Mexican bean salad rice bowl with Tajin marinated grilled chicken

With the summer here, we all want to stay out and eat light but sometimes we need some rice as well to keep us satiated. Cilantro and lime flavoured rice goes well with this Mexican inspired rice bowl The flavours of the Tajin chicken bring the flavours of a tantalizing chili lime flavor. The homemade Tajin spice is better because the packaged mixes are full of sodium, artificial ingredients and preservatives like MSG. So always opt to make your own seasonings at home when you can. The chicken we used is organic and grown locally here in Abbotsford, BC (Windberry Farms)

Recipe for Mexican bean salad and cumin cilantro dressing click here

Ingredients for Tajin marinated chicken:

• 3 Windberry Farms organic chicken breasts

• Juice of 3 limes

• 1 tsp garlic paste

• tajin (enough to rub the chicken breasts)

Directions:

1. Pound chicken breast to a relatively even thickness.

2. Squeeze limes and add garlic paste

3. Add chicken breast to mixture and marinate for 30 mins

4. Remove from marinade and rub with tajin.

5. Cook for 6-8 minutes in a preheated grill at 425-450 degrees

6. Bring internal temperature to 165 degrees.

Ingredients for cilantro and lime flavoured rice.

• 2 tbsp olive oil

• 1 1/2 cups basmati rice (washed and strained)

• 1 clove garlic

• 21/2 cup water

• Zest of one lime

• 3 tablespoons lime juice

• 1 cup lightly packed chopped cilantro

Directions:

1. Heat olive oil in a medium saucepan on medium heat. Add raw rice and stir to coat with olive oil. Cook till golden brown

2. Add water, salt, zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

3. Cook undisturbed for 15 minutes. Then remove from heat and let sit for 10 mins Fluff the rice with a fork.

4. Stir in lime juice and toss in the chopped cilantro.

Enjoy in a rice bowl with Mexican bean salad, Tajin chicken and cumin/cilantro dressing

Mexican bean salad with home made Tajin and Cumin/cilantro dressing

Perfect for summer, this Mexican bean salad is great for a party or cookout. Make your own homemade Tajin spice with our Mexican dried chillies like guajillo, ancho, chipotle peppers. You can eat this salad as a dip with tortilla chips, or tacos, quesadillas, on top of green salads, or omelettes. Add chicken and rice and you have a rice bowl as well! You name it!

Servings:

8 people

Ingredients:

• 1/2 red pepper chopped

• 1/2 orange pepper chopped

• 1/2 English cucumber chopped

• 1/4 red onion chopped

• 1 medium firm tomato (seeds removed and chopped)

• 2 cups cooked black beans

• 1 cup cooked corn

• 1/2 cup cilantro chopped

• 1 lime zested and freshly squeezed juice

• 1/2 tbsp green chilli paste (optional)

• 1/2 tsp oregano

• 1 tbsp homemade Tajin seasoning (In a spice grinder add 1 cup of mixed dried peppers-guajillo, chipotle and ancho seeded and stems removed. Zest one whole lime and add 2 tsp coarse sea salt and 1 tbsp organic cane sugar. Grind spices till mixture is finely blended. Place in a glass jar for storage)

Directions:

1. Toss everything in a bowl and dress with cilantro cumin dressing

   Makes 1 cup dressing

Ingredients for Cumin Cilantro dressing:

• 1 clove garlic

• 1 tbsp coarsely chopped red onion

• 1/4 cup apple cider vinegar

• 1 tsp lemon juice

• 1 tsp Tabasco

• 1 tsp ground cumin

• 1 cup cilantro leaves

• 1/2 cup olive oil

• 1/2 tsp fine sea salt

• 1/4 tsp fresh ground black pepper

Directions:

In a blender, combine all ingredients except for olive oil, salt and pepper. Blend on medium high speed.Stop the blender and scrape the sides down. Then run the blender on slow and slowly drizzle in the olive oil salt and pepper (30 seconds) until emulsified and thickened.

Refrigerate in an airtight container till ready to use. Can be kept up to 3 days.

Red lentil fritters (bhajias)

Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and kachumber ( an Indian pico de gallo) Recipe for kachumber berlow and tamarind chutney here.

• Serves 8

• Prep time 20 mins

• Cook time 40 mins

Ingredients

• 2 cups red split lentils

• 1 tbsp garlic paste

• 1tbsp ginger paste

• 2 tbsp organic sugar

• 1 tsp Himalayan salt

• 1tbsp lemon juice

• 1 tsp cayenne

• 1 tsp cumin ground

• 1/2 cup chopped cilantro

• Oil for frying (grapeseed or sunflower)

Ingredients for katchumber

• ½ red onion, finely chopped

• ½ carrot, finely chopped

• ½ cucumber, finely chopped

• 1/2 cup cilantro, finely chopped (optional)

• lemon juice of ½ a lemon

• pinch cayenne (to taste)

• pinch Himalayan salt (to taste)

Directions

1. Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.

2. In a wok or deep frying pan heat oil to medium high

3. Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.

4. Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
   

Directions for Katchumber

Dice all ingredients and mix.  Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.

Enjoy!!

Chicken with spinach curry (Palak chicken)

Palak means spinach in Hindi and palak chicken is a recipe with tender pieces of boneless chicken and spinach leaves simmered in a tomato, onion curry sauce. This meal is high in protein and very tasty. Serve with roti or naan and or basmati rice.

Serves 6-8

Ingredients:

• 1/3 cup cooking oil (sunflower oil is preferred)

• 2 chopped onions

• 1 green chilli slit

• 2 Roma tomatoes

• 8 boneless chicken thighs or 4 chicken breasts cut in 1 ‘ cubes (washed and dried)

• 4 cloves

• 3 cinnamon sticks

• 3 cardamom pods

• 1 tsp cumin seeds

• 1 1/2 tbsp garlic paste

• 1 1/2 tbsp ginger paste

• 1 1/2 tbsp ground cumin

• 1 1/2 tbsp ground coriander

• 1 tsp cayenne ( to taste)

• 2 tsp salt (or to taste)

• 3 tsp lemon juice

• 2 bags (10oz ) washed spinach

• 3/4 cup crushed tomatoes

• 1/2 tsp garam masala

• 2 tbsp butter

• 1/2 cup chopped cilantro

• 1/4 cup chopped green onions

Directions:

1. In a large pot, saute onions in oil till golden brown; add whole spices and green chilli and saute for a minute.

2. Add washed and dried chicken pieces and saute for 2-3 minutes. Add garlic, ginger and all ground spices and saute for about 10 minutes till chicken is almost done. Add chopped Roma tomatoes and cook through for 5-8 minutes.

3. Add spinach and crushed tomatoes. Cook till spinach is cooked through and add lemon juice, salt, butter and garam masala. Cover and simmer about 5 minutes.

4. Add chopped cilantro and green onions and serve with roti or naan and basmati rice.

Turkey burgers with roasted cumin

When the sun shines and you really don’t feel like cooking inside, just make these simple and tasty burgers ahead of time and fire up the grill. So simple and easy and you have a meal for an outdoor picnic or a patio party. The roasted cumin in this recipe makes the burger over the top. You can also use the same recipe for lamb, beef or chicken burgers.

If you are looking for a plant-based burger, check recipe for our black bean burger here

Ingredients:

• 1Lb lean ground turkey

• 1/2 tsp roasted cumin ground (directions below)

• 1/2 tsp garam masala

• 1 1/2 tsp garlic paste

• 1 1/2 tsp ginger paste

• 1/2 tsp cayenne

• 3 Tbsp finely chopped onions

• 3 Tbsp finely chopped cilantro

• 3/4 Tbsp Himalayan salt

• 2 Tbsp cooking oil for making the patties

Directions:

1. Heat a small skillet and add cumin seeds, shaking them around until they release their fragrance, about a couple of minutes. Transfer to a mortar and pestle and grind.

2. Mix all the ingredients in a bowl except the oil. The mixture will be sticky to handle. Add oil to your hands and make 5 equal patties.

3. Preheat oil in a skillet over medium heat and add patties in one at a time. Cook for 4-5 minutes each side or until thermometer reads 165 F. For barbecue grill, preheat grill to 400 F and add patties to grill and grill both sides for 4-5 minutes till fully cooked.

4. Hamburger buns can be toasted on the grill or in a toaster oven.

5. Have all your toppings prepared in advance and serve burgers immediately! Enjoy!

Burger Toppings:

• 5 burger buns (Brioche bun pictured)

• Dijon mustard

• Mayonnaise

• 1 tomato sliced

• 1/4 red onion slices

• 5-8 lettuce leaves

Potato bhajias with tamarind chutney

Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….

Ingredients:

• 2 cups channa flour

• 4 russet potatoes

• 3/4 tsp garlic paste

• 1/2 tsp ginger paste

• 1/2 tsp green chilli paste or 1/4 tsp cayenne

• 1/2 tsp baking soda

• 3/4 tsp ajwan seeds

• 1/4 tsp turmeric

• 1 tsp sea salt

• 1/4 cup chopped cilantro

• 1 1/2 -2 cups water

• 1 Ltr sunflower oil or grape seed oil for frying

Directions:

1. Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent

2. In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro

3. Add water slowly and mix with your hands till batter is thick and not too runny

4. Heat oil in a deep pan to high heat.

5. Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time

6. Keep turning the bhajias till crispy golden brown.

7. Remove bhajias and place on a paper towel to remove excess oil

8. Serve right away with tamarind chutney.

Enjoy!!

Chicken tikka (oven roasted or barbecued marinated chicken)

This amazing oven roasted chicken tikka recipe will have your family and friends coming home for more. Restaurant style or prepackaged spice mixes may have food colour and or many preservatives you can’t pronounce. This home made version is free of preservatives and food colour and great for meal planning and for your family.

Two marinades are a must. The first marinade is with lemon juice, ginger, garlic and salt. This will open the pores and will help absorb other flavours from second marinade. Set aside for 20 minutes then add second marinade and leave for 6 hours and either grill on barbecue or hot oven.

Ingredients:

• 2 pounds boneless chicken

  First marinade

• 3 tbsp lemon juice

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tsp sea salt

• 1.4 cup olive oil

  Second marinade

• 6 tbsp plain Greek yogurt

• 1 1/2 tbsp tomato paste

• 2 tsp sea salt

• 1/2 tsp cayenne

• 3/4 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp dried parsley

Instructions:

1. Wash and dry chicken pieces

2. In a bowl mix ingredients from first marinade

3. Add dried chicken pieces into marinade and marinade for 20 minutes in the refrigerator

4. In another bowl mix ingredients for second marinade

5. Add second marinade to chicken, cover and marinate for 6 hours or more.

6. Arrange chicken on a baking tray and bake at 400 degrees for 30 minutes turning over once at 15 minutes.

7. Remove from oven and serve with salad, spicy corn, vegetable pilaff and raita, tamarind or spicy mint chutney and naan.

Click here for recipe for Vegan version paneer tikka

Khitchari (Rice and mung beans)

Khitchari is a therapeutic cleanse used in Ayurveda to remove imbalances or doshas from the body. The texture is similar to an oatmeal and consists of rice and mung beans. Khitchadi is a one pot meal and has some good health benefits.

Khitchari is used as a cleanse called “panchkarma” in Ayurveda to reset your eating habits and help give your body a break from hard to digest foods.

Khitchari is totally vegetarian (if using ghee/butter) and vegan if you use coconut oil. It is gluten free and high in fibre and protein.

Ingredients:

• 1/2 cup mung dal with husks on or mung dal huskless

• 1/2 cup basmati rice or long grain white rice

• 3 cups water

• 3/4 tsp sea salt

• 2 tbsp butter or ghee and a little more if you wish for garnish

Directions:

1. Wash mung dal and check for stones. Wash rice till water is clear.

2. In a medium size pot add mung dal, rice, water, salt and ghee/butter and bring to boil

3. Reduce heat to medium-low cover and simmer until you see a smooth texture similar to an oatmeal. If you need more water, keep adding a little at a time to prevent burning.

4. Remove from heat and add more ghee/butter and stir vigorously till smooth.

Serve 2-3

Serve with a vegetable curry, yogurt and add lime pickle or carrot pickle.

Pico de gallo

All Mexican food always has this side salsa made with tomatoes, onions, jalapenos and some lime juice. This mixture is called pico de gallo. Once you’ve tried this, you’ll want it with all all your Mexican dishes and everything else! Pictured here is a healthy salad with beans and corn, avocado and pico de gallo. Check our Mexican Fiesta bowl recipe for more Mexican inspiration.

Serves 16

Makes 1 quart

Ingredients:

• 3 cups of ripe Roma tomatoes diced 1/4 inch (the riper the better) (1 1/2lb)

• 1 tsp sea salt to taste

• 3/4 cup large red onion diced finely (1/2 red onion)

• 1 jalapeno chili finely diced (If you want it hotter, leave seeds in and add more Jalapenos)

• 1/2 cup finely chopped fresh cilantro

• 2 tablespoons lime juice from 1 lime

Directions:

1. Sprinkle sea salt over tomatoes and toss to combine. Transfer tomatoes to a fine mesh strainer and drain the liquid from tomatoes (20-30 minutes)

2. Combine all ingredients and add more salt if you wish.

3. Serve with Nachos, Taco chips, salads, fish, and anything you desire.

Mushrooms in chilli garlic and XOXO sauce

Happy Chinese New year!! This plant based dish is inspired by my friend Rene from Tru Nosh’s XOXO sauce. I added her amazing sauce made with love. It is a super easy dish and can be served as an appetizer or on top of noodles or Chinese fried rice. Enjoy this dish and you can make it as spicy as you want. The XOXO sauce brings the UMAMi flavours out and its perfect for Chinese NewYear!

Ingredients:

• 2 tbsp sesame oil (or butter and olive oil)

• 1 onion chopped, finely

• 5 garlic cloves minced

• 1 tbsp rice vinegar

• 2 tbsp soy sauce

• 2 tbsp Chilli garlic sauce

• 2 tbsp True Nosh XOXO sauce

• 1 tsp Himalayan salt

• 2 cups mushrooms

• 2 tsp sesame seeds

• 1/4 cup green onions, chopped fine

• 1/4 cup cilantro, chopped fine

Directions:

1. Add sesame oil to a frying pan on medium heat. Add chopped onions and garlic and saute till onions are translucent.

2. Add rice vinegar, soy sauce and chilli garlic sauce. Saute and then add True Nosh XOXO sauce.

3. Add mushrooms and stir. Keep cooking on medium heat. Add salt and keep cooking mushrooms till done.

4. Mix in chopped green onions, cilantro and sesame seeds and serve over rice or noodles or on their own.

Enjoy!

Bean Pilaff

Rice and beans is a combination that is cooked in many cultures around the world. The grain and legume combination provides several important nutrients and many calories and both foods are widely available. Rice and beans, when combined make up a complete protein and good for vegans.

My favourite rice and beans combination is a spicy bean pilaff. I make it with any type of bean in my pantry.

Serves 2

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients:

• 3 tbsp cooking oil (I use grape seed oil or sunflower oil)

• 1/2 chopped onion

• 1 green chilli slit in half

• 1 tsp cumin seeds

• 1 cinnamon stick

• 2 cloves whole

• 1 cardamom whole

• If you don’t have above spices you can order a rice pilaff package with a plant based curry spice blend

• 2 medium potatoes 1” cubed

• 1 Roma tomato, chopped

• 1 tsp garlic paste

• 1/2 tsp cayenne (add more if you want it spicy)

• 1/2 cup of your favourite cooked beans

• 1 1/2 tsp sea salt

• 1 cup washed and soaked basmati rice

• 1 1/2 cup water

Directions:

1. Heat oil in a saucepan and add chopped onion. 

2.  Add green chilly, cumin seeds, cloves, cinnamon sticks, cardamom and saute till onions become translucent 

3. Then add potatoes and keep stirring so the mixture does not burn.

4.  Add chopped tomato, garlic, and salt. Stir mixture about 3-5 minutes then add any choice of beans

5. Add water and let boil.

6. Once water is boiled, add washed rice and cover for about 15 minutes till you see water has evaporated and you see holes at the top.

7. Cover and simmer till potatoes are cooked through.

8. I love the combination of spicy corn on the side. Check my recipe here. Enjoy!

Okra in spicy yogurt curry

Okra is one of my favourites and is so nutritious. Okra is low in calories and carbs and contains protein and fibre. Okra is an excellent source of vitamin C which contributes to your overall immune function. Okra is a unique vegetable as it provides enough protein which other vegetables lack. Okra is great for lowering cholesterol and gut health.

If you don’t like the yogurt version, I have another recipe without the yogurt here.

Ingredients:

• 3 tbsp cooking oil (sunflower oil, grape-seed oil, avocado oil)

• 2 medium onions, finely chopped

• 2 Roma tomatoes, finely chopped

• 1 tsp garlic paste

• 1/2 tsp ginger paste

• 1/2 tsp green chilli paste

• 1 1/2 tsp coriander ground

• 1 tsp cumin ground

• 1/2 tsp turmeric ground

• 1 tsp fine sea salt

• 1 1/2 Lb okra ( I used frozen okra)

• 1 1/2 cup plain yogurt (plant based or dairy)

• !/2 bunch cilantro, finely chopped (save some for garnish)

Directions:

In a medium size pot, saute onions till translucent. Add tomatoes, garlic ginger, green chilli, spices and salt.

Stir the mixture and cook till tomatoes are cooked through and it looks like a good curry base. Add okra and cook for 3-5 minutes and finally add yogurt and cilantro and cook for another minute.

Garnish with cilantro and serve with roti and rice and pickle of your choice.

Enjoy!

Spicy egg curry

Sunday brunch calls for a nice spicy egg curry with a crispy roti and some spicy carrot pickle and a masala chai. My favourite Sunday breakfast. It’s definitely a spicy party in your mouth and very filling. A great brunch for the family and with that roti extra crispy makes it even more tasty. If you want a vegan version of this, check my tofu egg curry recipe here.

Serves 2

Ingredients:

• 2 tbsp cooking oil

• 1/2 red onion sliced length wise

• 1 green chilli sliced length wise in 4

• 1 Roma tomato chopped fine

• 1 tsp garlic paste

• 1/2 tsp turmeric

• 1/2 teaspoon cumin ground

• 1/4 teaspoon fine sea salt

• 3 organic eggs

• 1/2 bunch cilantro chopped fine

Directions:

1. In a skillet, heat oil and saute onions, green chilli till onions are translucent

2. Add chopped tomatoes, garlic paste and all of the spices.

3. Add eggs and stir to scramble with the spicy mixture.

4. When eggs are done, add cilantro and cook for another minute

5. Serve with roti and carrot pickle. ( Great for breakfast, lunch or dinner)

Prawn biriyani

Biriyani is a delicious dish made by cooking fragrant basmati rice with poultry, fish, prawns, meat or vegetables adding yogurt, spices and lots of love. My simple version of prawn biriyani is so easy and takes minutes to prepare. Everyone always gets intimidated by biriyani, but seriously I find it the easiest dish and love impressing my guests with this luxurious dish.

Serves 6

Ingredients:

(a)

• 3/4 cup Greek yogurt

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tsp green chilli paste

• 3 tbsp tomato paste

• 1 1/2 tsp sea salt

• 3 cloves whole

• 3 cardamom whole

• 3 cinnamon sticks

• 1/4 tsp cayenne

• 1/2 tsp cumin ground

• 2 tbsp lemon juice

• 15 saffron threads

(b)

• 3 potatoes cubed (1/4 inch)

• 1/4 cup sunflower

• 1 chopped onion

• 1 roma chopped

• 1 1/2 cups fried onions

• 1/2 tsp garam masala

(c)

• 1.5 Lb raw prawns deveined & shelled washed and dried.

Directions:

1. Divide mixture (a) into half and marinate prawns in the mixture and refrigerate covered for half an hour

2. In a dutch oven or deep roasting pan, add leftover mixture (a) and mixture (b) with potatoes and cook covered on medium high for 30 minutes or till potatoes are cooked through (checking often so mixture does not burn)

3. Stir in marinated prawns and cook according to size of prawns. (small -medium prawns 3-4 mins, large prawns 5-8 minutes, jumbo prawns 8-9 minutes or till they turn pink.

Enjoy on saffron basmati rice as pictured. (Recipe below)

Ingredients:

• 2 cups basmati rice

• 4 cups water

• 1 1/2 tsp salt

• 1 tbsp butter

• 3 tbsp sunflower oil

• 1 tsp cumin whole

• 1 tsp turmeric

• 2 tbsp garlic paste

• 14 saffron threads

• 1/2 cup fried onions

Directions:

1. Wash and rinse the basmati rice till the water is clear.

2. In a medium sized pot, add rice and 4 cups water and soak for about 10 minutes.

3. Add salt and boil rice till almost done (15 minutes). Remove rice into a colander and rinse out extra water. Add 1/4 cup fresh water and cover on minimum till fluffy.

4. In a wok or deep frying pan, heat 1/2 tbsp butter and 1 1/2 tbsp sunflower oil. Add 1/2 tsp cumin whole, 1/4 tsp turmeric, 1/2 tbsp garlic paste, 1/4 cup fried onions and 7 saffron threads. Sautee for a minute and add half the cooked rice and stir fry all ingredients till rice is yellow in colur and all spices are mixed in . Remove rice onto serving platter and repeat process again with remaining ingredients.

Serve with a layer of biriyani sauce on top. Enjoy!

Cream of mushroom soup

When your mushrooms are almost at the end of their life, don’t discard them. Make cream of mushroom soup. This delicious soup will warm you up during the cold fall evenings. The recipe is plant-based but can be made with dairy cream if you want or with chicken broth. I must say the plant-based version is spectacular!

Servings; 4

Total time 20 minutes

Ingredients:

• 4 tablespoons extra virgin olive oil

• 2 lbs Crimini mushrooms

• handful of Shitake or any other mushrooms on hand

• 1 onion, finely chopped

• 3 tsp garlic paste

• 3/4 tsp thyme

• 4 cups vegetable broth

• 1/2 cup cream (plant-based or non)

• 1/4 cup cream for garnish

• salt and pepper to taste

• 1/4 cup chopped parsley (optional)

Directions:

1. Heat olive oil in a medium sized saucepan and add finely chopped onions and saute till golden brown.

2. Add all the mushrooms and saute till liquid has evaporated. Add garlic paste, salt pepper, thyme and broth. Bring to boil then add cream

3. Blend all ingredients and place again in the pot to reheat

4. Ladle soup in bowls and garnish with a drizzle of cream and chopped parsley

5. Serve with toasted french bread

Butternut squash soup

Fall weather calls for a warm bowl of comforting ginger flavoured soup which is also plant-based and full of flavour. This soup is so easy and you don’t need hours to make it. I added toasted coconut flakes for that extra crunch.

4-6 Servings

Ingredients:

• 1 large onion chopped

• 2 tbsp garlic paste

• 2 tbsp ginger paste

• 1 large butternut squash (4lb)

• 1 can coconut milk

• 3 tbsp extra virgin olive oil

• 1/2 tsp crushed red pepper flakes

• 3 tsp sea salt or to taste

• 1/2 cup unsweetened coconut flakes

• 2 limes

Directions:

1. Preheat oven to 300 degrees.

2. In a large dutch oven or saucepan, heat oil and add chopped onions, red pepper flakes and 1 tsp sea salt. Cook till onions are soft and translucent - 6 minutes.

3. Add peeled, cleaned and cubed squash and stir to coat. Add garlic and ginger paste. Add 3 cups of water or enough to cover the squash. Add coconut milk and remaining salt.

4. Bring soup to a boil then reduce heat to medium low and simmer, stirring occasionally until the vegetables are very tender, 12-14 minutes.

5. Meanwhile, spread coconut flakes on a baking tray and place in the oven till golden brown, about 5 minutes. ( be careful…these can burn fast)

6. Blend soup in a blender till creamy and smooth and pour back into dutch oven or saucepan. Stir in juice of one lime. Cut the other lime into wedges for garnish.

7. Ladle soup into bowls and add top with toasted coconut flakes and cilantro. Serve with reserved lime wedges.

Enjoy!

French onion soup

Whether you are into plant based eating or not, this soup is amazing plant-based. The caramelized onions makes it so satiating and your taste buds dancing with joy. If you aren’t following a plant-based diet, just add your favourite cheese on top and melt it down. So yummy!

Serves 4

Prep/cook time 60 minutes

Ingredients:

• 2tbsp plant based margarine 

• 2tbsp olive oil

• 4 shallots finely sliced

• 3 large onions sliced

• 1 red onion finely sliced

• 3 tsp sea salt

• Black pepper to taste

• 1 sprig of thyme

• 2tsp dried sage

• 1 tbsp gluten free flour or all purpose flour

• 240 ml dried white wine

• 1 litre hot vegetable stock

• 1 bay leaf

• 1 tsp rosemary leaves

• 4-6 slices of French baguette 

• 1 garlic clove

• grated plant based cheese 

Directions:

1. Caramelize shallots and onions in the margarine and oil in a large saucepan. Add salt, pepper, thyme and sage and cook for 20 minutes.

2. When the onions are golden, add flour and stir well to coat the onions. Cook for a minute the add wine to deglaze the pan. Bring the liquid to boil before adding the hot vegetable stock, bay leaf and rosemary.  Cover and let soup cook for 20 minutes.

3. Toast slices of baguette 🥖. Cut garlic cloves in half and rub on the slices of toasted bread.

4. Remove the bay leaf and rosemary sprig, then ladle the soup into your serving bowls and arrange toasted baguette topped with grated cheese. Place your bowls onto a baking sheet then place each one under the grill for 2 minutes. 

5. Top with fresh thyme leaves and fresh black pepper.

Enjoy!!

Plant-based bean curry

It really isn’t complicated to make a bean curry. Beans are highly nutritious and full of fibre and protein and great for a vegan or plant-based diet. I have made it simpler by a simple bean curry recipe that includes my spice mix on our website Annie M’s spice mix for vegan bean curry. This way you don’t have to struggle with so many spices in your cupboards and it’s all measured for you. You can use any dried bean as long as you soak them, boil them according to cooking times on our chart or use organic canned beans. I do recommend using dried beans as they are more economical and you can cook them in big batches and keep them in the freezer.

Ingredients:

• 3 tbsp cooking oil (I prefer grapeseed oil, sunflower oil or avocado oil)

• 1 1/4 cup chopped onion or 2 small onions

• 1/2 tsp cumin seeds (included in Annie M’s Spice mix)

• 1 1/2 cup chopped potatoes in 1” cubes

• Annie M’s spice mix package *

• 1 1/2 tsp sea salt

• 2 tsp garlic paste

• 1 tsp ginger paste

• 1 roma tomato chopped

• 1/2 cup crushed tomatoes

• 2 cups water

• 2 cups cooked beans (choice of any cooked beans)

• 1 cup cilantro

Directions:

Heat oil in a medium sized pot. Add onions and saute till golden brown. Add the package of cumin seeds from Annie M’s spice mix package and saute for a minute. Then add potatoes and cook for 2 minutes. Add garlic, ginger, salt and Annie M’s spice mix and stir till potatoes and spices are mixed in. Add crushed tomatoes and water and cover pot till potatoes are almost tender (about 20 minutes). Add cooked beans and cook for another 10 minutes. Stir in cilantro, saving a little for garnish and serve with roti and or basmati rice.

• Note -you can add other vegetables like kale, zucchini & spinach simply by adding them with the cooked beans and let cook till done.

  *Annie M’s spice ingredients (coriander ground, cumin ground, turmeric , cayenne ground)

• We include the Rice Pilaff spice mix in this package. Check recipe here.

Fish tacos

The white fish isn’t grilled or breaded and fried, it’s marinated in a cilantro and jalapeno sauce with cumin and chipotle. The white fish is so flaky and the pico de gallo makes it so heavenly that you don’t miss the fried version at all. The cilantro sauce is also used in the pico de gallo mixture and the flavours are so tantalizing!

• Serves 4

• Prep time 20 mins

• Cook time 20 mins

Ingredients:

• 2 Lb white fish, washed and dried

• 3 tsp sea salt

• 1 Jalapeno

• 1/3 cup olive oil

• 1/2 tsp cumin ground

• 1/4 tsp chipotle

• 2 garlic cloves

• 1 large bunch of cilantro

• 1 medium tomato

• 1/2 red onion

• 1/2 cucumber

• 2 limes

• 1 avocado

• 12 tortillas

Directions:

1. Blend 1/2 the bunch of cilantro, jalapeno, oil, garlic, 1 tsp salt, chipotle, cumin and juice of 1/2 a lime. Coat the pieces of fish with 1/2 the mixture and place them in an oven tray. The other half of the mixture will be used in the pico de gallo.

2. Bake the fish at 300 degrees for 20 minutes making sure it doesn’t get over cooked. It needs to be a bit flaky.

3. While the fish bakes, chop red onion, tomato, red pepper, cucumber, 1/2 bunch cilantro, and the avocado.

4. Add all chopped vegetables to the remaining cilantro mixture and add salt and juice of 1 lime and combine all the ingredients.

5. Warm tortillas on a burner one at a time on medium heat till you see dark spots around the edges (30 seconds per side) Keep them warm until servings.

6. Spoon white fish and add pico de gallo and enjoy your Mexican taco party!

Red lentil fritters (bhajias)

Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and katchumber ( an Indian pico de gallo)

• Serves 8

• Prep time 20 mins

• Cook time 40 mins

Ingredients

• 2 cups red split lentils

• 1 tbsp garlic paste

• 1tbsp ginger paste

• 2 tbsp organic sugar

• 1 tsp Himalayan salt

• 1tbsp lemon juice

• 1 tsp cumin powder

• 1 tsp cayenne

• 1/2 cup chopped cilantro

• Oil for frying (grapeseed or sunflower)

Ingredients for katchumber

• ½ red onion, finely chopped

• ½ carrot, finely chopped

• ½ cucumber, finely chopped

• Cilantro, finely chopped

• lemon juice of ½ a lemon

• pinch cayenne (to taste)

• pinch Himalayan salt (to taste)

Directions

1. Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.

2. In a wok or deep frying pan heat oil to medium high

3. Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.

4. Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
   

Directions for Katchumber

Dice all ingredients and mix.  Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.

Enjoy!!