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

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

Baked Sweet Potato and Tempeh Empanadas

Ingredients

DOUGH
  • One 1-pound sweet potato
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup fine cornmeal
  • 1/4 teaspoon kosher salt
  • 2 tablespoons coconut oil, at room temperature
FILLING
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • One 8-ounce package tempeh, crumbled
  • 3 garlic cloves, minced
  • 1 tablespoon cumin seeds
  • 1 cup tomato puree
  • 2 tablespoons water
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • 1 teaspoon dried oregano
  • Kosher salt