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.
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.
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.
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.
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.
