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.