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.