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.