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.

Baked Potato Salad

Ingredients:

1/3 cup raw cashews
2 medium yukon gold potatoes, peeled and diced
1 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices vegan bacon, chopped
1/4 cup chives, chopped
1/2 cup vegan cheddar shreds
1 tablespoon apple cider vinegar
1 tablespoon parsley, chopped
1/2 teaspoon agave
salt and pepper, to taste

Soak the cashews four hours or overnight.

Combine the potatoes with the oil, salt, pepper, paprika, garlic powder, and onion powder. Bake until golden brown. Set aside to cool.

Blend the cashews with a little water or almond milk until creamy. Add to the potatoes along with the remaining ingredients. Chill before serving.

Sfouf

Ingredients:

1-1/2 cups semolina
1/2 cup all purpose flour
1 cup sugar
1 teaspoon turmeric
1-1/4 teaspoon baking powder
1/2 cup coconut oil
3/4 cup almond or coconut milk
a pinch of salt
tahini
pine nuts or almonds

Combine semolina, flour, sugar, turmeric, baking powder, coconut oil, milk, and salt.

Grease baking pan with the tahini and spread the batter evenly. Arrange nuts on top and bake at 350 for 30-40 minutes. Cool before cutting into squares.

Double Pesto Twists

Ingredients:

1/2 batch pizza dough
2 tablespoons basil pesto
2 tablespoons tomato pesto
1 teaspoon sesame seeds (optional)

Divide dough in half and roll out into two rectangles. Spread each with one of the pesto sauces and roll up. Seal the edges. With a sharp knife, cut lengthwise all the way through the rolls. Loosely twist one green half with one red half, open side up, against each other and seal the edges. Cover and allow to rise for about 30 minutes before sprinkling with sesame seeds and baking in the oven for 20-30 minutes or until golden.

Serve with soup.