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3 medium Italian eggplants (about 3 pounds)
1/4 cup tahini (sesame seed paste)
Juice of 1 lemon
4 garlic cloves, coarsely chopped
6 fresh flat-leaf parsley sprigs, coarsely chopped
2 tablespoons extra-virgin olive, plus more for serving
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon ancho chili powder
1/4 teaspoon ground cumin
Pita wedges, for serving

Prick the eggplants in a few places with a fork. Grill on hot oiled grill pan or outdoor grill, turning often. Or roast the eggplants on a baking sheet in a preheated 400 degrees F for 30 minutes, turning occasionally.

When eggplants are cooled, peel off the skins.
Put the eggplants in the food processor bowl.
Add the tahini, lemon juice, garlic, parsley, oil, salt, paprika, chili powder, and cumin.
Pulse until mixture is fairly smooth. But isn’t totally pureed.
Baba Ganoush will keep for up to 5 days covered in the refrigerator.

Place baba ganoush into a serving bowl and drizzle with oil.
Serve with pita wedges

Makes 3 cups

Recipe from the cookbook, Crossroads
Permission granted by Tal Ronnen, owner of Crossroads, the restaurant that is reinventing vegan cuisine

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1 (8 to 10 oz.) fresh horseradish root, trimmed, peeled, chopped (about 1 3/4 cups)
1/2 cup water, approximately
3 Tablespoons white vinegar
1/4 cup sugar

Blend all ingredients in a food processor or a large blender.
Pour into a mason jar or a suitable container and refrigerate.

Can be prepared up to a week before using.

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1 cup cooked edamame
1/4 cup tahini
2 tablespoons fresh lemon juice
1 garlic clove, peeled
2 tablespoons fresh herbs, chopped; optional
2 tablespoons olive oil, more if you like it creamier
salt to taste

In a food processor, combine edamame, tahini, lemon juice, garlic and herbs.
Process until smooth.
Add olive oil through feed tube and process until oil is fully incorporated.

Serves 4-6

Note: If you like your hummus more lemony, use 3 tablespoons of lemon juice.

Inspired by a recipe from Oh My Veggies

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1/3 cup water
2 tablespoons unsweetened cocoa powder
3 cups almond milk, or other non-dairy milk
3/4 cup vegan or semisweet chocolate chips
1 tablespoon sugar, more to taste
1/4 teaspoon freshly grated nutmeg, additional nutmeg for garnish, if desired
Marshmallows, optional

In a medium saucepan, bring the water to a simmer.
Add the cocoa and whisk until mostly smooth.
Add milk and bring to a simmer.
Whisk until all the cocoa lumps are dissolved. 
Add chocolate chips and sugar and whisk well, until the chocolate is melted and the mixture is smooth.
Whisk in nutmeg.
Top with marshmallows and grate some nutmeg on top.

Serves 4

Note: Inspired by a recipe on today show.com

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10-12 medium lemons
2 cups sugar
4 cups cold-brewed tea

Bring lemons to room temperature.
Roll lemons against counter to soften rinds.
Halve and juice the lemons.
Pour juice in a covered container and refrigerate.
Cut lemon rinds into 1-inch chunks.
Toss with sugar in a non-reactive mixing bowl, cover tightly with plastic wrap.
Let stand at room temperature, stirring  once every 45 minutes, until sugar is completely dissolved, approximately 3 hours.
Add 1 cup of reserved lemon juice to the rind mixture.
Stir well, then strain through a non-reactive strainer or piece of cheesecloth into a glass container.
The lemonade mixture can be refrigerated for up to 1 week.
To serve, pour concentrated lemonade and cold-brewed tea into a pitcher, stir.
Serve in glasses filled with ice.
So refreshing!

Serves 6

Note: Left over fresh lemon juice can be reserved for another use.

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Ice Coffee Latte, use 1/3 cup coffee concentrate
2 scoops of ice cream, your choice
1 cup almond milk
1/4 cup almond butter
2 large chocolate chip cookies
1/4 cup chocolate syrup, optional

In a blender add 1/3 cup cold brew coffee (Ice Coffee Latte), ice cream, almond milk, almond butter, chocolate chip cookies, chocolate syrup, if using.
Blend until smooth.
Serve in tall beverage container.

Serves 1
Note: Inspired by a menu item from Coffee Republic

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4 large fresh tomatoes, seeded and finely chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 small red onion, finely chopped
1 garlic clove, minced
1 teaspoon fresh lemon or lime juice
1 teaspoon salt
Pinch of freshly ground black pepper

Combine all the ingredients in a medium bowl and mix well.
Taste for seasoning.
Cover salsa and refrigerate.

Note: Roma tomatoes are a good choice as they are more “meaty” with less juice.

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2 tablespoons olive oil
1 small red onion (peeled, finely diced)
1 bag chopped kale (8 ounces, about 6 cups)
1/4 cup vegetable stock
1 tablespoons red wine vinegar
1 teaspoon red chili flakes
Kosher salt and freshly ground black pepper, to taste

Hummus

6 pocketless pita breads
2 tablespoons olive oil

In a large sauté pan, add olive oil and heat over high heat.
Add red onion and cook until almost tender, about 4 minutes.
Add kale and allow to cook until slightly wilted, about 3 minutes.
Add vegetable stock, vinegar and chili flakes and allow to cook until wilted, about 4-5 minutes. Season with salt and pepper.
.
Preheat grill or grill pan to medium heat.
Brush pita on both sides with olive oil and place on grill.
Allow to cook until charred and warmed through, about 2 minutes per side.
Remove pitas to a plate or platter, spread hummus on top of each pita and top with kale.

Note: Can use your favorite flavor of store-bought hummus for these flatbreads.

Inspired by a recipe from  ABC’s The Chew