Freekeh and Fig Salad

Ingredients:

olive oil
1 red onion, chopped
1/2 teaspoon middle eastern spice mix
1-1/2 cups freekeh, cooked
1 teaspoon dried mint
2 tablespoons sour cherry or barberry
1 tablespoon parsley, chopped
1 tablespoon mint, chopped
2 figs, cut into quarters
1/4 cup vegan feta cheese
1 tablespoon sesame seeds, toasted
juice of one lemon
sorrel or arugula

Cook onion in olive oil until softened. Add spice and cook another minute until aromatic. Add to freekeh and allow to cool.

Add more olive oil, dried mint, berry, parsley, mint, feta cheese, sesame, and lemon.

Arrange salad greens on a plate and place freekeh mixture on top. Arrange figs on top.

Shirazi Salad

Ingredients:

3 cucumbers, finely chopped
3 tomatoes, finely chopped
1/2 red onion, finely chopped
1/2 cup lime or lemon juice
1/4 cup olive oil
1 tablespoon mint, chopped
1 teaspoon sumac (optional)
salt and pepper, to taste

Combine all ingredients. Chill before serving.

Iraqi Red Rice

Ingredients:

1/2 onion, finely chopped
1 teaspoon oil
1 cup rice
2-3 tablespoons tomato paste
1/4 teaspoon cinnamon
1/2 teaspoon cumin
salt and black pepper, to taste
1/2 teaspoon dried lemon powder (optional)


Cook onion in half the oil until soft. Add rice, remaining oil, and water. Cover and cook until almost tender. Stir in remaining ingredients. Cook until tender.

Waldorf Salad

Ingredients:

2 small endive, cut into 4 wedges each
1 head radicchio
2 bunches frisee
2 gala apples
2 ribs celery, julienne
2 tablespoons blue cheese
2 tablespoons olive oil
juice of 1 large lemon
2/3 cup honey roasted walnuts
salt and coarse black pepper
1 tablespoon parsley, chopped
1/2 cup greek yogurt
1 teaspoon honey

Cut apples into matchsticks and toss in a splash of lemon juice and olive oil. Set aside.

Season endive wedges with olive oil, salt, and pepper. Grill for 2 minutes on each side.

Prepare yogurt dressing by combining greek yogurt, honey, and lemon juice.

Toss together celery, radicchio, and frisee. Season with olive oil, lemon, salt, and pepper.

Assemble salad by layering greens, endive, walnuts, apple, dollops of the dressing, blue cheese, and parsley.

Cold Cha Soba

Ingredients:

green tea soba noodles
green onion, chopped
black sesame seeds
nori, cut into thin strips
wasabi
soy sauce

Cook oodles according to package instrucions. Rinse with cold water and allow to cool

Serve cold noodles with remaining ingredients on the side.

Red Lentil and Spinach Masala

Ingredients:

1-1/2 teaspoons cumin
1-1/2 teaspoons coriander
1 inch ginger, minced
1 teaspoon red pepper flakes
1 tablespoon smoked paprika
2 teaspoons garam masala
1 teaspoon salt
1 tablespoon coconut oil
2 tablespoons tomato paste
1/2 cup cilantro, minced
1 small red onion, chopped
2 cloves garlic, minced
1 can fire roasted tomatoes
8 ounces coconut milk
2/3 cup red lentils
2 handfuls spinach

Cook cumin, coriander, ginger, garlic, red pepper, paprika, and garam masala in the oil. Add red onion and cook for an additional 2 minutes. Stir in salt and tomato paste. Then add tomatoes, coconut milk, and lentils. Cover and cook until lentils are tender. Stir in spinach and cook until wilted. Remove from heat and stir in cilantro.

Serve with basmati brown rice or millet and a dollop of greek yogurt.

Black Eyed Pea Salad

Ingredients:

1-1/2 cup black eyed peas
1 large tomato, chopped
1 avocado, diced
1/3 cup green bell pepper
2 green onions, chopped
2 tablespoons cilantro, chopped
1 jalapeno, minced
juice of 1 lime
1 teaspoon olive oil
salt
1 teaspoon cajun seasoning

Toss all ingredients together. Chill before serving.

Nanbanzuke

Ingredients:

12 ounces imitation chicken
1/2 tablespoon soy sauce
1 teaspoon ginger
2 tablespoons corn starch
1/2 onion, sliced
2 carrots, diced
1 small bell pepper, julienne
3 butter lettuce or boston lettuce leaves
1/2 teaspoon oil
1 inch kelp, cut into strips
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1-1/2 tablespoon brown sugar
salt and red pepper, to taste


In a saucepan, combine 1/2 cup water, soy sauce, kelp, vinegar, sugar, and salt. Stir and bring to a simmer. Add red pepper. Set aside to cool.

Add oil to a pan and saute carrot and onion until tender. Add green bell pepper and cook for 1 minute. Marinate mixture in the nanban sauce mixture.

Marinate imitation chicken in soy sauce and ginger. Coat the pieces in corn starch and shallow fry until golden. Add to the nanban sauce.

Arrange lettuce leaves on a plate. With a slotted spoon, spoon the mixture onto the plate. Serve with remaining sauce on the side.

Mediterranean Farro Salad

Ingredients:

1 cup farro, uncooked
1 cup cucumber, diced
3 tablespoons shallots, minced
1/2 cup sun dried tomatoes, chopped
1-1/2 cup artichoke hearts, chopped
1/2 cup parsley, minced
4 ounces feta cheese
juice of 1 lemon
olive oil
1 small clove garlic, minced
1/2 teaspoon dill
salt and pepper

Cook the farro and allow to cool. Transfer to a bowl.

Add cucumber, shallots, tomato, artichoke, and parsley to the farro.

Combine lemon juice, olive oil, garlic, dill and salt and pepper.

Toss salad with cheese and dressing mixture.

White Bean and Artichoke Salad

Ingredients:

1-1/2 cups white beans
1-1/2 cup artichoke hearts, chopped
1 cup green bell pepper, chopped
1/3 cup olives, chopped
3 tablespoons red onion, chopped
1/3 cup parsley, minced
2 tablespoons mint leaves, minced
1 tablespoon basil, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper


Combine all salad ingredients and toss with dressing ingredients.

Lavender Lemonade

Ingredients:

1 cup water
1/4 cup sugar
2 tablespoons honey or agave
2 tablespoons lavender
1 cup lemon juice
2 cups water

Combine water and sugar in a saucepan, stirring until sugar is dissolved. Remove from heat and stir in honey. Place lavender in a strainer and allow to steep in the mixture for 15 minutes. Squeeze liquid from the lavender and discard.

Combine the mixture with 2 cups of water and refrigerate until cold.

Serve with lemon slices and ice.

Harira

Ingredients:

1 cup "beef" crumbles
1 teaspoon turmeric
1-1/2 teaspoons black pepper
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/2 teaspoon aleppo pepper
1 tablespoon butter
3/4 cup celery, chopped
1 small onion, chopped
1 small red onion, chopped
1/2 cup cilantro, chopped
1 tomato, chopped
1 can diced tomatoes in juice
water
2/3 cup green lentils
1 cup chickpeas
1/2 cup vermicelli
1 egg, beaten
juice of half a lemon

Cook turmeric, black pepper, cinnamon, cardamom, ginger, and aleppo pepper in butter. Add celery, tomato, and onions. Cook until tender.

Add canned tomatoes, water, and lentils. Cover and simmer for 1 hour.

Stir in chickpeas, beef crumbles, and vermicelli. Slowly pour in egg then add the lemon juice.

Remove from heat and stir in cilantro.

Ful Nabed

Ingredients:

grapeseed oil
1 small onion, chopped
2 cloves garlic, minced
1-1/2 teaspoons cumin seed
1-1/2 teaspoons paprika
1/4 teaspoon aleppo pepper
2 bay leaves
2 carrots, chopped
1-1/2 cups tomatoes, chopped
4 cups vegetable stock
2 cups fava beans
1/4 cup parsley, chopped
juice of half a small lemon
salt and pepper, to taste
fresh mint leaves (optional)

Cook onion in oil until tender and add garlic.

Add cumin, paprika, aleppo pepper, bay leaves, and carrots. Cook until carrots are slightly tender.

Stir in tomatoes and stock. Bring to a simmer, cover, and cook for 15 minutes.

Add beans and lemon juice. Season with salt and pepper.

Remove from heat and stir in parsley.

Garnish with mint leaves.

Mediterranean Veggie Burgers

Ingredients:

olive oil
1 small onion, chopped
1 red bell pepper, roasted and chopped
4 artichoke hearts, diced
2 cloves garlic, minced
3 cups white beans
1/3 cup green spanish olives, sliced
2/3 cup vegan feta cheese
1/3 cup fresh herbs, chopped
1/4 cup panko or breadcrumbs
salt and pepper
1 egg

Cook the onion and bell pepper in the oil until tender.

Mash beans and stir in onion mixture, olives, artichokes, cheese, herbs, breadcrumbs, and salt and pepper. Stir in egg.

Use 1/2 cup measure to scoop mixture and form into patties. Cook patties in some oil for 6 minutes on each side.

Serve on buns with yogurt sauce, capers, lettuce, and tomatoes.

Mango Habanero Salsa

Ingedients:

1 mango, finely diced
1/2 cup red onion, chopped
1 small red bell pepper, chopped
1/4 cup green onion, chopped
1/4 cup mint, chopped
1/4 cup cilantro, chopped
1 jalapeno, seeded and diced
1/2 large habanero, seeded and finely chopped
juice and zest of 1 lime
salt and pepper

Combine all ingredients and chill for half an hour before serving. Serve with tortilla chips.

Moroccan Lentil Salad

Ingredients:

1/2 cup brown lentils
1 cup chickpeas
2 tomatoes, chopped
2 green onions, chopped
1-2 green chili peppers, minced
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 red bell pepper, chopped
juice of 1 lime
olive oil
1/2 cup cilantro, roughly chopped
salt and pepper

Soak lentils and cook until tender. Allow to cool.

Combine lentils with remaining ingredients and chill before serving.

Sloppy Joes

Ingredients:

2 tablespoons grapeseed oil
1/2 cup onion, chopped
1 package tempeh
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1/4 cup tomato sauce
1 tablespoon honey
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/3 teaspoon celery seed
1/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon paprika
salt and pepper
buns

Cook onion in the oil until tender. Stir in bell pepper then tempeh. Cook until golden brown. Add remaining ingredients and bring to simmer. Serve on buns.

Asparagus and Chickpea Salad

Ingredients:

1 bunch asparagus
olive oil
salt and pepper
mesclun or arugula
2 cucumbers, chopped
1 cup cherry tomatoes, halved
1 cup chickpeas
1/2 cup pitted kalamata olives, quartered
4 ounces sharp white cheddar, cut into 1/4 inch cubes
3 tablespoons orange juice
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon mustard seeds, ground
1 tablespoon tarragon, finely chopped
3 cups pita chips

Prepare pita chips and set aside.

Toss asparagus in oil, salt, and pepper. Grill until tender crisp.

Meanwhile, combine orange juice, lemon juice, vinegar, mustard, tarragon, salt, and pepper.

Assemble salad by tossing greens with the dressing mixture. Layer with cucumbers, tomatoes, chickpeas, and cheese. Top with asparagus and garnish with pita chips just before serving.