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.