Iroog Bread

Ingredients:

1 teaspoon yeast
1 teaspoon sugar
1/2 cup warm water
1 teaspoon salt
2 cups flour
2 tablespoons olive oil
1/2 package imitation ground beef
1 green onion, finely chopped
1/2 small onion finely chopped
1 cup parsley, chopped
1/2 teaspoon turmeric
1/4 teaspoon cumin
a pinch of chili powder

Add water to yeast and sugar and allow to sit for ten minutes. Stir in salt, flour, oil, and more water (or vegetable stock), enough to achieve a pasty batter like dough. Add remaining ingredients.

Flatten 1/2 cup mounds of dough on WELL greased foil or silicon mat with wet hands, into about 1/4 inch thickness.

Bake at 500 for 15 minutes, until golden and slightly crispy.

Caponata

Ingredients:

olive oil
2 large eggplants, diced
1 onion, diced
2 cloves garlic, minced
2 celery stalks, chopped
1 large carrot, chopped
1 large zucchini
1 pint cherry tomatoes, some cut in half
2 tablespoons tomato paste
1 teaspoon honey or agave
1 teaspoon oregano
1/4 cup basil, chopped
1/2 cup parsley chopped
1/2 cup sicilian olives, halved
2 tablespoons capers
salt and crushed red pepper, to taste
2 teaspoons balsamic vinegar
2 tablespoons pine nuts, toasted

Salt the eggplants and allow to sit in colander for 1 hour. Squeeze liquid from each piece, toss in oil, salt, and pepper, and bake until golden. Set aside.

In a saucepan, combine oil, celery, carrot, and garlic. Allow to cook until tender. Stir in zucchini, tomato, tomato paste, honey, oregano, and half the parsley, then add about a cup of water. Bring to simmer and allow vegetables to cook through.

Stir in remaining parsley, basil, capers, and pine nuts. Season with salt and pepper, and the vinegar.

Serve with italian rice or bread.

Kale and Lentil Salad

Ingredients:

1 cup pardina lentils, soaked in water
1 bunch kale, stemmed and finely chopped
1 small red onion, chopped
2 granny smith apples, diced
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon mustard seeds, crushed
1 teaspoon honey
1/2 teaspoon garlic powder
salt and black pepper

Boil lentils until cooked through but not mushy. Allow to cool.

Toss lentils with kale, onion, and apples.

Combine remaining ingredients in a jar and sprinkle over the salad before serving.

Potato and Mushroom Soup

Ingredients:

3 medium potatoes, diced small
4 cups water
8 large mushrooms, sliced (preferably porcini)
1 teaspoon caraway seeds
1 cup almond milk
1 cup almond cream
2/3 cup flour
salt and black pepper, to taste
chives, minced

Place potatoes in a saucepan with cold water and bring to a boil. Cook until potatoes are tender and stir in mushrooms. When mushrooms are soft, stir in caraway seeds. In a bowl, combine milk, cream, and flour. Slowly temper into the soup. Simmer until soup is thickened. Season with salt and pepper. Garnish with the chives.

French Green Beans

Ingredients:

2 cups green beans, cut into 2 inch pieces
salt and black pepper
olive oil
zest and juice of 1 lemon
1/2 red onion or two shallots, finely chopped
1/3 cup cilantro, chopped
1/3 cup parsley, chopped

Steam or boil the beans until tender crisp and place in ice bath until cooled. Strain.

Combine salt, pepper, oil, lemon, onion, cilantro, and parsley.

Toss the dressing with the beans and serve at room temperature.

Ethiopian Potatoes and Peas

Ingredients:

1 cup yellow slit peas, presoaked
8 small potatoes
coconut oil
1 sweet onion
1 serrano pepper, minced
3 cloves garlic, minced
1/2 tablespoon ginger, minced
1 teaspoons turmeric
berbere, to taste
salt and pepper, to taste
1 tomato, finely chopped
1 tablespoon tomato paste
2 tablespoons butter
1/4 teaspoon cinnamon
pinch of nutmeg
pinch of allspice
pinch of cloves
1 cup peas
1 tablespoon tomato paste
parsely, minced

Boil split peas in water until soft and mushy.

Meanwhile, parboil the potatoes for 15 minutes. Remove from heat.

Saute onions in some oil until golden. Add serrano pepper, garlic, and spices. Add tomatoes and bring to simmer. Stir in the split peas.

Puree mixture in a blender. Adjust seasoning and add water as needed.

Cut potatoes into bite sized pieces. Heat butter in frying pan and add potatoes. Allow them to sear. Add peas, spices, salt and pepper, and tomato paste.

Pour split pea puree into the bottom of each plate and top with the potato mixture. Garnish with parsley.

Hungarian Mushroom Soup

Ingredients:

2 tablespoons vegan butter
1 small onion, chopped
2 packages mushroom, sliced
1/4 cup flour
1 tablespoon paprika
4 cups vegetable stock
1 teaspoon soy sauce
salt and pepper, to taste
1/2 cup nut cream
juice of half a lemon
handful of dill, chopped

Cook onion in the butter for 10 minutes. Add flour and paprika, stirring constantly until aromatic. Stir in mushrooms then the stock and soy sauce. Bring to simmer.

Stir in cream and season with salt and pepper. When soup simmers, remove from heat and stir in lemon juice and dill.

Garnish with parsley and a dollop of vegan sour cream if desired.

Mini Chicken Tomato Pies

Ingredients:

puff pastry sheets
1 package imitation shredded chicken
4 ounces vegan cream cheese
olive oil
italian seasoning, to taste
salt and pepper, to taste
1 cup mozzarella and parmesan
2 roma tomatoes, sliced
1 teaspoon sesame seeds (optional)

Combine olive oil, salt, pepper, and italian seasoning. Toss tomatoes and allow to marinate for a few minutes.

Meanwhile, combine chicken, cream cheese, italian seasoning, salt, pepper, and cheeses.

Arrange tomatoes on the bottom of muffin pan. Place puff pastry over the tomatoes and fill with the chicken mixture. Close the edges of the puff pastry over the mixture. Brush with some of the tomato marinade and sprinkle with sesame seeds.

Bake at 350 for 20 minutes until sides are golden. Allow to set for 5 minutes before inverting into a plate.