Tofu Satay and Peanut Sauce

Ingredients:

1 block firm tofu
wooden skewers (optional)
2 shallots
2 cloves garlic
1/2 inch ginger
3 stalks lemongrass
2 tablespoons lime juice
1 tablespoon dark soy sauce
1 tablespoon honey
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon turmeric

1/4 cup peanut butter
2 tablespoons soy sauce
1/2 teaspoon garlic powder
juice of 1 lime
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon tamarind
3 tablespoons coconut milk
1/2 teaspoon sriracha
water, as needed

Cut the tofu into thick strips and press.

Combine satay ingredients in a blender and puree until smooth. Marinate the tofu in the mixture a few hours or overnight.

If desired, skewer the tofu. Grill or oven roast until golden, basting with remaining sauce halfway through cooking.

Meanwhile, stir together the peanut sauce ingredients and add water to reach desired consistency.


Serve the satay with the peanut sauce, jasmine rice, and chopped green onion.

Spiced Lentils

Ingredients:

1-1/2 teaspoon black mustard seed
1 tablespoon oil
1 small onion, minced
1/2 inch ginger, minced
2 cloves garlic, minced
1 green chilli, minced
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
10 curry leaves
2 roma tomatoes, chopped
1 teaspoon honey or agave
1/2 teaspoon fenugreek
2 cups red lentils, soaked
1 cup cilantro, finely chopped
salt, to taste
lime, cut into wedges
olive oil

In a saucepan, heat the oil and add the mustard seeds. When they begin to pop, add the onion, ginger, garlic, and green chili. Cook until they are softened and add the coriander, cumin, turmeric, and paprika. When they are aromatic, add the curry leaves, tomato, honey, and fenugreek. When tomatoes begin to soften, stir in the lentils and their liquid and simmer until lentils are tender and mixture is thickened, adding water as needed. Add the cilantro and season with the salt.

Serve topped with tzatziki, lime, and a drizzle of olive oil.

Baked Mushroom Alfredo Pasta

Ingredients:

1 onion, thinly sliced (optional)
1 medium cauliflower, roughly chopped
1-1/2 cup vegetable stock
1-1/2 cup nut milk
3 tablespoon olive oil
2 cloves garlic
salt and black pepper, to taste
1 package mushrooms, sliced
3 cups penne pasta
1 cup grueye, shredded
sage, cut into thin ribbons
vegan sausage, cut into bite sized pieces (optional)

Caramelize the onion and set aside. Cook the mushrooms in some oil and set aside.

Boil the cauliflower until tender and place in blender along with stock, nut milk, olive oil, and garlic. Blend until smooth and return to pot. Stir until it simmers and add more milk if needed. Season with salt and black pepper.

Meanwhile, cook the pasta until al dente. Place in a casserole dish along with the gruyere, sage, sausage, caramelized onion, mushrooms, and the alfredo sauce.

Bake at 400 for 20 minutes until sides are golden.

Red Red

Ingredients:

2 cups black eyed peas, soaked overnight
1 bay leaf
2 tablespoons coconut oil
1 onion, chopped
1 habanero pepper, seeded and minced
1 tablespoon ginger, minced
2 cloves garlic, minced
1/2 tablespoon paprika
2 tomatoes, finely chopped
1/4 cup tomato puree
2 cups vegetable stock
salt, to taste
2 green onions, chopped

Boil the peas in water with the bay leaf until mostly cooked. Set aside.

Cook the onion and habanero in the oil and add the garlic, ginger, and paprika. Stir in the tomatoes and cook until they begin to wilt. Then add the puree and stock. Bring to a simmer. Add the peas and simmer until they are cooked through. Season with salt. Garnish with the green onion.

Serve with long grain rice or basmati rice and plantains.

Teriyaki Marinated Mushroom Sandwiches

Ingredients:

3 cups oyster or shiitake mushrooms, sliced
1 teaspoon dark soy sauce
1 tablespoon tamari
1/2 tablespoon sriracha
1 tablespoon teriyaki sauce
1 tablespoon sesame seeds
1/2 teaspoon sesame oil
1/4 cup red cabbage, shredded
1/4 cup white cabbage, shredded
1 small carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1 green onion, sliced
1/4 cup cilantro
french baguette or hoagie

Toss mushrooms with the soy sauce, tamari, sriracha, teriyaki sauce, sesame seeds, and half the green onion. Refrigerate 1 hour or overnight.

Bake the mushrooms at 375 for 25 minutes and toss with the sesame oil.

Assemble sandwiches by placing the mushroom mixture at the base of the bread and topping with remaining ingredients.

Oatmeal Goji Cacao Muffins

Ingredients:

1/2 cup goji berries
2/3 cup water
1-1/2 teaspoon ground flaxseed
2-1/2 tablespoons coconut oil
2 tablespoons orange juice
zest of 1/2 orange
1/2 teaspoon vanilla
1/2 cup oat
1-2/3 cup roughly ground oats or flour
1/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon stevia
1/4 teaspoon cinnamon
2/3 cup almond milk
1 banana, mashed
1/3 cup cacao nibs
1 teaspoon chia seeds


Heat goji berries and water in a saucepan until simmering. Stir in flax seed, remove from heat, and set aside to cool.

Combine oats, oat flour, almond meal, baking powder, salt, sugar, stevia, and cinnamon. Set aside.

Add coconut oil, orange zest, orange juice, and vanilla to the berries. Stir into the dry ingredients along with the almond milk and banana. Fold in the cacao nibs.

Divide batter among 12 paper lined muffin cups and sprinkle with the chia seeds. Bake at 350 for 20 minutes.

Sesame Soba Noodle Stir Fry Bowls

Ingredients:

3 ounces soba noodles
2 tablespoons sesame oil
2 tablespoons tamari
juice of 1 large lime
2 teaspoons honey
2 cups shiitake or trumpet mushrooms
1 cup sliced asparagus
1 carrot, cut into matchsticks
2 cloves garlic, minced
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 green onion, chopped
1 lime, cut into wedges

Cook soba noodles, drain, and rinse thoroughly. Set aside.

Meanwhile, stir lime juice, tamari, honey, and a teaspoon of sesame oil together. Set aside.

Stir fry the asparagus using some of the tamari mixture and set aside. Stir fry the carrots with the garlic and more tamari mixture and set aside. Stir fry the mushrooms with remaining tamari mixture and set aside.

To assemble bowls, toss the noodles with the sesame seeds. Arrange the asparagus, carrot, and mushrooms on top and garnish with the mint, green onion, basil, and a wedge of lime.

Creamy Tomato Pasta

Ingredients:

2 cups large ridged elbow pasta
1 teaspoon oil
1/2 onion, chopped
1 zucchini, medium dice
1/2 cup vegetable stock
1 cup cashew milk or soy cream
1/2 cup tomato puree
1 tablespoon italian seasoning
1/2 teaspoon paprika
salt and black pepper, to taste
1 package baby spinach

Cook pasta and set aside.

Cook the onion in the oil and add the zucchini and stock. Cook until the zucchini is tender-crisp and stock is reduced. Add the cashew milk, tomato, and the seasonings. Bring to a simmer and add the spinach a handful at a time, until wilted and stir in the pasta.

Jamaican Jerk with Fruit Salsa

Ingredients:

1 package imitation chicken pieces
1 tablespoon jerk seasoning
1 tablespoon honey
1/2 teaspoon grapeseed oil
1 nectarine, thinly sliced
1/2 mango, finely diced
1/2 scotch bonnet pepper (or jalapeno), minced
2 tablespoons cilantro, chopped
juice of 1/2 lemon
juice of 1/2 lime
salt, to taste
coconut rice
black or red beans
avocado, sliced

Combine imitation chicken, seasoning, honey, and oil. Bake or grill until golden.

Meanwhile, combine nectarine, mango, pepper, cilantro, lemon, lime, and salt. Set aside.

Plate the rice and top with the beans, salsa, avocado, and the imitation chicken.

Kuku Sabzi

Ingredients:

1 tablespoon grapeseed oil
1 onion, finely chopped
1 leek (white part), finely chopped
5 eggs
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1 cup cilantro, finely chopped
1 cup parsley, finely chopped
1 cup dill, finely chopped
1 cup spinach, finely chopped
1/4 cup fenugreek, finely chopped

Cook onion and leek in the oil. Set aside.

Whisk eggs, salt, baking powder, black pepper, and turmeric together. Mix in all the chopped herbs and the onion mixture.

Line a springform pan or 9 inch round pan with parchment paper and grease generously. Pour the egg mixture in and spread evenly. Cook at 400 for 10 minutes. Allow to cool slightly before flipping over.

Serve with chopped walnuts and barberries if desired.

Bagel Dogs

Ingredients:

1 teaspoon yeast
2 tablespoons honey
3/4 cup warm water
1 teaspoon oil
1 teaspoon salt
1/2 cup bread flour
1 cup corn flour
10 slices american or cheddar cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1/2 tablespoon dried onion
1 teaspoon dried garlic
1/2 teaspoon coarse salt
1 teaspoon caraway seeds

Combine yeast and a teaspoon of the honey. Add the water and set aside until foamy. Add the oil, salt, remaining honey, and flours, kneading until it comes together into a ball. Add more bread flour as needed. Cover and let rise for 1 hour.

Divide dough into 10 pieces and allow to rise for another hour.

Roll out each ball of dough and place a slice of cheese on each, and the hot dog. Enclose within the dough and seal well.

Mist the surface of the dough with water and sprinkle with the remaining ingredients. Bake at 400 for 30 minutes or until golden.

Grilled Zucchini Wraps

Ingredients:

1 large zucchini, sliced lengthwise
salt and black pepper, to taste
1 teaspoon olive oil
1 roma tomato, sliced
1/4 cup red onion, thinly sliced
3 leaves kale, roughly chopped
smoked gouda slices
1/3 cup hummus
flatbread

Brush zucchini with oil, salt, and pepper and grill or roast until crisp tender.

Assemble sandwiches by thinly spreading hummus on each bread, followed by cheese, kale, red onion, tomato, and the grilled zucchini. Wrap tightly.

Bean and Cheese Burritos

Ingredients:

1 teaspoon oil
1/2 onion, chopped
3 garlic cloves, minced
1 small jalapeno, minced
1-1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon pakrika
1/2 teaspoon chipotle powder
1/4 teaspoon oregano
1-3/4 cup refried beans
1/2 package vegan ground beef
2 ounces cheddar cheese, shredded
2 ounces pepper jack cheese, shredded
salt and black pepper, to taste
flour tortillas
sour cream (optional)
guacamole (optional)
shredded lettuce (optional)
pico de gallo (optional)
spanish rice (optional)

Cook the onion, garlic, and jalapeno in the oil. Add the spices and cook until aromatic. Add the beans and ground beef. Stir in water until desired consistency is reached. Add the cheddar cheese and season with salt and pepper.

Layer the tortillas with the cheese, bean mixture, and any of the optional ingredients. If desired, crisp the tortillas by placing on a griddle and cooking both sides until golden in color.

Lentil and Spinach Soup

Ingredients:

1 tablespoon oil
2 carrots, medium dice
1 onion, chopped
2 cloves garlic, minced
1 teaspoon aleppo pepper
2 teaspoons cumin
2 teaspoons paprika
1/4 cup tomato puree
2 roma tomatoes, diced
1-1/2 cup red lentils
3-4 cups vegetable stock
baby spinach
salt and black pepper, to taste
1 lemon, cut onto wedges
1/2 cup greek yogurt
1 teaspoon garlic powder
1/2 tablespoon olive oil

Cook carrots, onion, and garlic in the oil and add aleppo pepper, cumin, paprika, and tomato puree. Cook until aromatic and add the tomatoes, lentils, and stock.

Simmer until lentils are tender. Season with salt and pepper.

Combine yogurt with garlic powder, olive oil, and a pinch of salt and pepper.

Divide spinach among the bowls and ladle the soup over. Top with a dollop of the yogurt and lemon wedges.

Chocolate Peanut Butter No-Bake Cookies

Ingredients:

1/4 cup coconut oil
1/4 cup almond milk
3/4 cup raw cane sugar
1/4 cup peanut butter
3 tablespoons cocoa powder
1 teaspoon vanilla
1-1/4 cup oats
1/2 cup salted pretzels, chopped (optional)
1/4 cup cocoa nibs (optional)
1/4 teaspoon sea salt

Melt the oil in a saucepan and add the almond milk and sugar. Stir until mixture simmers and add the peanut butter. Remove from heat and stir in the cocoa powder and vanilla. When mixture is uniform, fold in the oats, pretzels, cocoa nibs, and a pinch of salt.

Drop mixture by spoonful onto waxed paper and sprinkle with sea salt. Refrigerate until set.

Pasta Fagioli

Ingredients:

1 teaspoon oil
1 carrot, diced
2 celery sticks, diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 roma tomatoes, diced
1/2 cup tomato puree
1-1/2 cup white or berlotti beans
1 cup vegetable stock
1 zucchini, diced
2 cups small whole grain pasta
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
1 package baby spinach
salt and black pepper, to taste

Cook carrot, celery, and onion in the oil. Add the garlic and stir until aromatic. Add the tomatoes. When they wilt, stir in the puree, stock, and zucchini. Bring to a simmer and add the pasta. When pasta is nearly al dente, add the basil, parsley, and spinach. Season with salt and pepper when pasta is cooked.

Parmesan Biscotti

Ingredients:

1/3 cup butter
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon black pepper
1 egg
1/2 cup vegan parmesan cheese
1 teaspoon baking powder
3/4 cup flour
1/2 cup slivered pistachios
1 teaspoon rosemary, chopped (optional)

Cream butter with sugar, salt, and black pepper. Add the egg, parmesan, baking powder, and flour and stir until dough forms. Add the pistachios and rosemary.

Shape dough into a log and bake at 350 for about 30 minutes, until it is firm.

Remove from the oven and allow to cool for about 10 minutes. Cut the log at 1/2 inch intervals and place each piece cut side down on the baking sheet. Bake at 5 minutes on one side and flip over to bake another 5 minutes.

Allow to cool completely.

Sri Lankan Love Cake

Ingredients:

3/4 cup sugar
2 tablespoons honey
1/3 cup butter
3 eggs
1 tablespoon rosewater
1/4 teaspoon salt
a pinch of ginger powder (optional)
zest of 1 lime
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon (optional)
a pinch of clove (optional)
1 teaspoon vanilla
1/2 teaspoon cardamom
1/2 cup raw cashews, chopped
2/3 cup semolina
1/2 cup pineapple, finely diced (optional)

Cream butter, sugar, and honey together. Add the eggs one at a time and stir in rosewater, salt, ginger, lime zest, nutmeg, cinnamon, clove, vanilla, and cardamom. Fold in cashews, semolina, and pineapple.

Bake at 300 for 1 hour. Cut into one inch squares.

Lahmacun

Ingredients:

1/2 pizza dough
1/2 onion, finely chopped
2 cloves garlic, minced
1 small red bell pepper, finely diced (optional)
1/2 teaspoon aleppo pepper (or red pepper flakes)
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon allspice
a pinch of cinnamon
a pinch of cumin
2 roma tomatoes, finely diced
1-1/2 cups vegan ground beef
1/4 cup parsley, chopped
2 tablespoons cilantro, chopped
1 teaspoon mint, chopped
juice of 1/2 a lemon
1 teaspoon olive oil
salt, to taste
2 tablespoons pine nuts

Divide dough into 8 pieces and flatten into thin circles. Set aside to rise.

In a skillet, cook onion, garlic, and pepper until soft. Add the spices then the tomatoes. When tomatoes are slightly wilted, stir in the vegan beef, herbs, lemon, olive oil, and salt. Remove from heat.

Top the dough with the meat mixture and sprinkle with the pine nuts.

Cook on baking stone for 20 minutes or until edges are golden.



Optional: Serve topped with thinly sliced red onion tossed with lemon, olive oil, salt, and sumac, and some baby arugula.

Honey Glazed Tofu

Ingredients:

1 block extra firm tofu
1 tablespoon soy sauce
1/4 teaspoon white pepper
1 teaspoon sriracha
1/4 cup honey
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 tablespoons sesame seeds
green onion, chopped

Press the tofu and cut into 1 inch squares.

Combine soy sauce, pepper, sriracha, 3 tablespoons of the honey, and vinegar. Toss the tofu in the marinade and set aside for 30 minutes.

Bake the tofu at 375 for about 20 minutes until golden, reserving the marinade.

Mix remaining honey and cornstarch with the marinade and simmer in a shallow skillet. When sauce thickens, add the tofu and sesame oil. Sprinkle with sesame seeds and green onion.

Serve with jasmine rice or noodles.

Hummus Spinach Puffs

Ingredients:

1 teaspoon oil
1/2 onion finely chopped
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon dill
salt and black pepper
2 bunches baby spinach
zest of 1 lemon
puff pastry
1 cup hummus (optional)
3 ounces vegan feta cheese, crumbled

Cook onion in the oil and add the seasonings. Add the spinach a little at a time and cook until wilted. Set aside.

Roll out puff pastry. Spread hummus and sprinkle the feta cheese. Squeeze liquid out of the spinach mixture and spread a generous amount of spinach on top. Roll the pastry and place onto a flat plate seam side down. Place in the freezer until slightly firm.

Cut the pastry into 2 inch slices and place on parchment lined baking sheet. Cook at 375 for 30 minutes or until golden.

Strawberry Avocado Couscous Salad

Ingredients:

1 cup israeli couscous or moghrabieh
1/2 cup corn
1 pint strawberries, quartered
1 avocado, diced
2 tablespoons cilantro, chopped
2 tablespoons pine nuts, toasted
2 tablespoons olive oil
2 tablespoons apple cider vinegar
juice and zest of 1 small lime
1 teaspoon agave
salt and black pepper, to taste

Cook couscous per package instructions. Stir in the olive oil and refrigerate until cool.

Add all remaining ingredients to the couscous and toss well. Serve cold.