Salmon Soba with Ginger Citrus

 Ingredients:

2 tablespoons soy sauce
2 teaspoons rice syrup
vegan fish fillets
2 oranges
soba noodles
200g fine green beans
1 tablespoon black and white sesame seeds, toasted
1 shallot, minced
1 tablespoon yuzu
1 inch ginger, minced
juice of 1 orange
juice of 1 lime
1 green chili, seeded and sliced

Brush the fillets with soy sauce and rice syrup mixture. Bake and baste with remaining sauce as it cooks.

Peel and slice the oranges into discs.

Boil the soba noodles and add the green beans during the last 5 minutes of cooking.

Combine shallot, yuzu, ginger, orange, and lime. 

Plate the green beans and top with the noodles, followed by the fillets and oranges. Sprinkle with the sesame seeds and chili. Pour the dressing on top before serving.

Muffuletta Rolls

 Ingredients:

pizza dough
vegan provolone slices
olive tapenade
vegan cheddar, shredded
vegan salami and ham slices
italian seasoning
parsley, chopped
sun dried tomato, chopped (optional)
sesame seeds (optional)

Roll out pizza dough into a rectangle and arrange all the ingredients on top. Roll up and place seam side down. Cut with a sharp serrated knife or string at 2 inch intervals.

Place rolls on a greased surface and brush with more oil. Sprinkle with sesame seeds.

Bake at 375 for 30-35 minutes.

Ginger Seitan

 Ingredients:

seitan
cornstarch
white pepper
sesame oil

1 inch ginger, minced
2 cloves garlic, minced
1 red chili, seeded and sliced
1 teaspoon sesame seeds

2 tablespoons rice syrup
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 green onion, chopped

Coat the seitan in  cornstarch and white pepper. Shallow fry in some oil until golden. Add the ginger, garlic, and chili. Cook thoroughly and add sesame seeds.

Add the sauce ingredients and cook until thickened. Stir in sesame oil and green onion.

Serve with sticky rice and steamed vegetable.

Ghanaian Spinach and Chickpea Stew

 Ingredients:

2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons ginger, minced
1/2 teaspoon chili powder
1 teaspoon turmeric
2 tomatoes, chopped
passata
chopped frozen spinach
chickpeas
salt, to taste

Cook onion, garlic, and ginger in the oil. Add the seasonings followed by tomatoes. When tomatoes simmer, add the spinach and chickpeas. Cover and cook for 10 minutes. Season with salt.

Serve with brown rice and plantains or yam.

Kik Alicha

 Ingredients:

1 teaspoon coconut oil
1 onion, finely chopped
2 green chilis, minced
3 cloves garlic, minced
2 tablespoons ginger, minced
berbere spice, to taste
yellow split peas, soaked
4 cups stock
salt, to taste

Cook onion, peppers, garlic, and ginger in the oil. Add the berbere and cook until aromatic and pour in the peas and stock. Cover and simmer until peas are tender and add salt.

Remove a third of the peas and transfer to a blender. Puree until smooth and return to saucepan. 

Serve with injera, basmati rice, or roasted potatoes.

Hoisin Tofu

 Ingredients:

1 block tofu
ginger powder
garlic powder
hoisin sauce
oil
salt and white pepper, to taste
sesame oil
sesame seeds

Press or defrost tofu and cut into 1 inch cubes. Toss with the garlic powder, ginger powder, hoisin sauce, oil, salt, and pepper. Stir fry or roast until crispy. Toss with the sesame oil and sesame seeds.

Serve with rice and steamed broccoli or bok choy.

Cucumber Avocado Kumquat Salad

 Ingredients:

watercress or arugula
english cucumber, thinly sliced
avocado, thinly sliced
kumquats, thinly sliced
black and white sesame seeds, toasted

rice syrup
lime juice
yuzu (optional)
a pinch of ginger powder
salt or soy sauce
sesame oil

Combine salad ingredients together and toss with the dressing ingredients. 

Tofu in Mushroom Sauce

 Ingredients:

tofu puffs or frozen tofu cubes
shiitake mushrooms, quartered
green beans, cut into 1 inch pieces
carrot, sliced
garlic, minced
ginger, minced
white pepper

vegetarian oyster sauce
mushroom stock
teriyaki sauce
cornstarch

green onion, chopped
red chili pepper, thinly sliced

Stir fry the vegetables and add the sauce ingredients. When thickened, remove from heat and sprinkle with garnishes. Serve with rice.

Colombian Lentil Soup

 Ingredients:

1 teaspoon oil
1 small onion, chopped
2 cloves garlic, minced
2 green onions, chopped
1 tomato, chopped
1/4 teaspoon cumin
vegetable stock
1 cup brown lentils
1 potato, diced
salt and black pepper, to taste
1 small carrot, grated
chorizo, sliced

1/2 cup cream
juice of 1/2 lime
1/4 cup cilantro
1/2 teaspoon cumin

Cook onion and garlic in the oil. Add the green onion and tomato as well as the cumin. Cook until tomatoes are tender and add the stock, lentils, and potato. Cover and simmer until potatoes are cooked. Season with salt and pepper. Add the carrot and chorizo and simmer until they are cooked through.

Meanwhile, combine cream ingredients in a blender.

Ladle soup into bowls and spoon cream over.

Korean Barbecue Tempeh Wraps

 Ingredients:

1/2 cup water
1/3 cup soy sauce
1/4 cup rice syrup
2 tablespoons tomato paste
1-1/2 tablespoons gochujang
1 clove garlic, minced
2 teaspoons ginger, minced

a block of tempeh, cut into strips and steamed
1 red bell pepper, cut into strips
1 red onion, sliced
2 green onions, chopped
2 teaspoons sesame seeds, toasted
1 teaspoon sesame oil

wrap breads
lettuce leaves
kimchi
avocado

Combine sauce ingredients and marinate the tempeh in it for a few hours.

Stir fry the tempeh (or roast) and add the vegetables and cook until tender. Stir in the green onion, sesame seeds, and sesame oil.

Assemble wraps by placing lettuce, kimchi, avocado, and filling mixture. 

Poul Ak Nwa

 Ingredients:

2 shallots
1/2 onion
3 cloves garlic
1 small bunch parsley
1/2 green bell pepper
1/2 red bell pepper
3 tablespoons oil
2 tablespoons vinegar
1/2 scotch bonnet
1 boullion cube

chicken pieces
juice of 1 lime
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1 small onion, sliced
2 tablespoons parsley, chopped
1 scotch bonnet
2 tablespoons tomato paste
2 tomatoes, diced
5 ounces unroasted cashews, soaked
salt, to taste

Make the epis by blending all the sauce ingredients in a blender. Set aside.


Marinate the mock chicken in the lime juice and some black pepper. Set aside.


Saute the bell peppers and onion and add the parsley, scotch bonnet, tomatoes, and epis. Cover and simmer until sauce is cooked. Add the chicken and cashews and salt to taste.

Serve with Haitian rice and pikliz.

Trini Corn Soup

 Ingredients:

6 ears fresh corn
2 cloves garlic, minced
1 small onion, chopped
1 stalk celery, chopped
1 carrot, sliced
oil
1 small green bell pepper, diced
1 small red bell pepper, diced
2/3 cup yellow split peas, soaked
1 scotch bonnet (or habanero)
salt and black pepper, to taste
1 teaspoon thyme
5 cups vegetable stock
1 small sweet potato, diced
1 can coconut milk
2 shado beni leaves, chopped (or cilantro)
1 cup water
1/2 cup flour

Cut corn into 2 inch pieces and shuck one of them. Set aside.

Saute the onion, celery, and carrot in a saucepan with the oil and add the bell peppers. When they begin to soften, add the scotch bonnet and thyme, season with salt and pepper. Cook until aromatic and add the peas, sweet potato, and stock. When they simmer and sweet potato is cooked, add the coconut milk, corn, and shado beni. Bring to simmer.

Meanwhile, combine water and flour until a smooth dough forms. Add balls of it to the soup and cook thoroughly before serving.

Chipotle Tomato Bisque

 Ingredients:

4 roma tomatoes, chopped
1 small butternut squash, diced
1 ear corn, shucked
3 cloves garlic, minced
1 tablespoon oil
salt
vegetable broth
1 chipotle in adobo

Toss all vegetables in the oil and salt and roast until golden. Transfer to a blender with the broth and adobo. Blend until smooth, adding water as needed. Transfer to saucepan and simmer, adjusting salt as needed.

Serve with crusty bread, coconut yogurt, a sprinkle of sage, and black pepper

Pomegranate Pink Lemonade

 Ingredients:

2 cups water
1-1/2 cup pomegranate juice
1/2 cup lemon juice
1/4 cup sugar
ice

Combine ingredients, adjust sugar, and serve cold

South African Yellow Rice

 Ingredients:

1 cup basmati rice
1/2 tablespoon coconut sugar
1 teaspoon turmeric
2 tablespoons sultanas
salt, to taste

Rinse rice and boil. When halfway cooked, add remaining ingredients. Cover and cook until fluffy.

Cucumber Avocado Soup with Mango Salsa

 Ingredients:

2 cucumbers, cut into a few pieces
1 large avocado
2 green onions
juice of 1/2 lemon
salt and black pepper, to taste

1 mango, diced
1 small tomato, diced
1/2 (raw) corn kernel, shucked
1/4 cup cilantro, chopped
juice of 1/2 lemon
salt, to taste

Blend the soup ingredients, adding water until desired consistency is reached. Ladle into bowls and keep chilled.

Toss remaining ingredients and spoon into the center of each bowl.

Greek Fava Dip

 Ingredients:

1-1/4 cup greek fava beans or yellow split peas
1/2 red onion, roughly chopped
2 garlic cloves
bay leaf
1 teaspoon thyme
1/2 teaspoon black pepper
juice of 1/2 lemon
1 tablespoon olive oil
caramelized onions, paprika, and capers (optional)

Boil the beans until mostly cooked, removing the foam that floats on top. Add the onion, garlic, bay leaf, thyme, and black pepper. Continue to boil until the beans are very soft. Remove bay leaf.

Transfer to a food processor with the lemon and olive oil and puree until smooth. Spread onto a shallow plate. Top with more olive oil, the paprika, onion, and capers. 

Serve warm with bread.

Torta Della Nonna

 Ingredients:

2-2/3 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup cold butter
1/4 cup almond milk
1/2 teaspoon vanilla

1-2/3 cup cream
2 teaspoons vanilla bean paste
zest of 1 small lemon
1/4 teaspoon millefiori extract (optional)
1/2 cup almond milk
7 tablespoons (57 grams) cornstarch
1/3 cup sugar
1/2 cup (120 grams) cream cheese

2/3 cup flaked almonds
1/3 cup pine nuts
powdered sugar
fresh berries

Combine dry ingredients for crust and crumble in the butter. Add the almond milk and vanilla. Shape into a slab and refrigerate for an hour.

Meanwhile, bring cream to simmer in a saucepan. Add the vanilla, lemon, and millefiori. Combine almond milk and cornstarch and pour in while stirring. Remove from heat when it is thickened. Cool slightly before whisking in the cream cheese.

Divide 1/3 of the crust and set aside. Flatten the remaining dough with a rolling pin until it fits well into a 9 inch pan. Prick a few times with a fork. Pour the custard into it. 

Roll out the remaining dough and place on top of the custard. Sprinkle with almonds and pine nuts. Bake at 350 for 45 minutes. Allow to cool on the counter and refrigerate overnight.

Cut into slices and garnish with powdered sugar and berries

Chicken and Eggplant Salad

 Ingredients:

eggplant, sliced, salted, and squeezed
oil
1 tablespoon 5 spice (optional)
vegan chicken chunks
bibb or boston leaf lettuce, roughly chopped
small cucumbers, chopped
green onions, chopped
cilantro, chopped
1 red chili pepper, thinly sliced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon rice syrup
2 tablespoons rice vinegar
juice of 1 small lime
1/4 teaspoon white pepper
sesame seeds, toasted

Brush the eggplants with some sesame or peanut oil and sprinkle with five spice if desired. Roast or grill until golden. Set aside.

Meanwhile grill or roast the vegan chicken chunks until cooked through. Set aside.


Arrange lettuce onto serving plates and top with the herbs. Evenly distribute the cucumbers and red chili slices.

Combine dressing ingredients. 

Top the salad with eggplant and chicken pieces and drizzle with the dressing and sprinkle with the sesame seeds before serving (optionally, with a wedge of lime)

Sesame Cashew Chunks

 Ingredients:

2/3 cup unroasted cashews
1 tablespoon sesame oil
1 tablespoon rice syrup
1/2 teaspoon turmeric
1/2 teaspoon korean chili powder
salt, to taste
zest of 1 lime
vegan chicken style chunks
2 tablespoons cornstarch
2 cloves ginger, minced
1 inch ginger, minced
1 red or orange bell pepper, sliced
black pepper
soy sauce
oyster sauce
rice syrup
sriracha
thai basil
black sesame seeds
cucumber, sliced

Combine cashews with sesame oil, rice syrup, turmeric, and chili powder. Bake until golden and immediately sprinkle with salt and lime zest. Allow to cool.

Meanwhile, coat the chicken pieces in cornstarch and cook in wok until golden. Add the garlic and ginger followed by the bell pepper. Cook until peppers soften and add soy sauce, oyster sauce, rice syrup, and sriracha. Stir in the basil leaves before removing from heat. 

Serve over steamed rice, sprinkled with the cashews and sesame seeds and cucumber slices on the side.

Greek Sesame Orange Cookies

 Ingredients:

1/2 cup butter
1/4 cup orange juice
zest from 1/2 orange
brandy flavoring
1/2 teaspoon vanilla
1/2 cup sugar
3 to 3-1/2 cups AP flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sesame seeds

Combine all ingredients except sesame seeds and knead until uniform.

Roll dough into logs and shape into circles. Coat in the sesame seeds.

Bake at 350 for 30-35 minutes.

Cream Filled Semolina Cake

 Ingredients:

1-3/4 cup cream
1 tablespoon sugar
3 tablespoons cornstarch
rosewater, to taste
cardamom, to taste

1 cup semolina
1 cup dessicated coconut
1/2 cup sugar
2 egg replacers
1/2 cup vegan butter
1 cup coconut yogurt
1 tablespoon baking powder
1 teaspoon vanilla
1 teaspoon salt

1/2 cup sugar
1/4 cup water
2 tablespoons rosewater
a pinch of saffron, crushed
a squeeze of lemon juice

Combine all the cream ingredients in a saucepan and whisk. Turn on heat and stir until it is thickened. Spread into a parchment paper lined spingform pan and place in the freezer until either frozen or cooled.

Meanwhile, combine dry ingredients for the batter and add the remaining ingredients. Spread a third of the batter into the same size or larger springform pan. Place the cream layer on top and spread with remaining batter. 

Bake at 350 for 40 minutes until golden.

Meanwhile, combine syrup ingredients in a saucepan, simmer until sugar is dissolved and set aside to cool.

When cake is still hot, spread about 2 tablespoons of it on top. Serve the rest with the cake after it is cooled.

Almond Poppy Seed Muffins

 Ingredients:

2 cups cake flour
1 cup sugar
1/2 teaspoon salt
heaping 1/4 cup poppy seed
1-1/2 cup yogurt
2 egg replacer
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup oil or melted butter

Combine dry ingredients and add the liquid ingredients. Divide into lined muffin tin and set aside for 10 minutes. Bake at 375 for 30 minutes.

Meanwhile, combine powdered sugar, almond extract, and almond milk to make a glaze. 

When muffins are cooled, drizzle with the glaze. Sprinkle with sliced almonds.

Pistachio Cardamom Loaf

 Ingredients:

1 cup (125g) ground pistachio
2/3 cup oat flour
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon vanilla
1/2 cup yogurt
1/3 cup agave

1 cup raw cashew, soaked
1/4 cup milk
1/4 cup agave
1/2 teaspoon vanilla bean paste
1/2 teaspoon rosewater
chopped pistachios (optional)

Combine dry ingredients well and add the remaining ingredients. Fold and pour into a small loaf pan. Bake at 350 for 35-40 minutes.

Meanwhile, combine frosting ingredients in a blender and puree until smooth. When the cake has cooled, top with the frosting and garnish with pistachios.

Chickpea Pancakes with Cheese and Greens

 Ingredients:

1/2 cup chickpea flour
1 teaspoon salt
2 tablespoons oil
1/2 red onion, thinly sliced
3 garlic cloves, minced
1 cup brussels sprouts, sliced
tuscan kale, sliced
hot sauce
vegan cheddar slices
coconut yogurt

Mix chickpea flour with 1/2 cup and 2 tablespoons water and salt. Whisk in 1 tablespoon of the oil. Set aside for at least an hour.

Add remaining oil to  skillet and cook the onion, garlic, and brussels sprouts until tender. Add the kale and hot sauce and continue to cook until it is wilted. Transfer to a bowl.

Wipe the skillet and season pan with oil. Place some of the batter on the surface (1/4 cup). Cover with the cheese and cook until golden brown and cheese melts. Arrange the vegetables on top and fold over. 

Serve with coconut yogurt.

Anadama Bread

 Ingredients:

2 tablespoons warm water
2-1/4 teaspoons yeast
1 cup + 2 tbsp warm water
1/4 cup butter, melted
1/4 cup molasses
1/2 tablespoon sugar
1 teaspoon salt
1-1/2 bread flour
1/2 cup + 2 tablespoons cornmeal
2 cups whole white flour

Allow the yeast to bloom in the two tablespoons of water.

Meanwhile, combine remaining water, butter, molasses, sugar, and salt in a bowl. Stir well.

Gradually add the yeast and remaining ingredients to the bowl and knead until dough pulls away from the bowl. 

Cover and allow to rise for 1 hour. Punch out and place in a loaf pan or on a parchment paper. Cover and let rise until doubled in size and bake at 375 for 30-40 minutes.

Mango Falooda

 Ingredients:

1 tablespoon basil seed
3/4 cup rice vermicelli, cut into 1 inch pieces
1 cup cream
a pinch of cardamom
a pinch of saffron, crushed
1 tablespoon agave
1/4 teaspoon salt
1/2 cup mango puree
1 large mango, diced
vanilla ice cream
chopped cashews

Add 1/2 cup water to the basil seeds and set aside to soak for half an hour.

Cook the rice vermicelli and set aside.

Simmer the cream with the agave, cardamom, saffron, and a pinch of salt. Optionally, add cornstarch slurry to slightly thicken. Set aside.

To assemble layer basil seed, vermicelli, mango pulp, mango chunks, flavored cream, and ice cream. Repeat layers, then sprinkle with cashews.

Poblano Avocado Burritos

 Ingredients:

1 tablespoon coconut oil
1 medium potato, cut into 1 cm dice
1 onion, chopped
1 chipotle in adobo, chopped
1 clove garlic, minced
salt, to taste
2 poblano peppers, diced
1-1/2 cups black beans
chicken pieces (optional)
1 large avocado, smashed
1 cup tomato salsa
a handful of cilantro
shredded mexican style cheese
tortillas

Toss oil, potato, and some salt. Bake at 400 F until golden and set aside.

Cook onion in the oil and add the chipotle and garlic. Season with salt and add the poblano. When poblanos are tender, add the beans and chicken. 

Arrange cheese on the tortillas on a warm pan to allow the cheese to melt and layer with bean mixture, avocado, salsa, and cilantro. Fold the burrito and place seam side down and continue to toast until golden.

Strawberry Matcha Latte

 Ingredients:

8 frozen strawberries, thawed
2 teaspoons agave
a splash of vanilla
ice
1-1/2 cups milk
1 teaspoon matcha powder
1/3 cup hot water

Crush strawberries, agave, and vanilla in a bowl or mortar and pestle. Divide between cups. Top with ice cubes. Slowly pour milk on top.

Combine matcha with water until it is dissolved and there are no lumps. Carefully spoon over milk. Stir slightly before drinking.

Basque Vegetable Soup

 Ingredients:

1 onion, chopped
1 leek, chopped
1 teaspoon oil
1 clove garlic, minced
1 carrot, chopped
1 turnip, chopped
1 potato, peeled and chopped
vegetable stock
salt and pepper, to taste
2 tablespoons parsley, chopped
1 teaspoon thyme
1-1/2 cup navy beans
a wedge of cabbage, chopped
2 tomatoes, diced
2/3 cup passata
polish style sausage, sliced and chicken pieces

Cook onion, leek, and garlic in the oil and add the carrot. When they are cooked, add the turnip, potato, and stock. Cover and bring to simmer. Add the salt and pepper as well as the herbs and cook until potatoes are tender. Add the beans, cabbage, tomatoes, passata, and chicken, and sausage. Garnish with more parsley if desired.

Freekeh Soup

 Ingredients:

1 onion, chopped
1 teaspoon oil
2 stalks celery, chopped
1 teaspoon coriander
1 teaspoon paprika
2 tomatoes, chopped
passata
freekeh
vegetable stock
1 cup chickpeas
chicken chunks
1/2 bunch cilantro, chopped
salt and black pepper, to taste
juice of a small lemon

Cook onion in the oil and stir in the celery. Cook until they are soft and add the coriander and paprika. When they are aromatic, add the tomatoes and cook until wilted. Add the passata, freekeh, and stock. Cover and simmer until freekeh is tender. Add the chickpeas, imitation chicken, and cilantro.

Remove from heat and season with salt and pepper, and stir in tomato juice or serve with lemon wedges.

Cornbread Cobbler

 Ingredients:

1 teaspoon oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon mexican seasoning
1 chipotle pepper in adobo, chopped
2 tomatoes, chopped
passata 
vegetable stock
a few drops bourbon flavoring
3 sausages, sliced
1-1/2 cup black beans
1 teaspoon agave
salt, to taste

100 grams all purpose flour
100 grams cornmeal
25 grams sugar
1/2 teaspoon salt
1/2 tablespoon baking powder
70 grams butter
1/4 cup milk
1/2 teaspoon apple cider vinegar
1/4 cup corn kernels (optional)

1 tomato, finely chopped
cilantro, chopped
1 jalapeno, chopped (or jalapeno chips)
sour cream

Cook the onion in the oil and add the garlic. Add the mexican seasoning and stir until aromatic. Add the chipotle and tomatoes and cook until tomatoes soften. Pour in the passata, stock, and bourbon flavoring. Bring to a simmer and add the sausage and beans. When sausages are cooked through, add the agave and salt. Remove from heat and transfer to a casserole dish.

Meanwhile, combine the cornbread ingredients and roll into a log. Cut into a few rounds and arrange on top of the casserole.

Bake at 350 until cornbread is golden. Remove from oven and allow to set for 10 minutes.

Top with tomato, cilantro, jalapeno, and sour cream.

Pesto Pinwheels

 Ingredients:

1 sheet puff pastry
1/2 cup pesto sauce
parmesan cheese, shredded
sun dried tomatoes (optional)

Lay the pastry on a surface and brush evenly with the pesto, leaving 1/2 inch along the edges. Sprinkle with the parmesan cheese and sun dried tomato and roll, sealing the edge. 

Gently cut into 1/2 inch circles with a serrated knife or string and place on baking sheet.

Bake at 350 until golden.

Layali Lebanon

 Ingredients:

3-1/2 cups milk
3/4 cup toasted semolina
a pinch of salt
1 teaspoon vanilla
1 teaspoon orange blossom water
1 teaspoon rosewater
1/2 cup sugar
6 tablespoons water
1/2 teaspoon rosewater
1/2 teaspoon orange blossom water
a squeeze of lemon juice
whipping cream
pistachio, chopped

Combine milk, semolina, and salt in a saucepan and stir until thickened. Add the flavorings and pour into individual cups or a shallow pan to set in the fridge.

Combine sugar and water in a small saucepan and boil until sugar is dissolved. Stir in flavorings and set aside to cool.

Whip the cream and spread over the semolina. Sprinkle with pistachios and drizzle with the syrup just before serving.

Lebanese Slaw

 Ingredients:

1 small green cabbage, shredded
2 green onioned, chopped
a pinch of garlic powder
1 cup parsley, chopped
1/4 cup mint, chopped
1/4 cup dill, chopped
2 tablespoons fresh zatar, chopped (optional)
juice of 1 lemon
3 tablespoons olive oil
salt and black pepper, to taste

Combine all ingredients together and serve chilled.

Saffron Soup

 Ingredients:

1 teaspoon oil
1/2 onion, thinly sliced
1 carrot, finely diced
vegetable stock
1 potato, finely diced
a pinch of saffron
1/4 cup vermicelli
2 tablespoons parsley, chopped
barberries and lemon wedges, to garnish

Cook onion in the oil until caramelized, add the carrot and cook for a couple of minutes. Meanwhile, crush the saffron with a mortar and pestle. Add the stock, potato, and saffron to the saucepan followed by the vermicelli. When the vegetables and vermicelli are tender, Ladle soup into bowls and sprinkle with parsley and barberries and serve with a wedge of lemon.

Mahjouba

 Ingredients:

250 grams fine semolina
3/4 cup water
1 teaspoon salt
grapeseed oil
1 onion, thinly sliced
1 green chili, minced
1 small carrot, grated
3 roma tomatoes, chopped
1 tablespoon tomato paste
1 teaspoon cumin
salt and black pepper, to taste
2 tablespoons cilantro, chopped

Combine semolina with water and salt and knead until elastic. Divide into 5 balls, cover, and allow to relax for at least 20 minutes.

Meanwhile, cook the onion and green chili in the oil until onions are soft. Add the tomato and cook until wilted, then add the tomato paste, cumin, salt, and pepper. Simmer until mixture is thickened. Remove from heat and stir in the cilantro.

Roll out dough balls as thinly as possible and spread some of the tomato filling inside. Fold the edges over like an envelope to seal.

Prepare a large frying pan with oil and cook on both sides until golden and crispy.

Lemon Dill White Bean Soup

 Ingredients:

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, minced
red and black pepper, to taste
1/4 teaspoon oregano
1 yellow potato, diced
6 cups vegetable broth
1-1/2 cup white beans
baby spinach
zest from 2 lemons
juice of 1 lemon
1 small bunch dill, chopped

Cook onion in the oil and add carrot, celery, and garlic.

Add the pepper and oregano then the potatoes and stock. Cover and simmer until potatoes are tender. Add the beans, spinach, lemon zest, juice, and dill.

Fasole Batuta

 Ingredients:

1/2 lb white beans
3 cloves garlic
1/2 onion, finely chopped
1/4 cup oil
salt and black pepper, to taste
fried onions
sausages

Mash or puree the beans. Cook the garlic and onion in some oil and add to the beans. Season with salt, pepper, and the oil. 

Cook the sausages.

Serve beans warm or room temperature, garnished with the fried onions with sausage and toasted bread.

Persian Walnut Salad

 Ingredients:

1/2 cup walnuts, toasted and broken
1 bunch radishes, thinly sliced
5 persian cucumbers, thinly sliced into rounds
3 green onions, chopped
1 bunch parsley, chopped
1 cup cilantro, chopped
1/2 cup mint, chopped
1/2 cup dill, chopped
1/4 tarragon, chopped (optional)
feta, cut into small cubes
juice of 1 lemon
3 tablespoons olive oil
salt and black pepper, to taste
1 tablespoon sumac

Combine all ingredients and serve.

Mango Lassi

 Ingredients:

1 cup mango chunks
1/2 cup vanilla yogurt
1/4 cup milk
a pinch of saffron
vanilla, to taste
a pinch of cardamom
1/2 teaspoon rosewater

Combine all ingredients in a blender and puree until smooth, adding more milk to reach desired consistency.

Sun Dried Tomato and Herb Salad

 Ingredients:

3 tablespoons pine nuts
1 tablespoon salted butter
1-1/2 cup chickpeas
salt and black pepper, to taste
1 tablespoon fresh oregano, chopped
tuscan kale, shredded
4 cups arugula
1 large carrot, sliced very thinly
8 ounces sun dried tomatoes, roughly chopped
1/4 cup dill, chopped
1/4 cup basil, chopped
2 tablespoons chives, chopped
feta, diced or crumbled
avocado, sliced
juice of 1 lemon
2 tablespoons apple cider vinegar
1 teaspoon agave
salt and red chili flakes, to taste

Dry roast the pine nuts until golden and set them aside.

To the pan, add butter, chickpeas, salt, pepper, and oregano. Cook until chickpeas are crisped. Set aside to cool.

Combine kale, arugula, carrot, sun dried tomatoes, and herbs. 

Combine the dressing ingredients.

Top the salad with the chickpeas, feta, avocado, and pine nuts. Drizzle with the dressing.

Sweet Potato Soup

 Ingredients:

1 tablespoon oil
1 onion, chopped
1 clove garlic
2 tomatoes, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon coriander
1/4 teaspoon cumin
1 large sweet potato, chopped
2 cups stock
2 tablespoons cream
juice of 1/2 lime
salt, to taste
tortilla chips, crushed
cilantro, avocado, and crushed red pepper

Cook onion and garlic in the oil. Add the tomato and spices and stir until the tomatoes soften. Add the sweet potatoes and stock. Cover and simmer until potatoes are tender. Transfer to a blender and puree until smooth. Return to saucepan and add the cream and lime juice. Garnish with chips, cilantro, avocado and red pepper

Sri Lankan Lentil Curry

 Ingredients:

3/4 cup red lentils
1/4 teaspoon fenugreek seeds
1/3 teaspoon black pepper
1/3 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon coconut oil
1 teaspoon mustard seeds
6 curry leaves
1 small red onion, chopped
2 inch cinnamon stick
1-1/2 cup water
salt, to taste
1/4 cup coconut milk
1 tomato, finely chopped
juice of 1/2 small lemon
1 tablespoon desiccated coconut

Rinse the lentils and set aside.

Cook the spices in the oil and add water and lentils. Cover and bring to a simmer and add the salt, coconut milk, and tomato. Cover until thoroughly cooked and stir in the lemon juice.

Garnish with coconut and red pepper flakes and serve with rice or indian bread.

Kale Salad with Persimmon and Chickpeas

 Ingredients:

1-1/2 cup chickpeas
baby kale leaves
2 fuyu persimmons, peeled and chopped
a handful of dried cranberries
1/2 cup pecans, toasted
1/2 cup cucumber, sliced

juice of 1/2 lemon
2 tablespoons wine/apple cider vinegar
salt and black pepper, to taste
1 teaspoon poppy seeds
avocado oil

Toss the chickpeas in some oil and salt and toast until golden and crispy. Set aside to cool.

Combine remaining salad ingredients in a bowl as well as the dressing ingredients. 

Plate the salad and top with the chickpeas. Drizzle with the dressing before serving.

Long Life Noodles

 Ingredients:

shiitake mushrooms, sliced
chinese garlic chives, cut into 2 inch pieces
oil
yellow noodles, prepared
1/4 teaspoon rice syrup
2 teaspoons soy sauce
2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/2 teaspoon sesame oil

Cook the mushrooms and chives in the oil and add the noodles. Add more oil as needed to fry the noodles. Combine the sauce ingredients and stir until well combined. Remove from heat and stir in sesame oil.

Baklava Custard Pie

 Ingredients:

1-1/4 cup walnuts
1/4 cup agave
1 teaspoon cinnamon
a splash of orange blossom water
a pinch of salt

filo pastry
melted butter

1/3 cup cornstarch
1/2 teaspoon agar
2-1/2 cup cream
a splash of rosewater
1/4 cup agave
2 teaspoons vanilla bean paste
a pinch of salt
a pinch of turmeric 

Grind the walnuts in a food processor until they reach coarse crumbs. Stir with their remaining ingredients and set aside.

Line a greased tart or springform pan with a sheet of filo brushed with butter and repeat three layers. Spread the nut layer on top and repeat three more layers.

Bake at 350 for 10-15 minutes until pastry is golden. Allow to cool for 15 minutes

Combine cornstarch and agar with some of the cream and gradually add the rest of the cream as well as the remaining ingredients to a saucepan and cook until thickened.

Pour the custard on top of the pastry. Allow it to rest at room temperature for 30 minutes and in the refrigerator for at least 2 hours.

Garnish with slivered pistachios, rose petals, and drizzle with vegan honey before serving.

Korean Cucumber Salad

 Ingredients:

cucumber, thinly sliced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon rice syrup
1/2 teaspoon gochugaru
1/2 teaspoon sesame seeds, toasted
2 green onions, chopped

Toss all the ingredients and serve immediately.