Moroccan Chick Pea Patties

Dreena Burton, Vive le Vegan!

1 tbsp olive oil
1 medium fennel bulb, chopped (stalk and core discarded, roughly 1.5 to 2 cups)
1/8 tsp sea salt
Freshly ground black pepper to taste
1/2 cup red bell pepper, chopped
2 cups cooked chick peas
1 medium clove garlic, chopped
1 1/2 tbsp apple cider vinegar
2 tbsp olive oil (for purée)
2 tsp sea salt
1/4 tsp cumin
3/4 tsp paprika
1/8 cinnamon
1/3 - 1/2 cup sliced green onions
1/2 cup good quality bread crumbs
3 tbsp sesame seeds
1/8 tsp sea salt
1 tbsp olive (oil for frying)

In a skillet over medium heat, heat the oil. Add the fennel, salt, and pepper and cook for 5-6 minutes. Add the red pepper and cook for another 5 minutes or until the fennel has softened. Remove from heat. In a food processor, combine the chickpeas with the garlic. Vinegar, olive oil, ginger, salt, cumin, paprika, and cinnamon and purée until the mixture becomes smooth (scrape down the sides of the bowl as needed). If still a little chunky, add a touch more oil or water, and purée again until smooth. Transfer the mixture to a large bowl, and stir in the fennel/red pepper mixture and green onions. Stir through to combine well. If you have the time, refrigerate for at least an hour (the mixture will firm up and be easier to shape). Mix the breadcrumbs, sesame seeds, and sea salt, and pour onto a plate. Take a mound of the chickpea mixture (roughly 1/3 cup) and form patties, then dip both sides in the breadcrumb mixture. In a skillet over medium heat, heat the oil and fry the patties for about 7-9 minutes on each side, until lightly browned.

Note: I never seem to have breadcrumbs so I crush some Ryvita or other cracker with a rolling pin.

Spicy Thai Stew

Dreena Burton, The Everyday Vegan

1 tbsp toasted sesame oil or olive oil
2 cups onion, chopped
2 cups yams, chipped
1 cup carrots, diced
Salt & pepper to taste
1 cup celery, chopped
4-5 garlic cloves, pressed or minced
1/4-1/2 tsp red chilli pepper, finely chopped
1 tsp ground coriander
2 cups red pepper, chopped
1 1/2 tbsp fresh ginger, grated
2 cups vegetable stock (or water)
2 cups water
1/3 cup almond butter (or more, to taste)(other nut butters can be used)
3 tbsp tamari
2 1/2 tbsp balsamic vinegar
1 tsp molasses
3 1/2 -4 cups Swiss chard, packed, chipped
3-4 tbsp fresh cilantro, chopped
1 tsp toasted sesame oil (optional, for finishing)

In a soup pot, heat the 1 tbsp sesame or olive oil over medium heat. Add onions, yams, carrots, a couple pinches sea salt and fresh ground black pepper. Cover and cook for 4-5 minutes, stirring a few times. Add the celery, garlic, chilli pepper, ground coriander, and another dash of sea salt, and cover again to cook for another 2-3 minutes. Add red pepper and ginger, stir for a minute, then add vegetable stock, water, almond butter, tamari, balsamic vinegar, and molasses. Bring the stew to a boil, then reduce heat to low and let simmer for 13-15 minutes, stirring a couple of times throughout. If carrots and yams are not tender, cover the pot and simmer for another few minutes. Once vegetables are tender, stir in Swiss chard, cilantro, and remaining sesame oil. Stir for a minute or two until Swiss chard leaves have just wilted but are still a nice green colour. Season further with additional sea salt and fresh ground black pepper if desired.

(Note: do not add the Swiss chard and cilantro until just before you are ready to serve. If making ahead of time, reheat 4-5 minutes prior to serving, add in the Swiss chard and cilantro, and stir through until just wilted. Otherwise they will lose their vibrancy in taste and color if left in the pot to simmer for too long.)

Makes 6-8 servings.

Roasted Cherry Tomato Pasta with Kalamata Olives & Capers

Sarah Kramer, La Dolce Vegan!

20-24 cherry tomatoes, halved
2 tbsp olive oil
2 garlic cloves, minced
2 tsp balsamic vinegar
1/8 tsp hot red pepper flakes
1 1/2 tsp dried oregano
Dry pasta, enough for 2 people
1/4 cup pitted Kalamata olives, roughly chopped
2 tbsp capers, drained

Preheat the oven to 400 F (205 C). Toss the sliced tomatoes in oil with garlic, balsamic vinegar, red pepper flakes, and oregano and place in an 8x8 pan, cut side up. Bake 20 minutes. While tomatoes are in the oven, boil pasta in a large pot of salted water. Drain noodles and return to the pot. Add the cooked tomatoes, olives and capers to the noodles and toss together well Serve immediately. Makes 2 large or 4 small servings.

You could also add toasted walnuts.