Mushrooms with Sage and Pine Nuts

Ingredients:

2 tablespoons pine nuts
3 packs cremini mushrooms, sliced
3 cloves garlic, minced
5 sage leaves, minced
2 tablespoons olive oil
salt and black pepper, to taste
2 tablespoons parsley, finely chopped
balsamic reduction, to taste

Toast the pine nuts in a large frying pan and set aside.

Cook the mushrooms in the frying pan until they release their liquid. Add the garlic and sage and cook until the liquid has evaporated. Add the olive oil, salt, and black pepper. Remove from heat and stir in the pine nuts and parsley. Drizzle with the balsamic reduction.

Soubise

Ingredients:

3 onions, thinly sliced
2 tablespoons vegan butter
1 teaspoon thyme, chopped
1/2 cup arborio rice
1/4 cup vegan gruyere
2 tablespoons almond cream
salt and black pepper, to taste
1 tablespoon parsley, chopped

Lightly caramelize the onions. Stir in butter and thyme.

Meanwhile, cook rice in water for 5 minutes. Remove most of the water and stir the rice into the onions along with salt and pepper.

Transfer mixture to casserole dish. Bake at 350 for 30 minutes. Remove from oven and stir in cream and cheese. Return to oven and allow to broil for 2 minutes. Garnish with parsley.

Stuffed Baby Eggplants

Ingredients:

8 small eggplants
olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon basil
6 roma tomatoes, chopped
1/4 cup vegan parmesan
1/4 cup parsley, minced
salt and black pepper, to taste

Cut the eggplants in half lengthwise and score the flesh. Scoop out eggplant flesh with a spoon.

Drizzle eggplant shells with olive oil and season with salt and pepper. Bake cut side up at 350 for 20 minutes.

Meanwhile, cook onion and oil in a skillet. Add garlic and eggplant and cook until eggplant is tender. Stir in basil, oregano, and tomatoes. Cook until thickened and remove from heat.

Stir in vegan parmesan, parsley, salt and pepper.

Scoop filling into eggplant shells and sprinkle with more parmesan. Bake 30 minutes at 350. Serve hot or warm.

French Green Beans

Ingredients:

2 cups green beans, cut into 2 inch pieces
salt and black pepper
olive oil
zest and juice of 1 lemon
1/2 red onion or two shallots, finely chopped
1/3 cup cilantro, chopped
1/3 cup parsley, chopped

Steam or boil the beans until tender crisp and place in ice bath until cooled. Strain.

Combine salt, pepper, oil, lemon, onion, cilantro, and parsley.

Toss the dressing with the beans and serve at room temperature.

Potato Wedges

Ingredients:

potatoes
oil
flour
salt and pepper
paprika
garlic powder
paprika
parsley, chopped
parmesan cheese, shredded

Cut potatoes into wedges and soak in salt water for 20 minutes then pat dry.

Toss potatoes with all remaining ingredients. Place in single layer on parchment paper.

Bake at 400 for 35 minutes until golden and crispy.

Serve with sour cream.

Baked Potato

Ingredients:

Idaho potatoes
butter
milk
caramelized onion
parsley
rosemary
chives
vegan bacon
cheddar cheese, grated
sour cream
salt and pepper

Poke holes in the potatoes with a fork and brush with olive oil. Coat with parsley and rosemary and bake at 375 for 1 hour or until fork tender.

Cut top of potatoes and fluff the inside with fork, stirring in a bit of milk. Place a tablespoon of butter inside and sprinkle with parsley and rosemary. Top with cheese. Melt the cheese in the oven.

Garnish potato with caramelized onion, vegan bacon, sour cream, and chives.

Bolani

Ingredients:

3-1/2 cups flour
1 cup water
1 teaspoon salt
1 tablespoon olive oil
2 large potatoes, peeled and cubed
1/2 cup cilantro, chopped
2 leeks, sliced
2 tablespoons olive oil
salt and pepper, to taste
1 teaspoon coriander
1/4 teaspoon turmeric
1 teaspoon red pepper
1/4 teaspoon paprika
1/4 cup oil

Prepare dough by combining flour, water, salt, and olive oil. Cover dough and set aside for 1 hour.

Meanwhile, steam potatoes. Add leeks 15 minutes before potatoes are done.

Place potatoes and leeks in a bowl. Add oil, salt, pepper, coriander, turmeric, red pepper, and paprika and mash with a potato masher. Stir in cilantro.

Divide dough into 8 even pieces and roll out as thinly as possible. Spread potato filling over half of each circle and fold dough over. Seal the edges. Place on a floured surface.

Heat griddle and add oil. Shallow fry each of the bolani on either side until golden brown. Serve with yogurt dipping sauce or cilantro chutney.

For dipping sauce, combine 1/2 cup yogurt, 1 tablespoon water, 1/2 small clove of garlic, 1 teaspoon dill, 1/4 teaspoon coriander, and 1/4 teaspoon salt. and 4 mint leaves.

For cilantro chutney, combine 1 cup cilantro, 1 small clove garlic, 1/4 cup walnuts, 2 tablespoons lime juice, salt and pepper, 1 teaspoon cumin, and 2 teaspoons sugar in a food processor. Add water to thin as needed

Broccoli and Cashews with Garlic Butter

Ingredients:

2 large heads of broccoli, cut into bite size pieces
1/4 cup butter
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons white vinegar
black pepper
2 cloves garlic, minced
1/3 cup whole salted cashews
imitation bacon, cooked and crumbled (optional)

Simmer broccoli in water for 3 minutes until tender crisp. Drain.

In a small saucepan melt butter and add brown sugar, soy sauce, vinegar, black pepper, and garlic. Bring to a boil and remove from heat.

Toss broccoli, cashews, and butter mixture together. Sprinkle with imitation bacon.

Cheddar Biscuits

Ingredients:

1/2 cup butter
1 cup milk
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoons garlic powder
1/4 teaspoon cayenne pepper
2 cups flour
1-1/2 cups cheddar, shredded
2 tablespoons parsley, shredded

In a mixing bowl, cream butter until soft. Add milk, sugar, baking powder, garlic powder, and cayenne pepper. Then add flour. Stir in cheddar cheese and parsley.

Scoop dough with a level 1/4 measuring cup and slightly flatten. Place onto parchment paper lined baking tray and bake for 15 minutes at 425. Serve hot.

Empanadas

Ingredients:

3 cups flour
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)
3/4 cup butter, cut into pieces
1 egg
1/3 cup water, plus more

veggie filling:
red bell pepper, chopped
green bell pepper, chopped
anaheim pepper, chopped
jalapeno pepper, seeded and minced
black beans
corn
cilantro
adobo sauce
cumin

chorizo filling:
onion, chopped
soyrizo
pepper jack cheese, shredded
yukon gold potatoes, oven fried



In a mixer or food processor, combine butter, egg, salt, and garlic powder. Add the flour. Slowly stream in water until dough forms into a ball.

Roll out dough immediately. Cut out circles.

Prepare filling by tossing together all the ingredients.

Fill empanada rounds and seal shut with egg wash and fork. Refrigerate until dough is cold and solid.

Brush tops with egg wash. Bake at 375 for 30 minutes, until golden brown.

For avocado dipping sauce, combine sour cream, avocado, a minced jalapeno,salt, and lime juice. Serve with empanadas.

Potato Bites

Ingredients:

3 cups cold mashed potatoes
2 eggs
1/4 cup sour cream
1-1/2 cup cheddar cheese
2 tablespoons parmesan cheese
3 tablespoons chives, chopped
1 teaspoon garlic powder
1/2 teaspoon rosemary, chopped

In a bowl, whisk together eggs, sour cream, cheeses, and seasonings. Add the potatoes and stir well.

Grease a nonstick muffin pan and fill each cup to the top with the mixture

Bake at 400 for 30 minutes until golden brown.  If desired, sprinkle more cheddar cheese on top 10 minutes before removing from the oven.

Garnish with sour cream and fresh chives.

Simple Avocado Garden Salad

Ingredients:

romaine lettuce, cut into large pieces
two roma tomatoes, each cut into 8 wedges
1 avocado, sliced
red onion, thinly sliced
2 tablespoons cilantro, finely chopped
juice of 1 lime
salt and pepper, to taste
1 teaspoon olive oil

Whisk cilantro, lime juice, salt, pepper, and olive oil together. Set aside.

Arrange bed of lettuce on a plate. Top with the tomatoes, onion, and avocado. Drizzle dressing on top.

Mini Saffron Couscous Cakes

Ingredients:

1-3/4 cup boiled water
1/2 teaspoon saffron
1 cup couscous
2/3 cup barberries
1/2 cup water
1/4 cup sugar
2 eggs
1/2 cup greek yogurt
2 tablespoons mint, chopped
3 ounces feta cheese, crumbled
salt and pepper

Allow saffron to infuse in the hot water for a few minutes. Pour couscous over the water and allow to rest for 15 minutes.

Meanwhile, simmer water, sugar, and barberries and drain on a paper towel.

In a small bowl, stir eggs, yogurt, mint, and feta cheese.

Add salt and pepper to couscous and fluff with a fork. Stir in egg mixture and barberries.

Shape into 25 2 inch wide, 1 inch thick cakes. Cook cakes for 5 minutes with a bit of oil until golden brown on each side. Serve immediately.

Lemon Garlic Swiss Chard

Ingredients:

1 tablespoon olive oil
1 tablespoon garlic, minced
12 cups swiss chard, chopped
2 tablespoons water
lemon juice
lemon zest
salt and pepper
parmesan cheese, grated

Saute garlic in olive oil and add swiss chard and water. When swiss chard is wilted add lemon juice, zest, and salt and pepper. Garnish with parmesan cheese.