Slice zucchini into very thin disks using a mandolin or a sharp knife.

Lightly crush fennel seeds with the back of a spoon or a mortar and pestle.

In a small bowl, combine all seasonings, liquid smoke, and olive oil. Mix well.

In a larger bowl, toss the zucchini slices in the oil and spice mixture. Be sure to coat both sides of each slice as evenly as possible.

Lay slices in a single layer on a plate or tray, and put in refrigerator to “cure” for two hours
Remove slices and arrange for serving, or use to top a pizza. Enjoy!

1. First thaw the fish, then marinate the fish for a least 10 mins. While it marinates prep mushrooms, onions and ingredients for the sauce. (If you do not have an air fryer you can either pan sear the fish or cook in the oven which is good to preheat now to 375F.)
2. Add fish in Air-Fry and set settings to place fish skin up. Keep an eye on it and cook at 375 for 10mins. (If using an oven add to sheet pan. I highly recommend using parchment or foil) (If cooking pan seared heat pan add some ghee, add fish to pan skinless side first. Using a fish spatula flip after 2-5 mins then finish on the skin side 5- 8 mins till cooked.)
3. To start on the sauce, heat your sauce pan and add ghee. Let heat then add your onions and mushroom, sauté until softened. Now season with herbs, salt and pepper.
4. Add capers then add cornstarch and stir constantly until toasted, then deglaze with liquor. Let cook 2 mins to cook off the alcohol then add coconut milk.
5. Let simmer for about 2 mins to thicken and adjust seasoning. Finish with fresh lemon juice (I recommend squeezing a quarter wedge at a time and to adjust to taste.
Now Serve with your favorite sides such as rice. I served mine with sautéed zucchini and onions.

In a food processor pulse pistachios, cinnamon, and sugar, until the mixture resembles a rough powder.

Brush the bottom of a 9×13” pan with melted vegan butter. Place a single Phyllo sheet* on the bottom of the pan and brush the top of the Phyllo with melted vegan butter. Repeat this process until you have 6 layers total at the bottom of the pan.

*Phyllo sheets may not be exactly the same size as your pan. Trim them if they are way too large. It is also okay if there is a bit of excess creeping up the edges of the pan.

Spread ⅓ of the ground pistachio nuts evenly over the Phyllo. Layer and brush another 3 layers the same way you did for the bottom of the pan. Spread another ⅓ of the ground pistachios over the Phyllo. Layer and brush another 3 layers. Spread the rest of the filling on top. Top the final layer of nuts with 6 layers of Phyllo, brushing each sheet of Phyllo with vegan butter.

**Layer order: 6 Phyllo – 1/3 of nuts – 3 Phyllo – 1/3 of nuts – 3 Phyllo – 1/3 of nuts – 6 Phyllo**

Refrigerate the Phyllo/nut pastry for 1 hour. While it is being refrigerated, make the sauce by combining sugar, water, honey, and vanilla in a medium saucepan. Bring to a boil and then lower to a simmer until the sauce thickens – about 15-20 minutes. Once thickened, turn off the flame and let it cool for about 30 minutes.

Preheat oven to 350F. Using a sharp paring knife, slice cooled pastry into squares on the diagonal. Each square should be approximately 2×2″ – Make sure to cut through all the layers to the bottom of the pan. Once the oven is preheated, bake pastry for 45 minutes undisturbed.

Remove the pastry from the oven and immediately pour sauce in between all the slices. Avoid pouring over the top to ensure that it stays crispy. Top with any leftover chopped pistachio nuts as garnish. Let the pastry cool completely before serving – To serve gently lift out slices along cut marks.

Carrots and Chickpeas: Preheat oven to 425F. Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt. Bake for about 30-35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.

Dressing: Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.

Serving: Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over. Gently toss with loosely chopped fresh herbs.

*If you would like to prepare this dish in advance dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.

Preparation
1. Preheat oven to 400 degrees
2. Place all of the button mushrooms, one of the portobellos, and onion onto a large baking sheet and coat with 2 tablespoons of the olive oil.
3. Roast in the oven for 30 minutes.
4. While the veggies are roasting add 12 cups of water to a large pot and bring to a boil.
5. When the veggies finish roasting add them to the water, along with the carrots, ginger, and cloves. Bring down the heat and simmer on medium low for 4 hours.
6. Place a large bowl in the sink and place a large colander on top. Strain the liquid through into the bowl. With a wooden spoon push the mushrooms against the colander to release more of their juices. You don’t want to push the mushrooms through, just the juices.
7. Once cooled cover with plastic wrap and place the bowl of broth (which should be a golden-brown color) into the fridge and let sit overnight. (Not necessary if you want to make this all on the same day. It just helps to intensify the flavor.)

Preparing the Rest of the Mushrooms and Flavoring the Broth
1. Marinate the 2 portobellos in 2 tablespoons olive oil, 2 tablespoons hoisin, and 1 teaspoon salt for 30 minutes.
2. Slice the portobellos into thin strips.
3. Preheat oven to 400 degrees and place the portobellos strips and the oyster mushrooms on a large baking sheet (keeping them separate from each other.) Coat the oyster mushrooms in 1 tablespoon olive oil.
4. Place the tray in oven and after 10 minutes remove the oyster mushrooms. Lightly salt and set aside. They will be lightly roasted but mostly still quite fresh.
5. Flip the portobellos at this point and continue roasting for an additional 20 minutes. They will have become firm, meaty, and caramelized. Lightly salt and set aside.
6. Begin heating your broth. Once it begins to warm add the chili paste, 2 tablespoons hoisin, fish sauce, and salt to taste. Heat until very hot but not boiling.

Preparing your additional ingredients and assembling your Pho
1. In medium sauce pan boil 8 cups of water, add the rice noodles and cook for 3 minutes.
2. Pull four bunches of equal amounts of basil
3. Divide four equal amounts of bean sprouts
4. Cut two limes each in half
5. Place rice noodles in bottom of each bowl and then add the bean sprouts, oyster mushrooms, portobellos, basil, and ladle the broth over each bowl.
6. Squeeze half a lime over each bowl and top with fresh cilantro

To make crust: Preheat oven to 350 degrees. Grease a tart pan (8-9”). Set aside.
In a food processor, combine flour and almonds and process until almonds grind into a slightly-fine mill. Stop processor and add syrup, coconut oil, vanilla, and salt then pulse to combine into an easily molded mixture.
Remove from processor and press firmly into bottom and up the sides of prepared tart tin. Bake for 20-25 minutes or until crust is golden brown.
Transfer to a wire rack and let crust cool while preparing filling.
To make filling: In a saucepan, combine cranberries and cherry (or pomegranate) juice. Over medium heat, bring to a boil, stirring occasionally. Reduce heat to a simmer, and cook until cranberries burst and mixture slightly thickens, about 20 minutes. Strain mixture through a fine-mesh sieve into a bowl, discarding cranberry skins and seeds.
Pour mixture back into saucepan, add maple syrup and bring to a boil. Whisk in gelatin or agar agar powder, whisking until completely dissolved. Pour mixture into prepared tart crust and refrigerate for 4 hours, or until solid. Keep refrigerated until consumed. Garnish, if desired, before serving.

In a large cast iron pot on medium high heat
Add your Olive oil
Add your truffle oil
Add your finely sliced onions cook until golden brown
Add your Garlic & mushrooms & cook for 10 minutes on medium heat stirring occasionally
Add your fire roasted tomatoes, vegetable stock & beef stock
Cook on low for 45 minutes
Serve in a large bowl, sprinkle Parmesan cheese serve with your favorite crunchy garlic bread.

Place the can of coconut milk in the refrigerator for 24 hours to separate the cream from the milk. If you are using canned coconut cream, you can skip this step.
Separate the thick cream from the milk and place the cream in a medium size bowl. Leave on the counter for 30 minutes to bring it to room temperature. The extra liquid will not be used in this recipe but can be jarred and stored in the fridge for other recipes.
In a small bowl, create your chai spice blend and measure out 3 teaspoons. If replacing the spices with chai tea, use a fine tea or grind it using a food processor or coffee grinder.
In another bowl, stir together the flour, salt, and chai spice blend.
Add the shortening to the coconut cream and whip together using a hand mixer until stiff peaks form, and the shortening is well incorporated. About 3 minutes.
On a medium speed, mix in the sugar. About 3 minutes. Scrape the bowl as necessary.
Add the eggs one at a time, beating until well incorporated.
Mix in the preserves and honey on a low speed until mostly incorporated; some streaks of preserves are fine.
On a low speed, add 1/3 of the dry ingredients to the wet ingredients and mix until combined. Continue to add the dry ingredients in increments until all is added. Dough will be slightly sticky.
Refrigerate dough for at least one hour or overnight.
Preheat your oven to 350 degrees and line a half sheet pan with parchment paper
Using a medium cookie scoop, scoop cookies onto the tray, leaving enough space to flatten each cookie. Cookies will not spread much in the oven.
Using a moistened bottom of a glass, flatten each cookie to about 1/2 inch thick. The dough is sticky so to keep it from sticking, moisten your glass between each press.
Bake for 22 to 25 minutes until golden brown and springy in the middle. When lightly pressed the center and it should not hold an indent.
Cool for 4 minutes on the tray before cooling completely on a cookie rack.

Sauté onion for four to five minutes. Add the eggplant and jalapeno. Cook for another minute. Remove from heat. Combine with remaining ingredients in a food processor. Pulse three times. Sear chickpeas with onion mix for one minute. Chill.

To make the dough place all the ingredients in the bowl on an electric standmixer, fitted with a paddle attachment. Mix on low speed until the dough is malleable and pulls away cleanly from the sides of the bowl. Knead by hand for two minutes. Flatten into a disc. Cover with plastic wrap and chill for an hour.

Divide the dough into ten pieces (about 60 grams each). Between two sheets of parchment paper, or thick poly plastic, roll each piece out to a 13 centimetres (five inch) round. Peel back the paper/plastic occasionally to keep it from sticking on the dough. Dust any sticky spots of the dough as needed with extra sweet rice flour. Repeat with remaining dough. Divide the chickpea mixture evenly among the pastry and place it off centre. Brush the edge of the rounds with egg. Bring the sides together, so it is a semi circle, and pinch with the flats of your fingertips, together to make a tight seal. Tidy up the edges by trimming them using a 11 centimetre (four inch) cookie cutter. For an extra flare you can choose to flute the edges like you would a pie. Arrange the empanadas in rows on the prepared sheetpans. Chill them in the refrigerator.

Heat a deep fryer to 190°C (375°F). And heat an oven also to 190°C (375°F).

When your fryer has reached the correct temperature, fry a few empanadas at a time until golden brown, four to five minutes. Drain excess oil. Finish by baking in the oven for minutes. Serve with a piquant salsa; you can spice up the salsa verde).