Potato Broccoli Dry Sabzi

Potato Broccoli

1 tbsp Oil of choice
1 tsp Cumin seeds
1/4 tsp Turmeric Powder
1 tsp Chili Powder
1/4 tsp Cumin Powder
Pinch of Heeng
Salt to taste
1 Broccoli head
2 medium Potatoes

1. Chop broccoli head into small florets.
2. Peel and chop the potatoes into half inch cubes.
3. Heat oil in the pan and add cumin seeds and heeng. Add potatoes, salt, and turmeric. Mix well.
4. Cook potatoes till about half cooked.
5. Add broccoli and cook for 5-7 minutes, stirring occasionally.
6. Add chili powder and cumin powder. Cook for 3-4 minutes on low flame.
7. Serve hot with roti or naan.

Bittergourd curry



4-5 Karelas (Bitter gourds)
1 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chili powder
2 tsp olive or sunflower oil
2 onions, sliced
1 tsp Dry mango powder
Salt to taste


1. Lightly scrape the skin of the bitter gourds. Keep the scrapings aside.
2. Slit on one side and remove the seeds.
3. Cut bitter gourds into thin slices.
4. Wash and rub salt all over the bitter gourds and the scrapings.
5. Set aside for 3-4 hours.
6. Wash completely again and squeeze dry the karelas.
7. Deep fry the bitter gourds till brown and crisp.
8. Take off the bitter gourds and keep aside.
9. Heat up 2 tbsp oil and stir fry the onions till light brown
10.Mix in scrapings of bitter gourd and let it stir fry till onions are golden brown.
11.Mix in turmeric powder, coriander powder, dry mango powder and red chili powder.
12.Mix in the fried bitter gourds to the above mixture and stir fry covered on low heat for 4-5 minutes.
13.Serve hot with roti or naan.

Oatmeal Banana Blueberry Muffins


2 cups Rolled oats
1 cup Spelt or other flour of choice
1 tsp Cinnamon
¼ tsp Sea salt (or Himalayan salt)
1 tsp Baking soda
¼ cup Hemp hearts
2 Large free range eggs
¼ cup Maple syrup
1 cup Mashed bananas (two medium bananas)
2 tsp Vanilla
1 cup Buttermilk
¼ cup Coconut oil melted
1 cup Blueberries

1. Preheat oven to 350F and prepare muffin pan (with liners or spray)
2. Combine dry ingredients, including hemp hearts, in medium bowl
3. Combine wet ingredients in large mixing bowl
4. Add dry ingredients into bowl with wet ingredients. Stir with spatula until combined. Do not overmix
5. Gently fold in blueberries
6. Scoop into muffin tins
7. Bake for 30 minutes
8. Cool for 10 minutes before removing from pan

Variation: Replace mashed bananas and blueberries, with applesauce and raisins (but only 1/2 cup raisins)


Credits – globalvegetarian.ca

Spaghetti Provençal


1 Small Package Spaghetti
1 Medium size onion or shallot
5 Gloves of garlic
½ Red pepper
½ cup Cherry tomatoes
1 cup Chopped parsley
4 tbsp Virgin olive oil
1 tsp Hot chili flakes
2 tbsp Grated Parmesan cheese (if you want to keep the meal vegan, skip this item)
Salt and pepper

1. Place spaghetti into boiling water and cook until a la dente. When cooked, drain and cool down with cold water. Put aside.
2. Chop garlic and red onion, red peppers and parsley
3. Half cherry tomatoes
4. Heat 2 tbs of olive oil in a large skillet on medium heat. Add garlic and onion, stir often to avoid burning and wait until translucent Apr. 5 minutes.
5. Add red pepper, cook for 2 minutes. Add cherry tomatoes and chilli flakes and cook for 2 minutes. Stir occasionally.
6. Add the rest of the olive oil, and spaghetti. Add all parsley, and stir well on medium heat.
7. Serve on hot pasta plates and enjoy


Credits – globalvegetarian.ca

Nuts and Coconut Bites


1 cup nut mixture (cashews, almonds, hazelnuts, or nuts of choice)
1/2 cup oats
1.5 cups dates
1 tbsp coconut oil
2 tsp agave syrup or coconut sugar (optional, for extra sweetness)
2 tsp cacao powder
Shredded Coconut

1. Powder the nuts, oats and cacao in a food processor.
2. Mix the rest of the ingredients and blend to a sticky mixture.
3. If it is still dry, add 1 tablespoon of coconut oil.
4. Press the mix into balls with your hands.
5. Roll in shredded coconut.
6. Refrigerate and serve.
7. The balls can last for upto two weeks if refrigerated.