Chana Masala

The only chana masala recipe you will ever need.

3 - 4T. Canola Oil
1 tsp. Whole Cumin Seeds
2 T. Ginger paste (ginger root blended with enough water to make a paste)
2 T. Garlic paste (garlic blended with enough water to make a paste)
{optional}1 T. Seranno Pepper paste (chili's blended with enough water to make a paste)

- Heat oil until hot, add Cumin seeds, cooking until they brown slightly and sizzle
- LOWER THE HEAT and add the Ginger, Garlic, Chili paste. Saute approx. 3-min

1c. Water
2 T. tomato paste
1 tsp. ground Cumin
1 T. Coriander powder (fresh)
1 T. amchur (mango powder) or fresh lime juice
1 tsp. chili powder
1/2 tsp. Turmeric

- Stir in 1c. Water, tomato paste, Cumin, Coriander, Mango Powder, Chili powder, Turmeric. Simmer, stirring occaionally, until the water evaporates some into a thick sauce approx. 10-min.

1 1/2 c. water
4 c. cooked chick peas
half bunch cilantro chopped finely
1 tsp. salt, or to taste

- Pour in the water, add the chickpeas, cilantro, salt. Raise heat to a rapid simmer and cook down for about 15-min.

Garnish with remaining chopped cilantro and chopped onion.

Seitan vindaloo

It's a bit of a work in progress, but the flavors were pretty accurate.

2 tsp. Cumin Seed
1 tsp. black peppercorn
1 tsp. cardamon seed
1 3" piece Cinnamon stick
1 1/2 tsp. black mustard seed
1 tsp. fenugreek

- Grind the above spices together
- Mix the spices with:

5 T. White Wine Vinegar
1 tsp. salt

1 tsp. chili powder or cayenne
1 tsp brown sugar

- Fry 2 large onions, when finished let cool slightly. Afterwards, blend the onions with 3T. Water. Combine this puree with the White Wine Vinegar, salt, chili powder, & brown sugar.
- Blend 1" cube ginger with 10-cloves of garlic and about 3T. water.
- Heat about 3T. canola Oil until hot and add the ginger/garlic puree, stir until slightly browned.
- Add 1T. ground Coriander seed & 1/2 tsp. Turmeric, stir for 1-min.
- Add the seitan, vindaloo paste (onion), boiled potatoes & 8oz. can tomato sauce.

I'm uncertain of the amount of seitan as I just used what looked right :/
I used 2, maybe 3 potatoes. Boiled, cooled, cubed.

Vegan Caesar Salad Dressing

1 clove garlic
6T. Extra Virgin Olive Oil
1 T. white miso
2 T. lemon juice
1 1/2 T. Balsamic Vinegar
1 T. mustard
1 sheet Toasted Nori, torn in pieces
1 tsp. Tamari
1/2 tsp. Umeboshi paste
8 oz. silken tofu

- Blend all ingredients until smooth.
- Serve with fresh Romaine lettuce, homemade croutons, shaved Parmesan (optional) and sprinkle with dulse flakes. Grilled seitan makes this salad over the top delicious.