Cilantro and Red Onion Bread

Ingredients:

1/2 cup brazil nut milk (or almond milk)
1-1/2 tablespoons sugar
1 tablespoon vegan butter
1/2 cup water
2-1/4 teaspoon yeast
1-1/3 bread flour
1/2 red onion, finely diced
a handful of cilantro, chopped
cracked black pepper
sea salt
fine sugar

Heat the milk and stir in the sugar and butter.

Heat water to room temperature and add the yeast. Set aside.

Combine flour and liquids. Add more flour as needed and the onion and cilantro. Let rise for 45 minutes. Transfer dough to lined loaf pan and sprinkle the surface with black pepper, sea salt, and sugar.

Bake for 1 hour at 350. Sprinkle with more cilantro if desired and let cool.

Bun Chay

Ingredients:

2 tablespoons rice wine vinegar
juice of 1 lime
1-1/2 tablespoons coconut syrup or sugar
1 tablespoon soy sauce
1 tablespoon lemongrass, minced
1 small clove garlic, minced
1 birds eye chili, seeded and thinly sliced
a pinch of bouillon

4-6 ounces rice vermicelli
1 carrot, julienne or matchsticks
1 red, orange or yellow bell pepper, thinly sliced
1 cucumber, julienne
1/2 cup thai basil
1/2 cup cilantro
1/2 cup mint
1/2 cup peanuts, chopped

1 block tofu
1 tablespoon peanut oil
2 teaspoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey

lime wedges, to serve



Combine dressing ingredients and set aside.

Cook the tofu in the oil and when it starts to brown, add the remaining ingredients. Cook until caramelized and sticky.

Cook the noodles and drain. Divide noodles between bowls and top with the vegetables and herbs as well as the tofu. Drizzle with the dressing and serve with extra lime wedges.

Pinto Bean Burgers

Ingredients:

1/2 red onion, roughly chopped
2 cloves garlic
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup cilantro
1 teaspoon coconut oil
1 teaspoon chili powder
1/2 teaspoon cumin
cayenne pepper, to taste
1/2 cup breadcrumbs
1-3/4 cup pinto beans

In a food processor, pulse the onion and garlic. Add the almonds, sunflower seeds, cilantro, oil, and spices and pulse a few times more. Transfer to a bowl.

Place the beans and breadcrumbs in the food processor and process until smooth. Stir with the onion mixture. Season with salt.

Divide into 4 patties and shallow fry, bake, or grill, brushed with a bit of oil.

Serve with buns and toppings of choice.

Biscoff Banana Bread

Ingredients:

1/2 cup sugar
1/4 cup coconut oil
1/2 cup biscoff spread
1/4 cup coconut yogurt
2 ripe bananas, mashed
1/2 cup applesauce
1 egg replacer
1/4 cup plus 2 tablespoons almond milk
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1 tablespoon apple cider vinegar

Stir sugar, coconut oil, biscoff spread, coconut yogurt, bananas, applesauce, and egg replacer. Alternately add the almond milk and dry ingredients. Stir in the vinegar.

Pour batter into a greased loaf pan and bake at 350 for 50 minutes to an hour. Cover the top with foil if it starts to brown too much. Allow to cool before inverting.

Peanut Noodles with Tofu and Crispy Vegetables

Ingredients:

8 ounces brown rice noodles
1 block tofu, diced
1/4 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
1/2 tablespoon sriracha
1 tablespoon red curry paste
1 inch ginger, minced
2 cloves garlic, minced
juice of 1 lime
1 carrot, cut into matchsticks
1 yellow, orange, or red bell pepper, thinly sliced
1/4 cup basil, roughly chopped
1 small mango, sliced
1/2 cup edamame
1 green onion, thinly sliced
1 tablespoon peanuts, chopped


Cook the noodles and set aside.

Shallow fry or bake the tofu in a bit of oil until golden.

Combine peanut butter, soy sauce, sesame oil, honey, sriracha, curry paste, ginger, and garlic. Add the lime juice and enough water to thin to a sauce (about 1/2 cup).

Stir the sauce into the noodles and toss in or arrange the carrot, bell pepper, basil, mango, and edamame. Top with the tofu, green onion, and chopped peanuts.

Rye Caraway Breadsticks

Ingredients:

1 teaspoon yeast
1 teaspoon agave
3/4 cup warm water
2 tablespoons oil
1/2 cup rye flour
1/2 cup whole wheat flour
1/2 cup bread flour
1/2 teaspoon salt
1-1/2 tablespoons caraway seeds

Combine yeast, agave, and water and set aside until foamy. Add the remaining ingredients and knead the dough, adding more bread flour, as needed. Cover and set aside for 1-1/2 hours.

Divide dough into 6 pieces and roll into strips. Place strips on parchment paper sprinkled with cornmeal and bake at 400 on a baking stone for about 25 minutes or until golden brown.

Oyster Mushroom Étouffée

Ingredients:

2 tablespoons oil
2 tablespoons flour
1/2 onion, chopped
2 cloves garlic, minced
1 green bell pepper, diced
1 large stalk celery, diced
salt, to taste
2 tomatoes, chopped
1/2 cup tomato puree
2 cups vegetable stock
2 bay leaves
2 tablespoons creole seasoning
2 cups jumbo oyster mushrooms
3 tablespoons parsley, chopped
lemon wedges

In a skillet, heat the oil and add the flour. When it begins to cook, add the onion, garlic, bell pepper, celery, and salt. Stir until onion is translucent and add the tomatoes, puree, stock, bay leaves, and seasonings. Cover and bring to a simmer. Add mushrooms and simmer for an additional 20 minutes.

Serve with long grain rice and garnish with parsley and lemon wedges.

Herb Risotto

Ingredients:

1 teaspoon oil
1 leek, finely chopped
2 cloves garlic, minced
1/2 zucchini, finely chopped (optional)
1 cup arborio rice
2 cups vegetable stock
1 bay leaf
salt and black pepper, to taste
2 cups herbs (dill, parsley, chives, tarragon, basil, and chervil), chopped
zest and juice of 1/2 lemon
2 tablespoons vegan parmesan

Cook the leek, garlic, and zucchini in the oil until tender. Add the rice, stock, and bay leaf and season with salt and pepper. When rice is tender, add the herbs, lemon juice, and lemon zest. Sprinkle with the parmesan before serving.

Tapioca Brulee

Ingredients:

3 cups coconut or almond milk
1/3 cup tapioca
1 cinnamon stick
1 cup cashew cream
1/2 cup sugar
1 teaspoon vanilla
a pinch of salt
1 caramel flavored pudding cup (optional)
1/4 cup turbinado sugar
1/2 teaspoon cinnamon

Combine half the milk and the tapioca in a saucepan and soak overnight.

Add remaining milk and the cinnamon stick and simmer until the tapioca pearls are transparent. Add the cashew cream, sugar, vanilla, salt, and pudding cup. Remove the cinnamon stick.

Divide between four ramekins and allow to cool. Sprinkle the top of each with the turbinado sugar and cinnamon. Place under broiler or use a burner to melt the sugar.

Cool in the refrigerator or serve at room temperature.

Spaghetti Primavera

Ingredients:

1 small head broccoli, florets chopped small
1/2 cup green beans, cut into 1 inch pieces
10 baby asparagus spears, cut into 1 inch pieces
1 zucchini, diced
1/4 cup peas
1 tablespoon grapeseed oil
6 crimini mushrooms, sliced
1 clove garlic, minced
1 red chili pepper, seeded and minced
1 tablespoons parsley, chopped
3 tablespoons olive oil
2 roma tomatoes, diced
salt and black pepper, to taste
8 ounces spaghetti
1 tablespoon vegan butter
1 teaspoon vegetable bouillon
1/4 cup soy cream or bechamel
2 tablespoons vegan parmesan
6 basil leaves, chopped
2 tablespoons pine nuts, toasted

Steam or boil the broccoli, green beans, asparagus, zucchini, and peas. Set aside.

Cook the pasta until al dente. Set aside.

Cook the mushrooms, garlic, and red chili pepper in the oil until mushrooms are tender.  Add the tomatoes and season with salt and pepper.

Add the vegetables and pasta along with the butter, bouillon and cream. Stir until well incorporated and fold in the parmesan, basil, and pine nuts.

White Peach and Elderflower Coolers

Ingredients:

2 thyme sprigs, crushed
1/2 cup elderflower syrup
1-1/2 cup soda water
2 cups sparkling grape juice
2 white peaches, sliced
ice

Place all ingredients in a pitcher and serve cold.

Caribbean Sweet Potato Patties with Callaloo Sauce

Ingredients:

1 sweet potato, diced
2 cloves garlic, minced
1/2 scotch bonnet pepper, seeded and minced
1 teaspoon coconut oil
1/2 teaspoon allspice
1/2 teaspoon cumin
1/4 teaspoon chili flakes
1/2 teaspoon thyme
2 green onions, chopped
salt, to taste
3 tablespoons cilantro, chopped
zest of 1 lime

1/2 onion, chopped
2 cloves garlic, minced
1/2 scotch bonnet pepper, minced
1 tomato, chopped
1-1/2 cup coconut milk
1/2 teaspoon paprika
1 teaspoon thyme
salt, to taste
juice of 1 lime
a few handfuls of baby spinach

Toss the potatoes, garlic, and pepper with the oil and spices. Cool in the refrigerator, then stir in the cilantro and lime zest.

In a saucepan, cook the onion, garlic, and pepper. Add the tomato, then the coconut milk, paprika, thyme, and salt. Transfer to blender and puree until smooth. Return to saucepan and stir in the lime juice and spinach.

Shape the sweet potato mixture into 4 patties and shallow fry on both sides until golden brown.

To assemble, pour some of the sauce on the surface of a plate and top with two of the patties. Garnish with more cilantro.

Coconut Lemongrass Coolers

Ingredients:

2 lemongrass stalks, chopped
3/4 cup water
2-4 tablespoons coconut syrup or sugar
10 mint leaves
juice of 2 limes
coconut water

Add lemongrass, water, coconut syrup, and mint leaves to a saucepan and simmer for 10 minutes Remove from heat and allow to steep an additional 10 minutes. Strain into a pitcher and refrigerate to cool. When tea has cooled, add the lime juice and coconut water, adjusting sweetness as needed. Garnish with more mint leaves if desired.

Lentil Fava Bean Salad

Ingredients:

1 cup lentils, soaked
2 bay leaves
1-1/2 cups fava beans, shelled
2 tomatoes, diced
1 large stalk celery, diced
1/4 cup parsley, chopped
1/4 cup mint, chopped
2 green onions, thinly sliced
juice of 1/2 lemon
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon aleppo pepper
3/4 teaspoon cumin
salt and black pepper to taste

Boil the lentils in water with the bay leaves until they are tender but not mushy. Set aside to cool, then add the remaining ingredients. Allow to marinate in the refrigerator for half an hour before serving.

Chimichurri Mushrooms with Hazelnuts

Ingredients:

1/4 cup cilantro
1/4 cup parsley
1 tablespoon fresh oregano
2 cloves garlic
2/3 cup olive oil
1-1/2 tablespoons red wine vinegar
8 ounces mushrooms
2/3 cup hazelnuts, toasted

In a food processor, combine cilantro, parsley, oregano, and garlic. Pulse a few times and add salt and olive oil. Pulse a few more times. Stir in vinegar. Transfer to a bowl and toss with mushrooms. Chill at least two hours (to overnight). Garnish with hazelnuts. Serve with quinoa.