Raspberry Almond Orange Cake

 Ingredients:

1-1/2 cup flour
3/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/3 cup orange juice
1/3 cup canola oil
1 tablespoon egg replacer
1/2 cup light brown sugar
1 teaspoon vanilla
zest of 1 orange
2 teaspoons apple cider vinegar
4 ounces raspberries
2/3 cup sliced almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract

Combine flour, almond meal, baking powder, and baking soda. Add milk, orange juice, oil, egg replacer, sugar, vanilla, and orange zest. Once well incorporated, stir in the vinegar. Pour cake batter into prepared pan and top with the raspberries and almonds. Allow to sit for 10 minutes before baking at 350 for 45 minutes.

Whisk powdered sugar with the almond extract and add water until glaze consistency is reached. Drizzle over cake once it is completely cooled.

Almond Biscotti

 Ingredients:

2 cups all purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/3 cup butter
1 teaspoon vanilla
1 teaspoon almond extract
1/3 cup applesauce
1 cup sliced almonds
coarse sugar

Combine dry ingredients and set aside. Stir together wet ingredients and fold in the dry ingredients and almonds.

Shape dough into a 9x3 inch log, sprinkle with coarse sugar, and bake at 350 for 25 minutes. When it is golden, remove from the oven and allow to cool for 10 minutes.

Reduce heat to 325. Slice the baked log into 1 inch pieces and place on its side. Bake another 30 minutes, turning once halfway through. 

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.