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.