VEGAN EGGNOG

1 cup almond milk
1 tablespoon tahini or almond butter
1 tablespoon maple syrup
¼ teaspoon vanilla extract
¼ teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Pinch turmeric powder
Ice cubes, for serving

 


 

Blend all the ingredients except the ice cubes in a blender or food processor for 30 seconds until creamy. Strain into a serving glass. Add ice cubes. Enjoy!

 
Serves 1

CHILLED CRANBERRY SOUP

2 cups fresh cranberries
2 cups Greek yogurt
2 cups milk or half and half
2 apples, cored, peeled and chopped
¼ cup orange or apple juice
1 teaspoon pumpkin pie spice

 


 

Puree all the ingredients in a blender or food processor for 2 minutes or until very smooth. Pass the soup through a sieve a couple of times.

Refrigerate for a couple of hours before serving.

 

Serves 4

cranberry soup

CABBAGE SALAD WITH YOGURT, WALNUTS & RAISINS

2 cups grated/very finely chopped red cabbage
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins
1 tablespoon minced dill, optional

Dressing
2 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
Ground black pepper, to taste

 


 

Combine the first four ingredients in a large mixing bowl.

Whisk the ingredients for the dressing in a small bowl.

Add the dressing to the salad and toss. Serve chilled or at room temperature.

 

Serves 4

CHANA MASALA

1 small onion, peeled and finely minced
4 tablespoons olive oil
2 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 Serrano pepper, seeded and minced
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ¼ teaspoons garam masala
2 bay leaves
¼ cup tomato sauce or one tablespoon tomato paste
1 (15-ounce) can chickpeas, rinsed and drained
1 ¾ cups water
2/3 cup heavy cream or plain yogurt

 


 

To a medium pot over low-medium heat, add the onions and olive oil and sauté until translucent, 5 to 7 minutes. Stir in the garlic, ginger, Serrano pepper, turmeric, cumin, coriander, garam masala and bay leaves and cook for two minutes until fragrant. Stir in the tomato sauce or paste and cook for another 2 to 3 minutes.

Add the chickpeas and water, cover with a lid and simmer until the liquid is reduced, 20 to 30 minutes. Remove from heat. Stir in the cream (or yogurt). Let sit a few minutes before serving.

 

Serves 4

TRADITIONAL MOROCCAN CARROT SALAD

6 medium carrots, peeled and diagonally cut into 1/4-inch slices
2 garlic cloves
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon paprika
12 sprigs fresh parsley
Sea salt, to taste

 


Place the carrots in a steamer basket set in a pot of simmering water and cover it with a lid. Steam the carrots until crisp-tender, 15-20 minutes. Alternatively, cook them in boiling water over medium-high heat, about 10 minutes then drain. Let cool.

 

Meanwhile, process the rest of the ingredients in a food processor until smooth. Combine the cooked carrots with the rest of the ingredients in a large bowl and toss well to combine. Taste and adjust the seasoning to your liking. Marinate in the refrigerator 1 to 2 hours, if you can. Serve cold or at room temperature.

 

Serves 3 to 4

GINGERBREAD MUFFINS

½ cup unsulphured dark molasses (preferably not blackstrap)
½ cup sour cream
½ stick (4 tbsps) unsalted butter, melted and cooled
2 eggs
½ cup unrefined brown sugar
2 tablespoons orange or apple juice
1 teaspoon vanilla extract

1 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
¼ teaspoon salt

 


 

Preheat the oven to 350 degrees Fahrenheit. Line a 12-muffin muffin pan with paper liners.

In the bowl of an electric mixer, beat the molasses with the sour cream, butter, eggs, brown sugar, orange juice and vanilla extract until well combined.

Sift the dry the ingredients (the rest) into  a bowl, add them to the wet ingredients and mix again until you obtain a homogeneous batter.

Distribute the batter among the 12 cups. Bake until set, 15 to 18 minutes.

 

Serves 12

PIGEON PEA PATTIES

If you like falafels, you will like these patties as well. They are very similar.

1 (15-oz) can pigeon peas, rinsed and drained
1 large garlic clove, peeled
1 small onion, coarsely chopped
10 sprigs parsley
10 springs cilantro
Sea salt and freshly ground pepper
1 tablespoon ground cumin
1/2 tablespoon chili powder
1 tablespoon cornstarch

 


 

Preheat the oven to 350 degrees Fahrenheit. Brush a baking pan with oil or spray it with cooking spray.

Place the pigeon peas, garlic, onion, parsley and cilantro in a food processor and process until reduced to a paste. Transfer to a medium bowl and mix in the salt, pepper, cumin, chili powder and cornstarch until well blended.

Shape the mixture into small balls or patties, the size of a golf ball. Place them in the prepared pan and bake them until lightly browned, 25 minutes. If you wish to brown the top and harden the crust more, broil them on high for 2 to 3 minutes.

Serve them with this Moroccan Yogurt Dip.
Makes 8 small patties.

HARISSA

Add harissa to stews, marinades and salad dressings. A little bit goes a long way in spicing up a dish. For a quick sauce, mix a few teaspoons into yogurt or mayonnaise.

1 (12 –oz) jar roasted red bell peppers, or two home-roasted peppers, peeled
6 fresh red chili peppers, stems and seeds removed
5 garlic cloves
1/2 cup olive oil
½ tablespoon red wine vinegar
Salt, to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/16 teaspoon smoked paprika


Process the roasted peppers, chili peppers, garlic, olive oil and vinegar in a food processor until smooth. Add the salt, cumin, coriander and smoked paprika and pulse again a few times to combine. Transfer to a jar and top with a thin layer of olive oil. Close the jar tightly and refrigerate. It will keep for up to 6 weeks.

Makes about 2 cups

SAFFRON RICE

1/2 teaspoon saffron threads
2 tablespoons grated yellow onion
2 tablespoons olive oil
sea salt and freshly ground pepper
2 1/4 cups vegetable broth or water
1 cup parboiled long grain rice
1/4 cup golden raisins, rinsed
1/4 cup sliced or slivered almonds


Add the saffron to 1/2 cup boiling water. Steep for 10 minutes.

Meanwhile, place the grated onion and olive oil in a medium pot and saute until fragrant and golden, 2 to 4 minutes. Season with salt and pepper. Add 2 1/4 cups of broth or water and bring to a boil over high heat.

Add the rice and saffron infusion. Reduce heat to low, cover the pot with a lid and cook the rice until tender, 25 minutes. Stir in the raisins and almonds. Serve warm.

Serves 4

APPLE, POTATO & EGG SALAD

5 small Yukon potatoes, peeled and cut into bite-sized cubes

2 large Golden Delicious apples; peeled, cored and cut into bite-sized cubes

1/4 cup sliced cornichons

1/2 cup canned corn kernels, rinsed and drained

3 eggs, hard-boiled, yolks and whites separated and chopped

3/4 cup light mayonnaise

1 tablespoon apple cider vinegar


Place the cubed potatoes in a pot and cover with salted water. Cook over medium high heat until the potatoes are tender, 10 to 15 minutes. Transfer the potatoes to a colander and let drain and cool a few minutes.

In a large bowl, combine the potatoes with the apples, pickles, corn and chopped egg whites.

In a small bowl, stir the egg yolks with the mayonnaise and apple cider vinegar.

Add the dressing to the salad and toss. Serve cold or at room temperature.

Serves 4