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  Vegan Gingerbread Muffins

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  Rated 0 out of 5
  12 servings
  

  Vegan Gingerbread Muffins

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Vegan Gingerbread Muffins quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
  • In a medium-sized bowl, add the flour, baking soda, cinnamon, ginger, salt, and coconut sugar. Whisk well to combine.
  • In a large bowl, combine the ground flax and water. Leave for five minutes to allow it to gel.
  • Add the coconut oil, molasses, and almond milk and whisk to combine. Add the dry ingredients slowly, while stirring to combine.
  • Pour the mix into the prepared muffin tin and bake for 18 to 20 minutes until cooked through. Let cool, and then remove muffins. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup all purpose gluten-free flour Bob's Red Mill recommended
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 2 tablespoon flax seeds meal
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 1/4 cup blackstrap molasses
  • 1 cup unsweetened almond milk

  Cooking Tools Required

  Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Spatula, Standard muffin pan, Whisk

  Nutrition

  Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 15mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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  12

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  Traditional Stuffing

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Traditional Stuffing

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the fresh herbs. A traditional must-have side dish on Thanksgiving.

  http://www.chefsydbailey.com

  Traditional Stuffing quantity

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  http://www.chefsydbailey.com

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Melt the butter in a pot, saute onions and celery for 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Add the stock into a bowl with bread. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for the last 10-15 minutes till golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 1 cup vegan butter or regular butter for vegetarian
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 2 teaspoon Kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 2 cup vegetable stock add more as needed

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Microwave covered on medium high for 3 minutes

  Nutrition

  Calories: 391kcal | Carbohydrates: 51g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Sodium: 1246mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg

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  Asian Inspired Cabbage Salad

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  Up to 10 servings
  

  Asian Inspired Cabbage Salad

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeLower CarbRefined Sugar FreeVeganVegetarian

  This Asian inspired cabbage salad, with sesame-soy vinaigrette, was submitted by a Foodom customer for their chef to include in their weekly meal prep.

  Asian Inspired Cabbage Salad quantity

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  Instructions

  • Place green cabbage in a colander and sprinkle with 2/3 of the salt. Mix well and let stand for about 20 minutes to allow excess moisture to drain. Meanwhile whisk together all the dressing ingredients and set aside. Add remaining salad ingredients to a large bowl. Add the green cabbage, once drained, and toss with dressing. Adjust seasonings.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head green cabbage large, cut into thin strips, 2-3 inches long
  • 1/4 head purple cabbage cut into thin strips, 2-3 inches long
  • 3 stalk green onion sliced
  • 1 carrot large, julienne
  • 2 tablespoon sesame seeds
  • 1 tablespoon black sesame seeds

  For the dressing:

  • 6 tablespoon extra virgin olive oil
  • 2 teaspoon sesame oil
  • 4 teaspoon rice vinegar
  • 2 teaspoon soy sauce
  • 1 1/2 teaspoon Kosher salt divided, more or less to taste

  Optional:

  • 1 teaspoon pomegranate extract

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

  Nutrition

  Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 443mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg

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  Goan Chickpea Curry

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  Up to 10 servings
  

  Goan Chickpea Curry

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Goan Chickpea Curry quantity

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  Instructions

  • Heat a skillet over medium heat. Toast the coriander and cumin seeds until fragrant, about one minute. Remove from heat.
  • Using a mortar and pestle or small food processor, crush the coriander and cumin along with the ginger, salt, paprika, and turmeric into a paste. Set aside.
  • Heat the oil in the same skillet over medium heat. Cook the onion for five minutes, then stir in the spice paste for another minute. Add the tomato and cook until soft, about two minutes.
  • Stir in the tamarind, coconut milk, and chickpeas. Bring to a gentle simmer and season with more salt if needed. Divide into bowls and enjoy!

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 teaspoon coriander seeds
  • 2 1/2 teaspoon cumin seeds
  • 8 teaspoon fresh ginger minced
  • 1 1/2 teaspoon sea salt more or less to taste
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground turmeric
  • 3 1/2 teaspoon coconut oil
  • 2 yellow onion large, diced
  • 3 tomato small, diced
  • 5 teaspoon tamarind paste
  • 30 ounce canned full-fat coconut milk
  • 45 ounce canned chickpeas rinsed and drained

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mortar and Pestle, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through or heat in a saucepan over medium heat.

  Nutrition

  Calories: 448kcal | Carbohydrates: 47g | Protein: 14g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 376mg | Potassium: 779mg | Fiber: 13g | Sugar: 12g | Vitamin A: 497IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 6mg

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  Tofu & Cauliflower Fried Rice

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  Up to 10 servings
  

  Tofu & Cauliflower Fried Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Tofu & Cauliflower Fried Rice quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Instructions

  • Cook the rice according to package directions.
  • Meanwhile, add the tofu to a bowl with 1/4 of the tamari sauce and the rice vinegar. Stir to combine and ensure the tofu is well coated.
  • Heat the sesame oil over medium heat. Add the seasoned tofu and cook for five to six minutes or until browned. Transfer to a plate or bowl and set aside.
  • To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
  • Add the garlic and half of the green onion and stir to combine then add the remaining tamari and sriracha. Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan. Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender.
  • Stir in the remaining green onions. Season with additional tamari or salt if needed.
  • Divide between plates or bowls and enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup brown rice cooked according to package directions
  • 32 ounce medium firm tofu extra-firm, pressed then crumbled into pieces
  • 10 tablespoon tamari sauce divided
  • 15 teaspoon rice vinegar
  • 8 teaspoon sesame oil
  • 5 carrot medium, peeled and chopped
  • 2 1/2 cup frozen edamame thawed and shelled
  • 1 1/2 cup water
  • 10 clove garlic minced
  • 15 stalk green onion sliced, divided
  • 8 teaspoon Sriracha sauce
  • 5 cup frozen riced cauliflower fresh

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in a sauté pan over medium heat.

  Nutrition

  Calories: 332kcal | Carbohydrates: 49g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1146mg | Potassium: 569mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5280IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 3mg

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  Roasted Vegetable Buddha Bowl

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Vegetable Buddha Bowl

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Quinoa, walnuts, and dried cranberries form the base of this bowl, which is then topped with tofu Brussels sprouts and bell pepper. And to finish it off, a drizzle of lemony Dijon vinaigrette!

  Roasted Vegetable Buddha Bowl quantity

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  Ingredients Scale

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  Instructions

  • Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper. In a large bowl, combine the tofu, Brussels sprouts, pepper and red onion.
  • Pour olive oil over them, along with the vinegar, maple syrup, and salt and pepper. Toss to fully coat the veggies, and then arrange on the baking sheet, spreading evenly. Roast until the edges of the veggies are browned (about 30 to 40 minutes), flipping once during cooking.
  • Meanwhile cook the quinoa according to package directions. Place the cooked quinoa in a small bowl. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice and mustard. Pour half the dressing over the quinoa.
  • To toast the walnuts, simply add walnuts to a pan over medium heat for about 5 minutes. Stir often so they don’t burn. Stir walnuts and cranberries into the quinoa, stirring well to combine.
  • To assemble, divide the quinoa among bowls and top with vegetable mixture, then any remaining dressing.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For roasting:

  • 36 ounce medium firm tofu drained and chopped
  • 3 pound Brussels sprouts cut in half
  • 3 yellow bell pepper seeded and diced
  • 3 red onion small, sliced
  • 6 tablespoon extra virgin olive oil
  • 4½ tablespoon balsamic vinegar
  • 3 teaspoon pure maple syrup
  • 3 teaspoon sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the salad:

  • 3 cup quinoa rinsed
  • 1 cup walnuts
  • 1 cup dried cranberries
  • 3 teaspoon sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the dressing:

  • 3 tablespoon extra virgin olive oil
  • 6 tablespoon fresh lemon juice
  • 1½ teaspoon Dijon mustard

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in microwave or sauté pan over medium heat until heated through.

  Nutrition

  Calories: 595kcal | Carbohydrates: 68g | Protein: 24g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Sodium: 1449mg | Potassium: 1026mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1111IU | Vitamin C: 187mg | Calcium: 241mg | Iron: 6mg

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  Asian Chicken-less Salad

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  Up to 10 servings
  

  Asian Chicken-less Salad

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeLower CarbRefined Sugar FreeVeganVegetarian

  This vegan and vegetarian version of Chinese chicken salad uses tofu, spinach, and grated carrots. It's then topped with a soy sesame dressing.

  Asian Chicken-less Salad quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Mix all veggies and tofu, add dressing, and season to taste.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce spinach chopped
  • 2 carrot large, grated
  • 1/2 cup sliced almonds
  • 1 red onion diced
  • 3 clove garlic minced
  • 16 ounce firm tofu cubed
  • 3 teaspoon sesame seeds
  • 3 tablespoon tamari sauce or low-sodium soy sauce
  • 3 tablespoon sesame oil
  • pinch sea salt
  • pinch freshly ground black pepper

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Nutrition

  Calories: 138kcal | Carbohydrates: 6g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 326mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3634IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg

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  Eat the Rainbow Nori Wraps

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  Up to 10 servings
  

  Eat the Rainbow Nori Wraps

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  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Eat the Rainbow Nori Wraps quantity

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  Ingredients Scale

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  Instructions

  • Clean veggies and fruits and cut them in slices. Same with the tempeh.
  • Mix lime juice, tamari and chili into a small bowl.
  • Lay nori sheet on a flat surface, place about a handful of all raw ingredients on top and loosely roll the nori in a cone. These do not need to be tight like sushi.
  • Serve together with the sauce.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 11 ounce carrot
  • 18 ounce cucumber
  • 8 ounce purple cabbage
  • 5 1/2 ounce enoki mushroom
  • 20 ounce tempeh
  • 1 1/4 cup fresh mint
  • 2 ounce baby spinach
  • 3 1/2 ounce sprouts
  • 16 ounce avocado
  • 14 ounce mango
  • 20 nori sheet

  For the sauce:

  • 10 tablespoon tamari sauce
  • 10 tablespoon lime juice
  • 5 teaspoon chili powder

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Note: If not eaten immediately and stored in a container, nori will become soft from the moisture from the vegetables.

  Nutrition

  Calories: 264kcal | Carbohydrates: 26g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Sodium: 1069mg | Potassium: 965mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7345IU | Vitamin C: 46mg | Calcium: 135mg | Iron: 4mg

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Up to 10 servings
  

  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

  Holiday Roasted Green Beans with Walnuts and Pomegranates quantity

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  Ingredients Scale

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  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green bean stem ends trimmed
  • 3 tablespoon extra virgin olive oil
  • 4 clove garlic peeled and sliced into quarters
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounce walnuts unsalted, roasted, and chopped
  • 4 ounce pomegranate seeds
  • 1 teaspoon lemon zest from one lemon
  • 2 teaspoon fresh lemon juice from one lemon

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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  Salsa Verde

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  Up to 10 servings
  

  Salsa Verde

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

  Salsa Verde quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
  • Drain, reserving 1/2 cup of liquid.
  • In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
  • 2 serrano pepper more or less to taste
  • 2 clove garlic roughly chopped
  • 6 tablespoon white onion roughly chopped
  • 1 teaspoon Kosher salt more or less to taste

  Optional:

  • 8 tablespoon fresh cilantro chopped

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove, Wooden Spatula

  Nutrition

  Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

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  Quinoa Crackers

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  Up to 10 servings
  

  Quinoa Crackers

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 small crackers

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  These tasty home-baked crackers contain quinoa, chia seeds, sesame seeds, flax seeds and oat. A great alternative to store bought.

  Quinoa Crackers quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 300 degrees.
  • Crush almonds in food processor in short pulses.
  • Add remaining ingredients and process to get a homogenous mixture. If mixture is too thick, add a teaspoon of water at a time until a firm dough is achieved.
  • Using a rolling pin, roll dough between two pieces of parchment paper to 1/16 inch thick, or cracker thickness. Remove top sheet of parchment paper, then trasfer to a heavy duty baking sheet. Score if desired.
  • Bake for 30 minutes. Allow to cool, then break into pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon chia seeds soaked in water for 15 minutes
  • ½ cup quinoa soaked in water for 15 minutes
  • ½ cup almonds
  • ½ cup quick cooking oats
  • ½ cup sesame seeds
  • ¼ cup flax seed
  • ¼ cup raw tahini
  • 2 tablespoon water
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Rolling Pin, Spatula

  Nutrition

  Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 236mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

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  Coconut Chive Flatbread

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  Up to 10 servings
  

  Coconut Chive Flatbread

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 flatbread

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.

  www.kaiafitfolsom.com

  Coconut Chive Flatbread quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
  • Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
  • Cut the dough into the according number of recipe servings. Roll into balls.
  • Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
  • Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

  Notes

  Leftovers
  Stack between layers of parchment paper and refrigerate in an airtight container or storage
  bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
  results.
  Serving Size
  One serving is equal to one 8-inch flatbread.
  More Flavor
  Add your choice of herbs or spices to the flour before mixing.
  Serve it With
  Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/4 cup coconut flour
  • 5 1/2 tablespoon psyllium husk powder
  • 1/2 cup dried chive
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon sea salt
  • 2 1/2 tablespoon extra virgin olive oil
  • 2 1/2 cup warm water

  For greasing the pan:

  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

  Reheating/Serving Instructions

  Heat in a hot pan set over medium heat, or in the microwave until warm.

  Nutrition

  Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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  Chimichurri Sauce

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Chimichurri Sauce

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1/4 cup

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious Argentinian condiment can be used on beef, chicken, seafood, or vegetables. Stir it into soups, use it as a dip for bread or French fries, or even as a sauce for grains. The uses are endless! Note; This is a fresh sauce, so use within 5 days or freeze for later use.

  Chimichurri Sauce quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Place all items in a food processor or blender. Blend until semi-smooth, so it's just slightly chunky and not pureed.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch Italian parsley mostly leaves
  • 1 bunch fresh cilantro mostly leaves
  • 4 tablespoon fresh oregano
  • 5 clove garlic roughly chopped
  • 4 tablespoon yellow onion chopped
  • 1 cup extra virgin olive oil
  • 4 tablespoon red wine vinegar
  • 1 lime large, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce or crushed red pepper, more or less to taste

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

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  Aloo Paratha

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  8 servings
  

  Aloo Paratha

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  Recipe adapted from:

  Priya Krishna

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  $0.00 Cooking Fee

  Serving Size: 1 paratha

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices and herbs. They are perfect for dipping into dals and stews or eating alongside assorted condiments. Note: This recipe requires 2 skillets for cooking the paratha.

  Aloo Paratha quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Scrub russet potatoes, then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 15-20 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)
  • Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 3 cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.
  • Mix whole wheat flour, 1/2 teaspoon of the oil, 1/2 teaspoon of the Kosher salt, and 1 cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.
  • Meanwhile, finely crush fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get.
  • Using a fork, mix ground fennel, chili powder, chopped cilantro, and remaining Kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 8 equal portions and roll into balls.
  • Divide dough into 8 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.
  • Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.
  • To cook paratha, pour vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with some of the oil and carefully place, oiled side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining paratha.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive20

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 russet potato medium, about 20-22 ounces total
  • 2 cup whole wheat flour plus more for dusting and rolling
  • 3/4 cup avocado oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon fennel seeds
  • 1 bunch fresh cilantro chopped
  • 1/2 teaspoon chili powder

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Mortar and Pestle, Pastry brush, Peeler, Plastic food wrap, Potato Masher, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 368kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 565mg | Fiber: 5g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

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  Goji Berry Balls

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  Goji Berry Balls

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 balls

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. When you're craving a bit of energy, just grab one of these tasty bites!

  Goji Berry Balls quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a food processor, grind cashews into a fine meal.
  • Add goji berries and vanilla to food processor. Color should turn pink. Add the rest of the ingredients.
  • Roll mixture into small balls (about 1.5 tablespoon each) and then roll in coconut flakes. Place on a cookie sheet lined with parchment paper. Refrigerate before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup cashew raw
  • 1 1/2 cup goji berries raw
  • 3 teaspoon pure vanilla extract
  • 3 tablespoon maple syrup
  • 6 tablespoon fresh lemon juice

  For rolling:

  • 1 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking Pan, Food Processor, Kitchen towels, Measuring cups and spoons, parchment paper

  Nutrition

  Calories: 221kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

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  Yakisoba Spaghetti Squash

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  Rated 5.00 out of 5
  6 servings
  

  Yakisoba Spaghetti Squash

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounce

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses spaghetti squash to recreate a traditional Japanese dish.

  Yakisoba Spaghetti Squash quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6 people

  Instructions

  • Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
  • Use a fork and scrape the flesh into strings.
  • In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
  • Add shiitake mushrooms and cook for another 2 minutes
  • Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 5 pound spaghetti squash 1 large squash
  • 2 tablespoon avocado oil
  • 1 onion small, finely chopped
  • 1 cup coleslaw mix
  • 1 dry red chili chopped (optional)
  • 1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
  • 2 stalk green onion finely chopped
  • 1 tablespoon sesame seeds

  For the sauce:

  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon coconut aminos
  • ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium high until heated through.

  Nutrition

  Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg

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  Salsa Roja (Cantina Style)

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  Up to 10 servings
  

  Salsa Roja (Cantina Style)

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.

  Salsa Roja (Cantina Style) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
  • Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
  • Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
  • Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the broiler:

  • 2 pound tomato
  • 1 small white onion
  • 3 jalapeno pepper more or less to taste
  • 4 clove garlic
  • 1 tablespoon avocado oil

  For the rest of the salsa:

  • 2 teaspoon avocado oil
  • 2 small dried red chiles such as chiles de arbol
  • ¾-1 cup water to thin salsa
  • 3 tablespoon fresh cilantro chopped
  • 2 lime juiced
  • 1 tablespoon Kosher salt more or less to taste

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

  Nutrition

  Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg

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  Crispy Ground Tofu on Rice

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  Crispy Ground Tofu on Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Extra firm tofu is seasoned with tamari sauce and spices, then baked in the oven for a lightly crisp texture.

  Crispy Ground Tofu on Rice quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat the oven to 400oF (205oC) and lightly grease a sheet pan with oil.
  • In a large bowl, whisk together the tamari, oil, rice vinegar, garlic powder, smoked paprika, chili powder, and nutritional yeast. Add in the crumbled tofu and toss well.
  • Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
  • Meanwhile, cook the rice according to package directions.
  • Divide the rice onto plates and top with the tofu mixture. Enjoy!

  Notes

  Leftovers
  Store in an airtight container in the fridge for up to three days.
  Serving Size
  One serving is about 1 1/3 cup rice and tofu.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon tamari sauce
  • 5 tablespoon avocado oil
  • 4 teaspoon rice vinegar
  • 2 1/2 teaspoon garlic powder
  • 2 1/2 teaspoon smoked paprika
  • 2 1/2 teaspoon chili powder
  • 5 tablespoon nutritional yeast
  • 30 ounce extra firm tofu pressed and crumbled
  • 2 1/2 cup jasmine rice cooked according to package directions

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in a saute pan over medium heat.

  Nutrition

  Calories: 303kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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  Stuffed Aloo Tikki (Pressure Cooker Method)

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  Rated 0 out of 5
  8 servings
  

  Stuffed Aloo Tikki (Pressure Cooker Method)

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  Recipe adapted from:

  Ashley Singh Thomas

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 patties

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Aloo tikki is a popular Indian street food made with boiled potatoes, spices and sometimes (like in this recipe) it’s stuffed with lentils. Aloo tikki literally translates to potato cutlet. These pan-fried fritters are both crispy and creamy, thanks to the lentil filling. Serve with your favorite chutney if desired.

  https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

  Stuffed Aloo Tikki (Pressure Cooker Method) quantity

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  https://myheartbeets.com/stuffed-aloo-tikki/#wprm-recipe-container-17570

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Soak the chana dal for 30 minutes. Drain and rinse.
  • Add the dal and water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Using tongs, place the potatoes into a bowl and set aside.
  • Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing,” mix well and set aside.
  • In a separate bowl, use a potato masher to mash the potatoes (there shouldn’t be any lumps).
  • With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 16 tikkis.
  • Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown, about 3 minutes per side.

  Notes

  I suggest using gold potatoes when making tikki. They’re not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you’ll need to adjust the amount of flour and they may not turn out as well as what you see here.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 pound yukon gold potato peeled
  • ½ cup chana dal (dried baby chickpeas) soaked for 30 minutes
  • 2 cup water
  • 1 cup avocado oil for frying

  Dal Stuffing:

  • ½ cup fresh cilantro chopped
  • 2 green serrano chile minced, more or less to taste
  • 2 teaspoon amchur green mango powder OR lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cayenne pepper
  • 6 tablespoon rice flour or 2 tablespoon cornstarch

  Optional:

  • 1 cup mango chutney purchased

  Cooking Tools Required

  Cast iron pan, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a saute pan with a little oil over medium heat until heated through.

  Nutrition

  Calories: 492kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 318mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 99IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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  Vegan Stir-Fry with Jasmine Rice

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  6 servings
  

  Vegan Stir-Fry with Jasmine Rice

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  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Assorted vegetables and tofu are stir-fried in a maple-tamari sauce for a hint of sweetness, then served over Jasmine rice.

  Vegan Stir-Fry with Jasmine Rice quantity

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  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Prepare the jasmine rice, using package directions but use vegetable broth instead of water.
  • In a small bowl, combine the vegetable broth, coconut aminos, and honey. Set aside.
  • For the stir-fry, heat the olive oil in a large pan over medium-high heat. Add the tofu, carrots, and mushrooms and cook for 4-6 minutes or until tender, stirring often.
  • Add the broccoli, bell pepper, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for 3-5 minutes or until vegetables are tender.
  • Add the garlic and ginger, stir, and cook for about 30 seconds. Season with salt and pepper.
  • Pour the broth, tamari or coconut aminos, and honey mixture over the veggies and cook for about 30-60 seconds.
  • Meanwhile, mix the cornstarch with the cold water (you can use that same small bowl).
  • Stir the cornstarch mixture into the veggies and cook for about 1 minute, until the sauce starts to thicken.
  • Serve over rice.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ cup Jasmine rice uncooked
  • 3 cup low-sodium vegetable broth for cooking the rice

  For the sauce:

  • ½ cup vegetable broth
  • 6 tablespoon tamari sauce or coconut aminos for gluten-free
  • 4 tablespoon maple syrup

  For the stir-fry:

  • 2 tablespoon extra virgin olive oil
  • 2 pound medium firm tofu extra firm cubed, or 2 blocks
  • 4 carrot peeled and sliced
  • 2 cup mushroom sliced
  • 2 cup broccoli florets
  • 2 red bell pepper sliced
  • 2 cup snow pea trimmed
  • 16 ounce canned sliced water chestnut drained
  • 28 ounce canned baby corn drained and sliced
  • 4 clove garlic minced
  • 2 teaspoon fresh ginger minced
  • Kosher salt more or less to taste
  • freshly ground black pepper more or less to taste

  Mix together:

  • 4 teaspoon corn starch
  • 2 tablespoon cold water

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in the microwave on medium high power or in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 484kcal | Carbohydrates: 74g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 664mg | Fiber: 7g | Sugar: 24g | Vitamin A: 8876IU | Vitamin C: 102mg | Calcium: 277mg | Iron: 4mg

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