Indian-Style Savory Oats

Ingredients
3/4 c. canned coconut milk

3/4 c. water
Pinch of salt
1/4 c. steel cut oats
1 tsp. curry powder
1/4 tsp. cinnamon
1/2 tsp. maple syrup

Optional add-ins: 
Chopped veggies like spinach and grape tomatoes
Mint or cilantro
Crispy chickpeas
Pickled onions
Chopped avocado

Directions
Bring coconut milk, water, and salt to a boil, stir in oats, reduce temperature to low and cook for about 20 minutes, stirring occasionally.

Towards the end of the cooking time, mix in spices, syrup, and chopped greens.

Pour oatmeal into a bowl and top with herbs, pickled onions, avocado, or whatever else you have on hand!

Serves 1.

1 serving = 335 calories + any add-ins

Punjabi Kadhi

Ingredients
3/4 c. short-grain brown rice
1 onion
4 garlic cloves
1 oz. fresh ginger
1 jalapeno
8 oz. baby spinach
2/3 c. garbanzo bean flour
1/4 c. non-dairy yogurt
1/4 tsp. baking powder
2 tsp. curry powder
11.5 oz. can coconut milk
2 tbsp. mango chutney (pre-made)

Directions
Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.

Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.

Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.

Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.

Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Pour coconut curry broth around the kadhi. Dollop with the mango chutney.

Tofu Amritsari Masala

Vegan Richa's recipe for this spicy, smoky, creamy tomato dish is easy and delish! For the original recipe, visit her website: Vegan Richa

Ingredients

Baked Tofu & Veggies
14 oz. tofu, pressed and cubed (you could also use chickpeas here!)
2 carrots, sliced
1-2 c. cauliflower florets
2 tsp. ginger, minced
4 cloves garlic, minced
1 tsp. apple cider vinegar
2 tsp. lemon juice
1/3 tsp. salt
1 tsp. ground coriander
3/4 tsp. ground cumin
1/3 tsp. cayenne
1 tsp. oil
1-2 tbsp. cornstarch

Sauce
2 tsp. oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1 tbsp. ginger, minced
1/3 c. onion, finely chopped
1 green chili, seeded and finely chopped
1 red bell pepper, chopped
1-14.5 oz. can diced tomatoes, pureed
1/3 c. raw cashews, blended with 1 c. water
1/2 tsp. salt (to taste)
2 tsp. brown sugar (to taste)
cilantro, for garnish

Directions
Mix the ginger, garlic, vinegar, and lemon juice in a small bowl. Add to the tofu and veggies and toss to coat. Add the spices, salt, and oil, and toss to coat again. Add cornstarch and toss for a third time. Spread the tofu and veggies on parchment lined sheet and bake at 400 degrees for 20 to 25 minutes, or until golden brown.

Heat a skillet over medium heat. Add oil. Once hot, but not smoking, add the cayenne and paprika and cook for a few seconds. Add cumin and coriander and cook for a few seconds. It should be bubbly and you should smell the spices. You might even cough or sneeze a bit!

Add the ginger, onion, bell pepper, chili and mix in. Add a good pinch of salt and cook for two minutes until the chili is golden. Add the pureed tomato, salt, and sugar and mix in. Cook until the tomato puree thickens.

Add cashew milk and bring just to boil. Add the tofu and veggies and mix in. Simmer for 6 to 8 minutes to thicken and to allow the flavors to develop. Taste and adjust salt and sugar. Remove from heat. Let it sit for another few minutes for flavors to meld. Garnish with cilantro and more chili; serve over rice or another grain!

For reheating, add a little water or non-dairy milk.

Serves 2 to 4.

Coconut Apple Dal

Ingredients
1 onion
2 garlic cloves
1 oz. fresh ginger
1 red apple
1 bunch of swiss chard (or other leafy green)
3/4 c. red lentils
1/4 tsp. ground cumin
1/4 tsp. curry powder
5.5 oz. coconut milk
8 oz. cooked brown rice
1 lime
toasted coconut, for garnish

Directions
Dice the onion. Peel and mince the garlic and ginger. Using the large side of a box grater, grate the apple. Thinly slice the Swiss chard stems and leaves. Rinse and sort the red lentils.

Place a medium saucepan over medium heat with 1 tbsp. coconut oil. Add the chopped onion, minced garlic, and ginger, and cook, stirring frequently, until the onion softens, about 3 to 4 minutes. Add the cumin and curry powder. Cook until fragrant, about 1 minute.

Add the grated apple, red lentils, coconut milk, and 2 cups of water to the saucepan. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until lentils are tender, about 15 to 20 minutes. Season with a pinch of salt and pepper.

Meanwhile, place a medium skillet over medium heat with 1 tbsp. coconut oil. Add the sliced chard and cook until wilted, about 2 to 3 minutes. Season with a pinch of salt and pepper.

Halve the lime and squeeze half of the juice into the dal, off the heat. Season with 1/2 tsp. salt. Divide the coconut apple dal between large shallow bowls and top with greens, toasted coconut, and lime wedges.

Serves 2.

Potato Malai Kofta

Ingredients

1 russet potato

1 onion

2 garlic cloves

1 oz. fresh ginger

1 carrot

1/4 c. green peas

1 tsp. curry powder

5.5 oz. coconut milk

1 can diced tomatoes

1/4 c. chickpea flour

4 oz. baby spinach or other green

1/4 c. tomato chutney (pre-made)

Directions

Peel and chop the potato into bite-sized pieces. Add the chopped potato to a medium saucepan and cover with 1 inch salted water. Bring to a boil and cook until fork-tender, about 10 to 12 minutes. (Do not drain the potatoes yet!) 

Peel and chop the onion. Peel and slice the garlic. Peel and mince just 2 tsp. ginger. Peel and grate the carrot on the largest side of a box grater. Once the potatoes are fork-tender, add the shredded carrot and green peas to the saucepan with the potatoes and cook for 1 minute. Drain potato carrot mixture and place in a large bowl. 

Return the empty saucepan to medium heat with 2 tsp. olive oil. Add the chopped onion, sliced garlic, and minced ginger. Cook until the vegetables soften, about 3 to 5 minutes. Add the curry powder, coconut milk, about a cup of tomatoes, and 1/2 tsp. salt, and bring to a simmer. Cook until malai sauce is slightly thickened, about 2 to 3 minutes.

Add the chickpea flour and 1/4 tsp. salt to the large bowl with the potato carrot mixture. Lightly mash the potatoes and vegetables until there are only a few lumps. Form the mixture into six 2-inch round patties. 

Place a large nonstick skillet over medium-high heat with 2 tbsp. olive oil. Once hot, add the potato kofka and cook until browned and crisp, about 1 to 2 minutes per side. Transfer the potato kofka to a plate. 

Return the skillet to medium heat with 1 tsp. olive oil. Once hot, add the baby spinach and sprinkle of salt and pepper. Cook until just wilted, about 2 to 3 minutes. Transfer the malai sauce to a blender and blend on low until smooth. Divide the malai sauce between shallow bowls or plates and top with sauteed spinach and potato kofka. Serve with tomato chutney for dipping. 

Serves 2.

Spiced Lentil Soup with Delicata Squash & Beets

Ingredients
2 medium whole beets, scrubbed and ends trimmed
1 delicata squash, washed and diced (no need to peel!)
1/2 tbsp. olive oil
1 c. dry red lentils
5 c. vegetable broth
1 tbsp. coconut oil (I like unrefined)
1 large yellow onion, diced
2 large garlic cloves, minced
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. fresh ginger, minced
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
Pinch of crushed red pepper
Pinch of fresh ground nutmeg
1 15 oz. can of full-fat coconut milk
2 tbsp. lime juice
2 tsp. dried thyme
1 tbsp. vegan sugar
1/2 tsp. kosher salt
Broccoli sprouts, for garnish

Directions
Preheat oven to 400 degrees. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 degrees for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender.

Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Remove from heat.

In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Add the squash and the onion mixture. When the beets are cool enough, dice and add to the soup. Stir well to combine. Serve hot, garnished with broccoli sprouts.

Serves 4-6

Cranberry Cashew Biryani

Ingredients
1 tsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
3 cloves garlic, crushed
2 medium carrots, diced
1 can chickpeas, rinsed and drained
200 g. basmati rice
1-1/2 tsp. garam masala
1/4 tsp. tumeric
1/4 tsp. red pepper flakes
3/4 tsp. salt
1000 mL water
5 tsp. tomato paste
60 g. dried cranberries
80 g. roasted unsalted cashews, chopped
50 g. frozen peas
fresh cilantro and chopped scallions, for garnish

Directions
Preheat the oil in a large saucepan over medium heat. Add cumin and mustard seeds and cover. Let the seeds pop for about 30 seconds and stir a few times. If seeds are not too brown, allow to pop for about 30 seconds more. Add garlic and saute for about a minute more. Add carrots, chickpeas, rice, spices, and stir constantly for about a minute. Dissolve tomato paste in warm water, and add to mixture. Cover and bring to a boil. Once boiling, reduce heat to a simmer. Allow to cook for about 30 minutes, stirring occassionally; at this point most of the liquid should be dissolved. Stir in the cranberries, cashews, and peas. Cook a little longer, if necessary, until liquid is completely absorbed. Fluff with a fork and garnish to serve. Serves 4 as an entree, 6 as a side.

Chickpea, Squash & Red Lentil Stew

Ingredients
1 yellow onion, chopped
1 tbsp. olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp. garam masala
1 butternut squash (about 3 lbs.), peeled and chopped
1-28 oz. can diced tomatoes in tomato juice
1 qt. vegetable broth
1 c. red lentils
2-15 oz. cans chickpeas, drained and rinsed
1-2 tsp. sea salt (to taste)
fresh cilantro, minced (for serving)

Directions
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and sauté for about six minutes. Add the minced garlic and sauté for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.

Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.

Season with sea salt to taste, and serve. This stew freezes extremely well and will keep in the fridge for up to five days.

Bombay Sloppy Joes

As always, soy or myoprotein crumbles can be substituted for the ground turkey in this recipe.

Ingredients

Sauce:
2 tbsp. vegetable oil
1 tbsp. ginger, minced
2 cloves garlic, minced
1/2 serrano chile pepper, seeded & minced
1 tsp. garam masala
1/2 tsp. paprika
1-15 oz. can tomato sauce
Sloppy Joes:
3-4 tbsp. vegetable oil
1/4 c. raisins
1/4 c. shelled pistachios
1 tsp. cumin seeds
1 lg. white onion, finely diced
1 red bell pepper, seeded & finely chopped
1 serrano chile pepper
Kosher salt
1 lb. turkey or soy crumbles
1/2 tsp. honey
1/4 c. half-and-half
Fresh cilantro
4 sesame buns

Directions

Sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about one minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and one cup water, stir and bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes.

Sloppy Joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about one minute. Remove from the skillet and set aside.

Return the skillet to medium heat and add the remining 1 to 2 tablespoons of vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey/soy crumbles, breaking up the big lumps, and cook until opaque, about 5 minutes.

Add the prepared sauce to the turkey/soy mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.

Remove the whole chile pepper and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving. Toast the buns and fill with the Sloppy Joe mixture.

Chickpea & Sweet Potato Curry

Great with basmati rice or couscous and reheats very well. You may want to add some broth if it gets too thick after refrigerating.

Ingredients
2 tbsp. canola oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 Thai or jalapeno chile, seeded and minced
1 tbsp. curry powder
salt and pepper, freshly ground
1 c. water
1 lg. sweet potato, peeled and cut into 1/2 inch cubes
1 can chickpeas, drained and rinsed
1 can coconut milk, well shaken
1/2 c. frozen peas
1/2 c. diced tomatoes, drained
rice or couscous

Directions
In a heavy-bottomed saucepan, over medium-low heat, warm the oil. Add the onion, garlic, ginger, and chile, and cook, stirring occasionally, until the onion is translucent (about five minutes). Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper.

Add the sweet potato, chickpeas, the coconut milk, and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice or couscous. Serves 4.