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.