Kale Caesar with Zatar Chickpeas

 Ingredients:

kale leaves, roughly torn
lemon juice
olive oil
salt
1 head romaine, roughly torn
mint leaves, roughly chopped
parsley, roughly chopped
red seedless grapes, halved
parmesan, shaved

tahini
yogurt
lemon juice
garlic
nutritional yeast
olive oil
salt
black pepper

chickpeas
zatar
oil

Massage kale with the oil, lemon, and salt to tenderize. Toss with the remaining ingredients.

Combine dressing ingredients and toss with the salad. 

Toss chickpeas with oil and zatar and roast on low heat until crispy. Top the salad with the chickpeas.

Rasta Pasta

 Ingredients:

chicken pieces
jerk seasoning
garlic powder
smoked paprika
oil

penne pasta
oil
3 bell peppers, thinly sliced
green onions, sliced
2 garlic cloves, minced
jerk seasoning
thyme
scotch bonnet pepper, pierced
cream
stock
parmesan

Combine chicken pieces with the seasoning and oil. Roast until golden. Set aside.

Cook the pasta and set aside.

Cool the bell peppers in the oil and add the garlic, and seasonings. Stir in cream and stock along with the pasta. Top with the chicken pieces and parmesan. Sprinkle with green onion.

Epis

 Ingredients

parsley
shallot or onion
celery
green bell pepper
green onion
vegetable stock
thyme
garlic
scotch bonnet pepper (optional)
lime juice
apple cider vinegar
a pinch of clove

Zatar

 Ingredients:

fresh zatar
oregano
cumin
coriander
sesame seeds, toasted
sumac
salt
red pepper
black pepper
olive oil

Creamy Ramen

 Ingredients:

Tofu, seitan, or tempeh, sliced
soy sauce
chili oil

2 cloves garlic, minced
1/2 inch ginger, minced
1 tablespoon miso paste
4 cups vegetable stock
1/2 tablespoon peanut butter
1/2 tablespoon tahini
1 tablespoon soy sauce
sriracha, to taste
salt, to taste
1/4 cup cilantro, chopped

vegetable dumplings
bok choy
ramen noodles
1 green onion, sliced
black sesame seeds, toasted

Marinate tofu, seitan, or tempeh in soy sauce and chili oil.

Cook garlic and ginger in oil. Add miso paste and vegetable stock. Bring to a simmer and whisk in the peanut butter and tahini. Add soy sauce, sriracha, and water and salt as needed. Remove from heat and stir in lime juice and cilantro.

Meanwhile, boil the noodles, dumplings, and bok choy. Set aside.

Arrange by dividing noodles between bowls. Pour the broth over it and arrange the tofu, dumplings, and bok choy over it.

Sprinkle with green onion, sesame seeds, and chili oil.

Fish Taco Bowls

 Ingredients:

2 tablespoons oil
2 tablespoons water
1/4 cup green onions
1/4 cup cilantro
1 small clove garlic
salt, to taste
juice of 1 lime
1/4 cup vegan sour cream
2 cups red and/or green cabbage, shredded

vegan fish
cumin
ancho pepper
cayenne pepper

quinoa
avocado
pepitas, toasted
lime wedges

Combine oil, water, herbs, garlic, salt and lime in a blender. Combine with the sour cream then toss with the cabbage.

Cook the vegan fish sprinkled with peppers.

Place quinoa in bowls and arrange fish, avocados, and slaw on top. Sprinkle with pepitas and serve with lime wedges.

Palava

 Ingredients:

1 tablespoon coconut oil
2 cloves garlic, minced
1 green chili, seeded and minced
1 tablespoon ginger, minced
3 green onions, chopped
2 tomatoes, chopped
1 cup 'chicken' stock
1 teaspoon thyme
1 tablespoon crunchy peanut butter
1 bag spinach, chopped
2 bunches jews mallow (molokhia), chopped
chicken strips
salt and black pepper, to taste
2 tablespoons pumpkin seeds, toasted

Cook the garlic, chili, and ginger in the oil and add green onion and tomato. When the tomato starts to wilt, add the stock and thyme. Bring to a simmer and whisk in the peanut butter. Add the greens and cook until wilted. Add the chicken strips and season with salt and pepper. When cooked through and all the liquid is reduced remove from heat. 

Serve with long grain rice, garnished with pumpkin seeds.

Variation: add or replace jews mallow with okra

Fava Bean and Strawberry Salad

 Ingredients:

fava beans, peeled
strawberries, quartered
vanilla bean
salt and black pepper
arugula
vegan parmesan, shaved
balsamic vinegar
olive oil

Combine fava beans, strawberries, vanilla, salt, and pepper.

Add the arugula and toss with remaining ingredients.

Buckwheat with Mushrooms

 Ingredients:

1 onion, finely chopped
1 small carrot, shredded (optional)
1 ounce mushrooms, sliced
2 tablespoons butter
1-1/2 cups buckwheat
2-3/4 cup water
bacon pieces
salt, to taste
2 tablespoons dill, chopped

Cook onion, carrot, and mushrooms in the butter.  Add the buckwheat and water. Cover and cook until tender. Stir in the bacon pieces and salt halfway through. Remove from heat and fold in the dill before serving.

Zatar Butterbean Salad

 Ingredients: 

butter beans
cherry tomatoes, halved
parsley, roughly chopped
basil, chopped
zatar, roughly chopped
red onions, thinly sliced
garlic powder
salt and red pepper
sumac
olive oil
lemon juice
sesame seeds (optional)
feta (optional)

Toss all ingredients together and garnish with the feta and seasame.

Gnocchi Soup

 Ingredients:

oil
1 teaspoon fennel seed
1 onion, finely chopped
2 carrots, chopped
2 celery sticks, chopped
2 cloves garlic, minced
1 tablespoon thyme, chopped
1/2 tablespoon basil, chopped
1 tablespoon rosemary, chopped
red pepper, to taste
black pepper, to taste
3 cups stock
1 tablespoon flour
3/4 cup cream
parmesan cheese, grated
1/2 lb gnocchi
bacon pieces
salt, to taste

Cook fennel and onion in the oil and add carrots, calery, and garlic. When they are slightly softened, add the herbs and spices. When they become aromatic, add the stock and whisk in the flour. Cover and simmer until vegetables are tender. Add the cram, some of the cheese, gnocchi, and bacon. Season with salt and allow to simmer.

Ladle into bowls and sprinkle with remaining parmesan. Serve with crusty bread.

Yam Soup

 Ingredients:

1 teaspoon oil
1 leek, chopped
1 small onion, finely chopped
2 cups water or stock
1/2 lb yam, peeled and diced
1/2 can evaporated coconut milk
salt and black pepper, to taste
croutons

Cook leek and onion in the oil. Add the water and yam and cook until soft. Transfer to blender with evaporated milk. Return to saucepan and season with salt and pepper. Add more water if needed. Serve with croutons.

Ceviche with Chili Sauce

 Ingredients:

1 small cauliflower, cut into small florets
bell peppers, finely chopped
cucumber, finely chopped
red onion, finely chopped
cashews
cilantro, chopped
tomato, finely chopped
lemon juice
old bay seasoning (optional)
avocado, mashed
avocado oil
almonds, toasted
sesame seeds, toasted
garlic clove
morita chili, dried and toasted
salt, to taste
tostadas

Combine cauliflower, bell pepper, cucumber, onion, cashews, cilantro, tomato, and lemon juice. Add salt to taste. Set aside.

Mash the avocado and set aside.

In a blender, puree the oil with remaining ingredients.

Arrange by spreading avocado on the tostada and spooning the ceviche over it. Sprinkle with the sauce.

Dill Pasta Salad with Tahini

 Ingredients:

fusilli paste, cooked al dente
1 red bell pepper, diced
2 cucumbers, diced
large handful of dill, chopped
kalamata olives, halved
red onion, chopped
chickpeas
toasted pine nuts (optional)

1/2 cup tahini
1/3 cup water
juice of 1 large lemon
1 small clove garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon cumin
1 teaspoon paprika
salt, to taste

Toss the salad ingredients together and whisk the dressing ingredients together. Mix before serving.

Huaraches

 Ingredients:

2 cups maseca
1-1/4 cup water
1/2 teaspoon salt

Combine ingredients and knead until combined. Add water 1 tablespoon at a time if it is too dry. Divide into 9 portions and flatten into ovals between plastic sheets. 

Cook on griddle for 2 minutes on each side until lightly browned. 

Top with refried beans, sauteed poblano strips, shredded lettuce, avocado slices, and a mexican style cheese.

Woodear Mushroom Salad

 Ingredients:

2 cups woodear mushrooms
1 clove garlic, minced
1 thai chili, seeded and minced or sliced
1/2 tablespoon black vinegar
1/2 tablespoon soy sauce
1/2 teaspoon rice syrup
1/2 teaspoon sesame oil
1 small green onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon sesame seeds, toasted

Combine ingredients and allow to marinate in the refrigerator for 30 minutes before serving.

Tofu Panang Curry Noodles

 Ingredients:

1 tablespoon coconut oil
2 large shallots, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
soy sauce
panang curry paste
1 can coconut milk
kaffir lime leaves
baby spinach
thai basil leaves
rice noodles, cooked
tofu, cut into cubes and fried
cilantro
peanuts, chopped
lime

Stir fry the shallots and bell peppers in the oil. When they blister, add the soy sauce followed by the curry paste and mix until well combined, then stir in the coconut milk and lime leaves. Cook until vegetables are tender and remove from heat. Stir in the spinach, basil, noodles, and tofu. Ladle into bowls and serve with cilantro, peanuts, and lime wedges.

Caldo Verde

 Ingredients:

2 tablespoons grapeseed oil
1 onion, chopped
3 cloves garlic, minced
salt and red pepper, to taste
yukon gold potato, diced
vegetable stock
collard greens, chopped
vegan sausage, sliced
1 teaspoon lemon juice
olive oil

Cook onion and garlic in the oil. Season with salt and pepper and add the potato and stock. Simmer until potatoes are cooked through.

Transfer 3/4 of the soup to a blender and puree until smooth. Return to the saucepan and add the greens and sausage. When they are cooked, remove from heat and stir in the lemon juice.

Ladle into bowls and garnish with olive oil. Serve with crusty bread.