CookbookCreativity Exploratory

April 3, 2013306 Linton Hall

Table of Contents

Shish Taouk 3 - 4

Morroccan Lentil Salad 5 - 6

Roasted Cauliflower Salad 7 - 8

Vegan Chocolate Pudding 9 - 10

Vegan Green Monster Detox Smoothie 11 - 12

Shish Taouk

Serves 4 – 6 4 boneless skinless chicken breasts (about 800 g/ 1.75 lbs) 1/4 cup yogurt 3 tbsp olive oil 2 tbsp tomato paste 4 - 6 cloves garlic 1 lemon (juice only) 1 tbsp sweet paprika 3/4 tsp dried thyme 1/2 tsp ground cumin 1 tsp salt + 1/2 tsp ground pepper, or to taste

For skewers (optional, but recommended) 1 medium red bell pepper a dozen or so plump white mushrooms 1/2 large sweet white onion Tomatoes, garlic sauce (toum) and pita for sandwiches

Procedures:

1) Finely chop garlic and put in a medium sized bowl along with yogurt,

tomato paste, olive oil, and lemon juice. Add dry spices, salt, and pepper.

Whisk until mixture is a consistent color and texture.

2) Cut chicken into uniform cubes, 1 - 1.5” pieces. Put the chicken and

the marinade in a sealable bag and marinate 2 - 8 hours.

3) Soak skewers in water for 30 minutes so they don’t dry out and burn.

4) Thread vegetables and chicken onto the skewers, and be sure to

keep 2 pieces of chicken for every 1 chunk of vegetable, that way

the chicken stays juicy.

5) Grill the chicken on medium high for 5 - 7 minutes on each

side. Flip only once. Chicken should be 160°F inside.

6) Cut tomatoes in half. Grill until warm and grill marks show.

7) Serve chicken skewers on pita with garlic sauce (toum) and

grilled tomatoes.

Moroccan Lentil SaladServes 5

1/2 cup dry lentils (rinsed) 1 1/2 cups water 1 (8 ounce) can garbanzo beans, drained 3 tomatoes, chopped 5 green onions, chopped 1 green bell pepper, chopped 1 yellow bell pepper, chopped 1 red bell pepper, chopped 3 lime, juiced Less than 1/4 cup olive oil 1/2 cup chopped fresh cilantro cayenne pepper to taste salt to taste cumin to taste

Procedures1) Rinse Lentils2) Bring water to a boil3) add lentils; bring to boil; return to a simmer for 15 minutes or until tender4) dice tomatoes, green onions, pepper, and cilantro5) Open garbanzos; drain; Combine ingredients in a bowl6) add lime juice, cayenne, salt, cumin, olive oil7) Chill and serve

Roasted Cauliflower Salad

Serves: 2

Ingredients

Juice from 1 lemon3 tablespoons raisins1 tablespoon Harissa (Tunisian hot chili sauce)1 head cauliflower, separated into bite-sized florets2 cups cooked chickpeas1 sweet onion, sliced thin1 tablespoon grape seed oil1 teaoon cumin seeds½ cup loosely packed, finely chopped fresh Italian parsley½ cup loosely packed, finely chopped fresh cilantroSea salt, to taste (I used 2 pinches)

Procedures1) Preheat your oven to 400F and set out a large baking sheet.2) Add lemon juice, raisins and harissa to a small bowl. Set aside.3) Add cauliflower florets, cooked chickpeas, onion, oil and cumin seeds to the large baking sheet and stir with your hands to coat all pieces in oil. Slide the baking sheet in the oven and roast veggies for 30 minutes, rotating once, or until cauliflower tops are lightly blackened. Remove from the oven and allow to cool.4) Add everything to a large bowl: roasted veggies, parsley, cilantro and soaked raisins with juices. Stir to coat, add salt to taste and serve!

Roasted Cauliflower Salad

NotesHarissa can be purchased in the ethnic isle of any grocery store.I used a white valencia onion.Extra virgin olive oil or coconut oil would work well in this recipe.

Vegan Chocolate Pudding

Vegan Chocolate Pudding

Serves: 4

Ingredients• 1½cupscookedwhite“navy”beans• ¾cupunsweetenednon-dairymilk• 3ouncesdairy-freesemisweetchocolate• ¼cupcoconutsugar• Pinchseasalt• 1teaspoonpurevanillaextract• Freshmint,optional

Instructions1) Place beans and milk in the bowl of your food pro-cessor or blender and puree until ultra smooth, about 2 minutes. Set aside.2) Place chocolate, coconut sugar and salt in the bowl of your double boiler. If you don’t have a double boiler, just place in a metal or glass dish over a boiling pot of water. Allow chocolate to melt, about 5 minutes.3) Remove chocolate from the heat and stir in navy bean mixture. Continue to whisk for 2-3 minutes.4) Pour into 4 cups, glasses or jars and serve immediately or cover with plastic wrap and cool in the fridge for a couple of hours. Will keep for 3 days in the fridge.

Vegan Chocolate Pudding

Vegan Detox Green Monster Smoothie

Serves 1 - 2

3/4 cup frozen strawberries1/2 cup cucumber, peeled and sliced1 large frozen banana, broken in pieces1 1/2 cup vanilla almond milk (or alternative)1 1/2 cups Kale, loosely packed, stems removed (or substitute spinach)Large handful of spinach

Procedures: 1) Add almond milk to high-power blender and add banana pieces and kale into blender. Pulse a few times.2) Add strawberries and cucumber. Blend again until smooth.3) Add more almond milk or ice until desired consistency.

Note:I also typically add a small handful of black chia seeds.