EUROPE

Origin: Napoleon, Italy 

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4 servings 

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1 hour 20 minutes

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Ingredients:

• 1 yellow onion, 

• 4 cloves of garlic, 

• 1 leek,

• 2 oyster mushrooms, 

• 1 small pumpkin, 

• 2 cups of vegetable broth, 

• 2 tablespoons of cooking oil, 

• salt, 

• black pepper, 

• red pepper flakes 

• gluten free orzo.

Steps:

1)    Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. 

2)    Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.

3)    Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet.

4)    Bake until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.

5)    Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches.

6)    Process until very smooth, 3 to 5 minutes. 

7)    Keep the pumpkin puree on the side.

8)    Dice the onion, garlic, leek and mushrooms.

9)    Heat up cooking oil in a pan at medium heat and cook onion, garlic and leeks until slightly browned and soft.

10) Still at medium heat, pour 1 cup of gluten-free orzo and 2 cups of vegetable broth and let the broth simmer and cook the orzo for 5 minutes.

11) Add the mushrooms

12) Immediately add 1/2 cup of pumpkin puree and let the pot simmer for 5-10 minutes until orzo is cooked to your liking. Add 1 teaspoon of salt, 1 teaspoon of pepper and as much red pepper flakes as you like.

Origin: France/England 

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1.5 sups of icing 

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10 minutes

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Ingredients:

Ingredients:

• 1 cup raw, unsalted cashews soaked in boiling hot water for about 5 minutes and drain

• 1/4 cup water (room temperature is best)

• 3 tablespoons pure maple syrup

• 2 tablespoons melted vegan butter

• 1 teaspoon pure vanilla extract 

• 1/4 teaspoon fine salt

Steps:

1.     Add all ingredients to a high-speed blender and blend until the icing is perfectly smooth and creamy. You may need to stop and scrape down the sides of the blender with a spatula to make sure all the cashews get blended into the icing.

2.     Use it immediately or store in airtight container in refrigerator overnight

Origin: Greece 

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2 servings 

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30 minutes 

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Ingredients:

• 4 ripe vine tomatoes 

• 1 English cucumber 

• 1large green bell pepper

• 1/2 red onion 

• Salt and pepper to taste

• Oregano, olive oil to taste

• 8-10 Kalamata Olives 

• 1 slice Greek goat feta cheese 

STEPS

1. Cut tomatoes in quarters and the in half add to bowl

2. Peel and slice cucumber longways and then in half moons add to bowl

3. Remove stem and seed from bell pepper and slice in rings add to bowl 

4. Chop onion along the grain in strips and add to bowl

5. Mix and add salt, pepper, olive oil and oregano to taste

6. Sprinkle olives

7. Top with feta and sprinkle oregano

8. Enjoy!

Origin: France 

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2 servings 

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35 minutes 

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Ingredients:

• 1 eggplant cut into slices

• 2 sliced zucchinis

• 1 large onion

• 1 bulb of garlic

• 1 red pepper

• 1 green pepper

• 1 box of tomatoes

• Mushrooms (as many as you want)

• Thyme and oregano (amount not indicated in original recipe)

• Spoonful of oil

STEPS

1. Cook the vegetables separately in oil (about a spoonful of oil)

2. Take the eggplant off of the stovetop and bring back the zucchinis and the rest of the ingredients one vegetable at a time

3. Remix the vegetables together on the stovetop and add the can of tomatoes and spices 

4. Let it all simmer for 20 minutes

5. ​Remove from heat, and serve in bowls topped with fruit and a sprinkle of ground cinnamon.

Cami Loignon-Gagnon

Recipes

Recipes