Tapioca Brulee

Ingredients:

3 cups coconut or almond milk
1/3 cup tapioca
1 cinnamon stick
1 cup cashew cream
1/2 cup sugar
1 teaspoon vanilla
a pinch of salt
1 caramel flavored pudding cup (optional)
1/4 cup turbinado sugar
1/2 teaspoon cinnamon

Combine half the milk and the tapioca in a saucepan and soak overnight.

Add remaining milk and the cinnamon stick and simmer until the tapioca pearls are transparent. Add the cashew cream, sugar, vanilla, salt, and pudding cup. Remove the cinnamon stick.

Divide between four ramekins and allow to cool. Sprinkle the top of each with the turbinado sugar and cinnamon. Place under broiler or use a burner to melt the sugar.

Cool in the refrigerator or serve at room temperature.

Spaghetti Primavera

Ingredients:

1 small head broccoli, florets chopped small
1/2 cup green beans, cut into 1 inch pieces
10 baby asparagus spears, cut into 1 inch pieces
1 zucchini, diced
1/4 cup peas
1 tablespoon grapeseed oil
6 crimini mushrooms, sliced
1 clove garlic, minced
1 red chili pepper, seeded and minced
1 tablespoons parsley, chopped
3 tablespoons olive oil
2 roma tomatoes, diced
salt and black pepper, to taste
8 ounces spaghetti
1 tablespoon vegan butter
1 teaspoon vegetable bouillon
1/4 cup soy cream or bechamel
2 tablespoons vegan parmesan
6 basil leaves, chopped
2 tablespoons pine nuts, toasted

Steam or boil the broccoli, green beans, asparagus, zucchini, and peas. Set aside.

Cook the pasta until al dente. Set aside.

Cook the mushrooms, garlic, and red chili pepper in the oil until mushrooms are tender.  Add the tomatoes and season with salt and pepper.

Add the vegetables and pasta along with the butter, bouillon and cream. Stir until well incorporated and fold in the parmesan, basil, and pine nuts.

White Peach and Elderflower Coolers

Ingredients:

2 thyme sprigs, crushed
1/2 cup elderflower syrup
1-1/2 cup soda water
2 cups sparkling grape juice
2 white peaches, sliced
ice

Place all ingredients in a pitcher and serve cold.

Caribbean Sweet Potato Patties with Callaloo Sauce

Ingredients:

1 sweet potato, diced
2 cloves garlic, minced
1/2 scotch bonnet pepper, seeded and minced
1 teaspoon coconut oil
1/2 teaspoon allspice
1/2 teaspoon cumin
1/4 teaspoon chili flakes
1/2 teaspoon thyme
2 green onions, chopped
salt, to taste
3 tablespoons cilantro, chopped
zest of 1 lime

1/2 onion, chopped
2 cloves garlic, minced
1/2 scotch bonnet pepper, minced
1 tomato, chopped
1-1/2 cup coconut milk
1/2 teaspoon paprika
1 teaspoon thyme
salt, to taste
juice of 1 lime
a few handfuls of baby spinach

Toss the potatoes, garlic, and pepper with the oil and spices. Cool in the refrigerator, then stir in the cilantro and lime zest.

In a saucepan, cook the onion, garlic, and pepper. Add the tomato, then the coconut milk, paprika, thyme, and salt. Transfer to blender and puree until smooth. Return to saucepan and stir in the lime juice and spinach.

Shape the sweet potato mixture into 4 patties and shallow fry on both sides until golden brown.

To assemble, pour some of the sauce on the surface of a plate and top with two of the patties. Garnish with more cilantro.

Coconut Lemongrass Coolers

Ingredients:

2 lemongrass stalks, chopped
3/4 cup water
2-4 tablespoons coconut syrup or sugar
10 mint leaves
juice of 2 limes
coconut water

Add lemongrass, water, coconut syrup, and mint leaves to a saucepan and simmer for 10 minutes Remove from heat and allow to steep an additional 10 minutes. Strain into a pitcher and refrigerate to cool. When tea has cooled, add the lime juice and coconut water, adjusting sweetness as needed. Garnish with more mint leaves if desired.

Lentil Fava Bean Salad

Ingredients:

1 cup lentils, soaked
2 bay leaves
1-1/2 cups fava beans, shelled
2 tomatoes, diced
1 large stalk celery, diced
1/4 cup parsley, chopped
1/4 cup mint, chopped
2 green onions, thinly sliced
juice of 1/2 lemon
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon aleppo pepper
3/4 teaspoon cumin
salt and black pepper to taste

Boil the lentils in water with the bay leaves until they are tender but not mushy. Set aside to cool, then add the remaining ingredients. Allow to marinate in the refrigerator for half an hour before serving.

Chimichurri Mushrooms with Hazelnuts

Ingredients:

1/4 cup cilantro
1/4 cup parsley
1 tablespoon fresh oregano
2 cloves garlic
2/3 cup olive oil
1-1/2 tablespoons red wine vinegar
8 ounces mushrooms
2/3 cup hazelnuts, toasted

In a food processor, combine cilantro, parsley, oregano, and garlic. Pulse a few times and add salt and olive oil. Pulse a few more times. Stir in vinegar. Transfer to a bowl and toss with mushrooms. Chill at least two hours (to overnight). Garnish with hazelnuts. Serve with quinoa.