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.