list of recipes on this page
1. saag paneer
2. almond cheese (like a goat or feta cheese)
3. moroccan sweet potato stew
4. simple citrus quinoa salad
1. Saag Paneer (tofu):
1 large onion
1 1/2 T. coconut oil
1/2 t. mustard seeds
1/2 t. ground cumin
1 bay leaf
2 t. coriander
2 t. garam masala
1 t. tumeric
1/2 t. salt
1/2 t. paprika
4 cloves of garlic minced
1 inch of ginger minced
1 quart of tomatoes
10 oz. package of spinach
1/2 c. of soy yogurt or coconut milk
1 T. maple syrup
1 lb. of tofu cubed and fried
cook the bay leaf and onions in the coconut milk until the onions are translucent, about 5-10 min.
while the onions are cooking measure out the spices and set aside. mince the garlic and ginger.
add the garlic and ginger and stir for about one minute.
add the rest of the spices and cook for another minute or two. then add the tomatoes, once the tomatoes are simmering
add the spinach and cook for about five minutes. stir in the coconut milk or soy yogurt and the maple syrup.
let this simmer for a few minutes, then remove from heat and add the fried tofu cubes.
serve with rice or naan.
2. Almond Cheese (like a goat or feta cheese):
1 cup whole, raw almonds
¼ cup lemon juice (freshly squeezed)
1 clove garlic, peeled
1 ¼ tsp. salt
½ c. cold water
- Place the almonds in a medium bowl and cover with 3 inches of cold water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cold running water, and drain again.
- This step you can skip if you want –it really just affects the color more than anything. But, the recipe calls for skinless almonds. After soaking, you can very easily just squeeze the almonds right out of their skin. But, be careful – they like to pop out and fly across the room. J
- Puree the almonds, lemon juice, garlic, salt and ½ c. cold water in a good blender or food processor for about 6 minutes – or until very smooth and creamy.
– You can stop here – just throw it in the fridge and call it good – but the recipe calls for the following:
- Place a large strainer over a bowl and line with triple layer cheese cloth ( you can buy cheese cloth at Harvest Health). Spoon the almond mixture into the cheesecloth. Bring corners and sides of cloth together and twist around cheese, forming into an orange-sized ball. Secure with a rubber band or kitchen twine and chill 12 hours, or overnight. Discard excess liquid.
- Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Unwrap cheese (it will be soft) and transfer from cheesecloth to prepared baking sheet. Flatten to form 6 inch circle about ¾ inches thick. Bake 40 min. or until top is slightly firm. Cool, then chill.
- If you want it in herb oil, combine ¼ c. thyme and rosemary in a small saucepan. Warm oil over med-low heat for 2 minutes or until very hot, but not simmering. Cool to room temp. Drizzle herb oil over cheese just before serving.
I use the on pizza (much like putting feta on pizza) in lasagna (replacing ricotta, but with much more flavor), on crackers, in soups…. Endless uses! ENJOY!
- 2 tablespoons oil
- 1 tablespoon curry powder
- 2 medium onions
- 2 carrots
- 4 celery ribs
- 2 teaspoons garlic, minced
- 2 lbs large sweet potatoes (about 2 large ones)
- 2 cups low sodium vegetable broth
- 1 (28 ounce) can whole tomatoes
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/2 cup chunky peanut butter or sunflower butter
- 3 tablespoons peanuts, roasted
- 1/2 cup light coconut milk
- 1 Prepare in advance your sweet potatoes by peeling them and chopping them into chunks. Dice your carrots, celery and onion. Drain and quarter your tomatoes from the can.
- 2 Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions, carrots and celery and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
- 3 Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, peanuts, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
- 4 Serve hot; makes 6 very hearty servings.