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.