Callicoon Kitchen Sesame Noodles — Japanese Soba Noodles, Fresh Herbs & Spicy Peanut Dressing

Ingredients 1 lb Japenese soba noodles 2/3 c warm water 1 organic red pepper 1 handful fresh cilantro 2 tsp red pepper flakes ½ c sesame seeds plus extra for garnish 1 cup peppered cashews 1 bunch scallions Peanut Dressing: 1 c all natural peanut butter ½ c soy sauce 4 tbsp ginger 3 tbsp … More Callicoon Kitchen Sesame Noodles — Japanese Soba Noodles, Fresh Herbs & Spicy Peanut Dressing

Eggplant Tower with Pesto & Roasted Pepper and Light Marinara Sauce

Ingredients 1 large organic eggplant 2 red roasted peppers Vegan bread crumbs Capers Dijon mustard for coating 1 bunch parsley (or basil) Fresh marinara sauce Shredded vegan Cheese for topping ( optional) Directions Cut roasted peppers into thin strips and finely chop parsley. Peel and cut eggplant into ½-inch thick pieces.  Using a round cookie cutter, cut … More Eggplant Tower with Pesto & Roasted Pepper and Light Marinara Sauce

Caribbean Quinoa Salad with Pineapple Vinaigrette over Baked Plantains

Ingredients 2 ripe plantains 2 cups red and white quinoa (or any other quinoa), cooked ½ cup roasted red peppers 1 bunch fresh cilantro, chopped 1 bunch scallion, chopped Quinoa Dressing ½ c extra virgin olive oil ¼ c fresh pineapple juice 1 tbsp agave nectar Serves 2 Directions Preheat oven to 375 degrees. Slice the … More Caribbean Quinoa Salad with Pineapple Vinaigrette over Baked Plantains

Shiitake & Tofu Scramble Breakfast Sandwich with Crispy Sweet Potatoes & Roasted Garlic Aioli

Ingredients Shiitake & Tofu Scramble: 1 block extra firm organic tofu, pressed & drained 1 large handful of Shitake mushrooms, stems removed thin sliced ½ red onion, thin sliced 1 tsp cayenne pepper 1 tbsp turmeric 1 tbsp olive oil Salt and pepper to taste Ciabatta rolls, toasted High quality maple syrup Roasted Garlic Aioli: … More Shiitake & Tofu Scramble Breakfast Sandwich with Crispy Sweet Potatoes & Roasted Garlic Aioli

Old School Charcoal Grilled Vegetarian Sandwich – Tempeh, Portobello, Roasted Peppers & Sundried Tomato Spread

Ingredients 1 red, orange and yellow pepper 1 package organic firm tempeh, sliced 3 baby zucchini sliced 2 large portobello mushroom caps 1 head radicchio 1 c soy sauce 1/2 c Dijon mustard 1 small bunch fresh dill, chopped 1 small handful fresh mustard greens 2 vegan Indian flatbreads Sundried Tomato Spread 1 cup sundried … More Old School Charcoal Grilled Vegetarian Sandwich – Tempeh, Portobello, Roasted Peppers & Sundried Tomato Spread

Baby Black Lentil Salad with Seasonal Cauliflower, Asparagus, Grilled Beets & Heirloom Tomatoes

Ingredients 4 c organic baby black lentils, cooked ½ head seasonal purple cauliflower, trimmed ½ head seasonal orange cauliflower, trimmed 2 bunches of scallions, fine chop (both white and green parts) 2 bunches fresh organic asparagus, trimmed 1 ½  pint baby heirloom tomatoes halved 1 ½ c roasted baby beets, small dice 1 cup diced … More Baby Black Lentil Salad with Seasonal Cauliflower, Asparagus, Grilled Beets & Heirloom Tomatoes