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.