Chocolate Orange Marble Cake

Ingredients:

2 tablespoons flax meal
1/4 cup water
1 cup cake flour
1/3 cup almond meal
1/4 cup egg replacer (or arrowroot powder)
6 tablespoons sugar
1/4 teaspoon salt
1 cup almond milk
2 tablespoons coconut oil
1/2 teaspoon vanilla
zest of 1 large orange
1/2 cup orange juice
1/2 cup water
1/3 cup cocoa powder
1/2 teaspoon apple cider vinegar

Combine flax meal and water in a bowl and set aside for 10 minutes. Add flour, almond, egg replacer, sugar, and salt. Fold in the almond milk, coconut oil, and vanilla.

Pour half the batter in a small bowl. Add the orange zest and juice. Add water, cocoa powder, and apple cider vinegar to the other half.

Alternate dollops of each batter into a greased pan and bake at 350 for 45 minutes until golden and set.

Chipotle Sweet Potato Wedges

Ingredients:

1 large sweet potato
1 teaspoon coconut oil
juice and zest of 1 lime
1 chipotle and some of its adobo sauce, minced or blended
salt, to taste


Cut potato into thick wedges and steam until cooked through.

Combine remaining ingredients in a blender or bowl and brush over the potatoes. Grill potatoes for about 3 minutes on each side until charred (or bake at 450 until golden).

Israeli House Salad

Ingredients:

2 tomatoes, finely chopped
2 cucumbers, finely chopped
1/2 red onion, chopped
1 red bell pepper, finely chopped
1 yellow or orange bell pepper, finely chopped
1/2 cup fresh herbs (parsley, cilantro, and mint)
zest and juice of 1 lemon
2 tablespoons olive oil
salt and black pepper, to taste

Toss all ingredients together and add the dressing ingredients.

Mediterranean Chickpea Pancake

Ingredients:

1 cup chickpea flour
1 cup water
1/2 teaspoon baking powder
salt and black pepper, to taste
1/2 cup parsley, chopped
1/2 cup vegan feta or kalamata olives
1/2 small red onion, thinly sliced
1 small zucchini, thinly sliced
1 teaspoon zatar
1/2 teaspoon sumac
1 tablespoon mint, chopped

Combine chickpea flour and water. Refrigerate overnight. Stir in the baking powder, salt and pepper, parsley, cheese or olives, onion, zucchini, and zatar. Ladle onto a hot lightly greased pan and cook on each side until crisped and golden brown. Garnish with sumac and mint.

Caramel

Ingredients:

1/4 cup turbinado sugar
1-3/4 cup coconut milk or cream, warm
1/2 cup dark brown sugar
1 tablespoon arrowroot powder mixed with some water (optional)
1/2 teaspoon vanilla bean paste
1/2 teaspoon rum extract
a pinch of salt

Heat turbinado sugar in a saucepan and allow it to melt. Stir in the coconut milk and stir until uniform. Simmer for 20 minutes and add the brown sugar. Continue to simmer for an additional 10-15 minutes. Add arrowroot powder, vanilla, rum, and salt just before removing from heat and allow to cool.

Coconut Rajma

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 tomatoes, chopped
1-1/2 cup kidney beans
1-1/2 cup coconut milk
salt, to taste
2 tablespoons cilantro, chopped


Cook onion, garlic, and green chili in the oil. When tender, add the spices followed by the tomatoes. When tomatoes soften, add beans and coconut milk. Cover and bring to a simmer. Cook until the tomatoes have dissolved and kidney beans are very soft. Season with salt and garnish with cilantro.

Serve with naan or basmati rice.

Pomegranate Pink Lemonade

Ingredients:

juice of 2 lemons
juice of 2 large pomegranates
1-1/2 cup water (or sparkling water)
1/4 cup sugar
mint sprig
ice

Combine lemon, pomegranate, water, and sugar. Garnish with mint and serve over ice.

Che Chuoi

Ingredients:

1 cup coconut water or almond milk
1/4 cup tapioca pearls
2 ripe bananas, chopped
2/3 cup coconut milk
a pinch of salt
1/2 teaspoon vanilla
1 tablespoon sugar, to taste
2 tablespoons peanuts, chopped

Combine coconut water and tapioca and allow to soak for a few hours or overnight. Transfer to a saucepan and bring to a simmer. Add the banana, coconut milk, and salt and cook until tapioca pearls are translucent. Add the vanilla and sugar. Remove from heat and pour into bowls. Allow to cook for 5 minutes before sprinkling with the peanuts and serving warm.

Nectarine Mint Lemonade

Ingredients:

2 nectarines, peeled
1/2 cup sugar
juice of 2 lemons
2 tablespoons mint leaves
1-1/2 cup sparkling water
ice

In a blender, combine nectarine, sugar, lemon juice, and mint. Blend until smooth and pour into a pitcher.  Stir in the sparkling water and adjust sweetness as needed. Serve with ice.

Molokhia

Ingredients:

1 teaspoon oil
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
1/8 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon seven spice
a pinch of cardamom
1 cup vegetable stock
2 cups jute leaves, chopped
a handful of cilantro, chopped
juice of 1 lemon
1 tablespoon vegan butter
salt and black pepper, to taste

In a saucepan, cook onion and garlic in the oil. When the onion is translucent, add the spices and stir until aromatic. Add the stock and jute. Simmer until the jute is tender. Transfer to a blender and blend until smooth. Return to saucepan and stir in the cilantro and simmer for a few more minutes. Stir in the lemon, butter, salt, and black pepper before removing from heat.

Serve over short grain rice with vegan chicken pieces or lentil meatballs.