GF and Vegan
Healing Ayurvedic Kitchari Recipe
Print Healing Ayurvedic Kitchari Ingredients 1/2 cup Lentils (preferably Toor Dal or Moong Dal) 1/2 cup Rice (ideally, use basmati rice) 4 cups Water 2 tbsp Extra Virgin Olive Oil (or grapeseed oil) 1 tsp Cumin Seeds 1/4 tsp Ground Ginger 1/4 tsp Ground Turmeric Sea Salt, to taste Black Pepper, to taste Lime Juice,…
Read MoreAloo Matar Recipe – Indian Potato-Pea Curry – VEGAN
For an oil-free version of this recipe, simply replace the olive oil with fresh water in the same quantities. You may need to add a little extra water while sautéing the onions to make sure they don’t burn; if this is the case, add more water as needed in quantities of 1 teaspoon at a…
Read MoreMyanmar Mushroom Curry with Tomato Sauce
Print Myanmar Mushroom Curry with Tomato Sauce Ingredients 10-15 button mushrooms, sliced 5 medium-size tomatoes, boiled 1/2 medium-size onion, finely chopped 5 garlic cloves, mashed 2 green chilies, finely chopped 1/2 tsp turmeric powder 1/2 tsp paprika 1/4 tsp ginger 1/2 tbsp chili powder 1/2 tsp garam masala 1/2 tsp soy sauce 1 tbsp extra…
Read MoreKik Alicha – Ethiopian Yellow and Green Split Pea Stew
I absolutely adore lentils in all their forms, so Ethiopian cuisine has been a lot of fun for me to experiment with. Indeed, there are quite a few dishes that are entirely based on lentils. But, don’t let that fool you! All of these lentil-based dishes are surprisingly different from each other, largely due to…
Read MoreChana Masala – Indian Chickpea Curry
This is the BEST Chana Masala I’ve ever made at home, and best of all, it was surprisingly easy to make! This is a good choice for a quick, weekday meal, especially if you boil the chickpeas in advance and then freeze them (just remember to remove them from the freezer on the morning that…
Read MoreAtakilt Wot – Ethiopian Vegetable Dish with Carrots, Cabbage, and Potatoes
I used halved Brussels sprouts in this recipe instead of cabbage, but you could just as easily use thinly sliced cabbage in its place! The instructions won’t change at all. I also included a poblano pepper, which isn’t traditional, but I thought it added another layer to the dish. Omit the pepper if you wish,…
Read MoreAzifa Salata – Ethiopian Lentil Salad
Print Azifa Salata – Ethiopian Lentil Salad Ingredients 1 cup green lentils OR a mix of split peas and green lentils, soaked in water for 30 minutes to 1 hour before cooking 1-2 chili peppers, chopped (I used green chilies, but you could also use jalapeños or a different kind of chili pepper… adapt the…
Read MoreVegan, Alcohol-Free Eggnog Recipe
Print Vegan, Alcohol-Free Eggnog Recipe Ingredients 3 cups non-dairy milk (almond, coconut, or soy milk work best, but another creamy milk would also work) 1 14-oz can of coconut milk/cream (the good, creamy stuff is best) Monk fruit powder/monk fruit drops/stevia powder/stevia drops, to taste 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp…
Read MoreEthiopian Berbere Spice Mix
This will be updated until I finally make a mix that I like… I’m on an Ethiopian food adventure right now, so I figured it was necessary to figure out how to make my own berbere spice mix! It’s a bit difficult to obtain here in Mexico (especially in larger quantities), so making my own…
Read MoreBroccoli Stir Fry (VEGAN)
I love broccoli stir fries! They’re so pretty and flavorful, but they’re also super healthy and easy to make. The best of all the worlds. This stir fry uses simple ingredients that are likely to be present in any kitchen. Print Broccoli Stir Fry (VEGAN) Ingredients 1 tbsp unrefined oil (coconut oil, extra virgin olive oil, etc.)…
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