Malai Kofta

Difficulty: MEDIUM

2 large potatoes, peeled and sliced
1 large carrot, cut into chunks
1/2 c frozen peas
2 T toasted cashews, finely chopped
1 T sultanas (golden raisins), chopped into small pieces
1/4 c fresh cilantro, chopped
1/2 t salt, or to taste
1/4 t turmeric
black pepper
1/4 t ground cumin
1/2 c chickpea flour – more as needed to make into dough which can be formed into balls

1 T vegetable oil 1 t whole cumin seeds
1 t ginger, peeled and finely chopped
1 c onion, chopped
3 cloves garlic, smashed and chopped
2 T cashews
1/4 t garam masala
1/8 t red chili powder
1/4 t turmeric
1/4 t coriander, ground
1 can diced tomatoes
1 can coconut milk
1/4 t salt, or to taste
pinch sugar
1/4 t black pepper
1/4 c fresh cilantro, chopped

1 c basmati rice
1 3/4 c water
bay leaf

Boil potatoes and carrot chunks until tender. While boiling, begin making gravy: heat oil in saucepan (deep enough to use immersion blender), then sizzle cumin seeds.
add onion, garlic, ginger and cashews. Add spices cook for a minute or two, then add tomatoes and coconut milk. bring to a simmer, season with salt, a pinch of sugar and black pepper. leave to simmer while you make koftas.

Preheat 450

place potatoes and carrots in a bowl, add remaining kofta ingredients and mash/combine. Add more flour as needed until mixture can be rolled into balls.
thoroughly oil a cookie sheet and arrange balls, drizzle/spray with additional oil over balls.
bake for 12 minutes, flip, then bake for 14 additional minutes.
You can deep fry the balls instead of baking if desired.

While koftas are baking, return to gravy.
Add fresh cilantro and hit it with an immersion blender until as smooth as possible. season further if needed.

Place rice, water, salt and bay leaf in a pot, bring to a boil, then reduce to simmer and cover.
Rice is cooked when craters appear in surface of rice.

When koftas are done, remove from oven and add to gravy. serve saucy balls over fluffed rice.



Special Menu: Tour of Asia

3 T olive oil
2 large onions, chopped
2 c basmati rice

spice mix (can mix beforehand)
1/2 teaspoon kabsa spice
2 t cardamom powder
2 cloves
1/2 t grated nutmeg
pinch saffron threads
1/4 t fennel seed
1/4 t cinnamon
1/4 t ground black pepper
1/4 t coriander
1/4 t cumin

4 1/2 c water
1 t pomegranate molasses
1 1/2 t salt
1 not chikn bouillon cube
1 small can plain tomato sauce
1/2 package soy curls, soaked and drained

1 T olive oil
1/2 c raisins, dates, or a mixture of both
1/2 c sliced almonds
1/2 c cashews
1/4 c pistachios
1/4 c pine nuts
pinch salt

heat 3 T oil very large pot (or wok), saute onion until soft
add rice and spices and sizzle until fragrant, then add water
while bringing to a boil, add pomegranate molasses, salt, bouillon, tomato sauce, and soy curls
cover and reduce heat to medium low until rice is cooked.

meanwhile, saute topping in small pan until slightly toasted, about 3-5 minutes
pour rice into large platter, add topping and share.

Kaeng Kanun (Jackfruit Curry) + Forbidden Rice

Difficulty: MEDIUM

Special Menu: Tour of Asia

Forbidden Rice
Soak rice overnight
1 cup Thai black rice
2 cups water

place all in pot and bring to a boil, cover, reduce heat to medium, simmer until rice is cooked.

Kaeng Kanun
1 T vegetable oil
2 cloves garlic, minced
2 1/2 T red curry paste
1 c coconut cream (thick part)
2 kaffir lime leaves chopped
2 cans jackfruit, drained and rinsed
1 can bamboo shoots, drained
½ c golden raisins
1 red Thai chili, julienned
8-10 long beans, trimmed and cut into 1 inch pieces
1 T ponzu
1/2 t sugar
2 T holy basil, finely chopped
1 1/2 cup water

Heat oil and sauté the garlic, remove it, and reserve.
Sauté the red curry paste until the aroma is brought out, then add the coconut cream and stir
Add lime leaves, bamboo, raisins, chili, long beans, ponzu, sugar, basil and water, simmer for 5 minutes, then add jackfruit.
continue to simmer until jackfruit is broken down a bit and long beans are cooked through.
stir in a bit more basil.
Garnish with black rice, crushed peanuts, bean sprouts, lime, and a big handful of cilantro.

Masala Dosa + Sambar + Coconut Chutney

Difficulty: BE IN A COOKING MOOD (seriously, this is an epic project of a meal)

Special Menu: Tour of Asia

Dosa Batter
prepare two bowls for the following:
2 c short grain rice, rinsed, soaked for 6 hours
1/2 c urad dal + 1 t fenugreek seeds, rinsed and soaked for 6 hours

drain water from rice and mix extremely well in food processor (10 minutes). Add water gradually to achieve a runny paste.
place in a large bowl, and separately, drain urad dal and fenugreek and whir, adding water in small amounts, until smooth and also runny paste-like
combine both batters and blend further with an immersion blender, cover with plastic wrap, and place in a warm place for 12-18 hours, until batter fluffs up and gets bubbly.

Coconut Chutney
1/2 fresh coconut (cracked, peeled, and cut into chunks)
1 green chili, seeds removed
1 small carrot, peeled and roughly chopped
1 inch ginger, peeled
1 small onion, peeled
2 cloves garlic, peeled
1 large handful cilantro
1 t tamarind paste
1/2 c coconut cream
pinch turmeric
water to process
salt to taste

2 T vegetable oil
2 t black mustard seeds
2 dried red chilis
6 curry leaves

process coconut, carrot, ginger, onion, garlic, cilantro, tamarind, cream, and turmeric in food processor, adding water little by little to achieve as smooth a texture as possible.
transfer coconut mix to a bowl.
in a large sauce pan, heat oil until wavy, then crackle mustard seeds, chilis, and curry leaves for several seconds before adding coconut mixture.
simmer for several minutes until onion is cooked, season with salt to taste, and set aside.

2 1/2 c water
1/2 cup toor dal
1/2 teaspoon salt
1/4 teaspoon turmeric

place all in pot, cover, and cook for 45 minutes to an hour until dal is broken down and soupy, set aside

2 T vegetable oil
1/2 t cumin seeds
1/8 t fenugreek seed
1/4 t black mustard seeds
Pinch of asafetida
10-12 curry leaves
4 dried red chilis
1 large tomato, chopped
1/2 c chopped carrots
1/2 c radishes, quartered
1/2 c long beans, trimmed and cut into 1 inch pieces
5-6 large okra, split, trimmed, seeded, and cut into 1 inch pieces
2 tablespoons tamarind paste
1/2 teaspoon salt
1 tablespoon sambar powder
1 c water
cooked toor dal

In large pot, heat oil until wavy, then sizzle cumin seed, fenugreek, mustard seeds, asafetida, chilis, and curry leaves for several seconds.
add vegetables, salt, and sambar powder, and stir.
add toor dal and water, salt to taste, stir and cover.
simmer until vegetables are cooked.

Aloo Masala Filling
1 1/2 lb yellow fleshed potatoes, peeled, cubed, and boiled

3 T vegetable oil
1 t black mustard seeds
1/2 t cumin seeds
2 dried red chilis
6 to 8 curry leaves
1 medium onion, diced
1 T grated ginger
4 garlic cloves, minced
2 green chilis, finely chopped
1/2 t turmeric
Pinch of asafetida
1/2 t salt
1/2 c water
1/2 c roughly chopped cilantro, leaves and tender stems

heat oil in wide saucepan until wavy.
sizzle mustard seeds, cumin seeds, curry leaves, and red chilis
add onion, ginger, garlic and green chilis, then turmeric and asafetida.
add salt and water, stir and cover, heat for several minutes until liquid is absorbed.
remove from heat and stir in cilantro. set aside.

retrieve dosa batter, and add enough water to thin the batter so it can easily run into a thin layer.
salt to taste.
heat a non-stick pan over medium-high and quickly ladle batter onto pan, spreading it with the bottom of the ladle, or tipping the pan to expand the surface of the dosa
drizzle some oil over the dosa as it cooks.
Only cook one side, remove from pan once bottom is golden, and immediately spoon in masala mixture, folding dosa into a roll. repeat.

serve with sambar and chutney, enjoy, then take a nap.

Beet Burgers + Coleslaw

Difficulty: EASY PETE or BE IN A COOKING MOOD (depending on whether or not you make patties from scratch)

1 green cabbage, finely shredded
1 carrot, shredded
2 green onions, sliced
1 c mayo
2 T vegan sour cream
2 T white vinegar
3 T fresh lemon juice
1⁄4 c white sugar
2 t celery seed
1⁄2 t garlic powder
1 t seasoned salt
fresh ground black pepper

Combine dressing in bowl, pour over cabbage. Stir well and refrigerate for several hours before serving.

Store bought vegan burgers and buns: microwave burgers and toast buns. Or make burgers from scratch:

Beet Burgers
2 medium red beets, washed
1/4 c dry brown rice
1 medium onion
2 cloves garlic
1 can black beans, drained and rinsed
3 prunes, chopped
1 t smoked paprika
1 t dijon mustard
1/2 t cumin
1/4 t coriander
1/4 t dried thyme
3 T oat flour (more if needed to make dry enough to form patties)
Salt and pepper

Preheat 400
Wrap onion and garlic in foil with a drizzle of olive oil.
Wrap beets in another foil and roast both packets for an hour or until tender
Peel the beets and pulse in food processor until finely grated
Place grated beets in a colander and squeeze as much liquid out of them as possible, like, really squeeze them well.

Bring rice to a boil in 3/4 c salted water. Cover, reduce to simmer until rice is cooked and water is absorbed.

Use food processor again to pulse onion, garlic, black beans and prunes.

Combine everything in a bowl by hand mixing: beets, bean mixture, rice, seasonings and oat flour.
Form into patties and fry in non-stick pan for several minutes on each side.

Slice up red onion, pickle, tomato, greens, or whatever you like. Build and then devour.



Special Menu: Tour of Africa

1 heaping c dried chickpeas, soaked overnight, then drained
4 c water
3 cloves garlic, smashed
1 Not Chik’n bouillon cube

Bring chickpeas, water, garlic, and cube to a boil.
Meanwhile, make onion mixture:

1 T olive oil
1 medium onion, chopped
1 t cumin
1 garlic clove, minced
Pinch of salt
juice of 1/2 lemon

Heat oil in pan and saute onion.
Once translucent, stir in cumin, garlic and salt, reduce heat to low, and cover, allowing to cook for about 5 minutes.
Uncover and pour in lemon juice to deglaze pan.
Add all to soup
Simmer soup covered while you prepare rice and carrots.

Cuminy Carrots
Re-use onion pan by adding a large handful of sliced carrots, salt, a pinch of cumin, and enough water to cover carrots halfway.
Cover and simmer until tender and liquid is absorbed/evaporated.

Basmati Rice
1 1/2 c salted water
1 c basmati rice

Heat water and rice until boiling, reduce to low simmer, cover.
Cook until water is absorbed then fluff with fork.

After about an hour and 15 minutes of cooking, chickpeas should be tender and liquid reduced by quite a bit.
Serve lablabi in bowl with a dollop of rice and some carrots, then garnish with any or all of the following:
Sliced almonds
Crushed red pepper or aleppo pepper

Buddha Bowls


Brown Rice
1 c dry brown rice
2 c water
Drizzle olive oil
Pinch salt

Put all ingredients in pot.
Heat over medium until just boiling, then reduce heat to medium low and cover.
Cook for 20 mins or until water is absorbed.

Turmeric peanut sauce
1/2 c peanut butter
1/2 t garlic powder
1 t turmeric
2 T agave syrup
1 T Tamari
1 t sugar
1 squirt sriracha
3 drops sesame oil
hot water

put pb, garlic powder, turmeric, agave, tamari, sugar, sriracha, and sesame oil in a medium bowl.
slowly add hot water (a few tablespoons at a time) and stir until sauce is smooth.
use more water to achieve desired thickness.
I like to put this sauce in a squirt bottle, so I make it thin enough to pour through a funnel.

Roasted Curry Vegetables
red cabbage (fresh)
corn (frozen)
broccoli (either)
cauliflower (either)
carrot (fresh)
olive oil
garam masala
curry powder

preheat 400
roughly chop larger vegetables, and spread on foil lined cookie sheet.
drizzle with olive oil and toss to coat.
sprinkle generously with spices and salt.
roast for 10 minutes, then stir and roast for 10 more until veg starts to brown around edges. Make the chick peas while they roast.

Sweet Paprika Chick Peas
1/2 c pineapple juice
1 can chick peas, drained
1 t paprika

in small pan, heat juice over high heat.
toss in chick peas and paprika, and boil liquid until evaporated, leaving reddish coating on the peas.
salt to taste.

Buddha Bowls, ASSEMBLE!
scoop 1/2 c cooked rice into bowl, then top with chick peas and vegetables.
add a generous squirt of peanut sauce

toasted sesame seeds

Lemon Saffron Risotto

Difficulty: MEDIUM

Special Menu: Color Dinner

Lemon Saffron Risotto
1 c arborio rice
2 T olive oil
2 cloves garlic, chopped
1 small onion, chopped
¼ t (a pinch) saffron
¼ t turmeric powder
¼ c dry white wine
4 c vegetable broth (or water with 2 bouillon cubes)
1 t lemon pepper
lemon zest
Salt if needed

Heat large saucepan and saute onion and garlic in olive oil
add saffron and turmeric and cook for 2 minutes
Pour in rice and toast for about 1-2 minutes
Add wine slowly until absorbed
Add ½ cup broth at a time, stirring often, until absorbed, and repeat until rice is al dente.
When there is very little liquid remaining (but not quite dry), add lemon zest and stir.
Season with salt and pepper to taste

Sweet Basil Burritos


Cashew pesto cream
3/4 c cashews, soaked overnight
1 clove garlic
8-10 basil leaves
Water to reach desired consistency
Salt and pepper

Drain cashews and place in food processor with basil, garlic, and a good pinch of salt.
Whir, adding water slowly, scraping down sides occasionally, until cream is somewhat smooth. Season to taste with additional salt and pepper.

Basil rice
1/2 c brown rice
1 c water
1/2 t dried basil
Drizzle olive oil

Place all in pot over medium heat.
Bring just to a boil, then reduce and cover.
Cook until water is absorbed, then fluff

Caramelized Veg
1/2 red pepper, thinly sliced
1/2 c red onion, thinly sliced
Olive oil
Pinch Garlic salt
Pinch Sugar
Pinch Pepper
Heat oil over medium high and toss peppers and onions.
Season with garlic salt and pepper, then add sugar once almost cooked.
One brown caramelization occurs, remove from heat and set aside.

Seared tofu
3/4 block tofu, cubed, tossed in cornstarch
Vegetable oil for frying
2 cloves garlic, minced
3 T tamari
1 t rice wine vinegar
2 T agave

Heat oil for frying over medium high.
While it heats, mix glaze of garlic, tamari, vinegar and agave and set aside.
Once oil is hot, add tofu and sear on each side.
Once tofu is golden and crispy, pour in glaze, sizzle, then remove from heat.

Soft burrito size tortillas
Fresh basil

Top tortilla with rice, veg, tofu, cream, and a couple fresh basil leaves. Wrap up and eat up.

Mushroom Risotto

Difficulty: MEDIUM

4 c vegetable broth (or water with 2 bouillon cubes)
1 c arborio rice
2 T olive oil
2 cloves garlic, chopped
1 onion, chopped
1 c mushrooms
¼ c dry white wine
ground pepper
lemon zest
Salt if needed

Warm broth in pot and keep over low heat.
Heat large saucepan and saute onion and garlic in olive oil
add mushrooms and saute for 2 minutes
Pour in rice and toast for about 1-2 minutes
Add wine slowly and sizzle until absorbed
Add ½ cup broth at a time, stirring often, until absorbed, and repeat until rice is al dente.
When there is very little liquid remaining (but not quite dry), add lemon zest and stir.
Season with salt and pepper to taste.
can also finish with a bit of buttery spread.