Mexican Coleslaw

 Ingredients:

coleslaw mix
1 small red bell pepper, finely chopped
1/2 cup black beans
1 ear corn
1/2 cup cilantro, finely chopped
1 jalapeno, minced
mexican style seasoning, to taste
sour cream
lime juice
salt

Toss coleslaw ingredients together.

Stir sour cream with lime juice and salt, adding water to reach runny consistency and toss with the slaw.

Saffron Cookies

 Ingredients:

1 tablespoon milk, heated
a pinch of saffron strands, crushed
1/2 cup flour
3 tablespoons butter
1/4 cup powdered sugar
1/2 teaspoon cardamom
a pinch of salt
chopped almonds

Steep the saffron in the milk. Set aside.

Combine flour with butter and sugar. Add the cardamom, salt, and saffron milk. Roll into balls and refrigerate or freeze. Flatten the cookies onto a baking sheet and sprinkle with the almonds.

Bake for 15-20 minutes at 350.

Chochoyote Soup

 Ingredients:

1 cup masa harina
1 teaspoon salt
1 tablespoon oil
1 teaspoon ancho chili powder
1/2 cup water

1 teaspoon oil
1 small onion, finely chopped
1 jalapeno, minced
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon oregano
6 large tomatillos, diced
vegetable stock
cilantro
salt, to taste
lime (optional)

Combine the chochoyote ingredients, cover, and set aside for 30 minutes, divide into small balls and shape into concave bowls.

Cook onion and jalapeno in oil. Add the garlic, cumin and oregano. Stir in the tomatillos and stock followed by the cilantro. When the tomatillos are wilted, blend the mixture and return to saucepan. Season with salt as needed. Drop the chochoyotes into the soup. They are cooked when they float. 

Garnish with cilantro and lime juice of desired.

South African Apricot Curry

 Ingredients:

1 tablespoon oil
1 onion, thinly sliced
2 cloves garlic, minced
1 pint mushrooms, sliced
1 green bell pepper, chopped (optional)
2 tablespoons curry powder
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon black pepper
1/2 cup apricot jam
2 tablespoons apple cider vinegar
1 teaspoon mustard seed, crushed
1-1/2 cup stock
chicken chunks

Cook the onions and garlic in the oil and add the mushrooms. When most of the liquid is evaporated, add the curry powder and flour and stir for a minute and add the brown sugar, black pepper, jam, vinegar, and mustard. Stir well and when it simmers add the stock and chicken chunks. Season with salt.

Serve with rice.

Butternut Squash Risotto

 Ingredients:

1/2 lb butternut squash, diced
4 cups stock
1 stalk celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup arborio
1 tablespoon oil
salt, to taste
black pepper, to taste
1/2 lb mixed wild mushrooms
1/4 parmesan shreds

Steam or boil the squash and mash. Set aside.

Roast the mushrooms and set aside.

Cook the celery and onion in some oil. Add the garlic and thyme. When it is aromatic, add the rice and stock. Cover and allow to cook for a few minutes. Stir in the squash and season with salt and pepper. Cover and cook until rice is tender.  Stir in parmesan and mushrooms or serve them on top.

Vardabit

 Ingredients:

pide, diced and allowed to dry
1/2 cup tahini
1/3 cup aquafaba
1 teaspoon yogurt
1 tablespoon lemon juice
1/2 teaspoon cumin
2 cloves garlic, minced
salt, to taste
1-1/4 cup white beans
2 tablespoons olive oil
isot pepper
parsley, chopped

Toss the pide with some oil and toast it. Set aside.

Combine tahini, aquafaba, yogurt, lemon, cumin, garlic, and salt. 

Mash a few spoonfuls of the beans and add them along with the rest of the beans to the tahini mixture.

Heat the olive oil and isot pepper to infuse flavor. Set aside.

Assemble by placing pide on a platter, topping with the bean mixture, and drizzle with the oil. Garnish with parsley.

Roasted Cauliflower in Coconut Tomato Sauce

 Ingredients:

1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon fenugreek
1/4 teaspoon fennel, crushed
1 head cauliflower, chopped
coconut oil
salt, to taste
2 shallots, chopped
2 inches ginger, minced
3 cloves garlic, minced
2 tomatoes, chopped
1/2 cup red lentils
passata
vegetable stock
1 cup coconut milk
juice of 1 large lime
cilantro, chopped
nigella seeds

Toss cauliflower with half the spice blend and the oil and roast. Set aside.

Cook shallots, ginger, and garlic in oil followed by the rest of the spice. Stir in the tomatoes. When they begin to wilt, add the lentils, passata and stock. Cook until lentils are soft.

Optionally, puree the mixture in a blender with the coconut milk and return to pan. Stir in the cauliflower and lime juice. Garnish with cilantro and nigella seeds.

Serve with roti or basmati rice.