Mexican bean salad with home made Tajin and Cumin/cilantro dressing
Perfect for summer, this Mexican bean salad is great for a party or cookout. Make your own homemade Tajin spice with our Mexican dried chillies like guajillo, ancho, chipotle peppers. You can eat this salad as a dip with tortilla chips, or tacos, quesadillas, on top of green salads, or omelettes. Add chicken and rice and you have a rice bowl as well! You name it!
Servings:
8 people
Ingredients:
1/2 red pepper chopped
1/2 orange pepper chopped
1/2 English cucumber chopped
1/4 red onion chopped
1 medium firm tomato (seeds removed and chopped)
2 cups cooked black beans
1 cup cooked corn
1/2 cup cilantro chopped
1 lime zested and freshly squeezed juice
1/2 tbsp green chilli paste (optional)
1/2 tsp oregano
1 tbsp homemade Tajin seasoning (In a spice grinder add 1 cup of mixed dried peppers-guajillo, chipotle and ancho seeded and stems removed. Zest one whole lime and add 2 tsp coarse sea salt and 1 tbsp organic cane sugar. Grind spices till mixture is finely blended. Place in a glass jar for storage)
Directions:
Toss everything in a bowl and dress with cilantro cumin dressing
Makes 1 cup dressing
Ingredients for Cumin Cilantro dressing:
1 clove garlic
1 tbsp coarsely chopped red onion
1/4 cup apple cider vinegar
1 tsp lemon juice
1 tsp Tabasco
1 tsp ground cumin
1 cup cilantro leaves
1/2 cup olive oil
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
Directions:
In a blender, combine all ingredients except for olive oil, salt and pepper. Blend on medium high speed.Stop the blender and scrape the sides down. Then run the blender on slow and slowly drizzle in the olive oil salt and pepper (30 seconds) until emulsified and thickened.
Refrigerate in an airtight container till ready to use. Can be kept up to 3 days.
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Red lentil fritters (bhajias)
Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and kachumber ( an Indian pico de gallo) Recipe for kachumber berlow and tamarind chutney here.
Serves 8
Prep time 20 mins
Cook time 40 mins
Ingredients
2 cups red split lentils
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp organic sugar
1 tsp Himalayan salt
1tbsp lemon juice
1 tsp cayenne
1 tsp cumin ground
1/2 cup chopped cilantro
Oil for frying (grapeseed or sunflower)
Ingredients for katchumber
½ red onion, finely chopped
½ carrot, finely chopped
½ cucumber, finely chopped
1/2 cup cilantro, finely chopped (optional)
lemon juice of ½ a lemon
pinch cayenne (to taste)
pinch Himalayan salt (to taste)
Directions
Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.
In a wok or deep frying pan heat oil to medium high
Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.
Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
Directions for Katchumber
Dice all ingredients and mix. Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.
Enjoy!!
Potato bhajias with tamarind chutney
Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….
Ingredients:
2 cups channa flour
4 russet potatoes
3/4 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste or 1/4 tsp cayenne
1/2 tsp baking soda
3/4 tsp ajwan seeds
1/4 tsp turmeric
1 tsp sea salt
1/4 cup chopped cilantro
1 1/2 -2 cups water
1 Ltr sunflower oil or grape seed oil for frying
Directions:
Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent
In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro
Add water slowly and mix with your hands till batter is thick and not too runny
Heat oil in a deep pan to high heat.
Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time
Keep turning the bhajias till crispy golden brown.
Remove bhajias and place on a paper towel to remove excess oil
Serve right away with tamarind chutney.
Enjoy!!
Sev (Sweet vermicelli) and Sev Kheer dessert for Eid
Eid is a happy festival celebrated on the last day of Ramadhan by all Muslims around the world. Sev and Sev Kheer is enjoyed traditionally during the day while celebrating. Sev is a special sweet dish made with butter, vermicelli, sugar and saffron. Scroll down to see the Sev kheer recipe. Eid Mubarak!
Serves 6
Ingredients:
1/4 cup butter
150g vermicelli noodles
20 sultanas
1 1/2 cup water
3/4 cup sugar
20 strands saffron
Directions:
In a small saucepan bring water, sugar and saffron to boil
In a medium sized saucepan melt butter and add broken vermicelli and saute till golden brown.
Add sultans and cook for a couple of minutes till they pop.
Add the boiled sugar syrup to the vermicelli being careful not to burn yourself.
Continue cooking till water has evaporated.
Cover pot and bake in a preheated oven at 250 degrees for about 20 minutes.
Garnish with crushed pistachios, crushed almonds and pomegranate seeds.
Serve with hot papadums.
Sev Kheer
Sev Kheer is a vermicelli pudding and is a must have during the month of Ramadhan as well as on the last day, celebrated as the festival of Eid by Muslims around the world.. This was one of my favourite puddings growing up and I have to have it on Eid. Use our recipe for Sev and just add boiled milk and enjoy warm or cold. It’s your choice. I love it warm.
Serves 6-8
Ingredients:
1 litre milk
1/4 cup whipping cream or heavy cream
1 can evaporated milk
2-3 tbsp sugar
1/2tsp cardamom ground
1/4 tsp nutmeg ground
15 strands saffron
1 teaspoon slivered almonds
1 teaspoon pistachios crushed
Directions:
Bring milk and sugar to boil and then add cardamom, nutmeg and saffron
Add boiled milk to sev and mix thoroughly
Garnish with pistachios, almonds, pomegranate or rose petals
Banana peanut butter ice cream
When you have ripe bananas, you either make banana bread or banana peanut butter ice cream. This vegan ice cream is so rich and delicious and only has 4 ingredients and so simple to make.
Ingredients:
3/4 tablespoon coconut oil
2 medium ripe bananas, slit in half and cut into 2 inch pieces
2 tablespoons Galloway’s fresh ground peanut butter
1/4 cup almond milk
Directions:
in a skillet, melt coconut oil on medium to hight heat.
Add bananas and saute till caramelized. Let cool
Transfer bananas to a freezer safe bowl or zip lock bag and freeze
In a blender, add frozen bananas, Galloway’s peanut butter, almond milk
Blend all ingredients till smooth
Garnish with your choice of nuts. We added pistachios and almonds
Khitchari (Rice and mung beans)
Khitchari is a therapeutic cleanse used in Ayurveda to remove imbalances or doshas from the body. The texture is similar to an oatmeal and consists of rice and mung beans. Khitchadi is a one pot meal and has some good health benefits.
Khitchari is used as a cleanse called “panchkarma” in Ayurveda to reset your eating habits and help give your body a break from hard to digest foods.
Khitchari is totally vegetarian (if using ghee/butter) and vegan if you use coconut oil. It is gluten free and high in fibre and protein.
Ingredients:
1/2 cup mung dal with husks on or mung dal huskless
1/2 cup basmati rice or long grain white rice
3 cups water
3/4 tsp sea salt
2 tbsp butter or ghee and a little more if you wish for garnish
Directions:
Wash mung dal and check for stones. Wash rice till water is clear.
In a medium size pot add mung dal, rice, water, salt and ghee/butter and bring to boil
Reduce heat to medium-low cover and simmer until you see a smooth texture similar to an oatmeal. If you need more water, keep adding a little at a time to prevent burning.
Remove from heat and add more ghee/butter and stir vigorously till smooth.
Serve 2-3
Serve with a vegetable curry, yogurt and add lime pickle or carrot pickle.
Spicy roasted chickpeas
Chickpeas are a great snack and if you are following a plant-based diet, they are a great source of protein. You can make these spicy or non spicy (just remove the cayenne from the recipe). I prefer using dry chickpeas instead of canned as they seem to turn out crispy and the flavour is amazing.
Ingredients:
1 cup dried chickpeas
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon sea salt
1/4 teaspoon cayenne
1/4 teaspoon cumin ground
Directions:
Rinse and soak chickpeas in water for 24 hours. Dry chickpeas on a paper towel till completely dry.
Bake on a baking sheet at 400 degrees for 10 minutes. Remove from heat and add olive oil, lemon juice and the rest of the spices. Mix well. Bake again for 10 minutes at 375 degrees. Switch off the oven an let the chickpeas cool off in the oven for another 10-20 minutes.
You should have crispy , crunchy chickpeas!! Serve as a topper on salad or just as a snack.
Enjoy!
Valentine beet pancakes (You are the beet to my heart)
These pink pancakes will have your loved ones asking for more. Either make it with a beet or our red beet powder. So easy and so delicious. Add fruit and whipped cream and share with your loved one or eat on your own.
Blend the following wet ingredients in a food processor
2 tsp beet powder (or 1/2 steamed beet)
1/2 cup almond milk
1 egg
1/3 cup Greek yogurt
2 tsp vanilla extract
1 tbsp coconut oil
1 tbsp organic coconut sugar or organic cane sugar
Add the dry ingredients to the wet mixture:
2/3 cup organic all purpose flour
1/3 cup organic quick oats
1tsp baking powder
pinch Himalayan salt
Blend till you get a nice thick batter
Melt butter on a griddle or frying pan on medium heat and pour batter in mini circles, big circles, heart shapes or whatever shape you desire. Watch for bubbles turning into holes and turn pancakes over.
Makes 6 medium pancakes.
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Mushrooms in chilli garlic and XOXO sauce
Happy Chinese New year!! This plant based dish is inspired by my friend Rene from Tru Nosh’s XOXO sauce. I added her amazing sauce made with love. It is a super easy dish and can be served as an appetizer or on top of noodles or Chinese fried rice. Enjoy this dish and you can make it as spicy as you want. The XOXO sauce brings the UMAMi flavours out and its perfect for Chinese NewYear!
Ingredients:
2 tbsp sesame oil (or butter and olive oil)
1 onion chopped, finely
5 garlic cloves minced
1 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp Chilli garlic sauce
2 tbsp True Nosh XOXO sauce
1 tsp Himalayan salt
2 cups mushrooms
2 tsp sesame seeds
1/4 cup green onions, chopped fine
1/4 cup cilantro, chopped fine
Directions:
Add sesame oil to a frying pan on medium heat. Add chopped onions and garlic and saute till onions are translucent.
Add rice vinegar, soy sauce and chilli garlic sauce. Saute and then add True Nosh XOXO sauce.
Add mushrooms and stir. Keep cooking on medium heat. Add salt and keep cooking mushrooms till done.
Mix in chopped green onions, cilantro and sesame seeds and serve over rice or noodles or on their own.
Enjoy!
Bean Pilaff
Rice and beans is a combination that is cooked in many cultures around the world. The grain and legume combination provides several important nutrients and many calories and both foods are widely available. Rice and beans, when combined make up a complete protein and good for vegans.
My favourite rice and beans combination is a spicy bean pilaff. I make it with any type of bean in my pantry.
Serves 2
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients:
3 tbsp cooking oil (I use grape seed oil or sunflower oil)
1/2 chopped onion
1 green chilli slit in half
1 tsp cumin seeds
If you don’t have above spices you can order a rice pilaff package with a plant based curry spice blend
2 medium potatoes 1” cubed
1 Roma tomato, chopped
1 tsp garlic paste
1/2 tsp cayenne (add more if you want it spicy)
1/2 cup of your favourite cooked beans
1 1/2 tsp sea salt
1 cup washed and soaked basmati rice
1 1/2 cup water
Directions:
Heat oil in a saucepan and add chopped onion.
Add green chilly, cumin seeds, cloves, cinnamon sticks, cardamom and saute till onions become translucent
Then add potatoes and keep stirring so the mixture does not burn.
Add chopped tomato, garlic, and salt. Stir mixture about 3-5 minutes then add any choice of beans
Add water and let boil.
Once water is boiled, add washed rice and cover for about 15 minutes till you see water has evaporated and you see holes at the top.
Cover and simmer till potatoes are cooked through.
I love the combination of spicy corn on the side. Check my recipe here. Enjoy!
Creamy overnight quinoa with banana and chocolate
A great gluten free breakfast packed with protein and so simple to make. If you can’t handle oats, quinoa is a perfect substitute. You can use raw oats but you can’t use raw quinoa. You would have to cook quinoa before using it in your overnight quinoa for breakfast. Quinoa has a pleasant nutty flavour, which works with so many different combinations, both sweet and savoury.
Ingredients:
1 cup cooked quinoa - directions
2 medium bananas, mashed
1 tablespoon chia seeds
2 tbsp Greek yogurt
1/2 cup milk (or plant milk)
1/2 teaspoon vanilla extract
1 -2 tablespoons maple syrup
pinch of fine sea salt
chocolate shavings for topping
Directions:
Combine all the ingredients, stir till all ingredients are mixed properly. Store in a mason jar or an air tight container making sure it is thoroughly clean. Refrigerate overnight.
In the morning give it a stir, add a drop of milk if you think it is too thick. Serve in two glasses or bowls.Top with banana slices and some chocolate shavings.
Overnight quinoa can be kept for 2 days in the fridge.
Overnight oats so many different ways
To make overnight oats, just use our base recipe below and add your favourite ingredients. Just get creative and enjoy your favourite fruit, nut butter, nuts and seeds, granola, chocolate chips, spices like saffron, cardamom, cinnamon, nutmeg, and more in your overnight oats.
Use a clean mason jar and always use slow cooking rolled oats. Below is the base recipe for an individual and quick add on recipes. You can pick and choose from each section to make your favourite combination. Pictured is our favourite saffron, pistachio overnight oats.
Overnight oats last up to 5 days in the refrigerator and are great for meal prep.
Ingredients: (serves 1)
1/4 tsp sea salt
1/2 cup milk (plant milk or any milk)
1/4 cup Greek yogurt
1 teaspoon chia seeds
2 teaspoons maple syrup or honey
1/2 teaspoon vanilla extract (optional)
Directions:
In a clean mason jar mix the above ingredients and choose any of the following toppings below, stir well, cover and refrigerate overnight. You may want to add more milk depending on the consistency as the oats soak up all the milk.
Saffron, pistachio overnight oats (add 1/4 tsp cardamom powder & 5 strands saffron) stir well with base recipe and refrigerate overnight. Top with crushed pistachios
Chocolate banana overnight oats (add 1/2 banana mashed, 1/2 tbsp cocoa powder,) stir well with base recipe and refrigerate overnight. Top with almond butter and chocolate shavings
Apple cinnamon overnight oats (add I/2 apple shredded, 1/2 tsp cinnamon ground,) stir well with base recipe and refrigerate overnight. Top with chopped walnuts.
Peanut butter and jelly overnight oats (add 2 tbsp peanut butter and 2 tbsp fruit jam) stir well with base recipe and refrigerate overnight.(Top with roasted crushed peanuts)
Spicy pear and walnut overnight oats (Bake 1/2 a pear drizzled with a teaspoon of maple syrup and 1/4 tsp cinnamon for 5-7 minutes at 375 degrees or just toss raw into base recipe and refrigerate overnight. Top with chopped walnuts.
Add fresh fruit like blueberries, raspberries, strawberries, bananas, peaches, pears, pomegranate and apples. Add dried fruit like raisins, cranberries, goji berries, chopped dates, mango or papaya. Add Nuts and seeds like sliced almonds, chopped pecans or walnuts, hemp seeds, sunflower seeds, Add Spices like cinnamon, nutmeg, turmeric, cardamom, or nutmeg. Add nut butters like almond butter, and peanut butter, for that extra protein boost
Cream of mushroom soup
When your mushrooms are almost at the end of their life, don’t discard them. Make cream of mushroom soup. This delicious soup will warm you up during the cold fall evenings. The recipe is plant-based but can be made with dairy cream if you want or with chicken broth. I must say the plant-based version is spectacular!
Servings; 4
Total time 20 minutes
Ingredients:
4 tablespoons extra virgin olive oil
2 lbs Crimini mushrooms
handful of Shitake or any other mushrooms on hand
1 onion, finely chopped
3 tsp garlic paste
3/4 tsp thyme
4 cups vegetable broth
1/2 cup cream (plant-based or non)
1/4 cup cream for garnish
1/4 cup chopped parsley (optional)
Directions:
Heat olive oil in a medium sized saucepan and add finely chopped onions and saute till golden brown.
Add all the mushrooms and saute till liquid has evaporated. Add garlic paste, salt pepper, thyme and broth. Bring to boil then add cream
Blend all ingredients and place again in the pot to reheat
Ladle soup in bowls and garnish with a drizzle of cream and chopped parsley
Serve with toasted french bread
Blackbean Hummus
Instead of chickpeas, you can use black beans to make this amazing dip! You can make it spicy with chipotle chilli powder or ancho chilli powder and lime juice.Make your halloween spooky and delicious with this wholesome snack.
Serves 8
Total time: 20 minutes
Ingredients:
2 cups cooked dry black turtle beans or canned black beans
2 tablespoons tahini
2 tablespoons iced water
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 garlic clove
1/4 cup cilantro chopped
1/2 tsp jalapeno powder
2 tablespoons yogurt for decorating webs on top.
5-6 piited kalamata olives for garnish
3 (6” pitas) and or assorted veggie sticks
Directions:
Blend all ingredients in a food processor except for yogurt and pita chips
Cut each pita into 8 wedges and arrange on a baking sheet. Bake for 6 minutes turning once.
Place blended hummus in a bowl and decorate.
Serve with pita and or veggies.
Roasted pumpkin seeds
Don’t ditch the pumpkin seeds after carving!
Instead, use them to roast and spice or sweeten them however you want!
For a sweet or savoury recipe, try adding some of our spices and seasonings to your pumpkin seeds.
Remove and clean the seeds from your pumpkin. Dry the seeds. Add oil, salt and seasonings.
In a bowl add 1 tbsp sunflower oil, coconut oil or avocado oil to
1 cup of seeds. (Keep the ratio the same for more seeds) add your favourite seasonings making sure to coat each seed well with mixture.
Place seeds on a baking sheet (use parchment paper for best results)
Bake for 20-30 minutes at 300 degrees F or until pumpkin seeds are crisp and golden brown. Rotate pan if you see some seeds getting darker and make sure to stir 2-3 times during the baking time.
Let cool and they will crisp up.
Enjoy this treat with your loved ones on Halloween!
Use the following Galloway’s Spices and seasonings or scroll down for some spooky recipes and make your own sweet or savoury pumpkin seeds.
Cinnamon sugar:
For 1 cup of raw pumpkin seeds you will need:
2tsp olive oil
2tbsp brown sugar
1 teaspoon cinnamon
pinch of sea salt
Sweet & spicy:
For 1 cup of raw pumpkin seeds you will need
2 teaspoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
1/2 tsp cayenne or to taste
1/2 tsp black pepper or to taste
Pizza roasted pumpkin seeds:
For 1 cup of raw pumpkin seeds you will need
2 tsp olive oi
2 tbsp grated parmesan cheese or nutritional yeast
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp garlic powder
Butternut squash soup
Fall weather calls for a warm bowl of comforting ginger flavoured soup which is also plant-based and full of flavour. This soup is so easy and you don’t need hours to make it. I added toasted coconut flakes for that extra crunch.
4-6 Servings
Ingredients:
1 large onion chopped
2 tbsp garlic paste
2 tbsp ginger paste
1 large butternut squash (4lb)
1 can coconut milk
3 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
3 tsp sea salt or to taste
1/2 cup unsweetened coconut flakes
2 limes
Directions:
Preheat oven to 300 degrees.
In a large dutch oven or saucepan, heat oil and add chopped onions, red pepper flakes and 1 tsp sea salt. Cook till onions are soft and translucent - 6 minutes.
Add peeled, cleaned and cubed squash and stir to coat. Add garlic and ginger paste. Add 3 cups of water or enough to cover the squash. Add coconut milk and remaining salt.
Bring soup to a boil then reduce heat to medium low and simmer, stirring occasionally until the vegetables are very tender, 12-14 minutes.
Meanwhile, spread coconut flakes on a baking tray and place in the oven till golden brown, about 5 minutes. ( be careful…these can burn fast)
Blend soup in a blender till creamy and smooth and pour back into dutch oven or saucepan. Stir in juice of one lime. Cut the other lime into wedges for garnish.
Ladle soup into bowls and add top with toasted coconut flakes and cilantro. Serve with reserved lime wedges.
Enjoy!
French onion soup
Whether you are into plant based eating or not, this soup is amazing plant-based. The caramelized onions makes it so satiating and your taste buds dancing with joy. If you aren’t following a plant-based diet, just add your favourite cheese on top and melt it down. So yummy!
Serves 4
Prep/cook time 60 minutes
Ingredients:
2tbsp plant based margarine
2tbsp olive oil
4 shallots finely sliced
3 large onions sliced
1 red onion finely sliced
3 tsp sea salt
Black pepper to taste
1 sprig of thyme
2tsp dried sage
1 tbsp gluten free flour or all purpose flour
240 ml dried white wine
1 litre hot vegetable stock
1 bay leaf
1 tsp rosemary leaves
4-6 slices of French baguette
1 garlic clove
grated plant based cheese
Directions:
Caramelize shallots and onions in the margarine and oil in a large saucepan. Add salt, pepper, thyme and sage and cook for 20 minutes.
When the onions are golden, add flour and stir well to coat the onions. Cook for a minute the add wine to deglaze the pan. Bring the liquid to boil before adding the hot vegetable stock, bay leaf and rosemary. Cover and let soup cook for 20 minutes.
Toast slices of baguette 🥖. Cut garlic cloves in half and rub on the slices of toasted bread.
Remove the bay leaf and rosemary sprig, then ladle the soup into your serving bowls and arrange toasted baguette topped with grated cheese. Place your bowls onto a baking sheet then place each one under the grill for 2 minutes.
Top with fresh thyme leaves and fresh black pepper.
Enjoy!!
Plant-based bean curry
It really isn’t complicated to make a bean curry. Beans are highly nutritious and full of fibre and protein and great for a vegan or plant-based diet. I have made it simpler by a simple bean curry recipe that includes my spice mix on our website Annie M’s spice mix for vegan bean curry. This way you don’t have to struggle with so many spices in your cupboards and it’s all measured for you. You can use any dried bean as long as you soak them, boil them according to cooking times on our chart or use organic canned beans. I do recommend using dried beans as they are more economical and you can cook them in big batches and keep them in the freezer.
Ingredients:
3 tbsp cooking oil (I prefer grapeseed oil, sunflower oil or avocado oil)
1 1/4 cup chopped onion or 2 small onions
1/2 tsp cumin seeds (included in Annie M’s Spice mix)
1 1/2 cup chopped potatoes in 1” cubes
Annie M’s spice mix package *
1 1/2 tsp sea salt
2 tsp garlic paste
1 tsp ginger paste
1 roma tomato chopped
1/2 cup crushed tomatoes
2 cups water
2 cups cooked beans (choice of any cooked beans)
1 cup cilantro
Directions:
Heat oil in a medium sized pot. Add onions and saute till golden brown. Add the package of cumin seeds from Annie M’s spice mix package and saute for a minute. Then add potatoes and cook for 2 minutes. Add garlic, ginger, salt and Annie M’s spice mix and stir till potatoes and spices are mixed in. Add crushed tomatoes and water and cover pot till potatoes are almost tender (about 20 minutes). Add cooked beans and cook for another 10 minutes. Stir in cilantro, saving a little for garnish and serve with roti and or basmati rice.
Note -you can add other vegetables like kale, zucchini & spinach simply by adding them with the cooked beans and let cook till done.
*Annie M’s spice ingredients (coriander ground, cumin ground, turmeric , cayenne ground)
We include the Rice Pilaff spice mix in this package. Check recipe here.