Let Winter be slow, intentional and comforting.
Here are some of my favorite winter recipes I hope you’ll enjoy.
A rich, complex dal from the Punjab region of India
1/4 C olive or avocado oil
2 medium yellow onions, chopped
6-8 cloves fresh garlic, finely diced
3 Tbls minced fresh ginger
2 jalapeño peppers, seeded and finely chopped
3 generous tsp garam masala
1 generous tsp cumin
1 tsp coriander
1 tsp sea salt
Generous grinds of fresh ground black pepper
2 cans (15oz) diced fire roasted tomatoes
2 1/2 cups black lentils (Beluga lentils)
2 cans kidney beans (pulsed to chunky consistency in food processor)
2 cans northern white or navy beans, drained and finely pureed with a splash of water in food processor
10 cups water
2 bay leaves
1 can coconut cream
1/4 C Ghee (clarified butter)
In a large pot or ñutch oven over medium heat, warm the oil then add the onion, garlic, ginger & jalapeño and cook until softened, stirring occasionally, about 7 mins.
Stir in all the spices & salt & pepper & mix well
Add the tomatoes, continually stirring for a min or so, then add the lentils, pulsed kidney beans, water, bay leaf and pureed white beans.
Put the lid on, bring to the boil, then add the coconut cream and ghee. Stir and simmer with lid on for about 40 mins on low heat.
*Enjoy with a squeeze of fresh lime & chopped cilantro or a dollop of sour cream or plain greek yogurt on top
Killer Corn Bread *inspired by Yotam Ottolenghi
1 C frozen organic corn
1 C all purpose flour
1 tsp baking powder
1.2 tsp baking soda
1 tsp ground cumin
1 tsp cayenne
1/4 light brown sugar
1 1/3 C cornmeal
1 1/2 tsp salt
1 1/2 C sour cream
1/2 C olive oil
4 scallions chopped
1/2 C cilantro leaves, chopped
1 jalapeño chile, seeded and finely chopped
Bake in a greased, oven-safe pan (medium cast iron pan recommended) at 375
Place the corn kernels in a small frying pan and heat on high, flipping the kernels frequently until slightly blackened.
Once corn is cooked, set aside to cool
Whisk the flour, baking powder, baking soda, cumin & cayenne into a med mixing bowl, then add the sugar, salt & several grinds of fresh pepper. Set aside
In a separate mixing bowl, whisk the cornmeal, sour cream, eggs and olive oil.
Now add the dry ingredients and fold in the onions, cilantro, jalapeño & corn until just combined.
Grease your baking pan and bake at 375 for 30-40 mins
Let cool before enjoying
Easy vegan cookies
2 C almond meal (not flour)
1/4 C coconut oil (softened
3 1/2 Tbls honey
14 sea salt or vanilla salt
1/2 tsp baking soda
2 tso vanilla extract
1/2 C dark chocolate chunks
Whisk together the almond meal, salt and baking soda then add the coconut oil, honey and vanilla. Mix well (i use my hands to mix, especially if the coconut oil is a little too solid)
Fold in the chips then use a tablespoon to form oval shaped cookies to place on parchment-lined baking sheep
Bake at 350 for 8-10 mins and allow to cool to room temp for 10 mins once out of the oven