• 3 cups of cooked, rinsed noodles (soba, rice or sweet potato noodles) 
• 1/2 cup of tahini paste
• 3 Tbsp of balsamic vinegar
• 1 Tbsp of freshly grated ginger
• 1 big clove of garlic
• ¼ cup of water
• 2 cups of shredded purple cabbage
• 2 cups of arugula
• 1 cup of shredded carrots
• 1 cup of sliced cucumbers
• 1 cup sliced red pepper
• 2 cups of green peas (thawed from frozen)
• ¼ cup diced green onions
• ¼ diced fresh cilantro or parsley
• 2 Tbsp of sesame seeds for topping

 Instructions:

In a blender make a sauce by mixing tahini, balsamic vinegar, ginger, garlic and water.
In a big salad bowl combine the noodles with vegetables and poor sauce over and mix well. Serve with a sprinkle of sesame seeds.

No bake key lime pie

• ½ cup of almonds (or walnuts)
• 2 tablespoons desiccated coconut
• ¾ cup-soaked pitted dates
• 1.5 cup cashews, soaked
• ½ cup almond milk
• ½ cup fresh lime juice
• 2 Tbsp of agar-agar flakes
• Zest of one lime
• 1/4 cup of white mulberry molasses (or a syrup of your choice)

Instructions:

1. Soak cashews in hot water for 10-15 minutes
2. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor
3. Mix almonds, soaked dates and desiccated coconut to the food processor, pulse into a fine grain
4. Press the mixture into an 8-inch springform pan until it is even. Put it in the fridge to set for an hour.
5. Add soaked cashews to the food processor along with lime juice, lime zest, agar-agar, almond milk and molasses and blend well until the mixture is smooth and creamy, scraping down the sides as needed.
6. Pour mixture onto the base, spread evenly and sprinkle with lime zest.
7. Store in the freezer and take out 30 minutes before serving.

Mango dressing: 
½ mango, chopped
2 Medjool dates, pitted
1 lime juiced and zested
1 tsp of each onion, garlic powder, and mustard powder
½ of water
Salad ingredients:
 1 head of romaine lettuce
 1 cup/120g chopped red cabbage
1 chopped tomato
1 mango chopped
 ½ avocado, diced Topping
1 cup of any cooked beans
3-4 tbsp fresh parsley and/or cilantro
3-4 tbsp of green chopped onions
sprouts of choice-optional

Mix the dressing ingredients in a blender, thinning it out with more water if it is too thick.  Serve over mixed salad ingredients.

Strawberry Rhubarb Cobbler
Ingredients:
1 pound/500g fresh strawberries quartered
12 oz/340 g rhubarb cut in 1-inch pieces
Zest from 1 medium orange
1 tablespoon orange juice
1 cup of almond meal/flour
1 cup of oat flour (could be made from 1,5 cup of oats)
½ teaspoon of baking soda
1 teaspoon apple cider vinegar
10 pitted soaked Medjool dates                 
1 cup of any plant milk or water from soaked dates
1 teaspoon of vanilla
½ teaspoon of cinnamon

Instructions:
Preheat the oven to 375F/180C. Mix all soaked dates in a blender. Then combine date paste with oat and almond flour, vanilla, cinnamon, baking soda with vinegar forming a thick dough. Put strawberries, rhubarb in the pie dish, sprinkle with orange juice and zest. Next spread the dough over fruit. Bake for 35-40 minutes. It could be served warm, cold, or reheated later.

    
Ingredients:
2 packed cups of basil
2 TBSP pine of nuts, pumpkin seeds, or walnuts
1 cup green peas
3-4 cloves garlic, peeled and chopped
2 tablespoons of fresh lemon juice
300g of whole grain pasta
6-8 stalks of green or white asparagus
Sea salt to taste

Instructions:
Bring the water to boil and add pasta, mix well, turn off the heat. Put asparagus in the pot with pasta and cover with the lid until it is ready to be mixed with sauce, approximately 15 minutes. It will be cooked.
Combine the basil, pine nuts, green peas, garlic, lemon juice, salt in a food processor and puree until smooth and creamy, adding some water if too thick.
Remove asparagus from the pot and set aside. Drain pasta, don’t rinse it, and immediately toss the cooked pasta with the pesto sauce.
Serve with asparagus on the side or cut asparagus into pieces and mix in with pasta.

Pineapple refreshing salad

4 cups of pineapple chunks
1 cup of fresh mint leaves, cut in strips
1 cup of pomegranate arils
Arrange everything in a big bowl, chill before serving for an hour.

Serves 4-6
Preparation time: 10 – 15 minutes

2×400 gr/2 (14 oz) cans of cooked chickpeas
1/2 red onion, thinly sliced
3 medium tomatoes, roughly chopped
45-60 ml/3-4 tablespoon olives, halved and pits removed
A handful of parsley, chopped
Juice of 1 lemon
5 ml/1 teaspoon ground sumac – optional
1/2 teaspoon paprika flakes – optional
Salt and freshly ground black pepper to taste

Place the cooked beans in a bowl, after draining its juice and rinsing over warm water. Mix some salt and sumac with the onion slices well. This will soften the onions and make them more palatable. Add the onion, chopped tomatoes, half of the olives, parsley, and paprika flakes into the bowl. Pour lemon juice over this mixture.

Season with freshly ground black pepper and combine well. Arrange on a serving plate and garnish with remaining olives. Serve immediately or refrigerate until later.

Baked quince stuffed with raisins and walnuts

2 quinces corded and cut in half (or big apples)
2 tablespoons raisins
2 tablespoons of walnuts, crumbled

Put 4 halves of quinces on the baking sheet with skin on the bottom, sprinkle with cinnamon, if desired.

Distribute raisins and the walnuts among 4 pieces, filling up the core pit.

Bake for 35 minutes at 350⁰F/175⁰C.

Enjoy cooled or warm.

It is a soup made with beetroot and associated with the cuisine of eastern and central Europe, especially Russia, Poland, and Ukraine.

Ingredients:
4 medium cooked and shredded beets
4 medium white cooked and cut in small cubes potatoes
2 shredded carrots
1 chopped onion
2 chopped celery starks
½ cup of chopped red pepper
1 liter of vegetable broth
1 cup of sauerkraut
2 cloves of minced garlic
½ cup of fresh chopped parsley
1 can of red beans (or any other legumes)

Instructions:
In a big soup pot sauté onions, carrots, celery, and peppers using a bit of broth or water for 5-8 minutes. Then add vegetable broth, potatoes and cook for 10 minutes. Then add beets, beans, and sauerkraut, cover the pot with the lid and simmer for another 5-7 minutes on low heat. Add minced garlic, cover with the lid, and turn off the heat. Serve with chopped parsley and a teaspoon of a plane plant-based yogurt, if desired.

Chocolate Cherry Cobbler

Ingredients:
1 package of sweet frozen cherries or preserved pitted cherries in a jar with juice
1 cup of almond meal/flour
1 cup of oat flour (could be made from 1,5 cup of oats)
½ teaspoon of baking soda
                                               10 Medjool dates                                               
1 cup of any plant milk or juice from cherries (if using from the jar)
1 teaspoon of vanilla
½ cup of cocoa powder
Chocolate bar chopped or chocolate chips/nibs of your choice (I use raw organic vegan)

Instructions:
Preheat the oven to 375F/180C. Blend all ingredients except for cherries in a mixer. Then fold in chocolate chips. Pour the dough in the pie glass dish, then top with the cherries distributing them evenly. Cherries will sink into the dough naturally. Bake for 35-40 minutes. Could be served warm, cold, or reheated later.

Warming quick soup

• 3-4 medium sized cooked potatoes
• One large yellow onion chopped
• Four garlic cloves minced
• Any frozen vegetable mix (like peas, carrots, corn, peppers)
• Vegetable broth 4 cups/ 800ml
• 1 TBS of curry spice
• 1 TBS of fresh grated ginger
• Sea salt and fresh cracked black pepper to taste

 INSTRUCTIONS:

1. Cut 3 cooked potatoes in cubes, put in a pot with chopped onion, vegetables, curry, ginger and add vegetable broth.
2. Bring to a boil, then turn down the heat to a minimum and cover with the lid.
3. Mash one potato in a separate bowl or in a blender with some vegetable broth, then add to the pot. Bring to the final boil. This creates the thickness and gives soup a creamy consistency.
4. Then, add minced garlic, turn off the heat and let it stand for 5 minutes.
5. Serve with fresh chopped parsley or cilantro.

 
Ginger cookies

• 12 oz dates pitted and soaked for 30 minutes
• 2 cups of oats ground finely
• ½ cup of soaked raisins
• 1 teaspoon of pure vanilla extract
• 2 teaspoons of fresh ground ginger
• 1 teaspoon of cinnamon
• ¼ teaspoon of ground cloves

 Preheat oven to 350°F/ 185C. Line a cookie sheet with parchment paper or a silicone baking mat.
In a food processor combine dates, ground oats, raisins, vanilla, ginger, and cloves. Process until it forms a pliable dough.
On the cutting board shape a flat big cookie from the dough. Then cut into 12 sectors with the knife. Then shape a ball from each sector, putting it on the cookie sheet and flattening it with your palm.  
Bake for 25 to 30 minutes, rotating cookie sheet halfway through baking. Let cool for 10 minutes on cookie sheet. Store cookies in an airtight container in the refrigerator for up to 1 week or freezer for a month.

Ingredients:
Mash:

4 cups thinly sliced cauliflower
 2 white potatoes peeled and cubed
1 clove of garlic
 1/2 cup of dairy free milk, unsweetened
 2 TBS of chopped fresh dill or parsley for garnish
 Gravy:
3 lbs. mixed mushrooms
1 onion, sliced thin
3 starks of chopped celery
1 chopped carrot
½ big chopped peeled potatoes
 2 quarts of veggie stock
Instructions:
In a big pot boil cauliflower and potatoes until soft. Then drain, add warm plant milk, crushed garlic, salt and pepper to taste and mash until smooth with immersion blender.
In a separate pot cook mushrooms and chopped vegetables in a veggie stock until soft. Then place everything in a blender until smooth.
Serve potato mash with mushroom gravy, garnish with chopped fresh dill.

Christmas Pudding

Ingredients

200 g (1 cup) dried fruit finely chopped (a mixture of dates, raisins, dried figs, prunes and dried apricots or whatever dried fruit mix you like)
1 apple, grated
1 tsp of ground ginger
Mix of ½ tsp cinnamon, 1/8 tsp nutmeg, ¼ tsp cloves
½ cup of orange juice and zest of 1 orange
60 g (¼ cup) of apple sauce
120 ml (½ cup) any plant-based milk
4 tablespoons of date syrup (optional)
1 teaspoon vanilla extract
150 g (1 ¼ cup) ground walnuts (or sub ground almonds/almond meal)
150 g-200g (1 1/2 cup) plus 1 Tbsp of wheat or gluten-free flour
2 teaspoons of baking powder (ensure gluten-free if necessary)
¼ tsp of baking soda

Instructions
1.Place the dried fruit, orange zest, grated apple, ginger, cinnamon, mixed spice in a bowl and pour over orange juice. Keep covered in the fridge for 24 hours.
2.In a separate bowl mix plant milk with the date syrup, lemon juice, vanilla, salt, and ground walnuts, add flour, baking powder and baking soda.
3.Add dried fruit mixture to the flour mixture to make a pudding batter, adding a tiny more milk if it is too dry.
4.Grease a medium-sized deep glass bowl or a pudding basin and transfer the pudding batter into it.
5.Place the bowl in a pan (make sure it is bigger than the bowl) and fill up with cold water up to halfway up the bowl. Cut out a circle of baking paper to place directly on top of the pudding batter so that it is completely covered. Use some tin foil to cover the top and fold around the sides of the bowl.
6.Place a lid on the pan and bring it to the boil, then turn down the heat and cook on a low heat for 2 hours. Leave it cool slightly before taking out the bowl.
7.Carefully remove the tin foil and the baking paper. Run a blunt knife around the edge of the bowl to let the pudding come away from the sides – this is easier to do once it is cooled down.
8.Turn the bowl upside down on a plate and shake until the pudding pops out. Keeps covered in the fridge for up to a few days – it is great eaten hot or cold.

Ingredients
2 cups of cooked mixed grains (brown, red, wild rice, farro or barley)
½ cup of cashews soaked for 30 minutes in hot water (or 1 cup of cooked white beans)
½ cup unsweetened plant milk
2 Tablespoons of balsamic vinegar
1 Tablespoon of Dijon-style mustard
3 cups any fresh sliced mushrooms
2 cups sliced leeks
½ cup chopped celery
½ cup chopped carrots
4 cloves minced fresh garlic
5,2 oz/150g of roasted/packaged chestnuts
½ cup of fresh chopped parsley to garnish
Salt and pepper to taste

Instructions

 
Pumpkin pie

1. Preheat oven to 350F/175C
2. Make cashew puree by mixing soaked cashews (or beans), mustard, plant milk, and balsamic vinegar in a blender. Set aside.
3. In a large skillet cook mushrooms, leeks, carrots, celery, and garlic over medium 7-10 minutes or until tender, stirring occasionally and adding water, 1-2 Tbsp. at a time to prevent sticking. Stir in diced chestnuts and cook 2 more minutes, then mix in 2 cups of cooked grains and cashew puree. Spoon everything into baking dish.
4. Bake covered for 15 minutes. Then open and bake for another 10-15 minutes. Serve with sprinkled fresh parsley.

Crust:
1 cup almond meal
1 cup of oat flour 
1 cup of dates soaked in warm water for 30 minutes  

Filling:
2 lbs. (900g) of peeled cooked pumpkin cubes
3/4 cup almond/soy/oat milk
1 cup of dates soaked in warm water for 30 minutes 
1 Tbsp lime juice
2 1/2 tsp of pumpkin spice (or 1 tsp cinnamon
1 tsp ginger and 1/2 tsp allspice) 
1 1/2 Tbs arrowroot powder (tapioca, corn starch, or agar agar)

Instructions:

Crust:

1. Mix soaked dates in a blender until smooth
2. Add date paste to almond and oat flour and mix well forming a firm dough
3. Press and distribute the dough in a pie dish, keeping the edges high enough to hold the filling.
4. Bake for 10 minutes at 350F/180C

Filling

1. Mix soaked dates in a blender until smooth.
2. In a big bowl combine cooked pumpkin, date paste, lime juice, spices, arrowroot powder, mix well gradually adding plant milk until creamy and thick consistency. Immersion blender works the best.
3. Put the filling inside the crust and spread evenly.
4. Bake for 35-40 minutes at 350F/180C until the crust is golden brown.

Easy 3 ingredient cookies

• 1 cup of pitted and soaked for 30 minutes dates
• 2 ½ cups of oats ground finely
• 1 big ripe banana peeled and cut
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of cinnamon
• 1/4 teaspoon of ground cloves
• ½ cup of any nuts/seeds (optional)

Preheat oven to 350°F/ 185C. Line a cookie sheet with parchment paper or a silicone baking mat.

In a food processor combine dates, ground oats, banana, vanilla, cinnamon, and cloves. Process until it forms a pliable dough.

On the cutting board shape/roll a big flat cookie from the dough. Using any cookie cutter cut into 10-12 pieces. Decorate with any nuts or seeds. Transfer cookies on the baking sheet lined with special paper.   

Bake for 15-20 minutes, rotating cookie sheet halfway through baking. Let it cool for 10 minutes on cookie sheet. Store cookies in an airtight container in the refrigerator for up to 1 week or freezer for a month.

INGREDIENTS:

• 350gr/12oz/2 cups cooked bulgur, millet, or quinoa(or a mix of red lentils and grain)
• 1 medium cooked sweet potato
• 3 spring onions, finely chopped
• Handful of flat leaf parsley, finely chopped
• 1 tablespoon red pepper or tomato paste
• 1 – 2 teaspoon red pepper flakes
• 1 teaspoon/5 ml ground cumin
• Salt and ground black pepper to taste
• Bowl of cold water to wet your hands
• Pomegranate seeds or molasses (or balsamic vinegar) to serve

 Mash the potatoes in a separate bowl with cumin, salt, and ground pepper, and knead the potatoes with your hands well, until they are smooth and elastic. Stir in the potatoes with the grain mixture, and add tomato paste, red pepper flakes, green onions, the parsley, mix well with your hands. Check the seasoning and add more salt if needed. Have the bowl of water ready by your side. Wet your hands with the water and take a walnut size from the mixture and shape like rolls using your hands. Place them side by side on a serving dish. The rolls are served on a bed of lettuce leaves sprinkled with pomegranate seeds or molasses/balsamic vinegar. These rolls can be also baked on 175C/350F for 20 minutes until crispy, served as a main dish with salad.

PUDDING OF THE PALACE- Sarayi

INGREDIENTS:           

• 4 cups/1 L unsweetened plant milk (almond, soy, or rice)
• 1½ tsp. agar powder or 1½ tablespoon agar flakes (or 2 TBSP of corn starch)
• ⅓ cup brown rice or oat flour
• 1 cup of date paste (made from soaked pitted dates)
• 1 teaspoon pure vanilla extract/vanilla powder
• 2 tablespoons unsweetened cocoa powder
• ½ cup of date paste for sauce
• ½ cup of coconut flakes

1. In a large saucepan combine milk and agar powder. Bring to boiling; reduce heat. Simmer 10 minutes, whisking frequently.
2. Gradually whisk in rice flour. Cook 5 to 7 minutes or until mixture is thickened, stirring frequently. Take off the heat.
3. Whisk in date paste, vanilla. Using an immersion blender, blend until creamy. (Or transfer mixture to a blender; cover and blend until creamy.)
4. Rinse the glasses/ramekins before putting the mixture into them. Put in the fridge for at least 2-4 hours.
5. To make a chocolate sauce, mix date paste and cocoa powder with some plant milk or water if too thick in a blender. Chill in the fridge.
6. To serve pudding, top coconut flakes and chocolate sauce.

Traveler’s Perfect Loaf

This loaf version features millet, an ideal ingredient that takes on the flavor of whatever spices you cook with it. Because millet loses its binding power as it cools, be sure to put the mixture into the baking dish as soon as you finish incorporating the spices. This loaf is ideal for the main course, salad topping or perfect snack to take on the go-tasty even cold, portable, and not so perishable.

Ingredients

• 4 1/2 cups low-sodium vegetable broth or water
• 1 cup millet, quinoa, or buckwheat
• 1 cup brown, red, or black rice
• 1 cup red lentils
• 1 cup finely chopped onion or 1tsp onion powder
• 1 tablespoon snipped fresh sage or 1/2 teaspoon of dry sage
• 1 tbsp snipped fresh thyme or 1/2 teaspoon of dry thyme
• 4 tablespoon garlic, minced or 1 tsp garlic powder
• ½ teaspoon freshly ground black pepper and salt
• ⅛ teaspoon ground nutmeg
• 1 tablespoon of white wine vinegar
• ¼ cup hot water
• ¾ cup tomato sauce or ketchup
• 1 big cooked until very soft peeled sweet potato

Instructions

1. Combine millet. rice and lentils after rinsing, add water, bring to boiling.  Reduce heat to medium. Cover pan and cook 20 to 25 minutes or until lentils and millet are tender.
2. Meanwhile, preheat oven to 350°F. In a large saucepan cook onion over medium heat for 7 to 8 minutes, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to prevent sticking. Add sage, thyme, garlic, pepper, and nutmeg; cook and stir for 1 minute.
3. Add white wine vinegar into an onion mixture. Stir in ¼ cup of the tomato sauce. Mix in cooked millet, rice, and lentil mixture, add mashed cooked potatoes. Season with salt.
4. Immediately press mixture into a 9×5-inch nonstick loaf pan. Top with the remaining ½ cup tomato sauce. Bake for 30 minutes or until heated through. Let it sit for 10 minutes before slicing.

Fruit and Berry Creamsicles
Ingredients:

4 frozen bananas
2 cups of mixed frozen berries and fruit
2 Medjool pitted soaked dates
1/3 cup of soaked cashews (or quick oats if allergic to nuts)
1 teaspoon of vanilla extract
6 silicone or plastic forms for frozen dessert

Instructions:

Strain cashews, put them and dates with some water they were soaked in a blender and mix at high speed until smooth. Then add bananas and fruit and blend until everything is mixed. Adjust the sweetness by adding or reducing the number of dates. Fill in the popsicle molds and freeze for at least 2 hours. Enjoy it as a refreshing delicious dessert.