1 cup quinoa
6 large firm tomatoes
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
sea salt and pepper to taste
1. Bring the quinoa and water to a boil in a saucepan over high heat.
2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
4. Gently take the pulp out of the tomatoes, leaving a 1/2 inch wall. Finely chop pulp and keep it separate.
5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Add to the tomato pulp.
6. Fill the cut tomatoes with this mixture, and fill the baking dish with about 1/4 inch of water.
7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).
1 cup cubed pumpkin pieces
1/2 cup Brown lentils
1/2 bay leaf
1/2 inch piece of cinnamon
1/2 inch piece of ginger
Salt and pepper, to taste
Cilantro or parsley (for garnish)
Oil of choice
1. Heat oil in a thick-bottomed pan. Add chopped onion, ginger, cinnamon and bay leaf. Fry till onions are translucent.
2. Add lentils and 2 cups of water. Boil covered for 15 minutes.
3. Add pumpkin, salt, and pepper. Boil for another 10 minutes.
4. Simmer the soup for another 15 minutes, covered.
5. Garnish with chopped cilantro or parsley.
6. Serve hot with croutons or garlic bread.
4 stems of kale, any kind (washed and dried)
10 medium sized mushrooms (washed and quartered)
10 brussel sprouts (cut into halves)
1 cup cooked whole lentils
½ cup canned or roasted chickpeas
½ package firm tofu (I used Soyganic smoked tofu)
1 tbsp dijon mustard
2 tbsp avocado or extra virgin olive oil
2 tbsp balsamic vinegar
Salt & pepper
Balsamic glaze (optional)
Sweet Thai chili sauce
Soy or teriyaki sauce
1. Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.
2. Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.
3. With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.
4. Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.
10-12 baby eggplants
Ghee or oil of choice
Pinch of asafoetida
1.5” cinnamon stick
4 green cardamom
3 medium tomatoes
1 tbsp coriander powder
1 tsp chili powder
1 tsp turmeric powder
1 tsp dried ginger powder
1 tsp fennel powder
1 tsp tamarind paste or 1 tsp dry mango powder
1 cup water
Salt to taste
1 tbsp chopped coriander and thin strips of fresh ginger for garnish
1. Fry chopped onions in oil of choice until light brown. Blend onions in a food processor to make a thick paste, adding a little water, if needed.
2. Slit eggplants lengthwise, without removing the stem, and fry them in a pan for 3-4 minutes. Keep aside.
3. Heat oil in a pan, add asafoetida, cloves, cinnamon, and cardamom. Add tomatoes and fry on medium heat till soft.
4. Add the onion paste and fry for 2-3 minutes. Add coriander, chili, turmeric, fennel, and ginger powders and fry for 2-3 minutes, stirring constantly.
5. Add water, bring to a boil and add the tamarind paste or dry mango powder.
6. Simmer on low heat for 4-5 minutes.
7. Add eggplants and continue to simmer with the lid on for 10 minutes.
8. Garnish with fresh chopped cilantro and ginger and serve hot with rice or roti.
1 cup basmati rice
2 cups water
½ tsp turmeric powder
½ tsp salt
1 tsp olive oil
Masala Chickpeas & Peppers
1 can (540ml or 19 oz or 2 cups) chickpeas, rinsed and drained
2 cups chopped bell peppers (variety of colours)
1 cup frozen green chickpeas or peas
½ medium onion, chopped
¾ cloves garlic, minced
2 tbsp grapeseed or olive oil
1 tsp cumin seed
¾ tsp salt
½ tsp garam masala
½ tsp paprika
½ cup coconut milk
Handful roasted cashews
Fresh chopped cilantro
1. Rinse well and soak rice for about 15 minutes. Drain.
2. Put drained rice, water, salt, turmeric and oil into a medium pot with lid. Bring to a boil, then reduce heat to simmer. Set timer for 17 minutes, allowing rice to cook undisturbed. Remove lid and fluff rice with a fork.
Masala Chickpeas & Peppers
1. Heat oil in large saucepan on medium high. Add cumin. Roast the cumin for about 1 minute until it becomes a bit toasted and releases its fragrance.
2. Add chopped onion and garlic. Cook for 3-4 minutes before adding the chickpeas, peppers, spices, and coconut milk. Cook for about 6-8 minutes, depending on how you like your peppers.
3. Throw in cashews and a handful of chopped cilantro. Turn off heat.
4. Serve by arranging the turmeric rice, masala veggies, plain yogurt and shredded radish into a bowl, with a wedge of fresh lemon or lime.