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.