Bun Chay

Ingredients:

2 tablespoons rice wine vinegar
juice of 1 lime
1-1/2 tablespoons coconut syrup or sugar
1 tablespoon soy sauce
1 tablespoon lemongrass, minced
1 small clove garlic, minced
1 birds eye chili, seeded and thinly sliced
a pinch of bouillon

4-6 ounces rice vermicelli
1 carrot, julienne or matchsticks
1 red, orange or yellow bell pepper, thinly sliced
1 cucumber, julienne
1/2 cup thai basil
1/2 cup cilantro
1/2 cup mint
1/2 cup peanuts, chopped

1 block tofu
1 tablespoon peanut oil
2 teaspoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey

lime wedges, to serve



Combine dressing ingredients and set aside.

Cook the tofu in the oil and when it starts to brown, add the remaining ingredients. Cook until caramelized and sticky.

Cook the noodles and drain. Divide noodles between bowls and top with the vegetables and herbs as well as the tofu. Drizzle with the dressing and serve with extra lime wedges.

Pinto Bean Burgers

Ingredients:

1/2 red onion, roughly chopped
2 cloves garlic
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup cilantro
1 teaspoon coconut oil
1 teaspoon chili powder
1/2 teaspoon cumin
cayenne pepper, to taste
1/2 cup breadcrumbs
1-3/4 cup pinto beans

In a food processor, pulse the onion and garlic. Add the almonds, sunflower seeds, cilantro, oil, and spices and pulse a few times more. Transfer to a bowl.

Place the beans and breadcrumbs in the food processor and process until smooth. Stir with the onion mixture. Season with salt.

Divide into 4 patties and shallow fry, bake, or grill, brushed with a bit of oil.

Serve with buns and toppings of choice.

Biscoff Banana Bread

Ingredients:

1/2 cup sugar
1/4 cup coconut oil
1/2 cup biscoff spread
1/4 cup coconut yogurt
2 ripe bananas, mashed
1/2 cup applesauce
1 egg replacer
1/4 cup plus 2 tablespoons almond milk
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1 tablespoon apple cider vinegar

Stir sugar, coconut oil, biscoff spread, coconut yogurt, bananas, applesauce, and egg replacer. Alternately add the almond milk and dry ingredients. Stir in the vinegar.

Pour batter into a greased loaf pan and bake at 350 for 50 minutes to an hour. Cover the top with foil if it starts to brown too much. Allow to cool before inverting.

Peanut Noodles with Tofu and Crispy Vegetables

Ingredients:

8 ounces brown rice noodles
1 block tofu, diced
1/4 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or agave
1/2 tablespoon sriracha
1 tablespoon red curry paste
1 inch ginger, minced
2 cloves garlic, minced
juice of 1 lime
1 carrot, cut into matchsticks
1 yellow, orange, or red bell pepper, thinly sliced
1/4 cup basil, roughly chopped
1 small mango, sliced
1/2 cup edamame
1 green onion, thinly sliced
1 tablespoon peanuts, chopped


Cook the noodles and set aside.

Shallow fry or bake the tofu in a bit of oil until golden.

Combine peanut butter, soy sauce, sesame oil, honey, sriracha, curry paste, ginger, and garlic. Add the lime juice and enough water to thin to a sauce (about 1/2 cup).

Stir the sauce into the noodles and toss in or arrange the carrot, bell pepper, basil, mango, and edamame. Top with the tofu, green onion, and chopped peanuts.

Rye Caraway Breadsticks

Ingredients:

1 teaspoon yeast
1 teaspoon agave
3/4 cup warm water
2 tablespoons oil
1/2 cup rye flour
1/2 cup whole wheat flour
1/2 cup bread flour
1/2 teaspoon salt
1-1/2 tablespoons caraway seeds

Combine yeast, agave, and water and set aside until foamy. Add the remaining ingredients and knead the dough, adding more bread flour, as needed. Cover and set aside for 1-1/2 hours.

Divide dough into 6 pieces and roll into strips. Place strips on parchment paper sprinkled with cornmeal and bake at 400 on a baking stone for about 25 minutes or until golden brown.

Oyster Mushroom Étouffée

Ingredients:

2 tablespoons oil
2 tablespoons flour
1/2 onion, chopped
2 cloves garlic, minced
1 green bell pepper, diced
1 large stalk celery, diced
salt, to taste
2 tomatoes, chopped
1/2 cup tomato puree
2 cups vegetable stock
2 bay leaves
2 tablespoons creole seasoning
2 cups jumbo oyster mushrooms
3 tablespoons parsley, chopped
lemon wedges

In a skillet, heat the oil and add the flour. When it begins to cook, add the onion, garlic, bell pepper, celery, and salt. Stir until onion is translucent and add the tomatoes, puree, stock, bay leaves, and seasonings. Cover and bring to a simmer. Add mushrooms and simmer for an additional 20 minutes.

Serve with long grain rice and garnish with parsley and lemon wedges.

Herb Risotto

Ingredients:

1 teaspoon oil
1 leek, finely chopped
2 cloves garlic, minced
1/2 zucchini, finely chopped (optional)
1 cup arborio rice
2 cups vegetable stock
1 bay leaf
salt and black pepper, to taste
2 cups herbs (dill, parsley, chives, tarragon, basil, and chervil), chopped
zest and juice of 1/2 lemon
2 tablespoons vegan parmesan

Cook the leek, garlic, and zucchini in the oil until tender. Add the rice, stock, and bay leaf and season with salt and pepper. When rice is tender, add the herbs, lemon juice, and lemon zest. Sprinkle with the parmesan before serving.