Mango Curry Chickpeas

Ingredients

  • 3/4 cup chopped red onion heaped
  • 1 inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon cumin seed
  • 1 bay leaf
  • 3 cloves
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • ¼ teaspoon or more cayenne
  • 1¼ cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned
    ½ teaspoon or more salt depends on if the chickpeas are salted
  • 1.5 cups cooked chickpeas drained if canned
  • 1 tsp apple cider vinegar optional
  • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish

Vegetable Tagine

Ingredients

  • 2 Tbs. olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, minced
  • 1 1-inch piece peeled fresh gingerroot, minced
  • 1 stalk celery, chopped
  • 1 3-inch cinnamon stick
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne pepper or to taste
  • 1 32-oz. can crushed or diced tomatoes
  • 1 large carrot, peeled and cut into chunks (1 cup)
  • 1/3 lb. green beans, ends trimmed (2 cups)
  • 1 small butternut squash or sweet potato, peeled and cut into chunks (3 1/2 cups)
  • 1/2 head cauliflower, cut into florets (3 cups)
  • 1/2 fennel bulb, trimmed and cut into chunks (2 cups)
  • 1/4 tsp. crushed saffron
  • 1 cup cooked or canned chickpeas (rinsed if canned)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup halved pitted prunes
  • 3 Tbs. chopped fresh parsley

Pulled Pork

Ingredients

  • 1/4 cup brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce and good-quality hamburger rolls, for serving

Directions

  1. Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.Preheat the oven to 300 degrees F.
  2. Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
  3. Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce.
  4. Pour in the barbecue sauce and stir to heat.
    Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Sweet And Sour Aubergines

Ingredients

  • 1 tsp salt
  • 8 baby aubergines, quartered lengthways
  • 3 tbsp gram (chickpea) flour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp finely grated fresh ginger
  • 2 cloves of garlic, crushed
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • Handful of fresh coriander leaves, chopped
  • 3 tbsp coconut or vegetable oil
  • Juice of 1/2 a lemon
  • 3 tsp brown sugar

Creamy Vegan Pumpkin Soup

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon firmly packed light brown sugar
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • One 15-ounce can pure pumpkin puree
  • 3 cups low-sodium vegetable broth
  • 1/2 cup unsweetened coconut milk
  • Kosher salt
  • Roasted pumpkin seeds, for garnish (optional)

Directions

  1. In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, sugar, pepper, cinnamon, nutmeg and cayenne pepper and cook for 3 minutes. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and let cool for 10 minutes.
  2. Transfer the soup to a blender (or use an emulsion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with roasted pumpkin seeds.

Vegetarian Gumbo

Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped (1 cup)
  • 1 small green bell pepper, chopped (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 28-oz. can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 3 carrots, sliced (2 cups)
  • 1 parsnip, diced (1 cup)
  • 1 cup fresh or frozen sliced okra, optional
  • 1 Tbs. ground cumin
  • 1 Tbs. paprika
  • 1 Tbs. dried oregano
  • 1/4 tsp. cayenne pepper

Directions

  1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
  2. 2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice

Agni Tea

Ingredients

  • 1 quart water
  • 1 pinch cayenne
  • 2 handfuls minced ginger root
  • 2 Tbs. Sucanat or other sweetener
  • 1 to 2 tsp. rock salt

Directions

  1. Bring all of the above ingredients to a boil. Boil for 20 minutes.
  2. Take the pot off the burner and cool for a few minutes.
  3. Add the juice of 1/2 lime. Do not boil the lime juice.
  4. Pour into a thermos and enjoy throughout the day.