Superfood Salad

Ingredients:

few handfuls of mixed greens
few handfuls of kale, stemmed and chopped
1 bunch asparagus
2/3 cup quinoa, cooked
1/4 cup pumpkin seeds, toasted
1 avocado, thinly sliced
1 small clove garlic, minced
2 tablespoons balsamic vinegar
1 teaspoon agave
3 tablespoons olive oil
salt and black pepper, to taste

Toss the mixed salad greens and kale together. Set aside.

Roast the asparagus in some oil until crisp tender. Set aside to cool.

Divide the salad greens between bowls and arrange quinoa, asparagus, and avocado on top. Sprinkle with the pumpkin seeds and drizzle with the dressing ingredients.

Autumn Crunch Salad

Ingredients:

5 ounces baby spinach
1 cup small pasta, cooked and rinsed
1 large stalk celery, chopped
1 mandarin orange, sectioned
1 green apple, sliced
1/2 cup cranberries
1/3 cup pecans, toasted
2 tablespoons apple cider vinegar
1 tablespoon white wine vinegar
2 tablespoons agave
a pinch of paprika
a pinch of onion powder
2 tablespoons olive oil
2 teaspoons poppy seeds

Toss the spinach with the pasta, celery, mandarin, apple, cranberries, and pecans. Toss with the dressing ingredients and serve immediately.

Mushroom Ravioli

Ingredients:

1 tablespoon olive oil
16 ounces cremini mushrooms, chopped
1 clove garlic, minced
1 tablespoon thyme, chopped
2 tablespoons balsamic vinegar
1 cup cashew cream
2 tablespoons nutritional yeast
1/2 cup vegan smoked cheese shreds
3 tablespoons vegan parmesan
salt and black pepper, to taste
40 wonton squares

4 tablespoons vegan butter
1 clove garlic, minced
2 tablespoons rosemary, chopped
1 cup vegetable stock
2 tablespoons parsley, chopped

Cook the mushrooms in the oil and add the garlic, thyme, and vinegar. Cook until the mushrooms are wilted and add the cream, nutritional yeast, cheeses, and salt and pepper. Divide between wonton squares and fold over, wetting and cinching the edges.

Boil water in a saucepan and add the raviolis a few at a time. They are ready when they float to the top.

Cook the garlic in the butter and add the rosemary and stock. Toss with the raviolis and garnish with parsley.

Chocolate Orange Marble Cake

Ingredients:

2 tablespoons flax meal
1/4 cup water
1 cup cake flour
1/3 cup almond meal
1/4 cup egg replacer (or arrowroot powder)
6 tablespoons sugar
1/4 teaspoon salt
1 cup almond milk
2 tablespoons coconut oil
1/2 teaspoon vanilla
zest of 1 large orange
1/2 cup orange juice
1/2 cup water
1/3 cup cocoa powder
1/2 teaspoon apple cider vinegar

Combine flax meal and water in a bowl and set aside for 10 minutes. Add flour, almond, egg replacer, sugar, and salt. Fold in the almond milk, coconut oil, and vanilla.

Pour half the batter in a small bowl. Add the orange zest and juice. Add water, cocoa powder, and apple cider vinegar to the other half.

Alternate dollops of each batter into a greased pan and bake at 350 for 45 minutes until golden and set.

Chipotle Sweet Potato Wedges

Ingredients:

1 large sweet potato
1 teaspoon coconut oil
juice and zest of 1 lime
1 chipotle and some of its adobo sauce, minced or blended
salt, to taste


Cut potato into thick wedges and steam until cooked through.

Combine remaining ingredients in a blender or bowl and brush over the potatoes. Grill potatoes for about 3 minutes on each side until charred (or bake at 450 until golden).

Israeli House Salad

Ingredients:

2 tomatoes, finely chopped
2 cucumbers, finely chopped
1/2 red onion, chopped
1 red bell pepper, finely chopped
1 yellow or orange bell pepper, finely chopped
1/2 cup fresh herbs (parsley, cilantro, and mint)
zest and juice of 1 lemon
2 tablespoons olive oil
salt and black pepper, to taste

Toss all ingredients together and add the dressing ingredients.

Mediterranean Chickpea Pancake

Ingredients:

1 cup chickpea flour
1 cup water
1/2 teaspoon baking powder
salt and black pepper, to taste
1/2 cup parsley, chopped
1/2 cup vegan feta or kalamata olives
1/2 small red onion, thinly sliced
1 small zucchini, thinly sliced
1 teaspoon zatar
1/2 teaspoon sumac
1 tablespoon mint, chopped

Combine chickpea flour and water. Refrigerate overnight. Stir in the baking powder, salt and pepper, parsley, cheese or olives, onion, zucchini, and zatar. Ladle onto a hot lightly greased pan and cook on each side until crisped and golden brown. Garnish with sumac and mint.

Caramel

Ingredients:

1/4 cup turbinado sugar
1-3/4 cup coconut milk or cream, warm
1/2 cup dark brown sugar
1 tablespoon arrowroot powder mixed with some water (optional)
1/2 teaspoon vanilla bean paste
1/2 teaspoon rum extract
a pinch of salt

Heat turbinado sugar in a saucepan and allow it to melt. Stir in the coconut milk and stir until uniform. Simmer for 20 minutes and add the brown sugar. Continue to simmer for an additional 10-15 minutes. Add arrowroot powder, vanilla, rum, and salt just before removing from heat and allow to cool.

Coconut Rajma

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 tomatoes, chopped
1-1/2 cup kidney beans
1-1/2 cup coconut milk
salt, to taste
2 tablespoons cilantro, chopped


Cook onion, garlic, and green chili in the oil. When tender, add the spices followed by the tomatoes. When tomatoes soften, add beans and coconut milk. Cover and bring to a simmer. Cook until the tomatoes have dissolved and kidney beans are very soft. Season with salt and garnish with cilantro.

Serve with naan or basmati rice.

Pomegranate Pink Lemonade

Ingredients:

juice of 2 lemons
juice of 2 large pomegranates
1-1/2 cup water (or sparkling water)
1/4 cup sugar
mint sprig
ice

Combine lemon, pomegranate, water, and sugar. Garnish with mint and serve over ice.

Che Chuoi

Ingredients:

1 cup coconut water or almond milk
1/4 cup tapioca pearls
2 ripe bananas, chopped
2/3 cup coconut milk
a pinch of salt
1/2 teaspoon vanilla
1 tablespoon sugar, to taste
2 tablespoons peanuts, chopped

Combine coconut water and tapioca and allow to soak for a few hours or overnight. Transfer to a saucepan and bring to a simmer. Add the banana, coconut milk, and salt and cook until tapioca pearls are translucent. Add the vanilla and sugar. Remove from heat and pour into bowls. Allow to cook for 5 minutes before sprinkling with the peanuts and serving warm.

Nectarine Mint Lemonade

Ingredients:

2 nectarines, peeled
1/2 cup sugar
juice of 2 lemons
2 tablespoons mint leaves
1-1/2 cup sparkling water
ice

In a blender, combine nectarine, sugar, lemon juice, and mint. Blend until smooth and pour into a pitcher.  Stir in the sparkling water and adjust sweetness as needed. Serve with ice.

Molokhia

Ingredients:

1 teaspoon oil
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
1/8 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon seven spice
a pinch of cardamom
1 cup vegetable stock
2 cups jute leaves, chopped
a handful of cilantro, chopped
juice of 1 lemon
1 tablespoon vegan butter
salt and black pepper, to taste

In a saucepan, cook onion and garlic in the oil. When the onion is translucent, add the spices and stir until aromatic. Add the stock and jute. Simmer until the jute is tender. Transfer to a blender and blend until smooth. Return to saucepan and stir in the cilantro and simmer for a few more minutes. Stir in the lemon, butter, salt, and black pepper before removing from heat.

Serve over short grain rice with vegan chicken pieces or lentil meatballs.

Cilantro and Red Onion Bread

Ingredients:

1/2 cup brazil nut milk (or almond milk)
1-1/2 tablespoons sugar
1 tablespoon vegan butter
1/2 cup water
2-1/4 teaspoon yeast
1-1/3 bread flour
1/2 red onion, finely diced
a handful of cilantro, chopped
cracked black pepper
sea salt
fine sugar

Heat the milk and stir in the sugar and butter.

Heat water to room temperature and add the yeast. Set aside.

Combine flour and liquids. Add more flour as needed and the onion and cilantro. Let rise for 45 minutes. Transfer dough to lined loaf pan and sprinkle the surface with black pepper, sea salt, and sugar.

Bake for 1 hour at 350. Sprinkle with more cilantro if desired and let cool.

Bun Chay

Ingredients:

2 tablespoons rice wine vinegar
juice of 1 lime
1-1/2 tablespoons coconut syrup or sugar
1 tablespoon soy sauce
1 tablespoon lemongrass, minced
1 small clove garlic, minced
1 birds eye chili, seeded and thinly sliced
a pinch of bouillon

4-6 ounces rice vermicelli
1 carrot, julienne or matchsticks
1 red, orange or yellow bell pepper, thinly sliced
1 cucumber, julienne
1/2 cup thai basil
1/2 cup cilantro
1/2 cup mint
1/2 cup peanuts, chopped

1 block tofu
1 tablespoon peanut oil
2 teaspoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey

lime wedges, to serve



Combine dressing ingredients and set aside.

Cook the tofu in the oil and when it starts to brown, add the remaining ingredients. Cook until caramelized and sticky.

Cook the noodles and drain. Divide noodles between bowls and top with the vegetables and herbs as well as the tofu. Drizzle with the dressing and serve with extra lime wedges.

Pinto Bean Burgers

Ingredients:

1/2 red onion, roughly chopped
2 cloves garlic
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup cilantro
1 teaspoon coconut oil
1 teaspoon chili powder
1/2 teaspoon cumin
cayenne pepper, to taste
1/2 cup breadcrumbs
1-3/4 cup pinto beans

In a food processor, pulse the onion and garlic. Add the almonds, sunflower seeds, cilantro, oil, and spices and pulse a few times more. Transfer to a bowl.

Place the beans and breadcrumbs in the food processor and process until smooth. Stir with the onion mixture. Season with salt.

Divide into 4 patties and shallow fry, bake, or grill, brushed with a bit of oil.

Serve with buns and toppings of choice.

Biscoff Banana Bread

Ingredients:

1/2 cup sugar
1/4 cup coconut oil
1/2 cup biscoff spread
1/4 cup coconut yogurt
2 ripe bananas, mashed
1/2 cup applesauce
1 egg replacer
1/4 cup plus 2 tablespoons almond milk
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1 tablespoon apple cider vinegar

Stir sugar, coconut oil, biscoff spread, coconut yogurt, bananas, applesauce, and egg replacer. Alternately add the almond milk and dry ingredients. Stir in the vinegar.

Pour batter into a greased loaf pan and bake at 350 for 50 minutes to an hour. Cover the top with foil if it starts to brown too much. Allow to cool before inverting.

Peanut Noodles with Tofu and Crispy Vegetables

Ingredients:

8 ounces brown rice noodles
1 block tofu, diced
1/4 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
1/2 tablespoon sriracha
1 tablespoon red curry paste
1 inch ginger, minced
2 cloves garlic, minced
juice of 1 lime
1 carrot, cut into matchsticks
1 yellow, orange, or red bell pepper, thinly sliced
1/4 cup basil, roughly chopped
1 small mango, sliced
1/2 cup edamame
1 green onion, thinly sliced
1 tablespoon peanuts, chopped


Cook the noodles and set aside.

Shallow fry or bake the tofu in a bit of oil until golden.

Combine peanut butter, soy sauce, sesame oil, honey, sriracha, curry paste, ginger, and garlic. Add the lime juice and enough water to thin to a sauce (about 1/2 cup).

Stir the sauce into the noodles and toss in or arrange the carrot, bell pepper, basil, mango, and edamame. Top with the tofu, green onion, and chopped peanuts.

Rye Caraway Breadsticks

Ingredients:

1 teaspoon yeast
1 teaspoon agave
3/4 cup warm water
2 tablespoons oil
1/2 cup rye flour
1/2 cup whole wheat flour
1/2 cup bread flour
1/2 teaspoon salt
1-1/2 tablespoons caraway seeds

Combine yeast, agave, and water and set aside until foamy. Add the remaining ingredients and knead the dough, adding more bread flour, as needed. Cover and set aside for 1-1/2 hours.

Divide dough into 6 pieces and roll into strips. Place strips on parchment paper sprinkled with cornmeal and bake at 400 on a baking stone for about 25 minutes or until golden brown.

Oyster Mushroom Étouffée

Ingredients:

2 tablespoons oil
2 tablespoons flour
1/2 onion, chopped
2 cloves garlic, minced
1 green bell pepper, diced
1 large stalk celery, diced
salt, to taste
2 tomatoes, chopped
1/2 cup tomato puree
2 cups vegetable stock
2 bay leaves
2 tablespoons creole seasoning
2 cups jumbo oyster mushrooms
3 tablespoons parsley, chopped
lemon wedges

In a skillet, heat the oil and add the flour. When it begins to cook, add the onion, garlic, bell pepper, celery, and salt. Stir until onion is translucent and add the tomatoes, puree, stock, bay leaves, and seasonings. Cover and bring to a simmer. Add mushrooms and simmer for an additional 20 minutes.

Serve with long grain rice and garnish with parsley and lemon wedges.

Herb Risotto

Ingredients:

1 teaspoon oil
1 leek, finely chopped
2 cloves garlic, minced
1/2 zucchini, finely chopped (optional)
1 cup arborio rice
2 cups vegetable stock
1 bay leaf
salt and black pepper, to taste
2 cups herbs (dill, parsley, chives, tarragon, basil, and chervil), chopped
zest and juice of 1/2 lemon
2 tablespoons vegan parmesan

Cook the leek, garlic, and zucchini in the oil until tender. Add the rice, stock, and bay leaf and season with salt and pepper. When rice is tender, add the herbs, lemon juice, and lemon zest. Sprinkle with the parmesan before serving.

Tapioca Brulee

Ingredients:

3 cups coconut or almond milk
1/3 cup tapioca
1 cinnamon stick
1 cup cashew cream
1/2 cup sugar
1 teaspoon vanilla
a pinch of salt
1 caramel flavored pudding cup (optional)
1/4 cup turbinado sugar
1/2 teaspoon cinnamon

Combine half the milk and the tapioca in a saucepan and soak overnight.

Add remaining milk and the cinnamon stick and simmer until the tapioca pearls are transparent. Add the cashew cream, sugar, vanilla, salt, and pudding cup. Remove the cinnamon stick.

Divide between four ramekins and allow to cool. Sprinkle the top of each with the turbinado sugar and cinnamon. Place under broiler or use a burner to melt the sugar.

Cool in the refrigerator or serve at room temperature.

Spaghetti Primavera

Ingredients:

1 small head broccoli, florets chopped small
1/2 cup green beans, cut into 1 inch pieces
10 baby asparagus spears, cut into 1 inch pieces
1 zucchini, diced
1/4 cup peas
1 tablespoon grapeseed oil
6 crimini mushrooms, sliced
1 clove garlic, minced
1 red chili pepper, seeded and minced
1 tablespoons parsley, chopped
3 tablespoons olive oil
2 roma tomatoes, diced
salt and black pepper, to taste
8 ounces spaghetti
1 tablespoon vegan butter
1 teaspoon vegetable bouillon
1/4 cup soy cream or bechamel
2 tablespoons vegan parmesan
6 basil leaves, chopped
2 tablespoons pine nuts, toasted

Steam or boil the broccoli, green beans, asparagus, zucchini, and peas. Set aside.

Cook the pasta until al dente. Set aside.

Cook the mushrooms, garlic, and red chili pepper in the oil until mushrooms are tender.  Add the tomatoes and season with salt and pepper.

Add the vegetables and pasta along with the butter, bouillon and cream. Stir until well incorporated and fold in the parmesan, basil, and pine nuts.

White Peach and Elderflower Coolers

Ingredients:

2 thyme sprigs, crushed
1/2 cup elderflower syrup
1-1/2 cup soda water
2 cups sparkling grape juice
2 white peaches, sliced
ice

Place all ingredients in a pitcher and serve cold.

Caribbean Sweet Potato Patties with Callaloo Sauce

Ingredients:

1 sweet potato, diced
2 cloves garlic, minced
1/2 scotch bonnet pepper, seeded and minced
1 teaspoon coconut oil
1/2 teaspoon allspice
1/2 teaspoon cumin
1/4 teaspoon chili flakes
1/2 teaspoon thyme
2 green onions, chopped
salt, to taste
3 tablespoons cilantro, chopped
zest of 1 lime

1/2 onion, chopped
2 cloves garlic, minced
1/2 scotch bonnet pepper, minced
1 tomato, chopped
1-1/2 cup coconut milk
1/2 teaspoon paprika
1 teaspoon thyme
salt, to taste
juice of 1 lime
a few handfuls of baby spinach

Toss the potatoes, garlic, and pepper with the oil and spices. Cool in the refrigerator, then stir in the cilantro and lime zest.

In a saucepan, cook the onion, garlic, and pepper. Add the tomato, then the coconut milk, paprika, thyme, and salt. Transfer to blender and puree until smooth. Return to saucepan and stir in the lime juice and spinach.

Shape the sweet potato mixture into 4 patties and shallow fry on both sides until golden brown.

To assemble, pour some of the sauce on the surface of a plate and top with two of the patties. Garnish with more cilantro.

Coconut Lemongrass Coolers

Ingredients:

2 lemongrass stalks, chopped
3/4 cup water
2-4 tablespoons coconut syrup or sugar
10 mint leaves
juice of 2 limes
coconut water

Add lemongrass, water, coconut syrup, and mint leaves to a saucepan and simmer for 10 minutes Remove from heat and allow to steep an additional 10 minutes. Strain into a pitcher and refrigerate to cool. When tea has cooled, add the lime juice and coconut water, adjusting sweetness as needed. Garnish with more mint leaves if desired.

Lentil Fava Bean Salad

Ingredients:

1 cup lentils, soaked
2 bay leaves
1-1/2 cups fava beans, shelled
2 tomatoes, diced
1 large stalk celery, diced
1/4 cup parsley, chopped
1/4 cup mint, chopped
2 green onions, thinly sliced
juice of 1/2 lemon
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon aleppo pepper
3/4 teaspoon cumin
salt and black pepper to taste

Boil the lentils in water with the bay leaves until they are tender but not mushy. Set aside to cool, then add the remaining ingredients. Allow to marinate in the refrigerator for half an hour before serving.

Chimichurri Mushrooms with Hazelnuts

Ingredients:

1/4 cup cilantro
1/4 cup parsley
1 tablespoon fresh oregano
2 cloves garlic
2/3 cup olive oil
1-1/2 tablespoons red wine vinegar
8 ounces mushrooms
2/3 cup hazelnuts, toasted

In a food processor, combine cilantro, parsley, oregano, and garlic. Pulse a few times and add salt and olive oil. Pulse a few more times. Stir in vinegar. Transfer to a bowl and toss with mushrooms. Chill at least two hours (to overnight). Garnish with hazelnuts. Serve with quinoa.

Chipotle Black Bean and Mango Quesadillas

Ingredients:

1 cup cooked long grain rice
1-1/2 cup black beans
1 small mango, diced
1/4 red onion, thinly sliced
1 chipotle pepper, chopped
1/4 cup cilantro, chopped
12 small tortillas
mexican style cheese
1-1/2 cup baby spinach, chopped
avocado, thinly sliced
salsa verde (optional)

Combine rice, beans, mango, red onion, chipotle, and cilantro.

Place cheese on tortilla and top with the mixture, then the spinach. Add another layer of cheese and tortilla.

Bake 5-10 minutes at 450 degrees. Cut in half and allow to cool. Top with the avocado slices and salsa verde before serving.

Wedge Salad with Passion Fruit Dressing

Ingredients:

juice of 1/2 lime
1 tablespoon soy sauce
1/2 tablespoon rice vinegar
1/2 teaspoon black pepper
1 teaspoon honey
1 inch kombu kelp
1/4 cup passion fruit juice
zets of 1/2 lime
1/2 teaspoon sesame oil

1 small carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1/2 asian pear, cut into matchsticks
1/4 cup daikon radish, cut into matchsticks

1 small iceberg lettuce, cut into wedges
2 tablespoons sesame seeds, toasted and roughly ground

Combine dressing ingredients and set aside. Remove the kelp before using.

Toss the carrot, cucumber, pear, and radish together with the dressing. Divide evenly between the lettuce wedges. Sprinkle with the sesame seeds.

Summer Rolls with Tofu, Rice, and Mushrooms

Ingredients:

1 cup jasmine rice
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce

3 tablespoons peanut butter
juice of 1 lime
1 tablespoon sriracha
1 teaspoon sesame oil
1 tablespoon soy sauce

rice paper wrappers
2 teaspoons black sesame seeds, toasted
1/2 cup cilantro
1/3 cup mint leaves
1/4 cup thai basil
1 block extra firm tofu, cut into rectangles
2 cups shiitake mushrooms, thinly sliced
1 carrot, cut into matchsticks
2 cups baby spinach, roughly chopped



Cook the rice. Remove from heat and stir in the vinegar, sugar, and soy sauce. Set aside to cool.

Combine ingredients for peanut sauce and set aside.

Soak rice paper wrapper and arrange sesame seeds, mint, cilantro, and basil in the middle. Top with rice, peanut sauce, tofu, and remaining vegetables finishing with the spinach, and roll tightly.

Mixed Greens and Herb Salad with Figs and Walnuts

Ingredients:

4 cups mixed greens
1 cup herbs (mint, parsley, dill, and chives)
4 black figs, thinly sliced
1/3 cup walnuts, toasted and roughly chopped
1 shallot, minced
2 tablespoons sherry vinegar
2 tablespoons olive oil
salt and black pepper, to taste


Toss the greens and herbs together. Divide between plates and top with the figs and walnuts.

Combine remaining ingredients and drizzle over the salad. Serve immediately.

Eggplant Pide

Ingredients:

2 teaspoons yeast
1 teaspoon sugar
3/4 cup almond milk, warmed
2 tablespoons grapeseed oil
1 teaspoon salt
1/2 teaspoon garlic powder
1-3/4 cup bread flour

1 teaspoon oil
1 teaspoon cumin seeds
1/4 teaspoon cinnamon
1/2 teaspoon red chili flakes
1/2 teaspoon paprika
1 large eggplant, cut into slices
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, finely chopped
salt, to taste
1 teaspoon sumac
10-15 mint leaves, chopped

3 tablespoons coconut yogurt
1 tablespoon lemon juice
mint leaves, minced
1/2 small cucumber, shredded (optional)

pomegranate arils
mint leaves
chopped pistachio

Combine the yeast and sugar and add the warm almond milk. Set aside for 15 minutes. Add the oil, salt, garlic, and flour a little at a time until dough is no longer sticky. Cover and set aside in a warm space for 1-1/2 hours.

Salt the eggplant slices and place in a strainer for 45 minutes, then squeeze out the liquid. Dice the eggplant.

Punch dough out and divide into 4 pieces. Roll dough out with a rolling pin onto a floured surface into long oval shapes, as thinly as possible.

In a skillet or frying pan, heat the oil and add the cumin, cinnamon, paprika, and chili flakes. When they are aromatic, add the diced eggplant. Cook for about 5 minutes and add the onion and garlic. When the onions are softened, add the tomatoes and salt. Cook until the eggplant is tender. Remove from heat and stir in the sumac and mint.

Heat baking stone in the oven and set to 425 degrees.

Divide filling between flattened dough and cinch the ends into a boat shape, folding up the sides. Bake the pides on the baking stone for 15 minutes until golden.

Combine ingredients for yogurt sauce.

Drizzle yogurt sauce over the pides and sprinkle with pomegranate, mint, and pistachio.

Spinach Puffs

Ingredients:

8 ounces vegan cream cheese
2 tablespoons nutritional yeast
6 ounces baby spinach, chopped
1/4 onion, finely chopped
1/4 cup vegan shredded cheese (optional)
2 cloves garlic, minced
1 teaspoon parsley
1 teaspoon dill
1 teaspoon thyme
1 teaspoon tarragon
salt and black pepper, to taste
puff pastry, thawed
1/4 teaspoon nutmeg

Combine the cream cheese with the nutritional yeast, spinach, onion, garlic parsley, dill, thyme, tarragon, and salt and pepper.

Roll out the puff pastry and spread with the mixture, leaving 1/2 inch at the end. Roll cut into pinwheels at 1 inch intervals. Sprinkle with the nutmeg.

Place cut side down on a baking sheet and bake at 400 for 25-30 minutes.

Mizuna Salad with Quinoa and Cauliflower

Ingredients:

4 cups mizuna
2 tablespoons dried cranberries
3/4 cup red and white quinoa
1 small head cauliflower, cut into florets
1 cup chickpeas
2 teaspoons grapeseed oil
1/2 teaspoon cumin
salt and black pepper, to taste
1 shallot, minced
juice of 1 lemon
1 teaspoon agave or honey
1/4 teaspoon cumin
2 tablespoons olive oil

Cook the quinoa and bring to room temperature.

Toss the cauliflower and chickpeas with the cumin, salt, and pepper. Bake at 400 until tender and lightly browned.

Combine shallot, lemon juice, honey, cumin, olive oil, salt and pepper. Set aside.

Arrange mizuna on a plate and scatter the cranberries over. Top with the quinoa, then the chickpeas and cauliflower. Drizzle with the dressing.

Barbecue Lentil Burger

Ingredients:

1/2 cup red lentils
1 cup water
2 cloves garlic, minced
3 tablespoons barbecue sauce
1 cup cauliflower, finely chopped or grated
1/2 small carrot, grated
1 jalapeno, seeded and minced
2-3 inches broccoli stem grated or minced
1/2 teaspoon chipotle powder
1/4 teaspoon cumin
1 tablespoon flax meal
1/2 teaspoon salt
1/4 cup chickpea flour
2-4 tablespoons breadcrumbs
lettuce
red onion slices
beefsteak tomato slices
mini bell pepper slices
mango slaw (grated mango, carrot, and cabbage mixed with cashew cream)
burger buns


Cook the lentils until tender. Transfer to a bowl and add the remaining ingredients, adding breadcrumbs a little at a time until moldable consistency is reached.

Place on parchment paper and bake at 400 for 20 minutes. If desired, transfer to grill. Arrange with lettuce, tomatoes, bell pepper, and mango slaw on burger buns. Drizzle with more barbecue sauce if desired.

Sesame Flatbread

Ingredients:

1 teaspoon yeast
1 teaspoon sugar
2/3 cup warm water
1-1/2 cup bread flour
1/2 cup whole wheat flour
1 teaspoon salt
3 tablespoons oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
coase sea salt

Combine yeast, sugar, and water. Set aside until foamy. Add the flours, salt, and oil. Knead until smooth and elastic. Cover and set aside for 1-1/2 hours.

Divide dough into 6 balls. Roll each into an 8 inch circle and brush with the sesame oil. Fold in the edges and roll out again. Brush with more sesame oil and sprinkle with sesame seeds and fold in the corners again. Roll out and brush the surface with sesame oil and sprinkle with salt.

Bake 7-10 minutes at 450 until golden.

Greek Salad

Ingredients:

2 tomatoes, cut into wedges
1 cucumber, diced
10 kalamata olives, pitted
1/4 red onion, thinly sliced
1 small green bell pepper, sliced
vegan feta cheese
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon oregano
2 teaspoons fresh dill (optional)
salt and black pepper, to taste

Arrange the vegetables on a plate and top with the cheese. Drizzle the oil and vinegar over it and sprinkle with the oregano, dill, salt, and pepper.

Blueberry Oat Waffles

Ingredients:

1 cup plus 2 tablespoons oats
1/2 tablespoon baking powder
1 teaspoon baking soda
1/2 cup applesauce
1/4 cup milk
1 tablespoon flax meal (optional)
1 egg substitute (optional)
2 tablespoons coconut oil
1/2 teaspoon vanilla
1 tablespoon apple cider vinegar
1/3 cup blueberries

In a blender, grind the oats until they are a powder. Add baking powder, applesauce, milk, flax, egg sub, coconut oil, vanilla, and vinegar. Blend until the mixture is smooth, adding more of the milk as needed until desired consistency is reached.

Transfer mixture to a bowl and stir in the blueberries. Pour the mixture into the waffle iron and cook until golden.

Serve with maple syrup, coconut whipped cream, more berries, and/or hemp seeds.

Tahini Date Cookies

Ingredients:

60 grams (about 1/2 cup) walnuts, ground
3/4 cup all purpose flour
1/2 teaspoon baking powder
1 egg replacer (optional)
1/4 teaspoon cinnamon
1 teaspoon sesame seeds, toasted
1/4 cup tahini
1/4 cup date molasses
1 tablespoon maple syrup
1 teaspoon vanilla
very small pinch of salt
1-2 tablespoon black sesame seeds, toasted
1-2 tablespoon white sesame seeds, toasted

Combine dry ingredients and add tahini, date molasses, maple syrup, vanilla, and salt. Dough will be sticky. Refrigerate for 40 minutes then roll into balls and flatten. Coat one or both sides of each into either the white or black sesame and place on baking sheet. Bake at 350 for 10-12 minutes.

Coconut Quinoa Lentil Curry

Ingredients:

1/2 tablespoon coconut oil
1 carrot, diced
1 red bell pepper, cut into strips
1 clove garlic, minced
1/2 inch ginger, minced
1/2 tablespoon curry powder
2 tablespoons thai red curry paste
1/2 tablespoon soy sauce
1-1/2 cup coconut milk
1 cup coconut water
1 cup puy lentils, soaked
3/4 cup red and white quinoa, soaked
4 leaves kale, stemmed and torn
juice and zest of 1 lime
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
1 medium mango, cut into strips
3 tablespoons peanut, chopped
1 red chili pepper, sliced
lime wedges

In a skillet or saucepan, cook the carrot in the oil and add the bell pepper. When they are slightly charred, add the garlic and ginger, then the curries and soy sauce. Combine well and add the coconut milk, coconut water, lentils, and quinoa. Cover and simmer until lentils and quinoa are tender then add the kale, lime zest, and lime juice.

Garnish with the cilantro and basil, mango, peanut, and chili pepper. Serve with naan and lime wedges.

Mocha Almond Pudding

Ingredients:

1-1/4 cup almonds
1-1/2 cups hot water
2 teaspoons espresso
2 tablespoons cocoa powder (optional)
1/4 cup agave
1/2 teaspoon vanilla
a pinch of salt
1/2 tablespoon arrowroot powder

Soak the almonds overnight. Rinse and drain. Place in blender.

Add the espresso to the water and pour into the blender along with cocoa powder, agave, vanilla, and salt. Blend until smooth. Transfer to a saucepan with the arrowroot powder and cook until thickened.

Divide between small dessert bowls and refrigerate.

Garnish with cacao nibs, chopped hazelnuts, and/or berries.

Almond Avocado Spinach Salad

Ingredients:

1/2 cup almonds
2 teaspoons sesame seeds
2 teaspoons honey or maple syrup
2 teaspoons teriyaki sauce

1/2 teaspoon ginger, minced
1 tablespoon peanut oil
juice of 1 small lime
1/2 tablespoon soy sauce
1 teaspoon tamarind sauce
1/2 teaspoon crushed red pepper

4 cups baby spinach
1-1/2 cup quinoa
1 red bell pepper, diced
1/4 cup cilantro, roughly chopped
1 avocado sliced or diced

Combine almonds, sesame seeds, honey, and teriyaki sauce. Bake at 350 for 15 minutes.

Combine dressing ingredients and set aside.

Toss spinach, quinoa, bell pepper, and cilantro. Add the dressing and top with the almonds and sliced avocado.

Raspberry Peach Lemonade

Ingredients:

1/3 cup sugar
1/3 cup water
2 peaches, peeled and diced
1/2 cup raspberries
juice of 2 lemons
1/2 cup water
2 sprigs mint

Combine sugar and water in a saucepan and simmer until sugar is dissolved. Allow to cool.

In a blender, puree the peaches, raspberries, lemon juice, and water. Pour into a pitcher through a fine mesh sieve. Stir in the simple syrup a little at a time until desired sweetness is reached. Garnish with the mint leaves (and peach slices, if desired).

Red Pepper and Chickpea Soup

Ingredients:

1 tablespoon oil
1 onion, diced
1 carrot, diced
2 cloves garlic, minced
1-3/4 cup chickpeas
2 red bell peppers, roasted and peeled
3 cups vegetable stock
2 teaspoons agave
salt and pepper, to taste
a pinch of red pepper flakes
fresh oregano, thyme, and/or basil
olive oil

Cook the onion, carrot, and garlic in the oil. When they are cooked add half the chickpeas, the peppers, and the stock. Cover and bring to simmer. Transfer soup to blender and puree. Return to the saucepan and add remaining chickpeas, agave, and salt and pepper.

Garnish with red pepper flakes, fresh herbs, and olive oil.

Andalusian Cabbage Stew

Ingredients:

1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
1/4 teaspoon red chili flakes
1 teaspoon paprika
1 teaspoon smoked paprika
1/2 teaspoon sugar
2 tomatoes, chopped
2/3 cup tomato puree
1 medium cabbage, diced
salt, to taste
1 tablespoon sherry vinegar

Cook the onion and garlic in the oil. Add the bell pepper chili flakes, and paprika, then stir in the sugar and tomatoes. When tomatoes begin to soften, add the puree and cabbage. Cover and sinner for 30 minutes. Add the salt and vinegar.

Fruit Crumble

Ingredients:

1 cup flour
1 cup oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons maple syrup or brown sugar
3 tablespoons coconut oil or vegan butter
1/2 teaspoon vanilla
1/4 teaspoon salt

fruit combinations:
- 1/2 cup strawberry or cherry, 1/2 cup rhubarb, juice of 1/2 lemon, 1/4 cup maple syrup or agave
- 1 cup cherries, 2 apricots, 1 tablespoon honey
- 2 apples (or 1 apple, 1 quince), juice of 1/2 lemon, 1 teaspoon cinnamon, 2-3 tablespoons brown sugar
- 1 apple, 1/2 cup cherries, 1/4 cup maple syrup

Combine crumble ingredients and fruit ingredients separately. Pour the fruits on the bottom of a casserole dish and sprinkle the crumble topping over them. Bake for 20 minutes at 375 until golden brown.

Serve warm with vanilla ice cream.

Sausage and Veggie Packs

Ingredients:

6 small red potatoes, cut into wedges
20 green beans, cut into 1 inch pieces
6 large crimini mushrooms, sliced
1/2 onion, thinly sliced
2 vegan andouille or chipotle sausages, sliced
2 tablespoons vegan butter
2 teaspoons cajun seasoning
salt and pepper, to taste
2 tablespoons parsley, chopped
lemon wedges (optional)

Divide the vegetables and sausages between two pieces of foil or parchment paper. Add a piece of butter on each and sprinkle with the seasoning. Fold the foil/parchment paper and grill or bake at 400 for 40 minutes. Allow to sit for 10 minutes before unfolding and garnish with parsley and lemon wedges.

Saffron and Mushroom Barley Risotto

Ingredients:

1 teaspoon grapeseed oil
1 onion, finely chopped
1 clove garlic, minced
2/3 to 3/4 cup barley, soaked
1 cup vegetable stock
1/4 teaspoon saffron, broken and steeped in hot water
1 bay leaf
12 dried porcini mushrooms, soaked and sliced
15 shiitake mushrooms, thinly sliced
2 tablespoons parsley, chopped

Cook the onion and garlic in the oil. Add the barley, stock, bay leaf, and saffron. Reduce heat and cover. Cook until barley is nearly tender. Fold in the mushrooms and continue cooking. When mushrooms and barley are cooked through, remove from heat and sprinkle with parsley.

Nori Salad

Ingredients:

1 carrot, sliced with a mandolin
4 red radishes, sliced with a mandolin
daikon radish thinly sliced
1 cucumber, diagonally sliced
1 avocado, sliced
2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sesame oil
juice of 1 lime
1 teaspoon sesame seeds, toasted
1 teaspoon black sesame seeds, toasted
1 tablespoon toasted pumpkin seeds
1 green onion, thinly sliced
1 ounce seaweed (nori) strips, toasted

Arrange carrot, radishes, cucumber, and avocado on a plate.

Combine dressing ingredients and drizzle over the veggies. Sprinkle with sesame seeds, pumpkin seeds, green onion, and nori.

Bran Muffins

Ingredients:

1-1/2 cup bran
1-1/4 cup milk
1/4 cup coconut oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup brown sugar
1/2 cup mini chocolate chips (optional)

Combine all ingredients and pour into paper lined muffin pan. Bake at 375 for 15 minutes.

Lentil Chipotle Soup

Ingredients:

1 teaspoon coconut oil
1 onion, roughly chopped
2 cloves garlic, chopped
1-1/2 teaspoon cumin seeds
1 tablespoon tomato paste
1 cup brown lentils
5 cups vegetable stock
2 chipotle peppers in adobo
salt, to taste
tortilla chips, crushed

Cook the onion and garlic in the oil. Add the cumin seeds. When the cumin becomes aromatic stir in the tomato until well incorporated then the lentils, stock, and chipotles. Cover and cook until lentils are tender, adding more water if needed. Transfer soup to a blender and puree until smooth. Return to saucepan and season with salt. Ladle into bowls and garnish with the tortilla chips.

Chickpea Omelette

Ingredients:

3/4 cup chickpea flour
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and black pepper, to taste
1 tablespoon egg replacer flour
3/4 cup almond milk or coconut cream
3 tablespoons aquafaba (optional)
1/4 teaspoon baking soda
2 teaspoons apple cider vinegar

1 teaspoon oil
1/2 red onion, sliced
10 mushrooms, sliced
1 small green bell pepper, chopped
1 roma tomato, finely chopped
a pinch of paprika
salt and black pepper to taste
2 vegan cheese slices

1 avocado, sliced
1 tablespoon chives, chopped

Combine chickpea flour with remaining dry ingredients. Add the almond milk or cream and whisk. Cover and refrigerate overnight, if possible. Then add the remaining ingredients.

In a frying pan, add the oil and cook the onion. Add the mushrooms and bell pepper and cook until mushrooms are wilted. Add the tomato, paprika, salt and pepper and cook for another minute or two. Remove from heat and wipe the frying pan.

Put a teaspoon of oil on the frying pan and pour an even thin layer of the chickpea batter. Reduce heat and cook until the top begins to solidify. Place the cheese and vegetables on one side and fold over the omelette with a spatula.

Transfer to plate and repeat with remaining batter.

Place avocado slices on top and sprinkle with the chives.

Serve with roasted potatoes or hash browns.

Dill Pesto Pasta

Ingredients:

3 tablespoons olive oil
1-1/2 cup dill
1/2 cup parsley
1 large clove garlic
1/2 cup walnuts
2 tablespoons vegan parmesan
salt and black pepper, to taste
roasting vegetables (carrots, sweet potato, zucchini, etc)
penne pasta
red pepper flakes

In a food processor, blend oil, dill, parsley, garlic, walnuts, cheese, salt, and pepper.

Toss the vegetables in oil and roast in the oven until golden.

Boil the pasta until al dente.

Toss the pasta with the vegetables and vegetables. Garnish with red pepper flakes.

Korean Style Ramen

Ingredients:

1 clove garlic, minced
4 cups vegetable stock
1 tablespoon miso
1 teaspoon gochujang
1 kelp leaf
1 teaspoon nutritional yeast (optional)
1 teaspoon soy sauce
sriracha, to taste (optional)
1 carrot, diagonally sliced
4 ounces ramen noodles
10 shiitake mushrooms, sliced
oyster or shimeji mushrooms
1 green onion, sliced
chili oil
kimchi (optional)

Cook the garlic in a saucepan and add the stock, miso, gochujang, kelp, nutritional yeast, soy sauce, sriracha, and carrot. Bring to a simmer and add the noodles and mushrooms. When noodles are cooked, divide the soup between bowls and top with the green onion, chili oil, and kimchi.

Sweet Potato Buns

Ingredients:

1-1/4 cup mashed sweet potato
2-1/4 teaspoon yeast
1/2 cup warm water
1/2 cup bread flour

3 tablespoons maple syrup
1 teaspoon maple extract
1-1/2 teaspoon salt
1/4 cup grapeseed oil
1 teaspoon baking powder
2-1/2 - 2-3/4 cup bread flour

1/2 tablespoon almond milk
1/2 tablespoon maple syrup


Boil and mash the potato. Allow to cool.

Combine yeast, water, and flour. Set aside for 20 minutes.


Add the potato and all remaining ingredients to the yeast mixture, gradually adding the flour as it is kneaded.  Cover dough and allow to rise for 1 hour. Divide dough into into 1-1/2 inch diameter balls and place on a well greased pan about 1/2 inch apart from each other.

Combine the almond milk and maple syrup. Brush over the dough. Cover and allow to rise for 15 minutes.

Bake at 400 for 15-20 minutes.

Shells with Summer Squash and Borlotti Beans

Ingredients:

2 cups large conchiglie pasta
2 teaspoons oil
1 summer squash or zucchini, quartered and diced
2 cloves garlic, minced
2 tomatoes, finely chopped
1/4 teaspoon sugar
1 cup corn kernels
1-1/2 cups borlotti beans
1/4 cup bean stock or vegetable stock
1/2 teaspoon oregano
2 tablespoons basil, chiffonade
salt and black pepper, to taste
vegan parmesan (optional)

Cook the pasta until al dente. Strain and set aside.

In a skillet, cook the squash in the oil on high heat. Add the garlic and stir until aromatic. Reduce heat and add the tomato. When tomatoes are wilted, add the sugar, corn, beans, stock, and oregano. Simmer until most of the liquid is dissolved and fold in the basil and pasta. Season with salt and pepper. Garnish with the parmesan.

Elderflower Berry Tart

Ingredients:

1-1/2 cups almond meal
1/2 cup desiccated coconut
3 tablespoons agave or maple syrup
3 tablespoons coconut oil
a pinch of salt

1/2 cup almond milk
1/4 cup elderflower syrup
1 tablespoon agar
1 tablespoon arrowroot powder
1/4 cup agave or maple syrup
1/3 cup lemon juice
1/2 teaspoon vanilla

fresh berries

Combine all the crust ingredients and press into a tart pan. Bake at 350 for 10-15 minutes. Remove from heat and press the bottom down if needed.

In a saucepan, combine almond milk, elderflower syrup, agar, and arrowroot powder and turn on heat. Stir until mixture is thickened. Add the remaining ingredients. Allow to cool slightly before pouring over crust. Refrigerate until solidified. Garnish with the berries.

Guava Mango Agua Fresca

Ingredients:

2 guavas
1 large mango
simple syrup

Blend guava, mango, and simple syrup to taste in a blender. Add water if needed. Run through a sieve and chill befire serving.

Black Eyed Pea Curry

Ingredients:

1 cup black eyed peas
1 teaspoon coconut oil
1 onion, roughly chopped
1 green chili, seeded and chopped
2 cloves garlic, roughly chopped
1/2 inch ginger, chopped
1 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 teaspoon garam masala
1 tomato, chopped
1/2 cup tomato puree
salt, to taste
juice of 1 lime
3 tablespoons cilantro, chopped

Soak the black eyed peas overnight.

In a saucepan, cook the onion, chili pepper, garlic, and ginger in the oil. When the onions have softened add all the spices and stir until aromatic. Stir in the tomato and cook until wilted. Transfer to a blender along with the tomato puree and blend until smooth.

Transfer the black eyed peas to the pan with some water and simmer for 15 minutes. Add the puree and continue to cook until the peas are smooth. Season with salt.  Remove from heat and stir in the lime juice and cilantro.

Serve with basmati rice, naan, or millet.

Malabar Curry

Ingredients:

1 teaspoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon black mustard seeds
25 curry leaves
1/2 teaspoon fenugreek seed
1/2 teaspoon turmeric
2 teaspoons chili powder
1 teaspoons coriander
1 tomato, diced
2/3 cup tomato puree
2/3 cup flat green beans, cut into 1 inch pieces
1/4 cup tamarind
1 cup coconut milk
1/2 cauliflower florets
2 teaspoons sugar
1 cup chickpeas
1 bunch baby spinach
salt, to taste
1/4 cup toasted cashews
2 tablespoons cilantro, chopped

Cook the onion and garlic in the coconut oil. Add the mustard seeds. When they begin to pop, add the remaining spices. Stir in the tomato and when it begins to soften, stir in the puree, a bit of water, and the beans. Simmer for about 10 minutes and add the tamarind, coconut milk, cauliflower, and sugar. Cook until the beans are tender and add the chickpeas and spinach. Season with salt. Garnish with cashews and cilantro.

Serve with basmati rice.

Miso Baked Tofu

Ingredients:

14 ounces extra firm tofu, cut into strips
3 tablespoons soy sauce
1 tablespoon ginger, minced
1 garlic clove, minced
1 tablespoon honey
juice of 1 small lime
2 tablespoon miso
2 tablespoons rice vinegar
sriracha, to taste
3 tablespoons cornstarch
1 teaspoon sesame oil
1 red bell pepper, sliced
1 head broccoli florets (optional)
kimchi
short grain rice
green onion, chopped
2 teaspoons sesame seeds, toasted

Press the tofu and set place in a single layer.

Combine soy sauce, ginger, garlic, honey, lime, miso, rice vinegar, and sriracha. Pour over the tofu and allow to marinate in the refrigerator a few hours or overnight.

Remove the tofu pieces from the marinade and roll in the cornstarch. Place on a lightly greased pan. Toss remaining marinate with the bell pepper and broccoli. Place on a separate baking sheet. Bake the tofu and the veggies for 30 minutes at 350. Drizzle the sesame oil over the tofu.

Place rice in bowls and arrange the tofu, veggies, and kimchi on top. Sprinkle with the green onion and sesame.

Cashew Butter Cookies

Ingredients:

1-1/2 cup almond flour
1 tablespoon egg replacer (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
1 teaspoon vanilla
1/4 cup maple syrup
3 tablespoons coconut oil
1/3 cup cashew butter
1/4 teaspoon cardamom (optional)
20 cashews (optional)

Combine almond flour, egg replacer, baking powder, baking soda, and salt. Add the vanilla, maple syrup, coconut oil, and cashew butter. Refrigerate for at least half an hour.

Roll dough into balls and flatten onto a baking sheet. Sprinkle each with a pinch of cardamom and press a cashew into it, if desired.

Bake at 350 for 10 minutes, until the edges are golden. Allow to cool before removing from pan.

Turkish Eggplant Salad

Ingredients:

1 large eggplant, cut into slices
1 tablespoon oil
1/2 teaspoon paprika
1 red bell pepper, chopped
1/2 red onion chopped
1/4 cup parsley, chopped
2 tablespoons olive oil
juice of 1/2 large lemon
1/2 teaspoon isot pepper
1 teaspoon sumac
salt, to taste

Salt the eggplant and squeeze the liquid. Brush with oil, salt, and paprika and roast in the oven at 425 until golden. Remove from heat and set aside to cool, then cut into quarters.

Combine bell pepper, onion, and parsley with the eggplant in a bowl. Toss with the remaining dressing ingredients.

Fudgy Chocolate Banana Bread

Ingredients:

1 cup baking flour
1/4 cup whole wheat flour
1 tablespoon flax meal
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 bananas, mashed
1/2 cup applesauce
3 tablespoons coconut oil
1/2 cup almond milk
2/3 cup sugar
1 teaspoon vanilla
3/4 cup chocolate chunks
1/2 cup walnuts, chopped (optional)
1 teaspoon apple cider vinegar

Combine all the dry ingredients and add the wet ingredients. Fold in the chocolate chips and nuts, then the vinegar.

Bake in a loaf pan at 350 for 30-40 minutes. Allow to cool for 15 minutes before flipping.

Okra and Potato Tagine

Ingredients:

1/4 teaspoon saffron
1 tablespoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
a pinch of cinnamon
a pinch of cardamom
1 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
a pinch of clove
1/4 teaspoon allspice
1 tomato, chopped
2/3 cup tomato puree
vegetable stock
baby potatoes, halved or quartered
1-1/2 cup okra, cut into 1 inch pieces
salt, to taste
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
lemon wedges (optional)

Grind the saffron a bit and add water to steep. Set aside.

Cook the onion, garlic, and ginger in the oil. Add the spices and stir until aromatic. Add the tomato and saffron water. Then stir in the tomato puree, stock, potatoes, and okra. Season with salt. Cover and simmer for about 45 minutes. Stir in the cilantro and parsley and allow to cook for 5 more minutes.

Serve with couscous and a wedge of lemon.

Bavarian Lentil Soup

Ingredients:

1 tablespoon oil

1 onion, chopped

1 leek, chopped

2 stalks celery, chopped

1 carrot, chopped

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

3-4 cups vegetable stock

1-1/2 cup brown lentils

2 bay leaves

1 teaspoon thyme

1 potato, diced

2 tablespoons apple cider vinegar

1 tablespoon sugar

salt, to taste

Cook onion and leek in the oil. Add the celery and carrot then the black pepper and nutmeg. When they begin to soften, add stock, lentils, bay leaves, thyme, and potato. Cover and simmer until potatoes are tender. Stir in the vinegar, sugar, and salt.

Serve with crusty sourdough bread.

Kunafa

Ingredients:

heaping 1/2 cup cashews, soaked
2-1/2 cup almond milk or water
1/4 cup tapioca flour
2 tablespoons glutinous rice flour
2 tablespoons arrowroot powder
1 tablespoon coconut oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon kappa carrageenan
1 teaspoon rosewater

1 lb kataifi, defrosted
2/3 cup vegan butter, melted

1 cup turbinado sugar
1/2 cup water
2 tablespoons lemon juice
1-2 tablespoons orange blossom water
1 teaspoon vanilla (optional)

1/4 cup pistachios, toasted and chopped

Combine the filling ingredients in a blender and pour into a blender. Cook, stirring frequently, until thickened. Remove from heat and allow to cool for a few minutes.

Massage the melted butter into the kataifi. Press half the dough into the bottom of a baking dish or muffin pan. Pour the filling over it and spread evenly. Gently arrange the remaining kataifi on top. Allow to set for 5 minutes before baking at 350 for about 45 minutes, until golden brown.

Prepare the sugar syrup by bringing sugar and water to a boil. When sugar is dissolved, stir in the lemon, orange blossom, and vanilla. Set aside to cool.

Allow kunafa to cool at least 5 minutes before removing from pan. If desired, flip onto a serving plate. Drizzle the sugar syrup on top and garnish with the pistachios. Serve hot.

Lentil Tahini Wraps

Ingredients:

1 cup puy or brown lentils
1 bay leaf
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon olive oil

1/4 cup tahini
juice of half a lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon aleppo pepper (optional)
water

4 thin flatbreads
1 medium carrot, cut into matchsticks or ribboned with a peeler
1/2 small cabbage, shredded
1 small bunch cilantro
1 green onion, cut into 2 inch pieces
3 tablespoons pumpkin seeds or sunflower seeds, toasted
1 avocado, sliced

Boil the lentils with the bay leaf and salt. Drain and toss with the cumin, coriander, and olive oil.

Combine the ingredients for the tahini sauce. Add enough water to reach a thin paste

To assemble, spread the tahini sauce on the bread and arrange carrot, cabbage, cilantro, onion, seeds, avocado, and lentils over it. Tuck in the sides and roll into a wrap. Cut each in half diagonally. Serve with more tahini sauce.

Ratatouille Spaghetti

Ingredients:

1 small/medium eggplant
4 ounces spaghetti
1 tablespoon oil
1/2 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
10 mushrooms, sliced
1 zucchini, sliced
1 tomato, chopped
2/3 cup tomato sauce
1 teaspoon herbs de provence
1 teaspoon balsamic vinegar
1 tablespoon basil, chopped
salt and pepper, to taste
1 tablespoon parsley, chopped

Cut the eggplant into rounds, salt, and set aside for 20 minutes. Squeeze the liquid from them, cut into quarters, and bake in oil and salt for 30 minutes until golden.

Cook the spaghetti until al dente. Drain, reserving some of the liquid.

In a skillet, cook the onion and garlic in the oil. Add the bell pepper, mushroom, and zucchini. When zucchini is tender crisp, add the tomatoes, sauce, and herbs as well as some of the reserved pasta water. Add the spaghetti, vinegar, and basil. Season with salt and pepper. Garnish with the parsley.

Roasted Mexican Vegetables

Ingredients:

1 sweet potato, peeled and diced
1 zucchini, diced
1 cup grape tomatoes
1 poblano or green bell pepper, diced
1/2 red onion, cut into wedges
1-1/2 cup black beans
2/3 cup corn kernels
1 jalapeno, sliced
1 clove garlic, minced
2 tablespoons coconut oil
2 teaspoons ancho chili powder
2 teaspoons cumin
1/2 teaspoon chipotle
1/2 teaspoon oregano
salt and cayenne pepper, to taste

1 avocado
juice of 1 lime
1 small clove garlic
water

Combine all the veggies with the seasonings and roast in the oven at 425 for 25 minutes.

Combine avocado, lime, garlic, and a little water at a time in a blender until the mixture is just thin enough to drizzle.

Serve the vegetables with rice or cabbage slaw and drizzle with the avocado cream.

Lobio Nigvzit

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
3 cloves garlic, minced or pureed
1/2 tablespoon black pepper
1 teaspoon coriander
1/2 teaspoon fenugreek
a pinch of cayenne
2 cups kidney beans, cooked with bay leaf
1-1/2 cup vegetable stock
1 bunch cilantro, chopped
1 tablespoon summer savoy or oregano
1/4 cup walnut flour (optional)
salt, to taste
tkemali or pomegranate molasses
lemon, cut into wedges
pomegranate arils

Cook the onion and garlic in the oil. Add the black pepper, coriander, fenugreek, and cayenne. When aromatic, add the beans, stock, oregano, and cilantro. When it comes to a simmer add the walnut and salt.

Mash some of the beans with a potato masher or fork. Stew should be thick.

To serve, garnish with fried onions, more cilantro, the molasses, pomegranate arils, and lemon wedges.

Arroz Verde

Ingredients:

1 cup long grain rice, soaked
1 tablespoon coconut oil
1 small white onion
1 poblano pepper, seeded
1 jalapeno, seeded
2 cloves garlic
1/2 cup cilantro
1 teaspoon salt
1-1/4 cup vegetable stock
1 lime, cut into wedges

Heat the oil in a pot and add drained rice. Cook until opaque.

Meanwhile, blend onion, poblano, jalapeno, garlic, and cilantro in a blender until smooth. Add some of the stock if needed.

Add the onion mixture to the rice along with the stock and salt. Cover and cook until rice is fluffy. Serve with lime wedges.

Pomegranate Salad

Ingredients:

1 head romaine lettuce, shredded
3/4 cup pomegranate arils
3 tablespoons sesame seeds, toasted
3 tablespoons olive oil
2 tablespoons pomegranate molasses
1 tablespoon date molasses
1 tablespoon honey
salt and black pepper, to taste

Toss the lettuce with the pomegranate and sesame. Whisk remaining ingredients together and toss with the salad before serving.

Sweet Potato Salad

Ingredients:

2 sweet potatoes, peeled and diced
1 tablespoon oil
1 teaspoon cumin
1/4 teaspoon ancho chili powder
1 red onion, cut into small wedges
1 jalapeno, seeded
1 clove garlic
juice of 2 limes
salt, to taste
2 cups black beans
1 red or yellow bell pepper, chopped
1 bunch cilantro, chopped
tortilla chips (optional)

Toss the sweet potatoes with the oil, cumin, ancho, and some salt. Bake at 425 for 30 minutes until golden brown. Add the onions halfway through.

In a blender, combine jalapeno, garlic, lime juice, and salt.

Toss the potatoes with the beans, bell pepper, and cilantro. Toss with the dressing before serving. Serve with crushed tortilla chips, if desired.

Lobiani

Ingredients:

1-1/2 cup kidney beans, simmered in bay leaf
1 onion, thinly sliced
3 cloves garlic, minced
salt and black pepper
1/2 recipe pizza dough

Mash the beans until they are smooth.

In a small frying pan cook the onion and garlic in some oil. Stir into the beans and season with salt and pepper.

Divide dough into 4 pieces and flatten. Fill each with the bean mixture and seal. Flatten into disks again. Cook in a lightly oiled pan for 5-7 minutes on each side. Serve immediately.

Hembesha

Ingredients:

1 teaspoon salt
2 cloves garlic
1-1/2 cup bread flour
1/2 cup wheat flour
2 teaspoons yeast
1 teaspoon fenugreek
1 teaspoon coriander
1 teaspoon cardamom
1 tablespoon oil
1/2 cup warm water
1 aquafaba egg replacer

Cream the salt and the garlic together until it becomes a paste. Combine with all remaining ingredients and set aside for an hour.

Flatten dough to 1/3 inch thickness and score the surface in a spiral pattern. Let rise 30-45 minutes on parchment paper.

Bake on a baking stone at 350 for 15-20 minutes.

Dulce de Coco

Ingredients:

2 cups coconut, grated
1 cup coconut cream
1-1/2 cup thick almond milk
1/2 cup sugar
1 cinnamon stick
1/2 teaspoon vanilla
a pinch of salt

Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 30 minutes until thickened.

Bagels

Ingredients:

1 tablespoon sugar
2-1/2 teaspoons yeast
1 cup lukewarm potato water
2 teaspoons salt
3-1/2 cups bread flour

4 cups water
1 tablespoon baking soda
1 teaspoon salt
2 tablespoons sugar

Optional toppings or mix in ingredients:
*poppy seeds
*caraway seeds
*dried onion
*sesame seeds
*cinnamon sugar
*blueberries

Combine sugar and yeast and stir in the water. When it begins to foam, add the salt, and 1/2 cup flour at a time until dough is no longer sticky. Knead for 5 minutes, cover, and set aside for 1 hour.

Prepare parchment paper. Divide dough into 8 balls, add any mix in ingredients, and poke a hole through to create a ring. The hole should be about 2 inches. Cover and refrigerate overnight.

Preheat baking stone and boil the water. Add the soda, salt, and sugar. Submerge the bagels and boil for 1 minute on each side.

Return the dough to the parchment paper and sprinkle with toppings of choice. Bake at 450 for 15 minutes.

Mushroom Avocado Toast

Ingredients:

1 pint mushrooms, sliced
1 clove garlic, minced
1/2 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cayenne pepper
salt and black pepper, to taste
1 large avocado
4 slices bread

Saute the mushrooms in a frying pan until they release their liquid. Add the garlic and spices and cook until the liquid has evaporated.

Meanwhile, mash the avocado in a small bowl and toast the bread until crispy.

Spread the avocado over the bread and top with the mushrooms.

Moroccan Carrot Salad

Ingredients:

1-1/2 cup chickpeas
1 tablespoon grapeseed oil
1/2 teaspoon salt
1/2 teaspoon cumin
a pinch of cinnamon
3 carrots, grated
1/4 cup parsley, chopped
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon garlic powder
juice of 1 small lemon
salt and red pepper, to taste
1/4 cup slivered pistachios, toasted

Toss the chickpeas with oil, salt, cumin, and cinnamon. Bake at 425 for 15-20 minutes until crispy. Remove from heat and set aside.

Toss the grated carrots with the parsley and set aside.

Combine tahini, olive oil, garlic, lemon juice, and salt and pepper. Gradually add water until thinned to desired consistency.

Before serving, toss the salad with the tahini dressing, pistachios, and roasted chickpeas.

Torrijas

Ingredients:

2 tablespoons chickpea flour
2 tablespoons water
1 cup almond milk
small pinch of salt
1 cinnamon stick
1/2 cup sugar (can substitute some with stevia)
zest of 1 small lemon
1 teaspoon vanilla
dried bread slices (preferably french bread)
brown sugar

Whisk chickpea flour and water in a flat bottomed bowl and set aside.

In a saucepan, combine milk, salt, cinnamon, sugar, lemon zest, and vanilla. Simmer until sugar has dissolved. Remove the cinnamon stick and pour the mixture into a flat bottomed bowl.

Heat a frying pan and place a dab of vegan butter or coconut oil in it. Soak bread in the milk mixture for a few minutes on both sides, then coat with the chickpea mixture. Place the bread on the frying pan and cook on both sides until golden brown. Sprinkle with brown sugar while hot.

*Variation: replace lemon zest with orange zest and drizzle with chocolate syrup instead of the brown sugar.

Lalla Mussa Daal

Ingredients:

1/2 cup black mung beans (can substitute green)
1/4 cup green mung beans
1 indian bay leaf
1 green chili, seeded
1/2 inch ginger
3 cloves garlic
1/2 onion (optional)
1 teaspoon oil
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon fenugreek leaves
3/4 cup tomato puree
1/2 cup coconut milk or cooking cream
2 tablespoons vegan butter
salt, to taste

Soak the beans and simmer with the bay leaf until cooked through. Drain, remove bay leaf, and set aside.

In a blender, puree the chili, ginger, garlic, and onion. Add to the pan with some oil and cook for a few minutes. Add the chili powder and coriander and stir until aromatic. Add the fenugreek leaves, tomato, coconut milk, butter, and salt. Bring to a simmer. Garnish with ginger strips if desired.

Tomato Salad with Tahini Dressing

Ingredients:

3 heirloom tomatoes, sliced and cut in half
2 tablespoons tahini
3 tablespoons water
juice of half a lemon
1 small clove garlic
1/2 teaspoon salt
1/2 teaspoon cumin seeds, toasted
1/2 teaspoon isot pepper
1 tablespoon parsley, chopped

Arrange the tomatoes on a plate.

Stir the tahini, water, and lemon juice together.

Crush the garlic with the salt on a cutting board or with mortar and pestle until liquefied into a paste. Stir into the tahini. Add more water, as needed until it is a thin paste.

Drizzle the tahini dressing over the tomatoes and sprinkle with cumin seeds, isot pepper, and parsley.

Vegan Jamaican Meat Pie

Ingredients:

2 cups AP flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon turmeric
5 ounces coconut oil
1/2 tablespoon apple cider vinegar
1/2 cup water

1 teaspoon coconut oil
1/2 cup onion, chopped
1/2 scotch bonnet or habanero pepper, seeded and minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped (optional)
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon allspice
1 teaspoon curry powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon chili pepper
1 package vegan ground beef
1/4-1/3 cup vegetable stock
salt, to taste
2 green onions, chopped
2 tablespoons parsley, chopped
1/4 cup breadcrumbs or panko

Combine dough ingredients. Cover and allow to rest for 30 minutes.

Meanwhile, cook the onion, pepper, garlic, and red bell pepper in the oil. Add the spices and add the meat, stock, and salt. Remove from heat and stir in the green onion, parsley, and breadcrumbs.

Divide dough into 4 or 8 pieces and flatten with a rolling pin. Divide the filling between the dough and seal.

Bake at 375 for 30 minutes.

Lentil Salad with Dried Lemon

Ingredients:

1 cup brown lentils, soaked
1 dried lime, pierced with a fork
1/2 red onion, diced
1 pint cherry tomatoes, halved
1/2 red bell pepper, finely chopped (optional)
1 bunch parsley, chopped
2 tablespoons olive oil
juice of 1 small lime
1/2 tablespoon dried lemon powder
salt and black pepper, to taste

Cook the lentils with the dried lime and drain. Remove the dried lemon. Set aside to cool then combine with all remaining ingredients.

Koshari

Ingredients:

1 cup basmati rice
1/2 teaspoon turmeric
1/4 teaspoon cumin
vegetable stock
salt, to taste
3/4 cup puy lentils
1 cup chickpeas, cooked
1/2 cup vermicelli or elbow macaroni
1 teaspoon grapeseed oil
1 large onion
2 cloves garlic, minced
1 green chili, seeded and minced
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon aleppo pepper
1/4 teaspoon nutmeg
2 tomatoes, chopped
1/2 cup tomato puree
1 tablespoon apple cider vinegar
1 tablespoon parsley, chopped
lemon wedges

Cook the rice with the turmeric, cumin, stock, and salt. Set aside.

Boil the lentils until cooked. Set aside.

Boil the pasta until al dente. Drain and set aside.

Cut 3/4 of the onion into thin slices and caramelize or fry.

Meanwhile, finely dice the rest of the onion and cook with the garlic. Add the spices then stir in the tomatoes and puree. Season with salt. When tomatoes are cooked, remove from heat and stir in vinegar.

To assemble, layer rice, pasta, lentils, chickpeas, tomato sauce, fried onion, and parsley. Serve with a lemon wedge.

Cherry Tabbouleh

Ingredients:

1/4 cup fine bulgur
2-3 bunches parsley, finely chopped
1/4 cup milt, finely chopped
20 cherries, pitted and roughly chopped
3 tablespoons slivered pistachios, toasted
juice of 1/2 large lemon
2 tablespoons olive oil
salt and black pepper, to taste

Boil some salted water and remove from heat. Add the bulgur and set aside for a few minutes. When it has cooled, drain the water and squeeze the water out of the bulgur. Transfer it to a bowl along with all the remaining ingredients and toss.

Apple Country Bread

Ingredients:

1 teaspoon yeast
1 tablespoons warm water
1 teaspoon sugar
3/4 cup sparkling cider or apple juice
1 cup whole wheat flour
1/4 cup plus 1 tablespoon AP flour
1/4 cup plus 1 tablespoon bread flour
1/3 cup rye flour
1 teaspoon salt
2/3 cup granny smith apple, peeled and finely chopped
1 teaspoon cinnamon (optional)
1/2 cup walnuts, chopped (optional)

Combine warm water, yeast, and sugar and set aside until it foams. Add the juice, flours, and salt and knead until smooth. Cover and refrigerate overnight.

Bring dough to room temperature for a few hours. Roll out the dough and push some of the apple, cinnamon, and walnut into it. Fold over and repeat until all the apples are incorporated. Cover and allow to rise for 2-3 hours.

Deflate the dough and shape into a ball. Transfer to a cornmeal lined parchment paper. Cover and allow to rise for 45 minutes.

Meanwhile, heat a baking stone and prepare a water bath in the oven. Cut a few slits into the dough and place into the oven.

Bake at 450 degrees for 15 minutes, then turn down to 400 and bake for another 20 minutes, spraying the dough with water often until it is dark brown.

Vegan Cheese

Ingredients:

1/2 tablespoon lemon juice or apple cider vinegar
1/3 cup refined coconut oil
1/2 cup plus 2 tablespoons soy or almond milk
2 tablespoons tapioca flour
2 teaspoons kappa carrageenan
1 tablespoon nutritional yeast
1 teaspoon salt

Line a one cup container with plastic wrap or wax paper and set aside.

Whisk all the ingredients with a spatula or combine in a blender. Transfer to a saucepan and cook on low heat while stirring constantly until thickened. Pour the mixture into the container and refrigerate.

Harissa Baked Vegetables

Ingredients:

2 tablespoons harissa paste
1 tablespoon grapeseed oil
juice of 1 small lemon
1 teaspoon honey
a pinch of salt
3 small red potatoes, diced
broccoli florets
2 carrots, cut into chunks
1/2 red onion, sliced
2 tablespoons cilantro, chopped

In a small bowl, combine harissa, oil, lemon, honey, and salt. Combine vegetables and toss with the harissa mixture.

Bake at 375 for 30-40 minutes and garnish with the cilantro.

Serve in sandwiches or with couscous.

PB&J Brownies

Ingredients:

2-1/3 cup AP flour
2-1/3 cup sugar
2/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup smooth peanut butter (divided)
1 cup almond milk
1 cup oil
2 tablespoons vanilla
2 ounces dark chocolate, cut into small chunks
3 ounces raspberries
6 tablespoons raspberry jam
2 tablespoons peanuts, chopped

Combine the dry ingredients. Add 2 tablespoons of the peanut butter, almond milk, oil, and vanilla. Fold in the dark chocolate and pour into parchment paper lined baking pan.

Mix the remaining peanut butter with a bit of flour and dollop it into the brownie. Do the same with the jam. Drag swirls through them. Top with raspberries and peanuts.

Bake for 45 minutes at 325. Allow to cool before removing from pan and cutting into squares.

Bananas Foster

Ingredients:

1 tablespoon vegan butter or coconut oil
1 tablespoon dark brown sugar
a pinch of salt
a pinch of cinnamon
1/4 teaspoon vanilla
a few drops of rum flavoring
1 banana, cut in half lengthwise or sliced diagonally
2 tablespoons pecan, toasted and roughly chopped (optional)

Combine butter, sugar, and salt in a frying pan and stir until well incorporated. Add the remaining ingredients. Cook 3-5 minutes on each side. Top with the pecan and serve with vanilla ice cream.

Orange Spice Muffins

Ingredients:

1-1/3 cup whole wheat flour
1 cup AP flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
a pinch of clove
1/2 teaspoon salt
1 egg replacer
zest and juice of 1 large orange
2 teaspoons vanilla
1/4 teaspoon almond extract (optional)
1/4 cup sugar
1/2 cup coconut oil
1 cup almond milk
1/3 cup agave
1/2 cup applesauce
2 teaspoons apple cider vinegar
3/4 cup slivered almonds
1/2 cup cacao nibs

Combine dry ingredients and fold in the remaining ingredients until uniform. Grease a muffin pan and divide batter between them.

Bake at 400 for 15 minutes and cool before removing from pan.

Millet Cakes with Green Sauce

Ingredients:

1/2 cup millet
1/2 cup red lentils
1 onion, chopped
2 cloves garlic, minced
2 teaspoons berbere
1/2 cup potato, mashed
2 tablespoons flour
2 flax eggs
1-1/2 cup panko
coconut oil
salt, to taste

2 green bell peppers
1/2 teaspoon ginger
1 clove garlic
1 green chili, seeded
1 medjool date
1 tablespoon olive oil
2 tablespoons cilantro
a few drops of bourbon flavoring
salt, to taste

Toast the millet and add water. Cook and transfer to a bowl. Cook the lentils and add to the millet. Saute the onion, garlic, and berbere and add to the bowl, as well as the potato, flour, flax egg, and some salt. Shape into patties using 1/4 cup for each and coat in the panko. Cover and refrigerate for at least two hours to firm. Shallow fry in the coconut oil until golden.

Cut the green bell peppers in half and brush in some oil. Roast in the oven, face down, with the ginger, garlic, and green chili until the peppers are charred. Remove the skins from the bell pepper and transfer everything along with date, olive oil, cilantro, bourbon, and salt to a blender and puree until smooth. Drizzle over the millet cakes.

Matcha Custard Tart

Ingredients:

2-1/4 cup almond meal
1/2 cup tapioca flour
1/4 cup coconut oil
2 tablespoons agave
1 teaspoon vanilla
1-2 teaspoons almond milk
a pinch of salt

3 tablespoons arrowroot powder
2 teaspoons matcha
1 cup almond milk
1 cup coconut cream
1/4 cup honey or agave
2 teaspoons vanilla
a pinch of salt

matcha powder
raspberries
dark chocolate, melted

In a small bowl, combine crust ingredients. Gradually add the milk until it holds into a ball. Line a tart pan with the dough and bake at 350 for 10-15 minutes. Remove from heat and press down to flatten the surface.

In a saucepan, combine the arrowroot powder with the matcha. Add a little bit of the almond milk at a time to prevent lumps. Turn on the heat and add remaining filling ingredients. Stir until thickened. Remove from heat and allow to cool for 10-15 minutes before pouring over the crust. Bring to room temperature then refrigerate until cool.

If desired, garnish with more matcha powder, raspberries, and a drizzle of dark chocolate.

Cold Chickpea Soup

Ingredients:

1 roma tomato, chopped
1 cucumber, diced
1/4 red onion, chopped
10 kalamata olives, chopped
3 tablespoons parsley, chopped
2 cups chickpeas
juice of 1 lemon
1 tablespoon olive oil
1 large clove garlic
1/4 teaspoon cumin
2 tablespoons tahini
salt and black pepper, to taste
sumac

Combine tomatoes, cucumber, onion, olives, and parsley. Set aside.

In a blender, add remaining ingredients and some water. Puree until smooth and add enough water to reach pourable consistency.  Chill the soup before pouring into bowls.

Garnish with the mixed vegetables, a drizzle of olive oil, and sumac.

African Sweet Potato Peanut Soup

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
1 medium sweet potato, diced
2 cloves garlic, minced
1-1/2 teaspoon cumin seeds
1 large tomato, diced
4 cups vegetable stock
1/2 cup tomato puree
1/3 cup basmati rice, soaked
1 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon chili powder
2 vegan andouille sausages, sliced
3/4 cup chickpeas
1 zucchini, diced
1/3 cup peanut butter
juice of 1 lime
2 tablespoons cilantro, chopped
salt, to taste
1/4 cup roasted peanuts, chopped

Cook onion and garlic in the oil and add the sweet potato. After a few minutes, add the cumin seeds. When they become aromatic, add the tomato and cook until softened. Then stir in the stock, tomato puree, rice, thyme, marjoram, and chili powder. Cover and allow to simmer until rice and potatoes are cooked through, then add the sausage, chickpeas, and zucchini. When zucchini is crisp tender, whisk in the peanut butter and lime juice. Remove from heat and add the cilantro and salt. Garnish with the peanuts.

Cinnamon Tart

Ingredients:

1 cup slivered almonds
1 cup oats
1 teaspoon cinnamon
pinch of salt
2 medjool dates
1 tablespoon agave
1 tablespoon vegan butter (optional)

2 cups cashews, soaked
3/4 cup apple juice
1/4 cup coconut oil
1/4 cup lemon juice
1/2 cup maple syrup
2 teaspoons vanilla
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt

1 tablespoon cinnamom
a few drops of maple extract
2 tablespoons agave or maple syrup

Combine crust ingredients in a food processor and press into a 10-12 inch round tart pan.

Blend filling ingredients until smooth and pour over the crust.

Stir the cinnamon, maple extract, and syrup and dollop or drizzle over the top. Swirl with a toothpick.

Freeze and thaw before serving.

Chickpea and Eggplant Pomegranate Stew

Ingredients:

1 large eggplant, diced
1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon allspice
1 tomato chopped
3/4 cup tomato sauce
1-1/2 cups chickpeas
1-1/2 tablespoons pomegranate molasses
salt and black pepper, to taste
2 tablespoons parsley, chopped

Salt the eggplants and set aside for 30 minutes then press with paper towels. Toss with some oil and bake until golden.

Meanwhile cook the onions and the garlic. Add the allspice and tomato, then the tomato sauce, chickpeas, and pomegranate molasses. Season with salt and pepper. Serve with basmati rice and garnish with parsley.

Burger Buns

Ingredients:

1/2 tablespoon yeast
2 teaspoons sugar or agave
1/4 cup water
1/4 cup almond or coconut milk
1 flax egg
1 tablespoon coconut oil
1/2 teaspoon salt
1-1/2 cup bread flour
sesame seeds (optional)

Combine yeast, sugar, and water. When it starts to foam, add the milk, flax, coconut oil and salt. Then Add the flour and knead until smooth.

Cover and let rise for an hour. Divide into 4 balls and transfer to baking tray. Brush with a bit of oil and sprinkle with sesame seeds. Allow to rise for another 30 minutes then bake at 375 for 15-20 minutes.

Wheat berry Arugula Salad

Ingredients:

3 cups arugula
2/3 cup wheat berries, cooked
red grapes, halved
1/3 cup walnuts, toasted and chopped
olive oil
balsamic vinegar
salt and black pepper, to taste

Toss all ingredients together and serve.

Pesto and Pea Pasta Salad

Ingredients:

rotini pasta
1-1/2 cup peas
1 package baby spinach
2 tablespoons olive oil
2 tablespoons pesto sauce
juice of half a lemon
vegan parmesan

Cook the pasta to al dente, adding the peas during the last two minutes, rinse, and set aside.

Meanwhile, pulse the spinach in a food processor until fine. Squeeze liquid out and transfer to bowl along with olive oil, pesto, and lemon. Stir in the pasta and peas. Garnish with the vegan parmesan. Serve at room temperature.

Apricot Bars

Ingredients:

3/4 cup all purpose flour
3/4 cup almond flour
1/2 cup sugar
2/3 cup coconut oil
1 tablespoon almond milk
2 teaspoons vanilla
a pinch of salt
1 cup apricot jam
3/4 cup slivered almonds

Combine flour, almond flour, sugar, coconut oil, almond milk, vanilla, and salt. Press down into a 13x9 or larger pan to a quarter inch thickness. Spread the apricot jam evenly on top and sprinkle with the slivered almonds. Bake at 350 for 20-30 minutes. Cool in the refrigerator before cutting into bars.

Honeydew Agua Fresca

Ingredients:

4 cups honeydew melon
juice of 1 lemon
1/4 cup sweetener
2 sprigs mint
1 cup sparkling water
ice and lemon slices

Puree melon, lemon, sweetener, and mint in a blender and transfer to a pitcher with sparkling water. Add ice and lemon slices.

*Can replace sweetener and sparkling water with club soda.

Quick Injera

Ingredients:

1 cup teff
1-1/2 cup warm water
1/2 teaspoon salt
1 teaspoon yeast
1/2 teaspoon baking powder
2 teaspoons apple cider vinegar

Combine teff, water, salt, and yeast. Loosely cover and set in a warm place for 1-2 days.

Remove liquid floating on top of the batter and stir in the baking powder and vinegar. Pour the batter into a pitcher and use it to evenly pour the batter onto a hot frying pan. Cover and let the injera steam. Remove from heat when the edges start to pull away from the pan.

Slaai

Ingredients:

juice of 1 lemon
1 teaspoon ginger, minced
salt, to taste
2 large avocados, diced
3 tablespoons roasted peanuts, finely chopped

Combine lemon juice, ginger, and salt. Pour over the avocado chunks and allow to marinate for 20 minutes in the refrigerator then sprinkle with the peanuts.

Hibiscus Lemongrass Basil Iced Tea

Ingredients:

5 cups water
1-2 lemongrass stalks, thinly sliced
1/3 cup hibiscus
20 basil leaves, roughly chopped
1/4 cup honey or agave
juice of 2 limes

Boil the water and add the lemongrass, hibiscus, and basil. Remove from heat and allow to steep for half an hour.

Strain the tea into a pitcher and stir in sweetening agent. When it cools, add the lime juice and adjust sweetness.

Serve over ice and garnish with lime slices and basil leaves.

Jollof

Ingredients:

1 teaspoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 bonnet pepper, seeded and minced (optional)
1 tablespoon cajun seasoning
1 teaspoon curry powder
1-1/2 cup long grain rice, presoaked
1 carrot, sliced
1 cup green beans, cut into 1/2 inch pieces
1 red bell pepper, diced
vegetable stock
1/2 cup tomato puree
1 tablespoon tomato paste (optional)
1 teaspoon paprika
1/2 teaspoon thyme
1/2 cup peas
vegan chicken pieces
salt, to taste

Cook onion, garlic, and pepper in the oil. Add the cajun seasoning and curry powder and stir until aromatic. Add the rice, carrot, green beans, stock, tomato, paprika, and thyme. Cover and simmer until rice is tender and fluffy, adding the red bell pepper halfway through. Add the peas and chicken pieces and season with salt.

Apricot Mushrooms

Ingredients:

8 portobello mushrooms, insides scraped and thinly sliced
1/3 cup apricot jam
2 tablespoons soy sauce
zest and juice of 1 large orange
sriracha, to taste
salt and white pepper, to taste
1/2 tablespoon sesame seeds, toasted
1 green onion, thinly sliced



Cook the mushrooms on a wok until the liquid is released.

Meanwhile combine apricot jam, soy sauce, onion, and sriracha. Add to the mushrooms and bring to simmer. Season with salt and pepper.

Serve over short grain rice and garnish with sesame seeds and green onion.

Pesto Pasta with Sun Dried Tomatoes and Asparagus

Ingredients:

shell or penne pasta, cooked to al dente
asparagus, roasted in oil, salt, and pepper
pesto sauce
sun dried tomatoes, julienne
vegan mozzarella

Toss pasta with asparagus, pesto, sun dried tomatoes, and the vegan mozzarella. Garnish with parmesan if desired.

Moroccan Spiced Lentils

Ingredients:

1 red bell pepper
1 cup brown lentils, soaked
3 cloves garlic
2 shallots
2 tablespoons tomato paste
1-1/2 tablespoons honey
salt, to taste
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
a pinch of cinnamon
1-1/2 tablespoons apple cider vinegar
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped

Roast the red bell pepper and remove the skin.

Boil the lentils and drain.

Combine garlic, shallot, tomato paste, honey, salt, paprika, cumin, coriander, turmeric, cayenne, and cinnamon in a blender with the bell pepper and puree until smooth.

Return lentils to saucepan with the sauce and simmer until the lentils are tender and sauce is cooked. Stir in the vinegar, cilantro, and parsley.

Serve with couscous.

Mango Lemonade

Ingredients:

6 tablespoons sugar
1 cup water
2 sprigs mint
1 cup mango
1/4 cup lemon juice
2 tablespoons lime juice
few drops rum flavoring (optional)

Boil the sugar in the water with the mint until the sugar is dissolved. Allow to cool.

Puree the mango with the lemon and lime juice. Add the simple syrup and rum flavor. Adjust with water as needed and serve over ice.

Ethiopian Sweet Potato Stew

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 sweet potato, diced
1 red bell pepper, diced
1 cup green beans, cut into 1/2 inch pieces
1 tablespoon berbere seasoning
1 large tomato, diced
1/2 cup tomato sauce or 2 tablespoons tomato paste
water
1/4 cup red lentils
salt, to taste
2 tablespoons parsley, chopped

Cook the onion in the oil and add the garlic and ginger. Stir in the potatoes, then bell pepper and green beans, followed by the seasoning. Stir until aromatic. Add the tomato and cook until soft and add the tomato sauce, water, and lentils. Cover and simmer until lentils and potatoes are cooked through. Stew should be relatively thick. Season with salt. Remove from heat and stir in parsley.

Serve with injera.

Bell Pepper and Eggplant Coca

Ingredients:

1-2/3 cup bread flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup water
1/2 tablespoon oil
1 large eggplant
1 red bell pepper
1 green bell pepper
15 spanish black olives, roughly chopped
2 cloves garlic, thinly sliced
1 large tomato, thinly sliced
salt and pepper, to taste
2 tablespoons olive oil

Combine flour, salt, and baking powder. Add the water and oil. Knead dough until smooth. Cover and allow to rest for half an hour.

Cut the eggplant in half lengthwise and score the flesh. Salt and set aside for half an hour. Cut the bell peppers in half.

Squeeze the liquid out of the eggplant and season with oil, salt, and pepper, along with the bell peppers. Bake face side down at 400 until skins are charred. Remove from oven and cover until cool enough to handle. Peel the skins and cut into bite sized strips. Add the olives and garlic. Season with salt and pepper.

Flatten the dough as thin as possible onto a well greased pan sprinkled with semolina using greased fingers. Top with the tomato slices and the pepper mixture.

Bake at 425 until bread is browned about 25 minutes. Cool 10 minutes before cutting into squares.

Honeymoon Smoothie

Ingredients:

1 medium mango, peeled and diced
1 ripe banana
1 tablespoon tahini
1 tablespoon honey
4 medjool dates (or 2 tablespoons date molasses)
1-1/2 cup almond milk
slivered pistachios, slivered almonds, chopped cashews, dessicated coconut, etc (optional)


Freeze the mango and banana pieces for a couple of hours and transfer to blender with the tahini, honey, dates, and almond milk. Liquid should be thick. Divide between glasses and top with nuts.

Tangerine Spinach Soup

Ingredients:

1 onion, thinly sliced
1 teaspoon coconut oil
1 teaspoon turmeric
4 cups vegetable stock
1/2 cup yellow split peas, soaked
1 bunch spinach, finely chopped
1 tablespoon arrowroot powder
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
3 tangerines
salt and pepper, to taste


Cook the onion in the oil and add the turmeric. When the onions are cooked, add the stock and split peas. When peas are tender, stir in the spinach and simmer until wilted. Add some water to the arrowroot powder and stir into the soup. When it is thickened, add parsley and cilantro. Grate in the zest of one tangerine and stir in the juice of 2 of them. Season with salt and pepper.

Serve with a wedge of tangerine and garnished with cilantro.

Pineapple Upside Down Cake

Ingredients:

1 cup light brown sugar
6 tablespoons vegan butter
1 teaspoon salt
1/2 teaspoon rum flavoring
1/2 cup sliced almonds
5 rings pineapple
1-1/3 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 tablespoons applesauce
1 flax egg
2 teaspoons vanilla
3/4 cup sugar
1/2 cup coconut oil
1 cup vegan cream
1 tablespoon apple cider vinegar

In a saucepan, melt the sugar and add the butter, salt, and rum flavor. Stir until caramelized.

Lay pineapple rings on the surface of a 10 inch pan and sprinkle with the almonds. Pour the caramel sauce over.

Combine the remaining cake ingredients and pour over the caramel.

Bake at 350 for 50 minutes. Allow to cool 30 minutes before inverting. Serve room temperature.

Tofu Bahn Mi

Ingredients:

1 small carrot, julienne
radish, julienne
2 tablespoons rice vinegar
1/4 cup water
5 black peppercorns
2 teaspoons salt
1 tablespoon brown sugar
1 clove garlic, crushed
1 block tofu, pressed
2 tablespoons honey or agave
1 tablespoon rice vinegar
3 tablespoons soy sauce
sriracha, as desired
2 teaspoons arrowroot powder
1 teaspoon sesame chili oil
2 tablespoons cashew, soaked
1 teaspoon nutritional yeast
1/2  tablespoon sriracha
juice of 1/2 lime
french baguette
red or white cabbage, thinly sliced
1 cucumber, ribboned
1 green onion, chopped
handful of cilantro

Combine carrots, radishes, water, vinegar, peppercorns, salt, brown sugar, and garlic. Marinate overnight.

Marinate the tofu in honey, vinegar, soy sauce, and sriracha. Coat with a layer of arrowroot powder and fry or bake until golden. Sprinke with the sesame oil.

Meanwhile, blend the cashews with nutritional yeast, sriracha, lime juice, and a bit of water. Set aside.

To assemble sandwiches, toast the baguette, and stuff with the cabbage, cucumber, pickled carrots and radishes, and tofu. Then drizzle with the sriracha sauce and sprinkle with green onion and cilantro.

Mango Avocado Quinoa Salad

Ingredients:

4 cups baby spinach, chopped
1/4 cup red onion, thinly sliced
1 cup quinoa, cooked
1 cup black beans
1/2 cup corn
1 mango, sliced
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 teaspoon ancho chili
1/4 teaspoon cumin
salt, to taste
juice of 2 limes
1 tablespoon avocado oil

Place the spinach on a shallow bowl and sprinkle with the onion. Layer with the quinoa, beans, and corn and top with the mango, tomatoes, and avocado.

Sprinkle with the chili, cumin, and salt and the lime and oil.

Iced Lemongrass Tea

Ingredients:

3 stalks lemongrass, sliced
1 pandan leaf, chopped (optional)
4 cups water
1/4 cup sugar
1 lime, sliced (optional)

Boil the lemongrass and pandan in half the water for 10 minutes and add the sugar. When sugar is dissolved, pour into a pitcher through a sieve and add the remaining water. Taste for sweetness and adjust.

Serve cold, over ice, with lime slices.

Hibiscus Margarita

Ingredients:

1/2 cup hibiscus
1 cup water
1/2 cup sugar
1 sprig mint
1/2 cup grapefruit juice
juice of 1 lime
3 tablespoons chia seeds (optional)


Boil the hibiscus in the water and add the sugar. Strain the flowers out and allow to cool in a pitcher.

Crush the mint leaves with a bit of sugar and add to the pitcher along with the grapefruit and lime juice. Adjust sugar as needed and stir in chia seeds if using.

To serve, rub rims of glasses with lime juice and dip in flaked salt. Pour drink over ice.

Mung Bean Soup

Ingredients:

1 onion, finely chopped
2 cloves garlic, minced
1/2 inch ginger, minced
1/2 tablespoon garam masala
1/2 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon turmeric
3 cups vegetable stock
2 cups mung beans, soaked overnight
salt and black pepper, to taste
1 cup coconut milk
2 tablespoons cilantro, chopped


Cook the onions and add the ginger and garlic. When they are cooked, add the spices and stir until aromatic.

Add the stock and beans. Cover and simmer until beans are tender. Add the coconut milk, salt, and pepper. Return to simmer and garnish with cilantro.

Faux Gras

Ingredients:

2 tablespoons grapeseed oil
1 large shallot, chopped
salt, to taste
2 cloves garlic, minced
18 button mushrooms, chopped
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
1 teaspoon sage, chopped
1 tablespoon apple juice
2 tablespoon soy sauce
2 cups brown lentils, cooked with a bay leaf
1 cup walnuts, cooked
2 tablespoons beet juice
vegan butter

Cook the shallot in the oil and add the salt and garlic then the mushrooms. When the mushrooms have cooked, add the rosemary, thyme, sage, and apple juice.

Transfer mixture to food processor with the soy sauce, lentils, walnuts, and beet juice. Season with more salt as needed. Puree until smooth. Transfer to a jar and top with butter.

Refrigerate and serve cold with bread or crackers.

Bukhari Rice

Ingredients:

2 cups basmati rice
1 tablespoon olive oil
1 onion, chopped
1 large carrot, cut into matchsticks
1/2 teaspoon cinnamon
2 bay leaves
2 teaspoons cumin
1 teaspoon cardamom
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
a pinch of clove
3 cups vegetable stock
salt, to taste
1-1/2 cup chickpeas
pine nuts, almonds, or pistachios, toasted
sultanas, toasted

Soak the rice.

Meanwhile, cook the onion in the oil and add the carrot. When the carrot just starts to wilt, add the seasonings. When they are aromatic, add the rice and stock. Cover and cook on low heat until rice is tender. Fold in the chickpeas. Garnish with nuts and sultanas.

Serve with vegan yogurt and seitan.

Thai Cucumber Salad

Ingredients:

3 medium cucumbers, quartered
1 shallot, finely chopped
2 tablespoons cilantro, chopped
3 tablespoons sweet chili sauce
1 tablespoon rice wine vinegar
1/2 teaspoon soy sauce
salt, to taste
3 tablespoons peanuts, chopped

Combine cucumbers, shallot, and cilantro. Combine remaining ingredients before serving.

Bacon Onion Walnut Loaves

Ingredients:

1 teaspoon yeast
1 teaspoon sugar
2 tablespoons almond milk
1-1/4 cup bread flour
3 tablespoons coconut oil
pinch of salt
1/4 almond milk
1 aquafaba egg
2 vegan bacon slices, minced
1 small red onion, minced
3 tablespoons minced walnuts
1 sprig thyme, chopped
1/2 teaspoon rosemary
2 tablespoons parsley, chopped
vegan egg wash (coconut oil and almond milk)
sesame seeds (optional)

Combine yeast, sugar, and lukewarm almond milk. Set aside until it foams. Add the flour, oil, salt, and almond milk.

Fold in aquafaba and remaining ingredients. Cover and allow to rise for an hour and a half. Divide dough into pieces and place free form or in muffin tins. Brush with the egg wash and sprinkle with sesame seeds. Allow to rise for 30 minutes.

Bake at 400 for 30 minutes or until golden. Serve warm or room temperature.