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.