Ingredients:
1 cup fresh lima beans
zest and juice of 1 lime
3 tablespoons olive oil
salt, to taste
1 green onion, chopped
1 jalapeno, thinly sliced
1 shallot, thinly sliced
kernels from 1 ear of corn
1 nectarine, cut into wedges
1 cucumber, quartered
1 avocado, diced
1 orange bell pepper, finely julienned
heirloom cherry tomatoes, halved
cilantro, chopped
Toss all ingredients and serve chilled.
Ingredients:
50 grams baby spinach
1 cup walnuts, toasted
1 small clove garlic
a few leaves of cilantro
a handful of parsley
1/4 teaspoon paprika
1/4 teaspoon fenugreek powder
1 tablespoon red wine vinegar
1 tablespoon olive oil
salt and black pepper, to taste
1/4 small onion, chopped
pomegranate seeds
Steam the spinach and squeeze the liquid out. Transfer to food processor with remaining ingredients. Process until it reaches a doughy consistency. Stir in the onion.
Roll them into golf ball sized balls. Flatten the top so it is concave and top with pomegranate. Serve with bread.
Ingredients:
1 pomelo, shredded into small chunks
3 tablespoons fresh coconut, finely shredded
3 tablespoons peanuts, chopped
1 large shallot, thinly sliced
1 lime leaf, thinly sliced
1 lemongrass, finely minced
a handful of mint leaves
a few leaves of cilantro, roughly chopped
1 birds eye chili, seeded and thinly sliced
juice of a lime
1 teaspoon vegan fish sauce
1 teaspoon agave
Combine salad ingredients and dressing ingredients separately and toss together before serving.
Ingredients:
1 cup water chestnuts, sliced and quartered
1 cup snap peas, halved
1 cup cucumber, sliced
1 carrot, cut into matchsticks
1 red bell pepper, diced
1 green onion, chopped
a handful of cilantro, chopped
woodear mushrooms, sliced (optional)
2 tablespoons soy sauce
3 tablespoons rice vinegar
sesame oil
garlic powder
ginger powder
3 tablespoons agave
juice from 1 lime
black sesame seeds
Combine salad ingredients and dressing ingredients. Toss them together before serving. Optionally, top with fried wonton.
Ingredients:
1 tablespoon oil
1 onion, roughly chopped
2 cloves garlic, chopped
a pinch of cumin
a pinch of coriander
1 small yukon gold potato, peeled and diced
1 large head of broccoli
vegetable stock
salt and black pepper
a handful of fresh zatar
tahini sauce
pine nuts, toasted
parsley, chopped
zatar seasoning
Cook the onion and garlic in the oil and add the seasonings then potato and broccoli along with the stock. Simmer until cooked through. Season with salt and pepper.
Transfer to a blender with the zatar and blend until smooth.
Ladle into bowls and drizzle with the tahini sauce. Sprinkle the rest of the garnishes over it.
Ingredients:
bow tie, bell, or shell pasta, cooked to al dente
romaine lettuce, shredded
tomato, diced
bacon, cut into small pieces
ranch dressing
barbecue sauce
black pepper
Toss salad ingredients with the dressing ingredients and serve chilled.
Ingredients:
1 tablespoon butter
1 onion, finely chopped
1 teaspoon paprika
vegetable stock
2 roma tomatoes, diced
passata
a small handful of rice
1-1/2 cup chickpeas
meatballs
salt and black pepper, to taste
juice of 1/2 lemon
dried mint
Cook onion in the oil. Add the paprika and stir until fragrant. Add stock, tomatoes, and rice. Bring to a simmer and add chickpeas, meatballs, and salt and pepper. Cover and simmer until meatballs are cooked through. Remove from heat and stir in lemon and mint.
