food

Taste the World

You can create flavorful meals from all over the world by adding the right spices, ingredients, and techniques to your plant-based dishes.

food

Taste the World

You can create flavorful meals from all over the world by adding the right spices, ingredients, and techniques to your plant-based dishes.

Ingredients

  • 2/3 cup of cooked and toasted quinoa
  • 1/2 cup tuscan kale
  • 1/2 cup baby spinach
  • 1/2 cup of shimeji mushrooms
  • 1 egg
  • 1/4 cup grated carrot
  • 1/4 cup grated cucumber
  • 1/2 lemon juice
  • 1 tablespoon cane vinegar
  • 1 teaspoon of grated ginger
  • 1 tablespoon of mirin
  • 1 tablespoon of soy sauce
  • 1 teaspoon sesame seeds
  • 1 teaspoon grated garlic
  • 1/2 teaspoon sesame oil
  • 1/3 cup chopped kimchi
  • 1 dash chili powder
  • 1/3 cup silken tofu
  • 1/3 cup bean sprouts
  • Olive oil
  • Salt

Steps

  1. Toast the Quinoa. Fry off the kale and spinach with some olive oil. Keep aside. Fry off the mushrooms with a little olive oil and salt.
  2. Fry the egg.
  3. Place the bean sprouts in a cup of water for 10 minutes. Then drain by pressing out the water.
  4. Mix the carrots and cucumber with the vinegar and the lemon juice.
  5. Mix mirin, grated ginger, soy sauce and sesame seeds. Pour over kale and spinach.
  6. Mix the mushrooms with the grated garlic and the sesame oil.
  7. Plate everything. Top the tofu with sesame seeds and chili powder. Season with salt as needed.

Ingredients

Mint Chimichurri

  • 3 garlic cloves, minced
  • 1 cup fresh mint leaves, finely chopped
  • 1/2 cup Italian parsley leaves, finely chopped
  • 2 tablespoons champagne vinegar or white wine
  • 1 tablespoon dry roasted almonds or toasted pine nuts, finely chopped
  • Zest of one lemon
  • Kosher salt
  • 1/3 cup olive oil
  • Pinch of red chili flakes

Potato Cake

  • 2 pounds Yukon gold potatoes, peeled and halved
  • 2 tablespoons ghee or vegetable oil, plus more for cooking
  • 1 large egg, beaten
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • Zest of one orange
  • 1/2 cup frozen petite peas, thawed
  • 2 tablespoons dried currant, soaked in water for 10 minutes then drained
  • 1 cup panko breadcrumbs, seasoned with a pinch of salt
  • 1/4 cup vegetable oil
  • Crumbled feta and fresh herbs for garnish

Steps

Mint Chimichurri

  1. Combine garlic, herbs, vinegar, almonds, lemon zest and a pinch of salt in a medium bowl. Stir until incorporated. Whisk in olive oil and season with red pepper flakes to taste. (Can be stored up to a week.)

Potato Cake

  1. Add potato halves to a large pot and cover with cold water. Bring to a boil over high heat and simmer for about 20 minutes until tender. Drain and transfer to a large mixing bowl.
  2. Peel the potatoes while slightly warm and use a potato ricer or fork to mash the potatoes until smooth.
  3. Mix in the ghee, egg and all of the spices. Gently fold in the orange zest, peas and rehydrated currants.
  4. Season again with salt and pepper to taste before forming into 1/4-cup volume patties about 1/2-inch think. (Should make about 10-12 patties.)
  5. Place the panko breadcrumbs seasoned with a pinch of salt into a shallow dish and press each patty into the breadcrumbs, lightly coating them.
  6. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Brown 3 or 4 pancakes at a time, cooking on both sides until golden brown and warmed through, about 5 minutes per side. Repeat with remaining oil and pancakes.
  7. Serve warm drizzled with mint chimichurri, a sprinkle of feta cheese and fresh herbs.

Ingredients

Basic Peanut Sauce

  • 3 tablespoons masaman curry paste
  • 1 1/2 cups full-fat coconut milk
  • 3 tablespoons chunky peanut butter
  • 2 tablespoons sugar
  • 2 teaspoons vinegar
  • 1/4 cup water
  • Salt to taste

Chicken Satay

  • 1/2 pounds chicken breast, cut into strips
  • 1 tablespoon curry powder
  • 1 garlic clove, grated
  • 1 tablespoon lime juice
  • 1/2 cup coconut milk
  • Salt to taste

Crunchy Salad

  • 1 boneless skinless grilled chicken, seasoned and sliced
  • 1 cup green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1/2 cup carrots, shredded
  • Chopped cilantro to taste
  • Chopped scallions to taste
  • 1/2 ripe avocado, thinly sliced
  • Pineapple chunks to taste
  • Crushed roasted peanuts to taste
  • Peanut sauce to taste

Noodles

  • 8 ounces cooked spaghetti noodles
  • 1/4 cup shredded carrots
  • 1/2 cup scallions, chopped
  • Chopped Thai chili to taste
  • 1/2 teaspoon sesame oil
  • 1/2 cup peanut sauce
  • Sliced cucumber to taste

Steps

Basic Peanut Sauce

  1. Combine masaman curry paste, coconut milk, chunky peanut butter, sugar, vinegar, water in a saucepan, and salt to taste. Stir well and simmer until thickened.

Chicken Satay

  1. Combine ingredients in a bowl. Cover and marinate for at least 1 hour. Skewer and grill until cooked. Serve with peanut sauce for dipping.

Crunchy Salad

  1. Combine green and red cabbage, carrots, cilantro and scallions to taste, and peanut sauce to taste. Mix well, and top with grilled chicken, sliced avocado, pineapple chunks, and crushed peanuts.

Noodles

  1. Mix sesame oil and peanut sauce. Toss with cooked, drained, and rinsed spaghetti, carrots, and scallions. Chill in the fridge. Serve with sliced cucumber and chopped Thai red chili.

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for boiling water
  • 1 medium golden onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 10 basil leaves
  • 8 ounces dried pasta shells
  • 2 cups raw cashews, soaked in water overnight
  • 1/4 cup lemon juice
  • 2 teaspoons salt
  • 4 tablespoons water
  • 1/2 teaspoon crushed dried red pepper
  • Oregano
  • 1/2 cup vegan Parmesan or mozzarella, for topping

Steps

  1. Heat 2 tablespoons olive oil in a low, wide saucepan for about a minute. Add the chopped onions and cook until translucent and golden, about 15 minutes. Stir in the crushed garlic and continue cooking for about 1 minute.
  2. Add the tomato paste and cook until it dissolves a bit, about 3 minutes. Stir in diced tomatoes and allow to cook for about 30 minutes, until thickened. Give it a good stir, then adjust salt accordingly. Remove from heat. Stir in the basil leaves.
  3. Bring a large pot of salted water to a boil. Drizzle olive oil in, and add the shells. Cook until just before al dente. Using a straining spider, carefully transfer shells to a large bowl of ice water and set aside.
  4. Add the cashews, lemon juice and salt in a food processor. Pulse, scraping the sides occasionally, until the cashews have smoothed out and are mostly creamy. Add water 1 tablespoons at a time, until ricotta texture is achieved.
  5. Preheat oven to 425 degrees F. Drain shells. Drizzle with olive oil.
  6. Add 1/2 cup of water to the tomato sauce. Place 3/4 cup of the tomato sauce in the lasagna pan, spreading it out evenly with a rubber spatula.
  7. Line the pasta shells on top of the tomato sauce, covering most of the pan’s surface. Place about a tablespoon of the ricotta into each shell. Ladle the remaining tomato sauce onto the shells. Sprinkle with red pepper, oregano and vegan cheese. Bake for about 25 minutes, or until cheese has browned.
  8. Remove from oven and let stand 5 minutes before serving.

Ingredients

Flaxseed Eggs

  • 1 cup unsweetened almond milk
  • 3 tablespoon ground flaxseeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg

French Toast

  • 4 slices thick wheat bread
  • 1 tablespoon coconut oil

Cinnamon Apples

  • 1 tablespoon coconut oil
  • 1 apple, sliced and chopped
  • 1/2 teaspoon cinnamon
  • 2 tablespoon pecans, chopped

Vegan Caramel Sauce

  • 3/4 cup coconut sugar
  • 1 cup full fat coconut milk, at room temperature
  • 1/4 teaspoon sea salt

Steps

Flaxseed Eggs

  1. Add almond milk, ground flaxseeds, cinnamon, vanilla, and nutmeg, and stir together in a medium bowl. Let sit for 5 minutes.

French Toast

  1. Heat coconut oil over medium-high heat in a large skillet.
  2. Dip a slice of bread into the flax egg mixture, letting it absorb the liquid, but not become overly soggy. Place bread on the skillet and cook until crispy and browned, about for 4-6 minutes. Flip and cook an additional for 4-6 minutes on the other side. Transfer toast to a plate.Repeat with the remaining bread.

Cinnamon Apples

  1. Add 1 tablespoon coconut oil in the same skillet. Add the sliced apples, pecans, and cinnamon, and stir to coat. Cook for 8-10 minutes, until softened.

Vegan Caramel Sauce

  1. To make the caramel sauce, heat a saucepan over medium-high heat. Add the coconut sugar, coconut milk, and sea salt, and stir to combine. Bring to a boil. Then, reduce to a simmer for 10 minutes, until caramel has thickened. Remove pan from heat, and allow to cool for 10 minutes. You can place in the refrigerator for 10 minutes to help cool and thicken. Top the French toast with the caramelized apples, chopped pecans, and caramel sauce.

Ingredients

Meatballs

  • 1 can pinto beans
  • 1 clove garlic
  • 2 eggs
  • 1/2 cup carrots
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated cheddar cheese
  • Cooking oil spray

Pico de Gallo

  • 1/2 cup tomatoes, finely chopped
  • 1/2 cup mango, finely chopped
  • 2 teaspoons shallot, finely minced
  • Juice of 3 limes
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly cracked pepper
  • Your favorite guacamole for serving

Steps

Meatballs

  1. Preheat oven to 420 degrees F.
  2. Combine all meatball ingredients in a food processor, and pulse until incorporated and fully blended, but don't over-blend.
  3. Using your hands, form 1 1/2-inch balls and place on a parchment-lined baking sheet. Spray liberally with cooking spray, being sure to coat all sides of the meatball. Bake for 30-40 minutes until meatballs are crisp and golden.

Pico de Gallo

  1. Gently mix all pico de gallo ingredients together and let sit for 15 minutes to marinate before serving. Serve chilled with guacamole and the hot meatballs.

Ingredients

  • 1 1/2 cup quinoa
  • 1 small yellow onion
  • 2 garlic cloves
  • 4 green onions, thinly sliced
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon aji amarillo paste
  • 1 1/2 teaspoons ground cumin
  • 6 cups chicken broth
  • 3/4 cup whole milk
  • 3/4 cup queso fresco, cubed

Steps

  1. Add the quinoa to a fine mesh sieve and rinse under cold water.
  2. Chop the onion and the garlic. Slice green onions and reserve for garnish.
  3. Heat oil in a large saucepan over medium high heat. Add the onion and garlic, and sauté until tender, about 4 minutes. Season with salt and pepper and then stir in the aji paste and cumin. Sauté until fragrant, about 1 minute.
  4. Add the quinoa and stir in the broth. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally for 35 minutes.
  5. Once stew-like and thick, stir in the milk and cheese, and heat until cheese begins to melt.
  6. Sprinkle with green onions before serving.

Ingredients

  • 1 pound quinoa penne pasta
  • 1 tablespoon olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 8 to 10 medium cremini mushrooms, chopped
  • 5 ounces kale, chopped
  • 1/2 cup low-sodium chicken broth
  • 1 (15-ounce) can organic pumpkin puree
  • 1 (15-ounce) container full-fat cottage cheese
  • 2 cups tomato sauce
  • 1/3 cup mozzarella cheese, shredded

Steps

  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of water to a boil. Add pasta and cook until almost tender, about 6 to 8 minutes. Drain and set aside.
  3. Heat oil in a large oven-safe skillet over medium-high heat. Add onion and cook until soft, approximately 6 to 8 minutes. Add garlic, mushrooms and kale, and cook for 5 more minutes, or until slightly cooked down.
  4. Add the chicken broth and cook until reduced, about 10 minutes, then remove from heat. Add the pumpkin puree, cottage cheese, tomato sauce and pasta to the kale mixture. Stir until well combined.
  5. Top with mozzarella and place into the oven. Alternately, you could transfer to a greased casserole dish.
  6. Bake for 10 to 15 minutes, until heated through and cheese is melted.