Turkish Potato Salad

Ingredients:

2 yellow potatoes, cut into small cubes
2 tablespoons red onion, finely chopped
2 green onions, chopped
1/3 cup parsley, chopped
1/3 cup cilantro, chopped
1/4  cup dill, chopped
1/4 cup mint, chopped
2 banana peppers, finely chopped
2 cucumbers, cut into quarter rounds
1/2 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon sumac
1/2 teaspoon black pepper
2 tablespoons olive oil
juice of 1/2 large lemon
salt

Boil the potatoes and add salt halfway through cooking. Allow to cool before tossing with remaining ingredients.

Ethiopian Black Eyed Peas

Ingredients:

3 cups black eyed peas
2 tablespoons coconut oil
1 red onion, finely chopped
1 tablespoon ginger, minced
3 cloves garlic, minced
1 habanero pepper, seeded and minced
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon coriander
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teasoon all spice
1/2 teaspoon fenugreek
a pinch of clove
1 teaspoon turmeric
4 roma tomatoes, chopped
1 cup coconut milk
1 cup vegetable stock
1/3 cup cilantro, chopped
1/4 cup green onion, chopped
salt, to taste

Cook onion, garlic, ginger, and habanero in the oil until softened. Add the spices and stir until fragrant.

Add tomatoes and cook until soft. Add the stock and coconut milk. Cover and simmer about 20 minutes. Add the black eyed peas and return to simmer.

Remove from heat and stir in cilantro and green onion.

Arugula Dill Salad

Ingredients:

arugula
dill
red onion, thinly sliced
pitted kalamata olives, chopped
feta cheese, crumbled
roasted hazelnuts, chopped
red wine or flavored balsamic vinegar
olive oil
garlic, minced
salt and pepper, to taste

Combine all salad ingredients and all dressing ingredients separately. Toss together and serve immediately.

Fajitas

Ingredients:

4 portobello mushrooms, sliced (optional)
1 red bell  pepper, cut into strips
1 poblano pepper, cut into strips
1 green bell pepper, cut into strips
1 red onion, sliced
1 clove garlic, minced
1 chipotle pepper, chopped or 1/4 teaspoon tabasco with chipotle (optional)
zest of one lime
juice of 1 lime
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
salt
2 tablespoons cilantro, minced
flour tortillas

Cook mushrooms in a skillet until wilted. Remove from pan and set aside.

Add some oil to the pan and add red bell pepper. Cook for 2 minutes and add poblano. Cook an additional 2 minutes and add green bell pepper and red onion. Stir in chipotle pepper, lime juice and zest, cumin, chili powder, and paprika. Season with salt and stir in cilantro just before removing from heat. Serve on tortillas.

Chickpea Tagine

Ingredients:

2 cups chickpeas
1/4 teaspoon saffron
2 tablespoons boiling water
1 onion, diced
2 cloves garlic, thinly sliced
1 tablespoon butter
2 teaspoons cumin
3 inch cinnamon stick
1/4 teaspoon red pepper
1/2 lb butternut squash, cut into 1 inch cubes
2 medium red potatoes, cut into 1 inch cubes
1 can diced tomatoes
salt and pepper
1 zucchini, cut into 1 inch cubes
1 tablespoon preserved lemon, chopped
1 tablespoon olive oil
2 tablespoons cilantro, minced
yogurt and harissa

Steep crumbled saffron in the water and set aside.

Cook the onion and garlic in the butter until softened. Add cumin, cinnamon, and red pepper. Cook an additional 30 seconds and add squash and potatoes. Saute for 5 minutes and add enough water to cover. Bring to a simmer.

Add saffron water and tomatoes. Cover and allow to simmer for 30 minutes.

Add zucchini and preserved lemon. Simmer an additional 5 minutes, adding olive oil during the last minute. Discard cinnamon stick.

Serve over couscous with yogurt and harissa as well as a sprinkle of cilantro.

Enchilada Quesadilla Pizzas

Ingredients:

8 small flour tortillas
oil
1 onion, thinly sliced
1/2 each red, green and yellow bell peppers, chopped
1/4 teaspoon cumin
alt and pepper, to taste
1/2 cup enchilada sauce
1/4 cup green spanish olives, sliced
1 cup pepper jack cheese, shredded
2 tablespoons cilantro, minced
sour cream

Cook onion in the oil until softened. Add the bell peppers and cook on high heat until charred, adding cumin, salt, and pepper to season. Set aside.

Bake tortillas until puffy. Flip over and spoon enchilada sauce on top. Sprinkle bell pepper mixture and then the cheese. Top with the olives. Cook until cheese has melted.

Sprinkle with cilantro and cut in half. Add a small dollop of sour cream to each.

French Onion Soup

Ingredients:

3 onions, thinly sliced
2 tablespoons butter
6 cups vegetable stock
1 sprig thyme
1 bay leaf
1 tablespoon sherry vinegar
2 tablespoons flour
gruyere and parmesan cheese, shredded
sourdough or french baguette
salt and pepper, to taste
1 tablespoon parsley, chopped

In a saucepan, melt the butter and caramelize the onions, adding water as needed to prevent burning.

Add bay leaf, thyme, vinegar, salt, and pepper. Allow liquid to reduce and stir in flour. Add stock, stir well and allow to reduce on low heat.

Meanwhile, slice bread and cut into shape of bowl. Season with olive oil, salt, and pepper. Bake until golden brown and crispy

Fill bowl with the soup and top with cheeses. Broil until the cheese is melted and bubbly. Allow to set 10 minutes before sprinkling parsley and serving.

Italian Salad

Ingredients:

1 clove garlic, smashed
salt and pepper, to taste
2 tablespoons red wine vinegar
1/2 teaspoon oregano
6 tablespoons olive oil
1 romaine heart, chopped
1/4 head iceberg lettuce, chopped
1 celery rib, thinly sliced
1/4 red onion, thinly sliced
1/2 cup cherry tomatoes
1/4 cup pitted sicilian green olives
8 peperoncini
1/2 cup parsley, minced
1 cup parmigiano reggiano cheese

Mash garlic with the salt. Whisk in vinegar, oregano, and olive oil. Season with black pepper.

Add all remaining ingredients and toss well. Serve immediately.

Smoky Butternut Squash Sauce with Pasta

Ingredients:

1/4 cup cashews
1 small butternut squash, diced
3/4 cup water
1 clove garlic
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
salt
a splash of liquid smoke
smoky hot sauce, to taste
corkscrew or shell pasta, cooked
kale or broccoli, sauteed or roasted

Allow cashews to soak in water overnight. Drain.

In a food processor or blender, combine all ingredients except pasta and greens. Add water gradually until desired consistency is reached

Combine pasta with the sauce and the greens. Garnish with black pepper.

Stuffed Focaccia

Ingredients:

pizza dough
1 cup artichoke hearts, chopped
1 cup mushrooms, chopped
1 cup roasted red peppers, chopped
1/2 cup kalamata olives, chopped
1 cup spinach, chopped
2 cups vegan buffalo mozzarella
2 sprigs rosemary, chopped
olive oil
salt and pepper
sesame seeds (optional)

Spread half the dough into a pie pan or baking sheet.

Layer with vegetables, black pepper, and cheese. Sprinkle with half the rosemary. Flatten second piece of dough and cover. Cinch the edges closed.

Brush dough with olive oil and sprinkle with salt, pepper, rosemary, and sesame seed. Allow to rise in a warm space for an hour.

Bake until golden and allow to cool slightly before cutting.

Tortilla and Black Bean Pie

Ingredients:

4 10 inch tortillas
1 tablespoon oil
1 onion, chopped
1-2 jalapenos, minced
2 cloves garlic, minced
1/2 teaspoon cumin
salt and pepper, to taste
2 cups black beans
1 cup vegetable stock
2 cups corn
4 green onions, chopped
2 cups cheddar cheese, shredded
1 roma tomato, chopped
2 tablespoons cilantro, chopped
1/2 teaspoon chipotle powder
sour cream

Saute onion in the oil until softened. Add jalapeno and garlic and cook for 30 more seconds. Add cumin and cook until fragrant.

Add corn and allow to cook for a few minutes then stir in beans and vegetable stock. Reduce stock and add white parts of green onion. Cook for 2 minutes. Remove from heat and stir in remaining green onion.

Spray 10 inch round pan with cooking spray. Set one tortilla on the bottom. layer tortilla with cheese and a quarter of the bean mixture. Repeat layers, finishing with bean mixture and then cheese. Sprinkle with the chipotle powder.

Cover with foil an bake 20 minutes. Remove foil and bake an additional 5 minutes.

Allow to cool for 5 minutes. Garnish with tomato and cilantro. Cut into wedges and serve each slice with a dollop of sour cream.