Spiced lentil and date stew
1 cup dried green or brown lentils 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground cinnamon 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. 65
Brazil nut and salsa crusted tofu
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. Note: This recipe serves 4 and requires the following ingredients:
25
Fennel Seed Salad
1/4 cup chopped red onion 1/4 cup crumbled feta cheese 1 tbsp apple cider vinegar In a small skillet over medium heat, toast the fennel seeds until fragrant, about 1-2 minutes. Set aside to cool. In a large bowl, combine the mixed greens, chopped red onion, crumbled feta cheese, and chopped walnuts. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Add the cooled fennel seeds to the salad and toss with the dressing. Serve and enjoy! This recipe serves 4. 7
Cardamom Veggie Stir Fry
2 tablespoons vegetable oil 1 tablespoon grated ginger 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground cardamom 1/4 teaspoon cayenne pepper Salt and black pepper to taste 1/4 cup chopped fresh cilantro Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add 1 chopped red onion and 3 minced garlic cloves and sauté for 2 minutes. Add 1 sliced bell pepper, 1 sliced zucchini, and 2 sliced carrots, and stir-fry for 3-4 minutes. Add 1 tablespoon of minced ginger, 1 tablespoon of cardamom powder, and 1 teaspoon of cumin powder, and cook for 1-2 minutes. Add 1 can of chickpeas, rinsed and drained, and cook for 2-3 minutes. Add 1 cup of vegetable broth and 1 tablespoon of soy sauce, and bring to a simmer. Reduce heat to low, cover, and let it cook for 10-12 minutes, or until the vegetables are tender. Serve over rice or quinoa. 20
Anise Seed Lentil Soup
1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1 cup dried red lentils, rinsed and drained 1 can (14.5 ounces) diced tomatoes, undrained 2 tablespoons tomato paste 2 tablespoons lemon juice Optional toppings: plain yogurt, chopped fresh parsley, and/or croutons Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté for 5 minutes or until onion is tender. Stir in anise seed, ground cumin, ground coriander, and ground cinnamon, and cook for 1 minute or until fragrant. Add vegetable broth, dried red lentils, diced tomatoes (with juices), tomato paste, salt, and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes or until lentils are tender. Stir in lemon juice and remove from heat. Serve hot with optional toppings such as plain yogurt, chopped fresh parsley, and/or croutons. 35
Coriander Chickpea Salad
2 cans of chickpeas, drained and rinsed 1 red onion, thinly sliced 1/2 cup chopped fresh cilantro In a large bowl, combine the chickpeas, red onion, red bell pepper, and cilantro. In a separate small bowl, whisk together the olive oil, lemon juice, cumin, coriander, salt, and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve immediately or refrigerate until ready to serve. This recipe makes 4 servings of Coriander Chickpea Salad. 5
Medjool Date Smoothie
2 cups pitted Medjool dates 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. 5
Brazil Nut Veggie Bowl
2 cups vegetable broth or water 1 can (15 oz) black beans, rinsed and drained 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 cup cherry tomatoes, halved 1/2 cup Brazil nuts, chopped 1/4 cup fresh cilantro, chopped Rinse quinoa thoroughly and add to a pot with vegetable broth or water. Bring to a boil, cover, and reduce heat to a simmer for 15-20 minutes or until the quinoa is fully cooked. In a separate pan, sauté red and yellow bell peppers, zucchini, and red onion until they are tender. Add black beans and cherry tomatoes to the pan and cook until heated through. Divide the cooked quinoa into four bowls and top with the sautéed vegetables and black beans. Garnish each bowl with sliced avocado, chopped Brazil nuts, and fresh cilantro. Season with salt and pepper to taste. 25
Samosa Stuffed Peppers
1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 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. 40
Fennel Seed Roasted Carrots
1 1/2 lbs. carrots, peeled and sliced into 1/2 inch pieces Preheat the oven to 400°F (205°C). In a baking dish, toss together the sliced carrots, olive oil, fennel seeds, salt, and black pepper. Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring occasionally. Serve and enjoy your Fennel Seed Roasted Carrots! This recipe serves 4. 30
Cardamom Spiced Rice
1 teaspoon cardamom pods, crushed 2 tablespoons unsalted butter, diced Rinse the basmati rice in cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, cinnamon stick, cloves, crushed cardamom pods, and salt. Bring the mixture to a boil over high heat. Reduce the heat to a low simmer and cover the pot with a tight-fitting lid. Cook the rice for 18-20 minutes, or until all of the water has been absorbed and the rice is tender. Remove the pot from the heat and let it sit, covered, for 5 minutes. Remove the lid and stir in the diced butter until it melts and coats the rice. Serve the cardamom spiced rice hot as a side dish or as a base for your favorite curry or stir-fry recipe. 28
Coriander and Date Stuffed Sweet Potatoes
1/4 cup chopped fresh cilantro 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes, then prick them all over with a fork. Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-50 minutes or until tender. While the sweet potatoes are baking, prepare the filling. In a mixing bowl, combine chopped dates, chopped walnuts, chopped cilantro, olive oil, ground cumin, ground cinnamon, salt, and pepper. Mix well. Once the sweet potatoes are done, remove them from the oven and let them cool for 5 minutes. Slice a slit lengthwise in the center of each sweet potato, making sure not to cut all the way through. Using a spoon, gently scoop out some of the flesh from the center of each sweet potato and place it in a mixing bowl. Mix the sweet potato flesh with the filling mixture. Stuff the mixture back into the sweet potatoes. Return the sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the filling is heated through. 80
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