Simple Curry

Ingredients:

• 2 Tbsp salt, for water
• 2 pounds potatoes, cut to 1-inch cubes
• 1 Tbsp vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp cayenne
• 4 tsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 inch piece of ginger, minced
• 1 14 oz can diced tomatoes
• 1 15 oz can chickpeas, drained
• 1 15 oz can peas, drained
• 1 14 oz can coconut milk

Preparations:

1. Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until tender, roughly12 minutes. Once cooked, drain the potatoes and set them aside.
2. Return the pot to the stove and add oil. Add onion and garlic and saute over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

Mexican Rice

Ingredients:

• 1 cup uncooked rice
• 2 cups vegetable broth
• 1 Tbsp butter
• 1/2 cup salsa
• 1 tsp garlic salt
• 1/2 tsp ground cumin

Preparations:

1. Combine all ingredients into a medium, non-stick pot. 
2. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes. 
3. Remove from heat and let rice stand with lid on for 10 minutes. Remove lid and fluff rice with a fork.

Corn and Quinoa Chowder

Ingredients:

• 3/4 cup white quinoa 
  
• 1 tsp cumin seeds
• 1/2 Tbsp olive oil
• 2 1/2 cups fresh or frozen corn kernels
• 2 large potatoes, diced to half inch cubes
• 4 small shallots, chopped
• 4 cups vegetable broth
• 2 cups milk
• 1 large bell pepper, diced
• 3 Tbsp chopped cilantro
• 1 Tbsp lime juice
• 1/2 tsp cumin powder
• 1/4 tsp crushed red pepper
• 1/4 salt
• 1/4 tsp black pepper
• Shredded cheese for garnish, optional

 Preparations:

1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to a bowl.
2. Heat oil in pot; add corn, then shallots, then potatos. Sauté 5 minutes, or until shallots are translucent.
3. Add broth and milk and bring to a boil. Stir in quinoa mixture and the remaining spices. Reduce heat to medium-low and simmer uncovered for 10 minutes.
4. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender. Remove from heat; stir in chopped cilantro and lime juice.
5. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).

Citrus Marinated Tofu

Ingredients: 

• 1/2 cup chopped fresh cilantro, divided 
• 2/3 cup orange juice
• 2 Tbsp fresh lime juice 
• 5 cloves minced garlic 
• 4 teaspoons ground cumin, divided 
• 1 teaspoon smoked paprika, divided
• 1 1-pound block extra firm tofu
• 4 tablespoons extra-virgin olive oil, divided 
• 1 tablespoon honey 
• 1 medium red onion, cut into 1/4-inch-thick rounds 
• 1 red bell peppers, cored, seeded, cut into 1/4-inch-thick slices 
• salt and pepper to taste

Preparations:

1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. 
2. Wrap whole block of tofu in paper towels. Squeeze gently and let sit for 20 minutes. Then, cut into 1/2 inch thick slices, 8 per tofu block.
3. Combine 1/4 cup cilantro, 1/2 cup orange juice, 1 Tbsp lime juice, 3 cloves garlic, 3 tsp cumin, and 1/2 tsp paprika in a large ziploc bag. Season with salt and pepper. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 15-20 minutes.
4. In a food processor, add remaining orange juice, lime juice, and garlic. Add 1/4 cup cilantro, 2 Tbsp. oil, 1/2 tsp cumin, 1/4 tsp paprika,and honey; purée until smooth. Season sauce with salt and pepper.
5. Combine onion and peppers in a large bowl. Toss with remaining 2 Tbsp. oil, 1/2 tsp. cumin, and 1/4 tsp. paprika. Season with salt and pepper.
6. Drain tofu from marinade. Season both sides with salt and pepper and place in a single layer on one side of prepared sheet. Spread vegetables opposite tofu.
7. Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20–25 minutes.
8. Serve over brown rice. Drizzle with sauce. 

Sweet Potato and Black Bean Chili

Ingredients:

• 2 15 oz cans black beans, rinsed and drained
• 1 8 oz can tomato sauce
• 32 oz vegetable stock (4 cups)
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon dried cilantro
• 1 tablespoon olive oil
• 1 sweet potato, peeled and cut into bite sized chunks (roughly 1/2”)
• 1 cup dry quinoa
• salt and pepper to taste
• avocado for garnish  (optional) 

Preparations:

1. Heat the oil in a large heavy soup pot over medium heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). 
2. Add the garlic, and cook for about 2 minutes. Add the tomato sauce, chili powder, cumin, cilantro, and oregano and cook for about 5 minutes, stirring constantly. 
3. Add the beans, stock, and potatoes, and season with salt and pepper, bring to a boil. Then add the quinoa. Continue cooking for about 25 minutes – 40 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.
4. Top with avocado

Tamale Pie

Ingredients:

• 1 polenta roll 
• 1 lb of fake meat crumbles
• 1 cup Mexican shredded cheese blend 
• 1/2 cup corn
• 1/2 cup salsa 
• 1/2 tsp salt 
• 1 tsp chili powder 
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 cup water

Preparations:

1. Grease a 10-inch cast iron skillet. Set aside. Preheat oven to 350.
2. Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices.
3. In a different skillet over medium heat, combine the crumbles, corn, spices, and water and heat until it's thoroughly hot. 
4. Stir in salsa. 
5. Pour mixture on top of polenta. Top with cheese.
6. Cover with tin foil and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered. 

Spiced Vegetable Dal

Ingredients:

• 1 cup dry lentils
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1/4 tsp ground ginger
• 1 tbsp minced garlic
• 1 large onion, diced
• 1.5 tsp ground cumin
• 1/8 tsp ground cloves
• Pinch of ground turmeric
• 3.75 cups vegetable broth
• 3 ripe roma tomatoes, seeded and diced (or 1 14.5 can whole tomatoes, drained and roughly chopped)
• .5 cup chopped Italian parsley (or 2 tbsp dried cilantro and 1 tbsp dried parsley)
• Salt and pepper to taste
• 4 cups cooked brown rice

Preparation:

1. Rinse the lentils
2. In a large soup pot over medium-low heat, heat the butter and vegetable oil. Add the ginger, garlic, and onion. Saute until the onion turns clear, about 10 minutes. Add the cumin, cloves, and turmeric, and cook for 2 minutes.
3. Stir in the lentils and the broth, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
4. Add tomoatoes and parsley. Simmer for another 15 to 20 minutes, stirring frequently, until the lentils are very soft but not mushy. Season with salt and pepper.
5. Place 1 cup hot rice in each bowl. Spoon the dal over the rice. 

Cook Time: 1.25 hours
Serves: 6