Chana Masala

Ingredients

• 4 medium tomatoes, chopped and divided
• 1 large yellow onion, chopped
• 2 hot chilies (or more to your preference), chopped
• 1-1/2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon whole cumin
• 1 teaspoon whole coriander seeds, crushed
• 1 teaspoon fenugreek seeds
• 3 cups cooked chickpeas
• 1/2 teaspoon turmeric powder
• 2 teaspoons sugar
• 2 teaspoons garam masala
• Juice of 2 key limes
• Salt to taste
• Fresh cilantro for garnish

Preparation

1. In a food processor or blender, process 3 of the tomatoes, onion, chilies, ginger, and garlic until smooth. Set aside.
2. Heat oil over medium-high heat, then add the cumin, coriander, and fenugreek.  Let the spices toast and flower, stirring constantly in the oil, for about 1 minute.
3. Add the processed ingredients, increase heat to high, and fry until the “fresh” onion smell subsides, about 5 minutes.
4. Add the chickpeas, remaining tomato, turmeric, and sugar. Reduce heat to medium-low, cover, and simmer for about 20 minutes.
5. Add the garam masala, lime juice, and season with salt to taste.
6. Serve topped with fresh chopped cilantro.

Thai Iced Tea Sherbet

Ingredients

• 4 cups whole milk
• 6 black tea bags
• 6 cardamom pods, cracked
• 2 cinnamon sticks
• 1/2 cup turbinado sugar
• 1 two-inch slice of fresh lemon grass

Preparation

1. Combine ingredients in a sauce pot and bring to a boil, stirring occasionally.
2. Simmer for a couple of minutes then remove from the burner. Allow to cool while the spices and tea continues to steep.
3. Transfer to an ice cream maker and freeze according to your machine’s directions.

Brown Rice Pilau

Ingredients

Preparation

1. Pour the rice into a sauce pan, cover with an inch of stock, and add the bay leaves and cinnamon stick. Bring to a boil, reduce heat to medium-high, and simmer until the level of the stock becomes even with the level of the rice.  Once the stock is level with the rice, cover and reduce heat to low. Cook covered until the stock is absorbed and the rice is tender, about 20 minutes.
2. While the rice is cooking, heat the oil in a large skillet over medium heat and slowly saute the onions until soft and fragrant.  Add garlic, ginger, hot pepper, cumin, coriander, and cardamon. Continue to saute over low heat for a few minutes then set aside until the rice is ready.
3. Once the rice has finished cooking, transfer the rice to the saute of spices and combine thoroughly  Stir in almonds, rose water, and butter substitute.
4. Season with salt and pepper to taste and serve warm.

To make this recipe vegan, add 2 1/2 teaspoons powdered egg replacer combined in 1/2 cup water and reduce the oil to 3/4 cup.

Sweet Potato Bread with Walnut Streusel

Ingredients

Bread

• 1 cups white sugar
• 1 cup vegetable oil
• 2 eggs
• 2 cups sweet potatoes, mashed
• 1/2 teaspoon almond extract
• 1 tablespoon lemon juice
• 3 cups gluten-free all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

Walnut Streusel Topping

• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar, cup
• 1/2 cup raw walnuts
• 1/4 cup non-dairy butter substitute
• a pinch of salt

Preparation

1.  Thoroughly combine sugar, oil, egg, sweet potatoes, almond extract, and lemon juice in a large bowl.
2. Mix dry ingredients together in a medium bowl, then combine the dry ingredients with the wet ingredients until the batter is uniform.
3.  Pour the batter into a loaf pan and bake at 325.
4. While the bread is baking make the walnut streusel topping by combining the ingredients with a pastry cutter or in a food processor until thoroughly combined.
5. When the bread is somewhat firm,  about 30 minutes, remove the bread from the oven and sprinkle the streusel topping on top.
6. Continue baking until the bread can pass the clean toothpick test, about 20-30 minutes.

Italian White Bean and Kale Soup

The perfect soup for the cooler weather – just like grandma used to make!

Ingredients

• 1 medium yellow onion, diced
• 2 medium cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 bay leaf
• 1 15-ounce can whole tomatoes, drained and chopped
• 2 cups cooked Cannellini beans
• 2 cups dino kale (aka Tuscan, Lacinato, or black), chopped
• 1 tablespoon fresh chopped rosemary
• Salt and pepper to taste

Preparation