Kadayef

Ingredients:

4 cups kataifi
1/2 cup coconut oil or vegan butter
1 cup walnuts or hazelnuts, chopped
a pinch of cinnamon (optional)
2/3 cup sugar
2/3 cup water
juice of 1/2 a lemon
small splash of vanilla
1 cinnamon stick (optional)

Combine the kataifi with the oil. Spread half of it on the base of a baking dish. Sprinkle the walnuts on top and Spread the remaining kataifi over it. Bake at 350 for 30-40 minutes until golden brown.

Meanwhile, combine sugar and water in a saucepan and simmer until all the sugar has melted. Add the flavorings.

Pour the syrup evenly over the kadayef and serve warm.

Mulligatawny Soup

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 large carrot, diced
1 red chili pepper, seeded and minced
3 cloves garlic, minced
2 teaspoons ginger, minced
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon fennel seed
1 green apple, peeled, cored, and chopped
2 tomatoes, diced
2/3 cup tomato puree
1/2 cup red lentils
2 cups vegetable stock
2/3 cup coconut milk
salt, to taste
roasted cashews, chopped
cilantro and green onion, chopped

Cook onion, carrot, chili pepper, garlic, and ginger in the oil. Add the spices and stir until aromatic, then add the apple and tomatoes. When they cook, stir in the puree, lentils, and stock. Cover and simmer until lentils are cooked. Transfer 2/3 of the soup into a blender and puree until smooth. Return to saucepan and add the coconut milk and salt. Simmer, adding more stock as needed.

Serve garnished with the cashews, cilantro, and green onion with a side of naan.

Turkish White Bean Salad

Ingredients:

1-1/2 cup white beans
1 cup cherry tomatoes, halved
2 cucumbers, diced
1 green bell pepper, diced
1/4 cup parsley, chopped
1/4 cup dill, chopped
2 green onions, thinly sliced
1/4 small red onion, thinly sliced
1 tablespoon sumac
1 teaspoon isot pepper
3 tablespoons olive oil
1 tablespoon white wine vinegar
juice of 1/2 a lemon
salt, to taste

Combine all ingredients and toss with the dressing ingredients before serving.

Papaya Salad

Ingredients:

3 tablespoons kumquat juice
juice of 1 small lime
1 tablespoon agave
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1 red chili, minced

1 large shallot, thinly sliced
1 small green papaya, julienned
1 large carrot, julienned
vietnamese basil, chiffonade
1/4 cup roasted peanuts, chopped

Combine dressing ingredients and set aside.

Soak the shallot in ice water for a couple of hours and drain. Toss with the papaya, carrot, and basil. Stir in the dressing and top with the peanuts.

Jajangmyun

Ingredients:

1 teaspoon peanut oil
1 small russet potato, diced
1/2 onion, thinly sliced
1/4 small white cabbage, shredded
1 zucchini, diced
1 tablespoon soy sauce or teriyaki
2 tablespoons black bean sauce
1 cup water or vegetable stock
2 teaspoons arrowroot powder
1 teaspoon agave
imitation chicken pieces
fresh udon noodles
1/4 teaspoon chili sesame oil
1/2 cucumber, cut into matchsticks

Heat the oil in a wok or skillet and add the potato. Cook for 10 minutes and add the onion. When the onions wilt, add the cabbage. When the cabbage is softened, add the zucchini. Stir in the soy sauce and black bean paste and whisk in the water. Bring to a simmer. Meanwhile, combine the arrowroot powder with a bit of water and stir into the vegetables. Add the agave, imitation chicken, and noodles. Cover and allow noodles to cook. Remove from heat and stir in chili sesame oil. Garnish with the cucumber.

Strawberry Kumquat Salad

Ingredients:

1/2 cup almonds, chopped
1 small shallot, minced
3 tablespoons golden balsamic vinegar
salt and black pepper, to taste
1/4 cup olive oil
1 tablespoon almond oil
1/2 vanilla bean
baby arugula
1 celery stick, finely diced
1 cup strawberries, quartered
1 cup kumquats, seeded and thinly sliced
3 tablespoons mint, chopped

Toast the almonds and set aside.

Combine the shallot, vinegar, salt, pepper, oils, and vanilla bean. Set aside.

Toss remaining ingredients together. Combine with the almonds and dressing before serving.