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)