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.