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Mediterranean Beef Bowls
Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 4 people

Ingredients

2 mini cucumbers, sliced
1 cup cherry tomatoes, quartered
1 ½ cups chicken stock or bone broth
1 cup dry jasmine rice, rinsed well
kosher salt and pepper
1 (14 ounce) can chickpeas, drained and rinsed
2 teaspoons olive oil
1-pound lean ground beef
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon dried dill
1 cup hummus, or more or less if desired
¼ cup crumbled feta, or more if desired
chopped parsley and chives, for topping
pickled onions, for topping

Instructions

To prepare, chop your cucumbers and tomatoes first so they are ready to go.
Heat the chicken stock in a saucepan over medium heat. Once boiling, add the rice and a big pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes, until the liquid is absorbed. (Note: check your package instructions on your rice to see if it requires more or less liquid!)
Stir the chickpeas into the rice. Cover to keep it warm and set aside until ready to use.
While the rice is cooking, brown the ground beef. Heat the olive oil in a large saucepan over medium heat. Season the beef all over with the salt and pepper. Add the beef and let it brown on one side. Flip and let it brown on the other side. Then bread it apart, using a meat masher or a wooden spoon, until tiny crumbles remain. Stir in the garlic powder, oregano and dill. Cook, stirring often, until the beef is browned and any fat in the skillet has cooked off. Taste and season more if desired.
To serve, spoon about 3 tablespoons hummus in the bottom of a bowl and swirl it around. Add a scoop of the rice with chickpeas. Add a scoop of the ground beef.
Top with the cucumbers and tomatoes, some pickled onions, a sprinkle of feta cheese and the fresh herbs. Repeat with remaining ingredients.
Serve!

Carrot Halwa Cake
Prep Time20 minutes mins Cook Time40 minutes mins Cooling Time20 minutes mins Total Time1 hour hr 20 minutes mins Servings: 8

Ingredients

For the Caramelized Carrots
1 tablespoon vegan butter
3 cups (384 g) shredded carrots (About three and a half cups of chopped carrots, if you're going to shred them )
3 tablespoons maple syrup
2 tablespoons almond flour
1/2 teaspoon ground cardamom
1/8 teaspoon lime zest

For the Dry Ingredients
1 1/2 cups (187.5 g) all-purpose flour
1/4 cup (59.15 g) almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda

For the Spices
3/4 teaspoons cinnamon
3/4 teaspoon ground cardamom
1/8 teaspoon each of ground nutmeg, cloves, and allspice
1/4 teaspoon salt
1/4 teaspoon lime zest

For the Wet Ingredients
1 cup (236.59 ml) non-dairy milk such as almond, soy, cashew, oat milk
1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons of water
1/3 cup (73.33 g) brown sugar
3 tablespoons oil
1/2 teaspoon vanilla extract or vanilla powder

To Top the Carrots
2 tablespoons raw cashews or roasted, unsalted cashews
2 tablespoons raisins soaked in warm water for 10 minutes
1/2 teaspoon oil optional

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Corned Beef Tacos with Beer Battered Fries
Prep time: 20 MINUTES cook time: 8 HOURS total time: 8 HOURS

Ingredients

Corned Beef
2-3 pounds corned beef
1 tablespoon paprika
2 teaspoons cumin
2 teaspoons chipotle chili
1 ½ teaspoons onion powder
3 cloves garlic, minced or grated
½ cup orange juice
¼ cup lime juice

Toppings
1 cup plain Greek yogurt
Juice of 1 lime
¼ cup fresh cilantro, chopped
6-8 corn or flour tortillas, warmed
1 cup shredded sharp Irish cheddar
Shredded cabbage, for serving
Lime wedges, for serving

Beer Battered Fries
1 cup flour
½ teaspoon baking powder
½ teaspoon garlic powder
1/8 teaspoon cayenne pepper
½ teaspoon salt + pepper
1 cup light beer
3 pounds russet potatoes cut into 1-inch sticks

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Blackberry-Mint Julep
Servings: 4

Ingredients

½ cup packed fresh mint leaves
1 pint blackberries
6 tablespoons sugar
½ cup bourbon
4 cups small ice cubes
4 sprigs mint, for garnishing

Directions

Roughly chop mint leaves.

Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.

Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.

Vegan Samosa Pie
Prep Time10 mins Cook Time45 mins Total Time50 mins Servings: 9

Ingredients

For the samosa potatoes
1 teaspoon oil
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
¼ cup chopped red onion
2 tablespoons cashews
½ of green chili such as Serrano finely chopped
¾ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne, less or more for taste
2 teaspoon minced ginger
½ teaspoon garlic powder
2 cups (420 g) cubed potatoes, 3/4 inch cubes loaded cups
½ teaspoon salt
½ teaspoon chaat masala or dried mango powder (amchoor)or add more lemon later
1/3 cup (78.86 ml) of water
¼ cup (36.25 g) fresh or thawed frozen peas
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon lemon juice

For the pastry
One 9x9 inch sheet of vegan puff pastry
some baby greens of choice. This is optional

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