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.