Chickpea Tikka Masala

Heat 2TBS coconut oil or avocado oil and add...

1/2 diced large red onion

1/2 TBS fresh grated ginger

3 minced cloves of garlic

Cook on medium high heat for about 4 minutes until onions are translucent.  Turn heat to medium and add...

2 tsp ground cumin

2 tsp ground coriander

1/2-1 1/2 tsp cayenne pepper...reduce if you can't handle heat

2 tsp paprika

1 TBS garam masala

1 1/2 TBS tomato paste

Add a splash of water if necessary to keep everything moving.  Saute for 3-4 minutes to bring out the flavor of the spices.

Add....

28 ounces tomato sauce and simmer for 5 minutes.  Remove from heat and carefully pour into heat safe blender (or wait until it cools down) & blend until smooth about 1-2 minutes.  Pour back into pan and add...

1 tsp himalayan or celtic salt

1/2 tsp ground black pepper

2 tsp coconut sugar

2 cans drained chickpeas 

(Add vegetables of choice if wanted such as cauliflower).

Simmer 8-10 minutes and then add... 1 cup coconut milk & simmer 3 more minutes.  

Add...

juice of 1 lime or about 1 TBS

If needed add more salt & pepper to taste.  Serve over rice & with Roti.

Garlic Roti

2 cups spelt or kamut flour

1 tsp coconut sugar

1 tsp aluminum free baking powder

1 tsp himalayan or celtic salt

2 tsp avocado or olive oil

3-4 large cloves of garlic, minced

1/2 TBS dried parsley or 1 TBS fresh

1/3 cup unsweetened almond milk or your favorite milk

1/3 cup water

Mix until ingredients are combined well...I use a Bosch.  Dough should be sticky and moist, but not runny, wet, or dry.  Cover and let rest for 10 minutes.  Separate into 6 even balls.  With a rolling pin, roll 1/16-1/8 of an inch, I use arrowroot to hep sticking to counter or rolling pin.  Brush both sides with avocado oil.  Heat skillet on medium high.  When dough starts to bubble and puff up, turn.  Remove from heat and brush both sides with avocado oil.  Serve immediately.

Heavenly Tomato Cannellini Beans

1 1/2-2 pounds cherry tomatoes (cut in half)

1/2 red onion

4 cloves of garlic

2 cans of cannellini beans or 3 1/2 cups cooked

fresh basil

feta (pictured & highly recommend, recipes below)

1/4 cup pine nuts (I roast these in a little olive oil & celtic salt)

your favorite crusty bread (we love sourdough)

Dice the onion & garlic...saute onion for 5 minutes in olive oil. Add the garlic & saute one minute. Add tomatoes & cook them down...add a splash of water to keep it juicy. Cook tomatoes down & stir when necessary.  When they are saucy, use an immersion blender or pour into a vitamix metal blender & blend until smooth.  Pour back in pan, add drained cannellini beans & simmer for a couple minutes. Add celtic salt (I do 1 tsp) & pepper to taste. Take off heat and add pine nuts, cheese, basil, & a little olive oil.  Serve hot with your favorite toasted crusty bread...we love sourdough. This easily became our favorite.

Feta Recipe

Blend the following in a blender or food processor...

14 ounce package of drained firm tofu

1/2 cup water

1/2 cup refined coconut oil, melted

2 TBS agar powder

2 TBS fresh lemon juice

1 TBS extra virgin olive oil

2 tsp celtic or himalayan salt

1 tsp onion powder

1 tsp garlic powder

1 tsp white vinegar

Pour cheese mixture into a small saucepan, add 1 tsp dried basil, & 1/2 tsp dried oregano.  Cook over medium heat, stirring frequently, until it begins to bubble.  Continue to cook while stirring for another minute or two. Remove from heat & pour into a heat safe dish. Let cool at room temperature. Chill in the fridge for at least 2-3 hours or overnight. Stays good for 5 days.

Orange Tofu

For the crispy baked tofu

(2) 14-16 ounce blocks extra firm tofu

2 TBS olive oil 

2 TBS cornstarch

Mix olive oil & cornstarch, drain & cut your tofu in bite size pieces. Add tofu in & mix around to coat evenly.

Oil an oven safe pan or line with parchment paper.  Cook tofu on 400* for 15 minutes.  Flip & bake another 15 minutes.

While your tofu is baking, you're going to make your orange sauce and rice if you want rice.  

Sticky Orange Sauce

Mix the following together in a pan big enough to add the tofu when done.

1 cup vegetable broth

1/2 cup fresh squeezed orange juice

1/2 cup organic sugar, coconut sugar, or maple syrup

1/3 cup rice vinegar

1/4 cup Braggs liquid aminos or low sodium soy sauce

3 cloves minced garlic

2 tsp grated fresh ginger 

1 tsp Sriracha sauce

2 TBS cornstarch 

1/4 cup water

(You can make the sauce more orangey with some orange zest or a couple drops food grade orange essential oil-if you use essential oil, add when you are done cooking)

Mix altogether in a pan big enough to add the tofu when it's done.  Stir over medium-high heat constantly for a few minutes, until sauce thickens.  Add your tofu when it is done. I also add 2-3 chopped green onions.  I layer iceberg lettuce with some ranch, then rice, then orange tofu.  Optional-sprinkle sesame seeds on top.