Lobio Mtsvanilit

Ingredients:

2 cups kidney beans
1/2 cup cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
1 tablespoon tarragon, chopped
1 tablespoon basil, chopped
1/2 red onion, finely chopped
1 green chili, minced
2 tablespoons sherry or white wine vinegar
2 tablespoons olive oil
1 teaspoon garlic powder
a pinch of coriander
1 teaspoon honey
salt and black pepper, to taste
1/3 cup walnuts, toasted and roughly chopped

Combine kidney beans, herbs, onion, and chili pepper. Combine remaining ingredients in a jar. Toss the bean mixture with the walnuts and the dressing.

Vegan Chocolate Chip Cookies

Ingredients:

1-1/3 cup brown sugar
1/2 cup coconut oil
6 tablespoons almond milk
1/3 cup almond butter
2 teaspoons vanilla
2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cup chocolate chunks

Combine wet ingredients and add dry ingredients. Fold in chocolate.

Set aside to relax for about 4 hours then roll into balls and bake at 350 for 12-15 minutes.

Vegan Mac and Cheese

Ingredients:

1 potato, peeled
1 large carrot
1/4 onion
elbow pasta
1/2 cup coconut milk (optional)
1/2 cup raw cashews, soaked
1 clove garlic
salt and pepper, to taste
2 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper
a pinch of nutmeg
1/4 teaspoon paprika
juice of 1 small lemon
1/4 cup panko (optional)
meltable cheese (optional)

Cut potatoes into chunks and boil in water. Add carrots and boil another 5 minutes. Add onion and continue to cook for another 7 minutes.

Meanwhile cook pasta until al dente and set aside.

In a blender, combine the vegetables and 1-1/2 cup of their water (or 1/2 cup coconut milk and water), cashews, garlic, nutritional yeast, cayenne, nutmeg, salt and pepper. When the sauce cools, stir in the lemon juice.

Stir mixture into pasta. If desired, transfer to a casserole dish and sprinkle with meltable vegan cheese, panko, and more paprika.

Pistachio Cookies

Ingredients:

1-1/3 cup whole pistachios
2/3 cup almond flour
1/2 cup sugar
2 teaspoons honey
1/2 teaspoon vanilla
zest of 1 lemon
1 flax egg (or any sub for an egg white)
1/4 cup powdered sugar

Pulse the pistachios with the sugar in a food processor or blender until coarse crumbs. Transfer to bowl and add almond, sugar, honey, vanilla, lemon, and egg. Stir the mixture until it comes together and roll into tablespoon sized balls. Roll each of the balls in the powdered sugar and flatten with the bottom of a cup onto parchment paper.

Bake at 350 for 10-15 minutes.

Scallion Pancakes

Ingredients:

1-1/2 cup bread flour
3/4 cup boiling water
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon flour
1/2 cup green onions, chopped
2 tablespoons sesame seeds, toasted

Stir water into flour, salt, and garlic powder and knead until slightly tacky. Cover and allow to relax for about half an hour.

Combine oil, sesame oil, and flour. Set aside.

Divide dough into quarters and roll each into a flat circle. Brush with the oil mixture and sprinkle with the green onions. Roll it and swirl each log into a bun. Set aside for about 20 minutes.

On a lightly floured surface, roll each bun out. Heat a bit of oil in a frying pan and cook pancake in each side until golden brown. Cut into wedges and serve hot.

If desired, serve pancakes with dipping sauce consisting of  1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon ginger, and sriracha to taste.

Harak Osbao

Ingredients:

10 fettuccine noodles, broken into one inch pieces
1/2 onion, very thinly sliced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon allspice
a pinch of cardamom
1/4 teaspoon black pepper
1-1/2 cup brown lentils, soaked
2 cups vegetable stock
1/2 teaspoon dried mint
2 medium pitas
1 tablespoon sumac
1/4 cup tamarind
2 tablespoons pomegranate molasses
2 tablespoons parsley, chopped
salt, to taste
1 tablespoon cilantro, chopped
1/4 cup pomegranate arils
1 lemon, cut into wedges


In a dry saucepan, toast the noodles. Set aside.

Cook onion and garlic in the oil until soft. Add the cumin, coriander, allspice, cardamom, and black pepper. Stir until aromatic then pour in the lentils, stock and mint. Cover and bring to a simmer, adding more water as needed.

While lentils are cooking, prepare pita chips and season them with salt and half the sumac. Set aside to cool.

When lentils are tender, add the tamarind, pomegranate molasses, noodles, and a sprinkle of fresh parsley. Cover and cook until pasta is tender and most of the liquid is absorbed and season with salt.

To serve, place pita chips on the base of a shallow plate. Pour the lentil mixture over it and garnish with parsley, cilantro, pomegranate arils, remaining sumac, and lemon wedges.

Chickpea Mushroom and Farro Soup

Ingredients:

1 tablespoon oil
1/2 onion, chopped
1 package porcini (or cremini) mushrooms
2 cloves garlic, minced
1 sprig rosemary, chopped
1 sprig thyme, chopped
2/3 cup tomato puree
4 cups vegetable stock
1/3 cup farro
1-1/2 cups chickpeas
salt and black pepper, to taste
olive oil

Cook the onion in the oil until translucent. Add the mushrooms and cook until they release their liquid. Add the garlic, rosemary, and thyme. Stir until aromatic and stir in the puree and stock. Bring soup to simmer and add the farro.

When farro is cooked, stir in the chickpeas and season with salt and black pepper. Drizzle with olive oil before serving.