Ultra Vegan Menu

Chard Tempeh Wraps (for 6-8)

Make the tempeh and dipping sauce as below.

Take the ribs off of 8 chard leaves, and top each one with shaved carrots, matchsticks, sprouts and the tempeh mixture. Wrap and secure with a toothpick and serve with dipping sauce.
“Savory Tempeh Salad”

Ingredients:

·  3/4 cup water

·  1/2 cup tamari

·  1 tsp. fresh grated ginger

·  16 oz. organic tempeh, deglazed (see below)

·  ¼ cup vegan yoghurt

·  2/3 cup sauerkraut, chopped

·  1 tbsp fresh dill, chopped

Preparation: 

1.      To deglaze tempeh, blend water, tamari, ginger together in a small bowl.

2.      Slice & saute tempeh on both sides until lightly golden (a cast iron skillet works wonderfully). Pour deglaze mixture on top & let cook until liquid has been absorbed & tempeh is a nice golden brown.

3.      Allow tempeh to cool & crumble by hand. Mix well with the rest of the salad ingredients.

Sauce - blend together:

·        2 tablespoon tahini

·        Chili powder, to taste

·        2 tablespoon miso

·        3-4 dates

·        Juice from 1 lemon

·        1 small ginger knob

·        Water, as needed to make it creamy and smooth

Quinoa Pilaf (for 8)
In medium saucepan with hot oil, crackle 1 tbsp each black mustard and cumin seeds, then 2 tbsp urad dal seeds and fry until golden. Cook diced onion until golden, and 10 curry leaves.
In a dry skillet, toast 2 cups of rinsed quinoa for 3 minutes. Pour in 2 cups coconut water mixed with 2 cups of hot water and simmer for 15 minutes until done. When onion mixture is ready, add it to the quinoa while it is cooking. Stir in one or two tablespoons of coconut cream if available. Garnish with fresh herbs, like mint or coriander.

Vegan Creamsicle Frappé (for 8)

Blend 2 cups vegan ice-cream with 4 cups orange juice and 1 tbsp organic vanilla extract;
Serve by pouring into tall glasses with tall spoons or wide straws.

Pranzo Italiano – Vegetarian Cooking Class

Melone Appetizer (for 6)

Peel, seed and thinly slice 1/4 or 1/2 ripe canteloupe (depending on size)
Peel, seed and thinly slice 1 or 2 ripe avocados
Drain 2 to 3 roasted red peppers in oil, and slice into long thin (1cm wide) strips

Layer avocado on cantaloupe and wrap roast pepper on top, arranged on a serving platter. Option to add fresh basil on top.

Tomato – Basil – Cream sauce (for 6)
¾ cup raw cashew
1/2 medium onion, diced
5-6 large ripe tomatoes, diced
5 to 10 fresh basil leaves, carefully cut into big squares
1 pound fresh cooked pasta

Cover raw cashew in water and soak one to two hours. Drain and cream in high-speed blender with 1/3 cup fresh water, adding more in small quantity until desired and smooth consistency is reached.

In a hot sauce-pan, in a bit of grapeseed oil, sauté diced onions, until raw onion flavor evaporates and onions are softened and golden (3 to 5 minutes).

Add tomatoes, sauté to release the pulp, then bring to simmer and maintain for ten to fifteen minutes, until sauce consistency is reached. Add fresh basil, stir and simmer a few minutes longer. Then turn off heat, stir in cashew cream and serve on top of cooked pasta.

No sauce veggie pizza variations (for 6)
1 standard pizza dough batch
½ large or 1 small zucchini, peeled and sliced
1 small onion, peeled and thinly sliced
1 can quartered artichokes, drained
1 can sliced black olives
1 small pack (about 200g) goat cheese coated in herbs
2 tbsp dry oregano
salt and pepper, olive oil

Use olive oil to lightly grease a large baking sheet, 13 by 18 inch would work, and stretch the dough over it. Preheat oven to 425F.

For one half: in a large hot pan with a bit of oil, on medium-high heat, simmer onion slices until softened, then lower heat to medium-low, and keep sautéing and stirring with a wooden spoon until lightly caramelized. Meanwhile, peel and slice zucchini, sprinkle with one tablespoon salt, stir and allow to sit in a large bowl for up to fifteen minutes. Drain zucchini, and pat dry using clean dish towel.
Lightly brush pizza dough with olive oil, sprinkle oregono onto it, and spread out zucchini and onions on one half, adding freshly ground black peppper to taste.

On the other half, spread out olives and artichokes, topping with half a teaspoon ground salt and ground black pepper. Drizzle with one teaspoon of olive oil.

Bake 10 minutes on center rack, rotating halfway, then check doneness and adjusting heat source and time to make a well-cooked, chewy pizza.
Spoon goat cheese knobs onto artichoke-olive half, with even spaceing.

Fennel Lentil Orange Salad (for 6)
1 cup cooked eston or black French lentils
1-2 fennel bulbs, tops and cores removed, and thinly sliced
2-3 oranges, sectioned
1 knob of grated organic ginger
1 tsp thyme
Sear fennel slices and ginger in a bit of olive oil for 5 to 7 minutes to soften and render more digestible. Toss in thyme.
Combine the ingredients, and top with dressing.

Dressing - whisk together:
2 tbsp olive oil + 1-2 tbsp lemon or lime juice + salt & pepper

Zuppa Inglese (for 6)
2 rows of Misura egg-free & dairy-free round cookies (from package with four rows)
14oz can of mango purée
1 can coconut cream, refrigera overnight, keeping right side up
1 lime, juice & zest
2 tbsp raw pistachios, coarsely chopped
2 tbsp fresh mint leaves, finely chopped

Break cookies and spread into small glass casserole dish.
Separate the coconut cream from the can into a bowl and whisk in the lime juice.
Pour 1/3 cup of mango purée over the cookies. Spoon half the coconut cream over top. Repeat the process with more cookies, mango purée and coconut cream.
Top with lime zest, mint and pistachios. Let sit thirty minutes, either room temp. or refrigerated, and serve by spooning into cups. Best eaten with spoon.

Vegetarian Indian

Mango Tapioca Pudding

⅓ cup (80ml) small tapioca pearls

1 cup almond milk

cream from 1 can full fat coconut milk

1/2 cup mango pulp from a can

pinch of salt

In a saucepan, soak tapioca pearls in almond milk for about fifteen minutes.

Blend coconut cream, mango, vanilla, and salt until mango fibers are incorporated, and add to the tapioca and milk.
Bring contents to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 20 minutes continuing to stir occasionally. Remove from heat and allow the pudding to cool about 10 minutes, divide into cups and serve. 

Lemon Rice

Mustard seeds - 1/2 tablespoon
Urad lentils - 1/2 tablespoon

Channa dhal - 1 tablespoon

Curry leaves – 10

Ginger - one piece grated
Green chillies – 2

Red chillies - 2
Asafoetida powder - a pinch
Turmeric - pinch

Sunflower oil - 1 tablespoon
Roasted peanuts - 2 teaspoons
Rice - 2 Cups
Coriander leaves - handful
Lemon juice and zest - 1
Salt - as per need

Cook 2 cups of rice in hot water with some salt to a consistency you like and set it aside.
Heat pan on medium-high; add oil; once hot, add mustard seeds, urad and channa dhal, curry leaves, and peanuts. When seeds crackle, add ginger, & chillies then saute for 5 minutes stirring continuously, while adding salt, asafoetida and turmuric.
Mix the spice mixture layer by layer with the rice in a vessel, with coriander, lemon juice and zest. Adjust for salt and lemon before serving.

Palak Paneer

Spinach puree:

Fresh spinach - 1 bag, around 8 to 10 oz; rinsed well, tough stems removed

Green chilies - 1 or 2, chopped

Ginger, 1/2 inch, roughly chopped

Hot water - 3 cups, for wilting the spinach

Ice water - 6 ice cubes in 3 cups of filtered water in large bowl

Toss the spinach into the hot water in a pot, cover and let sit for 2-3 minutes.

Strain out the spinach and toss into the ice water bath, for a minute or two.

Drain, place in a blender with ginger and chilies, and blend into a smooth puree.

Paneer curry:
Ghee or coconut oil - 2 tbsp

Cumin seeds - 1 tsp
Bay leaf - 1

Onion - 1/3 cup finely chopped

Tomato - 1/3 cup roughly chopped

Turmeric - 1/2 tsp

Asafoetida - pinch

Garam masala - 1/2 tsp

Paneer or tofu - 200 to 250 grams, drained and cut in small cubes
Cream - 2tbsp or 2 tbsp raw cashews well-blended with 2 tbsp water

Salt as required

Heat oil or ghee in a pan; sauté the cumin seeds. Once popping, sauté onions with bay leaf until golden, then sauté tomatoes until softened and see oil release.
Add the turmeric and asafoetida, stirring well, and tofu, if using.

Add the spinach purée, stir well and add up to 1/2 cup hot water for desired consistency; bring to a simmer while stirring well. Simmer 6-7 minutes, adding salt & garam masala.

Add the paneer if using, and simmer on low 1 to 2 minutes more to soften it, stirring gently.

Gently stir in cream, adjust for salt, and garnish with finely-sliced fresh ginger in lemon juice.

Coconut Chutney

Grind together with a pinch of salt:

Fresh coconut chunks - 2/3 cup
Roasted channa dal - 1/3 cup

Green chili - 1

Ginger - 1/2 inch, roughly chopped

Heat oil in a small pan and sauté until crackling or brown, and mix into the coconut mixture:

Urad dal - 1 tsp

Mustard seeds - 3/4 tsp

Cumin seeds - 3/4 tsp

Red chili - 1

Curry leaves - 1 sprig
Asafoetida - pinch

Yellow Dal Soup

Coconut oil - 2 tbsp
Cumin seeds - 3/4 tbsp
Green chili - 1

Ginger - 1/2 inch, finely chopped or grated

Red chili powder - 1/4 to 1/2 tsp
Turmeric - 1 tsp
Garam Masala - 1/2 tsp

Asafoetida - pinch
Onion - 1/3 cup finely chopped

Tomato - 1/3 cup roughly chopped

3/4 cup split mung bean (yellow)

3 cups hot water

Lemon juice - 1

Heat oil or ghee in a medium saucepan. Sauté cumin seeds until crackling, then sauté green chili and ginger. Sauté onion until golden, then tomatoes, until softened and fat is releasing.

Add the ground spices and stir, then add the spilt mung beans and a pinch of salt. Heat for 1 to 2 minutes more, then pour enough hot water for the desired soup volume.

Simmer 15 to 20 minutes, until the mung beans are tender and well-cooked, adding more hot water as it simmers to maintain the soup volume, and adjusting salt. Serve with lemon juice.

Lebanese Tapas Delicacies - Tapas Libanais Raffinés [Dimitri & Ralph]

Hummus

Ingredients

1. 1 bag chickpeas (1 Kg)
2. 4 tablespoons extra-virgin olive oil
3. ¼ cup tahini
4. 4 tablespoons lemon juice (from 1/2 lemon), plus more to taste
5. 3 cloves of garlic (minced)
6. 2 teaspoons salt
7. Pita bread
8. A food processor or blender

Instructions

1. Soak the chickpeas: Soak the chickpeas overnight in an ample amount of water and 2 tablespoons of baking soda.

2. Cook the chickpeas: Drain the chickpeas, rinse them in cold water then drain again. Transfer to a pot with ample amount of water and 1 teaspoon of baking soda. Bring to a medium boil and skim the foam and chickpea skins as they appear. Once the chickpeas are soft, drain them and let cool down.

Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.

3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more tahini or olive oil to thin it out and make the hummus creamier.

5. Transfer to a bowl and serve: Scrape the hummus into a bowl and serve with pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.

Baba Gannouj

Serves: 4

Ingredients

• 1 medium or 3/4 of a large eggplant
• 1 large clove garlic, grated or finely minced
• 1 lemon, juiced
• 1 pomegranate (half juiced and half peeled)
• 2 Tbsp Tahini
• olive oil (for roasting)

Instructions

1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
2. Roast for about 10 minutes, turning once or twice, until the skin is  blistering. Turn the oven into bake mode at 400F and bake for an additional 10-15 minutes or until the eggplant is soft.
3. Peel away most of the skin of the eggplant (a little is OK). It should be soft and tender and the skin should come off easy. Once peeled, put in a colander and let drain for a while. Discard the seeds if they are too big.
4. Once drained, transfer to bowl and add the peeled pomegranate. Mash the eggplant and pomegranate for 2-3 minutes.
5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Taste and adjust seasonings as needed.
6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Labneh with Garlic and Herbs

Serves: 4 to 6

Ingredients

• 1 cup labneh
• 1 tablespoon freshly-squeezed lemon juice
• 1 small clove garlic, minced, or ¼ teaspoon granulated garlic powder
• 10 fresh mint leaves, finely chopped
• Big pinch of kosher salt
• Several leaves dried mint

Instructions

In a small bowl, combine all of the ingredients except the dried mint. Taste and adjust the seasonings as needed. Spoon the dip into a small serving bowl and crush the dried mint leaves over the top before serving.

Lebanese rice

Serves: 4 - 6

Ingredients

• Half a cup vermicelli noodles (broken)
• 2 cups scented jasmin rice (washed and drained)
• 2 tablespoons butter
• 1½ teaspoons salt
• 2.5 cups water

Instructions

1. Melt butter in a medium-sized saucepan (I use a heavy-based frying pan with lid),
2. Add vermicelli and cook stirring, until dark golden brown. The butter will foam and froth fabulously as the noodles darken.
3. Add rice, salt and water and stir, ensuring the rice is covered in the butter.
4. Cover saucepan and bring to a medium boil. Reduce to a light simmer, cover and cook until water is absorbed (usually about 12 - 15 minutes).
5. Turn off the heat and let stand for an extra 5 mins. Serve immediately.

Fattouch salad

Ingredients

• 2 pita breads
• ⅓ cup (75 mL) extra virgin olive oil
• ¼ cup (50 mL) lemon juice
• 1-2 cloves garlic, minced
• 1 tbsp  sumac
• 1 tsp (5 mL) salt
• ½ tsp ( 2 mL) pepper
• 1 cup (250 mL) sliced pickled red onions
• 1 English cucumber diced
• ¼ cup (50 mL) each chopped fresh parsley and mint
• 4 cup torn romaine lettuce
• 3 tomatoes, seeded and diced

Instructions

1. Toast pita breads in 375 degree oven (190 Celsius) until crisp, about 10 minutes(or grill until marked and crisp, about 3 minutes). Cool. Break in to bite sized chunks. Reserve.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, sumac, salt and pepper. Add onion, cucumber, parsley and mint. Toss to coat. Add pita bread chunks, lettuce and tomatoes to bowl. Toss and let stand for 10 minutes before serving.