Garam Masala

2 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp cumin seeds
1 tbsp cardamom seeds or 12-13 green cardamom pods
2 tsp fennel seeds
10 whole cloves
1/2 a nutmeg, ground
1 tsp ground ginger
1 tsp cinnamon

In a dry frying pan, heat the coriander, peppercorns, cumin, cardamom, fennel, and cloves until fragrant. Move to a spice grinder along with the nutmeg, ginger, and cinnamon. Let the mixture cool, then grind. Store in an airtight container.

Thai Coconut Curry

2 1/4 cups boiling water
1 cup dried unsweetened coconut
1 tbsp coconut oil
1 medium potato, diced
1 medium carrot, diced
1 red bell pepper, diced
1/4 tsp salt
2 tbsp red curry paste
1 15 oz. can chickpeas

Combine the boiling water and dried coconut in a blender carafe and cover. Let sit for 10-15 minutes, then blend for 1 minute. Strain the coconut and water mixture, reserving the liquid and discarding the solid coconut. Set aside.

Add the coconut oil to a large pot and heat over medium heat. Add the potato, carrot, bell pepper, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from sticking. Add the coconut milk and curry paste to the pot and stir until combined, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 40 minutes. Add additional salt to taste.

Savory Popcorn

1/2 cup popcorn kernels
3 tbsp vegetable oil
2 tbsp non-dairy margarine
3-4 tbsp nutritional yeast
1/4 tsp mild paprika
1/8 tsp smoked paprika
1/8 tsp dried granulated garlic
1/2 tsp salt

Add the oil and popcorn kernels to a large pot. Cover the with two layers of aluminum foil, then use a knife to poke slits in the top to let steam escape. Heat the pot on medium heat. As the popcorn heats up, grab the pot by the handles and swirl the contents of the pot every 30 seconds or to prevent the popcorn from burning. Continue until the popcorn begins to pop, then swirl the popcorn continuously until finished popping.

In a small bowl, melt the non-dairy margarine, then pour over the popcorn in two batches. After each batch, sprinkle on half of the nutritional yeast, paprika, smoked paprika, garlic, and salt, then stir with a plastic or silicone spatula until toppings are evenly distributed. If needed, add additional salt to taste.

Groundnut Stew

2 tsp coriander seed
1 tsp ground ginger
1 tsp mild paprika
1/2 tsp red pepper flakes
1 tbsp vegetable oil
1 tbsp minced ginger
2 cloves garlic, minced
1 tsp dried minced onion
1 15-oz. can diced tomatoes
1 cup natural peanut butter
4 cups vegetable stock
3/4 cup green lentils
2 medium carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 1/4 tsp salt

Juice from 1/4 medium lemon

In a spice grinder, grind together the coriander, ginger, paprika, and red pepper. Heat the oil in a large pot over medium heat and add the ginger, garlic, dried onion, and spice mixture. Cook for one minute, then add the tomatoes and peanut butter and stir to combine. Stir in the vegetable stock, then add in the lentils, carrots, and bell pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Stir in the salt and lemon juice, cook for another 2 minutes, then add additional salt to taste. If a thicker stew is desired, briefly puree the stew with an immersion blender.

Oat Flour Cookies

1 3/4 cups rolled oats
1/4 cup dried unsweetened coconut
1 dry egg replacer

1/2 tsp baking soda

1/4 tsp salt
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup almond milk

additional ingredients below

Preheat your oven to 350°F.

Add the rolled oats to a blender carafe and blend for 1 minute, scraping down the sides as necessary. Add the dried coconut and blend for another 30 seconds. Move the oat-coconut flour to a large mixing bowl along with the egg replacer, baking soda, and salt. In a medium mixing bowl combine the sugar, oil, almond milk, vanilla and almond extract. Add the wet ingredients to the dry and mix with a fork until combined, then fold in one of the following:

- 3/4 cup chocolate chips
- 1/2 cup raisins & 1/4 cup sliced almonds.
- 1/2 cup dried cherries & 1/4 cup sliced almonds.

To bake, drop the dough in 2-3 tbsp measurements onto a baking sheet lined with parchment paper.  Bake for 11-13 minutes.  Let cool for a few minutes, then move to a cooling rack.

Herbed Tempeh and White Bean Patties

8 oz. tempeh, crumbled
3/4 cup warm water
1 tbsp low-sodium tamari
1 tbsp tomato paste
1 15 oz. can cannelini beans
1 tbsp olive oil
1 tsp balsamic vinegar
1/2 tbsp dried thyme
3/4 tsp dried basil

1/2 tsp dried minced onion

1 tsp mild paprika
1/4 tsp cayenne
1/8 tsp salt
few grinds black pepper
1/4 cup almond meal

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomato paste for 10-12 minutes, until water is absorbed but the tempeh is still moist.  Uncover and stir the tempeh and cook for another minute, then transfer the tempeh and the beans to a medium mixing bowl.  Let sit for a few minutes so that the beans heat through, then use a fork to mash the white beans.  Mix in the olive oil and balsamic vinegar along with the dried herbs, onion, paprika  cayenne, salt, and pepper, then mix in the almond meal.  Add additional salt and pepper to taste.

Refrigerate the mixture for at least one hour. When ready to cook, portion out into 1/3 cup or 1/2 cup servings and form into patties, then cook in oil over medium heat until browned, around 3 minutes on each side.

How to Pan-Fry Tofu

1 block extra-firm or firm water-packed tofu
Marinade of your choice
Vegetable oil

If you'd like the tofu to have a chewier texture, begin by draining it and freezing it overnight.  Thaw the tofu (this can be quickly done in a microwave) and squeeze out as much remaining water as you can.  Otherwise, remove the tofu from its package and drain, gently applying pressure to the block to remove what water you can.

Slice the tofu into steaks and move to the marinade.  When ready to cook, add the vegetable oil to a pan over medium heat.  Add the tofu and cook for 5 minutes on each side, until the tofu is golden brown and can be flipped without sticking to the pan.