Chili Lime Glass Noodles

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Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Curried Rice Noodles

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Ingredients:

• 1/2 lb rice noodles
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 2 tablespoons dry sherry
• 3 tablespoons soy sauce
• 1/4 cup water
• 1 teaspoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon vegetable oil
• 1 cup thinly sliced red onion
• 1 cup peeled and julienned carrot
• 1 cup sliced red bell peppers or combination of colors or 1 cup yellow bell pepper or combination of colors
• 4 cups thinly sliced bok choy
• salt and black pepper

Steps:

• Place the noodles in a heatproof bowl and cover them with boiling water
• Cover the bowl and set aside
• Mix together the curry powder cumin turmeric and coriander in a small bowl
• In a separate bowl combine the sherry soy sauce water and sugar and set aside
• In a large nonstick or well-seasoned cast iron skillet combine the garlic ginger and oil and saute on medium heat for about 2 minutes stirring constantly
• Add the red onions and carrots and cook for 3 to 5 minutes stirring often
• Add the bell peppers and continue to cook stirring for about another 4 minutes
• Add the bok choy and dried spice mixture and cook for 1 or 2 minutes
• Pour in the sauce mixture cover and simmer for another 2 minutes or until the bok choy is tender
• Drain the rice noodles which should be softened and add them to the saute
• Stir until hot then season with salt and black pepper to taste
• Serve with lime wedges and your choice of basil cilantro or scallions
• Variations
• For a spicy hot dish add cayenne chili paste or Tabasco to taste or replace the dried spices with 1 or 2 tbsp of Thai curry paste
• Add cayenne with the red onions and carrots; add chili paste Tabasco or Thai curry paste near the end of cooking
• Enjoy

Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

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Ingredients:

• 100 g black channa washed and soaked in plenty of waterovernight black chickpeas NOT white chickpeas
• 2 tablespoons pure wesson canola oil
• 1/4 teaspoon asafoetida powder
• 1/4 teaspoon ground fenugreek
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt
• 1 tablespoon gram flour
• 1/2 cup tamarind juice
• 2 1/2-3 cups water
• 1 tablespoon mango powder amchur

Steps:

• Soak the black channa overnight in a large bowl with lots of water
• The water level should be atleast 3 inches above the level of the black channachickpeas
• The next morning drain out the water completely and wash the channa in a bowl of fresh and clean water
• Now put the washed channa in a large pot
• Add watershould be 2-3 inches over the level of the chickpeas
• Boil the chickpeas on high heat
• Heat oil in a pot
• Add asafoetida fenugreek corriander turmeric and red chilli powders with salt to taste
• Mix well and stir-fry for a few seconds
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water
• Squeeze the tamarind ball really hard to let its juices flow into the water
• Pass this through a strainer and into a bowl
• Your tamarind water is ready
• In a bowl dissolve the gramflour in 3 tbsps
• of water
• Mix this really well ensuring that no lumps remain
• Add this mixture and the tamarind water to the pot containing all the spice powdersmasalas
• Stir well and bring to a boil
• Lower flame add the boiled chickpeas dry mango powder and 2 1/2- 3 cups of water
• Boil for 10-15 minutes on medium flame
• Remove from flame
• Serve hot over a bowl of white long-grain Basmati rice
• Enjoy

Lentils and Spinach

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Ingredients:

• 1 1/4 lbs chopped fresh spinach or 1 1/4 lbs frozen chopped spinach
• 1 medium onion sliced in half rings
• 5 tablespoons oil
• 2 minced garlic cloves
• 1 cup red lentil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper

Steps:

• heat onion and garlic for 2 min
• add lentils and 3 cups water and bring to a boil
• cover and simmer on low for 25 min
• add spinach salt cumin and bring to simmer for another 5 minutes

Spicy Thai Tofu Curry

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Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek thinly sliced
• 1 oriental yam peeled and diced AKA Japanese Sweet potato red skin or white flesh
• 1 purple sweet potato peeled and diced
• 1 delicata squash peeled seeded and diced
• 1 1/2 lbs firm tofu cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 8 ounce can shredded bamboo shoots
• 7 ounces snow peas halved
• 1 green bell pepper sliced
• 10 ounces baby spinach leaves

Steps:

• In a large pot whisk together the coconut cream coconut water curry powder chili powder minced chili lemongrass ginger garlic and tamari
• Bring to a simmer and cook stirring occasionally for 10 minutes
• Add leeks yam potato squash and tofu Cook for 5 minutes
• Stir in cashew milk and bamboo shoots
• Bring to a low boil and cook for 1 hour stirring occasionally
• Add snow peas and green pepper cook 5 minutes
• Remove from heat and stir in baby spinach
• Serve over rice

Vegetarian Pineapple Curry

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Ingredients:

• 1 medium pineapple peeled sliced and cored
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons grated fresh gingerroot
• 3 garlic cloves minced
• 1 medium yellow onion cut into half-moons
• 1 medium red bell pepper cut into thin strips
• five-spice baked tofu sliced on an angle 1 cinnamon stick
• 1 1/2 cups sliced baby carrots
• 2 1/2 cups bite size broccoli florets
• 2 plum tomatoes diced
• 1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
• 1 teaspoon turmeric
• 1/2 cup Red Star nutritional yeast
• 1 tablespoon tamari
• 1/4 cup chopped fresh cilantro
• serve this delectable dish with rice expressions jasmine rice

Steps:

• Cube fresh pineapple and set aside Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat 30 seconds Add ginger garlic onions bell pepper and cinnamon Cook 2 minutes stirring frequently Add carrots tofu broccoli and pineapple cook mixture 5 minutes stirring occasionally Add wine and reduce liquid about 2 minutes Reduce heat to medium low Add turmeric corn soup yeast tamari and cilantro Mix thoroughly Cover and simmer 5 minutes Serve with Rice Expressions Jasmine rice

Zingy Vegetable Curry

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Ingredients:

• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 3 tablespoons sunflower oil
• 1 teaspoon whole mustard seeds
• 2 teaspoons cumin seeds
• 1 onion chopped
• 1 garlic clove chopped
• 1 inch ginger peeled and chopped
• 2 green chilies chopped seeds optional
• 1 small butternut squash peeled and cubed
• 1 aubergine cubed
• 1/2 head cauliflower broken into florets
• 2 tomatoes chopped

Steps:

• Mix coriander and turmeric with 2 tbsp water
• Heat oil and add mustard and cumin seeds fry until mustard seeds begin to pop Add onion and cook until soft Add chillies garlic and ginger and cook for 30 seconds more
• stir in the coriander mix and add the squash and aubergine Reduce heat to low and stir for 1 minute
• Add 400ml cold water cover and simmer for 15 minutes
• Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes
• Serve with rice naan or chapatis and sprinkled with fresh coriander if desired