4 garlic cloves
1 large carrot
1 cup broccoli florets
4 baby potatoes
1 cup butternut squash
1 yellow squash
A few green beans
A few portobello mushrooms
Salt and Pepper to taste
2 tbsp olive oil
3 tbsp apple cider vinegar
1/2 cup apple juice
1 tbsp honey or sugar
1. Cut the vegetables into long wedges and sprinkle salt and pepper on them.
2. Mix all the sauce ingredients well.
3. Sprinkle sauce over vegetables so that it coats evenly.
4. Roast on medium heat for 30-35 minutes till vegetables are cooked and crisp.
5. Serve with a side or rice or quinoa.
1/2 cup soaked or canned chickeas, rinsed and drained
2 tbsp chopped chives
2 tbsp lemon juice
3 tsp olive oil
Handful of chopped cilantro
1. Wash, rinse, and drain the chickpeas.
2. Chop the chives into small pieces
3. Mix beans, chives, oil, and lemon juice in a bowl. Mash the ingredients with a fork until it becomes a smooth paste.
4. Garnish with cilantro
5. Serve with raw vegetables, such as cucumbers, carrots, bell peppers, broccoli, and grape tomatoes.
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.
1 onion, chopped
2 to 3 Tbs olive oil
3-4 cloves minced garlic
Small piece of minced ginger
3 cups unsweetened organic coconut milk beverage (or soy milk)
4 cups water or vegetable broth
2 cups corn kernels
About 3 cups cubed Yukon gold potatoes
About 2 cups cauliflower florets
1 Tb finely chopped jalapeño or chili pepper (optional)
Dried or fresh herbs of your choice
1/2 tsp smoked paprika
2 tsp salt
1/2 tsp black pepper
1. Cook onion, garlic and ginger with the olive oil in a large pot for a few minutes until translucent. Add corn, potato, coconut milk and water or broth. Cover and cook for about 15 minutes on medium heat.
2. Put half of the soup into a blender and mix briefly, pour back into the pot. Add cauliflower, chopped pepper, herbs, salt, paprika and black pepper. Continue to cook for another 20-25 minutes until the chowder reaches the desired consistency. Enjoy!!
2 medium onions
3 medium tomatoes
½ inch ginger
5-6 garlic cloves
Whole spices for kadhai masala:
½ tsp cumin seeds
1 inch cinnamon/dalchini
1 tbsp coriander seeds
2 green cardamoms
4-5 black pepper corns
2-3 dry whole red chilies
For preparing gravy:
3 tbsp oil
1 Bay leaf
½ tsp turmeric powder
½ tsp red chili powder
250 grams mushrooms, sliced
1 large bell pepper, thinly sliced
1 cup water
1 tsp dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves
½ inch ginger
2 tbsp cream
Salt to taste
Preparing kadhai masala:
1. Heat a pan or kadhai . Take all the whole spices mentioned under the “whole spices for kadhai masala’ in the pan.
2. Dry roast all the whole spices on a low flame till they become aromatic, keep stirring.
3. Grind the roasted spices in a mixer.
Preparing onion and tomato paste:
1. Grind onions to a smooth paste, keep aside.
2. Grind tomatoes, ginger and garlic, keep aside.
Preparing the kadhai gravy:
1. Heat 3 tbsp oil in a kadhai or wok. Add bay leaf and saute for a few seconds.
2. Add onion paste. saute stirring regularly, till the onion paste becomes golden.
3. Add the tomato paste and saute till oil leaves the mixture.
4. Add turmeric powder and red chili powder, then add mushrooms.
5. Coat the mushrooms with the mixture and saute for 2 to 3 minutes on a medium flame.
6. Add the ground kadhai masala along with salt.
7. Add water.
8. Cover the kadhai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
9. Add thinly sliced bell pepper and simmer till it is half cooked.
10. Add 1 tsp kasuri methi.
11. Add chopped coriander leaves and ½ tsp ginger julienne.
12. Stir and serve hot with roti or rice.