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.