Got To Go Fast Food

1-12 oz package spaguetti 
4 tbsp extra virgin olive oil 
2 medium size onions, diced 
4 cloves of garlic, minced 
1 red pepper, diced 
8oz Asparagus , divided in three 
3 Carrots diced 1-14oz can diced tomatoes 
2 cups vegetable stock 
1 tbsp salt 
½ tbsp Pimenton de la Vera 
Pinch of Saffron

1.In a large paella pan or large oven proof skillet, sauté carrots first, then add the diced onions in olive oil, until translucent. Add minced garlic and cook at medium low heat, for about 3 minutes. Add diced peppers, sweet paprika and salt and cook until tender, about 10 minutes. Remove from paella pan and set aside.
2.Place the noodles in the paella pan and toast until golden and aromatic. Set aside. Watch the noodles carefully, you don’t want them to burn! 
3.In the mean time,  in a separate quart pot, heat the can of tomatoes and  vegetable stock to measure  4 cups. Add the saffron. Add salt and taste  - it should taste like ocean water. Set aside. 
4.Add the heated liquid to the noodles and top with  the vegetable medley. Cook until all liquid is absorbed and  the noodles are  soft. 
5.Top with asparagus spears and cover for 5-10 minutes uintil tender. Remove from heat and place pan in the over.

1/2 medium head cauliflower, cut into 1-inch florets 
2 slices of crustless white bread 2 garlic cloves, coarsely chopped 
2 tablespoons sherry vinegar 1 large shallot, coarsely chopped 
1 1/4 cups blanched slivered almonds 
1/2 medium seedless cucumber, peeled and coarsely chopped, plus 1/4 cup finely diced cucumber 
1/3 cup extra-virgin olive oil Kosher salt

1.In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes. Drain, rinse under cold water until cool and drain well. 
2. In a blender, combine 1 1/2 cups of cold water with the cooked cauliflower, bread, chopped garlic, sherry vinegar, chopped shallot, 1 cup of the slivered almonds and the coarsely chopped cucumber; blend until smooth. Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Season the soup with salt and refrigerate until chilled, about 1 hour.

Mangoes 
Strawberries 
Raspberries 
Pomegranate 
Limes 
Lemons
Sugar to liking
Ice

Use a blender, single  serve blender add  fruit and sugar to taste.

Sparkling Lemon Water 
Strawberries 
Sugar 
Lemon juice

Flavors to taste. Blend lemon juice, strawberries and sugar. 
Fill 8oz cup with lemon water top with ice and add some sugar to taste.

4 tablespoons olive oil 
2 Spanish onions, chopped 
¼  large  green pepper, chopped 
4 garlic cloves, minced 
1 teaspoon grated fresh ginger root 
2 ½ teaspoons kosher salt, more to taste 
1 teaspoon ground turmeric 
1 teaspoon sweet paprika 
¾ teaspoon ground cinnamon 
½ teaspoon ground cumin 
½ teaspoon ground black pepper  
Pinch of cayenne 
1 – 14oz can diced tomatoes, drained 
3 carrots, peeled and diced 
1 large turnip, peeled and diced , optional
2 - 1 pound chickpeas cans  washed 
⅓ cup diced dried apricots 
2 tablespoons chopped preserved lemon or Lemon peel 
½ cup chopped cilantro, more for garnish

Heat oil in a large pot over high heat. Add onion and pepper and sauté until limp, 3 minutes. Add carrots and saute until fragrant. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add drained tomato and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)

Add chickpeas, tomato liquid and water to barely cover. 

Return heat to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 30 minutes, until chickpeas flavors blend. Add more water if needed (this should be like a stew). 

Add apricots and preserved lemon to pot and continue simmering about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro.

2 cups vegetable broth 
5 tablespoons unsalted butter 
¼ cup diced onions 
1/3 cup chopped dried apricots 
1/3 cup golden raisins 
2 cups dry couscous 
3 teaspoons ground cinnamon 
1/2 cup slivered almonds, toasted

In  a quart saucepan at medium heat, melt butter and saute onions until translucent. Pour the vegetable broth into  the saucepan, and bring to a boil. Add the apricots, and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

5.3 oz (150 grams) of dried unsweetened coconut 
1/3 cup (50 grams) semolina (you can replace with almond meal for a gluten-free version) 
1/2 cup (50 grams) powdered sugar 
1 teaspoon baking powder 
2 1/2 tablespoons coconut oil 
1 teaspoon vanilla extract 
1 teaspon Orange blossom water 
¼ teaspoon Almond Extract 
2 large  flaxseed egg 
A pinch of salt 
Powdered sugar 
Water

.If you are using dried coconut that is coarsely chopped, place it in the food processor and mix until you get dried coconut with a very fine texture.  Mix all the dry ingredients in a large bowl: finely shredded dried coconut, semolina , baking powder, and pinch of salt. 

Using and egg beater, beat the egg with the sugar until you get a whitish mixture. Add the vanilla extract, orange blossom water, and almond extract and continue beating for another 30 seconds.  

Add the wet mixture to the dry mixture, and using your hand, mix all the ingredients until well incorporated. Add the coconut oil. Cover the bowl containing the dough with a plastic wrap and let rest on your kitchen counter for 30 minutes.

Preheat your oven to 350 F (180 C).  Cover a baking pan with parchment paper. 

To shape the cookies, wet your hand with a little bit of water, take some of the coconut dough and make a ball the size of a walnut, roll the dough ball in powdered sugar, pad the coconut ball a bit to flatten in, then place it on the baking pan. 

Bake the cookie for 10 minutes. Do not overbake or the cookies will become hard when they cool down. Once the cookies are done, remove from the oven, and let cool down on the baking pan (do not move them, or they would break! the cookies are soft when they are still hot). 

Let the cookies cool down before moving them to a plate. Dust them with powdered sugar before serving.

Limes
Sugar
Mint 
Ice 
Sparkling Water

Cut limes in quarters. 
Muddle limes  and mint with sugar to taste. 
Add sparkling water and ice 
ENJOY!

Flatbread
1 cup lukewarm water
1/2 teaspoon sugar
1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing 

Zaatar topping
1/4 cup ground sumac
3 tablespoons dried thyme
3 tablespoons dried oregano
1/2 tablespoon dried rosemary
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/2 cup extra virgin olive oil

1.Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy. 
2.Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough. 
3.Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size. 
4.Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats.
5.Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.
6.Meanwhile, combine the zaatar topping ingredients in a small bowl. 
7.On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter. 
8.Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges. 
9.Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches. 
10.Serve warm right away or else cool on racks.

1 1/2 cups fine bulghur (available in most supermarkets or in natural food shops)
1 1/2 cups hot water
3 tablespoons lemon juice
3 tablespoons orange juice
1 tablespoon grated orange rind
1 medium orange ½ cup Tomatoes, diced or sweet cherubs cut in half ½ cucumber, seeded, peeled, chopped ½ red onion, chopped
1/3 cup olive oil
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh parsley leaves
5-6  Greek black olives, pitted, chopped Salt and pepper, to taste

1.In a large bowl combine bulgur, water, lemon juice, and orange juice and rind. Tightly cover with plastic wrap and let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork. 
2.While bulghur is soaking, with a serrated knife, cut away peel and pith from oranges. Cut sections free from membranes and add to bulgur with remaining ingredients. 
3.Season salad with salt and pepper, stirring well. Let salad stand, covered, for 30 minutes before serving.

1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed 
1/2 cup chocolate nut butter - Nutella, Peanut Chocolate Butter, Almond Chocolate Butter 
½ tsp vanilla extract 
Pinch of Salt 
Water as needed to make it spreadable 
Sugar as needed

1.Mix all ingredients in a food processor until smooth. 
2.Serve with fruit, pita chips, celery, etc…

Orange Juice
Sparkling Water

Mix to taste.

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1 1/2 tablespoons canola oil
3 tablespoons green curry paste*
1/2 cup coconut milk
1/2 cup water
6-8 small golden potatoes 
6-8 small tomatoes, whole (cherubs, cherry)
5 kaffir lime leaves, lightly bruised
2 tablespoon soy sauce
1 tablespoon sugar or palm sugar (preferred)
1/4 cup Thai basil leaves 2 red chilies, cut into thick strips , optional
¼ cup green peppers, chopped large, optional 
¼ cup red peppers, chopped, optional 
2 red chilies, cut into thick strips , optional

1.Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic. Add the coconut milk and water and bring it to a quick boil. 
2.Add the potatoes, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens. 
3.Add the soy sauce, sugar, and basil leaves. Stir to mix well.  Add the other peppers if using. Turn off the heat and serve immediately with steamed rice.

1 cup of Jasmine Rice 
2 cups of water 
Rice Cooker

1.Wash the rice until water comes out clear. 
2.Place rice in the rice cooker, add water and turn on.

1 large ripe banana, OR 2 small 
8-10 fresh lychees, peeled (see below), OR canned lychees (drained) 
1 can coconut milk (regular or "lite") 
1/4 to 1/3 loose (not packed) cup brown sugar, depending on desired sweetness 
pinch of salt 
Ice

1.Place ice, ½ banana,  ½ coconut  milk,  ½ lychees and ½ sugar and salt in a blender. Top with a cup of ice.
2.Blend until smooth. Add water as needed to loosen.

1 lb Tofurky Ground ‘Beef’
1 envelope of low sodium taco seasoning 
1 lb extra firm tofu, cut ¼in thick in long strips, drained in towels 
1 enveloped of grill seasoning for chicken 
Canola Oil as needed 
Corn Tortillas 
Flour Tortillas 
½ head iceberg lettuce, shredded finely 
1 cup Cilantro leaves, washed and drained 
½ cup onions, sliced thin 
½ cup green pepper, sliced thin

1.Mix  the ‘beef’ with the taco seasoning. Mix the tofu with the chicken seasoning. Let it stand several hours or overnight to blend the flavors. 
2.In a pot, place one tablespoon of oil and heat at medium. Add the ‘beef’ and cook until fragrant and browned a bit. Do not burn. Add water as necessary. Remove from heat and let stand for 10 minutes before serving. 
3.In a pan, place 4 tablespoons of oil. Heat to medium. Add the seasoned tofu several pieces at a time without overcrowding the pan. Fried on both sides well. Drain in paper towels. In the same pan, add the pepper and onions at high heat and cook until a bit  caramelized. 
4.Shred the lettuce. 
5.Place some meat on either taco shell top with iceberg lettuce and cilantro leaves. Add some pico de gallo.  Add the caramelized vegetables.

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2 ripe plum tomatoes, seeded and finely chopped 
1 small red onion, finely chopped and washed 
1⁄2 cup cilantro leaf, chopped (or more to taste!) 
2 -3 jalapeno peppers, seeded and finely chopped 
1 tablespoon lime juice 
1 tablespoon olive oil 
salt

1.Mix  the ‘beef’ with the taco seasoning. Mix the tofu with the chicken seasoning. Let it stand several hours or overnight to blend the flavors. 
2.In a pot, place one tablespoon of oil and heat at medium. Add the ‘beef’ and cook until fragrant and browned a bit. Do not burn. Add water as necessary. Remove from heat and let stand for 10 minutes before serving. 
3.In a pan, place 4 tablespoons of oil. Heat to medium. Add the seasoned tofu several pieces at a time without overcrowding the pan. Fried on both sides well. Drain in paper towels. In the same pan, add the pepper and onions at high heat and cook until a bit  caramelized. 
4.Shred the lettuce. 
5.Place some meat on either taco shell top with iceberg lettuce and cilantro leaves. Add some pico de gallo.  Add the caramelized vegetables.

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1 can (15 ounces) black beans, rinsed and drained 
1/2 cup semisweet chocolate chips, divided 
3 tablespoons canola oil 
3 flaxseed eggs 
2/3 cup packed brown sugar 
1/2 cup baking cocoa 
1 teaspoon vanilla extract 
1/2 teaspoon baking powder 
1/8 teaspoon salt

1.Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add the eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth. 
2. Transfer to a 9-in. square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

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