Prepare rice and set aside.
Sautee chopped onion and garlic in olive oil 5 min or until softened medium heat.
Add Rice, beans and can tomato stirring gently to incorporate.
Add Soy Sauce and mix well
Simmer on low 10 minutes

Remove the fronds from the fennel and reserve them. Slice the bulb in half, remove the core and thinly slice. Peel and quarter the onion and slice thinly. Place both in a bowl and toss with the salt, pepper and olive oil. Squeeze the lemon juice in and add the feta, toss everything gently together. Roughly chop the herbs (including the fennel frond) and toss them in too. Refrigerate the salad for 30 minutes before serving.

Zoodle your zucchini with a spiralizer, processor, or just a knife, then put it in a colander and lightly salt it. Allow it to drain for a few minutes then spread it on a clean tea towel and twist it up to remove excess moisture. This also perfectly seasons your zoodles.

Boil the spaghetti per the instructions (remember to salt the water! You want everything to be seasoned as you go), drain and set aside.

Add the olive oil to the pan (I use the spaghetti pot, but you could us a skillet if you prefer) and put over medium high heat. Toss the artichokes in and cook them for 4-5 minutes. Add in the zoodles and cook for just a couple more minutes, then toss in the spaghetti and the oregano. Zest the lemons over the pot (if you don’t have a microplane you should get one!) and then also squeeze in the juice. Grind some fresh pepper in and toss it all together.

Divide the Zoodle noodles between two dishes and top liberally with parmesan. I listed 1/2 cup but if I’m honest I add more as I go. This is entirely up to you!

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!

Wash cucumbers thoroughly and trim the ends off. Cut in half lengthwise and scoop out the seeds (they make you burp). Cut into 1-inch pieces. Peel and roughly chop the shallot. Add cucumbers, shallot, and all other ingredients to a blender and blend until smooth. Store in the refrigerator and serve chilled.

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.

In a large mixing bowl, combine all dry ingredients: flour, sooj, baking powder, pumpkin spice, and cloves.

Mix wet ingredients into the dry, besides the milk. The milk will help form the dough.

Add the warmed milk slowly into the dough, and keep mixing to form a slightly firm yet smooth dough. Knead batter for 10-15 minutes. The dough is wet, so don’t be afraid that it is sticky.

Dust your working surface with flour. Divide the kneaded dough into four portions. Roll each portion of the dough into a large thick circle with a rolling pin. Roll until the circle is 1/8″ thick.

Use a sharp knife or a pizza cutter to cut into 1/2″ width long horizontal strips. Cut these strips vertically so that you achieve diamond cuts.

Fry shakarparas in an air-fryer at 375 degrees F for 5-6 minutes depending on size of cookie.
Once fried, cool shakarparas for 5 minutes and enjoy.