Vegan

Toor Dal (Split Yellow Pigeon Peas)

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UnknownNutrition of Each Serving

Note: Makes 8 Servings

  • 209 calories
  • 5g fat
  • 0mg cholesterol
  • 156mg sodium
  • 673mg potassium
  • 30g carbohydrate
    • 8g fiber
    • 1g sugar
  • 11g protein

Items Needed

Ingredients

  • 1 cup of toor dal
  • 5 cups of water
  • 1 cup tomato
  • ¾ teaspoon ginger root
  • ¼ teaspoon thai chili
  • 1 dried chili
  • ½ teaspoon turmeric
  • 2 teaspoon coriander powder
  • 1 teaspoon kosher salt
  • ½ teaspoon tamarind paste
  • 2 tablespoon raw peanuts
  • 2 tablespoons canola oil
  • 1 teaspoon yellow mustard seeds
  • ½ cup cilantro

Equipment

  • crock pot
  • medium sauce pan
  • medium pan
  • immersion blender

Steps

Preparation

  • Soak for at least 30 minutes (then strain)
    • 2 tablespoons raw peanuts
    • ¾ cup hot water
  • Pull apart
    • 1 dried chili
  • Destem and chop
    • ½ cup cilantro
  • Chop
    • 1 cup tomato
  • Mince
    • ¾ teaspoon ginger root
    • ¼ teaspoon thai chili
  • Measure
    • 3 cups of water
    • 1 cup of water
    • 1 cup of water
    • ½ teaspoon turmeric
    • 2 teaspoon coriander powder
    • 1 teaspoon kosher salt
    • ½ teaspoon tamarind paste
    • 2 tablespoon raw peanuts
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds

Cook

  1. Using a crock pot you will cook the dal. Put the crock pot at low heat then add:
    • 1 cup toor dal
    • 3 cups water
  2. Cook for 3-4 hours and periodically stir.
    • Pro Tip: If the water burns off and the dal gets stuck to the bottom add ⅓ cup of water and stir. 
  3. Once the dal has completely broken down and there are no chunks turn off the crock pot.
  4. Add the cooked dal into a medium sauce pan and then turn to medium heat.
  5. While the dal is warming up slowly add 1 cup of water and constantly stir.
  6. Once the cup of water is added use an immersion blender to smooth out the dal.
    • Pro Tip: If the water burns off and the dal gets stuck to the bottom add 2 tablespoons of water and stir. 
  7. Once the immersion blender has mixed all of the dal add:
    • ¾ teaspoon ginger root
    • ¼ teaspoon thai chili
    • ½ cup tomato
    • ½ teaspoon turmeric
    • 2 teaspoon coriander powder
    • 1 teaspoon kosher salt
    • ½ teaspoon tamarind paste
    • 2 tablespoon raw peanuts
  8. Bring to a boil for a few minutes then lower to simmer and cook for 10-15 minutes.
    • Pro Tip: Periodically stir to avoid the dal from sticking to the bottom of the saucepan. If needed add 2 tablespoons of water and stir.
  9. While the dal is cooking in a  medium pan at medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 whole dried chili
    • ½ cup tomato
  10. Cover pan with lid until yellow mustard seeds begin to pop.
  11. Lower heat once all mustard seeds are dark brown(almost black) and continue to cook for a few minutes
    • Pro Tip: Periodically stir to avoid the tomato from sticking to the bottom of the pan. If needed add 2 tablespoons of water and stir.
  12. Once the tomatoes are soft and the mixture is thick remove from heat.
  13. return to the dal sauce pan and add:
    • the tomato mixture from the pan
    • 1 cup of water
    • ½ cup cilantro
  14. Cook for a few minutes.
    • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • ¼ teaspoon ginger root
      • pinch of salt
      • pinch of thai chili
  15. If you added any additional spice cook for another 5 minutes if not you can remove from heat. 

Serving Recommendation

I recommend you pair with Indian rice.

Gobi Shaak (Cauliflower Curry)

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Nutrition of Each Serving

cauliflower.jpgNote: Makes 4 Servings

  • 233 calories
  • 13g fat
  • 0mg cholesterol
  • 510mg sodium
  • 696mg potassium
  • 26g carbohydrate
    • 5g fiber
    • 3g sugar
  • 7g protein

Items Needed

Ingredients

  • 1 cup cauliflower
  • 1 cup red onion
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon thai chili
  • ½  teaspoon kosher salt
  • ½ cup water
  • 1 cup tomatoes
  • 2 teaspoon coriander
  • ½ cup frozen green peas
  • ¼ teaspoon garam marsala
  • 2 tablespoons canola oil
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 2 tablespoon water

Equipment

  • microwave
  • large plate
  • spatula
  • medium sauce pan

Steps

Preparation

  • Defrost
    • ½ cup frozen green peas
  • Chop
    • 1 cup cauliflower
    • 1 cup red onions
    • 1 cup tomatoes
  • Mince
    • 1 teaspoon garlic
    • 1 teaspoon ginger root
    • ¼ teaspoon thai chili
  •  Measure
    • 2 tablespoon water
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
    • ¼ teaspoon turmeric
    • ½  teaspoon kosher salt
    • ½ cup water
    • 2 teaspoon coriander
    • ¼ teaspoon garam marsala

Cook

  1. To partially cook the cauliflower place them on a dish, pour 2 tablespoons of water evenly over the cauliflower, cover and microwave for 3 minutes.
  2. Once you remove from the microwave sprinkle kosher salt on the cauliflower and place it to the side.
  3. In a medium sauce pan on medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
  4. Cover with lid until yellow mustard seeds begin to pop.
  5. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 cup red onion
    • 1 teaspoon garlic
    • 1 teaspoon ginger
    • ¼ teaspoon turmeric
    • ¼ teaspoon thai chili
    • ½  teaspoon kosher salt
    • ½ cup water
    • 1 cup tomatoes
    • 2 teaspoon coriander
    • ½ cup frozen green peas
    • ¼ teaspoon garam marsala
  6. Return pan to medium heat and cook until the onions are clear and the tomatoes are soft.
    • ProTip: Periodically stir to avoid anything sticking to the bottom of the pan you can also add 1 tablespoon of water to help thicken the mixture if needed.
  7. Once the onions are clear, tomatoes are soft and the mixture has thickened add:
    • 1 cup partially cooked cauliflower
  8. Stir the pan until the cauliflower is completely coated.
    • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • ¼ teaspoon ginger
      • ¼ teaspoon garlic
      • pinch of salt
      • pinch of thai chili
  9. Cook for ~15 minutes until the cauliflower is completely cooked.

Serving Recommendation

I recommend you pair with Indian rice.

Crispy Indian Okra (Bhinda nu Shaak)

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img_4974Nutrition of Each Serving

Note: Makes 4 Servings

  • 68 calories
  • 5g fat
  • 0mg cholesterol
  • 156mg sodium
  • 14mg potassium
  • 5g carbohydrate
    • 1g fiber
    • 2g sugar
  • 1g protein

Items Needed

Ingredients

  • 1 lb okra
  • 4 teaspoon canola oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon thai chili
  • 1 teaspoon lemon juice
  • 1½ teaspoon garlic
  • 4 tablespoon water
  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander

Equipment

  • large frying pan

Steps

Preparation

  • Sliced
    • 1 lb okra
  • Juice
    • 1 teaspoon lemon juice
  • Mince
    • 1½ teaspoon garlic
    • ½ teaspoon thai chili
  • Measure
    • 2 teaspoon canola oil
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
    • 4 tablespoon water
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
    • 1 teaspoon coriander

Cook

  1. Place a large pan on high heat and add:
    • 2 teaspoons canola oil
    • 1 lb sliced okra
  2. Stir okra for ~10 minutes until they are soft and less sticky. The okra will decrease in volume by 50%
  3. Remove okra to a side plate
  4. Using the same pan on medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
  5. Cover with lid until mustard seeds begin to pop.
  6. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1½ teaspoon garlic
    • ½ teaspoon thai chili
    • 4 tablespoon water
    • ¼ teaspoon turmeric
  7. Stir and the goal is to make a paste so you might need to cook for a few minutes.
  8. Once the spices have cooked down add:
    •  1 lb cooked okra
  9. Stir to coat each okra and add:
    • ½ teaspoon kosher salt
    • 1 teaspoon coriander
  10. To decrease the slime from the okra add:
    •  1 teaspoon lemon juice
  11. Let cook for ~10 minutes remember stir to avoid burning the okra.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Mung Shaak

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e9efc802-f18d-404c-acd3-844fa1c2a51cNutrition of Each Serving

Note: Makes 6 Servings

  • 200 calories
  • 6g fat
  • 0mg cholesterol
  • 145mg sodium
  • 85mg potassium
  • 31g carbohydrate
    • 1g fiber
    • 4g sugar
  • 10g protein

Items Needed

Ingredients

  • ½ teaspoon thai chili
  • 1½ teaspoons garlic
  • 1 cup mung bean
  • 1 cup roma tomato
  • 1 cup white onion
  • ¾ teaspoon kosher salt
  • ½ teaspoon turmeric
  • ½ teaspoon tamarind paste
  • 2 tablespoon canola oil
  • 1 teaspoon mustard seeds

Equipment

  • small pot
  • large pan
  • spatula

Steps

Preparation

  • Soak
    • 1 cup mung beans in 4-5 cups of water for 24 hours
  • Dice
    • 1 cup roma tomato
    • 1 cup white onion
  • Mince
    • ½ teaspoon thai chili
    • 1½ teaspoons garlic
  • Measure
    • ¾ teaspoon kosher salt
    • ½ teaspoon tamarind paste
    • ½ teaspoon turmeric
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds

Cook

  1. Fill a small pot with 3-4 cups of water and add the presoaked mung beans.
  2. Simmer until mung beans are completely cooked (should be mushy).
  3. Set aside the mung beans and bring large pan to medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
  4. Remove from heat once mustard seeds begin to pop then add:
    • 1 cup diced white onion
    • ½ teaspoon thai chili
    • 1½ teaspoons garlic
  5. Return to medium head and cook until onions turn clear then add:
    • 1 cup diced roma tomato
    • ¾ teaspoon kosher salt
    • ½ teaspoon turmeric
  6. Cook for ~5 minutes until tomatoes are fully cooked then add:
    • cooked mung beans
    • ½ teaspoon tamarind paste
  7. Then cook for ~10-15 minutes, you want to have a soup like consistency.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt
    • Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Dry Mung Bean Shaak

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Screen Shot 2020-08-03 at 10.10.15 AMNutrition of Each Serving

Note: Makes 4 servings

  • 113 calories
  • 0g fat
  • 0mg cholesterol
  • 81mg sodium
  • 6mg potassium
  • 21g carbohydrate
    • 0g fiber
    • 0g sugar
  • 8g protein

Items Needed

Ingredients

  • 1 cup mung bean
  • 2 cups water
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon thai chili
  • 1 teaspoon garlic

Equipment

  • large bowl
  • large sauce pan with lid
  • spatula

Steps

Preparation

  • Sprout
    • 2 days before you are planning to cook place wash 1 cup of mung beans.
    • Once you have rinsed the mung beans put them in a large bowl with 4 cups of water and place them in a dry area to sprout.
    • After 24 hours of soaking, rinse the mung beans and discard any mung beans that are hard (keep all soft and/or sprouted mung beans).
    • wrap the remaining mung beans in a damp cheese cloth then place them in a bowl and cover the bowl and keep in a dry place for another 24 hours.
  • Mince
    • ¼ teaspoon thai chili
    • 1 teaspoon garlic
  • Measure
    • 2 cups water
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • sprouted mung beans
    • 2 cups water
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
    • ¼ teaspoon thai chili
    • 1 teaspoon garlic
  4. Stir and bring to a boil for 5 minutes
  5. Cover the dish and lower the heat to a simmer. Let simmer for 15 minutes or until the mung beans have fully cooked and all water has cooked off.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Green Bean Shaak

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img_4624Makes

4 servings

Nutrition of Each Serving

  • 84 calories
  • 2g fat
  • 0mg cholesterol
  • 347mg sodium
  • 327mg potassium
  • 14g carbohydrate
    • 5g fiber
    • 6g sugar
  • 4g protein

Ingredients

  • 1½ teaspoon canola oil
  • 1 teaspoon mustard seeds
  • 1 pound fresh green beans
  • 6 ounces frozen peas
  • ½ cup water
  • 1 teaspoon garlic
  • ½ teaspoon thai chili
  • ¼ teaspoon turmeric
  • 2 teaspoons coriander seeds
  • ½ teaspoon kosher salt

Equipment

  • large pan
  • spatula

Steps

Preparation

  1. Defrost
    • 6 ounces frozen peas
  2. Dice
    • 1 pound fresh green beans
  3. Mince
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
  4. Measure
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
    • ½ cup water
    • ¼ teaspoon turmeric
    • ½ teaspoon kosher salt
    • 2 teaspoons coriander seeds

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • 1 pound fresh green beans
    • 6 ounces frozen peas
    • ½ cup water
    • 1 teaspoon garlic
    • ½ teaspoon thai chili
    • ¼ teaspoon turmeric
    • 2 teaspoons coriander seeds
    • ½ teaspoon kosher salt
  4. Put pan back to high heat and bring to boil.
  5. Let boil for a minute or two then lower the heat to a simmer.
  6. Periodically stir the pan to make sure the green beans is not sticking/burning and after 15 minutes you can taste.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Chapati

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Makes

img_46566 Chapati

Nutrition of Each Serving

  • 27 calories
  • 1g fat
  • 0mg cholesterol
  • 33mg sodium
  • 0mg potassium
  • 3g carbohydrate
    • 1g fiber
    • 0g sugar
  • 1g protein

Ingredients

  • 1 cup chapati flour
  • 1 teaspoon canola oil
  • ¾ cup water

Equipment

  • medium bowl
  • rolling pin
  • large pan
  • spatula
  • metal cooling rack

Make The Dough

  1. In a medium bowl add 1 cup of chapati flour, 1 teaspoon of canola oil and mix the water 1/4 a cup at a time.
  2. Then split the dough into 6 even balls
  3. Flatten each ball into a disk
  4. Powder the disk in chapati flour
  5. Roll out each disk using the rolling pin.
    • NOTE: Should be ~7 inches wide and about a millimeter thin.

Repeat For Each Chapati

  1. Bring a large frying pan to high heat and place a 1 chapati in the pan
  2. Once the side down has white dots flip to the other side
    • img_4626
  3. Once the 2nd side also has white dots
  4. Put the cooling rack on a burner and turn the burner to medium heat
    • NOTE: If a chapati is not on the burner turn the burner off.
  5. Place the chapati on the cooling rack and wait for the chapati to rise
    • NOTE: Remove the chapati if you see or smell it burning
  6. Remove from heat.

Corn Shaak

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MakesCorn Shaak

8 servings

Nutrition of Each Serving

  • 182 calories
  • 5g fat
  • 0mg cholesterol
  • 36mg sodium
  • 29mg potassium
  • 35g carbohydrate
    • 4g fiber
    • 13g sugar
  • 6g protein

Ingredients

  • 8 ear’s of corn
  • 2 tablespoons peanuts
  • ¼ teaspoon fresh ginger root
  • ¾ teaspoon garlic
  • 2 tablespoons raisens
  • 1½ teaspoon canola oil
  • 1 tablespoon sesame seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon thai chili
  • optional: ½ cup water

Equipment

  • grater
  • large bowl
  • spatula
  • large pan with lid

Steps

Preparation

  • Grate the corn off the cob and keep all the liquid
    • 8 ear’s of corn
  • Coarsely chop
    • 2 tablespoons peanuts
  • Mince
    • ¼ teaspoon fresh ginger root
    • ¾ teaspoon garlic
    • ¼ teaspoon thai chili
  • Measure
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
    • 2 tablespoons raisens
    • 1 tablespoon sesame seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
    • optional: ½ cup water

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat and add:
    • 8 grated corn with all liquid
    • ¼ teaspoon fresh ginger root
    • ¾ teaspoon garlic
    • ¼ teaspoon thai chili
    • 2 tablespoons peanuts
    • 2 tablespoons raisens
    • 1 tablespoon sesame seeds
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
  4. Put pan back on medium heat and bring to a simmer.
    • Pro-Tip: If your corn is beginning to stick lower the heat or if your corn was really dry add ½ cup of water
  5. Periodically Stir the pan to make sure the corn is not sticking/burning and after 15 minutes you can taste.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • ¼ teaspoons ginger root
      • pinch of thai chili
      • ¼ teaspoon kosher salt

Sourdough Pizza

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IMG_1672Makes

Four 10-12 inch pizzas

Nutrition of Each Pizza

  • 504 calories
  • 0g fat
  • 0mg cholesterol
  • 284mg sodium
  • 146mg potassium
  • 106g carbohydrate
    • 4g fiber
    • 4g sugar
  • 14g protein

Ingredients

Sourdough Pizza

  • 200 grams active sourdough starter
  • 500 grams all purpose flour
  • 1½ cup warm water (105°F-115°F)
  • 1 teaspoon kosher salt

Spelt Sourdough Pizza

  • 200 grams active sourdough starter
  • 250 grams spelt flour
  • 250 grams all purpose flour
  • 1½ cup warm water (105°F-115°F)
  • 1 teaspoon kosher salt

Optional Extra Ingredients:

  • ½ cup all purpose flour
  • 2 tablespoons olive oil

Equipment

  • gram scale
  • large bowl
  • whisk
  • spatula
  • parchment paper
  • rolling pin
  • baking sheet (optional: for oven)
  • cutting boards

Preparation

Test Your Starter

  • Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

  1. Add the 1½ cup warm water (105°F-115°F) and 200 grams active sourdough starter into a large bowl and whisk them together.
  2. Once the water has foamed a little add the flour:
    • For Spelt:
      • 250 grams spelt flour
      • 250 grams all purpose flour
    • For Regular:
      • 500 grams all purpose flour
  3. Mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

  1. Let the sticky dough ball rest 1-4 hours in the large bowl.
  2. Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Pack In The Flavor

  1.  Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
  2. Repeat Step 1 every 30 minutes 4 more times.
    • PRO-TIP:
      • If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.
        • Window Pane Test: Pinch a little dough and pull it away from the dough ball, you should not be able to see through it.
      • You might need extra flour at this step if the dough is sticky

Let It Rise

  1. Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
  2. Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
    • Why? It should continue to rise slowly so give it room in the bowl.
  3. Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
    • Why? The dough will soften and gently rise as it warms.

Pizza Making Time

Create 4 even dough balls

  1. On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into 4 even round balls and place them in their own bowls.
    • PRO-TIP: 
      • Try to not push the dough down keep the air pockets you created.
      • If you want to freeze the dough now is the time, refer to below.
  2. Let the dough balls rest and rise for 15 minutes – 2 hours.
  3. Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with  all purpose flour.
  4. Place the dough ball on the center of the floured parchment paper and roll the dough flat.
    • PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around. 
  5. Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

  1. Preheat
    • Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
    • Grill – 400°F
  2. Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
  3. Add toppings.
    • Tomato Paste
    • Tomato Sauce
    • Cheese
    • Toppings
  4. Bake Pizza for 10 – 15 minutes.
    • PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes. 

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

  1. Divide dough into portion sizes
  2. Place on parchment paper uncovered in the freezer for 15-20 minutes
  3. Remove from freezer and place into individual freezer bags

Thaw Instructions

  1. Thaw Pizza dough in refrigerator for 5-6 hours
  2. Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.

Saag Bhaji

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Screen Shot 2020-07-10 at 2.10.12 PMMakes

4 sides

Nutrition of Each Side Serving

  • 112 calories
  • 8g fat
  • 0mg cholesterol
  • 232mg sodium
  • 695mg potassium
  • 9g carbohydrate
    • 3g fiber
    • 2g sugar
  • 4g protein

Ingredients

  • ½ teaspoon kosher salt
  • ¼ teaspoon turmeric
  • 2 tablespoon canola oil
  • 1 teaspoon mustard seeds
  • 16 oz frozen spinach
  • 1 cup yellow onion
  • 1 teaspoon garlic
  • 2 teaspoon jalapeno

Equipment

  • medium sauce pan
  • spatula

Steps

Preparation

  1. Measure
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Finely dice
    • 1 cup yellow onion
  3. Thaw
    • 16 oz frozen spinach
  4.  Mince
    • 1 teaspoon garlic
    • 2 teaspoon jalapeno

Cook

  1. Bring medium pan to medium heat and add
    • 2 tablespoon canola oil
    • 1 teaspoon mustard seeds
  2. Once the mustard seeds have begun to pop turn the heat to low and add:
    • 1 cup yellow onion
    • 1 teaspoon garlic
    • 2 teaspoon jalapeno
    • 16 oz frozen spinach
    • ½ teaspoon kosher salt
    • ¼ teaspoon turmeric
  3. Bring medium pan back to medium heat and cook for 10 minutes and constantly stir to avoid burning the spinach.

Quick Peanut Butter Cookies

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Peanut Butter CookiesMakes

12 cookies

Nutrition of Each Cookie

  • 178 calories
  • 13g fat
  • 0mg cholesterol
  • 6mg sodium
  • 0mg potassium
  • 9g carbohydrate
    • 3g fiber
    • 5g sugar
  • 7g protein

Ingredients

  • ½ cup peanut butter (no added sugar or oil)
  • ¼ cup maple syrup
  • ½ cup almond flour
  • ¼ cup coconut flour
  • 1 tablespoon coconut oil

Equipment

  • medium mixing bowl
  • spatula
  • 1 baking tray
  • non-stick pad or parchment paper

Steps

  1. Preheat at 350°F and line the cookie sheet with the non-stick pad or parchment paper.
  2. Mix the following ingredients in a medium mixing bowl to create the cookie dough.
    • ½ cup peanut butter11
    • ¼ cup maple syrup
    • ½ cup almond flour
    • ¼ cup coconut flour
  3. Divide cookie dough into 12 small balls and place on the cookie sheet and leave about 1 thumb between each dough ball.
  4. Use a fork to gently press each dough ball into a disk
  5. Place cookie tray into the oven for 12-15 minutes.
  6. Remove cookies from oven and place cookies on a cooling rack and let cook for about an hour.

Garlic Paratha

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Makes

7 garlic paratha

Nutrition of Each Serving

  • 130 calories
  • 4g fat
  • 6mg cholesterol
  • 44mg sodium
  • 31mg potassium
  • 20g carbohydrate
    • 1g fiber
    • 0g sugar
  • #3g protein

Ingredients

  • 1½ cup all purpose flour
  • 4 teaspoons all purpose flour
  • 1½ teaspoon canola oil
  • ¼ teaspoon of kosher salt
  • ¾ cup warm water (80°F)
  • 4 teaspoons butter
  • 2 teaspoons fresh garlic
  • 2 cups fresh cilantro
  • ½ teaspoon red chili powder

Equipment

  • medium bowl
  • small bowl
  • rolling pin
  • large pan

Steps

Preparation

  • Measure
    • 1½ cup all purpose flour
    • 1 teaspoon canola oil
    • ¼ teaspoon of kosher salt
    • ¾ cup warm water (80°F)
    • ½ teaspoon canola oil
    • 4 teaspoons melted butter
    • 2 teaspoons fresh garlic
    • 4 teaspoons all purpose flour
    • ½ teaspoon red chili powder
  • De-steam and Mince
    • 2 cups cilantro

Paratha Dough

  1. Mix the following ingredients in a medium bowl:
    • 1½ cup all purpose flour
    • 1 teaspoon canola oil
    • ¼ teaspoon of kosher salt
    • ¾ cup warm water (80°F)
  2. Once the dough is play-dough like roll the dough into a ball and coat the exterior of the dough in ½ teaspoon canola oil.
  3. Then place the dough into a bowl and cover the bowl to keep the dough moist.

Garlic Paste

  1. Mix the following ingredients in a small bowl until you get a paste like consistency
    • 4 teaspoons melted butter
    • 2 teaspoons garlic
    • 4 teaspoons all purpose flour
    • 2 cups de-steamed minced cilantro
    • ½ teaspoon red chili powder

Paratha Making:

  1. Cut the paratha dough ball into 7 even smaller dough balls
  2. Coat the 7 dough balls in all purpose flour
  3. Repeat the following steps for each of the 7 dough balls:
    1. Using a rolling pin roll the dough balls as flat as possible (should be around 6″ in diameter)
    2. Cover the flattened paratha dough with the garlic paste
    3. Fold the dough into long pleats until the dough is in a rectangle shape folded on top of itself.
      • Screen Shot 2020-06-09 at 10.15.24 AM
    4. Then tightly roll the short end of pleated dough to create a circle
      • Screen Shot 2020-06-09 at 10.15.45 AM
    5. Then flatten the dough with your palms and coat all side with all purpose flour
    6. Using a rolling pin roll the dough balls as flat as possible (should be around 6″in diameter)
    7. Place the ready paratha on a plate and cover with a paper towel
  4. Bring a large pan to medium heat
  5. Once the pan is warm place one of the paratha into the pan cook on one side for a few minutes then flip to cook the other.
  6. Remove from heat once the paratha is crispy and brown on both sides.