Hearts of palm ceviche

2 cans hearts of palm, sliced so they make small circles

1 sheet nori, chopped small (add more for a more “fishy” flavor)

3 - 4 limes, juiced

1 avocado, cubed

2 vine on tomatoes

1/2 red onion, finely chopped

2/3 cup cilantro, roughly chopped

1-2 jalapeños, finely chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

Tortilla chips, for serving

Put all ingredients in a bowl. Serve immediately or let flavors meld for a good hour. Serve with tortilla chips.

Tofu feta, romaine, heirloom tomato, lemon vinaigrette and balsamic glaze

Stacked Greek Salad

Tofu Feta

1 cup tofu (about a half of a package, firmer tofu will give you a more crumbly “feta”)

2 tablespoons refined coconut oil (make sure it is REFINED coconut oil, unrefined has the coconut flavor)

3 teaspoons apple cider vinegar

1 teaspoon lactic acid (this gives it the sour flavor)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon lemon juice

2 tablespoons greek spices (marjoram, thyme, oregano)

Put all ingredients together and mix with an immersion blender or food processor. Put in a container and store in fridge for 2 days before serving.

Alternatively, for feta, you can just cube your tofu, marinate it in olive brine and greek spices (marjoram, thyme, oregano)

Salad

1 head romaine

1 heirloom tomato

1 cucumber

1 cup halved kalamata olives

Tofu feta

Black pepper

Italian oregano for garnish

Dressing

Olive oil

Apple cider vinegar

Lemon juice

Salt

Black pepper

Balsamic Glaze for drizzle

Use romaine lettuce as the base, next add the feta, then slices cucumber, then tomato, and olives. Repeat for a bigger salad. Drizzle with vinagrette and a little balsamic glaze.

Harissa Celeriac

Smoked Turnip and Jicama

Golden Tofu

Using a mandolin, thinly slice your celeriac, turnip and jicama. Make your marinades. I marinated my vegetables over night.

Harissa Marinade

Harissa can be bought in specialty grocers and might be found in the global foods aisle. I like to make my own- this is my favorite harissa recipe from a cookbook called Balaboosta. To make a marinade I thin out the harissa with a bit more oil, water and vinegar or lemon.

Smoky Marinade for Jicama and Turnips

1/3 cup soy sauce

2 tablespoon oil

1 tablespoon Liquid Smoke

1 tablespoon Maple Syrup

1/2 teaspooon Smoked Paprika

1/2 teaspoon Garlic Powder

Black Pepper to taste

Golden Tofu

Tofu

Soy Sauce

Borealle Black Salt Smoke

Use extra firm tofu. Marinate in soy sauce for an hour. Put in a bowl and coat the tofu with Borealle Black Salt Smoke. Air fry, pan fry or bake- you just want a crispy coating. Eat alone or add to skewers.

The vegetables should be pliable after marinading. Fold them in half or in quarters based upon the size and put them on the sewers. Add tofu if desired and/or quick cooking vegetables like tomatoes.

The celeriac may need a 10 minute roast in the oven or to be left on the top part of the grill to soften a bit more.

Serve over rice or couscous. Add lots of fresh herbs like parsley, mint, and dill with a few glugs of olive oil. Maybe add a few spouts as well :)

Sauces: Romanesco

16-ounce jar of roasted red peppers, drained

1/2 almonds (unsalted, raw or roasted)

1/2 cup oil-packed sun-dried tomatoes

3 cloves garlic

1 tablespoon red wine vingar

1 teaspoon smoked paprika

1/2 teaspoon fine sea salt, to taste

1/2 teaspoon cayenne pepper

1/2 cup olive oil

Put all ingredients in a high speed blender. Blend til smooth.

Hummus: Baba’s is the best local hummus hands down!

This can be eaten as is but is especially good with your bread of choice. For me, sourdough or pita.

Catalana Crema, Orange Zest in Orange Cup with a Sprig of Mint

Catalana Crema

2 cups cashews

2/3 cup hardened coconut milk (put in your fridge for 24 hours before making)

1/2 cup aquafaba (juice in a can of chickpeas- look for low sodium or no sodium)

1/4 cup cocao butter (I found mine at Whole Foods, but not all of them have it (Navitis Organics Cacao Butter).

3 tablespoons light agave syrup or maple syrup

1 tsp vanilla extract

1/2 cup organic sugar for topping

Refrigerate coconut milk for 24 hours.

Add above ingredients, except sugar to a blender. Blend til smooth.

Put the crema in serving container of your choice (I used orange peels). If you plan on torching the top, make sure the container is flame and heat resistant. Refrigerate the crema in its container for at least 2 hours.

Top with sugar. With a chef’s torch, melt the sugar until it browns and hardens. Garnish with a sprig of mint.