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.