Black Eyed Pea Dip

Ingredients:

1 cup cooked black eyed peas
1/2 cup cooked chickpeas
juice of 1/2 lemon
1/4 cup coconut milk
1 teaspoon coconut oil
berbere spice, to taste
salt, to taste

Combine all ingredients in a food processor until smooth, adding water as needed. Serve with injera, flatbread, or vegetables.

Triple Layer Vanilla Bean Cheesecake

Ingredients:

1-2/3 cups graham cracker, tea biscuit, or biscoff cookie crumbs
4 tablespoons butter, melted
2 tablespoons dulce de leche

3 packages cream cheese, softened
1 cup sugar
2 teaspoon vanilla bean paste
3 eggs
3/4 cup sour cream
1/3 cup heavy cream
2 tablespoons flour

7 ounces white chocolate
1-1/2 cup heavy cream
6 ounces cream cheese, softened
1 tablespoon powdered sugar
1 teaspoon vanilla bean paste

3/4 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla beans

Combine cookie, butter, and dulce de leche and press onto parchment paper lined springform pan. Set aside.

Cream sugar with the cream cheese and vanilla. Add eggs one at a time and the sour cream, heavy cream, and flour. Pour into the crust and bake for 1 hour to 1 hour 15 minutes in a water bath at 325 degrees. Refrigerate for a few hours or overnight.

In a double broiler, melt white chocolate and stir in cream cheese and vanilla. Set aside to cool. Whip the heavy cream until stiff peaks form and stir in powdered sugar. When chocolate mixture is cooled, fold in the whipped cream, half at a time. Spread mousse over the cheesecake and refrigerate.

Whip the cream until stiff peaks form and add the powdered sugar and vanilla. Spread over cooled mousse and refrigerate.

Garnish cheesecake with berries and mint leaves.

Mushroom Po'boys

Ingredients:

1 pint petite mushrooms
1/2 cup panko
1/4 cup flour
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1 teaspoon cajun seasoning
salt and black pepper, to taste
1 egg, whisked
oil
1/4 cup celery, diced
1 tablespoons onion, diced
1 clove garlic, minced
1 tomato, chopped
1/4 cup tomato sauce
2 tablespoons green onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons almond milk
2 hoagie rolls
beefsteak tomato
romaine lettuce

Toss panko, flour, nutritional yeast, garlic, onion, parsley, cajun seasoning, salt, and pepper.

Coat mushrooms in egg and then in the panko mixture. Bake the mushrooms at 375 for 30 minutes or until golden.

Meanwhile, saute celery, onion, and garlic in the oil. Add the tomatoes, paprika, and cayenne pepper and when tomatoes are softened, stir in tomato sauce, green onion, thyme, and almond milk. Season with salt and pepper, then puree the mixture in a blender.

To assemble, cut through bread and fill with lettuce, tomatoes, mushrooms, and the remoulade sauce. Serve with sweet potato fries.

Warm Kale Broccoli and Chickpea Salad

Ingredients:

1 bunch broccolini or broccoli
1 bunch kale
1 cup chickpeas
1 clove garlic, minced
oil
salt, black pepper, and red pepper, to taste
juice of 1 small lemon
1/2 cup ricotta cheese

Toss broccolini, kale, and chickpeas with garlic, oil, and seasonings.

Roast in the oven at 375 until kale is crispy. Meanwhile, mix ricotta with black pepper.

Drizzle lemon juice over the vegetables and toss. Divide into serving plates and garnish with a dollop of ricotta.

Corn Salsa

Ingredients:

corn
red onion, diced
cilantro, chopped
jalapeno, chopped
1/2 teaspoon chipotle
1/2 teaspoon cumin
salt
lime juice


Cut corn kernels off the cob and dry roast until charred in a pan. Set aside and allow to cool.

Combine corn, red onion, cilantro, jalapeno, chipotle, cumin. Toss in salt and lime juice.

Serve with tortilla chips.

Japanese Cucumber Salad

Ingredients:

3 cups cucumber, thinly sliced
1/2 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon tamari
2 teaspoons sesame oil
1 tablespoon cane sugar
2 teaspoons white and black sesame seeds
1/4 cup roasted nori shreds (optinal)

Salt the cucumbers and set aside for half an hour. Drain and dry between paper towels. Combine cucumber with the remaining ingredients. Toss well and serve garnished with nori.

Split Pea Soup

Ingredients:

1 tablespoon vegan butter
1 carrot, chopped
1 onion, chopped
1-1/2 cup yellow split peas, soaked
4 cups vegetable stock
2 bay leaves
1/2 teaspoon marjoram
1/2 teaspoon tarragon
1/2 cup almond milk (optional)
salt and black pepper, to taste
2 tablespoons parsley, chopped
1 small lemon, cut into wedges
croutons

Cook carrot and onion in oil until tender. Add peas and some water. Bring to simmer and remove foam that floats to the top, then add stock, bay leaves, tarragon, and marjoram. Simmer until peas are very tender.

Transfer soup to blender and puree. Return to saucepan and add almond milk until desired consistency is reached and season with salt and pepper.

Serve with lemon wedges, parsley, and croutons