- ground cumin
- cayenne
- minced Kalamata olives
- lemon juice
- dried oregano
- nutritional yeast
- 450g extra-firm tofu
- 400g baby spinach
- olive oil in spray bottle
- canned tomatoes
- fresh lemon juice
- ground coriander
- ground cumin
- large garlic cloves
- diced onions
- olive oil
- water
- bay leaf
- red pepper flakes
- 500g pasta
- salt and pepper to taste
- vegetable broth
- dried thyme
- bay leaves
- generous grating of black pepper
- red wine
- salt to taste
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- nigella
- ground turmeric
- cumin seeds
- bay leaf
- garlic
- ghee or oil
- red lentils
- salt and freshly ground black pepper
- water
Since leftover mashed potatoes are often the inspiration for making a Shepherd’s Pie, I thought that the ultimate version should feature filling ingredients that are readily available and easy to use — hence the use of veggie burgers. Simply thaw them long enough so that you can chop them and they work like a charm, adding great taste and texture, enhanced by the ground walnuts. If you prefer, chopped seitan or tempeh may be used instead of the veggie burgers, just be sure to sauté them first in a little olive oil. Use the extra-rich Mashed Potatoes and Company on page 000, or your favorite mashed potato recipe.
- cornstarch dissolved in 1 tablespoon cold water
- Salt and freshly ground black pepper
- minced fresh marjoram or 1/2 teaspoon dried
- minced fresh thyme or 1/2 teaspoon dried
- Basic Vegetable Stock
- tamari soy sauce
- tomato paste
- olive oil
- ground walnuts
- mashed potatoes
- sweet paprika
- garlic
- olive oil
This stew is packed with vitamins and protein from squash, corn, and beans.
- vegetable stock or water
- corn kernels
- cooked or canned pinto beans
- olive oil
- large butternut squash
- ground cumin
- dried oregano
- Salt
- Pepper
- minced fresh cilantro
I actually used regular curry powder and added a bit of cayenne
- coarse salt
- medium onion finely chopped
- olive oil
Serve with Garlic Shrimp.
- plain whole-mill yogurt
- Coarse salt and freshly ground pepper
- spaghetti