Cig Kofte

Ingredients:

1 cup fine bulgur
1/2 cup walnuts
2 tablespoons breadcrumbs
2 tablespoons olive oil
1/2 red onion, finely chopped
2 cloves garlic, minced
2 tablespoons isot pepper (or more to taste)
2 tomatoes, finely chopped
1 tablespoon tomato paste
1 tablespoon pomegranate molasses
1/2 teaspoon lemon zest
juice of 1/2 small lemon
1 teaspoon cumin
1 teaspoon paprika
salt, to taste
1 green onion, finely chopped
1/4 cup parsley, finely chopped

In a saucepan, bring 1-1/4 cup water (or vegan beef flavored broth) to a boil. Add the bulgur and some salt, cover and remove from heat. Set aside, folding at least once.

Meanwhile, in a blender, powder the walnuts and breadcrumbs and transfer to a bowl. Add the olive oil, red onion, garlic, isot, tomatoes, tomato paste, pomegranate, lemon zest and juice, cumin, and paprika. Stir in the cooked bulgur.

When mixture is cool enough to handle, knead it for about 5 minutes, adding the salt. The longer it is kneaded, the better the texture will be.

Finally, add the green onion and parsley. Allow mixture to refrigerate for a few hours or overnight to achieve desired consistency and flavor.

Serve with flatbread, romaine lettuce, cucumber, pomegranate molasses, lemon juice, and red chili paste.

Spanakopita Cigars

Ingredients:

flax egg
spinach, chopped
cashew cream
vegan feta cheese
vegan mozzarella cheese
oregano
nutmeg
salt and black pepper
dill
green onion, chopped
phyllo dough, 2-3 inch long rectangles
olive oil
sesame seeds

Prepare flax egg and stir in the spinach, cashew cream, cheeses, oregano, nutmeg, salt, pepper, dill and green onion. Set aside.

Brush sheet of dough with olive oil and layer with a second sheet. Brush the second sheet and place the spinach mixture inside on the edge. Roll the dough up and place on a baking sheet with the seam on the bottom. Repeat. Brush each cigar with more olive oil and sprinkle with the sesame seeds.

Bake at 400 for 20 minutes or until golden brown and crispy.

Vegan Flan

Ingredients:

1/4 cup sugar
2 teaspoons water
1-1/2 cup coconut cream
1-1/2 cup almond milk
1/4 cup turbinado sugar
1-1/2 tablespoons agar
1 cup fruit puree, sieved (optional)
2 teaspoons vanilla
a pinch of cinnamon (optional)
a pinch of salt

Prepare caramel by melting sugar in a saucepan. When sugar is melted, add the water and stir until uniform. Pour the caramelized sugar in the mold.

Combine coconut cream, almond milk and turbinado sugar in a saucepan and simmer until sugar is dissolved. Add the agar and simmer an additional 5 minutes. Remove from heat and add fruit, vanilla,  cinnamon, and salt. Pour over the caramel and refrigerate.

When the flan is set, loosen edges and invert onto a serving plate.

Mushroom and Wild Rice Soup

Ingredients:

1 teaspoon oil
1/2 onion or leek, chopped
2 cloves garlic, chopped
1 sprig thyme
1/2 teaspoon rosemary
1 lb cremini mushrooms, sliced
3 cups vegetable stock
1/2 tablespoon arrowroot powder
1/2 cup cashews, soaked
1/2 cup wild rice, soaked
1 cup porcini mushrooms, sliced
salt and black pepper, to taste

In a saucepan, cook the onion and garlic in the oil. Add the thyme, rosemary, and cremini mushrooms. When the mushrooms wilt, add the stock and bring to a simmer.

Transfer the mixture to a blender with the arrowroot powder and cashews and blend until smooth.

Return the soup to the saucepan and add the porcini mushrooms and wild rice. Cover and simmer until rice is tender. Season with salt and pepper. Garnish with the parsley before serving.

No Bake Biscoff Cookies

Ingredients:

6 tablespoons coconut oil
1/2 cup almond or coconut milk
1-1/2 cup brown sugar
3/4 cup biscoff spread
2 teaspoons vanilla
1/2 teaspoon salt
3-1/2 cups oats (can substitute 1/2 cup of the oats with puffed quinoa)
15 biscoff cookies, broken into chunks (optional)

In a saucepan combine the oil, milk, and brown sugar. When sugar is dissolved stir in the biscoff spread, vanilla, and salt. Remove from heat and gradually fold in the oats followed by the biscoff cookies. Allow to slightly cool before placing dollops of the mixture on waxed paper. Refrigerate until set.

Miso and Soba Noodle Soup

Ingredients:

1 black extra firm tofu, pressed and cut into cubes
1 teaspoon sesame oil
1 tablespoon soy sauce
1-2 teaspoons sriracha
15 shiitake mushrooms, sliced
4 cups mushroom broth
2 inches kombu
1 inch ginger, minced
1-2 tablespoons miso
1 tablespoon tamari
4 baby bok choy
1 tablespoon rice wine vinegar
soba noodles
1 green onion, sliced
1 teaspoon sesame seeds
1 teaspoon black sesame seeds

Toss the tofu with soy sauce, sesame oil, and sriracha. Allow to marinade for at least 20 minutes. Remove tofu from the marinade and toss the mushrooms with remaining liquid. Bake tofu and mushrooms at 350 for 15 minutes or until caramelized and set aside.

Bring the mushroom stock to a simmer and add the ginger, miso, and tamari. Stir in the bok choy and cook until tender crisp and add the vinegar.

Meanwhile, cook the soba noodles and rinse under cold water. Set aside.

To assemble, place noodles in the bowl and pour the broth with the bok choy over it. Top with the tofu, mushrooms, and green onion. Sprinkle with the sesame seeds.

Sweet Potato, Celery, and Apple Salad

Ingredients:

1 small sweet potato, cut into matchsticks
1 granny smith apple, cut into matchsticks
1 stalk celery, cut into matchsticks
3 radishes, finely julienned
2 green onions, thinly sliced
1/4 cup cilantro, roughly chopped
2 tablespoons sesame seeds, toasted

2 tablespoons lemon juice
1 tablespoon ginger, grated
1 tablespoon olive oil
salt and white pepper, to taste

Toss all salad ingredients together and the dressing ingredients together. Add the dressing to the salad and serve immediately.

Moroccan Millet and Chickpea Burgers

Ingredients:

1 cup cooked millet
1/2 cup chickpeas
2 tablespoons flaxseed meal
1/2 red onion, roughly chopped
2 cloves garlic, sliced
1 red bell pepper, roughly chopped
1/4 cup cilantro
1/4 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
a pinch of cardamom
salt and black pepper, to taste
2 tablespoons flour
2 tablespoons grapeseed oil

3 tablespoons cashew, soaked
1 tablespoon lemon juice
zest of 1/2 lemon
1 small clove garlic
salt
1/4 teaspoon cumin
1/2 small cucumber, shredded

burger buns
lettuce
tomato slices

Allow millet to cool slightly and place in food processor along with the chickpeas, flaxseed meal, and a tablespoon of water. Pulse a few times.

Cook the onion, garlic, and bell pepper until softened and add to the millet. Add the remaining seasonings and pulse the mixture until slightly coarse.

Refrigerate the mixture until chilled, then shape into patties. Coat with some flour and cook in the oil until golden on each side.

Run the cashew, lemon juice, zest, garlic, salt, and cumin through a blender on high speed, adding water until smooth. Stir in the cucumber.

To serve, place lettuce and tomato on the bun followed by the patty and cashew cream.

Serve with sweet potato fries.

Coco Bread

Ingredients:

2 teaspoons yeast
2 teaspoons sugar or agave
1 cup coconut milk, heated
2 tablespoons coconut butter
1 teaspoon salt
2-1/2 cups bread flour
1 teaspoon coconut oil

Combine yeast and sugar. Add warm coconut milk and set aside for 10 minutes. Stir in the coconut butter, salt, and flour. Knead for ten minutes, adding more flour as needed, then cover and set aside to rise for 1-1/2 hours.

When dough is risen, divide into 2 or 4 pieces. Roll the dough out and brush with the coconut oil. Fold the dough over in half and brush the top with more coconut oil.

Cover and set aside to rise again then bake for 15-20 minutes at 375.

Tomato and Basil Bread

Ingredients:

1 loaf italian or french bread, sliced
olive oil
tomato and/or basil pesto sauce
roma tomatoes, sliced
vegan mozzarella slices, cut in half
black pepper
fresh basil leaves

Brush the bread with olive oil and spread the pesto sauce over it. Arrange tomato slices over the sauce and place a slice of cheese on each. Sprinkle with the black pepper.

Broil until bread is golden and cheese melts. Top with basil leaf before serving.

Black Pepper Tofu

Ingredients:

1 block firm tofu, cut into cubes
2 tablespoons oil
cornstarch or flour
3 shallots, thinly sliced
4 red chilis, thinly sliced
3 garlic cloves, minced
1 inch ginger, minced
1 tablespoon sweet soy sauce
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 tablespoon honey
2 teaspoons teriyaki sauce (optional)
1 teaspoon sriracha
2 tabespoons black pepper, roughly crushed
3 green onions, cut into 1 inch pieces
1 teaspoon toasted sesame seeds (optional)

Press the tofu and toss with some soy sauce if desired. Then coat with the cornstarch. Shallow fry the tofu pieces until golden brown and set aside.

Put more oil in the pan and cook the shallots, red chillies, garlic, and ginger. Add the sauces and honey.

Stir in the tofu, black pepper, and green onions. Cook until the onions are wilted. Sprinkle with sesame seeds.

Serve hot with jasmine or short grain rice.

Hibiscus Tacos

Ingredients:

2 cups hibiscus flowers
1 teaspoon oil
1/2 onion, chopped
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
a pinch of oregano
hot sauce, to taste
corn tortillas
pico de gallo
vegan queso

Boil the hibiscus for about 10 minutes and drain the liquid. Boil the flowers one or two more times until not much color is released into the water.

Drain and rinse the flowers and roughly chop them.

Cook the onion and garlic in the oil. Add the cumin, chili powder, oregano, and hot sauce.

Serve the hibiscus on tortillas with the pico and queso.

Sun Dried Tomato Pasta Salad

Ingredients:

3 cups rotini pasta, cooked
2 tablespoons olive oil
1 cucumber, quartered and chopped
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 medium red onion, thinly sliced
1/3 cup kalamata olives, chopped
15 basil leaves, chiffonade
2 tablespoons parsley, chopped
3 tablespoons tomato pesto
2 tablespoons red wine vinegar
juice of 1 lemon
salt and black pepper, to taste
1/2 teaspoon oregano
2 tablespoons almonds, toasted and finely chopped (optional)

After cooking the pasta, rinse under cold water and toss with the olive oil. Refrigerate to cool while preparing the vegetables.

Combine the pasta with the vegetables and toss with the pesto, vinegar, lemon, salt, pepper, oregano, and almond just before serving.

Vegan Pudding

Ingredients:

1 cup coconut milk or cream
1 cup cashew cream
1/3 cup sugar
1/2 tablespoon arrowroot powder
2 teaspoons vanilla bean paste
1/4 teaspoon salt

Combine coconut milk and cashew cream in a saucepan and stir on low heat until it simmers. Add the sugar and stir. Meanwhile, combine the arrowroot powder with a bit of water and whisk into the saucepan until mixture is thickened. Add the vanilla and salt as well as any flavorings desired.

Muhammara

Ingredients:

2 large red bell peppers
1 clove garlic
1/3 cup walnuts, toasted
1/4 cup breadcrumbs or panko
3 tablespoons parsley
2 tablespoons olive oil
1 tablespoon pomegranate molasses
juice of half a lemon
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon red pepper flakes
salt, to taste

Cut the bell peppers in half and brush with some oil. Roast or grill until charred. Cover until cooled and remove skins.

Place the bell peppers in a food processor with all remaining ingredients and puree until uniform.

Spread on a plate and drizzle with more olive oil and some toasted sesame seeds if desired. Serve with pita bread.

Zucchini Couscous Salad

Ingredients:

1 zucchini, diced
1 yellow zucchini, diced
1 red bell pepper, diced
1/4 red onion, thinly sliced
1 cup chickpeas
1 cup israeli couscous, cooked
juice of 1 lemon
2 tablespoons olive oil
2 tablespoons zaatar
salt and black pepper, to taste

Grill or roast the zucchinis, bell pepper, and onion.

Meanwhile, toss the chickpeas with the couscous and allow to chill.

Whisk the lemon juice, olive oil, zatar, salt and pepper together.

When the vegetables are cooled, toss with the couscous and dressing.

Batata Harra

Ingredients:

2 yukon gold potatoes, peeled and diced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon coriander
1 teaspoon red pepper flakes
1 teaspoon turmeric
salt and black pepper, to taste
juice of 1/2 lemon
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1 tablespoon dill, chopped
1 tablespoon mint, chopped

Boil the potatoes until mostly cooked. Drain and set aside. In a skillet, cook the garlic in the oil and add coriander, red pepper, and turmeric. Add the potatoes and stir until evenly coated. Allow to sear on one side before flipping over. Season with salt and pepper.

Remove potatoes from heat and toss with the lemon juice and herbs. Serve warm or cold.

Mercimek Koftesi

Ingredients:

1-1/4 cup (200grams) red lentils
1/2 cup (100 grams) fine bulgur
1 teaspoon grapeseed oil
1 onion, finely chopped
1 clove garlic, minced
1/2 tablespoon paprika
2 teaspoons cumin
1 teaspoon red chili flakes
1 tablespoon tomato paste
a handful of parsley, chopped
2 green onions, thinly sliced
1 tablespoon olive oil
salt and black pepper, to taste
lemon wedges

Boil the lentils until they are very tender and mushy. When there is a bit of water left in the saucepan, add the bulgur and a bit of salt, cover, and set aside.

Meanwhile, cook the onion and garlic in the oil. Add the paprika, cumin, and red chili flakes. When the spices are aromatic, stir in the tomato paste and some salt. Set aside to cool.

Transfer lentil mixture into a bowl and add the onion mixture. Stir until the lentils are mashed and the mixture is uniform in color. Stir in green onion, parsley, olive oil, salt, and pepper. Refrigerate for about an hour before handling.

Divide lentil mixture into 2 tablespoon sized balls, squeezing between fingers to leave indentations. Serve cold with lemon wedges.