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.