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.