Celery and Apple Salad

Ingredients:

3 stalks celery, thinly sliced with mandolin
1 cup celery leaves
1 granny smith apple, thinly sliced
1 tablespoon mustard seed, crushed with mortar and pestle
1 tablespoon apple cider vinegar
1 tablespoon apple juice
2 tablespoons olive oil
salt and black pepper, to taste

Toss all ingredients together or arrange them on a plate and serve cold.

Islim Kababi

Ingredients:

4 eggplants, sliced lengthwise
1 teaspoon oil
1/2 onion, chopped
1 clove garlic, minced
3 roma tomatoes, chopped
2 cups seitan pieces
1/4 cup tomato puree
1/2 teaspoon red pepper flakes
salt and black pepper, to taste
1 tablespoon tomato paste
10 grape tomatoes
1 small green bell pepper, cut into slivers


Salt and cook the eggplant slices and set aside.

Cook the onion and garlic in the oil and add the tomatoes and tomato sauce. When the tomatoes are softened, add the seitan, red pepper, black pepper, and salt and bring to simmer.

Arrange two eggplant slices in the shape of a cross and spoon some of the seitan mixture inside. Close the edges over. Stick a tomato and green bell pepper through the toothpick and press the toothpick through the eggplant bundle. Place in a casserole dish and repeat the same for remaining eggplant slices.

Stir tomato paste into a cup of water a pinch of salt and pour over the eggplant bundles. Bake at 350 for 15 minutes.

Oozi

Ingredients:

1 teaspoon oil
1 onion, finely diced
1 green bell pepper, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1 teaspoon seven spice
1-1/2 cup rice
1 tablespoon vegetable bullion
salt and black pepper, to taste
1/2 cup dill, chopped
1/2 cup vegan ground beef
24 thick egg roll wrappers or puff pastry

Cook onion in the oil and add bell pepper then the garlic and green chili. Stir in the spice and add the rice, some water, and the bullion. Season with salt and pepper. Cover and cook until rice is fluffy. Remove from heat and stir in the ground beef and dill.

Arrange dough in a well greased muffin or mini cheesecake pan. Fill 3/4 of the way with the rice mixture and seal at the top.

Bake 30 minutes at 350 or until golden brown.

Soba Noodles with Peanut Sauce

Ingredients:

4 ounces soba noodles
2 tablespoons sesame seeds, toasted
1 tablespoon tahini
1/4 cup peanut butter
2 cloves garlic
1 inch ginger
3 tablespoons soy sauce
2 tablespoons rice vinegar
sriracha, to taste
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon sesame seeds
2 green onions, chopped
1 red bell pepper, thinly sliced (optional)
1 carrot, cut into matchsticks (optional)

Cook the soba noodles according to package instructions, rinse with cold water, and set aside. Toss with some sesame oil to prevent noodles from sticking.

Combine sesame seeds, tahini, peanut butter, garlic, ginger, soy sauce, vinegar, sriracha, honey, and sesame oil in a blender. Blend the mixture together, adding hot water and scraping down the blender with a spatula until the mixture is thinned to a sauce consistency.

Toss the noodles with the sauce and allow to cool. When noodles are cooled, stir in the sesame seeds, green onion, bell pepper, and carrot. Serve cold.

California Veggie Open-Face Sandwich

Ingredients:

bread slices
vegan pepperjack slices
alfalfa sprouts
avocado, diced
tomato, diced
cucmber, diced
lime juice
salt and pepper
basil or cilantro

Place cheese slices on toasted bread. Layer with the sprouts. Combine remaining ingredients and spoon over the sprouts.

Khao Suey

Ingredients:

1 teaspoon coconut oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, minced
1/2 teaspoon turmeric
2 cups mushrooms, sliced
1 small red bell pepper, sliced
1 cup tofu or tempeh, cut into 1 inch cubes
1 tablespoon red curry paste
1 cup coconut milk
1/2 cup water
1 teaspoon agave
salt, to taste
thick rice noodles, cooked
green onion, chopped
cilantro, chopped
lemon or lime wedges

Cook onion in the coconut oil and add garlic, ginger, and turmeric.

Stir in the mushrooms  and bell pepper and cook for a few minutes and add the tofu and curry. Stir until the curry paste is evenly dispersed and add the coconut milk and water. Bring to a simmer and add the agave. Season with salt, if needed.

To serve, divide noodles between bowls and ladle the soup over. Garnish with the green onion and cilantro and serve with lemon wedges.

Swedish Apple Pie

Ingredients:

1/2 cup coconut oil
1/2 cup sugar
1/4 cup maple syrup
1 tablespoon vanilla
1/4 teaspoon maple extract
1-1/4 cup old fashioned oats
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 apples, peeled, cored, and sliced or chopped
2 teaspoons cinnamon
1 teaspoon cardamom
2 tablespoons sugar

Combine oil, sugar, syrup, vanilla, maple extract, oats, flour, baking powder, and salt. Set aside.

Toss the apples with the cinnamon, cardamom, and sugar.

Arrange the apples on the bottom of a 9 inch pie pan. Top with the oat mixture.

Bake for 40 minutes at 350.

Drizzle with a mixture of  1/2 cup cashew cream, 3 tablespoons maple syrup, and 1/2 teaspoon vanilla bean paste.

Saag

Ingredients:

1 tablespoon oil
1 onion, roughly chopped
1 red chili, seeds removed and roughly chopped
3 cloves ginger, sliced
1 inch ginger, sliced
a pinch of clove
1/4 teaspoon cinnamon
a pinch of cardamom
2 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1 tablespoon fenugreek
2 tomatoes, roughly chopped
2 cups spinach
2 cups kale, stemmed and roughly chopped
2 cups collard greens, mustard greens, or swiss chard, stemmed and roughly chopped
1/4 cup cashew cream
1/2 teaspoon garam masala
salt, to taste

Cook the onion in the oil and add the pepper, ginger, and garlic. When they are tender, stir in the spices until they are aromatic, then add the tomato. When the tomatoes are softened, add the greens and cook until they are wilted.

Transfer mixture to a blender and add enough water to puree the mixture into a coarse paste.

Return mixture to saucepan and stir in cashew cream and garam masala. Season with salt.

Serve with naan or basmati rice. If desired, garnish with more cream and some fried garlic.

Thai Bagel Sandwich

Ingredients:

2 tablespoons peanut butter
juice of 1 lime
1 teaspoon sriracha
1 tablespoon sesame seeds, toasted
1 cucmber, thinly sliced
1 small carrot, shredded
1 green onion, cut into 2 inch pieces
1 small avocado, sliced
lettuce or sprouts
tofu, marinated or vegan chicken patty
2 bagels

Combine peanut butter, lime, and sriracha. Toast the bagels to liking.

Spread the peanut butter mixture on the bagels and sprinkle with the sesame seeds. Layer remaining ingredients and cut in half before serving.

Orange Mango Mojito

Ingredients:

1 cup mint
2 tablespoons sugar
1 cup mango juice
1 cup orange juice
juice of 1 lime
1 cup club soda
ice and orange wedges

Crush the mint with the sugar and place into a pitcher along with the mango juice, orange juice, and lime juice. Top off with the soda and adjust sugar. Serve with ice and orange wedges.

Mashawa

Ingredients:

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1-1/2 teaspoon coriander
1/2 teaspoon black pepper
1 teaspoon red chili flakes
4 cups vegetable stock
2/3 cup tomato puree
1-1/2 cup mung beans, soaked
1 cup kidney beans
1 cup chickpeas
2 tablespoons dill
salt, to taste

Cook the onion and garlic in the oil. Add the coriander, black pepper, and red pepper and stir until aromatic. Then add the stock, tomato puree, and mung beans. Cover and simmer for 20 minutes, then add remaining beans and return to simmer. Season with the salt and stir in the dill.

Serve with naan and vegan yogurt.

Vegan Creamy Red Pepper Pasta

Ingredients:

3 red bell peppers, cut into wedges
1 red onion, cut into wedges
3 cloves garlic
1/2 tablespoon oil
1/2 cup cashews, soaked
1 cup almond milk
2 tablespoons nutritional yeast
2 teaspoons boullion (optional)
salt, red pepper, and black pepper, to taste
fettuccine, cooked
3 tablespoons parsley, chopped

Toss pepper, onion, and garlic in the oil and grill or roast.

Place the cooked vegetables, cashews, milk, nutritional yeast, boullion, salt, and pepper in the blender and puree until smooth, adding more milk as needed.

Toss the sauce with the pasta and garnish with parsley.

Laksa

Ingredients:

2 red chilli peppers, seeded
juice and zest of 1 lime
1 inch ginger
3 cloves garlic
8 cashews, soaked
1 tablespoon sriracha
2 small shallots
1 tablespoon oil
1 teaspoon agave
1 cup coconut milk
1 zucchini, julienne
2 cups vegetable stock
juice of 1 lime
1 teaspoon soy sauce
salt, to taste
1 block extra firm tofu, cut into 1 inch cubes
3 cups rice noodles, cooked
1 cucumber, cut into matchsticks
1/4 cup cilantro, roughly chopped
lime wedges

In a blender, combine pepper, lime, garlic, cashews, sriracha, shallots, and oil. Blend until smooth and transfer to skillet. Cook the sauce and stir in the agave and coconut milk. When sauce simmers, add the zucchini. Allow the zucchini to cook partially and add the stock and tofu. Season with soy sauce, salt, and stir in the lime juice.

To serve, place rice noodles in a bowl and pour soup mixture over it. Garnish with cucumber, cilantro, and lime wedges.

Vegan Chocolate Peanut Butter Pie

Ingredients:

1/2 cup almonds
1/3 cup peanuts
1/3 cup dates
1 teaspoon coconut milk

1/2 cup almond milk
1-1/4 cup cashews, soaked
1/2 cup peanut butter
1/3 cup agave
1 tablespoon vanilla
1/2 cup cacao
1/2 cup coconut oil

Combine almonds, peanuts, dates, and coconut milk in a blender and pulse until grainy and soft. Press into the bottom of springform pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Freeze for a couple of hours then refrigerate overnight before serving.

Samosa Soup

Ingredients:

2 teaspoons coconut oil
1 onion, chopped
4 cloves garlic, chopped
1 inch ginger, chopped
1 small russet potato, peeled and diced
1 small sweet potato, peeled and diced
1 red chili pepper, roughly chopped
1 carrot, chopped
4 cups vegetable stock
1 cup chickpeas
1 teaspoon mustard seed
3/4 teaspoon fennel seed
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
salt, to taste
1/3 cup peas
1/3 cup coconut milk (optional)
tamarind chutney (optional)
2 tablespoons cilantro, roughly chopped
1 lime, cut into wedges

Cook onion in half the oil and add the garlic and ginger. Stir in the potatoes, chili pepper, and carrots. When vegetables are tender, add the vegetable stock and chickpeas. Cover and simmer until potatoes are cooked through.

Transfer mixture to a blender and puree until smooth.

Meanwhile, heat remaining oil in the saucepan and add the mustard and fennel seeds, followed by turmeric, cumin, coriander, cinnamon, and salt When they become aromatic, stir in the potato mixture and peas. Return to simmer. Add coconut milk if using.

Garnish the soup with a drizzle of tamarind chutney and cilantro and serve with lime wedges.

Farro and Heart of Palm Salad

Ingredients:

1-1/2 cups farro
1/2 fennel bulb, finely chopped
2 celery stalks, finely chopped
3 heads endive or chicory, roughly chopped
1 cup heart of palm, chopped
1/4 cup parsley, chopped
1/2 cup walnuts, toasted and chopped
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/4 teaspoon garlic powder
salt and pepper, to taste
3 tablespoons olive oil

Toss the salad ingredients together and the dressing ingredients together separately. Toss together and sprinkle with walnuts before serving.

Hemp and Beet Burgers

Ingredients:

3 cups beet, shredded
1/3 cup hemp seeds
1/3 cup sunflower seeds
1/3 cup almond meal
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon dried parsley
2 teaspoons coriander
1 teaspoon garlic or onion powder
1 tablespoon coconut cream
1/4 cup oatmeal

Combine all ingredients in a food processor until mostly processed. Shape into patties and cook on both sides until golden.

Serve on buns with greens, tomato, and tahini sauce.

Hummus and Pesto Flatbreads

Ingredients:

4 naan
1 cup hummus
3 cups baby spinach, roughly chopped
1/4 cup sun dried tomatoes, chopped
2 tablespoons pine nuts, toasted
1/4 cup pesto sauce

Stir fry the spinach until it is almost wilted and set aside.

Heat the naan and spread the hummus over it. Layer with the spinach, sun dried tomato, pine nuts, and pesto sauce. Slice before serving.

Borlotti and Runner Bean Stew

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
a pinch of chilli flakes
5 sage leaves, minced
3 roma tomatoes, chopped
1/2 teaspoon agave
2 cups runner beans, strings removed, chopped diagonally
2 cups borlotti beans
3 cups vegetable stock
salt and black pepper, to taste
olive oil
oregano leaves, chopped
sage leaves, chopped


Cook the onion and garlic in the oil. Add the red chilli flakes and sage. When sage is aromatic, add the tomato and agave. Bring to a simmer and add the beans and stock. Cover and cook until beans are tender. Season with salt and pepper. Garnish with olive oil, oregano, and sage.

Serve with rustic bread.