Chana Masala with Fruit and Mint-Cilantro Chutneys

Mint Cilantro Chutney*

• 1 bunch fresh mint
• 1 bunch fresh cilantro
• 1 green chili pepper
• 1-2 cloves garlic
• 1” fresh ginger root
• ¼- ½ teas. salt (to taste)
• ½ – ¼ medium onion
• Juice of 1 lemon
• ¼ c. water, or as needed (or can sub w/ 1 tomato)

Add all ingredients to a food processor and add enough water to make a thick paste.

*you can also add soaked cashews to make creamy*

Fruit Chutney

• 1 clove garlic
• 1 TBS fresh or 1 teas. powered ginger
• 1 apple
• 1/2 cup prunes, apricots or raisins
• 2 TBS maple syrup or agave
• 1/2  cup cider vinegar (or tamarind juice)
• 1/4 teaspoons salt
• 1/2  teaspoon cinnamon powder
• 1/4  teaspoon chilli powder
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander

Grate the garlic and ginger, dice the apples, chop the raisins or prunes. Add remaining ingredients and bring to a gentle boil for 1 hr. until chutney becomes soft and brown. Cool and bottle.

Enjoy as a flavorful addition to any dish.

Chana Masala

• 1 medium onion
• 2-3 garlic cloves
• 1 TBS. curry
• 1 TBS garam masala
• 1 can tomato paste with added water
• 3 c. cooked garbanzo beans
• 2-3 TBS cider vinegar or lemon juice
• ½ teas. salt, or to taste
• 2 minced chili peppers or dash of chili or chipotle powder (optional)
• 2 TBS nutritional yeast (optional)
• splash of coconut milk (optional)
• veggies: peas, spinach, peppers, carrots, or whatever you feel like adding

Cut up ½ the onion to lightly sauté and add minced garlic, 1-2 c. water and tomato paste. The other ½ of the onion can be minced and added to the top with cilantro at the end. Bring to a boil and add remaining ingredients simmering for 15-20 minutes. The longer the garbanzos are simmered in the sauce the better this dish will taste. I also like to add more veggies during the last 5 minutes of cooking.

Can serve over rice or even on a bed of fresh spinach or other leafy greens.

Sweet Curried Yams and Spinach

• 1 medium onion
• 1 cubed yam or sweet potato
• 1 can coconut milk
• 1-2 TBS curry powder
• 1 TBS fresh grated ginger
• 2 garlic cloves (grated)
• 1 TBS fresh tumeric or 1 teas. powder
• ½ teas. salt or liquid aminoes to taste
• 1 big bunch of spinach/or greens(washed)
• *1/2 c. added water for sauce, 2 cups for soup

Saute the onion and add about 1 cup of water to cook the yam in. Then either puree the yam, onion, and water together and add the remaining ingredients… or keep them cubed and add remaining ingredients (except spinach) to bring to a simmer for 2-5 minutes, adding greens at the very end to retain the vitamins/minerals.

Rava Laddoo (coconut almond cookies) (14 cookies)

• ½ cup (raw: buckwheat, almonds, coconut)
• 2-3 cardamom pods (use only seeds from pods)
• pinch of salt (to taste)
• 3-4 saffron sprigs (optional)
• 2-3 TBS agave
• 1-2 TBS hot water (only as much as needed)

Use a coffee grinder or processor to grind all dry ingredients into powder. Put into mixing bowl and add agave over the top and mix together until crumbly. Then add only enough water to form into smaller than golf ball-sized balls. Can dip each cookie into shredded coconut for added taste and texture, or add dried fruit to mixture.