• Preheat the oven to 200°C (390°F) on convection mode.
• Drizzle olive oil over the bread slices, place them on a baking tray, and bake for about 5 minutes, or until lightly golden. Remove and set aside.
• Next, heat a pan over medium-high heat, add some olive oil, garlic, rosemary, and chili flakes, and sauté for 2-3 minutes until caramelized.
• Then, add the white beans and sauté for another 3 minutes. Afterward, add the lemon juice, vinegar, salt, and pepper. Stir with a wooden spoon and cook for an additional 1-2 minutes to allow the flavors to combine.
• Remove from heat, then mix in the lemon zest and parsley.
• Spoon the warm bean mixture over the toasted bread and garnish with a pinch of fresh rosemary.

• In a blender or food processor, combine the chickpeas, roasted red peppers, garlic, tahini, salt, lemon juice, and water (or aquafaba). Blend until smooth and creamy. Add a little more water if needed to adjust the consistency.
• Transfer the hummus to a serving bowl or plate. Use the back of a spoon to create swirls or small wells on the surface.
• Drizzle olive oil into the indentations and sprinkle with sweet paprika.
• Serve with fresh vegetables, pita bread, or crackers.
• Optional: For added flavor, blend in fresh basil, an extra roasted pepper, sun-dried tomatoes, turmeric, or chili flakes for a spicy kick.

Soften the Bulgur:

• Place the fine bulgur in a large bowl, add salt (1 to 1 1/2 tbsp), and pour in boiling water just enough to moisten it (about 1 to 1.5 cups). Cover and let it sit for 20-30 minutes until the bulgur softens and absorbs the water.

Prepare the Spice Mixture:

• In a large mixing bowl (or a stand mixer bowl), combine grated and squeezed onion, lemon juice, pomegranate molasses, tomato and red pepper paste, olive oil, chili flakes, isot pepper, black pepper, and any optional spices (garlic, cumin, sumac). Mix well until fully incorporated.

Mix and Knead:

• Add the soaked bulgur to the spice mixture. Knead thoroughly by hand for 20-30 minutes, or use a stand mixer with a paddle attachment for about 15-20 minutes until the mixture becomes smooth and paste-like. If kneading by hand, dampen your hands slightly to prevent sticking.

Shape the Çiğ Köfte:

• Take small portions of the mixture and shape them into oval pieces. Press gently with your fingers and palm to create the traditional wavy texture.

Serving:

• Arrange on a plate and serve with fresh lettuce leaves and lemon wedges. Enjoy your homemade çiğ köfte—a spicy, tangy, and delicious Turkish dish!

• Put the coconut butter, grated ginger and garlic in the Crockpot Dutch oven. Sauté for a few seconds, then add the finely chopped onion.
• Stovetop Alternative: Heat the coconut butter in a large saucepan or Dutch oven over medium heat. Add the grated ginger and garlic, and sauté for a few seconds until fragrant. Then, stir in the finely chopped onion and cook until softened.
• Sauté the onion for one minute, then add the spices. Stir well, then add the evenly diced sweet potatoes and one cup of lentils, then top up with the vegetable stock.
• Cover and simmer over medium heat for 20 minutes or until the sweet potato is tender, then add the spinach and the coconut milk.
• Serve the stew with extra coconut milk, chili flakes, and coriander leaves (use frozen if you have to but fresh is best).
• It’s dahl-icious!

For the base:

• Bring a pot of water to a boil over high heat and blanch the cashews for 2 minutes. Remove the pot from the heat, cover with plastic wrap, and let the cashews soak for 30 minutes.
• Place all the base ingredients in a food processor and blend for 2-3 minutes until the mixture is well combined.
• Line the bottom of a 20 cm (8 inch) round springform cake pan with parchment paper, then pour the mixture into the pan, pressing it evenly to cover the base.

For the filling:

• Drain the soaked cashews and place them in the food processor along with the other filling ingredients. Blend well for about 5 minutes until smooth and creamy.
• Pour the filling mixture over the base, spreading it evenly. Place the dessert in the refrigerator of 2.5 hours to set.

For the topping:

• In a bowl, combine all the topping ingredients, mixing well, then pour the mixture over the tart. Return the dessert to the refrigerator for an additional 10 minutes until the topping firms up.

For serving:

• Sprinkle the cake with pistachios and serve.

• In a bowl, combine the raisins and the sparkling wine, allowing the raisins to soak for 30 minutes. After, drain the raisins and reserve the sparkling wine for later use.
• Heat a pot over medium heat, adding a drizzle of olive oil and the sliced onion. Sauté until caramelized.
• Next, add the minced garlic and sauté for an additional minute. Deglaze the pot with the reserved sparkling wine, allowing the alcohol to evaporate.
• Meanwhile, fill a deep pot with water and bring it to a simmer. Add a splash of olive oil, salt, and pepper, then introduce the rice. Cook for about 7 minutes until tender.
• In the pot with the sautéed onions, add the cinnamon and cloves, stirring to combine.
• Drain the rice and add it to the onion mixture. Season with salt and pepper, then incorporate the raisins and chopped cashews. Stir until everything is heated through.
• Transfer the mixture to a 20 cm (8 inch) bundt pan, pressing it down gently with a spoon. Invert onto a serving plate.
• Serve the festive rice garnished with additional raisins and cashews. Enjoy!

• Grate the carrot, dice the onion, bell pepper and mushrooms, and sauté in olive oil.
• When the vegetables turn golden brown, add 2-3 tablespoons of water and the rice.
• When the liquid is almost completely absorbed by the rice, add 2 tablespoons of tomato paste, sprinkle thyme, salt, pepper and 350 ml (1 ½ cups) water. Cook until the liquid is absorbed, then add the chopped dill. Once cooked, allow to coll to room temperature.
• Choose the softer, easier to handle cabbage leaves for the sarmale. Rinse with water if they seem too salty.
• Place a small amount of the filling on the cabbage leaf and roll to your preferred size. Place in a clay pot or non-stick pan (place some chopped pickled cabbage on the bottom of the pot to make sure the rolls don't stick).
• Once the pan is filled with cabbage rolls, cover them with the water and the rest of the tomato paste (optionally add extra thyme) mixed together, and simmer for about an hour (or until the cabbage is soft and easy to cut. The cooking time will depend on the thickness of the leaf and how pickled it is.
• Serve with sour cream or Greek yogurt, while for the vegan version you can try soy cream or coconut yogurt. Don't forget the chili, polenta or freshly baked bread.

• In a large bowl, mash the boiled potatoes until they become fluffy, airy and creamy, then add yogurt and salt to taste.
• Divide the cauliflower into small pieces. Place in a large saucepan and boil for 2-3 minutes until slightly tender.
• Drain the water and add the oil, sauce, spices and Parmesan cheese/inactivated yeast. Mix well then transfer to a baking pan lined with parchment paper.
• Bake for 30 minutes at 180 °C/356 °F.
• Place the cherry tomatoes in a pan, let them cook until they start to crack, then turn off the heat and add the olive oil, salt, and garlic.
  
• Optional: Place the pine nuts in a heated pan and heat through for a few seconds to activate the flavors and then sprinkle them over the cauliflower.
  

For the chickpea fritters:

• Place the chickpease in a large bowl and cover with cold water. Cover with plastic wrap and let them soak for 1 day.
• Drain the chickpeas well and place them in a large food processor with all the other ingredients except the onion. Pulse on high speed until the mixture comes together (be careful not to make it a paste; it should still have some texture). If using a smaller food processor, work in batches.
• Transfer the mixture to a bowl, add the chopped onion, and mix well. Cover and refrigerate for 1 hour to allow the dough to firm up.
• After 1 hour, take 2 tablespoons of the mixture, shape it into a fritter, and press gently in the center. Repeat this process for the remaining mixture.
• Heat a deep pot over medium to high heat and add enough sunflower oil to submerge the fritters. Once the oil is hot, fry the chickpea fritters until they are dark golden brown on both sides. Use a slotted spoon to remove them from the pot and place them on absorbent paper to drain excess oil.

For the spicy sauce:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, stirring with a wooden spoon. Sauté for 3-4 minutes until they caramelize.
• Add the remaining ingredients, stir well, and simmer for about 20 minutes until the sauce thickens.
• Serve the chickpea fritters hot, accompanied by the spicy sauce. Enjoy!

• Preheat the oven to 180°C/356°F, on convection mode.
• Arrange the sweet potatoes, garlic, onions, and rosemary on a baking tray lined with parchment paper. Season with coarse salt and pepper, drizzle with a bit of olive oil, and mix everything with your hands, wearing disposable gloves.
• Cover the tray with aluminum foil and bake the sweet potatoes in the oven for 45 minutes. For the last 15 minutes, remove the foil to allow them to crisp up.
• Once ready, serve the sweet potatoes hot and enjoy their delicious aroma!

• Soak the beans overnight in a large bowl with enough cold water.
• Preheat the oven to 180°C/356° F with the fan on.
• Strain the beans and place them in a deep pot. Cover with water and simmer for 40-50 minutes, or until the beans are soft, skimming at regular intervals.
• Strain the beans, retaining 200 ml (~1 cup) of the water.
• Pour half the olive oil into a small frying pan and heat over medium heat. Add the onion, garlic, red peppers, celery, and carrots. Cook for 5 minutes until they caramelize.
• Place the giant beans in a heatproof dish. Add the vegetables, tomatoes, the remaining olive oil, the retained water, dill, and season with salt and pepper on top.
• Bake for 50-60 minutes, or until the beans are mushy and well-cooked.
• Serve the beans hot, straight from the oven.

• The first step is to peel, rinse and cut the potatoes into thick slices. A medium potato can be cut into 6 perfect slices.
  
• Place them in a large pot with enough water to cover them and add 2-3 tablespoons of salt (I used sea salt with dried herbs). Don't worry about the amount of salt; the potatoes will extract just as much salt from the water as they need.
• After 30 minutes they will be just right for baking.
• Next, preheat the oven to 250° C/480 °F, line a baking pan with parchment paper. Add the potatoes and season them with paprika.
  
• Bake for 10 minutes on high until they get a crispy golden crust and then another 15-20 minutes at 180° C/356 °F until soft and fluffy on the inside.
• Potatoes are done when they are golden-brown and little air bubbles form on the surface.