Authentic Turkish Shakshuka

This dish can be served as an appetizer or as a side to a meal with steamed rice, pilaf, pita, or bread. Unfortunately it doesn't photograph well, but it makes up for its presentation in flavor, offering smokey eggplant, tomato, mint and garlic with a creamy sauce -- a healthy addition to any meal.

Recipe

5 Japanese eggplants, chopped small + 1 tbsp salt for soaking
2 cubanelle peppers, diced
1 zucchini, chopped small
2 cloves garlic, crushed
1 14 oz can tomato sauce
1/4 tsp black pepper, 1/4 tsp cumin, 1/4 tsp cayenne (or to taste), 1/2 tsp salt
2 tbsp chopped mint
grape seed OR preferred oil

1 cup chopped tomatoes, optional garnish

Sauce
1 cup yogurt + 2 crushed garlic cloves OR coconut yogurt + 2 garlic cloves (optional) OR vegan sour cream

Directions:
You may peel the eggplant if you wish; I peel alternating strips to create a striped pattern, which is very common in Turkish cuisine. Chop all of the vegetables. Place the chopped eggplant in cold water with 1 tbsp salt so it is submerged (to remove bitterness)—this stage is optional. Place a plate on top of the eggplant to hold it underwater for about 15 minutes.

Meanwhile, sauté the zucchini over medium to medium high with 2 tsp oil so that it browns slightly, about 6 minutes. Set the zucchini aside and sauté the peppers until soft, about 5 minutes. Drain and rinse the eggplant in a colander and use a cloth to press down to dry them. Then sauté the eggplant in at least two batches until it browns slightly over medium heat with plenty of oil (may use up to 1/4 cup total). Once sautéed, add the garlic and sauté for 1 minute or until fragrant. Then add all of the vegetables back into the pan, along with the tomatoes sauce, spices and salt, and simmer until the eggplant is tender, about 10 minutes.

While it simmers, prepare the yogurt by stirring in crushed garlic (optional) and chop the mint.

Serve with yogurt sauce and mint sprinkled over the top. This recipe is excellent with rice, pilaf, bread, or pita bread. 

Apricot Almond Granola

Ginger, Cinnamon, Apple & Almond

Recipe

4 cups gluten free oats
2 tbsp flax seeds
1/3 cup raw almond butter
1/3 cup coconut oil OR preferred oil
2-3 tbsp raw and unfiltered honey OR agave for vegan
1 tsp cinnamon
1/2-1 tsp grated fresh ginger OR 1/4 tsp ginger powder (optional)

1/3 cup raw almonds
1/2 cup sliced apricots OR raisins

Directions:
Whisk the almond butter, oil, honey, cinnamon, and ginger together in a large bowl. If the mixture is thick, give it a 30 second zap in the microwave or gently warm it over the stovetop until it is runny.

If you would like to keep this recipe raw (see note below), stir in the rest of the ingredients: oats, flax seeds, almonds, and apricots and store in the fridge.

Note: I prefer this recipe raw because it tastes very sweet with only a little honey. If it is baked, the sweetness will almost disappear.

Optional: To bake granola, only stir in oats. Bake at 350F for 10 minutes, then stir and bake until is just golden brown, about 8 more minutes. Allow to cool, then add flax seeds, almonds, and dried fruit and store in airtight container.

Green Thai Curry - made with local ingredients

I would not recommend a lot of chopping unless it were well worth it. For the flavors and the massive leftovers, which can be frozen, you will be pleased. This green curry is made mostly with western ingredients, making it easy to source the ingredients and eat locally. 

Recipe

About 10-12 servings, leftovers can be frozen

This recipe is milder than a true Thai curry. If you would like it spicy, add a couple jalapeños with the bell pepper.

1 1/2 lbs chicken, sliced into small bite sized pieces (omit for vegan recipe)
5 Japanese eggplants, 1 inch slices OR 7 eggplants for vegan
1 green bell pepper, sliced into 1 inch thin strips
4 cloves garlic, crushed
1 lb green beans, 1 inch slices
1 sweet potato, sliced into bite sized pieces OR 2 sweet potatoes for vegan
preferred oil as needed (like grape seed or coconut) for sautéing
2 heaping tbsp Thai green curry paste
2-3 cups chicken stock OR coconut milk or water for vegan
2 14 oz cans coconut milk
2 tbsp gluten free soy sauce
1 large lemon, juice + zest, or more to taste
1 tbsp dried basil OR 1/4 cup fresh minced fresh basil, optional

Directions:

1. Slice the vegetables and chicken. Sauté the bell pepper in a pan with 2 tsp of oil over medium heat for about 5 minutes. Then set pepper aside, and sauté the eggplant in 2-3 batches, adding oil as needed. Add the garlic as the last batch of eggplant is almost done cooking and sauté until cooked.

2. Add all of the vegetables back into the pan, along with the rest of the ingredients. Maintain a low simmer for about 15 minutes, or until the chicken is cooked and green beans and sweet potatoes are al dente.

3. Adjust the seasoning at the end of cooking with more lemon, zest, a pinch of cayenne, curry paste, or salt if needed. Turn the stove off and allow the curry to rest for 10 minutes. Serve with steamed rice.

Hungarian Mushroom Soup

This recipe is inspired by a soup I had for years at Old Wives' Tales in Portland, OR. Mostly, they served healthy and organic foods, and you could find every type of customer in their establishment -- young hipppies, retirees, and families to name a few. They even had a space for kids to play, taking the pressure off parents to keep their children seated for hours. Below is a vegan version of their soup, but if you wish you can substitute cream for coconut cream.

What is it like?

- Rich

- Creamy

- Slightly spicy

- Full of umami flavor

Recipe

10-16 oz white mushrooms, sliced
1 large onion
1/4 cup white wine, optional
3 tbsp clarified butter OR preferred oil (grapeseed or coconut for vegan)
1 tbsp paprika, 1 tbsp dill, 1/8 tsp cayenne, 1/4 tsp salt, 2 tbsp soy sauce
2 cups beef broth OR vegetable broth for vegan
1 cup coconut cream (or less if you prefer it less rich)

Thickener:
1/4 cup glutinous rice flour (or cornstarch) mixed with 1/4 cup broth or more (cold or at room temperature)

Directions:
1. Heat a large pan over medium heat with 1 tbsp oil and sauté the mushrooms in 2-3 batches to avoid overcrowding the pan. Add a drizzle of oil when needed.

2. While the mushrooms cook, sauté the onion in a separate pan over medium heat with 2 tsp clarified butter until they are soft, about 5 minutes. If you prefer, you can turn the heat to medium-high to caramelize the onions. 

3. Add the rest of the ingredients, including the thickener. To make the thickener whisk the rice flour and 1/4 cup (or more) broth together, to eliminate lumps. Whisk thickener into the soup. Bring the soup to a low simmer for about 4 minutes. Then turn the burner off and let it rest for 10 minutes.

4. Serve with toasted bread or croutons and crackers broken over the top.

Raspberry Pudding

What is it like? 

- Creamy 

- Tart 

- Raspberry 

Recipe

3-4 servings, 10 minutes prep, 0 minutes cooking

1/2 cup coconut cream
4 oz silk tofu
10 small medjool dates
1/4 cup raspberry juice (from about 1 cup thawed frozen raspberries)
1 tbsp lemon juice + zest

Directions:

1. Thaw the frozen raspberries over low heat on the stovetop or in the microwave. Then place them in a sieve over a bowl and press them with the back of a soon until you get about 1/4 cup raspberry juice. You can use less juice, but the flavor will be milder.
2. Place dates, coconut cream, and tofu in the blender and blend for about 2 minutes. If the ingredients are too thick to blend, warm them up (about 30 seconds in the microwave should do it).
3. Add the rest of the ingredients and blend briefly.
4. Pour into serving sized cups or bowls, cover, and refrigerate until cold. It is best the next day, but can be served same day.
5. Serve as is, or with left of raspberry puree, whipped coconut cream, and shredded coconut.
6. TIPS:

Let the pudding sit in the fridge overnight and it will taste much better the next day. The date flavor needs time to incorporate with the rest of the ingredients and the texture will also be more creamy.