Savory Muffins

 Ingredients:

1-3/4 cup cake flour
1 teaspoon baking powder
1 cup oatmeal
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 tablespoons egg replacer
1-1/2 cup almond milk
1/2 cup oil
1 tablespoon chives, chopped
9 sundried tomatoes, chopped
10 spanish olives, chopped
2 tablespoons hemp seed
3 tablespoons pumpkin seeds
1/2 cup vegan cheddar, grated
8 cherry tomatoes, quartered

Toss flour, baking powder, oatmeal, spices, and salt together.

Add the egg replacer, milk, and oil followed by the chives, tomatoes, olives, hemp seeds, and pumpkin seeds. 

Spoon into greased muffin tin and top with cherry tomato as well as more pumpkin seeds and olives if desired.

Bake at 350 for 25-30 minutes.

Wild Rice Soup

 Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 cup wild rice, soaked
1 bay leaf
1 teaspoon thyme
vegetable stock
1 cup chickpeas
1/2 cup cream
salt nd black pepper, to taste

Cook onion and garlic in the oil. Add the carrot and celery and cook until tender. 

Pour rice, bay leaf, thyme, and stock into the saucepan. Cover and simmer until wild rice is tender. Stir in the chickpeas and the cream and season with salt and pepper.

EIDFITR21
EIDFITR21

Mushroom Chashushli

 Ingredients:

grapeseed oil
new potatoes
onion, roughly chopped
garlic, minced
green chili pepper, minced
button mushrooms, whole
purple basil
salt, to taste

Toss potatoes in some oil and bake until golden brown. Set aside.

Cook the onion, garlic, and chili pepper in the oil and add the mushrooms. Cook until they are soft.

Stir the mushroom mixture with the potatoes, basil, and salt. 

Cajun Pumpkin Soup

 Ingredients:

1 pumpkin, diced
3 teaspoons cajun spice
1 teaspoon sage
salt and black pepper, to taste
1 onion, chopped
2 cloves garlic, chopped
1-1/2 cup stock
1-1/2 cup milk
juice of 1 lemon
pumpkin seeds, cream, and chili flakes for garnish

Roast the pumpkin with seasonings and a bit of oil. Cook until golden.

Cook the onion and garlic in some oil until translucent. 

Transfer pumpkin mixture and onion mixture into a blender with the stock. Blend until creamy and transfer to a saucepan. Bring to a simmer and add the milk and lemon.

Ladle into bowls and garnish.

Serve with grilled cheese.

Mushroom Soup en Croute

 Ingredients:

2 tablespoons vegan butter
2 packs mushrooms, roughly chopped
2 large shallots, chopped
salt and black pepper, to taste
3 tablespoons flour
2 cups milk
2 cups stock
puff pastry squares

Cook the mushrooms in the butter and add the shallots when liquid is gone. Season with salt and pepper and sprinkle in the flour. Pour in the liquid and bring to a simmer. 

Transfer mixture to a blender and puree until smooth. Pour soups into oven safe bowls or ramekins and top with a puff pastry sheet. Brush with butter and bake until they are golden. 

Wild Rice and Chestnut Salad

 Ingredients:

1 cup wild rice, cooked
2 radishes, thinly sliced
1 green onion, chopped
chestnuts, sliced
salt and black pepper, to taste
apple cider vinegar
olive oil

Toss wild rice with radishes, green onion, and chestnuts. Combine remaining ingredients for the dressing and stir together before serving.

Five Spice Mushrooms

 Ingredients:

2 tablespoons oil
14 oz large oyster mushrooms
salt, to taste

6 heads baby bok choy
7 oz tenderstem broccoli
1 red chili, thinly sliced
1/2 tablespoon oil
1 tablespoon soy sauce
1 tablespoon sriracha
1 tablespoon rice syrup

jasmine rice
green onion, sliced
sesame seeds
lime wedges

Toss oil, mushrooms, and salt together. Bake at 400 until they are golden.

Meanwhile, sauté vegetables in a wok with the oil and add soy sauce, sriracha, and rice syrup. 

Serve mushrooms and stir fry over rice, sprinkled with green onion, sesame seeds, and a wedge of lime.