Citrus Pomegranate Chicken

Ingredients:

2 tablespoons oil
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons cumin
1 teaspoon garam masala
2 tablespoons flour
1/2 cup water
1-3/4 cup vegetable stock
1/2 cup dried apricots, halved
1 tablespoon lemon zest
2 teaspoons ginger, minced
1 package vegan chicken strips
1 cup pomegranate arils

Saute onion and garlic in oil. Add cumin and garam masala. Stir in the flour and then the water. Then add the vegetable stock, apricots, lemon zest, and ginger. Add vegan chicken and simmer.

Serve over couscous and top with pomegranate arils.

Moroccan Veggie Stew

Ingredients:

1 tablespoon vegetable oil

1 small onion, chopped

1 clove garlic

2 carrots, sliced

2 stalks celery, sliced

1 tablespoon ginger, minced

1/2 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon cardamom

1 teaspoon turmeric

1-1/2 cup vegetable stock

1 can crushed tomatoes

1 cup chickpeas

1 zucchini, sliced

1 tablespoon lemon juice

Saute carrots in oil. Add celery, onion, and garlic. When tender, stir in ginger. Add stock and tomatoes. Simmer about 10 minutes. 

Add zucchini and chickpeas to pan and bring to simmer again for about 15 minutes. Add all the spices. Remove from heat. Stir in lemon juice.

Serve with freekeh or couscous. Garnish with parsley. 

Indian Tomato Curry sauce

Ingredients:

2 tablespoons coconut oil
1 teaspoon cinnamon
1-1/2 cardamom
4 cloves
1 teaspoon fennel seeds
1 inch ginger, minced
2 garlic cloves, minced
1 teaspoon turmeric
1 tablespoon coriander
1 teaspoon chili powder
1 roma tomato, pureed
2 roma tomatoes, chopped
coconut yogurt
cilantro, chopped
salt, to taste

Saute onions in the coconut oil until translucent. Add cinnamon, cardamom, cloves, and fennel. Stir for 5 minutes. Add ginger and garlic and cook another 5 minutes. Add turmeric, coriander, and chili powder. Then add the tomatoes. Stir in enough water to make a sauce. Boil then simmer for 20 minutes. Season with salt.

*Serve curry sauce with:
- soy chicken
- cauliflower, chickpeas, and/or potatoes

Garnish with cilantro and serve with a side of yogurt.

Won Ton Soup

Ingredients:

1 cup firm tofu, crumbled.
1/4 cup shiitake mushrooms, finely chopped
1/4 cup water chestnuts, finely chopped
2 green onions, finely chopped
1/2 teaspoon sesame oil
1 tablespoon rice vinegar
1/2 teaspoon white pepper
1 egg replacer
won ton wrappers
5 cups vegetable stock
1 cup thinly sliced shiitake mushrooms
1/2 cup sliced water chestnuts
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
2 green onions, sliced

Mix tofu, mushrooms, water chestnuts, onions, sesame oil, vinegar, pepper, and egg replacer. Allow to sit in refrigerator for half an hour.

Spoon mixture into won ton wrappers. Brush edges of wrappers with water and seal into a triangle.

Combine stock, mushrooms, and water chestnuts in a saucepan. Bring to a boil. Carefully add won tons. Simmer 4 minutes, then add remaining seasonings and green onion.

Chili Soup

Ingredients:

1 teaspoon oil
1 onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
2 stalks celery, chopped
2 carrots, chopped
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon cayenne pepper
2 tomatoes
1/2 cup tomato puree
1/2 cup fresh tomato salsa
2 cups vegetable stock
1-1/2 cup pinto beans
salt, to taste
2 tablespoons cilantro, chopped

Saute onion in oil. Add vegetables and seasonings, then stock, tomatoes, and beans. Simmer until vegetables are tender. Garnish with cilantro before serving.

Moroccan Lentil Soup

Ingredients:

1 onion, chopped

1 tablespoon grapeseed oil

2 cloves of garlic, minced

1 teaspoon ginger, minced

6 cups water

1 cup red lentils

1-1/2 cup chickpeas

1-1/2 cup white beans

1 can diced tomatoes

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 teaspoons ground cardamom

1/2 teaspoon cayenne pepper

1 teaspoon cumin

Saute the onions, garlic, and ginger in oil.

Add legumes and vegetables. Bring to a boil then simmer for an hour, or until the lentils are soft. Puree half of the soup in a blender and return to the saucepan. Stir in seasonings. Garnish with parsley.

Aash Reshteh

Ingredients:

3-3/4 cup reshteh noodles
2 pounds of mixed herbs (parsley, spinach, dill, cilantro, and green onion)
2/3 cup chickpeas
1 cup black eyed peas
2 cups lentils
2/3 cup kidney beans
8 ounces fresh mint
3 medium onions
2 tablespoons flour
1/4 cup cashew cream
olive oil
salt and pepper, to taste

Cook the beans and allow to cool.

Slice the onions very thinly and fry on low heat until caramelized. Set half of the onion aside for garnish. Add the beans, seasoning, and about 3 cups of hot water to the onion and boil covered for 30 minutes. Add more water, as needed.

Meanwhile, chop the herbs. Add to the soup and cook an additional 10 minutes. Dissolve flour in cold water separately and slowly stir into the soup to thicken. Add the reshteh noodles. Remove the soup from heat and stir in cashew cream.

Fry chopped mint in oil and garnish the soup with a spoonful of kashk, the caramelized onion, and the mint.