Beets, Arugula, Cilantro, Orange Segments, Walnuts

Roast walnuts in dry pan.

Assemble salad and enjoy.

Lemon Agave Dressing

• 1 cup canola oil

• ¼ cup olive oil

• 2/3 cup lemon juice

• 3 tbsp agave

• 1.5 tsp salt

• Pepper to taste

Carrots, Dill, Tahini, Yogurt, Pistachio, Curry, Orange, Garlic, EVOO, Chives

Roast carrots with curry powder, salt and pepper.

Segment and cut oranges.

Whip tahini, yogurt and garlic.

Put yogurt mixture on plate and spread around. Place carrots on top. Top with pistachios, dill and chives.

Whipped Tahini

• 2/3 yogurt

• 2 garlic cloves minced

• 1/3 cup tahini

Zucchini, Chickpea Flour, Salt

Shred zucchini. Put in fine mesh colander a bowl. Salt the mixture, massage and let the liquid run out. Approx 30 mins.

• 3-4 small zucchinis

• 2 tsp salt (plus more for serving)

• ½ onion

• 1 cup chickpea flour

• 1 tsp baking powder

• Olive oil for frying

Fawaffles with Spicy Cucumber Salad

Chickpeas, fresh herbs, spices, tahini, onion, garlic, pepperoncini, lemon

Makes 3 Waffles:

For the Waffles:

• 1 cup (237 ml) dried chickpeas

• 2 cans garbanzo beans, drained & rinsed

• 1/2 small onion, diced

• 6 garlic cloves, diced

• 3 green onions, sliced

• 1/2 cup fresh parsley

• 1/2 cup chopped cilantro

• 3 tbsp pepperoncini

• 2 tbsp tahini

• 1/2 tbsp chia seed

• 3 tbsp water

Dry Ingredients & Seasonings:

• 6 tbsp flour of choice

• 1/2 tsp baking powder

• 1 tbsp ground cumin

• 1 tsp paprika

• 1/2 tsp ground coriander seed

• 1 tbsp salt

• 1 tsp black pepper

• 1/4 tsp cayenne

Fresh Flavor Additions:

• Juice from 1/2 lemon

• Zest from 1 lemon

Soak dry chickpeas overnight.

Make chia egg. Chia seeds + water. Let sit for 5 minutes for it to thicken.

Add all ingredients to food processor. Process til combined. The dry chickpeas will give the waffle texture.

Use waffle iron to make waffles.

Serve with tahini butter. I used Earth Balance + Tahini. And cucumber salsa.

Cucumber Salad

Cucumber, tomato, parsley, Aleppo Pepper (spice)

Chanterelles, dates, walnuts, greek yogurt, chives, salt, EVOO

• 1lb of mushrooms of choice

• 3-4 cloves garlic

• Olive oil

• 5-6 chopped dates

• ½ cup roasted walnuts

• ½ cup whipped greek yogurt

• Salt

• Chives

• Arugula

If you don’t have a smoker, here are the additional ingredients..

• 2 tsp liquid smoke

• 2 tsp soy sauce

Add mushrooms to dry pan. Let them release their liquid. Once dry. Use another pan to press them to release more liquid. They will flatten and begin to brown and crisp. Add olive oil and fry. Once just about done add fresh garlic. Set aside.

If using a smoker, smoke the mushrooms. If not, add 2 tsp of liquid smoke and 2 tsp of soy sauce. Set aside.

Whip greek yogurt and salt.

Put yogurt mixture on plate. Top with mushrooms, dates and walnuts. Top with chives and chopped arugula.

Cashews, Coconut Milk, Cocoa Butter, Aquafaba, Agave, Vanilla Extract, Sugar

• 2 cups cashews

• 2/3 cup hardened coconut milk

• ¼ cup cocoa butter (food grade)

• 2 tablespoons agave

• 1 tsp vanilla extract

• ¼ cup sugar

Soak cashews overnight in fridge.

Add all ingredients EXCEPT sugar to high powered blender. Add crema to heat proof serving bowls (I used orange peels). Top with sugar and use chef torch until sugar turns hard and golden brown.

Add as sprig of mint or edible flowers for visual effect.

Herb Garden

Aquafaba is the juice inside a can of chickpeas.

Smoker brand Breville

Other sauces: Harrissa, Zhug, Scallion chive oil,

Edible flowers (this is a link)

Twin Cities Veg Fest https://www.tcvegfest.com

Chef’s Torch https://www.foodandwine.com/best-kitchen-torches-7643209?