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.