Italian Cheese Fries/Nachos

Ingredients:

2 yukon gold potatoes, cut into fries
2 tablespoons grapeseed oil
1 tablespoon italian seasoning (or basil, oregano, thyme, marjoram, red pepper, and black pepper)
1 tablespoon nutritional yeast
2 tablespoons flour
salt, to taste
2 tablespoons parsley, minced
2 tablespoons vegan parmesan
1 small onion, diced
10 mushrooms, finely diced (optional)
1/2 cup vegan pepperoni crumbles or ground beef
1/2 cup passata
1/2 teaspoon sugar
1/4 teaspoon fennel seed
1/4 teaspoon basil
1/2 cup vegan mozzarella
2 tablespoons vegan salami, diced (optional)
1 roma tomato, finely diced
1/4 red onion, diced
2 tablespoons green italian olives, roughly chopped
2 tablespoons pepperoncini, roughly chopped
10 basil leaves, chopped

Soak the potatoes in ice salt water for 20 minutes, then pat dry. Toss with the oil, seasoning, nutritional yeast, flour, and salt.

Bake at 400 for 40 minutes or until browned and crispy. Toss with the vegan parmesan and parsley.

Meanwhile, cook the onion and mushrooms in a skillet and add the crumbles, passata, sugar, fennel seed, and basil. Simmer and remove from heat.

To assemble, arrange fries on an oven safe plate and top with the beef mixture. Sprinkle with the mozzarella and salami. Broil until cheese is melted.

Sprinkle with the tomato, onion, olives, pepperoncini, and basil. Serve immediately.


**to make the nacho variation, replace the potatoes with fried or baked wontons.

Tomato and Barley Salad

Ingredients:

2 tablespoons oil
1 shallot, finely minced
1 rib celery, finely diced
1 clove garlic, minced
1 bay leaf
1 cup barley, soaked
2/3 cup apple juice
2 cups water
salt, to taste
2 cups cherry tomatoes, halved and quartered
1 tablespoon olive oil
1 tablespoon honey
1 clove garlic, minced
1 tablespoon maple syrup
1 tablespoon apple juice
1 tablespoon apple cider vinegar
2 green tomatoes, diced
1 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon apple juice
1/2 tablespoon honey
zest of 1/2 lemon
2 tablespoons tarragon, chopped

Cook the shallot and celery in the oil. Add the garlic and bay leaf, then the barley, juice, and water. Cover and simmer until all the liquid is absorbed and barley is tender. Season with salt, transfer to a bowl, and refrigerate.

Toss the cherry tomatoes with oil, honey, garlic, and salt. Roast in the oven for 20 minutes at 200 until they begin to char. Set aside to cool.

Whisk the maple syrup with the apple juice and cider. Marinate the green tomatoes for at least half an hour, then drain.

Combine cider vinegar, olive oil, apple juice, honey, lemon zest, and salt.

Toss the cooled barley mixture with the cherry tomatoes, green tomatoes, and dressing. Garnish with the tarragon.

Sweet Potato and Black Bean Empanadas

Ingredients:

2 cups all purpose flour (can substitute 1/2 cup for whole wheat or rye)
1 teaspoon salt
1/3 cup coconut oil
1/4 cup cold water
1 tablespoon apple cider vinegar

1 medium sweet potato (about 1-1/2 cups)
1 poblano pepper, finely chopped
1 cup black beans
1/2 tablespoon cumin
2 teaspoons ancho
1 green onion, finely chopped
3 tablespoons cilantro, chopped
zest of 1 lime (optional)
1 tablespoon coconut oil
salt, to taste

Combine flour, salt, coconut oil, water, and cider vinegar and knead until smooth. Divide dough into 8 balls and set aside for an hour.

Boil the sweet potatoes until tender and gently mash with a fork. Transfer to a bowl with the remaining ingredients.

Roll out dough into rounds and divide the filling between them. Cinch the ends of them shut with a fork. Brush the surface with some oil and agave.

Bake at 350 for 15-20 minutes, until they are golden brown.

Pita Bread

Ingredients:

3 teaspoons yeast
1 teaspoon sugar
1 cup warm water
2-1/2 cups bread flour
1 tablespoon oil
1 teaspoon salt

Combine yeast, sugar and warm water and set aside for 10 minutes. Add the flour, oil, and salt and knead for about 7 minutes. Cover and let rise for an hour.

Divide dough into 8 balls and allow to rise for half an hour.

Flatten dough balls into about 1/4 inch.

Heat baking stone and prepare a water bath below it.

Cook the bread on the stone, flipping halfway, until it is puffed and golden.

Mexican Chocolate Cakes

Ingredients:

1 small banana or 2/3 cup applesauce
1/2 cup sugar
1 teaspoon apple cider vinegar
2 teaspoons vanilla
3 tablespoons brewed coffee
2 tablespoons coconut oil
1 cup cake flour
1 egg replacer
1/4 cup cocoa powder
a pinch of salt
1 tablespoon cinnamon
1 teaspoon ginger
4 ounces chocolate
2 tablespoons almond milk

Combine the banana or applesauce with the sugar. Add the vinegar, vanilla, coffee, and coconut oil. Fold in the flour, egg replacer, cocoa, salt, cinnamon, and ginger.

Divide into doughnut or mini cupcake molds and bake at 350 for about 15 minutes.

Melt the chocolate in a double broiler and stir in the almond milk.

When the cakes have cooled completely, swirl the glaze over them.

Lentil Walnut Burgers

Ingredients:

1-1/2 cup cooked brown lentils
3/4 cup cooked basmati rice
1 teaspoon coconut oil
1 red onion, chopped
2 cloves garlic, minced
1/4 inch ginger, minced
1/2 cup walnuts
1/4 cup cilantro
1 teaspoon garam masala, or more to taste
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon basil leaves
2 teaspoons barbecue sauce
1 egg replacer
salt, to taste
2-3 tablespoons breadcrumbs
burger buns
vegan cheese, sliced tomato, lettuce, onions, etc.

Boil the brown lentils and the rice until they are tender and transfer to a bowl.

Cook the onion, garlic, and ginger in the oil and set aside.

In a food processor, pulse the walnuts until they are a coarse powder. Add the cilantro, cooked onions, spices, and a quarter of the lentils and rice. Pulse until they form a dough.

Transfer the mixture to the bowl with the lentils and rice with the barbecue sauce, egg replacer, breadcrumbs, and some salt. Stir until combined and shape into patties.

Cook the patties on 3 minutes per side and serve with buns and toppings of choice.

Amaranth Walnut Cookies

Ingredients:

4 ounces (about 1 cup) walnuts
1/3 cup amaranth
1/2 cup sugar
6 tablespoons coconut oil
1/2 egg replacer
1/2 teaspoon imitation brandy flavoring
1 teaspoon vanilla
3/4 cup whole wheat flour
1/4 teaspoon salt
6 tablespoons amaranth
30 walnuts, cut in half

Process the walnuts and amaranth with half the sugar in a food processor until they are ground. Set aside.

Add remaining sugar to a bowl with the coconut oil, egg replacer, brandy flavoring, and vanilla.

Stir in the flour, salt, and nut mixture until smooth. Cover and refrigerate 3 hours or overnight.

Pinch off 1/2 tablespoon sized pieces of dough and roll into balls. Roll the balls in the amaranth and press a walnut piece into them on a baking sheet to slightly flatten.

Bake 17 minutes at 350.

Danish Split Pea Soup

Ingredients:

1 cup green split peas
1 tablespoon grapeseed oil
1 onion, thinly sliced
1 onion, chopped
1 carrot, finely diced
1 celery stick, finely diced
2 cups vegetable stock
1 sprig thyme
2 tablespoons dill, chopped
salt and black pepper, to taste

Soak the split peas for a few hours or overnight.

In a frying pan, caramelize the sliced onion and set aside.

In a saucepan, cook the chopped onion with the carrot and celery. Add the stock, peas, thyme, and dill and simmer until peas are tender. Season with salt and pepper. Garnish with the caramelized onion and some more fresh dill.

Stromboli

Ingredients:

1 batch pizza dough
tomato sauce
sliced vegan ham, salami, and pepperoni
vegan mozzarella cheese
chopped parsley and basil (optional)
sesame seeds (optional)
vegan parmesan (optional)

Flatten pizza dough and spread a thin layer of tomato sauce over it. Sprinkle with a bit of cheese and layer with the meats. Sprinkle more of the cheese over as well as the parsley and basil.

Roll the dough like a jellyroll and seal. Brush with some oil and sprinkle with sesame seeds and parmesan.

Bake at 375 for 20 minutes or until golden. Allow to cool for 10 minutes before cutting into slices.

Serve with more tomato sauce.