Migas

Ingredients:

6 vegan eggs
1 teaspoon oil
1/2 large onion, minced
1 small clove garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 jalapeno, minced
1 tomato, finely diced
1 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon cayenne
salt, to taste
2/3 cup vegan cheddar or pepper jack cheese, shredded
2 tablespoons cilantro, minced
1 cup tortilla chips, roughly broken

Whisk egg with salt and set aside.

In a frying pan, cook the onion and garlic in some oil. Add the peppers and cook until tender crisp. Stir in the tomato and cook until liquid is reduced. Add the seasonings and then scramble in the eggs and cheese. Stir in cilantro just before removing from heat. Top with the tortilla chips.

Stuffed Baby Eggplants

Ingredients:

8 small eggplants
olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon basil
6 roma tomatoes, chopped
1/4 cup vegan parmesan
1/4 cup parsley, minced
salt and black pepper, to taste

Cut the eggplants in half lengthwise and score the flesh. Scoop out eggplant flesh with a spoon.

Drizzle eggplant shells with olive oil and season with salt and pepper. Bake cut side up at 350 for 20 minutes.

Meanwhile, cook onion and oil in a skillet. Add garlic and eggplant and cook until eggplant is tender. Stir in basil, oregano, and tomatoes. Cook until thickened and remove from heat.

Stir in vegan parmesan, parsley, salt and pepper.

Scoop filling into eggplant shells and sprinkle with more parmesan. Bake 30 minutes at 350. Serve hot or warm.

Spanish Lentil Stew

Ingredients:

2 cups brown lentils, soaked
soyrizo or vegan andouille sausage, sliced
1 cup tomato puree
1 tomato, chopped
olive oil
1 carrot, chopped
1 yellow potato, diced
1 onion, chopped
2 cloves garlic, sliced
3 bay leaves
2 teaspoons smoked paprika
salt, to taste
2 tablespoons parsley, finely chopped


Cook potato in some oil and add carrot, onion, garlic, and bay leaves. Stir in tomato, puree, lentils, and water. Bring to a simmer and add paprika and salt. Simmer until potatoes and lentils are tender. Garnish with parsley.

Serve with crusty bread.

Note: for better flavor, puree the onion, garlic, and some water in a blender after cooking them, then stir in with remaining ingredients.

Baked Penne

Ingredients:

1 teaspoon oil
1/4 onion, chopped
1 clove garlic, minced
2 vegan italian sausages, diced
1 roma tomato, finely chopped
2 cups tomato puree
1 tablespoon oregano
2 teaspoons basil
1/2 teaspoon fennel seed
salt and red pepper, to taste
a pinch of nutmeg
16 ounces penne
3 tablespoons butter
2 tablespoons flour
2 cups milk
mozzarella
parmesan

Cook onion and garlic in the oil. Add sausage, tomato, and puree. Season with oregano, basil, fennel seed, salt, red pepper, and nutmeg. Bring to simmer and remove from heat.

Melt butter in a saucepan. Add flour and cook 1 minute. Gradually add the milk. Season with salt when it is thickened.

Boil pasta until al dente.

Dab some tomato sauce on the bottom of a casserole dish. Pour a third of the pasta into the dish. Layer with 1/3 of the tomato sauce, bechamel sauce, and mozzarella. Repeat layers three times, finishing with some parmesan cheese.

Bake at 375 for 20 minutes.

Kale and Wild Rice Salad

Ingredients:

1 cup pomegranate arils
2 cups baby kale, roughly chopped
1-1/2 cup wild rice, cooked and cooled
1/4 cup toasted walnuts, chopped
1/4 cup feta (optional)
1/4 cup shallot, minced
2 tablespoons olive oil
2 tablespoons honey
1/2 tablespoon apple cider vinegar
juice of 1/2 lemon
salt

Toss pomegranate, kale, wild rice, and feta. Combine remaining ingredients in a jar and toss with the salad just before serving.

Banana Bread

Ingredients:

2 tablespoons coconut oil
2 tablespoons butter
1/3 cup sugar
2 tablespoons honey
1 egg
1/4 teaspoon vanilla bean paste
2 ripe bananas
1/2 cup flour
1/4 cup wheat flour
3 tablespoons ground flaxseed (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chia seeds (optional)
2 tablespoons pollen (optional)
1/4 cup walnuts, chopped (optional)

Cream oil, butter, sugar, and honey. Stir in the egg, vanilla, and banana. Add all remaining ingredients.

Bake in a greased loaf pan for 40 minutes at 350.

Italian Tomato Salad

Ingredients:

friselle or bran bread, diced and dried
4 roma tomatoes, diced
1 cup buffalo mozzarella
2/3 cup celery, chopped
1/4 cup olives
fresh basil leaves
red wine vinegar
olive oil
salt and black pepper

Arrange friselle on the bottom of serving plate. Scatter tomatoes, mozzarella, celery, olives, and basil on top.

Combine oil, vinegar, salt, and pepper. Drizzle over the salad.

Turkish Chickpea and Potato Stew

Ingredients:

2 tablespoons vegan butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried mint
1 teaspoon oregano
a pinch of fennel seed
a pinch of clove
1/2 teaspoon mustard seed
2 bay leaves
2 teaspoons paprika
salt and black pepper, to taste
2/3 cup tomato puree
2 tomatoes, chopped
1 large potato, diced
2 cups chickpeas

Cook potatoes, onion and garlic in the butter until potatoes are seared. Stir in all the spices and cook until aromatic. Add the tomatoes, puree, and some water. Cover and simmer until potatoes are tender. Stir in the chickpeas.

Garnish with fresh mint and serve with bulgur, couscous, or freekeh.

Tarte Tatin

Ingredients:

1/2 cup butter, frozen
1 cup flour
1/4 cup sugar
1 teaspoon salt
zest of 1 lemon
1 egg
6 granny smith apples
1/2 cup butter
3/4 cup sugar
1 tablespoon lemon juice
1/2 sprig rosemary
1 vanilla bean

Grate the frozen butter into the flour and toss together. Add the sugar, salt, lemon zest, and egg. Mix until it gathers into a ball, adding water as needed. Roll into a flat circle and refrigerate.

Combine sugar and butter in a saucepan and allow to caramelize and slightly thicken. Add a few drops of lemon juice, the rosemary, and vanilla beans. Set aside.

Peel and core the apples. Cut into six sections. Cut each of these sections into three pieces. Toss in lemon juice.

Remove rosemary from the caramel. Pour the caramel into a baking dish. Arrange the apples chunks over and roll out the dough on top. Make a few holes in the dough.

Bake 35-40 minutes at 375 until crust is golden. Remove from oven and allow to set for about 10 minutes before flipping over into a serving dish.

Serve warm with vanilla ice cream.

Penne Gratin

Ingredients:

4 cups almond milk
2 coves garlic
1 tablespoon butter
1 tablespoon flour
salt and white pepper, to taste
a pinch of nutmeg
1/2 cup almond cream
2 cups penne paste
1/2 cup gruyere, grated
1 tablespoon chives, minced

In a saucepan, bring milk and garlic to simmer. Set aside.

Cook the pasta until al dente.

Melt the butter and stir in the flour. Add the milk mixture, salt, pepper, and nutmeg. Simmer and add cream just before removing from heat.

Combine pasta and the sauce in a casserole dish. Sprinkle with the gruyere. Bake 10 minutes at 350 and broil the top until bubbly.

Allow to set for 10 minutes before garnishing with chives and serving.