Turmeric Rice with Tomatoes

Ingredients:

2 cloves garlic, minced
1/4 teaspoon cardamom
1/2 tablespoon thyme
2 tablespoons coconut oil or vegan butter
zest of 1 lemon
1 teaspoon turmeric
1 pint cherry or grape tomatoes
salt and black pepper
3/4 cup basmati rice, soaked
1 cup vegetable stock
juice of 1/2 lemon
2 tablespoons parsley, roughly chopped

Cook the seasonings in the oil. Add the lemon, turmeric, and salt as well as the tomatoes. Cook the tomatoes without agitating them until they start to blister. Add rice, stock, and black pepper. Cover and cook until rice is soft. Stir in lemon juice and parsley. Let sit 5 minutes before removing from heat.

Turkish Pumpkin Soup

Ingredients:

1 tablespoon oil
1/2 onion, chopped
1 leek, thinly sliced
2 cloves garlic, minced
salt, to taste
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3 cups (1 lb) butternut or kabocha squash, diced
3 cups vegetable stock
1-1/2 tablespoons basmati rice
1/2 teaspoon sugar
1/4 cup greek style yogurt
isot pepper, to taste

Cook onion and leek in the oil. Add the garlic and spices and stir until aromatic. Add the stock, squash, rice, and sugar. Cover and simmer until the squash are tender. Transfer to a blender and puree until smooth, adding more water as needed. Return to saucepan and simmer, adding more salt if needed.

Ladle soup into bowls and garnish with a dollop of yogurt and a sprinkle of isot pepper

Chayote Soup

Ingredients:

2 green onions, chopped
1 clove garlic, minced
1 small serrano pepper, seeded and chopped
1/2 tablespoon oil
2 chayotes, diced
3 cups vegetable stock
3 tablespoons cilantro
salt, to taste

Cook onion, garlic, and pepper in the oil. Add the chayote and stock and cook until tender. Stir in the cilantro and transfer to a blender. Puree until smooth. Return to saucepan and season with salt. Garnish with cilantro before serving.

Spinach and Tofu Stir Fry

Ingredients:

1 teaspoon peanut oil
2 cloves garlic, minced
6 cups chinese water spinach, stems removed
1 cup tofu sheets, cut into strips
3 teaspoons soy sauce or teriyaki sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil

Cook the garlic in the the oil. Add the spinach and cook until wilted. Add the tofu and soy sauce. Remove from heat and stir in sesame seeds and sesame oil.

Cornbread Waffles with Mushrooms

Ingredients:

1/2 cup cashews, soaked
1/4 cup water
1/2 tablespoon lemon juice
1/2 tablespoon apple cider vinegar
1 clove garlic
2 tablespoons dill
2 tablespoons buffalo sauce

3/4 cup cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon thyme
1 tablespoon nutritional yeast
1 jalapeno, finely diced
1 teaspoon salt
1 cup almond milk
2 tablespoons butter flavored coconut oil
1 teaspoon apple cider vinegar

1 tablespoon oil
2 teaspoons cajun seasoning
salt and black pepper, to taste
5 king trumpet (or any other mushrooms), sliced (or seitan or tempeh)

cherry tomatoes, quartered
1 avocado, sliced
2 tablespoons parsley, to taste

Combine sauce ingredients in a blender and blend until smooth, adjusting water as needed. Set aside.

Combine dry ingredients and add the wet ingredients, stirring in the vinegar last. Cook on waffle iron until golden. Set aside, covering to keep warm.

Combine marinade ingredients and brush over the mushrooms. Roast in the oven at 400 until golden brown.

To assemble, plate the waffles and top with sauce, mushrooms, avocado, and tomatoes. Sprinkle with the parsley.

Passion Fruit Mojito

Ingredients:

2 passion fruits
2 tablespoons mint leaves
2-1/2 tablespoons agave
rum flavoring
juice of 1 lime
club soda
ice

Strain the passion fruit juice to separate the seeds. Crush the mint and add to the juice. Stir in agave, rum flavoring, and lime juice. Add club soda and ice before serving. Garnish with lime wedge, mint leaves, and passion fruit seeds.

Pulled Barbecue Mushroom

Ingredients:

1 teaspoon oil
1/2 onion, chopped
4 king oyster mushrooms, cut into thin strips
2 cups shiitake mushrooms, cut into thin strips
1/2 cup barbecue sauce
4 burger buns
beefsteak tomato, cut into slices
arugula
pickles (optional)

Cook onion in the oil until translucent and add the mushrooms. Cook until mushrooms wilt and release their liquid and continue cooking until most of the liquid has evaporated. Add the barbecue sauce and simmer until thickened.

Arrange with the toppings inside the buns.