Pear and feta flatbread

4 T olive oil
2 cloves of garlic, minced
2 onions, thinly sliced
3 small firm pears, cored and sliced
1 red pepper, diced
1/2 C cashews (unsalted)
feta cheese, crumbled
grated cheese (edam is nice)
1/2 batch of Miranda's pizza dough recipe

• Prepare pizza dough recipe and set aside to rise.
• Add the garlic to the olive oil and set aside.
• Saute onions in a dash of oil until very soft (15-20 minutes). For last 5 minutes, add sliced pears. Set aside.
• Once dough has risen, divide into three and roll each into long rectangles.
• Brush with the garlic oil mixture. Arrange peppers, nuts, pears and onions and top with the two cheeses.
• Bake in hot oven for 12-15 minutes or until nicely browned on top.

Whipped coconut cream

1 can full fat coconut milk (or coconut cream)
2-3 T powdered sugar

• Place can in fridge overnight.
• Carefully open the can without shaking or turning upside down. Scoop out the thick top layer into a mixing bowl. Add sugar.
• Blend with a hand-beater until thick and creamy.

Taco bites

1 can black or kidney beans
1 t cumin
1/2 t cayenne
1 clove garlic, minced
1 small red pepper, diced
1 small onion, diced
1/3 C frozen corn
Flour tortillas
Grated cheese
Salsa
Jalapenos
Sour cream

• Saute the pepper, onion, corn and garlic until soft. Add cumin, cayenne and beans and mash until smooth (add a bit of water)
• Use a glass or cookie cutter to cut small circles from the tortillas. Press the circles into muffin tins and fill half way with bean mixture. Top with a scoop of salsa, some jalapenos and grated cheese.
• Bake in 350F oven until cheese melts. 
• Serve with more salsa and top with sour cream.

Black bean burgers

3/4 C panko
3 T oil
2 cans black beans
2 large eggs
1 t cumin
1/2 t salt
1/4 t cayanne
1 red pepper, diced
1 small onion, minced

• Toast panko and let cool.
• Drain and mash beans, combine eggs and seasoning and mix everything together.
• Form 1-inch patties and cook over medium heat for 8-10 min, flipping part way through.

Chicken and corn patties

200g chicken breast – minced
1/3 large fresh corn-on-the-cob
3 pieces of water chestnuts – finely diced
10 strings of fine French beans – finely diced
1 small red onion (about 60g) – minced
½ cup normal breadcrumb/ panko crumb (Japanese breadcrumb)
2 ½ tbsp cornflour
1 large egg (lightly beaten)
2 tsp cooking oil

Seasoning:
1 tsp salt
¾ tsp sugar
¼ tsp paprika (optional)
Dash of pepper

• Put chicken breast, sweet corns, water chestnuts, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture.
• Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.
• Heat a little oil in a non-stick pan. Drop1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches.
• Transfer patties to a serving plate lined with kitchen paper.