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.
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.
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.
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.
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.
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.
