INGREDIENTS

VEGETABLES 

(can substitute or add any veggies you like)

NOTE: I get most of these ingredients from Trader Joe's (curry powder, veggie broth, coconut milk)

5-6 MUSHROOMS, sliced

1 ZUCCHINI, sliced

1 BROCCOLI head

1 BELL PEPPER (any color) and/or JALAPEÑO, sliced  

8-10 SNAP PEAS

1 TOMATO, cubed

1 ONION, diced

2-3 CLOVES of GARLIC, minced

1 small piece of fresh GINGER, minced 

SAUCE

Spices: curry powder, turmeric, paprika, himalayan pink salt, black pepper

1 carton low sodium vegetable broth

1 can coconut milk (or cream)

INSTRUCTIONS

VEGETABLES

Steam broccoli for a few minutes

Sautee veggies with olive oil in large saucepan. Season with salt, pepper, turmeric, paprika

NOTE: I like to cook each veggie separately and collectively add them to a pot as I go.

SAUCE

Sautee onion, ginger, and garlic with olive oil, salt, and pepper for a few minutes

Add vegetable broth, curry powder, turmeric, ginger, salt, pepper

Reduce heat, then stir in coconut milk

Combine cooked veggies with curry sauce and let simmer for a few minutes.

Add tomato in at the end.

Serve with quinoa or rice or as a soup.

Garnish with cilantro and/or diced avocado (optional).

Rowanne JaserComment

INGREDIENTS

CHILI

1 lb dried beans (ADZUKI, kidney, or pinto)

Low sodium vegetable broth

6 mushrooms, diced

1 large red onion, diced

1 red bell pepper, diced

1 jalapeño (remove seeds), diced

2 cloves of garlic, minced

1 tomato, diced (or canned tomato)

1 tsp olive oil

SPICES

himalayan pink salt, black pepper, paprika, cumin, allspice, bay leaf

CASHEW CHEESE

1/2 cup of raw cashews

1 tsp lemon juice

1 tsp olive oil

salt, pepper

INSTRUCTIONS

CHILI

Soak beans overnight or for a few hours in water. Drain and rinse beans. 

Bring beans and 2 cups of water (or vegetable broth) to a boil. Add enough water to completely cover beans about an inch. Add 1 bay leaf and pinch of salt. 

Remove any foam that accumulates with a spoon.

Reduce heat and simmer for 30 minutes or so until beans are tender.

Sauté mushrooms with olive oil, salt, and pepper for a few minutes. Add onion, bell pepper, jalapeño, and tomato. Season with pinch of paprika, cumin, allspice, salt, and pepper. Sauté for few minutes. Add garlic.

Add one cup of veggie broth to sautéed vegetables and simmer for a few minutes. 

Combine cooked veggies with beans.

CASHEW CHEESE

Blend cashews, lemon juice, olive oil, salt and pepper. For a smoother consistency, add a few teaspoons of water.

[Garnish with diced tomatoes, chopped green onion, and/or cilantro.]

Rowanne JaserComment