Sweet Potato Lentil Salad

 Ingredients:

1lb sweet potatoes, cut into cubes
1 tablespoon avocado oil
salt and back pepper
3/4 cup brown lentils
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
2 tablespoons pistachio, toasted and chopped
zest and juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon cumin
2 tablespoons tahini

Toss the sweet potatoes with the oil, salt, and pepper, and roast in the oven until golden. 

Boil the lentils and drain.

In a bowl, or with a mortar and pestle, combine the parsley, cilantro, pistachio, lime zest, and half the lime. Add the olive oil and season with salt and pepper.

In a small bowl, combine cumin and tahini with remaining lime juice and some salt. Add water until runny.

Plate the lentils and arrange the sweet potatoes on top of them. Drizzle with the green sauce as well as the tahini sauce. 

Can be served warm, room temperature, or cold.

Apple Walnut Chickpea Sandwiches

 Ingredients:

1-1/2 cup chickpeas
1/2 cup soy curls, roughly chopped (optional)
2 tablespoons shallot, finely chopped
1/4 cup celery, finely chopped
1/2 cup apple, finely chopped
2 tablespoons walnuts, toasted and chopped
2 tablespoons sunflower seeds, toasted

4 teaspoons tahini
3 tablespoons milk
4 teaspoons lemon juice
1/2 teaspoon maple syrup
salt and black pepper to taste

tomato slices, avocado slices, lettuce
sliced bread

Combine salad ingredients and stir in the dressing ingredients.

Arrange on the slices bread with tomato, avocado, and lettuce.

Thai Tempeh Noodle Soup

 Ingredients:

tempeh
curry paste
agave
sesame oil
soy sauce

rice noodles
ginger
garlic
red curry paste
peanut butter
coconut milk
vegetable stock
broccolini
agave
lime
carrot, sesame seeds, cilantro, and chili oil

Steam the tempeh for 20 minutes.

Combine remaining ingredients and toss with the tempeh. Allow to marinate and roast.

Cook the rice noodles and set aside.

Cook the ginger and garlic in a pan in coconut oil. Add the curry paste and peanut butter followed by the coconut milk, stock, and broccoli. When it simmers and the broccolini is tender, turn off the heat and add agave and lime. 

Divide noodles into bowls and ladle the soup on top of it. Top with the tempeh and garnish with the toppings.

Asian Carrot Salad

 Ingredients:

carrots, ribboned
green onion, chopped
serrano chili, seeded and thinly sliced
1 clove garlic, minced
soy sauce
rice vinegar
sesame oil
lime juice
sesame seeds, toasted and lightly ground

Toss all ingredients and chill before serving.

Butternut Squash Soup

 Ingredients:

2 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
1 butternut squash, diced
1 granny smith apple, peeled, cored, and diced
1 pear, peeled, cored, and diced
1 red bell pepper, chopped
1/4 teaspoon ancho chili
1/2 teaspoon smoked paprika
salt and black pepper, to taste
a pinch of nutmeg
1 teaspoon agave
4 cups stock
yogurt
toasted pumpkin seeds

Cook onion in the butter and add the garlic followed by the squash, apple, pear, and bell pepper. Saute for a few minutes and add the spices and cook until they are aromatic. Add the agave and stock. Cover and simmer until the squash is tender. Transfer to a blender and blend until smooth. Adjust salt and stock as needed.

Ladle into bowls and top with a dollop of yogurt, a sprinkle of pumpkin seeds, and more nutmeg if desired.

Cucumber and Beetroot Salad

 Ingredients:

beetroots, diced and roasted
cucumbers, sliced
red onion, thinly sliced
dill, chopped
parsley, chopped
nigella seeds
salad greens
feta
olive oil
lemon juice
garlic clove
salt
aleppo pepper

Gently toss the beetroots with the cucumber, onion, herbs, and nigella seeds. Arrange them on a bed of salad greens and top with the feta.  Drizzle the dressing ingredients over and serve chilled.

Chayote Jicama Salad

 Ingredients:

1 jicama, cut into matchsticks
1 chayote, cut into matchsticks
2 oranges, segmented
1/2 red onion, thinly sliced
juice of 2 limes
a handful of cilantro
olive oil
salt and pepper, to taste

Toss all ingredients together and serve chilled.

Thai Basil Tempeh with Persimmon Salsa

 Ingredients:

juice of 1 small lime
1/4 teaspoon gochugaru
1/4 teaspoon soy sauce
1 persimmon, finely diced
1 avocado, diced

1 tablespoon oil
2 shallots, minced
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 teaspoon green curry paste (optional)
8 ounces tempeh, diced
2 tablespoon soy sauce
juice of 1 lime
1 tablespoon rice syrup
1/2 cup thai basil

Combine the salsa ingredients and refrigerate.

Cook the shallots, garlic, and ginger in the oil and add the curry paste followed by the tempeh, soy sauce, lime juice, and rice syrup. Simmer until sauce is reduced and stir in the basil.

Serve tempeh over rice and garnish with the salsa.