Chickpea Masala

Begin by making the curry base:

1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
3/4 tsp cardamom seeds
1 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tsp black peppercorns
2 whole cloves
3 tbsp fresh minced ginger
2 tbsp fresh minced garlic
1 tsp dried minced onion

In a small pan over medium heat, briefly toast the coriander, cumin, mustard, fennel, and cardamom until just fragrant. Let cool, then add them to a spice grinder along with the paprika, red pepper, fenugreek, turmeric, peppercorns, and cloves. Pulse until the mixture is finely ground. Add the spice mixture to a small bowl along with the ginger, garlic, and onion. Set aside.

3 15 oz. cans chickpeas
1 28 oz. can diced tomatoes
1/4 cup vegetable oil
1/2 cup warm water
2 medium carrots, grated
1 cup green peas
1 small lemon, juiced
1 tsp salt

In a large pot, heat the oil over medium heat. When hot, add the curry base (above) and cook, stirring frequently, for one minute. Add the chickpeas, tomatoes, water, carrots, peas, then cook uncovered for 20-25 minutes, stirring occasionally. Add the lemon juice and salt and cook for 2 more minutes. Add additional salt to taste.

Basic Chocolate Cake

1 cup non-dairy milk
1 tsp apple cider vinegar
3/4 cup cane sugar
1/3 cup vegetable oil
1 tsp vanilla
1/4 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 teaspoon salt

Preheat oven to 350°F.

 In a small bowl or cup, combine the non-dairy milk and vinegar and set aside.

In a large bowl, beat together the vegetable oil, sugars, and vanilla and almond extracts. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together. Pour the batter into a 9-inch cake pan and bake for 35-40 minutes. Allow the cake to cool, then frost.