Curried Lentils with Vegetables

1 1/4 cup green lentils
2 tsp cumin seed
1 1/2 tsp coriander seed
1 tsp mustard seed
1/2 tsp fennel seed
1/2 tsp fenugreek seed
1/4 tsp black peppercorns
1/2 tsp ground ginger
1/4 tsp turmeric
1 tsp mild paprika
1/4 tsp red pepper
2 tbsp vegetable oil
1 tbsp minced ginger
1/2 tbsp minced garlic
1/2 tsp dried minced onion
1 tbsp tomato paste
3 cups water
3 medium carrots, diced
2 bell peppers, diced
1 small potato, cubed
juice from 1/2 lemon
1 1/4 tsp salt

 Rinse and pick over the lentils, then set aside. In a dry pan, toast the cumin, coriander, mustard, fennel, fenugreek, and peppercorns until fragrant. Add to a spice grinder along with the dried ginger, turmeric, paprika, and red pepper, then grind until fine. Heat the oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for a minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water followed by the carrots, peppers, and potato. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 45 minutes. Add the lemon juice and salt and cook for another 2 minutes. Add additional salt to taste.

Steak Seasoning

2 tbsp mild paprika
1 tbsp black peppercorns
1 tbsp coriander seed
1 tbsp dill seed
1 tsp mustard seed
1 tsp salt
1/2 tbsp dried minced onion
1 tsp granulated garlic
1/2 tsp ground red pepper

Grind together the paprika, peppercorns, coriander, dill, mustard, and salt in a spice grinder. Mix in the minced onion, garlic, and red pepper and store in an airtight container.

Fudgey Cocoa Brownies

1 tbsp chia seed + 3 tbsp warm water
1 cup all-purpose flour
1/2 + 2 tbsp cup unsweetened cocoa
1/4 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp cane sugar
1/2 cup almond milk
1/4 cup coconut oil
1/4 cup non-dairy margarine, melted
1/2 tsp vanilla

Preheat oven to 350F and line an 8x8 baking pan with parchment paper.

In a medium bowl, sift or whisk together the flour, cocoa, baking powder, and salt, then set aside. In a clean spice grinder, grind the chia seed and add to a small bowl along with the warm water. Stir to combine and let sit for 5 minutes. While the chia mixture sits, add the sugar, non-dairy milk, coconut oil, margarine, and vanilla to a large bowl and beat together until combined. Stir in the chia mixture until completely incorporated. Fold the dry ingredients into the wet, then pour the batter into the baking pan. Bake for 40 minutes. Allow the brownies to cool for at least 10 minutes before cutting into bars.

Pickled Peppers

3 cups of sliced assorted peppers
2 medium cloves garlic, smashed
1 tbsp black peppercorns
1/2 tsp mustard seed
1 1/4 cup boiling water
1 tbsp pickling salt
1 1/4 cup white vinegar

Add the peppers, garlic, peppercorns, and mustard seed to a clean quart-sized mason jar. In a separate jar, combine the boiling water and salt. Once the salt has dissolved and the water has cooled to room temperature, add the vinegar. Pour the vinegar solution over the peppers and seal the jar. Refrigerate for at least 4-5 days before serving.

Sour Garlic Pickles

1 lb. pickling cucumbers with blossom end removed, sliced into spears or coins
2 medium cloves garlic, smashed
2 tsp dill seed
2 tsp black peppercorns
1/2 tsp mustard seed
1/2 tsp allspice
1/4 tsp coriander
1/4 tsp red pepper
1 cup boiling water
1 tbsp pickling salt
1 cup white vinegar

Add the cucumbers, garlic, and spices to a clean quart-sized mason jar. In a medium bowl or jar, combine the boiling water and salt. Let sit and stir to dissolve, then pour over the cucumbers. Seal and refrigerate for at least 4-5 days before serving. Pickles will keep for ~3 months.