Lemon Poppyseed Cake

Ingredients:

1/2 cup oil
1/2 cup sugar
zest of 2 lemons
1-1/2 cup flour
1 cup almond meal
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup almond milk
1/4 cup lemon juice
1 tablespoon poppy seeds

Combine all ingredients and bake for 50 minutes at 355 degrees.

Frost with lemon curd and top with strawberries.

For lemon rosemary syrup: boil 6 tablespoons lemon juice with 1/3 cup sugar and a sprig of rosemary.

For icing: combine juice of 1/2 lemon with 1/2 cup icing sugar

For curd: simmer zest of 1 lemon, 1-1/2 tablespoons cornstarch, 3 tablespoons water, juice of 2 large lemons, 1/2 cup sugar, 2 tablespoons milk, and 4 tablespoons vegan butter.

Coco Loco

Ingredients:

1 cup pineapple juice
1/2 cup pomegranate juice (or 2 teaspoons grenadine)
1/2 cup coconut cream
2-3 drops almond extract
ice

Combine all ingredients in a blender. Serve immediately.

Spring Greens Pistou Soup

Ingredients:

1 teaspoon oil
2 shallots, diced
1 cup peas
1 bunch baby asparagus
3/4 cup fava beans, skin removed
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup basil, chopped
1/4 cup olive oil
2 cups vegetable stock
salt and black pepper, to taste

Blanch peas, asparagus, and fava beans. Reserve the cooking liquid. Toss vegetables with parsley, mint, and basil.

In a blender, combine half the mixture with some of the reserved water and puree. Add the olive oil.

In a saucepan, cook the shallot in the oil. Add the pureed mixture, remaining vegetables and stock. Season with salt and pepper. Bring to simmer and immediately remove from heat once soup is warm.

Serve with a dollop of cashew "creme fraiche" or olive oil.

Turkish Red Lentil Soup

Ingredients:

1 tablespoon oil
1/2 onion, diced
1 carrot, diced
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon mint
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon aleppo pepper
4 cups vegetable stock
1 cup red lentils
salt, to taste
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon aleppo pepper

Cook onion in the oil and add the carrot. When they are moderately tender, add the seasonings.

Add the stock and lentils, cover, and bring to simmer. Cook until lentils are tender and add salt to taste.

Meanwhile, combine olive oil, paprika, an aleppo pepper.

Ladle soup into bowls. Drizzle spiced olive oil over the soup. Serve with a wedge of lemon and fresh mint.

Pasta Ciotti

Ingredients:

1/2 cup sugar
1/4 cup butter
1/4 cup coconut oil
1 teaspoon baking powder
a pinch of salt
2 cups flour
1/4 cup cream
1 teaspoon vanilla
a dash of almond extract
1 egg
3 tablespoons cornstarch
1/2 cup sugar
1-1/2 cup half and half
1 egg
1 tablespoon butter
2 teaspoons vanilla
zest of one lemon (optional)

Cream butter, coconut oil, and sugar. Add baking powder, salt, vanilla, almond, and egg. Alternately add the flour and cream. Cover and refrigerate for an hour.

Meanwhile, combine sugar and cornstarch in a saucepan. Whisk in egg and half and half. Turn on the stove and cook stirring constantly until mixture is warm. Add butter, vanilla, and zest. Cook until mixture thickens and set aside.

Divide dough into three pieces. Set one aside and roll other two flat together. Cut into circles and place unto greased muffin pans. Fill the inside of each with the custard. Roll out remaining dough. Cut into smaller circles, enough to cover the top and cinch the edges shut.  Brush the top with egg wash or butter.

Bake at 400 for 20 minutes until golden brown. Sprinkle with powdered sugar before serving.

Kiwi Agua Fresca

Ingredients:

8 kiwis
6 cups water
agave, to taste
1/2 tablespoon chia seeds (optional)
ice


Blend kiwi, water, agave, and chia seeds. Serve over ice.

Gallo Pinto

Ingredients:

2 tablespoons coconut oil
1 red bell pepper, chopped
1 red chili pepper, minced
1/2 onion, chopped
1 clove garlic, minced
2 cups black beans
1/4 cup vegetable stock
juice and zest of half a lime
2 tablespoons carrot zest
2 teaspoons brown sugar
3 cups rice, cooked
1/4 cup cilantro, minced

Saute bell pepper, chili pepper, and onion in the oil. Add the garlic then all ingredients except rice and cilantro. Bring to simmer and add the rice. Cook until heated through and garnish with the cilantro.

Loobia Polow

Ingredients:

1 cup basmati rice
1/2 teaspoon oil
1/2 package imitation beef strips, cut into small pieces
2 cups green beans, cut into 1/2 inch pieces
1/2 onion, finely chopped
1 tomato, diced
1/2 cup tomato puree
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
juice of half a lemon
salt and black pepper

Soak the rice in water for a few hours.

Cook onion in the oil and add beans and tomato. Cook for 20 minutes and season with turmeric and cinnamon. Add the tomato puree and imitation beef and bring to simmer. Add lemon, salt, and pepper.

Meanwhile, cook the rice until mostly cooked. Stir into the bean mixture. Cover and continue cooking until rice is tender.

Biscotti della Regina

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 tablespoon heavy cream or milk
1 teaspoon vanilla
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1-3/4 cup flour
1 cup sesame seeds
1 tablespoon heavy cream

Cream the butter and sugar. Add all remaining ingredients except for sesame seeds. Allow dough to rest in the refrigerator for a few minutes.

Roll walnut sized balls of cookie dough into thin log shapes. Dip each into the cream and then in the sesame seeds.

Bake at 375 for 20 minutes or until golden.

Roasted Vegetable Lasagna

Ingredients:

1 large eggplant, sliced
1 red onion, sliced
2 zucchinis, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons oil
salt and black pepper, to taste
1 clove garlic, minced
1/2 teaspoon basil
3 tablespoons butter
1/4 cup flour
3 cups almond cream
a pinch of nutmeg
1 cup ricotta cheese
2 cups baby spinach, chopped
1/4 cup basil, chopped
9 lasagna noodles
1-1/2 cup mozzarella cheese
1/2 cup romano cheese

Toss vegetables in the oil and salt and roast in the oven at 400 degrees for about 20 minutes, until they slightly char.

Meanwhile cook the lasagna noodles. Set aside.

In a saucepan, melt butter and stir in flour. Add the almond cream and stir until smooth. Add more cream as needed. Season with salt, pepper, and nutmeg. Set aside.

Combine ricotta with spinach, basil, salt, and black pepper. Set aside.

To arrange lasagna, put some bechamel sauce on the bottom of baking pan. Cover with lasagna noodles, ricotta mixture, noodles, half the cheeses and bechamel, vegetables, noodles, remaining bechamel, and remaining cheeses. Sprinkle with black pepper.

Bake covered at 375 for 20 minutes and uncovered for 15 minutes longer. Let stand 10 minutes before cutting.

Baraziq

Ingredients:

1/4 cup sugar
1/4 cup butter
1 egg
1/2 teaspoon vinegar
1 cup flour
a pinch of salt
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/4 teaspoon cardamom
1/2 cup pistachios, chopped or slivered, toasted
1/3 cup sesame seeds, toasted

Combine sugar and butter. Whisk in egg and vanilla then add the egg, vinegar, flour, salt, baking powder, salt, vanilla, and cardamom. Divide into 16 balls.

Press ball out onto the pistachios, then coat the other size with sesame seeds.

Bake cookies, pistachio side down, at 350 for 25-30 minutes.

Butterscotch Cake

Ingredients:

1-1/4 cup brown sugar
1 cup sugar
1/3 cup honey
1/2 cup butter
3 cups heavy cream
1/4 teaspoon salt
1 teaspoon vanilla
3-1/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup butter
2 tablespoons coconut oil
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup milk

Combine brown sugar, sugar, honey, butter, cream, salt, and vanilla in a saucepan. Bring to a boil and allow to boil for about 15 minutes, until it slightly thickens. Remove from heat and allow to cool for at least 20 minutes. Mixture should thicken.

Combine butter, coconut oil, and sugar. Add salt, nutmeg, and vanilla, then the eggs one at a time and the baking soda and baking powder. Alternately add the flour and milk.

Either bake 9 layers of cake separately in a springform pan or three, cutting cakes horizontally to create layers. (350 degrees for 20-30 minutes)

In the springform pan, place plastic wrap on bottom and along sides. Place one layer of cake and top with the butterscotch. Alternate layers finishing with the last layer of cake. Refrigerate for at least 1 hour. Invert cake onto a serving platter and cut the sides of the cake until it is even. Frost the top and sides of the cake with the remaining butterscotch and refrigerate.

Thai Tea with Boba

Ingredients:

1/2 cup ceylon tea leaves
2 tablespoons tamarind
2-3 star anise
1 clove (optional)
1/2 teaspoon vanilla bean paste
cardamom, crushed
orange blossom water
1/4 cup condensed milk
1/4 cup evaporated milk
1 cup large tapioca pearls
1/2 cup brown sugar or molasses
1/2 cup honey

Prepare sugar syrup by simmering brown sugar and honey in water. Set aside and allow to slightly cool.

Seep tea, tamarind, star anise, vanilla, cardamom, clove, and orange blossom water in 2 cups of hot water.

Cook tapioca pearls as per package instructions.

When tapioca are done cooking, immediately place in sugar syrup.

Mix the evaporated milk with the condensed milk.

To serve, spoon a generous amount of the tapioca into each glass, topping with ice. Pour tea over ice until about 2/3 full and finish with milk mixture.

Ethiopian Lentil Stew

Ingredients:

1 tablespoon coconut oil
1/2 onion, thinly sliced
1 tablespoon berbere seasoning
2 cloves garlic, minced
1/2 inch ginger, minced
2 cups vegetable stock
1 small yam, diced
2/3 cup brown lentils
1 tomato, diced
1/2 cup tomato puree
8 ounces coconut milk
3 cups baby spinach
salt, to taste

Cook onion in the oil until tender. Add the berbere seasoning and garlic. Cook until aromatic and add ginger, stock, yam, lentils, tomato, and tomato puree. Bring to simmer, cover and reduce heat. Cook until lentils and yams are tender, adding water as needed. Stir in coconut milk and return to simmer. Add the spinach and season with salt.

Serve with basmati rice or injera.

Taco Salad

Ingredients:

tortillas
1 teaspoon oil
1/2 onion, chopped
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon oregano
2 cloves garlic, minced
1/2 package vegan ground beef
8 ounces tomato puree
1/2 cup vegetable stock
1 teaspoon apple cider vinegar
1/2 teaspoon agave
salt, to taste
romaine lettuce, shredded
3/4 cup black beans
cherry tomatoes, halved and quartered
2 green onions, chopped
1/4 cup cilantro, chopped
juice of 2 limes
avocado, diced

Brush tortillas with a little oil. Place onto a rounded oven safe bowl and bake in the oven until golden brown and crispy. Set aside.

Combine lettuce, beans, tomatoes, green onion, and half the cilantro. Set aside.

In a skillet, cook the onion and garlic in oil until tender. Add the seasonings and stir in the ground beef, tomato, and stock. Bring to simmer and add vinegar and agave.

To assemble, toss the salad with lime juice and salt. Place into the tortilla shells. Spoon beef mixture over the salad and garnish with avocado and cilantro.

Soubise

Ingredients:

3 onions, thinly sliced
2 tablespoons vegan butter
1 teaspoon thyme, chopped
1/2 cup arborio rice
1/4 cup vegan gruyere
2 tablespoons almond cream
salt and black pepper, to taste
1 tablespoon parsley, chopped

Lightly caramelize the onions. Stir in butter and thyme.

Meanwhile, cook rice in water for 5 minutes. Remove most of the water and stir the rice into the onions along with salt and pepper.

Transfer mixture to casserole dish. Bake at 350 for 30 minutes. Remove from oven and stir in cream and cheese. Return to oven and allow to broil for 2 minutes. Garnish with parsley.

Strawberry Agua Fresca

Ingredients:

2-1/4 cups strawberries
2 cups water
1/4 teaspoon vanilla bean paste
1 cup evaporated milk
1/4 cup sugar, to taste
ice

Combine all but a few of the strawberries with the water, vanilla, milk, and sugar in a blender. Blend until smooth.

Chop remaining strawberries.

Fill glasses with ice and add the strawberries. Add the blended drink.

Watermelon Berry Salad

Ingredients:

1/2 small watermelon, diced
1 pack strawberries, quartered
1 pack raspberries
15 mint leaves, chiffonade
juice of 1 lime
2-3 tablespoons agave
1/3 cup hazelnuts, toasted and coarsely chopped

Layer watermelon, strawberries, and raspberries on serving plate. Cover and allow to chill for at least an hour.

Combine lime and agave. Refrigerate.

Drizzle dressing over the fruit and sprinkle with the mint and nuts.

Venetian Pea Soup

Ingredients:

1 teaspoon grapeseed oil
2 celery stalks, finely diced
1/4 cup shallot, finely diced
1/2 cup arborio rice
3 cups vegetable stock
2 cups peas
1/3 cup vegan parmesan
1 tablespoon parsley, minced
salt and black pepper, to taste

Cook celery and shallot in the grapeseed oil. Add the rice and stir until rice is slightly opaque. Add the stock and bring to simmer. Cover and cook until rice is almost tender. Stir in the peas, salt, and pepper.

When peas are cooked through, stir in the cheese. Garnish with parsley.

Mallorca

Ingredients:

3 cups all purpose flour
3/4 cup sugar
3/4 cup milk or cream
2 teaspoons yeast
2 eggs
1 egg yolk
pinch of salt
1/2 cup butter
1/3 cup powdered sugar
1/2 vanilla bean

Bring eggs and butter to room temperature.

Combine milk, yeast, and a sprinkle of sugar. Set aside for 10 minutes.

Meanwhile, sift flour and sugar into the bowl. Add eggs, egg yolk, and salt and knead the dough for 5 minutes until it comes together. Add more milk or flour as needed. Cover and allow dough to rise 45 minutes to an hour, until double in size.

Roll out the dough onto a floured surface (about 20 inches). Spread some of the butter in an even layer over the dough. Fold the dough in half and roll out again. Repeat this again. Then do it one more time, without rolling out the dough, to obtain one long rectangle of dough.

Place the dough on parchment paper in a loose swirl pattern. Cover and let rise for 1-2 hours.

Bake 20-25 minutes at 350.

Combine powdered sugar with the vanilla beans. Sift over the pastry while still hot. Serve warm.

Pastiera

Ingredients:

2 cups flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup almond meal
1/2 cup butter, frozen and grated
1 egg
1 egg yolk
a few drops of almond extract
2 swipes of lemon zest

1 cup wheat berries cooked in milk and butter
2 cup ricotta
1 cup sugar
2/3 cup almond meal
1/3 cup chocolate chips or zest of one lemon and 1 teaspoon orange blossom water (optional)
1 teaspoon vanilla bean paste
1/4 teaspoon cinnamon
2 eggs

Cook wheat until completely tender and refrigerate overnight.

Combine flour, baking powder, salt, sugar, and almond meal. Toss with the butter then stir in the eggs, lemon zest, and almond extract. Allow to chill in the fridge, covered, for 1 hour.

Combine remaining ingredients with wheat in a bowl.

Line springform pan with parchment paper. Roll out 2/3 of the dough with a rolling pin to a circle about 1 inch larger than the pan (about 1/4 inch thickness). Line the pan with the dough. Level the ricotta filling inside the crust. Roll out remaining dough and spread across the filling, sealing the edges.

Bake at 350 for 40 minutes. Invert onto serving platter and sprinkle with powdered sugar. Serve with fresh fruit.

Persian Naan

Ingredients:

2 teaspoons yeast
1/2 teaspoon sugar
2 cups warm water
4 cups bread flour
1 teaspoon salt
1/2 teaspoon oil
1/2 tablespoon all purpose flour
1/2 teaspoon sugar
1/4 cup water
semolina
sesame seeds
nigella seeds

Combine yeast and sugar. Stir in water and let sit for 10 minutes.

Stir in the flour and salt until dough forms and knead the dough for at least 5 minutes. Cover and allow dough to rest for 1 hour.

Punch out the dough and divide into 2-4 mounds. Flatten each mound and allow to rise 1 hour.

Preheat oven to 500 and place baking stone inside for about 30 minutes.

Meanwhile, in a saucepan, combine oil, sugar, flour, and water. Bring to simmer and remove from heat when a paste is formed.

Sprinkle some semolina on the hot stone. Place dough on the stone. Smear the flour paste on the bread and cut a few shallow slits on the bread. Sprinkle with the sesame seeds and nigella seeds.

Bake at 400 for about 20 minutes.

Energy Balls

Chocolate: 1/2 cup cacao, 2 cups almond meal, 1/2 cup hemp protein, 2 tablespoons honey or agave, 2 tablespoons desiccated coconut, 1-1/2 tablespoons chia

Nachos

Ingredients:

5 cups tortilla chips
1-1/2 cup shredded vegan pepperjack/cheddar
1/2 avocado, diced
1 roma tomato, diced
1/2 cup black beans
2/3 cup refried beans
1/3 cup corn
1/2 red bell pepper, finely chopped
1 cup soyrizo
1/2 green bell pepper, finely chopped
1/4 teaspoon cumin
1/4 cup pickled jalapenos
guacamole and vegan sour cream (optional)
2 tablespoons cilantro, minced

Finely spread tortilla chips over a baking sheet.

Cook the bell peppers and corn in a skillet with salt and cumin. Add soyrizo.

Layer bell pepper mixture, beans, and cheese over the chips. Broil until cheese is melted.

Immediately layer with the avocado, tomato, pickled jalapenos, and cilantro. Serve with guacamole and sour cream.

Vanilla Nectarine Agua Fresca

Ingredients:

8 nectarines
1/4 teaspoon vanilla bean paste
1 tablespoon sugar (to taste)
cold water
ice

Combine nectarine, sugar, vanilla, and cold water in a blender and puree until completely blended. Run mixture through cheesecloth if desired. Serve over ice.

Lentil and Bean Paprika Soup

Ingredients:

1 tablespoon oil
1/2 onion, chopped
3 celery stalks, diced
2 cloves garlic, minced
2 teaspoons smoked paprika
2 bay leaves
2 roma tomatoes, chopped
1 cup tomato puree
1 cup brown lentils
4 cups vegetable stock
1-1/2 cup black beans (or any other bean)
1/4 cup parsley, chopped
salt and black pepper, to taste

Cook onion, celery, and garlic in the oil until tender. Add paprika and bay leaves and saute until aromatic.

Stir in tomatoes, stock, and lentils. Add water until desired consistency is reached. Cover and bring to simmer. Cook until lentils are tender. Add black beans and season with salt and pepper. Garnish with the parsley.