion. Serve with hot sauce.

Almond Panckes

Ingredients:

1 cup almond flour
1/4 cup flour
2 eggs
1/4 cup almond milk
2 tablespoons coconut oil
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon vanilla
a pinch of salt

Combine all ingredients. Add more flour or almond milk to obtain desired thickness. Cook on griddle until golden. Serve with maple syrup.

Sweet Potato Muffins

Ingredients:

3 eggs
1/3 cup sour cream
3/4 cup vegetable oil
1-1/2 cup sweet potato mash
1 cup brown sugar
1 teaspoon vanilla
1-1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 tablespoons butter
1/3 cup pecans, chopped
1/4 cup flour
3 tablespoons sugar

Beat the eggs. Add sour cream, oil, and potato. Mix in the brown sugar and vanilla.

Add flour, baking powder, baking soda, spice, and salt. Stir until combined.

Pour into greased or lined muffin cups.

Combine slightly softened butter with pecans, flour, and sugar. Sprinkle over the muffins.

Bake at 350 for 20 minutes.

Pasta Primavera

Ingredients:

12 ounces penne pasta
1 yellow squash, diced
1 zucchini, diced
1 carrot, cut into matchsticks
1/2 red bell pepper, julienne
1/2 pint cherry tomatoes
1 cup green beans, cut into 1 inch pieces
6 asparagus spears, cut into 1 inch pieces
olive oil
1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
juice and zest of half a lemon
salt and pepper
1 tablespoon butter
1/2 yellow onion, thinly sliced
2 cloves garlic, thinly sliced
1/3 cup fresh basil
1/3 up fresh parsley
3 tablespoons balsamic vinegar
1/4 cup parmesan or romano cheese (optional)

Toss squash, zucchini, carrot, bell pepper, tomatoes, green beans, and asparagus with oil, lemon juice, and the seasonings. Roast in the oven about 15 minutes. Broil for an additional 2 minutes until tomato skins are blistered. Set aside.

Meanwhile cook pasta according to package instructions. Set aside.

In a skillet, cook onion and garlic in butter until onions are cooked through. Stir in pasta and lemon zest. Then add the roasted vegetables and balsamic vinegar. Cook on medium/high heat for 2 minutes. Remove from heat and add the basil and parsley. Garnish with cheese upon serving.

Molletes

Ingredients:

refried beans
oxaca or monterey jack cheese
tomato salsa
bolillos
butter
avocado

Cut bolillos lengthwise and hollow out most of the bread. Brush with butter and broil until golden. Fill with the refried beans and top with the cheese. Broil until cheese is bubbly.

Top each bread half with salsa and a slice of avocado and serve with sour cream, if desired.

Greek Style Bell Pepper Salad

Ingredients:

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
4 cucumbers, cut into quarter rounds
1/2 cup kalamata olives, cut into quarters
4 ounces feta cheese, cut into 1 inch cubes
1/3 cup walnuts, chopped
1/2 cup parsley, chopped
2 tablespoons dill, chopped (optional)
1 green onion, chopped
2 tablespoons red onion, thinly sliced

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, minced
salt and pepper
1 tablespoon oregano
1 tablespoon zatar
1 tablespoon sumac

Chop bell peppers into 1 inch squares. Combine with cucumbers, olives, walnuts, parsley, dill, and onions.

Combine remaining dressing ingredients separately and toss with the salad. Add feta cheese and toss again, gently.

Tomato Pie

Ingredients:

1/2 recipe of pizza dough
passata
cherry tomatoes, halved
3 cloves garlic, minced
dried oregano
olive oil
salt and pepper
basil leaves

Generously grease bottom and sides of deep dish pan and sprinkle with cornmeal. Spread dough on the bottom and up the sides of the pan. Set aside to rise for an hour.

Toss tomatoes, garlic, oregano, and olive oil with salt and pepper.

Spread passata over the dough and scatter tomato over it.

Bake 25 minutes at 450 until edges and bottom are crispy. Allow to cool before topping with basil leaves and cutting into slices.

Moussaka

Ingredients:

2 large eggplants, cut into 1/2 inch slices
grapeseed oil
salt
1 small onion, chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 package imitation ground beef
1 cup tomato sauce
1 large tomato, chopped
1/2 cup vegetable stock
1 teaspoon honey
2 teaspoons oregano
2 tablespoons parsley, chopped (plus more for garnish)
a pinch of cinnamon
a pinch of cayenne pepper
1/4 teaspoon allspice
4 tablespoons butter
5 tablespoons flour
2 cups cashew cream
1/4 teaspoon nutmeg
bay leaf
white pepper
1/2 cup parmesan, pecorino, and/or romano cheeses
1/2 cup panko bread crumbs (optional)

Salt eggplant slices and set aside for 30 minutes to an hour. Blot with paper towel. Toss with oil and salt and bake until golden and cooked through. Set aside.

Saute onion, bell pepper and garlic until onion is softened. Add imitation ground beef, tomatoes, tomato sauce, stock, honey, oregano, cinnamon, cayenne, allspice, and salt. Bring to a simmer and allow liquid to reduce, about 30 minutes. Remove from heat and stir in parsley.

In a saucepan, melt the butter. Stir in flour. Add milk, nutmeg, bay leaf, and white pepper. Bring to a simmer and allow to thicken.

To assemble, spray casserole dish with cooking spray and layer with half the eggplants. Top with tomato filling and a second layer of eggplant. Spread the bechamel over and sprinkle with cheese. Top with panko if desired.

Bake covered 30 minutes at 350 and uncovered for 10 more minutes. Garnish with parsley before serving

Middle Eastern Lentil Soup

Ingredients:

1 teaspoon grapeseed oil
1 onion, half chopped and half thinly sliced
2 cloves garlic, minced
1 cup red lentils
4 cups vegetable stock
1 teaspoon turmeric
1/2 teaspoon cumin
3 tablespoons vermicelli (optional)
2 tablespoons parsley, minced
juice of 1/2 a small lemon

Caramelize the sliced onions and set aside. Cook chopped onion in the oil and add garlic.

Add lentils, stock, turmeric, and cumin and bring to simmer.

Stir in vermicelli and lemon juice. Remove from heat.  Garnish with caramelized onion and parsley.

Greek Tortellini Salad

Ingredients:

20 ounces cheese tortellini
1-1/2 cups cherry tomatoes, cut in half
1 cucumber, chopped
1/2 cup kalamata olives, chopped
1/2 red onion, thinly sliced
1/4 cup feta cheese
2 tablespoons dill, chopped (optional)
olive oil
lemon juice
red wine vinegar
garlic, minced
oregano
salt and pepper

Cook tortellini according to package instructions. Set aside to cool.

Add tomatoes, cucumber, olives, onion, dill, and feta cheese.

Combine remaining ingredients for dressing and toss with the salad.