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.