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.
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.
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.
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.
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
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.
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.
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.
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.
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.
