Dal Soup
Serves 4
4 c vegetable broth 1 onion chopped
2 garlic cloves diced 1 ½ tsp minced fresh ginger
1 tsp smoked paprika ½ tsp ground cumin
¼ tsp turmeric Fresh ground black pepper
1 cup dry pink lentils 1 lg can diced tomatoes
1 cup chopped potatoes (Yukon or red) 1 T lemon juice
2 cups chopped chard ½ tsp chili paste
1 T olive oil Sea salt to taste
Garnish with chopped cilantro as desired
Rinse and drain lentils. Put into a large stockpot with vegi broth. Heat on med high, bring to boil, reduce heat to low, cover, and simmer 15-20 min.
In a sauté pan, add olive oil and heat on high. Add onions, garlic and ginger and cook until soft and translucent. (10min)
Add tomatoes, spices and potatoes. Cook on med high until tender.
Add lemon juice & chard. Add chili paste- 1 tsp at a time. Cook for another 5-10 min and add sea salt.
Serve hot, add fresh chopped cilantro for garnish as desired.
Inspired by recipe from “Forks over Knives” Mary McDougall
Note: Spice a bit more if you want more flavor
Curried Vegetables
Serves 4
1 tsp minced fresh ginger 1 T cup olive oil
1 onion chopped 3 cloves garlic minced
1 1/2 tsp cumin seeds ½ tsp coriander
Heat oil in skillet to medium high. Sauté all of the above ingredients until soft and translucent. (10min) Add small amount of vegetable broth if more liquid is needed.
1 cup vegetable broth 1 lg can diced tomatoes
1 T tomato paste 1 tsp Gram Masala
1 tsp ground cumin 1/2 tsp turmeric
In a medium stockpot – pour in vegetable broth, tomatoes, tomato paste, spices and stir well. Add salt and pepper to taste.
1 lb sweet potatoes chopped in chunks 2 carrots peeled and chopped in chunks
1 lbs cauliflower and/or broccoli in lg florets
Add potatoes, carrots, cauliflower and broccoli. Turn heat up to med-high and bring to a boil. Then turn down to low and cook until tender.
Add 4 oz chopped spinach and ¼ – 1 tsp chili sauce to taste.
Use chopped cilantro for garnish and serve hot.
Jeanne’s recipe
Apple Raita
Serves 32
¼ c minced fresh ginger 9 cups shredded apples
2 red onions diced ¼ c white, Balsamic vinegar
½ cup apple juice
Salt & pepper
Garnish with plain yogurt as desired
Jeanne’s recipe