Sri Lankan Lentil Curry

 Ingredients:

3/4 cup red lentils
1/4 teaspoon fenugreek seeds
1/3 teaspoon black pepper
1/3 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon coconut oil
1 teaspoon mustard seeds
6 curry leaves
1 small red onion, chopped
2 inch cinnamon stick
1-1/2 cup water
salt, to taste
1/4 cup coconut milk
1 tomato, finely chopped
juice of 1/2 small lemon
1 tablespoon desiccated coconut

Rinse the lentils and set aside.

Cook the spices in the oil and add water and lentils. Cover and bring to a simmer and add the salt, coconut milk, and tomato. Cover until thoroughly cooked and stir in the lemon juice.

Garnish with coconut and red pepper flakes and serve with rice or indian bread.

Kale Salad with Persimmon and Chickpeas

 Ingredients:

1-1/2 cup chickpeas
baby kale leaves
2 fuyu persimmons, peeled and chopped
a handful of dried cranberries
1/2 cup pecans, toasted
1/2 cup cucumber, sliced

juice of 1/2 lemon
2 tablespoons wine/apple cider vinegar
salt and black pepper, to taste
1 teaspoon poppy seeds
avocado oil

Toss the chickpeas in some oil and salt and toast until golden and crispy. Set aside to cool.

Combine remaining salad ingredients in a bowl as well as the dressing ingredients. 

Plate the salad and top with the chickpeas. Drizzle with the dressing before serving.

Long Life Noodles

 Ingredients:

shiitake mushrooms, sliced
chinese garlic chives, cut into 2 inch pieces
oil
yellow noodles, prepared
1/4 teaspoon rice syrup
2 teaspoons soy sauce
2 teaspoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/2 teaspoon sesame oil

Cook the mushrooms and chives in the oil and add the noodles. Add more oil as needed to fry the noodles. Combine the sauce ingredients and stir until well combined. Remove from heat and stir in sesame oil.

Baklava Custard Pie

 Ingredients:

1-1/4 cup walnuts
1/4 cup agave
1 teaspoon cinnamon
a splash of orange blossom water
a pinch of salt

filo pastry
melted butter

1/3 cup cornstarch
1/2 teaspoon agar
2-1/2 cup cream
a splash of rosewater
1/4 cup agave
2 teaspoons vanilla bean paste
a pinch of salt
a pinch of turmeric 

Grind the walnuts in a food processor until they reach coarse crumbs. Stir with their remaining ingredients and set aside.

Line a greased tart or springform pan with a sheet of filo brushed with butter and repeat three layers. Spread the nut layer on top and repeat three more layers.

Bake at 350 for 10-15 minutes until pastry is golden. Allow to cool for 15 minutes

Combine cornstarch and agar with some of the cream and gradually add the rest of the cream as well as the remaining ingredients to a saucepan and cook until thickened.

Pour the custard on top of the pastry. Allow it to rest at room temperature for 30 minutes and in the refrigerator for at least 2 hours.

Garnish with slivered pistachios, rose petals, and drizzle with vegan honey before serving.

Korean Cucumber Salad

 Ingredients:

cucumber, thinly sliced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon rice syrup
1/2 teaspoon gochugaru
1/2 teaspoon sesame seeds, toasted
2 green onions, chopped

Toss all the ingredients and serve immediately.

Rice Krispies Treats

 Ingredients:

1/3 cup almond butter (can replace a bit of it with vegan butter for flavor)
1/2 cup agave
1 teaspoon vanilla
bourbon flavoring (optional)
1/4 teaspoon salt
1 teaspoon kappa carageenan
3-1/2 to 4 cups rice krispies

In a skillet or saucepan, melt the butter and sweetener together. Add the vanilla, flavoring, and salt. Sprinkle the carageenan over it while whisking and gradually add the rice krispies cereal.

Press into a parchment paper lined pan and refrigerate to cool before cutting into squares.

*Optionally can spread melted chocolate over it.

Ravioli with Pumpkin Alfredo Sauce

 Ingredients:

1 package ravioli
1 tablespoon butter
2 cloves garlic, minced
1/2 teaspoon nutmeg
cremini or shiitake mushrooms (optional)
2 tablespoons flour
2/3 cup milk (and/or cream)
1/2 cup pumpkin puree
a few leaves of sage, thinly sliced
chicken flavored stock
salt and black pepper, to taste
1/4 cup walnuts, toasted
1/4 cup pine nuts, toasted
1/3 cup shredded parmesan
3 tablespoons parsley, chopped

Cook the ravioli and set aside.

Cook the garlic in the butter and add the nutmeg and mushrooms. Cook for a few minutes and add the flour. Cook the flour for about 30 seconds and gradually add the milk until a thick sauce forms. When desired consistency is reached, add the pumpkin, sage, and stock until desired consistency is reached. Season with salt and pepper. When sauce comes to a simmer, add the nuts, cheese, ravioli, and parsley.