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.