Our Recipes

Instructions:

1. Cook chickpeas held on side with broth, saute onions, garlic, and ginger. Add chilies, spices, potatoes, broth and water if needed, simmer, add tomatoes and simmer more.
2. Cook long and allow flavors to build and mix, potatoes and beans should be tender, not mush. Everything else should melt into a delicious gravy with chunks of tomato.
3. Top off with fresh cilantro just before serving. Goes very well with some whole wheat chapati, delicious fried bread, or even some rita on the side.

Instructions:

1. Sort pebbles and dirt from black beans. Put in pot and fill with water. Let sit overnight. Drain beans. Refill pot with water. Bring beans to a boil. Reduce heat and keep at a low boil.
2. Saute onions in canola oil until transparent. Add carrots, orange peel and garlic. When carrots are tender add peppers, orange juice and spices. Stir thoroughly.
3. When peppers are tender and the beans are fully cooked, purée all ingredients in blender. Add salt and pepper to taste. Reheat and serve.

Instructions:

1. Saute onions with garlic in oil until transparent. Add spices and cook gently for a few minutes.
2. Add celery, carrots, tomatoes, and chilis, then cook for a couple minutes stirring often.
3. Add 1 cup of water, cook till veggies begin to get tender. Potatoes and water to cover the veggies. Bring to a low boil, maintain until potatoes are tender, not overcooked.
4. Add peas. When thoroughly heated, add coconut milk, honey, and chopped cilantro. Add salt to taste. Beware, serves ten people!

Instructions:

1. Saute onions in 1/4 cups canola oil until transparent. Add garlic, carrots, celery, cayenne, allspice and thyme. Cook until vegetables are tender.
2. Add peppers. When peppers are nearly fully cooked, add tomatoes. Heat thoroughly. Add beans and tomato juice. Reheat. Add mustard and molasses. Salt to taste.

Instructions:

1. Put lentils in 8 qts of water and bring to a boil; reduce heat and keep at a slow boil until fully cooked. Remove from heat.
2. Saute the onions and ginger in the oil or ghee. When the onions are becoming translucent, add the sweet potatoes. Saute for about 5 minutes, stirring to prevent the spices from burning.
3. Add the water. Bring to a boil, and cook until tender. Add peppers. Simmer gently another 5 minutes, then add coconut milk and cilantro. Add salt to taste, adjust the seasonings.

Instructions:

1. Saute onions in the oil until transparent Add turmeric and curry poweder and saute for 5 minutes. Add all remaining ingredients excluding milk.
2. Cover with water and boil until the potatoes and carrots are thoroughly cooked. Stir occasionally, taking care not to burn.
3. Puree the cooked vegetables in a blender, adding enough whole milk to make the texture and flavor creamy. Reheat gently, stirring often. Do not allow to boil.

Instructions:

1. Cream butter and sugar well. Add eggs one at a time (add vanilla extract to the cracked eggs).
2. Add the melted chocolate, mix well. Add flour, cocoa, and chocolate chips. Bake at 350F for approximately 10 minutes (out of freezer).

Instructions:

1. Add rice to a pot with a 1/2 teaspoon oil. Give a quick stir. Add 11 cups of water to rice. Cover, and bring rice to a boil, then remove from heat for 3-5 minutes. Put rice pot on low heat for 30 minutes or until fully cooked.
2. Saute the onions in the oil. When the onions are becoming translucent, add garlic and garam masala. Saute for about 5 minutes, stirring to prevent the spices from burning. Add the chili pepper, celery, and bell peppers. Add tomatoes and tomato juice.
3. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables until they begin to get tender. Add cooked rice. Add lime juice, peanut butter, sugar and cilantro.

Instructions:

1. Heat olive oil in pot. Add onions and salt. When onions are transparent, add potatoes, carrots, and garlic. Stir. Add cayenne and coriander. Saute about 3 minutes stirring, then add enough water to cover the vegetables, and bring to a boil.
2. After potatoes, and carrots are tender, add bell peppers, and squash, cook ten minutes, then add tomatoes, artichoke hearts, and chickpeas. Add salt to taste. Before serving add chopped parsley.

Instructions:

1. Heat olive oil in pot. Add onions and garlic. Once onions are tender (fully transparent), add eggplant, potatoes, celery, carrots, salt and black pepper. Saute the vegetables briefly (5-10 minutes), stirring often.
2. Take great care not to allow the eggplant to scorch. Add red wine. Let vegetables simmer until nearly tender. Add squash and peppers. Let the vegetables simmer until fully cooked.
3. Stir frequently. Add herbs. Stir. Add tomatoes, kidney beans, and garbanzos. Simmer until thoroughly heated. Garnish with parsley and parmesan cheese.

Instructions:

1. Place shiitake mushrooms in a bowl, cover with boiling water, set aside for about 10 mins.
2. In a soup pot, cover the carrots, celery, ginger root and onions with stock or water and bring to a boil. Lower the heat and simmer for about 10 minutes, until the carrots are crisp-tender.
3. Drain the shiitake mushrooms and add their soaking liquid to the carrots and stock. Add white pepper. Slice the shiitake into thin strips and add them to the soup. Stir in the greens and continue to simmer for about 5 minutes, until just tender or wilted.
4. In a small bowl, blend the miso with cold water. Stir the miso mixture into the soup, and heat gently. Be careful not to let the soup boil.

Instructions:

1. Saute onions in olive oil until transparent. Add garlic, and eggplant. Cook about 5 minutes, stirring often. Add a little water to the bottom of the pot to prevent sticking. Continue to cook until eggplant is fully cooked. Add zucchini, peppers, and herbs.
2. When all vegetables are tender, add tomatoes. Let veggies stew another 15-20 minutes. Add more liquid if needed, water, stock, tomato juice. Add salt and pepper to taste.

Instructions:

1. Peel and chop onions. Saute in a scant 1/4 cup of canola oil. Peel and remove bad spots from 14 large potatoes. Dice. When onions are cooked to translucency, add potatoes. Add nutmeg, basil, dill, salt and pepper to taste.
2. Add water to amply cover the contents of the pot. Stirring occasionally to keep from burning, bring to a boil. When potatoes are nearly cooked, add spinach.
3. Cover pot and cook until spinach has wilted. Clean and slice mushrooms. Bring 2/3 pot of water to a boil. Add mushrooms to water, briefly, to blanch. Drain.
4. Pour a half quart of milk into blender. Fill the blender 2/3 full with soup ingredients. Cover blender and turn on at low speed. Blend for about 20-30 seconds, then shut off.
5. Turn on blender at high speed until soup is smooth. Add blanched mushrooms. Salt to taste.

Instructions:

1. Saute onions until translucent; add ginger, carrots, peppers, coriander and cumin. Saute briefly, 5-10 minutes, stirring to keep from sticking, then add enough water to cover, and bring to a boil.
2. Keep at a low boil for about 20 minutes or until the carrots are tender. Transfer to blender or food processor, adding peanut butter, coconut milk, and lime juice. Blend until smooth, return to pot, and reheat. Add cilantro and salt (soy sauce or fish sauce) to taste.

Instructions:

1. Saute garlic in oil until browned, but not burned. Sprinkle on enough paprika that the entire surface is red. Give a quick stir.
2. Add tomato juice. Heat and serve with croutons and grated cheese. Congratulations! You've completed our easiest recipe!