Dulce de Leche Paletas

Ingredients:

2 cups milk
1 cup heavy cream
2 teaspoons vanilla
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 cup dulce de leche, plus extra

Combine all ingredients in a blender and blend until smooth. Pour into popsicle molds and add a small dollop of dulce de leche in each mold. Freeze overnight.

Pecan Paletas

Ingredients:

1-1/2 cup pecans, chopped
3 cups evaporated milk
14 ounces condensed milk
2 teaspoons vanilla

Combine all ingredients in a blender. Adjust sweetness as needed. Pour into popsicle molds and freeze overnight.

Kurdish White Beans

Ingredients:

3 cups white beans, cooked
salt, to taste
2 tablespoons olive oil
1 teaspoon cumin
1/4 teaspoon turmeric
1 tomato, chopped
1/3 cup tomato puree
1 dried lemon, pierced with a fork

Cook cumin and turmeric in the oil and add tomatoes, puree, dried lemon, and 1-1/12 cups water. Simmer for 20 minutes and add beans. Simmer about another 10 minutes and add salt to taste.

Serve with mixed herbs and fresh mild cheese.

Eggplant Hummus Sandwiches

Ingredients:

1 russet potato, sliced lengthwise
1 eggplant, sliced
oil
1 cucumber, diced
1 tomato, diced
1 green chili pepper, seeded and minced
1 clove garlic, minced
3 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
juice of half a lemon
salt and pepper
1 cup hummus
1/4 cup tahini
sliced dill pickles
4 whole grain pitas


Salt eggplant slices for an hour and pat dry.

Brush the eggplant slices with oil and sprinkle with salt. Bake until golden and cooked through.

Toss potatoes with salt and oil. Bake until golden brown.

Meanwhile, toss cucumber, tomato, pepper, garlic, cilantro, and parsley with lemon juice, salt, and pepper.

To arrange sandwiches, spread hummus and tahini in each pita. Layer potatoes, eggplant, salad, and pickle.

Barley Chupe

Ingredients:

5 cups vegetable stock
1 cup barley, soaked
3 small red potatoes, cut into 8 wedges each
2 bay leaves
1 tablespoon oil
1 small onion, chopped
3 cloves garlic, minced
1/2 cup lima beans
2 tomatoes, diced
1/2 teaspoon cumin
salt and pepper
parsley, chopped


In a saucepan, cook onion in olive oil until slightly browned, adding garlic a few minutes before onions are done cooking.

Add stock, barley, potatoes, and bay leaves. Bring to a boil and allow to simmer until barley is halfway cooked.

Add lima beans, tomato, and cumin and simmer until the barley and potatoes are tender. Season with salt and pepper.

To serve, ladle soup into bowls and top fresh parsley.

Asparagus Bundles

Ingredients:

6 sheets filo
2 tablespoons panko
1/4 cup vegan bacon, chopped
3 tablespoons vegan parmesan
1 teaspoon italian seasoning
2 tablespoons olive oil
about 20 small asparagus spears

Combine panko, bacon, parmesan, and seasoning.

Brush each sheet of fillo with the oil. Cut into 6 pieces.

Divide seasoning and asparagus among each sheet and roll, leaving the seam side down.

Place on parchment paper and bush with oil. Garnish with panko. Bake at 350 for 15-20 minutes or until golden brown.

Parsley Pine Nut Salad with Tahini Dressing

Ingredients:

1/4 cup pine nuts, toasted
1/4 cup tahini
2 tablespoons lemon juice
1 small clove garlic, minced
salt and pepper, to taste
4 cups parsley leaves
4 green onions, sliced

Blend the tahini, lemon juice, garlic, and enough water to make a smooth paste. Season with salt and pepper. Set aside.

Toss the parsley with the green onion and pine nuts. Drizzle with the dressing.

Chickpea Veggie Burger

Ingredients:

1-1/2 cup chickpeas
6 ounces porcini mushrooms, chopped
1 small red bell pepper, diced
1 kale leaf
halloumi cheese, cut into thick slices
1 flax egg
1/4 cup panko
2 tablespoons chickpea flour
4 teaspoons oil
1 teaspoon cumin
2 cloves garlic, minced
salt and pepper
burger buns

Heat some oil in a frying pan. Add half the chickpeas, one clove minced garlic, and salt and pepper. Stir fry until they are golden. Set aside and add mushrooms to the pan with some oil. Cook until browned.

Combine remaining garbanzo beans and mushrooms in a food processor and pulse until a smooth paste forms. Transfer to a bowl and stir in chickpeas, egg, panko, chickpea flour, garlic, and cumin. Season with salt and pepper. Form into thick patties.

Heat some oil in a pan and cook patties on each side until golden brown. Grill the cheese on both sides until golden brown.

Meanwhile, remove kale from stems and toss with olive oil and a pinch of salt.

Assemble patties on buns. Top with the halloumi and kale.

Ghormeh Sabzi

Ingredients:

1-1/2 cup red kidney beans
1 onion, chopped
1 tablespoon oil
1 teaspoon turmeric
1-1/2 cup vegetable stock
4 dried lemons
1/2 cup green onion
1/2 cup leeks
1/4 cup chives
2 cups spinach
1/2 cup parsley
1/4 cup cilantro
1 cup fenugreek leaves
1 tablespoon fenugreek seeds
salt and pepper, to taste

Cook onion in the oil and add the turmeric. Add kidney beans and vegetable stock. Bring to simmer.

Meanwhile, finely chop all the herbs.

Pierce the lemons with a fork and add to the saucepan along with the herbs. Stir in fenugreek. Cover and simmer 20 minutes. Add salt and pepper.

Serve with basmati rice.

Thai Noodle Bowls

Ingredients:

1 tablespoon coconut oil
2 shallots, minced
1 tablespoon ginger, minced
2 tablespoons red curry paste
1 cup coconut milk
2 tablespoons agave
2 tablespoons soy sauce
4 ounces rice noodles
1 cup broccoli or broccolini
2/3 cup carrot, cut into matchsticks
1 cup baby asparagus
1 cup baby corn
1 cup red cabbage, shredded
sesame seeds
lime
thai basil

Cook noodles according to instructions.

In a small saucepan, cook shallots in half the oil. Add ginger, curry paste, coconut milk, agave, and soy sauce. Simmer until slightly thickened.

Meanwhile, heat remaining oil in a skillet and stir fry broccoli, carrot, asparagus, and corn. Cook until tender crisp and add sauce and noodles.

Divide between bowls. Top with red cabbage, sesame, and basil.

Mango Arugula Salad with Spicy Citrus Vinaigrette

Ingredients:

6 cups arugula
1/2 red onion, thinly sliced
1 large mango, cut into strips
1 large avocado, thinly sliced

1 tablespoon apple cider vinegar
1/4 cup orange juice
2 tablespoons lime juice
1/4 cup olive oil
1/2 teaspoon cumin
2 tablespoons cilantro, finely chopped
1 red chili pepper, minced
salt and pepper

Soak the red onion in some ice water for 10 minutes and pat dry. Toss with arugula. Arrange mango and avocado on top or toss in as well.

Combine remaining ingredients in a jar and shake. Toss with salad just before serving.

Barley Soup with Beans and Herbs

Ingredients:

1 cup barley, presoaked
1 cup chickpeas
1 cup white or kidney beans
1/2 cup brown lentils
1 cup parsley, chopped
1 cup leeks, chopped
1/2 cup cilantro, chopped
1/2 cup spinach
1/2 cup dill
vegetable stock
salt and pepper
1 onion, caramelized
1 teaspoon dried mint

Combine barley, chickpeas, beans, and lentils with water in a saucepan and simmer until they are tender. Add the herbs and vegetable stock. Simmer an additional 30 minutes and season with salt and pepper. Soup should be thick.

Garnish with onion and mint before serving.

Fenugreek Roti

Ingredients:

1 cup fenugreek, chopped
2 cups whole wheat flour
1 cup chickpea flour
1 green chili, finely chopped
1 onion, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 cup water
2 teaspoons coconut oil

Combine dry ingredients and add toss in the vegetables. Slowly pour in the water and continue to add more, as needed. Stir in the oil. Knead until dough is no longer sticky. Cover and allow dough to rest for 20 minutes.

Shape dough evenly into balls. Roll each out. Heat a bit of oil in a frying pan. Cook roti on one side until golden brown and flip over to cook on the other side.