Ingredients: 1 package sweet potato noodles 1 Tbs Sesame oil 1 Tbs Natural sweetener of choice 1 Tbs Braggs Liquid Aminos or low sodium soy sauce 4-6 cloves garlic ½ each red and green bell peppers, thinly sliced ½ onion, thinly sliced 2 carrots, shredded 1 lb fresh spinach 8 oz mushrooms, sliced (preferably shiitake) … Continue reading Korean Japchae (sweet potato noodles)
Panang Curry
Ingredients: Step 1 1 1/2 Tbs Canola oil (or water if non-stick pan) 1/2 cup finely chopped shallots 1 Tbs grated fresh ginger 4 cloves garlic, minced Step 2 1/4 cup peanut butter 2 tsp tumeric 1 tsp ground cumin 1 tsp Thai red curry paste Step 3 1 1/2 cup water 1 14 oz … Continue reading Panang Curry
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
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
Raita
Ingredients: 1 tomato, diced 1 cucumber, diced 1 white or red onion, diced 6 oz container of unsweetened soy or coconut unflavored yogurt--can also use Vegan Greek style yogurt (available at Publix Earth Fare) Salt to taste Pepper to taste Directions: Combine all ingredients Enjoy!
Samosas
Filling Ingredients: 2 lbs potatoes, diced 8 oz frozen green peas 3 tsp oil 2 tsp cumin seeds 1 tsp coarse coriander powder ½-1 tsp salt ⅛ tsp raw mango (amchur) powder Directions: Boil and dice potatoes, set aside Partially smash green peas Heat oil and roast cumin seeds Add partially smashed green peas, potatoes, … Continue reading Samosas
Palak with Tofu
Ingredients: 4 cups (32 oz) frozen spinach 5 cups water 1 cup almond milk 5 Tbs cooking oil 4-5 Tbs crushed canned tomatoes 1 medium onion, sliced 3-4 peeled cloves garlic (crushed) 2-3 tsp crushed ginger 1 block extra-firm water packed tofu (consider stir frying tofu ahead) Seasonings 1 tsp salt ½ tsp Garan Masala … Continue reading Palak with Tofu
