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.