Lasagna Spaghetti Squash

Ingredients:

1 spaghetti squash
1 teaspoon grapeseed oil

1/2 cup cashews, soaked
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1 clove garlic
2 teaspoons onion powder
salt and black pepper
spinach, chopped

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 package crimini mushrooms, sliced
1 teaspoon oregano
2 teaspoons basil
1/4 teaspoon sage
1 teaspoon rosemary
1 teaspoon sugar
1/2 teaspoon fennel seeds
1 large roma tomato, diced
3/4 cup passata
1 teaspoon red wine vinegar
salt and black pepper, to taste
2/3 cup vegan italian style sausages, diced (optional)

3 tablespoons panko
1/4 cup vegan mozzarella, shredded
2 tablespoons vegan parmesan cheese
2 tablespoons parsley, chopped

Cut the squash in half lengthwise and scoop out the seeds. Brush with oil and bake, cut side down for 40 minutes at 375 or until tender. Flip over and fray with a fork.

Meanwhile, combine cashew, garlic, lemon juice, nutritional yeast, garlic, onion powder, and black pepper in a blender and puree until smooth, adding water as needed. Transfer to a bowl and stir in the spinach. Set aside.

Cook onion and garlic in the oil and add the mushrooms. When the mushrooms release their liquid add the seasonings and stir until aromatic. Add the tomato and cook until mushy, then stir in the passata. Bring to a simmer and add the vinegar, salt, and pepper, and add in the sausage if using.

Stir the vegan ricotta and spinach mixture into the spaghetti squash and top with the tomato mixture. Sprinkle with the panko and cheeses. Broil until the cheese melts and garnish with the parsley before serving.

TVP Burgers

Ingredients:

1 cup textured vegetable protein
1/4 cup rolled oats, roughly ground or chopped a few times
1/2 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon celery seed
3/4 cup hot water
1 tablespoon tomato paste or barbecue sauce
1 tablespoon soy sauce
1 tablespoon nut butter
1 tablespoon nutritional yeast
1/4 cup whole wheat flour
1 egg replacer (optional)
salt

Combine the protein and oats with the seasonings and stir in the hot water. Set aside for at least 20 minutes and add all the remaining ingredients, adding more water as needed.

Divide the mixture in four and shape into patties. Cook on each side until golden brown.

Serve with buns, greens, tomatoes, and sauce.

Jamaican Potato Curry

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 carrot, diced
3 cloves garlic, minced
1 habanero pepper, seeded and minced
1 bay leaf
2 teaspoon ginger, minced
1 teaspoon turmeric
1-1/2 teaspoon cumin
1 teaspoon coriander
1 teaspoon thyme, chopped
a pinch of allspice
1 tomato, chopped
2 russet potatoes, diced
1 cup vegetable stock
1 cup coconut milk
1 cup chickpeas
1/2 cup peas
salt, to taste

Cook onion in the oil. Add the carrot then the garlic, habanero, bay leaf, and ginger. Stir in the turmeric, cumin, coriander, thyme, and allspice. When they are aromatic, add the tomatoes and cook until they are slightly softened, then add the potatoes, stock, and coconut milk. Cover and simmer until potatoes are tender. Mash some of the potatoes if desired and add the chickpeas, peas, and salt.

Serve with basmati rice or coco bread.

Cocoa Butter Cookies

Ingredients:

2/3 cup sugar
4 ounces cocoa butter
pinch of salt
1/2 teaspoon vanilla
1 egg replacer
1/4 teaspoon baking powder
1-1/4 cup all purpose flour
1 tablespoon almond milk

In a spice grinder or blender, grind the sugar until it is powdered.

Melt the cocoa butter and stir in the sugar, salt, vanilla, egg replacer, baking powder, and flour. Then add the almond milk.

Refrigerate the mixture for about ten minutes before rolling into small 1/2 tablespoon balls and placing on parchment paper.

Bake at 400 for about 8 minutes.

Jap Chae Salad

Ingredients:

1-1/2 cups glass noodles
1 bag baby spinach
1 cup mung bean sprouts
1 teaspoon oil
1/2 onion, thinly sliced
1 orange or yellow bell pepper, cut into thin strips
1 small carrot, cut into matchsticks (optional)
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon korean chili flakes
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon sesame seeds, toasted
sesame chili oil, to taste

Prepare the glass noodles, rinse under water, and cut them a few times. Set aside to cool.

Cook the onion and garlic in the oil. Add the bell pepper and carrot and stir fry for two minutes on high heat. Add the spinach and cook for an additional minute.

Combine the noodles, sprouts, and stir fried veggies. Toss with the remaining dressing ingredients. Serve warm, cold, or room temperature.

Jammie Dodgers

Ingredients:

3/4 cup all purpose flour
1/4 cup almond meal
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cup vegan butter or refined coconut oil
3 tablespoons almond milk
1 teaspoon vanilla
a few drops of almond extract
1/2 cup strawberry jam

Combine flour, almond meal, sugar, salt, and baking powder in a bowl and stir in the butter, almond milk, vanilla, and almond extract.

Refrigerate dough for 10 minutes and roll out dough into about 1/4 inch. Cut with round cookie cutter and place on baking sheet.

For half the cookies, use a smaller cookie cutter to punch out a small circle in the center.

Bake the cookies at 350 for about 10 minutes, until golden then set aside to cool.

Spread some jam on the bottom pieces of cookie and sandwich with the other cookies, pressing lightly.

Keep refrigerated.

Vegan Quiche

Ingredients:

1 block tofu
1/2 cup cashews, soaked
1/4 cup nutritional yeast
2 cloves garlic
1 tablespoon olive oil
a pinch of turmeric
3 tablespoons arrowroot powder
1/2 teaspoon baking soda
a pinch of red pepper flakes
salt and black pepper, to taste
2/3 cup water
1 leek, chopped
1 bag baby spinach roughly chopped
1/4 cup sun dried tomatoes, chopped (optional)
1/2 cup vegan cheese shreds
2 teaspoons herbs de provence
pie crust or puff pastry

In a food processor, combine tofu, cashews, nutritional yeast, garlic, olive oil, turmeric, arrowroot powder, baking soda, red pepper, salt, and black pepper. Slowly add the water.

Transfer to a bowl and stir in the leek, spinach, tomatoes, cheese, and herb.

Press the crust into a round pan and pour the mixture over it. Cover and allow to cook for 30 minutes, then uncover and cook an additional 10 minutes until the top is golden.

Allow to cool for 10 minutes before cutting.

Soba Noodles with Eggplant and Mango

Ingredients:

1/4 cup rice vinegar
1 tablespoon honey
salt, to taste
1 clove garlic, crushed
1 red chili, minced
1 teaspoon sesame oil
zest of 1 lime
juice of 2 limes

2 medium eggplants, quartered and sliced
1 package green tea or pain soba noodles
1 medium mango, diced
1 cup basil leaves, chopped
1 cup cilantro, chopped
1 small red onion, thinly sliced

Combine dressing ingredients and set aside.

Salt the eggplants and set aside for half an hour. Squeeze out their liquid and toss with some oil. Bake until they are tender then set aside to cool.

Cook the soba noodles and rinse. Set aside to cool.

Combine the noodles, eggplants, mango, basil, cilantro, and red onion. Toss with the dressing. Serve cold.

Black Eyed Peas and Collard Green Stew

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 carrot, diced
2 stalks celery, diced
1 small green bell pepper, finely chopped
1 jalapeno, minced
2 roma tomatoes, chopped
2 cups vegetable stock
2/3 cup tomato puree
1-1/2 cup black eyed peas, soaked
1/2 tablespoon cajun seasoning
1/2 teaspoon thyme
5 large collard green leaves, ribs removed and roughly chopped
2 vegan andouille sausages, sliced
salt, to taste
tobasco sauce, to taste

Cook the onion in the oil and add the garlic and bay leaf. Then stir in the carrot, celery, bell pepper, and jalapeno.

When vegetables are tender, add the tomatoes and cook until softened. Then pour in the stock, puree, and black eyed peas. Cover and bring to a simmer, then add the cajun seasoning and thyme.

When beans are tender,, add the greens and sausage pieces. Cook an additional 5 minutes and season with salt and hot sauce.

Serve with long grain rice.

Sweet Potato Kibbeh

Ingredients:

1 large sweet potato, diced
3/4 cup fine bulgur
1 large onion
salt, to taste
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
2 cloves garlic, minced
1/3 cup cilantro, finely chopped
1/4 cup flour
1/4 cup olive oil

Bake or boil the sweet potatoes and strain. Transfer to a bowl and mash with a potato masher.

Meanwhile, boil 1-1/4 cup water and remove from heat. Add some salt and the bulgur. Cover and let the bulgur cook.

Generously grease a casserole dish. Cut the onion in half. Thinly slice half of the onion and sprinkle in the dish. Grate or puree the remaining onion.

To the potato, add the cooked bulgur, grated onion, salt, cumin, coriander, paprika, pepper, garlic, cilantro, and flour. Fold until well concorporated.

Place the potato mixture over the sliced onions and press down. Score diamond shapes with a knife and bake for 50 minutes at 400. 15 minutes before removing from the oven, drizzle the olive oil over the surface and continue baking (broil if needed) until browned and crispy.

Allow to set 10 minutes before cutting.

Serve with salad.

Moroccan Carrot and Chickpea Salad

Ingredients:

2 teaspoons cumin seed
1/4 cup olive oil
juice of 1 lemon
1 tablespoon honey
salt and cayenne pepper, to taste

2 large carrots, sliced thinly on a mandolin
2 cups chickpeas
5 medjool dates, roughly chopped
1/3 cup mint leaves, roughly chopped
2 tablespoons slivered almonds, toasted
2 tablespoons slivered pistachios, toasted

Combine dressing ingredients and set aside.

Toss carrots, chickpeas, dates, and mint together. Toss with the nuts and dressing before serving.

Botswanan Pumpkin Soup

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 tablespoon paprika
3 cups pumpkin, diced
1 potato, peeled and diced
1 small sweet potato, peeled and diced
4 cups vegetable stock
1 granny smith apple, peeled and diced
4 sage leaves
2 sprigs thyme
1 cinnamon stick
1/2 cup raw cashews, soaked
3/4 cup coconut milk
salt and black pepper

Cook the garlic and onion in the oil. Stir in the cumin, chili powder, and paprika. Add the pumpkin, potato, and sweet potato as well as the stock. Bring to a simmer and add the apple, cinnamon, sage, and thyme. Cover and allow the vegetables to cook thoroughly.

Transfer the mixture to a blender along with the cashews, removing the cinnamon stick in the process. Puree until smooth and return to saucepan. Add the coconut milk and season with salt and pepper.

Spice Cookies

Ingredients:

2/3 cup sugar
1/3 cup coconut oil
 1/4 cup almond milk
1 teaspoon vanilla bean paste
zest of 1 orange
zest of 1 lemon
2 tablespoons lemon juice
1/2 vegan egg
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cocoa powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
a pinch of clove
4 ounces dark chocolate, finely chopped
1/2 cup walnuts, chopped
1/4 cup dried currants or cranberries, roughly chopped
1/4 cup powdered sugar
1 tablespoon lemon juice

Combine sugar, coconut oil, and almond milk and give a stir. Add the vanilla, orange, and lemon.

Stir in the dry ingredients and fold in the chocolate, walnuts, and dried fruit.

Divide into 6 large cookies or 12 smaller ones and refrigerate for about 1 hour. Bake at 375 for 15-20 minutes.

Whisk powdered sugar with the lemon juice. When cookies are cooled, drizzle the glaze over them.

Potato Focaccia

Ingredients:

2 teaspoons yeast
2 teaspoons sugar
3-1/2 cups bread flour
1-1/2 cup warm water
1/2 cup potato, mashed
1/4 cup olive oil
2 teaspoons salt
2 teaspoons garlic powder (optional)
1 sprig rosemary, chopped (optional)
1 small potato, sliced with a mandolin (optional)


Combine dry ingredients and add the water, potato, oil, half the salt and garlic powder. Knead adding more water or flour as needed until dough is tacky.

Cover and let rise 1-1/2 hours or overnight.

Punch down the dough and place on a hot stone or greased baking sheet, making indentations with fingers. Drizzle with a bit more olive oil and top with the potato, rosemary, and more salt.

Bake at 425 for 20 minutes.

Asian Rice Vermicelli Salad

Ingredients:

2 cups rice noodles
1 carrot, cut into matchsticks
2 cucumbers, cut into matchsticks
small wedge of red or white cabbage, shredded
2 green onions, sliced
1/3 cup wakame or nori, cut into small pieces
2 tablespoons pickled ginger, cut into thin strips
1-1/2 tablespoons black sesame seeds

2 tablespoons tahini
1 tablespoon honey
1 teaspoon sesame oil
1-1/2 tablespoon rice vinegar
3 tablespoons tamari
sriracha, to taste

Cook the rice noodles and drain. Rinse under cold water. When they are cool enough to handle, cut them into small pieces. Toss with the remaining salad ingredients.

Whisk together dressing ingredients and toss into the salad.

Gin Thoke

Ingredients:

3 inches ginger, grated or julienne
juice of 2 limes
2 cloves garlic, thinly sliced
1 tablespoon peanut or unroasted sesame oil
quarter of a small white cabbage, shredded
1 head iceberg lettuce, roughly chopped
2 small tomatoes, diced or cut into wedges
1 cucumber, diced
1 green chili, minced
a handful of cilantro
1/4 cup peanuts, chopped
1 tablespoon sesame seeds, toasted
2 tablespoons soy sauce
1 teaspoon chili oil
juice of 2 limes
1/2 cup baked chickpeas
1/2 cup baked split peas
2 tablespoons fried onions

Combine the ginger and lime juice and set aside for a few hours or overnight.

Fry the garlic until crispy and set aside.

Combine cabbage, lettuce, tomato, cucumber, cilantro, and chili.

Whisk the oil with the ginger lime juice mixture, soy sauce, and chili oil. Toss with the salad, sesame seeds, and peanuts. Top with the fried garlic, onion, chickpeas, and split peas.

Vegan Pumpkin Pie

Ingredients:

1 cup oats
1/2 cup almond meal
1/3 cup dates
1/3 cup almond butter
2 tablespoons coconut oil
1/4 teaspoon salt
2 tablespoons almond milk

16 ounces pumpkin puree
3/4 cup cashews, soaked
1/3 cup almond milk
1/2 cup maple syrup
2 teaspoons lemon juice
1 tablespoon arrowroot powder
3 teaspoons pumpkin pie spice
1/2 teaspoon vanilla bean paste
1/4 teaspoon maple extract
1/4 teaspoon salt

Run the crust ingredients through a food processor until doughy. Add more almond milk as needed. Press into a pie pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Bake at 400 for 10 minutes then 350 for 25 minutes. Refrigerate to cool before cutting.

French Onion Cheese Bread

Ingredients:

1 large onion, thinly sliced
1 french baguette, sliced
vegan butter
2 cloves garlic, minced
3 sprigs thyme
1 tablespoon sugar
salt and black pepper, to taste
1 tablespoon balsamic vinegar
1 cup vegan gruyere or mozzarella
1/2 teaspoon thyme

Caramelize the onion, add the garlic, thyme, sugar, salt, pepper, and vinegar and cook until liquid us reduced. Set aside.

Spread the butter on both sides of bread and place on baking sheet. Divide the onion mixture between the bread slices and sprinkle with the cheese. Sprinkle with more black pepper and some dried thyme.

Tomato Galettes

Ingredients:

1 tablespoon olive oil
2 cups cherry tomatoes
1 clove garlic, minced
1 zucchini, diced
2/3 cup corn
salt and black pepper, to taste
1 tablespoon herbs d provence
3 green onions, sliced
3 slices vegan cheese
2 tablespoons vegan parmesan
puff pastry or pie crust

Heat the oil in a skillet and add the cherry tomatoes, cover and allow to cook until the tomatoes are charred on one side before moving. When the tomatoes begin to burst, stir in the garlic and zucchini. Allow zucchini to cook for about 5 minutes and add the corn, salt, pepper, and herbs. Cook until most of the liquid is gone. Remove from heat and stir in the green onion.

Divide dough into six pieces and roll out. Place half a cheese slice on the bottom of each and top with the vegetable mixture. Then sprinkle with the parmesan. Fold the edges around the vegetable mixture and pleat the edges. Brush the sides with oil.

Bake 30-40 minutes at 400.

Olive and Artichoke Tart

Ingredients:

9 inch pie crust or puff pastry
2/3 cup water
3/4 cup cashews, soaked
1-1/2 cup cannellini beans
1 tablespoon mustard seed
juice of 1 lemon
2 cloves garlic
3 tablespoons nutritional yeast
2 tablespoons arrowroot powder or egg replacer
1 teaspoon oregano
2 teaspoons thyme
1-1/2 teaspoons basil
salt and black pepper, to taste
1-1/2 cup artichoke hearts
1/2 cup kalamata olives, pitted
3/4 cup peas

Press the pastry into the pie or tart pan and set aside.

In a blender, combine water, cashew, beans, mustard, lemon, garlic, yeast, arrowroot, and the herbs. Puree until the mixture is smooth.

Spread half the bean mixture into the pan and sprinkle with about 2/3 of the artichokes, olives, and peas. Spread remaining bean mixture over it and then the remaining veggies.

Bake for 40 minutes at 400. Allow to set for 10 minutes before cutting.

Mushroom Barley Risotto

Ingredients:

1 cup barley, soaked
2 cups vegetable stock
1 teaspoon grapeseed oil
2 cloves garlic, minced
1/2 onion, chopped
3 sprigs thyme
3 bay leaves
4 large portobello mushrooms, scraped and chopped
15 button or crimini mushrooms, quartered
10 shiitake mushrooms, sliced
2 tablespoons vegan parmesan or manchego
salt and black pepper, to taste

Cook the barley in the stock and a bit of salt.

Meanwhile, cook the garlic and onion in the oil. Add the thyme, bay leaves, and the mushrooms. When the mushrooms release their liquids, add the barley and cook until liquids are absorbed. Season with salt and pepper and stir in the cheese. Garnish with more thyme.

Sweet Potato Chili Cheese Fries

Ingredients:

1/2 cup raw cashews, soaked
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle (optional)
1/4 teaspoon turmeric
3 tablespoons nutritional yeast
1 tablespoon lime juice
salt, to taste
1/2 cup water
1 jalapeno, seeded and minced

1 large sweet potato cut into fries
1 tablespoon coconut oil
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
a pinch of cayenne
2 cups vegan bean chili
3 tablespoons cilantro
1/2 small red onion, thinly sliced
1 avocado, sliced
pickled jalapenos

In a blender combine all the queso ingredients except for the jalapeno and puree until very smooth, adding more water as needed. Transfer to a bowl and stir in the jalapeno. Set aside.

Toss the sweet potato with the coconut oil and spices. Bake at 400 for about 35 minutes or until crispy and golden.

Meanwhile, heat the chili.

Place the potatoes on the base of a platter and top with the beans and queso. Garnish with cilantro, red onion, avocado, and jalapenos.

Vegan Lemon Tarts

Ingredients:

1 cup dessicated coconut
1/4 cup oats
1 cup almond flour
2 tablespoons coconut sugar
pinch of salt
6 tablespoons coconut oil
1 cup cashews, soaked
zest of 1 meyer lemon
1/2 cup meyer lemon juice
1/4 cup agave
1/2 teaspoon vanilla
berries

Combine coconut, oats, and almond flour in a blender or grinder and pulse until powdered. Transfer to a bowl and stir in 2 tablespoons of the coconut oil and mix until it holds together, adding more as needed.

In a blender, combine remaining coconut oil, cashews, lemon zest and juice, agave, vanilla, and a pinch of salt. Puree until smooth.

Press the crust mixture into a mini muffin pan and top with the lemon mixture. Sprinkle with a bit of coconut sugar if desired. Bake at 350 for 10 minutes.

Allow to cool before removing from the pan and refrigerate until cool. Top with berries before serving.

Plantain and Red Bean Salad

Ingredients:

1 tablespoon coconut oil
2 ripe plantains, diced
1-1/2 cup red beans
1-1/2 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 jalapeno or habanero, seeded and minced
1 avocado, diced

3 tablespoons cilantro, chopped
1 teaspoon agave
juice of 1 large lime
1 tablespoon avocado oil
salt and black pepper, to taste

Sautee the plantains in the oil for about 5 minutes and set aside to cool.

Combine the plantains with the remaining ingredients and add the dressing and avocado before serving.

Mushrooms with Sage and Pine Nuts

Ingredients:

2 tablespoons pine nuts
3 packs cremini mushrooms, sliced
3 cloves garlic, minced
5 sage leaves, minced
2 tablespoons olive oil
salt and black pepper, to taste
2 tablespoons parsley, finely chopped
balsamic reduction, to taste

Toast the pine nuts in a large frying pan and set aside.

Cook the mushrooms in the frying pan until they release their liquid. Add the garlic and sage and cook until the liquid has evaporated. Add the olive oil, salt, and black pepper. Remove from heat and stir in the pine nuts and parsley. Drizzle with the balsamic reduction.

Mango Kiwi Raspberry Popsicles

Ingredients:

2 kiwis
1 small mango
1 pack of raspberries
agave, to taste

Blend the kiwis with enough water to run them in the blender, adding agave.

Divide between popsicle molds, add the sticks and freeze.

Repeat steps with remaining fruits, adding the layers and freezing in between.

Sweet Vermicelli

Ingredients:

1 tablespoon butter
2 ounces vermicelli nests
1 cup water
a pinch of salt
1/3 cup sugar
1 teaspoon rosewater
1/4 teaspoon vanilla
2 tablespoons walnuts, toasted and chopped
2 tablespoons almonds, toasted and chopped
2 tablespoons pistachios, toasted and chopped

Melt the butter in a skillet and add the vermicelli. Stir until browned and add the water, salt, and sugar. Bring the water to simmer and cook until vermicelli is al dente. Stir in the rosewater and vanilla.

Pour into flat serving plate and garnish with the nuts. Serve warm.

Vegan Pesto Egg and Cheese Bagel

Ingredients:

1/3 cup chickpea flour
3/4 cup water
1 teaspoon salt
1 tablespoon nutritional yeast
1 everything bagel
1 tablespoon basil pesto or tomato pesto
1/4 cup arugula
1 slice smoked vegan cheese
1 slice beefsteak tomato (optional)
1/2 avocado sliced

Whisk chickpea flour. water, salt, and nutritional yeast. Bake this batter until golden brown.

Cut and toast the bagel and spread the pesto over the bottom portion. Top with the arugula, chickpea egg, vegan cheese, tomato, and avocado. Cut in half before serving.

Cig Kofte

Ingredients:

1 cup fine bulgur
1/2 cup walnuts
2 tablespoons breadcrumbs
2 tablespoons olive oil
1/2 red onion, finely chopped
2 cloves garlic, minced
2 tablespoons isot pepper (or more to taste)
2 tomatoes, finely chopped
1 tablespoon tomato paste
1 tablespoon pomegranate molasses
1/2 teaspoon lemon zest
juice of 1/2 small lemon
1 teaspoon cumin
1 teaspoon paprika
salt, to taste
1 green onion, finely chopped
1/4 cup parsley, finely chopped

In a saucepan, bring 1-1/4 cup water (or vegan beef flavored broth) to a boil. Add the bulgur and some salt, cover and remove from heat. Set aside, folding at least once.

Meanwhile, in a blender, powder the walnuts and breadcrumbs and transfer to a bowl. Add the olive oil, red onion, garlic, isot, tomatoes, tomato paste, pomegranate, lemon zest and juice, cumin, and paprika. Stir in the cooked bulgur.

When mixture is cool enough to handle, knead it for about 5 minutes, adding the salt. The longer it is kneaded, the better the texture will be.

Finally, add the green onion and parsley. Allow mixture to refrigerate for a few hours or overnight to achieve desired consistency and flavor.

Serve with flatbread, romaine lettuce, cucumber, pomegranate molasses, lemon juice, and red chili paste.

Spanakopita Cigars

Ingredients:

flax egg
spinach, chopped
cashew cream
vegan feta cheese
vegan mozzarella cheese
oregano
nutmeg
salt and black pepper
dill
green onion, chopped
phyllo dough, 2-3 inch long rectangles
olive oil
sesame seeds

Prepare flax egg and stir in the spinach, cashew cream, cheeses, oregano, nutmeg, salt, pepper, dill and green onion. Set aside.

Brush sheet of dough with olive oil and layer with a second sheet. Brush the second sheet and place the spinach mixture inside on the edge. Roll the dough up and place on a baking sheet with the seam on the bottom. Repeat. Brush each cigar with more olive oil and sprinkle with the sesame seeds.

Bake at 400 for 20 minutes or until golden brown and crispy.

Vegan Flan

Ingredients:

1/4 cup sugar
2 teaspoons water
1-1/2 cup coconut cream
1-1/2 cup almond milk
1/4 cup turbinado sugar
1-1/2 tablespoons agar
1 cup fruit puree, sieved (optional)
2 teaspoons vanilla
a pinch of cinnamon (optional)
a pinch of salt

Prepare caramel by melting sugar in a saucepan. When sugar is melted, add the water and stir until uniform. Pour the caramelized sugar in the mold.

Combine coconut cream, almond milk and turbinado sugar in a saucepan and simmer until sugar is dissolved. Add the agar and simmer an additional 5 minutes. Remove from heat and add fruit, vanilla,  cinnamon, and salt. Pour over the caramel and refrigerate.

When the flan is set, loosen edges and invert onto a serving plate.

Mushroom and Wild Rice Soup

Ingredients:

1 teaspoon oil
1/2 onion or leek, chopped
2 cloves garlic, chopped
1 sprig thyme
1/2 teaspoon rosemary
1 lb cremini mushrooms, sliced
3 cups vegetable stock
1/2 tablespoon arrowroot powder
1/2 cup cashews, soaked
1/2 cup wild rice, soaked
1 cup porcini mushrooms, sliced
salt and black pepper, to taste

In a saucepan, cook the onion and garlic in the oil. Add the thyme, rosemary, and cremini mushrooms. When the mushrooms wilt, add the stock and bring to a simmer.

Transfer the mixture to a blender with the arrowroot powder and cashews and blend until smooth.

Return the soup to the saucepan and add the porcini mushrooms and wild rice. Cover and simmer until rice is tender. Season with salt and pepper. Garnish with the parsley before serving.

No Bake Biscoff Cookies

Ingredients:

6 tablespoons coconut oil
1/2 cup almond or coconut milk
1-1/2 cup brown sugar
3/4 cup biscoff spread
2 teaspoons vanilla
1/2 teaspoon salt
3-1/2 cups oats (can substitute 1/2 cup of the oats with puffed quinoa)
15 biscoff cookies, broken into chunks (optional)

In a saucepan combine the oil, milk, and brown sugar. When sugar is dissolved stir in the biscoff spread, vanilla, and salt. Remove from heat and gradually fold in the oats followed by the biscoff cookies. Allow to slightly cool before placing dollops of the mixture on waxed paper. Refrigerate until set.

Miso and Soba Noodle Soup

Ingredients:

1 black extra firm tofu, pressed and cut into cubes
1 teaspoon sesame oil
1 tablespoon soy sauce
1-2 teaspoons sriracha
15 shiitake mushrooms, sliced
4 cups mushroom broth
2 inches kombu
1 inch ginger, minced
1-2 tablespoons miso
1 tablespoon tamari
4 baby bok choy
1 tablespoon rice wine vinegar
soba noodles
1 green onion, sliced
1 teaspoon sesame seeds
1 teaspoon black sesame seeds

Toss the tofu with soy sauce, sesame oil, and sriracha. Allow to marinade for at least 20 minutes. Remove tofu from the marinade and toss the mushrooms with remaining liquid. Bake tofu and mushrooms at 350 for 15 minutes or until caramelized and set aside.

Bring the mushroom stock to a simmer and add the ginger, miso, and tamari. Stir in the bok choy and cook until tender crisp and add the vinegar.

Meanwhile, cook the soba noodles and rinse under cold water. Set aside.

To assemble, place noodles in the bowl and pour the broth with the bok choy over it. Top with the tofu, mushrooms, and green onion. Sprinkle with the sesame seeds.

Sweet Potato, Celery, and Apple Salad

Ingredients:

1 small sweet potato, cut into matchsticks
1 granny smith apple, cut into matchsticks
1 stalk celery, cut into matchsticks
3 radishes, finely julienned
2 green onions, thinly sliced
1/4 cup cilantro, roughly chopped
2 tablespoons sesame seeds, toasted

2 tablespoons lemon juice
1 tablespoon ginger, grated
1 tablespoon olive oil
salt and white pepper, to taste

Toss all salad ingredients together and the dressing ingredients together. Add the dressing to the salad and serve immediately.

Moroccan Millet and Chickpea Burgers

Ingredients:

1 cup cooked millet
1/2 cup chickpeas
2 tablespoons flaxseed meal
1/2 red onion, roughly chopped
2 cloves garlic, sliced
1 red bell pepper, roughly chopped
1/4 cup cilantro
1/4 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
a pinch of cardamom
salt and black pepper, to taste
2 tablespoons flour
2 tablespoons grapeseed oil

3 tablespoons cashew, soaked
1 tablespoon lemon juice
zest of 1/2 lemon
1 small clove garlic
salt
1/4 teaspoon cumin
1/2 small cucumber, shredded

burger buns
lettuce
tomato slices

Allow millet to cool slightly and place in food processor along with the chickpeas, flaxseed meal, and a tablespoon of water. Pulse a few times.

Cook the onion, garlic, and bell pepper until softened and add to the millet. Add the remaining seasonings and pulse the mixture until slightly coarse.

Refrigerate the mixture until chilled, then shape into patties. Coat with some flour and cook in the oil until golden on each side.

Run the cashew, lemon juice, zest, garlic, salt, and cumin through a blender on high speed, adding water until smooth. Stir in the cucumber.

To serve, place lettuce and tomato on the bun followed by the patty and cashew cream.

Serve with sweet potato fries.

Coco Bread

Ingredients:

2 teaspoons yeast
2 teaspoons sugar or agave
1 cup coconut milk, heated
2 tablespoons coconut butter
1 teaspoon salt
2-1/2 cups bread flour
1 teaspoon coconut oil

Combine yeast and sugar. Add warm coconut milk and set aside for 10 minutes. Stir in the coconut butter, salt, and flour. Knead for ten minutes, adding more flour as needed, then cover and set aside to rise for 1-1/2 hours.

When dough is risen, divide into 2 or 4 pieces. Roll the dough out and brush with the coconut oil. Fold the dough over in half and brush the top with more coconut oil.

Cover and set aside to rise again then bake for 15-20 minutes at 375.

Tomato and Basil Bread

Ingredients:

1 loaf italian or french bread, sliced
olive oil
tomato and/or basil pesto sauce
roma tomatoes, sliced
vegan mozzarella slices, cut in half
black pepper
fresh basil leaves

Brush the bread with olive oil and spread the pesto sauce over it. Arrange tomato slices over the sauce and place a slice of cheese on each. Sprinkle with the black pepper.

Broil until bread is golden and cheese melts. Top with basil leaf before serving.

Black Pepper Tofu

Ingredients:

1 block firm tofu, cut into cubes
2 tablespoons oil
cornstarch or flour
3 shallots, thinly sliced
4 red chilis, thinly sliced
3 garlic cloves, minced
1 inch ginger, minced
1 tablespoon sweet soy sauce
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 tablespoon honey
2 teaspoons teriyaki sauce (optional)
1 teaspoon sriracha
2 tabespoons black pepper, roughly crushed
3 green onions, cut into 1 inch pieces
1 teaspoon toasted sesame seeds (optional)

Press the tofu and toss with some soy sauce if desired. Then coat with the cornstarch. Shallow fry the tofu pieces until golden brown and set aside.

Put more oil in the pan and cook the shallots, red chillies, garlic, and ginger. Add the sauces and honey.

Stir in the tofu, black pepper, and green onions. Cook until the onions are wilted. Sprinkle with sesame seeds.

Serve hot with jasmine or short grain rice.

Hibiscus Tacos

Ingredients:

2 cups hibiscus flowers
1 teaspoon oil
1/2 onion, chopped
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
a pinch of oregano
hot sauce, to taste
corn tortillas
pico de gallo
vegan queso

Boil the hibiscus for about 10 minutes and drain the liquid. Boil the flowers one or two more times until not much color is released into the water.

Drain and rinse the flowers and roughly chop them.

Cook the onion and garlic in the oil. Add the cumin, chili powder, oregano, and hot sauce.

Serve the hibiscus on tortillas with the pico and queso.

Sun Dried Tomato Pasta Salad

Ingredients:

3 cups rotini pasta, cooked
2 tablespoons olive oil
1 cucumber, quartered and chopped
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 medium red onion, thinly sliced
1/3 cup kalamata olives, chopped
15 basil leaves, chiffonade
2 tablespoons parsley, chopped
3 tablespoons tomato pesto
2 tablespoons red wine vinegar
juice of 1 lemon
salt and black pepper, to taste
1/2 teaspoon oregano
2 tablespoons almonds, toasted and finely chopped (optional)

After cooking the pasta, rinse under cold water and toss with the olive oil. Refrigerate to cool while preparing the vegetables.

Combine the pasta with the vegetables and toss with the pesto, vinegar, lemon, salt, pepper, oregano, and almond just before serving.

Vegan Pudding

Ingredients:

1 cup coconut milk or cream
1 cup cashew cream
1/3 cup sugar
1/2 tablespoon arrowroot powder
2 teaspoons vanilla bean paste
1/4 teaspoon salt

Combine coconut milk and cashew cream in a saucepan and stir on low heat until it simmers. Add the sugar and stir. Meanwhile, combine the arrowroot powder with a bit of water and whisk into the saucepan until mixture is thickened. Add the vanilla and salt as well as any flavorings desired.

Muhammara

Ingredients:

2 large red bell peppers
1 clove garlic
1/3 cup walnuts, toasted
1/4 cup breadcrumbs or panko
3 tablespoons parsley
2 tablespoons olive oil
1 tablespoon pomegranate molasses
juice of half a lemon
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon red pepper flakes
salt, to taste

Cut the bell peppers in half and brush with some oil. Roast or grill until charred. Cover until cooled and remove skins.

Place the bell peppers in a food processor with all remaining ingredients and puree until uniform.

Spread on a plate and drizzle with more olive oil and some toasted sesame seeds if desired. Serve with pita bread.

Zucchini Couscous Salad

Ingredients:

1 zucchini, diced
1 yellow zucchini, diced
1 red bell pepper, diced
1/4 red onion, thinly sliced
1 cup chickpeas
1 cup israeli couscous, cooked
juice of 1 lemon
2 tablespoons olive oil
2 tablespoons zaatar
salt and black pepper, to taste

Grill or roast the zucchinis, bell pepper, and onion.

Meanwhile, toss the chickpeas with the couscous and allow to chill.

Whisk the lemon juice, olive oil, zatar, salt and pepper together.

When the vegetables are cooled, toss with the couscous and dressing.

Batata Harra

Ingredients:

2 yukon gold potatoes, peeled and diced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon coriander
1 teaspoon red pepper flakes
1 teaspoon turmeric
salt and black pepper, to taste
juice of 1/2 lemon
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1 tablespoon dill, chopped
1 tablespoon mint, chopped

Boil the potatoes until mostly cooked. Drain and set aside. In a skillet, cook the garlic in the oil and add coriander, red pepper, and turmeric. Add the potatoes and stir until evenly coated. Allow to sear on one side before flipping over. Season with salt and pepper.

Remove potatoes from heat and toss with the lemon juice and herbs. Serve warm or cold.

Mercimek Koftesi

Ingredients:

1-1/4 cup (200grams) red lentils
1/2 cup (100 grams) fine bulgur
1 teaspoon grapeseed oil
1 onion, finely chopped
1 clove garlic, minced
1/2 tablespoon paprika
2 teaspoons cumin
1 teaspoon red chili flakes
1 tablespoon tomato paste
a handful of parsley, chopped
2 green onions, thinly sliced
1 tablespoon olive oil
salt and black pepper, to taste
lemon wedges

Boil the lentils until they are very tender and mushy. When there is a bit of water left in the saucepan, add the bulgur and a bit of salt, cover, and set aside.

Meanwhile, cook the onion and garlic in the oil. Add the paprika, cumin, and red chili flakes. When the spices are aromatic, stir in the tomato paste and some salt. Set aside to cool.

Transfer lentil mixture into a bowl and add the onion mixture. Stir until the lentils are mashed and the mixture is uniform in color. Stir in green onion, parsley, olive oil, salt, and pepper. Refrigerate for about an hour before handling.

Divide lentil mixture into 2 tablespoon sized balls, squeezing between fingers to leave indentations. Serve cold with lemon wedges.

Celery and Apple Salad

Ingredients:

3 stalks celery, thinly sliced with mandolin
1 cup celery leaves
1 granny smith apple, thinly sliced
1 tablespoon mustard seed, crushed with mortar and pestle
1 tablespoon apple cider vinegar
1 tablespoon apple juice
2 tablespoons olive oil
salt and black pepper, to taste

Toss all ingredients together or arrange them on a plate and serve cold.

Islim Kababi

Ingredients:

4 eggplants, sliced lengthwise
1 teaspoon oil
1/2 onion, chopped
1 clove garlic, minced
3 roma tomatoes, chopped
2 cups seitan pieces
1/4 cup tomato puree
1/2 teaspoon red pepper flakes
salt and black pepper, to taste
1 tablespoon tomato paste
10 grape tomatoes
1 small green bell pepper, cut into slivers


Salt and cook the eggplant slices and set aside.

Cook the onion and garlic in the oil and add the tomatoes and tomato sauce. When the tomatoes are softened, add the seitan, red pepper, black pepper, and salt and bring to simmer.

Arrange two eggplant slices in the shape of a cross and spoon some of the seitan mixture inside. Close the edges over. Stick a tomato and green bell pepper through the toothpick and press the toothpick through the eggplant bundle. Place in a casserole dish and repeat the same for remaining eggplant slices.

Stir tomato paste into a cup of water a pinch of salt and pour over the eggplant bundles. Bake at 350 for 15 minutes.

Oozi

Ingredients:

1 teaspoon oil
1 onion, finely diced
1 green bell pepper, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1 teaspoon seven spice
1-1/2 cup rice
1 tablespoon vegetable bullion
salt and black pepper, to taste
1/2 cup dill, chopped
1/2 cup vegan ground beef
24 thick egg roll wrappers or puff pastry

Cook onion in the oil and add bell pepper then the garlic and green chili. Stir in the spice and add the rice, some water, and the bullion. Season with salt and pepper. Cover and cook until rice is fluffy. Remove from heat and stir in the ground beef and dill.

Arrange dough in a well greased muffin or mini cheesecake pan. Fill 3/4 of the way with the rice mixture and seal at the top.

Bake 30 minutes at 350 or until golden brown.

Soba Noodles with Peanut Sauce

Ingredients:

4 ounces soba noodles
2 tablespoons sesame seeds, toasted
1 tablespoon tahini
1/4 cup peanut butter
2 cloves garlic
1 inch ginger
3 tablespoons soy sauce
2 tablespoons rice vinegar
sriracha, to taste
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon sesame seeds
2 green onions, chopped
1 red bell pepper, thinly sliced (optional)
1 carrot, cut into matchsticks (optional)

Cook the soba noodles according to package instructions, rinse with cold water, and set aside. Toss with some sesame oil to prevent noodles from sticking.

Combine sesame seeds, tahini, peanut butter, garlic, ginger, soy sauce, vinegar, sriracha, honey, and sesame oil in a blender. Blend the mixture together, adding hot water and scraping down the blender with a spatula until the mixture is thinned to a sauce consistency.

Toss the noodles with the sauce and allow to cool. When noodles are cooled, stir in the sesame seeds, green onion, bell pepper, and carrot. Serve cold.

California Veggie Open-Face Sandwich

Ingredients:

bread slices
vegan pepperjack slices
alfalfa sprouts
avocado, diced
tomato, diced
cucmber, diced
lime juice
salt and pepper
basil or cilantro

Place cheese slices on toasted bread. Layer with the sprouts. Combine remaining ingredients and spoon over the sprouts.

Khao Suey

Ingredients:

1 teaspoon coconut oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, minced
1/2 teaspoon turmeric
2 cups mushrooms, sliced
1 small red bell pepper, sliced
1 cup tofu or tempeh, cut into 1 inch cubes
1 tablespoon red curry paste
1 cup coconut milk
1/2 cup water
1 teaspoon agave
salt, to taste
thick rice noodles, cooked
green onion, chopped
cilantro, chopped
lemon or lime wedges

Cook onion in the coconut oil and add garlic, ginger, and turmeric.

Stir in the mushrooms  and bell pepper and cook for a few minutes and add the tofu and curry. Stir until the curry paste is evenly dispersed and add the coconut milk and water. Bring to a simmer and add the agave. Season with salt, if needed.

To serve, divide noodles between bowls and ladle the soup over. Garnish with the green onion and cilantro and serve with lemon wedges.

Swedish Apple Pie

Ingredients:

1/2 cup coconut oil
1/2 cup sugar
1/4 cup maple syrup
1 tablespoon vanilla
1/4 teaspoon maple extract
1-1/4 cup old fashioned oats
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 apples, peeled, cored, and sliced or chopped
2 teaspoons cinnamon
1 teaspoon cardamom
2 tablespoons sugar

Combine oil, sugar, syrup, vanilla, maple extract, oats, flour, baking powder, and salt. Set aside.

Toss the apples with the cinnamon, cardamom, and sugar.

Arrange the apples on the bottom of a 9 inch pie pan. Top with the oat mixture.

Bake for 40 minutes at 350.

Drizzle with a mixture of  1/2 cup cashew cream, 3 tablespoons maple syrup, and 1/2 teaspoon vanilla bean paste.

Saag

Ingredients:

1 tablespoon oil
1 onion, roughly chopped
1 red chili, seeds removed and roughly chopped
3 cloves ginger, sliced
1 inch ginger, sliced
a pinch of clove
1/4 teaspoon cinnamon
a pinch of cardamom
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1 tablespoon fenugreek
2 tomatoes, roughly chopped
2 cups spinach
2 cups kale, stemmed and roughly chopped
2 cups collard greens, mustard greens, or swiss chard, stemmed and roughly chopped
1/4 cup cashew cream
1/2 teaspoon garam masala
salt, to taste

Cook the onion in the oil and add the pepper, ginger, and garlic. When they are tender, stir in the spices until they are aromatic, then add the tomato. When the tomatoes are softened, add the greens and cook until they are wilted.

Transfer mixture to a blender and add enough water to puree the mixture into a coarse paste.

Return mixture to saucepan and stir in cashew cream and garam masala. Season with salt.

Serve with naan or basmati rice. If desired, garnish with more cream and some fried garlic.

Thai Bagel Sandwich

Ingredients:

2 tablespoons peanut butter
juice of 1 lime
1 teaspoon sriracha
1 tablespoon sesame seeds, toasted
1 cucmber, thinly sliced
1 small carrot, shredded
1 green onion, cut into 2 inch pieces
1 small avocado, sliced
lettuce or sprouts
tofu, marinated or vegan chicken patty
2 bagels

Combine peanut butter, lime, and sriracha. Toast the bagels to liking.

Spread the peanut butter mixture on the bagels and sprinkle with the sesame seeds. Layer remaining ingredients and cut in half before serving.

Orange Mango Mojito

Ingredients:

1 cup mint
2 tablespoons sugar
1 cup mango juice
1 cup orange juice
juice of 1 lime
1 cup club soda
ice and orange wedges

Crush the mint with the sugar and place into a pitcher along with the mango juice, orange juice, and lime juice. Top off with the soda and adjust sugar. Serve with ice and orange wedges.

Mashawa

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1-1/2 teaspoon coriander
1/2 teaspoon black pepper
1 teaspoon red chili flakes
4 cups vegetable stock
2/3 cup tomato puree
1-1/2 cup mung beans, soaked
1 cup kidney beans
1 cup chickpeas
2 tablespoons dill
salt, to taste

Cook the onion and garlic in the oil. Add the coriander, black pepper, and red pepper and stir until aromatic. Then add the stock, tomato puree, and mung beans. Cover and simmer for 20 minutes, then add remaining beans and return to simmer. Season with the salt and stir in the dill.

Serve with naan and vegan yogurt.

Vegan Creamy Red Pepper Pasta

Ingredients:

3 red bell peppers, cut into wedges
1 red onion, cut into wedges
3 cloves garlic
1/2 tablespoon oil
1/2 cup cashews, soaked
1 cup almond milk
2 tablespoons nutritional yeast
2 teaspoons boullion (optional)
salt, red pepper, and black pepper, to taste
fettuccine, cooked
3 tablespoons parsley, chopped

Toss pepper, onion, and garlic in the oil and grill or roast.

Place the cooked vegetables, cashews, milk, nutritional yeast, boullion, salt, and pepper in the blender and puree until smooth, adding more milk as needed.

Toss the sauce with the pasta and garnish with parsley.

Laksa

Ingredients:

2 red chilli peppers, seeded
juice and zest of 1 lime
1 inch ginger
3 cloves garlic
8 cashews, soaked
1 tablespoon sriracha
2 small shallots
1 tablespoon oil
1 teaspoon agave
1 cup coconut milk
1 zucchini, julienne
2 cups vegetable stock
juice of 1 lime
1 teaspoon soy sauce
salt, to taste
1 block extra firm tofu, cut into 1 inch cubes
3 cups rice noodles, cooked
1 cucumber, cut into matchsticks
1/4 cup cilantro, roughly chopped
lime wedges

In a blender, combine pepper, lime, garlic, cashews, sriracha, shallots, and oil. Blend until smooth and transfer to skillet. Cook the sauce and stir in the agave and coconut milk. When sauce simmers, add the zucchini. Allow the zucchini to cook partially and add the stock and tofu. Season with soy sauce, salt, and stir in the lime juice.

To serve, place rice noodles in a bowl and pour soup mixture over it. Garnish with cucumber, cilantro, and lime wedges.

Vegan Chocolate Peanut Butter Pie

Ingredients:

1/2 cup almonds
1/3 cup peanuts
1/3 cup dates
1 teaspoon coconut milk

1/2 cup almond milk
1-1/4 cup cashews, soaked
1/2 cup peanut butter
1/3 cup agave
1 tablespoon vanilla
1/2 cup cacao
1/2 cup coconut oil

Combine almonds, peanuts, dates, and coconut milk in a blender and pulse until grainy and soft. Press into the bottom of springform pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Freeze for a couple of hours then refrigerate overnight before serving.

Samosa Soup

Ingredients:

2 teaspoons coconut oil
1 onion, chopped
4 cloves garlic, chopped
1 inch ginger, chopped
1 small russet potato, peeled and diced
1 small sweet potato, peeled and diced
1 red chili pepper, roughly chopped
1 carrot, chopped
4 cups vegetable stock
1 cup chickpeas
1 teaspoon mustard seed
3/4 teaspoon fennel seed
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
salt, to taste
1/3 cup peas
1/3 cup coconut milk (optional)
tamarind chutney (optional)
2 tablespoons cilantro, roughly chopped
1 lime, cut into wedges

Cook onion in half the oil and add the garlic and ginger. Stir in the potatoes, chili pepper, and carrots. When vegetables are tender, add the vegetable stock and chickpeas. Cover and simmer until potatoes are cooked through.

Transfer mixture to a blender and puree until smooth.

Meanwhile, heat remaining oil in the saucepan and add the mustard and fennel seeds, followed by turmeric, cumin, coriander, cinnamon, and salt When they become aromatic, stir in the potato mixture and peas. Return to simmer. Add coconut milk if using.

Garnish the soup with a drizzle of tamarind chutney and cilantro and serve with lime wedges.

Farro and Heart of Palm Salad

Ingredients:

1-1/2 cups farro
1/2 fennel bulb, finely chopped
2 celery stalks, finely chopped
3 heads endive or chicory, roughly chopped
1 cup heart of palm, chopped
1/4 cup parsley, chopped
1/2 cup walnuts, toasted and chopped
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/4 teaspoon garlic powder
salt and pepper, to taste
3 tablespoons olive oil

Toss the salad ingredients together and the dressing ingredients together separately. Toss together and sprinkle with walnuts before serving.

Hemp and Beet Burgers

Ingredients:

3 cups beet, shredded
1/3 cup hemp seeds
1/3 cup sunflower seeds
1/3 cup almond meal
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon dried parsley
2 teaspoons coriander
1 teaspoon garlic or onion powder
1 tablespoon coconut cream
1/4 cup oatmeal

Combine all ingredients in a food processor until mostly processed. Shape into patties and cook on both sides until golden.

Serve on buns with greens, tomato, and tahini sauce.

Hummus and Pesto Flatbreads

Ingredients:

4 naan
1 cup hummus
3 cups baby spinach, roughly chopped
1/4 cup sun dried tomatoes, chopped
2 tablespoons pine nuts, toasted
1/4 cup pesto sauce

Stir fry the spinach until it is almost wilted and set aside.

Heat the naan and spread the hummus over it. Layer with the spinach, sun dried tomato, pine nuts, and pesto sauce. Slice before serving.

Borlotti and Runner Bean Stew

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
a pinch of chilli flakes
5 sage leaves, minced
3 roma tomatoes, chopped
1/2 teaspoon agave
2 cups runner beans, strings removed, chopped diagonally
2 cups borlotti beans
3 cups vegetable stock
salt and black pepper, to taste
olive oil
oregano leaves, chopped
sage leaves, chopped


Cook the onion and garlic in the oil. Add the red chilli flakes and sage. When sage is aromatic, add the tomato and agave. Bring to a simmer and add the beans and stock. Cover and cook until beans are tender. Season with salt and pepper. Garnish with olive oil, oregano, and sage.

Serve with rustic bread.

Lobio Mtsvanilit

Ingredients:

2 cups kidney beans
1/2 cup cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
1 tablespoon tarragon, chopped
1 tablespoon basil, chopped
1/2 red onion, finely chopped
1 green chili, minced
2 tablespoons sherry or white wine vinegar
2 tablespoons olive oil
1 teaspoon garlic powder
a pinch of coriander
1 teaspoon honey
salt and black pepper, to taste
1/3 cup walnuts, toasted and roughly chopped

Combine kidney beans, herbs, onion, and chili pepper. Combine remaining ingredients in a jar. Toss the bean mixture with the walnuts and the dressing.

Vegan Chocolate Chip Cookies

Ingredients:

1-1/3 cup brown sugar
1/2 cup coconut oil
6 tablespoons almond milk
1/3 cup almond butter
2 teaspoons vanilla
2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cup chocolate chunks

Combine wet ingredients and add dry ingredients. Fold in chocolate.

Set aside to relax for about 4 hours then roll into balls and bake at 350 for 12-15 minutes.

Vegan Mac and Cheese

Ingredients:

1 potato, peeled
1 large carrot
1/4 onion
elbow pasta
1/2 cup coconut milk (optional)
1/2 cup raw cashews, soaked
1 clove garlic
salt and pepper, to taste
2 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
a pinch of nutmeg
1/4 teaspoon paprika
juice of 1 small lemon
1/4 cup panko (optional)
meltable cheese (optional)

Cut potatoes into chunks and boil in water. Add carrots and boil another 5 minutes. Add onion and continue to cook for another 7 minutes.

Meanwhile cook pasta until al dente and set aside.

In a blender, combine the vegetables and 1-1/2 cup of their water (or 1/2 cup coconut milk and water), cashews, garlic, nutritional yeast, cayenne, nutmeg, salt and pepper. When the sauce cools, stir in the lemon juice.

Stir mixture into pasta. If desired, transfer to a casserole dish and sprinkle with meltable vegan cheese, panko, and more paprika.

Pistachio Cookies

Ingredients:

1-1/3 cup whole pistachios
2/3 cup almond flour
1/2 cup sugar
2 teaspoons honey
1/2 teaspoon vanilla
zest of 1 lemon
1 flax egg (or any sub for an egg white)
1/4 cup powdered sugar

Pulse the pistachios with the sugar in a food processor or blender until coarse crumbs. Transfer to bowl and add almond, sugar, honey, vanilla, lemon, and egg. Stir the mixture until it comes together and roll into tablespoon sized balls. Roll each of the balls in the powdered sugar and flatten with the bottom of a cup onto parchment paper.

Bake at 350 for 10-15 minutes.

Scallion Pancakes

Ingredients:

1-1/2 cup bread flour
3/4 cup boiling water
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon flour
1/2 cup green onions, chopped
2 tablespoons sesame seeds, toasted

Stir water into flour, salt, and garlic powder and knead until slightly tacky. Cover and allow to relax for about half an hour.

Combine oil, sesame oil, and flour. Set aside.

Divide dough into quarters and roll each into a flat circle. Brush with the oil mixture and sprinkle with the green onions. Roll it and swirl each log into a bun. Set aside for about 20 minutes.

On a lightly floured surface, roll each bun out. Heat a bit of oil in a frying pan and cook pancake in each side until golden brown. Cut into wedges and serve hot.

If desired, serve pancakes with dipping sauce consisting of  1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon ginger, and sriracha to taste.

Harak Osbao

Ingredients:

10 fettuccine noodles, broken into one inch pieces
1/2 onion, very thinly sliced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon allspice
a pinch of cardamom
1/4 teaspoon black pepper
1-1/2 cup brown lentils, soaked
2 cups vegetable stock
1/2 teaspoon dried mint
2 medium pitas
1 tablespoon sumac
1/4 cup tamarind
2 tablespoons pomegranate molasses
2 tablespoons parsley, chopped
salt, to taste
1 tablespoon cilantro, chopped
1/4 cup pomegranate arils
1 lemon, cut into wedges


In a dry saucepan, toast the noodles. Set aside.

Cook onion and garlic in the oil until soft. Add the cumin, coriander, allspice, cardamom, and black pepper. Stir until aromatic then pour in the lentils, stock and mint. Cover and bring to a simmer, adding more water as needed.

While lentils are cooking, prepare pita chips and season them with salt and half the sumac. Set aside to cool.

When lentils are tender, add the tamarind, pomegranate molasses, noodles, and a sprinkle of fresh parsley. Cover and cook until pasta is tender and most of the liquid is absorbed and season with salt.

To serve, place pita chips on the base of a shallow plate. Pour the lentil mixture over it and garnish with parsley, cilantro, pomegranate arils, remaining sumac, and lemon wedges.

Chickpea Mushroom and Farro Soup

Ingredients:

1 tablespoon oil
1/2 onion, chopped
1 package porcini (or cremini) mushrooms
2 cloves garlic, minced
1 sprig rosemary, chopped
1 sprig thyme, chopped
2/3 cup tomato puree
4 cups vegetable stock
1/3 cup farro
1-1/2 cups chickpeas
salt and black pepper, to taste
olive oil

Cook the onion in the oil until translucent. Add the mushrooms and cook until they release their liquid. Add the garlic, rosemary, and thyme. Stir until aromatic and stir in the puree and stock. Bring soup to simmer and add the farro.

When farro is cooked, stir in the chickpeas and season with salt and black pepper. Drizzle with olive oil before serving.

Okra and Black Eyed Pea Stew

Ingredients:

1 cup black eyed peas
1 tablespoon oil
1 onion, chopped
2 stalks celery, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup cabbage, shredded
4 cloves garlic, minced
3 bay leaves
2 tablespoons cajun seasoning
1/2 teaspoon black pepper
1 teaspoon agave
2 tablespoons nutritional yeast
1 tablespoon red wine vinegar
2 tablespoons tamari
1/2 teaspoon liquid smoke
4 cups vegetable stock
1 cup cherry tomatoes, quartered
1 roma tomato, chopped
1 cup tomato puree
1-1/2 cups okra, thinly sliced
2 cups collard greens or kale, shredded
salt, to taste
2 green onions, chopped


Soak the black eyed peas overnight and drain.

Saute onion, celery, and bell peppers in the oil until slightly softened. Add the cabbage and garlic. When the cabbage wilts, add the bay leaves, seasoning, and black pepper. Stir until aromatic and add the nutritional yeast, vinegar, tamari, liquid smoke, stock, tomatoes, and tomato puree. Bring to a simmer and add the beans and return to simmer. Add the okra, cover and allow beans to cook through, adding more water as needed. Stir in the shredded greens and season with salt. Remove from heat.

Serve over long grain rice cooked in turmeric and cayenne pepper. Garnish with green onion.

Broad Bean Patties

Ingredients:

1 package baby spinach
1-1/2 cup broad beans
1 cup potatoes, diced
1 teaspoon olive oil
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1 tablespoon parsley, chopped
2 tablespoons dill, chopped
1 flax egg
1 tablespoon breadcrumbs or panko
salt and black pepper, to taste
lemon, cut into wedges

Blanch the spinach and put in ice bath. Squeeze and chop.

Remove skins from broad beans and chop.

Boil the potatoes until soft and mash with the olive oil, salt, and pepper. Stir in the spinach, broad beans, herbs, spices, flax egg, and breadcrumbs.

Shape into patties and chill in the refrigerator for at least half an hour. Shallow fry in a bit of oil on each side until golden brown. Serve with lemon wedges.

Tahini Avocado Toast

Ingredients:

1/4 cup tahini sauce
1 tablespoon parsley, finely chopped
2 avocados
1 tablespoon lemon juice
1 tablespoon lime juice
salt and black pepper, to taste
red pepper flakes
olive oil
cherry tomatoes, quartered
sprouts
multigrain bread

Mix the parsley into the tahini sauce and spread over the bread.

Mash the avocado with the lemon and lime juice and salt and pepper. Spoon over the bread.

Sprinkle the avocado with red pepper flakes and olive oil and top with cherry tomatoes and sprouts.

Chilled Cream of Basil Soup

Ingredients:

1 cup raw cashews, soaked
1 cup water
3/4 cup basil (packed)
small handful baby spinach
1 small garlic clove
salt and black pepper, to taste

1 cup corn
1 cucumber, finely diced
3 tablespoons parsley, chopped
olive oil
lemon juice
salt and black pepper

Rinse the cashews and blend with water, basil, spinach, garlic, salt, and pepper until very smooth. Refrigerate to chill for several hours.

Combine remaining ingredients and serve over the soup.

African Style Black Eyed Pea Salad

Ingredients:

1-1/2 cups black eyed peas, cooked
2 green onions, chopped
red bell pepper, finely chopped
cherry tomatoes, quartered
1 cucumber, finely chopped
1/2 habanero pepper, seeded and minced
1/2 cup parsley, chopped
avocado, diced
juice of 2 limes
2 tablespoons olive oil
salt and black pepper

Combine black eyed peas, green onion, bell pepper, tomato, cucumber, habanero, and parsley. Toss with the dressing ingredients and avocado.

Vegan Cheesecake

Ingredients:

1 cup nut of choice
6 dates
1/3 cup shredded coconut
1 teaspoon coconut oil
salt

1 cup raw cashew, soaked
1 cup berry or 1/2 cup coconut cream
1/4 cup coconut oil
1/4 cup maple syrup or agave
2 tablespoons lemon juice
1/2 teaspoon vanilla
a pinch of salt

Combine nuts, dates, coconut, coconut oil, and salt in a food processor and pulse until softened and doughy. Press into cupcake liners or springform pan.

Combine remaining ingredients in the blender until smooth. Pour over base. Store in freezer and set at room temperature for 30 minutes before serving.

Gatte ki Sabzi

Ingredients:

1 cup chickpea flour
1/4 cup yogurt
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon garam masala
salt
1 teaspoon coconut oil

1 inch ginger
2 cloves garlic
1 onion
3/4 cup cashew cream or yogurt
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon mango powder
1 teaspoon agave
1 tablespoon fenugreek, chopped
salt, to taste
1 teaspoon lemon juice
2 tablespoons cilantro, chopped

In a bowl, mix chickpea flour, yogurt, chili powder, turmeric, coriander, garam masala, salt, and oil until it comes together. Roll out into two logs and refrigerate for a few minutes. Cut logs into bite sized pieces and boil in some water until they float. Set aside.

Meanwhile, combine ginger, garlic, and onion in a blender until pureed. Cook in some oil for a few minutes and add cumin, coriander, turmeric, garam masala, and mango powder. Add the cream and agave. Bring to simmer and add the chickpea dumplings and fenugreek. Thin with water as needed and season with salt. Remove from heat and stir in the lemon juice. Garnish with cilantro.

Serve with basmati rice, millet, naan, or roti.

Palak Chole

Ingredients:

1 onion
1 green chili
4 cloves garlic
1 inch ginger
2 tablespoons coconut oil
1 teaspoon cumin
3 cardamom pods
1 bay leaf
1 large tomato
1 teaspoon tomato paste
1 tablespoon coriander
1 teaspoon garam masala
1/2 teaspoon turmeric
a pinch cinnamon
2 cups spinach
2 cups chickpeas
1 teaspoon fenugreek
1 clove

Blend onion, chili, garlic, and ginger in a food processor.

Cook cardamom, clove, and bay leaf in the oil. Add onion mixture and cook until golden brown.

Meanwhile puree tomato in the food processor and add to mixture along with tomato paste, coriander, garam masala, turmeric, and cinnamon. Bring to simmer.

Add chickpeas and allow to simmer 15 minutes.

Add spinach and fenugreek. Simmer an additional 15 minutes. Season with salt.

Serve with naan or brown rice and a wedge of lemon.

Poutine

Ingredients:

fries
1/2 cup onion stock
1 tablespoon arrowroot powder
meltable cheese, cut into cubes
imitation chicken filets, cut into strips (optional)

Bake the fries until crispy.

Place the fries in oven safe serving size bowls and arrange cheese pieces on top. Broil in the oven until cheese is melted.

Meanwhile, simmer the stock with some arrowroot powder until thickened.

Pour the gravy over the fries and place chicken strips on top.

Albaloo Rice

Ingredients:

1 cup basmati rice
1/3 cup sour cherries
1/2 teaspoon saffron
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt

Soak the rice for a few hours and drain. Steep the saffron in 2 tablespoons of water.

Boil the rice in some water for 10 minutes. Drain and rinse with cold water.

Pour saffron water into the pot with about 1/3 cup of the rice. Cook until rice is tender and all the water is absorbed. Set aside.

Place half the butter in the pot and add half the remaining rice, 3 tablespoons of the cherry syrup, sugar, and half the cherries. Cook until rice is tender. Set aside.

Add remaining butter to the stove and cook the remaining rice with salt and remaining cherries. Plate this, layered with the cherry syrup rice and then the saffron rice. Or carefully stir them together.

Garnish with pistachios if desired.

Lobio Nigvzit

Ingredients:

2 cups kidney beans with liquid reserved
1 large carrot, chopped
1 onion, chopped
2 cloves garlic minced
1 teaspoon oil
vegetable bouillon (optional)
1/2 cup walnuts, ground
1/2 cup cilantro, chopped
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
juice of 1/2 a lemon
1/2 teaspoon fenugreek, ground
salt and cayenne pepper

Cook the carrot, onion, and garlic in the oil until softened. Stir in the walnuts and toast for a minute. Add water, bouillon,  and half of each of the herbs. Cover and simmer for 10 minutes.

Add the remaining herbs, fenugreek, and lemon juice. Season with salt and cayenne pepper.

Serve with cornbread.

Sicilian Lentil Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1 eggplant, cut into 1 inch cubes
1 teaspoon rosemary, chopped
4 cups vegetable stock
1 cup green lentils
1/2 cup ditalini or macaroni
1/4 teaspoon cinnamon
2 roma tomato, seeded and chopped
salt and black pepper, to taste

Cook the onion in the oil and add the garlic and eggplant. Pour in the stock, rosemary, and lentils. Bring to simmer.

Cover and simmer until lentils are mostly cooked and eggplant is almost tender. Add the pasta and cinnamon. Cook until lentils are soft. Season with salt and pepper and add the tomato.

Drizzle with olive oil before serving.

Tashreeb

Ingredients:

1/2 teaspoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 roma tomatoes, diced
1/2 teaspoon black pepper
1/2 teaspoon sumac
1/2 teaspoon allspice
a pinch of clove
a pinch of cardamom
a pinch of cinnamon
4 cups vegetable stock
2 dried lemons, pierced
1/3 cup chickpeas
1/3 cup broad beans
3 tablespoons parsley, chopped
salt, to taste
flatbread, torn into bite sized pieces (preferably dried out overnight)
lemon wedges

Cook the onion in the oil until softened. Add the garlic and tomatoes and bring to simmer. Add the spices and stir until aromatic, then pour the stock in as well as the dried lemons. Simmer the stock for about 20 minutes and add the chickpeas, broad beans, and half the parsley. Return to simmer and season with the salt.

To serve, place bread pieces into bowl and ladle the soup over. Garnish with the remaining parsley and lemon.

Ezme Salad

Ingredients:

2 tomatoes, minced
1 small onion, minced
1 clove garlic, minced
1 green bell pepper, minced
1 small bunch parsley, chopped
1 sprig mint, chopped
juice of 1/2 a lemon
2 tablespoons pomegranate molasses
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 teaspoon sumac
salt, to taste

Place the ingredients in a colander as chopping, then transfer to a bowl. Alternately run the vegetables through a food processor until minced. Add the remaining ingredients and toss.

Serve with hot flatbread.

Maple Lemonade

Ingredients:

1 cup lemon juice
2/3 cup maple syrup
4 cups water
1/4 teaspoon maple extract

Combine all ingredients and serve over ice.

Tarta de Ricotta con Dulce de Leche

Ingredients:

2/3 cup all purpose flour
1/3 cup wheat flour
1/4 teaspoon salt
1/4 cup brown sugar
5 tablespoons butter, frozen
1 egg yolk
2 tablespoons milk or cream

2 eggs, yolks and whites divided
1/3 cup sugar
1-1/4 cup ricotta cheese
1/4 cup milk or cream
3 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

juice of half a lemon
1/2 cup dulce de leche


Toss the flours, salt, and brown sugar into a bowl. Grate the butter into the bowl and toss to coat. Mix in the egg yolk and cream and place in the freezer.

Whip the egg whites until frothy and add the sugar. Continue to whip until peaks form.

In a separate bowl, stir together egg yolks, ricotta cheese, and milk. Add the flour, baking powder, salt, and vanilla.

Fold egg whites into the egg yolk mixture.

Combine the dulce de leche with lemon juice.

Flatten the crust into a springform pan. Pour the ricotta mixture into the crust. Spoon dollops of the dulce de leche into the ricotta and swirl with a knife.

Bake at 350 in a water bath for about 45 minutes.

Allow to cool to room temperature and refrigerate. Run a knife around the edges before removing from pan.

Dust with powdered sugar before serving, if desired.

Vegan Peach Coffee Cake

Ingredients:

1 cup almond milk
1 teaspoon apple cider
1/2 cup sugar
1/3 cup coconut oil
2 teaspoons vanilla
1-1/4 cup cake flour
1 teaspoon cinnamon
zest of 1/2 lemon
zest of 1/2 orange
1/4 teaspoon salt
1-1/2 cup peaches, peeled and diced

3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup walnuts, chopped
2 teaspoons pumpkin pie spice
a pinch of salt
1/4 cup coconut oil

Whisk the almond milk and vinegar and set aside for a few minutes.

Add the sugar, coconut oil, and vanilla then the remaining dry ingredients. Fold in the peaches. Pour into greased 9 inch pan.

Combine remaining ingredients and work in the oil with fingers until crumbly. Sprinkle over the cake.

Bake at 350 for 30-40 minutes.

Gnocchi in Sage

Ingredients:

2 tablespoons olive oil or butter
8 sage leaves, finely minced
1 small/medium red onion, finely minced
2 cloves garlic, finely minced
1 package gnocchi
salt, to taste
parmesan cheese, to taste
red pepper flakes, to taste

Boil the gnocchi and strain.

Heat a skillet and add the oil. Stir in the sage, onion, and garlic and stir fry for a few minutes. Add the gnocchi. Alternately, add the gnocchi to the skillet with some water and cook until soft. Season with salt.

Garnish with the parmesan and red pepper flakes.

Pineapple Cucumber Salad

Ingredients:

1 pineapple, cut into chunks
2 cucumbers, quartered and diced
1/3 cup cilantro, chopped
juice of 1 large lime
zest of 1/2 lime
salt, to taste


Combine pineapple, cucumber, and cilantro. Chill until cold and toss with remaining ingredients before serving.

Nazook

Ingredients:

3 cups flour
2-1/2 teaspoons yeast
1 cup sour cream
1 cup butter

1-1/2 cup flour
1-1/2 cup sugar
3/4 cup butter
2 teaspoons vanilla
3/4 cup walnuts, chopped (optional)
1 teaspoon cinnamon (optional)
1 cup flaked coconut (optional)
1/4 teaspoon almond extract (optional)

Put yeast and flour in a bowl and add sour cream and butter. Knead until a ball forms and then continue kneading for about 10 minutes, until no longer sticky. Refrigerate dough 3 hours to overnight.

Combine remaining ingredients and mix until they are a crumbly consistency. Set aside.

Cut the dough into quarters and form into balls. Roll out the dough into a rectangle until thin. Spread filling across the dough and roll up, leaving the seam at the bottom. Pat it down to slightly flatten.

If desired, brush with egg yolk. Cut into 2 inch slices.

Bake at 350 for 30 minutes.

Mini Kimbap

Ingredients:

1-1/2 cup short grain rice
1 teaspoon sesame oil
salt
1 bunch baby spinach
carrots, cut into matchsticks
1 cucumber, cut into matchsticks
3 ounces tofu
6 nori sheets, cut into quarters

1 teaspoon tahini
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1/2 teaspoon honey
sriracha, to taste (optional)


Press the tofu and cut into strips. Optionally, fry the tofu strips and blot with paper towel.

Cook the rice and immediately stir in salt and half the oil. Set aside to cool.

Blanch the spinach, squeeze out the water and toss with the remaining oil and some salt. Set aside.

Spread some of the rice on the dull side of the nori sheet and arrange fillings in the center. Roll up securely and place seam side down. Cut in half to serve.

Combine remaining ingredients and whisk until well blended. Serve as dipping sauce with the rolls.

Chamomile Peach Iced Tea

Ingredients:

2 cups water
2 tablespoons chamomile
3 tablespoons agave or honey
1 large peach, peeled (more for garnish, if desired)
2 cups ice

Boil half the water and steep the chamomile. Stir the sweetener into the tea and allow to cool.

Blend the tea with the remaining water and the peach.

Pour the tea over ice and garnish with peach slices to serve.

Cachapas

Ingredients:

3 cups corn
1/3 cup masa harina
1 teaspoon agave
1/4 teaspoon chili powder
salt
4 tablespoons butter
meltable pepperjack, queso, or

Combine corn, masa, agave, chili powder, and salt in a food processor and pulse until pureed.

In a frying pan, add some of the butter and add some of the corn batter. Fry on both sides until they are golden. Sprinkle with cheese after flipping and allow to melt. Repeat with remaining batter.

Fold in half to eat and serve with jalapeno, cilantro, and lime wedges if desired.

Chilled Red Pepper Soup

Ingredients:

1 onion, roughly chopped
1 tablespoon oil
5 sage leaves, chopped
4 red bell peppers
2 bay leaves
2 teaspoons cumin
1 teaspoon agave
pinch of red pepper flakes
2 cups vegetable stock
1 celery stalk, finely diced
zest of 1/2 a lemon
1 clove garlic, minced
1/4 cup basil, chopped
2 tablespoons parsley, chopped
cream
olive oil

Cook the onion and sage in the oil. Roughly chop the bell peppers and finely chop half of one of them and set aside.

Add the bell pepper and bay leaves to the onion and cook until soft. Stir in cumin, agave, and red pepper flakes. Add the stock and simmer for about 15 minutes, then puree the mixture with some salt.

In a bowl, combine remaining red pepper, celery, lemon zest, and garlic. Pour the soup into the bowl and give it a stir. Allow to cool, then refrigerate.

To serve, ladle the soup into bowls and garnish with a dollop of cream, basil, and parsley. Drizzle with olive oil and more red pepper flakes.

Tomato Zatar Flatbread

Ingredients:

honey-wheat pizza dough, kneaded with fresh rosemary
olive oil
beefsteak tomatoes, sliced
zatar
feta or parmesan (optional)

Flatten dough pieces onto parchment paper and allow to rise.

Drizzle the dough with olive oil and top with the tomatoes. Sprinkle with the zatar and cheese if using.

Bake at 400 until dough is golden.

Spinach and Mushroom Pita Flatbread

Ingredients:

6 thick whole wheat pitas
6 ounces tomato pesto
1 bunch baby spinach
2 roma tomatoes, diced
1 package button mushrooms
feta cheese
parmesan cheese
black pepper
oilive oil

Place pita on parchment paper and spread with the pesto. Top with a generous portion of the spinach, tomatoes, mushrooms, and cheeses. Sprinkle with the black pepper.

Broil for 10 minutes until bread is golden and spinach is wilted. Drizzle with the olive oil and cut into quarters before serving.

Chorizo Stuffed Poblanos

Ingredients:

4 poblano peppers
1 teaspoon coconut oil
1 red onion, chopped
2 cloves garlic, minced
1 ear corn
1 roma tomato, finely chopped
1/2 soyrizo
1 cup cooked amaranth, quinoa, or long grain rice
1 cup black or pinto beans
1/3 cup tomato puree
1 teaspoon oregano
1/2 teaspoon cumin
salt, to taste
1/4 cup cilantro, chopped
1/2 cup pepper jack


Grill or roast the poblano peppers until they are blistered. Cut in half and scoop out the seeds. Set aside

In a skillet, cook onion, garlic, and corn in the oil. Add the tomato then the soyrizo, grain, beans, tomato puree, oregano, and cumin. When liquid is reduced, season with salt. Remove from heat and add half the cilantro.

Fill the peppers with the mixture and sprinkle with the cheese. Broil until cheese melts. Top with the remaining cilantro and serve with sour cream.

Melon Sorbet

Ingredients:

1 melon (cantaloupe or honeydew)
2 tablespoons sugar, agave, or honey
3 tablespoons water
1 sprig of mint
juice of 1/2 lemon

Cut the melon in half and scoop out the seeds.

Using a spoon, scoop the flesh out of the rind, leaving about 1/4 inch. Place the flesh on waxed paper and freeze.

Meanwhile, dissolve sugar in water in a saucepan and bring to a simmer. Remove from heat and add the mint. Cool in the refrigerator and remove mint when ready to use.

When melon is frozen, combine in the food processor with the lemon juice and sugar syrup until smooth.

Fill the melon shells with the sorbet and serve immediately.

Shawarma Fries

Ingredients:

1 package seitan
2 teaspoons shawarma seasoning
2 lemons
1 roma tomato, finely diced
1 small cucumber, finely diced
1/4 cup parsley, minced
1/2 tablespoon mint, chopped
2 tablespoons red onion, chopped or 1 green onion chopped
garlic powder
1/4 teaspoon oregano
1 teaspoon sumac
salt and black pepper, to taste
2 tablespoons tahini
3 cups french fries

Marinate seitan in the shawarma seasoning and juice of 1/2 a lemon. Set aside.

Combine tomato, cucumber, parsley, mint, onion, garlic powder, oregano, sumac, salt, and pepper. Toss with the juice of 1/2 a lemon. Set aside.

Make tahini sauce by mixing the tahini sauce with some lemon juice and some garlic powder. Thin with water until desired consistency is reached.

Cook the fries until golden and bake the seitan. To assemble, Place the fries on a plate and top with the seitan. Cover with the salad mixture and drizzle with the tahini sauce.

Peach Panzanella

Ingredients:

french baguette, cut into cubes and left out for a couple of days
3 tablespoons olive oil
salt and black pepper, to taste
1/4 teaspoon garlic powder
2 roma tomatoes, cut into wedges
1 medium peach, sliced
1/2 red onion, thinly sliced and soaked in ice water for 30 minutes
small handful of basil leaves
3 tablespoons red wine vinegar

Toss the bread pieces with 1 tablespoon of the olive oil, salt and pepper, and garlic powder. Bake at 375 until golden and allow to cool.

Toss the croutons with the tomatoes, peaches, red onion, and basil. Dress with the remaining oil, the vinegar, and salt and pepper.

Orange Tofu and Broccoli

Ingredients:

1 block birm tofu, pressed and cut into 1 inch cubes
3 cups broccoli florets
2 tablespoons cornstarch
2 tablespoons oil
1 clove garlic, minced
sriracha, to taste
3 tablespoons soy sauce
juice of 2 medium oranges
3 tablespoons honey
1/2 tablespoon sesame seeds, toasted
2 green onions, chopped

Marinate the tofu in 1 tablespoon of the soy sauce and coat with most of the cornstarch.

Combine garlic, sriracha, remaining soy sauce, orange juice, and honey with remaining cornstarch. Set aside.

Shallow fry the tofu until golden and set aside.

Steam the broccoli until tender crisp and set in an ice bath.

Place the orange mixture in the pan and simmer until it thickens. Stir in the tofu pieces.

To assemble, place broccoli on a plate with the tofu over it. Drizzle some more of the sauce on top. Sprinkle with the sesame seeds and green onion.

Serve with short grain or jasmine rice.

Frozen Banana Bonbons

Ingredients:

4 bananas, sliced
peanut butter, dulce de leche, biscoff spread, fruit jam, etc
6 ounces chocolate
1 tablespoon coconut oil
1/4 cup toasted nuts, chopped
flaked sea salt (optional)

Place banana slices on waxed paper and allow to freeze partially.

Sandwich the filling of choice in between banana slices and allow to freeze completely.

In a double broiler, melt the chocolate and coconut oil. Add the nuts. Dip the banana pieces into the chocolate. Sprinkle with sea salt if desired. Serve immediately or store in freezer.

White Bean Thyme Bruschetta

Ingredients:

1 cup cannellini beans
1 small clove garlic
juice of 1/2 a large lemon
1/4 cup olive oil
1 teaspoon fresh thyme leaves
salt and black pepper, to taste
15 italian olives, finely chopped
2 tablespoons olive oil
1/4 teaspoon garlic powder
italian bread, sliced

In a blender, puree beans, garlic, lemon juice, olive oil, thyme, salt, and pepper. Add water as needed to reach desired consistency.

Combine the olives, olive oil, and garlic powder. Set aside.

Toast the bread slices with a bit of olive oil and salt.

Spread bean paste over warm bread and top with the olive mixture. Garnish with more olive oil, thyme, and black pepper if desired.

Hawaiian Style BBQ Baked Beans

Ingredients:

1/2 teaspoon oil
1 onion, chopped
2 cloves garlic, minced
1/2 tablespoon cajun seasoning
1/3 cup barbecue sauce
1/4 cup pineapple juice
1/2 cup pineapple, chopped
1 cup kidney beans
1 cup navy beans
1 cup pinto beans
salt, to taste
1 green onion, chopped

Cook onion and garlic in the oil and add the cajun spice and stir until aromatic. Add all remaining ingredients except green onion. Bring to a simmer.

Garnish with green onion and serve with short grain rice.

Tahini Raspberry Popsicles

Ingredients:

1 tablespoon sesame seeds, toasted (optional)
2 cups coconut milk
1/3 cup tahini
1 tablespoon rosewater
1/4 cup honey
1 teaspoon vanilla
a pinch of salt
2/3 cup raspberries
1 teaspoon orange blossom water
1 tablespoon honey

Sprinkle sesame seeds into popsicle molds.

Combine coconut milk, tahini, rosewater, honey, vanilla, and salt. Pour into molds, filling 3/4 of the way. Freeze until the surface is solidified.

In a blender, puree raspberried, orange blossom water, and honey. Thin with some more coconut oil as needed. Pour over the frozen tahini and freeze until completely solid before unmolding.

Iced White Chocolate Mocha

Ingredients:

5 ounces white chocolate
1/2 cup coffee
6 cups milk
ice
whipped cream

Melt the chocolate in a double broiler and whisk into the coffee. Whisk the coffee mixture into the milk. Sweeten as needed. Pour over ice and top with the whipped cream.

Hummus and Farro Salad

Ingredients:

2/3 cup farro
1 small bunch asparagus
1 cup cherry tomatoes, quartered
1/2 cup blueberries
2 cucumbers, quartered and diced
1/2 cup parsley, chopped
1/4 cup basil, chopped
1/4 cup mint, chopped
juice of 1 lemon
2 tablespoons olive oil
salt and black pepper, to taste
2 tablespoons slivered pistachios
1 tablespoon slivered almonds
2 tablespoons sunflower seeds
1 cup hummus

Cook the farro until al dente and set aside to cool.

Toss the asparagus with some oil, salt, and pepper and roast until tender crisp. Set aside to cool.

Toss cherry tomatoes, blueberries, cucumber, parsley, basil, and mint with the farro and asparagus. Dress with lemon juice, olive oil, salt, and black pepper.

Toast the pistachios, almonds, and sunflower seeds.

Spread the hummus on a shallow plate and top with the salad. Sprinkle the nuts and seeds over it and serve immediately.

Kabuli Palau

Ingredients:

1 cup basmati rice, soaked
1 cup vegetable stock
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cardamom
salt, to taste
a pinch of garam masala
1/3 cup slivered almonds
1/4 cup pistachios
1/2 teaspoon oil
2 carrots, cut into matchsticks
1 teaspoon sugar
1/3 cup raisins
seasoned seitan, cooked

Boil the rice until it is almost cooked. Strain and rinse with water and return to the pot with the stock, cumin, black pepper, half the cardamom, salt, and garam masala. Cover and cook until fluffy.

Meanwhile, dry roast the nuts and set aside.

Heat the oil and add carrots. When they are partially cooked, add the sugar. Stir occasionally until they are tender and caramelized. Add the raisins and cardamom.

Arrange seitan on a shallow plate. Pour rice over the seitan and arrange carrot mixture over it. Sprinkle the nuts on top.

Brazilian Carrot Cake

Ingredients:

2 large carrots
1/2 cup sugar
1/4 cup agave
1/4 cup butter, melted
2 eggs
1-1/4 cup flour
1/2 tablespoon baking powder
1 teaspoon vanilla

3 tablespoons cocoa powder
1 tablespoon coconut butter
2 tablespoons sugar
almond milk

Combine carrots, butter, sugar, and agave in a food processor and process until carrot is pureed. Add the egg.

Transfer to a bowl and add flour, baking powder, and vanilla.

Bake at 350 for 40 minutes.

Combine remaining ingredients in a saucepan and thin with almond milk.

When cake is cooled drizzle with the chocolate icing.

Chipotle Salsa

Ingredients:

4 tomatillos, cut in half
1 chipotle pepper, plus 1 teaspoon adobo
1 clove garlic
juice of half a lime (optional)
salt, to taste

Roast or grill the tomatillos and puree with remaining ingredients in a blender, adding water to reach desired consistency. Serve chilled with tortilla chips or tacos.

Chickpea Lentil Avocado Salad

Ingredients:

1 bag mixed greens
1 cup chickpeas
1 cup black lentils
1/4 cup kalamata olives, chopped
1/4 cup sun dried tomatoes
1 avocado, diced
1 shallot, finely chopped
1 tablespoon white wine vinegar
juice of half a lemon
3 tablespoons olive oil
1 teaspoon mustard seeds
1/2 teaspoon honey
salt and black pepper

Toss greens with chickpeas, lentils, olives, sun dried tomatoes, and avocado. Combine remaining ingredients and toss with the salad before serving.

Vegan Peanut Butter Cookies

Ingredients:

1/3 cup coconut oil
2/3 cup sugar
3/4 cup peanut butter
1/3 cup nut milk
1 teaspoon vanilla bean paste
1-2/3 cup flour
1/2 teaspoon salt
1 teaspoon baking soda

Combine all ingredients and divide into balls. Place each ball onto parchment paper or silicon mat. Flatten with a fork crosshatch and sprinkle with coarse turbinado sugar.

Bake at 350 for 10-12 minutes.

**You may add chocolate chunks, banana chunks, or broken pretzel pieces to the dough before baking.

**For a maple glaze, combine 2 tablespoons coconut oil, 2 tablespoons maple syrup, 1/2 cup powdered sugar, and a pinch of cinnamon in a saucepan. Thin to desired consistency with almond milk and dip tops of cookies after they have cooled

Vegetable Sushi

Ingredients:

1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 inches kelp
1-1/2 cup short grain rice
4 sheets nori

marinated roasted eggplant slices, cut into strips
tofu, pressed and marinated
green onion
cucumber
carrot, cut into matchsticks
apple, cut into matchsticks
broccoli stem
shiitake mushrooms, sliced and marinated
avocado, thinly sliced
sweet potato, steamed and sliced
asparagus, steamed
bell pepper, sliced
tomato, blanched, skin and seeds removed, and marinated
black or white sesame seeds, toasted
panko, toasted

Combine vinegar, sugar, salt, and kelp. Allow kelp to steep for a couple of days if possible.

Cook the rice until tender and add the vinegar mixture. Allow to cool, stirring occasionally.

Lay a sheet of nori on a bamboo mat, spread the cooled rice over it using wet fingers. Arrange choice of fillings inside, not taking up more than 2 inches of space. Use the bamboo mat to roll the sushi tightly.

Using a sharp knife, cut at 1/2 inch intervals, wetting the knife in between cuts.

Serve with pickled ginger, low sodium tamari, and wasabi.

Vegan Almond Chocolate Chip Cookies

Ingredients:

1-1/2 cup almond meal
1/2 cup cake flour
2 tablespoons arrowroot powder
2 teaspoons ground flaxseed (optional)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup maple syrup
3 tablespoons almond milk
2 tablespoons coconut oil
1 teaspoon vanilla
1 cup chocolate chunks
sea salt flakes

Combine dry ingredients and stir in all the wet ingredients. Divide dough into 6 pieces and slightly flatten onto parchment paper. Sprinkle with the salt.

Bake at 375 for 10 minutes or until golden brown.

Zatar Buns

Ingredients:

3-1/2 cup flour (can substitute 1/2 cup whole flour)

2 tablespoons sugar

1 tablespoon yeast
1 tablespoon ground flaxseed (optional)

1/4 cup butter, melted

1 cup milk, lukewarm

1 teaspoon salt

1 egg

2/3 cup olive oil

2/3 cup zatar

2 tablespoons sesame seeds

Combine flour, sugar, yeast, and flaxseed. Add the butter, milk, salt, and the egg. Knead until smooth and springy, adding water as needed. Cover and let dough rise for 30 minutes. 

Divide dough in half. Roll each out into a rectangle. Mix the oil and zatar and spread evenly and generously over the dough. Sprinkle with half the sesame seeds. Roll the dough and cut into one inch slices. 

Place in a greased or parchment lined pan. Sprinkle with remaining sesame seeds and let rise for 1 hour. Bake for 20-30 minutes at 400.

Serve with tomatoes, cucumber, labneh, and cheese.

Couscous Tfaya

Ingredients:

2/3 cup couscous
3/4 cup vegetable stock
1 teaspoon grapeseed oil
1/2 red onion, thinly sliced
1 cloves garlic, minced
1 red chilli pepper, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes
1 cup chickpeas
1/4 cup cranberries
juice and zest of 1 small lemon
1/2 cup cilantro, chopped
salt and black pepper, to taste

Cook the couscous in the stock and some salt. Fluff and set aside.

Cook the onion, garlic, and red chilli pepper in the oil until softened and add the spices. Stir until aromatic. Add the chickpeas, cranberries, and lemon. Fold in the couscous. Add the cilantro and season with salt and pepper.

French Onion Pasta

Ingredients:

1 onion, thinly sliced
2 cups penne pasta
1 tablespoon butter
1 shallot, finely diced
2 cloves garlic, minced
1 tablespoon flour
1 cup water
2 onion flavored bouillon cubes
1/4 cup cream
salt and black pepper, to taste
1/4 cup gruyere cheese, shredded
3 tablespoons panko
1 tablespoon parsley

Caramelize the onion and set aside.

Cook the pasta until al dente and set aside.

Melt the butter and cook the shallot and garlic. Stir in the flour and mix for 1 minute. Gradually add the water and boullion. Bring to a simmer and allow to reduce and thicken. Stir in cream and season with salt and pepper. Then add the caramelized onion.

Add the sauce to the pasta and pour into a casserole dish. Sprinkle the cheese and panko over the top as well as a bit of black pepper. Broil until cheese is melted and panko is golden. Garnish with the parsley.

Italian Stuffed Mushrooms

Ingredients:

6 portobello mushrooms or 20 cremini mushrooms
1 tablespoon grapeseed oil
salt
1/2 onion, chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 tablespoons pine nuts
1/2 red bell pepper, finely chopped
1 tomato, finely chopped
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon tarragon
a pinch of red pepper flakes
1/2 cup chickpeas or white beans
1 cup kale, shredded
2 tablespoons balsamic vinegar
2 teaspoons truffle oil
1/4 cup parsley
1/2 teaspoon garlic powder
zest of half a lemon
2 teaspoons wine vinegar

Brush mushroom caps with half the oil and season with salt. Bake at 375 for 20 minutes. Set aside.

Meanwhile, cook onion and celery in the remaining oil and add the garlic, pine nuts, and red bell pepper. When vegetables are tender, stir in the tomato and the seasonings. Add the beans and kale. When the kale is wilted, season with salt and balsamic vinegar.

Combine truffle oil, parsley, garlic powder, lemon zest, vinegar, and some salt in a blender and blend until smooth.

Arrange the filling inside each mushroom cap and drizzle with the oil mixture.