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.

Karfiol Leves

Ingredients:

1 medium head cauliflower, cut into medium sized pieces
3 cups vegetable stock
1-1/2 cup milk
2 tablespoons butter
2  cloves garlic, minced
2 tablespoons flour
salt and black or white pepper, to taste
2 tablespoons parsley, chopped
1/3 cup cashew cream
1 teaspoon vinegar

Boil the cauliflower in the stock.

Meanwhile, melt the butter and stir in the garlic then the flour. Gradually add the milk and season with salt and pepper. Stir the cream into the cauliflower. If desired, blend some of the mixture and return to saucepan. Season as needed and stir in half the parsley, cashew cream, and vinegar. Garnish with remaining parsley.

Thai Pea Soup

Ingredients:

2 cups peas
1/2 cup coconut milk
1/2 cup vegetable stock
1 small shallot
zest and juice of 1 lime
1 stalk of lemongrass
1/2 chili pepper
1/2 inch ginger
a pinch of red pepper flakes
1/2 cup cilantro
salt, to taste

Combine all the ingredients in a blender and puree until smooth. Serve cold garnished with more coconut milk and red pepper flakes.