Ube Pie

 Ingredients:

1/2 cup cashews, soaked
1/2 cup milk
3/4 cup light brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla
1/4 teaspoon maple extract
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups mashed ube
pie crust

Combine cashews and milk in blender and blend until smooth. Add remaining ingredients and blend until the mixture is uniform. 

Arrange pie crust into a 9 inch pie pan. Pour the potato filling into it and shake edges to smooth.

Bake at 375 for 45 minutes to an hour. Cool at room temperature before refrigerating.

Maple Pecan Granola

 Ingredients:

1 cup oats
3/4 cup pecans, roughly broken
1/2 cup coconut flakes
1 tablespoon almond flour
1-1/2 teaspoons cinnamon spice mix
a pinch of salt
1/2 vanilla bean
1/4 cup maple syrup
1 tablespoon coconut oil

Thoroughly combine all the ingredients in a bowl. Transfer to parchment paper and press flat with hands. Bake at 300 for 30 minutes, turning once during the baking process. 

Allow to cool for 1 hour to harden. Break into clusters and store in airtight container.

Olive Pies

 Ingredients:

250 grams bread flour
125 grams all purpose flour
3/4 teaspoon baking powder
1/2 cup grapeseed oil
3 tablespoons olive or basil oil
1/2 cup orange juice
1/4 cup water
1/2 teaspoon salt

1/2 cup olives, chopped
2 green onions, chopped
cilantro, chopped
a few mint leaves, chopped
1 tablespoon olive oil

sesame seeds (optional)



Combine the dough ingredients and knead until elastic. Cover and allow to rest for 30 minutes.

Mix the filling ingredients. Set aside.

Roll out the dough and use a cookie cutter to cut into circles. Place the filling in the center and roll each circle into a croissant shape. Place onto parchment paper.

Brush each with almond milk and sprinkle with sesame seeds.

Bake at 200 for 1 hour.

Bulgarian Cucumber Soup

 Ingredients:

1 garlic clove, core removed
salt, to taste
1 cup thick yogurt
1 tablespoon walnut oil
1/3 cup walnuts, roasted and finely chopped
2 persian cucumbers, finely diced
1/4 cup ice water
ground black pepper, to taste
finely chopped dill

Salt the cucumbers and set aside. Pat dry.

Mash the garlic with the salt and add to the yogurt along with half the oil and walnuts. Stir in the water and add more if needed to reach desired consistency. Add the cucumbers and season with more salt as needed. Ladle into bowls. Garnish with remaining walnut oil, black pepper, and dill before serving.

Note: Serve immediately or stir in the cucumbers before serving if making in advance.