Turmeric Rice with Tomatoes

Ingredients:

2 cloves garlic, minced
1/4 teaspoon cardamom
1/2 tablespoon thyme
2 tablespoons coconut oil or vegan butter
zest of 1 lemon
1 teaspoon turmeric
1 pint cherry or grape tomatoes
salt and black pepper
3/4 cup basmati rice, soaked
1 cup vegetable stock
juice of 1/2 lemon
2 tablespoons parsley, roughly chopped

Cook the seasonings in the oil. Add the lemon, turmeric, and salt as well as the tomatoes. Cook the tomatoes without agitating them until they start to blister. Add rice, stock, and black pepper. Cover and cook until rice is soft. Stir in lemon juice and parsley. Let sit 5 minutes before removing from heat.

Turkish Pumpkin Soup

Ingredients:

1 tablespoon oil
1/2 onion, chopped
1 leek, thinly sliced
2 cloves garlic, minced
salt, to taste
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3 cups (1 lb) butternut or kabocha squash, diced
3 cups vegetable stock
1-1/2 tablespoons basmati rice
1/2 teaspoon sugar
1/4 cup greek style yogurt
isot pepper, to taste

Cook onion and leek in the oil. Add the garlic and spices and stir until aromatic. Add the stock, squash, rice, and sugar. Cover and simmer until the squash are tender. Transfer to a blender and puree until smooth, adding more water as needed. Return to saucepan and simmer, adding more salt if needed.

Ladle soup into bowls and garnish with a dollop of yogurt and a sprinkle of isot pepper

Chayote Soup

Ingredients:

2 green onions, chopped
1 clove garlic, minced
1 small serrano pepper, seeded and chopped
1/2 tablespoon oil
2 chayotes, diced
3 cups vegetable stock
3 tablespoons cilantro
salt, to taste

Cook onion, garlic, and pepper in the oil. Add the chayote and stock and cook until tender. Stir in the cilantro and transfer to a blender. Puree until smooth. Return to saucepan and season with salt. Garnish with cilantro before serving.

Spinach and Tofu Stir Fry

Ingredients:

1 teaspoon peanut oil
2 cloves garlic, minced
6 cups chinese water spinach, stems removed
1 cup tofu sheets, cut into strips
3 teaspoons soy sauce or teriyaki sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil

Cook the garlic in the the oil. Add the spinach and cook until wilted. Add the tofu and soy sauce. Remove from heat and stir in sesame seeds and sesame oil.

Cornbread Waffles with Mushrooms

Ingredients:

1/2 cup cashews, soaked
1/4 cup water
1/2 tablespoon lemon juice
1/2 tablespoon apple cider vinegar
1 clove garlic
2 tablespoons dill
2 tablespoons buffalo sauce

3/4 cup cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon thyme
1 tablespoon nutritional yeast
1 jalapeno, finely diced
1 teaspoon salt
1 cup almond milk
2 tablespoons butter flavored coconut oil
1 teaspoon apple cider vinegar

1 tablespoon oil
2 teaspoons cajun seasoning
salt and black pepper, to taste
5 king trumpet (or any other mushrooms), sliced (or seitan or tempeh)

cherry tomatoes, quartered
1 avocado, sliced
2 tablespoons parsley, to taste

Combine sauce ingredients in a blender and blend until smooth, adjusting water as needed. Set aside.

Combine dry ingredients and add the wet ingredients, stirring in the vinegar last. Cook on waffle iron until golden. Set aside, covering to keep warm.

Combine marinade ingredients and brush over the mushrooms. Roast in the oven at 400 until golden brown.

To assemble, plate the waffles and top with sauce, mushrooms, avocado, and tomatoes. Sprinkle with the parsley.

Passion Fruit Mojito

Ingredients:

2 passion fruits
2 tablespoons mint leaves
2-1/2 tablespoons agave
rum flavoring
juice of 1 lime
club soda
ice

Strain the passion fruit juice to separate the seeds. Crush the mint and add to the juice. Stir in agave, rum flavoring, and lime juice. Add club soda and ice before serving. Garnish with lime wedge, mint leaves, and passion fruit seeds.

Pulled Barbecue Mushroom

Ingredients:

1 teaspoon oil
1/2 onion, chopped
4 king oyster mushrooms, cut into thin strips
2 cups shiitake mushrooms, cut into thin strips
1/2 cup barbecue sauce
4 burger buns
beefsteak tomato, cut into slices
arugula
pickles (optional)

Cook onion in the oil until translucent and add the mushrooms. Cook until mushrooms wilt and release their liquid and continue cooking until most of the liquid has evaporated. Add the barbecue sauce and simmer until thickened.

Arrange with the toppings inside the buns.

Vietnamese Style Mango Salad

Ingredients:

1 large unripe mango, cut into matchsticks
1 green onion, sliced
2 tablespoons cashews, roughly chopped
2 tablespoons cilantro, chopped

juice of 1 small lime
1 tablespoon soy sauce
1 tablespoons rice syrup
1 thai chili, seeded and minced
1 small clove garlic, minced
1-1/2 tablespoons peanuts, crushed

Combine salad ingredients and dressing ingredients. Toss them together or sprinkle with the dressing before serving.

Blueberry Superfood Salad

Ingredients:

beet, thinly sliced
kale, chopped
broccoli florets, finely chopped
basil leaves, roughly chopped
lime juice
carrot, cut into matchsticks
blueberries
avocado, sliced

1/4 cup blueberries
1/2 inch ginger
2 tablespoons apple cider vinegar
1 tablespoon agave
salt and black pepper
1/4 cup olive oil

sunflower seeds
pumpkin seeds
flax seeds
chia seeds
hemp seeds
puffed quinoa
almonds (optional)
goji berries (optional)

Roast the beets and set aside to cool.

Combine the kale, broccoli, and basil. Toss with the lime juice. Arrange the remaining veggies on top.

Combine dressing ingredients in a blender and blend until smooth, adding water as needed. Sprinkle over the salad and top with the seeds.

Chocolate Chip Maple Cream Squares

Ingredients:

1 cup almond meal
1/2 cup coconut flour
4 medjool dates
1/4 cup coconut oil
2 tablespoons almond butter
1 tablespoon maple syrup
1/2 teaspoon salt
2 tablespoon dark chocolate, chopped

1 cup raw cashews, soaked overnight
1/2 cup coconut cream
1/2 cup coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon maple extract
a pinch of salt
1 tablespoon psyllum husk (optional)

2 tablespoons coconut oil
2 tablespoons raw cacao
1 tablespoon maple syrup


Combine base ingredients in a food processor and stir in chocolate. Press into wax paper lined pan.

Combine filling ingredients in a blender and blend until smooth. Pour over crust and freeze overnight.

Remove from pan and cut into 1 inch squares.

Whisk glaze in a bowl and drizzle over the squares.

Mango Passion Fruit Tart

Ingredients:

1 cup buckwheat, roasted (or almond meal)
1 cup old fashioned oats
a pinch of salt
3 tablespoons coconut oil
3 tablespoons maple syrup
2 tablespoons cashew butter

4 passion fruits, seeds removed
2 cups mango, diced
1 can coconut cream
1 teaspoon vanilla bean paste
1/2 cup agave
1 teaspoon agar dissolved in water
juice of 2 mandarins

Process crust ingredients in a food processor and press into pan.

Combine filling ingredients in a blender and puree until smooth. Pour over the crust and refrigerate until set.

Garnish with more passion fruit, edible flowers, and mint or basil sprigs.

Watermelon Colada

Ingredients:

4 cups watermelon, seeded and diced
12 ounces pineapple, diced and frozen
2 cups coconut milk
1/2 teaspoon rum flavoring

Blend all ingredients and serve immediately.

Meatball Subs

Ingredients:

1 cup red or brown rice
1/2 cup pecans
2 cloves garlic
1-3/4 cup chickpeas
3 tablespoons nutritional yeast
2 tablespoons sun dried tomatoes or tomato pesto
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
breadcrumbs or egg replacer powder
1 tablespoon grapeseed oil
italian bread
marinara sauce
vegan mozzarella
pesto sauce
caramelized onion (optional)
basil, chopped

Combine rice, pecans, garlic, chickpeas, nutritional yeast, dried tomato, oil, oregano, basil, salt, and pepper in a food processor. Pulse until mixture is uniform. Add breadcrumbs, egg replacer powder, or water to reach thick doughlike consistency. Shape into balls.

Brush each ball or dip in oil. Bake until golden. Alternately saute in a skillet and add some marinara sauce.

Toast the bread and spread marinara on both sides. Place the balls in the bread and top with cheese and onion. Broil until the cheese melts. Garnish with basil.

Chaufa

Ingredients:

1 carrot, chopped
2 tablespoons oil
1/2 tablespoon ginger, minced
2 cloves garlic, minced
1 red bell pepper, chopped
2/3 cup palm hearts, sliced
1 cup cherry tomatoes
2 shallots, quartered
2 kale leaves, stemmed and chopped
2 cups rice, cooked
2 tablespoons soy sauce
salt, to taste
2 teaspoons sesame oil
6 brazil nuts, chopped
huancaina sauce

Cook the carrot in the oil and add the ginger and garlic followed by the bell pepper. Stir in the palm hearts, tomatoes, and shallots. When the tomatoes are blistered, add the kale. Stir until kale is wilted and add the rice, soy sauce, and salt. Fold in the sesame oil and brazil nuts. Garnish with huancaina sauce.

Chai Banana Bread

Ingredients:

1 tablespoon chai masala
2/3 cup water or almond milk
2 bananas, mashed
1/2 cup sugar
1/4 cup oil
1/4 teaspoon cardamom
a pinch of clove
1/2 teaspoon cinnamon
1-1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar

Steep the tea in the water and allow it to cool.

Combine banana, sugar, oil, and spices. Add the remaining ingredients and the tea.

Pour the batter into a lined or greased baking pan and bake at 350 for 45 minutes.

Pomegranate Rose Iced Tea

Ingredients:

1 cup water
1/2 cup sugar
1 large pomegranate
juice of half a lemon
3 cups water
2 tablespoons rose petals
mint leaves
2 teaspoons black tea

Dissolve sugar in the water in a saucepan and set aside to cool.

Blend the pomegranate, lemon juice, and sugar syrup in a blender and strain. Transfer mixture to a pitcher and set aside.

Brew teas in the remaining water and set aside to cool. Pour over pomegranate mixture and stir. Refrigerate until cold.

Serve over ice with lemon slices.

Banoffee Pie

Ingredients:

100 grams coconut oil or vegan butter
300 grams biscoff crackers, finely crushed
400 grams coconut milk or cream
100 grams brown sugar
2 teaspoons vanilla
q tablespoon arrowroot starch slurry
2 bananas, sliced
coconut cream
2 tablespoons confectioners sugar
1 teaspoon vanilla
grated chocolate or cacao nibs

Combine oil with cracker crumbs and press into a 9 inch round pie pan. Set aside.

Boil coconut cream with the brown sugar for half an hour. Stir in vanilla and arrowroot powder. Remove from heat and allow to cool for a few minutes.

Pour filling into crust and refrigerate overnight.

Whip the coconut cream and sprinkle in the confectioners sugar. Add the vanilla. Cover the pie with the cream. Sprinkle with chocolate.

Red Velvet Cake

Ingredients:

2-3/4 cup cake flour
1 teaspoons baking soda
2 cups sugar
1/4 cup cacao
1 teaspoon salt
1-3/4 cup milk
1 cup oil
2 tablespoons vanilla
2 tablespoons apple cider vinegar
red food coloring

Combine dry ingredients and gradually add the remaining ingredients and beat until smooth.

Pour into prepared baking pan and bake at 350 for 30-45 minutes.

Fill with cream cheese frosting and top with buttercream.

Baked Cheesecake

Ingredients:

1 cup raw cashews, soaked
1 cup coconut cream
8 ounces vegan cream cheese
1 tablespoon arrowroot powder
seeds of 1/2 vanilla bean
2/3 cup maple syrup
1 tablespoon coconut oil
juice of 1/2 lemon
a pinch of salt

1-1/2 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup vegan butter
a pinch of salt

Combine filling ingredients in a blender and set aside.

Combine base ingredients and press into a parchment paper lined baking dish. Pour the filling mixture over it.

Bake for 1 hour at 325 and allow to cool 10 minutes before transferring to the refrigerator.

Serve with coconut whip, preserves, or fresh berries.

Chorizo with Butterbeans

Ingredients:

1 teaspoon oil
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1-3/4 cup butter beans
vegetable stock
2 bay leaves
1 package vegan chorizo slices
salt and black pepper, to taste

Cook the bell pepper, onion, and garlic in the oil for a few minutes and add the paprika. When aromatic, stir in the beans, stock, and bay leaves. Bring to a simmer and add the chorizo pieces. Season with salt and pepper when they are cooked through and serve with crusty bread.

Banh Xeo

Ingredients:

1 cup rice flour
1 tablespoon cornstarch
1/2 teaspoon turmeric
3/4 cup coconut milk
1 cup water
a pinch of salt
1 green onion, chopped

3 tablespoons soy sauce
1 tablespoon vegan fish/oyster sauce
3 tablespoons rice syrup
juice of 1 lime
1 clove garlic
sriracha, to taste

oil
shallot
shittake mushrooms, sliced
baby asparagus, cut into 2 inch pieces

alfalfa sprouts
red bell pepper, thinly sliced
cucumber, thinly sliced
daikon radish, thinly sliced
mint leaves
cilantro leaves
green onion, chopped
thai basil leaves

Combine all the crepe ingredients and set aside for half an hour.

Combine sauce ingredients and set aside.

Stir fry shallot, mushrooms, and asparagus in the oil and set aside.

On a girdle or frying pan, cook the crepe batter until lightly browned and transfer to a serving plate. Top with the mushroom mixture, remaining veggies and herbs, and the dipping sauce. Serve immediately.

Asparagus Salad

Ingredients:

asparagus spears, cut into 1 inch pieces
1 teaspoon grapeseed oil
2 cloves garlic, minced
1 teaspoon caraway seeds
1 cup cooked black eyed peas
baby spinach
1 avocado, diced
1/4 cup almonds, toasted and chopped
zest of 1/2 lemon
juice of 1 lemon
2 tablespoons olive oil
salt and black pepper, to taste

Saute the asparagus in grapeseed oil and add the garlic and caraway seeds. Set aside to cool.

Toss the asparagus with remaining ingredients and serve immediately.

Jamaican Spiced Corn Soup

Ingredients:

1 tablespoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 scotch bonnet pepper, seeded and minced
1 teaspoon cayenne pepper
1 red bell pepper, chopped
200 grams yellow split peas, soaked
4 cups vegetable stock
1 can coconut milk
1 teaspoon thyme
1 corn cob, cut into 1 inch sliced
1 medium potato, diced
1 small butternut squash, diced
1/2 cup corn kernels
salt, to taste


Cook onion, garlic, and pepper in the oil and add the cayenne pepper. When onions are cooked, stir in the cayenne pepper and red bell pepper and pour in the split peas and stock. Bring to a simmer and and add the coconut milk, thyme, corn, potato and squash. Cook until potatoes and peas are tender. Add corn kernels and salt.

Blackberry Vanilla Mocktail

Ingredients:

1/3 cup blackberries
juice of 1 lemon
1/2 teaspoon vanilla
1 teaspoon agave
club soda or sparkling water

Blend blackberries, lemon, vanilla, and agave until smooth and run through a fine mesh sieve (if desired. Add as much soda as desired and serve over ice.

Chocolate Cake

Ingredients:

2-1/2 cups flour
2-1/2 cups sugar
1 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2-2/3 cup milk
2/3 cup oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla

1/2 cup vegan butter
6 ounces dark chocolate, melted
1 cup powdered sugar
1 teaspoon vanilla

Place parchment paper on the base of baking pan and grease the sides.

Combine dry ingredients in a mixer and slowly add the remaining ingredients.

Bake at 350 for about 40 minutes.

Blend all the frosting ingredients and allow cake to cool completely before frosting.

Spiced Cauliflower Soup

Ingredients:

1 tablespoon coconut oil
1 onion, roughly chopped
1 bay leaf
1-1/2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
a pinch of cardamom
1/4 teaspoon black pepper
a pinch of red pepper
3 garlic cloves
1 medium head cauliflower, chopped
vegetable stock
1 cup coconut milk
salt, to taste
juice of 1/2 lemon
2 tablespoons dill, chopped

Cook the onion in the oil and when softened, add the spices and the garlic. Then add the cauliflower and enough stock to go halfway up. Cover and simmer until cauliflower is tender. Transfer to a blender and puree until smooth. Return to saucepan and add the coconut milk and salt. When it simmers, remove from heat and stir in the lemon juice. Garnish with the dill.

Middle Eastern Grilled Eggplant Wrap

Ingredients:

2 eggplants, cut into 1/4 inch pieces
2 tablespoons oil

2 kale leaves, finely chopped
1 small bunch parsley, finely chopped
a handful of mint, chopped
2 green onions, chopped
1 small tomato, chopped
1 small cucumber, diced
4 radishes, slivered
2 tablespoons pomegranate seeds (optional)
juice of 1/2 a lemon
2 tablespoons olive oil
1 teaspoon sumac
salt and black pepper, to taste

pitted green or kalamata olives (optional)
tahini sauce
tannour bread

Salt the eggplants and set aside for half an hour. Then squeeze liquid and brush them with some oil. Grill on both sides and set aside.

Meanwhile, toss the vegetables and the dressing and prepare the tahini sauce.

To assemble wraps, place olives in the center of the bread and top with the salad mixture, followed by a drizzle of the tahini, then the eggplant slices.

Shole Zard

Ingredients:

1 cup white basmati rice
7 cups water
a pinch of salt
1 cup sugar
2 tablespoons rice syrup
1/4 teaspoon saffron, crushed and steeped in a bit of water
1 tablespoon vegan butter
2 tablespoons rosewater
1/4 teaspoon cardamom
cinnamon
slivered almonds or pistachios, toasted

Wash the rice several times until clear, to remove starch. Transfer to a saucepan with the water and salt and cook until rice is very tender. Stir in the sugar, rice syrup, and saffron. Cover and allow to cook until liquid is reduced, adding more if needed. Stir in the butter, rosewater, and cardamom. Remove from heat and transfer to serving bowls. Sprinkle with cinnamon and nuts. Serve cold.

Indonesian Tofu Curry

Ingredients:

14 ounces firm tofu, cut into rectangles and pressed
2 tablespoons soy sauce
2 teaspoons arrowroot powder
1 large shallot
4 cloves garlic
1 inch ginger
3 lemongrass stalks, trimmed
1/4 cup cashews, soaked
2 red chilis, seeded
2 green chilis, seeded
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon nutmeg
1 teaspoon turmeric
2 tablespoons coconut oil
5 lime leaves
2 cinnamon sticks
1 can coconut milk
3/4 cup vegetable stock
salt, to taste
1 tablespoon brown sugar
jasmine rice or ramen noodles for serving
2 tablespoons cilantro, chopped
lime wedges

Marinate the tofu in the soy sauce and arrowroot powder. Set aside.

Combine shallot, garlic, ginger, lemongrass, cashews, chilis, and spices in a blender. Add enough water to get the mixture moving and set mixture aside.

Cook the tofu in the coconut oil until browned and drain on a paper towel.

Add the lime leaves and cinnamon to the pan and stir in the spice paste. Cook until aromatic and gradually stir in the coconut milk. and stock. Simmer for 10 minutes.

Add salt, sugar, and tofu and toss well to coat.

Serve over rice or noodles and garnish with cilantro and lime wedges.

Yakhni Palau

Ingredients:

3 cardamom pods
1 cinnamon stick
10 peppercorns
2 bay leaves
2 star anise
1 tablespoon grapeseed oil
1 onion, finely chopped
1 inch ginger, minced
3 cloves garlic, minced
1 cup basmati rice, soaked
1-1/4 cup vegetable stock
a pinch of saffron
salt
seitan pieces
1/4 cup sultanas
3 dried apricots, chopped
1/2 cup slivered almonds, toasted
3 tablespoons cilantro, chopped

In a nonstick saucepan, toast the spices until aromatic. Add the oil and onion and cook for 2 minutes. Add the ginger and garlic and continue to cook until onion is translucent. Stir in the rice, stock, saffron, and salt. Bring to a simmer, then reduce heat, cover, and cook until rice is fluffy. Fold in the seitan and the sultanas. When seitan is heated through, remove from heat and fold in the apricots and almonds. Garnish with cilantro before serving.

Palm Heart Ceviche

Ingredients:

20 ounces palm hearts, sliced
2 tomatoes, chopped
1 small red onion, chopped
2 jalapenos, minced
1 small orange bell pepper, finely chopped
1 small yellow bell pepper, finely chopped
1 cucumber, chopped
1/2 cup cilantro, chopped
1 avocado, diced
juice of 2 limes
salt and black pepper
tortilla chips

Toss all vegetables together with lime juice, salt, and pepper. Serve in bowls or glasses and garnish with tortilla chips and more lime, if desired.

Garlic Masala Fries

Ingredients:

potatoes, cut into fries
1/2 tablespoon cumin
1/2 tablespoon black pepper
1/2 teaspoon chili powder
1/2 tablespoon coriander
1/2 teaspoon garam masala
1/4 cup tomato sauce
2 cloves garlic, mashed
salt, to taste
1/2 cup cilantro, minced
lemon, cut into wedges

Cook the fries and set aside.

Meanwhile, combine all the spices, tomato sauce, and salt in a saucepan and cook until tomato is reduced. Fold in the fries and cilantro. Cook for about 2 minutes and remove from heat. Serve with lemon wedges.

Banana Espresso Bread

Ingredients:

1 cup all purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup applesauce
1 egg replacer
1/3 cup espresso
1/2 cup coconut oil
4 bananas, mashed
1 teaspoon vanilla
coarse sugar

3/4 cup powdered sugar
1 ounce espresso
1/2 teaspoon almond milk
1/4 teaspoon vanilla bean paste

Combine dry ingredients and add the wet ingredients. Pour into a lined or greased loaf pan and sprinkle with sugar.

Bake at 325 for 1 hr 15 minutes, covering with foil if needed. Allow to cool in pan for 20 minutes.

Whisk together glaze ingredients and drizzle over the cake when it is cooled. Allow to set for half an hour before cutting.

Spinach Basil Plum Salad

Ingredients:

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 tablespoon balsamic vinegar
1/2 teaspoon orange zest
1/2 teaspoon lime zest
coarse salt
black pepper
baby spinach
basil leaves
red plums, cut into wedges

Combine dressing ingredients and toss or arrange remaining salad ingredients together. Sprinkle with the dressing.

Nectarine Upside Down Cake

Ingredients:

3 nectarines, cut into thin slices
1 cup sugar
1/2 cup coconut oil or vegan butter
3/4 cup almond yogurt
1/2 cup applesauce
1 egg replacer
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon salt
1-1/2 cup flour (can substitute 1/2 cup almond flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar

Arrange the nectarines in an overlapping pattern on a parchment paper lined baking pan and set aside.

Combine sugar and oil or butter and stir in the applesauce, egg replacer, vanilla, almond extract, and salt. Add the dry ingredients and fold in the apple cider vinegar. Spread evenly over the nectarines.

Bake at 350 for 40 minutes or until golden. Allow to sit 10 minutes before flipping cake onto a serving platter.

Spiced Roasted Butternut Squash

Ingredients:

1 tablespoon vegan butter
1 tablespoon oil
1 red onion, thinly sliced
1 butternut squash, diced
1/4 cup pumpkin seeds
2 teaspoons nigella seeds (divided)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon turmeric
a pinch of cardamom
a pinch of cinnamon
1 green chili, seeded and minced
salt, to taste
1 tablespoon sugar
1 cup vegetable stock
1/2 cup vegan yogurt
2 tablespoons cilantro, minced

Stir fry the onions in the butter and oil. Add the  squash and cook an additional ten minutes. Remove from heat and stir in the pumpkin seeds, half the nigella seeds, all the spices, sugar, and stock. Transfer to a baking sheet and cook for 30 minutes at 425.

Drizzle with the yogurt and sprinkle with cilantro and remaining nigella seeds.

Sauce Chien

Ingredients:

1 large clove garlic, minced
1 shallot, minced
1 roasted red pepper (optional)
1 scotch bonnet, seeded and minced
1/4 cup parsley, finely chopped
2 tablespoons green onion, finely chopped
1/4 teaspoon thyme
salt and black pepper, to taste
a pinch of allspice
1/4 cup boiling water
juice of 1 lime
2 tablespoons peanut oil


Combine garlic, shallot, peppers, parsley, green onion, and seasonings. Pour hot water over and set aside to cool. Stir in the lime juice and peanut oil. Refrigerate for at least an hour before serving.

Kale Pesto Pasta

Ingredients:

1 bunch kale, chopped
4 cloves garlic
1 tablespoon grapeseed oil
2 tablespoons nutritional yeast
1/4 cup vegetable stock
1/4 cup walnuts
juice of 1/2 a lemon
salt, to taste
red pepper flakes, to taste
16 ounces penne pasta
2 vegan sausages, sliced
vegan parmesan cheese, to taste

Toss the kale and garlic in the oil and roast until kale is cooked at 375 for 10 minutes. Set aside to slightly cool.

Cook the pasta until al dente. Set aside.

Roast the sausage pieces and set aside.

Transfer kale to a food processor along with the nutritional yeast, stock, walnuts, lemon juice, salt, and red pepper. Pulse until smooth.

Toss the pesto with the pasta and sausage pieces. Sprinkle with the parmesan.

Mushroom and Spinach Strudel

Ingredients:

1 tablespoon vegan butter
12 ounces cremini mushrooms
3 cloves garlic, minced
1 bag baby spinach
1/2 tablespoon fresh thyme
1/2 tablespoon fresh rosemary
salt and black pepper, to taste
2/3 cup vegan cheddar
1 puff pastry sheet
sesame seeds (optional)

Cook mushrooms and garlic in the butter and add salt and pepper. Fold in the spinach, thyme, and rosemary, and cook until spinach is wilted.

Place the vegetable mixture down the center of flattened puff pastry and top with the cheese. Cut the sides of the pastry into strips and braid across over the top. Brush with more butter and sprinkle with sesame seeds.

Bake at 425 for 30 minutes, or until golden brown. Allow to cool for 10 minutes before cutting.

Kale and Romesco Pasta

Ingredients:

wide pasta
4 roma tomatoes
2 roasted red peppers
2 cloves garlic
1 cup raw almonds
2 tablespoons parsley
juice of 1/2 lemon
2 tablespoons olive oil
1 teaspoon smoked paprika
salt and black pepper, to taste
1 teaspoon grapeseed oil
1 bunch kale, chopped
red pepper flakes
1 clove garlic, minced


Cook the pasta until al dente. Drain and set aside.

Combine tomatoes, red peppers, almonds, parsley, lemon, olive oil, paprika, salt, and pepper in a blender and puree until smooth. Transfer to a saucepan and cook until bubbly. Set aside.

In a skillet, drizzle the grapeseed oil and cook the kale with some red pepper flakes and garlic.

Add the sauce and kale to the pasta and serve immediately.

Vegetable Ramen Stir Fry

Ingredients:

1/3 cup snow peas
1 carrot, julienne
1 small red bell pepper, cut into strips
1/2 cup shiitake mushrooms, quartered
2 bunches of ramen
2 cloves garlic, minced
1/2 inch ginger, minced
1 tablespoon brown sugar
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon sesame chili oil
sriracha, to taste
1/3 cup mung bean sprouts
1 green onion, chopped

Stir fry the vegetables and set aside.

Boil the noodles in the water and drain.

Combine garlic, ginger, brown sugar, hoisin sauce, and soy sauce and whisk on low heat. Stir in the noodles and stir fried vegetables. Remove from heat and toss with sesame chili oil, sriracha, sprouts, and green onion.

Raspberry Mojito

Ingredients:

1/2 cup raspberries
2 tablespoons mint leaves
juice of 1 lime
1/2 cup sugar syrup
rum flavoring
1/2 cup club soda
pinch of salt


Combine raspberries, mint, lime juice, sugar syrup, and rum flavoring in a blender and puree until smooth. Run through a fine mesh strainer and add the club soda and salt. Serve over ice.

Cajun Roasted Vegetables

Ingredients:

1 cup long grain rice, soaked
1 cup vegetable stock
1 large carrot, chopped
1 small cauliflower, chopped
1 corn cob, sliced
1 green bell pepper, diced
1 red onion, sliced
1 zucchini, quartered
1-2 vegan sausages, sliced (optional)
2 tablespoons cajun seasoning
1 teaspoon old bay seasoning
2 cloves garlic, minced
salt, to taste
3 tablespoons grapeseed oil
2 tablespoons parsley, chopped
1 lemon, cut into wedges (optional)

Cook the rice in some water and the stock. Set aside.

Meanwhile, toss vegetables and sausages in seasonings, garlic, salt, and oil. Roast in the oven, turning once halfway.

Serve veggies over rice, garnish with parsley and a wedge of lemon.

Sambar

Ingredients:

1/2 cup yellow pigeon peas
1 tablespoon coconut oil
2 shallots, minced
1 teaspoon coriander
1/2 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon black pepper
a pinch of fenugreek seeds
1 tomato, chopped
1 large carrot, diced
1 cup green beans, cut into 1/2 inch pieces
1 cup squash or zucchini, diced
curry leaves (optional)
water
salt, to taste
1 tablespoon tamarind

Soak the pigeon peas in water and boil until cooked through. Drain and mash with a fork. Set aside.

In a saucepan, cook the shallot, coriander, cumin, and mustard seeds in the oil. Add the turmeric, chili powder, black pepper, and fenugreek, followed by the tomatoes. When the tomatoes are softened, add the vegetables, curry leaves, and water. Cover and simmer until veggies are cooked through and add the pigeon peas,salt, and tamarind.

Serve with bread or rice.

Black Bean Sopes

Ingredients:

3/4 cups masa harina
1/2 teaspoon ancho chili powder
1/4 teaspoon salt
1/2 cup warm water

1/2 tablespoon avocado or coconut oil
1 small onion, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon mexican seasoning
1-3/4 cup black beans

1/2 cup soyrizo (optional)

1 large tomato, diced
1/4 cup cilantro, chopped
1 jalapeno, minced
juice of 1 small lime

1 cup romaine lettuce, shredded
1 avocado, sliced or diced (or guacamole)

Toss masa with chili powder and salt. Stir in water and set aside for 30 minutes.

Heat the oil in a skillet and add the onion. When the onion is cooked, stir in spices and stir until aromatic. Add the beans and some salt. Add water and mash with a potato masher until smooth.

Saute the soyrizo.

Toss tomato, cilantro, jalapeno, lime and salt in a bowl and set aside.

Divide masa into 2 balls and press between palms, then roll out between plastic wrap using a rolling pin until about 3 inches. Fry the sopes until golden and transfer to a plate.

Pour a dollop of the bean mixture over the sope. Top with the soyrizo, tomato mixture, lettuce, and avocado.

Butternut Tahini Spread

Ingredients:

1 medium butternut squash (485 grams), diced
1-1/2 tablespoons oil
1/2 teaspoon cinnamon
1/4 teaspoon salt
35 grams tahini paste
60 grams almond yogurt
1 small garlic clove, crushed
1 teaspoon black and white sesame seeds, toasted
1 teaspoon date syrup
1 tablespoon cilantro, chopped

Toss the squash with oil, cinnamon, and salt. Bake until tender and mash with a potato masher until smooth. Alternately can boil and mash with a fork. Add the tahini, yogurt, and garlic. Season with more salt as needed. Spread onto a plate and drizzle with date syrup and sprinkle with sesame seeds and cilantro.

Serve with pita bread or crackers.

Cauliflower and Hummus Pita Pockets

Ingredients:

1 medium cauliflower, cut into medium florets
1 tablespoon olive oil
1 teaspoon chili flakes
zatar seasoning
salt
red cabbage, shredded
green onion, chopped
parsley, chopped
olive oil
lemon juice
cucumber, sliced
hummus
tahini
mint, chopped
pomegranate arils (optional)
pita bread, cut in half

Toss the cauliflower with oil, chili flakes, zatar, and salt. Roast in the oven at 400 degrees for 25 minutes until golden brown.

Combine cabbage, green onion and parsley with olive oil, lemon juice, and salt. Set aside.

Spread hummus into each pita pocket and top with the cabbage mix, cucumber, and cauliflower. Drizzle with tahini and sprinkle with mint and pomegranate.

Mexican Fattoush

Ingredients:

3 cups romaine lettuce, chopped
grape tomatoes, halved
1/2 red onion, thinly sliced
cucumber, cut into half moons
corn, grilled or oven roasted
2 tablespoons dill, chopped
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
pomegranate seeds (optional)
avocado, diced (optional)
juice of 2 limes
olive oil
sumac, to taste
a pinch of cumin
salt and black pepper, to taste
pita or tortilla chips, roughly broken

Combine lettuce with the veggies and toss with the dressing ingredients. Top with the chips before serving.

Plantain and Black Bean Burritos

Ingredients:

1 teaspoon coconut oil
2 cloves garlic, minced
1/2 onion, finely chopped
1-3/4 cup black beans
1-1/2 teaspoon mexican seasoning
salt, to taste

1-2 tablespoons coconut oil
2 plantains

guacamole
cilantro lime rice
flour tortillas

Cook the garlic and onion in the oil. Add the beans, seasoning, and salt. Slightly mash the beans with a fork and set aside.

Meanwhile, slice the plantains into 1/2 inch thick pieces and fry on each side until golden, sprinkling with salt, as desired.

Assemble burritos by heating the tortillas and filling with rice, beans, guacamole, and plantains.

Spaghetti with Spinach and Pea Pesto

Ingredients:

8 ounces spinach (or plain) spaghetti
1 bag baby spinach
1-1/2 cup peas
2 tablespoons vegan parmesan
2 tablespoons nutritional yeast
2 tablespoons pine nuts
1/4 cup walnuts
1/4 cup olive oil
2 cloves garlic
salt and black pepper, to taste
2 tablespoons fresh basil, chopped
1 tablespoon pine nuts, toasted

Cook the spaghetti in salted water. Strain the pasta, reserving its water, and set aside.

Cook the peas and the spinach in the reserved water and transfer to a food processor along with the remaining ingredients. Pulse until ingredients are finely chopped. Stir the pesto into hot pasta. Garnish with basil and pine nuts.

Knafeh Cheesecake

Ingredients:

1 cup raw cashews, soaked
1/2 cup coconut milk or cream
1/4 cup coconut oil
1/4 cup agave
2 tablespoons lemon juice
1/2 teaspoon vanilla bean paste
1 teaspoon rosewater
1 teaspoon orange blossom water
a pinch of salt

1/2 cup raw sugar
1/2 cup water
1/2 teaspoon rosewater
1/4 teaspoon vanilla extract

3 cups kataifi
2 tablespoons sugar
1/2 cup coconut oil or melted vegan butter

1 tablespoon slivered pistachios
1 teaspoon rose petals

Combine the cheesecake ingredients in a blender and puree until smooth. Pour into a wax paper lined pan and freeze until firm, a few hours or overnight.

Prepare the sugar syrup by boiling the sugar and water until the sugar has dissolved. Add the rosewater and vanilla. Set aside to cool.

Place the kataifi in a bowl and pour the oil or butter over it as well as the sugar. Massage the oil to evenly coat the pastry. Press about a third of the kataifi into the same size pan as the cheesecake, pressing up the sides about an inch. Bake until golden brown, flipping over as needed. Pour some of the sugar syrup evenly over it while it is hot.

Using shears, cut the remaining kataifi into small pieces. Heat a skillet or frying pan and cook the remaining kataifi until golden. This can also be roasted in the oven.

Place the kataifi base on a plate and stack with the cheesecake layer. Top with the remaining kataifi pieces and drizzle more of the sugar syrup. Sprinkle with pistachios and rose petals.

Tomato Basil Tart

Ingredients:

1/3 cup basil leaves
2 cloves garlic
1-1/4 cup flour
1/2 teaspoon salt
1/2 cup vegan butter
1/4 cup cold water

sliced vegan mozzarella
cherry tomatoes, sliced
black pepper, to taste
vegan parmesan cheese, to taste
2 tablespoons basil leaves, chiffonade
olive oil, to taste


Combine basil and garlic in a food processor and pulse until chopped. Add the flour and salt and pulse a few times to mix. Then add the butter and water and run until a ball forms, adding more water as needed. Refrigerate dough for an hour.

Roll out dough and press into sides of a tart pan. Bake 10 minutes at 425 and 5 more minutes at 375. Remove from the oven and arrange cheese slices and tomatoes on top. Sprinkle with black pepper and bake until cheese melts.

Garnish with basil and drizzle with olive oil.

Spinach Zucchini Soup

Ingredients:

1 tablespoon coconut oil
1 leek, chopped
1 green chile, minced
2 cloves garlic, chopped
1-2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 medium potato, peeled and diced
4 cups vegetable stock
1 large zucchini, diced
1 bag baby spinach
1 cup coconut milk
salt and black pepper, to taste

In a saucepan, cook the leek in the oil and add the chile and garlic, followed by the curry, cumin, and turmeric. Add the potatoes and stock. Cover and simmer for 10 minutes, then add the zucchini. Simmer until the potato and zucchini are cooked and add the spinach. When the spinach is wilted, pour the mixture into a blender with the coconut milk and puree until smooth. Transfer the soup back to the saucepan and season with salt and pepper.

Serve with garlic croutons and a drizzle of coconut milk.

Mushroom Rolls

Ingredients:

2 pints (500 grams) mushrooms, finely chopped
1 small onion or large shallot, finely chopped
2 cloves garlic, minced
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 tablespoon vegan butter
salt, to taste
1-1/2 cup butter beans
1/3 cup panko or breadcrumbs
1 egg substitute
1 cup walnuts, finely chopped
1/2 teaspoon paprika
1 teaspoon herbs de provence
1/4 teaspoon nutmeg
4 slices vegan cheddar, chopped
whole wheat puff pastry
1 tablespoon oil, butter, or almond milk
sesame seeds
poppy seeds (optional)

Combine oil, mushrooms, onion, garlic, sage, rosemary, and salt. Roast until the mushrooms and onions are cooked and remove from heat.

Meanwhile, mash beans in a bowl and add breadcrumbs, egg substitute, walnuts, paprika, herbs, nutmeg, and cheese. Add the mushroom mixture and season with more salt.

Divide mixture between puff pastry squares and roll them up, placing the seamside down. Brush with oil or milk and sprinkle with seeds.

Bake at 350 until golden and serve warm.

Latvian Apple Pancakes

Ingredients

1 cup apples, peeled and very thinly sliced
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
 2 tablespoons sugar
1/2 cup applesauce
1 flax egg
2 tablespoons coconut oil
1/2 cup oat or almond milk
1 cup all-purpose flour
a pinch of salt
oil , for cooking


In a small bowl mix the apples with cinnamon, cardamom and sugar.
Mix applesauce, flax egg, and flour together until a paste forms.
Slowly whisk in the milk and oil until the batter takes on the consistency of gravy - thinner than pancakes, but thicker than crêpes. Fold in the apples.

Cook the apple pancakes in an oiled skillet on both sides until golden. Apples this size will still have a little crunch to them when the pancakes are done.

Serve with sweetened almond yogurt, agave, jam, and/or powdered sugar.

Spaghetti with Mushroom and Walnut Bolognese

2 tbsp grapeseed olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 container cremini mushrooms, finely chopped
1 cup walnuts, finely chopped
4 roma tomatoes, roughly chopped
1 cup passata
2 tbsp apple cider vinegar
1 teaspoon sugar
1 tbsp organic tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1/4 teaspoon fennel seed (optional)
1/2 tsp red pepper flakes
salt & black pepper, to taste
spaghetti, cooked
vegan parmesan, to taste
Heat the oil in a skillet. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent.
Add the mushrooms and cook for 10 minutes, until mushrooms release their liquid. Once liquid has completely evaporated, add all the herbs and spices, the apple cider vinegar, sugar, and tomato paste.
Add the chopped tomatoes and passata. Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
Add the chopped walnuts and cook for an additional 5 minutes.

Remove from heat and serve with spaghetti and vegan parmesan.

Chickpea Squash Flatbread

Ingredients:

1 cup chickpea flour
1 cup water
3 tablespoons oil
1 teaspoon paprika
1 teaspoon herbs de provence 
1 tablespoon parsley, chopped
1 teaspoon salt
1 cup butternut squash, finely grated

Combine chickpea flour, water, oil, paprika, herbs de provence, parsley, and salt in a bowl. Cover and refrigerate 4 hours to overnight.

Lightly grease an iron skillet or prepare a baking stone and spread the batter thinly onto the pan or stone.

Bake 30-45 minutes, turning halfway. Cut into slices.

If desired, top with a mixture of charred red bell peppers, tomato, and smoked paprika and/or avocado slices and parsley.