Ingredients: 1 tsp olive oil 4 cloves garlic 1 pound asparagus (rough ends removed, cut into 2 inch pieces) 1 pound spinach (washed well) ⅓ cup water 1 cup raw cashews or sunflower seeds 3 Tbsps capers, with brine Salt to taste 1 tbsp fresh lemon juice Directions: In a medium saucepan, sauté garlic in … Continue reading Asparagus-Spinach Dip
Chewy Oatmeal Cookies
From 7 Secrets Ingredients: ¾ cup brown sugar 1 cup coconut milk ¾ tsp salt 1 cup whole wheat flour 1 tsp aluminum free baking powder 1 ½ cup quick oats ¾ cup raisins ½ cup chopped walnuts (optional) 1 cup crushed pineapple (juice drained) or diced apples, pears or mangos Directions: Combine brown sugar … Continue reading Chewy Oatmeal Cookies
Badam-Puri (Indian style almond cookie)
Ingredients: 2 cups almond meal or almond flour 3/4 cup sugar 1/3 cup almond milk 1 tsp cardamom powder 1 pinch saffron Directions: Mix all the ingredients. Make about 25 flat balls. Cut with a cookie cutter. Arrange them onto oiled (or non-stick) cookie sheet. Broil for about 3-5 minutes. Cool cookie sheet for about … Continue reading Badam-Puri (Indian style almond cookie)
Magic Carrot Candy
Ingredients: 1 pound carrots 1 pound sugar 1 green cardamom 48 ounces water 5-6 Tbs of powdered coconut (available in Indian stores) Directions: Boil the carrots with water in open pan for about 15 minutes or until they are tender. Take them out from water. Don’t throw the water. Add 1lb sugar and one whole green … Continue reading Magic Carrot Candy
Mixed Vegetables
Ingredients: 1 pound of California blend of frozen vegetables 3 medium sized potatoes 4 Tbs oil 15 ounce can of crushed tomatoes 1 tsp turmeric powder 1 tsp cayenne powder 2 tsp cumin seeds 2 tsp cumin powder 2 tsp coriander seed powder salt to taste cilantro to garnish Directions: Sauté cumin seeds briefly until … Continue reading Mixed Vegetables
Rice Pulao
Ingredients: 1 cup basmati rice 1/2 sliced onion 1 tsp salt 1 tsp cumin seeds 1 green or black whole cardamom (optional) 1 bay leaf (optional) 2 cups water Directions: Wash rice and soak in 2 cups water for 15-20 minutes. Sauté cumin seeds, green or black cardamom and bay leaf . Stir it for … Continue reading Rice Pulao
Tofu and Onion
Ingredients: 1 pack firm tofu 2 medium sized onions chopped into small cubes 1 tsp salt 1 tsp tumeric powder 2 tsp cumin seeds 2 tsp ground dry coriander powder 1/4 tsp cayenne pepper (optional) Fresh shopped cilantro to garnish Directions: Drain the water from tofu. Press tofu with your hands enough to squeeze all … Continue reading Tofu and Onion
Dal Makhani
Ingredients: 6 oz Urad dal (7/8 cup) (available in Indian stores) 2 ounces (1/8 cup) red kidney beans (uncooked) 1 tsp salt 1 tsp tumeric 1/4 tsp cayenne pepper 1 1/2 tsp cumin seeds 2 tsp fresh ground coriander seeds 2 tsp oil 1/2 onion cut into small cubes 1 inch grated ginger 4 cloves … Continue reading Dal Makhani
Ranch-Style Cabbage Salad
Ingredients 2 pounds cabbage, finely shredded 3 large carrots, coarsely grated 2 cups peas, fresh or frozen (thawed) 2 cups corn, fresh or frozen (thawed) 3 large avocados, diced Dressing 1 ½ cups plain unsweetened almond or soy yogurt 1 bunch dill, finely chopped 1 small clove garlic 1 tsp salt Directions: In a large … Continue reading Ranch-Style Cabbage Salad
Lentil Loaf
Ingredients: ½ cup ground sunflower seeds 1 cup cooked brown or green lentils ¼ cup cooked brown rice ¼ cup whole wheat bread crumbs ½ cup canned tomatoes ⅓ cup finely diced raw onion ⅓ cup finely diced celery 1 tsp salt ¼ tsp sage 1 Tbsp yeast flakes ½ Tbsp chicken-style seasoning 3 Tbsps … Continue reading Lentil Loaf
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