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Recipe Name

Link

Number of servings

My star rating

Type of Recipe

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Recipe Name

Link

Number of servings

Type of Recipe

Ingredients needed

Instructions

Minutes to make

My star rating

Easy Vegan Naan

Side

Instant Pot Chana Masala

Main Dish

2 cups dried chickpeas soaked overnight

2 tablespoons oil of choice

1 onion

1 bay leaf

2 teaspoons minced garlic

2 teaspoons minced ginger

2 tomatoes chopped

2 teaspoons coriander powder

2 teaspoons dried mango powder

2 teaspoons roasted cumin powder

2 teaspoons salt

1 teaspoon garam masala

1 teaspoon paprika

1 teaspoon turmeric

½ teaspoon black pepper

¼ – ½ teaspoon cayenne

1 black cardamom

2 cups water

Cilantro leaves

Red onion

Spiced lentil and date stew

Main Dish

1 cup dried green or brown lentils

1 onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground cinnamon

3 cups vegetable broth

1/2 cup chopped pitted dates

1/4 cup chopped fresh cilantro

Salt and black pepper, to taste

Rinse the lentils and soak them in water for at least an hour.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.

Add the minced garlic and sauté for another minute.

Add the cumin, coriander, smoked paprika, and cinnamon to the pot and stir until fragrant.

Drain the lentils and add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and let simmer for 30-40 minutes, or until the lentils are tender.

Stir in the chopped dates and cilantro and let simmer for another 5-10 minutes.

Season with salt and black pepper to taste. Serve hot.

Brazil nut and salsa crusted tofu

Main Dish

14 oz extra-firm tofu

1/2 cup Brazil nuts

1/4 cup salsa

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preheat the oven to 375°F.

Drain and press the tofu to remove excess water.

In a food processor, pulse Brazil nuts until coarsely ground, then transfer to a shallow bowl.

In another shallow bowl, mix together salsa, chili powder, garlic powder, salt, and black pepper.

Cut the tofu into 1/2 inch slices and pat dry.

Dip each slice into the salsa mixture, then coat with the ground Brazil nuts.

Place the tofu slices on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until the coating is golden brown and crisp.

Serve hot and enjoy!

Note: This recipe serves 4 and requires the following ingredients:

14 oz extra-firm tofu

1/2 cup Brazil nuts

1/4 cup salsa

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper.

Medjool Date Smoothie

Drink

2 cups almond milk

2 cups pitted Medjool dates

1 tsp vanilla extract

1/4 tsp ground cinnamon

2 cups ice cubes

Combine almond milk, pitted Medjool dates, vanilla extract, and ground cinnamon in a blender.

Blend until the mixture is smooth.

Add ice cubes and blend again until smooth.

Divide the smoothie into 4 servings and serve immediately.

Samosa Stuffed Peppers

Main Dish

4 large bell peppers

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 lb ground beef or lamb

1/2 cup frozen peas

1/4 cup raisins

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

Salt and pepper to taste

Preheat your oven to 375°F.

Cut off and discard the tops of the bell peppers. Remove the seeds and membranes from inside the peppers.

Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 2-3 minutes until softened.

Add cumin, coriander, smoked paprika, and cayenne pepper to the skillet. Cook for an additional minute until fragrant.

Add ground beef or lamb to the skillet and cook until browned and cooked through.

Stir in frozen peas, raisins, cilantro, and mint. Season with salt and pepper to taste.

Stuff the peppers with the meat mixture and place them in a baking dish.

Bake for 35-40 minutes or until the peppers are tender and the filling is cooked through.

Fennel Seed Roasted Carrots

Side

1 1/2 lbs. carrots, peeled and sliced into 1/2 inch pieces

1 tbsp. olive oil

1 tsp. fennel seeds

1/2 tsp. salt

1/4 tsp. black pepper

Preheat oven to 400°F (200°C).

In a large bowl, toss together [Ingredients needed].

Spread mixture evenly on a baking sheet.

Roast in preheated oven for 20-25 minutes, or until carrots are tender and golden brown.

Serve hot.

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