Strawberry Balsamic Chicken Wrap

 Ingredients:

vegan chicken strips or burger, cut into strips
spicy greens
strawberries, sliced
pecans, toasted and roughly broken
vegan feta cheese
balsamic glaze
sandwich wraps

Arrange chicken, greens, strawberries, pecans, and feta on a wrap and drizzle generously with the balsamic. Wrap and consume immediately.

Bibimbap

 Ingredients:

1/4 cup daikon radish, cut into matchsticks
1/4 carrot, cut into matchsticks
a pinch of salt
1/2 teaspoon rice syrup
1 tablespoon rice vinegar
1 tablespoon water

1 block extra firm tofu, cut into cubes
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons oil

1 cucumber, thinly sliced
1/2 teaspoon sesame oil
1 teaspoon black sesame seeds

10 shiitake mushrooms, quartered
1 teaspoon oil

1 pack baby spinach
1 teaspoon oil
1 small clove garlic, minced
a pinch of white sesame seeds
1 green onion, chopped

1 tablespoon gochujang
1 teaspoon rice syrup
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon sesame seeds
1 teaspoon water

sticky brown rice
mung bean sprouts

Combine carrot and radish with the pickling ingredients and marinate for a few hours. 

Press the tofu, marinate in the soy sauce, and toss with the cornstarch. Shallow fry until golden.

Toss the cucumber with the oil and sesame seeds and set aside.

Cook the mushrooms in the oil. Set aside.

Cook the spinach and garlic in the oil. Add the sesame seeds and green onion. Set aside.

Combine the sauce ingredients and set aside.

To assemble, place rice in bowls and arrange the ingredients on top. Sprinkle with the sauce.

Cucumber Agua Fresca

 Ingredients:

cucumbers
lime juice
mint leaves
ginger
sugar/sweetener
club soda

Combine cucumber, lime juice, mint, ginger, and sugar in a blender and puree until smooth. Run the liquid through a fine mesh strainer. Add the club soda and serve with ice.

Potatoes with Kale and Nigella

 Ingredients:

baby potatoes
2 teaspoons grapeseed oil
salt, to taste
1 shallot, minced
black pepper, to taste
1 teaspoon nigella seeds
black kale, stemmed and chopped
2 chives, chopped (optional)

Toss the potatoes in oil and season with salt. Bake until they are tender and golden.

Cook the shallot in some oil, and add the kale and nigella seeds. Cook until kale is tender. 

Toss the kale mixture with the potatoes and chives. Serve hot.

Ube Pie

 Ingredients:

1/2 cup cashews, soaked
1/2 cup milk
3/4 cup light brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla
1/4 teaspoon maple extract
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups mashed ube
pie crust

Combine cashews and milk in blender and blend until smooth. Add remaining ingredients and blend until the mixture is uniform. 

Arrange pie crust into a 9 inch pie pan. Pour the potato filling into it and shake edges to smooth.

Bake at 375 for 45 minutes to an hour. Cool at room temperature before refrigerating.

Maple Pecan Granola

 Ingredients:

1 cup oats
3/4 cup pecans, roughly broken
1/2 cup coconut flakes
1 tablespoon almond flour
1-1/2 teaspoons cinnamon spice mix
a pinch of salt
1/2 vanilla bean
1/4 cup maple syrup
1 tablespoon coconut oil

Thoroughly combine all the ingredients in a bowl. Transfer to parchment paper and press flat with hands. Bake at 300 for 30 minutes, turning once during the baking process. 

Allow to cool for 1 hour to harden. Break into clusters and store in airtight container.

Olive Pies

 Ingredients:

250 grams bread flour
125 grams all purpose flour
3/4 teaspoon baking powder
1/2 cup grapeseed oil
3 tablespoons olive or basil oil
1/2 cup orange juice
1/4 cup water
1/2 teaspoon salt

1/2 cup olives, chopped
2 green onions, chopped
cilantro, chopped
a few mint leaves, chopped
1 tablespoon olive oil

sesame seeds (optional)



Combine the dough ingredients and knead until elastic. Cover and allow to rest for 30 minutes.

Mix the filling ingredients. Set aside.

Roll out the dough and use a cookie cutter to cut into circles. Place the filling in the center and roll each circle into a croissant shape. Place onto parchment paper.

Brush each with almond milk and sprinkle with sesame seeds.

Bake at 200 for 1 hour.

Bulgarian Cucumber Soup

 Ingredients:

1 garlic clove, core removed
salt, to taste
1 cup thick yogurt
1 tablespoon walnut oil
1/3 cup walnuts, roasted and finely chopped
2 persian cucumbers, finely diced
1/4 cup ice water
ground black pepper, to taste
finely chopped dill

Salt the cucumbers and set aside. Pat dry.

Mash the garlic with the salt and add to the yogurt along with half the oil and walnuts. Stir in the water and add more if needed to reach desired consistency. Add the cucumbers and season with more salt as needed. Ladle into bowls. Garnish with remaining walnut oil, black pepper, and dill before serving.

Note: Serve immediately or stir in the cucumbers before serving if making in advance.

Corn Tortillas

 Ingredients:

1-1/2 cup masa harina
1/4 teaspoon salt
2 tablespoons coconut oil
1 cup boiling water

Combine the masa and salt. Add the oil and water. Stir until it comes into a ball. Cover and allow to sit for 30 minutes.

Roll into balls and flatten into circles between two sheets of plastic wrap. 

Cook on a frying pan for 1 minute on each side. Serve immediately or keep in a towel until ready to serve.

Zucchini Koftas in Coconut Tomato Sauce

 Ingredients:

1 medium potato, diced
1 large zucchini, grated
2 green onions, chopped
1/4 cup cilantro, chopped
3 tablespoons chickpea flour
2 tablespoons rice flour
2 teaspoons egg replacer
2 green chilies, minced
1/4 teaspoon cumin
1 tablespoon garam masama
salt and pepper, to taste

1 tablespoon coconut oil
1/2 small onion, chopped
1 bay leaf
1 cinnamon stick
2 cloves garlic, minced
1/2 inch ginger, minced
1/4 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons coriander
1 teaspoon garam masala
2 tomatoes, diced
1/4 cup tomato sauce
1 can coconut milk
juice of 1 lime
salt, to taste

Boil the potato and mash it. Fold in the zucchini and remaining ingredients. Shape into koftas and allow to cool in the refrigerator for a few hours, before frying.

Meanwhile, Cook onion in the oil and add spices. Stir until aromatic and add the tomatoes and tomato sauce. When the tomatoes start to wilt, add the coconut milk. Cook until mixture simmers. Transfer to a blender and blend until smooth. Return to skillet and add the zucchini koftas, lime juice, and salt. Alow to sit 10 minutes before serving.

Serve with cumin basmati rice or naan

Eggplant Hummus Bites

 Ingredients:

1 pound cherry tomatoes, cut in half
2-3 tablespoons basil oil or olive oil
1 teaspoon salt
1 tablespoon oregano
2 cloves garlic, minced or crushed
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
2 large eggplants, sliced into 1/2 inch rounds diagonally (or baby eggplants sliced vertically)
1/2 cup olives, chopped (or olive tapenade)
1 cup hummus

Combine tomatoes with the seasoning and roast on parchment paper in the oven at 350 for 1 hour or until charred. Set aside to cool.

Salt the eggplants, squeeze the liquid out of them, brush with oil, and roast at 425 until golden brown. Alternately, grill the eggplant slices.

Spread a spoonful of hummus onto each eggplant slice and top with the tomato confit and olives. Wrap the eggplant over it and secure with a toothpick

Sour Turnip Soup

 Ingredients:

1 teaspoon oil
1/2 onion, chopped
2 sticks celery, chopped
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon cumin
1/4 cup basmati rice, soaked
1 turnip, cut into large chunks
vegetable stock
1/2 cup dill, chopped
1/2 cup cilantro, chopped
baby spinach
juice of 1 lemon
salt, to taste

Cook onion in the oil and add celery. When they are softened, add the seasonings and stir until aromatic. Pour in the rice, turnips, and stock. Cover and simmer until turnips are tender and rice is very soft. Add the herbs and continue cooking for a few minutes. Remove from heat and stir in the lemon juice. Season with salt.

Marinated White Beans on Toast

Ingredients:

1-1/2 cup white beans

3 tablespoons olive oil

1 tablespoon red wine vinegar

juice of 1/2 lemon

1 tablespoon parsley, chopped

1 tablespoon basil, chopped

1 teaspoon agave

1 clove garlic, minced

a pinch of oregano

salt and black pepper, to taste

a pinch of red pepper flakes

1 ounce vegan feta cheese, crumbled

1/2 roasted red bell pepper, chopped

1 tablespoon sun dried tomato, chopped

italian bread

grapeseed oil

Toss all the ingredients together and chill for several hours.

Brush bread with grapeseed oil and bake or heat on a skillet until golden. 

Serve the beans on top of the toasts

Braised Mushrooms and Bok Choy

Ingredients:

a few handfuls of asian mushrooms (shiitake, straw, wood ear, etc.)
1 tablespoon oil
1 teaspoon vegan oyster sauce
1 tablespoon soy sauce
2 teaspoons rice syrup
1/2 cup vegetable stock
1 teaspoon rice vinegar
1 teaspoon cornstarch
1 teaspoon sesame oil
baby bok choy
1 green onion, chopped

Cook the mushrooms in the oil and add the sauce ingredients. Mix the cornstarch with some water and stir into the mushrooms. When sauce is thickened, remove from heat and stir in the sesame oil.

Meanwile, blanch the bok choy. Transfer to a plate and arrange mushrooms on top. Sprinkle with the green onion.

Avocado Jicama Cucumber Salad

Ingredients:

cucumbers, cut into matchsticks
jicama, cut into matchsticks
avocado, cut into matchsticks
cilantro, chopped
lime juice
chipotle powder
ancho chili powder
salt

Toss all ingredients and serve chilled.

Cashew Date Shake

Ingredients:

2/3 cup cashew, soaked
6 medjool dates, soaked
1 banana, sliced and frozen
3/4 cup almond milk
1 cup ice
1 teaspoon vanilla bean paste
1/4 teaspoon nutmeg
a pinch of cinnamon
a pinch of salt

Combine all ingredients in a blender and puree until creamy

Thai Curry Butternut Squash Burger

Ingredients:

12 ounces (3 cups) butternut squash
2 kaffir lime leaves
1-3/4 cup white beans
1/2 cup panko
1-1/2 tablespoons massaman or red curry
2 green onions, chopped
salt, to taste

2 tablespoons peanut butter
juice of 1 lime
1 tablespoon agave
sriracha, to taste
1/2 tablespoon soy sauce

burger buns
alfalfa sprouts
lettuce
cucumbers

Boil the butternut squash in some water with the kaffir lime leaves. Drain and transfer to a food processor with beans, panko, and curry paste. Process until smooth. Add the green onion and salt and pulse a few times. Shape into patties and fridge for a few hours until ready to cook.

Combine sauce ingredients and thin with water.

Arrange burgers and serve.

Thai Citrus Salad

Ingredients:

1 large shallot, thinly sliced
1 grapefruit, segmented and skins removed
1/2 pomelo, segmented and skins removed
1 carrot, cut into matchsticks
1 cucumber, thinly sliced
1 tomato, cut into thin wedges
1 red chili, thinly sliced and seeded
2 tablespoons coconut, shredded
1/2 cup cilantro
1/2 cup mint
1/4 cup roasted peanuts

1 tablespoon vegan oyster sauce
juice and zest of a small lime
1 teaspoon palm sugar
sriracha, to taste
salt, to taste

Fry the shallot in some oil until crispy and set aside.

Toss or arrange remaining ingredients and sprinkle with the peanuts and salad dressing.

Trinidad Pelau

Ingredients:

2 tablespoons dark sugar
1 onion, chopped
2 cloves garlic, minced
2 teaspoons thyme
1 tablespoon coconut oil
2 bay leaves
1 tablespoon creole spice
1 teaspoon smoked paprika
1 tablespoon passata
1-1/2 cup long grain rice
3 cups vegetable stock
1 scotch bonnet, seeded
1 small butternut squash, diced
1/2 can coconut milk
1-1/2 cup pigeon peas (or green peas)
salt, to taste

vegan chicken chunks
creole seasoning
garlic
ginger
thyme
white pepper
coconut oil
salt
green onion, chopped

In a skillet, melt the sugar and add the onions. Stir and add the garlic, thyme, and coconut oil followed by the seasonings. Deglaze with the passata and add the rice, stock, and pepper. Cover and cook until water is absorbed, then add the squash and coconut milk. Cook, adding more coconut milk or water as needed until rice and squash are tender. Stir in the peas  and season with salt.

Meanwhile toss the spices with the vegan chicken pieces and bake until crispy. Stir into the rice. Garnish with green onion.

Dirty Rice

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 teaspoons old bay seasoning
2 bay leaves
1-1/2 cup long grain rice, soaked
vegetable stock
cajun or breakfast style sausages, diced
salt, to taste
3 tablespoons parsley, chopped

Cook onion in the oil and add the celery, bell peppers, and garlic. When they are cooked, stir in the seasoning and stir until aromatic.

Add the rice and stock. Cover and simmer until liquid is absorbed and rice is fluffy. Add the sausage and season with salt. Fold in the parsley after removing from heat.

Cauliflower Shawarma Bowls

Ingredients:

1 head cauliflower, cut into florets
1-1/2 cups chickpeas
1 tablespoon grapeseed oil
2 cloves garlic, minced
2 teaspoons shawarma spice
juice of 1 lemon
1 tablespoon sesame seeds
salt, to taste
1/4 cup tahini
2 tablespoons cilantro
1 teaspoon agave
1/4 teaspoon aleppo pepper
1/4 teaspoon cumin
juice of 1/2 lemon
vegan halloumi or feta cheese
2 cups hummus
pita or saj bread
arugula
cucumbers

Toss the caulifower and chickpeas with the oil, garlic, spice mix, lemon juice, and sesame seeds. Season with salt. Bake at 425 until charred. Set aside.

Meanwhile combine tahini, cilantro, agave, aleppo pepper, cumin, and lemon juice in a blender and puree until thin, adding water.

Fry the cheese pieces.

Arrange bowls by spreading hummus on the base and topping with the cauliflower mixture, cheese, bread, arugula, and cucumbers. Drizzle with the green tahini sauce.

Senegalese Carrot Soup

Ingredients:

2 tablespoons butter or coconut oil
1 small onion, chopped
4 carrots, chopped
2 teaspoons african curry powder
3 cups vegetable stock
1-1/2 cup soy or coconut cream
salt and black pepper, to taste
coconut yogurt

Cook the onion in the butter and add the carrots. Saute for a few minutes and add the curry powder followed by the stock. Cover and simmer until carrots are tender.

Transfer soup to a blender along with the cream, salt, and pepper, and puree until smooth. Return to saucepan and simmer, thinning with stock as needed.

Top with a dollop of yogurt before serving.

Southern Style Corn Grits

Ingredients:

2 cups water
3/4 cup corn grits
1 bay leaf
1/4 teaspoon salt
1/4 cup butter
2 tablespoons nutritional yeast (or more, to taste)
1/2 cup cashew cream

Stir water, grits, and bay leaf in a saucepan and cook on medium heat until it simmers. Stir in salt, butter, and nutritional yeast followed by the cream. Continue to cook until grits are tender. Remove bay leaf before serving.

Kale and Red Quinoa Salad with Sesame

Ingredients:

1/2 cup red quinoa
1 clove garlic, minced
1/4 cup cilantro, chopped
1/4 cup red wine vinegar
1/4 cup sesame oil
2 teaspoons maple syrup
salt and black pepper, to taste
1/2 lb kale, chopped
1/2 small red onion, thinly sliced
1 tablespoon sesame seeds, toasted

Cook the quinoa and set aside to cool.

Combine the dressing ingredients and massage into the kale. Toss with the onion and quinoa and sprinkle with the sesame seeds.

Sesame Soba Noodles with Bok Choy

Ingredients:

3 tablespoons soy sauce
2 tablespoons tahini
1 tablespoon sriracha
2 cloves garlic, crushed
1 tablespoon rice vinegar
sesame oil, to taste

6 ounces soba noodles
6 heads baby bok choy
2 green onion, sliced
a pinch of white pepper
1 cup alfalfa sprouts
1/4 cup roasted peanuts, chopped
cilantro, chopped

Combine sauce ingredients and set aside.

Boil the soba noodles and toss with the sauce. Set aside.

Stir fry the bok choy. Add the white part of the green onion and a pinch of white pepper.

Arrange the bok choy over the noodles or stir it in along with the peanuts and cilantro.

Creole Black Eyed Peas

Ingredients:

2 cups black eyed peas
1 teaspoon oil
1 onion, chopped
1 green bell pepper, chopped
2 celery ribs, diced
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon old bay seasoning
2 tomatoes, chopped
2/3 cup tomato sauce
vegetable stock
1 tablespoon hot sauce
1/2 teaspoon liquid smoke
salt, to taste

Soak black eyed peas and set aside.

Cook onion, bell pepper, celery, and garlic in oil and add the seasonings followed by the tomatoes. Bring to simmer and add the peas and stock. Cover and cook until peas are tender. Add the hot sauce, liquid smoke and salt.

Serve with corn grits or long grain rice.

Kale and Citrus Salad

Ingredients:

1 bunch dinosaur kale, stemmed and roughly chopped
citrus fruits (orange, grapefruit, blood orange, tangerine), peeled with a knife and sliced
4 medjool dates, sliced
1/2 cup pepitas
1/2 teaspoon salt
1/4 teaspoon cumin
1 teaspoon agave
1/4 teaspoon oil
a pinch of cayenne
1 vanilla bean
1 small shallot, minced
1 teaspoon agave
1 tablespoon sherry vinegar
1 tablespoon lemon juice
a pinch of salt
3 tablespoons olive oil

Arrange the kale, citrus, and dates on a plate.

Combine pepitas with salt, cumin, agave, oil, and cayenne.

Combine remaining ingredients for the dressing. Sprinkle the pepitas over the salad and drizzle on the dressing.

Coconut Curry Soup

Ingredients:

1 head cauliflower, chopped
2 tablespoons coconut oil
1/2 teaspoon turmeric
salt and black pepper, to taste
1 onion, chopped
1 teaspoon ginger
2 cloves garlic, minced
1 large carrot, chopped
2 stalks celery, chopped
1 bird eye chili, seeded and chopped
4 cups vegetable stock
1 can coconut milk
zest and juice of 1 lime
1 tablespoon cilantro, chopped

Toss the cauliflower with half the coconut oil, turmeric, and salt and pepper. Roast in the oven at 400 until golden.

Cook the onion in the remaining coconut oil and add ginger, garlic, carrot, celery, and chili. Pour in the stock and simmer until tender.

Transfer cauliflower and vegetable mixture to a blender and puree until smooth. Return to saucepan and stir in the coconut milk. When it begins to simmer, remove from heat and stir in lime zest and juice. Season with salt as needed. Garnish with cilantro.

Lentils in Peanut Sauce

Ingredients:

1/4 cup peanut butter (or almond)
2 inches ginger
2 cloves garlic
1 tablespoon soy sauce
juice of 1 small lime
zest of 1/2 kaffir lime
2 tablespoons cilantro
1 teaspoon tamarind
1 tablespoon sriracha
1 tablespoon rice syrup
1 cup coconut milk
salt, to taste

1/2 cup red lentils
1 teaspoon coconut oil
1/2 onion, sliced
1 red bell pepper, sliced
1 zucchini, thinly sliced
a handful of thai basil
1/2 teaspoon sesame oil

Combine the sauce ingredients in a blender and puree until smooth.

Cook the red lentils until they are almost done and set aside.

Cook the onion in the oil and add the bell pepper and zucchini. Add the lentils and sauce. Cover and simmer until lentils are cooked through. Remove from heat and stir in the basil and sesame oil.

Serve with rice or noodles.

French Lentil Soup

Ingredients:

1 teaspoon oil
1 onion, finely chopped
1 leek, finely chopped
2 cloves garlic, minced
2 carrots, finely diced
1 small celeriac, diced
6 cups vegetable stock
1 cup puy lentils
1 tablespoon red wine vinegar
2 teaspoons thyme
2 bay leaves
salt and black pepper, to taste
1/4 cup vegan bacon, chopped
1/4 cup parsley, chopped

Cook onion and leek in the oil and add the garlic followed by the carrot and celeriac. Cook for a few minutes and pour in the stock, lentils, vinegar, thyme, and bay leaves. Cover and bring to a simmer. Season with salt and pepper and cook until lentils are tender. Stir in the vegan bacon and parsley.

Celeriac Gratin

Ingredients:

3 tablespoons vegan butter
3 tablespoons flour
2 cups almond milk
2 tablespoons nutritional yeast
1 leek, finely chopped
2 teaspoons rosemary
1 bay leaf
salt and white pepper, to taste
1/2 medium celeriac, peeled, quartered, and thinly sliced
1 cup vegan french cheese (gruyere or edam)
1/4 cup breadcrumbs
black pepper (optional)

Heat butter in a saucepan and add the flour. Cook until it forms into a ball and gradually stir in the almond milk until sauce is thinned. Add the nutritional yeast, leek, and seasonings and simmer for a few minutes, then remove the bay leaf. Sauce should be runny.

Layer the celeriac and the sauce. Bake covered at 400 for 1 hour. Uncover, top with the cheese, breadcrumbs, and black pepper and broil until the cheese melts.

Iraqi Lentil Meatball Soup

Ingredients:

1 onion, chopped

1 carrot, small dice

1 teaspoon oil

1/2 teaspoon allspice

1/4 teaspoon turmeric

a pinch of cinnamon

vegetable stock

1/2 cup brown lentils

1/4 cup vermicelli

vegan meatballs

salt and black pepper, to taste

juice of 1/2 lemon

Cook onion and carrot in the oil and stir in the allspice, turmeric, and cinnamon. Add the stock and lentils and bring to a simmer. Add the vermicelli and meatballs and cook until lentils are tender but not mushy. Season with salt and pepper and stir in lemon juice just before removing from heat. 

Maple Tahini Roasted Carrots

Ingredients:

10 small carrots, peeled
1 tablespoon oil
a pinch of salt
a pinch of cinnamon
2 tablespoons tahini
1 tablespoon maple syrup
juice of 1/2 a lemon
1/4 teaspoon garlic powder
1/4 cup pomegranate arils
2 tablespoons slivered pistachios, roasted
1 tablespoon parsley and/or cilantro, chopped

Brush the carrots with the oil, salt, and cinnamon and roast in the oven at 400 for about half an hour, until slightly charred, turning once halfway.

Combine tahini with maple syrup, lemon juice, garlic powder, and enough water to thin if needed. Season with salt.

Arrange carrots on a serving platter and drizzle with the tahini mixture. Sprinkle with the pomegranate, pistachios, and parsley. Serve immediately.

Mexican Hot Chocolate

Ingredients:

2 cups milk
2 teaspoons cocoa powder
1-2 ounce chocolate
2-3 tablespoons agave
1/2 teaspoon cinnamon
a pinch of nutmeg
1/2 teaspoon vanilla
a pinch of salt
coconut whipped cream (optional)

Combine milk, cocoa powder, and chocolate in a saucepan and stir on low heat until chocolate is melted and mixture is uniform. Add remaining ingredients. Pour into mugs and top with the whipped cream.

Oatmeal Raisin Cookies

Ingredients:

1 cup flour
1 teaspoon cinnamon
a pinch of nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter
1/2 cup brown sugar
1/4 cup sugar
1 egg replacer
2 teaspoons vanilla
1-1/2 cup oatmeal
1/2 cup raisins

Combine dry ingredients thoroughly and add the remaining ingredients. Fold in the raisins.

Divide dough and roll into balls. Bake at 350 for 10 minutes.

Green Bean Stew

Ingredients:

1 teaspoon oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon cinnamon
1/4 teaspoon allspice
a pinch of nutmeg
2 cups green beans, trimmed
2 tomatoes, diced
2 tablespoons tomato paste
salt and black pepper, to taste
2 tablespoons olive oil


Cook onion and garlic in the oil. Add the spices and cook until aromatic. Stir in green beans and cook until they are bright. Then add the tomatoes. Add some water, salt, and pepper. Cover and cook until beans are tender. Add olive oil before removing from heat.

Thai Gazpacho

Ingredients:

3 yellow tomatoes, cut into chunks
1 cucumber, cut into chunks
1 small shallot
1/2 yellow bell pepper, cut into chunks
1 tablespoon lemongrass
2 teaspoons ginger
juice of 1 lime
1 tablespoon palm sugar
1/2 bird eye chili
1/2 cup coconut milk
1/4 cup mint
1/4 cup thai basil
salt, to taste

Pulse tomato, cucumber, shallot, and bell pepper in a blender. Add the lemongrass, ginger, lime, sugar, and chili and coconut milk. Blend until smooth Add the herbs and pulse a few times. Season with salt. Chill in the refrigerator then transfer to serving bowls. Drizzle with coconut cream, lime zest, and more herbs before serving.

Persian Chopped Salad

Ingredients:

3 cucumbers, diced
1 yellow bell pepper, diced
5 radishes, cut into wedges
1/2 red onion, chopped
1 cup chickpeas (optional)
1/2 cup dill, chopped
1/2 cup parsley, chopped
1/4 teaspoon garlic powder
2 teaspoons sumac
juice of 1 lemon
3 tablespoons olive oil
salt and black pepper, to taste

Combine all ingredients and chill before serving.

Snake Cake

Ingredients:

3 cups almond meal
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3/4 cup butter
a pinch of salt
zest of 1 orange
1 tablespoon orange juice
1 teaspoon vanilla
1 egg replacer

12 sheets phyllo dough
coconut oil or melted butter
1 tablespoon agave
1 teaspoon cinnamon
2 tablespoons sliced almonds
vegan honey or powdered sugar


Combine all the filling ingredients and set aside.

Brush a phyllo sheet with oil and layer with two more sheets, brushing each with oil. Form a log with the almond paste along one end of the sheet and roll up. Repeat until there are 4 rolls.

Place the rolls on a greased round baking pan and form a tight coil. Brush with oil and agave. Sprinkle with cinnamon.

Bake at 350 for 20 minutes until golden.

Sprinkle with almonds and honey or sugar, slice, and serve warm.

Zoom Koom

Ingedients:

1/2 large pineapple
1 inch ginger
3/4 cup millet flour
4 cups tamarind water
agave, to taste

Combine all ingredients in a blender and blend until smooth. Serve cold.

Chickpea and Mushroom Pilaf

Ingredients:

1 teaspoon oil
1 red or yellow onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon red chili flakes
1 pack of crimini mushrooms, diced
1 cup basmati rice (or any other grain)
vegetable stock
1-1/2 cup chickpeas
3 cups baby spinach
juice of 1/2 lemon
salt, to taste

1/3 cup almonds
1 cup parsley
1/4 teaspoon coriander
juice of 1/2 lemon
2 tablespoons nutritional yeast
salt and black pepper
olive oil

coconut yogurt

Cook onion and garlic in the oil. Add the carrot and cook until crisp tender. Add the spices followed by the mushrooms. When mushrooms are soft, add the rice and stock. Cover and cook until rice is tender. Stir in the chickpeas. Remove from heat and fold in the spinach, and lemon juice. Season with salt as needed.

Combine pesto ingredients in a blender and pulse until desired consistency is reached, adding more oil as needed.

Serve the pilaf with the pesto and yogurt.

Chocolate Sesame Milk

Ingredients:

3 cups almond milk
1/4 cup cacao
1/3 cup black tahini
3 dates or agave, to taste

Combine all ingredients in a blender and blend until smooth. Serve cold.

Greek Lemon Chickpeas and Rice

Ingredients:

1 teaspoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1 cup long grain rice
vegetables stock
1 small lemon, thinly sliced and cut in half, seeds removed
1-1/2 cup chickpeas
1/3 cup sun dried tomatoes, in oil
1/4 cup dill, chopped
salt and black pepper, to taste
1/3 cup kalamata olives, pitted
3 cups baby spinach
a pint cherry tomatoes, halved


Cook the onion and garlic in the oil and add the oregano, rice, stock, and lemon slices. Cover and simmer until rice is almost tender and add the chickpeas, sun dried tomatoes and a spoonful of their oil, and dill. Season with salt and pepper. Continue to simmer until rice is cooked. Stir in the olives, spinach, and cherry tomatoes.

Jamaican Carrot Juice

Ingredients:

2 cups carrot juice
3/4 cups coconut milk
1/2 teaspoon ginger
1 teaspoon vanilla bean paste
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon rum extract
coconut sugar or agave, to taste

Combine all ingedients and shake well. Chill before serving.

Peach Baked Oatmeal

Ingredients:

2 cups old fashioned and/or steel cut oats
1 teaspoon cinnamon
2-1/2 cup almond milk
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups peaches, diced (and a few slices for topping)
1/4 cup maple syrup
2 tablespoons coconut oil (optional)
a pinch of salt
2 tablespoons sliced almonds (optional)

Toss the oats with the cinnamon and add remaining ingredients and top with the peach slices and sliced almonds.

Bake at 350 for 45-50 minutes. Or refrigerate overnight and bake 30 minutes.

Serve with almond milk and a drizzle of maple syrup.

Saffron Sweet Potato Red Pepper Soup

Ingredients:

1 red bell pepper, cut in half
1 tablespoon oil
1 onion, chopped
1 teaspoon thyme
2 bay leaves
2 cups sweet potato, diced
2 cups vegetable stock
a pinch of saffron, crushed
salt and white pepper, to taste

Roast the bell pepper until the skin is charred. Remove the skins and place in a blender. Set aside.

In a saucepan, cook the onion in the oil and add the remaining ingredients. Cover and simmer until the potatoes are tender. Transfer to the blender with the bell pepper and blend until smooth, adding water as needed. Return to saucepan and simmer. Ladle into bowls and garnish with olive oil and fresh thyme.

Patod ki Sabzi

Ingredients:

1 cup chickpea flour
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon chaat masala
1/2 teaspoon sugar
1/2 teaspoon salt
2 cups water

1 teaspoon coconut oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 inch ginger, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon agave
salt, to taste
1 package spinach blended with some water
1/2 teaspoon garam masala
1/3 cup vegan yogurt or cashew cream
1/3 cup almonds, soaked and blended with some water

Combine chickpea flour and remaining dry ingredients. Gradually whisk in the water and set aside for a few hours. Pour the mixture in a nonstick pan and stir constantly on meduim heat until the mixture thickens. Press the mixture into an oiled plate and allow to cool. Cut into diamonds and fry with coconut or mustard oil until golden on both sides. Set aside.

Cook the onion and coconut oil in a skillet and add the ginger and garlic, followed by the spices. Stir until aromatic and add the spinach and garam masala. Bring to a simmer and add the yogurt and almond. Season with more salt as needed and stir in the chickpea patod.

Garnish with cilantro, if desired and serve with naan, chapati, red rice, or millet.

Jamaican Jerk Jackfruit and Bean Wraps

Ingredients:

20 ounces young jackfruit
2 teaspoons jerk seasoning
1 teaspoon lime juice
1/4 teaspoon agave
water, as needed
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon coconut oil
1/2 teaspoon thyme
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
salt, to taste
1-1/2 cup black beans
2 tablespoons orange juice
1/2 teaspoon agave
3 tablespoons water
1 mango, cut into strips
cucumbers, cut into strips
cilantro
lime
tortilla wraps

Cook the jackfruit with jerk seasoning, lime juice, agave, and water. Add salt as needed.

Cook onion and garlic in the oil. Add the spices and cook until aromatic. Stir in the beans, orange juice, agave, and water and bring to a simmer.

Arrange jackfruit, beans, mango, cucumber, cilantro, and a squeeze of lime juice on the tortilla wraps and wrap tightly.

Oat Scones

Ingredients:

2 cups old fashioned oats
1/4 cup sugar
1/2 cup oat flour
1 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup dried currants or cranberries
2/3 cup oat milk
1 tablespoon egg replacer
125 grams vegan butter, melted

Toss the dry ingredients together and add the liquids. Combine well and shape into a circle on the baking mat. Score into 8 wedges and bake at 350 for 20-25 minutes.

Coffee Caramel Popcorn Tart

Ingredients:

3/4 cup almond meal
1/4 cup oat flour
1/4 cup cacao
2 tablespoons coconut oil
almond milk

1-1/4 cup raw cashews, soaked
1/4 cup maple syrup or agave
1/4 cup strong brewed coffee
2 tablespoons coconut cream
1/2 vanilla bean
a pinch of salt

1/2 tablespoon coconut oil
1 tablespoon popcorn kernels
1/2 cup sugar
1/4 cup coconut cream
1 tablespoon vegan butter
a pinch of salt

Combine crust ingredients and press into a tart pan.

Combine filling ingredients and puree in a blender until smooth. Pour over the base and freeze until set.

Pop the popcorn in the oil and allow to cool. Sift the unpopped kernels out. Meanwhile, allow sugar to melt in a saucepan and add the remaining ingredients. Bring to a boil and continue to cook until the mixture is uniform. When the caramel is slightly cooled, stir about 2/3 of it into the popcorn.

Arrange the popcorn on top of the tart. Drizzle the remaining caramel on top. Sprinkle with sea salt flakes if desired.

Ginger Lemongrass Soda

Ingredients:

1/2 cup ginger, sliced
4 stalks lemongrass, cut into 2 inch pieces
6 cups water
agave, to taste
3 tablespoons lemon juice
lemon slices and ice

In a saucepan, combine 4 cups of the water with the ginger and lemongrass. Bring to a boil and stir in agave. Allow to cool.

Strain through fine mesh sieve and add lemon juice and ice before serving.

Bulgogi

Ingredients:

3 cloves garlic, minced
1/2 onion, thinly sliced
shimeji mushrooms
tofu, diced
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons rice syrup
2 tablespoons asian pear puree
salt and black pepper, to taste
2 green onions, sliced
sesame oil
2 teaspoons sesame seeds, toasted

Cook garlic and onions in some oil and add the mushrooms and tofu. Cook until mushrooms are tender and add the sauce ingredients. Stir in the green onion and sesame oil. Sprinkle with the sesame seeds.

Serve with sticky rice.

Braised Green Beans and Potatoes

Ingredients:

4 fingerling potatoes, quartered
1/2 onion, sliced
1 red bell pepper, sliced
1 cup green beans
2 cloves garlic, minced
2 roma tomatoes, chopped
2/3 cup passata
1 cup vegetable stock
2 teaspoons red wine vinegar
1-1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon rosemary
1 teaspoon thyme
a pinch of fennel seeds
2 bay leaves
salt and black pepper, to taste

2 tablespoons parsley, chopped
vegan parmesan
red pepper flakes

Parboil the potatoes and set aside, or toss them in oil and bake until golden.

Saute onion, bell pepper, and green beans in a skillet and add the garlic. Add the remaining ingredients and simmer until tender. Remove the bay leaves.

Transfer into single serving casserole dishes with the potatoes. Bake at 400 for 40 minutes, until the potatoes are thoroughly cooked.

Sprinkle with parsley, cheese, and pepper flakes before serving.

French Chestnut Soup

Ingredients:

1 teaspoon grapeseed oil
1/2 onion, sliced
1/2 lb chestnuts, chopped
1 teaspoon rosemary
1/2 cup vegetable stock
1 cup almond cream or milk
4 chestnuts, chopped
1/2 tablespoon vegan butter
salt and white pepper, to taste
olive oil

Heat oil in a pan and add the onion. Cook until tender and add the chestnuts, rosemary, and stock. Bring to a simmer and add the cream, salt, and pepper. Transfer to a blender and puree until smooth. Return to saucepan and add more water if needed.

Stir fry the remaining chestnuts in the butter and stir into the soup. Ladle into bowls and garnish with the olive oil and a sprinkle of black pepper if desired.

Soba Noodles with Broccoli and Tofu

Ingredients:

2 cups broccoli florets, cut into bite sized pieces
8 ounces soba noodles
1 teaspoon sesame oil
1 block tofu, cut into dominoes
2 cloves garlic, minced
1/2 inch ginger, minced
1 bird eye or serrano chili pepper, chopped
6 ounces shiitake mushrooms, sliced
1/2 cup vegetable stock
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/2 teaspoon rice syrup
salt, to taste
1/4 cup cilantro, chopped
2 green onions, chopped


Blanch the broccoli and set aside. Reserve the water and boil the soba noodles until they are tender. Drain them and toss with some sesame oil.

Shallow fry the tofu in some oil until it is golden. Add the garlic, onion, and chili followed by the mushrooms. When mushrooms are wilted, add the broccoli and noodles and sauce ingredients. Stir fry for a minute and toss with green onion and cilantro.

White Bean Burgers

Ingredients:

1 tablespoon oil
1/2 onion, finely chopped
1 clove garlic, minced
1/3 cup carrot, finely grated
1-1/2 cup white beans
juice of 1/2 lemon
2 tablespoons parsley
1/2 teaspoon sage, chopped
1/2 teaspoon thyme, chopped
1/4 cup breadcrumbs
1 egg replacer
salt and black pepper, to taste

Cook the onion in the oil and add the garlic and carrot.  Transfer the mixture to a food processor along with the remaining ingredients. Puree until smooth.

Shape into patties and refrigerate at least 1 hour before cooking on a skillet until golden brown on both sides.

Forbidden Rice Pudding

Ingredients:

1/2 cup black jasmine rice
1 cup water
1/4 teaspoon salt
1 cup rice milk
1 cup coconut milk
1/4 cup rice syrup
1 teaspoon vanilla
1-1/2 cup blueberries
lime zest (optional)

Cook the rice in the water and salt covered on low heat until all the water is absorbed. Add the rice milk, stir, and cook again until all the liquid is absorbed. Add the coconut milk and rice syrup and cook until rice is very tender. Stir in vanilla and blueberries and cook for an additional 5 minutes. Transfer to serving bowls, garnish with lime zest, and refrigerate overnight.

French Potato Salad

Ingredients:

2 lbs red or fingerling potatoes, halved or quartered
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon mustard seeds, crushed
1 shallot, finely chopped
2 tablespoons chives, chopped
2 tablespoons tarragon, chopped
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
salt and black pepper, to taste

Boil the potatoes and set aside to cool. Toss with the oil, vinegar and herbs. Serve warm or room temperature.

Tuscan Bean Salad

Ingredients:

1-1/2 cups farro, cooked and cooled
1 cup chickpeas
1 cup cannelini beans
1 cup borlotti beans
2 ribs celery, finely diced
1 small red pepper, finely chopped
1 small green bell pepper, finely chopped
6 sun dried tomatoes, chopped
1/2 cup kalamata olives, roughly chopped
1 green onion, chopped
2 tablespoons parsley, chopped

1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 teaspoon agave
1 small clove garlic minced
2 teaspoons italian seasoning
salt and black pepper to taste


Toss salad ingredients and dressing ingredients separately and combine before serving.

Hawaiian Veggie Burgers

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 jalapeno, chopped
2 cloves garlic minced
3 cups adzuki beans
1/4 cup cilantro
juice of 1/2 small lemon
1 tablespoon teriyaki sauce
3/4 cup oat flour or breadcrumbs
2 teaspoons egg replacer
salt, to taste

pineapple, cored and sliced thin
lettuce
red onion
avocado
vegan swiss cheese slices
vegan bacon slices
barbecue sauce
sriracha
burger buns

Cook the onion in the oil. Add bell pepper, carrot, jalapeno, and garlic. Cook until they are tender and transfer to food processor with the beans and remaining ingredients. Pulse until the mixture is coarse. Add water or starch as needed.

Form into patties and refrigerate for a few hours. Shallow fry or bake the patties until golden brown.

Meanwhile grill the pineapple.

Arrange with the condiments on burger buns and serve with sweet potato fries.

Pistachio Tart

Ingredients:

1 cup almonds
1 cup old fashioned oats
1/4 cup cacao
1/4 cup maple syrup
2 tablespoons tapioca flour
2 tablespoons coconut oil
almond milk

1-1/2 cup slivered pistachios, soaked
1 can coconut milk
1/2 cup almond milk
1/2 cup agave
2 tablespoons coconut oil
2 tablespoons coconut cream
1 teaspoon vanilla bean paste

1/4 cup roasted pistachios, chopped
1/4 cup rose petals
1/4 cup chocolate, chopped

Combine crust ingredients in a food processor, adding almond milk until it is no longer dry and forms a ball. Press into a tart pan and set aside.

Combine filling ingredients in a blender and blend until smooth. Pour over the crust. Garnish with pistachio, rose, and chocolate and freeze overnight. Defrost in the refrigerator before serving.

Fesenjoon

Ingredients:

1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon oil
1/2 teaspoon cumin
1/4 teaspoon cinnamon
salt, to taste
1/2 teaspoon black pepper, to taste
1 teaspoon turmeric
a pinch of red pepper
1/4 teaspoon nutmeg
1 cup walnuts, toasted
1/4 cup pomegranate molasses
1 tablespoon agave
vegetable stock
brown lentils and/or roasted eggplants
2 tablespoons parsley, chopped
a handful of pomegranate arils

Cook onion and garlic in the oil and add the seasonings.

Meanwhile, pulse the walnuts in a food processor until they are a fine meal. Add the pomegranate molasses, agave, and the onion mixture. Blend into a paste.

Cook lentils in vegetable stock until they are tender and add the walnut mixture. Bring to a simmer, adding water as needed.

Serve with barberry saffron rice and garnish with pomegranate arils and parsley.

Mediterranean Style Fries

Ingredients

1 cup chickpeas
1 cup cherry tomatoes, quartered
2 tablespoons parsley
olive oil
lemon juice
salt and black pepper, to taste
1 small clove garlic, minced
sweet potato fries
tzatziki
romaine lettuce
peperoncini (optional)
vegan feta (optional)
aleppo pepper

Combine chickpeas with tomatoes, parsley, oil, lemon juice, salt, pepper, and garlic. Set aside.

Cook the sweet potato fries and prepare the tzatziki.

Place fries on a plate or bowl and top with the tzatziki, chickpea mixture, lettuce, peperonicini, and cheese. Sprinkle with aleppo pepper.

Chayotes Relleno

Ingredients:

4 chayotes, cut in half and seeded
2 teaspoons oil
1 small onion, finely chopped
salt, to taste
1 pint button mushrooms, chopped
2 cloves garlic, minced
2 jalapenos, minced
1/2 teaspoon cumin
2 tomatoes, seeded and chopped
1 tablespoon epazote or oregano
1/2 cup breadcrumbs
1/2 cup toasted almonds, chopped
1/2 cup vegan parmesan or pepperjack shreds

Boil the chayote in salted water for 15 minutes and set aside. Once they are cool enough to handle, scoop out the flesh and dice.

Cook onion in the oil and add the salt. Stir in the mushrooms and garlic and cook until the liquid has evaporated. Add the jalapenos and cumin and stir until aromatic and add the tomato, oregano, breadcrumbs, and chayote flesh. Remove from heat and stir in the almonds. Fill the chayote shells with the filling and bake 15 minutes at 350, sprinking with the cheese during the last 5 minutes of baking.

Burnt Eggplant Dip

Ingredients:

2 eggplants
1/3 cup tahini
1 teaspoon pomegranate molasses
juice of 1/2 small lemon
1 garlic clove, minced
3 tablespoons parsley, chopped
salt and black pepper, to taste
1 cucumber, diced
a handful of cherry tomatoes, quartered
1/4 cup pomegranate arils
smoked paprika, to taste
olive oil

Score the eggplants and char them over an open fire until they are collapsed. Set aside to cool, then peel the skins and chop. Place in a strainer and allow to sit for half an hour before transferring to bowl.

Combine eggplant with tahini, pomegranate molasses, lemon,  garlic, parsley, salt, pepper, cucumber, and tomatoes. Mix well and place onto a shallow plate. Sprinkle with  paprika, olive oil, and the pomegranate. Serve cold

Pistou Soup

Ingredients:

1 teaspoon oil
1/2 onion, chopped
2 cloves garlic, minced
1 leek, thinly sliced
2 tomatoes, chopped
1/2 cup tomato sauce
vegetable stock
salt and black pepper, to taste
2 bay leaves
2 tablespoons parsley flakes
1 teaspoon thyme
1 cup cabbage, shredded
1 carrot, diced
1 celery stick, diced
1 small turnip, peeled and diced
a handful of green beans, cut into 1 inch pieces
1-1/2 cup white beans
1 zucchini, diced
1/4 cup small pasta
1/2 cup pesto sauce

Cook onion, garlic, and leek in the oil and add the tomato, stock, seasonings, cabbage, carrot, celery, turnip, whit beans, and green beans. Cover and simmer for 15 minutes and add the zucchini, pasta, and more stock if needed. Simmer until pasta is al dente. Ladle into bowls and spoon a dollop of pesto into the center.

Indian Peanut Lime Rice

Ingredients:

1/2 tablespoon black mustard seed
1 teaspoon coconut oil
1 green chili, minced
1/2 onion, thinly sliced
2 cups basmati rice, cooked
zest and juice of 1 lime
salt and black pepper, to taste
1/2 cup peanuts
2 tablespoons cilantro

Cook the mustard seeds in the oil until they start to pop. Add the chili and onion and cook until onion is tender. Add the rice, lime, and salt and pepper, adding a bit of water if needed. When rice is cooked through, add the peanuts. Remove from heat and fold in the cilantro.

Rum Punch

Ingredients:

1 cup orange juice
1 cup pineapple juice
1 cup pomegranate juice
1/4 cup lime juice
few drops of rum flavoring
club soda (optional)

Combine all ingredients and serve over ice.

Cassoulet

Ingredients:

1 teaspoon grapeseed oil

1 leek, thinly sliced

1 carrot, diced

2 celery sticks, chopped

1 small zucchini, diced

1/4 small cabbage, sliced

salt and black pepper, to taste

2 tomatoes, chopped

1/3 cup passata

2 tablespoons parsley leaved, chopped

1/2 tablespoon thyme, chopped

1 bay leaf

2 vegan sausages, sliced

1-1/2 cups white beans

1 cup vegetable stock

a pinch of cayenne pepper

Cook leek, carrot, and celery in the oil. Add the zucchini and cabbage. Season with salt and pepper. When zucchini are crisp tender, add all the remaining ingredients. Cover and simmer until vegetables are tender, about 20 minutes.

Serve with crusty french bread.

Sweet Potato Taquitos

Ingredients:

1 sweet potato, diced
1 tablespoon vegan butter
a pinch of cinnamon
1/4 teaspoon cumin
salt, to taste
1/4 cup red onion, minced
1/4 cup cilantro, chopped
juice of 2 limes and zest of 1
1 chipotle pepper, chopped
corn tortillas
coconut or avocado oil

Boil the potatoes until tender and mash. Add the butter, seasonings, onion, cilantro, lime, and chipotle pepper. Combine well and set aside.

Brush the corn tortillas with a little water and heat on either side to soften them. Place the sweet potato filling in the center and roll each one, placing it seam side down on waxed paper.

Shallow fry the taquitos until they are golden on each side.

Serve with avocado sauce, hot sauce, and lime wedges.

Jeweled Rice

Ingredients:

2 cups rice, soaked
salt and pepper, to taste
a pinch of saffron
a pinch of sugar
zest of 1 orange
1 tablespoon vegan butter
2 potatoes, peeled and sliced
1 cup barberries
1/4 cup pistachios, slivered and toasted
1/4 cup almonds, slivered and toasted

Boil rice for 8 minutes and strain. Meanwhile, crush the saffron and sugar with a mortar and pestle. Steep in some butter.

Melt butter in a saucepan and arrange the potatoes on the bottom. Alternate layers of rice and barberries. Pour the saffron and orange zest over, cover, and cook on low heat until rice is tender.

Serve with nuts sprinkled over the top.

Rendang

Ingredients:

1 shallot, center removed
1 inch galangal, minced
2 cloves garlic
1 inch ginger
1 red chili pepper, seed removed

3 cloves
3 star anise
3 cardamom pods
1 cinnamon stick
1 lemongrass, chopped
1 teaspoon coriander
1/2 teaspoon turmeric
3-4 kafir lime leaves
1 cup coconut milk
1 teaspoon sugar
salt, to taste
1 tablespoon grated coconut
2 tablespoons tamarind
seitan or diced tofu

Combine spice ingredients in a blender, adding water as needed and puree until smooth. Set aside.

Cook remaining spices in a skillet until aromatic and add the liquid spice mix, lime leaves, coconut milk, sugar, and salt. Bring to a simmer and add the coconut, tamarind, and seitan or tofu. Simmer and serve with rice or noodles.

Mushroom Tacos al Pastor

Ingredients:

1/4 cup cashews, soaked
1 poblano pepper, roasted, skin removed, and roughly chopped
3 tablespoons cilantro
1 green onion
juice of 1 lime
coconut milk
salt, to taste

6 portobello mushrooms, gills removed and thinly sliced
1 pint button mushrooms, thinly sliced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
salt, to taste

tortillas
1/2 cup pineapple, small dice
cilantro
avocado, sliced

Combine sauce ingredients in a blender and add coconut milk until desired consistency is reached Transfer to a bowl and set aside.

Saute the mushrooms with the garlic and add the spices. Cook until all the liquid has evaporated.

Arrange tacos by placing avocado, mushroom filling, pineapple, and cilantro on tortillas. Drizzle with the poblano sauce.

Cauliflower and Cheese

Ingredients:

1 medium cauliflower, cut into bite sized pieces
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon salt
2 tablespoons vegan butter
3 tablespoons flour
2 cups milk
2 tablespoons nutritional yeast
4 tablespoons tahini
salt and black pepper, to taste
3 kale leaves, stemmed and chopped
vegan cheddar, shredded
1/4 cup breadcrumbs
2 tablespoons parsley, chopped

Roast the cauliflower with the spices and set aside.

In a saucepan, melt the butter and add the flour. Stir until well incorporated and slowly add milk until desired consistency is reached. Add the nutritional yeast and tahini and season with salt and pepper.

Toss the kale with the cauliflower and add the sauce. Cover and bake at 400 for 15 minutes. Sprinkle with cheese and breadcrumbs and bake uncovered for an additional 5 minutes. Garnish with parsley.

Asparagus Nicoise Salad

Ingredients:

1 shallot, finely minced
1 tablespoon capers, minced
1/2 teaspoon mustard seed, crushed
2 tablespoons white wine vinegar
3 tablespoons olive oil
salt and back pepper, to taste

1/2 cup puy lentils
grapeseed oil
10 new potatoes, quartered
20 green beans, stemmed
asparagus, trimmed
arugula or boston lettuce
1/4 cup olives, cut in half lengthwise
4 radishes, cut into wedges
1 tablespoon chives, chopped

Combine dressing ingredients (preferable in the blender) and set aside.

Cook the puy lentils and set aside.

Toss the potatoes with oil, salt, and pepper. Roast in the oven until golden. Toss with a spoonful of the dressing.

Toss green beans and asparagus separately in oil, salt, and pepper and roast until tender crisp and lightly charred. Set aside.

Arrange leafy greens on a plate and top with the asparagus spears. Arrange potatoes, green beans, lentils, olives, and radishes on top. Sprinkle with the chives and remaining dressing.

Fettuccine with Wild Mushrooms

Ingredients:

1 tablespoon oil
2 small shallots, thinly sliced
1-1/2 teaspoons fresh thyme and/or rosemary
1/2 pound wild mushrooms (shiitake, cremini, chanterelles)
salt and black pepper, to taste
1/2 cup vegetable or mushroom stock
4 ounces fettuccine
imitation bacon
parmesan, to taste
2 tablespoons parsley, chopped

Cook shallots in the oil and add the herbs, mushrooms, and stock. Cook until liquid is reduced.

Meanwhile, cook the pasta until al dente.

Fold the noodles and bacon into the mushrooms and divide into serving plates. Garnish with parmesan and parsley.

Mango Cake

Ingredients:

cake:
1-1/2 cup flour
1 tablespoon cornstarch
1/4 teaspoon salt
1-1/2 baking powder
1/2 teaspoon baking soda
1/4 teaspoon vanilla
1/2 cup sugar
1/3 cup canola oil
3/4 cup mango juice or puree
1 cup mango, diced
2 teaspoons apple cider vinegar

filling:
1/2 cup mango
1/2 cup water
2 teaspoons lemon juice
2 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon vanilla

Combine dry ingredients and add the wet ingredients, followed by the vinegar. Divide between two lined or greased 6 inch cake pans. Bake at 350 for 30 minutes. Cool before removing from the pan.

Combine filling ingredients in a saucepan and whisk until thickened. Set aside to cool.

Slice both the cakes in half and spread mango filling onto each and stack. Frost with cream cheese style frosting and decorate with a mango rose.

Roasted Peri Peri Veggie Sandwiches

Ingredients:

1 medium eggplant, sliced
1 zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, large dice
1 tablespoon oil
2 tablespoons peri peri sauce
bread
arugula
avocado

Salt the eggplant, and squeeze out liquid. Brush with oil and cut into small pieces.  Combine with remaining vegetables and oil. Bake at 425 until vegetables are charred, then stir in the sauce. Roast an additional 10 minutes.

Assemble the veggies into a sandwich with the arugula and avocado.

Cucumber Poppy Seed Salad

Ingredients:

2 cucumbers, sliced at an angle horizontally
1 mild red chili, thinly sliced
1-1/2 tablespoon cilantro, chopped
1-1/2 tablespoon rice vinegar
2 tablespoons avocado oil
2 teaspoons poppy seeds
1 teaspoon agave
salt and black pepper, to taste

Toss all the ingredients together and serve immediately.

Saffron Tomato Risotto

Ingredients:

2 tablespoons butter
1/4 onion, finely chopped
1 cup arborio rice
2-1/2 cups vegetable stock
1 zucchini, diced
1 teaspoon saffron, crushed
salt and black pepper, to taste
1/3 cup sun dried tomatoes, chopped
2 tablespoons parsley, chopped
1 teaspoon paprika
1/4 cup vegan parmesan

Cook the onion in the butter until translucent and add the rice and stock. Bring to a simmer and add the zucchini, saffron, salt, and pepper. Reduce heat, cover and cook until rice is tender. Stir in the tomatoes, parsley, and paprika during the last five minutes of cooking. Sprinkle with the parmesan.

Bob Chorba

Ingredients:

1 tablespoons grapeseed oil
1 onion, finely chopped
1 carrot, finely chopped
2 tomatoes, chopped
salt and back pepper, to taste
1 tablespoon paprika
vegetable stock
2 teaspoons mint
2 cups white beans
1/4 cup parsley, chopped

Cook onion and carrot in the oil and add tomatoes. Cook until tomatoes are wilted and add salt, pepper, and paprika, followed by the stock, mint, and beans. Simmer for 20 minutes and stir in parsley before you remove from heat.

Tempeh Hash

Ingredients:

8 ounces tempeh, diced
1 tablespoon maple syrup
1 tablespoon soy sauce
1/2 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon oil
1 russet potato, diced
1 small onion, diced
1 red bell pepper, diced
2 cups kale, thinly sliced
basil, chiffonade

Steam tempeh for 10 minutes and set aside.

Combine sauce ingredients and set aside.

In a skillet, heat the oil and cook the potatoes until golden. Add the red bell pepper and onion, then the tempeh and sauce mixture. Cook for a few minutes and stir in the kale. Remove from heat and top with the basil.