Jhol Momo (Himalayan Dumplings)

Difficulty: EQUIPMENT HEAVY

Momo filling
1 1/2 c cooked lentils
1 T canola oil
1 shallot, chopped
2 t coconut aminos

1/2 c walnuts
1/2 cup green onion, finely chopped
1 tomato, rough chopped
handful cilantro
2 cloves garlic
1 inch fresh ginger
1/4 t nutmeg
1/2 t turmeric
1 T curry powder
1 red chile, seeded
salt and pepper

vegan dumpling wrappers, thawed

Heat oil in skillet and saute shallot until translucent, then add lentils and coconut aminos, cook for a couple minutes, then remove from heat.
whir walnuts in food processor until you have "grounds" size pieces, then add lentils, remaining ingredients, and pulse. you want a ground beef type of consistency.

Jhol
2 T White Sesame seeds
1 t cumin seeds

1 T canola oil
1 inch chunk ginger, roughly chopped
4 cloves garlic, roughly chopped
1 red chile, chopped
10-12 roma tomatoes, halved
1/3 t Cinnamon
1 clove
1/3 t ground Szechuan pepper
1 T turmeric
3 c water
Juice of 1 Lemon
2 t Sugar
1 T salt, plus more to taste
Black pepper
Handful fresh cilantro

Toast sesame seeds and cumin seeds together in a shallow pan, then transfer to a bowl.
heat oil in a large wok, add ginger, garlic and chile and saute until fragrant.
add tomatoes and spices and heat until tomatoes just start to break down and spices are fragrant, then add water
add sesame seed mix, lemon, salt, sugar, and pepper, cover and simmer for 20-25 minutes.

Meanwhile, make your Momos. place a teaspoon of filling in your wrapper, then fold and pinch closed. Place on a plate until all dumplings are made. bring steamer to a boil.

Return to your sauce, remove from heat, and use an immersion blender to blend your sauce to smoothness. add cilantro and blend a bit more. adjust salt/sugar if needed.

Steam dumplings for 10 minutes each batch. serve in a pool of glorious sauce.

Tofu Eggless Salad

Difficulty: EASY PETE

1 pkg tofu, well drained and crumbled
1 1/2 t kala namak black salt
2 stalks of celery, chopped
1/4 c chopped pickles
3-4 T vegan mayo
1 t red wine vinegar
1 t yellow mustard
1 t onion powder
1/2 t garlic powder
1/2 teaspoon turmeric
1/2 t sugar
freshly ground black pepper to taste

combine. eat alone or on a sandwich.

Chickpea Flour Omelette

Difficulty: EASY PETE

1 c chickpea flour
1/2 t onion powder
1/2 t garlic powder
1/3 c nutritional yeast
1/8 t ground turmeric
1/4 t kala namak black salt (optional)
1/2 teaspoon baking soda
1 c water

heat non-stick pan over medium heat, spray with cooking spray
combine all ingredients into a batter
pour 1/3 of batter into pan and tilt/roll to expand the size of the circle
after about a minute, add whatever fillings you like over half, then use a spatula to roll half of the omelette over the filling
press down, continue to heat until bottom is golden, flip, then heat until other side is golden.

Chik'n + Broccoli Stir Fry

Difficulty: NEWBIES CAN DO IT

1/2 pkg soy curls, soaked and drained

1 T peanut oil
1 onion, chopped
2 cloves garlic
1 inch ginger, minced
2 green onions, chopped
1/2 c matchstick carrots
1 red pepper, sliced
1 c chopped broccoli
1 small can sliced water chestnuts, drained
2 T tamari or soy sauce
1 T ponzu
dash mirin or shaoxing wine
toasted sesame seeds

heat peanut oil to medium high heat in a wok.
add onion and stir fry until golden, then add garlic, ginger, and green onion.
Add carrots, red pepper, broccoli and chestnuts, stirfry until everything is well heated, then add soaked soy curls, tamari, ponzu, and cooking wine.
Adjust seasoning as needed while tossing until cooked.
remove from heat and garnish with toasted sesame seeds.

Broccoli Cheeze Potato Cakes + Spinach Bacon Salad

Difficulty: MEDIUM

Special Menu: SUPER BUDGET

3 large potatoes
2 heads fresh broccoli
olive oil
favorite herb blend
adobo seasoning

preheat 425
wrap each potato in foil and place on bottom rack of oven. set timer for 1 hour. Meanwhile, prepare other components.
toss broccoli in olive oil, herbs, and season with salt or adobo. Roast in oven for 10 minutes, toss, 5-10 more minutes.
chop tempeh bacon and saute over high heat in a bit of oil until crispy.
once broccoli is somewhat cool, finely chop it and place it into a bowl.
prepare bacon vinaigrette:

Bacon Vinaigrette
1/4 c cooked tempeh bacon, chopped
2 t dijon mustard
1 T agave syrup
1 clove garlic, minced
1/4 c apple cider vinegar
1 T olive oil
salt and pepper

whisk all together and set aside.
Once potatoes are done, remove from foil and smash into broccoli
add the following to the mix:

1 T butter
1/2 c daiya cheddar shreds
1 small onion, chopped
1/4 c water
adobo seasoning (or salt) and pepper
1-2 T flour, to bring together

form mixture into patties and fry in non-stick for several minutes on each side.
dress fresh spinach with dressing and top with additional tempeh bacon.

Atakilt Wat + Quick Injera

Difficulty: MEDIUM

Special Menu: SUPER BUDGET

Atakilt Wat*
2 t olive oil
2 cloves garlic, minced
1 t minced ginger
1 small onion, chopped
1.5 c potatoes, peeled and chopped
½ head of cabbage, finely chopped
¼ t cumin
½ t turmeric
¼ t fenugreek seeds
¼ t cardamom
¼ t cinnamon
black pepper
2 carrots, sliced
1/2 bouillon cube
1 c water

heat oil over medium heat
saute onion, garlic, ginger for 5 minutes
add potatoes, carrots, cabbage, spices, bouillon, and water
cover and simmer for 30 minutes, stirring occasionally and adding water if needed.

Quick Injera
3/4 c Teff flour
1/4 c flour
1 t baking powder
1/4 t salt
1 1/3 c club soda
1.5 T white vinegar

mix dry ingredients, then incorporate soda and vinegar. mix well with whisk and allow to rest for 10 minutes.

heat non-stick pan and hit it with a bit of cooking spray.
quickly swirl batter to make thin pancake of batter, then cover pan to steam top (do not flip injera). cook for about 2 minutes for each one.

serve injera with big dollop of wat.

3-Way Chili

Difficulty: NEWBIES CAN DO IT

Special Menu: SUPER BUDGET

Chili
1 pkg Beyond Beefy Crumbles
1 cup chopped onions
1 1/2 c water
1 Not Beef Bouillon Cube
1 can diced tomatoes
1 T chili powder
1 T apple cider vinegar
1 t Vegan Worcestershire Sauce
1 1/4 T cocoa powder
1 t garlic powder
1⁄2 t ground cinnamon
1⁄2 t ground cumin
1⁄4 t cayenne pepper
1⁄8 t ground allspice
1 bay leaf

spaghetti and Daiya Shredded Cheddar

Heat oil in pot and brown beyond beef and onion together.
Add water, tomato, and bouillon.
Add remaining ingredients and simmer for 30 mins - Meanwhile boil spaghetti.
Remove bay leaf from chili and hit it with an immersion blender until relatively smooth

place cooked spaghetti on plate, top with chili and cheddar.