Thai Red Curry Noodle Soup
Yield: 6 servings (8 cups) Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes Ingredients: 1 tablespoon olive oil 1 1/2...
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Fresh Coriander Chutney
2 cups (32 g) fresh chopped cilantro 1 green chili or serrano pepper, stems with most seeds removed 1/4 tsp sea salt 1 large lime, juiced...
Vegetable Pakoras (Fritters)
Ingredients: 2 cups chick pea flour also called besan or gram flour 2 ½ tsp salt 2 tsp asophoetida powder (obtainable from a good...
White Bean Dip
Soak the beans over night to reduce the cooking time and flatulence associated with beans. Using a pressure cooker cuts the cooking time...
SPLIT PEA SOUP WITH RUTABAGA CROUTONS
Makes 6 bowls. 2 cups split peas, soaked over night 1 tbsp coconut oil 2 yellow onions, chopped fine 2 cloves garlic 5 cups veggie broth...
Scrambled Tofu
Ingredients: Good quality cooking oil 1/4 tsp Asophetida (available from Indian stores) 1/4 tsp Black salt (opt) (available from Indian...
Basic Tofu
Slice a block of Trifolia Artisan tofu into 3 or 4 slices or cubes. Place on a shallow container and sprinkle lightly with a good quality...
Sesame Tofu Stir-Fry
Makes: 4 servings Prep time: 14 minutes Cook time: 6 minutes Ingredients: 1 12-ounce package extra-firm tofu, drained and cut into...
Vegan Tartar Sauce
Recipe from Vegan Miam. Yield: 6 servings Ingredients Vegan Mayo Base ½ cup soya milk, unsweetened (preferably West Soy)* ½ teaspoon...
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