Apple and herb stuffing/dressing

• Stale bread cut into cubes
• Diced apple or two
• Diced onion & celery
• Toss in seeds (sesame, sunflower, etc.)
• Toss in herbs (thyme, oregano, garlic, etc.)
• Splash of olive oil 
• Big glug of apple juice

1. Saute the onion and celery
2. Toss all of the ingredients into a baking dish with a lid and stir to coat
3. Bake with lid on for about 30 minutes
4. Remove lid and continue baking for about 10 more minutes or so

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.

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.

Miranda's salsa

1 can diced tomatoes
1 small red onion, diced
1/2 cup finely chopped fresh cilantro
1 jalapeño, seeded & minced (less if you prefer!)
Juice of 1 lime
1/2 tsp cumin
Fresh pepper
Salt to taste
Sriracha for the brave

Pea and Feta Risotto

Pea puree:
1 C. frozen peas
10 g butter
2 T chicken stock or water

• Cook the peas (steam or microwave) until hot.
• Place in a blender along with butter and stock.
• Blend until smooth.

Risotto:
2 1/2 C. chicken stock
1 small leek, trimmed, sliced and washed
1 C. risotto rice
1/2 C. dry white wine
1 C. frozen peas
zest and juice of 1/2 lemon
50 g traditional feta, crumbled

• Heat stock until almost boiling. Set aside.
• Heat oil in large saucepan. Add sliced leek and cook over a medium heat until leek starts to soften but not brown. Add rice and stir until the grains whiten.
• Pour in wine and allow to reduce by half. Add 2 cups of hot stock and stir. Bring to the boil. Reduce heat. Cover and simmer for 15 minutes, stirring halfway through cooking.
• Stir in peas. Continue cooking for further 5 minutes, adding extra stock if necessary, until rice is tender. Carefully stir through prepared pea puree, lemon zest and juice and crumbled feta. Season to taste.

Red lentil coconut soup

• 2 cups red split lentils
• 1 onion, finely chopped
• 1 red bell pepper cut into 1/2 inch dice
• 1 fresh jalapeno or serrano chili, finely chopped, including seeds
• 1 tablespoon fresh peeled and minced ginger
• 2 garlic cloves, finely chopped
• 1 tablespoon curry powder
• 1/2 teaspoon cinnamon
• 2 teaspoons salt
• 1/3 cup tomato paste
• 7 cups water
• 1 can unsweetened light coconut milk
• 1 15-ounce can of chickpeas
• 1 tablespoon freshly squeezed lime juice
• fresh cilantro, coconut and lime wedges for serving

1. Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
2. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
3. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
4. Taste and adjust with more salt or more lime juice if desired.
5. Serve the soup topped with a sprinkling of fresh cilantro, coconut and some extra limes on the side.