Lobio Mtsvanilit

Ingredients:

2 cups kidney beans
1/2 cup cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
1 tablespoon tarragon, chopped
1 tablespoon basil, chopped
1/2 red onion, finely chopped
1 green chili, minced
2 tablespoons sherry or white wine vinegar
2 tablespoons olive oil
1 teaspoon garlic powder
a pinch of coriander
1 teaspoon honey
salt and black pepper, to taste
1/3 cup walnuts, toasted and roughly chopped

Combine kidney beans, herbs, onion, and chili pepper. Combine remaining ingredients in a jar. Toss the bean mixture with the walnuts and the dressing.

Vegan Chocolate Chip Cookies

Ingredients:

1-1/3 cup brown sugar
1/2 cup coconut oil
6 tablespoons almond milk
1/3 cup almond butter
2 teaspoons vanilla
2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cup chocolate chunks

Combine wet ingredients and add dry ingredients. Fold in chocolate.

Set aside to relax for about 4 hours then roll into balls and bake at 350 for 12-15 minutes.

Vegan Mac and Cheese

Ingredients:

1 potato, peeled
1 large carrot
1/4 onion
elbow pasta
1/2 cup coconut milk (optional)
1/2 cup raw cashews, soaked
1 clove garlic
salt and pepper, to taste
2 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
a pinch of nutmeg
1/4 teaspoon paprika
juice of 1 small lemon
1/4 cup panko (optional)
meltable cheese (optional)

Cut potatoes into chunks and boil in water. Add carrots and boil another 5 minutes. Add onion and continue to cook for another 7 minutes.

Meanwhile cook pasta until al dente and set aside.

In a blender, combine the vegetables and 1-1/2 cup of their water (or 1/2 cup coconut milk and water), cashews, garlic, nutritional yeast, cayenne, nutmeg, salt and pepper. When the sauce cools, stir in the lemon juice.

Stir mixture into pasta. If desired, transfer to a casserole dish and sprinkle with meltable vegan cheese, panko, and more paprika.

Pistachio Cookies

Ingredients:

1-1/3 cup whole pistachios
2/3 cup almond flour
1/2 cup sugar
2 teaspoons honey
1/2 teaspoon vanilla
zest of 1 lemon
1 flax egg (or any sub for an egg white)
1/4 cup powdered sugar

Pulse the pistachios with the sugar in a food processor or blender until coarse crumbs. Transfer to bowl and add almond, sugar, honey, vanilla, lemon, and egg. Stir the mixture until it comes together and roll into tablespoon sized balls. Roll each of the balls in the powdered sugar and flatten with the bottom of a cup onto parchment paper.

Bake at 350 for 10-15 minutes.

Scallion Pancakes

Ingredients:

1-1/2 cup bread flour
3/4 cup boiling water
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon flour
1/2 cup green onions, chopped
2 tablespoons sesame seeds, toasted

Stir water into flour, salt, and garlic powder and knead until slightly tacky. Cover and allow to relax for about half an hour.

Combine oil, sesame oil, and flour. Set aside.

Divide dough into quarters and roll each into a flat circle. Brush with the oil mixture and sprinkle with the green onions. Roll it and swirl each log into a bun. Set aside for about 20 minutes.

On a lightly floured surface, roll each bun out. Heat a bit of oil in a frying pan and cook pancake in each side until golden brown. Cut into wedges and serve hot.

If desired, serve pancakes with dipping sauce consisting of  1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon ginger, and sriracha to taste.

Harak Osbao

Ingredients:

10 fettuccine noodles, broken into one inch pieces
1/2 onion, very thinly sliced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon allspice
a pinch of cardamom
1/4 teaspoon black pepper
1-1/2 cup brown lentils, soaked
2 cups vegetable stock
1/2 teaspoon dried mint
2 medium pitas
1 tablespoon sumac
1/4 cup tamarind
2 tablespoons pomegranate molasses
2 tablespoons parsley, chopped
salt, to taste
1 tablespoon cilantro, chopped
1/4 cup pomegranate arils
1 lemon, cut into wedges


In a dry saucepan, toast the noodles. Set aside.

Cook onion and garlic in the oil until soft. Add the cumin, coriander, allspice, cardamom, and black pepper. Stir until aromatic then pour in the lentils, stock and mint. Cover and bring to a simmer, adding more water as needed.

While lentils are cooking, prepare pita chips and season them with salt and half the sumac. Set aside to cool.

When lentils are tender, add the tamarind, pomegranate molasses, noodles, and a sprinkle of fresh parsley. Cover and cook until pasta is tender and most of the liquid is absorbed and season with salt.

To serve, place pita chips on the base of a shallow plate. Pour the lentil mixture over it and garnish with parsley, cilantro, pomegranate arils, remaining sumac, and lemon wedges.

Chickpea Mushroom and Farro Soup

Ingredients:

1 tablespoon oil
1/2 onion, chopped
1 package porcini (or cremini) mushrooms
2 cloves garlic, minced
1 sprig rosemary, chopped
1 sprig thyme, chopped
2/3 cup tomato puree
4 cups vegetable stock
1/3 cup farro
1-1/2 cups chickpeas
salt and black pepper, to taste
olive oil

Cook the onion in the oil until translucent. Add the mushrooms and cook until they release their liquid. Add the garlic, rosemary, and thyme. Stir until aromatic and stir in the puree and stock. Bring soup to simmer and add the farro.

When farro is cooked, stir in the chickpeas and season with salt and black pepper. Drizzle with olive oil before serving.

Okra and Black Eyed Pea Stew

Ingredients:

1 cup black eyed peas
1 tablespoon oil
1 onion, chopped
2 stalks celery, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup cabbage, shredded
4 cloves garlic, minced
3 bay leaves
2 tablespoons cajun seasoning
1/2 teaspoon black pepper
1 teaspoon agave
2 tablespoons nutritional yeast
1 tablespoon red wine vinegar
2 tablespoons tamari
1/2 teaspoon liquid smoke
4 cups vegetable stock
1 cup cherry tomatoes, quartered
1 roma tomato, chopped
1 cup tomato puree
1-1/2 cups okra, thinly sliced
2 cups collard greens or kale, shredded
salt, to taste
2 green onions, chopped


Soak the black eyed peas overnight and drain.

Saute onion, celery, and bell peppers in the oil until slightly softened. Add the cabbage and garlic. When the cabbage wilts, add the bay leaves, seasoning, and black pepper. Stir until aromatic and add the nutritional yeast, vinegar, tamari, liquid smoke, stock, tomatoes, and tomato puree. Bring to a simmer and add the beans and return to simmer. Add the okra, cover and allow beans to cook through, adding more water as needed. Stir in the shredded greens and season with salt. Remove from heat.

Serve over long grain rice cooked in turmeric and cayenne pepper. Garnish with green onion.

Broad Bean Patties

Ingredients:

1 package baby spinach
1-1/2 cup broad beans
1 cup potatoes, diced
1 teaspoon olive oil
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1 tablespoon parsley, chopped
2 tablespoons dill, chopped
1 flax egg
1 tablespoon breadcrumbs or panko
salt and black pepper, to taste
lemon, cut into wedges

Blanch the spinach and put in ice bath. Squeeze and chop.

Remove skins from broad beans and chop.

Boil the potatoes until soft and mash with the olive oil, salt, and pepper. Stir in the spinach, broad beans, herbs, spices, flax egg, and breadcrumbs.

Shape into patties and chill in the refrigerator for at least half an hour. Shallow fry in a bit of oil on each side until golden brown. Serve with lemon wedges.

Tahini Avocado Toast

Ingredients:

1/4 cup tahini sauce
1 tablespoon parsley, finely chopped
2 avocados
1 tablespoon lemon juice
1 tablespoon lime juice
salt and black pepper, to taste
red pepper flakes
olive oil
cherry tomatoes, quartered
sprouts
multigrain bread

Mix the parsley into the tahini sauce and spread over the bread.

Mash the avocado with the lemon and lime juice and salt and pepper. Spoon over the bread.

Sprinkle the avocado with red pepper flakes and olive oil and top with cherry tomatoes and sprouts.

Chilled Cream of Basil Soup

Ingredients:

1 cup raw cashews, soaked
1 cup water
3/4 cup basil (packed)
small handful baby spinach
1 small garlic clove
salt and black pepper, to taste

1 cup corn
1 cucumber, finely diced
3 tablespoons parsley, chopped
olive oil
lemon juice
salt and black pepper

Rinse the cashews and blend with water, basil, spinach, garlic, salt, and pepper until very smooth. Refrigerate to chill for several hours.

Combine remaining ingredients and serve over the soup.

African Style Black Eyed Pea Salad

Ingredients:

1-1/2 cups black eyed peas, cooked
2 green onions, chopped
red bell pepper, finely chopped
cherry tomatoes, quartered
1 cucumber, finely chopped
1/2 habanero pepper, seeded and minced
1/2 cup parsley, chopped
avocado, diced
juice of 2 limes
2 tablespoons olive oil
salt and black pepper

Combine black eyed peas, green onion, bell pepper, tomato, cucumber, habanero, and parsley. Toss with the dressing ingredients and avocado.

Vegan Cheesecake

Ingredients:

1 cup nut of choice
6 dates
1/3 cup shredded coconut
1 teaspoon coconut oil
salt

1 cup raw cashew, soaked
1 cup berry or 1/2 cup coconut cream
1/4 cup coconut oil
1/4 cup maple syrup or agave
2 tablespoons lemon juice
1/2 teaspoon vanilla
a pinch of salt

Combine nuts, dates, coconut, coconut oil, and salt in a food processor and pulse until softened and doughy. Press into cupcake liners or springform pan.

Combine remaining ingredients in the blender until smooth. Pour over base. Store in freezer and set at room temperature for 30 minutes before serving.

Gatte ki Sabzi

Ingredients:

1 cup chickpea flour
1/4 cup yogurt
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon garam masala
salt
1 teaspoon coconut oil

1 inch ginger
2 cloves garlic
1 onion
3/4 cup cashew cream or yogurt
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1/2 teaspoon mango powder
1 teaspoon agave
1 tablespoon fenugreek, chopped
salt, to taste
1 teaspoon lemon juice
2 tablespoons cilantro, chopped

In a bowl, mix chickpea flour, yogurt, chili powder, turmeric, coriander, garam masala, salt, and oil until it comes together. Roll out into two logs and refrigerate for a few minutes. Cut logs into bite sized pieces and boil in some water until they float. Set aside.

Meanwhile, combine ginger, garlic, and onion in a blender until pureed. Cook in some oil for a few minutes and add cumin, coriander, turmeric, garam masala, and mango powder. Add the cream and agave. Bring to simmer and add the chickpea dumplings and fenugreek. Thin with water as needed and season with salt. Remove from heat and stir in the lemon juice. Garnish with cilantro.

Serve with basmati rice, millet, naan, or roti.

Palak Chole

Ingredients:

1 onion
1 green chili
4 cloves garlic
1 inch ginger
2 tablespoons coconut oil
1 teaspoon cumin
3 cardamom pods
1 bay leaf
1 large tomato
1 teaspoon tomato paste
1 tablespoon coriander
1 teaspoon garam masala
1/2 teaspoon turmeric
a pinch cinnamon
2 cups spinach
2 cups chickpeas
1 teaspoon fenugreek
1 clove

Blend onion, chili, garlic, and ginger in a food processor.

Cook cardamom, clove, and bay leaf in the oil. Add onion mixture and cook until golden brown.

Meanwhile puree tomato in the food processor and add to mixture along with tomato paste, coriander, garam masala, turmeric, and cinnamon. Bring to simmer.

Add chickpeas and allow to simmer 15 minutes.

Add spinach and fenugreek. Simmer an additional 15 minutes. Season with salt.

Serve with naan or brown rice and a wedge of lemon.

Poutine

Ingredients:

fries
1/2 cup onion stock
1 tablespoon arrowroot powder
meltable cheese, cut into cubes
imitation chicken filets, cut into strips (optional)

Bake the fries until crispy.

Place the fries in oven safe serving size bowls and arrange cheese pieces on top. Broil in the oven until cheese is melted.

Meanwhile, simmer the stock with some arrowroot powder until thickened.

Pour the gravy over the fries and place chicken strips on top.

Albaloo Rice

Ingredients:

1 cup basmati rice
1/3 cup sour cherries
1/2 teaspoon saffron
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt

Soak the rice for a few hours and drain. Steep the saffron in 2 tablespoons of water.

Boil the rice in some water for 10 minutes. Drain and rinse with cold water.

Pour saffron water into the pot with about 1/3 cup of the rice. Cook until rice is tender and all the water is absorbed. Set aside.

Place half the butter in the pot and add half the remaining rice, 3 tablespoons of the cherry syrup, sugar, and half the cherries. Cook until rice is tender. Set aside.

Add remaining butter to the stove and cook the remaining rice with salt and remaining cherries. Plate this, layered with the cherry syrup rice and then the saffron rice. Or carefully stir them together.

Garnish with pistachios if desired.

Lobio Nigvzit

Ingredients:

2 cups kidney beans with liquid reserved
1 large carrot, chopped
1 onion, chopped
2 cloves garlic minced
1 teaspoon oil
vegetable bouillon (optional)
1/2 cup walnuts, ground
1/2 cup cilantro, chopped
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
juice of 1/2 a lemon
1/2 teaspoon fenugreek, ground
salt and cayenne pepper

Cook the carrot, onion, and garlic in the oil until softened. Stir in the walnuts and toast for a minute. Add water, bouillon,  and half of each of the herbs. Cover and simmer for 10 minutes.

Add the remaining herbs, fenugreek, and lemon juice. Season with salt and cayenne pepper.

Serve with cornbread.

Sicilian Lentil Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1 eggplant, cut into 1 inch cubes
1 teaspoon rosemary, chopped
4 cups vegetable stock
1 cup green lentils
1/2 cup ditalini or macaroni
1/4 teaspoon cinnamon
2 roma tomato, seeded and chopped
salt and black pepper, to taste

Cook the onion in the oil and add the garlic and eggplant. Pour in the stock, rosemary, and lentils. Bring to simmer.

Cover and simmer until lentils are mostly cooked and eggplant is almost tender. Add the pasta and cinnamon. Cook until lentils are soft. Season with salt and pepper and add the tomato.

Drizzle with olive oil before serving.

Tashreeb

Ingredients:

1/2 teaspoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 roma tomatoes, diced
1/2 teaspoon black pepper
1/2 teaspoon sumac
1/2 teaspoon allspice
a pinch of clove
a pinch of cardamom
a pinch of cinnamon
4 cups vegetable stock
2 dried lemons, pierced
1/3 cup chickpeas
1/3 cup broad beans
3 tablespoons parsley, chopped
salt, to taste
flatbread, torn into bite sized pieces (preferably dried out overnight)
lemon wedges

Cook the onion in the oil until softened. Add the garlic and tomatoes and bring to simmer. Add the spices and stir until aromatic, then pour the stock in as well as the dried lemons. Simmer the stock for about 20 minutes and add the chickpeas, broad beans, and half the parsley. Return to simmer and season with the salt.

To serve, place bread pieces into bowl and ladle the soup over. Garnish with the remaining parsley and lemon.

Ezme Salad

Ingredients:

2 tomatoes, minced
1 small onion, minced
1 clove garlic, minced
1 green bell pepper, minced
1 small bunch parsley, chopped
1 sprig mint, chopped
juice of 1/2 a lemon
2 tablespoons pomegranate molasses
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 teaspoon sumac
salt, to taste

Place the ingredients in a colander as chopping, then transfer to a bowl. Alternately run the vegetables through a food processor until minced. Add the remaining ingredients and toss.

Serve with hot flatbread.

Maple Lemonade

Ingredients:

1 cup lemon juice
2/3 cup maple syrup
4 cups water
1/4 teaspoon maple extract

Combine all ingredients and serve over ice.

Tarta de Ricotta con Dulce de Leche

Ingredients:

2/3 cup all purpose flour
1/3 cup wheat flour
1/4 teaspoon salt
1/4 cup brown sugar
5 tablespoons butter, frozen
1 egg yolk
2 tablespoons milk or cream

2 eggs, yolks and whites divided
1/3 cup sugar
1-1/4 cup ricotta cheese
1/4 cup milk or cream
3 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

juice of half a lemon
1/2 cup dulce de leche


Toss the flours, salt, and brown sugar into a bowl. Grate the butter into the bowl and toss to coat. Mix in the egg yolk and cream and place in the freezer.

Whip the egg whites until frothy and add the sugar. Continue to whip until peaks form.

In a separate bowl, stir together egg yolks, ricotta cheese, and milk. Add the flour, baking powder, salt, and vanilla.

Fold egg whites into the egg yolk mixture.

Combine the dulce de leche with lemon juice.

Flatten the crust into a springform pan. Pour the ricotta mixture into the crust. Spoon dollops of the dulce de leche into the ricotta and swirl with a knife.

Bake at 350 in a water bath for about 45 minutes.

Allow to cool to room temperature and refrigerate. Run a knife around the edges before removing from pan.

Dust with powdered sugar before serving, if desired.