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.