Coconut Chana Saag

Serves 4- 6 | 30 minute prep/cook

INGREDIENTS

  • 2 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons mild curry powder
  • 1 teaspoon salt
  • fresh ground pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1 (24 ounce) can whole tomatoes
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 8 ounces of kale, chopped
  • 1 (14 ounce) can regular or lite coconut milk (1 3/4 cups)
  • 2 tablespoons fresh lime juice
  • cooked jasmine or basmati rice
  • mango chutney (found in the ethnic aisle at the store)
  • chopped fresh cilantro

Preheat a large pot over medium heat and add the coconut oil.  Sauté the onion in the oil for 5 to 7 minutes.

Add the garlic and ginger and sauté until fragrant, about 30 seconds.  Add the curry, salt, pepper, cumin, and cayenne and toss to coat the onions, letting the spices toast for about a minute or two.

Add the tomato juice from the can, scraping the bottom of the pan to deglaze.  Then add the tomatoes from the can, squishing them with your fingers as you put them in the pot, to mash them up.

Add the chickpeas and mix well.

Cover the pan and bring the heat up a bit.  Let simmer for 8 to 10 minutes, stirring occasionally.  Add the kale and stir until wilted, then let simmer for 5 more minutes, uncovered, to cook it down even further.

Add the coconut milk and heat through.  Add the lime juice, then taste for seasoning.

Serve over rice with a little mango chutney and cilantro on top.

Sourced from: Moskowitz, Isa Chandra.  “Coconut Chana Saag.” Isa Does It.

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Avocado Ranch Dressing

Makes 1 1/2 cups | 5 minute prep

INGREDIENTS

  • 2 cloves garlic, minced
  • 1 ripe avocado, pitted and peeled
  • 1 cup vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/4 cup chopped dill

Add the garlic, avocado, broth, lemon juice, oil, onion powder, paprika, and salt and blend until completely smooth.  Add the dill and pulse just until the dill is mixed in.  Refrigerate until ready to use.

Sourced from: Mosokowitz, Isa Chandra.  “Ranch Salad.” Isa Does it.

Butternut Squash Ravioli with Sage Sauce

Makes 24 ravioli | 15- 20 minute prep/cook

INGREDIENTS

  • 2 cups frozen butternut squash, thawed
  • 1 stick Earth Balance vegan butter, divided
  • 1/2 cup panko breadcrumbs
  • 1/2 cup vegan Parmesan cheese, grated
  • salt and pepper to taste
  • package of wonton wrappers, 24 count
  • 1/4 cup fresh sage, stems removed and cut into strips

Place the squash and 1/4 stick of the Earth Balance in a food processor and process until smooth.  Transfer squash to a medium bowl and stir in the breadcrumbs, vegan cheese, and salt/pepper to taste.

Place 1 tablespoon of squash mixture into the center of each wonton wrapper.  Brush the edges of the wrapper with water and fold one corner over to create a triangle.  Press the edges to seal tightly.  Continue until all 24 ravioli are prepared.

Bring a large pot of water to a boil.  Add the ravioli and cook for about 5 minutes.  Remove with a slotted spoon.

Meanwhile, melt the remaining Earth Balance in a large skillet over medium heat.  Add the sage and cook for 3 minutes.  Remove from heat and toss with the ravioli before serving.

Sourced from: Barnouin, Kim.  “Butternut Squash Ravioli with Sage Sauce.” Skinny Bitch: Ultimate Everyday Cookbook.

Creamy Broccoli & Red Pepper Macaroni

Serves 4- 6 | 20 minute prep/cook

INGREDIENTS

  • 1 cup cashews (soaked over night)
  • 1 tablespoon fresh lemon juice
  • 3/4 cup water
  • 1 tablespoon nutritional yeast
  • 1 clove garlic
  • 3/4 teaspoon sea salt
  • 2 cups macaroni noodles
  • 1- 3 tablespoons vegetable stock, divided
  • 1 red pepper, ribs removed, seeded and diced
  • 2 cups broccoli florets
  • any additional vegetables you would like to add (optional)
  • freshly ground pepper to taste

Rinse the pre-soaked cashews and blend with the lemon juice, water, nutritional yeast, garlic, and sea salt until smooth and set aside.

Cook macaroni according to package.  Drain and set aside.

Meanwhile, in a large skillet, add 1 tablespoon of vegetable stock and add the red pepper.  Cook for about 7 minutes, then add the broccoli, remaining vegetable stock and other veggies (if using).  Cook until vegetables are at your desired doneness.

Combine the noodles, veggies, and sauce in skillet and cook over medium heat until heated through.

Sourced from: Campbell, Leanne.  “Creamy Broccoli & Red Pepper Macaroni.”  The China Study All Star Collection.