Vegan Matar Paneer 1 pound tofu1 tbsp. oil2 tsp. cumin seeds1/4 cup onion (diced)1 tsp. minced ginger1/4 tsp. cayenne pepper1 tsp. turmeric1 tsp. salt1 tsp. coriander1 tsp. garam masala1 1/2 cups diced tomatoes2 cups peas Cut tofu into ½ inch cubes and lightly brown...
Curried Cauliflower 1 head of cauliflower2 tbsp. oil or ghee1 tsp. mustard seeds1 onion1 whole red chili1/2 tomato1 tsp. turmeric1 tsp. cumin1 tsp. coriander1 tsp. ginger (grated)1 cup watersalt to taste Cut cauliflower into very small florets and chop stems. Dice...
Beet Hummus 1 beet1 can chickpeas (15oz)1/3 cup tahini2 cloves of garlic3 tbsp. olive oil1/2 tsp. saltjuice of 1 lemon Add all ingredients to food processor, blend until smooth. Serve chilled. * Serve with Flax Crackers
Squash & Pesto Lasagna This recipe is full of fiber, antioxidants, and nutrients! It is very easy to make and is a healthy twist on a home cooked classic! 2 spaghetti squashes3 cloves of garlic2-3 fresh basil leaves (optional)1/2 cup pine nuts1/4 cup olive oil1/2...
Vegan Kimchi Brine2 medium heads of napa cabbage (cut into squares)1/4 cup saltSeasoning Paste1/2 cup thinly sliced yellow onion4 teaspoons minced garlic2 teaspoons peeled, finely grated fresh ginger1/2 cup Korean chili pepper flakes4 green onions, green parts only,...
Butternut Squash Kimchi Adopted from the Kimchi Cookbook 1 1/2 pounds butternut squash (1/2 of a small squash), peeled, cored, quartered, and cut into 1/8-inch-thick slices4 1/2 cups water2 tablespoons salt, plus 2 teaspoons2 cups finely chopped kale) about half a...
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