Harissa is a North African chile-paste that pairs well with nearly any food. Make your own by boiling down hot chiles, ground with garlic, cumin, coriander, caraway and olive oil with a smidge of sundried tomatoes.

*3/4 pound carrots, peeled, trimmed and coarsely grated
*4 tablespoons olive oil
*1 crushed clove of garlic
*1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
*3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
*1/2 teaspoon paprika
*3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
*1/2 teaspoon sugar
*3 tablespoons lemon juice
*2 tablespoons flat leaf parsley, finely chopped
*2 tablespoons fresh mint, finely chopped
*100 grams feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.

Source: Smitten Kitchen

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Gluten-Free, Vegetarian

Play around with the vegetables based on preference and availability. Asparagus, peppers and mushrooms are all delicious additions.

• 2 tbs olive oil
• 4 spring onions, trimmed and sliced
• 2 cloves of garlic, diced
• 1 good bunch of English spinach (baby spinach is also good)
• 125g (5 oz) ricotta cheese
• 5 eggs
• 1 tbs chopped fresh dill
• cracked black pepper

Pre-heat grill to high.

In a medium (26cm/10 inch) frypan heat the oil over medium heat; cook the spring onions, add the garlic and cook until fragrant and soft but not brown.

Add the coarsely chopped spinach in batches until just wilted and remove from heat.

In a medium bowl whisk together the eggs, ricotta and dill and season with cracked black pepper. Be careful not to overwork the egg mixture and whisk only enough to combine the ingredients.

Pour the egg mixture over the spinach in the frypan and return to a medium/low heat; cook for around 5 minutes or until the frittata starts to crisp on the edges of the pan.

Place under preheated grill for around 4 minutes; watch carefully and remove the frittata once the top is golden and the egg just set.

Source: Veggie Num Num

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Vegetarian

Sweeter fruits calls for less sugar. To completely cut the sugar, substitute with agave and use enough to coat strawberries and rhubarb.

*Butter for greasing skillet/pan
*3/4 cup / 3 oz / 85 g spelt flour
*2/3 cup / 3 oz / 85 pine nuts, lightly toasted
*1/2 cup / 1.5 oz / 45 g rolled oats
*1/2 cup / 2 oz / 60 g natural cane sugar
*1/2 teaspoon fine grain sea salt
*1/8 teaspoon freshly ground black pepper
*1/3 cup / 2.5 oz / 75 g unsalted butter, melted
*1 tablespoon arrowroot
*1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar)
*1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
*12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
*1/4 cup / 60 ml port wine (optional)

Directions:

Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9×9 square baking dish.

Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling – make sure you have big pieces and small.

Bake for 35 – 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You’ll want to let things cool a bit before serving, 20 – 30 minutes.

Source: 101 Cookbooks

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The miso, ginger and cayenne combine here to create a zingy vegan appetizer.

• 2 small yams or sweet potatoes (1 lb.)
• 2 Tbs. white miso paste
• 1 Tbs. smooth almond butter
• 2 Tbs. finely chopped shallot
• 1 Tbs. minced fresh ginger
• 2 cloves garlic, minced (2 tsp.)
• 1 cup frozen shelled edamame
• 1/4 tsp. cayenne pepper
• 6 oz. firm silken tofu, crumbled (1 cup)
• 2 Tbs. chopped cilantro
• 8 collard green leaves, stems removed

Directions
1. Preheat oven to 400°F. Cut thin slice off both ends of yams, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams, and scoop flesh into bowl. Mash in miso and peanut butter.

2. Meanwhile, coat skillet with cooking spray, and heat over medium heat. Sauté shallot, ginger, and garlic 3 minutes, or until soft. Add edamame, 1/4 cup water, and cayenne; cook 3 minutes more. Remove from heat, and stir in tofu,cilantro, and yam mixture. Cool.

3. Place 1 collard green leaf on work surface. Spoon 1/3 cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place, seam-side down, and repeat with remaining ingredients.

Source: Adapted from The Vegetarian Times

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Gluten-Free, Dairy-Free, Vegan, Vegetarian

Have all ingredients prepped and in-reach before stir-frying.

Toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered

Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan – one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

Source: 101 Cookbooks

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Gluten-Free, Dairy Free, Vegetarian, Vegan

A quick and easy Asian inspired meal.

Ingredients:

* ½ a red capsicum (bell pepper), sliced into thin
sticks
* 1 large carrot, peeled and sliced into thin sticks
* 200g (7 oz) marinated tofu, sliced into thin sticks
* 1 cup fresh bean sprouts
* 2 shallots, diced
* 1 bunch of fresh Asian salad greens or a mixture of baby lettuce and
Chinese cabbage
* 1 tbs sesame seeds, roasted

For the dressing:

* 1 tsp hoisin sauce
* 1 tsp sesame oil
* 1 tbs soy sauce
* 1 tbs lemon juice

Directions:

Combine the salad ingredients, including the tofu, and arrange on a large platter.

Combine the dressing ingredients by whisking well in a small bowl or jug.

Pour the dressing over the salad and top with roasted sesame seeds.

Source: Vegan Num Num

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Gluten-Free, Dairy Free, Vegan, Vegetarian

This dish makes an incredible breakfast or healthy dessert.

2 tbs Chia Seeds
1/2 cup Almond Milk
1/2 tsp Cinnamon
1 inch Vanilla Bean, Scraped
1 dash Himalayan Salt (optional)

To make, add all ingredients to a small bowl and whisk until well mixed. Let the mixture sit for 15 minutes (until it has set to a tapioca like consistency) and enjoy this delicious pudding!

Recipe Adapted from: Organic Avenue

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Gluten-Free, Dairy Free

The combination of citrus and spice served in a martini glass will transform your one-bedroom flat to a hammock on the sea.

Ingredients:
* 1 pound fresh conch or scallops, or combination
* 1 cup fresh lime juice
* 1 cup diced avocado
* 1/2 cup minced red onion
* 1/2 cup finely chopped seeded tomato
* 1/4 cup cilantro
* 2 tablespoons olive oil
* 2 teaspoons minced jalapeno
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne
* 1/4 teaspoon cumin

Directions:

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the limejuice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved limejuice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.

Source: The Food Network

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Gluten-Free, Dairy Free, Vegan, Vegetarian

Divine sweet morsels that melt in the mouth. For an extra crunch play around with the texture of the almond butter.

Ingredients

*1/2 cup of raw organic almond butter
*1/2 cup of honey
*1/8 tsp salt
*1 1/2 cups of rice crispies
*1/3 cup dried cranberries
*1/3 cup raisins
*1/3 cup finely grated coconut

Directions
1. Cover cookie sheet with wax paper
1. Blend almond butter, honey and salt in a food processor until smooth.
2. Add rice crispies and blend for 30 seconds. Then stir in raisins and cranberries.
3. Sprinkle coconut on a plate. Form small balls with the almond mixture and coat the balls with coconut.
4. Place balls 1/2 inch apart on cooking sheet. Refrigerate for 40 minutes or longer.

NB: Will keep in fridge for 1 week.

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