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.