Mushroom Garlic Bread

 Ingredients:

4 petit pains or bread rolls
1 pint mushrooms, thinly sliced
1/2 teaspoon thyme
1/2 cup cream cheese
1/4 cup creme fraiche
1 garlic clove, minced
1/2 cup cheddar, shredded
ground black pepper, to taste
2 tablespoons parsley, chopped

Slice open the breads and remove some of the interior. 

Sautee mushrooms with thyme until the liquid is evaporated.

Combine mushrooms with remaining ingredients and place into bread. 

Bake until they are golden brown. Allow to cool for a few minutes and sprinkle with the parsley.

Plantain Curry

 Ingredients:

1 tablespoon coconut oil
2 green onions, chopped
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon ginger, minced
6 sprigs thyme
1 tomato, chopped
1 teaspoon coriander
1/4 teaspoon allspice
1 teaspoon black pepper
1 scotch bonnet
2 tablespoons curry powder
14 ounces kidney beans
1 small sweet potato, peeled and chopped
2 ripe plantains, cut into half moons
14 ounces coconut milk
a bunch of spinach or callaloo
salt, to taste

Cook the white part of the green onion and the onion in the oil. Add the bell peppers followed by ginger, thyme, tomato, coriander, allspice, black pepper, and curry. When they are aromatic, add the whole scotch bonnet, beans and sweet potato as well as water or stock. Simmer until the sweet potatoes are almost tender. Add the green part of the green onion, plantains, and coconut milk. Simmer until they are thoroughly cooked. Remove the scotch bonnet and add the spinach and season with salt.

Serve with rice.

Enoki Mushrooms with Garlic Sauce

 Ingredients:

2 bundles enoki mushrooms
2 cloves garlic, minced
1 teaspoon sesame oil
3 tablespoons soy sauce
1/2 teaspoon rice syrup
1 teaspoon chili oil
1/4 teaspoon toasted sesame oil
1 green onion, chopped

Steam or boil the mushrooms and plate.

Cook the garlic in the oil and add remaining sauce ingredients. Por over the mushrooms and sprinkle with the green onion.

Cassava Cake

 Ingredients:

450g cassava, finely grated and pressed
125g sugar
250g coconut milk (plain or evaporated)
40g coconut oil
1/4 teaspoon salt
12g tapioca starch
1 teaspoon vanilla
a pinch of cinnamon
a pinch of turmeric

Combine all ingredients and flatten into a lined loaf pan. Bake at 375 for 50-60 minutes. Broil the top for a few minutes before removing from the oven. Cool completely before cutting.

*bake with a custard layer on top for filipino style

Sesame Hot Chocolate

 Ingredients:

2 cups almond milk (chocolate or vanilla flavored)
1 cardamom pod, freshly ground
5 tablespoons cacao or chocolate
3 tablespoons maple syrup
2 tablespoons tahini
1 teaspoon vanilla
a pinch of salt
cinnamon (optional)

Heat almond milk and cardamom in a saucepan and add all remaining ingredients, stirring until uniform. Pour into glasses and sprinkle with cinnamon if desired.

Halloumi Bowl

 Ingredients:

1 zucchini, quartered
1 tablespoon oil
1/2 red onion, thinly sliced
2 tablespoons vinegar
2 teaspoons sumac
1 teaspoon salt
1 cucumber, diced
1 tomato, chopped
fresh parsley, chopped
1 tablespoon olive oil
1/2 cup yogurt
a few mint leaves, chopped
1 cucumber, minced
1 tablespoon olive oil
salt and pepper, to taste
halloumi, cut into squares
vegan honey
aleppo pepper
brown basmati rice, cooked
brown lentils, cooked

Toss zucchini in oil and a little bit of salt and roast. Set aside.

Meanwhile combine red onion with vinegar, sumac, and salt. Set aside to marinate.

Toss cucumber with tomato and parsley. Season with salt and olive oil. Set aside.

Combine yogurt with mint, cucumber, oil, salt and pepper. Set aside.

Brush halloumi with honey and sprinkle with the aleppo pepper. Grill.

Plate rice on the base of a shallow bowl and top with the lentils, pickled onion, salad, yogurt sauce, and halloumi pieces.

Hatian Pineapple Salad

 Ingredients:

1 bunch watercress
1 each red, yellow, and orange bell pepper, diced
1 small red onion, sliced
1 avocado, diced
1//2 pineapple and/or 1 mango, diced
a pinch of garlic powder
juice of 2 limes
avocado oil
salt, to taste

Plate the watercress and arrange the remaining ingredients over it. Sprinkle with remaining ingredients and serve chilled.

Watermelon and Feta Salad

 Ingredients:

watermelon, cut into cubes
cucumber, quartered and sliced
1/2 small red onion, thinly sliced
mint leaves, roughly chopped
parsley leaves, stemmed
feta cheese, cut into cubes
pistachio, toasted and roughly chopped
olive oil
lemon juice
salt and black pepper, to taste
a pinch of clove or allspice

Combine all ingredients and serve chilled.

Lettuce Wrap Summer Rolls

 Ingredients:

1 tablespoon oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
shiitake mushrooms, chopped
1 carrot, finely chopped
8 ounces tofu, crumbled
1 cup water chestnuts, chopped
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons sriracha or chili oil
2 teaspoons rice syrup
2 teaspoons five spice
1 tablespoon dark soy sauce
2 green onions, chopped
2 teaspoons sesame oil
12 rice paper wraps
butter leaf lettuce leaves
cilantro
black sesame seeds
crispy wonton strips

Cook onion in the oil and add the ginger and garlic. When they are aromatic, add the mushrooms, carrot, and tofu and cook until liquids are evaporated. 

Stir in water chestnuts and all the seasonings. Remove from heat and stir in the green onion and sesame oil. Set aside to cool.

Assemble by sprinkling sesame seeds on the rice paper. Spoon tofu mixture on top and layer with the cilantro, lettuce, and wonton strips. Roll and serve with spicy soy sauce.

Peach Thyme Smash

 Ingredients:

2 very ripe peaches, sliced
4 sprigs thyme
agave, to taste
juice of 1 small lemon
bourbon flavoring
ginger ale
basil leaves

Muddle the peach slices with thyme and lemon juice. Add the agave and bourbon flavoring and stir to combine. 

Strain into a glass filled with ice and top with the ginger ale. Garnish with another sprig of thyme and some basil leaves.

Balsamic Mushroom Ravioli

 Ingredients:

1 lb ravioli
2 tablespoons oil
2 tablespoon butter
2 shallots, chopped
2 cloves garlic, minced
1 lb mixed mushrooms
salt and black pepper, to taste
4 sprigs thyme
4 sage leaves
3 tablespoons balsamic vinegar
a small handful of dill, roughly chopped

Boil the ravioli and reserve 1/2 cup of the water. 

In the oil, cook the shallots and garlic. Add the mushrooms, seasonings, and vinegar and cook until liquid is evaporated. Add the ravioli. Plate the ravioli and sprinkle with the dill.

Sun Dried Tomato Gnocchi

 Ingredients:

16 ounces gnocchi
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons tomato pesto
3/4 cup milk or cream
salt and black pepper, to taste
fresh basil leaves, torn
vegan parmesan, shredded

Cook the gnocchi and set aside. In a skillet or saucepan, cook garlic in the oil and butter and stir in the pesto and cream. Bring to a simmer and add gnocchi, salt and pepper. 

Remove from heat and stir in basil. Garnish with parmesan.

Chochoyotes with Chicken

 Ingredients:

2 tablespoons butter
1 small onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, minced
3 sprigs thyme
3 tablespoons cilantro
salt and black pepper, to taste
1/2 teaspoon oregano
chicken chunks
1 cup peas

1 cup masa harina
1 teaspoon salt
1 tablespoon coconut oil
1/2 cup water
1/2 teaspoon chipotle

Cook the onion in the butter and add the vegetables. When they are partially tender, add water or stock and herbs. Cover and bring to a simmer then add the chicken style chunks and peas.

Meanwhile, combine masa ingredients. Add more water as needed. Roll into about 12 balls and pinch on both sides to create crater. Add to the soup and boil in the soup.

Enoki Cucumber Salad

 Ingredients:

1 bundle enoki mushrooms, trimmed and steamed
1 carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1 cup shredded chinese cabbage
1 green onion, chopped
a handful of cilantro, chopped

1 small clove garlic, crushed with 1/2 teaspoon salt
1 teaspoon rice syrup
1 mushroom boullion
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil
1 teaspoon sesame oil
2 tablespoons peanut, crushed

Toss the salad ingredients and add the dressing ingredients before serving. Optionally, top with fried wonton strips.

Broccolini with Hazelnut

 Ingredients:

1/2 cup tahini
1 clove garlic, crushed with salt
juice of half a small lemon
1 tablespoon date syrup
1/3 cup ice water

2 tablespoons oil
1 dried chili
1/3 cup hazelnuts
1 bunch broccolini, trimmed
salt and black pepper, to taste
juice of half a small lemon
1 cup cooked wheat berries

Combine sauce ingredients and spread at the base of a plate.

In a skillet, cook the chili and hazelnuts in the oil until golden. Pat dry, roughly chop, and set aside.

Sear the broccolini in more oil. Season with salt and pepper and sprinkle with lemon.

Arrange wheat berries over the tahini sauce and plate the broccolini. Sprinkle with the hazelnuts and serve.

BBQ Chicken Salad

 Ingredients:

sour cream or creme fraiche
cilantro
jalapeno
lime juice
salt, to taste

chicken pieces
barbecue sauce

romaine salad, chopped
black beans
corn
cherry tomato, halved
carrot, shredded
green or red onion, sliced
cilantro, stemmed
jalapeno, minced

tortilla chips, crushed

Blend the dressing ingredients and set aside.

Toss the chicken with the sauce and set aside.

Toss salad ingredients.

Combine salad ingredients and toss with the chicken pieces and dressing. Top with the tortilla chips.

Italian Melt

 Ingredients:

pitted italian olives, chopped
banana pepper, chopped
oragano
1 small clove garlic, minced
zest and juice of 1 small lemon
1 teaspoon red wine vinegar
1 tablespoon olive oil
ciabatta loaf, cut in half horizontally
basil leaves
salami, pepperoni, and prosciutto
provolone and mozzarella
red or orange bell pepper, roasted and cut into quarters
arugula

Toss the olives and banana peppers with oregano, garlic, lemon, vinegar, and olive oil. Set aside.

Toast the ciabatta and melt the cheese on top of it. Layer all the remaining ingredients and slice the sandwich.

Bird Dog Sandwiches

 Ingredients:

chicken tenders
red onion, thinly sliced
roma tomato, sliced
romaine lettuce, shredded
cheese (optional)
hot dog buns
creme fraiche
tomato paste
cayenne pepper
black pepper
chives
garlic
celery salt
onion powder
smoked paprika

Cook the chicken tenders. While they are cooking, combine the sauce ingredients and set aside. 

Assemble the sandwiches by spreading the sauce on one side of a toasted bun. Layer the remaining ingredients.

Loaded Sweet Potato

 Ingredients:

2 sweet potatoes
quinoa
a large bunch of cilantro, finely chopped
1/2 small red onion, chopped
a handful of cherry tomatoes, quartered
juice of 1 lime
salt, to taste
cayenne pepper, to taste
black beans
3 tablespoons passata
sour cream
cilantro cress

Poke holes in the sweet potatoes and bake wrapped in foil until they are tender.

Cook the quinoa and set aside.

Toss cilantro with the red onion, tomatoes, lime juice, and quinoa. Season with salt and cayenne pepper.

Heat the black beans.

Slit the sweet potatoes open and spread the passata on each side of the potato. Top with the black beans, followed by the cilantro salad, and garnish with the sour cream and cilantro cress.

Kataifi Cookies

 Ingredients:

125g kataifi
1/4 cup butter
180g chocolate
pistachio, toasted and chopped

While the kataifi is frozen, break it into small pieces. 

Heat the butter and toast the kataifi until golden brown. Set aside to cool.

Temper the chocolate and stir into the kataifi.

Use an ice cream scoop to divide into 8 equal balls and flatten them onto a sheet of parchment.

When they are partially set, dip one end into the pistachio. Alternately, sprinkle one side of them with the pistachio. 

Allow to fully cool in refrigerator before peeling of the paper. Store in a sealed container.

Avocado Mango Tofu Bowl

 Ingredients:

1 block tofu, cut into cubes
2 tablespoons cornstarch
1 tablespoon soy sauce
2 tablespoons rice syrup
1 tablespoon chili oil
sweet chili sauce
sesame oil

1 large ripe mango, diced
1/2 small red onion, chopped
a handful of cilantro, chopped
juice of 1 lime
1/2 birds eye chili, minced
salt, to taste

1 inch ginger, minced
1 clove garlic, minced
juice of 1 lime
2 teaspoons rice syrup
1 teaspoon sesame oil
salt, to taste

cooked brown jasmine or short grain rice
1 avocado, diced or sliced
1 cucumber, roughly diced
2 cups edamame
radish, quartered
black sesame seeds, toasted

Toss the tofu with cornstarch followed by the soy sauce, rice syrup, and chili oil, and roast until golden. Toss with the sweet chili sauce and sesame oil.

Toss the mango salsa ingredients together.

Prepare the dressing ingredients in a small jar.

Arrange bowl by placing rice in the center and arranging tofu, salsa, and remaining ingredients around it. Sprinkle with sesame seeds and drizzle with the dressing.

Kung Pao Tofu

 Ingredients:

tofu, cut into cubes
white pepper
cornstarch
sesame oil

1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon black vinegar
1 tablespoon rice syrup
2 inches ginger, minced
2 cloves garlic, minced
2 green onions, chopped
4 dried chiles
sichuan peppercorns

2 tablespoons peanuts
shirt grain brown rice

Toss tofu with white pepper, cornstarch, and sesame oil and fry until golden brown.

In a wok, combine sauce ingredients until they simmer and add the tofu and peanuts. Toss to combine.

Serve with rice.

Creamy Lemon Zucchini and Butterbeans

 Ingredients:

2 cloves garlic, minced
2 green onions, chopped
1 tablespoon oil
1 large yellow zucchini, cut into half moons
1/2 teaspoon red pepper flakes
2 cups butterbeans
1/2 cup soy cream
zest and juice of 1 small lemon
1 tablespoon nutritional yeast
baby spinach
salt, to taste
crusty bread

Cook garlic and white parts of the green onion in the oil and add the zucchini and pepper flakes. Cook until the zucchini is seared and add the beans, cream, lemon, and nutritional yeast.

Bring to a simmer and remove from heat. Add the spinach, remaining green onions, and season with salt.

Serve with bread.

Zatar Labneh Bread

 Ingredients:

1 ball pizza dough
labneh
zatar, mixed with olive oil
nigella seeds

Roll out the dough into a rectangle , cut in half, and spread with the labneh and sprinkle with the zatar mixture on each half. Fold them in half and cut a deep slit down the length of each. Twist the two pieces around each other. Place on parchment paper and sprinkle with nigella seeds. Rest dough for 45 minutes and then bake at 375 until golden. 

These can also be rolled into individual size buns.

Gavurdağı

 Ingredients:

4 tomatoes, finely diced
1/2 onion, diced
a bunch of parsley, chopped
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon aleppo pepper
1/2 teaspoon isot pepper
a small handful of mint, chopped
1 clove garlic, crushed with salt
3 tablespoons olive oil
3 tablespoons pomegranate molasses
juice of 1 lemon
2 handfuls of walnuts, roasted and chopped
1/4 teaspoon nutmeg

Toss all ingredients together and chill before serving.

Karak Cheesecake

 Ingredients:

walnuts
oatmeal or plain cookies
dates

1-3/4 cup raw cashews
2/3 cup boiling water
3 black tea bags or loose leaf tea
1/4 teaspoon saffron, ground
2 teaspoons loose leaf black tea, ground to a powder
1 cup cream
5 tablespoons maple syrup
2 teaspoon vanilla bean
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 clove, ground
2 tablespoons coconut cream
1 tablespoon ginger
1/4 teaspoon salt

caramel
walnuts, toasted and chopped

Soak the cashews in water overnight.

Combine crust ingredients and press into a lined springform pan.

Steep the tea bags and saffron in the water and set aside. Combine all the ingredients in a blender and puree until smooth. Pour over the crust. Swirl some caramel on top and freeze overnight.

Defrost in the refrigerator and sprinkle with more walnuts. Serve with a dollop of whipped cream.

Shawarma Fries

 Ingredients:

fries
shawarma seasoning

cucumber, diced
roma tomatoes, diced
red onion, chopped
roasted red pepper, chopped
kalamata olives, chopped
mint leaves, chopped
chickpeas
lemon juice
olive oil
sumac
salt

shawarma pieces

1/4 cup tahini
1/4 cup water
2 tablespoons lemon juice
1 teaspoon lemon zest
1 small clove garlic, crushed with some salt

sesame seeds, toasted
parsley

Toss the fries with shawarma seasoning and bake until golden.

Toss the salad ingredients and set aside.

Bake the shawarma pieces and set aside.

Stir the tahini ingredients and set aside.

Arrange by placing fries on a shallow plate or bowl and topping with the salad and shawarma chunks. Drizzle with the tahini sauce and sprinkle with sesame seeds and parsley.

Salsa de Coco

 Ingredients:

1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1/2 teaspoon ground mustard powder
1/2 teaspoon cumin
a few threads of saffron crushed and steeped in water
1/2 vanilla bean, scraped
1 cup tomato puree
1 cup coconut milk
cilantro, chopped

Cook onion and garlic in the oil and add the garlic and bell pepper. When they are soft, add the seasonings and cook until fragrant, then add the tomato puree, coconut milk, and chicken pieces. Cover and simmer until they are cooked through, adding water if needed. Garnish with cilantro and serve with long grain brown rice, avocado, and roasted plantains.

Kofta in Citrus Tahini Sauce

 Ingredients:

4 vegan kofta
1 potato, cut into rounds
1/2 cup tahini
juice of 1 lemon
juice of 1 orange
water
salt, to taste
dried mint leaves
parsley, chopped
almonds, slivered and toasted

Arrange the kofta into a casserole dish.

Coat the potato slices in a little bit of oil and bake until golden. Arrange over the kofta.

Combine tahini with juice, water, salt, and mint. Pour mixture over the potatoes. 

Cover and bake for 20 minutes at 375 and uncovered for another 15 minutes.

Garnish with parsley and almonds and serve with rice.

Serbian White Bean Soup

 Ingredients:

1 onion, chopped
2 cloves garlic, minced
1 leek, sliced
1 tablespoon tomato paste
2 teaspoons paprika
1 carrot, diced
1/4 celeriac, diced
2 cups white beans
4 cups vegetable stock
1/2 cup freekeh or barley
1 teaspoon marjoram
1 teaspoon oregano
1 bunch parsley, chopped
salt and black pepper, to taste

Cook the onion in some oil and add the garlic, and leek. When the leeks are soft, add the tomato paste and paprika. Stir well and add the carrot, celeriac, beans, stock, gran, marjoram, and oregano. Cover and brig to a simmer. Add half the parsley and continue to simmer until vegetables are tender. Remove from heat. Stir in some of the parsley and garnish with the remainder.

Gochujang Noodles

 Ingredients:

rice noodles
1/2 white onion, thinly sliced
shiitake mushrooms and/or shimeji mushrooms
beef strips
2 cloves garlic, minced
1 inch ginger, minced
2 teaspoons tomato paste
2 tablespoons gochujang
1 tablespoon guchugaru
2 teaspoons rice syrup
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 tablespoons coconut cream
1 teaspoon boullion
1 teaspoon sesame oil
1 green onion, chopped

Cook the rice noodles and set aside.

Cook the onion in some oil and add the mushrooms and beef strips, followed by the ginger, garlic, and tomato paste.

Stir in the seasonings and allow to simmer. Toss in the noodles and sesame oil and stir until combined. Sprinkle with the green onion.

Halloumi Peach Skewers

 Ingredients:

1 clove garlic, minced
1 small lemon
olive oil
1 teaspoon oregano
2 peaches
a block of halloumi, scored and cut into cubes
sourdough bread, cut into cubes
parsley, chopped
slivered pistachio, toasted
honey

Combine garlic with zest and juice of the lemon. Add the oil and oregano. Season with salt and black pepper.

Cut the peaches into wedges, except for half of one. Grate it into the marinade. Combine the halloumi and peaches with the marinade.

Skewer the bread, peaches, and halloumi and grill. 

Sprinkle with parsley, pistachio, and honey before serving.

Halloumi Pie

 Ingredients:

pie pastry
halloumi, crumbled
1 shallot, minced
mint leaves, chopped
parsley, chopped
sesame seeds

Roll pie pastry into a rectangle and top with the cheese, shallot, and herbs. Press them in and fold the sides over to seal. Brush with oil and sprinkle with sesame seeds.

Bake at 350 until golden. Cut into slices.

Watermelon Shiso Salad

 Ingredients:

seedless watermelon, cut into bite sized cubes
cucumber, roughly chopped
daikon radish, julienne (optional)
green onion, sliced
cilantro, chopped
birds eye chili, seeded and thinly sliced
shiso leaves, thinly sliced into ribbons
black sesame seeds, toasted

ginger, minced
lime juice
agave
soy sauce
toasted sesame oil
salt

Toss the salad ingredients and combine with the dressing ingredients before serving.

Green Bean Salad

 Ingredients:

green beans, trimmed
green onion, chopped
chervil, roughly chopped
tarragon, roughly chopped
lemon zest
salt and black pepper, to taste
red bell pepper, roasted (charred) and cut into strips
garlic, thinly sliced
coriander seeds, toasted
cumin seeds, toasted
capers
olive oil

Combine all ingredients and serve at room temperature.

French Potage

 Ingredients:

1 tablespoon oil
1 leek, roughly chopped
1 clove garlic, chopped
1 carrot, chopped
1 small potato, peeled and diced
1 small turnip, peeled and diced
1 large stalk celery, chopped
1 small zucchini, diced
1 tomato, chopped
1 bay leaf
thyme
salt and black pepper, to taste

Cook leek and garlic in the oil. Add carrot and cook until leeks are slightly caramelized. Add the remaining vegetables and herbs. Add water until the vegetables are covered and simmer until all the vegetables are tender, adding more water as needed.

Transfer to a blender and puree until smooth. Ladle into bowls and garnish with chervil or creme fraiche. 

Earl Grey Lavender and Blueberry Bread

 Ingredients:

3/4 cup milk
2 teaspoons earl grey tea

1/3 cup yogurt
1/2 cup sugar
1/4 cup oil
1 teaspoon vanilla
2 teaspoons lavender extract

1-1/2 cup cake flour
1/4 teaspoon salt
1 teaspoon earl grey tea, ground
1 teaspoon lavender, ground

1 teaspoon apple cider vinegar
1 heaping cup blueberries
1 teaspoon cornstarch

powdered sugar

In a saucepan, heat the milk and steep the tea. Set aside.

In a bowl, combine yogurt, sugar, oil, vanilla, and lavender. Add the milk reserving about two tablespoons of it. Add the dry ingredients. Then fold in vinegar and blueberries tossed with cornstarch. 

Transfer to a loaf pan and bake at 350 for 45 minutes.

Whisk the remaining milk with powdered sugar to make a glaze. When cake is cooled, drizzle with the glaze and garnish with more blueberries. 

Summer Ceviche

 Ingredients:

1 cup fresh lima beans
zest and juice of 1 lime
3 tablespoons olive oil
salt, to taste
1 green onion, chopped
1 jalapeno, thinly sliced
1 shallot, thinly sliced
kernels from 1 ear of corn
1 nectarine, cut into wedges
1 cucumber, quartered
1 avocado, diced
1 orange bell pepper, finely julienned
heirloom cherry tomatoes, halved
cilantro, chopped

Toss all ingredients and serve chilled.

Pkhali

 Ingredients:

50 grams baby spinach
1 cup walnuts, toasted
1 small clove garlic
a few leaves of cilantro
a handful of parsley
1/4 teaspoon paprika
1/4 teaspoon fenugreek powder
1 tablespoon red wine vinegar
1 tablespoon olive oil
salt and black pepper, to taste

1/4 small onion, chopped
pomegranate seeds

Steam the spinach and squeeze the liquid out. Transfer to food processor with remaining ingredients. Process until it reaches a doughy consistency. Stir in the onion.

 Roll them into golf ball sized balls. Flatten the top so it is concave and top with pomegranate. Serve with bread.

Pomelo Salad

 Ingredients:

1 pomelo, shredded into small chunks
3 tablespoons fresh coconut, finely shredded
3 tablespoons peanuts, chopped
1 large shallot, thinly sliced
1 lime leaf, thinly sliced
1 lemongrass, finely minced
a handful of mint leaves
a few leaves of cilantro, roughly chopped

1 birds eye chili, seeded and thinly sliced
juice of a lime
1 teaspoon vegan fish sauce
1 teaspoon agave

Combine salad ingredients and dressing ingredients separately and toss together before serving.

Sesame Water Chestnut Salad

 Ingredients:

1 cup water chestnuts, sliced and quartered
1 cup snap peas, halved
1 cup cucumber, sliced
1 carrot, cut into matchsticks
1 red bell pepper, diced
1 green onion, chopped
a handful of cilantro, chopped
woodear mushrooms, sliced (optional)

2 tablespoons soy sauce
3 tablespoons rice vinegar
sesame oil
garlic powder
ginger powder
3 tablespoons agave
juice from 1 lime
black sesame seeds

Combine salad ingredients and dressing ingredients. Toss them together before serving. Optionally, top with fried wonton.

Broccoli and Zatar Soup

 Ingredients:

1 tablespoon oil
1 onion, roughly chopped
2 cloves garlic, chopped
a pinch of cumin
a pinch of coriander
1 small yukon gold potato, peeled and diced
1 large head of broccoli
vegetable stock
salt and black pepper
a handful of fresh zatar

tahini sauce
pine nuts, toasted
parsley, chopped
zatar seasoning

Cook the onion and garlic in the oil and add the seasonings then potato and broccoli along with the stock. Simmer until cooked through. Season with salt and pepper.

Transfer to a blender with the zatar and blend until smooth. 

Ladle into bowls and drizzle with the tahini sauce. Sprinkle the rest of the garnishes over it.

BLT Pasta Salad

 Ingredients:

bow tie, bell, or shell pasta, cooked to al dente
romaine lettuce, shredded
tomato, diced
bacon, cut into small pieces
ranch dressing
barbecue sauce
black pepper

Toss salad ingredients with the dressing ingredients and serve chilled.

Sulu Kofte

 Ingredients:

1 tablespoon butter
1 onion, finely chopped
1 teaspoon paprika
vegetable stock
2 roma tomatoes, diced
passata
a small handful of rice
1-1/2 cup chickpeas
meatballs
salt and black pepper, to taste
juice of 1/2 lemon
dried mint

Cook onion in the oil. Add the paprika and stir until fragrant. Add stock, tomatoes, and rice. Bring to a simmer and add chickpeas, meatballs, and salt and pepper. Cover and simmer until meatballs are cooked through. Remove from heat and stir in lemon and mint.

Peanut Chili Oil Cucumber Salad

 Ingredients:

mini persian cucumbers, cut into wedges
1/4 cup cilantro, chopped
1/4 cup roasted peanuts
1 tablespoon sesame seeds, toasted

3 tablespoons peanut butter
1 tablespoon soy sauce
juice of 1 lime
1 teaspoon agave
garlic powder

chili sesame oil

Toss the salad ingredients in a bowl and combine dressing ingredients. Toss them together before serving and drizzle with chili sesame oil.

Pide

 Ingredients:

1 tablespoon oil
1 onion, chopped
1 red chili pepper, minced
1 red bell pepper, minced
1 green bell pepper, minced
1 clove garlic, minced
red pepper paste
tomato paste
1 teaspoon paprika
1 teaspoon cumin
salt, to taste
ground "beef"
a large handful of parsley, chopped
2 tablespoons mint, chopped
pizza dough
lemon wedges

In a skillet, cook onion, peppers, and garlic in the oil and add the pastes and seasonings. When all the liquid is evaporated, add the ground beef. Remove from heat and stir in parsley and mint.

Roll out dough into oval shapes and press the mixture into the dough. Fold over the edges and bake at 400 until golden.

Cut into slices, horizontally, and serve with lemon wedges.

Tomatillo and Poblano White Bean Stew

 Ingredients:

1 onion, chopped
1 jalapeno, minced
1 poblano pepper, chopped
1 cup tomatillos, chopped
1 teaspoon cumin
1/2 teaspoon mexican seasoning
1/2 teaspoon mexican oregano
1-1/2 cup beans
zest and juice of 1 lime
cilantro
salt, to taste

Cook onion, jalapeno, and poblano pepper in some oil and transfer to a blender or food processor with the tomatillos. Pulse a few times until chunky and return to pan. Add seasonings and cook until liquid is reduced. 
Add the beans and half the cilantro and cook until beans are tender. Remove from heat and stir in lime, cilantro, and salt.
Serve with rice or tortillas.

Rosewater Tea Cookies

 Ingredients:

3 ounces butter
3/4 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon rosewater
1 egg replacer
3/4 cup AP flour
1/4 cup almond meal

Cream butter and sugar and add salt, vanilla, and rosewater. Then add the egg replacer, flour, and almond meal.

Roll dough into small balls and freeze. 

Before baking, roll each ball into more powdered sugar and place on baking tray. Optionally, top with chopped almonds.

Bake 12-15 minutes, until golden.

Passion Fruit Iced Tea

 Ingredients:

passion fruit
agave
grapefruit
calamansi or lime
jasmine green tea
mint

Combine passion fruit with agave in a glass. Stir some grapefruit and lime juice into tea and add a few slices into the cup. Add ice. Pour tea on top and garnish with mint.

Coconut Kulukki

 Ingredients:

2 cups fresh coconut water
1/4 teaspoon salt
2 teaspoons coconut sugar
1 green chili, slit
juice of 1/2 a lemon
ice
3 tablespoons basil seed, soaked

Combine all ingredients and shake or stir before serving.

Mexican Coleslaw

 Ingredients:

coleslaw mix
1 small red bell pepper, finely chopped
1/2 cup black beans
1 ear corn
1/2 cup cilantro, finely chopped
1 jalapeno, minced
mexican style seasoning, to taste
sour cream
lime juice
salt

Toss coleslaw ingredients together.

Stir sour cream with lime juice and salt, adding water to reach runny consistency and toss with the slaw.

Saffron Cookies

 Ingredients:

1 tablespoon milk, heated
a pinch of saffron strands, crushed
1/2 cup flour
3 tablespoons butter
1/4 cup powdered sugar
1/2 teaspoon cardamom
a pinch of salt
chopped almonds

Steep the saffron in the milk. Set aside.

Combine flour with butter and sugar. Add the cardamom, salt, and saffron milk. Roll into balls and refrigerate or freeze. Flatten the cookies onto a baking sheet and sprinkle with the almonds.

Bake for 15-20 minutes at 350.

Chochoyote Soup

 Ingredients:

1 cup masa harina
1 teaspoon salt
1 tablespoon oil
1 teaspoon ancho chili powder
1/2 cup water

1 teaspoon oil
1 small onion, finely chopped
1 jalapeno, minced
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon oregano
6 large tomatillos, diced
vegetable stock
cilantro
salt, to taste
lime (optional)

Combine the chochoyote ingredients, cover, and set aside for 30 minutes, divide into small balls and shape into concave bowls.

Cook onion and jalapeno in oil. Add the garlic, cumin and oregano. Stir in the tomatillos and stock followed by the cilantro. When the tomatillos are wilted, blend the mixture and return to saucepan. Season with salt as needed. Drop the chochoyotes into the soup. They are cooked when they float. 

Garnish with cilantro and lime juice of desired.

South African Apricot Curry

 Ingredients:

1 tablespoon oil
1 onion, thinly sliced
2 cloves garlic, minced
1 pint mushrooms, sliced
1 green bell pepper, chopped (optional)
2 tablespoons curry powder
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon black pepper
1/2 cup apricot jam
2 tablespoons apple cider vinegar
1 teaspoon mustard seed, crushed
1-1/2 cup stock
chicken chunks

Cook the onions and garlic in the oil and add the mushrooms. When most of the liquid is evaporated, add the curry powder and flour and stir for a minute and add the brown sugar, black pepper, jam, vinegar, and mustard. Stir well and when it simmers add the stock and chicken chunks. Season with salt.

Serve with rice.

Butternut Squash Risotto

 Ingredients:

1/2 lb butternut squash, diced
4 cups stock
1 stalk celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup arborio
1 tablespoon oil
salt, to taste
black pepper, to taste
1/2 lb mixed wild mushrooms
1/4 parmesan shreds

Steam or boil the squash and mash. Set aside.

Roast the mushrooms and set aside.

Cook the celery and onion in some oil. Add the garlic and thyme. When it is aromatic, add the rice and stock. Cover and allow to cook for a few minutes. Stir in the squash and season with salt and pepper. Cover and cook until rice is tender.  Stir in parmesan and mushrooms or serve them on top.

Vardabit

 Ingredients:

pide, diced and allowed to dry
1/2 cup tahini
1/3 cup aquafaba
1 teaspoon yogurt
1 tablespoon lemon juice
1/2 teaspoon cumin
2 cloves garlic, minced
salt, to taste
1-1/4 cup white beans
2 tablespoons olive oil
isot pepper
parsley, chopped

Toss the pide with some oil and toast it. Set aside.

Combine tahini, aquafaba, yogurt, lemon, cumin, garlic, and salt. 

Mash a few spoonfuls of the beans and add them along with the rest of the beans to the tahini mixture.

Heat the olive oil and isot pepper to infuse flavor. Set aside.

Assemble by placing pide on a platter, topping with the bean mixture, and drizzle with the oil. Garnish with parsley.

Roasted Cauliflower in Coconut Tomato Sauce

 Ingredients:

1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon fenugreek
1/4 teaspoon fennel, crushed
1 head cauliflower, chopped
coconut oil
salt, to taste
2 shallots, chopped
2 inches ginger, minced
3 cloves garlic, minced
2 tomatoes, chopped
1/2 cup red lentils
passata
vegetable stock
1 cup coconut milk
juice of 1 large lime
cilantro, chopped
nigella seeds

Toss cauliflower with half the spice blend and the oil and roast. Set aside.

Cook shallots, ginger, and garlic in oil followed by the rest of the spice. Stir in the tomatoes. When they begin to wilt, add the lentils, passata and stock. Cook until lentils are soft.

Optionally, puree the mixture in a blender with the coconut milk and return to pan. Stir in the cauliflower and lime juice. Garnish with cilantro and nigella seeds.

Serve with roti or basmati rice.