Saffron Potatoes

Ingredients:

1/2 teaspoon saffron
1/2 cup vegetable stock
1/4 teaspoon garlic powder
1 tbsp butter
1 tablespoon flour
2 large russet potatoes
2 tablespoons parsley, chopped
black pepper

In a saucepan, heat the stock and add the saffron. Set aside to infuse for 5 minutes. Add the garlic, butter, and flour.

Slice or dice the potatoes and arrange in a casserole dish. Pour the saffron mixture over the potatoes and sprinkle with black pepper.

Bake for 30 minutes at 400.

Garnish with the parsley.

Mahalabi

Ingredients:

1/4 cup cornstarch
1-1/2 cup cashew cream
1-1/2 cup evaporated coconut milk
1/2 cup sugar
a pinch of salt
1 teaspoon rosewater
1 teaspoon vanilla

In a saucepan combine cornstarch with a few tablespoons of the cashew cream and whisk until smooth. Gradually stir in remaining cashew cream, evaporated milk, sugar, and salt. Cook until mixture is thickened. Add more cashew cream if it's too thick and stir in rosewater and vanilla. Pour into ramekins and refrigerate.

To make raspberry puree, combine 1 cup of raspberry (or any fruit), 1 teaspoon honey, 1/2 teaspoon vanilla, and 1/2 tablespoon of water in a food processor and pulse until smooth. Smooth over the mahalabi and garnish with slivered toasted pistachios.

Indian Split Pea Lime Rice

Ingredients:

1 cup basmati rice, soaked in water
1/2 cup yellow split peas, soaked in water
1 teaspoon coconut oil
1 teaspoon black mustard seeds
3 cloves garlic, minced
2 green chilies, minced
1/4 teaspoon turmeric
1/4 cup lime juice
salt

Boil the rice and drain. Set aside. Drain the peas.

Cook mustard seeds in the oil for a few seconds and add the drained peas. Stir until they are golden in color and add garlic, chilies, and turmeric. When they are aromatic, Stir in the rice and lime juice. Season with salt.

Sweet Potato Black Bean Salad

Ingredients:

1 sweet potato, diced
1/2 tablespoon grapeseed oil
salt
1/2 teaspoon cumin
1/2 teaspoon chili power
1 head romaine lettuce, chopped
1-1/2 cup black beans
cherry or roma tomatoes, chopped
1 cup corn kernels
1 avocado, diced
1 cup red cabbage, thinly sliced
1/2 cup cilantro, chopped
2 green onions, chopped
juice of 2 limes

Toss potato, oil, salt, cumin, and chili powder together. Bake at 400 for 30 minutes or until tender. Set aside to cool.

Combine all remaining ingredients with the potatoes and season with salt.

Serve with pico de gallo or cilantro lime dressing if desired.

Peach Walnut Loaf

Ingredients:

1/3 cup butter
3/4 cup sugar
3 tablespoons honey
2 eggs
1/4 cup milk
1 teaspoon vanilla
1-2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cup fresh peach, diced
2/3 cup walnuts, chopped

Cream butter, sugar, and honey. Ad eggs one at a time and stir in milk and vanilla. Gradually add the flour, baking soda, baking powder, and salt.

Fold in peaches and walnuts. Pour into lightly greased loaf pan.

Bake at 350 for 45 minutes.

Teriyaki Glass Noodles

Ingredients:

8 ounces glass noodles
2 teaspoons oil
2/3 cup broccoli slaw
1 cup shredded cabbage
1/2 cup shredded carrot
1/2 tablespoon ginger
2 cloves garlic, minced
1/3 cup vegetable stock
2 tablespoons teriyaki sauce
1 tablespoon cilantro, chopped
1 green onion, chopped
1 teaspoon sesame oil
white pepper, to taste

Soak glass noodles in hot water until tender. Set aside.

In a wok, saute broccoli, cabbage, and carrot in the oil. When veggies are tender, add the ginger and garlic and stir until aromatic. Add the noodles, stock, and teriyaki sauce and cook until liquid is absorbed. Season with pepper.

Remove from heat and stir in sesame oil, cilantro, and green onion.

Persian Okra Stew

Ingredients:

1 teaspoon oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 teaspoon turmeric
2 cups baby okra
1/2 cup tomato puree
1/2 cup tamarind
2/3 cup imitation beef (optional)
salt, to taste

Cook onion and garlic in the oil until onions are softened. Add seasonings and stir until aromatic.

Add the okra and stir fry for 10 minutes. Add tomato sauce and some water. Bring to simmer and stir in tamarind and imitation beef. Cook until okra are tender and sauce is thick. Season with salt.

Spinach and Black Eyed Pea Curry

Ingredients:

1 teaspoon coconut oil
2 red chilies, minced
2 teaspoons coriander
1/2 teaspoon cumin
1/2 teaspoon mustard seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1/2 cup coconut, grated
2 cloves garlic, minced
1/2 onion, chopped
2 tablespoons tamarind
2/3 cup black eyed peas, presoaked
3 cups spinach
salt

Cook red chilies, coriander, cumin, mustard seed,, black pepper, and turmeric in the oil until aromatic. Add the coconut, garlic, and onion. Stir until onions are softened. If desired (for a smoother sauce) puree this mixture with a bit of water and return to the pan. Add tamarind, black eyed peas, and more water. Simmer until beans are tender and add the spinach. Season with salt.

Garnish with fried onion if desired and serve with basmati rice, roti, or naan.

Tapioca Pudding

Ingredients:

2 cups almond milk
1/3 tapioca pearls
1 cup coconut milk
1 teaspoon cornstarch
2 tablespoons sugar
2 tablespoons agave
1 teaspoon vanilla
a pinch of salt
fruit, toasted sesame seeds, or nuts (optional)

Combine half the almond milk and the tapioca. Refrigerate overnight.

In a saucepan, heat remaining almond milk and add the tapioca mixture. Stir constantly until it simmers.

Stir the cornstarch into the coconut milk and add to the saucepan. Stir in sugar, agave, vanilla, and salt. Simmer until thickened and pour into ramekins. Garnish with choice of toppings.

Hummus Moutabbal Wraps

Ingredients:

hummus
baba ghannouj
mushrooms, thinly sliced
sprouts or microgreens
roma or cherry tomatoes, roughly chopped or sliced
kalamata olives, roughly chopped
avocado, sliced
flatbread
black pepper

Spread hummus on half the flatbread and baba ghannouj on the other side. Arrange remaining ingredients to the center of the bread and wrap. Cut in half before serving.

Puerto Rican Beans and Potatoes

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, finely chopped
1 russet potato, small dice
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1-1/2 cup pinto beans
water or vegetable stock
2/3 cup tomato sauce
1 teaspoon agave
juice of half a lime
salt and black pepper, to taste
2 tablespoons cilantro, chopped
1 avocado, sliced
lime wedges

Cook onion, garlic, and jalapeno in the oil and add the red bell pepper, potato, cumin, smoked paprika, and bay leaves. Stir for a few minutes and add enough water to cover the vegetables and the tomato sauce. Cover and simmer until potatoes are tender. Add the beans and remove the bay leaves.

Before removing from heat, stir in agave and lime juice.

To serve, garnish with avocado, cilantro, and lime. Serve with long grain brown rice or fresh tortillas.

Middle Eastern Moussaka

Ingredients:

2 eggplants, roasted and diced
1 large potato, diced and roasted
1 green or red bell pepper, chopped
1-1/2 cup chickpeas
1 teaspoon oil
2 garlic cloves, minced
1 onion, chopped
1 cup tomato sauce
1 roma tomato, diced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon mustard seeds
salt and black pepper, to taste
2 tablespoons parsley, chopped

Cook onion and garlic in the oil. Add bell pepper and cook until tender and stir in cumin and coriander.

Stir in tomato, tomato sauce, and mustard seed. Bring to simmer and add eggplants, potato, and chickpeas.

Season with salt and pepper and garnish with parsley.

Turtle Cookies

Ingredients:

1/2 cup butter
2/3 cup sugar
1 egg
2 tablespoons cream
1 teaspoon vanilla
1 cup plus 2 tablespoons flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup pecans, finely chopped
caramel or dulce de leche

Cream the butter and sugar. Add the egg, cream, and vanilla.

Stir in flower, cocoa, baking powder, and salt.

Place dough in the fridge until slightly firm then roll into 24 balls.

Roll the balls in pecans and make a deep indentation in the center of each one.

Bake 10-12 minutes at 350.

Allow cookies to cool before filling indentation with meted caramel or dulce de leche.

Chipotle Corn Soup

Ingredients:

1 tablespoon oil
2 shallots, chopped
2 cloves garlic, minced
2 celery sticks, roughly chopped
1 teaspoon cumin
1/4 teaspoon coriander
1 cup squash (such as butternut or pumpkin), diced
2 bay laves
zest of 1 small lime
1 teaspoon chipotle or 1/2 chipotle in adobo, chopped
2 ears corn
salt, to taste
sour cream
lime
cilantro
tortilla chips

Cook shallots, garlic, and celery in the oil until tender. Add the cumin and coriander and stir until fragrant.

Add water, squash bay leaves, lime zest, chipotle, and corn. Bring to simmer and allow to cook until squash is tender.

Remove bay leaves and puree soup in a blender. Transfer back to the saucepan and season with salt.

Serve with lime, a dollop of sour cream, cilantro, and lightly broken tortilla chips.

Semolina Pudding

Ingredients:

2 cups almond or cashew cream
1/4 cup semolina
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon orange blossom water
a dash of rosewater
1 teaspoon vanilla bean paste
a pinch of salt

1/2 cup sugar
3/4 cup water
1 teaspoon lemon juice
1/2 teaspoon orange blossom water
1/4 teaspoon rosewater

3/4 cup coconut cream
1 teaspoon powdered sugar
1/2 teaspoon vanilla
2 tablespoons pistachios, slivered

Heat almond milk until warm and add semolina and sugar. Stir constantly until mixture thickens. Add orange blossom water, rosewater, vanilla, and salt. Pour pudding into serving dish or ramekins. Set aside or refrigerate.

Meanwhile, combine sugar and water and simmer until sugar is dissolved. Add lemon, orange blossom, and rose water. Set aside to cool.

Whip cream until stiff peaks. Fold in powdered sugar and vanilla.

Top the pudding with the cream. Drizzle with the sugar syrup. Garnish with pistachios.

Cauliflower Cake

Ingredients:

2 cups cauliflower, chopped
1 small red onion
2 tablespoons olive oil
1 teaspoon rosemary, chopped
3 eggs
1/4 cup basil, chopped
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon turmeric
3/4 cup parmesan cheese
butter
1 teaspoon sesame seeds
1/2 teaspoon nigella seeds
salt and black pepper

Steam cauliflower until tender. Set aside to cool.

Cut three slices from the onion and set them aside. Chop remaining onions. Cook red onion and rosemary in the oil. Set aside to cool.

Whisk eggs and add basil, flour, baking powder, turmeric, and cheese. Season with salt and pepper. Add onion mixture and the cauliflower.

Butter a springform or glass baking dish and sprinkle with sesame and nigella seeds. Pour batter into the pan and top with the onion slices. Bake 40-50 minutes until golden. Serve warm.

California Style Pasta Salad

Ingredients:

8 ounces angel hair pasta, broken into 1 inch pieces, cooked, and cooled
1 pint cherry tomatoes, cut in half
1 zucchini, diced
1 cucumber, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
1/2 red onion, diced or sliced
2/3 cup spanish black olives, roughly chopped
1/2 avocado, diced (optional)
a pinch of oregano, basil, and thyme
a pinch of powdered garlic
1/4 teaspoon celery seed
salt and black pepper, to taste
2 teaspoons sesame seeds
1 teaspoon paprika
3 tablespoons vegan parmesan
3 tablespoons olive oil
3 tablespoons white wine vinegar

Combine all ingredients and toss together.

Saffron Herb Rice

Ingredients:

1 teaspoon saffron
3 tablespoons boiling water
2 cups basmati brown rice
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons barberry
2 tablespoons pistachios, toasted
3 tablespoons dill, chopped
2 tablespoons tarragon, chopped
2 tablespoons chervil, chopped

Steep the saffron in the water and set aside.

Combine rice, water, butter, salt, and pepper. Cook on low heat until rice is almost tender. Pour saffron onto one corner of the pot and cook for an additional 10 minutes.

Remove rice from heat and stir in barberries, pistachios, and all the herbs.

Dutch Babies

2 eggs
1/2 cup almond milk
1/2 cup flour
2 teaspoons vanilla
a pinch of nutmeg
a pinch of salt
2 tablespoon butter
1 tablespoon lemon juice or orange juice
1 tablespoon powdered sugar
fruit (strawberries, raspberries, blueberries, blackberries, banana slices, peaches, currants)

Preheat oven to 350.

Whisk or blend together eggs, milk, flour, vanilla, nutmeg, and salt.

Melt butter in a glass pan and pour batter over it. Bake for 20 minutes, until golden and puffy.

Drizzle with the citrus juice, garnish with the fruit, and sprinkle with powdered sugar.

Coconut Banana Cake

Ingredients:

1 cup sugar
2 tablespoons butter
2 eggs
2-1/2 cups cake flour
3/4 cup coconut cream
2 large bananas, mashed
1 tablespoon butter, softened
3 tablespoons powdered sugar
2 tablespoons coconut, shredded, toasted

Cream sugar with butter and add eggs one at a time. Alternately stir in flour, coconut cream, and bananas.

Bake in a lightly greased loaf or cake pan at 350 for 45 minutes.

Stir powdered sugar into softened butter and spread onto cake. Sprinkle with toasted coconut.

Lentil and Salad Wraps

Ingredients:

1 cup brown lentils, soaked
1/2 onion, chopped
1 clove garlic, minced
1 tablespoon paprika
5 basil leaves, chopped
1/4 cup parsley, chopped
salt
1 teaspoon olive oil
cucumber, diced
arugula, roughly chopped
1/2 avocado, diced
2 baby bell peppers, chopped
8 olives, pitted and cut in half
cilantro
parsley
red or green onion, chopped
roma or cherry tomato, diced
olive oil
salt
1/2 cup greek yogurt
1/4 cup dill, chopped
4 lavash wraps

Cook lentils until they are soft. Drain and add onion, paprika, and garlic. Cover and set aside.

Toss together  cucumber, arugula, avocado, bell pepper, olives, dill, cilantro, parsley, onion, tomato, olive oil, and salt.

Stir basil, parsley, salt, and olive oil into the lentils.

Stir dill into greek yogurt.

Place lentils, salad and yogurt into each bread and wrap. Serve immediately.

Black Eyed Pea Dip

Ingredients:

1 cup cooked black eyed peas
1/2 cup cooked chickpeas
juice of 1/2 lemon
1/4 cup coconut milk
1 teaspoon coconut oil
berbere spice, to taste
salt, to taste

Combine all ingredients in a food processor until smooth, adding water as needed. Serve with injera, flatbread, or vegetables.

Triple Layer Vanilla Bean Cheesecake

Ingredients:

1-2/3 cups graham cracker, tea biscuit, or biscoff cookie crumbs
4 tablespoons butter, melted
2 tablespoons dulce de leche

3 packages cream cheese, softened
1 cup sugar
2 teaspoon vanilla bean paste
3 eggs
3/4 cup sour cream
1/3 cup heavy cream
2 tablespoons flour

7 ounces white chocolate
1-1/2 cup heavy cream
6 ounces cream cheese, softened
1 tablespoon powdered sugar
1 teaspoon vanilla bean paste

3/4 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla beans

Combine cookie, butter, and dulce de leche and press onto parchment paper lined springform pan. Set aside.

Cream sugar with the cream cheese and vanilla. Add eggs one at a time and the sour cream, heavy cream, and flour. Pour into the crust and bake for 1 hour to 1 hour 15 minutes in a water bath at 325 degrees. Refrigerate for a few hours or overnight.

In a double broiler, melt white chocolate and stir in cream cheese and vanilla. Set aside to cool. Whip the heavy cream until stiff peaks form and stir in powdered sugar. When chocolate mixture is cooled, fold in the whipped cream, half at a time. Spread mousse over the cheesecake and refrigerate.

Whip the cream until stiff peaks form and add the powdered sugar and vanilla. Spread over cooled mousse and refrigerate.

Garnish cheesecake with berries and mint leaves.

Mushroom Po'boys

Ingredients:

1 pint petite mushrooms
1/2 cup panko
1/4 cup flour
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1 teaspoon cajun seasoning
salt and black pepper, to taste
1 egg, whisked
oil
1/4 cup celery, diced
1 tablespoons onion, diced
1 clove garlic, minced
1 tomato, chopped
1/4 cup tomato sauce
2 tablespoons green onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons almond milk
2 hoagie rolls
beefsteak tomato
romaine lettuce

Toss panko, flour, nutritional yeast, garlic, onion, parsley, cajun seasoning, salt, and pepper.

Coat mushrooms in egg and then in the panko mixture. Bake the mushrooms at 375 for 30 minutes or until golden.

Meanwhile, saute celery, onion, and garlic in the oil. Add the tomatoes, paprika, and cayenne pepper and when tomatoes are softened, stir in tomato sauce, green onion, thyme, and almond milk. Season with salt and pepper, then puree the mixture in a blender.

To assemble, cut through bread and fill with lettuce, tomatoes, mushrooms, and the remoulade sauce. Serve with sweet potato fries.

Warm Kale Broccoli and Chickpea Salad

Ingredients:

1 bunch broccolini or broccoli
1 bunch kale
1 cup chickpeas
1 clove garlic, minced
oil
salt, black pepper, and red pepper, to taste
juice of 1 small lemon
1/2 cup ricotta cheese

Toss broccolini, kale, and chickpeas with garlic, oil, and seasonings.

Roast in the oven at 375 until kale is crispy. Meanwhile, mix ricotta with black pepper.

Drizzle lemon juice over the vegetables and toss. Divide into serving plates and garnish with a dollop of ricotta.

Corn Salsa

Ingredients:

corn
red onion, diced
cilantro, chopped
jalapeno, chopped
1/2 teaspoon chipotle
1/2 teaspoon cumin
salt
lime juice


Cut corn kernels off the cob and dry roast until charred in a pan. Set aside and allow to cool.

Combine corn, red onion, cilantro, jalapeno, chipotle, cumin. Toss in salt and lime juice.

Serve with tortilla chips.

Japanese Cucumber Salad

Ingredients:

3 cups cucumber, thinly sliced
1/2 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon tamari
2 teaspoons sesame oil
1 tablespoon cane sugar
2 teaspoons white and black sesame seeds
1/4 cup roasted nori shreds (optinal)

Salt the cucumbers and set aside for half an hour. Drain and dry between paper towels. Combine cucumber with the remaining ingredients. Toss well and serve garnished with nori.

Split Pea Soup

Ingredients:

1 tablespoon vegan butter
1 carrot, chopped
1 onion, chopped
1-1/2 cup yellow split peas, soaked
4 cups vegetable stock
2 bay leaves
1/2 teaspoon marjoram
1/2 teaspoon tarragon
1/2 cup almond milk (optional)
salt and black pepper, to taste
2 tablespoons parsley, chopped
1 small lemon, cut into wedges
croutons

Cook carrot and onion in oil until tender. Add peas and some water. Bring to simmer and remove foam that floats to the top, then add stock, bay leaves, tarragon, and marjoram. Simmer until peas are very tender.

Transfer soup to blender and puree. Return to saucepan and add almond milk until desired consistency is reached and season with salt and pepper.

Serve with lemon wedges, parsley, and croutons