Tofu Scramble Tater Tot Casserole

Ingredients

  • 1 Tablespooon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 red bell pepper chopped
  • 1/2 cup mushrooms (white or brown) sliced
  • 1 cup fresh spinach chopped (or use baby spinach)
  • 1 pound extra firm tofu drained and squeezed to remove excess liquid
  • 1/2 teaspoon turmeric
  • 2 Tablespoons nutritional yeast
  • 1 pinch black salt (Kala Namak) (optional)
  • Salt and pepper to taste
  • 1/2 cup vegan Cheddar-style cheese shredded, plus extra for topping (optional)
  • 35 frozen tater tots (or more to fill your casserole dish)

Smoky Mac Stuffed Sweet Potatoes

Ingredients

  • 4- 1/2 lb . Sweet Potatoes Washed/Scrubbed
  • 1 1/2 C . Dried Pasta
  • 1 C . Baked Pumpkin Puree not pumpkin pie mix
  • 1/2 C . Vegetable Broth
  • 1/3 C . Raw Cashews soaked for 1-2 hours or for 20 minutes in boiling water
  • 3 T . Nutritional Yeast
  • 1 Clove of Garlic
  • 1/2 T . Lemon Juice
  • 1/2 tsp . Dijon Mustard
  • 1/2 tsp . Chipotle Flakes
  • 1/2 tsp . Smoked Paprika
  • 1/2 tsp . Liquid Smoke
  • 1/2 tsp . Sea Salt
  • 1/4 tsp . Turmeric for color
  • 1 C . Packed Kale Chopped with Stems Removed
  • 3/4 C . Tomato Diced
  • 1/3 C . Yellow Corn Kernels
  • 1/4 C . Green Onion Diced (plus more for garnish, which is optional)

Chicken Curry

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
  • 3 cloves garlic, minced
  • 1 tbsp. minced ginger
  • 1 tsp. paprika
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 (15-oz.) can crushed tomatoes
  • 1 1/2 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • Basmati rice or naan, for serving
  • 1 tbsp. freshly chopped cilantro, for garnish

Directions

  1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
  2. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
  3. Serve over rice or with naan, garnished with cilantro.

Coconut Rice Noodles with Ginger and Turmeric

Ingredients

  • Kosher salt
  • 5 oz. rice vermicelli
  • 2 Tbsp. virgin coconut oil or vegetable oil
  • 1 small red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 1″ piece ginger, peeled, finely grated
  • 1 tsp. ground turmeric
  • 1 tsp. coarsely ground black pepper, plus more
  • 1 13.5-oz. can unsweetened coconut milk
  • 1½ tsp. honey
  • 1 Tbsp. fish sauce
  • Toasted unsweetened shredded coconut (for serving)

Directions

  1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  2. Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and ¼ cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
  3. Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

Potato & Turmeric Focaccia

Ingredients

  • 1 tsp fresh yeast, or ½ tsp fast-action dried yeast
  • 2 tbsp olive oil
  • 450g organic strong white flour
    For the topping
  • 3 medium waxy potatoes, thinly sliced
  • 2 tbsp olive oil, plus extra to serve
  • 1 tsp turmeric
  • 1 rosemary sprig, leaves picked and chopped, to serve

Directions

  1. In a large bowl, dissolve the yeast in 350ml cold water and add the oil. Add the flour and 1 tsp salt and mix thoroughly with your hands to make a dough. Cover and leave in the fridge or a cool place overnight.
  2. The next day, turn your dough out onto an oiled tray approx 30cm x 20cm. Using your fingertips, gently stretch the dough into a rectangle, then fold it in half. Rotate the dough 90 degrees and repeat the process. Leave to rest for 30 mins. Repeat this stretching, folding and resting process twice more.
  3. Heat oven to 24OC/220C fan/gas 9. Gently stretch the dough to fill your tray. If it shrinks back, don’t force it – rest for 10 more mins, then try again.
  4. Spread the potato slices over the dough, overlapping. Mix the olive oil with the turmeric and brush over, then sprinkle with sea salt and bake on the top shelf of the oven for 25-30 mins. When cooked, drizzle with a little more olive oil and scatter over the rosemary.

Masaledar Chicken Lollipop

Ingredients

For the masala:
  • 8 Guntur chillies
  • 6-7 Boriya mirch
  • 1 inch knob Ginger, finely chopped
  • 5-6 Garlic cloves
  • 2 Green chillies
  • 2 tsp Cumin
  • 1 tsp Fennel
  • 5-6 Peppercorns
  • 1 stick Cinnamon
  • A pinch of White pepper
  • 4 Cloves
  • 15 Curry leaves
  • 1 tsp Coriander seeds
  • Handful Coriander leaves
  • 1 tsp Turmeric
  • A pinch of Sea salt
  • 1-2 tsp Oil
For the chicken:
  • 8-10 Chicken lollipops (with the skin)
  • 1 tsp Turmeric
  • To taste Salt
  • 1-2 tsp Red chilli powder
  • 2 tsp Oil + Oil to sear the lollipops
  • A pinch of Sugar
For the base:
  • 2-3 tsp Oil
  • 2 tsp Mustard seeds
  • 7-8 Curry leaves
  • 1/2 Onion, julienne
  • 1 1/2 Tbsp Masala
  • 3 tsp Tamarind paste
  • 1 tsp Jaggery powder
  • 1/2 Lemon (juiced)
  • To garnish Coriander leaves