Lentil Potato Soup


1 cup cubed potato pieces
1/2 cup Brown lentils
1 Onion
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 potato, salt, and pepper. Boil for another 15 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.

Vegan Ginger Cookies

It makes me so happy that my family, and everyone else that has tried them, absolutely love these cookies. My reason for joy is that they are totally guilt free, without any refined flours or sugar (I use organic stone ground spelt flour). And they are vegan as well as the added anti-inflammatory benefits of ginger! I always double the recipe because they disappear so fast!!

1 1/2 tsp ground flaxseed 2 Tb water
1/4 cup virgin coconut oil (not melted)
1/4 cup coconut sugar or dark cane sugar
1 Tb maple syrup
3 Tb almond milk (or any other milk)
2 Tb blackstrap molasses
1 tsp pure vanilla
1 1/4 cups spelt flour
1 Tb cocoa powder
1 heaping teaspoon of ground ginger
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp fine sea salt (I use pink Himalayan salt)
1/4 tsp ground cloves

1. Preheat oven to 350F. Line large baking sheet with parchment paper.

2. In a small bowl or cup, stir together ground flax and water. Let sit for a few minutes to thicken.

3. In a large mixing bowl, cream the coconut oil, sugar, maple syrup with an electric mixer. Add molasses, vanilla, almond milk and flaxseed mixture (or egg) and mix until smooth.

4. In a smaller mixing bowl combine flour, cocoa powder, ginger, baking soda, cinnamon, salt, and cloves. Stir to mix.

5. Add dry ingredients to the large bowl, mixing it in gently with a spoon first, then beating until just combined. Don’t over mix.

6. Put a couple of tablespoons of the brown crystal sugar in a shallow bowl. Shape the dough into approx. 1 inch balls (about 1 tablespoon). Roll it in the sugar. Place on cookie sheet and flatten it a bit with your fingers.

7. Bake for 10 to 12 minutes. They will be soft when you take them out of the oven, but will get firmer once cooled for 10-15 minutes. Store in an airtight container for 3-4 days, or in fridge if they don’t disappear.

Credits: globalvegetarian.ca

Salad with freekeh and greens

1¼ cups freekeh
1 small red onion, chopped
1 medium tomato, chopped
2 tsp olive oil
Salt and black pepper
½ cup feta cheese
Pesto Sauce to taste



1. Bring 2¾ cups water to boil and add the freekeh.
2. Cover and reduce heat to cook till water is absorbed.
3. Remove from heat and leave covered for 5 minutes.
4. Roast onions till medium brown. Add tomatoes and cook for 1-2 minutes. Add the freekeh.
4. Stir the pesto into the cooked freekeh and season to taste with salt and pepper.
5. Garnish with crumbled feta.

Kale and Tofu Salad



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.


credits: globalvegetarian.ca

Ginger Rice with Carrots


2 cups cooked rice
1 cup carrot – grated
1 Tbsp ginger – grated
1 Onion – chopped
2 Green chillies – slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped

For tempering
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand

For Masala
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp


1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes. Add ginger and fry for 1 minute.
5. Mix the rice and salt.
6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.
7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with yogurt and pickle.