Olive Pies

 Ingredients:

250 grams bread flour
125 grams all purpose flour
3/4 teaspoon baking powder
1/2 cup grapeseed oil
3 tablespoons olive or basil oil
1/2 cup orange juice
1/4 cup water
1/2 teaspoon salt

1/2 cup olives, chopped
2 green onions, chopped
cilantro, chopped
a few mint leaves, chopped
1 tablespoon olive oil

sesame seeds (optional)



Combine the dough ingredients and knead until elastic. Cover and allow to rest for 30 minutes.

Mix the filling ingredients. Set aside.

Roll out the dough and use a cookie cutter to cut into circles. Place the filling in the center and roll each circle into a croissant shape. Place onto parchment paper.

Brush each with almond milk and sprinkle with sesame seeds.

Bake at 200 for 1 hour.

Bulgarian Cucumber Soup

 Ingredients:

1 garlic clove, core removed
salt, to taste
1 cup thick yogurt
1 tablespoon walnut oil
1/3 cup walnuts, roasted and finely chopped
2 persian cucumbers, finely diced
1/4 cup ice water
ground black pepper, to taste
finely chopped dill

Salt the cucumbers and set aside. Pat dry.

Mash the garlic with the salt and add to the yogurt along with half the oil and walnuts. Stir in the water and add more if needed to reach desired consistency. Add the cucumbers and season with more salt as needed. Ladle into bowls. Garnish with remaining walnut oil, black pepper, and dill before serving.

Note: Serve immediately or stir in the cucumbers before serving if making in advance.

Corn Tortillas

 Ingredients:

1-1/2 cup masa harina
1/4 teaspoon salt
2 tablespoons coconut oil
1 cup boiling water

Combine the masa and salt. Add the oil and water. Stir until it comes into a ball. Cover and allow to sit for 30 minutes.

Roll into balls and flatten into circles between two sheets of plastic wrap. 

Cook on a frying pan for 1 minute on each side. Serve immediately or keep in a towel until ready to serve.

Zucchini Koftas in Coconut Tomato Sauce

 Ingredients:

1 medium potato, diced
1 large zucchini, grated
2 green onions, chopped
1/4 cup cilantro, chopped
3 tablespoons chickpea flour
2 tablespoons rice flour
2 teaspoons egg replacer
2 green chilies, minced
1/4 teaspoon cumin
1 tablespoon garam masama
salt and pepper, to taste

1 tablespoon coconut oil
1/2 small onion, chopped
1 bay leaf
1 cinnamon stick
2 cloves garlic, minced
1/2 inch ginger, minced
1/4 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons coriander
1 teaspoon garam masala
2 tomatoes, diced
1/4 cup tomato sauce
1 can coconut milk
juice of 1 lime
salt, to taste

Boil the potato and mash it. Fold in the zucchini and remaining ingredients. Shape into koftas and allow to cool in the refrigerator for a few hours, before frying.

Meanwhile, Cook onion in the oil and add spices. Stir until aromatic and add the tomatoes and tomato sauce. When the tomatoes start to wilt, add the coconut milk. Cook until mixture simmers. Transfer to a blender and blend until smooth. Return to skillet and add the zucchini koftas, lime juice, and salt. Alow to sit 10 minutes before serving.

Serve with cumin basmati rice or naan

Eggplant Hummus Bites

 Ingredients:

1 pound cherry tomatoes, cut in half
2-3 tablespoons basil oil or olive oil
1 teaspoon salt
1 tablespoon oregano
2 cloves garlic, minced or crushed
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
2 large eggplants, sliced into 1/2 inch rounds diagonally (or baby eggplants sliced vertically)
1/2 cup olives, chopped (or olive tapenade)
1 cup hummus

Combine tomatoes with the seasoning and roast on parchment paper in the oven at 350 for 1 hour or until charred. Set aside to cool.

Salt the eggplants, squeeze the liquid out of them, brush with oil, and roast at 425 until golden brown. Alternately, grill the eggplant slices.

Spread a spoonful of hummus onto each eggplant slice and top with the tomato confit and olives. Wrap the eggplant over it and secure with a toothpick

Sour Turnip Soup

 Ingredients:

1 teaspoon oil
1/2 onion, chopped
2 sticks celery, chopped
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon cumin
1/4 cup basmati rice, soaked
1 turnip, cut into large chunks
vegetable stock
1/2 cup dill, chopped
1/2 cup cilantro, chopped
baby spinach
juice of 1 lemon
salt, to taste

Cook onion in the oil and add celery. When they are softened, add the seasonings and stir until aromatic. Pour in the rice, turnips, and stock. Cover and simmer until turnips are tender and rice is very soft. Add the herbs and continue cooking for a few minutes. Remove from heat and stir in the lemon juice. Season with salt.

Marinated White Beans on Toast

Ingredients:

1-1/2 cup white beans

3 tablespoons olive oil

1 tablespoon red wine vinegar

juice of 1/2 lemon

1 tablespoon parsley, chopped

1 tablespoon basil, chopped

1 teaspoon agave

1 clove garlic, minced

a pinch of oregano

salt and black pepper, to taste

a pinch of red pepper flakes

1 ounce vegan feta cheese, crumbled

1/2 roasted red bell pepper, chopped

1 tablespoon sun dried tomato, chopped

italian bread

grapeseed oil

Toss all the ingredients together and chill for several hours.

Brush bread with grapeseed oil and bake or heat on a skillet until golden. 

Serve the beans on top of the toasts