Crispy Garlic, Herb & Parmesan Chickpeas

1 can chickpeas, drained and dried 1.5 tbsp olive oil 1 tsp garlic, crushed ½ tsp dried oregano 2 tbsp parmesan, grated salt and pepper to taste

Preheat the oven to 400F
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Potato Kuku

Potatoes (Baked)

Onion

Turmeric

Salt & Pepper

Garlic Powder

Eggs

Oil

(Mix & Fry)

Pasta Sauce

1/2 Onion

1 clove Garlic

3 Tomatoes

Olive oil

Salt

Sugar

Paprika

1 tsp Corn Starch (for thickening)

(pound them all)

Fresh Mozzarella cheese

(Hot Pasta + Mozzarella + This Sauce + Grated Cheese)

coursera

Vegetable Stir-Fry

1/2 onion

1 clove garlic

Carrots

Cauliflower

Brocoli

Bell pepper

Zucchini

Olive oil

fresh ginger (garlic presser)

Soy sauce

Plum sauce

How To Regrow Fruit From Your Kitchen

Southwestern Salad With Avocado Dressing Tasty

Dressing
1 avocado, halved
1 clove garlic
½ teaspoon salt 
½ teaspoon pepper
¼ cup olive oil
1 tablespoon cilantro
1 lime, juiced

Salad
1 head of lettuce, chopped
1 cup bell peppers, chopped
¼ cup cilantro
15 ounces (1 can) black beans
½ cup red onion, chopped
15 ounces (1 can) corn 
¼ cup scallions
¾ cup tomatoes, chopped

Brick Oven-Style Pizza

4 cups bread flour
2½ tablespoons kosher salt
1 tablespoon sugar
2 cups warm water
1½ teaspoons active dry yeast
3 tablespoons extra-virgin olive oil
1 28-ounce can whole San Marzano or other good quality tomatoes
4 whole cloves garlic
1 pound of fresh mozzarella, sliced ½-inch thick
2 cups fresh basil

Tomato Basil Pasta

1 (16 ounce) box fusilli pasta (or any similar pasta)
2 (28 ounce) cans crushed tomatoes
½ cup water
¼ cup olive oil
½ cup basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
3-4 large tomatoes, thinly sliced

Vietnamese Hot and Sour Soup

Serves: 2-4

• ½ onion- diced (1 cup)
• 1 tablespoon vegetable or olive oil
• 3-4 cloves garlic chopped
• 2 Cups sliced mushrooms (shiitakes or cremini)
• 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
• 1 tsp sugar
• 1 tsp kosher salt plus more to taste
• ½ tsp fresh cracked pepper
• 4 cups vegetable or chicken stock
• 1 teaspoon soy sauce ( if using veggie stock)
• 8 oz firm tofu, cut into ¾ inch cubes
• 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
• ¼   Cup chopped cilantro
• ¼ C chopped chives or scallions

Source: http://www.feastingathome.com/vietnamese-hot-and-sour-tamarind-soup/

Teriyaki Bowl

Brown Rice
Broccoli
Tofu
Green beans
Mushrooms
Carrots
Bell peppers
Lemon juice
Ginger
Sesame seed oil
Garlic
Black pepper
Spices
Teriyaki sauce
tamarind

Slow Cooker Butternut Squash Soup

For the soup:

2 pounds squash, peeled, deseeded, and roughly chopped

1 medium yellow onion, roughly chopped

4 garlic cloves, peeled

Drizzle olive oil

3 cups vegetable broth

½ teaspoon ginger

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon paprika

¼ teaspoon cayenne

1 ½ teaspoons sea salt

¼ teaspoon black pepper

½ teaspoon thyme

¼ cup reduced fat coconut milk (or milk of choice)

For the optional garnish:

Chives, chopped

Pumpkin seeds

Quinoa Salad

1 1/2 cups quinoa (use brown rice, couscous, whatever you want..)

6 tablespoons olive oil

Juice of 1 fresh lemon

4 - 6 green onions thinly sliced

1/4 to 1/2 cups fresh mint leaves, finely chopped (quantity depends on you mint taste preference) 

1/4 to 1/2 cup fresh parsley, finely chopped 

1 or 2 grated carrots

1 organic red bell pepper finely diced

1 tablespoon minced fresh or 1 teaspoon powder turmeric (CAUTION: turmeric stains)

1 tablespoon raw honey or maple syrup

1/2 cups raisins (I cut each raisin in 2 or 3 pieces 😜

Salt & pepper to taste

Yellow Pea & Dill Soup

6 cups filtered water or broth

1 cup yellow split peas (1 1/2 cups if you want a thicker soup) 

1 cup diced onion
1 cup diced celery 

1 cup grated organic carrot

1 to 2 cups peeled then diced yam or sweet potato

2 cups chopped organic zucchini

2 cups organic corn 

1/2 to 1 tsp turmeric 

1/2 to 1 tsp dried thyme 

1/2 to 1 cup finely chopped fresh dill* (or to taste)

1 bay leaf

Salt & pepper to taste

Cheesy Eggplant Pizza

1 large globe eggplant
Salt 
Olive oil 

Pizza Sauce
1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flake 

2 cups mozzarella cheese
1 cup cheddar cheese

Sweet Potato Black Bean Hash

4 servings

4 Tbsp. olive oil
3 cups diced sweet potatoes (about 2 large potatoes)
½ yellow onion, diced
1 red pepper, sliced
Salt and pepper to taste
½ Tbsp. paprika
1 tsp cumin
2 cups spinach
1 15-oz. can black beans

Cucumber, Tomato, and Avocado Salad

cucumber

tomatoes

avocados

red onion

cilantro

lemon juice

Salt and black pepper

olive oil

Black Bean Burgers

2 cans black beans, rinsed and drained

1 onion, minced

3 garlic cloves, minced

2 carrots, shredded

1/2 cup quick oats

1 Tbsp. soy sauce

1 Tbsp. olive oil

1 tsp cumin


1/2 tsp coriander


1/2 tsp chili powder


1/4 tsp cayenne pepper

Salt and pepper to taste

Buns (we did not use vegan buns, but you can!)

Pesto Asparagus and Sun-Dried Tomato Pasta

3 cloves garlic 

15 asparagus spears 

1 Tbsp. olive oil 

Salt, to taste 

Pepper, to taste 

8 oz penne pasta

4 cups fresh basil leaves 

1/3 cup pine nuts 

2 cloves garlic 

1/2 cup olive oil 

1/2 cup Parmesan 

1 tsp salt 

1/2 cup sun-dried tomatoes 

Optional: Parmesan cheese 

Easy Baked Artichoke

Artichoke

Lemon

Olive oil

Salt

Pepper

Minced garlic

Parsley

Parmesan

Roasted Veggie Salad With Avocado Dressing

Serves: 4 

1 red bell pepper, roughly chopped

1 lb butternut squash

1 lb Brussels sprouts, hulled and halved

2 tsp dried oregano

1 tsp salt

1 tsp black pepper

3 Tbsp. olive oil

4 oz mixed greens

Avocado Dressing

1 avocado

1 small garlic clove

Juice of 1 lime

1/4 cup olive oil

1/2 tsp salt

1/4 tsp black pepper