Ingredients:
1-1/2 cup celery stalks, thinly sliced
3 tablespoons celery leaves, roughly chopped
2 tablespoons parsley, chopped
3 dates, chopped
1 cup mandarin segments
salt and black pepper, to taste
juice of 1 lemon
olive oil
1/4 cup pistachios, toasted
Combine all ingredients and serve cold.
Ingredients:
1 clove garlic, minced
1 teaspoon sumac
1/2 teaspoon aleppo pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
salt, to taste
4 heirloom tomatoes
1-1/2 cup chickpeas
2 tablespoons lemon juice
1 small shallot, minced
black pepper, to taste
1/2 cup parsley, chopped
3 tablespoons olive oil
1 cucumber, finely chopped
3/4 cup yogurt
1/2 cup mint, chopped
1/2 cup parsley, chopped
1/4 teaspoon chili paste
salt and pepper, to taste
4-5 naans
Combine each set of ingredients and set aside.
To assemble, spread yogurt sauce on each bread followed by the chickpeas and the tomatoes. Drizzle with more olive oil if desired.
Ingredients:
2 tablespoons avocado oil
1 onion, chopped
2 poblano peppers, seeded and chopped
1 jalapeno, minced
2 cloves garlic, thinly sliced
2 teaspoons cumin
2 teaspoons chipotle powder
1 teaspoon oregano
1-1/2 cup black beans
3/4 cup quinoa (or rice), cooked
6-8 corn tortillas
4 ounces vegan cheese, shredded
avocado and sour cream, to serve
1 cup pumpkin seeds, soaked overnight
1 small bunch, cilantro
2 tablespoons oil
3/4 cup stock
juice of 1 lime
salt, to taste
Cook onion, poblano, and jalapeno in the oil. When they are tender, add the garlic and spices. Remove from heat and add beans and quinoa.
Meanwhile, combine sauce ingredients in a blender and puree until smooth, adding water to reach desired consistency. Place some of the sauce on the base of a casserole dish.
Divide filling between the tortillas and roll them, placing seam sides down in the casserole dish. Top with the remaining sauce and sprinkle with cheese.
Bake, covered until heated thoroughly and then broil uncovered until cheese is melted. Allow to sit for 5 minutes before serving with avocado, sour cream, and a little more cilantro.
Ingredients:
chicken patties
1 clove garlic
2 roasted red peppers
4 sun dried tomatoes
2 tablespoons almonds
1/2 tablespoons sherry vinegar
1/4 cup olive oil
1 teaspoon paprika
2 teaspoons salt
2 tablespoons sour cream
juice of 1/2 lemon
1 tablespoon grated parmesan
black pepper, to taste
gem lettuce, shredded
baby arugula
focaccia
butter
parsley, finely chopped
2 garlic cloves, mashed
parmesan
Combine romesco ingredients in a blender and puree until smooth.
Combine salad ingredients.
Toast bread with butter, parsley, garlic, and parmesan.
Arrange by spreading romesco on one side of bread and salad mixture on its other half. Place chicken piece in the center and cut in half to serve.
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.
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.
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.
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.
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.
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.
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.
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.
Ingredients:
4 petit pains or bread rolls
1 pint mushrooms, thinly sliced
1/2 teaspoon thyme
1/2 cup cream cheese
1/4 cup creme fraiche
1 garlic clove, minced
1/2 cup cheddar, shredded
ground black pepper, to taste
2 tablespoons parsley, chopped
Slice open the breads and remove some of the interior.
Sautee mushrooms with thyme until the liquid is evaporated.
Combine mushrooms with remaining ingredients and place into bread.
Bake until they are golden brown. Allow to cool for a few minutes and sprinkle with the parsley.
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.
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.
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
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.
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.
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.
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.
