CHANA MARSALA FOR TWO

Ingredients

• 1 Tablespoon coconut oil

• 1/2 white onion, chopped

• 1/2 Teaspoon cumin

• 1/2 Teaspoon turmeric powder

• 1/2 Teaspoon curry powder

• 1/2 Teaspoon cinnamon

• 1 small clove garlic, minced

• 1/2 inch fresh ginger, peeled and grated

• 1/4 Teaspoon chili powder, or 1/2 fresh chili seeded and minced

• 1 small strip of lemon peel, white pith included, chopped

• 1 Tablespoon tomato paste

• 1 Cup diced fresh tomatoes

• 1/2 Cup vegetable stock

• 1 3/4 Cup chickpeas

• pink salt and pepper, to taste

• 1 Tablespoon fresh lemon juice

• chopped cilantro for serving

• 3 Cups cooked rice, for serving

Instructions

1. Prep you ingredients as stated above.

In a medium soup pan add the coconut oil and heat over medium. Once hot, add the onion and stir to coat evenly with the oil. Cook for 5-7 minutes, until translucent.

1. Next, add the cumin, cinnamon, turmeric, and curry powder to the pot. Stir it around to get the spices evenly mixed with the onion and oil for 1 minute. Then add the garlic, ginger, chili and lemon peel to the pan and stir for another minute or so until the garlic is fragrant. Add the tomato paste and stir again.

2. Pour in the diced tomatoes, stiring to scrap up the spices from the sides and bottom on pan. Next add the veggie stock, chickpeas and bring to a boil. Then cover with a lid and lower to simmer for about 25-30 minutes or until the tomatoes have broken down significantly. Stir the masala every 5-7 minutes during the simmer process to help break down the tomatoes more quickly.

3. Right before serving stir the lemon juice into the masala. Adjust the salt and pepper to your liking. Divide the rice amongst two bowls, spoon on the masala and garnish with fresh cilantro. Serve hot and enjoy.

You can also serve with flabread, pita, or qunioa if you prefer!

SESAME STICK SALAD WITH AVOCADO, SAUTEED LEEKS AND MUSHROOM

Ingredients

• 2 Tablespoons toasted sesame oil

• 2 Tablespoons tamari

• 1 Teaspoon maple syrup

• 5 - 1 inch sticks tofu, cut from a block of extra firm tofu

• oil for frying, I used coconut spray

• 1/2 Cup leeks, trimmed and sliced into half moons

• 3-4 crimini mushrooms, sliced

• 1/2 avocado, sliced

• 2-3 Cups romaine lettuce, or other salad green chopped

• sesame seeds, for garnich

• cilantro, for garnish (optional if you are feeling it)

Instructions

1. Start by preping your tofu, cut into strips and then pat dry with paper towels, removing as much moisture as possible. Then mix the sesame oil, tamari and maple syrup in a bowl, add the tofu, tossing to coat. Cover, and let marainate while you prep the other ingredients.

2. In a small suace pan over medium heat, spray with coconut oil to coat (or any oil) and add the leeks and mushrooms once the pan is hot. stir occasionally so the leeks don't burn, 2-3 minutes until the leeks are wilted and translucent. Remove from pan and set aside.

3. Add the salad greens to the bowl and set aside. Prepare the avocado by slicing it thinly and set aside or leave on the cutting board.

4. In the same sauce pan used for the leeks, add some more coconut oil, heat over medium and add the tofu sticks once the pan is hot. Cook for 1-2 minutes on each side, until golden brown. Then remove and let cool on a paper towel.

5. Add the left over sauce to the salad as dressing and give it a good toss. Then lay on the tofu sticks, avocado, mixture of leeks and mushrooms. Garnish with sesame seeds and cilantro, if using.

Enjoy!

VEGAN CINNAMON ROLLS WITH LEMON COCONUT CREAM ICING

Ingredients

• 1 Cup unsweetened almond milk

• 1/2 Cup plus 1 Tbsp Vegan Butter, divided

• 1 packet instant yeast

• 1/4 Teaspoon pink salt

• 3 Cups all purpose flour

• 1 Tablespoon cinnamon

• 1/2 cup + 1 Tbsp sugar, divided

• 1 can full fat coconut cream - seperate solid from liquid

• 1-2 Cup powdered sugar

• 2-3 Tablespoons fresh lemon juice

Instructions

1. Put your can of coconut cream in the fridge atleast four hours before, preferrably overnight so the cream can solidify.

In a small sauce pan, heat the almond milk and 3 tbsp vegan butter until warm and melted. Do not let it reach a boil. Remove from heat and let cool to the tempurature of bath water. Approx 110 degrees. You want it warm, but not too hot or it will kill the yeast.

1. Transfer to a large mixing bowl and sprikle on the yeast, letting it activate for 10 minutes. Then add 1 tbsp sugar, the salt and mix well to combine.

2. Add in the flour 1/2 cup at a time, stirring as you go to slowly incorporate. Transfer to a lightly floured surface and knead for a minute or so it forms a loose ball.

Rinse out the mixing bowl, dry it, then lightly coat with oil before adding the dough ball back to the bowl. Cover with plastic wrap and let it sit in a warm place to rise for 1 hour and double in size (see photo)

1. Once the dough has risen, roll it out into a rectangle on a light floured surface. Brush it with 4 Tbsp melted vegan butter and top with 1/2 cup sugar and 1 Tbsp cinnamon.

2. Tightly roll up the dough starting at one end and situate the seam side down. Using a serrated knife, cut the dough into 1.5- 2 inch sections and place in a 8x8 round or similar size round pan. You should have about 9-10 rolls. Brush with the remaining 2 Tbsp melted vegan butter and cover with plastic wrap.

3. Pre-heat the over to 350 degrees F and let the cinnamon rolls rise once more.

4. Once the oven is ready, bake the rolls for 25-30 minutes. Let cool and add on the frosting.

To make the frosting open up your can of coconut milk and seperate the solids from the liquid.

Add the solid cream to a large mixing bowl and using an electric mixer or whisk, whip the cream. Then add in the coconut liquid, lemon juice and 1/2 cup of powdered sugar at a time, whipping as you go until you've added enough to reach your desired consistency.

Pour over your cinnamon rolls and serve.