Gather all ingredients and equipment.
Preheat grill to medium-high heat.
Cut sweet potatoes into 1/4 inch thick planks. Place sweet potatoes in a bowl with tomatoes and peppers.
Add the oil, salt, and pepper to the vegetables and toss until evenly coated.
Place the vegetables on the grill and grill them until tender, about 4-5 minutes per side. Remove the vegetables from the grill and serve.
**Note that your choice of sweet peppers may be used – red, yellow, or a mixture of both.
Gather all ingredients and equipment.
Preheat a pot over medium-high heat. Add the olive oil and shallots. Sauté the shallots in the pot for 2-3 minutes until fragrant. Add the garlic and sauté for an additional minute.
Add the vegetable broth. Bring the broth to a boil then add the Moroccan couscous. Immediately remove the pot from heat and cover. Let the pot sit for 10 minutes.
***If you are using Israeli couscous: Add vegetable broth and bring to a boil. Stir in Israeli couscous. Simmer for 7 minutes, then turn off the heat, cover, and let sit for 7 minutes.
Remove the lid and use a fork to fluff the couscous. Once fluffed, transfer the couscous on to a sheet pan and let it cool, approximately 5 minutes.
Place the cooled couscous in a mixing bowl and toss with salt, pepper, nuts, raisins, parsley, and green onion. Serve warm or cold.
Gather all ingredients and equipment.
Rinse the rice under cold water in a colander.
Put the rice and water in a medium sauce pot on medium-high heat. Stir.
Bring the liquid to a boil.
Once boiling, reduce the heat to low and cover the rice.
Simmer the rice for about 30 minutes. At that point, taste the rice to see if it is still crunchy. If so, check for water on the bottom of the pot; add ¼ cup of water if all the water has been absorbed and continue to cook. If it is cooked and the water is absorbed, turn off the heat.
When the rice is a good consistency, turn off the heat and keep it covered for 10 minutes.
After sitting, fluff the rice with a fork and serve.
Fill a large pot with water and bring to a boil.
Add the sweet potatoes and boil until they are soft, about 15 minutes.
Drain the sweet potatoes into a medium mixing bowl and add the salt, pepper, butter, and yogurt.
Mash with a fork or potato masher until smooth. As you are mashing, slowly add in the milk. Do not overmash or the yams will become pasty.
Serve warm.
Gather all ingredients and equipment.
Place the water in a pot over high heat.
When the water reaches a boil, add the soba noodles and cook for approximately 5 to 8 minutes, or until soft.
While the noodles are cooking, mix the rice wine vinegar, soy sauce, honey, and sesame seeds in a bowl.
Once the noodles have finished cooking, strain and run noodles under cold water. Set the cooled noodles aside to allow excess water to drain.
Place a large skillet over medium heat and add the sesame oil.
Once the oil is hot, add the the shredded cabbage, carrots, and kale.
Sauté the vegetables until they are tender (about 4 to 5 minutes).
Add the soy sauce mixture and the drained soba noodles to the pan and slightly reduce the heat.
Cook for 1 to 2 minutes, stirring occasionally.
Garnish with the green onions and serve immediately.
Place the saffron in a small dish.
Place 1 cup water in a small pan and bring to a boil.
Pour the boiling water over the saffron and let stand.
Heat 1 teaspoon of the olive oil over medium high heat in a medium size skillet.
Add the onion and cook for 3 minutes. Stir frequently.
Add the minced garlic and cook for about 2 minutes. Stir frequently.
Add the risotto and cook for about 1 minute, stirring frequently.
Add the white wine, vegetable stock, salt and pepper.
Add the saffron and water from the small dish.
When the risotto is simmering, reduce the heat to medium and cook, stirring frequently so that the rice will not stick to the bottom.
After about 15 minutes, check to see if the rice is done. Add more water 2 tablespoons at a time as needed.
When the rice is done add the parmesan and stir to blend in.
When the rice is soft but not mushy serve.
Gather all ingredients and equipment. Preheat oven to 350°F (175°C)
Cut each tortilla into 8 wedges and add to a large bowl.
Drizzle the oil over the tortillas. Gently toss the tortillas until they are evenly coated in oil.
Add salt and seasonings to bowl and toss to coat. (Optional Method: Grind salt and spices in a spice grinder or mortar and pestle. This will help them to stick better and create a more even coating.)
Spread tortillas evenly on a baking sheet lined with parchment paper. Try to avoid overlapping the chips.
Bake for 10 to 14 minutes or until chips start to turn light brown on the edges.
Allow to cool before serving – the chips will continue to crisp up as they cool down.
Gather all ingredients and equipment.
Preheat griddle/flattop/large skillet to medium-high heat or roughly 400° F (200° C). Optional: Preheat a grill to 400° F (200° C) to cook the dough and get a char.
In a medium bowl, combine all ingredients and mix unil a solid dough is formed.
Turn the dough out onto a lightly floured surface and knead for 10 minutes. Use additional flour, as needed, to prevent the dough from sticking to the table.
Place dough in a clean bowl and cover with a warm, damp towel. Rest for 10 minutes.
Separate dough into 10 evenly sized pieces. Roll into balls, cover with a towel, and rest for 5 minutes.
Roll dough out into thin (1/8 inch) circular discs.
Grease your cooking surface lightly with spray oil. If using the grill, spray the dough directly with spray oil.
Place the dough on the griddle/flat top/skillet/grill and allow to cook for 1-2 minutes on each side.
Gather all ingredients and equipment.
Rinse quinoa under cold water in a fine mesh strainer.
In a medium pot over medium heat add olive oil. Add onions and saute until translucent.
Add all remaining ingredients to the pot with the sauteed onion. Turn heat to medium high and bring to a boil.
When liquid comes to a boil reduce heat to medium. Cover and allow to simmer for 20 minutes or until all the liquid has evaporated.
Serve warm or cold.
Gather all ingredients and equipment.
Add stock or water and rice to large pot. Bring to a boil.
Once water begins to boil, reduce to medium heat and cover with foil. Cook for 40 minutes.
Check rice occasionally. Do not stir! Once burrow holes appear, take off heat. Fluff with fork and serve.
