Rice Krispies Treats

 Ingredients:

1/3 cup almond butter (can replace a bit of it with vegan butter for flavor)
1/2 cup agave
1 teaspoon vanilla
bourbon flavoring (optional)
1/4 teaspoon salt
1 teaspoon kappa carageenan
3-1/2 to 4 cups rice krispies

In a skillet or saucepan, melt the butter and sweetener together. Add the vanilla, flavoring, and salt. Sprinkle the carageenan over it while whisking and gradually add the rice krispies cereal.

Press into a parchment paper lined pan and refrigerate to cool before cutting into squares.

*Optionally can spread melted chocolate over it.

Ravioli with Pumpkin Alfredo Sauce

 Ingredients:

1 package ravioli
1 tablespoon butter
2 cloves garlic, minced
1/2 teaspoon nutmeg
cremini or shiitake mushrooms (optional)
2 tablespoons flour
2/3 cup milk (and/or cream)
1/2 cup pumpkin puree
a few leaves of sage, thinly sliced
chicken flavored stock
salt and black pepper, to taste
1/4 cup walnuts, toasted
1/4 cup pine nuts, toasted
1/3 cup shredded parmesan
3 tablespoons parsley, chopped

Cook the ravioli and set aside.

Cook the garlic in the butter and add the nutmeg and mushrooms. Cook for a few minutes and add the flour. Cook the flour for about 30 seconds and gradually add the milk until a thick sauce forms. When desired consistency is reached, add the pumpkin, sage, and stock until desired consistency is reached. Season with salt and pepper. When sauce comes to a simmer, add the nuts, cheese, ravioli, and parsley.

Saffron Nectarine Tart

 Ingredients:

1 pie pastry
1 teaspoon saffron threads
2 tablespoons hot water
1 cup almond milk
1-1/4 cup whipping cream
3 tablespoons agave
2 tablespoons vanilla bean paste
2 teaspoons lemon zest
3 tablespoons cornstarch
1 teaspoon agar
a pinch of salt
3-4 nectarines, sliced
1 tablespoon vegan honey
1 sprig fresh thyme

Bake the pie pastry until golden and set aside.

Grind the saffron with mortar and pestle and place in a saucepan with the hot water. Allow to steep. Add the milk and 1 cup of the cream to the saucepan and bring to a simmer.  Add the agave, vanilla, and lemon zest. Meanwhile, combine remaining cream with the cornstarch, agar, and salt. Whisk into the boiling mixture and stir until thickened. Pour over the pastry and refrigerate for a couple of hours. 

Slice the nectarines and arrange them over the tart. Drizzle with honey and sprinkle with a few thyme leaves.

Lentil Koftas

 Ingredients:

1-1/2 cup red lentils, soaked
1 small onion, cut into wedges
2 cloves garlic
1 tablespoon tomato paste
1 tablespoon chickpea flour
2 tablespoons grapeseed oil
1 teaspoon coriander
1/4 teaspoon allspice
1/4 teaspoon cumin
1/4 teaspoon oregano
a pinch of clove
a pinch of cinnamon
salt and black pepper, to taste

Combine soaked lentils along with all the remaining ingredients in a food processor and run until smooth. If mixture is runny, add more chickpea flour (or oat flour). Divide into golf ball sized pieces.

Heat some oil in a frying pan. Flatten the lentil balls and cook on both sides until golden brown.

Serve with fattoush, fresh pita, and yogurt or tahini sauce.

Kale Apple and Quinoa Salad

 Ingredients:

1-1/2 cups cooked quinoa
1/2 tablespoon fennel seeds
1/2 tablespoon coriander seeds
lacinato kale, chopped or shredded
1 bunch parsley, chopped
2 green onions, chopped
1 apple, cut into matchsticks
1-1/2 cups chickpeas
1/3 cup currants or cranberries
1 teaspoon lemon zest
juice of 1 small lemon
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/2 teaspoon smoked paprika
salt and black pepper, to taste
2 tablespoons olive oil
1/2 cup walnuts, toasted (optional)

Toast the fennel and coriander seeds and coarsely grind with mortar and pestle. Set aside.

Toss the kale with the herbs, apple, chickpeas, and currants.

Combine remaining ingredients and set aside.

Combine the toasted seeds with the salad and toss with the dressing. Sprinkle with the walnuts.

Korean Vegetable Pancakes

 Ingredients:

1 cup yellow squash, grated
1 cup zucchini, grated
2 cups potato, peeled and grated
4 green onions, finely chopped
1 red or orange red bell pepper, finely chopped
1-3/4 cup flour
1/4 cup chickpea flour
1/2 teaspoon baking powder
1 cup water
1 teaspoon salt
1/4 teaspoon white pepper
sesame oil

1-1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 small clove garlic, minced
1 birds eye chili, seeded and minced

Toss vegetables together. Add the flours and toss until the vegetables are well coated, then add the water, salt, and pepper. Stir until uniform.

Heat a frying pan and cook the pancakes on some oil on each side until golden brown. Remove from heat and drizzle with the sesame oil.

Combine the sauce ingredients and serve with the pancakes cut into wedges.

Apple Cinnamon Oat Waffles

 Ingredients:

1-1/4 cup oat flour
2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons apple pie spice
1 cup almond milk
1 teaspoon vanilla
3 tablespoons oil
2 tablespoons agave
1/3 cup apple, grated

Combine dry ingredients and gradually whisk in the wet ingredients. Fold in the apple. Place into waffle iron and cook until golden brown. Serve with maple syrup and apple slices.

Bhindi Masala

 Ingredients:

1 tablespoon oil
3 cups okra, cut into 1 inch pieces
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/2 tablespoon ginger, minced
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon chili pepper
1 teaspoon garam masala
3 tomatoes, chopped
1 cup passata
1 teaspoon amchoor
salt, to taste
cilantro, chopped

Fry the okra in the oil and remove from pan. Add more oil and cook the mustard and cumin seeds. When they pop, add the onion, garlic, and chili and cook until onion is translucent. Add the spices and stir until aromatic. Add the tomatoes and okra and bring to a simmer. When okra is tender, add the amchoor and salt.

Serve with basmati rice or roti and garnish with the cilantro.

Chickpea Pancakes with Smoky Carrots

 Ingredients:

1 cup chickpea flour
1 cup water
2 tablespoons oil
1/2 teaspoon cumin
1/2 teaspoon salt

rainbow carrots, peeled and sliced into thick chunks
oil 
smoked paprika
cinnamon
chipotle powder
cumin
1/2 teaspoon baking powder (optional)
salt

coconut yogurt
microgreens

Combine flour, water, oil, cumin and salt. Whisk with a wire whisk until well incorporated and set aside for an hour.

Toss the carrots with the oil and seasonings and roast in the oven at 375 for 20 minutes. Set aside.

Meanwhile, heat a frying pan and place a dab of oil or butter. pour about 1/4 cup of the chickpea batter in the center and cook until it is golden on one side, then flip over. Cook for another 5 minutes and transfer to a dish and cover with a towel to keep warm.

To serve, plate the pancakes and place a dollop of yogurt on each. Then top with the carrots and garnish with the microgreens. Serve immediately.

Grilled Eggplant with Tomato and Basil

 Ingredients:

eggplant, cut into 1 inch spears
grapeseed oil
cherry tomatoes
pine nuts, toasted
vegan feta, cut into cubes
a pinch of red pepper flakes
fresh basil, chiffonade or torn
balsamic reduction (optional)

Salt, squeeze, and grill the eggplants in some oil.

Meanwhile, toss the tomato, pine nuts, feta, and pepper together. Place on a shallow plate and top with the grilled eggplant. Sprinkle with the fresh basil and some balsamic if desired.

Muhammara Kale and Eggplant Bowl

 Ingredients:

1 eggplant, cut into slices and salted
grapeseed oil
quinoa
kale, thinly shredded
lemon juice
olive oil
salt
muhammara
pomegranate molasses
pine nuts

Drizzle eggplant with oil and bake until golden brown on both sides.

Cook the quinoa and set aside. Once it is at room temperature, toss with the kale, lemon juice, oil, and salt.

Assemble bowls with quinoa, eggplant slices, and muhammara. Drizzle with pomegranate molasses and sprinkle with pine nuts.

Coffee and Walnut Cake

 Ingredients:

200 grams butter
300 grams light brown sugar
200 grams yogurt
1/2 plus 1/3 cup milk
400 grams flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons espresso powder
125 grams walnuts, roughly broken
1 teaspoon vinegar

3/4 cup butter
2 teaspoons espresso powder
1 teaspoon milk
2 cups powdered sugar
2 teaspoons vanilla bean paste
walnuts

Cream butter and sugar together. Add the  yogurt and alternately add the flour and milk, baking powder, baking soda, and salt. Add the espresso, walnuts, and vinegar and fold until well incorporated. Transfer to a baking dish and set aside for 10 minutes to rise before baking at 350 for 25-35 minutes.

Meanwhile, combine frosting ingredients, adding more milk to reach desired consistency. Frost the cooled cake and garnish with the walnuts.

Buckwheat Soup

 Ingredients:

1 teaspoon grapeseed oil
1 onion, finely chopped
1 large carrot, diced
2 celery sticks, chopped
2 bay leaves
black pepper, to taste
4 cups vegetable or chicken flavored stock
1 teaspoon thyme
1 teaspoon oregano
4 small potatoes, cut into large chunks
3/4 cup buckwheat, roasted
2 tablespoons dill, chopped
2 tablespoon parsley, chopped
salt, to taste

Cook onion, carrot, and celery in the oil and add bay leaves and black pepper. Pour in the stock, herbs, and potatoes and bring to a simmer. When potatoes are parboiled, add the buckwheat and cook until buckwheat is tender, adding more water as needed. Stir in dill and parsley and season with salt.

Serve with crusty bread.

Pescado Encocado

 Ingredients:

oyster mushrooms or vegan fish
juice from 2 limes
juice from 2 oranges
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika or achiote
1 tablespoon coconut oil
1 onion, chopped or thinly sliced
1 red bell pepper, diced
1 orange bell pepper, diced
3 tomatoes, chopped
1 can coconut milk
1/4 cup cilantro, chopped
salt, to taste

Marinate the mushrooms in the lime juice, orange juice, garlic, and spices.

Cook the onion and bell peppers in the oil and add the tomatoes. When the tomatoes are soft, add the coconut milk and mushrooms with their marinade. Cook for a few minutes and add half the cilantro. Season with salt. 

Serve with rice and plantains. Garnish with remaining cilantro.

Green Gazpacho

 Ingredients:

4 cups spinach
1 clove garlic
2 cucumbers
1/2 green chili, seeded
a small handful of fresh parsley
a small handful of fresh basil
a small handful of fresh mint
3 green onions
1 large soft avocado
1/4 cup coconut yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper, to taste
water
cherry tomatoes (optional)

Combine all ingredients in the blender and puree until smooth, adding water to reach desired consistency. Refrigerate and allow to cool before serving. Garnish with ice cubes, cherry tomatoes, herbs, flowers, or olive oil.

Spicy West African Peanut Stew

 Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1/2 inch ginger, minced
2 red chili peppers, seeded and minced
2 teaspoons paprika
2 teaspoons coriander
1/4 teaspoon white pepper
2 tomatoes, chopped
1 medium yam, peeled and diced
1 cup passata
4 cups vegetable stock
1 cup kidney beans
2 bay leaves
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/2 cup peanut butter
a bunch of collard greens, roughly chopped
salt, to taste
juice of 1/2 small lime
2 tablespoons cilantro, chopped


Cook onion, garlic, and ginger in the oil. Add the spices and cook until they are aromatic. Add the tomatoes and sweet potatoes and cook until tomatoes start to break down. Add the passata, stock, beans, bay leaves, thyme, and rosemary. Cover and bring to a simmer adding more water if needed. When the yam is tender, stir in the peanut butter, collard greens, and salt. Stir until collard greens are wilted. Remove from heat and stir in lime juice. Serve with rice, millet, or fufu, and garnish with the cilantro.

Antipasto Pasta Salad

 Ingredients:

corkscrew, bowtie, or casarecce pasta, cooked
1 roasted red bell pepper, diced
salami or pepperoni, cooked and cut into half moons

1 shallot, minced
fresh thyme, chopped
zest of 1 lemon
red wine vinegar
lemon juice
olive oil

1/4 cup grated parmesan
2 tablespoons pine nuts, toasted
a pinch of crushed red pepper
salt, to taste
a large handful of basil leaves, roughly chopped or torn
sin dried tomatoes, chopped
buffalo mozzarella, sliced or torn
1 pack baby arugula
artichoke hearts, quartered

Allow pasta, bell pepper, and salami to cool. 

Whisk the dressing ingredients and set aside.

Toss the salad ingredients together and add the dressing before serving.

Grapefruit Sparkler

 Ingredients:

rosemary
grapefruit
ginger ale
ice

Crush and boil the rosemary with water and allow to cool. Squeeze grapefruit juice into a glass or pitcher and add the rosemary infused water. Add the ice and pour ginger ale over. 

Tawa Pulao

 Ingredients:

1 teaspoon coconut oil
1/2 teaspoon cumin seeds
1 small onion, chopped
1 red chili, seeded and minced
2 teaspoons ginger, minced
2 cloves garlic, minced
2 tomatoes, chopped
1 carrot, finely diced
1/2 cup peas, slightly mashed
green bell pepper, finely chopped
1 teaspoon garam masala
cilantro, chopped
juice of 1/2 lemon
salt, to taste
3 cups cooked basmati

Cook cumin seeds, onion, and chili in the oil and add the garlic and onion, followed by the tomato and carrot. Cook until tomatoes are dissolved. Add the peas and and green bell pepper and cook until bell pepper is soft. Season with salt and add the cilantro, lemon juice, and rice.

Korean Barbecue Burgers

 Ingredients:

3 tablespoons soy sauce
2 tablespoons sweet soy sauce
3 tablespoons brown sugar, molasses, or rice syrup
2 cloves garlic, minced
1/2 teaspoon rice vinegar
2 teaspoons gochujang
1/2 teaspoon ginger, minced
1 teaspoon cornstarch
water
young jackfruit, rinsed
1 green onion, thinly sliced
1 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1/2 cup red cabbage, shredded
1 green onion, thinly sliced
1 teaspoon sesame oil
1 teaspoon rice vinegar
a pinch of fresh ginger, crushed
1 tablespoon sesame seeds
salt, to taste
burger buns

Combine sauce ingredients in a wok and add the cornstarch and enough water to thicken. Add the jackfruit and cook until heated through. Remove from heat and shred with a fork. Stir in the green onion.

Meanwhile, toss slaw ingredients in a bowl.

Place slaw on top of burger bun, layer the jackfruit on top, and cover with the burger bun.

Black Eyed Pea and Plantain Salad

 Ingredients:

2 ripe plantains, cut into 1 inch pieces
1 tablespoon coconut oil
salt, to taste
1 mango, diced
1/2 red onion, sliced
1 avocado, diced
1 red chili, seeded and minced
cilantro, chopped
1 red bell pepper, chopped
1 tablespoon hemp seeds
1-1/2 cup black eyed peas
juice of 1 lime
2 tablespoons agave

Fry plantains in the oil and season with salt. Set aside to cool.

Combine remaining ingredients in a bowl with the plantains.

Broccoli Spinach Soup

 Ingredients:

2 tablespoons oil
1 onion, chopped
2 cloves garlic, minced
2 cups stock
8 ounce potato, peeled and diced
2 pounds broccoli, chopped
5 ounces baby spinach
salt and black pepper, to taste
1 tablespoon red wine vinegar
croutons, chives, and freeze dried broccoli

Cook the onion and garlic in the oil until softened. Add the stock, potatoes, and broccoli. Cook until potatoes are tender. Add spinach, salt, and pepper to the blender and pour the soup on top of it. Blend until smooth. Return to saucepan and adjust to desired consistency. Stir in the vinegar.

Ladle soup into bowls and garnish with croutons, chives, and dried broccoli.

Cashew Cream Cheese

 Ingredients:

3/4 cup raw cashew, soaked
2 tablespoons yogurt
1 small clove garlic
1 tablespoon nutritional yeast
1/2 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon herbs de provence
1 tablespoon chives
black pepper, to taste

Combine all ingredients in a food processor and blend until smooth. Transfer to a container, seal, and refrigerate. 

Avocado Grapefruit and Fennel Salad

 Ingredients:

greens (microgreens, arugula, etc)
1 fennel bulb, thinly sliced
1 avocado, diced
2 grapefruits, cut into segments
vegan parmesan (optional)

2 tablespoons grapefruit juice
1 tablespoon white balsamic vinegar
2 tablespoons olive oil
1 small shallot, minced
1/2 teaspoon mustard seeds
salt and black pepper, to taste

Plate the greens and arrange the remaining salad ingredients on top.

Combine dressing ingredients and spoon over the salad.

Moroccan Meatballs

 Ingredients:

1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
1/4 teaspoon cinnamon
a pinch of cloves
1/2 teaspoon coriander
1/4 teaspoon cayenne
1 red bell pepper, finely diced
2 tomatoes, chopped
3/4 cup passata
salt and black pepper, to taste
vegan meatballs

couscous
parsley
cilantro
mint
lemon zest
yogurt
pomegranate seeds
sumac

Cook onion and garlic in the oil and add the spices. Stir until aromatic then stir in the tomatoes and bell peppers. When the tomatoes start to break up, add the passata and enough water or stock to reach desired consistency. Add the meatballs. Cover and simmer until they are cooked through.

Meanwhile, cook the couscous and stir in the herbs and lemon zest.

Serve meatballs with couscous and yogurt and sprinkle with pomegranate seeds and sumac.

Grilled Vegetable Phyllo Tart

 Ingredients:

phyllo dough
oil
italian herbs
vegan parmesan cheese shreds
vegan mozzarella cheese slices
red bell pepper, cut into large strips
asparagus spears
red onion
zucchini
summer squash
eggplant
fresh basil

Brush tart pan with oil. Place one sheet of phyllo on top and brush with oil, some herbs and parmesan, and top with another sheet. Continue until you have placed 6-7 sheets. Place mozzarella slices on top. 

Grill the vegetables and arrange over the cheese. Bake at 350 until phyllo is golden.

Allow to cool for 10 minutes before removing from the pan, topping with the fresh basil, and cutting.

Bizbaz Sauce

Ingredients:

1 clove garlic, crushed
juice of half a lime
1 serrano chile, seeded
2/3 cup cilantro
1-1/2 teaspoon agave
1/2 cup yogurt
salt and pepper, to taste

Place all ingredients in a food processor and puree. Add more lime juice as needed. Refrigerate an hour before serving (with burgers, plantains, salads, vegetables).

Cauliflower Hummus Pita

 Ingredients:

1 cauliflower
1 tablespoon oil
1 tablespoon zatar
red cabbage, shredded
green onion, thinly sliced
parsley, chopped
olive oil
salt
lemon juice
cucumber, thinly sliced
mint, chiffonade
hummus
pita pockets

Toss cauliflower with oil and zatar and roast in the oven until golden brown.

Toss cabbage with the green onion, parsley, olive oil, and salt.

Toss cucumber slices with lemon juice, mint, and salt. 

Spread hummus inside a pita pocket. Arrange the cabbage and cucumber mixtures inside along with the cauliflower. Drizzle with tahini if desired.

Caribbean Butterbean Curry

 Ingredients:

1 onion, chopped
1 inch ginger, minced
2 cloves garlic, minced
1 teaspoon coconut oil
1 carrot, chopped
1 chayote, chopped
1 red bell pepper, chopped
1 bay leaf
2 tomatoes, chopped
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon coriander
1/2 tablespoon curry powder
1/4 teaspoon paprika
1 scotch bonnet pepper
1 cup coconut milk
vegetable stock
1-1/2 cups butterbeans
salt, to taste
1 green onion, chopped



Cook onion, ginger, and garlic in the oil. Add carrot, chayote, bell pepper, and bay leaf. Sautee for a few minutes and add the spices. Cook until aromatic and add the coconut milk, butterbeans, and salt. Add stock until desired consistency is reached. Cover and simmer with the scotch bonnet until vegetables are tender. Add green onion a few minutes before removing from heat. Remove scotch bonnet and bay leaf. 

Serve with millet or long grain rice.

Borek

 Ingredients:

1/2 cup cashews, roasted
1/2 sunflower seeds
3 cloves garlic
2 tablespoons basil
2 tablespoons nutritional yeast
1 small chili, seeded
1 cup passata
1 tablespoon tahini
juice of 1/2 lemon
1 teaspoon agave
1 teaspoon oregano
2 teaspoons paprika
2 teaspoons smoked paprika
1/2 teaspoon coriander
1/2 teaspoon salt
filo sheets
oil or butter
nigella seeds

Pulse cashews, sunflower seeds, garlic, basil, nutritional yeast, and chili in a food processor. Add passata, tahini, lemon juice, agave and seasonings. Process until smooth.

Brush a filo rectangle with some oil or butter and spoon the puree on one side. Roll and place seam side down on a baking sheet.

Brush the tops with more oil and sprinkle with nigella seeds.

Bake at 350 until golden.

Strawberry Basil Soda

 Ingredients:

strawberries
lemon juice
agave
basil leaves
vanilla
bourbon flavoring
sparkling water


Combine strawberries, lemon juice, agave, basil, vanilla, and bourbon in a blender and blend until smooth. Stir in the sparkling water and serve over ice.

Pepperoni Tomato Puffs

 Ingredients:

puff pastry 
pepperoni slices
roma tomato, sliced
parmesan or nutritional yeast
basil, chopped
black pepper, to taste

Cut puff pastry into squares. Top the center of each with two pepperoni slices and a tomato slice. Sprinkle with the parmesan and basil. Fold two of the corners over each other and place on a baking sheet. Sprinkle with black pepper and bake until golden. 

Pineapple Mango Rum Punch

 Ingredients:

3 parts coconut water
1 part orange juice
frozen pineapple chunks
mango chunks
rum extract
ice, grenadine, lime slices, and edible flowers for garnish


Combine coconut water, orange juice, pineapple, mango, and rum in a blender and puree until smooth.

Serve over ice with garnishes.

Mangonada Popsicles

 Ingredients:

2-1/2 cups orange juice
juice of 1 lime
2-1/2 cups mango chunks
1/3 cup chamoy
tajin

Combine orange juice, lime juice, and mango in a blender and puree until smooth.

Drip chamoy down the sides of popsicle molds and divide puree between them. Sprinkle with tajin and freeze.

Unmold popsicles and dip the tips into tajin.

Watermelon Jicama Salad

 Ingredients:

watermelon, cut into bite sized cubes and seeded
jicama, cut into large matchsticks
red onion, sliced
mint, chopped
cilantro, chopped
basil, chopped
pumpkin seeds, toasted
lime juice
agave
salt

Toss watermelon, jicama, and red onion together with the herbs. Add the pumpkin seeds and dressing ingredients before serving.

Spicy Red Lentil Soup

 Ingredients:

1/2 onion, roughly chopped
2 cloves garlic, chopped
2 carrots, diced
1 teaspoon oil
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon paprika
a pinch of cinnamon
1 tomato, diced
vegetable stock
1/2 cup passata
1 cup red lentils
salt and black pepper, to taste
lemon wedges
cilantro, chopped
red pepper flakes
yogurt

Cook the onion, garlic, and carrot in the oil and add the spices. Cook for a minute and add the tomato. When tomato is wilted pour in the stock and passata along with the red lentils. Cook until lentils are tender.

Transfer to a blender and puree until smooth. Return to saucepan and add salt, pepper, and lemon.

Garnish with cilantro, red pepper flakes, and yogurt before serving.

Rooibos Latte

 Ingredients:

1/4 cup triple brewed rooibos tea
1/2 cup milk, steamed
agave, to taste
cinnamon, to taste

Stir tea with milk and agave. Whisk some of the milk to foam and spoon onto the top. Sprinkle with the cinnamon.

Cemita Sandwiches

 Ingredients:

large cemita or burger buns
refried beans
beef style pieces cooked in mexican seasoning and lime zest
sliced avocado
shredded iceberg lettuce
sliced beefsteak tomato
cilantro
onion rings
1 chipotle pepper, blended in its sauce
fresh white cheese

Layer all ingredients onto the bun.

Raspberry Almond Orange Cake

 Ingredients:

1-1/2 cup flour
3/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/3 cup orange juice
1/3 cup canola oil
1 tablespoon egg replacer
1/2 cup light brown sugar
1 teaspoon vanilla
zest of 1 orange
2 teaspoons apple cider vinegar
4 ounces raspberries
2/3 cup sliced almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract

Combine flour, almond meal, baking powder, and baking soda. Add milk, orange juice, oil, egg replacer, sugar, vanilla, and orange zest. Once well incorporated, stir in the vinegar. Pour cake batter into prepared pan and top with the raspberries and almonds. Allow to sit for 10 minutes before baking at 350 for 45 minutes.

Whisk powdered sugar with the almond extract and add water until glaze consistency is reached. Drizzle over cake once it is completely cooled.

Almond Biscotti

 Ingredients:

2 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/3 cup butter
1 teaspoon vanilla
1 teaspoon almond extract
1/3 cup applesauce
1 cup sliced almonds
coarse sugar

Combine dry ingredients and set aside. Stir together wet ingredients and fold in the dry ingredients and almonds.

Shape dough into a 9x3 inch log, sprinkle with coarse sugar, and bake at 350 for 25 minutes. When it is golden, remove from the oven and allow to cool for 10 minutes.

Reduce heat to 325. Slice the baked log into 1 inch pieces and place on its side. Bake another 30 minutes, turning once halfway through. 

Savory Muffins

 Ingredients:

1-3/4 cup cake flour
1 teaspoon baking powder
1 cup oatmeal
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 tablespoons egg replacer
1-1/2 cup almond milk
1/2 cup oil
1 tablespoon chives, chopped
9 sundried tomatoes, chopped
10 spanish olives, chopped
2 tablespoons hemp seed
3 tablespoons pumpkin seeds
1/2 cup vegan cheddar, grated
8 cherry tomatoes, quartered

Toss flour, baking powder, oatmeal, spices, and salt together.

Add the egg replacer, milk, and oil followed by the chives, tomatoes, olives, hemp seeds, and pumpkin seeds. 

Spoon into greased muffin tin and top with cherry tomato as well as more pumpkin seeds and olives if desired.

Bake at 350 for 25-30 minutes.

Wild Rice Soup

 Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 cup wild rice, soaked
1 bay leaf
1 teaspoon thyme
vegetable stock
1 cup chickpeas
1/2 cup cream
salt nd black pepper, to taste

Cook onion and garlic in the oil. Add the carrot and celery and cook until tender. 

Pour rice, bay leaf, thyme, and stock into the saucepan. Cover and simmer until wild rice is tender. Stir in the chickpeas and the cream and season with salt and pepper.

EIDFITR21
EIDFITR21

Mushroom Chashushli

 Ingredients:

grapeseed oil
new potatoes
onion, roughly chopped
garlic, minced
green chili pepper, minced
button mushrooms, whole
purple basil
salt, to taste

Toss potatoes in some oil and bake until golden brown. Set aside.

Cook the onion, garlic, and chili pepper in the oil and add the mushrooms. Cook until they are soft.

Stir the mushroom mixture with the potatoes, basil, and salt. 

Cajun Pumpkin Soup

 Ingredients:

1 pumpkin, diced
3 teaspoons cajun spice
1 teaspoon sage
salt and black pepper, to taste
1 onion, chopped
2 cloves garlic, chopped
1-1/2 cup stock
1-1/2 cup milk
juice of 1 lemon
pumpkin seeds, cream, and chili flakes for garnish

Roast the pumpkin with seasonings and a bit of oil. Cook until golden.

Cook the onion and garlic in some oil until translucent. 

Transfer pumpkin mixture and onion mixture into a blender with the stock. Blend until creamy and transfer to a saucepan. Bring to a simmer and add the milk and lemon.

Ladle into bowls and garnish.

Serve with grilled cheese.

Mushroom Soup en Croute

 Ingredients:

2 tablespoons vegan butter
2 packs mushrooms, roughly chopped
2 large shallots, chopped
salt and black pepper, to taste
3 tablespoons flour
2 cups milk
2 cups stock
puff pastry squares

Cook the mushrooms in the butter and add the shallots when liquid is gone. Season with salt and pepper and sprinkle in the flour. Pour in the liquid and bring to a simmer. 

Transfer mixture to a blender and puree until smooth. Pour soups into oven safe bowls or ramekins and top with a puff pastry sheet. Brush with butter and bake until they are golden. 

Wild Rice and Chestnut Salad

 Ingredients:

1 cup wild rice, cooked
2 radishes, thinly sliced
1 green onion, chopped
chestnuts, sliced
salt and black pepper, to taste
apple cider vinegar
olive oil

Toss wild rice with radishes, green onion, and chestnuts. Combine remaining ingredients for the dressing and stir together before serving.

Five Spice Mushrooms

 Ingredients:

2 tablespoons oil
14 oz large oyster mushrooms
salt, to taste

6 heads baby bok choy
7 oz tenderstem broccoli
1 red chili, thinly sliced
1/2 tablespoon oil
1 tablespoon soy sauce
1 tablespoon sriracha
1 tablespoon rice syrup

jasmine rice
green onion, sliced
sesame seeds
lime wedges

Toss oil, mushrooms, and salt together. Bake at 400 until they are golden.

Meanwhile, sauté vegetables in a wok with the oil and add soy sauce, sriracha, and rice syrup. 

Serve mushrooms and stir fry over rice, sprinkled with green onion, sesame seeds, and a wedge of lime.

Cantonese Fried Noodles

 Ingredients:

thin chinese style noodles
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon rice vinegar
1/2 teaspoon rice syrup
1 teaspoon boullion
salt and white pepper, to taste
2 green onions, chopped
1 cup mung bean sprouts
1 teaspoon sesame oil

Boil the noodles and set aside.

In a wok, fry the noodles in oil on high heat until lightly browned, flipping over halfway. Add the soy sauce, vinegar, syrup, boullion, salt, and pepper. Stir until uniformly coated and absorbed. Remove from heat and add the  sprouts and sesame oil.