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.