Food Fusion

Black Bean Brownies

Makes 16 brownies (1.5" x 1.5" each) | Serving Size: 1 brownie

INGREDIENTS: 1 can (15 oz) black beans, drained and rinsed 3 large eggs 3 TBSP vegetable oil 1/4 cup cocoa powder Pinch of kosher salt 1 tsp vanilla extract 3/4 cup granulated sugar 1 tsp instant coffee Cooking spray

OPTIONAL: 1/2 cup chopped walnuts or pecans OR 1/2 cup chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350°F. Lightly spray an 8x8 inch baking dish with cooking spray.
2. Combine beans, eggs, oil, salt, vanilla, sugar, and instant coffee in a blender and blend until smooth.
3. Stir in optional ingredients and pour mixture into baking dish.
4. Bake until top is dry and edges pull away from the sides, about 30 minutes.
5. Let cool for at least 30 minutes before cutting into 16 pieces.

Scrambled Eggs

Makes 1 serving

INGREDIENTS: 2 large eggs 2 TBSP milk Pinch of kosher salt Pinch of black pepper 2 tsp butter, unsalted

INSTRUCTIONS:

1. Crack eggs into a bowl.
2. Whisk in milk, salt, and pepper until mixture is light and foamy.
3. In a small non-stick pan, heat butter on high until butter bubbles.
4. Add egg mixture to the middle of the pan.
5. Reduce heat to low and slowly stir eggs with a rubber spatula, folding eggs over to ensure even cooking.
6. When eggs are solid but still have a slight shine, remove from heat.
7. Serve immediately.

Sliders

Makes 1 serving (2 sliders)

INGREDIENTS: 2 slider buns 1-2 TBSP pesto sauce 2 slices of tomato 2 slices fresh mozzarella cheese 4-5 leaves of baby spinach Drizzle of balsamic vinegar

Optional: sliced onion, thinly sliced zucchini, sliced and cooked mushrooms

INSTRUCTIONS:

1. Spread pesto on slider buns.
2. Layer tomato, mozzarella, and spinach on each bottom bun.
3. Drizzle balsamic vinegar on fillings.
4. Place top bun.

Chili

Makes 4 servings

INGREDIENTS: 1 TBSP olive oil 1 small onion, chopped 1 bell pepper, chopped 1 lb ground turkey 1 can (15 oz) tomato sauce 1 can (15 oz) crushed tomatoes 1 cup water 1 can (15 oz) red beans, rinsed and drained 2 TBSP chili powder 1 tsp ground cumin 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste 1/2 cup cheddar cheese, shredded 1 cup cherry tomatoes, quartered

INSTRUCTIONS:

1. Heat oil in a medium stockpot over medium-high heat until oil shimmers.
2. Stir in onion and bell pepper. Cook until soft, about 3 minutes.
3. Add ground turkey and cook, breaking up meat with a spatula or wooden spoon, until cooked through and no longer pink.
4. Stir in tomato sauce, crushed tomatoes, water, beans, and seasonings.
5. Increase heat and simmer chili for 15-30 minutes until slightly thickened.
6. Garnish with cheese and tomatoes.

Chicken Fajitas

Makes 4 servings

INGREDIENTS: 2 tsp smoked paprika 1/2 tsp ground cumin 1 clove garlic, peeled and minced 2 TBSP olive oil, divided 2 large chicken breasts, cut into thin strips 1 onion, peeled, halved, and thinly sliced 1 red bell pepper, deseeded and sliced 1 yellow bell pepper, deseeded and sliced 1 lime

INSTRUCTIONS:

1. In a large bowl, combine paprika, cumin, garlic, and 1 TBSP of oil. Add chicken strips and stir to coat. Allow to marinate for 5+ minutes.
2. Heat the remaining oil in a large skillet and cook the chicken for a couple of minutes. Add onion and peppers. Cook for an additional 5 minutes until the chicken is cooked through and the vegetables have softened.
3. Squeeze the juice of the lime into the mixture and serve.

Black Bean Burgers

Makes 4 servings

INGREDIENTS: 1 can (15 oz) black beans, rinsed and drained 3/4 cup gluten-free oats (or gluten-free breadcrumbs) 1/2 red onion, chopped (about 3/4 cup) 1/2 cup cilantro, chopped 2 TBSP diced green chilies Juice from 1 lime 1 clove garlic, minced 3/4 tsp cumin 1/2 tsp kosher salt 1/4 tsp black pepper 2-3 TBSP olive oil

Optional: buns or tortillas, sliced tomato, lettuce, mayonnaise for serving

INSTRUCTIONS:

1. Combine all ingredients except olive oil in a food processor and blend until it forms a thick paste.
2. Transfer the mixture to a bowl, cover, and freeze for 15-20 minutes to help the mixture thicken.
3. In a large pan, heat olive oil over medium-high heat.
4. Once the oil is hot, use a large cookie scoop to scoop the mixture into the pan. Gently press down to form patties.
5. Cook the patties on each side for 3-5 minutes.
6. Continue cooking until they have darkened and become crispy.
7. Serve on a bun, in a tortilla, in a salad, over quinoa, or on their own.

Energy Bites

Serving size: 2 balls

INGREDIENTS: 2 cups old fashioned rolled oats 1/2 cup ground flax seed 1 TBSP black chia seeds 1 tsp ground cinnamon 3/4 cup dried pitted dates 1/2 cup peanut butter 1 tsp vanilla extract 2 TBSP vanilla whey protein powder 1/4 cup water 1/3 cup dark chocolate mini chips

INSTRUCTIONS:

1. Combine oats, flax seed, chia seeds, cinnamon, dried dates, peanut butter, vanilla extract, and protein powder in a food processor.
2. Pulse until ingredients are blended and oats are finely chopped to an almost flour-like consistency.
3. Slowly add water and blend until the mixture sticks together. Add more or less water as needed.
4. Transfer mixture to a large bowl and use your hands to mix in chocolate chips.
5. Scoop and roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
6. Serve immediately or store in an airtight container in the refrigerator.

Vegan Couscous Salad

Makes 4 servings

INGREDIENTS: 1 cup couscous (dry) 1 cup water, boiling 1 TBSP vegan butter Kosher salt, to taste Black pepper, to taste 1/2 head iceberg lettuce, chopped 1 medium cucumber, chopped 1/2 cup halved cherry tomatoes 1/4 cup sundried tomatoes, chopped 1 can (15 oz) whole kernel corn, drained 1/4 cup tahini 2 TBSP lemon juice 1 clove garlic, minced 1 TBSP low sodium soy sauce 1 TBSP maple syrup (or honey) 1-2 TBSP water 1 avocado, sliced

INSTRUCTIONS:

1. Place couscous in a bowl and carefully pour in boiling water. Cover and let rest for a few minutes.
2. Fluff couscous with a fork and stir in vegan butter, salt, and pepper.
3. In a large bowl, combine lettuce, cucumber, cherry tomatoes, sundried tomatoes, and corn. Add couscous and mix well.
4. In a small bowl, combine tahini, lemon juice, garlic, soy sauce, and maple syrup. Slowly add just enough water to reach desired consistency.
5. Pour dressing over couscous salad, mix, and garnish with sliced avocado.

Saucy Spiced Pears

Makes 3 servings

INGREDIENTS: 1/2 cup orange juice 2 TBSP butter, unsalted 2 TBSP granulated sugar 2 tsp lemon juice 1 tsp vanilla extract 1 tsp ground ginger 1/4 tsp ground cinnamon 1/8 tsp kosher salt 1/8 tsp ground allspice 1/8 tsp cayenne pepper (optional) 3 large Bosc pears (about 1 3/4 lbs), cored, peeled, and sliced Thinly sliced fresh mint leaves (optional)

INSTRUCTIONS:

1. In a large skillet, combine juices, butter, sugar, and spices (and cayenne if desired). Cook over medium-high heat until butter is melted, 1-2 minutes, stirring occasionally.
2. Add pear slices and bring to a boil. Reduce heat to medium and cook uncovered until sauce is slightly thickened and pears are crisp-tender, 3-4 minutes, stirring occasionally. Cool slightly and top with mint if desired.

Sushi

Makes 1 serving

TOOLS: Bowl of water, damp kitchen towel, sharp knife

INGREDIENTS: 1/2 cup cooked sushi rice 2 sheets nori (seaweed) 1/2 English cucumber, peeled and cut into thin sticks (or 1 mini-cucumber) 1/2 carrot, cut into thin sticks 1/4 avocado, cut into thin slices Tamari or low sodium soy sauce

Optional: thinly sliced red bell pepper, blanched asparagus, blanched green beans

INSTRUCTIONS:

1. Cook rice ahead of time and chill.
2. Lay a seaweed sheet in front of you.
3. Add rice to seaweed, covering the entire sheet about 2 grains of rice thick. Rinse fingers in water to prevent stickiness.
4. Add vegetables in a row in the center of the sheet (a couple cucumber sticks, a few carrots, and about 3 slices of avocado).
5. Rinse fingers in bowl of water. Tightly roll seaweed into a roll.
6. Dab water on the edge of the seaweed to seal the roll.
7. Using a sharp knife, cut the sushi into pieces. Wipe the knife with the damp towel after each cut for clean cuts.
8. Serve with soy sauce.

Mystery Buddha Bowls

Ingredients: Brown rice, broccoli, carrots, red pepper, chickpeas, cilantro, green onion, red cabbage, kale, bok choy, cucumbers, herbs, sauce (optional) Sauce (optional): 2 TBSP sesame oil, 2 TBSP vegetable oil, 2 TBSP soy sauce, 1 TBSP sesame seeds, 2 TBSP cilantro, 1 TBSP garlic (3 cloves), green onion Instructions: 1. Cook rice according to package directions. 2. While rice is cooking, choose and cut your vegetables. 3. Cook vegetables as needed. 4. Make a sauce, if desired. 5. Season as desired. 6. Assemble your bowl!

Corn Tortillas

Makes 24 six-inch tortillas Ingredients: 2 cups masa harina corn flour, 1/2 tsp kosher salt, 1 1/2 to 2 cups hot water Instructions: 1. Mix salt into masa harina. Slowly pour in water until dough is firm and springy, not dry or sticky. Cover with a damp towel and let rest 1 hour. 2. Preheat a griddle or flat surface to medium-high heat. 3. Divide dough into 2-inch balls. 4. Press between two pieces of waxed paper or use a tortilla press to flatten into 6-inch circles. 5. Cook on hot griddle about 1 minute per side. 6. Repeat with remaining dough. 7. Store in a cool, dry place; keeps best refrigerated or frozen.

Spring Rolls and Sauces

Spring Rolls | Makes 8 rolls Ingredients: 8 medium shrimp, cooked, peeled, and halved lengthwise (or sliced cooked pork, beef, chicken, or tofu); 1 carrot, grated; 1 heart of romaine, shredded; 2 scallions, sliced lengthwise; 2 TBSP fresh mint, chopped; 2 TBSP fresh cilantro, chopped; 2 TBSP peanuts, chopped; 8 round sheets rice paper (8-10 inches) Instructions: 1. Line up all fillings on your work surface. Set out a wide shallow bowl of hot water and several clean kitchen towels. 2. Line a baking sheet with parchment. Soak one sheet of rice paper in water for about 10 seconds until just workable. Lay flat on a towel. 3. Place 4 shrimp pieces and 1/4 each of the remaining fillings in the center. Roll tightly away from you, folding in ends as you go. 4. Repeat with remaining ingredients. Keep finished rolls separate on parchment and cover with a damp towel until ready to serve.

Peach or Plum Dipping Sauce Ingredients: 1/2 cup peach or plum jam, 1 tsp rice wine vinegar, 1 tsp light brown sugar, 1 tsp dried minced onion, 1/4 tsp crushed red pepper flakes, 1/2 tsp garlic minced, pinch of ground ginger Instructions: 1. Combine all ingredients in a small saucepan over medium heat. 2. Bring to a boil, then reduce heat and stir until thickened to desired consistency. 3. Cool for 5 minutes. Serve immediately or refrigerate in an airtight container.

Peanut Sauce Ingredients: 1/2 cup peanut butter, 2 TBSP low-sodium soy sauce, 1 TBSP rice wine vinegar, 2 TBSP light brown sugar, 2 tsp sriracha, 1 TBSP lime juice, 3 cloves garlic grated, 1 TBSP ginger peeled and grated, 2-4 TBSP warm water Instructions: 1. Stir together all ingredients except water until well combined. 2. Add water 1 TBSP at a time until desired consistency is reached.

Stir Fry Veggies

Makes 4 servings Ingredients: 1 1/2 lbs quick-cooking vegetables (broccoli, snow peas, carrots, or asparagus), cut into thin bite-sized pieces; 2 TBSP avocado or high-heat oil; 1 TBSP garlic, minced; 1 TBSP fresh ginger, minced or grated; 2 green onions, sliced; 2 TBSP soy sauce; 1/4 cup water; 2 tsp toasted sesame oil; pinch of dried chile flakes; kosher salt to taste Instructions: 1. Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions. Cook stirring constantly for about 15 seconds. 2. Add vegetables in batches of 1-2 cups, cooking until brightly colored. Push to the sides or remove to a bowl between batches. 3. Return all vegetables to skillet. Add soy sauce, water, sesame oil, and chile flakes. Stir and remove from heat. 4. Season with salt to taste. Serve alone or with rice or noodles.

Chicken and Veggie Orzo Salad

Ingredients: 1/2 lb orzo pasta; 2 TBSP olive oil; 1 cup baby spinach, shredded; 1/4 cup roasted red peppers, chopped; 1/4 cup black olives, chopped; 1 jar (7 oz) artichoke hearts, drained and chopped; 2-4 green onions or parsley stems, chopped; 1 orange bell pepper, chopped; 1/2 crown broccoli or cauliflower cut into small florets (or 1 small zucchini, chopped); 1-2 TBSP capers, drained; 1 lb chicken breast, cooked, cooled, and chopped Dressing: 1 TBSP lemon juice, 1 tsp Dijon mustard, 1/2 tsp each dried thyme and dried oregano, 1 clove garlic, pinch each kosher salt and black pepper, 1/2 cup fresh basil leaves, 1/2 cup olive oil, 1/4 cup red wine vinegar Garnish: 1/2 cup feta cheese, crumbled Instructions: 1. Cook orzo according to package directions; drain, rinse, and cool. 2. Toss orzo with olive oil in a large bowl. Add all vegetables and stir to combine. 3. Blend all dressing ingredients except olive oil, then slowly add oil until emulsified. 4. Pour dressing over orzo and stir to combine. 5. Garnish with crumbled feta to serve.

Chicken Pineapple Kabobs

Makes 4 servings Ingredients: 1 lb boneless skinless chicken breasts, cut into 1 1/2-inch chunks; 2 bell peppers, cut into 1 1/2-inch chunks; 2 green onions, cut into 1 1/2-inch chunks; 1 can (8 oz) pineapple chunks, drained; 8 oz mushrooms; 8 oz grape or cherry tomatoes; 8-16 skewers (soak wood skewers 30 minutes); 2 TBSP olive oil; 1 TBSP toasted sesame oil; 1 TBSP soy sauce; 1/2 tsp garlic powder; kosher salt, black pepper, and desired seasonings to taste Instructions: 1. Mix olive oil, sesame oil, soy sauce, and garlic powder in a small bowl; set aside. 2. Thread chicken and vegetables onto skewers, alternating between protein and veggies. 3. Brush with sauce mixture. 4. Heat grill or grill pan to medium-high. 5. Cook skewers 8-10 minutes, turning halfway through. 6. Check meat temperature for doneness. 7. Rest 5 minutes and serve.

Sunflower Seed Butter and Fruit Jam

Butter Ingredients: 2 cups shelled sunflower seeds, lightly toasted; 1/4 cup firmly packed light brown sugar; 1 tsp kosher salt; a few tsp canola or other neutral oil Instructions: 1. Place sunflower seeds in a food processor and pulse until finely chopped. 2. Process 1 minute; scrape down sides. 3. Process another minute; add oil if needed. 4. Process another minute; scrape down sides. 5. Process 2+ minutes until smooth and creamy. Add sugar and salt and process to combine.

Fruit Jam Ingredients: 4 1/2 cups fresh fruit, peeled, pitted, and finely chopped; 2 TBSP freshly squeezed lemon juice; 3 cups granulated sugar, divided; 1 box Sure-Jell pectin (less/no sugar recipe); 1/2 tsp unsalted butter; pinch of kosher salt Instructions: 1. Combine fruit and lemon juice in a large saucepan. 2. Add 1/4 cup sugar and pectin. 3. Add butter. 4. Bring to a boil over high heat, stirring constantly. 5. Stir in remaining sugar and salt. 6. Return to a boil and boil exactly 1 minute, stirring constantly. 7. Remove from heat. 8. Skim foam with a metal spoon. 9. Cool in heatproof jars or containers. 10. Keeps several weeks refrigerated.