Yield: 4-6 servings

1 tbsp olive oil

1 medium onion, diced

5 cloves of garlic, finely minced

1 tbsp ginger, grated

1 large sweet potato, peeled and chopped

2 tsp ground cumin

1 tsp chili flakes

6 oz tomato paste

6 cups vegetable stock

3/4 cup creamy peanut butter

1 can chickpeas

5 cups kale, stems removed and chopped

salt and pepper

cilantro, to garnish

1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the garlic and ginger. Cook for another minute, until fragrant.
3. Add the sweet potato and cook for a few more minutes.
4. Add the cumin, chili flakes, tomato paste, vegetable broth, peanut butter, and chickpeas. Stir well until the tomato paste and peanut butter have mostly dissolved into the broth.
5. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Once the sweet potatoes have softened, use a large wooden spoon to mash some of the sweet potatoes against the side of the pot. This is to help thicken the soup.
7. Add the kale and cook for 5 minutes, or until kale is tender.
8. Garnish with cilantro, chopped peanuts, and serve with rice.


https://www.noracooks.com/peanut-soup/#wprm-recipe-container-13357/

Mapo Tofu

Yield: 3-4 services

1 package soft tofu, cut into cubes
3 oz ground pork
2 tbsp fermented soybean (minced)
2 tbsp doubanjian
2 tbsp garlic, grated
1 tbsp ginger, grated
2 tsp white sugar
1 tsp of chili powder
1/2 tsp of ground white pepper
1 cup water
2 tsp cornstarch
1 tbsp of Szechuan peppercorn
green onion and cilantro for garnish

1. Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
2. Make peppercorn oil: Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of oil on low heat for 4 minutes or until fragrant, and then strain.
3. Heat wok and add peppercorn oil. Add the ground pork and cook it for 1 minute.
4. Turn the heat to low. Add in minced garlic and ginger. Stir until fragrant.
5. Add the fermented soy bean and doubanjiang. Fry for 30 seconds.
6. Add white sugar, chili powder, and white pepper. Combine well.
7. Add water and stir.
8. Add tofu. Turn heat to high. Bring it to a boil and then reduce heat to low. Cover and let cook for 5 minutes.
9. Add the peppercorn powder. Stir gently to not break the tofu.
10. Add the slurry and stir.
11. Garnish with green onion and cilantro and serve with rice.

https://www.youtube.com/watch?v=nzn8Pj4kvF8

Thai Peanut Chicken

Yield: 4 servings

1 tbsp olive oil

1 lb boneless, skinless chicken, cubed

salt and pepper

1 onion, chopped

2 carrots, thinly sliced

3 cloves garlic, minced

1 can coconut milk

1/2 cup chicken broth (or vegetable broth)

1/2 cup creamy peanut butter

3 tbsp tamari

1 tbsp ginger, grated

1 tbsp sriracha

3 cups broccoli florets

1 red bell pepper, thinly sliced

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: chopped peanuts, green onion

1. In a large pot, heat olive oil over medium high heat. Once hot, add chicken, season with salt and pepper, and sear each side, about 5 to 7 minutes total. Chicken does not need to be fully cooked. Remove from pot and set aside.

2. Reduce heat to medium and add in onion, carrots, and garlic, cooking for 5 minutes.

3. Add in the coconut milk, chicken broth, peanut butter, tamari, ginger, and sriracha. Whisk together until well combined and smooth.

4. Stir in broccoli and bell pepper and return chicken back into the pan. Bring to a boil, reduce heat to low, and simmer for 15 minutes.

5. Stir in lime and cilantro.

6. Garnish with chopped peanuts and green onion.

https://www.ambitiouskitchen.com/thai-peanut-chicken-couscous/

Chicken Enchilada Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

1 jalapeno, seeded and diced

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp oregano

salt and pepper

1 cup red enchilada sauce

2 cups chicken broth (or vegetable broth)

1 can cannellini beans, rinsed and drained, divided

1 lb boneless, skinless chicken

3/4 cup corn kernels

juice of 1 lime

1/4 cup cilantro, chopped

optional garnishes: tortilla strips or chips, shredded cheese, avocado, jalapeno, lime, cilantro

1. In a large pot, heat olive oil over medium high heat. Add onion, jalapeno, green bell pepper, and garlic. Saute until onions are translucent and begin to soften, about 2-4 minutes.

2. Reduce heat to medium and stir in all of the spices: cumin, coriander, turmeric, oregano, and salt and pepper.

3. Add in the enchilada sauce, chicken broth, 1/2 can white beans, and uncooked chicken.

4. Bring soup to a boil then reduce to a simmer for 25 to 30 minutes.

5. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks. Add back to the pot.

6. In a blender or food processor, add the remaining white beans and 1/2 cup water (or broth). Blend until smooth, adding a little more water if necessary. Add blended white beans into the soup pot.

7. Stir in the corn, lime juice, and cilantro. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together.

8. Optional: Serve with tortilla chips, shredded cheese, avocado, jalapeno slices, an extra lime wedge, and/or more cilantro.

https://www.ambitiouskitchen.com/chicken-enchilada-soup/

Falafel

Yield: 24-30 patties

1 1/2 cups dried chickpeas

3/4 cup onion, diced

4 cloves garlic, minced

1 cup packed flat-leaf parsley

1/2 cup packed cilantro

1 tsp lemon zest

1 tbsp lemon juice

2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1 tbsp olive oil

1. The night before, soak chickpeas. Add dried chickpeas to a large bowl filled with water. (Dried beans will triple in volume, so ensure you add plenty of water to accommodate.) Cover and let soak at room temperature for about 18 hours. Drain and rinse well.

2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, lemon zest, lemon juice, cumin, coriander, salt, black pepper, cayenne, and olive oil. Pulse until chickpeas are finely minced and well mixed, scraping down the sides as needed. The mixture should loosely hold together when squeezed together with your fingers. If not, process a bit more.

3. Form into patties. Scoop walnut-sized portions of the chickpea mixture and use your hands to gently roll each into a smooth ball. The batter will be slightly tacky - if it's too difficult to handle, refrigerate for 10 to 15 minutes, then resume scooping.

4a. Baking: Preheat oven to 425F and line 2 baking sheets with parchment paper. Arrange falafel on prepared baking sheets and brush each olive oil. Bake until firm and golden on the outside, 20 to 25 minutes.

4b. Frying: Heat 2 cups of vegetable oil in a small pot for several minutes until it starts to bubble. Keep the heat on medium. Drop 4 falafels gently into the oil. Let cook for 2-3 minutes until crisp and browned on the outside. Place on a plate lined with paper towel and repeat.

https://thefeedfeed.com/fufuinthekitchen/falafel-pita-sandwiches https://evergreenkitchen.ca/oven-baked-falafel/

Red Curry Noodles with Chicken

Servings: 2-3

1 tbsp olive oil

1-2 cloves garlic, minced

2 tbsp red curry paste

3/4 lb boneless chicken, cut into pieces

salt and pepper

1 red bell pepper, sliced

1 can coconut milk

2 cups chicken broth

2 tsp turmeric (or curry powder)

optional: 1 tsp chili flakes

2 tbsp tamari (or soy sauce)

1 tsp maple syrup (or honey)

2 cups egg noodles

juice of 1 lime

1 shallot, coarsely chopped

1/4 cup cilantro, chopped

2-3 stalks green onion, thinly sliced

1. In a large skillet, heat olive oil over medium-high heat. Add garlic. Stir in red curry paste. Cook for 1 minute.

2. Add chicken and salt and pepper. Cook for a few minutes to brown all sides.

3. Add red pepper, coconut milk, chicken broth, turmeric, chili flakes (if using), tamari, and maple syrup. Stir well. Bring to a boil, then reduce heat to low and simmer for 10 minutes until chicken is cooked through.

4. Meanwhile, cook noodles according to package directions.

5. Before serving, stir in lime juice.

6. Divide noodles into serving bowls. Ladle hot curry over noodles, and garnish with shallots, cilantro, and green onion.

Easy Thai Cooking cookbook

Shakshuka

Servings: 2-4

1 tbsp olive oil

1/2 onion, diced

1/2 red bell pepper, sliced

salt and pepper

3 cloves garlic, minced

1 (14-oz) can crushed tomatoes

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp red pepper flakes

4 eggs

1/4 cup crumbled feta

1/4 cup cilantro, roughly chopped

1. Preheat the oven to 375F.

2. In a cast iron skillet, heat oil over medium heat. Add onion and red bell pepper. Season with salt and pepper, and sauté for 5 minutes until peppers soften.

3. Add the garlic, tomatoes, and spices. Reduce heat and allow sauce to simmer for 10 minutes.

4. Create 4 small wells in the tomato sauce and crack the eggs into the wells.

5. Place skillet into the oven and bake for 10 to 12 minutes until the eggs are cooked to your liking (they will continue to cook when you remove from the oven so don’t overcook).

6. Remove from the oven and top with crumbled feta and garnish with cilantro.

7. Serve with toasted bread or pita if desired.

https://thefeedfeed.com/girlwiththeironcast/classic-shakshuka-with-feta

Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/

Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Chickpea Corn Tomato Curry

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, chopped

1 cup cherry tomatoes, halved

1 tbsp chili powder

1 tbsp curry powder

1 tbsp ground cumin

1 tsp red chili flakes

3 cloves garlic, minced

1 14-oz can chickpeas, rinsed and drained

3/4 cup corn

1 can coconut milk

salt and pepper

1 1/2 cup spinach

juice of 1/2 lime

cilantro, roughly chopped

1. In a large pot, heat the oil over medium heat.

2. Once hot, add the onions with a pinch of salt. Sauté for 3 to 5 minutes, or until soft.

3. Add the tomatoes and spices, and cook for 3 minutes, stirring.

4. Add garlic, chickpeas, corn, and coconut milk. Stir to combine. Simmer for about 10 minutes, stirring occasionally.

5. Season with salt and pepper.

6. Add spinach and lime juice and stir until spinach wilts.

7. Garnish with cilantro. Serve over rice.

https://thefeedfeed.com/janetsmunchmeals/chickpea-tomato-curry

Corn, Chickpea, and Avocado Salad

Yield: 2-3 servings

2-3 ears of corn, shucked, kernels removed (or 1-2 cups frozen corn)

1 14-oz can chickpeas, rinsed and drained

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

zest of 1 lime

salt and pepper

2-3 cups lettuce (can be mixed greens, spinach, arugula, etc)

1/2 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1-2 green onions, chopped

1 avocado, diced

optional: 1/4 cup feta, crumbled

optional: grilled chicken or fish

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the corn and chickpeas. Add the oil, spices, lime, and salt and pepper, and mix well. Spread over prepared baking sheet and roast until lightly browned, about 20 minutes. Remove from oven and let cool slightly.

3. In a large bowl, combine lettuce, cucumber, tomatoes, cilantro, green onion, and any optional ingredients. Top with corn and chickpeas.

4. Add avocado and shallot vinaigrette just before serving.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/ https://www.bonappetit.com/recipe/corn-and-chickpea-bowl-with-miso-jalapeno-tahini

Banh Mi Sheet Pan Chicken

Yield: 4 servings

Chicken:

1/4 cup fish sauce

juice of 1 lime

2 tbsp maple syrup

1 tsp dried basil

3 cloves garlic, minced

1 lb chicken breast, cut into 1-inch pieces

Veggies:

4 cups green cabbage, thinly sliced

4 cups daikon radish, chopped

2 cups julienned carrots

zest of 1 lime

1 tsp salt

2 tbsp cilantro, chopped

2 tbsp olive oil

Garnish:

5 green onions, sliced on the bias

fresh cilantro sprigs

1. In a medium bowl, mix all the chicken ingredients together thoroughly. Cover and let marinate in refrigerator for 30 minutes.

2. Preheat oven to 400F. Line a large baking sheet with parchment paper.

3. In a large bowl, mix all the veggie ingredients together until well coated with oil and seasonings. Spread mixture out evenly over the prepared baking sheet.

4. Drain marinade from chicken and then place pieces evenly spaced among the veggies.

5. Roast for 30 minutes. Garnish with green onions and more cilantro. Serve warm.

https://autoimmunewellness.com/banh-mi-style-sheet-pan-chicken-dinner/

Keema Madras (Lentil and Potato Curry)

Yield: 4 servings

1/3 cup red lentils

3/4 cup potatoes, cubed

salt and pepper

1/2 tsp cinnamon (or 1-inch cinnamon stick)

1 tsp fennel seeds

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp poppy seeds

1 tsp rice flour

1/2 tsp sage

1 tbsp coconut oil

1/2 onion, finely chopped

3 cloves garlic, finely chopped

6 curry leaves

2 medium tomatoes, diced

2 tbsp shredded coconut

1/3 cup walnuts, chopped

1/3 cup shredded carrots

garnish: cilantro, pepper flakes, lime juice

1. In a saucepan, add red lentils, potatoes, 2 cups water, and a good pinch of salt. Cook uncovered over medium heat until potatoes are tender, 12 to 15 minutes. Do not drain.

2. Heat a skillet over medium heat. Toast spices for 2 to 3 minutes.

3. Add onion, garlic, and curry leaves, and cook until translucent, stirring occasionally.

4. Meanwhile, blend the tomatoes with coconut and a few spoonfuls of water until smooth.

5. Add the blended tomato coconut mixture to the skillet and cook over medium until it thickens and oil starts to leave the mixture, 5 to 7 minutes.

6. Add the carrots and walnuts and cook for 2 minutes.

7. Add the cooked lentils and potatoes with the cooking liquid (should be about a half cup or so). Reduce heat to medium-low, cover and cook for 5 to 7 minutes.

8. Garnish with cilantro, pepper flakes, and lime juice. Serve with rice, flatbread or dosas.

https://gamechangersmovie.com/recipes/keema-madras/

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Lamb Rogan Josh

Yield: 6 servings

Curry Paste:

1 red bell pepper

2 cloves garlic, peeled and roughly chopped

1-inch piece of ginger, peeled and roughly chopped

1/2 bunch cilantro

1 red chile

2 tbsp tomato paste

3 tbsp olive oil

1 tbsp paprika

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp ground turmeric

salt and pepper, to taste

Curry:

1 tbsp olive oil

1 onion, thinly sliced

1-inch piece of ginger, peeled and finely chopped

1 red chile, thinly sliced (seeded if you prefer less heat)

2 bay leaves

2 lbs lamb stewing meat, cut into 1-inch cubes

salt and pepper

1/2 batch of curry paste

1 tbsp balsamic vinegar

1 can diced tomatoes

3 cups stock or water

juice of 1/2 lemon

1/2 bunch cilantro leaves, roughly chopped

plain yogurt, for serving

1. Make the curry paste first. Preheat the broiler or grill to high. Broil or grill the red bell pepper until charred on all sides.

2. Place the blackened pepper into a small bowl, and cover with plastic wrap. Set aside for 15 minutes.

3. Rub off the charred skin. Pry open the pepper and pull out the seeds. Slice into thick strips.

4. Place the peppers and remaining curry paste ingredients into a food processor. Blitz to a smooth paste.

5. Set aside half of the curry paste to use now and save the other half for another use.

6. To make the curry, place a large Dutch oven or heavy pot on medium-high heat. Add olive oil. When hot, add onion, ginger, chile, and bay leaves, and cook until softened, about 10 minutes.

7. Add the lamb, and season with salt and pepper to taste.

8. Add the curry paste and balsamic vinegar. Cook, stirring frequently, for a couple of minutes.

9. Add the tomatoes and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 1 hour, stirring occasionally.

10. Stir in the lemon juice and cilantro and season with salt and pepper to taste.

11. Serve with a spoonful of yogurt.

https://thesaucyrabbit.com/jamie-olivers-lamb-rogan-josh-with-baked-rice/

Dahl Soup with Greens

Yield: 4 servings

1 tbsp olive oil

1 small onion, diced

1 tbsp black mustard seeds

2 tsp cumin

2 tsp turmeric

4 cloves garlic, sliced thin

1 small red chile, minced (optional)

2 cups red lentils or yellow mung dhal

8 cups vegetable stock

1 cup coconut milk

2 tsp salt

3 cups baby spinach (or kale), chopped

handful fresh cilantro, chopped

1 avocado, cubed

1. In a large soup pot, heat the oil over medium heat. Add the onions and sauté for a few minutes until aromatic and translucent.

2. Add mustard, cumin, turmeric, garlic, and chile. Allow to cook, stirring constantly to avoid burning, for about 1 minute.

3. Add the lentils, stock, coconut milk, and salt. Bring to a simmer and reduce heat to low. Cook for about 15 to 20 minutes.

4. Remove from heat. Add the chopped greens and stir.

5. Ladle a generous amount into each bowl. Top with cilantro, avocado, and serve with naan.

https://gamechangersmovie.com/recipes/dhal-soup-with-greens/

Pozole Verde

Yield: 6 servings

3 cups + 3 cups bone broth

3 cups spinach, loosely packed

1 cup cilantro, chopped 

4 cloves garlic, roughly chopped

1/2 cup green onion, chopped 

1/4 cup fresh lime juice

1 tbsp grated horseradish (optional)

2 tbsp avocado oil

2 cups white sweet potatoes, diced

2 cups pre-cooked chicken, chopped

1 tsp salt, or to taste

optional garnishes: cilantro, avocado slices, lime wedges

1. In a blender, combine 3 cups of broth, spinach, cilantro, garlic, green onion, lime juice, and horseradish. Set aside.

2. In a large soup pot, heat avocado oil over medium heat. Add sweet potatoes and sauté for 5-10 minutes, or until the vegetables are fork soft.

3. Add chicken and salt to the pot and stir. Add 3 cups more of broth and the green broth from the blender. Heat through. Serve with garnishes.

https://autoimmunewellness.com/pozole-verde/

Tempeh and Potato Curry

Yield: 4 servings

8 oz tempeh

1 cup diced tomatoes

2 tbsp tomato paste

1 tbsp lime juice

1 tbsp coriander

1 tbsp sesame seeds

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp paprika

1/2 tsp red pepper flakes

1/4 tsp fenugreek

1/4 tsp garam masala

salt and pepper

1 tbsp coconut oil

1/2 medium onion, chopped

4 cloves garlic, minced

1/2-inch ginger, grated

1 potato, cubed

1 can coconut milk

cilantro and lemon for garnish

1. Steam the tempeh for 12 minutes. Set aside.

2. In a blender, combine tomato, tomato paste, lime juice, and all spices and seeds. Blend until smooth.

3. In a large pot, heat the oil over medium heat. Add onion, garlic, ginger, and a good pinch of salt, and cook until translucent.

4. Crumble the steamed tempeh and add to the pot. Cook for a minute to brown some edges.

5. Add the blended tomato and spice mixture. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh (around 7 to 10 mins).

6. Add the potato and coconut milk. Mix well to incorporate, cover and cook for 15 minutes or until the potatoes are cooked through and the sauce has thickened a bit.

7. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan, or rice.

8. The dish will keep in the refrigerator for up to 3 days.

https://gamechangersmovie.com/recipes/tempeh-cauliflower-potato-curry/

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

6 crimini mushrooms, sliced

1 potato, diced

1 yam, diced

1 red bell pepper, chopped

1 tbsp chili powder

1 tbsp oregano

2 tsp cumin

salt and pepper

1 can diced tomatoes

1/3 cup tomato paste

1 cup water

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels

4 cups collard greens, coarsely chopped (or sub other greens)

1 cup loosely packed cilantro, chopped (plus extra for garnish)

avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.

2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.

3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.

4. Add the beans and corn and cook for 5 more minutes.

5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.

6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.

https://gamechangersmovie.com/recipes/southwest-stew/

Dandelion Pesto

Yield: 1/2 cup

1 large bunch dandelion greens

1 handful cilantro or mint leaves

1/2 cup olive oil

3 cloves garlic, minced

1/2 tsp salt

juice of 1/2 lemon

1. Wash the dandelion greens in a colander, removing any leaves or stems that are expired or wilted.

2. Place in a food processor with the remaining ingredients. Process until desired consistency is reached, adding additional olive oil if the mixture is too thick.

https://autoimmunewellness.com/dandelion-pesto/